Omega-3 Fat, DHA Boosts Brain Metabolism to Lower Alzheimer’s Disease Risk

Several recently publishedarticles highlight the critical importance of Omega-3 fats from fatty fishconsumption and fish oil supplements. Scientists publishing in the journalStroke demonstrate that the activeDHA Omega-3 fat component helps brain cells to better withstand the stress loadplaced on the aging brain to lower the risk of a life-altering stroke by asmuch as a quarter.

Researchers from the Rhode IslandHospital`s Alzheimer`s Disease and Memory Disorders Center have found that DHAfrom supplements alter the critical brain chemistry and structure to preventcognitive decline and abnormal brain aging. A wealth of scientific evidence ismounting to document the importance of Omega-3 fats to assist metabolicdisorders that lead to dementia, stroke and chronic disease.

DHA, Omega-3 Fat Lowers Brain Inflammation to Improve CognitiveFunction

Inflammation of the vital nervesand critical structures of the brain is a precursor to stress that can play animportant role in the development of a life-altering stroke. Researcherspublish the result of their work designed to determine if Omega-3 fatty acidsfrom fish oil, specifically the long-chain DHAcomponent would be sufficient to reduce neural inflammation and lower risk froma stroke.

To conduct the study, mice werebroken into three groups. The first group was supplemented with a DHA-enricheddiet, the second group consumed a DHA-depleted diet and the final mice were feda control diet. After a period of three months, scientists found that only thegroup with the DHA-enriched diet experienced lower levels of neuroinflammationand had 25% less tissue injury following an induced stroke. They also notedthat long-term supplementation resulted in a healthy buildup of DHA fat inbrain tissue resulting in an enhanced Omega-3 to Omega-6 fatty acid ratio.

Consumption of Omega-3 Fats Protects the Brain to Lower Damage from aStroke

Lead author on the study, Dr.Jasna Kriz concluded“This is the first convincingdemonstration of the powerful anti-inflammatory effect of DHA Docosahexaenoic acid Essential Omega 3 fatty acid integral tothe health of all cell membranes, nerve and brain function. Theconsumption of omega-3s creates an anti-inflammatory and neuroprotectiveenvironment in the brain that mitigates damage following a stroke.”

Additional evidence of theimportance of Omega-3 fats from fish consumption or supplementation is providedby researchers from Rhode Island Hospital. A study was designed using 819senior participants broken into three groups, those with normal cognition, mildcognitive impairment, and Alzheimer`s Disease. 117 individuals were taking fishoil supplements during the three year course of the study. Taking fish oilsupplements was associated with less brain shrinkage and improved cognitivefunction during the study period.

The lead author, Dr. Lori Daielloconcludes, “In the imaging analyses forthe entire study population, we found a significant positive associationbetween fish oil supplement use and average brain volumes in two critical areasutilized in memory and thinking.” DHA is preferentially conserved for theconstruction of neural structures and should be an essential part of yourregular menu (from fatty fish) or as a molecularly distilled and purifiedsupplement (500 mg to 1 gram per day) to lower stroke risk and preventcognitive decline.

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Posted in: Alzheimer's Disease,Cognitive Decline,DHA,Omega-3 Fats

A Daily Serving of Walnuts Cuts Breast Cancer Risk

Researchers from MarshallUniversity in West Virginia report in the journalNutrition and Cancer that smallamounts of walnuts eaten daily can significantly lower the risk of breastcancer in women. Walnuts are a naturally great tasting source of healthyOmega-3 fats, minerals, vitamins and protein that have long been associatedwith good health.

Interestingly, it is not only thepotent dose of Omega-3 fats that are responsible for the risk reduction, but asynergistic effect between multiple nutrients provided by the nut. Scientistsnow confirm that eating two ounces of this super food each day cansignificantly lower your risk of developing this insidious killer disease.

