Nutrition and Cancer

dinnerAmerica has one of the highest cancer rates in the world, and cancer is the most dreaded disease in our society. Once rare, affecting less than one in a thousand, by 1900 cancer affected 30 in a thousand.

It is estimated that 1,638,910 men and women (848,170 men and 790,740 women) will be diagnosed with and 577,190 men and women will die of cancer of all sites in 2012.1 The situation has become so bad that almost all Americans over the age of 50 have cancer!

For example, it is known that after age 50, 40 percent of men have prostate cancer and 40 percent of women have breast cancer, and these are just two cancers.

Cancer is also increasing among children and, after accidents, it is their biggest killer. We need to teach people how to prevent and reverse this tragic disease.
War on Cancer
Unfortunately, modern medicine is of no help. President Nixon declared “war” on cancer in 1971 and since then we have thrown hundreds of billions of dollars at cancer research.

NCI’s (National Cancer Institute) budget for fiscal year 2010 was $5.1 billion, excluding the additional $1.3 billion in American Recovery and Reinvestment Act funds received by the Institute for spending in fiscal year 2009 and fiscal year 2010.

During the period from 2005 through 2010, the NCI budget averaged $4.9 billion per year.2 What has this money bought us? More cancer!

Big Pharma

Expensive healthcare
Expensive healthcare
The public has yet to grasp the colossal gap between how much money the cancer industry is spending, and the paltry results it is achieving. Research is only part of the billion dollar-a-day cancer industry whose treatments with drugs, surgery and radiation are not only ineffective but dangerous.

These conventional treatments do nothing to address what caused the cancer, and they suppress the immune system. Suppressed immunity allows cancer to grow and metastasize-modern medicine’s treatment of cancer promotes cancer!

Fortunately, we can protect ourselves. If you are over age 50, you are probably past preventing cancer, you already have it! Now you need to keep it under control.

Don’t turn the cancer on, and if you already have active cancer, turn it off. Can this be done? Sure it can, and it is done every day by people who take charge of their health.

Businessman Paul Orberson told his story on the Beyond Health radio show some time ago. Mr. Orberson had been diagnosed with advanced kidney cancer.

Given only months to live, he read my book Never Be Sick Again-and put his cancer into remission. Many years ago, my brother was diagnosed with advanced prostate cancer and given months to live.

He, too, put his cancer into remission and is living a high-quality life. Medical school professor and author Dr. Lorraine Day reversed her highly-advanced breast cancer. There are countless such stories.

To prevent and reverse cancer, it helps to understand something about what causes and promotes cancer. The cancer process occurs in three stages: initiation, promotionand metastasis.

Cancer Initiation
Cancer begins with damaged genes. Initiation occurs when the DNA in a normal cell is damaged.

If the DNA is not repaired before the cell divides to form a new cell, it results in a permanent genetic alteration in those new cells.

DNA can be damaged by a variety of means, including viruses, chronic infections, foreign bodies, nutrient deficiency, radiation and toxic chemicals. Numerous natural and man-made chemicals have been identified as carcinogenic.

Upon exposure, these chemicals can, in a matter of minutes,cause potentially permanent damage to DNA.

Such chemicals include many common household chemicals, pesticides, herbicides, food additives, fluoride and metals such as mercury and lead.

We live in a sea of carcinogens and must learn how to avoid them.

Radiation is carcinogenic; it damages DNA. This is why mammograms cause breast cancer, and why medical X-rays play a major role in our cancer epidemic.

Due to our exposure to carcinogenic chemicals and X-rays, most of our older population and many of our younger people have completed this initiation, and they have clusters of cancer cells throughout their bodies.

This stage of cancer is not believed to be reversible. Given the right conditions, these cells will grow and then metastasize.

Preventing the Initiation of Cancer
DNA is being damaged and cancer is being initiated on a grand scale. Our best defense is to support DNA repair with good nutrition while avoiding carcinogenic chemicals and radiation.

We have been irresponsibly exposed to radiation by our doctors and dentists. Decline routine X-rays. Allow only those that are absolutely necessary, and there are very few of those. We have been exposed to DNA-damaging viruses through vaccinations.

