05.31.08
Nail Diagnosis
The nails, skin, tongue, and hair are all outward reflections of your inner health, and we can learn to read these signs with practice and study. The nails are alive and always growing and they’re quick to show us what might be going on in the body. REMEMBER- everything you see on the outside of your body, is a reflection of something going on inside your body.
Here are some examples:
Dry, brittle nails that break easily could indicate a deficiency of silicon, calcium, and zinc.
Ridges along nails could mean that you have poor digestion or lack hydrochloric acid.
White spots on fingernails may indicate zinc deficiency.
Thin, flat, spoon-shaped nails can be a sign of vitamin B12 deficiency.
A deep blue color to the nails may indicate a lack of oxygen in the tissues due to asthma or emphysema.
Nails that come off or separate from the fingers may indicate problems with the thyroid.
Thick cuticles can indicate poor digestion of protein.
Unusually wide, square nails can suggest a hormonal disorder.
Brittle nails signify possible iron deficiency, thyroid problems, impaired kidney function, and circulation problems.
Brittle soft, shiny nails with a moon may indicate an overactive thyroid.
Dark nails and/or thin, flat, spoon-shaped nails are a sign of vitamin B12 deficiency or anemia.
Nails can turn gray or dark if the hands are placed in chemicals (most often bleach) or a substance to which one is allergic.
Deep blue nail beds show a pulmonary obstructive disorder such as asthma or emphysema.
Greenish nails, if not a result of a localized fungal infection, may indicate an internal bacterial infection.
Black, splinter like bits under the nails can be a sign of infectious endocarditits, a serious heart infection; other heart disease; or a bleeding disorder.
A half-white nail with dark spots at the tip points to possible kidney disease.
An isolated dark-blue bank in the nail bed, especially in light-skinned people, can be a sign of skin cancer.
Nail beading (the development of bumps on the surface of the nail) is a sign of rheumatoid arthritis.
Nails that chip, peel, crack, or break easily show a general nutritional deficiency and insufficient hydrochloric acid and protein. Minerals are also needed.
Vertical ridges indicate poor general health, poor nutrient absorption, and/or iron deficiency; they may also indicate a kidney disorder.
Horizontal ridges can occur as a result of severe stress, either psychological or physical, such as from infection and/or disease.
White lines across the nail may indicate liver disease.
If the white moon area of the nail turns red, it may indicate heart problems, if it turns slate blue, then it can indicate either heavy metal poisoning (such as silver poisoning) or lung trouble.
White nails indicate possible liver or kidney disorders or/and anemia.
White nails with pink near the tips are a sign of cirrhosis.
Yellow nails or an elevation of the nail tips can indicate internal disorders such as problems with the lymphatic system, respiratory disorders, diabetes, and liver disorders.
Downward-curved nail ends may denote heart, liver or respiratory disease.
05.30.08
Cookware
Your choice of cookware can affect the nutrient value of food. Some cookware make the food’s natural flavors and aromas more intense, which in turn, affects the foods flavor. Some cookware shouldn’t be anywhere near your food.
Aluminum
Cooking salty or acidic foods (wine, tomatoes) in aluminum pots increases the flaking which in turn is absorbed into our food, which then ends up in our body – a place where aluminum doesn’t belong.
Copper
Many aluminum or stainless steel pots are made with a layer of copper attached to the bottom. Copper is a potentially poisonous metal and that is why the copper is lined with aluminum or steel. If you cook with copper pots, check to make sure the lining is not damaged. If it’s damaged, throw it out.
Ceramics
Terra cotta cookware is great fro roasting and baking pans because it allows excess steam to escape while holding just enough moisture to make the food moist.
Decorated ceramic cookware covered in glaze steams food instead of roasting food. Some pigments used in paint or glaze contain lead.
Enamelware
Enameled pots are made of metal and then covered in porcelain. Although this does not react with food, it can chip and is easily marked or scratched. If the surface chips and you can see the metal underneath, throw it out before the metal flakes into your food.
Glass
Glass is a neutral material that does not interact with food.
Iron Cookware
Besides being really heavy, iron pots last forever and release iron ions into food, which may improve the nutritional value of dinner. However, the iron that flakes off the pot is a form of the mineral that our body’s can;t absorb. And more iron doesn’t necessarily mean healthy. Iron encourages oxidation and can contribute to excess iron storage in people who have hemochromatosis, a condition that leads to iron buildup that damages internal organs.
Nonstick
Nonstick surfaces are made of plastic plus hardeners – chemicals that make the surface hard. They scratch easily and if your pot has a scratch – throw it out. The flakes are chemical toxins.
Stainless Steel
Stainless steel is an alloy (a substance composed of two or more metals), mostly iron and some nickel. Stainless steel is hardy and durable. If you are sensitive to nickel, you may not want to use stainless steel. If your stainless steel pot gets a deep scrtach that exposes the innner layer under the shiny surface, throw it out.
