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September 2004 Vol. 9 No. 9
“Choices are the hinges of destiny.”
Edwin Markham
Table of Contents:
Exercise By God
Eating Lots of Sugar and Refined Starch May Raise Cancer Risk
Many Anemic conditions are Folic Acid deficiencies not Iron deficiencies.
Vegan Diet Proves Its Acceptability
More Reasons to Eat Your Vegetables
Tomatoes: The Edible Vaccine
Exercise By God
Exercise by God does not cause physical or emotional damage or destruction; it causes physical and emotional construction or reconstruction.
Children can play on a playground and get several hours of aerobic and resistant training while having fun and not even realizing they are getting a workout. What can you do to get exercise every day, the way you were created to, and enjoy yourself at the same time?
Cut the grass
Walk
Bike
Paint a fence
Jog
Go hiking
Build a deck
Swim
Play basketball or tennis
Carry your golf clubs.
Which one will be your Exercise by God?
Dr. Ben Lerner, Dr. Greg Loman and Dr. Rob Schiffman have three of the largest chiropractic centers in the history of the chiropractic profession. Their organization, Teach The World About Chiropractic, teaches a high-tech, vitalistic chiropractic approach to wellness care.
They also teach a God-centered lifestyle through Dr. Lerner’s New York Times Best Selling book, Body by God: The Owner’s Manual For Maximized Living. http://www.amazon.com
Eating Lots of Sugar and Refined Starch May Raise Cancer Risk
With science, consumers and the media all-abuzz about the high-carb/low-fat diet craze, there’s new evidence that shows women who eat lots of refined carbohydrates were more than twice as likely to suffer from breast cancer than those who limited them.
Researchers compared the diets of 475 women who were newly diagnosed with breast cancer with some 1,400 healthy women in Mexico City. Women filled out a lengthy food questionnaire widely used in nutritional studies and were placed in one of four categories based on the total percentage of their calories that came from carbohydrates.
Although much research has measured the effectiveness of high-carb diets in terms of weight loss, this study was unusual in that it looked at how sugar and starch intake affects one’s cancer risk.
A study performed last year noted a higher risk of breast cancer in younger women who ate lots of sweets. How do carbs increase one’s risk of cancer? Scientists believe carbs may raise blood sugar rapidly, which creates a surge of insulin to be secreted, causing cancer cells to divide and leading to higher estrogen levels.
The women whose carb intake was highest (62 percent or more) were about 2.2 times more likely to succumb to breast cancer versus those whose intake was at 52 percent or under of their diets. In fact, the study found those who ate more fruit, vegetables and whole grains significantly lessen their risk of breast cancer.
U.S. breast cancer rates are among the highest worldwide, with some 132 cases reported for every 100,000 women.
Cancer Epidemiology Biomarkers & Prevention August 2004;Vol. 13, 1283-1289
Many Anemic conditions are Folic Acid deficiencies not Iron deficiencies.
Many times doctors will treat woman with iron when it when they suspect an Iron deficiency-when in reality it is a Folic Acid deficiency.
Folic Acid deficiency is the major “mimic” for what appears to be ’severely anemic’. Folic Acid is in the B-vitamin family-and can be lacking in food, but a simple supplement of 400 mcgs x 3 doses daily with food for 4-6 weeks, followed by 400 mcgs x 2 daily with food typically will do the trick.
NOT IRON!! If you are eating well-you red blood cells are healthy and your oxygen carrying capacity is good. Iron deficiency includes the primary symptoms of chronic fatigue, and as well as bruising easy and healing slowly.
Iron can increase free radical damage as it is easily oxidized in the presence of high intensity exercise, and the increased Beta
Oxidation of exercise can increase the risk of tissue damage.
Researchers have found that iron absorption can be enhanced from food by adding an additional dose of 500 mgs of Ester C daily with either lunch or dinner.
More Reasons to Eat Your Vegetables
Plant chemicals called phyto-chemicals can reduce inflammation and eliminate carcinogens while others regulate the rate at which cells reproduce, get rid of old cells and maintain DNA. The body needs some of the 25,000 phyto-chemicals to stay healthy.
Antioxidants already in vegetables neutralize free radicals, dangerous molecules produced by the body as well as external sources including smoking and radiation.
Unchecked, free radicals attack healthy cells that can lead to arterial problems and Alzheimer’s disease as well as damage to DNA that promotes cancer.
Plant-rich diets can improve health and can slow down or prevent some ailments. The following are some of the combinations of nutrients and foods along with potential problems or benefits they may prevent that have been discovered by various researchers:
Consuming vitamin C and carotenoids through food and supplements enabled seniors to reach higher scores in reasoning tests.
