Source: Traditional Chinese Medicine World Foundation.
The event passed without most people even taking notice. It was 1982, and at the University of Paris, physicist Alain Aspect led a research team in an experiment that turned things on their head—at least in terms of how reality and the world are understood. What they discovered was that under certain conditions subatomic particles can instantaneously communicate with each other no matter how great a distance between them. Whether they are ten centimeters or ten million miles apart, particles like electrons are aware of what the other is doing!
One of the most challenging aspects of this discovery was that it violated Einstein’s tenet that communication cannot travel faster than the speed of light. Traveling that fast is equal to breaking the time barrier, and so Aspect’s research prompted a great re-thinking in order to explain the results of his experiment: Just how is reality actually structured? Many weighed in, yet physicist David Bohm’s take was perhaps the most intriguing—universe as hologram. Bohm proposed that reality is an intricate hologram, where each part is not only inseparably connected to the greater whole, each part contains within itself the entire whole and is a
continuum of it. Each electron is able to communicate instantaneously with any other despite enormous distances because they are in fact not really two separate things but rather two parts of the same greater entity.
As surprising as it sounds, this concept most likely would not have come as a shock to the early Chinese sages. Thousands of years ago, the earliest practitioners of what evolved into traditional Chinese medicine (TCM) were deeply sensitive to the often-invisible connections between all things in nature. Out of this awareness emerged a profound view of healing that has at its center a dynamic understanding of the universe as a holographic structure and its fundamental quality of interconnection. “Ancient” TCM theories and principles reflect this “modern” paradigm. For example, TCM views the individual as a complete microcosm of the
macrocosm, and on a smaller scale, perceives some areas of the body—such as the ears, the hands, and the feet—to be microcosms of the entire body. Practically applied, the comprehension of a deeper, invisible reality as a supporting ground to the physical one we all experience is a key component of TCM treatment.
One secret the early Chinese sages intuited was that the very origin of our existence—where we come from and what we are all a part of—is also the most potent source for our healing. Everything we need, including everything we need to heal ourselves, is right there—or right here, depending on your perspective—in the Universal. But we have to open and rediscover our connection to it in order to access and receive its unlimited healing power. How can we do this?
One very powerful way is group healing. For most Westerners, the concept of group healing calls to mind a talk-oriented group therapy based on models of Western psychology. Group healing from the TCM perspective moves beyond the mind to include the all facets of the individual—body, mind, emotions, and spirit—and reestablishes their connection to the Universal, forming a truly holographic approach. The mechanism that enables this to occur is Qi.
Vital energy, what the Chinese call “Qi” (pronounced chee), is the life force that flows continuously throughout our body via meridians, a complex network of invisible energy pathways. The meridians link every single part of our body, forming it into an organic whole; through them each part can communicate with the rest— instantly. Qi links body, mind, emotions, and spirit, yet it also creates a continuity between each individual and the external world. Qi is the unifying force between all things, between material and nonmaterial states; through
Qi all things can communicate. Qi is the most important aspect of TCM treatment. It takes energy to heal. A quantity of energy—energy beyond the body’s everyday needs—must be accumulated. This energy, when concentrated and used, can create significant health changes.
There are two ways a TCM practitioner can approach group healing. One relies solely on technique. Essentially, the potential of energetic connection between group members is not used. The other approach is vastly different because it is based on principles of energy, not technique. By linking the individual Qi of each group member in a special way, a stronger, shared group energy is formed. This increases the energy available for each participant to heal. Here, the techniques of treatment such as acupuncture or Qigong (energy practice) are really
just tools to make the dynamic energy field stronger. For example, the TCM practitioner may have all the participants hold a certain Qigong posture. This technique builds each individual’s energy while making him or her more sensitive to the group energy, yielding many more healing benefits. Ultimately, the maximum benefit comes from a connection to the Universal energy field.
One special component of TCM is the quality of the relationship between doctor and patient. Many people wonder if this is lost in a group treatment setting. Energy-based group healing functions as an important transition to self-healing. Practitioners using this approach see a patient on an individual basis first before that person is placed in a healing group. This enables the doctor to understand the person’s overall condition and become familiar with his or her internal energy pattern. At an appropriate time after individual treatment, they can then begin group healing. Access to the high level of energy generated by the group further sparks the
person’s self-healing ability. This approach also educates the individual, especially with regard to basic principles of energy and lifestyle. In this way, the strong TCM tradition of self-healing and prevention can be accessed and applied.
Using an energy approach to group healing requires a practitioner with very special skills. The ability to understand and manipulate energy is essential. He or she must be able to create an energy field and manage the energy involved so the group members can connect to each other. In ancient times, Qigong was an integral part of a TCM practitioner’s training. Over the millennia, the emphasis has increasingly turned toward technique and book knowledge, while the fundamental component of energy has receded and become relatively rare. However uncommon, doctors trained in energy principles—in Qigong—still practice TCM. It is these practitioners who are able to bring to group healing the powerful element of energy and fully use its qualities of
interconnectedness.