05.29.08
Bojenmi – Weight Loss Tea From China
Bojenmi is a tea that is used for weight loss in China. It contains medicinal herbs that strengthen your digestive system and spleen, and reduce water retention. The formula includes several herbs, the main one being a tea leaf found in the Fujian Province. Bojenmi’s herbs are traditionally used to enhance digestion, resolve accumulations of mucus and moisture, eliminate food stagnation, and provide a slight laxative effect. The combination works with the four therapeutic actions relied upon in Chinese medicine to promote weight loss and reduce blood lipids. By enhancing digestive function, general digestion is improved. Good digestion results in good health and a long life. By enhancing the spleen, nutrient absorption is improved which results in better metabolism and energy. By reducing blood lipids, fat is removed from the blood which results in lower cholesterol. Excess mucus in our body results in excess water by removing the mucus the excess water is expelled.
The ingredients are:
Crataegus (Hawthorn Berry) – helps to digest food in the digestive system; removes blood lipids (fats); alleviates symptoms of abdominal distention (swollen belly), intestinal gurgling, eructation (belching), acid regurgitation, and intestinal cramping in people with sluggish bowel function.
Maiya (malt, germinated barley) – helps to digest food in the digestive system; alleviates symptoms of abdominal distention, intestinal gurgling, eructation, acid regurgitation, and intestinal cramping in people with sluggish bowel function.
Citrus (Tangerine Peel) – helps to digest food in the digestive system; removes excess fluid;
Tuckahoe (mushroom) – removes excess fluid;
Rhizoma Alismatis (water plantain rhizone) – removes blood lipids (fats); removes excess fluid;
Medicated Leaven (fermented wheat with artemisia herb) – helps to digest food in the digestive system; alleviates symptoms of abdominal distention, intestinal gurgling, eructation, acid regurgitation, and intestinal cramping in people with sluggish bowel function.
Pharbitis nil (morning glory seed) – provides a laxative effect;
Phaseolus calcaratus (red bean) – removes excess fluid;
Raphanus (radish seed) – helps to digest food in the digestive system; alleviates symptoms of abdominal distention, intestinal gurgling, eructation, acid regurgitation, and intestinal cramping in people with sluggish bowel function.
Selfheal spike (prunella)
Cassia tora (senna seed) – provides a laxative effect; removes blood lipids (fats);
Pogostemon cablin (patchouli herb) – helps to digest food in the digestive system; removes excess fluid;
White tea
How To Use
Bojenmi comes in loose tea form as well as individual serving bags. The recommended dosage for Bojenmi Tea is 3- 6 grams per serving; taken three times a day (8-18 grams of the tea leaves is taken in one day). Steep in boiled water for 3-4 minutes. The package directions state that no dietary changes need to be made and a person would still lose weight. For health reasons it’s best to make you dietary changes rather than rely on the tea.
Be On The Lookout
Use caution when purchasing Bojenmi from your local Asian store. There are some ‘counterfeit’ Bojenmi Tea’s on the market. The real Bojenmi will come from Egret River, have a halogen sticker somewhere on the can, and taken from the Fujian Province.
05.28.08
Understanding Vitamin A
Background
People use to get a dose of vitamin A from cod liver oil but it tastes awful and often cause digestive upsets. Once known as the ‘anti-infective vitamin”, vitamin A has recognition as a major player in immune status. Carotenes, some of which can be converted into vitamin A, are immune enhancers. Carotenes represent the most widespread group of naturally occurring pigments in nature. They are an intensely colored group of fat-soluble compounds. These compounds not only play a vital role in protecting the organism or plant against the tremendous amount of free radicals produced during photosynthesis. Vitamin A is termed retinol, signifying that it is an alcohol involved in the function of the retina of the eye.
The Role It Plays
Vitamin A is important for a wide range of body functions. We need vitamin A for healthy eyes, cell growth, and a strong immune system.
Vitamin A helps fend off infections and illnesses by helping your body’s epithelial tissues (thin layer of cells found in skin, mouth, eyes, arteries, throat lungs, digestive tissues, urinary tract, etc) grow and repair themselves. Without vitamin A these cells become stiff, dry and unable to keep offenders out. When this happens germs are allowed a passage into our body. Even when we do have enough vitamin A sometimes these offenders make it in to our body and then vitamin A helps our immune system get them out. Vitamin A has been shown to help children get over the measles faster and with fewer complications. It also helps babies with respiratory infections. If we’re low on vitamin A we’re more susceptible to illness, especially viral infections.