Other foods rich in vitamin C, carotenoids and folic acid–spinach and broccoli–heightened ones cognitive abilities.
The beta carotene in sweet potatoes and vitamin E in almonds protects cells from damage.
High potassium fruits and vegetables can help control blood pressure.
Inflammation may be interrupted by the use of antioxidants.
Kale, red cabbage and Brussels sprouts, rich in phyto-chemicals, activate enzymes that break down carcinogens that can cause cancer.
Levels of homocysteine, which has been linked to heart attacks, hardening arteries, strokes and dementia, can be lowered with vitamin B6 found in bananas and folic acid in broccoli and leafy greens.
Links are being investigated between angiogenesis (a process in which tumors secure sources of blood to help them spread and grow) and chemicals found in licorice, blueberries and garlic
USA Today August 11, 2004
Vegan Diet Proves Its Acceptability
A new study shows that a major diet overhaul is easier than most people might have imagined. The study, funded by The Cancer Project of the Physicians Committee for Responsible Medicine, included 64 overweight, postmenopausal women who were randomly assigned to either a low-fat, vegan diet or a more conventional low-fat diet following the guidelines of the National Cholesterol Education Program.
After 14 weeks, the vegan group lost significantly more weight (13 pounds, compared to 8 pounds for the low-fat group). The current report, however, focused on the diets acceptability.
Using quantitative questionnaires, the researchers asked the participants how well they liked their new diets, how easy they were to prepare, how much effort they required, and other questions about the adaptation process.
Overall, both groups gave their assigned diets high marks. While some might imagine a vegan diet to be Spartan, it was reported to be good, moderately good, or extremely good by 93% of participants.
The vegan participants did find that their meals required more preparation than did a totally unrestricted diet.
The low-fat group reported increasing dietary restraint, suggesting they were somewhat perturbed by the diet’s requirements, but the vegan group reported no such change.
Both groups had diminished hunger on their assigned diets, compared to their usual diets, and the vegans, in particular, reported weight loss and increased energy.
The researchers concluded that the acceptability of the low-fat, vegan diet was high, and not demonstrably different from that of a more moderate low-fat diet.
Here is the reference:
Barnard ND, Scialli, Turner-McGrievy GM, Lanou AJ. Acceptability of a very-low-fat, vegan diet compares favorably to a more moderate low-fat diet in a randomized, controlled trial. J Cardiopulm Rehab 2004;24:229-35. Subscribe to PCRM’s Breaking Medical News.
Breaking Medical News is a service of the Physicians Committee for Responsible Medicine, 5100 Wisconsin Avenue, Suite 400, Washington, DC 20016, 202-686-2210. Join PCRM and receive the quarterly magazine, Good Medicine http://www.pcrm.org/magazine/index.html
Tomatoes: The Edible Vaccine
The idea of an edible vaccine is coming closer to becoming a reality as scientists have found a way to incorporate the protein gene-HIV antigen in tomatoes. This astounding discovery was confirmed when scientists found that the protein needed for the vaccine could be derived from both tomato leaves and the tomato fruit itself.
Tomatoes serve as an ideal candidate for this HIV antigen because unlike other transgenic plants that carry the protein, tomatoes are edible and immune to any thermal process, which help retain its healing capabilities. Even more importantly, tomatoes were found to grow at a high rate of success in Russia, compared to bananas, another vaccine producing fruit already used by Western scientists.
Introducing the Protein to the Tomato
Getting the artificial protein gene into the tomato germs was accomplished with the help of a needle. The next step was to cultivate the germs on a special nutrient medium. From there, the plants that grew roots were planted into the soil and grown in the hothouse until they reached maturity and produced fruit. The plants were then tested for the protein, which could be found in the leaves and the tomato plant itself.
Passing on the Health Benefits to the Next Generation
Scientists took the process one step further by finding out whether or not the gene could be passed on to future generations of plants.
This testing process consisted of taking the seeds of the transgenic tomatoes and couching them. This was followed by cultivating a batch of second-generation tomatoes, which were also transgenic and were found to contain the anti-gene protein.
Advantages of Transgenic Tomato Plants
A possible edible vaccine against HIV/AIDS and hepatitis B
Cuts down the likelihood of the passing of infections
Inexpensive
Don’t need special facilities for storage or transportation
They taste good
Science Daily August 19, 2004
Selected segments are reproduced from Dr. Mercola’s excellent website: http://www.mercola.com/index.htm