Ancient TCM concepts of related patterns or energies can be used when composing the members of a group. A key point is that the energy is more concentrated when all group members have a similar problem with the same source. This is where the ability to make an accurate diagnosis is crucial. TCM believes that external symptoms have an internal cause. Practitioners of TCM move beyond symptoms to find the source of a health problem. Similar symptoms do not necessarily mean similar root causes. For instance, two people can have a cough, but the internal cause of each can be completely different, and therefore each would be treated in a different way. This is why correct diagnosis is as important in a group setting as it is in individual treatments.
Using principles and practices based on natural law and a concept of the universe as an interconnected, holographic structure, TCM helps individuals connect to their innate healing ability and then connects them to the ultimate source of healing—the Universal. These connections are magnified to great benefit, both physically and spiritually, when practiced in a group. “Everybody has unlimited power, unlimited possibility,” states Dr. Nan Lu, a modern Qigong master. Traditional Chinese medicine and group healing form a strong and unique
combination that empowers any sincere seeker with virtually limitless healing potential.
Medicina Tradicional Chinesa
Saturday, August 20, 2011
Tuesday, August 16, 2011
The Shocking Truth About Freshly Squeezed Orange Juice
Source: Dr Mercola website
It may come as a surprise to learn that what you find in a carton of 100% pure, not from concentrate orange juice is nothing like what you'd get if you squeezed an orange into a glass in your own kitchen. Instead, many popular orange juice brands use a chemical process to create juice that tastes and smells like oranges!
Source: Dr. Mercola website
Alissa Hamilton J.D, PhD, a Food and Society Policy Fellow with the Institute for Agriculture and Trade Policy (IATP), explains the ins and outs of mass-produced juice in her book, Squeezed: What You Don't Know About Orange Juice. It's a potent reminder of just how important it is to really understand how your food is manufactured and processed because the label tells neither the whole story nor the who
le truth...
If you think about it, if the orange juice was really freshly squeezed and packaged as is, the flavor would vary from batch to batch, because not every orange tastes exactly the same. Some are sweeter; others more sour. Also, each juice brand has a particular flavor that is uniquely 'theirs,' and the reason for this may throw you for a loop.
'Not from Concentrate' Doesn't Mean Less Processed
Generally speaking, whenever you buy a beverage that consistently tastes the same, you can be sure it's made using a patented recipe. And that recipe includes added flavors that may or may not fit the definition of natural.
In a previous article, Alissa Hamilton explains how your orange juice is really made:
"The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as "deaeration," so it doesn't oxidize in the million gallon tanks in which it can be kept for upwards of a year.
When the juice is stripped of oxygen it is also stripped of flavor-providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh."
The reason you don't see any mention on the label about added flavors is because these flavors are derived from orange essences and oils. However, the appearance of being natural doesn't necessarily mean it is. As Hamilton states:
"[T]hose in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature."
The juice is also typically designed to appeal to the taste preferences of the market, and will therefore contain different flavor packs or chemicals depending on where it will eventually end up. According to Hamilton, the juice created for the North American market tends to contain high amounts of ethyl butyrate, which is one of the most commonly used chemicals in both flavors and fragrances. Aside from being versatile in creating a number of different flavors, including orange, cherry, pineapple, mango, guava, and bubblegum, just to name a few, it's also one of the least expensive.
Other markets, such as the Mexican and Brazilian, tends to contain different chemicals, such as various decanals or terpene compounds.
What's the Answer to Non-Transparency in Food Production?
If this makes you feel a bit dejected, you're probably not alone. However, I hope it will also make you think more about how your food is created, and perhaps nudge you into using a bit more discretion and critical thinking before you fall for the next glossy advertisement.
As Hamilton said in an interview last year:
"My intent was not to get people to stop drinking orange juice but [for them] to realize what it is they're drinking. People have a right to know how industrialized the process has become, so they can make decisions that are consistent with their values. Many who drink orange juice also have concerns about the environment and agriculture, but don't draw a connection. They might envision oranges growing in a Garden-of-Eden-like orchard in Florida, but I think if people took a trip to Bradenton, [the home of Tropicana, a product of PepsiCo] and went to the processing plants, then yeah, they might make different choices."
While it's certainly worth fighting for more transparency in the food industry and more truthful labeling, don't hold your breath. However, there is an obvious alternative by which you can circumvent many of these hidden issues, and that is to return to fresh whole organic foods.
When it comes to orange juice, squeezing your own at home would be about the only way to get the real thing. (You know you are buying a heavily processed juice if the "Best Before" date is 60 or more days in the future, because real fresh-squeezed orange juice will only last for a few days.)