Vitamin A is essential for healthy eyes. Vitamin A helps you see well in the dark. Our retina contains large amounts of vitamin A, especially in the rods that are used for night vision. A diet rich in carotenoids, especially beta carotene, helps prevent cataracts by mopping up free radicals before they can damage the lens of the eye. Vitamin A helps prevent age-related macular degeneration (AMD). Children and teens need plenty of vitamin A to help grow properly and build strong bones and teeth. Adults need vitamin A to replace old, worn-out cells with new replacement cells and to keep bones and teeth healthy. The cells of our skin grow very rapidly (our outer skin turns over completely in just about four weeks). All rapidly growing cells need plenty of vitamin A. Taking vitamin A has been proven to cut your chances of getting basal cell carcinoma , the most common skin cancer, dramatically. Beta carotene foods play a major role in preventing cancer, especially cancer of the lung, stomach, and cervix. However, beta carotene supplements may have a bad effect on people who are already at high risk for lung cancer (people who smoke cigarettes and drink alcohol).
Beta carotene supplements alone can’t overcome a lifetime of smoking, drinking, and eating a diet low in valuable nutrients found in fruits and vegetables. You need to eat foods that are high in all the carotenoids, not just beta carotene, to help ward off cancer. Researchers have only focused on beta carotene because it’s easy to measure in our blood. People who eat foods high in beta carotene have fewer heart attacks and strokes. But here the results are the same as with cancer, you need to eat all the carotenoids, not just beta carotene.
Types of Vitamin A
It used to be believed that the only way to get vitamin A was by eating animal foods such as eggs or liver that naturally contain retinoids. Your body uses this type of vitamin A as soon as you eat it. The other way to get vitamin A is by eating plant foods that contain carotenes – the orange, red, and yellow substances that give plant foods their colors. There are two main carotenes: alpha carotene (a-carotene) and beta carotene (B-carotene). There are over 600 carotenoids, of which only 30 to 50 have vitamin A activity. Researchers have described beta carotene as the most active of the carotenoids because of its higher provitamin A activity, but several other carotenes have greater antioxidant effects. The most abundant of the carotenes is beta carotene. Our bodies easily converts beta carotene into vitamin A in the small intestine, where special enzymes split one molecule of beta carotene in half to make two molecules of vitamin A. The best part, is that if you don’t need vitamin A right then, most of it circulates in your blood and enters into our cells; the rest of it gets stored in our fatty tissues. When we do need vitamin A, our liver quickly converts the stored beta carotene. There are plenty of reasons why it’s better to convert your vitamin A from carotenes rather than getting them straight form animal foods or supplements. Almost half of the carotenes you eat are converted to vitamin A in our liver and small intestine as we need it. The rest act as powerful antioxidants. Beta carotene is especially good at quenching oxidation and alpha carotenes is an even better antioxidant (almost 10 times better). Large doses of vitamin A can be toxic and at low doses overdose symptoms can occur. Since our body converts carotenes to vitamin A it’s almost impossible to overdose. Beta carotene is non-toxic so even if we are storing too much in our fatty tissues the only thing that’d happen would be our skin turning yellowish.
RDA
There are two ways vitamin A is measured: International Units (IU) and Retinol Equivalents (RE). IU doesn’t take into account for the difference in absorption from vitamin A and beta carotene so to give a more accurate idea of how much vitamin A is in a food or supplement the RE measurement has come about. To complicate things, vitamin manufacturers still list vitamin A and beta carotene on the label in IU’s. To figure out what is in your supplement divide by 5 (4,000 IU is equal to 800 RE). Vitamin A can be toxic in large amounts, no one should exceed the RDA.
0-1 years; 375 RE or 1,875 IU
1-3 years; 400 RE or 2,000 IU
4-6 years; 500 RE or 2,500 IU
7-10 years; 700 RE or 3,500 IU
Men 11+ years; 1,000 RE or 5,000 IU
Women 11+ years; 800 RE or 4,000 IU
Pregnant women; 800 RE or 4,000 IU
Nursing women; 1,300 RE or 6,500 IU
Safe Dosage
Beta carotene is safe even in very large doses. There is not an RDA for beta carotene. However, it is suggested that we get a daily dose of 6 mg. This is a low suggestion. Other’s suggest getting 30 mg a day. This is a high suggestion. Somewhere in the middle is better – about 15 mg a day (that would be the equivalent of 25,000 IU or 5,000 RE) of vitamin A, but without the toxic side effects. Most people on the SAD get maybe 1.5 mg of beta carotene daily.
Supplement Forms
Vitamin A supplements usually come in soft gel caps in retinol or retinyl palmitate form – either is fine, but retinyl palmitate is best for people with intestinal problems. Getting more than 5,000 IU or 1,000 RE a day can be harmful. To avoid possible problems, take mixed carotenes instead, you’ll get the vitamin A you need along with extra antioxidant protection. Beta carotene supplements come in two forms: water-based and oil-based. Water-based carotenes are absorbed better than oil-based. Oil-based supplements come in gelcaps and water-based supplements come in solid form. Whichever you choose, oil-based or water-based supplements, look for a product that is bright orange-red in color and store it away from light. Water-based supplements are made either from a type of algae called Dunaliella or from palm oil. Of these, palm oil carotenes are the best form because it contains mixed carotenoids. The best way to get all the carotenoids is to eat plenty of fruits and vegetables. If you want to take a supplement, take mixed carotenoids.
