Steps to a Gluten-Free Diet for Improved Mental Health

For people with gluten intolerance, good physical and mental health requires a complete diet change. At first it can seem impossible because so many foods contain gluten.

But the popularity of the gluten-free diet is now making life just a little simpler for people with celiac disease and gluten sensitivities.

The National Foundation for Celiac Awareness website includes a plethora of information about gluten-free foods. They even have some recipes for people who can’t consume gluten, ranging from coconut chicken soup to spinach pesto, to chicken and asparagus pizza.

The website celiac.com also has a “safe gluten-free food list,” which includes items like corn, eggs, fruit and milk. Some oats are acceptable to eat, but it depends on whether or not they’ve been contaminated with gluten in processing.

For people who don’t know if they’re gluten intolerant or not, it might be time to try a trial gluten-elimination diet.

“Eliminate it from your diet for no less than four weeks and then reintroduce it,” said Heather Schrock, a nutritional therapy practitioner.

“If your symptoms return, you are sensitive. It is very important that you completely eliminate it though and that is where the difficulty may lie. Gluten is hidden in thousands of food and personal care products. That's right, even gluten in your lotion can affect someone with gluten sensitivity.”

Marie-Nathalie Beaudoin, a training director at Bay Area Family Therapy & Training Associates, said in an email that there are numerous gluten-free grains that people can consume as part of a healthy diet.

For example, in order to bake bread, cookies, cakes and pizzas, people can use gluten-free flour such as tapioca, coconut, rice and corn. She added that people can now choose from some gluten-free noodles now as well.

“Changing diet may seem like a daunting task, but really, everything is out there ready to be used as substitute,” Beaudoin said.

“The main challenge is the first step: figuring out what you’ll eat at every meal. Once that transition is accomplished, the dietary change can be completely enjoyable and easy to follow.”
By Rheyanne Weaver

Read more here: http://www.empowher.com/celiac-disease/content/steps-gluten-free-diet-improved-mental-health

The Global Food Crisis

by MARK SCHULLER

Having accompanied and translated for Haitian housing rights activist Reyneld Sanon on his recent trip to Washington, it became all too evident from many sectors: the State Department, Senate, USAID, or World Bank – the ability to sell an image is often more important than the lived realities for Haiti’s poor majority.

Time and again in DC we heard that the Martelly government is a good partner and making good progress, that Haiti is on the right track, that the relocation out of camps is going well, and that the private sector holds the (only) key to solving Haiti’s housing crisis. Further, low-wage export processing jobs are hailed as the magic bullet: with a decent income people can afford to build or rent their own housing, without the need of a government handout.

There is indeed some progress, but the on-the-ground realities are more complex and sobering.

Going to what remains of the same eight camps in the longitudinal study – my seventh visit since July 2011, first since Hurricane Isaac – was instructive. In far-flung CAJIT, the IOM gave new tarps to reinforce the remains of a dozen families’ shelter destroyed by Isaac, not to mention two and a half years’ worth of beating from the harsh Caribbean climate.

Plas Lape, in the touch-and-go neighborhood of Delma 2 / Sen Marten, was almost completely vacated, with only a handful of battered sheets of plastic remaining. After five meetings with the community, the NGO responsible for the relocation project resumed their activities suspended because of violence. The second of three sectors in front of City Hall in Kafou (Carrefour) was just cleared out a week ago, with the final on its way any day now.

That said, however, a couple camps appeared relatively abandoned. In Karade, for the majority of residents who weren’t given a T-shelter, over half the tents were blown to the ground by Isaac. Some were rebuilt, some with donations from one or another agency. However too many were still in tatters.

The worst was HANCHO. The mayor of Delma – only one of 2 in the whole country whom Martelly did not revoke – marked 128 tents to be demolished to make way for a new factory. According to residents, city officials offered $5,000 to be split among the 128 families. Residents refused. No one offered even replacement tarps, for either these tents or those not in the path of progress. Worse, a week before my visit last Wednesday there was an outbreak of cholera that affected 181 people. Two children – a four-year-old and a nine-year-old – died.

People in HANCHO are on edge, worried that they can be forcibly removed at any moment.

Riding the taptap, the public transportation, and eating at the ti resto, street restaurants, was even more instructive.

On the taptap many people are talking about the skyrocketing food costs. Staples such as rice – 82% of which is imported – and oil are going up as much as 50% since the beginning of August, which was already higher than in April 2008, when the country erupted in protest.

While President Martelly and his government were going to New York to attend the United Nations General Assembly protesters took to the streets, including thousands in Okap (Cap Haïtien) on Friday, September 21.

Some people are redefining the word goudougoudou – an onomatopoeia mimicking the sound of the rumbling of the earth to refer to the earthquake – to denote the sound of hunger pains. A recently written graffiti succinctly warns: goudougoudou demands change.

More than just linguistic innovation from a creative people, drawing parallels between rising food costs and the earthquake redefines the word “disaster,” specifically reminding of its human causes. And it is a clarion call for action, a warning of an impending humanitarian crisis.