Avoid:

  • Vaccinations. Vaccine-induced, DNA-damaging viruses are showing up in a variety of cancers including lymph, lung, brain and bone.
  • Foods that have been heated to high temperatures, such as barbecued meat, as this causes formation of powerful carcinogens. Any food that has been blackened is dangerous, including toast.
  • Peanuts and corn products as these are often high in aflatoxins, which are potent carcinogens.
  • Fluoride can inhibit DNA-repair enzymes. Avoid fluoridated water, toothpaste and processed foods.

Defects in DNA repair will increase the risk of developing cancer after being exposed to X-rays and chemicals. Certain nutrients are known to support the DNA repair process.

These include vitamins B3, B6, B12, and folate, zinc and L-carnitine. Most Americans are deficient in one or more of these nutrients.

According to the USDA, 73 percent of Americans are deficient in zinc, and 40 percent are deficient in B12.

To optimize DNA repair, eat a diet rich in fresh, organic vegetables and fruits, and take high-quality nutritional supplements. Everyone should, at the very least, be on a superior vitamin/mineral formula.

Cancer Promotion
cancer-promotersThe next step in the cancer process is promotion. This is when a small cluster of initiated cancer cells grows larger. These cells will not grow unless a precise group of conditions are met, allowing their growth-control mechanisms to be overridden.

Certain foods are known to promote tumor growth and spread. Sugar, excess omega-6 oils and excess animal protein all promote cancer.

Cancer cells differ from normal cells in that they are totally dependent on sugar to produce energy.

So raising the sugar content of the blood feeds cancer cells and helps them grow. In addition, increased blood insulin is a powerful promoter of tumor growth and spread.

Oils high in omega-6s such as corn, safflower, sunflower, peanut, soybean and canola oils are known to support cancer progression.

Never eat these oils, or any of the thousands of products made with them, including baked goods and salad dressings.

Perhaps the most significant factor of all is animal protein and most especially dairy protein. Animal protein, beyond what can be used for growth and daily repairs, promotes cancer, and the average American eats ten times too much.

Excess animal protein is able to turn cancer on in experimental animals 100 percent of the time! A high-protein diet increases estrogen, and excess estrogen is known to promote a number of cancers.

Protein also acidifies the body and cancer thrives in an acid environment. Animal protein also contains large amounts of the amino acid methionine. Excess methionine is known to be a cancer promoter.

Preventing and Reversing Promotion of Cancer
Cancer promotion can be reversed. By eliminating cancer promoters and maximizing cancer inhibitors, it is possible to turn cancer off!

We know fresh fruits and vegetables are cancer inhibitors-eat lots of them. We know that sugar, omega-6 oils and animal protein promote cancer-avoid them. Omega-6 oils not only promote cancer, they also suppress the immune system.

Eat plenty of omega-3 oils to offset this effect; supplement with flax and fish oils. Turn cancer off by avoiding animal protein; this means avoiding meat, eggs, dairy and fish except in very small quantities.

Avoid fruit juices; they contain too much easily-absorbable sugar. Cancer is highly iron dependent. Avoid iron-rich foods such as red meat. Avoiding fluoride is also important, as fluoride can increase tumor growth by 25 percent.

Fat soluble toxins bioaccumulate in the body. Their synergistic effect can be a powerful cancer promoter.

The average person is accumulating hundreds of such chemicals, including pesticides, styrene, PCBs, dioxins, phthalates and fire retardants.

The only reliable way to get rid of them is with regular saunas, which have become as necessary as regular exercise. (Beyond Health sells a sauna I researched and approved.)

Chronic stress substantially increases free radical formation and also severely depresses the immune system. Both promote cancer. Using stress-reducing techniques such as meditation are important.

Metastasis
The final stage of cancer is when it invades neighboring or distant tissues. Once again, a precise set of conditions must be met to allow this to happen. This stage of cancer causes death, but it too is reversible.

Preventing Metastasis
When cancer cells enter the blood stream and get transported to other locations, they become very vulnerable to attack by the immune system. Strong immunity is critical to prevention. Cancer cells require special enzymes to invade other tissues. Studies have found that inhibiting these enzymes stops the spread of the cancer. Plant flavonols found in fruits and vegetables, such as quercitin and luteolin, are known to interfere with these enzymes.

Nutrition Important to Prenventing and Reversing Cancer
Eating lots of fruits and vegetables is probably the single most important thing you can do to prevent or reverse cancer.

Evidence is overwhelming that common vitamins, minerals and plant chemicals interfere with the cancer process at every level. Many chemicals found in plant foods are capable of turning cancer cells back into normal cells.

