I just listened to an interview with Dr. Don Huber, a professor emeritus of plant pathology at Purdue University. Huber’s five decades of agriculture research on soil-borne plant pathogens (disease-causing micro-organisms) has made him very concerned about the increasing use of glyphosate (Roundup®) pesticide.
Glyphosate is more than a herbicide – it was first patented as a mineral chelating agent and also as a powerful antibiotic. By taking certain minerals – calcium, magnesium, iron and manganese – out of the plant’s biochemical pathways, glyphosate makes it more susceptible to disease organisms, and it is the disease that actually kills the weeds.
As an antibiotic glyphosate also kills the beneficial soil bacteria (by disrupting certain amino acid pathways) that keep the disease organisms in check, so their populations explode. [I’d like to hear from farmers if they have found that regular crops are more susceptible to diseases on land that has been previously sprayed with glyphosate.]
Glyphosate has now been shown to accumulate in the edible parts of food crops and has been measured in blood, urine and breast milk of North Americans. It has been shown to lower the nutrient mineral content of food from crops sprayed with glyphosate. But more significant is its effect on our gut flora. As with the soil, glyphosate from our food preferentially destroys beneficial bacteria in our gut, causing many different health problems.
Anthony Samsel and Stephanie Seneff in a paper published in April 2013 in the journal Entropy explain the physiological effects of glyphosate and link it to many modern chronic diseases. They explain that, as the industry claims, glyphosate’s acute toxicity is minimal, but its long-term chronic toxicity is a different story. Glyphosate toxicity has been documented for kidney cells at 10 ppm, liver at 1ppm, and the endocrine hormone system at 0.1 ppm, all of which are many times lower than toxicity levels of DDT. [Tobacco is another substance with low acute, but significant chronic, toxicity.]
So maybe glyphosate is more toxic than DDT!
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
April 21, 2014
264 Omega-7 a beneficial fatty acid [21 April 2014]
Omega-7 is a family of mono-unsaturated fatty acids of which palmitoleic acid is the most common. I first wrote about this nutrient two years ago in an article on Seabuckthorn.
Recent research (mostly animal studies so far) has found this oil to have many benefits:
• promotes burning of body fat for energy
• improves blood lipid levels (cholesterol)
• prevents atherosclerotic plaque by keeping artery walls smooth and non-sticky
• reduces C-reactive protein, a measure of inflammation
• increases insulin sensitivity thus helping to prevent metabolic syndrome
• protects insulin-secreting pancreatic beta cells
• beneficial for the mucous membranes of the digestive, urinary and reproductive systems
• promotes growth of healthy skin, hair and nails
• supports wound healing
Omega 7 is abundant in only a few foods: Seabuckthorn berries, macadamia nuts, and some cold water fish like anchovies and wild salmon. It is available in supplement form as Seabuckthorn berry oil and in so-called “Purified Omega-7” oil made from fish.
Michael Roizen, MD promotes supplementation with the “purified omega-7” which is free of palmitic acid. This is important, he claims, because palmitic acid, found in Seabuckthorn oil, increases inflammation. The Seabuckthorn promoters counter that this is just a marketing ploy and that palmitic acid, especially in small amounts along with other fatty acids, is actually beneficial. And they remind us that Seabuckthorn is still the richest known source of omega-7.
Other scientists like Irena King, PhD of the U. of New Mexico advises caution in the use of any omega-7 supplement: “I think we’re way too early for supplements of omega-7—way too early. The studies haven’t figured it out yet.” Instead she suggests simply including macadamia nuts in your diet.
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
April 14, 2014
263 Coffee – our favorite herbal beverage [14 April 2014]
More good news for coffee lovers.
The Singapore Chinese Health Study, published this month in the journal Hepatology found that those who drank 2 or more cups of coffee had 66% lower risk of dying from non-viral cirrhosis of the liver. Alcohol, not surprisingly, had a “strong dose-dependent positive association between amount of alcohol and risk of cirrhosis mortality” which simply means the more you drink the more likely you are to die from cirrhosis. Drinking black or green tea, fruit juices, or soft drinks neither increased nor decreased the cirrhosis mortality rate.
This adds to a growing list of benefits of coffee consumption. A 2013 study from Japan found that 5 oz of coffee increased blood circulation by opening blood vessels and reducing inflammation, reducing risk of heart attack and stroke.
Other research has found that drinking coffee:
• protects against Parkinson’s Disease
• reduces risk or delays onset of Alzheimer’s Disease
• lowers risk of developing Type 2 Diabetes
• lowers risk of liver and prostate cancers
• offers a slight protection against heart failure
• improves cognitive function (lets you think better).
