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.

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Half of Americans sip sugary drinks daily

By Madison Park, CNN

August 31, 2011 -- Updated 1747 GMT (0147 HKT)

(CNN) -- When it was first invented, soda pop was a treat most people had once in a while for special occasions.

Now it's a daily fixture in American life -- in bright containers glowing inside vending machines, chugged from 32-ounce bucket-like containers at self-service stations and served as the default beverage in fast-food meals.

In today's carbonation nation, half of the U.S. population over age 2 consumes sugary drinks daily, according to a report released by National Center for Health Statistics.

The sugary drinks include sodas, sweetened waters, and energy, sports and fruit beverages. Not included in the total were diet drinks, 100% fruit juices, sweetened teas and flavored milk. The report states that sugary drinks have been linked to "poor diet quality, weight gain, obesity, and in adults, type 2 diabetes."

Male teens are the most frequent consumers and guzzle about 252 to 273 calories every day from various drinks, the report says. Their one-day consumption is more than half the weekly intake suggested by the American Heart Association, which recommends no more than three 12-ounce cans of soda in one week (equivalent to 450 calories).

The consumption of such sugary drinks has increased over the last 30 years, the report stated.

A 2003 study published in the Journal of the American Dietetic Association found that soda drinking for youths between the ages of 6 and 17 was at 37% in the 1970s and then 56% in the 1990s. This latest research from the Centers for Disease Control and Prevention suggests that from 2005 to 2008, consumption increased again.

"If you look at male children, 70% consume on a given day," said lead author Cynthia Ogden, a CDC epidemiologist who specializes in obesity.

The analysis was based on 17,000 participants who were asked to recall what they ate in the last 24 hours in the National Health and Nutrition Examination Survey.

The American Beverage Association denied that its products fueled obesity: "Contrary to what may be implied ... sugar-sweetened beverages are not driving health issues like obesity and diabetes."

It pointed to market data indicating that the calories in beverages decreased by 21% from 1998 to 2008, while obesity rates climbed. It also stated that sugar-sweetened beverages account for 7% of calories in the average American diet.

"That means Americans get 93 percent of their calories from other foods and beverages," the group stated.

The latest CDC research released Wednesday also found similar results: Kids and teens get about 6.7% to 8.2% of their daily caloric intake from the beverages, and adults get about 5% to 8%.

But the extra calories from drinks could add several pounds every year, said Marisa Moore, a nutritionist.

"A lot of times, people don't think of beverages as part of their daily total calories," she said. "When I think about soda drinking -- in general, it provides empty calories. It takes the place of more nutritious options."

She suggested alternatives like water, sparkling water, tea and skim milk.

The CDC's report found major differences in soda consumption depending on race, sex and income level.

In every age category, males consumed more sugary drinks than females. This could be because males consume more calories than females, Ogden said.

In terms of race, black children got about 8.5% of their total daily calories from sugary drinks, compared with 8.2% for Mexican-American and 7.7% for white children. Black adults received 8.6% of their daily calories from sugary drinks, and the figure was 8.2% for Mexican-Americans and 5.3% for whites.

There was also a direct association between income level and sugary beverage consumption. Adults living in a family of four earning approximately $29,000 per year got 8.8% of their daily calories from sugary drinks, compared with 4.4% for those who earned about $77,000.

Last year, New York attempted to end subsidizing the purchase of sodas in the food stamps program, saying the benefits were used to fuel a serious public health problem. But this month, the U.S. Department of Agriculture rejected the city's proposal, citing agency concerns that "the scale and scope" of banning soda would be "too large and complex."

The Big Apple has actively campaigned for soda reduction with a stomach-churning ad that likened drinking soda to chugging dollops of fat.

The recent CDC report also found that while half of the population doesn't drink sugary beverages, about 25% consumes amounts of the drinks that total fewer than 200 calories per day. About 5% drink about 567 calories on any given day, which amounts to more than four 12-ounce cans of cola.

Sugary drinks became ingrained in American daily life because of effective ad campaigns, fast-food restaurants and increased serving sizes, said Michael Jacobson, executive director of the Center for Science in the Public Interest. But the tides are turning, he said.

The group announced a campaign Wednesday called Life's Sweeter to nationally organize civic associations, minority groups and religious communities to reduce soda consumption.

"There's pretty much a consensus among health officials that soft drinks are a major cause of obesity," Jacobson said.

Boston's government buildings have banned soda, several public school systems have kicked them out of their campuses, and the Cleveland Clinic has stopped selling the beverages in its hospitals.

"There's a real movement in that direction, and the soda industry recognizes this and is diversifying away from traditional carbonated drinks to bottled water and noncarbonated things like energy drinks and sports drinks," Jacobson said. "The soft drink industry is very nervous and will diversify to maintain their profits."