Make It Work Better
To get the most out of vitamin A and beta carotene, be sure to also get vitamin E, zinc, and selenium. Vitamin E helps vitamin A work more effectively. Extra vitamin E is needed if you take large doses (more than 15 g a day) of beta carotene supplements. You need zinc to transport vitamin A around your body and you need selenium to help beta carotene work more effectively.
Good Sources
A good rule of thumb is to eat foods that are red, orange, and yellow. Carotenes are found in practically all fruits and vegetables including dark green leafy vegetables, you just can’t see the bright red colors because they’re disguised by the green.
Beta carotene is found in dark green leafy vegetable, carrots, sweet potatoes, squash, spinach, apricots, and green peppers.
Alpha carotene is found in dark green leafy vegetables, carrots, squash, corn, watermelon, green pepper, potatoes, apples, and peaches.
Gamma carotene is found in carrots, sweet potatoes, corn, tomatoes, watermelons, apricots.
Beta zeacarotene is found in corn, tomatoes, yeast and cherries.
Cryptoxanthin is found in corn, green peppers, persimmons, papayas, lemons, oranges, apples, apricots, paprika, and poultry.
Beta apo 8′ carotenal is found in citrus fruits and green leafy vegetables.
Beta apo 12′ carotenal is found in alfalfa meal.
Lycopne is found in tomatoes, carrots, green peppers, apricots, and pink grapefruit.
Zeaxanthin is found in spinach, paprika, corn and fruits.
Lutein is found in dark green leafy plants, corn, potatoes, spinach, carrots, tomatoes, and fruits.
Canthaxanthin is found in mushrooms, trout, and crustaceans.
Capsanthin is found in red peppers and paprika.
The best sources are fresh apricots, cooked asparagus, beet greens, cooked broccoli, cantaloupe, carrot, cooked collard greens, cooked kale, orange, peach, sweet red pepper, stewed prunes, cooked spinach, winter squash, butternut squash, sweet potato, tomato, cooked turnip greens, yam and watermelon.
Absorption
A variety of factors influence the absorption of vitamin A and carotenes. Unlike retinol, carotenes require bile acids to facilitate absorption. Other factors that affect vitamin A and carotene absorption include: the presence of fat, protein, and antioxidants in the food; the presence of bile and normal pancreatic enzymes; and the integrity of mucosal cells.
Deficiency
If you don’t get enough vitamin A, you will develop night blindness. An early sign of vitamin A deficiency is skin that is rough, dry, and scaly. After several weeks without much vitamin A in your diet, you’d start to have some signs of deficiency, a condition called follicular hyperkeratosis. When this happens, your epithelial tissues, especially on your skin, start to make too much of a hard protein called keratin. You start to get little deposits of keratin that look like goose bumps around hair follicles and make your skin feel rough and dry. Vitamin A deficiency can also cause reproductive problems for both men and women. A shortage will make you more likely to get respiratory infections, sore throats, sinus infections, and ear infections. If you have liver disease, cystic fibrosis, or chronic diarrhea, these problems reduce the amount of vitamin A you absorb or store. If you abuse alcohol, it will reduce the amount of vitamin A and beta carotene stored in your liver. If you have beta carotene combined with alcohol it could do a lot of damage to your liver. People who smoke cigarettes have low beta carotene levels. Birth control pills raise the amount of vitamin A in your blood but reduces the amount stored in your liver (this doesn’t happen with beta carotene). People who are sick or have a chronic infection have lower vitamin A levels. If you’re under a great deal of physical or psychological stress have lower vitamin A levels. If you take bile-sequestering drugs (Cholybar, Colestid, or Questran) to lower your cholesterol, they can keep you from absorbing fat-soluble vitamins like vitamin A correctly. If you take these drugs, hopefully your doctor has already told you to take a vitamin A supplement, you should also know you should take the supplements at a different time than the drugs. If you take the drug methotrexate (Folex, Methotrate, Mexate, Rheumatrex) to treat arthritis, psoriasis, or cancer, it affects your intestines, making it harder to absorb vitamin A and beta carotene.
05.27.08
Freshen Your Breath Without Chewing On Gum
The constant chewing as when we chew gum causes a chain reaction in our bodies. It seems innocent enough but here’s what really happens:
When we start to chew our brain thinks it’s going to get food so it secretes digestive enzymes through our saliva glands, which is the first stage of digestion. It then tells our digestive system to prepare for what it believes to be food coming down and more enzymes are produced. This is how our body normally breaks down fat and protein. However, since there is no food, bloating occurs. Then because of the relationship between enzymes and hormones, a hormone imbalance follows. The stomach produces hydrochloric acid and since that isn’t being used it creates digestive dysfunction which in turn causes acid reflux, ulcers, and bruxism (grinding and clinching of teeth). Headaches also are caused by these reactions. Diarrhea, stomach pain, and flatulence are also companions to gum chewing.