For some of these benefits like the protection from Parkinson’s and Alzheimer’s, it’s the caffeine that does the trick. For others it’s the high levels of antioxidants found in coffee – decaf seems to work as well as regular.
Like most things, moderation is key. Most of the benefits reported occurred with 1 or 2 cups of coffee a day (although it took 4 cups to protect against prostate cancer in one study). Drinking 5 or more cups, however, could do more harm than good, causing problems such as anxiety, high blood pressure and heart palpitations.
We shouldn’t be too surprised by this good news—after all coffee is our nation’s favorite herbal beverage.
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
April 7, 2014
262 Massage Therapy for Neck Pain [7 April 2014]
There have been few good scientific studies of massage therapy but that is changing. A recent study published in the Annals of Family Medicine is a good example.
Karen Sherman at Group Health Research Institute in Seattle looked at the effectiveness of massage therapy for neck pain. A previous study had found that benefits of massage were evident after 4 weeks. This time Sherman wanted to determine the optimum length and frequency of massage treatments.
228 adults, age 20 to 64, were randomly assigned to six treatment groups: 30 minutes 2 or 3 times weekly, 60 minutes 1, 2 or 3 times weekly, and an untreated control group. Neck pain was assessed a week after the 4 week treatment period. The researchers determined that those getting one hour of massage three times a week experienced the greatest benefit. Compared to the control group, Sherman reported “people getting massage three times a week were almost five times as likely to have a clinically meaningful improvement in function and over twice as likely to report a clinically meaningful decrease in pain.”
The author cautioned about applying this study to other age groups – since the youngest person in the study group was 20 and the oldest 64, she couldn’t say if younger or older people would respond in the same way. And Sherman didn’t say anything about other types of soft tissue pain (back, arm, leg, foot, etc.) but in my experience massage is equally effective for treating these – it just wasn’t addressed in this study.
So what can we learn from this study? If you are suffering from neck pain, give massage therapy a try. There are 5 or 6 massage therapists in Rosetown (last count) ready and willing to help you. Get at least two hour-long treatments a week. And don’t quit too soon.
My neck is sore from typing this article – I think I need a massage!
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
March 31, 2014
261 Reducing Cardiovascular Disease [31 March 2014]
One of the three medical journal articles mentioned in my March 17 column #259 deserves a closer look. Aseem Malhotra, a UK cardiologist, wrote in an October 2013 British Medical Journal editorial: “It’s time to bust the myth of the role of saturated fat in heart disease.”
Malhotra also points out that a pattern of blood lipids called atherogenic dyslipidemia is a more significant risk factor of cardiovascular disease than total cholesterol. This pattern of high LDL cholesterol, low HDL, and high triglycerides is commonly associated with metabolic syndrome, insulin resistance, and type 2 diabetes. Atherogenic dyslipidemia responds well to a low carb diet but not to a low fat diet.
Dr. Malhotra claims that despite 60 million prescriptions annually for statin drugs in the UK there is no evidence that they have reduced cardiovascular deaths. He also observed that 66% of patients hospitalized with a heart attack have metabolic syndrome while only 25% have abnormal cholesterol.
Malhotra pointed out that statins are known to prevent second heart attacks when used at high doses, regardless of the patients’ cholesterol levels. This and the fact that no other cholesterol lowering drug reduces cardiac mortality, suggests to him that statins work by stabilizing plaque and reducing inflammation, rather than by lowering cholesterol. An interesting theory which, if found to be true, should prompt researchers to look for safer means to reduce inflammation. On the issue of safety, Malhotra reported a study which found that 20% of patients stopped taking statin drugs because of unacceptable side effects.
For prevention, Malhotra promotes the Mediterranean diet which he claims is more effective at reducing cardiovascular disease than a low fat diet or statin drugs. This diet is high in olive oil, fruit, nuts (especially walnuts), vegetables, and cereals; moderate in fish and poultry; and low in red and processed meats and dairy. Wine is used in moderation and only with meals.
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
March 24, 2014
260 Oil Pulling [24 March 2014]
I’ve been reading and hearing a lot lately about a novel use for coconut oil called “oil pulling”. This old Ayurvedic folk remedy from India involves taking a spoonful of oil in your mouth, swishing it around for 15-20 minutes, alternately pushing and pulling it between your teeth (hence the name), then spitting it out and rinsing with warm salt water. Traditionally sesame oil was used but sunflower, olive, and coconut oils have also been recommended and almost any vegetable oil should work. It is best done first thing in the morning before eating, drinking or brushing your teeth. Some people like to do it while showering.
A 2008 book by Bruce Fife “Oil Pulling Therapy: Detoxifying and Healing the Body Through Oral Cleansing” popularized the technique in North America. I only found three scientific studies on the technique, all published in India by the same chief author between 2008 and 2011. The studies found that oil pulling was as effective as chlorhexidine (an antiseptic mouthwash ingredient) at reducing bacteria (Streptococcus mutans), halitosis, and plaque-induced gingivitis.