Haiti is at the vanguard of the food crisis because of its extreme dependence on foreign exports and food aid that has slowly but systematically destroyed local peasant production. But it’s coming for the rest of us: this summer’s record high temperatures and massive droughts are heralding rising food costs the world over. Agribusiness in the Midwest quite literally feeds the world, with corn in hundreds of processed food items.

NASA scientists measuring temperatures have concluded that this is none other than human induced global climate change, and it’s going faster than many feared.

Haiti’s vulnerability to shocks in global food prices was deepened by the Martelly administration’s much-praised efforts at establishing the rule of law and collecting tax revenue by clamping down on the informal trade across the Dominican border. Again, this makes sense in the abstract to Washington policymakers as an attempt to wean Haiti off of humanitarian aid, which is very noticeably trickling down to a minimum.

But this solution misses Haiti’s “one percent,” who are granted tax shelters and regularly invest their money outside of Haiti.

The 99 percent have begun to have their say. Today, September 30, a protest gathered goudougoudou’s cry for help, that the AP numbered at several thousand. This too has been the topic of public conversation on the taptap, in the camps, and on the streets leading up to today.

Some will likely underestimate this protest as politically motivated, organized by the Lavalas party on the 21st anniversary of the first coup against former president Aristide. But this would be a mistake given that the message has inspired thousands to march against the government despite its populist and clientelist projects like the Carnival des Fleurs and Ti Manman Cheri.

It would be useful for policymakers in Washington to get in a taptap and visit the camps to hear goudougoudou and heed its warning.

One of the most reflexive and sobering comments I translated for Sanon in Washington was that “Whatever we do in Haiti can be undermined by factors totally outside of Haiti’s control.” He mentioned rising oil costs and fluctuations in the global apparel market.

With all respect to one of Haiti’s most effective behind-the-scenes advocates, the change goudougoudou is demanding is most definitely within our grasp:

* We can encourage self-sufficiency and national production so that Haitian farmers can feed the country.

* We can change the terms of political and economic engagement between Haiti and the rest of the world.

* We can fund efforts to stop global climate change, investing in green technology through mechanisms like a financial transaction tax.

* And in the meantime, especially since we have encouraged suppression of wages, we can encourage caps on prices on basic foodstuffs, paying Haitian farmers directly for the difference in cost.

Read more here: http://www.counterpunch.org/2012/10/02/the-global-food-crisis/

EASY TIPS FOR PLANNING A HEALTHY DIET AND STICKING TO IT

Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself of the foods you love. Rather, it’s about feeling great, having more energy, stabilizing your mood, and keeping yourself as healthy as possible– all of which can be achieved by learning some nutrition basics and using them in a way that works for you. You can expand your range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet.

Healthy eating tip 1: Set yourself up for success

To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes gradually and with commitment, you will have a healthy diet sooner than you think.

• Simplify. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety, and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more delicious.
• Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking.  As your small changes become habit, you can continue to add more healthy choices to your diet.
• Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy, and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you make counts.

  Healthy eating tip 2: Moderation is key 

  People often think of healthy eating as an all or nothing proposition, but a key foundation for any healthy diet is moderation. But what is moderation? How much is a moderate amount? That really depends on you and your overall eating habits. The goal of healthy eating is to develop a diet that you can maintain for life, not just a few weeks or months, or until you've hit your ideal weight. So try to think of moderation in terms of balance. Despite what certain fad diets would have you believe, we all need a balance of carbohydrates, protein, fat, fiber, vitamins, and minerals to sustain a healthy body.
  For most of us, moderation or balance means eating less than we do now. More specifically, it means eating far less of the unhealthy stuff (unrefined sugar, saturated fat, for example) and more of the healthy (such as fresh fruit and vegetables). But it doesn't mean eliminating the foods you love. Eating bacon for breakfast once a week, for example, could be considered moderation if you follow it with a healthy lunch and dinner–but not if you follow it with a box of donuts and a sausage pizza. If you eat 100 calories of chocolate one afternoon, balance it out by deducting 100 calories from your evening meal. If you're still hungry, fill up with an extra serving of fresh vegetables.
  • Try not to think of certain foods as “off-limits.” When you ban certain foods or food groups, it is natural to want those foods more, and then feel like a failure if you give in to temptation. If you are drawn towards sweet, salty, or unhealthy foods, start by reducing portion sizes and not eating them as often. Later you may find yourself craving them less or thinking of them as only occasional indulgences.
  • Think smaller portions. Serving sizes have ballooned recently, particularly in restaurants. When dining out, choose a starter instead of an entr�e, split a dish with a friend, and don't order supersized anything. At home, use smaller plates, think about serving sizes in realistic terms, and start small. If you don't feel satisfied at the end of a meal, try adding more leafy green vegetables or rounding off the meal with fresh fruit. Visual cues can help with portion sizes–your serving of meat, fish, or chicken should be the size of a deck of cards, a slice of bread should be the size of a CD case, and half a cup of mashed potato, rice, or pasta is about the size of a traditional light bulb.
  • Read more here
  • http://helpguide.org/life/healthy_eating_diet.htm

Alzheimer's Cure from Nature

Different herbs and spices, all from earth and nature. Mostly all can deliver a cure or treatment for diseases and conditions. Chris Kilham, of Fox News "Medicine Hunter" and ethnobotanist, latest announced spice turmeric root, also referred to as curcumin when it is in extract form. This spicefrom Asia seems to pack a powerful delivery in possibly the prevention of Alzheimer's diseaseand may just be able to cure the disease as well.

