Archive for the ‘nutrition’ Category
Friday, June 17th, 2011
Researchers have shown for the first time that sulforaphane, one of the primary photochemicals in broccoli, cauliflower and other cruciferous vegetables, selectively target and kill cancer cells while leaving normal prostate cell unaffected. This adds to previous research that these vegetables help prevent cancer. It is believed that sulforaphanes is an inhibitor of histone deacetylase (HDAC) enzymes, that are a family of enzymes that affect access to DNA and play a role in whether certain genes such as tumor suppression genes are expressed or not.
The researchers concluded that consumption of sulforaphane-rich foods should be safe, simple, and affordable.
Tags:broccoli, califlower, Cancer, cruciferous vegetables, HDAC enzyme, prostate cells, research
Posted in Cancer, nutrition, research | Comments Closed
Wednesday, May 4th, 2011
Research published in the April 25 online edition of the American Journal of Epidemiology concluded that men with the highest blood levels of an inflammation-lowering omega 3 fatty acid (docosahexaenoic acid or DHA) (most often found in fatty fish) have a 2 1/2 times greater probability of developing aggressive, high grade prostate cancer than men who had the lowest DHA levels. On the other hand, men with the highest blood ratio of trans-fatty acids had a 50 percent reduction in the probability of high grade prostate cancer. Trans-fatty acids are found in processed foods and are linked to inflammation and heart diseases. In addition, neither of the fats increased the risk of low-grade prostate cancer. Researchers expected the opposite results, that is, omega-3 fatty acids would reduce prostate cancer risk and omega-6 and trans-fatty acids would increase prostate cancer risk.
Data for this study was provided by a subset (over 3,400 men) of a larger sample in the nationwide Prostate Cancer Prevention Trial with men age 55 and older. Half of the men developed prostate cancer during the study and half did not and prostate cancer was confirmed by prostate biopsy. Few in the sample took fish oil supplements-the most common non-food source of omega 3 fatty acids-but got their omega 3 from fish. The authors concluded “the beneficial effects of eating fish to prevent heart disease outweighs any harm related to prostate cancer risk.” “What the study shows is the complexity of nutrition and its impact on disease risk, and that we should study suxch assocoatopns rigorously rather than make assumptions.”
Tags:DHA, omega-3 fatty acids, prostate cancer, research, trans fats
Posted in Cancer, nutrition, supplements | Comments Closed
Sunday, March 20th, 2011
Dr Carl O Helvie, Host, Holistic Health Show, interviewed Frank Tortorici about Tourettes Syndrome yesterday.
Frank Tortorice is a life coach/personal trainer and author of Fitness, Food and Faith . More information was presented earlier on this site and can also be found at http://franktortorici.com
Enjoy the interview below.
Tags:body building, candida, cleansing, Dr Carl O Helvie, environmental allergies, exercise, faith, farm grown fish, Frank Tortorici, God, herbs, lactose intolerance, meditation, natural treatments, nutrition, obsessive compulsive disorder, raw dairy, tics, Tourettes Syndrome, wheat allergy, yeast allergy
Posted in Podcast, faith, nutrition, spiritual aspects | Comments Closed
Sunday, March 13th, 2011
On Saturday’s show Dr Carl O Helvie, Host, will interview Frank Tortorici who grew up on Long Island, N.Y. in the environment of a loving extended family. Yet with all the love surrounding him, there was a pain and darkness he shared with no one. It was the constant nagging symptoms that his family would come to know as Tourette
Tags:candida, Dr Carl O Helvie, edible delights, exercise, Frank Tortorici, gluten-free, healing, nutrition, rebirth028, Tourettes Syndrome, vegan
Posted in exercise, healing, nutrition, spiritual aspects | Comments Closed
Friday, February 11th, 2011
A new study published in the January issue of Nutrition and Cancer reported that properly prepared broccoli combined with sprouts and supplements will increase it’s anti-cancer fighting property. An individual should eat 3 to 5 servings a week of broccoli and steaming it for 2 to 4 minutes is the best way to preserve its nutrients and enzymes. You should never overcook broccoli. The enzyme myrosinase must be present in the prepared food to form sulforaphane, the cancer preventive and anti-inflammatory compound. Overcooking may destroy these properties and using broccoli powder as many do may be ineffective if it does not contain the necessary enzyme. Add broccoli sprouts may boost the effectiveness of the powder as an anti cancer product.
In their pilot study the researchers used 4 healthy men who ate meals containing broccoli sprouts alone, broccoli powder alone, or a combination of the two. The researchers checked the blood and urine of the subjects for the level of sulforaphane. Three hours after eating there was almost a two fold increase in sulforaphane absorbed when sprouts and powder were eaten together than when either was eaten alone. Thus, myrosinase from the sprouts produced sulforaphane and also activated the precursors in the broccoli powder to form sulforaphane. Other foods identified that contain sulforaphane that can be combined with broccoli and boost its effect include mustard, radishes, arugula and walsabi. the researcher suggested “sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli.”
More information can be found at:
http://www.physorg.com/news/2011-01-supplements-team-boost-broccoli-cancer-fighting.html.
Tags:anti-cancer, broccoli, broccoli powder, broccoli sprouts, research
Posted in Cancer, nutrition, research | Comments Closed
Friday, November 12th, 2010
Research published in the November issue of Cancer Prevention Research reported that compounds found in black raspberries were effective in preventing colorectal tumors in mice. Building on previous research that found antioxidant, anti-cancer, anti-inflammatory and anti-neurodegenerative properties in black raspberries, the researchers tested the ability of black raspberries to prevent colorectal cancer.
