Ask Dr. Mao
Stuffed with stuffing, filled with turkey, crammed with cookies, and saturated with alcohol. Now what? Holidays call for celebration, and many of us know the consequences that come from overindulging in alcohol and food. Sometimes, despite out best intentions, we overdo it. This holiday season, detoxify and recover naturally with the tips that follow.
FOOD OVERLOAD
Chinese medicine views proper digestion as the most essential component in living a long and healthy life. Your digestive function is made up of numerous organs all working together to break down, absorb, and process all of the nutrients in the food you eat. Without healthy digestion, you can become malnourished and toxins will build up in your body, leading to degenerative diseases and rapid aging down the road.
Indigestion is caused and made worse by overeating--especially rich, fatty, spicy foods, alcohol, coffee, and acidic foods. These remedies will get your digestion on the right track.
ONE HOUR AFTERWARD:
Walk it off
After a large meal, take a 10- to 20-minute stroll. Aside from the proven benefits to your heart, walking is the perfect gentle exercise for promoting digestion and encouraging cleansing of the lymphatic system. Walking helps food move along the digestive tract, improving digestion and absorption. For added benefits, walk while massaging your abdomen with your palms, in a circle around your belly button.
Herbal tea brings relief
Relieve that feeling of fullness with herbal teas that target your digestion: Steep 1 teaspoon each of mint, rosemary, oregano, cilantro, sage, and basil and in a cup of hot water. Drink after each meal to soothe and prevent bloating. Peppermint, chamomile, and ginger tea are other good choices for settling the stomach. Also, look for Chinese herbal formulas like Indigestion for digestive support and cleansing.
THE MORNING AFTER:
Start with apple cider
Apple cider vinegar is traditionally used to remedy digestive distress, support liver detoxification, normalize digestive juices, and reduce intestinal bloating. Mix 1 tablespoon of organic apple cider vinegar with 12 ounces of warm water, and drink in the morning on empty stomach. Feel free to add a little honey or maple syrup. Lemon water will also help.
Eat right to lighten up
These meals will help your body recover from overindulgence.
* Breakfast: Eat oat bran cereal, brown rice, or any other whole grain cereal (as long as it is unbleached and does not contain any added sugar or chemicals.) Pair with unflavored soy milk.
* Lunch/Dinner: Eat any combination of beans, brown rice, oat bran, vegetables, and organic chicken, turkey, or soy-products.
* For a powerful Super Cleanse Broth, simmer any combination of the following ingredients for an hour: collards, Swiss chard, kale, mustard greens, cabbage, dandelion, Brussels sprouts, daikon radish, watercress, seaweed, shitake mushrooms, cilantro, garlic, leeks, fennel, anise, fresh ginger, and turmeric. Drink 8 ounces twice a day.
* A popular herbal formula among my patients is Internal Cleanse, a special combination of natural herbs to detoxify, clear the mind, promote emotional balance, and ease digestion. For more information, click here.
Try a detoxifying exercise
This movement is from Liver Cleansing Qi Gong, a body-mind exercise that was designed by ancient Chinese physicians to help stimulate the liver and drain the excess toxins from the body:
1. Stand with feet shoulder-width apart in front of a tree. Inhale while raising your right leg and exhale while placing your right foot on the ground in front of you between your body and the tree.
2. Inhale while raising both arms from the sides until they come together over your head. Exhale while lowering your hands in front of your face. Visualize green light running down your face as your hands move down to your chest.
3. Inhale as you move your hands to the right rib cage over your liver. Exhale as you move your arms down your right abdomen and right leg, as if pushing down and out with your hands. Visualize the green light moving the toxins out of the liver, down the liver meridian on the inside right leg, and out the big toe.
ALCOHOL OVERINDULGENCE
The liver is one of the hardest working organs in your body and performs a wide variety of functions. Its most important ones include the processing of nutrients, the production of bile to help in digestion of food and eliminating wastes, and cleansing the blood of toxins such as drugs, alcohol, and other dangerous substances.
The liver has the ability to regenerate itself, but the effects of alcohol eventually wear down the liver. I strongly suggest that you keep your drinking to a minimum for the longevity of your liver and your health, but on that rare occasion when you overindulge, consider these remedies.
ONE HOUR AFTERWARD:
Ginger tea to the rescue
Ginger is an ancient Chinese remedy to minimize the symptoms of hangovers. Ginger has been found to soothe the digestive lining and balance gastric juices, making it a great remedy for overeating, too. This remedy is even more effective if you drink it in between alcoholic beverages.
Cut a 2-inch piece from fresh ginger root, and thinly slice. Bring three cups of water to boil in a pot. Add the sliced ginger and reduce heat to a simmer. Brew for about five minutes. Then strain out the ginger and sip the tea slowly. You may also add honey to taste.
Drink up!
Water, that is. Though this is hardly a secret remedy for combating a hangover, it bears repeating. Alcohol dehydrates your system, so drinking plenty of water will help combat some of your unpleasant hangover symptoms, rehydrate your body, and flush out toxins. Drink a few glasses of room temperature, filtered water after a night of holiday extravagance.
THE MORNING AFTER:
Start with lemon water
First thing in the morning, drink one lemon squeezed in 12 ounces of warm filtered water. Lemon activates your liver to release toxins and helps to cleanse and move the roughage that stays behind in your intestines. Throughout the day, drink at least eight 8-ounce glasses of water to flush your system.
Detoxify with herbal tea
Chinese traditional medicine uses natural substances to help support the healthy functions of your liver, lymphatic system, bowels, urinary tract, and skin. Try these herbs in teas to cleanse and prevent a buildup of toxins and wastes in your body:
*
Chrysanthemum flower is traditionally used to cleanse the liver and neutralize toxins.
*
Hawthorn berry is used to cleanse the blood of plaque and other toxins.
*
Turmeric supports the detoxification process in the whole body by increasing bile production and releasing and eliminating toxins. Simply put a tablespoon of the spice in a pot and stir over medium heat for five minutes.
*
Milk thistle protects and restores the liver, due to its content of silymarin.
*
Dandelion root has been found by studies to enhance the flow of bile, relieving liver congestion, which in turn aids the body in detoxifying.
*
Popular among my patients is Hangover, a Chinese herbal remedy that is helpful for relieving symptoms of hangover.
Heal your aching head
If you wake up with a "morning-after" headache, try this herbal tea to reduce head pressure: Boil 2 tbsp each of chrysanthemum flowers and mint leaves in 4 cups of water for 15 minutes. Drink throughout the day until your headache subsides.
I hope this article helps you recover from the effects of overindulgence! I invite you to visit often and share your own personal health and longevity tips with me.
May you live long, live strong, and live happy!
