Sugar and Inflammation
Whether it's white cane sugar, beet sugar, fructose, high fructose corn syrup, corn sugar (the FDA's new loop hole for the food industry to continue making us sick), and even agave syrup (which turns out to be as bad as hfcs and the reckless harvesting of this cactus is endangering its species in Mexico), sugar supports inflammation in and on the body. If you want to get well, avoid sugar and fruit until your symptoms are gone. Then slowly add some fruits back into your diet but as long as you made it this far without caving in to the sugar cravings, celebrate and stay free! See your medical professionals for ideas how to rid your body of sugar cravings, candida and other manifestations of your lifetime of sugar consumption. As we mention frequently, we like the Body Ecology concepts and recommend their web site and products. We also are grateful for the information on the internet and television from Dr. Joe Mercola, Dr. Mehmet Oz , Dr. Andrew Weil and Dr. Christine Northrup.
Depriving the pathogenic bacteria and yeast in your system of sugar may create powerful cravings and uncomfortable symptoms of yeast die-off, and for this reason, the first three to five days on a sugar free diet can be difficult for some. Please perservere! Learn how to culture your vegies for some increased nutrient values and new range of tastes!
The newest information I've received maintains High Fructose Corn Syrup (soon to be renamed Corn Sugar if the food industry gets its way) causes the liver to retain fat, leading to inflammation and pain as the accumulation builds up. The Omentum, an organ of deep belly fat tissue, stores toxins, sugars and hormones, making it seem like you never feel better.
If a slip-up derails you, don’t worry. Keep eating the probiotic foods recommended by experts (we prefer Kefir with no fruit added and of course no sweetners. Homemade kefir is easy to do and saves you money).. Also, try young coconut kefir and the other probiotic liquids from The Body Ecology website, and you will soon find that those cravings disappear. Whenever you feel like you are going too fast, and it’s too difficult for you, step back until you feel ready to go forward again. Sugar in any form is very addictive. If you eat it today, you will crave it tomorrow. Sugar cravings take about fourteen days to go away on their own if you use sheer willpower to avoid sugar entirely. However, if you eat and drink fermented foods and beverages, the cravings will gradually and naturally disappear.
Food for thought: Ajinomoto brands aspartame ‘AminoSweet’ http://healthfreedoms.org/2010/02/15/aspartame-has-been-renamed-and-is-now-being-marketed-as-a-natural-sweetener/
Does Aging Equal Illness?
"Aging is often associated with the development of one or more chronic diseases, but it doesn't have to be that way," says Jeffrey Blumberg, PhD, professor at the Friedman School of Nutrition Science and Policy at Tufts University.
It's not always just a matter of time before you have a heart attack or stroke, get type 2 diabetes or cancer, break a hip because of osteoporosis or develop Alzheimer's, even though these conditions are often associated with aging, Blumberg says.
Your risk for disease and disability increases with inadequate physical activity, genetic susceptibility, and poor diet.
Experts suspect the antioxidant compounds found in produce, legumes, and whole grains are largely responsible for holding back the march of time.
Trade coffee for cocoa. In a study published in the Journal of Nutrition in 2006, researchers found cocoa containing high levels of two dietary flavanols (epicatchin and catechin) protected skin from sun damage, improved circulation to skin cells, affected hydration, and made the skin look and feel smoother. Compare labels to make sure you buy high quality chocolate or cocoa without sugar and artificial ingredients added.
Drink lots of Green or White Teas - studies are proving that issues like weight gain, gum disease, vision problems, belly fat, memory loss are improved upon by simply adding these antioxidant rich teas to your daily diet. We really like Tulsi Tea, from India, which we recently discovered thanks to Dr. Mercola!
Eat more fish -- particularly salmon. Not only is salmon (along with other cold-water fish) a great source of protein -- one of the building blocks of great skin -- it's also an awesome source of an essential fatty acid known as omega-3. Perricone tells WebMD that essential fatty acids help nourish skin and keep it plump and youthful, helping to reduce wrinkles.