Dr. Manny Alvarez, who recently gave an interview to Fox News had stated that person's with Alzheimer's develop a sticky plaque in the brain called amyloid beta. These type of plaques either actualize as a reaction of Alzheimer's or they are the explicit cause of the disease. In either case they are absolutely associated to the degenerative process.

Studies have demonstrated that turmeric does really dispose of the plaques. They eliminate these plaques when they are just beginning to form and during the later phases in their progression.

Mr. Kilham, states that what is present in turmeric is something that seems to prevent the developing of Alzheimer's disease and in all reality it aides to decrease the appearance of plaque in the brain if you happen to have it. In animal studies, when the animals have the amyloid beta plaque in their brains and they receive turmeric, the plaque is decreased.

Observational studies have also indicated that persons in groups that consume turmeric basically never get Alzheimer's disease.

Among countries where the populace eat a lot of this spice, the rate of Alzheimer's disease is extremely low. In Southeast Asia and India it is a rare disease. However, in the United States Alzheimer's disease is very common.

Mr. Kilham notes that pharmaceutical companies are working hard attempting to produce medication versions of turmeric. However, consuming the real spice when possible and taking turmeric extract supplements in case the spice in food is not a viable option is highly recommended.

Mr. Kilham remarks pharmaceutical companies face one challenge in being that they cannot patent turmeric. Therefore, they will attempt to develop something else. It very well appears that the consumption of turmeric or using its extracts supplements seems to guard against one of the worlds most dreadful and incapacitating disease around.

ALC Supplements

Acetylene-L-carnitine (ACL) is an amino acid in which is produced in the bodies liver and kidneys and kept in the skeletal muscles, heart, brain and sperm. It aides the body to turn fat into energy.

It is used in many conditions as a treatment due to the fact it decreases oxidative stress.

Research evidence of the supplement is divided. Results for delaying the onset of Alzheimer's disease by using this supplement have been favorable. It has also shown good results in decreasing depression cause by senility and other types of dementia. It also has demonstrated the ability to improve memory.

This supplement is safe and effective. However, in serious conditions such as Alzheimer's disease checking with your primary care provider first is recommended.

PS Supplements

Phosphatidylserine (PS) is an element in the membranes which enclose the nerve cells. There have been small studies done on PS supplements and Alzheimer's disease. The outcomes of these studies have suggested that these supplements possible can aide in preventing in mental decline due to age progression. The supplements strengthen the cell membranes which guards them and their contents from harm.

PS supplements are synthesized from soy and in a small trail they resulted in promising results. Dr. Dharma Singh Khalsa, Medical Director and President of the Alzheimer's Prevention Foundation in Tuscon, Arizona recommends PS in the following doses:

100mg to maintain top brain functioning

200mg for mild cognitive impairment

300mg to treat Alzheimer's disease

These are all in daily doses.

Vitamin E

In a recent study findings did conclude that vitamin E possibly is associated to decreasing the risk of Alzheimer's disease. High intakes of vitamin E in foods show a 25% less chance of developing Alzheimer's disease and dementia.

Food sources of vitamin E include almonds, hazel nuts, wheat germ, broccoli and some green vegetables. High dosage amounts of vitamin E can cause a risk for bleeding. When taking supplements no more than 1,000mg is recommended daily.

American/Asian Ginseng

Ginseng is vastly being used to strengthen immune system and increase strength.

In animal studies and individual reports for either American or Asian ginseng, have demonstrate ginseng has the possibility in slowing down the progression of Alzheimer's also improving memory and behavior.

Coffee

University of Florida researchers conducted a study on caffeine. The study had provided evidence that caffeine could be practical treatment for Alzheimer's disease.

In the study mice had been bred for the specific purpose to develop Alzheimer's. Half of the mice had received large amounts of a caffeine diet upon researchers noticing signs of the disease. The mice in which had consumed the caffeine had a higher performance rate on memory testing than those mice who received no caffeine.

The researchers stated just due to the fact they could reverse the diseases effects on cognitive ability is of major significance.

Current research on Alzheimer's treatment had concentrated on clumps which form in the brain of Alzheimer's patients which interrupt normal memory capability. At times these clumps are caused by two enzymes. When heavy doses of caffeine is consumed it appears that these enzymes are halted in forming.

Apple Juice

University of Massachusetts researchers in 2009, had discovered apple juice possibly can postpone the beginning of Alzheimer's disease. In mice who consumed two glasses of apple juice (glasses were of human consumption amounts) each day for a length of 30 days had manufactured less beta-amyloid. This is said to be the substance in which is liable for composing the senile plaques which are most often in the brains of Alzheimer's patients.

This study was published in the Journal of Alzheimer's Disease along with past studies which had also discovered that the consumption of apple juice aided in boosting the performance of mice in maze trails.