That said, drinking orange juice, whether fresh-squeezed or not, is actually NOT as healthy as it sounds. In fact, orange juice is one of the top five "health" foods I recommend avoiding, especially if you're overweight, or have:
Insulin resistance or diabetes High blood pressure (hypertension) High cholesterol
Gout Heart disease Cancer
Why I Don't Recommend Fruit Juices
While oranges and fresh squeezed orange juice can be a good source of vitamins and other nutrients, it's also very high in fructose. In fact, one eight-ounce glass of orange juice has about eight full teaspoons of sugar and at least 50 percent of that sugar is fructose. That's almost as much as a can of soda, which contains approximately 10 teaspoons of sugar.
So one eight-ounce glass of orange juice will wallop your system with 25 grams of fructose, which is more than you should have the entire day. Since fructose is loaded into just about every processed food, it would be very difficult to avoid exceeding your daily fructose limit of 25 grams per day. Additionally fruit juice is far worse than the whole fruit, especially if it is not freshly juiced and is stored in containers, as the methanol in the juice will dissociate from the pectin and actually increase your risk of M.S.
Fructose has been identified as one of the primary culprits in the meteoric rise of obesity and related health problems, and while the majority of the problem is caused by the large quantities of high fructose corn syrup (HFCS) added to so many processed foods and beverages, naturally-occurring fructose in fruit is also best avoided if you're struggling with stubborn weight issues or any of the diseases I just listed.
When the sugar is combined in its natural form in the whole fruit it causes far less of a problem, as the fiber tends to slow its absorption and prevents over consumption. But once you remove the fiber, you end up with a different product. Additionally, a lot of the antioxidants are also lost in the process—especially if it has been pasteurized, which most store bought juices are.
Therefore, as a general recommendation, I suggest avoiding fruit juices as much as possible, as they will spike your insulin to a far greater degree than a piece of whole fruit. As an illustration of the difference between whole fruits and fruit juices, one 2008 study concluded that:
"Consumption of green leafy vegetables and fruit was associated with a lower hazard of diabetes, whereas consumption of fruit juices may be associated with an increased hazard..."
As a standard recommendation for the average person, I advise keeping your total fructose consumption below 25 grams per day, with a maximum of 15 grams of fructose from whole fruit. However, if you're overweight or have any of the related health issues mentioned above, you'd be well served to cut that down to a total of 15 grams of fructose a day, including that from whole fruit. The following table can help you calculate your fructose from fruit consumption.
Fruit Serving Size Grams of Fructose
Limes 1 medium 0
Lemons 1 medium 0.6
Cranberries 1 cup 0.7
Passion fruit 1 medium 0.9
Prune 1 medium 1.2
Apricot 1 medium 1.3
Guava 2 medium 2.2
Date(Deglet Noor style) 1 medium 2.6
Cantaloupe 1/8 of med. melon 2.8
Raspberries 1 cup 3.0
Clementine 1 medium 3.4
Kiwifruit 1 medium 3.4
Blackberries 1 cup 3.5
Star fruit 1 medium 3.6
Cherries, sweet 10 3.8
Strawberries 1 cup 3.8
Cherries, sour 1 cup 4.0
Pineapple 1 slice 4.0
Grapefruit, pink or red 1/2 medium 4.3
Boysenberries 1 cup 4.6
Tangerine/mandarin orange 1 medium 4.8
Nectarine 1 medium 5.4
Peach 1 medium 5.9
Orange (navel) 1 medium 6.1
Papaya 1/2 medium 6.3
Honeydew 1/8 of med. melon 6.7
Banana 1 medium 7.1
Blueberries 1 cup 7.4
Date (Medjool) 1 medium 7.7
Apple (composite) 1 medium 9.5
Persimmon 1 medium 10.6
Watermelon 1/16 med. melon 11.3
Pear 1 medium 11.8
Raisins 1/4 cup 12.3
Grapes, seedless 1 cup 12.4
Mango 1/2 medium 16.2
Apricots, dried 1 cup 16.4
Figs, dried 1 cup 23.0
Health Dangers of Excessive Fructose Consumption
Numerous studies have linked high sugar/fructose consumption to a long list of health problems. Not only will fructose raise your insulin to chronically high levels over time, it also metabolizes differently from other sugars. Both of these facts significantly contribute to the creation of chronic diseases. Thanks to the excellent work of researchers like Dr. Robert Lustig, and Dr. Richard Johnson, we now know that fructose:
Is readily metabolized into fat
Tricks your body into gaining weight by fooling your metabolism, as it turns off your body's appetite-control system. Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the "hunger hormone") and doesn't stimulate leptin (the "satiety hormone"), which together result in your eating more and developing insulin resistance.
Rapidly leads to weight gain and abdominal obesity ("beer belly"), decreased HDL, increased LDL, elevated triglycerides, elevated blood sugar, and high blood pressure—i.e., classic metabolic syndrome. For example, in one study, eating fructose raised triglyceride levels by 32 percent in men.
