Amazing medicinal power of Cruciferous vegetables to cure leukemia

Hidden inside every stalk of broccoli and every floret of cauliflower is a substance so powerful at preventing and treating cancer that not even the drug industry is capable of matching its efficacy, both in terms of safety and potency. And researchers are still continuing to uncover the amazing medicinal power of sulforaphane, a therapeutic compound found in cruciferous vegetables that most recently was discovered to prevent and treat leukemia.

Researchers from the Baylor College of Medicine in Texas recently tested the effects of an isolated and highly concentrated form of sulforaphane on both mouse and human cell lines affected by acute lymphoblastic leukemia, a type of cancer that afflicts white blood cells, and most commonly in children. Led by Dr. Koramit Suppipat, the study involved applying sulforaphane to leukemic cell lines and primary lymphoblasts obtained from pediatric patients for the purpose of assessing its effects.

Upon observation, it was learned that sulforaphane effectively eradicates cancer cells by entering them and reacting with certain internal proteins to induce apoptosis, or cell death. At the same time, researchers observed that sulforaphane did not harm healthy cells when applied to cell lines obtained from healthy, cancer-free patients, a phenomenon unique to natural, therapeutic compounds that have not been artificially manipulated for the purpose of trying to patent a specific medicinal compound.

"There is about an 80 percent cure rate (for acute lymphoblastic leukemia), but some children don't respond to treatment. For those cases, we are in need of alternative treatments," explained Dr. Daniel Lacorazza, an assistant professor of pathology and immunology at Baylor, and one of the study's contributors. "Sulforaphane is a natural product. However, what we used in this study is a concentrated purified form."

Eat plenty of cruciferous vegetables to protect yourself against cancers of all types

Up until this point, there have been few, if any, reliable studies demonstrating the power of sulforaphane in specifically treating blood cancers like leukemia. Previous studies have identified many of the general cancer-fighting properties of sulforaphane, including a 2011 study published in the journal Molecular Nutrition & Food Research that linked sulforaphane to eradicating prostate cancer (http://www.naturalnews.com/032988_sulforaphane_cancer_cells.html). But the new study out of Baylor identifies specific aspects of the nutrient's hematologic cancer-fighting profile that further reinforces its viability as a safe and natural medicine for cleansing the blood.

"Broccoli, which is loaded with sulforaphane, antioxidants, and carotenoids, has been shown to protect against cancers of the esophagus, stomach, colon, lung, larynx, prostate, mouth, pharynx, ovaries, breast, and cervix," writes Stephanie Beling in her book PowerFoods: Good Food, Good Health with Phytochemicals, Nature's Own Energy Booster about the health benefits of eating broccoli in whole form.

However, to obtain the maximum health benefits of broccoli, be sure to eat it raw or very gently steamed. According to a study published in the Journal of Agricultural and Food Chemistry back in 2009, cooking broccoli can destroy up to 90 percent of its natural sulforaphane content, rendering it far less medicinally potent. (http://www.naturalnews.com/025893_broccoli_sulforaphane_research.html)

Sources for this article include:

http://www.eurekalert.org/pub_releases/2012-12/bcom-vcc120612.php

Learn more: http://www.naturalnews.com/038397_broccoli_sulforaphane_leukemia.html#ixzz2FVxjyLIo

Are you ready to reduce your depression with right choice of food?

Many people are used to for taking self medication or going to psychologists and psychiatrists to reduce their depression. But here are some food choices which can help to reduce depression in certain cases

Fight depression with your diet

Depression often, but not always, is linked to low blood pressure, low blood sugar, low thyroid functions and/or low adrenal gland function.

Adrenal insufficiency 

 

Some of the signs of adrenal insufficiency are often similar to those found in persons who are hypoglycemic. Some of the more common complaints reported include: Inability to concentrate, Excessive fatigue, especially in the morning (hard to get going…), Nervousness and irritability, Mental depression, Apprehensions, Intolerance to stress

Adrenal insufficiency are sometimes helped by oral supplements of Vitamin B5. Vitamin C is also very important in maintaining the adrenal's integrity.

Foods high in Vitamin B5 include bean sprouts, beef, egg, haddock, salmon, sardines, mackerel, lobster, mushrooms, peanuts, pineapple and watermelon.

Foods high in Vitamin C include alfalfa, banana, berries, Brazil nuts, cabbage, cauliflower, citrus fruits, spinach, sweet potato and leafy vegetables.

Herbs such as safflower, parsley, kelp and sage are also said to help adrenal functions. A daily intake of garlic and sesame seeds can also be beneficial.

Note: Anyone suffering from severe depression should not try to self-medicate, and should see a qualified medical practitioner for advice pertaining to his or her specific condition.

Tyrosine

Tyrosine amino acid is said to normalize blood pressure, stimulate the thyroid and contribute to blood-sugar stabilization via adrenal support. 

Foods containing tyrosine include alfalfa, almonds, apple, asparagus, avocado, banana, beet, carrot, cheese, cherries, chicken, chocolate, cottage cheese, cucumber, egg, fig, fish, leek, lettuce, milk, parsley, peanuts, poultry, spinach, strawberries, watercress, watermelon, yogurt.

Tryptophan

Another amino acid, tryptophan, is important in reducing depression. Tryptophan is the precursor to serotonin, which is a necessary neurotransmitter that can lift some types of depression. 

Food sources that contain tryptophan include fish, poultry, organic beef, eggs, broccoli, endive, fennel, sweet potato, carrot, barley, rye, oats, rice, hummus, lentils, hazelnuts, peanuts, sesame seeds and sunflower seeds.