People using the technique report a variety of benefits:
• mouth feels clean, fresh and healthy
• teeth white and shiny
• plaque reduced
• gingivitis and gum bleeding reduced
• gum pockets improved
• teeth sensitivity reduced
• halitosis (bad breath) improved
Several dental hygienists commenting on the internet caution that oil pulling does not replace brushing and flossing (and many users agreed). I would add not to expect the miracle cures of chronic illnesses promised in the book. But it’s simple, inexpensive and safe so why not try it and see what it will do for you.
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
March 17, 2014
259 Saturated Fats Found Not Guilty [17 March 2014]
Three recent medical articles published in the British Medical Journal clear saturated fats as the cause of heart disease. I am hopeful that this myth which has pervaded dietary advice for half a century is finally being laid to rest.
Dr. James DiNicolantonio, a New York clinical pharmacist, wrote in a March 5 2014 editorial that:
• The 1950s study by Ansel Keys on which the saturated fat - heart disease theory is based is flawed because Keys selected data from only 6 countries that fit his hypothesis, excluding 16 countries which didn’t.
• Study after study have failed to show that reducing saturated fats is protective from heart disease or stroke.
• Replacing saturated fats with polyunsaturated (PUFA) Omega 6 fats (e.g. canola, corn and safflower oil) increases risk of cancer and heart disease.
• Diets high in refined carbohydrates, not saturated fats, are responsible for rising rates of obesity and diabetes.
A study published in February 2013 took a new look at data from the 1966-73 Sydney Diet Heart Study and concluded:
• Reducing saturated fats showed no cardiovascular benefit.
• Substituting LA (linoleic acid, an Omega-6 PUFA) for saturated fats increased the rates of death from heart disease and all causes.
• Previous studies showing cardiovascular benefits can be explained by an increase in Omega-3, not a decrease in saturated fats or an increase in Omega 6.
• Reducing saturated fats reduced total cholesterol but did not reduce the risk of heart attacks and death, so the cholesterol-heart disease theory is not supported.
In October 2013 Aseem Malhotra, a UK cardiologist, wrote in an editorial: “recent prospective cohort studies have not supported any significant association between saturated fat intake and cardiovascular risk…instead, saturated fat has been found to be protective.”
In summary for cardiovascular health:
• saturated fats (animal fat, butter, coconut oil) are neutral or somewhat beneficial
• Omega-6 PUFAs (most vegetable oils) are harmful
• Omega-3 PUFAs (fish oils, flax oil) are beneficial
• trans fatty acids (shortening, hard margarines) are harmful
• monounsaturated fats like olive oil are beneficial (part of the famous Mediterranean diet)
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
Dr. James DiNicolantonio, a New York clinical pharmacist, wrote in a March 5 2014 editorial that:
• The 1950s study by Ansel Keys on which the saturated fat - heart disease theory is based is flawed because Keys selected data from only 6 countries that fit his hypothesis, excluding 16 countries which didn’t.
• Study after study have failed to show that reducing saturated fats is protective from heart disease or stroke.
• Replacing saturated fats with polyunsaturated (PUFA) Omega 6 fats (e.g. canola, corn and safflower oil) increases risk of cancer and heart disease.
• Diets high in refined carbohydrates, not saturated fats, are responsible for rising rates of obesity and diabetes.
A study published in February 2013 took a new look at data from the 1966-73 Sydney Diet Heart Study and concluded:
• Reducing saturated fats showed no cardiovascular benefit.
• Substituting LA (linoleic acid, an Omega-6 PUFA) for saturated fats increased the rates of death from heart disease and all causes.
• Previous studies showing cardiovascular benefits can be explained by an increase in Omega-3, not a decrease in saturated fats or an increase in Omega 6.
• Reducing saturated fats reduced total cholesterol but did not reduce the risk of heart attacks and death, so the cholesterol-heart disease theory is not supported.
In October 2013 Aseem Malhotra, a UK cardiologist, wrote in an editorial: “recent prospective cohort studies have not supported any significant association between saturated fat intake and cardiovascular risk…instead, saturated fat has been found to be protective.”
In summary for cardiovascular health:
• saturated fats (animal fat, butter, coconut oil) are neutral or somewhat beneficial
• Omega-6 PUFAs (most vegetable oils) are harmful
• Omega-3 PUFAs (fish oils, flax oil) are beneficial
• trans fatty acids (shortening, hard margarines) are harmful
• monounsaturated fats like olive oil are beneficial (part of the famous Mediterranean diet)
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.
Subscribe to:
Posts (Atom)