Dr. Thomas B. Shea, PhD., of the universities Center of Cellular Neurobiology, Neurodegeneration Research, head researcher on this study commented that the results gave further evidence associating nutritional and genetic risk factors of age related neurodegeneration and advocates that drinking apple juice on a regular basis not only aides in keeping the mind functioning at its peak performance level but can also inhibit main elements of Alzheimer's disease.

Vitamin B Supplements

University of Oxford scientists just recently conducted a trail of the effects of vitamin B and Alzheimer's disease. The trail consisted of 168 persons and found that when taking high doses of three vitamin B supplements each day had decreased the brain from shrinking by 53%. Brain shrinkage is a normal part of aging but can happen faster in persons with Mild Cognitive Impairment (MCI) associated to Alzheimer's.

The researcher stated that since these findings were significantly immense it should be open to debate as whether to prescribe vitamin B supplements to everyone with MCI half of those persons do develop Alzheimer's disease.

Even though the evidence is very promising more research is required before a decision is made to use the supplements as a positive treatment for Alzheimer's.

Mediterranean Diet and Exercise

At the Columbia University Medical Center in New York, researchers had assessed 1,880 elderly residents who did had no dementia at the beginning of the study. The residents in the study had undergone neurological and neuropsychological assessments every 1.5 years from 1992 to 2006 along with their endurance of the Mediterranean diet and level of exercise evaluated.

In total, 282 persons developed Alzheimer's during the study. In comparison of persons who had low exercise levels and sticking to the diet, and those who had high exercise level and maintained the diet. Those who kept the diet along with high exercise rate had shown a 35 - 44% decline risk of developing Alzheimer's disease.

In 2007, a study which was published in Neurology, had discovered that persons with the disease who follow the Mediterranean diet have longer healthy life spans.

In the 2009, British American Journal, published research had noted that the most valuable foods in the Mediterranean diet for aiding in Alzheimer's were vegetables, fruits, nuts, pulses, olive oil and moderate intake of alcohol.

There are numerous studies that support the Mediterranean diet along with regular exercises for a healthy long life span.

It seems more and more the natural things of mother nature prevails at higher rates than that of conventional medicines.

Read more here:

http://voices.yahoo.com/alzheimers-cure-nature-6808352.html?cat=68

Could Lettuce Cure Diabetes?

Would you believe that the lettuce you are eating in your dinner salad could possibly be a cure for Type 1 diabetes? In about five years, a diabetic could be swallowing a capsule containing ground up lettuce with insulin once or twice a week for a few weeks and then be cured and not have to inject insulin for the rest of his life.

Let's start at the beginning. Type 1 diabetes is usually diagnosed in young adults and children. Diabetes does not permit the body to manufacture insulin, which is needed to convert starches, sugar and other food into energy. This disease can bring on many problems such as blindness, foot and skin problems, and heart and kidney disease. Watching their blood sugar levels is a number one priority for patients with this form of the disease.

According to the American Diabetes Association, about 20.8 million children and adults or about 7 percent of the population have type 1 or 2 diabetes in the United States. The National Changing Diabetes Program released last month that the number of Americans with diabetes is estimated to double by 2025. During a congressional briefing, the Mathematical Policy Research, Inc. reported that one of every eight federal health care dollars, $79.7 billion out of $645 billion, is spent on care for diabetics.

The current treatment for type 1 diabetes entails putting insulin into the bloodstream usually by injection. Patients can also inhale the insulin or wear a pump that delivers the insulin into the bloodstream. Unfortunately, the insulin does not cure the diabetes, it only treats it. Patients have to take insulin for the rest of their lives. People experiencing this disease may have a cure and it could come from lettuce, according to Henry Daniell, Ph.D., a molecular biologist at the University of Central Florida in Orlando, Florida.

According to Dr. Daniell, a lettuce leaf is put into a machine and then it is injected with a human gene for insulin. The leaf is in effect creating human insulin. The lettuce is grown in the lab. The lettuce is then ground up and put into a capsule. Dr. Daniell considers the lettuce to be genetically modified. Every solitary cell in the lettuce leaf contains 10,000 copies of the insulin gene. The plant cell walls are made of cellulose to prevent the insulin from degrading. Insulin is little by little sent into the bloodstream when the bacteria living in the intestine slowly break down the cell walls. This generates an immune reaction in the body and trains it to release its own insulin. This is a completely new theory and a new way to use this oral delivery system to cure this immune disorder. Dr. Daniell has been working to make his technique perfect for the past 20 years.

Dr. Daniell has tested this concept on mice. All the diabetic mice had normal blood sugar levels and created insulin after eight weeks, even after they quit ingesting the lettuce powder. He had given the lettuce powder to the mice once a week and the results were amazing.

Patients would only have to take the pill for weeks, not months or years according to Dr. Daniell. Technically, they would no longer have diabetes once their immune system reacts to the pill. Additionally, since this therapy is based on plants, it would only cost pennies to produce. The mice had no side effects from the treatment.

