Omega-3 Fats Help Lower Premature Death Risk by Eighty Percent

Many people make the potentiallyfatal presumption that aging, chronic diseases and premature aging are naturalevents that come with advancing years. A plethora of current research studiesconfirm that nothing could be farther from the truth. In addition tosuper-nutrients such as resveratrol, curcumin and vitamin D optimization,researchers publishingin the American Journal of ClinicalNutrition and Clinical Cardiologyprovide documented evidencethat beneficial Omega-3 fatty acids from dietary sources and supplementationslash the overall risk of an early death.

The long-chain fats DHA and EPAelicit a profound effect on the heart and brain to ameliorate chronic diseasesthat bring an early demise to millions of unsuspecting individuals each year. Health-mindedindividuals today are used to hearing about the myriad of benefits associatedwith eating fish and supplementing with Omega-3 fats.

Omega-3 Fat Supplementation Slashes Risk of All-Cause Mortality in Half

A wealth of peer-reviewed studiesprovide solid evidence that the DHA and EPA fatty acids help to prevent heartdisease and sudden death from a heart attack, lower depression incidence andreduce stroke and dementia risks as well. New research shows that optimalOmega-3 blood levels lower the risk of dying from all causes by 85% in highrisk patients who had suffered a prior heartattack.

Intrigued by the result of thisresearch, scientists wanted to understand if mortality was affected inindividuals with no evident heart disease. A group of men aged 64 to 76 yearswere supplemented with Omega-3 fats (2.4 grams per day) for a period of 3years. During that time, the participants showed a 47% reduction in risk ofdying from any cause compared to a placebo group. Women experienced a 44% lowerrisk of death in a similar study.

Omega-3 Fats Lower Systemic Inflammation and Balance Omega-6 Ratios

Researchers from the AmericanHeart Association journal Strokecommented on the ground-breaking conclusions of multiple Omega-3 studies, “Evidence from prospective secondaryprevention studies suggests that EPA+DHA supplementation ranging from 0.5 to1.8 g/d (either as fatty fish or supplements) significantly reduces subsequentcardiac and all-cause mortality.” Omega-3 enriched foods and supplements helpto improve the critical balance with Omega-6 fats to lower systemicinflammation. This provides the primary risk-reduction mechanism associatedwith the long-chain fat.

In addition to fatty fish(salmon, snapper, scallops and shrimp), non-meat food sources of Omega-3’sinclude walnuts, flaxseeds, chia seeds, raw tofu and cooked soybeans. The bodydoes not efficiently process EPA and DHA fats from vegetarian sources, thoughstrong evidence exists that these food sources still provide exceptional healthbenefits. To be certain you achieve optimal Omega-3 blood saturation levels asreferenced in these studies, nutrition experts recommend supplementing with 2.4grams per day of combined EPA and DHA (read package labels to ensure properdose). When supplementing, check that the fish oil (krill oil is also anexcellent option) is molecularly distilled to avoid contamination.

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Posted in: Heart Disease,Omega-3 Fats,Stroke

Zinc is Essential to Improve Brain Communications and Improve Memory

Zinc is an essential mineralknown to improve skin tone, aid wound healing, fight cancer and shorten the lengthof the common cold. Researchers publishing in the journalNeuron now identify the crucial rolethis super-nutrient plays in support of memory formation and cognitivestability. Additionally, they have found that zinc may also play a part incontrolling the devastating occurrence of epileptic seizures.

For the first time, scientistshave been able to watch zinc in action as the nutrient regulates communicationsbetween neurons and the hippocampus to improve memory and learningcapabilities. Ensuring proper intake of zinc is an important step towardoptimal brain function and may prevent cognitive decline as we age.

Zinc Improves Communication between Neurons to Improve Cognition

Researchers at Duke UniversityMedical Center and chemists at the Massachusetts Institute of Technology collaboratedto study the effects of zincon brain function. Scientists experimenting with mice used a chemical thatbinds with zinc to eliminate it from the brain of the test animals. They foundthat in the absence of the mineral, communications between neurons wassignificantly diminished and that zinc is vital for controlling the efficiency between nerve cells in the hippocampus.

For more than a half century,scientists have understood that high concentrations of zinc are depositedwithin nerve cells, called vesicles that package the transmitters which enablenerve cells to communicate. The highest concentrations of brain zinc are foundamong the neurons of the hippocampus that control the high functions oflearning and memory.

Researchers Find Zinc Levels in the Brain Control Memory and LearningFunctions

By artificially regulating thelevel of zinc in the brain of the test animals, researchers were able toconfirm that eliminating zinc from the neural vesicles also prevented enhancedcommunication. By increasing levels of the mineral, they were able tosignificantly restore enhanced communications in the hippocampal region toimprove learning and memory capabilities.

