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Wednesday, June 24, 2009
Jury Out About Chelation Therapy
The scientific community is divided in its thinking about chelation therapy and what impact, if any, it has on the treatment of autism. Some think genetic or environmental factors in an infant adversely affect the production of metallothionein proteins, the proteins whose function is to allow the body to rid itself of heavy metals, such as mercury. They say metal toxicity accumulates in autistic children, and chelation is a necessary therapy to remove those heavy metals.
Others claim the link between mercury and heavy metals in regards to autism is unsubstantiated, and that chelation isn’t an effective autism treatment.
Chelation, often administered by intravenous drip or orally, is a process where ligands or agents are introduced into the bloodstream and adhere to metal molecules, forming an inert chelate that’s more easily excreted from the body.
Facts, theories, and some history about chelation and autism include:
* World War I, early form of “chelation,” called dimercaprol injected into soldiers to combat arsenic-based gases … many bad side effects
* 1920 Term chelation coined
* World War II Another, improved chelation developed to remove lead from bloodstream … mostly for sailors repainting ships
* 1950s Although statistics vary, it’s estimated two in 10,000 U.S. children were diagnosed with autism … infants receive 25 to 50 mcg mercury in vaccinations
* 1960 Practice chelation to lower heart and vascular disease … later studies found no benefit in these applications
* 1970s DPT vaccinations, some mercury, become common … small rise in U.S. autism
* 1988 Infants receive three Hib vaccinations, total of 75 mcg of mercury
* 1991 Three hepatitis B vaccinations mandated, total of 37.5 mcg of mercury
* 1999 FDA begins elimination of thimerosal (half mercury by weight) from vaccinations
* 2005 UPI’s Dan Olmstead reports, by population equivalent with the rest of nation, Amish community in Lancaster County, Pa, should have 130 autistic children … not believing in immunizations, they have four … one exposed to nuclear power plant and three who had immunizations
* 2006 About 500,000 U.S. children diagnosed with autism
* 2008 The incidence of U.S. children diagnosed with autism now about one in 175 children … Dr. Boyd Haley, former chair of U. of Kentucky’s Dept. of Chemistry, gets FDA approval for OSR (Oxidative Stress Relief,) an over-the-counter dietary antioxidant that works as a mercury chelator
* Cilantro, or coriander, a natural plant with chelating properties
One argument against mercury being a cause of autism is the fact that the removal of mercury from the body by chelation doesn’t cure the disease where the victim typically is trapped in a world of repetition and ritual, a world where they require extreme order and continuity in their lives, and have a propensity to avoid eye contact.
Still, the more we learn about chelation therapy in regards to mercury, as opposed to chelation therapy for lead which the FDA approves as early as age one, the better we’ll understand how to combat autism.
By Rocky Wilson author of Sharene -- Death: A Prerequisite For Life
Tuesday, June 16, 2009
Cocoa Nibs Are Healthy In Many Ways
Often called cacao nibs, cocoa nibs are tasty treats of preground cacao beans that have been roasted, hulled, and prepped first for grinding, then inclusion into candy or chocolate bars.
Like chocolate in general, the antioxidant properties of cocoa nibs are quite high, meaning those who eat the tasty morsels are more likely than others to experience a healthy drop in blood pressure, improved circulation, and decreased chances of experiencing cancer or heart disease.
Cocoa nibs are extremely high in magnesium, a key mineral not produced by the human body that’s crucial for nerve and muscle relaxation, building and strengthening bones, and helping promote healthy blood circulation. An estimated 80 percent of all Americans go through life with a magnesium deficiency.