The next step is to test the lettuce capsules in humans and that is expected to start in the next year. Dr. Daniell said his research team has offers from formal partners and the University of Central Florida is consulting with them to start a phase 1 clinical trial. Dr. Daniell is expecting to see the same result in humans as they found in the trials on mice.

Prior results and these results signify that insulin capsules possibly in the future might be used to prevent diabetes before the symptoms appear and even treat the disease in its later stages. It could also assist patients that have multiple sclerosis, type 2 diabetes and some forms of arthritis.

Read original post here:

http://voices.yahoo.com/could-lettuce-cure-diabetes-1843278.html?cat=70

Food and Herbs that Are Helpful in Treating Arthritis

Arthritis is one of the most common, disturbing, painful physical problems experienced by men and women. While not oftenly leading to death, arthritis is extremely serious because it causes mild to excruciating pains upon millions of people causing disturbances in their sleep, work and other normal activities.

Medical researches estimate that nine out of ten of those over age forty already have the beginnings of arthritis, the thinning of the cartilage in the joints. Ant three out of five people with arthritis are younger than sixty-five. The following are herbs and foods that are helpful in treating the pains of arthritis.

*CURCUMIN*

It is derived from curcuma root and it is also known as turmeric root. Curcumin or Curcuma root has been used for centuries as a painkiller and anti-inflammatory. Scientists at Cornell University made a research on this and discovered that it was COX-2 inhibitor. COX-2 refers to the enzyme "cyclooxygenase-2" which triggers production of inflammation and pain in arthritic joints. A daily dosage of 100mg of curcuma root decreases inflammation and joint pain.

*TART CHERRIES*

Tart cherries have been also used for centuries to treat arthritis and gout. Once again scientists intrigued by its long-standing usage made a research on this, this time at Michigan State University. They discovered that extracts from the tart cherries also had COX-2 inhibitors, as well as compounds such as ursolic and oleonsolic acids which are ten times more effective than aspirin. To get the needed amount of COX-2 inhibitors to fight arthritic pain, you would have to eat twenty raw tart cherries a day.

*HOLY BASIL*

The healing qualities of holy basil has been recognized for five thousand years in native India. This herb has also chemical compounds containing natural COX-2 inhibitors with anti-inflammatory effectiveness similar to aspirin and ibuprofen. A daily dose of 150mg is recommended.

*FRANKINCENCE*

Frankincence is a gum resin from the boswellin tree that is usually used as an anti-inflammatory compound. In analyzing this gum resin, a potent anti- inflammatory compound called boswellic acid was discovered. Scientists were so intrigued that they continued on studying boswellic acid and discovered that it blocked the common chemical compound "leukotrienes" in the body. This substance was identified as the one causing inflammation, decreased joint mobility and misshapen and deformed joints. Recommended dosage is 200 mg a day.

*BECHE-DE-MER*

Another important compound that prevents inflammation comes from the sea cucumber also known as "beche-de-mer." This compound has been recognized to treat arthritis in China for about a thousand years. Modern research studies revealed that substances found in sea cucumbers are helpful to "musculoskeletal" inflammatory diseases such as osteoarthritis and rheumatoid arthritis. Researchers claim that sea cucumbers improve the balance of prostaglandin which regulate the inflammatory process. A dosage of 100mg a day in capsule form will be helpful in reducing joint swelling.

*GLUCOSAMINE*

A recent study participated by 212 people demonstrated that those who took 1,500 mg of "glucosamine" per day ( a natural substance derived from tha shells of some deep-sea animals) experienced a 25 percent improvement in joint symptoms. This study has been done for a period of three years. Glucosamine produces compounds known as "proteoglycans." This is a complex hydrophilic compounds that help maintain the thick cushion in cartilage by attracting water.

· CALCIUM ASCORBATE*

The threonate compound combined with the ascorbate has a vital role in regenerating cartilage. The role of Vitamin C in joint health has been accountedFor many years.

· GARLIC/ONION

A study revealed that garlic eaters were getting a remarkable decrease in joint pains,particularly the pain associated with degenerative osteoarthritis. Garlic inhibits one of the inflammation- causing prostaglandin hormones.

Onions contain a moderate amount of sulfur, which is important for rebuilding the cartilage, bone and various ligaments around the joints.

*SARDINES*

Sardines has higher content of the omega-3 fatty acids in certain coldwater fish. The marine fatty acids decrease inflammatory compounds such as "leukotrienes." When these compounds are reduced, inflammation and joint tenderness are also reduced.

*VITAMIN E*

Natural D-alphatocopheral is the form of vitamin E one should take daily at a doseof 800 IU. This form of vitamin E, counters the effects of COX-2 and prostaglandin E2 which promote inflammation. One study revealed that arthritis patients taking supplements of natural Vitamin E for four months had a 50 perent reduction in joint pain.

*POLYPHENOLS AND FLAVANOIDS*

These compounds has anti-inflammatory effect that inhibits the COX-2 enzyme."Green tea" is an excellent source of these "polyphenols."

*BROMELAIN*

This compound is derived from the stem and stalk of the pineapple. Use of these Substances has been found to reduce inflammation up to 60 percent by combating prostaglandin E2.