Over time leads to insulin resistance, which is not only an underlying factor of type 2 diabetes and heart disease, but also many cancers.
Contributes to the development of gout by increasing the levels of uric acid in your body. In one study, published last year, women who drank 12 ounces or more of orange juice a day doubled their risk of gout, and those who drank just six ounces of juice per day still increased their risk by 41 percent. A similar study on men was published in 2008. In that study, men who drank two or more sugary soft drinks a day had an 85 percent higher risk of gout than those who drank less than one a month. Fruit juice and fructose-rich fruits such as oranges and apples also increased the risk.
This is why I recommend paying equal attention to the fructose consumed in the form of fruit juices and even whole fruits, and not just that from soda and processed foods.
The Smoking Gun that Confirms Fructose as Major Health Hazard
The last bullet in particular is worth expounding on a little bit more. I became fully aware of the dramatic and devastating impact fructose has on your uric acid levels when I interviewed Dr. Richard Johnson on this topic, last year. As it turns out, elevated uric acid levels is a MAJOR component of several chronic diseases that have also been linked to fructose consumption, such diabetes and heart disease, just to name a couple. Lo and behold, recent research indicates that fructose is the ONLY type of sugar that will raise your uric acid levels, which really strengthens the theory that excessive fructose consumption is at the very heart of most, if not all, of these diseases.
In fact, it is the specific pathways used to metabolize fructose that generates the production of uric acid (fructose typically generates uric acid within minutes of ingestion). These pathways are entirely different from those used by glucose, and other sugars.
According to Dr. Johnson's research, uric acid appears to take on a lead role in creating health problems when it reaches levels in your body of 5.5 mg per dl or higher. At this level, uric acid is associated with an increased risk for developing high blood pressure, as well as diabetes, obesity and kidney disease. He believes the ideal range for uric acid lies between 3 to 5.5 mg per dl, so getting your uric acid levels tested can further help you determine just how strict you need to be with limiting your fructose consumption.
It may come as a surprise to learn that what you find in a carton of 100% pure, not from concentrate orange juice is nothing like what you'd get if you squeezed an orange into a glass in your own kitchen. Instead, many popular orange juice brands use a chemical process to create juice that tastes and smells like oranges!
Source: Dr. Mercola website
Alissa Hamilton J.D, PhD, a Food and Society Policy Fellow with the Institute for Agriculture and Trade Policy (IATP), explains the ins and outs of mass-produced juice in her book, Squeezed: What You Don't Know About Orange Juice. It's a potent reminder of just how important it is to really understand how your food is manufactured and processed because the label tells neither the whole story nor the who
If you think about it, if the orange juice was really freshly squeezed and packaged as is, the flavor would vary from batch to batch, because not every orange tastes exactly the same. Some are sweeter; others more sour. Also, each juice brand has a particular flavor that is uniquely 'theirs,' and the reason for this may throw you for a loop.
'Not from Concentrate' Doesn't Mean Less Processed
Generally speaking, whenever you buy a beverage that consistently tastes the same, you can be sure it's made using a patented recipe. And that recipe includes added flavors that may or may not fit the definition of natural.
In a previous article, Alissa Hamilton explains how your orange juice is really made:
"The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as "deaeration," so it doesn't oxidize in the million gallon tanks in which it can be kept for upwards of a year.
When the juice is stripped of oxygen it is also stripped of flavor-providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh."
The reason you don't see any mention on the label about added flavors is because these flavors are derived from orange essences and oils. However, the appearance of being natural doesn't necessarily mean it is. As Hamilton states:
"[T]hose in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature."
The juice is also typically designed to appeal to the taste preferences of the market, and will therefore contain different flavor packs or chemicals depending on where it will eventually end up. According to Hamilton, the juice created for the North American market tends to contain high amounts of ethyl butyrate, which is one of the most commonly used chemicals in both flavors and fragrances. Aside from being versatile in creating a number of different flavors, including orange, cherry, pineapple, mango, guava, and bubblegum, just to name a few, it's also one of the least expensive.
Other markets, such as the Mexican and Brazilian, tends to contain different chemicals, such as various decanals or terpene compounds.
What's the Answer to Non-Transparency in Food Production?
If this makes you feel a bit dejected, you're probably not alone. However, I hope it will also make you think more about how your food is created, and perhaps nudge you into using a bit more discretion and critical thinking before you fall for the next glossy advertisement.
As Hamilton said in an interview last year:
"My intent was not to get people to stop drinking orange juice but [for them] to realize what it is they're drinking. People have a right to know how industrialized the process has become, so they can make decisions that are consistent with their values. Many who drink orange juice also have concerns about the environment and agriculture, but don't draw a connection. They might envision oranges growing in a Garden-of-Eden-like orchard in Florida, but I think if people took a trip to Bradenton, [the home of Tropicana, a product of PepsiCo] and went to the processing plants, then yeah, they might make different choices."