Excessive chewing can cause strain on the cervical vertebrae causing the thoracic and lumbar vertebrae to compensate leading to one hip or shoulder lower than the other. Mouth ulcers can occur from cinnamon additives, high and low blood pressure from liquorice flavoring, and higher blood mercury levels from dental amalgam’s. Mechanical injuries to mouth (from over use) lead to TMJ and cavities caused by the sugar ensue. Gums containing artificial flavors and other toxic chemicals cause a long list of adverse damage.
So what is a person to do? If you have halitosis (chronic bad breath), you should check into digestive problems, infections (sinus, teeth, mouth) or other causes. For occasional bad breath such as after eating a garlic or onions, or if you’d just like a fresh mouth taste:
Fresh – Breath Seed Mix
1 part anise seed
1 part fennel seed
1 part caraway seed
Combine the seeds in a bowl. Store openly in a dish or small jar. Keep a supply handy in your purse and office desk drawer. The essential oils in the seeds make these effective. Chew as you would on gum (break them down) and then swallow. No side effects ensue and you’re supporting your digestive system.
Some other herbs and spices not only taste good but also make your breath smell good: anise, cardamom, cinnamon, clove, coriander, dill, eucalyptus, fennel, ginger, parsley, peppermint, rosemary, sage, spearmint and turmeric. Experiment with your own mixture to suit your taste.
05.26.08
Osteoporosis – You Can Rebuild Your Bones
Background
A crippling, degenerative disease marked by gradual loss of bone mass, osteoporosis can lead to height loss, a stooped appearance, back pain and skeletal deformities or fractures, especially of the hips. Bone loss occurs at different locations depending on the woman, the most common being the spine and hips. Those with the highest risk have Caucasian or Asian ancestry, a family history of osteoporosis, take excessive mounts of thyroid or cortisone-like drugs, are physically inactive, have early or surgically induced menopause, a diet low in calcium sources and smoke or drink alcohol.
Although bone mass starts declining around the ages 30-35, the first five years after menopause is the major time of bone loss for most women. Osteoporosis is a nutritional deficiency at literally epidemic proportions in the U.S. More than 25 million Americans are living with the crippling effects of osteoporosis at a cost of about $14 billion dollars each year. More than 1.2 million fractures occur each year as a direct result of osteoporosis. Spontaneous compression fractures of the vertebrae and the back cause tremendous pain and suffering for those with this disease.
Osteoporosis has been presented to the public as a disease merely dependent on estrogen and calcium. In response, the health-care community treats menopausal women with Hormone Replacement therapy (HRT) in order to curb the onset of osteoporosis. Many believe HRT can slow the progression of osteoporosis but it can do more harm than good. More than 40% who take estrogen replacement get breast cancer. The pharmaceutical companies responded to this negative media coverage by convincing doctors that the benefits of HRT far outweigh the risks. In fact patients taking HRT have an increase of heart attacks, especially in the first year of taking it. Developing blood clots in the legs, and gallbladder disease is not uncommon. Perhaps the good does not outweigh the bad.
Several new products have arrived on the market, such as Fosomax, Actonel, Evista, and Calcitonin, which have the ability to increase bone density. Doctor’s are recommending these drugs more and more instead of HRT, primarily because of the concern about HRT.
A Little Bit About Bones
Bones are actives, living tissue, which is continually remodeling itself through osteoblastic (bone forming) and osteoclastic (bone reabsorbing) activity. Bone is not just a collection of calcium crystals; it is a living tissue engaged in biochemical reactions that are dependent on many different micronutrients and enzyme systems. Like any living tissue, bone has diverse nutritional needs.
The Standard American Diet (SAD), with its high intake of white breads, white flour, refined sugars, and fat, is terribly deficient in many of these essential nutrients. The SAD is high in meats and carbonated beverages, which increase the intake of phosphorous and decrease our absorption of calcium.
Supplements
Inadequate intake of any nutrient required for bone health contributes to osteoporosis. Calcium is not the only nutrient we need for strong bones. Nutritional supplementation plays a vital role in preserving adequate bone mass, preventing the loss of protein in the bone, and making sure the bone has all the proper nutrients it needs to repair and replace damaged ares of bone.
Calcium
Calcium and vitamin D supplementation slow down osteoporosis they do not prevent it. Calcium is an essential nutrient in the fight against osteoporosis. Both men and women should take supplements 800- 1,500 mg daily, depending on the amount of calcium they are getting in their diet. People more consistently absorb calcium citrate than calcium carbonate. Calcium supplements should be taken with food.