SOURCE :

GOD's Pathway to Healing : Joints And Arthritis

Written by Reginald B. Cherry, M. D.

Fiber Intake And Chinese Food Therapy Improve Longevity

Dietary fiber may be associated with a reduced risk of cardiovascular, infectious and respiratory diseases, according to a new Archives of Internal Medicine study. In addition to a balanced diet, Chinese food therapy can effectively prevent illness utilizing natural foods.
Fiber has been hypothesized to lower risks of heart disease, some cancers, diabetes, and obesity. It is known to reduce blood cholesterol levels, improve blood glucose levels, lower blood pressure, promote weight loss, and reduce inflammation.
Yikyung Par, Sc.D., of the National Cancer Institute, Rockville, Md., and colleagues analyzed data from 219,123 men and 168,999 women. Participants completed a food frequency questionnaire at the beginning of the study.
Participants’ fiber intake ranged from 13 to 29 grams per day in men and from 11 to 26 grams per day in women. The risk of cardiovascular, infectious and respiratory diseases was reduced by 24 to 56 percent in men and 34 to 59 percent in women with high fiber intakes.
The current Dietary Guidelines for Americans recommend choosing fiber-rich fruits, vegetables and whole grains frequently and consuming 14 grams per 1,000 calories of dietary fiber. A diet rich in dietary fiber from whole plant foods may provide significant health benefits.
Traditional Chinese medicine recommends that diet should change according to the season. As winter is a yin season, yang foods can offer warmth and energy during this time of the year. During summer, a yang period, yin foods can cool and lighten the diet. Both types of food should be included in the diet to keep the constitution in balance. Medicinal foods can:
• Improve health.
• Combat symptoms of health conditions.
• Reduce adverse side effects of medications.
• Strengthen vitality after illness.
Acupuncture & Massage College’s Community Clinic offers acupuncture, herbal medicine and massage for the treatment of a wide range of health conditions as well as for overall wellness. To schedule an appointment call (305) 595-9500. For information about AMC’s Oriental Medicine and Massage Therapy programs ask for Joe Calareso, Admissions Director.
by Dr. Richard Browne
Read original post here:
http://www.amcollege.edu/acupuncture-massage-blog/food-nutrition/fiber-intake-and-chinese-food-therapy-improve-longevity/

Science urged for halal food

Thai halal food has the potential to serve a greater share of the world population, and food makers and exporters are being urged to use science and technology to cut costs and enhance quality.

Last year, Thailand ranked first in Asean in halal food exports, shipping US$4.8 billion worth to 57 countries.

Brazil is the world's biggest exporter of halal food, followed by the US, China, India and Thailand.

"Our country still has a lot of opportunity to export more halal food in the future on the back of growing demand," said Assoc Prof Winai Dahlan, director of Chulalongkorn University's Halal Science Center.

Halal food accounts for 20% of global food exports, and supply is inadequate to meet demand in the world's growing Muslim population.

Thai food makers have their strengths in quality, but many cannot compete in terms of price with firms in China, Vietnam and Indonesia."So they should bring in food science and technology to help them increase their competitiveness," said Assoc Prof Winai. "Their costs will eventually fall and food quality will be more consistent."

He said the time has come for Thai halal food makers to upgrade themselves and use "food quality" and "uniqueness" as selling points in the global market, not cheap prices.

Many Thai halal food makers lack good logistics for exporting products to other countries, said Assoc Prof Winai.

For example, frozen shrimp shipped to Europe come with no lab test papers and insufficient information about the products.

As a result, customs officers will order all containers opened instead of a random check, and this affects food freshness as the inside temperature changes.

Assoc Prof Winai suggested Thai halal food makers apply the Hal-Q Quality Control System (Hal-Q QCS) to food production to ensure compliance with Islamic law.

When production hygiene is assured, the logistics system should have a 2D barcode (QR code) for the halal container.

The QR code includes the company, order number and container number, letting customs officials track product information by scanning the code.

The Hal-Q QCS and QR code are innovations developed by the Halal Science Center.

The 2D barcode for halal containers recently won the award for Halal Science & Innovation Excellence at World Halal Research 2012.

"Now we're working on applying the Hal-Q system to the entire supply chain for halal food and linking information from factory, laboratory, logistics and shipping company to customs officers, seaports and airports," said Assoc Prof Winai.

So far, some 200 food companies have obtained the Hal-Q certification from the centre.

read original post here:

http://www.bangkokpost.com/business/economics/312683/science-urged-for-halal-food

Malt

Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain's starches into sugars, including monosaccharides such as glucose or fructose, and disaccharides, such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.

Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf. Malted grain that has been ground into a coarse meal is known as "sweet meal".  Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.

The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts").

Malting

Malting is the process of converting barley into malt, for use in brewing or distilling, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The sprouted barley is kiln-dried by spreading it on a perforated wooden floor. Smoke, coming from an oasting fireplace (via smoke channels) is then used to heat the wooden floor and the sprouted grains. The temperature is usually around 55 °C (131 °F). A typical floor maltings is a long, single-story building with a floor that slopes slightly from one end of the building to the other. Floor maltings began to be phased out in the 1940s in favour of "pneumatic plants". Here, large industrial fans are used to blow air through the germinating grain beds and to pass hot air through the malt being kilned. Like floor maltings, these pneumatic plants are batch processes, but of considerably greater size, typically 100 ton batches compared with 20 ton batches for floor malting.

