Results of medication studies in top medical journals may be misleading to readers

By Enrique Rivero
erivero@mednet.ucla.edu

UCLA-Harvard study highlights 3 types of confusing outcome measures

Studies about medications published in the most influential medical journals are frequently designed in a way that yields misleading or confusing results, new research suggests.

Investigators from the medical schools at UCLA and Harvard analyzed all the randomized medication trials published in the six highest-impact general medicine journals between June 1, 2008, and Sept. 30, 2010, to determine the prevalence of three types of outcome measures that make data interpretation difficult.

In addition, they reviewed each study's abstract to determine the percentage that reported results using relative rather than absolute numbers, which can also be a misleading.

The findings are published online in the Journal of General Internal Medicine.

The six journals examined by the investigators— the New England Journal of Medicine, the Journal of the American Medical Association, The Lancet, the Annals of Internal Medicine, the British Medical Journal and the Archives of Internal Medicine — included studies that used the following types of outcome measures, which have received increasing criticism from scientific experts:

Surrogate outcomes (37 percent of studies), which refer to intermediate markers, such as a heart medication's ability to lower blood pressure, but which may not be a good indicator of the medication's impact on more important clinical outcomes, like heart attacks.

Composite outcomes (34 percent), which consist of multiple individual outcomes of unequal importance lumped together — such as hospitalizations and mortality — making it difficult to understand the effects on each outcome individually.

Disease-specific mortality (27 percent), which measures deaths from a specific cause rather than from any cause; this may be a misleading measure because, even if a given treatment reduces one type of death, it could increase the risk of dying from another cause, to an equal or greater extent.

"Patients and doctors care less about whether a medication lowers blood pressure than they do about whether it prevents heart attacks and strokes or decreases the risk of premature death," said the study's lead author, Dr. Michael Hochman, a fellow in the Robert Wood Johnson Foundation Clinical Scholars Program at the David Geffen School of Medicine at UCLA's division of general internal medicine and health services research, and at the U.S. Department of Veterans Affairs' Los Angeles Medical Center.

"Knowing the effects of a medication on blood pressure does not always tell you what the effect will be on the things that are really important, like heart attacks or strokes," Hochman said. "Similarly, patients don't care if a medication prevents deaths from heart disease if it leads to an equivalent increase in deaths from cancer."

Dr. Danny McCormick, the study's senior author and a physician at the Cambridge Health Alliance and Harvard Medical School, added: "Patients also want to know, in as much detail as possible, what the effects of a treatment are, and this can be difficult when multiple outcomes of unequal importance are lumped together."

The authors also found that trials that used surrogate outcomes and disease-specific mortality were more likely to be exclusively commercially funded — for instance, by a pharmaceutical company.

While 45 percent of exclusively commercially funded trials used surrogate endpoints, only 29 percent of trials receiving non-commercial funding did. And while 39 percent of exclusively commercially funded trials used disease-specific mortality, only 16 percent of trials receiving non-commercial funding did.

The researchers suggest that commercial sponsors of research may promote the use of outcomes that are most likely to indicate favorable results for their products, Hochman said.

"For example, it may be easier to show that a commercial product has a beneficial effect on a surrogate marker like blood pressure than on a hard outcome like heart attacks," he said. "In fact, studies in our analysis using surrogate outcomes were more likely to report positive results than those using hard outcomes like heart attacks."

The new study also shows that 44 percent of study abstracts reported study results exclusively in relative — rather than absolute — numbers, which can be misleading.

"The way in which study results are presented is critical," McCormick said. "It's one thing to say a medication lowers your risk of heart attacks from two-in-a-million to one-in-a-million, and something completely different to say a medication lowers your risk of heart attacks by 50 percent. Both ways of presenting the data are technically correct, but the second way, using relative numbers, could be misleading."

Still, the authors acknowledge that the use of surrogate and composite outcomes and disease-specific mortality is appropriate in some cases. For example, these outcomes may be preferable in early-phase studies in which researchers hope to quickly determine whether a new treatment has the potential to help patients.

To remedy the problems identified by their analysis, Hochman and McCormick believe that studies should report results in absolute numbers, either instead of or in addition to relative numbers, and that committees overseeing research studies should closely scrutinize study outcomes to ensure that lower-quality outcomes, like surrogate makers, are only used in appropriate circumstances.

"Finally, medical journals should ensure that authors clearly indicate the limitations of lower-quality endpoints when they are used — something that does not always occur," McCormick said.

About Dr Kevin LauDr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

By Enrique Rivero
erivero@mednet.ucla.edu

UCLA-Harvard study highlights 3 types of confusing outcome measures

Studies about medications published in the most influential medical journals are frequently designed in a way that yields misleading or confusing results, new research suggests.

Investigators from the medical schools at UCLA and Harvard analyzed all the randomized medication trials published in the six highest-impact general medicine journals between June 1, 2008, and Sept. 30, 2010, to determine the prevalence of three types of outcome measures that make data interpretation difficult.

In addition, they reviewed each study's abstract to determine the percentage that reported results using relative rather than absolute numbers, which can also be a misleading.

The findings are published online in the Journal of General Internal Medicine.

The six journals examined by the investigators— the New England Journal of Medicine, the Journal of the American Medical Association, The Lancet, the Annals of Internal Medicine, the British Medical Journal and the Archives of Internal Medicine — included studies that used the following types of outcome measures, which have received increasing criticism from scientific experts:

Surrogate outcomes (37 percent of studies), which refer to intermediate markers, such as a heart medication's ability to lower blood pressure, but which may not be a good indicator of the medication's impact on more important clinical outcomes, like heart attacks.

Composite outcomes (34 percent), which consist of multiple individual outcomes of unequal importance lumped together — such as hospitalizations and mortality — making it difficult to understand the effects on each outcome individually.

Disease-specific mortality (27 percent), which measures deaths from a specific cause rather than from any cause; this may be a misleading measure because, even if a given treatment reduces one type of death, it could increase the risk of dying from another cause, to an equal or greater extent.

"Patients and doctors care less about whether a medication lowers blood pressure than they do about whether it prevents heart attacks and strokes or decreases the risk of premature death," said the study's lead author, Dr. Michael Hochman, a fellow in the Robert Wood Johnson Foundation Clinical Scholars Program at the David Geffen School of Medicine at UCLA's division of general internal medicine and health services research, and at the U.S. Department of Veterans Affairs' Los Angeles Medical Center.

"Knowing the effects of a medication on blood pressure does not always tell you what the effect will be on the things that are really important, like heart attacks or strokes," Hochman said. "Similarly, patients don't care if a medication prevents deaths from heart disease if it leads to an equivalent increase in deaths from cancer."

Dr. Danny McCormick, the study's senior author and a physician at the Cambridge Health Alliance and Harvard Medical School, added: "Patients also want to know, in as much detail as possible, what the effects of a treatment are, and this can be difficult when multiple outcomes of unequal importance are lumped together."

The authors also found that trials that used surrogate outcomes and disease-specific mortality were more likely to be exclusively commercially funded — for instance, by a pharmaceutical company.

While 45 percent of exclusively commercially funded trials used surrogate endpoints, only 29 percent of trials receiving non-commercial funding did. And while 39 percent of exclusively commercially funded trials used disease-specific mortality, only 16 percent of trials receiving non-commercial funding did.

The researchers suggest that commercial sponsors of research may promote the use of outcomes that are most likely to indicate favorable results for their products, Hochman said.

"For example, it may be easier to show that a commercial product has a beneficial effect on a surrogate marker like blood pressure than on a hard outcome like heart attacks," he said. "In fact, studies in our analysis using surrogate outcomes were more likely to report positive results than those using hard outcomes like heart attacks."

The new study also shows that 44 percent of study abstracts reported study results exclusively in relative — rather than absolute — numbers, which can be misleading.

"The way in which study results are presented is critical," McCormick said. "It's one thing to say a medication lowers your risk of heart attacks from two-in-a-million to one-in-a-million, and something completely different to say a medication lowers your risk of heart attacks by 50 percent. Both ways of presenting the data are technically correct, but the second way, using relative numbers, could be misleading."

Still, the authors acknowledge that the use of surrogate and composite outcomes and disease-specific mortality is appropriate in some cases. For example, these outcomes may be preferable in early-phase studies in which researchers hope to quickly determine whether a new treatment has the potential to help patients.

To remedy the problems identified by their analysis, Hochman and McCormick believe that studies should report results in absolute numbers, either instead of or in addition to relative numbers, and that committees overseeing research studies should closely scrutinize study outcomes to ensure that lower-quality outcomes, like surrogate makers, are only used in appropriate circumstances.

"Finally, medical journals should ensure that authors clearly indicate the limitations of lower-quality endpoints when they are used — something that does not always occur," McCormick said.

About Dr Kevin LauDr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

Read More

Belly bacteria boss the brain

 

 

By Tina Hesman Saey


Friendly intestinal bacteria not only keep the gut happy, they may help keep their host happy, too, a new study in mice finds.


Mice fed broth fortified with a type of friendly intestinal bacteria called Lactobacillus rhamnosus behaved less anxiously than mice fed broth without bacteria. Those behavior changes were accompanied by differences in levels of a brain-chemical sensor and stress hormones.

The bacteria telegraph these brain-chemical and behavior-changing messages via the vagus nerve, which connects the brain stem to various internal organs, researchers report online August 29 in the Proceedings of the National Academy of Sciences.

Some studies have suggested that changing the mix of bacteria in the intestines could influence behavior (SN: 6/18/11, p. 26). The new research goes a step further to investigate how those changes come about, says Paul Patterson, a neuroimmunologist at Caltech in Pasadena, Calif. “Most people haven’t gone that far to look at what’s happening in the brain,” he says.