While it's certainly worth fighting for more transparency in the food industry and more truthful labeling, don't hold your breath. However, there is an obvious alternative by which you can circumvent many of these hidden issues, and that is to return to fresh whole organic foods.
When it comes to orange juice, squeezing your own at home would be about the only way to get the real thing. (You know you are buying a heavily processed juice if the "Best Before" date is 60 or more days in the future, because real fresh-squeezed orange juice will only last for a few days.)
That said, drinking orange juice, whether fresh-squeezed or not, is actually NOT as healthy as it sounds. In fact, orange juice is one of the top five "health" foods I recommend avoiding, especially if you're overweight, or have:
Insulin resistance or diabetes High blood pressure (hypertension) High cholesterol
Gout Heart disease Cancer
Why I Don't Recommend Fruit Juices
While oranges and fresh squeezed orange juice can be a good source of vitamins and other nutrients, it's also very high in fructose. In fact, one eight-ounce glass of orange juice has about eight full teaspoons of sugar and at least 50 percent of that sugar is fructose. That's almost as much as a can of soda, which contains approximately 10 teaspoons of sugar.
So one eight-ounce glass of orange juice will wallop your system with 25 grams of fructose, which is more than you should have the entire day. Since fructose is loaded into just about every processed food, it would be very difficult to avoid exceeding your daily fructose limit of 25 grams per day. Additionally fruit juice is far worse than the whole fruit, especially if it is not freshly juiced and is stored in containers, as the methanol in the juice will dissociate from the pectin and actually increase your risk of M.S.
Fructose has been identified as one of the primary culprits in the meteoric rise of obesity and related health problems, and while the majority of the problem is caused by the large quantities of high fructose corn syrup (HFCS) added to so many processed foods and beverages, naturally-occurring fructose in fruit is also best avoided if you're struggling with stubborn weight issues or any of the diseases I just listed.
When the sugar is combined in its natural form in the whole fruit it causes far less of a problem, as the fiber tends to slow its absorption and prevents over consumption. But once you remove the fiber, you end up with a different product. Additionally, a lot of the antioxidants are also lost in the process—especially if it has been pasteurized, which most store bought juices are.
Therefore, as a general recommendation, I suggest avoiding fruit juices as much as possible, as they will spike your insulin to a far greater degree than a piece of whole fruit. As an illustration of the difference between whole fruits and fruit juices, one 2008 study concluded that:
"Consumption of green leafy vegetables and fruit was associated with a lower hazard of diabetes, whereas consumption of fruit juices may be associated with an increased hazard..."
As a standard recommendation for the average person, I advise keeping your total fructose consumption below 25 grams per day, with a maximum of 15 grams of fructose from whole fruit. However, if you're overweight or have any of the related health issues mentioned above, you'd be well served to cut that down to a total of 15 grams of fructose a day, including that from whole fruit. The following table can help you calculate your fructose from fruit consumption.
Fruit Serving Size Grams of Fructose
Limes 1 medium 0
Lemons 1 medium 0.6
Cranberries 1 cup 0.7
Passion fruit 1 medium 0.9
Prune 1 medium 1.2
Apricot 1 medium 1.3
Guava 2 medium 2.2
Date(Deglet Noor style) 1 medium 2.6
Cantaloupe 1/8 of med. melon 2.8
Raspberries 1 cup 3.0
Clementine 1 medium 3.4
Kiwifruit 1 medium 3.4
Blackberries 1 cup 3.5
Star fruit 1 medium 3.6
Cherries, sweet 10 3.8
Strawberries 1 cup 3.8
Cherries, sour 1 cup 4.0
Pineapple 1 slice 4.0
Grapefruit, pink or red 1/2 medium 4.3
Boysenberries 1 cup 4.6
Tangerine/mandarin orange 1 medium 4.8
Nectarine 1 medium 5.4
Peach 1 medium 5.9
Orange (navel) 1 medium 6.1
Papaya 1/2 medium 6.3
Honeydew 1/8 of med. melon 6.7
Banana 1 medium 7.1
Blueberries 1 cup 7.4
Date (Medjool) 1 medium 7.7
Apple (composite) 1 medium 9.5
Persimmon 1 medium 10.6
Watermelon 1/16 med. melon 11.3
Pear 1 medium 11.8
Raisins 1/4 cup 12.3
Grapes, seedless 1 cup 12.4
Mango 1/2 medium 16.2
Apricots, dried 1 cup 16.4
Figs, dried 1 cup 23.0
Health Dangers of Excessive Fructose Consumption
Numerous studies have linked high sugar/fructose consumption to a long list of health problems. Not only will fructose raise your insulin to chronically high levels over time, it also metabolizes differently from other sugars. Both of these facts significantly contribute to the creation of chronic diseases. Thanks to the excellent work of researchers like Dr. Robert Lustig, and Dr. Richard Johnson, we now know that fructose:
Is readily metabolized into fat
Tricks your body into gaining weight by fooling your metabolism, as it turns off your body's appetite-control system. Fructose does not appropriately stimulate insulin, which in turn does not suppress ghrelin (the "hunger hormone") and doesn't stimulate leptin (the "satiety hormone"), which together result in your eating more and developing insulin resistance.