While energy drinks and sports drinks may have fewer calories and less sugar, they enjoy health halos that are not warranted, he said.

Pediatricians: No energy drinks for kids; greatly limit use of sports drinks

Dr. Sandeep Gupta, director of the Pediatric Overweight Education and Research Program at Indiana University Health, said it's easy to be misled by drink labels.

"Many times, they don't know," he said about his pediatric patients who guzzle sugar-sweetened beverages with labels touting vitamins and antioxidants. "The marketing is so skewed. 'Get your 100% vitamin C, juice.' They don't tell you how much sugar is there. Look at the back, not the front of the package."

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 Madison Park, CNN

August 31, 2011 -- Updated 1747 GMT (0147 HKT)

(CNN) -- When it was first invented, soda pop was a treat most people had once in a while for special occasions.

Now it's a daily fixture in American life -- in bright containers glowing inside vending machines, chugged from 32-ounce bucket-like containers at self-service stations and served as the default beverage in fast-food meals.

In today's carbonation nation, half of the U.S. population over age 2 consumes sugary drinks daily, according to a report released by National Center for Health Statistics.

The sugary drinks include sodas, sweetened waters, and energy, sports and fruit beverages. Not included in the total were diet drinks, 100% fruit juices, sweetened teas and flavored milk. The report states that sugary drinks have been linked to "poor diet quality, weight gain, obesity, and in adults, type 2 diabetes."

Male teens are the most frequent consumers and guzzle about 252 to 273 calories every day from various drinks, the report says. Their one-day consumption is more than half the weekly intake suggested by the American Heart Association, which recommends no more than three 12-ounce cans of soda in one week (equivalent to 450 calories).

The consumption of such sugary drinks has increased over the last 30 years, the report stated.

A 2003 study published in the Journal of the American Dietetic Association found that soda drinking for youths between the ages of 6 and 17 was at 37% in the 1970s and then 56% in the 1990s. This latest research from the Centers for Disease Control and Prevention suggests that from 2005 to 2008, consumption increased again.

"If you look at male children, 70% consume on a given day," said lead author Cynthia Ogden, a CDC epidemiologist who specializes in obesity.

The analysis was based on 17,000 participants who were asked to recall what they ate in the last 24 hours in the National Health and Nutrition Examination Survey.

The American Beverage Association denied that its products fueled obesity: "Contrary to what may be implied ... sugar-sweetened beverages are not driving health issues like obesity and diabetes."

It pointed to market data indicating that the calories in beverages decreased by 21% from 1998 to 2008, while obesity rates climbed. It also stated that sugar-sweetened beverages account for 7% of calories in the average American diet.

"That means Americans get 93 percent of their calories from other foods and beverages," the group stated.

The latest CDC research released Wednesday also found similar results: Kids and teens get about 6.7% to 8.2% of their daily caloric intake from the beverages, and adults get about 5% to 8%.

But the extra calories from drinks could add several pounds every year, said Marisa Moore, a nutritionist.

"A lot of times, people don't think of beverages as part of their daily total calories," she said. "When I think about soda drinking -- in general, it provides empty calories. It takes the place of more nutritious options."

She suggested alternatives like water, sparkling water, tea and skim milk.

The CDC's report found major differences in soda consumption depending on race, sex and income level.

In every age category, males consumed more sugary drinks than females. This could be because males consume more calories than females, Ogden said.

In terms of race, black children got about 8.5% of their total daily calories from sugary drinks, compared with 8.2% for Mexican-American and 7.7% for white children. Black adults received 8.6% of their daily calories from sugary drinks, and the figure was 8.2% for Mexican-Americans and 5.3% for whites.

There was also a direct association between income level and sugary beverage consumption. Adults living in a family of four earning approximately $29,000 per year got 8.8% of their daily calories from sugary drinks, compared with 4.4% for those who earned about $77,000.

Last year, New York attempted to end subsidizing the purchase of sodas in the food stamps program, saying the benefits were used to fuel a serious public health problem. But this month, the U.S. Department of Agriculture rejected the city's proposal, citing agency concerns that "the scale and scope" of banning soda would be "too large and complex."

The Big Apple has actively campaigned for soda reduction with a stomach-churning ad that likened drinking soda to chugging dollops of fat.

The recent CDC report also found that while half of the population doesn't drink sugary beverages, about 25% consumes amounts of the drinks that total fewer than 200 calories per day. About 5% drink about 567 calories on any given day, which amounts to more than four 12-ounce cans of cola.

Sugary drinks became ingrained in American daily life because of effective ad campaigns, fast-food restaurants and increased serving sizes, said Michael Jacobson, executive director of the Center for Science in the Public Interest. But the tides are turning, he said.

The group announced a campaign Wednesday called Life's Sweeter to nationally organize civic associations, minority groups and religious communities to reduce soda consumption.

