Essentials For Health

As the population around the world continues to strip the soil of vital minerals, our bodies start to reflect a higher risk of deficiencies and ultimately disease.  Quite possibly the most critical of these minerals is selenium.

Selenium is a powerful trace mineral critical for good health.  Selenium is found in organ meats and many tree nuts like brazil nuts and also found in significant numbers in sunflower seeds, oatmeal and rice.  In the body, selenium is converted into a protein called selenoprotein.  This protein is of utmost importance due to its antioxidant capacity.  This antioxidant is believed by many to be near the top of the antioxidant list.  Antioxidants help prevent cellular damage from free radicals.  These antioxidants from the selenoprotein may help prevent certain diseases like cancer and heart disease.  Other selenoproteins work to regulate the thyroid and support the immune system.

In the U.S., most cases of selenium deficiency are associated with severe gastrointestinal problems, such as Crohn’s Disease or Colitis.  These and other digestive disorders can severely impair absorption. 

Researchers with Vitamins Et Meneraux Antiocydants out of France, set up a study to determine the effect of vitamins and mineral supplements on chronic disease.  What they found was a direct relationship between selenium deficiency and goiters, which is a enlargement of the thyroid.  So there appears to be a protective effect of selenium and thyroid health.  Other studies indicate high blood levels of selenium may lower mortality from lung, colorectal and prostate cancers.  Also in areas of the U.S. where there are lower concentrations of selenium in the soil, there appears to be a higher concentration on non melanoma skin cancer.  The U.S. recommended Dietary Allowance for adults is 80-200 mg/day.

Every once in a while a herb with a strange name will come along and create some interest.  With cat’s claw, there is certainly interest.  A woody wine that grows in the hot tropical jungles of South America with a claw shaped thorn is what spurs so much attention.  The indigenous people of South America, including the Ashaniaka Tribe have used Cat’s Claw for medicinal purposes for at least 2000 years. 

The active chemical in this plant produces what are called pentacyclic alkaloids.  This particular chemical appears to have anti-inflammatory and antioxidant activity.  Many herbalists use cat’s claw to treat intestinal ailments such as crohn’s disease, gastric ulcers, tumors, parasites, colitis, gastritis, diverticulitis, and leaky bowel syndrome.  The anti-inflammatory effects of  cat’s claw have proven beneficial in the treatment of arthritis, rheumatism, bursitis, and gout.  As a antioxidant, it helps protect cells from damage caused be free radicals.  It’s beneficial effects in treating arthritis pain may also be due in part, to its ability to cleanse the digestive tract and aid in removing toxins from the body.

According to Newsweek, “This rainforest herb has long been used to treat asthma, ulcers, and cancer.”  In a article in New Life, “This herb was described as having so many therapeutic uses that it far surpasses such well known botanicals as echinacea, golden seal, astragalus, siberian ginseng, as well as reishi and shiitake mushrooms.”   Dr.  Brent Davis worked with a group of 150 patients between 1988-1992 and he states, “Cat’s claw has the ability to break through severe intestinal derangement’s that no other available product can touch.”  He refers to this herb as “The opener of the way” because of its remarkable ability to cleanse the entire intestinal tract and help patients suffering from many different stomach and bowel disorders including leaky bowel syndrome.

With such a long history of health benefits it would appear that cat’s claw would be a true player in  the natural food industry.  Hopefully over time more people will become aware this valuable herb.

Adults growing up in the United States can recall eating peanut butter jelly sandwiches quite frequently as a child and still children today look forward to this lunch .  For the longest time people have been consuming almonds, but only recently has it been made into a paste for people to consume.  According to SPINS, nut butters totaled $30 million in natural supermarket sales from June 2007 to June 2008; up 13% from the previous year.

As popular as peanuts are, almonds are making a real surge in nut-butter sales.  Jennifer Barney, owner of Barney Butter states, “Almond butter is the most nutritious nut butter you can eat.  With each serving  providing an excellent source of the powerful antioxidant Vitamin E and magnesium, more calcium than a one-fourth cup of milk, as much protein as an egg, 14% daily fiber and less than half the saturated fat of peanut butter.”   According to a Tufts University study in 1996, almonds were shown to be a nutrient dense form of vitamin E, manganese, magnesium, copper, phosphorus, fiber, B-2 and protein.  This study also showed almonds were a great part of a weight loss program.  