Magnesium
Magnesium is important in several biochemical reactions that take place within the bone. Magnesium activates alkaline phosphatase, which is a required enzyme in the process of forming new bone crystals. And vitamin D needs magnesium to convert to its most active form. If there is a deficiency in magnesium, it can lead to a syndrome of vitamin D resistance. Most Americans eat a magnesium-deficient diet.
Vitamin D
Vitamin D is necessary for the absorption of calcium. Vitamin D is typically produced in the skin when it is exposed to sunlight but as people age, they spend less time in the sun and vitamin D deficiency becomes very common. Most people get their vitamin D from fortified foods such as milk, but it must then be converted to its biologically active form, vitamin D3. Often the impaired conversion of vitamin D to vitamin D3 may be more of a problem than deficient intake. The recommended supplementation of vitamin D should be in the form of D3.
Everyone should take more vitamin D supplements and a level significantly higher that the recommended daily dose. The recommended dosage is 500-800 IU of vitamin D daily is critical if you’re going to have any effect on the epidemic of osteoporosis. It will then allow you to absorb calcium much better if you also take it along with vitamin D and food.
Vitamin K
Vitamin K is required to synthesize osteocalcin, a protein found in large quantities within the bone. It is critical in bone formation, remodeling, and repair. For those with osteoporosis, by taking a vitamin K supplement, it will reduce urinary calcium loss and retain calcium rather than excrete it.
Manganese
Manganese is necessary for the synthesis of connective tissue in cartilage and bone. Like magnesium, manganese is lost in the processing of whole grains into refined flour. Most women with osteoporosis have low levels of manganese. This nutrient also needs to be present at optimal levels if you have any desire to prevent osteoporosis.
Folic Acid, Vitamin B6, and Vitamin B12
Homocysteine (see Understanding Heart Disease – How To Avoid and Reverse) is not only bad for you blood vessels, but it is also bad for your bones. Individuals with severe elevations of homocysteine have been found to have significant osteoporosis as well. Premenopausal women have a greater efficiency in breaking down methionine and have little buildup of homocysteine. This changes dramatically after menopause. Postmenopausal women have much higher levels of homocysteine. This clearly shows these women need higher amounts of folic acid, vitamin B6, and vitamin B12.
Boron
When it comes to bone metabolism, the urinary excretion of calcium decreases almost in half. Boron also increases magnesium concentrations and decreases phosphorous levels. Supplements with 3 mg daily of boron is more than adequate.
Silicon
Silicon is important because of it’s ability to strengthen the connective tissue matrix, which strengthens bones. People with osteoporosis, in whom the generation of new bone is desirable, need increased amounts of silicon.
Zinc
This mineral is essential for the normal functioning of vitamin D. Low serum zinc levels are found in the serum and bones of people with osteoporosis.
Herbs
Herbal sources for calcium and magnesium: Horsetail, Dandelion root, kelp, nettles, and oats.
Herbal sources for connective tissue: Bee pollen, royal jelly, horsetail, and rose hips.
Herbal sources for estrogen precursers: Dong quai, blessed thistel, sarsaparilla root, and black cohosh.
Herbal sources for vitamin A and vitamin D: Chlorella, yellow dock, parsley leaf and root, and alfalfa.
Herbal sources for enzyme producing herbs: Barley grass, dandelion root, licorice root, and chickweed.
Herbal sources for silica and support minerals: Horsetail, dulse, borage seed, white oak bark, black cohosh, and kelp.
While estrogen slows bone loss, it does not contribute to bone formation. Progesterone quickly promotes bone building and density by stimulating osteoblasts (cells building bone mass). Vitex and wild yam are good herbal progesterone promoters, and many women benefit from a progesterone cream.
More Information
Osteoporosis is not simply a disease that comes about from a lack of calcium and estrogen. Our bodies need multiple nutrients for bones remodeling and the production of good healthy bone.
We also need to control our oxidative stress. People with decreased bone density have increased oxidative stress. You will not only want to take important nutrients needed for bone production but also take all the antioxidants and supporting nutrients to build up your antioxidant defense system.
Before you get to the age of forty, begin supplementation with high quality antioxidant and mineral tablets along with additional amount of calcium, magnesium, boron, and silicon.
Other Changes
It’s critical for adults also to eat a healthy diet and develop a modest exercise program. Weight-bearing exercises need to be part of the program as they are a necessary component in stimulating the body to make more bone. Walking may help the lower legs but does very little for the back and hips; upper body weight resistance exercises such as lifting weights over your head are critical to anyone who is trying to protect themselves from this devastating disease. Hands down the best prevention and treatment for osteoporosis is weight bearing exercise. Other benefits of weight-bearing exercise include diminished risk of heart disease, better sleep, fewer mood swings and decreased pain. Be sure to choose an exercise that is fun and doesn’t cause excessive sweating or depletion. Be sure to avoid alcohol, caffeine, smoking, salt, and excessive phosphorous (all carbonated drinks), as these cause bone loss.