Source: http://health.yahoo.com/experts/drmao/22381/healthy-detox-after-overindulging/
Wednesday, November 25, 2009
Sunday, November 22, 2009
FREE GLUTAMIC ACID (MSG): SOURCES AND DANGERS
Why is free glutamic acid added in vast amounts to processed foods? Our large profit-driven food companies have found that manufactured free glutamic acid, in the form of monosodium glutamate (MSG), hydrolyzed vegetable proteins, etc., etc., when added to our processed foods, masks off flavors and makes the blandest and cheapest foods taste wonderful.
The story is fascinating. For thousands of years kombu and other seaweeds have been added to foods in Japan to enhance flavor. In 1908 a Japanese scientist discovered that the active ingredient in kombu is glutamic acid and then the use of its sodium salt, monosodium glutamate, began in Japan. During the Second World War American quartermasters realized that Japanese army rations tasted great. Following the war, they introduced monosodium glutamate, the flavor enhancing ingredient in the Japanese rations, to the food industry; and the world-wide use of processed free glutamic acid began to explode.
Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems.
An excellent NOHA lecture on the dangers and hidden sources of processed free glutamic acid was given at Evanston’s Whole Foods Market on February 14, 2000, by NOHA Board Member Jack Samuels. He is president of the Truth in Labeling Campaign.
Glutamic acid is a neurotransmitter that excites our neurons (not just in our tongues). This electrical charging of neurons is what makes foods with added free glutamic acid taste so good. Unfortunately, the free glutamic acid can cause problems in many people. Actually, our brains have many receptors for glutamic acid and some areas, such as the hypothalamus,1 do not have an impermeable blood-brain barrier, so free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons. At least 25 per cent of the U.S. population react to free glutamic acid from food sources. Today, we recognize that those reactions range from mild and transitory to debilitating and life threatening. Please see Table 1.
. . . free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons
Glutamic acid is widely distributed in proteins. When we eat it bound as part of whole, unprocessed proteins, it helps nourish us as it has for millennia. Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names. Please see Table 2.
Monosodium glutamate and other forms of free glutamic acid can be manufactured cheaply and sometimes it is even just a byproduct of other food processes. For example, the brewer’s yeast from the brewing industry contains free glutamic acid. Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems. In 1999 in an article in a peer-reviewed journal, NOHA Board Member Adrienne Samuels, PhD, wrote a history of the many deceptions used by those manufacturers, "The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information."2 She points out "how easily truth can be hidden and how seemingly isolated incidents actually can be badly flawed research, direct suppression of information, and dissemination of biased information orchestrated by one group or industry."
According to Dr. Samuels, the evidence of toxicity is overwhelming. Exposed laboratory animals suffer brain lesions and neuroendocrine disorders. Scientists studying retinal degeneration in mice treated with free glutamic acid have noted that these mice also became grotesquely obese following administration of free glutamic acid. The vulnerable hypothalamus in our brains regulates weight control, as well as other endocrine functions. When the brain is deluged with more free glutamic acid than it can handle, scientists know that problems and diseases can develop. For example, they know that a diverse number of disease conditions such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells of the brain), Alzheimer’s disease, seizures, and stroke are associated with the glutamate cascade.
Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names
Faced with growing evidence of toxicity from processed free glutamic acid, its manufacturers and users formed The Glutamate Association. Dr. Samuels states:
Membership in The Glutamate Association is secret. However, a source from within the glutamate industry, who has asked to remain anonymous, told me that besides Ajinomoto, among its member are Archer Daniels Midland, Campbell, Corn Products Corporation, McCormick & Company, Pet Foods, Pfizer laboratories, and Takeda.
The parent organization of The Glutamate Association funded scientists to do research and to make public statements about the "safety" of MSG. Dr. Samuels describes their research and many of their actions in fascinating detail. A few of their ploys are as follows:
* Although it had been established that brain lesions could not be identified if examination was not done within 24 hours after insult, glutamate-industry researchers routinely examined the brains of test animals after 24 hours had elapsed.
* Monkeys are much less sensitive to glutamate than humans. Mice and rats have reactions closer to ours. According to Dr. John Olney, "The same oral dose of glutamate that causes a dramatic increase in blood glutamate concentrations in humans, causes no increase at all in monkeys. Therefore, it is difficult to understand why so much money and effort was expended on oral glutamate monkey studies, unless the goal was to amass an unchangeable mountain of negative evidence that could serve as basis for fostering the misleading impression, and fueling the spurious argument that if monkeys are resistant to glutamate-induced brain damage, other primates, including humans, must be similarly resistant."
* In studies with people, glutamate industry researchers have sometimes used aspartame (Nutrasweet®) as the "placebo" for their "control" groups. Aspartame contains aspartic acid, which is a structural analog of glutamic acid and causes the same toxic effects. Thus, they could be confident that they would get the same effects in the experimental and in the "control" groups.
* In statistics we need to be acutely alert to the manner in which the population for study is chosen. For instance, scientists can say they are doing a random study, but, we must ask, "From what group are the people drawn?" One approach used by glutamate industry researchers was to pretest the group with placebos containing, for example, aspartame, carageenan, or enzymes to which MSG-sensitive people would react. In this way, by choosing for their population people, who do not react to the so-called "placebos," the scientists could be pretty sure that their subjects would not react to MSG.
* Another way to reduce reactions is to put the MSG in capsules. Then, it will be slowly released and reactions of MSG-sensitive people will be blunted—compared to their reactions to the same amount of MSG sprinkled on food.
* Give MSG with sucrose. This will also blunt reactions. Dr. Blaylock has explained that a tremendous amount of energy is required for the brain to manage glutamic acid and, of course, glucose is what our brains use for energy.
* To defend themselves against epidemiological studies indicating that 25-30 per cent of the population reacted to monosodium glutamate and against individual reports of human adverse reactions that included migraine headache, seizures, asthma, and depression, the glutamate industry built the fiction that a few people might react to monosodium glutamate with the "Chinese restaurant syndrome": "burning," "tightness," and "numbness," all occurring at the same time, within two hours following ingestion. They sent out a questionnaire and got 3,222 respondents, of whom 1.8 per cent reported having the exactly defined "Chinese restaurant syndrome." The fact that an additional 41.2 per cent of the subjects reported experiencing conditions that are associated with MSG-induced adverse reactions such as headache, diarrhea, chest pain, dizziness, palpitation, weakness, nausea/vomiting, abdominal cramps, chills, heartburn, unusual thirst, unusual perspiration, flushing sensation in face or chest, and tingling was ignored. Migraine headache, seizures, tachycardia, hives, skin rash, and depression, which were not offered as options, were not considered. Soon the FDA (U.S. Food and Drug Administration) began to disseminate the misinformation that approximately 2 per cent of the population might be sensitive to MSG, reacting with the mild and transitory reactions of "Chinese restaurant syndrome."