The research team — led by John Bienenstock of McMaster University in Hamilton, Canada, and John Cryan of the University College Cork in Ireland — looked at the mice’s brains to examine levels of the GABA receptor, a protein that senses and responds to an important brain chemical messenger called GABA. Alterations in the way GABA and other brain chemical systems work influence behavior. Mice fed bacteria-containing broth had higher levels of the receptor protein in some parts of the brain and lower levels in other parts than did mice fed sterile broth.



Mice usually stay close to walls, but ones that consumed the bacterium spent more time in open spaces in a special maze — a measure that tells scientists the mice are less anxious than usual. The researchers also gave the mice a stress test by forcing the animals to swim in a water tank. Stressed mice that had eatenLactobacillus rhamnosus had lower levels of stress hormones than did mice that ate broth alone.

When the scientists severed the vagus nerve, the mice no longer had altered levels of the GABA receptor and didn’t exhibit behavior differences, indicating that nerve is probably the major route gut bacteria use to transmit information to the brain.

The vagus nerve “is the obvious route, but that’s not to say it’s the only route,” says Bienenstock. Messages may also be transmitted through other nerves or through chemicals in the blood. The researchers still don’t know what sort of message the bacteria send to the brain or whether bacterial supplements can make a difference in regulating people’s behavior.

Some researchers have proposed, based on experiments in mice, that gut bacteria could play a role in a wide variety of brain and psychiatric disorders, such as depression, anxiety, autism and schizophrenia.

But, “one has to be cautious. This is exciting science in rodents, but you can’t just extrapolate to humans,” says Emeran Mayer, a gastroenterologist and neuroscientist at UCLA’s Center for Neurobiology of Stress who was not involved in the new study.

Drug and food companies that make probiotics — beneficial bacteria taken in a pill or eaten in food such as yogurt — hope the products can help relieve depression, improve weight loss and cure other conditions, but there is little evidence in people that probiotics can accomplish those goals, Mayer says.

“It’s almost like science fiction; you can imagine the most amazing things because so little is known about it,” he says. But, “So far there’s really no evidence that probiotics affect emotions in humans.”



About Dr Kevin Lau
Dr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

 

 

By Tina Hesman Saey


Friendly intestinal bacteria not only keep the gut happy, they may help keep their host happy, too, a new study in mice finds.


Mice fed broth fortified with a type of friendly intestinal bacteria called Lactobacillus rhamnosus behaved less anxiously than mice fed broth without bacteria. Those behavior changes were accompanied by differences in levels of a brain-chemical sensor and stress hormones.

The bacteria telegraph these brain-chemical and behavior-changing messages via the vagus nerve, which connects the brain stem to various internal organs, researchers report online August 29 in the Proceedings of the National Academy of Sciences.

Some studies have suggested that changing the mix of bacteria in the intestines could influence behavior (SN: 6/18/11, p. 26). The new research goes a step further to investigate how those changes come about, says Paul Patterson, a neuroimmunologist at Caltech in Pasadena, Calif. “Most people haven’t gone that far to look at what’s happening in the brain,” he says.

The research team — led by John Bienenstock of McMaster University in Hamilton, Canada, and John Cryan of the University College Cork in Ireland — looked at the mice’s brains to examine levels of the GABA receptor, a protein that senses and responds to an important brain chemical messenger called GABA. Alterations in the way GABA and other brain chemical systems work influence behavior. Mice fed bacteria-containing broth had higher levels of the receptor protein in some parts of the brain and lower levels in other parts than did mice fed sterile broth.



Mice usually stay close to walls, but ones that consumed the bacterium spent more time in open spaces in a special maze — a measure that tells scientists the mice are less anxious than usual. The researchers also gave the mice a stress test by forcing the animals to swim in a water tank. Stressed mice that had eatenLactobacillus rhamnosus had lower levels of stress hormones than did mice that ate broth alone.

When the scientists severed the vagus nerve, the mice no longer had altered levels of the GABA receptor and didn’t exhibit behavior differences, indicating that nerve is probably the major route gut bacteria use to transmit information to the brain.

The vagus nerve “is the obvious route, but that’s not to say it’s the only route,” says Bienenstock. Messages may also be transmitted through other nerves or through chemicals in the blood. The researchers still don’t know what sort of message the bacteria send to the brain or whether bacterial supplements can make a difference in regulating people’s behavior.

Some researchers have proposed, based on experiments in mice, that gut bacteria could play a role in a wide variety of brain and psychiatric disorders, such as depression, anxiety, autism and schizophrenia.

But, “one has to be cautious. This is exciting science in rodents, but you can’t just extrapolate to humans,” says Emeran Mayer, a gastroenterologist and neuroscientist at UCLA’s Center for Neurobiology of Stress who was not involved in the new study.

Drug and food companies that make probiotics — beneficial bacteria taken in a pill or eaten in food such as yogurt — hope the products can help relieve depression, improve weight loss and cure other conditions, but there is little evidence in people that probiotics can accomplish those goals, Mayer says.

“It’s almost like science fiction; you can imagine the most amazing things because so little is known about it,” he says. But, “So far there’s really no evidence that probiotics affect emotions in humans.”



About Dr Kevin Lau
Dr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

Read More

Another Reason to Ignore the Warnings About This Super Food

By Dr. Mercola

The idea that eggs, as a source of saturated fats, are unhealthy and promote heart disease is a complete myth. While it's true that fats from animal sources contain cholesterol, this is not necessarily something that will harm you. On the contrary, the evidence clearly shows that eggs are one of the most healthful foods you can eat, and can actually help prevent disease, including heart disease.

For example, one 2009 study discovered that the proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (common prescription medications for lowering blood pressure). This certainly flies in the face of 'conventional wisdom,' and the latest findings support the stance that eggs are in fact part of a heart-healthy diet.

Although egg yolks are relatively high in cholesterol, numerous studies have confirmed that eggs have virtually nothing to do with raising your cholesterol. For instance, research published in the International Journal of Cardiology showed that, in healthy adults, eating eggs every day did not produce a negative effect on endothelial function (an aggregate measure of cardiac risk); nor did it increase cholesterol levels.

A number of people have cholesterol levels that are too low. While eating egg yolks is a great idea for a number of reasons, it will not increase your cholesterol level. If you need to do that a fairly reliable method is to use coconut oil. Usually about 2-4 tablespoons a day are required to increase your cholesterol.

The Egg—A Source of Health Promoting Antioxidants!

In the featured study, the researchers examined the nutrient content of egg yolks from hens fed primarily wheat or corn. They determined that the yolks from these conventional chickens contain two amino acids with potent antioxidant properties, which is important for the prevention of cardiovascular disease and cancer:

1. Tryptophan
2. Tyrosine

Below, I will discuss the nutrient content of organic, pastured eggs, which is far superior to conventional eggs. What's really interesting is that conventional eggs, despite their inferior nutritional content still were found to be such a potent source of heart healthy antioxidants!  The analysis showed that two raw egg yolks have antioxidant properties equivalent to half a serving of cranberries (25 grams), and almost twice as many as an apple.

The research also illustrates just how destructive cooking is. The antioxidant properties were reduced by about 50 percent when the eggs were fried or boiled, followed by microwaving, which resulted in an even greater reduction.

Although not specifically mentioned in the featured study, egg yolks are also a rich source of the antioxidants lutein and zeaxanthin, which belong to the class of carotenoids known as xanthophylls. These two are powerful prevention elements of age-related macular degeneration; the most common cause of blindness.

Additionally, as a side note, the amino acid tryptophan is also an important precursor to the brain chemical serotonin, which helps regulate your mood, and tyrosine synthesizes two key neurotransmitters, dopamine and norepinephrine, which promote alertness and mental activity. I mention this to remind you that the potential health benefits of eggs certainly go far beyond heart health...

Not All Eggs are Created Equal

Eggs are also an incredible source of high-quality protein and fat—nutrients that many are deficient in. And I believe eggs are a nearly ideal fuel source for most of us.

However, there are two caveats:

1. Free-range or “pastured” organic eggs are far superior when it comes to nutrient content, and
2. Cooking destroys many of these nutrients, so ideally, you’ll want to consume your eggs raw (but ONLY if they’re pastured organic, as conventionally-raised eggs are far more likely to be contaminated with disease-causing bacteria such as salmonella)

An egg is considered organic if the chicken was only fed organic food, which means it will not have accumulated high levels of pesticides from the grains (mostly GM corn) fed to typical chickens.  

Additionally, testing has confirmed that true free-range eggs are far more nutritious than commercially raised eggs. In a 2007 egg-testing project, Mother Earth News compared the official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs with eggs from hens raised on pasture and found that the latter typically contains:

• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene

The dramatically superior nutrient levels are most likely the result of the differences in diet between free ranging, pastured hens and commercially farmed hens.

Should You Refrigerate Your Eggs?

Before we get into the issue of eating raw versus cooked eggs, let's review the ideal storage method for your eggs. Contrary to popular belief, fresh pastured eggs that have an intact cuticle do not require refrigeration, as long as you are going to consume them within a relatively short period of time.

This is well known in many other countries, including parts of Europe, and many organic farmers will not refrigerate their eggs. In the U.S., refrigeration of eggs became the cultural norm when mass production caused eggs to travel long distances and sit in storage for weeks to months before arriving at your local supermarket. Additionally, the general lack of cleanliness of factory farms increases the likelihood that your eggs have come into contact with pathogens, amplifying the need for both disinfection and refrigeration.