Certain flavonoids found in vegetables have been found to suppress and even to kill cancer cells. In fact, food and nutritional supplements have a far more powerful effect on cancer than chemotherapy.

Since almost all Americans are deficient in vitamins and minerals, supplements are necessary. Here is a list of the nutrients known to inhibit cancer: vitamins A, all the Bs, C, D, E, beta carotene, choline, selenium, acetyl L-carnitine, alpha lipoic acid, zinc, magnesium, flavonoids and omega-3 oils.

Nutrition improves Cancer Immunity
Immune cells have a higher metabolic rate, and therefore, need more nutrients. Water soluble nutrients such as B vitamins and vitamin C are not stored well in the body and need constant replacement.

When this does not happen, immunity is quickly affected. Whenever the immune system responds to a threat, billions of immune cells are needed quickly. These cells will be limited by the amount of nutrients available for their construction.

Any vitamin or mineral deficiency will quickly be felt, impairing immunity. For a powerful anti-cancer regimen, I recommend supplementing with Beyond Health’s Life Essentials Comprehensive Kit along with the Cancer Support Add-on Kit.

The bad news is that cancer is an out-of-control epidemic. The good news is that cancer is a complex disease requiring the successful completion of many steps to make it happen-this provides us with multiple opportunities for its prevention and reversal.

The most powerful preventive and healing tools are fresh fruits and vegetables plus high quality supplements.

References:

  1. http://seer.cancer.gov/csr/1975_2009_pops09/results_single/sect_01_table.01.pdf
  2. http://www.cancer.gov/cancertopics/factsheet/NCI/research-funding

No, Butter is NOT bad for your heart health

butter-and-knife-on-wooden-chopping-boardFor the past decades, butter has been implicated as a significant cause of heart disease.

However, studies provide mixed results and whether butter truly increases the risk of chronic disease is hotly debated.

A recent meta-analysis examined how eating butter affects heart disease, type 2 diabetes and mortality risk. Here is a detailed summary of the findings.

 

Background

Butter is a dairy product made from cream. It is almost pure milk fat, which mainly consists of saturated fatty acids.

The role of butter in health and disease is uncertain and hotly debated. Several studies show that a high intake of saturated fat is linked with a poor blood lipid profile, which is a risk factor for heart disease.

Additionally, one controlled trial showed that a high intake of saturated palm oil, rich in palmitic acid, caused greater gains in belly fat and liver fat, compared to polyunsaturated fat (1).

However, the largest and most recent meta-analyses of observational studies suggest that reducing saturated fat itself has neutral effects on health, whereas replacing it with certain unsaturated fats may have benefits (2).

Additionally, growing evidence suggests that not all saturated fats are the same and demonizing saturated fats as a whole is an oversimplification.

Nevertheless, official dietary guidelines continue to recommend lower intakes of all saturated fat and higher intakes of non-hydrogenated unsaturated fat (3).

Studies suggest that butter is different from other sources of dairy fat. Specifically, the fat in butter is not enclosed in a milk fat globule membrane (MFGM).

Several randomized controlled trials show that eating butter fat has worse effects on the blood lipid profile than other sources of dairy fat with an intact MFGM, such as cream or cheese (456).

Whether these effects translate into an elevated risk of hard endpoints, such as heart attacks, remains unclear.

Article Reviewed

This meta-analysis examined the association between butter intake and heart disease, diabetes and all-cause mortality or death.

Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality.

Study Design

This was a systematic review and meta-analysis of prospective observational studies and randomized controlled trials examining the association of butter consumption with heart disease, diabetes and mortality.

The researchers searched scientific databases for all relevant studies that fulfilled the exclusion criteria. When conducting the analysis, they followed the Meta-analysis of Observational Studies in Epidemiology (MOOSE) guidelines.

A total of 9 publications were selected, including a total of 636,151 participants. No randomized controlled trials with hard endpoints were found.

Bottom Line: This was a systematic review and meta-analysis of prospective observational studies investigating the association of butter with the risk of heart disease, diabetes and death.

Finding 1: Butter Was Weakly Linked With All-Cause Death

Two large observational studies assessing the links between butter consumption and all-cause mortality (death) were included in the meta-analysis. These studies included a total of 379,763 participants.

The analysis showed that the risk of death increased by 1% for each tablespoon (14 grams) of butter consumed daily.

Previous, large meta-analyses examining the effects of total saturated fat intake found no significant effects on overall mortality (27).