Dr. Samuels spells out much evidence of cooperation between governmental departments, especially the FDA, and the glutamate industry. Scientists at many prestigious universities have done glutamate-industry funded research and peer-reviewed journals have published flawed research on the "safety" of MSG. Glutamate industry representatives and friends sit on boards of "independent" organizations. Glutamate industry researcher and spokesman Ronald Simon, MD, has been a member of the Scientific Advisory Board of the Center for Science in the Public Interest (CSPI). Monsanto’s Robert Shapiro sits on the board of the Tufts University School of Nutrition.
On January 14, 1998 AuxiGro®, which contains processed free glutamic acid, was registered as a growth enhancer with the EPA (U.S. Environmental Protection Agency) and permission was granted to spray it on all agricultural products. AuxiGro® gives plants sprayed with it the false signal that they are under "stress." The plants respond by pulling additional nutrients from the soil and thus grow much larger, increasing yields. The recent huge potatoes and yams in the supermarket would appear to be a direct result of AuxiGro®.
Dr. Samuels has presented us with many facts. She concludes: "The key to having the system work for those who use it to deceive others is the fact that few, if any, will take the time to review the facts with detachment and without prejudice and that whistle blowers are punished."
. . . mice also became grotesquely obese following administration of free glutamic acid. The vulnerable hypothalamus in our brains regulates weight control . . .
Some people are sensitive to minute amounts of free glutamic acid. For others, a larger dose or more than one dose is required to elicit reactions, which can be either immediate or delayed. In all cases, babies and small children are most vulnerable. Reacting to pressure stemming from the research on neurotoxicity and on injury to the developing infant’s endocrine system, baby food manufacturers voluntarily removed monosodium glutamate from their products in the early 1970s but they often left actual free glutamic acid in their products, as "autolyzed yeast and hydrolyzed vegetable protein."
Today, free glutamic acid is ubiquitous in processed food. What should we do?
* For ourselves individually, we need to consume truly natural, unfermented, unadulterated, unprocessed protein.
* For everyone everywhere, we need to communicate to our friends and relatives, our local newspapers, over the Internet, and to our congresspersons and senators—the facts about the deceptive research and the misleading food labeling.
When the word spreads and the public demands food without neurotoxic free glutamic acid, then our lives can be dramatically improved and we can be free from this often hidden source of suffering.
For more information, contact Jack and Adrienne Samuels at the Truth in Labeling Campaign, P. O. Box 2532, Darien, IL 60561; adandjack@aol.com; or http://www.truthinlabeling.org
Table 1
REACTIONS TO FREE GLUTAMIC ACID IN SENSITIVE PEOPLE
Cardiac
Arrhythmias
Extreme rise or drop in blood pressure
Rapid heartbeat (tachycardia)
Angina
Circulatory
Swelling Muscular
Flu-like achiness
Joint pain
Stiffness
Neurological
Depression
Dizziness, Light-headedness, Loss of balance
Disorientation, Mental confusion
Anxiety, Panic attacks
Hyperactivity, Behavioral problems in children
Lethargy, Sleepiness, Insomnia
Migraine headache
Numbness or paralysis
Seizures
Sciatica
Slurred speech
Gastrointestinal
Diarrhea
Nausea/vomiting
Stomach cramps
Irritable bowel
Bloating
Respiratory
Asthma, Shortness of breath
Chest pain, Tightness
Runny nose, Sneezing
Skin
Hives or rash
Mouth lesions
Temporary tightness or partial paralysis (numbness or tingling) of the skin Flushing Extreme dryness of the mouth
Urological
Swelling of prostate Nocturia
Visual Blurred vision Difficulty focusing
Table 2
Using the term "MSG" to stand for processed free glutamic acid, which causes the reactions in sensitive people, Mr. Jack Samuels gave us at his NOHA lecture the following listing for hidden sources:
These ALWAYS contain MSG:
Glutamate, Monosodium glutamate, Monopotassium glutamate, Glutamic acid, Calcium caseinate, Gelatin, Textured protein, Hydrolyzed protein (any protein that is hydrolyzed), Yeast extract, Yeast food, Autolyzed yeast, Yeast nutrient
These OFTEN contain MSG or create MSG during processing:
Flavor(s) & Flavoring(s), Natural flavor(s) & flavoring(s), Natural pork flavoring, Bouillon, Natural beef flavoring, Stock, Natural chicken flavoring, Broth, Malt flavoring, Barley malt, Malt extract, Seasonings (the word "seasonings"), Carrageenan, Soy sauce, Soy sauce extract, Soy protein, Soy protein concentrate, Soy protein isolate, Pectin, Maltodextrin, Whey protein, Whey protein isolate, Whey protein concentrate, anything Protein fortified, Protease, Protease enzymes, anything Enzyme modified, Enzymes, anything Ultra-pasteurized, anything Fermented
Jack Samuels also warned us about low fat milk products with milk solids that contain MSG and about soaps, shampoos, and cosmetics. We also need to watch the binders and fillers in medications, nutrients, and supplements. "Reactions to MSG are dose related, i.e., some people react to even very small amounts." MSG-induced reactions can be delayed as much as 48 hours or can occur immediately after ingestion or exposure.
__________
1Blaylock, Russel L., MD, Excitoxins: The Taste that Kills, Health Press, Santa Fe, NM, 1994, page 19. Dr. Blaylock spoke for NOHA in November 1995 on "Food Additives and Brain Damage." 2Accountability in Research, 6:259-310, 1999.
Article from NOHA NEWS, Vol. XXV, No. 2, Spring 2000, pages 1-4.
Source: http://www.advancedhealthplan.com/msgstudy.html
The story is fascinating. For thousands of years kombu and other seaweeds have been added to foods in Japan to enhance flavor. In 1908 a Japanese scientist discovered that the active ingredient in kombu is glutamic acid and then the use of its sodium salt, monosodium glutamate, began in Japan. During the Second World War American quartermasters realized that Japanese army rations tasted great. Following the war, they introduced monosodium glutamate, the flavor enhancing ingredient in the Japanese rations, to the food industry; and the world-wide use of processed free glutamic acid began to explode.
Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems.
An excellent NOHA lecture on the dangers and hidden sources of processed free glutamic acid was given at Evanston’s Whole Foods Market on February 14, 2000, by NOHA Board Member Jack Samuels. He is president of the Truth in Labeling Campaign.
Glutamic acid is a neurotransmitter that excites our neurons (not just in our tongues). This electrical charging of neurons is what makes foods with added free glutamic acid taste so good. Unfortunately, the free glutamic acid can cause problems in many people. Actually, our brains have many receptors for glutamic acid and some areas, such as the hypothalamus,1 do not have an impermeable blood-brain barrier, so free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons. At least 25 per cent of the U.S. population react to free glutamic acid from food sources. Today, we recognize that those reactions range from mild and transitory to debilitating and life threatening. Please see Table 1.
. . . free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons
Glutamic acid is widely distributed in proteins. When we eat it bound as part of whole, unprocessed proteins, it helps nourish us as it has for millennia. Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names. Please see Table 2.