Facts, properties, and recipes in regards to cocoa nibs include:
* Cacao is a small evergreen tree native to tropical Mexico that’s now cultivated in many tropical environments
* Cocoa nibs taste similar to roasted coffee beans
* When coated in chocolate, cocoa nibs are crunchier than coffee beans
* Cocoa nibs only are available in small pieces
* Cocoa nibs can be added to baked goods recipes, often as a substitute for sweeter chocolate chips or nuts
* Cocoa has twice the antioxidant levels of red wine and three times the antioxidant level of green tea
* Antioxidants in cocoa are stable, making them readily available to neutralize free radicals in the human body thought to cause cancer and heart disease
* Cocoa nibs contain chemicals that enhance physical and mental well-being such as alkaloids, proteins, beta-carotene, leucine, linoleic acid, and lysine
* Neurotransmitters present in cocoa nibs include dopamine, anandamide, and theobromine
* Studies suggest cocoa nib consumption diminishes appetite
* Cocoa nibs don’t require refrigeration, but keep best in cool, dry places
* Cocoa nibs initially were sold as a packaging gimmick to link, in the consumer’s mind, the evergreen tree with the finished chocolate product
* Cocoa nibs often are incorporated into other chocolate products, or immersed in chocolate and sold separately
* Cocoa nibs can be used with cookies, brownies, truffles, cakes, tarts, savory sauces, moles, chili, salads, chocolate syrups, and to rub on beef or pork
The three major types of cocoa beans from which cocoa nibs are made from are the criollo, forasteros, and trinitario. The criollo is considered the highest quality chocolate from among the three, is the source for most cocoa nibs, and primarily grows in rich soil in the milder climates of South America.
It’s estimated that about 80 percent of the world’s supply of chocolate is in the form of forasteros beans grown in the Amazon regions of South America. Trinitario chocolate beans are a hybrid from the other two, and grow on trees in South America, some Caribbean islands, and other tropical places around the world.
In addition to the many other healthy services they provide for one’s body, cocoa nibs are catalysts to improved digestion and a decreased incidence of stroke.
By Rocky Wilson author of Sharene -- Death: A Prerequisite For Life
Tuesday, June 9, 2009
Understanding Free Radicals Can Enhance Health
By understanding free radicals, one can eat properly to inhibit their damaging properties and reduce one’s risk of contacting heart disease, cancer, asthma, emphysema, and premature aging.
Free radicals, electrically charged atoms or molecules with unpaired electrons, can damage cells and tissue unless antioxidants in foods such as fruits and vegetables and in some vitamins neutralize their harmful characteristics.
Free radicals in a person’s body normally come from these four sources: A) normal energy-producing activities; B) environmental toxins such as industrial pollutants or cigarette smoke; C) unhealthy oils and food preservatives; D) emotional stress.
Miscellaneous facts and information about free radicals include:
* Naturally occurring free radicals, in moderate amounts, help neutralize toxins, destroy waste products, and protect tissue against harmful microorganisms
* All chemical reactions involve the transfer of electrons
* Free radicals generally try to fill their unpaired outer electron shells by attacking the nearest stable molecule, stealing an electron, turning the attacked molecule into another free radical, and launching a chain reaction
* An excess of free radicals can damage DNA contained in the mitochondria, or “energy factory” of a cell
* DNA in mitochondria provides instructions for a cell to function, and isn’t repaired easily once damaged
* DNA damage can cause cells to die, and organisms to age
* To avoid free radical damage: A) avoid hydrogenated oils & fried restaurant foods; B) avoid charcoal-grilled meats and animal products cooked on high heat; C) eat five to eight servings of vegetables and fruits each day
* Cell membranes are comprised of unsaturated lipid molecules that are vulnerable to free radical damage, often hardening lipids and not allowing nutrients inside the cell
* One theory is that cholesterol has no impact on heart disease, instead the cause is free radical damage within arteries
* The antioxidant Vitamin E is a deterrent to heart disease and the antioxidant Vitamin C a deterrent to cancer
* Antioxidants are nutrient scavengers capable of neutralizing free radicals and remain stable no matter what their chemical makeup is
* When microscopic pieces of heavy metal like mercury, lead, and iron in the body collide with free radicals, one initial impact can create millions of new free radicals
* The algae chlorella, sulfur derivative methylsulfonylmethane (MSM), garlic, and cilantro all help remove heavy metals from the body
* The free radical theory was introduced in 1954 by Dr. Denham Harman, of the University of Nebraska Medical Center
Vegetables high in antioxidants include kale, spinach, Brussel sprouts, and alfalfa sprouts, while fruits high in antioxidants include the acai berry, from Brazil; prunes; raisins; and blueberries.
Dr. Harman’s theory originally was focused on the effect free radicals have on the aging process. His theory has been proven many times by demonstrating that consumption of a variety of antioxidants by mammals consistently extends one’s life span.