This blog is not designed to discourage shoppers from peanut butter, but to encourage shoppers to explore the other nut options instead of peanut butter.  Almond butter shows a lot of promise as a healthy alternative to one’s diet.

The thyroid is a butterfly shaped gland just below the adams apple.  The main purpose of this vital gland is to control the active hormone that regulates metabolism.  When the thyroid is working properly it produces T4 or Thyroxine which then gets converted to T3 or Triiodothyronine.  Sometimes when the thyroid malfunctions it either starts to overwork or more commonly under-work.  As the thyroid slows, T4 is diminished and as a result the body’s metabolism slows.  Many times when unexplained weight gain occurs, the contributing factor is a under-active thyroid.  Other signs of a under-active thyroid would be fatigue, constipation, hair loss and depression.

Dr. Theodore Friedman, MD states, “If a woman in her 30s, 40s, or 50s experiences new-onset fatigue, weight gain, hair loss, high cholesterol- or even just two of those symptoms, I think those are good reasons to have the thyroid tested by a doctor.”

From a supplement standpoint there are several options to assist the body in repairing the thyroid.  First is the mineral selenium.  Selenium has antioxidant properties, decreasing the free radicals that interfere with the conversion of T4 to T3.  Next is the trace element Iodine, this is a naturally occurring element found in some soil.  This mineral is needed for the formation of T4.  A iodine deficiency can lead to enlargement of the thyroid gland, called a goiter.  Finally, the amino acid L-tyrosine is considered by some doctors to be the backbone of the thyroid system as it is a precursor to T4, L-tyrosine is also needed for other horomone processes.

Having a proper functioning thyroid is very important.  If the medical route isn’t taken; there are several natural supplements which could assist the thyroid to proper health.

Considering one-third of the worlds population depends on coconut oil it would appear this oil has a sound nutritional value.  Pacific islanders have considered coconut oil to be a cure all for hundreds of years.  In this country coconut oil started to get a bad reputation starting in the 1950’s.  Americans were given a poor picture of this oil and and it remained this way until the 1980’s.

It is true that coconut oil carries a significant amount of saturated fat, however; the type of saturated fat is where it differs from most animal saturated fats.  The type of saturated fat in coconuts is a medium chain triglyceride.  MCT’s have been shown in laboratory studies to have a cholesterol lowering effect. It also was shown to protect against heart disease and lower the risk of atherosclerosis.  Instead of increasing the risk of heart disease MCT’s are an immediate source of fuel and energy, plus MCT’s also aid in the body to metabolize fat efficiently.  More recent studies have shown a acid in this MCT called lauric acid has the capacity to have both anti-bacterial and anti-viral properties.  Coconut oil has also been shown to be a true asset during cold and flu season.  There have been over 20 research papers on lauric acid and its antimicrobial value.  In the 1930’s a dentist named Dr. Weston Price traveled through the South Pacific, examining traditional diets and the effect on dental health, and he found that those eating diets high in coconut oil were much healthier and trim, despite the high fat diet.  In 1981 two more polynesian islands showed the same results.

 In Asia coconut oil is used extensively in cooking, Dr. Mercola states “coconut oil is the smartest oil you can use in cooking.”  Also this oil is used in soaps due to its ability to lather and moisturize the skin.

Given all the benefits of this truly magical oil, the future of coconut oil is very promising for both internal and external uses. 

Most people in the nutritional industry would agree that enzymes are needed for proper digestion to take place.  In the digestive system different enzymes are secreted into our digestive tract to break down food into smaller particles for proper absorption to take place.  As important as digestive enzymes are I wanted to bring attention to the power of metabolic enzymes.  These enzymes are truly a component to every cell.  The human body contains an amazing 100 trillion cells, each cell in turn uses enzymes for the proper absorption of oxygen and the proper delivery of the oxygen to needed areas.  Also metabolic enzymes are critical for the proper detoxification of the cell.  Without metabolic enzymes cells would accumulate toxins and as a result our bodies would became sick.  In the most simplest of terms metabolic enzymes work as a catalyst for the repair, restructuring and remodeling of every cell.  These enzymes would be of value for almost all disorders, with proper cellular function disease would be limited.  Metabolic enzymes can be bought at most health food stores. 