Monosodium glutamate and other forms of free glutamic acid can be manufactured cheaply and sometimes it is even just a byproduct of other food processes. For example, the brewer’s yeast from the brewing industry contains free glutamic acid. Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems. In 1999 in an article in a peer-reviewed journal, NOHA Board Member Adrienne Samuels, PhD, wrote a history of the many deceptions used by those manufacturers, "The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information."2 She points out "how easily truth can be hidden and how seemingly isolated incidents actually can be badly flawed research, direct suppression of information, and dissemination of biased information orchestrated by one group or industry."
According to Dr. Samuels, the evidence of toxicity is overwhelming. Exposed laboratory animals suffer brain lesions and neuroendocrine disorders. Scientists studying retinal degeneration in mice treated with free glutamic acid have noted that these mice also became grotesquely obese following administration of free glutamic acid. The vulnerable hypothalamus in our brains regulates weight control, as well as other endocrine functions. When the brain is deluged with more free glutamic acid than it can handle, scientists know that problems and diseases can develop. For example, they know that a diverse number of disease conditions such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells of the brain), Alzheimer’s disease, seizures, and stroke are associated with the glutamate cascade.
Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names
Faced with growing evidence of toxicity from processed free glutamic acid, its manufacturers and users formed The Glutamate Association. Dr. Samuels states:
Membership in The Glutamate Association is secret. However, a source from within the glutamate industry, who has asked to remain anonymous, told me that besides Ajinomoto, among its member are Archer Daniels Midland, Campbell, Corn Products Corporation, McCormick & Company, Pet Foods, Pfizer laboratories, and Takeda.
The parent organization of The Glutamate Association funded scientists to do research and to make public statements about the "safety" of MSG. Dr. Samuels describes their research and many of their actions in fascinating detail. A few of their ploys are as follows:
* Although it had been established that brain lesions could not be identified if examination was not done within 24 hours after insult, glutamate-industry researchers routinely examined the brains of test animals after 24 hours had elapsed.
* Monkeys are much less sensitive to glutamate than humans. Mice and rats have reactions closer to ours. According to Dr. John Olney, "The same oral dose of glutamate that causes a dramatic increase in blood glutamate concentrations in humans, causes no increase at all in monkeys. Therefore, it is difficult to understand why so much money and effort was expended on oral glutamate monkey studies, unless the goal was to amass an unchangeable mountain of negative evidence that could serve as basis for fostering the misleading impression, and fueling the spurious argument that if monkeys are resistant to glutamate-induced brain damage, other primates, including humans, must be similarly resistant."
* In studies with people, glutamate industry researchers have sometimes used aspartame (Nutrasweet®) as the "placebo" for their "control" groups. Aspartame contains aspartic acid, which is a structural analog of glutamic acid and causes the same toxic effects. Thus, they could be confident that they would get the same effects in the experimental and in the "control" groups.
* In statistics we need to be acutely alert to the manner in which the population for study is chosen. For instance, scientists can say they are doing a random study, but, we must ask, "From what group are the people drawn?" One approach used by glutamate industry researchers was to pretest the group with placebos containing, for example, aspartame, carageenan, or enzymes to which MSG-sensitive people would react. In this way, by choosing for their population people, who do not react to the so-called "placebos," the scientists could be pretty sure that their subjects would not react to MSG.
* Another way to reduce reactions is to put the MSG in capsules. Then, it will be slowly released and reactions of MSG-sensitive people will be blunted—compared to their reactions to the same amount of MSG sprinkled on food.
* Give MSG with sucrose. This will also blunt reactions. Dr. Blaylock has explained that a tremendous amount of energy is required for the brain to manage glutamic acid and, of course, glucose is what our brains use for energy.
* To defend themselves against epidemiological studies indicating that 25-30 per cent of the population reacted to monosodium glutamate and against individual reports of human adverse reactions that included migraine headache, seizures, asthma, and depression, the glutamate industry built the fiction that a few people might react to monosodium glutamate with the "Chinese restaurant syndrome": "burning," "tightness," and "numbness," all occurring at the same time, within two hours following ingestion. They sent out a questionnaire and got 3,222 respondents, of whom 1.8 per cent reported having the exactly defined "Chinese restaurant syndrome." The fact that an additional 41.2 per cent of the subjects reported experiencing conditions that are associated with MSG-induced adverse reactions such as headache, diarrhea, chest pain, dizziness, palpitation, weakness, nausea/vomiting, abdominal cramps, chills, heartburn, unusual thirst, unusual perspiration, flushing sensation in face or chest, and tingling was ignored. Migraine headache, seizures, tachycardia, hives, skin rash, and depression, which were not offered as options, were not considered. Soon the FDA (U.S. Food and Drug Administration) began to disseminate the misinformation that approximately 2 per cent of the population might be sensitive to MSG, reacting with the mild and transitory reactions of "Chinese restaurant syndrome."
Dr. Samuels spells out much evidence of cooperation between governmental departments, especially the FDA, and the glutamate industry. Scientists at many prestigious universities have done glutamate-industry funded research and peer-reviewed journals have published flawed research on the "safety" of MSG. Glutamate industry representatives and friends sit on boards of "independent" organizations. Glutamate industry researcher and spokesman Ronald Simon, MD, has been a member of the Scientific Advisory Board of the Center for Science in the Public Interest (CSPI). Monsanto’s Robert Shapiro sits on the board of the Tufts University School of Nutrition.
On January 14, 1998 AuxiGro®, which contains processed free glutamic acid, was registered as a growth enhancer with the EPA (U.S. Environmental Protection Agency) and permission was granted to spray it on all agricultural products. AuxiGro® gives plants sprayed with it the false signal that they are under "stress." The plants respond by pulling additional nutrients from the soil and thus grow much larger, increasing yields. The recent huge potatoes and yams in the supermarket would appear to be a direct result of AuxiGro®.
Dr. Samuels has presented us with many facts. She concludes: "The key to having the system work for those who use it to deceive others is the fact that few, if any, will take the time to review the facts with detachment and without prejudice and that whistle blowers are punished."
. . . mice also became grotesquely obese following administration of free glutamic acid. The vulnerable hypothalamus in our brains regulates weight control . . .
Some people are sensitive to minute amounts of free glutamic acid. For others, a larger dose or more than one dose is required to elicit reactions, which can be either immediate or delayed. In all cases, babies and small children are most vulnerable. Reacting to pressure stemming from the research on neurotoxicity and on injury to the developing infant’s endocrine system, baby food manufacturers voluntarily removed monosodium glutamate from their products in the early 1970s but they often left actual free glutamic acid in their products, as "autolyzed yeast and hydrolyzed vegetable protein."
Today, free glutamic acid is ubiquitous in processed food. What should we do?
* For ourselves individually, we need to consume truly natural, unfermented, unadulterated, unprocessed protein.