Regular Walnut Consumption Slows Breast Cancer Tumor Progression

The study was conducted usingmice that are genetically predisposed to develop breastcancer tumors.  Lead researcher, Dr.Elaine Hardman set out to determine the effect of a typical diet and awalnut-enhanced diet through an entire lifespan. Scientists examined dietarynutrition supplied by the mother through conception and weaning and then byeating walnuts directly. Mice are frequently used for this type of researchbecause they follow similar patterns of breast cancer carcinogenesis whencompared to humans.

Dr. Hardman found that the groupwhose diet included walnuts from conception to late life developed breastcancer at less than half the rate of the group consuming a typical diet. Inaddition, the number of tumors and their sizes were significantly smaller. Ofthe results, she commented“These reductions are particularlyimportant when you consider that the mice were genetically programmed todevelop cancer at a high rate... we were able to reduce the risk for cancereven in the presence of a preexisting genetic mutation.”

Walnuts Provide a Perfect Blend of Essential Nutrients

Researchers noted that they wereunable to determine if the cancer prevention benefits were the result ofdeletions or additions to the diet. Adding healthy Omega fats from walnutsdisplaced unhealthy fats and balanced Omega-3 to Omega-6 ratios to lowersystemic inflammation and oxidized LDL cholesterol levels that result in cancerdevelopment. Other studies including walnuts have shown that there are multiplehealth benefits achieved from the unique blend of fats, vitamins (especiallyvitamin E) and minerals in the flavorful nut.

The result of this studycontinues to add to the wealth of scientific evidence that natural nutrientsprovided by an array of `super foods` significantly contribute to our health.Dr. Hardman concluded“Food is important medicine in our diet…the results of this study indicate that increased consumption of walnuts couldbe part of a healthy diet and reduce risk for cancer in future generations.”It`s easy to add two ounces of walnuts (about 14 halves) to your daily diet toprevent breast cancer and a host of other chronic diseases.

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Posted in: Breast Cancer,Omega-3 Fats,Walnuts

Milk Thistle Protects the Liver, Heart and Brain

The liver is one of the mostcritical organs essential to human health. It serves more than 300 functions inthe body to detoxify against chemical and environmental intrusions, andpromotes metabolic function as well. Silymarin is commonly known as milkthistle and new science is emerging to validate the healing potential of thispowerful plant.

Publishing in the journalHepatitis Monthly, researchers providesolid evidence that natural milk thistle extracts can halt and even reverse theeffects of nonalcoholic fatty liver disease (NAFLD), an affliction affecting asmuch as a third of the adult population. Supplementation with milk thistle willdramatically lower the risks associated with fatty liver disease,atherosclerosis and cognitive dysfunction.

Milk Thistle is a Powerful Anti-Inflammatory and Antioxidant Agent

NAFLD is a significant healthconcern that is growing at an unprecedented rate due to the obesity anddiabetes epidemic currently gripping most western societies. The condition iscaused in part by excess accumulation of fats (triglycerides) in the cellularmatrix of the liverthat result in suboptimal function of the organ. Left unchecked, the diseasecan result in cell injury and damage, inflammation and ultimately to cirrhosisas the liver becomes less able to perform the multitude of tasks essential tolife.

Researchers found that the plant extract has powerful anti-inflammatory and antioxidant properties and becomes concentrated in hepatic tissue soon after ingestion. They found that silymarin promotes liver tissue regeneration by supporting multiple critical metabolic functions including lower oxidized LDL cholesterol levels, regulation of membrane permeability and stability and preventing the deposition of collagen fibers, leading to cirrhosis. In addition, milk thistle inhibits the absorption of many toxins, effectively preventing them from entering circulation through the bloodstream.

Silymarin from Milk Thistle Fight Arterial Hardening and Cancer

Silymarin is known to be apowerful cellular antioxidant with specific properties that can prevent excessoxidation of LDL cholesterol. Oxidized LDL cholesterol particles are sticky andbecome lodged in the delicate endothelial layer of coronary artery vessels wherethey combine with other blood-borne compounds to form plaque. Natural milkthistle extracts (570 mg per day) have proven effective to lower risk factors thatpromote arterial hardening.