Bottom Line: The researchers discovered that for each tablespoon of butter eaten, the risk of death from any cause increased by 1%.

Finding 2: Butter Reduced the Risk of Diabetes

The analysis included four studies examining the links between butter consumption and type 2 diabetes. They included a total of 201,628 participants.

Pooling the findings from these studies, the researchers discovered that a higher intake of butter was linked with a modest decrease in the risk of developing type 2 diabetes.

Specifically, the risk of type 2 diabetes decreased by 4% for each tablespoon (14 grams) eaten daily.

Other observational studies have found no association between dairy fat and type 2 diabetes, but a few support the present results, reporting a reduced risk with higher intakes (891011).

Bottom Line: The study showed that each tablespoon of butter eaten daily reduced the risk of type 2 diabetes by 4%.

Finding 3: Butter Was Not Linked With Heart Disease

Five of the included studies investigated the association of butter with heart disease.

When their results were combined, butter intake was not significantly linked with heart disease, including stroke and coronary heart disease.

These findings are supported by previous meta-analyses (1213).

Bottom Line: The meta-analysis showed that butter was not significantly associated with the risk of developing heart disease.

Limitations

The main limitation of this meta-analysis was the observational design of the included studies. Observational studies cannot demonstrate causality.

Since high butter consumption is generally associated with unhealthy dietary patterns and lifestyle habits, the study might have overestimated the association of butter with mortality, and/or underestimated its links with type 2 diabetes.

Summary and Real-Life Application

This analysis suggests that butter is neutral when it comes to the risk of developing heart disease.

Additionally, it was associated with a lower risk of type 2 diabetes, but a slightly elevated risk of overall mortality. Since these findings were based on observational studies, they should be taken with a grain of salt.

It should be noted that the elevated mortality risk associated with butter is relatively small compared to many other foods, such as refined grains and sugar.

In conclusion, it seems there is no compelling reason to avoid butter. Moderate amounts should be fine. However, if you eat lots of it, it may be wise to replace some of it with oils that have proven health benefits, such as olive oil.

Vegetables are better with Mediterranean cooking

Mediterranean Cooking Makes Vegetables Better Dallas Clouatre

Sometimes lost in the public service messages regarding what to eat is another important component in nutrition—how food is cooked. This is the take home message from a recent article published in Food Chemistry.1 Moreover, it seems that cooking techniques and materials can cut both ways, either depleting nutrients or enhancing them.

Studies have shown, for instance, that using poor quality fats to deep fry fish containing high levels of omega-3 fatty acids can reduce the content of the beneficial omega-3 nutrients.

The Food Chemistry study shows that the opposite also can happen, that deep-frying vegetables in extra virgin olive oil can improve nutritional quality.

There are other reasons cooking can be both friend and foe of nutrition. Over-cooking can destroy nutrients because of heat and oxidation, cause them to be tossed out with cooking water, and so forth.

In contrast, cooking can make available compounds that otherwise digestion normally cannot extract from raw food.

In this particular case, it was found that frying in extra virgin olive oil transferred to vegetables polyphenols from the oil and thereby improved the antioxidant capacity of the vegetables in comparison with either raw or boiled alternatives.

The particular new healthful polyphenols were shown to be from the oil and not found originally in the raw vegetables.

The further implication is that frying in oils of lesser quality will lead to vegetables that are not as nutritious as those fried in extra virgin olive oil.

Frying with Extra Virgin Olive Oil for Extra Nutrition
Nutrients in raw vegetables often are less bioavailable than is true when the same vegetables are cooked. Likewise, cooking sometimes leads to beneficial transformations of nutrients.

The degree to which these claims are true varies from vegetable-to- vegetable and with the cooking method employed. In the present study in Food Chemistry, potato, tomato, eggplant and pumpkin (120 grams each) were deep fried, sautéed and boiled.

Extra virgin olive oil was used for the frying and also added to cooking water to create a water/oil mixture; the third cooked arm employed water only.

The methods used were typical of standard cooking techniques. Deep fat frying used five parts oil to one part vegetable, whereas sautéing used one half as much oil as vegetable; temperatures were approximately 360 °F and 175–212 °F, respectively.

Boiling used five parts water or five parts water/oil to one part vegetable. Cooking lasted 10 minutes; vegetables were drained for an additional five minutes and then refrigerated before being homogenized for testing.