So, if your eggs are fresh from the organic farm, with intact cuticles, and will be consumed within a few days, you can simply leave them on the counter or in a cool cupboard. The shelf life for an unrefrigerated egg is around 7 to 10 days.

When refrigerated, they'll stay fresh for 30-45 days. Keep this in mind when purchasing eggs from your grocery store, as by the time they hit the shelf, they may already be three weeks old, or older... USDA certified eggs will have a pack date and a sell-by date on the carton, so check the label. For more information about the date codes on your egg carton, see this link.

How to Eat Your Eggs for Maximum Health Benefits

Quite a few people are allergic to eggs, but I believe this is because they are cooked. When you heat the egg, the protein changes its chemical shape, and this type of distortion can easily lead to allergies. When consumed in their raw state, the incidence of egg allergy virtually disappears.

This distortion may be further magnified depending on the manner in which it's cooked. Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam, which heats your food. But it also changes your food's chemical structure in ways that regular cooking does not.

It is my belief that eating eggs raw helps preserve many of the highly perishable nutrients, and the results in the featured study confirms this as raw egg yolk lost about half of its antioxidant potential when boiled, fried, or worse, microwaved. 

Remember that most of the nutrition in an egg is in the yolk, not the white which is merely protein and many have a texture problem when eating them raw. The yolk on the other hand is loaded with nutrients, like bioflavonoids, brain fats like phosphatidyl choline, powerful antioxidants and sulfur.  I have four raw egg yolks almost every day and throw away the whites as I don't need the extra protein, but one can soft boil or poach them  I personally put my raw egg yolks over a bed of dehydrated kale and cucumber pulp left over from juicing, along with a whole avocado and some chopped red onions.

If you choose not to eat your eggs raw, poached or soft-boiled is your next best option. Aside from microwaving, scrambling your eggs is one of the worst ways to cook them as it oxidizes the cholesterol in the egg yolk, which may in fact harm your health.

What about the Risk of Salmonella?

The CDC and other public health organizations advise you to thoroughly cook your eggs to lower your risk of salmonella, but as long as they're pastured and organic, eating your eggs raw is actually the best in terms of your health.

The salmonella risk is primarily heightened when the hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. The salmonella risk can be high in conventional eggs, however, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.

How to Find Fresh Pastured Organic Eggs

The key to getting high quality eggs is to buy them locally, either from an organic farm or farmers market.  Fortunately, finding organic eggs locally is far easier than finding raw milk as virtually every rural area has individuals with chickens. Farmers markets are a great way to meet the people who produce your food. With face-to-face contact, you can get your questions answered and know exactly what you're buying. Better yet, visit the farm and ask for a tour.

To locate a free-range pasture farm, try asking your local health food store, or check out the following web listings:

• Local Harvest
• USDA’s farmer’s market listing
• Eat Wild

If you absolutely must purchase your eggs from a commercial grocery store, look for ones that are marked free-range organic. They're still going to originate from a mass-production facility (so you'll want to be careful about eating them raw), but it's about as good as it gets if you can't find a local source.

I would strongly encourage you to AVOID ALL omega-3 eggs, as they are some of the least healthy for you. These eggs typically come from chickens that are fed poor-quality sources of omega-3 fats that are already oxidized. Also, omega-3 eggs perish much faster than non-omega-3 eggs.

For more tips on eggs, including how to identify fresh, high-quality eggs, please read Raw Eggs for Your Health.

About Dr Kevin LauDr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

By Dr. Mercola

The idea that eggs, as a source of saturated fats, are unhealthy and promote heart disease is a complete myth. While it's true that fats from animal sources contain cholesterol, this is not necessarily something that will harm you. On the contrary, the evidence clearly shows that eggs are one of the most healthful foods you can eat, and can actually help prevent disease, including heart disease.

For example, one 2009 study discovered that the proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (common prescription medications for lowering blood pressure). This certainly flies in the face of 'conventional wisdom,' and the latest findings support the stance that eggs are in fact part of a heart-healthy diet.

Although egg yolks are relatively high in cholesterol, numerous studies have confirmed that eggs have virtually nothing to do with raising your cholesterol. For instance, research published in the International Journal of Cardiology showed that, in healthy adults, eating eggs every day did not produce a negative effect on endothelial function (an aggregate measure of cardiac risk); nor did it increase cholesterol levels.

A number of people have cholesterol levels that are too low. While eating egg yolks is a great idea for a number of reasons, it will not increase your cholesterol level. If you need to do that a fairly reliable method is to use coconut oil. Usually about 2-4 tablespoons a day are required to increase your cholesterol.

The Egg—A Source of Health Promoting Antioxidants!

In the featured study, the researchers examined the nutrient content of egg yolks from hens fed primarily wheat or corn. They determined that the yolks from these conventional chickens contain two amino acids with potent antioxidant properties, which is important for the prevention of cardiovascular disease and cancer:

1. Tryptophan
2. Tyrosine

Below, I will discuss the nutrient content of organic, pastured eggs, which is far superior to conventional eggs. What's really interesting is that conventional eggs, despite their inferior nutritional content still were found to be such a potent source of heart healthy antioxidants!  The analysis showed that two raw egg yolks have antioxidant properties equivalent to half a serving of cranberries (25 grams), and almost twice as many as an apple.

The research also illustrates just how destructive cooking is. The antioxidant properties were reduced by about 50 percent when the eggs were fried or boiled, followed by microwaving, which resulted in an even greater reduction.

Although not specifically mentioned in the featured study, egg yolks are also a rich source of the antioxidants lutein and zeaxanthin, which belong to the class of carotenoids known as xanthophylls. These two are powerful prevention elements of age-related macular degeneration; the most common cause of blindness.

Additionally, as a side note, the amino acid tryptophan is also an important precursor to the brain chemical serotonin, which helps regulate your mood, and tyrosine synthesizes two key neurotransmitters, dopamine and norepinephrine, which promote alertness and mental activity. I mention this to remind you that the potential health benefits of eggs certainly go far beyond heart health...

Not All Eggs are Created Equal

Eggs are also an incredible source of high-quality protein and fat—nutrients that many are deficient in. And I believe eggs are a nearly ideal fuel source for most of us.

However, there are two caveats:

1. Free-range or “pastured” organic eggs are far superior when it comes to nutrient content, and
2. Cooking destroys many of these nutrients, so ideally, you’ll want to consume your eggs raw (but ONLY if they’re pastured organic, as conventionally-raised eggs are far more likely to be contaminated with disease-causing bacteria such as salmonella)

An egg is considered organic if the chicken was only fed organic food, which means it will not have accumulated high levels of pesticides from the grains (mostly GM corn) fed to typical chickens.  

Additionally, testing has confirmed that true free-range eggs are far more nutritious than commercially raised eggs. In a 2007 egg-testing project, Mother Earth News compared the official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs with eggs from hens raised on pasture and found that the latter typically contains:

• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene

The dramatically superior nutrient levels are most likely the result of the differences in diet between free ranging, pastured hens and commercially farmed hens.

Should You Refrigerate Your Eggs?

Before we get into the issue of eating raw versus cooked eggs, let's review the ideal storage method for your eggs. Contrary to popular belief, fresh pastured eggs that have an intact cuticle do not require refrigeration, as long as you are going to consume them within a relatively short period of time.

This is well known in many other countries, including parts of Europe, and many organic farmers will not refrigerate their eggs. In the U.S., refrigeration of eggs became the cultural norm when mass production caused eggs to travel long distances and sit in storage for weeks to months before arriving at your local supermarket. Additionally, the general lack of cleanliness of factory farms increases the likelihood that your eggs have come into contact with pathogens, amplifying the need for both disinfection and refrigeration.

So, if your eggs are fresh from the organic farm, with intact cuticles, and will be consumed within a few days, you can simply leave them on the counter or in a cool cupboard. The shelf life for an unrefrigerated egg is around 7 to 10 days.

When refrigerated, they'll stay fresh for 30-45 days. Keep this in mind when purchasing eggs from your grocery store, as by the time they hit the shelf, they may already be three weeks old, or older... USDA certified eggs will have a pack date and a sell-by date on the carton, so check the label. For more information about the date codes on your egg carton, see this link.

How to Eat Your Eggs for Maximum Health Benefits

Quite a few people are allergic to eggs, but I believe this is because they are cooked. When you heat the egg, the protein changes its chemical shape, and this type of distortion can easily lead to allergies. When consumed in their raw state, the incidence of egg allergy virtually disappears.

This distortion may be further magnified depending on the manner in which it's cooked. Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam, which heats your food. But it also changes your food's chemical structure in ways that regular cooking does not.

It is my belief that eating eggs raw helps preserve many of the highly perishable nutrients, and the results in the featured study confirms this as raw egg yolk lost about half of its antioxidant potential when boiled, fried, or worse, microwaved. 

Remember that most of the nutrition in an egg is in the yolk, not the white which is merely protein and many have a texture problem when eating them raw. The yolk on the other hand is loaded with nutrients, like bioflavonoids, brain fats like phosphatidyl choline, powerful antioxidants and sulfur.  I have four raw egg yolks almost every day and throw away the whites as I don't need the extra protein, but one can soft boil or poach them  I personally put my raw egg yolks over a bed of dehydrated kale and cucumber pulp left over from juicing, along with a whole avocado and some chopped red onions.

If you choose not to eat your eggs raw, poached or soft-boiled is your next best option. Aside from microwaving, scrambling your eggs is one of the worst ways to cook them as it oxidizes the cholesterol in the egg yolk, which may in fact harm your health.

What about the Risk of Salmonella?