The results of this studyconducted using mice can be extrapolated to humans because zinc is known toplay a similar role in the brain of both species. Zinc deficiency in the typicalwestern diet is rapidly becoming a serious problem that threatens human health.Due to poor farming practices and the abundance of nutrient-deprived processedfoods, many children and adults suffer from a chronic insufficiency of themineral.

Over time, lack of zinc from dietarysources can result in immune system depression, decline in sexual health andincreased risk of dementia and cognitive decline. Ideal dietary sources of zincinclude liver, beef and lamb. Vegetarians can include nuts, seeds and peas toobtain the micronutrient. Alternatively, zinc supplements are available (30 to50 mg per day) to help maintain healthy systemic levels that improve memory,learning and cognition.

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Posted in: Diet and Nutrition,Memory Loss,Zinc

Olive Oil and Nuts Lower Heart Disease Risk Better Than Pharmaceuticals

More vindication for a naturalMediterranean-style diet including plenty of extra virgin olive oil (EVOO) andnuts was released in an advanced study published by the prestigious journalAtherosclerosis. Early results from aSpanish study with more than 7500 participants’ demonstrates that highquantities of dietary EVOO and a variety of different species of nuts is moreeffective in managing and preventing a heart event than traditional drugtherapy.

Many physicians place theirpatients on the standard prescription of beta blockers and ACE inhibitors in adesperate effort to prevent advancing heart disease, even though repeatedstudies prove these drugs are detrimental to long-term health. Include copiousamounts of EVOO and nuts in your diet to dramatically lower heart disease riskand avoid the need for risk drugs.

Study Provides Proof of Natural Diet over Drugs in the Fight againstHeart Disease

To conduct the study, researchersplaced the participants into one of three groups following either aMediterranean style diet receiving 15 liters of EVOO over a 90 day period, a nutgroup consuming 30 grams per day of walnuts, almonds and hazelnuts or a standardlow-fat diet. Among those participants over the age of 55, the scientists foundthat carotid artery thickness was significantly reduced in the EVOO and nutgroups for individuals with already thickened arterial walls.

Researchers commented,“A modification in the entire dietpattern managed to achieve in just one year, results that pharmaceutical drugsdid not – even after two years of treatment.” Lead study author, Dr. MiguelAngel Martinez-Gonzalez was impressed that a diet concentrated on natural foodsources high in beneficial fats improved cardiovascular risk outcomes more thanPharma options. The study also found that the traditional low-fat (highcarbohydrate) diet frequently prescribed by physicians and dieticians today hasno health benefits and allows for heart disease to progress unabated.

Monounsaturated Fats From EVOO and Nuts Improve Vascular Elasticity

Most alternative healthpractitioners understand that a dramatic reduction of wheat-based carbohydratescoupled with increased monounsaturated fats and Omega-3 sources can provide forvascular elasticity to lower risk of heart disease and stroke. No drug can makethe same claim, despite billions of dollars spent to market and promoteunnecessary pharmaceutical options to millions of unsuspecting patients.

Dr. Martinez-Gonzalez concluded “We thus observed… a significant improvementand regression of lesions having taken place in those cases that had followed aMediterranean diet enriched with virgin olive oil or nuts.” After just 90days of EVOO or nut consumption, lipoprotein ratios improved enough to deliversignificant improvement in heart disease risk for both men and women followingthe diet. To lower your risk of heart disease, adopt a Mediterranean-style eatingpattern and be certain to include a healthy dose of EVOO (unheated) and unprocessednuts (not roasted, cooked or heated).

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Posted in: Heart Disease,Nuts,Olive Oil

White Fleshed Fruits and Vegetables Cut Stroke Risk in Half

Stroke is the third leading causeof death in America, affecting nearly one million people and taking the livesof 150,000 each year. Researchers publishing in the American Heart Association journalStroke have found that increasedconsumption of white fleshy vegetables and fruits such as apples and pears leadsto a dramatic decline in both incidence and death from a stroke.

This study is the first todifferentiate between different colors in fruits and vegetables and the riskfor developing a specific disease or illness. Beneficial phytochemicals such ascarotenoids and flavonoids found in the white flesh and skin of apples andpears can dramatically lower your risk of suffering the devastating physical damagecaused by a stroke.

Apples and Pears Can Cut Stroke Risk by More Than Fifty Percent

Nutrition scientists have longknown that the brightly colored skin and flesh of fruits and vegetables conferthe health benefits normally associated with eating these foods. To furtherexamine this link, researchers examined the relationship between fruit andvegetable color group consumption and contrasted with 10-year stroke incidencein a cohort of 20,069 adults, with an average age of 41. Participants weredisease free at the outset of the study and were asked to complete a 178-itemfood frequency questionnaire detailing foods consumed over the past year.