Using two strains of mice (Ape1638 and Muc2) having a specific gene modified that caused the Ape1638 to develop intestinal tumors or the Muc2 strain to develop colitis all were randomized to be fed either a western-style high risk diet (high in fat and low in calcium and vitamin D) or the same diet with 10 percent freeze-dried black raspberry powder supplemented. The experiment continued 12 weeks.
Findings showed that the raspberry supplemented diet produced a broad range of protection in the intestine, colon , and rectum in both strains of mice and inhibited tumor formation. Tumor incidence was reduced 45 percent and number of tumors were reduced by 60 percent in the raspberry supplemented APC1638 mice resulting from suppression of a protein that binds the APC gene. Tumor incidence and tumor formation was reduced by 50 percent in the Muc2 group supplemented with raspberry powder and tumor development was inhibited by reducing the chronic inflammation associated with colitis. Further research is planned using clinical trials with humans. More information is available at: http://msnbc.msn.com/id/39971798/ns/health-cancer
Tags:black raspberries. colorectal cancer, colitis, mice models, prevention, research
Posted in Cancer, nutrition | Comments Closed
Wednesday, October 20th, 2010
A study published in the American Journal of Epidemiology reported that African-American women who consumed more vegetables had a lower risk of breast cancer than those who ate fewer vegetables. Looking at data from the Black Women’s Health Study that followed 59,000 women investigators followed 51,928 of these women for 12 years. During that time 1,268 developed breast cancer and among those in whom hormone receptor status was known, 35% were estrogen receptor-negative/progesterone receptor negative (ER-/PR-) breast cancers. Comparing women who ate at least two vegetables a day with those who ate fewer than four vegetables a week, they found a 43% lower incidence of ER-/PR- breast cancer in the group who ate more vegetables. The prognosis of estrogen receptor-negative tumors are more likely among African American women than white women and carry a poorer prognosis than estrogen-receptor-positive tumors.
Certain vegetables may offer more protection according to the researchers. Cruciferous vegetables such as broccoli, mustard and collard greens, and cabbage are sources of glucosinolates and may help reduce the risk by effecting estrogen metabolism and detoxification enzymes. Increased carrot consumption also was related to decreased risk of breast cancer possibly through their antioxidant properties.
Tags:African-American women, breast cancer, nutrition, prevention, research
Posted in Cancer, breast cancer, nutrition, research | 4 Comments »
Wednesday, September 22nd, 2010
A new study reported at a press conference on September 14 and summarized at the Breast Cancer Research Conference in Nottingham, England on September 15 to 17 concluded that a plant compound found in watercress interferes with the function of a protein that plays a major role in cancer development. When tumors grow they send out signals that force surrounding normal tissues to grow new blood vessels that feed them oxygen and nutrients that replace the ineffective existing blood vessels. Researchers found that a compound in watercress (phenylethyl isothiocyanate) blocks this process by turning off the function of the protein called Hypoxia Inductible Factor (HIF).
In their pilot study a small group of breast cancer survivors fasted and then ate 80 g of watercress. Blood tests were taken over the next 24 hours. Researchers found significant levels of the watercress compound PEITC in the blood following the meal, and could show that the function of the protein HIF was also measurable affected. More research is needed to show the direct impact of watercress on a decreased cancer risk.
Tags:breast cancer, nutrition, research, watercress
Posted in breast cancer, nutrition, research | 2 Comments »
Friday, September 3rd, 2010
A study presented at the recent annual meeting of the American Association for Cancer Research concluded that a low intake of lycopene in the diet may be a risk factor for lung cancer. Lycopene is a powerful antioxidant and is most readily found in tomatoes.
In the study, researchers collected blood samples from 93 patients with non-small cell lung cancer and matched with 102 controls. The blood samples were tested for levels of micronutrients that included retinol, lycopene, and Beta-carotene. The found significant differences in the two groups in the level of lycopene, that is, there was much lower levels in the lung cancer patients.
After adjusting for age, race, gender, drinking and smoking habits, use of vitamin supplements, exposure at work, and the season, they found that the lung cancer group who had the lowest levels of lycopene had an almost a threefold increased risk of lung cancer than the group with the highest level of lycopene. In addition, when evaluating current smokers they found that those with the lowest levels of lycopene had four times the risk of lung cancer than those with the highest levels. The researchers concluded that although their results are preliminary they add to the growing body of research that shows a relationship between lycopene and cancer risks.
Tags:Beta-carotene, lung cancer, lycopene, micronutrients, research, retinol, tomatoes
Posted in Cancer, Uncategorized, lung cancer, nutrition, research | 1 Comment »
Friday, July 30th, 2010
Research presented at the 2010 Institute od Food Technologists (IFT) Annual Meeting & Food Expo concluded that as many as 1 out of 3 cancer deaths in humans and dogs could be prevented by cutting calories and reducing Omega-6 fatty acids. They stated that too much Omega-6 from fats found in corn-oil, vegetable oil, and grain fed red meat can lead to inflammation that in turn creates an environment conducive to cancer. In addition, to reducing Omega-6 fats they suggested reducing calories especially sugar that causes obesity and also feeds and encourages the growth of cancer cells. Obesity has been shown to limit the production of adiponectin, a hormone that inhibits the growth of cancer cells.
Tags:Cancer, obesity, omega-6, reduce sugar, research
Posted in Cancer, nutrition, research | 1 Comment »