Eat more soy -- So far, most of the proof has come from animal studies, but research does show certain properties of soy may help protect or heal some of the sun's photo aging damage. In one recent human study, published in the European Journal of Nutrition, researchers reported that a soy-based supplement (other ingredients included fish protein and extracts from white tea, grape seed oil or extract, and tomato, as well as several vitamins) improved skin's structure and firmness after just six months of use. Remember: everything in moderation, however! Too much of a good thing can create other problems.
Published online
March
26, 2008
(Neurology ® Magazine 2008)
Central obesity and increased risk of dementia more than three decades later
R. A. Whitmer PhD*,
D. R. Gustafson PhD, E. Barrett-Connor MD, M. N. Haan DrPH, E. P. Gunderson PhD, and K. Yaffe MD From Kaiser Permanente Division of Research (R.A.W., E.P.G.), Oakland, CA; Goteberg University (D.R.G.), Goteberg, Sweden; the Department of Family Medicine (E.B.-C.), University of California, La Jolla; the Department of Epidemiology (M.N.H.), University of Michigan, Ann Arbor; and the Departments of Psychiatry, Neurology and Epidemiology (K.Y.), University of California, San Francisco.
Background: Numerous reports show that a centralized distribution of adiposity is a more dangerous risk factor for cardiovascular disease and diabetes than total body obesity. No studies have evaluated whether the same pattern exists with dementia. The objective was to evaluate the association between midlife central obesity and risk of dementia three decades later.
Methods: A longitudinal analysis was conducted of 6,583 members of Kaiser Permanente of Northern California who had their sagittal abdominal diameter (SAD) measured in 1964 to 1973. Diagnoses of dementia were from medical records an average of 36 years later, January 1, 1994, to June 16, 2006. Cox proportional hazard models adjusted for age, sex, race, education, marital status, diabetes, hypertension, hyperlipidemia, stroke, heart disease, and medical utilization were conducted.
Results: A total of 1,049 participants (15.9%) were diagnosed with dementia. Compared with those in the lowest quintile of SAD, those in the highest had nearly a threefold increased risk of dementia (hazard ratio, 2.72; 95% CI, 2.33–3.33), and this was only mildly attenuated after adding body mass index (BMI) to the model (hazard ratio, 1.92; 95% CI, 1.58–2.35). Those with high SAD (>25 cm) and normal BMI had an increased risk (hazard ratio, 1.89; 95% CI, 0.98–3.81) vs those with low SAD (<25 cm) and normal BMI (18.5–24.9 kg/m2), whereas those both obese (BMI >30 kg/m2) and with high SAD had the highest risk of dementia (HR, 3.60; 95% CI, 2.85–4.55).
Conclusions: Central obesity in midlife increases risk of dementia independent of diabetes and cardiovascular co morbidities. Fifty percent of adults have central obesity; therefore, mechanisms linking central obesity to dementia need to be unveiled.
Some of Our Dietary Suggestions
... especially for people of all ages with health and skin issues
1) Eat whole, natural foods - locally grown as much as possible. Shipping and storing foods in transit loses nutrition and usually means added chemicals.
2) Eat only foods that will spoil, but eat them immediately to get all the nutritional benefits
3) Eat naturally raised meat including fish, seafood, poultry, beef, lamb, game, eggs
4) Eat whole, naturally produced milk products from pasture-fed cows and goats, preferably raw and/or fermented, such as whole yogurt, kefir, cultured butter, whole cheeses, and fresh or sour cream
5) Use only traditional fats and oils including butter and other animal fats, extra-virgin olive oil, avocado oil, expeller expressed sesame and flax oil and the tropical oils (coconut and palm)
6) Eat fresh fruits and vegetables, preferably organic grown, in salads, soups, lightly steamed or raw.