Fruit and vegetable consumptionwas broken into four distinct groups,based on pigment color: Green, including dark leafy vegetables, orange/yellow,mostly citrus fruits, red/purple, mostly red vegetables and white, of which 55percent were apples and pears. Follow up proceeded for a period of ten yearsduring which time 233 strokes were confirmed. Green, orange/yellow andred/purple varieties of fruits and vegetables were found to have no correlationto stroke incidence.

Fruits and Vegetables of All Colors Needed to Lower Disease Risk

White fleshed fruits andvegetables demonstrated a 52% lower incidence of stroke over the ten-yearperiod when those consuming the highest amounts were compared to the group withthe lowest intake. The researchers found that each 25 gram per day increase inwhite fruits and vegetable consumption was associated with a 9 percent lowerrisk of stroke (the average apple is 120 grams).

The lead study author fromWageningen University in the Netherlands concluded“To prevent stroke, it may be useful toconsume considerable amounts of white fruits and vegetables… For example,eating one apple a day is an easy way to increase white fruits and vegetableintake.” Apples and pears are high in a nutrient known as quercetin andfiber that may convey part of the stroke risk reduction. It`s critical to eat adiet packed with fruits and vegetables of all colors to take advantage of theunique disease-fighting characteristics to be uncovered for a multitude ofdifferent carotenoids and flavonoids in future research studies.

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Posted in: Apples,Stroke

Green Tea Affects Genes to Improve Cholesterol Metabolism

Green tea consumption has beenshown to benefit many health issues ranging from help with weight management tocancer prevention and treatment. New research publishedin the British Journal of Nutritionexplains that the natural extract from the Camellia sinensis plant has a powerful effect on cholesterolmetabolism in the human body.

Most forward thinking health professionals now understand that dysfunctionin the LDL cholesterol pathway lays the foundation for cardiovascular healthproblems, cancer and fatty liver disease. Regular green tea consumption is nowshown to improve healthy LDL cholesterol function, enabling the fatty moleculeto efficiently usher excess cholesterol from the body and improve risk factors formany chronic disease conditions.

Green Tea Alters Gene Expression Lower LDL Cholesterol Levels

In one of the first studies ofits type, researchers performed DNA microarray analysis to examine the effectof the active compound found in greentea called epigallocatechin gallate (EGCG). Scientists specificallytargeted the catechin to determine their effect on cholesterol metabolism inHepG2 hepatocytes. They determined that the expression levels of several genesrelated to cholesterol metabolism, including the LDL receptor, were changed byEGCG treatment.

EGCG was found to boost thefunction of the LDL receptor on liver cells. Researchers commented“This is very important as properfunction of the LDL receptor enables your liver to “capture” circulating LDLand recycle it.”  In this study,green tea is shown to alter gene expression toward healthy LDL cholesterolmetabolism by improving receptor acceptance by the liver. The liver displays animproved capacity to capture and filter LDL cholesterol for removal from thebody.

Green Tea Improves Biomarkers to Lower Heart Disease, Cancer andDementia Risks

In addition to the finding that greentea alters LDL cholesterol metabolism, ECGC was found to inhibit genes toreduce the production of Apolipoprotein B (ApoB). ApoB formation is required toinitially form LDL molecules in the blood. Excess production of ApoB is asignificant marker for chronic illnesses ranging from cardiovascular diseaseand heart attack to increased risk of cancer and dementia.

Green tea and the active compoundEGCG are quickly ascending to nutritional “superstar” status. The Chinese haveextolled its virtues for countless generations. Researchers now document theprowess of this nutrient by scientifically validating the direct impact exertedon our genetic structure to affect healthy cholesterol function and removalfrom the body. The healthy benefits of green tea are realized by drinkingseveral fresh brewed cups of organically harvested leaves each day orsupplementing with 250 to 500 mg of EGCG extract.

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Posted in: Alzheimer's Disease,Cancer,Green Tea,Heart Disease

Higher Vitamin D Blood Levels Help Prevent Colon Cancer

Just in case you needed moreproof that low blood levels of vitamin D represent a significant healthconcern, researchers publishingin the European Journal of ClinicalNutrition demonstrate that small increases in the sunshine vitamin can addprecious years to your life. For nearly a decade scientific evidence has beenmounting to show that the vast majorities of adults (and many children) aregrossly deficient in circulating blood levels of vitamin D.

Further proof is documented inthe PLoS One journal to show theprecise cellular mechanism that helps vitamin D dramatically lower the risk ofcolon cancer. The bottom line is simple: check your vitamin D blood saturationwith an inexpensive test and make the necessary adjustments to live a healthierand longer life.