Sources: http://www.naturalnews.com/036945_depression_foods_natural_remedies.html
              http://www.drkaslow.com/html/adrenal_insufficiency.html

Eat, Fast and Live longer

The miracle of Fasting

Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. An absolute fast is normally defined as abstinence from all food and liquid for a defined period, usually a single day (24 hours).

Fasting has importance in all religions of world but with different styles/shapes and it may be the intermittent of nature. Fasting is the fourth of the Five Pillars of Islam and involves fasting during the holy month of Ramadan from sun rise till sunset. Muslims community do this practice all the year periodically or intermittently. Fasting is not only make a spiritual connection with God but it gives health benefits as well.

Scientists are uncovering evidence that short periods of fasting, if properly controlled, could achieve a number of health benefits, as well as potentially helping the overweight, as Michael Mosley discovered.

He said (5 August 2012, BBC Health News), " I'd always thought of fasting as something unpleasant, with no obvious long term benefits. So when I was asked to make a documentary that would involve me going without food, I was not keen as I was sure I would not enjoy it. I am not strong-willed enough to diet over the long term, but I am extremely interested in the reasons why eating less might lead to increased life span, particularly as scientists think it may be possible to get the benefits without the pain.

Intermittent fasting One area of current research into diet is Alternate Day fasting (ADF), involving eating what you want one day, then a very restricted diet (fewer than 600 calories) the next, and most surprisingly, it does not seem to matter that much what you eat on non-fast days.

There are no firm rules because so far there have been few proper human trials . I found that I could get through my fast days best if I had a light breakfast (300 calories), lots of water and herbal tea during the day, then a light dinner (grilled fish with lots of vegetables) at night. On my feed days I ate what I normally do and felt no need to gorge.

I stuck to this diet for 5 weeks, during which time I lost nearly a stone and my blood markers, like IGF-1, glucose and cholesterol, improved. If I can sustain that, it will greatly reduce my risk of contracting age-related diseases like cancer and diabetes".

The world record for extending life expectancy in a mammal is held by a new type of mouse which can expect to live an extra 40%, equivalent to a human living to 120 or even longer. It has been genetically engineered so its body produces very low levels of a growth hormone called IGF-1, high levels of which seem to lead to accelerated ageing and age-related diseases, while low levels are protective. The IGF-1 hormone (insulin-like growth factor) is one of the drivers which keep our bodies in go-go mode, with cells driven to reproduce. This is fine when you are growing, but not so good later in life.

There is now evidence suggesting that IGF-1 levels can be lowered by what you eat. Studies on calorie restrictors suggest that eating less helps, but it is not enough.

when our bodies no longer have access to food they switch from "growth mode" to "repair mode". As levels of the IGF-1 hormone drop, a number of repair genes appear to get switched on according to ongoing research by Professor Valter Longo of the University of Southern California.

From this information it is concluded that fasting can increase life span and it can protect body from age related diseases by lowering IGF-1 hormone. It is not recommended in some cases such as pregnant women or diabetics on medication, for whom it could be dangerous.

So Eat, Fast and live longer

Compiled by Aneela Hameed

Original Source Here

Do you want to reduce your weight, first you need to calculate your calories at current weight

Calorie Count

Harris-Benedict formula

Basal Metabolic Rate

Women: BMR = 655 + (4.35 x weight in pounds) + (4.7 x height in inches) - (4.7 x age in years)
Men: BMR = 66 + (6.23 x weight in pounds) + (12.7 x height in inches) - (6.8 x age in years)

Active Metabolic Rate

Calculate your AMR by using your BMR and estimating your current level of activity. If you are:

• Sedentary (little or no exercise) - your AMR = BMR x 1.2
• Lightly active (light exercise/work 1-3 days per week) - your AMR = BMR x 1.375
• Moderately active (moderate exercise/work 3-5 days per week) - your AMR = BMR x 1.55
• Very active (hard exercise/work 6-7 days a week) - your AMR = BMR x 1.725
• Extra active (very hard exercise/work 6-7 days a week) - your AMR = BMR x 1.9

Your AMR represents the number of calories you need to stay at your current weight. If you want to lose weight, you need to increase your level of physical activity level or decrease your caloric intake by eating less. If you reduce your current caloric intake by 500 calories every day, you will lose about one pound each week. Don't go below 1,200 calories each day and don't waste your time on crash diets.

When life gives you lemons, make 100 home remedies to improve your health

When life gives you lemons, make lemonade and dozens of other foods and home remedies from this versatile fruit. Lemon's health benefits are due to the high concentration of vitamins B and C, antioxidants, protein, flavonoids, phosphorus, potassium, carbohydrates and volatile oils. Whether you're using this superfood to prevent kidney stones or making lemon-flavored cake icing, you'll reap the benefits in flavor and good health.

Lemon juice was used in ancient Egypt to undo the effects of food poisoning; and in India, Ayurvedic practitioners prescribed lemon peel to treat liver ailments. The Sicilians used lemon peel to make pickling brine and multiple cultures used it to prevent scurvy. Both the peel and juice of lemons are still widely used today to cleanse and tonify the liver.

Lemon juice

Lemon juice possesses antibacterial, antiviral and immune-building properties. It fights disease and infection with high levels of bioflavonoids, pectin, limonene, citric acid, magnesium, calcium and vitamins. It stimulates digestion, promoting weight loss.