The CDC and other public health organizations advise you to thoroughly cook your eggs to lower your risk of salmonella, but as long as they're pastured and organic, eating your eggs raw is actually the best in terms of your health.

The salmonella risk is primarily heightened when the hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. The salmonella risk can be high in conventional eggs, however, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.

How to Find Fresh Pastured Organic Eggs

The key to getting high quality eggs is to buy them locally, either from an organic farm or farmers market.  Fortunately, finding organic eggs locally is far easier than finding raw milk as virtually every rural area has individuals with chickens. Farmers markets are a great way to meet the people who produce your food. With face-to-face contact, you can get your questions answered and know exactly what you're buying. Better yet, visit the farm and ask for a tour.

To locate a free-range pasture farm, try asking your local health food store, or check out the following web listings:

• Local Harvest
• USDA’s farmer’s market listing
• Eat Wild

If you absolutely must purchase your eggs from a commercial grocery store, look for ones that are marked free-range organic. They're still going to originate from a mass-production facility (so you'll want to be careful about eating them raw), but it's about as good as it gets if you can't find a local source.

I would strongly encourage you to AVOID ALL omega-3 eggs, as they are some of the least healthy for you. These eggs typically come from chickens that are fed poor-quality sources of omega-3 fats that are already oxidized. Also, omega-3 eggs perish much faster than non-omega-3 eggs.

For more tips on eggs, including how to identify fresh, high-quality eggs, please read Raw Eggs for Your Health.

About Dr Kevin LauDr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

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Low Vitamin D Linked to Earlier First Menstruation

ScienceDaily (Aug. 12, 2011) — A study links low vitamin D in young girls with early menstruation, which is a risk factor for a host of health problems for teen girls as well as women later in life.

Researchers from the University of Michigan School of Public Health measured the blood vitamin D levels in 242 girls ages 5-12 from Bogota, Colombia, and followed them for 30 months. Girls low on vitamin D were twice as likely to start menstruation during the study than those with sufficient vitamin D, said epidemiologist Eduardo Villamor, associate professor in the U-M SPH.

This is important for several reasons, Villamor said. Worldwide, there has been a slow decline in the age of the first menstruation, or menarche, for years, which Villamor says suggests an environmental cause, since the genetics that trigger puberty haven't changed.

"We know relatively little about what triggers puberty from an environmental perspective," Villamor said. "If we learn what is causing the decline in age of first menstruation, we may be able to develop interventions" to prevent premature menarche.

Early menstruation is a risk factor for behavioral and psychosocial problems in teens. Also, girls who have an earlier menarche appear to have increased risk of developing cardiometabolic diseases and cancer -- particularly breast cancer, as adults.

This study formally explored the link between vitamin D status of girls and the time of their first menstruation. Previous research has suggested that menarche happens later in girls living closer to the Equator than girls living in northern countries. Coincidentally, girls in northern countries may harbor high rates of vitamin D deficiencyduring winter months because of limited sun exposure.

In the research by Villamor and colleagues, 57 percent of the girls in the vitamin D-deficient group reached menarche during the study, compared to 23 percent in the vitamin D-sufficient group. In terms of age, girls who were low in vitamin D were about 11.8 years old when they started menstruating, compared to the other group at about age 12.6 years old. This 10-month difference is substantial, Villamor said, because even though 10 months may not seem like a long time, at that age a lot is happening rapidly to a young girl's body.

Still, while the results suggest a link between vitamin D and menarche, they have not established a causal relationship. It's necessary to do more studies to show if interventions that change girls' vitamin D status result in a change in their age of menarche.

About Dr Kevin Lau Dr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

ScienceDaily (Aug. 12, 2011) — A study links low vitamin D in young girls with early menstruation, which is a risk factor for a host of health problems for teen girls as well as women later in life.

Researchers from the University of Michigan School of Public Health measured the blood vitamin D levels in 242 girls ages 5-12 from Bogota, Colombia, and followed them for 30 months. Girls low on vitamin D were twice as likely to start menstruation during the study than those with sufficient vitamin D, said epidemiologist Eduardo Villamor, associate professor in the U-M SPH.

This is important for several reasons, Villamor said. Worldwide, there has been a slow decline in the age of the first menstruation, or menarche, for years, which Villamor says suggests an environmental cause, since the genetics that trigger puberty haven't changed.

"We know relatively little about what triggers puberty from an environmental perspective," Villamor said. "If we learn what is causing the decline in age of first menstruation, we may be able to develop interventions" to prevent premature menarche.

Early menstruation is a risk factor for behavioral and psychosocial problems in teens. Also, girls who have an earlier menarche appear to have increased risk of developing cardiometabolic diseases and cancer -- particularly breast cancer, as adults.

This study formally explored the link between vitamin D status of girls and the time of their first menstruation. Previous research has suggested that menarche happens later in girls living closer to the Equator than girls living in northern countries. Coincidentally, girls in northern countries may harbor high rates of vitamin D deficiencyduring winter months because of limited sun exposure.

In the research by Villamor and colleagues, 57 percent of the girls in the vitamin D-deficient group reached menarche during the study, compared to 23 percent in the vitamin D-sufficient group. In terms of age, girls who were low in vitamin D were about 11.8 years old when they started menstruating, compared to the other group at about age 12.6 years old. This 10-month difference is substantial, Villamor said, because even though 10 months may not seem like a long time, at that age a lot is happening rapidly to a young girl's body.

Still, while the results suggest a link between vitamin D and menarche, they have not established a causal relationship. It's necessary to do more studies to show if interventions that change girls' vitamin D status result in a change in their age of menarche.

About Dr Kevin Lau Dr Kevin Lau DC is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. The set includes his book Your Plan for Natural Scoliosis Prevention and Treatment, a companion Scoliosis Exercises for Prevention and Correction DVD and the innovative new iPhone application ScolioTrack. Dr Kevin Lau D.C. is a graduate in Doctor of Chiropractic from RMIT University in Melbourne Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. In 2006 I was awarded the "Best Health-care Provider Awards" by the largest Newspaper publication in Singapore on October 18 2006 as well as being interviewed on Primetime Channel News Asia as well as other TV and Radio. For more information on Dr Kevin Lau, watch his interviews or get a free sneak peek of his book, go to: http://www.hiyh.info.

Read More

How to Reduce Your Risk of Cancer By 50%

I have some vital information for you that can literally save your life, save you from dying from cancer; not just from getting cancer, but from dying from it. I came across this absolutely vital information while researching my new book called, Dark Deception, info which is just too important to keep under wraps until the book's release in a year's time.

Cancer is now the number one cause of death in the country, having surpassed heart disease a few years ago.



Please check out the graph in the video that illustrates the relationship between latitude, sun exposure and death rates from cancer. Remember the vertical axis shows the number of cancer-related deaths per 100,000, while the horizontal axis indicates latitude. It clearly shows that cancer-deaths go up significantly, the farther away from the equator one lives.



Here's why. With sun exposure, UVB radiation from the sun converts cholesterol to vitamin D, one of the most potent anticancer vitamins. See the connection? Please keep your vitamin D levels in a healthy range. If you're taking oral vitamin D in cod liver oil or a supplement, you need to measure your vitamin D blood levels to avoid overdosing. Take a simple blood test to help you keep your vitamin D levels in a safe, optimal range, and go to my vitamin D testing page for more details



While in Maui this winter, I heard a number of heartbreaking stories from folks there, who told me of close relatives who either had cancer, were dying from it or had died from it. How tragic! With this new information about vitamin D in mind, I said to them, "I don't know your relative." I asked, "But did they stay in the sun? Do they have a tan?", and even though some of these people lived in Maui, it seems every one of these people did not get much sun and were pale. This was a giant clue, empirically confirming what I was learning about sun exposure.



The best and safest way to get vitamin D is from the sun. The safe way to get sun exposure is to just go out enough so that your skin turns the very lightest pink. You'll also need enough of your skin exposed to sun. Exposing only your face and hands while going from office to car is not enough for conversion into vitamin D. We must remain sensible in our approach to this issue. This means: PLEASE DON'T GET SUNBURNED!



Bear in mind unique risk factors for dark-complexioned individuals. So if you're African-American, from the Middle East or India and live in America or Europe or in a very northern latitude, you're at very high risk for developing these cancers, as high as four times the risk. Darker skin serves as a filter, causing the need for two to five times as much sunlight as someone with very pale skin.





Also be careful about using most sunblocks as they are dangerous.

If you are looking for a safe one I have researched this and recommend Active Full Spectrum Sun Block. If you can't easily find it I put it in my store for your convenience.





In light-skinned individuals, overexposure to sun can also be problematic.



Normally, skin cancer is not going to be the melanoma type, for which there are multiple causes. Follow the link below to learn more. But having sun exposure can increase the risk of other types of skin cancers, which while not as dangerous as melanoma, are easily avoided with cautious sun exposure



BOTTOM LINE: NEVER GET SUNBURNED!

I have some vital information for you that can literally save your life, save you from dying from cancer; not just from getting cancer, but from dying from it. I came across this absolutely vital information while researching my new book called, Dark Deception, info which is just too important to keep under wraps until the book's release in a year's time.

Cancer is now the number one cause of death in the country, having surpassed heart disease a few years ago.



Please check out the graph in the video that illustrates the relationship between latitude, sun exposure and death rates from cancer. Remember the vertical axis shows the number of cancer-related deaths per 100,000, while the horizontal axis indicates latitude. It clearly shows that cancer-deaths go up significantly, the farther away from the equator one lives.