* For everyone everywhere, we need to communicate to our friends and relatives, our local newspapers, over the Internet, and to our congresspersons and senators—the facts about the deceptive research and the misleading food labeling.
When the word spreads and the public demands food without neurotoxic free glutamic acid, then our lives can be dramatically improved and we can be free from this often hidden source of suffering.
For more information, contact Jack and Adrienne Samuels at the Truth in Labeling Campaign, P. O. Box 2532, Darien, IL 60561; adandjack@aol.com; or http://www.truthinlabeling.org
Table 1
REACTIONS TO FREE GLUTAMIC ACID IN SENSITIVE PEOPLE
Cardiac
Arrhythmias
Extreme rise or drop in blood pressure
Rapid heartbeat (tachycardia)
Angina
Circulatory
Swelling Muscular
Flu-like achiness
Joint pain
Stiffness
Neurological
Depression
Dizziness, Light-headedness, Loss of balance
Disorientation, Mental confusion
Anxiety, Panic attacks
Hyperactivity, Behavioral problems in children
Lethargy, Sleepiness, Insomnia
Migraine headache
Numbness or paralysis
Seizures
Sciatica
Slurred speech
Gastrointestinal
Diarrhea
Nausea/vomiting
Stomach cramps
Irritable bowel
Bloating
Respiratory
Asthma, Shortness of breath
Chest pain, Tightness
Runny nose, Sneezing
Skin
Hives or rash
Mouth lesions
Temporary tightness or partial paralysis (numbness or tingling) of the skin Flushing Extreme dryness of the mouth
Urological
Swelling of prostate Nocturia
Visual Blurred vision Difficulty focusing
Table 2
Using the term "MSG" to stand for processed free glutamic acid, which causes the reactions in sensitive people, Mr. Jack Samuels gave us at his NOHA lecture the following listing for hidden sources:
These ALWAYS contain MSG:
Glutamate, Monosodium glutamate, Monopotassium glutamate, Glutamic acid, Calcium caseinate, Gelatin, Textured protein, Hydrolyzed protein (any protein that is hydrolyzed), Yeast extract, Yeast food, Autolyzed yeast, Yeast nutrient
These OFTEN contain MSG or create MSG during processing:
Flavor(s) & Flavoring(s), Natural flavor(s) & flavoring(s), Natural pork flavoring, Bouillon, Natural beef flavoring, Stock, Natural chicken flavoring, Broth, Malt flavoring, Barley malt, Malt extract, Seasonings (the word "seasonings"), Carrageenan, Soy sauce, Soy sauce extract, Soy protein, Soy protein concentrate, Soy protein isolate, Pectin, Maltodextrin, Whey protein, Whey protein isolate, Whey protein concentrate, anything Protein fortified, Protease, Protease enzymes, anything Enzyme modified, Enzymes, anything Ultra-pasteurized, anything Fermented
Jack Samuels also warned us about low fat milk products with milk solids that contain MSG and about soaps, shampoos, and cosmetics. We also need to watch the binders and fillers in medications, nutrients, and supplements. "Reactions to MSG are dose related, i.e., some people react to even very small amounts." MSG-induced reactions can be delayed as much as 48 hours or can occur immediately after ingestion or exposure.
__________
1Blaylock, Russel L., MD, Excitoxins: The Taste that Kills, Health Press, Santa Fe, NM, 1994, page 19. Dr. Blaylock spoke for NOHA in November 1995 on "Food Additives and Brain Damage." 2Accountability in Research, 6:259-310, 1999.
Article from NOHA NEWS, Vol. XXV, No. 2, Spring 2000, pages 1-4.
Source: http://www.advancedhealthplan.com/msgstudy.html
Friday, November 20, 2009
Does Water Affect Weight?
This week a young man asked me, “Does water affect weight?” After some digging, I realized he has been observing his mother use one of the 45 Day Plans to lose weight / get fit and this program requires the user to drink more water than they normally would – up to 3-4 quarts a day!!
Most people do not drink enough water in a day PERIOD. The Mayo Clinic states, "Water is your body’s principal chemical component, making up, on average, 60 percent of your body weight. Every system in your body depends on water. For example, water flushes toxins out of vital organs, carries nutrients to your cells and provides a moist environment for ear, nose and throat tissues. Lack of water can lead to dehydration, a condition that occurs when you don’t have enough water in your body to carry out normal functions. Even mild dehydration can drain your energy and make you tired.
The Institute of Medicine advises that men consume roughly 3 quarts (about 13 cups) of total beverages a day and women consume 2.2 quarts (about 9 cups) of total beverages a day. Total beverages mean water and other drinks as well.
As with most things in health / nutrition and exercise, there is always some study that disproves another study.
Many doctors agree that eight ounces of water – eight times a day (2 quarts) has no scientific backing. This is true! Water intake does not and probably should not have a universal standard as water intake depends on the individual / environment / activity level, etc…
The explanation of this question has a few levels of details, so it is broken up in the following sections:
Daily Weight Gain – By drinking more water per day, you will have a series of weight gains throughout the day as a quart (32 oz) of water weighs two pounds. So, as I write this article and sip from my 32 oz glass, I will gain two lbs in the next 90 minutes. Now, I will likely be interrupted by Mother Nature and lose 1-2 lbs from the previous 32 oz glass of water I drank after my early workout. The easy answer is yes – drinking water does affect weight significantly enough to be seen on a scale immediately. Usually, in a 24 hour period, you will cycle through this process of gaining water weight and losing water weight and have either a net loss or stable weight for the day.
What About Weight Loss? – Here is where I came up with the saying – “Want to Lose weight? – Just Add Water!” Adding more water to your diet will help you lose weight a few ways. ONE – hunger suppressant – you will not be as hungry when drinking water through the day as your stomach will constantly have something flowing through it. TWO – when your body realizes it is getting enough water, it will allow you to release retained waters from your cells through digestion.
I had a client who lost 20 pounds in one week after adding JUST water to his diet. He was so bloated, his rings did not fit him, stomach was large, and socks would indent his lower legs when he removed them. Have you ever felt bloated, hands and feet puffy, belly extended – well this is your body holding onto water. This could also be a symptom of a variety of medical issues so alerting your doctor is never a bad idea when bloated for long periods of time with no relief. But it is also easily removed by adding water if you are just bloated due to dehydration or high sodium diet.
Replacement of water lost – Humans sweat, digest, and breathe. All three are processes that help our bodies to expel water. These fluids should be replaced and depending on your activity level and environment, your replacement maybe significantly different that someone with a different lifestyle. Regardless, everyone needs water. The amazing thing about the human body is that it is capable of pulling water out of every piece of food we eat. So by eating, you can actually survive and have enough water in your body to excrete toxins, sweat (some), and breathe. You can also lose significant weight through sweating (like wrestlers cutting weight). This is not healthy as you are also losing vital electrolytes that is not replaced will negatively affect performance and could cause death. However, what performance fitness experts agree on is that additional water will help us perform better by staving off dehydration, overheating, and even heat stroke. A common formula is to take 1/2 to 2/3 of your bodyweight in pounds and replace that many ounces of water in a 24 hour period. For instance, I am 200lbs so I typically get 100 oz of water a day – especially after exercise.