Testing before and after cooking determined fat, moisture, total phenols (or phenolics, referring to the chemical structure of these nutrients), eighteen phenolic compounds and antioxidant capacity.

Not surprisingly, deep-frying led to the greatest moisture loss and the greatest gain in fat; sautéing increased fat content less without appreciably changing the moisture content versus the raw state.

Depending on the vegetable, boiling either increased moisture or exercised no significant effect; boiling in the water/oil mixture increased vegetable oil content.

Changes in phenolic nutrients were more complex. Deep-frying increased these significantly for all four vegetables by reducing moisture.

Sautéing led to nutrient increases in potato and pumpkin, but only non-significant increases in eggplant and tomato.

For eggplant, sautéing reduced total endogenous phenolics, primarily chlorgenic acid, apparently because of oxidation from exposure to air due to not being totally covered by the oil.

Total phenolics fell in both potato and pumpkin from either method of boiling. Both frying techniques increased phenolic nutrients typical of extra virgin oil indicating a transfer to the vegetables of oleuropein, pinoresinol, hydroxytyrosol, tyrosol, p-coumaric acid and hydroxybenzoic acid.

Phenolic nutrients already found in these vegetables, such as chlorogenic acid and rutin, increased except in the eggplant.

Interestingly, all the cooking methods conserved or increased antioxidant capacity in the order of deep-frying, sautéing, and then boiling. The best results with either form of boiling required that the cooking water be consumed along with the vegetable.

About that Olive Oil…
Extra virgin olive oil is oil that has undergone the least processing and that retains the highest levels of naturally occurring polyphenols.

Extra virgin and virgin olive oils are good sources of antioxidants and other healthful compounds.

The study in Food Chemistry shows that not all of these healthful compounds are lost in cooking, not even in relatively high-temperature deep-frying. Instead, significant amounts can be transferred to the food being cooked.

This is an important finding, in part because it extends the range of uses of olive oil beyond, for example, dressings for salads, and also because it indicates that olive oil is important for more than simply being a source of monounsaturated fatty acids.

A quick look at research publications limited even to just 2015 yields papers showing that olive oil polyphenols.

  • Inhibit oxidative damage to lipoproteins, including LDLcholesterol, and at the same time improve the functionality of HDL-cholesterol, including the cholesterol efflux capacity to pick up excess cholesterol from peripheral tissues and return it to the liver for disposal
  • Helps to lower blood pressure in both men and women
  • Improves the physiology of the endothelium, a type of cell that lines the interior surface of blood and lymph vessels
  • As part of the Mediterranean diet, exercise favorable effects on a large range of cardiovascular risk factors

Foods: Raw or Cooked?
As with many such debates, evidence for the raw versus cooked food dispute does not neatly come down to either/ or choices.

Are some nutrients damaged or otherwise lost during cooking? Yes, some are. However, as the study above shows, depending on the food, nutrients can become more concentrated and cooking itself can add nutrients. Digestive enzymes are not particularly good at breaking the cell walls found in many vegetables. In these cases, cooking makes much more bioavailable many nutrients.

The carotenoids from carrots are good examples of this phenomenon. Again, the lycopene in tomatoes is three or more times more bioavailable from cooked tomatoes, especially when cooked with oil, than from raw tomatoes.

Small changes in cooking technique, such as not cooking vegetables in large volumes of water and then tossing the cooking water, can save many vitamins, minerals and other nutrients.

A judicious balance of raw and properly cooked foods is more likely to yield a full range of healthful nutrients than is either approach alone.

Endnote:

  1. Ramirez-Anaya Jdel P, Samaniego-Sanchez C, Castaneda-Saucedo MC, Villalon-Mir M, et al. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chem. 2015 Dec 1;188:430—8.

Why AGED Garlic Extract is better

Garlic and Kyolic Aged Garlic Extract Immunity Boosters Carmia Borek

Garlic’s potential as a remedy to prevent and combat a wide range of diseases has been lauded and practiced for thousands of years. By the 21st century medicine has confirmed many of the medicinal benefits of garlic. Among the wide range of remedial and preventive properties, garlic has shown the ability to boost immunity. Other effects that are linked in some ways to immunological mechanisms including cardiovascular disease, neurodegenerative disease, cancer, and overcoming fatigue.