Oolong tea dates back 400 years to the end of the Ming dynasty, in the Fuijian province of China.  This area of China offers the most suitable natural environment for the cultivation of tea.  Ironically black, green and oolong teas are all made from the same plant.  Although the raw ingredients are the same these teas are produced differently through fermentation methods.  Green tea is produced without fermenting the leaves.  Black tea is completely fermented.  The difference with Oolong tea is that this tea is only partially fermented as the leaves are withered in a way which allows them to soften, releasing enzymes that darken the tea leaves when exposed to air.  With this particular tea  a experienced tea maker is needed for assistance as the tea leaves should only change color only so much, as flavor will be enhanced.  Oolong tea is easily distinguished by its reddish edges semi-oxidized.  This tea is jam packed with antioxidants which soothes the senses.

Oolong tea contains a very high amount of Polyphenols, higher than both green and black teas.  According to research, it’s clear that Polyphenols are the ingredient that generates the delicious flavor unique to oolong tea and also promotes beauty and health.  Polyphenols are used in a couple of ways which are noteworthy.  First,  they are used to enhance the function of enzymes throughout the body, secondly they are used are scavengers clearing up free radicals in our body. 

In clinical trials, people who drank four cups of oolong tea a day for three months showed a significant increase in antioxidants.  Also it has been known for sometime that tea helps control obesity.  The active ingredient Polyphenol activates the enzyme that is responsible for dissolving fat.  It has been confirmed in studies that continuous intake of Oolong tea contributes to fat metabolism.

If there is a case for a forgotten organ, certainly the liver has a case.  Past cultures around the world have recognized the liver as the seat of physical and emotional health.  Here in the U.S. it has taken quite a long time to catch up to this idea.

The liver is a giant organ which acts like a giant filter.  Everything we eat, drink, or absorb through the skin is processed by the liver.  In today’s society, the liver is exposed to a onslaught of harmful substances.  A very important herb called Milk Thistle has been identified as a liver tonic since the days of ancient Rome.  Milk Thistle contains a beneficial compound called silymarin, this compound protects the health of certain liver cells called Kupffer Cells.  These cell are responsible for removing bacteria, old blood cells, and other toxins form the livers blood supply. 

Milk Thistle is also a powerful antioxidant, as it actually helps regenerate the liver by assisting the organ in “rebuilding ” itself.  Milk Thistle is also a powerful antidote.  People in Europe have eaten poisonous mushrooms and were able to completely cure themselves by intravenous administration of Milk Thistle.  Milk Thistle displaces toxins that try to bind to the liver, and neutralizes those   that have penetrated the cells.  Milk Thistle is especially helpful when treating alcoholic liver disease, not just everyday stresses.

 In several laboratory studies, the use of Milk Thistle has been shown to be useful against a variety of liver diseases including Hepatitis C.  The active ingredient Silymarin is typically administered in amounts ranging from 200-500 mg per day.

I grew up eating a significant amount of fish, however; most of the fish I ate was deep fried.  Once I moved away for college I was finally exposed to the wonderful taste of salmon.  I was under the impression that all salmon was caught wild in Alaska then shipped to my grocery store, but I was deeply misinformed. With this months blog I would like to give the reader a basic overview of what happens in the salmon industry.

I hope your visual like me as I’m going to paint you a picture of the life of a salmon.  Logic would tell you that a salmon needs to be free swimming in the open waterways of the planet.  The majority of the salmon you eat today is farm raised in small pens with very little room to move.  Picture yourself sitting in your bathtub with two ten pound salmon sharing the same soundings as you.  When it comes to meal time, salmon naturally would swim wildly to feast of it’s favorite food krill.  Unfortunately, these pen raised fish lack the environment to eat krill.  A caged salmons diet consists of corn meal, genetically modified canola oil, chicken feces, plus a barrage of antibiotics.  I don’t know about you, but I certainly have no intentions of eating a fish like this.  In 2004, The Journal of Science warned us if we consume farm raised salmon we will be eating a fish that has 7-10 times more PCB’s than a wild fish; not to mention the mercury that accumulates in the fish. 