Recommendations
Dietary Recommendations
High soy diet: 50-100 mg isoflavones per day.
High in dark leafy greens: 1-2 servings a day. Skip spinach and chard as they are high in oxilic acid, which binds with calcium, making it unavailable to the body.
Cultured dairy such as cottage cheese and yogurt.
Reduce animal products (best to avoid them altogether), promote vegetarian choices, but with adequate protein.
Avoid alcohol, caffeine, and sugar.
Exercise
Regular weight-bearing exercise: 30-60 minutes a day, four or more times a week.
Supplements
Calcium Citrate: 800 – 1,500 mg per day
Magnesium citrate: 200-400 mg per day
Vitamin D: 500-800 IU per day
Boron: 3 mg per day
Zinc: 15 mg per day
manganese: 15 mg per day
vitamin K: 200 mcg per day
Folic Acid, vitamin B6, and vitamin B12: Make sure these are present in your supplement: per day
Herbal Formula
Sip this tea three times a day to help build and strengthen your bones.
3 parts horsetail
1 part nettles
2 parts black cohosh
2 parts burdock root
2 parts dandelion root
05.25.08
Soften Hands With Hand Scrub
This recipe is an excellent way to nourish and soften your hands. It can also be used on your legs but it’s not recommended to use right after shaving (it will sting).
1 cup sea salt (course ground, don’t use fine or rock)
1/3 cup almond oil
1/3 cup jojoba oil
1 (1300 mg) evening primrose oil capsule
1 (200 IU) vitamin E capsule
5 drops rose essential oil
2 drops lemon essential oil
2 drops geranium essential oil
1 drop carrot essential oil
1 drop rosemary essential oil
1 drop lavender essential oil
Fills an 8 ounce container
Add the ingredients in the order listed to a squeezable plastic bottle. Shake well until all ingredients are blended. Shelf life is 2 -3 months.
To use: Shake well before each use. Apply a tiny amount on hands; massage well into hands and then do a quick rinse with water. Wipe dry with a paper towel or cloth.
05.24.08
Another Reason For Organic – Irradiation
Nowhere has technology been so misused as in its application to food processing and preservation, and the best example of this misuse has been the practice of using toxic nuclear wastes to irradiate our food.
Nuclear reactors produce toxic radioactive wastes. Scientists, rather than storing deadly radiation in toxic waste sites, have found a ‘useful’ way to utilize this toxic waste. Foods can be exposed to radiation and thus be preserved for longer shelf life while at the same time bacteria, fungus, molds and parasites can be controlled. This is called irradiation. When foods are exposed to irradiation new molecules are formed. When new molecules are created or altered by the irradiation process, they are foreign to the body and present new problems for the immune system. Such new molecules cause cancer because these altered molecules also change the molecular structures of our food making it unable to function as food in the body.
Irradiation-induced changes include the formation of free radicals, alterations and cross-linking of nucleotides in DNA and RNA (mutations), the enhancement of lipid peroxidation (toxic) and formation of benzpyrene quinone (toxic), formation of formaldehyde (toxic) and formic acid from sucrose (toxic) and the conversion of nitrate to mutagenic nitrate (toxic mutation). When the water in food, or water in general, is irradiated billions of extremely reactive free radicals are formed.
Irradiated foods, when sold in grocery stores, are supposed to be labeled. However, restaurants, hospitals, schools and food services do not have to (and most of the time do not) notify their customers.
Irradiation is a ‘purification’ process that exposes almost any food, especially meat, to gamma radiation in order to kill bacteria that can cause spoilage and/or food poisoning. The radiation may come from nuclear material such as cobalt 60 or cesium (both highly toxic), from x-rays or electronic beams. Usually, 100,000 RADS is administered to meats, vegetables, and fruits, and up to 3,000,000 RADS is administered to spices. Supposedly, the food doesn’t become radioactive (hard to find a study that proves that though), but other biochemical changes are proven to occur (and those studies are easily found) – changes that have been shown to adversely affect both humans and animals.
Irradiation ionizes the atoms in food, knocking electrons out of orbit and creating free radicals, some of which recombine to form new, sometimes unknown compounds. Though these are stable, many of these compounds are toxic, such as formaldehyde, benzene, and lipid peroxides. Other free radicals cause destruction at the cellular level. Irradiated foods can lose up to 80% of their vitamins, especially vitamins A, C, E, K and B complex, as well as folic acid – the very substances needed to fight free radicals. Irradiation destroys the vital force, live enzymes, and friendly bacteria needed to maintain life.
If you want to avoid irradiated foods, buy organic and ask the restaurants you frequent if they know whether or not the food they serve has been irradiated.
05.23.08
Aluminum-Free Baking Powder
When baking quick breads and muffins or cookies, use baking powder that is aluminum-free. Studies have shown that aluminum salts can be absorbed from the intestines and concentrated in various human tissues, and that high aluminum levels are found in the brains of patients with Alzheimer’s and Parkinson’s diseases. In addition, aluminum is linked to bone degeneration and kidney dysfunction.