The pungent taste of garlic is not to everyone’s liking, as its odor may remain on the breath and skin for days; moreover, large quantities of ingested garlic, potentially needed to boost immunity may cause gastrointestinal disturbances. The supplement Aged Garlic ExtractTM (Kyolic® AGETM) that is odorless, has become a most popular preparation that provides the benefits of garlic, including boosting immunity, without the unpleasant side effects. Moreover, its efficacy and reliable standing as the preferred garlic formulation for research on the health benefits of garlic, has yielded over 700 peer reviewed research publications in scientific and medical journals.

Aged Garlic Extract
The manufacturing of AGE, by Wakunaga of America, consists of harvesting organically grown garlic, and carrying out a procedure of extraction and aging, at room temperature, for 20 months The process converts harsh volatile compounds such as allicin to stable substances, thereby increasing antioxidant levels in AGE above levels found in fresh garlic.

Among the many components in AGE the major ones are organosulfur antioxidants, largely water soluble, and highly bioavailable including S-Allyl cysteine and S-Allyl mercaptocysteine. Also present are lipid soluble organosulfur compounds, carbohydrates, including fructans, which are immuo-boosters, micronutrients such as selenium and other antioxidants such as fructosyl arginine and alixin. The high antioxidant level in AGE prevent the damage induced by free radicals that are generated in metabolism and enhanced by environmental factors, such as radiation of different types including UV light from the sun and UV machines. Free radical damage plays a role in inflammation, and various pathological conditions including heart disease, dementia and cancer, so that the inhibition of free radicals by AGE is part of its action in helping prevent these pathological conditions, in part by boosting immunity.

Our Immune System
A healthy immune system is the secret to good health, protecting against infectious bacteria, viruses, fungi and helping block the development of cancer. A weak immune system exposes us to the damaging effects of infectious bacteria and viruses around us, from direct contact, exposure to a cough or a sneeze, from contaminated food and a wide range of sources that trigger serious illnesses, that may lead to death.

The immune system is complex and multilayered. Inflammation is one of the first responses of the immune system to infection and involves the release of substances called prostaglandins and leukotrienes that attract white blood cells (leukocytes) and interferons, that have anti-viral effects.

Among the white cells, the leukocytes there exist B and T lymphocytes. There are subtypes of T cells: killer T cell that kill cells infected with pathogens and helper T cell that regulate the immune response. Killer T cells kill cells that are infected with viruses (and other pathogens), or are otherwise damaged or dysfunctional. Helper T cells regulate the immune responses directing other cells to perform various tasks. Natural killer cell (NK) have in their power to kill tumor cells. Another group of lymphocytes are ãä-T cells that share the characteristics of helper T cells, killer T cells and NK cells.

AGE Enhances Immunity
Aged Garlic Extract has been shown in preclinical and clinical studies to enhance the immune response, mitigate infectious diseases, and kill cancer cells. AGE intake has been shown to increase the phagocytic (cell-killing) activity of macrophages, the activity of the T lymphocytes and increase the number and action of natural killer cells (NK) and antitumor action; AGE also was found to inhibit the allergy-causing histamine release and have anti-inflammatory effects, suppressing prostaglandins and enhancing interferon.

AGE Increases NK Activity
In a random double-blind clinical trial, Ishikawa and colleagues found that AGE given to patients with colorectal, liver or pancreatic cancer resulted in a significant increase in the number and activity of the NK cells, killing cancer cells.

Advanced-cancer patients with a decline in immune functions and quality of life, with inoperable colorectal, liver, or pancreatic cancer were recruited for the study. In a randomized six month double-blind trial, AGE was given to one group and a placebo to another. The patients consisted of 42 with liver cancer (84 percent), seven patients with pancreatic cancer (14 percent), and one patient with colon cancer (two percent). The study showed that both the number of NK cells and the NK cell activity increased significantly in the AGE group; showing that the administration of AGE to patients with advanced cancer of the digestive system has the potential to improve the anti-tumor NK cell activity.

AIDS patients show lower levels of NK cells. Abdullah and colleagues showed that a six week intake of AGE at 1800 mg/day increased the levels of NK cells to that of healthy individuals; Helper T cells were also increased and patients showed an improvement of several pathological conditions, including herpes virus infection, yeast infections and diarrhea; Comparing the efficacy of AGE to that of fresh garlic, investigators found that AGE was more effective as an immune-stimulator than fresh garlic; NK activity was increased by 160 percent with the intake of AGE capsules compared with an increase of 140 percent in patients taking the fresh garlic preparation.

