Yet more evidence in support of the Atkin’s diet…
U.S. studies link charbroiled meat, breast cancer
Dr. Rashmi Sinha, a researcher with the Iowa Women’s Health Study, told reporters at a meeting of the American Association for Cancer research,that her research showed a twofold risk of breast cancer in women who consumed the most-well-done meat compared with those who ate less-cooked meat. There was no link found with total meat consumption or red meat consumption. Cooking meat at high temperatures, by frying, broiling and barbecuing, produces heterocyclic amines, a product of the reaction between creatine, a chemical in muscles, with amino acids, a core component of protein, as well as polycyclic aromatic hydrocarbons, the compounds found on charred food, both of which have been proved to promote cancer in animals. The longer the meat is cooked and the higher the temperature the more of these compounds, which scientists say are also likely to be carcinogens for humans, are produced.
Why do we still insist that the RDA for vitamin C is 60 mg, when most good studies showing benefits w/ vitamin C is in much higher doses??
vitamin C After Fracture May Stave Off RSD
A research psper publised in The Journal of Family Practice 2000;49:268-269,sh ows new evidence suggesting that vitamin C may stave off a form of nerve pain known as reflex sympathetic dystrophy (RSD). RSD can develop following an injury, such as a traumatic event, and is characterized by pain, swelling and limited movement that is out of proportion to the injury and lingers long after the injury has healed. In the study people who took vitamin C after breaking a wrist were less likely to develop RSD than those who took a placebo. The study, conducted by Dr. P.E. Zollinger and colleagues, examined 115 wrist fracture patients aged 24 to 88 who took either 500 milligrams of vitamin C daily for 50 days following the injury, or a placebo. One year later, RSD occurred in only 7% of patients in the vitamin C group, compared with 22% of those on placebo. The finding suggests that taking 500 milligrams of vitamin C per day for 50 days after a wrist fracture (or other area of injury) may help prevent RSD.
Supplements are not always the best way to go. Getting what you need from nature and foods is ALWAYS the best route…
Soy’s Anti-Tumor Effect
At an American Association of Cancer research meeting, Dr. Andreas Constantinou, associate professor in surgical oncology at UIC’s College of Medicine, said all the compounds he studied reduced the incidence of tumors, the soy protein mix without isoflavones was the most effective in decreasing the number of tumors, he said. Constantinou suggested that the anti-tumor ingredient in the soy mixture works by increasing the production of two detoxification enzymes that shield cells from harmful substances called free radicals. Other components of soy that could be responsible are dietary fiber, phytic acid or lignans, the researcher said. “Based on these findings, I recommend against using purified soy isoflavones,” Constantinou said.
The current theory on ulcers is that H. pylori is bad, bad, bad and must be destroyed. Maybe it’s supposed to be there in some patients…?? H. pylori may protect against acid reflux disease..
Helicobacter pylori infection is associated with milder gastro-oesophageal reflux disease
Alimentary Pharmacology & Therapeutics 14 427-432 Factors that predicted severe oesophagitis included age over 60 years (P < 0.001) and hiatus hernia (P < 0.001). H. pylori infection was the only factor that showed a negative correlation with severe oesophagitis. H. pylori infection is associated with milder GERD.
There are many supplements out there that can help w/ various conditions, but be wary of miracle cures from ANY nutritional supplement, whether on the internet or elsewhere…
FTC Reaches Settlements With Internet Health Marketers Over Bogus Claims
The Federal Trade Commission on Wednesday settled fraud charges with three different health companies for using the Internet to allegedly tout products like cetylmyristoleate (CMO) and Essiac Tea as effective treatments or cures for diseases such as arthritis, cancer, diabetes and AIDS.
Gee, here’s a treatment for high cholesterol that may have many dangerous side effects…
Cooking or steaming may actually increase the availability of nutrients from some foods…
Cooking Increases the Iron Value of Many Vegetables
Boiling, steaming or stir-frying will increase the iron available to the body from many vegetables, according to research findings presented here at the national meeting of the American Chemical Society. Cooking increases the bioavailable iron in cabbage from about 5% to 15%, and in broccoli flowerets from 6% to more than 30%, Dr. Lee and colleagues have found. Cooking even enhanced the iron bioavailability of some vegetables that have a high available iron content when raw, such as red and green peppers and tomatoes. Dr. Lee and associates tested 48 vegetables in all, purchased fresh from retail groceries in Taiwan, and found that 37 of the 48 are most nutritious if cooked for approximately 15 minutes. Some vegetables, such as spinach, were equally nutritious whether raw or cooked. The research team determined that storing cooked vegetables overnight, even under refrigeration, results in dramatic losses in the available iron content.