Many decades ago, scientific studies by Dr. Harman and others made it clear that understanding free radicals can lead to longer life.
By Rocky Wilson author of Sharene -- Death: A Prerequisite For Life
Sunday, June 7, 2009
Why To Use Chocolate For Gorgeous Skin
Everybody in the spa and beauty industry has been voicing the chocolate spa therapy or facial doing wonders for the skin.
Did you ever wonder why and how this tempting sin of a bar can help you get a glowing beautiful skin? For a zillionth time you must have read or heard about the antioxidant content of chocolate and this is what holds the key to your curiosity. Dark chocolate more specifically cocoa has flavonoids and epicatechin which buffer the effect of the harmful and toxic free radicals.
Free radicals piled up due to pollution, harsh sun rays, internal stress and dirt harm the skin’s elastin fibres which keeps the skin supple and intact. Due to the effect of free radicals on the collagen and elastin fibres the skin develops fine lines progressing into wrinkles and dark spots, blemished uneven skin. Now in an acute phase there needs to be a good amount of antioxidants like the one’s in cocoa of dark chocolate to minus or nullify the effects on the skin.
Chocolate also contains minerals like calcium, iron and vitamins to help in the antioxidant effect.
Chocolate massage for the body and chocolate facial undo the stress built up in the skin. But apart from just slathering chocolate on the skin its also helpful if even a piece of the dark potion is eaten.
The harm skin undergoes is an everyday phenomenon and undoing it should also be an everyday effort to go even on the free radicals.
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Neha Wasnik
R.D
http://wellnessandi.blogspot.com
Tuesday, June 2, 2009
Right Levels of Folate Could Deter Birth Defects
A water-soluble vitamin found naturally in the food chain called folate could, if consumed in proper amounts, dramatically reduce birth defects and provide added protection against heart disease and cancer.
Folate, which helps produce and maintain new cells, is an especially key component to good health during times of rapid cell growth such as during pregnancy or in the formative years of young children.
Although more than one-third of folate in the American diet comes from fruits and vegetables, other important sources include grain products, legumes, nuts, and folate supplements. In 1998, the Food and Drug Administration (FDA) officially recognized the importance of folate in a healthy diet when it mandated that breads and flour be fortified with that vitamin.
Important facts about the vitamin folate include:
* The FDA recommends that adults consume 400 micrograms of folate daily
* The FDA’s 1998 decision to add folate in some store-bought foods was the first such mandate since 1943 when it was determined that B vitamins thiamin, riboflavin, and niacin be added to some foods
* People most in need of folate are pregnant and lactating women, those who abuse alcohol, those on dialysis, ones with kidney or liver diseases, and persons suffering from some types of anemia
* By far, the biggest natural source of folate is chicken liver, with fortified cereals, beef liver, lentils, chickpeas, asparagus, spinach, and black beans all good sources as well
* Green vegetables also are good sources of folate, as are fruits such as oranges, strawberries, and melons
* Adequate levels of folate, or folate acid, immediately before and shortly after a woman becomes pregnant greatly reduces the potential for neural tube defects that lead to malformation of the unborn child’s spine, skull, or brain
* Folate governs the amount of homocysteine in the blood stream; homocysteine being an amino acid that’s linked to coronary heart disease when found in elevated amounts in the blood
* Excess folate consumption can trigger symptoms of vitamin B12 deficiency; B12 being a companion vitamin to folate that’s needed to help manufacture the body’s DNA and maintain healthy nerve and red blood cells
* Folate deficiency can result in the slow overall growth of children, digestive disorders, loss of appetite, and /or weight loss
* Low levels of folate have been linked to cancer, especially breast, pancreatic, and colon cancer
One outcome of folate deficiency is that the body can make large red blood cells that don’t contain adequate hemoglobin, the substance in red blood cells that carries oxygen to the body’s cells.
The American Heart Association says that fortifying bread and flour products with folate is a significant factor in the 10 to 15 percent reduction of stroke and ischemic heart disease that has been witnessed since 1998. The National Center for Health Statistics notes an even larger reduction in neural tube birth defects since the folate law was instituted.
Kept within high and low boundaries, folate could be a factor in any person’s better health.
By Rocky Wilson author of Sharene -- Death: A Prerequisite For Life