Here's why. With sun exposure, UVB radiation from the sun converts cholesterol to vitamin D, one of the most potent anticancer vitamins. See the connection? Please keep your vitamin D levels in a healthy range. If you're taking oral vitamin D in cod liver oil or a supplement, you need to measure your vitamin D blood levels to avoid overdosing. Take a simple blood test to help you keep your vitamin D levels in a safe, optimal range, and go to my vitamin D testing page for more details



While in Maui this winter, I heard a number of heartbreaking stories from folks there, who told me of close relatives who either had cancer, were dying from it or had died from it. How tragic! With this new information about vitamin D in mind, I said to them, "I don't know your relative." I asked, "But did they stay in the sun? Do they have a tan?", and even though some of these people lived in Maui, it seems every one of these people did not get much sun and were pale. This was a giant clue, empirically confirming what I was learning about sun exposure.



The best and safest way to get vitamin D is from the sun. The safe way to get sun exposure is to just go out enough so that your skin turns the very lightest pink. You'll also need enough of your skin exposed to sun. Exposing only your face and hands while going from office to car is not enough for conversion into vitamin D. We must remain sensible in our approach to this issue. This means: PLEASE DON'T GET SUNBURNED!



Bear in mind unique risk factors for dark-complexioned individuals. So if you're African-American, from the Middle East or India and live in America or Europe or in a very northern latitude, you're at very high risk for developing these cancers, as high as four times the risk. Darker skin serves as a filter, causing the need for two to five times as much sunlight as someone with very pale skin.





Also be careful about using most sunblocks as they are dangerous.

If you are looking for a safe one I have researched this and recommend Active Full Spectrum Sun Block. If you can't easily find it I put it in my store for your convenience.





In light-skinned individuals, overexposure to sun can also be problematic.



Normally, skin cancer is not going to be the melanoma type, for which there are multiple causes. Follow the link below to learn more. But having sun exposure can increase the risk of other types of skin cancers, which while not as dangerous as melanoma, are easily avoided with cautious sun exposure



BOTTOM LINE: NEVER GET SUNBURNED!

Read More

Really? The Claim: For Better Hydration, Drink Coconut Water

Not long ago, few athletes had heard of coconut water, but sales have skyrocketed, largely because of its reputation as a healthy and natural source of electrolytes.



Pure coconut water contains many electrolytes, like sodium, the critical one lost during sweating. But many commercial varieties have less sodium than is found in juice straight from a coconut or in traditional sports drinks. An 8.5 ounce serving of Vita Coco 100% Pure Coconut Water, for example, contains 30 milligrams of sodium and 15 grams of carbohydrates. An eight-ounce serving of Gatorade Pro 02 Perform is equal in carbs (14 grams) but has more sodium (200 milligrams).

A recent study by Consumerlab.com, an independent laboratory, found that two of the most popular varieties, Vita Coco and O.N.E. Coconut Water, contained even less sodium and magnesium than advertised. Only Zico Natural contained the amount of sodium listed on its label (160 milligrams).



Few studies have looked directly at coconut water and exercise. In one, researchers had subjects run for 90 minutes in hot temperatures and then tested the effects of plain water, a sports drink, coconut water or a sodium-enriched coconut water in the two hours after exercise. While all remained “somewhat dehydrated,” the sodium-enriched coconut water worked as well as the sports drink.



Sports drinks serve a purpose among elite athletes and those who exercise for long periods. But for those who exercise at a moderate intensity for an hour or less, water is probably the better choice.

Not long ago, few athletes had heard of coconut water, but sales have skyrocketed, largely because of its reputation as a healthy and natural source of electrolytes.



Pure coconut water contains many electrolytes, like sodium, the critical one lost during sweating. But many commercial varieties have less sodium than is found in juice straight from a coconut or in traditional sports drinks. An 8.5 ounce serving of Vita Coco 100% Pure Coconut Water, for example, contains 30 milligrams of sodium and 15 grams of carbohydrates. An eight-ounce serving of Gatorade Pro 02 Perform is equal in carbs (14 grams) but has more sodium (200 milligrams).

A recent study by Consumerlab.com, an independent laboratory, found that two of the most popular varieties, Vita Coco and O.N.E. Coconut Water, contained even less sodium and magnesium than advertised. Only Zico Natural contained the amount of sodium listed on its label (160 milligrams).



Few studies have looked directly at coconut water and exercise. In one, researchers had subjects run for 90 minutes in hot temperatures and then tested the effects of plain water, a sports drink, coconut water or a sodium-enriched coconut water in the two hours after exercise. While all remained “somewhat dehydrated,” the sodium-enriched coconut water worked as well as the sports drink.



Sports drinks serve a purpose among elite athletes and those who exercise for long periods. But for those who exercise at a moderate intensity for an hour or less, water is probably the better choice.

Read More

The Onion, a Natural Alternative to Artificial Preservatives

Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluña (UPC) and the University of Barcelona (UB) in a study that has just been published in the International Journal of Food Science and Technology.

"The antioxidant and antimicrobial properties of the flavonoids of the raw onion make it a good candidate for use in food preservation," says researcher Jonathan Santas from the Department of Nutrition and Bromatology at UB and co-author of a project carried out in the Department of Agrifood Engineering and Biotechnology at UPC.

The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so "they are a natural alternative to artificial additives used in the food industry." Flavonoids are phenolic compounds (with the phenol group) which are synthesized by plants.

The results confirm that, especially the yellow variety, is "a good source of these types of substances, and there is a positive correlation between the presence of flavonoids and their antioxidant capacity."

"The onion can be effective for delaying lipid oxidation in emulsions of oil and water -a model system of foods like margarines and mayonnaises-, and it also inhibits the growth of microorganisms that alter foods," Santas indicates.

The scientific team analysed onions of the White varieties "Fuentes de Ebro" and "Calçot de Valls" and the yellow variety "Grano de Oro." Using them the researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes, microorganisms typically associated with the deterioration of foods.

Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardioprotective, vasodilatory and anti-carcinogenic properties, making it of special interest in the prevention of chronic illnesses, such as cardiovascular illnesses, and some types of cancer.


A more stable component


The flavonoids of the onion are more stable than some of its other components, such as sulphur compounds. Traditionally it was indicated that these sulphuric compounds are good for the health, as they are responsible for the characteristic taste, aroma and lacrimogenic effects of the plant. These substances, which are very volatile and unstable, are released when the onion is damaged or cut.

The onion (Allium cepa) is one of the most cultivated and consumed vegetables on the planet (around 66 million tonnes in 2008, of which 1.1 million were produced in Spain, especially in Castilla-La Mancha), and one of the main ingredients of the Mediterranean diet.

Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluña (UPC) and the University of Barcelona (UB) in a study that has just been published in the International Journal of Food Science and Technology.

"The antioxidant and antimicrobial properties of the flavonoids of the raw onion make it a good candidate for use in food preservation," says researcher Jonathan Santas from the Department of Nutrition and Bromatology at UB and co-author of a project carried out in the Department of Agrifood Engineering and Biotechnology at UPC.

The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so "they are a natural alternative to artificial additives used in the food industry." Flavonoids are phenolic compounds (with the phenol group) which are synthesized by plants.

The results confirm that, especially the yellow variety, is "a good source of these types of substances, and there is a positive correlation between the presence of flavonoids and their antioxidant capacity."

"The onion can be effective for delaying lipid oxidation in emulsions of oil and water -a model system of foods like margarines and mayonnaises-, and it also inhibits the growth of microorganisms that alter foods," Santas indicates.

The scientific team analysed onions of the White varieties "Fuentes de Ebro" and "Calçot de Valls" and the yellow variety "Grano de Oro." Using them the researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes, microorganisms typically associated with the deterioration of foods.

Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardioprotective, vasodilatory and anti-carcinogenic properties, making it of special interest in the prevention of chronic illnesses, such as cardiovascular illnesses, and some types of cancer.


A more stable component


The flavonoids of the onion are more stable than some of its other components, such as sulphur compounds. Traditionally it was indicated that these sulphuric compounds are good for the health, as they are responsible for the characteristic taste, aroma and lacrimogenic effects of the plant. These substances, which are very volatile and unstable, are released when the onion is damaged or cut.

The onion (Allium cepa) is one of the most cultivated and consumed vegetables on the planet (around 66 million tonnes in 2008, of which 1.1 million were produced in Spain, especially in Castilla-La Mancha), and one of the main ingredients of the Mediterranean diet.

Read More

Eggs' Antioxidant Properties May Help Prevent Heart Disease and Cancer, Study Suggests

While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

Jianping Wu, Andreas Schieber and graduate students Chamila Nimalaratne and Daise Lopes-Lutz of the U of A Department of Agricultural Food and Nutritional Science examined egg yolks produced by hens fed typical diets of either primarily wheat or corn. They found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties.

After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.

However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.

"It's a big reduction but it still leaves eggs equal to apples in their antioxidant value," said Wu.

The findings were published in the peer-reviewed journal Food Chemistry.

The discovery of these two amino acids, while important, may only signify the beginning of finding antioxidant properties in egg yolks, said Wu, an associate professor of agricultural, food and nutritional science.

"Ultimately, we're trying to map antioxidants in egg yolks so we have to look at all of the properties in the yolks that could contain antioxidants, as well as how the eggs are ingested," said Wu, adding that he and his team will examine the other type of antioxidant already known to be in eggs, carotenoids, the yellow pigment in egg yolk, as well as peptides.

In previous research, Wu found that egg proteins were converted by enzymes in the stomach and small intestines and produced peptides that act the same way as ACE inhibitors, prescriptions drugs that are used to lower high blood pressure.