Milk thistle has been used as achemopreventive agent in the fight against certain cancer lines, most notablymetastatic cancers of the prostate. Silymarininterferes with cancer growth and immortality, and exhibits anti-inflammatoryand anti-metastatic activity (preventscancer spread). Extracts of milk thistle have also been used as an agent in thewar against numerous malignancies including those of the liver, colon and skin.

Our body is continually underassault from a barrage of more than 70,000 chemicals and 900 drugs known toinduce liver damage. Milk thistle supplementation provides an effective tool toprotect and heal our primary filtration organ, the liver. Silymarin is alsoproving to be an important tool that can naturally lower cancer risk, whileproviding critical support for the heart and prostate.

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Posted in: Cancer,Heart Disease,Milk Thistle

Chocolate and Cocoa Compounds Lower Risk of Heart Disease and Stroke

Researchers from the Universityof Cambridge in England have finally published solid evidence to demonstratethe consumption of chocolate is associated with improved heart and vascular health.Writing in the prestigious BMJ(British Medical Journal), Dr.Oscar Franco and his team determined several factors including diet, exercise, bodyweight control and lifestyle changes could help reduce the risk of heartdisease, a condition expected to claim the lives of nearly 24 million peopleworldwide by the year 2030.

The study authors found that theantioxidant and anti-inflammatory properties of cocoa from chocolate consumptioncould reduce heart disease risk by one-third and could also reduce the risk ofsudden death from a heart attack and stroke incidence.

Cocoa from Dark Chocolate Improves Cardiac Risk Markers

The study included an analysisof seven detailed research bodies that included more than 114,000 participants.All studies independently pointed to the conclusion that different levels ofchocolate consumption were associated with a substantial reduction in the riskof cardio-metabolic disorders. Researchers found that the flavonoids passed tochocolate from the cocoa bean have a positive impact on health and were foundto regulate insulin sensitivity and maintain blood pressure in the normalrange.

Researchers ranked chocolateconsumption among participants in the seven studies from highest to lowest todetermine the effect of the cocoa flavanols on human health risk factors. Fiveof the seven studies showed that eating the highest amount of chocolate significantlyreduced the number of cardiac events. In particular they found those who atethe most chocolate had a 37% lower risk of having a cardiovascular incidentcompared to those who ate the least.

Chocolate Consumption Lowers Risk of Stroke by Nearly Thirty Percent

When assessing other riskfactors, the study authors found that the highest chocolate consumers had a 29%lower incidence of stroke compared to the lowest chocolate eaters.Interestingly the researchers found that high levels of chocolate consumptionspecifically lowered the risk of a cardiac or stroke event but did not impactheart failure, another very serious form of heartdisease and death. The studies examined did not differentiate between milkand dark chocolate, and included chocolate desserts, biscuits, chocolate barsand drinks. Prior research has indicated maximum benefit from eating dark,bitter chocolate with a high cocoa content.

The authors did provide a word ofcaution regarding excess consumption of chocolate particularly becausecommercially available chocolate is very caloric and eating too much of itcould in itself lead to weight gain, risk of diabetes and heart disease. They concluded, “Based on observational evidence, levels ofchocolate consumption seem to be associated with a substantial reduction in therisk of cardio-metabolic disorders.” Individuals looking to take advantageof the health benefits of chocolate may want to use a cacao bean extract supplement(25 to 50 mg per day) to reap the cardiovascular and stroke risk reductionbenefits.

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Posted in: Cocoa,Heart Disease,Stroke

Carnosine Boosts Antioxidant Reserves to Battle Stress, Improve Cognitive Function

Carnosine is a naturallyoccurring antioxidant and metal-chelating nutrient that is shown to minimizethe damaging effects of stress on cellular function. Research presentedin the PLoS One journal explains thatcarnosine can help to drastically reduce the formation of amyloid beta proteinassociated with the brain tangles seen with Alzheimer’s disease.