Rapidly leads to weight gain and abdominal obesity ("beer belly"), decreased HDL, increased LDL, elevated triglycerides, elevated blood sugar, and high blood pressure—i.e., classic metabolic syndrome. For example, in one study, eating fructose raised triglyceride levels by 32 percent in men.
Over time leads to insulin resistance, which is not only an underlying factor of type 2 diabetes and heart disease, but also many cancers.
Contributes to the development of gout by increasing the levels of uric acid in your body. In one study, published last year, women who drank 12 ounces or more of orange juice a day doubled their risk of gout, and those who drank just six ounces of juice per day still increased their risk by 41 percent. A similar study on men was published in 2008. In that study, men who drank two or more sugary soft drinks a day had an 85 percent higher risk of gout than those who drank less than one a month. Fruit juice and fructose-rich fruits such as oranges and apples also increased the risk.
This is why I recommend paying equal attention to the fructose consumed in the form of fruit juices and even whole fruits, and not just that from soda and processed foods.
The Smoking Gun that Confirms Fructose as Major Health Hazard
The last bullet in particular is worth expounding on a little bit more. I became fully aware of the dramatic and devastating impact fructose has on your uric acid levels when I interviewed Dr. Richard Johnson on this topic, last year. As it turns out, elevated uric acid levels is a MAJOR component of several chronic diseases that have also been linked to fructose consumption, such diabetes and heart disease, just to name a couple. Lo and behold, recent research indicates that fructose is the ONLY type of sugar that will raise your uric acid levels, which really strengthens the theory that excessive fructose consumption is at the very heart of most, if not all, of these diseases.
In fact, it is the specific pathways used to metabolize fructose that generates the production of uric acid (fructose typically generates uric acid within minutes of ingestion). These pathways are entirely different from those used by glucose, and other sugars.
According to Dr. Johnson's research, uric acid appears to take on a lead role in creating health problems when it reaches levels in your body of 5.5 mg per dl or higher. At this level, uric acid is associated with an increased risk for developing high blood pressure, as well as diabetes, obesity and kidney disease. He believes the ideal range for uric acid lies between 3 to 5.5 mg per dl, so getting your uric acid levels tested can further help you determine just how strict you need to be with limiting your fructose consumption.
Saturday, August 6, 2011
GOED Publishes Review of DHA, Alzheimer’s Study
In the Nov. 3, 2010 issue of the Journal of the American Medical Association (JAMA), researchers reported that the rate of cognitive and functional decline in patients with mild to moderate Alzheimer's disease was not slowed by supplementing with DHA, the most abundant long-chain omega 3 fatty acid in the brain.
The Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT, has published a Rapid Review analyzing the JAMA study in its Advances in EPA and DHA Research journal. The complete review can be found here.
"While this trial examined DHA's impact on patients who already had Alzheimer’s disease, it's important to keep in mind that most experts emphasize omega 3's benefits likely lie in the prevention or delayed onset of many health conditions, including dementia and Alzheimer's,” said Harry Rice, PhD, vice president of regulatory and scientific affairs, GOED. “Two prior studies, MIDAS and OmegAD, were randomized, double-blind, placebo-controlled trials that showed a benefit to individuals with age-related cognitive decline or very mild Alzheimer's disease, respectively.
"This study leaves open the possibility that DHA supplementation prior to the o
nset of Alzheimer's disease could provide a neuroprotective benefit, such as delayed onset of symptoms and delayed progression of disease,” Dr. Rice continued.
Additionally, the current study did not address other questions about the role omega 3s may play in reducing the risk of Alzheimer's. For instance, the trial did not examine supplementation with EPA, another important omega 3 fatty acid, although research published in the American Journal of Clinical Nutrition in 2008 suggested that a high plasma EPA concentration may decrease the risk of dementia.
Dr. Rice noted that the impact of EPA and DHA on dementia, cardiovascular health and other issues will be examined at the organization's annual conference, the GOED Exchange, in January 2011. More information on the conference and registration details can be found at www.goedexchange.com.
The Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT, has published a Rapid Review analyzing the JAMA study in its Advances in EPA and DHA Research journal. The complete review can be found here.