7) Prepare whole grains and nuts by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrient
8) When purchasing packaged or prepared foods, scrutinize the ingredients labels - don't be fooled by the food industry's fancy marketing on their labels. "Whole wheat" or "8 Grain", for example, may not mean there is whole grain - the grain may have its nutrients processed away in production of the item! All yogurts are not healthy. Most are full of sugars, high fructose corn syrup, coloring and flavorings to make them more appealing to the American taste buds (or mindset!). Compare brands at the store and look at the % of proteins, carbs, vitamins, iron, sugar, fats and calories.
9) Prepare home-made meat stocks from the bones of chicken, beef, lamb or fish and use liberally in soups and sauces
10) Use herb teas and coffee substitutes in moderation - drink more Green or White tea for optimum health, improved brain function and blood sugar control
11) Use filtered water for cooking and drinking, mineral waters in moderation.
12) Use unrefined Celtic sea salt and a variety of herbs and spices for food interest and appetite stimulation. Date store bought seasonings - they do turn rancid with time. Find out how long ago they were actually packaged by going online to the company web site with the inventory numbers on the bottles or boxes.
13) Cook only in stainless steel, cast iron, glass or good-quality enameled cookware for safety. Store foods in air tight glass. Check the bottom of plastic storage containers for the # listed. These verify the known safety factor, which can be looked up online for the newest research information at your local county extension or health department office.
14) Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and condiments in your diet on a regular basis for healthy digestive tract
I'm a big fan of Krill Oil and in my past years of researching this supplement I have learned many things about the details listed on the various brands packaging. The way Krill can be formulated to meet our health needs is important. The levels of the components is important or you are wasting money. In short: with a 1000mg dose of Krill Oil, you also need to have at least 300mg of the Omega 3, EPA: 150mg, DHA: 90, Astaxanthin: 25mg. This is the way you get the powerful antioxidant effect.
Try to use seasonal foods that are local to get as much nutrition as possible and shrink the ecological "footprint" by reducing energy used to ship and store long distance products. The sooner a fruit or vegetable is eaten after harvest the more nutritious it is for us.
*Kefir and Probiotics - Kefir is a cultured, enzyme-rich, liquid food filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. We recommend the plain kefir with no fruit or sweetener added to it in order to treat health and skin problems. Buy the brands that offer multiple probiotics, not just 2 or 3, for the most benefits. Our favorite is Helios, with FOS (bifidobacteria-stimulating fructooligosaccharide).
*ISAPP, the International Scientific Association for Probiotics and Prebiotics is an association of academic and industrial scientists involved in research on fundamental and applied aspects of probiotics and prebiotics. The scientists participating in ISAPP have a common interest in generating high quality scientific information for the probiotic and prebiotic fields and providing guidance for collaborative and multidisciplinary research. The organization hopes to raise the scientific credibility of the field by working with experts and conducting meetings on high quality research. Providing an objective, science-based voice also will benefit the end users of these products by helping them make informed choices. ISAPP is the only scientific organization dedicated specifically to probiotics and prebiotics, bringing together scientists from all pertinent disciplines, including food science, microbiology, immunology, biochemistry, nutrition and medicine. As a scientific society, ISAPP strives to have all activities focused on science, not promotion of specific commercial products. Industry involvement is considered important to this organization, but no industry group or commercial entity dictates the activities or opinions of ISAPP.*A Probiotic Council within the National Yogurt Association (www.aboutyogurt.com) has been established. This council is intended to be the voice of industry as it relates to standards and regulatory issues for probiotics, at least as they related to dairy foods. This is an important development because it leverages the significant resources and expertise in regulatory affairs of the NYA trade association to promote appropriate standards for probiotics in the US. Press release.
* The best probiotics we have found. A favorite informational and product website of Joy-Marie's is The Body Ecology, go to www.bodyecology.com. Get the book! We've used it for 6 years now and recommended it to clients.