~ Mix lemon juice and water and swish to relieve a sore throat or canker sores. Add salt and gargle for tonsillitis.
~ Add lemon juice to hot tea and honey to reduce a fever, fight the flu, relieve nausea, and lessen a chill
~ Drink lemon juice to fight fatigue and replace electrolytes after vigorous exercise or overheating
~ Stop a nose bleed with lemon juice applied to cotton and placed in the nostril
~ Eliminate gall stones with lemon juice and olive oil
~ Reduce hypertension and lower LDL cholesterol with lemon juice home remedies. Prevent diabetes, relieve constipation, strengthen gums and teeth, cure kidney stones, heart disease and strokes, lower body temperature, and fight cancer with lemons.

Hot lemon water

~ First thing in the morning, a glass of warm lemon water flushes the system, relieves edema, acts as a diuretic, aids digestion, fights hunger cravings, promotes weight loss and helps prevent coffee cravings
~ Relieve chest congestion and coughing, reduce allergies, clear the palate and freshen breath

Topical applications

~ Lemon juice clears the skin, reduces acne, softens wrinkles, removes age spots, blemishes, scars and cleanses excess oils. The vitamin C, citric acid and alkaline properties fight bacteria both internally and on the skin.
~ Make an overnight home remedy with a slice of lemon as a poultice to remove corns and calluses
~ Relieve eczema with lemon oil, honey and warm water poultices
~ Mix lemon oil and honey and apply to soothe a bug bite
~ Combine lemon oil and water to make natural insect repellant
~ Eliminate varicose veins with applications of lemon oil mixed with almond, avocado or jojoba oil

Balances pH

~ Lemon juice creates an alkaline-forming environment to balance the body's pH as well as restoring balance by providing vitamin C and high levels of potassium
~ Reduce acidosis and relieve arthritis, fibromyalgia and rheumatism pains with the alkalizing effects of lemon juice

Lemon peel

~ Lemon peel reduces cramping and gas pains while it aids digestion; it increases circulation, stimulates urination and strengthens the immune system. The pith in lemon peel contains pectin, which helps chelate toxins and heavy metals.

Mental and emotional uses for lemon

~ Lemon balm is calming and relaxing and can relieve bouts of anxiety, nervousness and tension
~ Lemon oil relieves fatigue and increases alertness and cognitive function
~ Promote sleep and reduce tension with a mixture of lemon balm, valerian, chamomile and hops as bedtime tea

Non-medicinal uses for lemons

~ Remove stains from coffee and tea cups
~ Deodorize the garbage disposal
~ Flavoring in cooking and baking
~ Polishing mirrors and furniture
~ Making lemonade
~ As bath oil and in potpouri
~ Making candy and confections
~ Rinse hair with lemon water to increase shine

Original Article Here

Are you taking a multi-vitamin that's killing you slowly?

Synthetic vitamins fuel sickness while enriching the corrupt medical industry

Wednesday, August 01, 2012 by: S. D. Wells

Are you taking a multi-vitamin that's killing you slowly? Did you think you were doing the right thing by jiggling that little pill out of its container and washing it down your throat every day in the name of health and wellness? Which ones are you taking; One-a-day, Centrum, Equate, or maybe you just picked up some of Sam's club's "Members Mark Complete?" Sounds like a real winner! Wait a second, it could be even worse. You might have gone and done the unthinkable, and you bought your children Flintstones vitamins. Tell me it's not true.

Have you really read the label, researched any of the synthetic additives, or checked out the "other ingredients," or did you just figure that was irrelevant? If you are guilty of taking any of the aforementioned supplements, it's time to buy some liver, kidney, and colon detoxification, and you better educate yourself about those too, because "The Man" wants you sick and dying, not avoiding toxic vitamin imposters that are NOT ABSORBABLE by the body. Dangerous, mind-blowing additives in your crappy vitamins that are listed as "other ingredients" include: talc, dyes, sodium benzoate, methylcellulose, carnauba wax, silicon and/or titanium dioxide. In all of these cases, what you don't know WILL hurt you!

In the mid-1930s, multivitamins became available in grocery stores and pharmacies. These supplements were made from natural, dried and compressed vegetable and fruit concentrates, but then, in the early 1940s, certain brands began producing synthetic tablets, and that's when the mayhem began.

Now, millions of Americans and people all over the world want to eat right and take the right vitamins to help them live a long, healthy life and be energetic all the while, but the majority of these innocent, naive, and nutritionally uneducated beings have NO CLUE that the big "brand name" vitamins on the shelves of most grocery and drug stores are synthetic toxins which not only DO NOT foster good health, but are mutagenic and carcinogenic. This means they are basically poison for the body, fueling disease and disorders, including arthritis, osteoporosis, brittle bones, cancer, and yes, Alzheimer's disease. Did you know Pfizer owns "Centrum?" Did you know Bayer owns "One-a-Day?"

Walking into a nutritional nightmare is easy if you don't know the "low down" on supplements. Dangerous supplements can reverse what you are trying to accomplish. Also, many multivitamins, especially the chewable ones, contain Aspartame, one of the leading causes of Fibromyalgia and IBS (irritable bowel syndrome).

"Other ingredients" usually means animal parts and cancer causing artificial sweeteners

If your vitamins come in the form of gelatin capsules, you are more than likely consuming the skin, cartilage, connective tissues and bones of diseased animals. On top of that, if your vitamins contain the artificial sweeteners Aspartame, Acesulfame Potassium, Sucralose or Sorbitol, you could be developing artificial sweetener disease (cancer) and mutating your cells, your DNA, and passing that mutagenic DNA along to future generations.

Don't feel dumb if you did not know that synthetic B-12 comes from activated sewage sludge just don't be a repeat offender! Your "corporate" made vitamins are made by pharmaceutical and chemical companies who also concocted chemotherapy. It's just another angle to handle the threat of people getting healthy from nutritional information, and so you've been deceived.