That finding defied common wisdom and contradicted the public perception that eggs increased high blood pressure because of their high cholesterol content. Additional research by Wu suggests the peptides can be formulated to help prevent and treat hypertension.

Wu is convinced the peptides also have some antioxidant properties, which leads him to suggest that when he completes the next step in his research, the result will likely be that eggs have more antioxidant properties than we currently know.

While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers at the University of Alberta recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

Jianping Wu, Andreas Schieber and graduate students Chamila Nimalaratne and Daise Lopes-Lutz of the U of A Department of Agricultural Food and Nutritional Science examined egg yolks produced by hens fed typical diets of either primarily wheat or corn. They found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties.

After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.

However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.

"It's a big reduction but it still leaves eggs equal to apples in their antioxidant value," said Wu.

The findings were published in the peer-reviewed journal Food Chemistry.

The discovery of these two amino acids, while important, may only signify the beginning of finding antioxidant properties in egg yolks, said Wu, an associate professor of agricultural, food and nutritional science.

"Ultimately, we're trying to map antioxidants in egg yolks so we have to look at all of the properties in the yolks that could contain antioxidants, as well as how the eggs are ingested," said Wu, adding that he and his team will examine the other type of antioxidant already known to be in eggs, carotenoids, the yellow pigment in egg yolk, as well as peptides.

In previous research, Wu found that egg proteins were converted by enzymes in the stomach and small intestines and produced peptides that act the same way as ACE inhibitors, prescriptions drugs that are used to lower high blood pressure.

That finding defied common wisdom and contradicted the public perception that eggs increased high blood pressure because of their high cholesterol content. Additional research by Wu suggests the peptides can be formulated to help prevent and treat hypertension.

Wu is convinced the peptides also have some antioxidant properties, which leads him to suggest that when he completes the next step in his research, the result will likely be that eggs have more antioxidant properties than we currently know.

Read More

How Bright Promise in Cancer Testing Fell Apart

When Juliet Jacobs found out she had lung cancer, she was terrified, but realized that her hope lay in getting the best treatment medicine could offer. So she got a second opinion, then a third. In February of 2010, she ended up at Duke University, where she entered a research study whose promise seemed stunning.

Doctors would assess her tumor cells, looking for gene patterns that would determine which drugs would best attack her particular cancer. She would not waste precious time with ineffective drugs or trial-and-error treatment. The Duke program — considered a breakthrough at the time — was the first fruit of the new genomics, a way of letting a cancer cell’s own genes reveal the cancer’s weaknesses.

But the research at Duke turned out to be wrong. Its gene-based tests proved worthless, and the research behind them was discredited. Ms. Jacobs died a few months after treatment, and her husband and other patients’ relatives have retained lawyers.

The episode is a stark illustration of serious problems in a field in which the medical community has placed great hope: using patterns from large groups of genes or other molecules to improve the detection and treatment of cancer. Companies have been formed and products have been introduced that claim to use genetics in this way, but assertions have turned out to be unfounded. While researchers agree there is great promise in this science, it has yet to yield many reliable methods for diagnosing cancer or identifying the best treatment.

Instead, as patients and their doctors try to make critical decisions about serious illnesses, they may be getting worthless information that is based on bad science. The scientific world is concerned enough that two prominent groups, the National Cancer Institute and the Institute of Medicine, have begun examining the Duke case; they hope to find new ways to evaluate claims based on emerging and complex analyses of patterns of genes and other molecules.

So far, the Food and Drug Administration “has generally not enforced” its regulation of tests created by individual labs because, until recently, such tests were relatively simple and relied heavily on the expertise of a particular doctor, said Erica Jefferson, a spokeswoman for the agency. But now, with labs offering more complex tests on a large scale, the F.D.A. is taking a new look at enforcement.

Dr. Scott Ramsey, director of cancer outcomes research at the Fred Hutchinson Cancer Center in Seattle, says there is already “a mini-gold rush” of companies trying to market tests based on the new techniques, at a time when good science has not caught up with the financial push. “That’s the scariest part of all,” Dr. Ramsey said.

Doctors say the heart of the problem is the intricacy of the analyses in this emerging field and the difficulty in finding errors. Even well-respected scientists often “oversee a machine they do not understand and cannot supervise directly” because each segment of the research requires different areas of expertise, said Dr. Lajos Pusztai, a breast cancer researcher at M. D. Anderson Cancer Center at the University of Texas. As a senior scientist, he added, “It’s true for me, too.”

The Duke case came right after two other claims that gave medical researchers pause. Like the Duke case, they used complex analyses to detect patterns of genes or cell proteins. But these were tests that were supposed to find ovarian cancer in patients’ blood. One, OvaSure, was developed by a Yale scientist, Dr. Gil G. Mor, licensed by the university and sold to patients before it was found to be useless.

The other, OvaCheck, was developed by a company, Correlogic, with contributions from scientists from the National Cancer Institute and the Food and Drug Administration. Major commercial labs licensed it and were about to start using it before two statisticians from M. D. Anderson discovered and publicized its faults.

The Duke saga began when a prestigious journal, Nature Medicine, published a paper on Nov. 6, 2006, by Dr. Anil Potti, a cancer researcher at Duke University Medical Center; Joseph R. Nevins, a senior scientist there; and their colleagues. They wrote about genomic tests they developed that looked at the molecular traits of a cancerous tumor and figured out which chemotherapy would work best.

Other groups of cancer researchers had been trying to do the same thing.

“Our group was despondent to get beaten out,” said Dr. John Minna, a lung cancer researcher at the University of Texas Southwestern Medical Center. But Dr. Minna rallied; at the very least, he thought, he would make use of this incredible discovery to select drugs for lung cancer patients.

First, though, he asked two statisticians at M. D. Anderson, Keith Baggerly and Kevin Coombes, to check the work. Several other doctors approached them with the same request.

Dr. Baggerly and Dr. Coombes found errors almost immediately. Some seemed careless — moving a row or a column over by one in a giant spreadsheet — while others seemed inexplicable. The Duke team shrugged them off as “clerical errors.”

And the Duke researchers continued to publish papers on their genomic signatures in prestigious journals. Meanwhile, they started three trials using the work to decide which drugs to give patients.

Dr. Baggerly and Dr. Coombes tried to sound an alarm. They got the attention of the National Cancer Institute, whose own investigators wanted to use the Duke system in a clinical trial but were dissuaded by the criticisms. Finally, they published their analysis in The Annals of Applied Statistics, a journal that medical scientists rarely read.

The situation finally grabbed the cancer world’s attention last July, not because of the efforts of Dr. Baggerly and Dr. Coombes, but because a trade publication, The Cancer Letter, reported that the lead researcher, Dr. Potti, had falsified parts of his résumé. He claimed, among other things, that he had been a Rhodes scholar.

“It took that to make people sit up and take notice,” said Dr. Steven Goodman, professor of oncology, pediatrics, epidemiology and biostatistics at Johns Hopkins University.

In the end, four gene signature papers were retracted. Duke shut down three trials using the results. Dr. Potti resigned from Duke. He declined to be interviewed for this article. His collaborator and mentor, Dr. Nevins, no longer directs one of Duke’s genomics centers.

The cancer world is reeling.

The Duke researchers had even set up a company — now disbanded — and planned to sell their test to determine cancer treatments. Duke cancer patients and their families, including Mrs. Jacobs’s husband, Walter Jacobs, say they feel angry and betrayed. And medical researchers see the story as a call to action. With such huge data sets and complicated analyses, researchers can no longer trust their hunches that a result does — or does not — make sense.

When Juliet Jacobs found out she had lung cancer, she was terrified, but realized that her hope lay in getting the best treatment medicine could offer. So she got a second opinion, then a third. In February of 2010, she ended up at Duke University, where she entered a research study whose promise seemed stunning.

Doctors would assess her tumor cells, looking for gene patterns that would determine which drugs would best attack her particular cancer. She would not waste precious time with ineffective drugs or trial-and-error treatment. The Duke program — considered a breakthrough at the time — was the first fruit of the new genomics, a way of letting a cancer cell’s own genes reveal the cancer’s weaknesses.

But the research at Duke turned out to be wrong. Its gene-based tests proved worthless, and the research behind them was discredited. Ms. Jacobs died a few months after treatment, and her husband and other patients’ relatives have retained lawyers.

The episode is a stark illustration of serious problems in a field in which the medical community has placed great hope: using patterns from large groups of genes or other molecules to improve the detection and treatment of cancer. Companies have been formed and products have been introduced that claim to use genetics in this way, but assertions have turned out to be unfounded. While researchers agree there is great promise in this science, it has yet to yield many reliable methods for diagnosing cancer or identifying the best treatment.

Instead, as patients and their doctors try to make critical decisions about serious illnesses, they may be getting worthless information that is based on bad science. The scientific world is concerned enough that two prominent groups, the National Cancer Institute and the Institute of Medicine, have begun examining the Duke case; they hope to find new ways to evaluate claims based on emerging and complex analyses of patterns of genes and other molecules.

So far, the Food and Drug Administration “has generally not enforced” its regulation of tests created by individual labs because, until recently, such tests were relatively simple and relied heavily on the expertise of a particular doctor, said Erica Jefferson, a spokeswoman for the agency. But now, with labs offering more complex tests on a large scale, the F.D.A. is taking a new look at enforcement.

Dr. Scott Ramsey, director of cancer outcomes research at the Fred Hutchinson Cancer Center in Seattle, says there is already “a mini-gold rush” of companies trying to market tests based on the new techniques, at a time when good science has not caught up with the financial push. “That’s the scariest part of all,” Dr. Ramsey said.