"There's pretty much a consensus among health officials that soft drinks are a major cause of obesity," Jacobson said.

Boston's government buildings have banned soda, several public school systems have kicked them out of their campuses, and the Cleveland Clinic has stopped selling the beverages in its hospitals.

"There's a real movement in that direction, and the soda industry recognizes this and is diversifying away from traditional carbonated drinks to bottled water and noncarbonated things like energy drinks and sports drinks," Jacobson said. "The soft drink industry is very nervous and will diversify to maintain their profits."

While energy drinks and sports drinks may have fewer calories and less sugar, they enjoy health halos that are not warranted, he said.

Pediatricians: No energy drinks for kids; greatly limit use of sports drinks

Dr. Sandeep Gupta, director of the Pediatric Overweight Education and Research Program at Indiana University Health, said it's easy to be misled by drink labels.

"Many times, they don't know," he said about his pediatric patients who guzzle sugar-sweetened beverages with labels touting vitamins and antioxidants. "The marketing is so skewed. 'Get your 100% vitamin C, juice.' They don't tell you how much sugar is there. Look at the back, not the front of the package."

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.

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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.

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

Effect of dietary krill oil supplementation on the endocannabinoidome of metabolically relevant tissues from high fat-fed mice.

ABSTRACT: BACKGROUND: Omega-3 polyunsaturated fatty acids (omega-3-PUFA) are known to ameliorate several metabolic risk factors for cardiovascular disease, and an association between elevated peripheral levels of endogenous ligands of cannabinoid receptors (endocannabinoids) and the metabolic syndrome has been reported. We investigated the dose-dependent effects of dietary omega-3-PUFA supplementation, given as krill oil (KO), on metabolic parameters in high fat diet (HFD)-fed mice and, in parallel, on the levels, in inguinal and epididymal adipose tissue (AT), liver, gastrocnemius muscle, kidneys and heart, of: 1) the endocannabinoids, anandamide and 2-arachidonoylglycerol (2-AG), 2) two anandamide congeners which activate PPARalpha but not cannabinoid receptors, N-oleoylethanolamine (OEA) and N-palmitoylethanolamine (PEA), and 3) the direct biosynthetic precursors of these compounds. Methods: Lipids were identified and quantified using liquid chromatography coupled to atmospheric pressure chemical ionization single quadrupole mass spectrometry (LC-APCI- MS) or high resolution ion trap-time of flight mass spectrometry (LC-IT-ToF-MS).

Eight-week HFD increased endocannabinoid levels in all tissues except the liver and epididymal AT, and KO reduced anandamide and/or 2-AG levels in all tissues but not in the liver, usually in a dose-dependent manner. Levels of endocannabinoid precursors were also generally down-regulated, indicating that KO affects levels of endocannabinoids in part by reducing the availability of their biosynthetic precursors. Usually smaller effects were found of KO on OEA and PEA levels. Conclusions: Our data suggest that KO may promote therapeutic benefit by reducing endocannabinoid precursor availability and hence endocannabinoid biosynthesis.

ABSTRACT: BACKGROUND: Omega-3 polyunsaturated fatty acids (omega-3-PUFA) are known to ameliorate several metabolic risk factors for cardiovascular disease, and an association between elevated peripheral levels of endogenous ligands of cannabinoid receptors (endocannabinoids) and the metabolic syndrome has been reported. We investigated the dose-dependent effects of dietary omega-3-PUFA supplementation, given as krill oil (KO), on metabolic parameters in high fat diet (HFD)-fed mice and, in parallel, on the levels, in inguinal and epididymal adipose tissue (AT), liver, gastrocnemius muscle, kidneys and heart, of: 1) the endocannabinoids, anandamide and 2-arachidonoylglycerol (2-AG), 2) two anandamide congeners which activate PPARalpha but not cannabinoid receptors, N-oleoylethanolamine (OEA) and N-palmitoylethanolamine (PEA), and 3) the direct biosynthetic precursors of these compounds. Methods: Lipids were identified and quantified using liquid chromatography coupled to atmospheric pressure chemical ionization single quadrupole mass spectrometry (LC-APCI- MS) or high resolution ion trap-time of flight mass spectrometry (LC-IT-ToF-MS).

Eight-week HFD increased endocannabinoid levels in all tissues except the liver and epididymal AT, and KO reduced anandamide and/or 2-AG levels in all tissues but not in the liver, usually in a dose-dependent manner. Levels of endocannabinoid precursors were also generally down-regulated, indicating that KO affects levels of endocannabinoids in part by reducing the availability of their biosynthetic precursors. Usually smaller effects were found of KO on OEA and PEA levels. Conclusions: Our data suggest that KO may promote therapeutic benefit by reducing endocannabinoid precursor availability and hence endocannabinoid biosynthesis.

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

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. 

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