Synthetic vitamin B-12, cyanocobalamin, is made from ground up toxic cow livers and activated sewage sludge. These cow livers are overloaded with steroids and antibiotics, and the pesticides the cow assimilates from eating GMO feed, and these cows are living in CAFO's (confined animal feeding operations), where they often collapse and die slowly, while lying in their own "sludge" or fecal matter. (http://www.foodkills.org/synthetics.html) Synthetic vitamin B also comes from coal tar and petro-chemicals, known to depress the central nervous system and cause respiratory ailments.

Those cheap, synthetic vitamins you're taking in hopes of maintaining proper health are deteriorating your health as quickly as fast food burgers and fries. Synthetic vitamin A comes from fish liver juices loaded with toxic PCB's and mercury. Synthetic vitamin C comes from acid blends that irritate the lining of your digestive track. It's just a chemical copy of naturally occurring ascorbic acid. This kind of fractionated, chemical acid never grew in the ground or received sunlight, but rather it's a sulfuric acid by-product. Once you swallow that pill, it's just another carcinogenic drug in your body, like MSG (monosodium glutamate) or Aspartame.

The bottom line is that the wrong vitamins are chemicals. More than 90 percent of the fake "vitamin C" in this country is manufactured in New Jersey by Hoffman-LaRoche, one of the world's largest drug manufacturers. (http://www.thedoctorwithin.com)

Organic vitamin A has antioxidant properties, but synthetic vitamin A accomplishes just the opposite. In one study, subjects who received synthetic A - beta carotene had an eight percent higher incidence of fatal heart attacks, strokes, and lung cancer than those who got the placebo (sugar pill).

Synthetic Vitamin D is derived from irradiated oil

Synthetic vitamin D is toxic and can result in permanent deposit of minerals in the heart, lungs and kidneys. How could this be true? Because it's made from petroleum extracts, coal tar derivatives, and irradiated cattle brains. It may even contain formaldehyde and ammonia! (http://www.doctorsresearch.com/articles4.html)

Routinely contained in nearly all NON-ORGANIC vitamins are genetically engineered ingredients, pesticides, and animal drug residues, pathogens, feces, hormone-disrupting chemicals, toxic sludge, slaughterhouse waste, chemical additives, preservatives, and chemical by-products. (http://www.naturalnews.com)

The wrong kind of calcium kills you slowly

The calcium myth must be dispelled right now. If you eat and drink dairy products, including milk, yogurt and cheese, you are loading up your body with calcium, in fact, most likely, you are overloading your body with calcium. True whole food vitamins don't leech the body of their missing co-factors and don't cause a vitamin imbalance. How does Big Pharma make a fortune off your sickness? Calcium supplements! If you think the staggering numbers of people in the U.S. suffering from arthritis and osteoporosis are somehow doing so just by chance, you are DEAD WRONG. Want the good kind of calcium? Research plant-based calcium like leafy greens, kale and spinach.

No matter what the FDA says or wants you to believe, organic vitamins, minerals, antioxidants, probiotics, and enzymes are "MEDICINE," and synthetic vitamins are simply ANTI-MEDICINE - disease and disorder breeding health criminals. Get smarter. Read the labels. Ask questions. If your vitamins are not organic, then they're probably making you sick.

Original Article Here

Study - When pregnant moms eat more nuts, their kids have fewer allergies

Pregnant women and Nuts

Could eating more peanuts and tree nuts during pregnancy actually reduce a child's risk of developing nut and other allergies? A new study out of Denmark suggests so, having found that expectant mothers who continue to eat nuts during their pregnancies produce children with fewer overall allergies compared to children born of mothers who follow outdated recommendations that advise against nut consumption during pregnancy. 

For their study, which was published in the Journal of Allergy and Clinical Immunology, Ekaterina Maslova and her colleagues from the Centre for Fetal Programming at the Statens Serum Institut in Copenhagen evaluated nearly 62,000 Danish moms via a survey who gave birth between 1996 and 2002. The researchers also evaluated the medical records of the mothers' children from 18 months through seven years of age.

After comparing nut consumption patterns among mothers to allergy rates in their children, Maslova and her team discovered that nut consumption rates correspond with allergy rates, and mothers who eat more nuts have children that are less prone to allergies. After accounting for various outside factors, the team determined that children born to mothers who eat nuts are 21 percent less likely to develop asthma -- and when children reach seven years of age, the decrease in allergy likelihood drops to 34 percent.

Mothers who ate tree nuts more than once a week also bore 18-month-olds that were 25 percent less likely to have asthma or to experience wheezing compared to other children. Overall, allergy rates were noticeably lower among children whose mothers at nuts, compared to children whose mothers either ate fewer nuts, or completely abstained from eating nuts, during their pregnancies.

"There's some mixed data out there and this current study is showing that maybe there might be a benefit to your child in having less asthma later on if you continue to just eat the way you're still eating and not avoid (nuts)," says Dr. Todd Mahr, a pediatric allergist from Gundersen Lutheran Medical Center in La Crosse, Wisc., who was not involved in the study.

The findings contradict an earlier study presented at the 2010 annual meeting of the American Academy of Allergy, Asthma & Immunology in New Orleans that appeared to show link between nut consumption and higher allergy rates. That particularly study; however, included nuts, eggs, and milk in its analysis, a research flaw that appears to have inaccurately pinned nuts as the culprit without assessing their effect on allergies separately from eggs and milk.

Original Article Here

Do you know which the best dieting style is?

Effects of dieting styles finds that some popular choices may actually increase weight related problems

Monday, July 30, 2012 by: Raw Michelle


(NaturalNews) Recent research has scientists concerned that popular dietary recommendations for weight loss may be placing individuals at an increased risk for diabetes-related conditions.