Doctors say the heart of the problem is the intricacy of the analyses in this emerging field and the difficulty in finding errors. Even well-respected scientists often “oversee a machine they do not understand and cannot supervise directly” because each segment of the research requires different areas of expertise, said Dr. Lajos Pusztai, a breast cancer researcher at M. D. Anderson Cancer Center at the University of Texas. As a senior scientist, he added, “It’s true for me, too.”

The Duke case came right after two other claims that gave medical researchers pause. Like the Duke case, they used complex analyses to detect patterns of genes or cell proteins. But these were tests that were supposed to find ovarian cancer in patients’ blood. One, OvaSure, was developed by a Yale scientist, Dr. Gil G. Mor, licensed by the university and sold to patients before it was found to be useless.

The other, OvaCheck, was developed by a company, Correlogic, with contributions from scientists from the National Cancer Institute and the Food and Drug Administration. Major commercial labs licensed it and were about to start using it before two statisticians from M. D. Anderson discovered and publicized its faults.

The Duke saga began when a prestigious journal, Nature Medicine, published a paper on Nov. 6, 2006, by Dr. Anil Potti, a cancer researcher at Duke University Medical Center; Joseph R. Nevins, a senior scientist there; and their colleagues. They wrote about genomic tests they developed that looked at the molecular traits of a cancerous tumor and figured out which chemotherapy would work best.

Other groups of cancer researchers had been trying to do the same thing.

“Our group was despondent to get beaten out,” said Dr. John Minna, a lung cancer researcher at the University of Texas Southwestern Medical Center. But Dr. Minna rallied; at the very least, he thought, he would make use of this incredible discovery to select drugs for lung cancer patients.

First, though, he asked two statisticians at M. D. Anderson, Keith Baggerly and Kevin Coombes, to check the work. Several other doctors approached them with the same request.

Dr. Baggerly and Dr. Coombes found errors almost immediately. Some seemed careless — moving a row or a column over by one in a giant spreadsheet — while others seemed inexplicable. The Duke team shrugged them off as “clerical errors.”

And the Duke researchers continued to publish papers on their genomic signatures in prestigious journals. Meanwhile, they started three trials using the work to decide which drugs to give patients.

Dr. Baggerly and Dr. Coombes tried to sound an alarm. They got the attention of the National Cancer Institute, whose own investigators wanted to use the Duke system in a clinical trial but were dissuaded by the criticisms. Finally, they published their analysis in The Annals of Applied Statistics, a journal that medical scientists rarely read.

The situation finally grabbed the cancer world’s attention last July, not because of the efforts of Dr. Baggerly and Dr. Coombes, but because a trade publication, The Cancer Letter, reported that the lead researcher, Dr. Potti, had falsified parts of his résumé. He claimed, among other things, that he had been a Rhodes scholar.

“It took that to make people sit up and take notice,” said Dr. Steven Goodman, professor of oncology, pediatrics, epidemiology and biostatistics at Johns Hopkins University.

In the end, four gene signature papers were retracted. Duke shut down three trials using the results. Dr. Potti resigned from Duke. He declined to be interviewed for this article. His collaborator and mentor, Dr. Nevins, no longer directs one of Duke’s genomics centers.

The cancer world is reeling.

The Duke researchers had even set up a company — now disbanded — and planned to sell their test to determine cancer treatments. Duke cancer patients and their families, including Mrs. Jacobs’s husband, Walter Jacobs, say they feel angry and betrayed. And medical researchers see the story as a call to action. With such huge data sets and complicated analyses, researchers can no longer trust their hunches that a result does — or does not — make sense.

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LET THE SUN SHINE – VITAMIN D

The sunshine vitamin beams in the health news spotlight with mega health benefits.

 By Deborah Tukua, www.chiropractorswritehand.com

Sunshine on his shoulders made John Denver so happy he sang its praises.  When you read all the health benefits that keep vitamin D beaming in the health news spotlight, you should be singing its praises too.  A friend recently told me how much more energetic and happy she feels now that she’s spending time sunbathing outside this summer. My friend, Valerie also said, “I finally came to realize that the sun is natural. It’s there for our wellbeing.” Why was this fact something Valerie just recently accepted? Because like most consumers, she’s listened to the barrage of beauty and skin experts advise us for years to totally ban sun exposure. We are advised to slather on sunblock, sunglasses, hats and gear every time we step outside, as though we’re entering a toxic zone. Fortunately, there are health professionals willing to speak the truth despite current mainstream trends. 

A rise in malignant melanomas in the US heightened the scare of sun exposure in the 1970s and ‘80s.  It was assumed that skin cancers were the result of over exposure to UVB rays from the sun.   However, we have since learned that, “Skin cancer is also caused by UVA rays, which most sun blocks don’t block. Thus, by making people vitamin D deficient, they inadvertently increased people’s risk of developing all forms of skin cancer, including the deadly malignant melanoma,” states Dr. Russell Blaylock, MD, author of the Blaylock Wellness Report.

What is vitamin D and its Benefits

Vitamin D is both a vitamin and a hormone. It is produced in the body almost exclusively by exposure to the sun and is essential to our well-being. Since most foods are poor sources, sunshine is our best source for obtaining vitamin D. “Just 30 minutes of direct sunlight produces up to 50,000 IU of vitamin D,” Dr. Blaylock advises.” 

Not convinced to roll up your sleeves and soak up 30 minutes of sun per day? Consider these facts:

• Vitamin D plays a vital role in the development of teeth and bones, and muscle strength and function.
• Vitamin D protects against diabetes, cancer, colds, multiple sclerosis, and tuberculosis.
• Vitamin D is important in supporting a healthy cardiovascular system, as it helps regulate the heartbeat.
• Vitamin D is essential for normal blood clotting, thyroid function and helps heartbeat regulation.
• Vitamin D boosts immunities and helps the body absorb calcium and phosphorus.
• Vitamin D enhances brain function and is essentially a neurohormone. Adequate or high levels of vitamin D3 lower chances of infection and chronic brain inflammation.

Decreases Risk of Colon Cancer and Increases Survival Rates of Colon Cancer Patients - High levels of vitamin D decreased the risk of getting colon cancer by 51%. Colon cancer patients with high blood levels of vitamin D boost their survival odds by 48%, according to a recent study.

Vitamin D Deficiency – increases the chances of developing Type-2 diabetes, osteopenia, osteoporosis, muscle weakness, bone fractures, common cancers, autoimmune diseases, infectious diseases and cardiovascular diseases. Studies are being conducted to determine if Alzheimer’s and Parkinson’s disease are also linked with vitamin D insufficiency. People suffering with low levels of vitamin D3 are more prone to experience depression, anxiety, obsessive-compulsive disorder, panic attacks, suicidal or criminal behavior, which are all linked to chronic brain inflammation.

WOMEN’S HEALTH 

Stops Skin Cancer from Developing into Melanoma - Vitamin D is reported in women to inhibit or stop cell growth in non-melanoma skin cancers from developing into melanoma.

Reduces Risk of Breast Cancer and Osteoarthritis – Vitamin D is important in the prevention and treatment of breast cancer, osteoporosis, and osteoarthritis. Canadian researchers reported that women who spent the most time in the sun in their teen years are 29% less likely to develop breast cancer than those who spent an hour outdoors daily.

Low vitamin D Levels during Pregnancy Linked to Vaginal Infection - The likelihood of developing bacterial vaginosis, a vaginal infection, during pregnancy has been reported to increase in women with low levels of vitamin D. In a study, women in the group with the lowest levels of vitamin D were 65% more likely to have BV. BV infection can cause low birth weight or premature birth in babies.

UNBORN BABIES’ AND CHILDREN’S HEALTH

Baby’s Bone Health from Mom’s Sun Exposure - Mothers’ vitamin D levels during pregnancy may affect their children’s bone health into old age as UK researchers found that women receiving sun during the last trimester of pregnancy have children with larger, stronger bones.

Healthy Bones and Teeth - Vitamin D is essential for the normal development and growth of teeth and bones in children. Deficient levels of vitamin D in children can cause osteomalacia and rickets.

MEN’S HEALTH

Boosts Testosterone - Sufficient vitamin D boosts testosterone levels and possibly sex drives in men. As vitamin D levels increase in the summer, in response to the body’s exposure to sunlight, so did testosterone levels in men according to a recent study.

Reduces Chances of Heart Problems or Stroke - Men taking at least 600 IU of vitamin D were reported to be 16% less apt to develop heart problems or stroke than men taking less than 100 IU. The study, which followed nearly 119,000 adults for two decades and was published in the American Journal of Clinical Nutrition, found that men who got at least 600 IU  of vitamin D per day, the current recommended amount, were 16 percent less likely to develop heart problems or stroke than men who got less than 100 IUD per day.

VITAMIN D FOOD SOURCES – eggs, cod liver oil, alfalfa,sweet potatoes, salmon, oatmeal, butter, and dairy products

VITAMIN D AND HEALTH– Meet our chiropractic expert this week. 

Dr. Kevin Lau, D.C., a graduate in Doctor of Chiropractic from RMIT University in Melbourne, Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. He is a member of the Chiropractic Association of Australia. Dr Kevin Lau D.C. is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. He has been interviewed on Primetime Channel News Asia as well as other TV and Radio. The following is an excerpt from Dr. Lau’s book, Your Plan for Natural Scoliosis Prevention and Treatment. Used by permission of the author. 