AGE Helps Reduce Colds And Flu
A randomized, double-blind, placebo-controlled study recruited 120 healthy subjects (60 per group between ages of 21 and 50) and evaluated the effect of AGE supplementation (2.56 g/d) on the proliferation of immune cells and cold and flu symptoms.

After 45 days of intake of an encapsulated Aged Garlic Extract, NK and £^£_-T cells rose in number, compared to placebo. Following 90 days of supplementation, diary entries of illness showed that though the incidence of colds and flu, were not statistically different, the group consuming Aged Garlic Extract showed a reduced severity of both colds and flu noted by a reduction in the number of reported symptoms (21 percent fewer) and by a reduction in the number of days (61 percent fewer), and incidences (58 percent fewer) where the subjects¡¦ function was sub optimal.

The investigators concluded that supplementation of the diet with AGE may enhance immune cell function and potentially reduce inflammation, resulting in a reduced severity of colds and flu.

AGE Blocks Ultraviolet-Induced Immunosuppression.
Studies on human volunteers in Australia found that exposure to ultraviolet radiation (UV) causes immunosuppression resulting in an increase skin cancer frequency. There was a gender difference. UV doses that caused immunosuppression in men were three times lower than those causing immunosuppression in women. The investigators concluded that this phenomenon might underlie the higher incidence of skin cancer and mortality observed in the male population.

In a preclinical study, where the immune response as measured by contact hypersensitivity, Reeve and colleagues found that immunosuppression of 58 percent induced by a moderate exposure to UVB radiation was reduced to 19 percent by a diet containing AGE, at 4 percent of the diet. The preclinical studies suggest that AGE may help protect humans against immunosuppression induced by exposure to UV, and therefore have a potential to reduce the risk of UV induced skin cancer, for example by lengthy exposures to the sun.

AGE Reduces Inflammatory Prostaglandins
Oxidative damage by free radicals and immune-inflammatory activation are considered important factors in the development of cancer, neurodegenerative and cardiovascular diseases. Prostaglandins are substances associated with inflammation in that the release of local pro-inflammatory prostaglandins takes place, accompanied by the destruction of tissue. Rahman and colleagues have shown that dietary supplementation with AGE for 14 days reduced the plasma and urine levels of prostaglandin 8-iso-PGF (2 alpha) by 29 and 37 percent, respectively in nonsmokers and by 35 and 48 percent, respectively in smokers.

By stopping the intake of AGE, they found that in both groups, smokers and non smokers, the plasma and urine concentrations of prostaglandins reversed to values that were no different from those before ingestion of AGE, within fourteen days after cessation of the dietary supplementation. The study shows that a continuous intake of AGE is required to maintain the reduced levels of inflammatory prostaglandins.

The Bottom Line
Aged Garlic Extract is a powerful wide ranging health supplement that plays a role in helping enhance immunity and thus helping protect against diseases and conditions that involve inflammation and weakening of the immune system; such conditions have been reported to be associated with cancer development, neurodegenerative and cardiovascular disease as well as aging. In over 700 medical and scientific studies in both preclinical and clinical studies, AGE has shown its capacity to help reduce disease and maintain health.

References

  1. Nantz MP, Rowe CA, Muller CE et al Supplementation with aged garlic extract improves both NK and Υδ-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention. J Nutr. 2012; 31:337—44.
  2. Borek C. Dietary antioxidants and human cancer. Integr Cancer Ther. 2004;3:333—41.
  3. Reeve VE1, Bosnic M, Rozinova E, Boehm-Wilcox C. A garlic extract protects from ultraviolet B (280¡V320 nm) radiation-induced suppression of contact hypersensitivity. Photochem Photobiol. 1993;58:813—7.
  4. Dillon SA, Lowe GM, Billington D, Rahman K. Dietary supplementation with aged garlic extract reduces plasma and urine concentrations of 8-iso-prostaglandin F(2 alpha) in smoking and nonsmoking men and women. J Nutr. 2002 ;132:168—71.
  5. Ishikawa H, Saeki T, Otani T, Suzuki T, Shimozuma K, Nishino H, Fukuda S, Morimoto K. Aged garlic extract prevents a decline of NK cell number and activity in patients with advanced cancer. J Nutr. 2006;136:816S—820S
  6. Abdullah TH, Kirkpatrick DV, Carter J. Enhancement of natural killer activity in AIDS with garlic. J Oncology. 1989;21:52—3.