A team from the New Balance Foundation Obesity Prevention Center Boston Children's Hospital investigated the impacts of the dietary choices of 21 individuals, for three months. The study's participants were required to drop 10 to 15 percent of their body weight prior to the study, and have their new weight stabilized. For each of the three months, the study's participants were placed on a different diet. One was low fat, while the others were low glycemic and low carbohydrate, respectively. Each of the diets, despite their preference of calorie sources, provided the necessary 10 to 35 percent of their intake from protein, as is considered healthy.


Less pain, more gain
The low carbohydrate diet made the largest impact on bodily metabolism rates, but it also came with a significant drawback. The diet also resulted in raised cortisol levels, which have been linked to both lost sensitivity to insulin, and cardiovascular disease. Low fat diets, which are often recommended by the American Heart Association, resulted in insulin resistance and a lower energy use. The best response came from when the participants were placed on the low glycemic diet, which doesn't eliminate whole classes of nutrients, and as a result, both put less of a strain on the body, and is more easily adapted to individual lifestyles.

Mechanism of change ...or a barrier to progress?

Where a food is placed on the glycemic index is an indicator of how rapidly the food can be metabolized into blood glucose. Foods that are made up of simple carbohydrates and sugars are converted more quickly, and can cause blood sugar to spike. High blood sugar is often associated with diabetes. However, in diabetes, the problem is an inability to remove sugar from the blood that is more chronic. High blood sugar brought on by high glycemic foods is conversely followed by a blood sugar crash, much in the same way the absence of the extreme highs of a drug addiction can pave the way for harsh withdrawals.

Unfortunately, in contemporary culture, the consumption of high glycemic foods tends to be a long-term, dietary style rather than a single poor food choice. The habit, much like drug addiction, is self-reinforcing. When an individual's blood sugar drops, hypoglycemia - low blood sugar - typically results in agitation, headaches, anxiety, confusion and urgent demands from the body to rectify the sugar loss. Because the body is experiencing an acute threat, it responds as if it's being attacked, releasing elevated levels of ephedrine, a hormone commonly referred to as adrenaline. To reverse these symptoms, the individual again raises their blood sugar, starting the cycle over again. This pattern puts an incredible amount of strain on the body.

Diets that are high in simple carbohydrates increase both blood sugar and blood fat levels, and may reduce the amount of good HDL cholesterol that is circulating in the body. Glycemic "load" is a measurement of the glycemic impact and the total amount of carbohydrates in the food. Complex carbohydrates still contribute to the blood sugar, but the changes in blood sugar levels that result are very gradual, and aren't associated with an increased risk of heart disease.

Low Glycemic Food Pyramid

Original Article Here

Eat less salt......Save life

Continue reading the main story

22 July 2012, BBC News, Health

Reducing salt 'would cut cancer'

Salt is in many foods, such as bread.

It wants people to eat less salt and for the content of food to be labelled more clearly.Cutting back on salty foods such as meat, bread and breakfast cereals may reduce people's risk of developing stomach cancer, according to the World Cancer Research Fund (WCRF).

In the UK, the WCRF said one-in-seven stomach cancers would be prevented if people kept to daily guidelines.

Cancer Research UK said this figure could be even higher.

Too much salt is bad for blood pressure and can lead to heart disease and stroke, but it can also cause cancer.

The recommended daily limit is 6g, about a level teaspoonful, but the World Cancer Research Fund said people were eating 8.6g a day.

Undetected

There are around 6,000 cases of stomach cancer every year in the UK. The WCRF estimated that 14% of cases, around 800, could be avoided if everyone stuck to their 6g a day. 

Kate Mendoza, head of health information at WCRF, said: "Stomach cancer is difficult to treat successfully because most cases are not caught until the disease is well-established.

Eating too much salt is not all about sprinkling it over fish and chips or Sunday lunch, the vast majority is already inside food."This places even greater emphasis on making lifestyle choices to prevent the disease occurring in the first place - such as cutting down on salt intake and eating more fruit and vegetables."

It is why the WCRF has called for a "traffic-light" system for food labelling - red for high, amber for medium and green for low.

However, this has proved controversial with many food manufacturers and supermarkets preferring other ways of labelling food.

Lucy Boyd, from Cancer Research UK, said: "This research confirms what a recently published report from Cancer Research UK has shown - too much salt also contributes considerably to the number of people getting stomach cancer in the UK.

"On average people in Britain eat too much salt and intake is highest in men.

"Improved labelling - such as traffic light labelling - could be a useful step to help consumers cut down."

A spokesman for the Department of Health said: "We already know too much salt can lead to conditions such as heart disease and stroke. That is why we are taking action through the 'Responsibility Deal' to help reduce the salt in people's diets. And we are looking at clearer... labelling on foods as part of our consultation on front-of-pack labelling.

You must know healthy facts about soy...

What is soy?  

Soy is a low-cost source of protein that has been consumed in Asian nations for many centuries. This food contains fiber, minerals, and isoflavones (a type of flavonoid), all beneficial nutrients that may contribute to a reduction in chronic disease risk. Regular intake of this food is thought to be partially responsible for the lower rates of heart disease, stroke, and cancer observed in Asian populations. Due to concerns that have been raised by the use of hormone replacement therapy, many researchers are looking to soy as a possible natural alternative to prevent some of the symptoms associated with menopause.

What are the isoflavones contained in soy? 

The isoflavones genistein, daidzein, and glycitein are the flavonoid components of soy protein. Also known as phytoestrogens, these compounds are structurally similar to the hormone estrogen, and they interact with estrogen receptors in the body. Many researchers believe that the isoflavones may be an“active” component of soy, along with soy specific soy proteins, that are responsible for the beneficial effects observed after soy consumption.