The malting process starts with drying the grains to a moisture content below 14%, and then storing for around six weeks to overcome seed dormancy. When ready, the grain is immersed or "steeped" in water two or three times over two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for around five days while it is air-dried. The grain at this point is called "green malt". The green malt is then kiln-dried to the desired colour and specification. Malts range in colour from very pale through crystal and amber to chocolate or black malts.

Malts

Barley is the most commonly malted grain, in part because of its high diastatic power or enzyme content, though wheat and rye are also used. Also very important is the retention of the grain's husk, even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growingacrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth. It also allows the mash of converted grain to create a filter bed during lautering (see brewing). Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have little diastatic power; they are used to provide flavor, color, or "body" (viscosity) to the finished beer. Specialty caramel or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories is a variety of types distinguished largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by the two major species of barley used for malting, two-row and six-row.

Malt extract

Malt extract is also known as extract of malt. It is a sweet, treacly substance used as a dietary supplement. It was popular in the first half of the twentieth century as a supplement for the children of the British urban working-class, whose diet was often deficient in vitamins and minerals. Children were given cod liver oil for the same reason but it proved so unpalatable that it was combined with extract of malt to produce "Malt and Cod-Liver Oil." It was given as a "strengthening medicine" by Kanga to Roo and Tigger in The House at Pooh Corner.

The 1907 British Pharmaceutical Codex's instructions for making nutritional extract of malt do not include a mash-out at the end of extraction, and include the use of lower mash temperatures than is typical with modern beer-brewing practices. The Codex indicates that diastatic activity is to be preserved by the use of temperatures not exceeding 55 °C (131 °F).

Malt extract production

Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting. This procedure entails immersing barley in water to encourage the grain to sprout, then drying the barley to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis, and turned that portion into various other carbohydrates.

In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose. Modern beer mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer diastatic. The liquid produced from this, wort, is then concentrated by using heat or a vacuum procedure to evaporate water from the mixture.

The concentrated wort is called malt extract. Brewers have the option of using a liquid (LME) or dry (DME) form of it. Each has its pros and cons, so the choice is dependent solely on the individual brewer's preferences.

Liquid malt extract is a thick syrup. Some brewers choose to work only with LME, because they feel it works best for the result they wish to achieve. Also, it requires one less processing step, so it is appealing to those favoring the purest form of product available. However, it is very sticky and, therefore, messier to work with and has a shorter shelf life, and some feel the results are just as good with DME.

A new encapsulating technology permits the production of malt granules. Malt granules are the dried liquid extract from malt used in the brewing or distilling process.

Read original post here: http://en.wikipedia.org/wiki/Malting#Malting

Should you be taking probiotics?

By Liz Graham
You could be forgiven for thinking that probiotics, or "good" bacteria found in our digestive system as well as in foods and supplements, hold the answer to all our health problems. They are available in a variety of forms, from yoghurts and fermented drinks to powders and capsules, and the health claims that accompany them are just as diverse. But what do the medical experts say?

"So far, the research says that probiotics aren't the cure-all everyone thinks they are, but they are beneficial for certain conditions," says Dr Daniel Lemberg, gastroenterologist and department head at Sydney Children's Hospital, and co-author of a review of probiotics research published in the Medical Journal Of Australia.

Dr Vicki Kotsirilos, a Melbourne-based GP and authority on integrative and complementary medicines, says probiotics are not a magic pill for health, but their benefi ts are "really exciting". "I'm thrilled to see patients benefit from them, and that those benefits are supported by a growing body of scientific evidence," she says.

The important message for consumers is that the type and strength make all the difference. "Different probiotics treat different conditions, in the same way as antibiotics do," Lemberg says.

The strength of a probiotic is measured in colony forming units (CFU). Experts and research differ on the minimum amount of CFU required in a dose of probiotic in order for it to be clinically effective, with recommendations ranging from two billion to more than 10 billion CFU per dose.

"Most foods may not contain adequate live concentrations of probiotics," Kotsirilos says.

body+soul spoke to several leading authorities on probiotics. Here are their verdicts.

Proven benefits for...............

Diarrhoea caused by antibiotics and infection

"This is an area where probiotics really make a difference," Lemberg says.

With antibiotic-related diarrhoea, which occurs in up to a quarter of patients, the research shows both Lactobacillus rhamnosus GG and Saccharomyces boulardii help prevent symptoms, particularly in children, Lemberg says.

As a general guide, he advises taking probiotics alongside antibiotics and then for 10 to 14 days afterwards.

With infectious diarrhoea, which commonly affects young children, Lemberg says taking Lactobacillus rhamnosus GG early in the illness signifi cantly reduces the length of symptoms, but says you should check the dosage. "There has to be more than 10 billion CFU in a dose for it to work, so yoghurts aren't going to cut it."