One of the nicest things about salmon if the pretty reds and pinks that salmon portray when they feed on krill.  If you think the salmon in cages are vibrant in pink you are sadly misinformed.  A farmed raised salmon remains a dull grey and remains this way up till harvest.  The fish industry discovered if red dye is administered to the salmon the native pinks and reds would remain in the flesh.  If you do some research on red dye you’ll find many people have reactions to the dye.  In my local grocery store the salmon sold is labeled farm raised with red dye. 

We are told that fish is so good for us and helps us with improved heart health, cancer, arthritis, and inflammatory diseases.  The underlying reason for these benefits is a fatty substance called Omega 3.  What we are not told is the amount of this valuable oil is minimal in farm raised fish.  It’s important to know the reason why wild salmon are high in Omega 3 is their wild diet,  while in a pen eating pellets the Omega 3 oils are minimal at best.   Let us not believe all is lost as wild salmon is still available to the general public.  You will find that wild salmon season is from May through October.  Also keep in mind that even though a fish is labeled as wild it could still be farm raised.  Please use discretion when buying your salmon, make sure its clean and of sound value.

Are you aware that the average individual holds 2-4 pounds of bacteria in their intestines? Now don’t be too alarmed by this.  It is a common belief that all bacteria is detrimental, but this is far from the case.  In fact, many nutritionists believe friendly bacteria or probiotics (Latin “for life”) are one of the most important supplements available to us.  The most common probiotic would be Lactobacillus Acidophilus.  Before World War II most people had close to 85% good bacteria versus 25% bad bacteria in their gut.  As a result of stress, chlorinated water, processed high-sugar foods, and the use of medication like antibiotics, most good bacteria have been unfortunately eliminated.  This is why many people take L. Acidophilus between dosages on antibiotics.

Our ancestors who came from a whole host of different countries did not have modern conveniences as we do in this country.  When they needed carrots or tomatoes they went to either the garden or the market.  Often times the vegetables were still coated with soil.  This is how many of the bacteria infiltrated our digestive systems.  Back when we were primitive man, we got dirty and we were exposed to all sorts of microbes.  Without exposure to certain germs in the soil our immune system would not be exposed to various intruders.  Without exposure or an awareness of certain bacteria, our immune system may become overwhelmed and turn on itself; hence, “auto immune” diseases are born.  Many of the bacteria that we house in our body are of great benefit to our immune system.  In nature, these friendly bacteria assist plants by breaking nutrients into easier absorbed forms.  In out bodies, these little buggers, after bypassing our stomach enter our intestinal tract and immediately start to go to work.  They serve many benefits, and I’ll mention a few.  As the friendly bacteria work under all the layers of undigested food or putrefaction, the friendly bacteria literally lodge themselves onto our intestinal tract.  They then start to ward off the current inhabitants like yeast (candida), mold, fungus, and parasites, until there is a more conducive environment.  These good bacteria also act as security guards in the selective admittance of molecules into the blood from the intestines.  There are several strains of good bacteria that produce B vitamins; they also produce lactase which is an enzyme that breaks down lactose (milk sugar).  These bacteria are of great benefit to those individuals who are lactose intolerant.  Probiotics have been shown to be nature’s antibiotic, as they possess a broad-spectrum ability to ward off many common food-borne pathogens.  A common immune stimulant used by Oncologists to fight cancer occurs naturally in our bodies.  It is the production of alpha-interferon by the friendly bacteria in our intestines.  At Britain’s school of Hygiene and Tropical Medicine, Dr. David Strachan conducted a study with children who played in the dirt and exposed themselves to resident soil organisms.  As opposed to children who did not get in the dirt, the dirty group had a dramatically lower rate of asthma, hay fever, and eczema.  “We need dirt” explains Dr. Strachan.

As a conclusion, unless we eat directly from the soil as our forefathers have, a good probiotic may be needed into everybody’s lifestyle.  Starting as a toddler to a senior citizen, friendly bacteria is definitely a friend of the family.