What are good sources of soy? 

There are many soy products out on the market; however, most of these have undergone such high levels of processing that much of the nutritional benefit is lost. Below is a listing of high-quality sources.

Edamame or Soy Beans 

Soy beans are the least processed form of soy protein. Available in most grocery stores, they can be purchased in fresh, frozen, or roasted forms. These beans can be eaten alone, like peas, or added to salads and stir-fries.

Tofu 

Tofu, or bean curd, is made by curdling soymilk with a coagulant. Available in both soft and firm forms, tofu can be used in a variety of recipes to partially replace either meat or dairy products. Due to the common use of calcium sulfate as the curdling agent, tofu can also be a good source of calcium. A <1/2> cup serving may contain as much as 130 mg of calcium. (See the metric conversion table at the end of this publication.)

Soymilk 

Soymilk is another high-quality source of soy protein that is available in a variety of forms, including plain, vanilla, and chocolate. It can be used to replace milk added to coffee, tea, or cereal. A one-cup serving can have as much as 300 mg of calcium.

Why should people eat soy? 

Epidemiological studies suggest that regular consumption of plant-based protein foods reduces one’s risk for chronic diseases such as cancer, heart disease, and stroke. Plant-based foods, such as soy, can provide the body with beneficial agents including vitamins, minerals, fiber, and flavonoids. Numerous clinical trials have investigated the potential of soy to protect against the risk of chronic disease. Below is a listing of some of these findings.

Soy and Heart Disease 

Consumption of soy protein has been associated with decreasing the susceptibility of LDL

cholesterol to oxidation, reducing arterial stiffness, lowering total and LDL cholesterol, and increasing

HDL cholesterol, possibly reducing the risk of coronary artery disease.

Soy and Cancer 

Numerous studies have investigated the anticarcinogenic properties of soy. Regular consumption of soy protein by healthy adult populations has been associated with a reduction in risk of both breast and prostate cancer. It has been suggested that the isoflavones genistein and daidzein may decrease the amount and size of cancer tumors. As with any significant dietary change, women with breast cancer or elevated risk for this disease should consult their physician before adding soy to their diet. 

Soy and Osteoporosis 

Due to the similarity in the structures of the isoflavones and estrogen, several studies are investigating the ability of isoflavones to reduce the rapid rate of bone loss that is associated with the onset of menopause. Epidemiological evidence has shown that Asian women, who consume the highest levels of soy protein, have elevated bone mineral density and lower risk of fracture.

Soy and Diabetes 

Regular consumption of soy protein may help to reduce symptoms associated with Type 2 Diabetes. Soy has been shown to decrease postprandial hyperglycemia, improve glucose tolerance, and decrease amounts of glycosylated hemoglobin.

Soy and Obesity 

A recent observational investigation in postmenopausal women found a favorable association between regular consumption of soy protein and a lower body mass index, higher HDL cholesterol concentration, and lower fasting insulin levels. More research must be completed before any firm conclusions can be made. 

How much soy is recommended? 

According to the American Heart Association and the US Food and Drug Administration (FDA), soy products have beneficial nutrient profiles and daily consumption of 25 grams or more of soy protein with isoflavones can help lower cholesterol levels in individuals at high risk for heart disease. An average serving of soy foods provides 6.25 grams of soy protein, so an individual who is trying to lower his or her cholesterol should aim for eating four servings of high-quality soy foods a day. If a breast cancer patient, or person who is at high risk for this disease, enjoys eating soy, occasional consumption does not appear to pose any risk; however, these individuals should consult their physicians before adding soy to their diets.

Can too much soy be harmful? 

Numerous clinical studies have found that daily consumption of up to 50 grams of soy protein is not only safe, but may also be effective in improving risk factors for chronic disease such as some types of cancer, diabetes, and cardiovascular disease. For individuals with, or at high risk for, breast cancer, there appears to be no adverse effects of occasionally eating soy, especially if it is enjoyed as part of a low-fat, high-fiber

diet.

What are some ways to increase soy intake? 

Below is a list of suggestions to help you achieve the American Heart Association and the FDA’s recommended four servings of soy per day.

Replace some or all of the meat in your favorite recipes with tofu or texturized 

vegetable protein (TVP). 

• In spaghetti sauce, replace half of your ground beef with TVP.

• In stir-fry or fajitas, replace the usual chicken or beef with cubed firm tofu.

• In chili, replace half of your ground beef with TVP.

• Make tacos with TVP.

• Add some TVP to meatloaf.

Use silken tofu to replace sour cream, yogurt, or cheese in recipes. 

• Make a dip for vegetables with half silken tofu and half sour cream. Add one package of dried onion

soup mix, combine in a blender, and serve.

• Make a morning smoothie with silken tofu instead of the usual yogurt.

• Replace half of the ricotta cheese with puréed firm tofu in lasagna.

• Use silken tofu to replace the heavy cream in your favorite soup recipe.

• Make a mixture of half sour cream and half silken tofu to use as a low-fat topping on baked potatoes.

Try some of the new soy products available at the super market. 

• Replace your morning breakfast sausage with soy sausage.

• Try some of the numerous types of garden or soy burgers.

• Use soymilk instead of creamer in your morning coffee or tea or on your breakfast cereal.

• Use soy nuts as a salad topper or eat them alone as a snack.

• Try soy nut butter and jelly for your next brown bag lunch.

Should people take isoflavone supplements? 