“Diet has a significant impact on how vitamin D works in the body. Protein is necessary for bone and muscle mass maintenance, and magnesium, along with omega-3 fats, slow bone turnover. Green leafy vegetables are essential for bone and muscle health and balancing the acid-base in the body. Acidosis-stimulating foods such as cheese, salt and grains drain calcium, magnesium, and protein from bones and muscles, and work against vitamin D.”

“With the typical American diet being high in acid-producing foods and low in greens and other vegetables, it is no wonder that the leading cause of disabilities in our population are diseases involving muscle, bone, and joints; lower back pain is the number one cause. Cases of osteoarthritis, gout, and pseudogout, even strength and coordination issues, can all be linked to low levels of vitamin D, and are improved when these levels are raised to within normal ranges.”

“Unfortunately, chronic levels of vitamin D deficiency cannot be reversed overnight, and it may take months of supplementation and sunlight exposure to rebuild the body’s bones and nervous system. Before considering supplementation with vitamin D, it would be wise to have your vitamin D3 level tested. This is best done from a nutritionally oriented physician. Optimize your vitamin D levels only with the help of a trained health care professional. Ideally, the best place to get vitamin D is from your skin being exposed to the UV-B that is in normal sunlight.”

IMPORTANCE OF CHIROPRACTIC CARE 

Taking a vitamin D3 supplement daily or preferably lying in the sun several days a week will have the greatest positive impact on your health when it is in conjunction with a diet rich in alkaline foods, minerals, healthy fats, green leafy vegetables, and alfalfa. Always have your vitamin D blood levels tested before supplementing. Chiropractic care when combined with a balanced diet and exercise, work toward achieving optimal bone, body and muscle function and health.  An evaluation by a chiropractor will reveal the current condition of your spine, bones, muscles and nervous system and thus, establish the proper course toward personal wellness. Regular chiropractic adjustments assist your body in healing itself naturally and help maintain improved health. 

The sunshine vitamin beams in the health news spotlight with mega health benefits.

 By Deborah Tukua, www.chiropractorswritehand.com

Sunshine on his shoulders made John Denver so happy he sang its praises.  When you read all the health benefits that keep vitamin D beaming in the health news spotlight, you should be singing its praises too.  A friend recently told me how much more energetic and happy she feels now that she’s spending time sunbathing outside this summer. My friend, Valerie also said, “I finally came to realize that the sun is natural. It’s there for our wellbeing.” Why was this fact something Valerie just recently accepted? Because like most consumers, she’s listened to the barrage of beauty and skin experts advise us for years to totally ban sun exposure. We are advised to slather on sunblock, sunglasses, hats and gear every time we step outside, as though we’re entering a toxic zone. Fortunately, there are health professionals willing to speak the truth despite current mainstream trends. 

A rise in malignant melanomas in the US heightened the scare of sun exposure in the 1970s and ‘80s.  It was assumed that skin cancers were the result of over exposure to UVB rays from the sun.   However, we have since learned that, “Skin cancer is also caused by UVA rays, which most sun blocks don’t block. Thus, by making people vitamin D deficient, they inadvertently increased people’s risk of developing all forms of skin cancer, including the deadly malignant melanoma,” states Dr. Russell Blaylock, MD, author of the Blaylock Wellness Report.

What is vitamin D and its Benefits

Vitamin D is both a vitamin and a hormone. It is produced in the body almost exclusively by exposure to the sun and is essential to our well-being. Since most foods are poor sources, sunshine is our best source for obtaining vitamin D. “Just 30 minutes of direct sunlight produces up to 50,000 IU of vitamin D,” Dr. Blaylock advises.” 

Not convinced to roll up your sleeves and soak up 30 minutes of sun per day? Consider these facts:

• Vitamin D plays a vital role in the development of teeth and bones, and muscle strength and function.
• Vitamin D protects against diabetes, cancer, colds, multiple sclerosis, and tuberculosis.
• Vitamin D is important in supporting a healthy cardiovascular system, as it helps regulate the heartbeat.
• Vitamin D is essential for normal blood clotting, thyroid function and helps heartbeat regulation.
• Vitamin D boosts immunities and helps the body absorb calcium and phosphorus.
• Vitamin D enhances brain function and is essentially a neurohormone. Adequate or high levels of vitamin D3 lower chances of infection and chronic brain inflammation.

Decreases Risk of Colon Cancer and Increases Survival Rates of Colon Cancer Patients - High levels of vitamin D decreased the risk of getting colon cancer by 51%. Colon cancer patients with high blood levels of vitamin D boost their survival odds by 48%, according to a recent study.

Vitamin D Deficiency – increases the chances of developing Type-2 diabetes, osteopenia, osteoporosis, muscle weakness, bone fractures, common cancers, autoimmune diseases, infectious diseases and cardiovascular diseases. Studies are being conducted to determine if Alzheimer’s and Parkinson’s disease are also linked with vitamin D insufficiency. People suffering with low levels of vitamin D3 are more prone to experience depression, anxiety, obsessive-compulsive disorder, panic attacks, suicidal or criminal behavior, which are all linked to chronic brain inflammation.

WOMEN’S HEALTH 

Stops Skin Cancer from Developing into Melanoma - Vitamin D is reported in women to inhibit or stop cell growth in non-melanoma skin cancers from developing into melanoma.

Reduces Risk of Breast Cancer and Osteoarthritis – Vitamin D is important in the prevention and treatment of breast cancer, osteoporosis, and osteoarthritis. Canadian researchers reported that women who spent the most time in the sun in their teen years are 29% less likely to develop breast cancer than those who spent an hour outdoors daily.

Low vitamin D Levels during Pregnancy Linked to Vaginal Infection - The likelihood of developing bacterial vaginosis, a vaginal infection, during pregnancy has been reported to increase in women with low levels of vitamin D. In a study, women in the group with the lowest levels of vitamin D were 65% more likely to have BV. BV infection can cause low birth weight or premature birth in babies.

UNBORN BABIES’ AND CHILDREN’S HEALTH

Baby’s Bone Health from Mom’s Sun Exposure - Mothers’ vitamin D levels during pregnancy may affect their children’s bone health into old age as UK researchers found that women receiving sun during the last trimester of pregnancy have children with larger, stronger bones.

Healthy Bones and Teeth - Vitamin D is essential for the normal development and growth of teeth and bones in children. Deficient levels of vitamin D in children can cause osteomalacia and rickets.

MEN’S HEALTH

Boosts Testosterone - Sufficient vitamin D boosts testosterone levels and possibly sex drives in men. As vitamin D levels increase in the summer, in response to the body’s exposure to sunlight, so did testosterone levels in men according to a recent study.

Reduces Chances of Heart Problems or Stroke - Men taking at least 600 IU of vitamin D were reported to be 16% less apt to develop heart problems or stroke than men taking less than 100 IU. The study, which followed nearly 119,000 adults for two decades and was published in the American Journal of Clinical Nutrition, found that men who got at least 600 IU  of vitamin D per day, the current recommended amount, were 16 percent less likely to develop heart problems or stroke than men who got less than 100 IUD per day.

VITAMIN D FOOD SOURCES – eggs, cod liver oil, alfalfa,sweet potatoes, salmon, oatmeal, butter, and dairy products

VITAMIN D AND HEALTH– Meet our chiropractic expert this week. 

Dr. Kevin Lau, D.C., a graduate in Doctor of Chiropractic from RMIT University in Melbourne, Australia and Masters in Holistic Nutrition from Clayton College of Natural Health in USA. He is a member of the Chiropractic Association of Australia. Dr Kevin Lau D.C. is the founder of Health In Your Hands, a series of tools for Scoliosis prevention and treatment. He has been interviewed on Primetime Channel News Asia as well as other TV and Radio. The following is an excerpt from Dr. Lau’s book, Your Plan for Natural Scoliosis Prevention and Treatment. Used by permission of the author. 

“Diet has a significant impact on how vitamin D works in the body. Protein is necessary for bone and muscle mass maintenance, and magnesium, along with omega-3 fats, slow bone turnover. Green leafy vegetables are essential for bone and muscle health and balancing the acid-base in the body. Acidosis-stimulating foods such as cheese, salt and grains drain calcium, magnesium, and protein from bones and muscles, and work against vitamin D.”

“With the typical American diet being high in acid-producing foods and low in greens and other vegetables, it is no wonder that the leading cause of disabilities in our population are diseases involving muscle, bone, and joints; lower back pain is the number one cause. Cases of osteoarthritis, gout, and pseudogout, even strength and coordination issues, can all be linked to low levels of vitamin D, and are improved when these levels are raised to within normal ranges.”

“Unfortunately, chronic levels of vitamin D deficiency cannot be reversed overnight, and it may take months of supplementation and sunlight exposure to rebuild the body’s bones and nervous system. Before considering supplementation with vitamin D, it would be wise to have your vitamin D3 level tested. This is best done from a nutritionally oriented physician. Optimize your vitamin D levels only with the help of a trained health care professional. Ideally, the best place to get vitamin D is from your skin being exposed to the UV-B that is in normal sunlight.”

IMPORTANCE OF CHIROPRACTIC CARE 

Taking a vitamin D3 supplement daily or preferably lying in the sun several days a week will have the greatest positive impact on your health when it is in conjunction with a diet rich in alkaline foods, minerals, healthy fats, green leafy vegetables, and alfalfa. Always have your vitamin D blood levels tested before supplementing. Chiropractic care when combined with a balanced diet and exercise, work toward achieving optimal bone, body and muscle function and health.  An evaluation by a chiropractor will reveal the current condition of your spine, bones, muscles and nervous system and thus, establish the proper course toward personal wellness. Regular chiropractic adjustments assist your body in healing itself naturally and help maintain improved health. 

Read More