Carrageenan may be BAD for your health

Is Carrageenan Bad For You Gene Bruno

Carrageenan, an extract of red seaweed, is a good source of soluble fiber. It is widely used in the food industry, for its gelling, thickening, and stabilizing properties.

Carrageenan is a vegetarian and vegan alternative to gelatin in some applications. It has also been the subject of many long-term dietary studies under defined regulatory conditions en route to its current global regulatory status.

While some indicate that carrageenan safely passes through rat GI tracts without adverse effect when it is a dietary ingredient, other animal dietary studies have observed colitis-like disease and tumor promotion. This has caused some people to be concerned about the safety of carrageenan when used in dietary supplements.

The question of safety
So what is the bottom line? Is carrageenan a safe or unsafe dietary ingredient for humans? To answer this question, it is important to consider the amount of carrageenan used in animal studies. In a published scientific review called, “Review of Harmful Gastrointestinal Effects of Carrageenan in Animal Experiments,”1 the author discusses a variety of studies.

When examining those in which the animals consumed carrageenan in water or food, negative effects were observed at levels of 0.2 to 15 grams per kilogram of body weight. That would translate to 15 to 1,125 grams of carrageenan daily for a 165 pound human being. At the high end of that range, that’s the equivalent of eating 4500 calories a day just from carrageenan alone.

My point is, the amounts used in these studies are typically far more than people would likely consume on a daily basis in dietary supplements; and speaking of people, it is important to note that the concerns about the use of carrageenan are based solely upon animal studies, not human studies. Nevertheless, there are human studies on carrageenan, and the results are different than those of the animal studies.

Human studies on carrageenan
In a double-blind, placebo-controlled study,2 255 patients with peptic ulcers received 0.75 g of carrageenan or a placebo each day for 22 months.

The results were that, compared to placebo, carrageenan was effective for the treatment of peptic ulcer without noticeable side effects (p<0.025). The global judgment of effectiveness was made based chiefly on the x-ray and gastroscopic findings, and then on the outcome of such subjective symptoms as retching, vomiting, nausea, and anorexia.

Another randomized crossover study3 aimed to determine the effect of carrageenan incorporation into a meal on carbohydrate absorption in human subjects.

The concept being that soluble fiber decreases the amount of carbohydrates that reach the bloodstream by delaying their absorption in the small intestine. This was tested by measuring blood glucose levels, a reflection of carbohydrate absorption.

The total dietary fiber (TDF) content of the carrageenan (2.03 percent) meal was about three times that of the control meal (0.68 percent). The meal provided 14.84g (meal with carrageenan) and 3.45 g of TDF (meal without carrageenan), and were fed to the same ten fasting subjects at different times.

The results showed the average blood glucose levels of subjects were significantly lower after consuming the carrageenan meal than when consuming the regular meal (P <or = 0.05 at 15, 45, and 90 minutes). Likewise, there was a significant lowering of total cholesterol (P <0.0014) and triglyceride (P <0.0006) levels after eight weeks with carrageenan. In fact, levels of HDL cholesterol (the “good cholesterol”) increased significantly (P <0.0071) after eight weeks with carrageenan.

No side effects were reported in the study. The researchers concluded that the blood sugar lowering-effects of carrageenan could prove useful in the prevention and management of metabolic conditions such as diabetes.

There are also some human cell line studies, but I didn’t include data on those because they don’t necessarily reflect what happens in a live human body.

Conclusion
In my opinion, at the doses typically found in dietary supplements, carrageenan is neither potentially beneficial nor potentially harmful—there is just too little of it. Personally, I would not hesitate to use dietary supplements that contain carrageenan as part of their make-up.

References

  1. Tobacman JK. Review of harmful gastrointestinal effects of carrageenan in animal experiments. Environ Health Perspect. Oct 2001;109(10): 983–94.
  2. Yamagata S, Ishimori A, Hachiro S, et al. Clinical Evaluation of Pharmacotherapy for Peptic Ulcer with Antipepsin Agents by Double Blind Technique – Multicenter Clinical Study. Tohoku J Exp Med. 1973;110:377–404.
  3. Dumelod BD, Ramirez RP, Tiangson CL, Barrios EB, Panlasigui LN. Carbohydrate availability of arroz caldo with lambda-carrageenan. Int J Food Sci Nutr. 1999 Jul;50(4):283–9.