Although many researchers have attempted to isolate the active component of soy to create an effective soy supplement, there appears to be some additional benefit provided by consuming the intact protein particularly for lowering cholesterol. Furthermore, the actual isoflavone content of any supplement cannot be guaranteed. For these reasons, it is recommended that people wishing to lower their cholesterol attempt to incorporate high-quality sources of soy protein into their diet rather than resorting to supplements.

http://nutrition.ucdavis.edu/content/infosheets/fact-pro-soy.pdf

Health Benefits of Flax Seed

Flax Fights Cholesterol The consumption of flaxseed is associated with a reduction in total cholesterol, including the LDL (bad) cholesterol and triglycerides. Study after study has shown a positive response to eating ground flax seed daily. Eating low fat foods, increasing your exercise, limiting the salt, sugar and eating flax seed daily are a few ways that you can win the battle against high cholesterol. Flax Fights Diabetes Nutritionists are instructing their diabetic patients to eat flax daily. It has been discovered that the omega-3 fat and high fiber in flax may play a role in the fight against diabetes. In a study conducted by the University of Toronto, participants who ate flaxseed bread had blood sugar levels 28% lower an hour after eating than their counterparts who ate bread made with wheat flour! Flax Fights Cancer Flaxseed is high in lignans, up to 800 times the amount as in any tested plant food. Lignans (a phytoestrogen) have been called by H. Adlercreutz (in his article “Phytoestrogens: Epidemiology and a Possible Role in Cancer Protection”), natural cancer-protective compounds. Flax seed is also high in alpha linolenic acid (ALA) which has been found to be promising as a cancer fighting agent. The American National Cancer Institute has singled out flaxseed as one of six foods that deserve special study. Flax seed's high fiber aspect is also beneficial in the fight against colon cancer. Epidemiological studies note that diet plays a major role in the incidence of colon cancer. Research has shown that increasing the amount of fiber in your diet reduces your colon-cancer risk. Flax seed, high in fiber, lignans, alpha linolenic acid, is a key player in the fight against cancer, particularly breast and colon cancer. Flax Fights Constipation Flax is high in both soluble and insoluble fiber. One ounce of flax provides 32% of the USDA’s reference daily intake of fiber. Flax promotes regular bowel movements because it is high in insoluble fiber. Flaxseed's all natural fiber helps to absorb water, thereby softening the stool and allowing it to pass through the colon quickly. When adding fiber to your diet, it is important to make sure that you are drinking at least eight glasses of water daily. Without enough liquids, fiber can actually cause constipation! In the fight against constipation exercise, eat fruits and vegetables, drink eight glasses of water daily and add two to four tablespoons of flax to your daily regime! Flax Fights Inflammation Flax is high in Omega 3 essential fatty acids. That’s good news for people who suffer from inflammatory disorders, including rheumatoid arthritis. Health experts, such as former Surgeon General C. Evertt Koop, recommend eating foods high in Omega 3’s for people suffering from rheumatoid arthritis. It is the inflammation within the joints that cause so much of the pain associated with arthritis. The January 1996 issue of the American Journal of Clinical Nutrition reported that the participants in a study that took flax oil daily reduced inflammatory responses by as much as 30%. Flax Fights Menopausal Symptoms Hot flashes, night sweats, irritability, moodiness…ah, the joys of menopause. Can flax really help? Yes it can! Flax, like soy, is a phytoestrogen. Phytoestrogens are estrogen-like substances that are found in plants. Flax is the richest known plant source of phytoestrogens. Phytoestrogens act as a natural hormone therapy and help to stabilize hormonal levels. This stabilization of hormonal levels helps to lesson the symptoms of menopause. Flax fights Heart Disease Heart disease, the number one killer in America, has claimed the lives of too many of our family and friends. Years of a sedentary lifestyle, super size meals and processed foods has finally caught up with us. Can flax help? Yes it can. Numerous studies have been done on the effect of flax on heart disease, yielding many positive findings. Flax has been found to help reduce total cholesterol, LDL levels (the bad cholesterol), triglycerides. Flax helps to reduce clotting time and thereby reduces the chance for heart attacks and strokes. Regular intake of flax protects against arrhythmias and helps keep the arteries clear and pliable! Flax and the Immune System Across the table, your co-worker sneezes, no tissue in sight, you feel a light spray hit your face and shudder. Standing in a crowded elevator, in a busy mall, or in an airplane, you sometimes feel like you can’t escape getting at least one or two colds each year…or can you? Research has found that eating flax daily favorably affects immunity, the body’s ability to defend itself successfully against bacteria and viruses. Two components of flax, lignans and ALA (alpha-linolenic acid), have been found to affect immune cells and compounds that control immune reaction. Flax fights “The Blues” It’s that tired feeling that a good night's rest won’t shake… that listless down in the dumps feeling that you just can’t get rid of. We call it “the blues”, otherwise known as atypical depression, the most common form of depression. Preliminary research suggests that eating a diet rich in flax could slash your risk of ever feeling “down in the dumps”. Follow up studies show that just 2-3 tablespoons of flax daily can help up to 2/3rds of severely depressed women bounce back within eight weeks. Flax, says Udo Erasmus, PhD, has a mood boosting ingredient: docosahexaenoic acid (DHA) that is essential for the proper function of brain cells, yet up to 85% of women aren’t getting enough of it. Early research conducted by Dr. Martha Clare Morris of Chicago’s Rush-Presbyterian-St. Luke’s Medical Center notes that a diet rich in omega-3 fatty acids is believed to be important for brain development. She stated that some participants in the study saw a decreased risk of Alzheimer’s from eating a diet high in Omege-3 fatty acids(Flax is the richest source of Omega 3’s in the plant kingdom). More research is needed in the area of flax and its relation to depression and brain function, however preliminary research is very promising. Buy Flax Now How can Golden Valley Flax help you? Flax is very high in lignans, which have anti-tumor properties—lignans act as antioxidants that could mirror the results of Tamoxifen, the anti-cancer drug for breast cancer. Flax is a natural food that has been consumed for thousands of years by many civilizations with noticeable health benefits and no artificial drug side effects. Omega 3’s—flax is recognized as the richest source of essential fatty acids (EFAs) such as alphalinolenic acid (ALA and Omega-3 fatty acids). Lignans—flax contains high levels of lignans, which are natural compounds that help prevent many types of cancer, such as breast, colon and prostate cancer. Fiber—as a whole grain, flax contains high levels of both soluble and insoluble fiber, which has been recognized by the National Cancer Institute as an essential part of your diet for the prevention of many cancers. Your body cannot make the essential fatty acids, Linoleic (Omega-6) or Linolenic (Omega-3), from other elements; instead, they must be consumed as part of your daily diet. Research has indicated that we consume too much Omega-6’s and not enough Omega-3’s, but flaxseed contains these essential fatty acids in perfect balance. In proper balance, omega-3’s and omega-6’s work to form the membranes of every cell in your body, play a vital role in the active tissues of your brain, and control the way cholesterol works in your system. Some of the information above is from Flax Your Way to Better Health by Jane Reinhardt-Martin, RD, LD and Flax, A Health and Nutrition Primer by Diane H. Morris, Phd, RD.