Too much water – How much is too much? I tackled this one a few years ago when a water drinking contest on the radio actually caused someone to die from water intoxication. That person had downed nearly two gallons within a short period of time (less than 2 hours). This caused her body to shut down causing kidney failure as well as electrolyte imbalances that affect all organ function. Many endurance athletes have died from the same issues, however they sweat profusely and re-hydrated with ONLY water and had the same electrolyte imbalances that caused death. When drinking water after sweating profusely, you should consider foods or supplements with electrolytes (sodium, potassium, etc) so that does not happen.
I like to eat a can of chicken noodle soup after a workout where I lose 5-7 lbs of water through sweating – it can happen in humid or arid environments. The chicken noodle soup (especially kids double noodle style) can offer several hundred milligrams of sodium and potassium – much more than sports drinks. See related article – Too Much Water
Another question to ask is “HOW does water affect weight loss?” Over the course of a 10 day period, you can see significant weight loss by adding water to your daily intake. So, let’s see for ourselves. (try at own risk)
Take a 10 Day Challenge – Below is a chart that will take you through a ten day extra water consuming process to show you that a few quarts of water a day will make you feel better, make skin look better, make you less hungry, and best of all help you release water that is retained in your body’s cells – perhaps you will lose some weight.
Weigh yourself in the morning after using the bathroom and in the evening after dinner
Try adding 2-3 quarts a day for men and 1-2 quarts a day for women and let’s see what happens!!!
NOTE – if you are already consuming the above amounts there is no need to try this 10 Day Challenge or add more water to your diet.
Source: http://policelink.monster.com/police-fitness/articles/126862-does-water-affect-weight?utm_source=frontpage&utm_content=fronthot
Most people do not drink enough water in a day PERIOD. The Mayo Clinic states, "Water is your body’s principal chemical component, making up, on average, 60 percent of your body weight. Every system in your body depends on water. For example, water flushes toxins out of vital organs, carries nutrients to your cells and provides a moist environment for ear, nose and throat tissues. Lack of water can lead to dehydration, a condition that occurs when you don’t have enough water in your body to carry out normal functions. Even mild dehydration can drain your energy and make you tired.
The Institute of Medicine advises that men consume roughly 3 quarts (about 13 cups) of total beverages a day and women consume 2.2 quarts (about 9 cups) of total beverages a day. Total beverages mean water and other drinks as well.
As with most things in health / nutrition and exercise, there is always some study that disproves another study.
Many doctors agree that eight ounces of water – eight times a day (2 quarts) has no scientific backing. This is true! Water intake does not and probably should not have a universal standard as water intake depends on the individual / environment / activity level, etc…
The explanation of this question has a few levels of details, so it is broken up in the following sections:
Daily Weight Gain – By drinking more water per day, you will have a series of weight gains throughout the day as a quart (32 oz) of water weighs two pounds. So, as I write this article and sip from my 32 oz glass, I will gain two lbs in the next 90 minutes. Now, I will likely be interrupted by Mother Nature and lose 1-2 lbs from the previous 32 oz glass of water I drank after my early workout. The easy answer is yes – drinking water does affect weight significantly enough to be seen on a scale immediately. Usually, in a 24 hour period, you will cycle through this process of gaining water weight and losing water weight and have either a net loss or stable weight for the day.
What About Weight Loss? – Here is where I came up with the saying – “Want to Lose weight? – Just Add Water!” Adding more water to your diet will help you lose weight a few ways. ONE – hunger suppressant – you will not be as hungry when drinking water through the day as your stomach will constantly have something flowing through it. TWO – when your body realizes it is getting enough water, it will allow you to release retained waters from your cells through digestion.
I had a client who lost 20 pounds in one week after adding JUST water to his diet. He was so bloated, his rings did not fit him, stomach was large, and socks would indent his lower legs when he removed them. Have you ever felt bloated, hands and feet puffy, belly extended – well this is your body holding onto water. This could also be a symptom of a variety of medical issues so alerting your doctor is never a bad idea when bloated for long periods of time with no relief. But it is also easily removed by adding water if you are just bloated due to dehydration or high sodium diet.
Replacement of water lost – Humans sweat, digest, and breathe. All three are processes that help our bodies to expel water. These fluids should be replaced and depending on your activity level and environment, your replacement maybe significantly different that someone with a different lifestyle. Regardless, everyone needs water. The amazing thing about the human body is that it is capable of pulling water out of every piece of food we eat. So by eating, you can actually survive and have enough water in your body to excrete toxins, sweat (some), and breathe. You can also lose significant weight through sweating (like wrestlers cutting weight). This is not healthy as you are also losing vital electrolytes that is not replaced will negatively affect performance and could cause death. However, what performance fitness experts agree on is that additional water will help us perform better by staving off dehydration, overheating, and even heat stroke. A common formula is to take 1/2 to 2/3 of your bodyweight in pounds and replace that many ounces of water in a 24 hour period. For instance, I am 200lbs so I typically get 100 oz of water a day – especially after exercise.
Too much water – How much is too much? I tackled this one a few years ago when a water drinking contest on the radio actually caused someone to die from water intoxication. That person had downed nearly two gallons within a short period of time (less than 2 hours). This caused her body to shut down causing kidney failure as well as electrolyte imbalances that affect all organ function. Many endurance athletes have died from the same issues, however they sweat profusely and re-hydrated with ONLY water and had the same electrolyte imbalances that caused death. When drinking water after sweating profusely, you should consider foods or supplements with electrolytes (sodium, potassium, etc) so that does not happen.
I like to eat a can of chicken noodle soup after a workout where I lose 5-7 lbs of water through sweating – it can happen in humid or arid environments. The chicken noodle soup (especially kids double noodle style) can offer several hundred milligrams of sodium and potassium – much more than sports drinks. See related article – Too Much Water
Another question to ask is “HOW does water affect weight loss?” Over the course of a 10 day period, you can see significant weight loss by adding water to your daily intake. So, let’s see for ourselves. (try at own risk)
Take a 10 Day Challenge – Below is a chart that will take you through a ten day extra water consuming process to show you that a few quarts of water a day will make you feel better, make skin look better, make you less hungry, and best of all help you release water that is retained in your body’s cells – perhaps you will lose some weight.
Weigh yourself in the morning after using the bathroom and in the evening after dinner
Try adding 2-3 quarts a day for men and 1-2 quarts a day for women and let’s see what happens!!!
NOTE – if you are already consuming the above amounts there is no need to try this 10 Day Challenge or add more water to your diet.