"While this trial examined DHA's impact on patients who already had Alzheimer’s disease, it's important to keep in mind that most experts emphasize omega 3's benefits likely lie in the prevention or delayed onset of many health conditions, including dementia and Alzheimer's,” said Harry Rice, PhD, vice president of regulatory and scientific affairs, GOED. “Two prior studies, MIDAS and OmegAD, were randomized, double-blind, placebo-controlled trials that showed a benefit to individuals with age-related cognitive decline or very mild Alzheimer's disease, respectively.
"This study leaves open the possibility that DHA supplementation prior to the o
Additionally, the current study did not address other questions about the role omega 3s may play in reducing the risk of Alzheimer's. For instance, the trial did not examine supplementation with EPA, another important omega 3 fatty acid, although research published in the American Journal of Clinical Nutrition in 2008 suggested that a high plasma EPA concentration may decrease the risk of dementia.
Dr. Rice noted that the impact of EPA and DHA on dementia, cardiovascular health and other issues will be examined at the organization's annual conference, the GOED Exchange, in January 2011. More information on the conference and registration details can be found at www.goedexchange.com.
Cranberry: Prostate Health
Source: Br J Nutr, August 31, 2010:1-9. [Epub ahead of print]
Research: Lower urinary tract symptoms (LUTS) are a common condition in older men. The objective of this study was to evaluate the efficacy and tolerability of cranberry (Vaccinium macrocarpon) powder in men at risk of prostate disease with LUTS, elevated prostate-specific antigen (PSA), negative prostate biopsy and clinically confirmed chronic non-bacterial prostatitis. Forty-two participants received either 1500 mg of the dried powdered cranberries per day for 6 months (21 subjects) or no cranberry treatment (21 subjects). Physical examination, International Prostate Symptom Score, quality of life (QoL), five-item version of the International Index of Erectile Function (IIEF-5), basic clinical chemistry parameters, haematology, Se, testosterone, PSA (free and total), C-reactive protein (CRP), antioxidant status, transrectal ultrasound prostate volume, urinary flow rate, ultrasound-estimated post-void residual urine volume at baseline, and at 3 and 6 months, and urine ex vivo anti-adherence activity were determined in all subjects.
Results: In contrast to the control group, patients in the cranberry group had statistically significant improvement in International Prostate Symptom Score, QoL, urination parameters, including voiding parameters (rate of urine flow, average flow, total volume and post-void residual urine volume) and lower total PSA level on day 180 of the study. There was no influence on blood testosterone or serum CRP levels. The results of the present trial, researchers believe, are the first firm e
vidence that cranberries may ameliorate LUTS, independent of benign prostatic hyperplasia or C-reactive protein level.
Research: Lower urinary tract symptoms (LUTS) are a common condition in older men. The objective of this study was to evaluate the efficacy and tolerability of cranberry (Vaccinium macrocarpon) powder in men at risk of prostate disease with LUTS, elevated prostate-specific antigen (PSA), negative prostate biopsy and clinically confirmed chronic non-bacterial prostatitis. Forty-two participants received either 1500 mg of the dried powdered cranberries per day for 6 months (21 subjects) or no cranberry treatment (21 subjects). Physical examination, International Prostate Symptom Score, quality of life (QoL), five-item version of the International Index of Erectile Function (IIEF-5), basic clinical chemistry parameters, haematology, Se, testosterone, PSA (free and total), C-reactive protein (CRP), antioxidant status, transrectal ultrasound prostate volume, urinary flow rate, ultrasound-estimated post-void residual urine volume at baseline, and at 3 and 6 months, and urine ex vivo anti-adherence activity were determined in all subjects.
Results: In contrast to the control group, patients in the cranberry group had statistically significant improvement in International Prostate Symptom Score, QoL, urination parameters, including voiding parameters (rate of urine flow, average flow, total volume and post-void residual urine volume) and lower total PSA level on day 180 of the study. There was no influence on blood testosterone or serum CRP levels. The results of the present trial, researchers believe, are the first firm e
Eating Habits Vary by Generation
U.S. adults, across all generations, understand the principles of healthy eating. While the majority of adults recognize the need to eat healthy, their translation into healthy eating behavior varies by generation, according to a new report by market researcher NPD Group.
The report found that older generations eat more healthfully than younger generations, but four out of five adults (nearly 170 million people) still have a diet that needs improvement.
Titled, “Healthy Eating Strategies by Generation,” the report identifies the gaps between actual consumption behaviors and intentions. It also found that younger generations—Generation X, Y and younger Boomers, ages 21 to 54—have the least healthful diets. Older consumers, ages 54 and up, often have the greatest need to eat healthy due to underlying medical conditions, and are driven to do so.
What the generations appear to have in common, the report found, is a shared understanding of what constitutes healthy eating. Adult consumers, across generations, define healthy eating consistently and are aware of the top characteristics of healthy eating and of a healthy lifestyle: exercise regularly, eat well balanced meals, eat all things in moderation, limit/avoid foods with saturated fat or cholesterol or trans fats, and drink at least eight glasses of water per day.