http://www.flaxhealth.com/howflaxhelps.htm

Once you diagnosed that you are allergic...Only way is to avoid that food

Food allergy

Allergy to food

A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food.

Causes, incidence, and risk factors

Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, an immune response is triggered by a substance that is generally harmless, such as a specific food.

The cause of food allergies is related to your body making a type of allergy-producing substance called immunoglobulin E (IgE) antibodies to a particular food.

Although many people have a food intolerance, food allergies are less common. In a true food allergy, the immune system produces antibodies and histamine in response to the specific food.

Any food can cause an allergic reaction, but a few foods are the main culprits. In children, the most common food allergies are to:

• Eggs
• Milk
• Peanuts
• Shellfish (shrimp, crab, lobster)
• Soy
• Tree nuts
• Wheat

A food allergy frequently starts in childhood, but it can begin at any age. Fortunately, many children will outgrow their allergy to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. Allergies to peanuts, tree nuts, and shellfish tend to be lifelong.

In older children and adults, the most common food allergies are:

• Fish
• Peanuts
• Shellfish
• Tree nuts

Food additives -- such as dyes, thickeners, and preservatives – may rarely cause an allergic or intolerance reaction.

An allergy syndrome that affects the mouth and tongue may occur after eating certain fresh fruits and vegetables. These foods contain substances similar to certain pollens. For example, melon contains substances similar to ragweed pollen, and apples have allergens similar to tree pollen.

Many Americans believe they have food allergies, while in reality fewer than 1% have true allergies. Most symptoms are caused by intolerances to foods such as:

• Corn products
• Cow's milk and dairy products (Lactose intolerance)
• Wheat and other gluten-containing grains (Celiac disease)

Symptoms

Symptoms usually begin immediately, within 2 hours after eating. Rarely, the symptoms may begin hours after eating the offending food.

If you develop symptoms shortly after eating a specific food, you may have a food allergy. Key symptoms include hives, hoarse voice, and wheezing.

Other symptoms that may occur include:

• Abdominal pain
• Diarrhea
• Difficulty swallowing
• Itching of the mouth, throat, eyes, skin, or any area
• Lightheadedness or fainting
• Nasal congestion
• Nausea
• Runny nose
• Patches of itchy, scaly skin (atopic dermatitis); skin may peel or blister
• Swelling (angioedema), especially of the eyelids, face, lips, and tongue
• Shortness of breath
• Stomach cramps
• Vomiting

Symptoms of mouth (oral) allergy syndrome:

• Itchy lips, tongue, and throat
• Swollen lips (sometimes)

Signs and tests

In severe reactions, you may have low blood pressure and blocked airways.

Blood or skin tests are sometimes used to confirm that you have an allergy. However, there is no well-accepted criteria for diagnosing food allergies.

With elimination diets, you avoid the suspected food until your symptoms disappear. Then the foods are reintroduced to see if you develop an allergic reaction.

In provocation (challenge) testing, you eat a small amount of the suspected food allergen under medical supervision. This type of test may provoke severe allergic reactions. Challenge testing should only be done by a doctor.

Never try to deliberately cause a reaction or reintroduce a food on your own. These tests should only be performed under the guidance of a health care provider -- especially if your first reaction was severe.

Treatment

The only proven treatment for a food allergy is to avoid the food. Other treatments, including allergy shots and probiotics, have not been clearly proven to help with food allergies.

If your child has a problem with cow’s milk formula, your health care provider may suggest trying a soy-based formula or something called an elemental formula, if available.

If you suspect you or your child has a food allergy, consult an allergy specialist.

If you have symptoms on only one area of the body (for example, a hive on the chin after eating the specific food), you may not need any treatment. The symptoms will likely go away in a brief time. Antihistamines may relieve the discomfort. Soothing skin creams may provide some relief.

Consult your doctor if you think you have had an allergic reaction to food, even if it is only a local reaction.

Anyone diagnosed with a food allergy should carry (and know how to use) injectable epinephrine at all times. If you develop any type of serious or whole-body reaction (even hives) after eating the offending food, inject the epinephrine. Then go to the nearest hospital or emergency facility, preferably by ambulance. Seek immediate medical attention after injecting epinephrine for a food reaction.

http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001820/