Source: http://policelink.monster.com/police-fitness/articles/126862-does-water-affect-weight?utm_source=frontpage&utm_content=fronthot
Tuesday, November 3, 2009
Prevent Swine Flu - Good Advice
Dr. Vinay Goyal is an MBBS,DRM,DNB (Intensivist and Thyroid specialist) having clinical experience of over 20 years. He has worked in institutions like Hinduja Hospital , Bombay Hospital , Saifee Hospital , Tata Memorial etc.. Presently, he is heading our Nuclear Medicine Department and Thyroid clinic at Riddhivinayak Cardiac and Critical Centre, Malad (W).
The following message given by him, I feel makes a lot of sense and is important for all to know
The only portals of entry are the nostrils and mouth/throat. In a global epidemic of this nature, it's almost impossible to avoid coming into contact with H1N1 in spite of all precautions. Contact with H1N1 is not so much of a problem as proliferation is.
While you are still healthy and not showing any symptoms of H1N1 infection, in order to prevent proliferation, aggravation of symptoms and development of secondary infections, some very simple steps, not fully highlighted in most official communications, can be practiced (instead of focusing on how to stock N95 or Tamiflu):
1. Frequent hand-washing (well highlighted in all official communications).
2. "Hands-off-the-face" approach. Resist all temptations to touch any part of face (unless you want to eat, bathe or slap).
3. Gargle twice a day with warm salt water (use Listerine if you don't trust salt). H1N1 takes 2-3 days after initial infection in the throat/ nasal cavity to proliferate and show characteristic symptoms. Simple gargling prevents proliferation. In a way, gargling with salt water has the same effect on a healthy individual that Tamiflu has on an infected one. Don't underestimate this simple, inexpensive and powerful preventative method.
4. Similar to 3 above, clean your nostrils at least once every day with warm salt water. Not everybody may be good at Jala Neti or Sutra Neti (very good Yoga asanas to clean nasal cavities), but blowing the nose hard once a day and swabbing both nostrils with cotton buds dipped in warm salt water is very effective in bringing down viral population.
5. Boost your natural immunity with foods that are rich in Vitamin C (Amla and other citrus fruits). If you have to supplement with Vitamin C tablets, make sure that it also has Zinc to boost absorption.
6. Drink as much of warm liquids (tea, coffee, etc) as you can. Drinking warm liquids has the same effect as gargling, but in the reverse direction. They wash off proliferating viruses from the throat into the stomach where they cannot survive, proliferate or do any harm.
The following message given by him, I feel makes a lot of sense and is important for all to know
The only portals of entry are the nostrils and mouth/throat. In a global epidemic of this nature, it's almost impossible to avoid coming into contact with H1N1 in spite of all precautions. Contact with H1N1 is not so much of a problem as proliferation is.
While you are still healthy and not showing any symptoms of H1N1 infection, in order to prevent proliferation, aggravation of symptoms and development of secondary infections, some very simple steps, not fully highlighted in most official communications, can be practiced (instead of focusing on how to stock N95 or Tamiflu):
1. Frequent hand-washing (well highlighted in all official communications).
2. "Hands-off-the-face" approach. Resist all temptations to touch any part of face (unless you want to eat, bathe or slap).
3. Gargle twice a day with warm salt water (use Listerine if you don't trust salt). H1N1 takes 2-3 days after initial infection in the throat/ nasal cavity to proliferate and show characteristic symptoms. Simple gargling prevents proliferation. In a way, gargling with salt water has the same effect on a healthy individual that Tamiflu has on an infected one. Don't underestimate this simple, inexpensive and powerful preventative method.
4. Similar to 3 above, clean your nostrils at least once every day with warm salt water. Not everybody may be good at Jala Neti or Sutra Neti (very good Yoga asanas to clean nasal cavities), but blowing the nose hard once a day and swabbing both nostrils with cotton buds dipped in warm salt water is very effective in bringing down viral population.
5. Boost your natural immunity with foods that are rich in Vitamin C (Amla and other citrus fruits). If you have to supplement with Vitamin C tablets, make sure that it also has Zinc to boost absorption.
6. Drink as much of warm liquids (tea, coffee, etc) as you can. Drinking warm liquids has the same effect as gargling, but in the reverse direction. They wash off proliferating viruses from the throat into the stomach where they cannot survive, proliferate or do any harm.
Monday, November 2, 2009
What Soft Drinks are Doing to Your Body
Soda, pop, cola, soft drink — whatever you call it, it is one of the worst beverages that you could be drinking for your health. As the debate for whether to put a tax on the sale of soft drinks continues, you should know how they affect your body so that you can make an informed choice on your own.
Soft drinks are hard on your health
Soft drinks contain little to no vitamins or other essential nutrients. However, it is what they do contain that is the problem: caffeine, carbonation, simple sugars — or worse, sugar substitutes — and often food additives such as artificial coloring, flavoring, and preservatives.
A lot of research has found that consumption of soft drinks in high quantity, especially by children, is responsible for many health problems that include tooth decay, nutritional depletion, obesity, type-2 diabetes, and heart disease.
Why the sugar in soft drinks isn’t so sweet
Most soft drinks contain a high amount of simple sugars. The USDA recommendation of sugar consumption for a 2,000-calorie diet is a daily allotment of 10 teaspoons of added sugars. Many soft drinks contain more than this amount!
Just why is too much sugar so unhealthy? Well, to start, let's talk about what happens to you as sugar enters your body. When you drink sodas that are packed with simple sugars, the pancreas is called upon to produce and release insulin, a hormone that empties the sugar in your blood stream into all the tissues and cells for usage. The result of overindulging in simple sugar is raised insulin levels. Raised blood insulin levels beyond the norm can lead to depression of the immune system, which in turn weakens your ability to fight disease.
Something else to consider is that most of the excess sugar ends up being stored as fat in your body, which results in weight gain and elevates risk for heart disease and cancer. One study found that when subjects were given refined sugar, their white blood cell count decreased significantly for several hours afterwards. Another study discovered that rats fed a high-sugar diet had a substantially elevated rate of breast cancer when compared to rats on a regular diet.
The health effects of diet soda
You may come to the conclusion that diet or sugar-free soda is a better choice. However, one study discovered that drinking one or more soft drinks a day — and it didn’t matter whether it was diet or regular — led to a 30% greater chance of weight gain around the belly.
Diet soda is filled with artificial sweeteners such as aspartame, sucralose, or saccharin. These artificial sweeteners pose a threat to your health. Saccharin, for instance, has been found to be carcinogenic, and studies have found that it produced bladder cancer in rats.
Aspartame, commonly known as nutrasweet, is a chemical that stimulates the brain to think the food is sweet. It breaks down into acpartic acid, phenylalanine, and methanol at a temperature of 86 degrees. (Remember, your stomach is somewhere around 98 degrees.) An article put out by the University of Texas found that aspartame has been linked to obesity. The process of stimulating the brain causes more cravings for sweets and leads to carbohydrate loading.