Our antioxidant defense system isin a continual state of flux, being tested by external pathogens, metabolicglycation and stress that can determine quality of health and risk for disease.Carnosine is shown to boost and recycle existing antioxidants throughout thebody to provide a natural shield against chronic illness, and may specificallyhalt the progression of deadly diseases that lead to dementia and cognitivedysfunction.

Carnosine Supplementation Improves Cellular Energy Production to PreventDementia

Researchers understand that acrucial marker of Alzheimer’sdementia and cognitive decline is the formation of beta-amyloid protein clumpsthat inhibit the normal electrical and neurotransmitter activity required to functionoptimally and form new memories. Until recently scientists have not fullyunderstood if the tangles were the cause or result of dementia. New evidenceexists to support the theory that amyloid plaques form as a result of adeclining ability to naturally clear the protein tangles. Neuroscientists believethat a failure in the energy producing mitochondria where glucose is convertedto ATP is to blame.

The study included mice that havebeen genetically bred to develop a form of dementia that closely resemblesAlzheimer`s disease in humans. Energy-producing mitochondria are susceptible tothe ravages of free radicals and cellular imbalances in metals like copper,iron, and zinc that cause ultimate failure of the organelles leading to numerouschronic diseases. Supplementing the mice with carnosinewas found to “promote a strong reductionin the hippocampal intraneuronal accumulation of amyloid-beta and completelyrescue Alzheimer`s disease and aging-related mitochondrial dysfunctions.”

Carnosine Helps Prevent Glycation and May Provide a Treatment Optionfor Alzheimer’s Disease

Carnosine is a potent antioxidantshown to dramatically lower mitochondrial damage typically caused by stress andglycation (protein-sugar bonds) leading to cellular dysfunction and disease. Thestudy authors went so far as to conclude“Our data indicate that carnosine can bepart of a combined therapeutic approach for the treatment of AD.” This is apowerful conclusion considering that Big Pharma has no approved cure oreffective treatment for this insidious form of dementia.

Carnosine coupled with othernatural nutrients known to be neuroprotective (grape seed extract, resveratrol,curcumin, DHA) can lower the stress placed on critical brain structures andprovide an effective shield against development and progression of disease.Carnosine is found most commonly in beef, pork, poultry and dairy products.Many health-minded individuals avoid a diet centered around animal-derivedfoods and supplementation (1,000 mg per day) has been found to be an effectiveand bioavailable alternative.

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Posted in: Alzheimer's Disease,Carnosine

Cinnamon and Tumeric Lower Triglycerides and Insulin Triggered by High Fat Diet

Many spices such as tumeric andcinnamon are powerful antioxidants that continue to gain acceptance as naturalnutrients able to assist human health and prevent chronic disease. Researchersfrom Penn State publishingin The Journal of Nutrition providestrong evidence that these potent spices provide a protective shield to reducethe body`s negative responses to eating high-fat meals.

A diet filled with high-fat foodsthat have been fried or baked with trans fats increases oxidized LDLcholesterol levels and dangerous blood fats known as triglycerides. Tumeric andcinnamon taken before a high fat meal combine to lower triglyceride response byas much as 30%, preventing a cascade of harmful metabolic events that lead toheart disease and diabetes.

Tumeric and Cinnamon Spices Lower Triglycerides and Insulin Levels

Culinary spices have peakedinterest among nutritional scientists in recent years as both turmericand cinnamon exhibit powerful antioxidant properties that may halt dangerousmetabolic imbalances prompted by poor dietary choices. To conduct the study,researchers added 14 grams of a combined turmeric-cinnamon spice blend to a1200 calorie high-fat meal, and compared the results to a control group notreceiving the spice mixture.