Doubling Average Vitamin D Levels Could Cut World Death Rate by TwentyPercent

Using epidemiologic studies, Dr.W.B. Grant of the Sunlight, Nutrition and Health Research Center in SanFrancisco found that doubling the serum blood concentration of vitamin D couldincrease average life expectancy by two years. Dr. Grant and his teamidentified the major diseases that responded to increased levels of vitaminD. They then compared mortality rates to six identified regions around thecountry, and contrasted serum blood levels of the sunshine vitamin with diseaseoccurrence.

After compiling all the data, theresearchers found that conditions and diseases responsive to vitamin D thataccount for over half of the world's mortality include cancer, cardiovasculardisease, diabetes, tuberculosis, respiratory diseases and infections. It wasdetermined that doubling the circulating level of vitamin D would lower themortality rates of diseases that are sensitive to vitamin D by approximately 20percent. Dr. Grant concluded“several ways to raise serum vitamin Dinclude food fortification, supplementation and increased ultraviolet Bexposure.”

Vitamin D Directly Correlated With Decreased Colon Cancer Risk

Researchers have known for sometime that low vitamin D levels are associated with a significant increase incolon cancer cases, but have not understood the specific mechanism responsible.Now, scientists have discovered how a lack of vitamin D promotes DNA damage andcolon cancer risk. Specifically, low vitamin D status instigates thedevelopment and progression of this devastating form of cancer.

Researchers have focused on aprotein in intestinal epithelial cells called beta-catechin that normally helpsepithelial cells bond together with other cells to form a protective barrierbetween the contents in your gut and the physical structure of your digestivetract. They found that when vitaminD is lacking, DNA synthesis is disrupted and beta-catechin builds up incells, dramatically increasing the risk of colon cancer initiation.

There should be no doubtremaining that one of the most critical foundations to vibrant health ismaintaining proper vitamin D blood saturation levels. Prevention is worth apound of cure, so have your family physician run the simple and inexpensive 25(OH)D blood test (alternatively, mail-in home testing is now a viable option),and be certain your level runs between 50 and 70 ng/mL to add years to yourlife and dramatically lower colon cancer and chronic disease risk.

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Posted in: Cancer,Vitamin D

Resveratrol and Vitamin D Team Together to Increase Metabolism and Prevent Obesity

Resveratrol has been on thenutritional radar of researchers because of its proven ability to mimic some ofthe life-extending characteristics provided by calorie restriction as seen inanimals and humans alike. Scientists publishing in the journalMolecular Nutrition and Food Researchdraw a solid link between resveratrol, vitamin D and other phytonutrients asagents that may lend a helping hand in the life-threatening battle againstoverweight and obesity.

Researchers document the newlydiscovered effect of the nature-derived nutrient on lipid metabolism, anddemonstrate that supplementation along with the sunshine vitamin and quercetinsynergistically decreases the formation of new fat cells in the body. Thisfinding is significant because it may provide a critical metabolic aid tochildren and adults that suffer the health-damaging effects of obesity everyday. Further evidence exists to hail the trio in the genesis of osteoblasts inbone marrow that may offer a new therapy for osteoporosis that affects themobility of millions of aging adults.

Resveratrol and Vitamin D Combine to Regulate Genes that Control Body Weight

Scientists studying metabolismin aging adults have found that stem cells differentiate in favor of adipocytes(fat cells) and to the exclusion of osteoblasts (cells necessary for theformation of new bone). This means that as we age, our body has evolved tostore fat as an aid to our survival. As metabolism slows, we continue to eatthe same number of calories that helps to fill the newly acquired adipocytes. Whilebuilding and maintaining bone structure may sound like a good idea to us, it isnot pre-programmed into our genetic matrix.

Development of new fat cells hasevolved as a protective mechanism, although the vast majority of older adultsreally don`t need this genetic advantage. Researchers found that supplementedresveratrol, vitaminD and quercetin work together to regulate our genes and down regulate theproduction of fat cells while boosting the production of osteoblasts. Naturallyit is important to practice caloric restriction as we age. Many aging adultswill be able to utilize this phytonutrient trio to prevent excess weight gainand the debilitating effects of osteoporosis.

Natural Nutrients Help Weight Management Efforts Along with HealthyDiet

In addition to the welldocumented anti-cancer and longevity benefits previously ascribed tosupplemented resveratrol, health-minded individuals will want to include resveratroland other phytonutrients as an aid in the fight against abdominal fataccumulation. Researchers concluded“It should be noted that combiningresveratrol with other phytochemicals may provide an extraordinary potentialfor preventing obesity and osteoporosis. These phytochemical synergies may makepossible novel safe, potent and efficacious therapies.” Be sure to include resveratrol (25to 50 mg per day) in your dietary arsenal to assist weight loss, boostmetabolism and prevent bone loss.

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Posted in: Resveratrol,Vitamin D,Weight Management