Carbonation depletes calcium
Beverages with bubbles contain phosphoric acid, which can severely deplete the blood calcium levels; calcium is a key component of the bone matrix. With less concentration of calcium over a long time, it can lower deposition rates so that bone mass and density suffer. This means that drinking sodas and carbonated water increases your risk of osteoporosis.
Add in the caffeine usually present in soft drinks, and you are in for even more trouble. Caffeine can deplete the body’s calcium, in addition to stimulating your central nervous system and contributing to stress, a racing mind, and insomnia.
Skip the soda and go for:
• Fresh water
Water is a vital beverage for good health. Each and every cell needs water to perform its essential functions. Since studies show that tap water is filled with contaminants, antibiotics, and a number of other unhealthy substances, consider investing in a quality carbon-based filter for your tap water. To find out more about a high-performance filtration system, click here.
On the go? Try using a stainless steel thermos or glass bottle, filled with filtered water. Enhance the flavor of your water with a refreshing infusion of basil, mint leaves, and a drop of honey.
• Fruit Juice
If you are a juice drinker, try watering down your juice to cut back on the sugar content. Buy a jar of organic 100% juice, especially cranberry, acai, pomegranate, and then dilute three parts filtered water to one part juice. You will get a subtle sweet taste and the benefit of antioxidants. After a couple of weeks, you will no longer miss the sweetness of sugary concentrated juices.
• Tea
Tea gently lifts your energy and has numerous health benefits. Black, green, white, and oolong teas all contain antioxidant polyphenols. In fact, tea ranks as high or higher than many fruits and vegetables on the ORAC scale, the score that measures antioxidant potential of plant-based foods.
Herbal tea does not have the same antioxidant properties, though it is still a great beverage choice with other health benefits, such as inducing calming and relaxing effects.
If tea doesn’t satisfy your sweet tooth, try adding cinnamon or a little honey, which has important health benefits that refined sugar lacks. For a selection of healthy teas that promote total body wellness, click here. Drink up!
I hope you find the ways and means to avoid soft drinks. I invite you to visit often and share your own personal health and longevity tips with me.
May you live long, live strong, and live happy!
--Dr. Mao
Source: http://health.yahoo.com/experts/drmao/20270/what-soft-drinks-are-doing-to-your-body/
Soft drinks are hard on your health
Soft drinks contain little to no vitamins or other essential nutrients. However, it is what they do contain that is the problem: caffeine, carbonation, simple sugars — or worse, sugar substitutes — and often food additives such as artificial coloring, flavoring, and preservatives.
A lot of research has found that consumption of soft drinks in high quantity, especially by children, is responsible for many health problems that include tooth decay, nutritional depletion, obesity, type-2 diabetes, and heart disease.
Why the sugar in soft drinks isn’t so sweet
Most soft drinks contain a high amount of simple sugars. The USDA recommendation of sugar consumption for a 2,000-calorie diet is a daily allotment of 10 teaspoons of added sugars. Many soft drinks contain more than this amount!
Just why is too much sugar so unhealthy? Well, to start, let's talk about what happens to you as sugar enters your body. When you drink sodas that are packed with simple sugars, the pancreas is called upon to produce and release insulin, a hormone that empties the sugar in your blood stream into all the tissues and cells for usage. The result of overindulging in simple sugar is raised insulin levels. Raised blood insulin levels beyond the norm can lead to depression of the immune system, which in turn weakens your ability to fight disease.
Something else to consider is that most of the excess sugar ends up being stored as fat in your body, which results in weight gain and elevates risk for heart disease and cancer. One study found that when subjects were given refined sugar, their white blood cell count decreased significantly for several hours afterwards. Another study discovered that rats fed a high-sugar diet had a substantially elevated rate of breast cancer when compared to rats on a regular diet.
The health effects of diet soda
You may come to the conclusion that diet or sugar-free soda is a better choice. However, one study discovered that drinking one or more soft drinks a day — and it didn’t matter whether it was diet or regular — led to a 30% greater chance of weight gain around the belly.
Diet soda is filled with artificial sweeteners such as aspartame, sucralose, or saccharin. These artificial sweeteners pose a threat to your health. Saccharin, for instance, has been found to be carcinogenic, and studies have found that it produced bladder cancer in rats.
Aspartame, commonly known as nutrasweet, is a chemical that stimulates the brain to think the food is sweet. It breaks down into acpartic acid, phenylalanine, and methanol at a temperature of 86 degrees. (Remember, your stomach is somewhere around 98 degrees.) An article put out by the University of Texas found that aspartame has been linked to obesity. The process of stimulating the brain causes more cravings for sweets and leads to carbohydrate loading.
Carbonation depletes calcium
Beverages with bubbles contain phosphoric acid, which can severely deplete the blood calcium levels; calcium is a key component of the bone matrix. With less concentration of calcium over a long time, it can lower deposition rates so that bone mass and density suffer. This means that drinking sodas and carbonated water increases your risk of osteoporosis.
Add in the caffeine usually present in soft drinks, and you are in for even more trouble. Caffeine can deplete the body’s calcium, in addition to stimulating your central nervous system and contributing to stress, a racing mind, and insomnia.
Skip the soda and go for:
• Fresh water
Water is a vital beverage for good health. Each and every cell needs water to perform its essential functions. Since studies show that tap water is filled with contaminants, antibiotics, and a number of other unhealthy substances, consider investing in a quality carbon-based filter for your tap water. To find out more about a high-performance filtration system, click here.
On the go? Try using a stainless steel thermos or glass bottle, filled with filtered water. Enhance the flavor of your water with a refreshing infusion of basil, mint leaves, and a drop of honey.
• Fruit Juice
If you are a juice drinker, try watering down your juice to cut back on the sugar content. Buy a jar of organic 100% juice, especially cranberry, acai, pomegranate, and then dilute three parts filtered water to one part juice. You will get a subtle sweet taste and the benefit of antioxidants. After a couple of weeks, you will no longer miss the sweetness of sugary concentrated juices.
• Tea
Tea gently lifts your energy and has numerous health benefits. Black, green, white, and oolong teas all contain antioxidant polyphenols. In fact, tea ranks as high or higher than many fruits and vegetables on the ORAC scale, the score that measures antioxidant potential of plant-based foods.
Herbal tea does not have the same antioxidant properties, though it is still a great beverage choice with other health benefits, such as inducing calming and relaxing effects.
If tea doesn’t satisfy your sweet tooth, try adding cinnamon or a little honey, which has important health benefits that refined sugar lacks. For a selection of healthy teas that promote total body wellness, click here. Drink up!
I hope you find the ways and means to avoid soft drinks. I invite you to visit often and share your own personal health and longevity tips with me.
May you live long, live strong, and live happy!
--Dr. Mao
Source: http://health.yahoo.com/experts/drmao/20270/what-soft-drinks-are-doing-to-your-body/
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