With all this known, you probably would wonder why aluminum is allowed in baking powder and why anyone would use it. The baking powders that contain aluminum are ‘double-acting’ indicating that although some of the leavening power is released when the mix is prepared, the greater leavening takes place when the item is baked. This produces a very fine, light texture, and is appreciated particularly in commercial baking, where mixes often sit for long periods before they go into the oven. But it isn’t necessary for your baking. For a lighter texture, bake the mix immediately.
Or make your own baking powder from:
1 parts cream of tartar
1 part baking soda
2 parts arrowroot
Prepare ahead of time and keep on hand. Store in an airtight container.
05.22.08
Watch Out For Fat
In recent years, nutritionists have made distinctions between saturated fats (animal, tropical, and hydrogenated oils) and unsaturated fats (most vegetable) oils, because the saturated fats contribute to heart problems. But if your goal is to slim down, the issue is much simpler: all kinds of fats and oils are problems. They are all packed with calories. Commercially packed goods list their ingredients on the label. The ingredients are listed in decreasing order of their quantities, so if oil is one of the first ingredients, there is more of it than if it is one of the last listed ingredients. In addition, most labels provide enough information to allow you to calculate the actual fat content, using this simple formula:
Grams of fat x 9 (there are 9 calories in a gram of fat)
÷ calories per serving
x by 100
= % of calories from fat
For example if there are 2.5 grams of fat in a particular serving size and 65 calories per serving, the formula would look like this:
2.5 x 9 =22.5
22.5 ÷ 65 = .35
.35 x 100 = 35% of calories from fat
The percentage of fat by weight is not important, because it can be easily thrown off by the water content of products. However, the percentage of calories from fat is important. We should get our fat intake down to about 15% of the calories. Eating 15% of our calories from fat is a powerful weight-reducing step and yields other tremendous benefits as well. Just make sure you’re getting the 15% of fat from the unsaturated fats (vegetable sources).
We do need some fat in our diet. But we need only a fraction of what most of us typically get. A small amount of fat is inherent in grains, legumes, and vegetables. This is all the body needs. Children can (and perhaps should) have a bit more fat in their diet.
Animal fat (saturated fat) was designed by nature to act as a calorie-storage area for animals. When you eat animal fat, you are eating all those stored calories. Animal fat is not only on the outside of a cut of meat. It is marbled through the lean part, too, almost like a sponge holding water. The problem with meats, including poultry and fish, is that they are muscle, and muscles are made up of protein and fat. They contain no fiber at all and virtually no carbohydrates. No matter how meat is prepared, it cannot get its calorie level down to that of the truly healthful foods because meat is permeated by fat. Fat always has more calories than carbohydrates.
Some people eat fish in the hope that fish oil will reduce their cholesterol levels. Actually, fish oils reduce triglycerides but do not reduce cholesterol levels. And it should be remembered that fish oils are as fattening as any other oils or fats. Like all fats and oils, they contain nine calories per gram. Many fish fats are as bad as other animal products. Others are in the same ballpark as vegetables as far as fat content is concerned, but this does not make them recommended foods for weight loss. There are no complex carbohydrates in fish and no fiber. All fish products also contain cholesterol and far too much protein, in addition to contamination problems. So fish is not a health food, although certain types of fish are much lower in fat than beef and poultry.
People who want to lose weight have two problems to be concerned about when it comes to consuming meat. First, meat is muscle and have inherent fat, adding concentrated calories. Second, because muscle tissues are mainly just protein and fat, they reduce the carbohydrate and fiber content of the diet. They displace the fiber and carbohydrates that are essential to a satisfying and metabolism-boosting menu.
Vegetable oils have received a good reputation because they contain co cholesterol and are low in saturated fats. But their calorie content is the same as any other kind of fat. Fat calories all effect a slimmer waistline.
Little or no conversion is needed in the body before the fat we eat passes through the digestive tract and the blood stream to the fat tissues of the body. But the energy in carbohydrates cannot be easily stored as fat. The body has to do a considerable amount of work before those calories can be stored, and many calories are lost in the process.
There are other serious problems with fats, too. Fat in foods contributes substantially to the risk of several forms of cancer (breast, colon, prostate, and others), heart disease, diabetes, gallstones, and numerous other problems as well. Although animal fats are the worst, vegetable oils also increase health problems.
A low-fat menu is a recipe for a slim, healthy body. It can take some getting used to because, unfortunately, people crave high-fat foods. Grease is an addictive substance so be on the look-out for fat in your diet. It’s a little overwhelming to keep track of everything you consume so instead of breaking down every label to calculate the percentage of fat, it’s easier to just be aware of what foods contain fat and steer clear of them. You will still get the amount of fat your body needs and you will also see your weight reduce.