Blood samples were taken prior tothe meal and then again at 30 minute intervals for the next three and a halfhours after eating. Participants were tested again one week later, and the twogroups were switched to verify the accuracy of the results. Researchers foundthat blood levels of insulin were reduced by 21% and triglycerides dropped 31%in response to the turmeric-cinnamon mix.

Spices are Potent Antioxidants That Lower Metabolic Damage from PoorDiet

The study authors found that thespices significantly improved two critical metabolic markers that areassociated with increased risk of developing diabetes and cardiovasculardisorders. They commented“Adding spices to the meal significantlyincreased the ferric reducing antioxidant power, such that postprandialincreases following the spiced meal were 2-fold greater than after the controlmeal.” They also found that the two spices interact synergistically and theimpact was significantly greater when both spices were administeredconcurrently, compared to individual results.

Most health-conscious adults canbenefit from a wide array of natural spices added to and consumed with manypopular foods, regardless of specific dietary approach. Penn State authors concluded“The incorporation of spices into thediet may help normalize postprandial insulin and TG (triglyceride) and enhanceantioxidant defenses.”  Includeturmeric and cinnamon to your favorite meals, or take a high quality supplementwith meals to maximize your defense against metabolic dysfunction and heartdisease.

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Posted in: Cinnamon,Curcumin,Diet and Nutrition,Triglycerides

Red Meat Consumption Doubles Risk of Diabetes

Health-minded adults have beenwary of excessive red meat consumption and most avoid any type of processedmeats due to the highly carcinogenic nitrite content. Additives used to add taste,cure and prolong shelf life of classic foods such as hot dogs, bologna andsausage not only cause cancer but are now shown to more than double the risk ofdeveloping diabetes.

Publishingin the American Journal of ClinicalNutrition, researchers found that a 50 gram daily serving of processed meat(equivalent to one hot dog or two strips of bacon) was associated with doubledrisk of developing diabetes. They also found that protein from other sourcessuch as nuts, seeds and whole grains will have the reverse effect.

Red and Processed Meats Shown to Double Diabetes Risk Factor

Researchersfollowed 37,083 men in the Health Professionals Follow-Up Study, 79,570 womenin the Nurses’ Health Study, and 87,504 women in the Nurses’ Health Study II.Diet was assessed by validated food-frequency questionnaires, and data wereupdated every four years. Type II diabetes diagnosis was confirmed by avalidated supplementary questionnaire. In addition the study included data froma total cohort of more than 442,000 participants to make this the largest studyto examine the effect of specific food types on diabetes development andprogression.

After all collected data wasanalyzed with adjustments for age, body mass index (BMI), and other lifestyleand dietary risk factors, researchers found that consumption of 100 grams ofunprocessed red meat (about the size of a deck of cards) increased the risk ofdeveloping Type II diabetesby 19%. A diet that included only half that amount of processed meats wasassociated with a 51% increase in diabetes incidence.

Substituting Healthy Proteins from Nuts and Seeds Lowers Diabetes Risk

Most health professionals believethat diabetes risk is linked to increased intake of refined carbohydrates andsugars. While this may be true, it is important to understand that red andprocessed meats play a significant role in development of the metabolicdisorder, likely due to the increased digestive load placed on the pancreas.

Study authors also found thattroubling risk factors can be neutralized or even reversed by substitutinghealthy protein from nuts, seeds, fish and beans for red and processed meats.Senior research author Dr. An Pan foundthat “for an individual who eats onedaily serving of red meat, substituting one serving of nuts per day wasassociated with a 21% lower risk of type 2 diabetes; substituting low-fatdairy, a 17% lower risk; and substituting whole grains, a 23% lower risk.”

Many health-minded individualsalready limit consumption of red and processed meats. The conclusion of thismeta-study drives home the importance of severely restricting red meat andtotally eliminating processed meats in favor of healthy proteins to lowerdiabetes risk factors.

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Posted in: Diabetes,Red Meat