"Educating consumers about proper health and nutrition need not be the primary goal for food manufacturers," said Dori Hickey, director of product development at NPD and author of the report. "Connecting the dots for consumers in terms of a product benefit to a fundamental characteristic of healthy eating is more the challenge."
The nutritional value of foods is also front-and-center with many adults, according to the report, which draws on NPD's continual tracking of actual consumption behavior over the past three decades. Almost 85 million adults ranked nutritional value/healthful as #1 or #2 in importance as a need driver
in deciding what to eat and drink; taste and price/value are in the top three for the three younger generations. For older consumers, freshness replaces price/value in ranked importance.
While many aspects of their diets could use improvement, overall, the largest deficiencies in adults' diets are insufficient intake of fruits, vegetables and dairy products and over consumption of total fats. Consumption of total fats is the most critical for those 54 and older.
"It comes down to adult consumers needing help to improve the healthfulness of their diets," said Hickey. "Knowing which consumer groups need the most help and understanding how to address consumers' current and future needs and desires for healthy food is the opportunity for food and beverage marketers."
The report found that older generations eat more healthfully than younger generations, but four out of five adults (nearly 170 million people) still have a diet that needs improvement.
Titled, “Healthy Eating Strategies by Generation,” the report identifies the gaps between actual consumption behaviors and intentions. It also found that younger generations—Generation X, Y and younger Boomers, ages 21 to 54—have the least healthful diets. Older consumers, ages 54 and up, often have the greatest need to eat healthy due to underlying medical conditions, and are driven to do so.
What the generations appear to have in common, the report found, is a shared understanding of what constitutes healthy eating. Adult consumers, across generations, define healthy eating consistently and are aware of the top characteristics of healthy eating and of a healthy lifestyle: exercise regularly, eat well balanced meals, eat all things in moderation, limit/avoid foods with saturated fat or cholesterol or trans fats, and drink at least eight glasses of water per day.
"Educating consumers about proper health and nutrition need not be the primary goal for food manufacturers," said Dori Hickey, director of product development at NPD and author of the report. "Connecting the dots for consumers in terms of a product benefit to a fundamental characteristic of healthy eating is more the challenge."
The nutritional value of foods is also front-and-center with many adults, according to the report, which draws on NPD's continual tracking of actual consumption behavior over the past three decades. Almost 85 million adults ranked nutritional value/healthful as #1 or #2 in importance as a need driver
While many aspects of their diets could use improvement, overall, the largest deficiencies in adults' diets are insufficient intake of fruits, vegetables and dairy products and over consumption of total fats. Consumption of total fats is the most critical for those 54 and older.
"It comes down to adult consumers needing help to improve the healthfulness of their diets," said Hickey. "Knowing which consumer groups need the most help and understanding how to address consumers' current and future needs and desires for healthy food is the opportunity for food and beverage marketers."
Omega 3s-EPA, DHA, ALA
Dietary sources of omega-3 fatty acids include fish oil and certain plant/nut oils. Fish oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), while some nuts (English walnuts) and vegetable oils (canola, soybean, flaxseed/linseed, olive) contain alpha-linolenic acid (ALA).
There is evidence from multiple studies supporting intake of recommended amounts of DHA and EPA in the form of dietary fish or fish oil supplements lowers triglycerides, reduces the risk of death, heart attack, dangerous abnormal heart rhythms, and strokes in people with known cardiovascular disease, slows the buildup of atherosclerotic plaques ("hardening of the arteries"), and lowers blood pressure slightly. However, high doses may have harmful effects, such as an increased risk of bleeding. Although similar benefits are proposed for alpha-linolenic acid, scientific evidence is less compelling, and beneficial effects may be less pronounced.
Some species of fish carry a higher risk of environmental contamination, such as with methylmercury.
There is evidence from multiple studies supporting intake of recommended amounts of DHA and EPA in the form of dietary fish or fish oil supplements lowers triglycerides, reduces the risk of death, heart attack, dangerous abnormal heart rhythms, and strokes in people with known cardiovascular disease, slows the buildup of atherosclerotic plaques ("hardening of the arteries"), and lowers blood pressure slightly. However, high doses may have harmful effects, such as an increased risk of bleeding. Although similar benefits are proposed for alpha-linolenic acid, scientific evidence is less compelling, and beneficial effects may be less pronounced.
Some species of fish carry a higher risk of environmental contamination, such as with methylmercury.
Cranberry
Cranberry has not been shown effective as a treatment for documented UTI. Although cranberry may be used as an adjunct therapy in some cases, given the proven efficacy of antibiotics, cranberry should not be considered a first line treatment.
Cranberry has been investigated for numerous other medicinal uses, and promising areas of investigation include prevention of H. pylori infection, which causes gastrointestinal ulcers and dental plaque.
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