Inflammatory bowel disease

There is solid evidence that the probiotic VSL#3 helps people with ulcerative colitis (the main type of infl ammatory bowel disease) after they have undergone surgery for the disease, Lemberg says. "It helps prevent a relapse, and helps prevent and treat pouchitis, a condition that may arise from the surgery," he says.

Ulcerative colitis is estimated to affect between 30,000 and 40,000 Australians.

Likely benefits for...

Female genital health

Kotsirilos says probiotics may help reduce the recurrence of vaginal candidiasis (thrush) and bacterial vaginosis.

"I've been using it for patients for 20 years, and it's backed by some research," Kotsirilos says.

She says the strains with the most evidence behind them are Lactobacillus rhamnosus and Lactobacillus acidophilus, which can be taken as vaginal pessaries.

"If it's a mild case, we may just use the good bacteria with hygiene advice, but if it's severe, I'd recommend a course of antibiotics followed by the probiotics."


Boosting immunity and recovery in highly active people

If you are one of the many who trained through winter for a running event and were struck down by a cold, a probiotic may help.

"There's some really exciting possibilities here," says Professor David Pyne, senior physiologist with the Australian Institute of Sport and a probiotics researcher.

In a recent research review, Pyne found probiotics reduce the duration and severity of colds in athletes and highly active people. "It's not going to improve your athletic performance, but it will allow you to get back to training and normal life quicker," he says.

While there is no one strain that has been proven to be the most effective, studies have shown beneficial results with the strains Lactobacillus fermentum and Lactobacillus casei (Shirota).

Pyne warns taking a probiotic isn't going to do much good if your diet, lifestyle and stress levels are unhealthy. "Your immune system is affected by a whole range of factors, so probiotics aren't a magic pill."


Irritable bowel syndrome

Experts don't all agree on the usefulness of probiotics in this area. Lemberg says the evidence is inconclusive, but Kotsirilos says there is some evidence supporting the strain Lactobacillus plantarum. She recommends it to some of her patients with irritable bowel syndrome (IBS).

"It can reduce the severity of abdominal pain and produce better-formed stools," she says, but adds that probiotics are just one aspect of IBS treatment. "It's just as important to eat fermented foods like sauerkraut, and foods rich in the soluble fi bre inulin, as they also build up good bacteria in the gut," she says.

read more here:

http://www.bodyandsoul.com.au/health+healing/news+features/should+you+be+taking+probioticsr,19631

Food supplement could treat some autism

A COMMON dietary supplement could treat a rare form of autism which has been found to be linked to an amino acid deficiency, a study published Thursday in the journal Science has found.

US researchers were able to isolate a genetic mutation in some autism patients which speeds up metabolism of certain amino acids.

These essential amino acids - branched chain amino acids or BCAAs - are not produced naturally in the human body and must be acquired through food.

Because of the speeded up metabolism, the patients with this mutation burned through their stores of the amino acid more quickly than normal, creating an imbalance the researchers think may be linked to the neuro-behavioural symptoms of autism.

"It was very surprising to find mutations in a potentially treatable metabolic pathway specific for autism," said co-author Joseph Gleeson of the University of California, San Diego.

"What was most exciting was that the potential treatment is obvious and simple: Just give affected patients the naturally occurring amino acids their bodies lack."

The genetic mutations were identified after researchers studied the genomes of several autistic children who also suffered epileptic seizures.

Gleeson's team then genetically engineered mice to test the impact of the dietary supplement, which is available in health food stores.

The mice with the genetic mutation displayed autism-like symptoms, including spontaneous epileptic seizures - but when treated with the supplements, their condition improved.

"Studying the animals was key to our discovery," said first author Gaia Novarino, a staff scientist in Gleeson's lab.

"Once we found that we could treat the condition in mice, the pressing question was whether we could effectively treat our patients."

Researchers were able to use the supplement to correct the amino acid imbalance in the human patients as well, but there was not enough data to determine whether the treatment led the autism symptoms to improve.

Roughly a quarter of autism patients suffer from epileptic seizures, but Gleeson said this particular condition is believed to be "extremely rare."

While researchers do not yet understand why this works, the identification of the genetic mutation can also help establish a basis for screening autism and epilepsy patients.

Read more: http://www.news.com.au/breaking-news/world/food-supplement-could-treat-some-autism/story-e6frfkui-1226468021474#ixzz25thlSark

Avocado - Nature's Health Supplement

Avocado is a fruit that is often avoided because of its high fats content. Together with that perception, the numerous health benefits are also overlooked. It's time we take a good look at the healing virtues of this fruit:

• Bad breath: The avocado is one of the best natural mouth wash and a remedy for bad breath. It is effective in removing intestinal putrefactions or decomposition which are the real cause of a coated tongue and this unpleasant condition.
• Beauty aid: The oil extracted is widely used in preparation of beauty products. These include creams, cleansers and moisturizers to prevent the ageing effect of dehydration; bath oils, shampoos, scalp conditioner and hair tonic.
• Blood pressure: The high potassium and folate content in avocado helps to regulate blood pressure, protecting your body against circulatory diseases, heart problems and stroke.
• Cholesterol: An avocado contains oleic and linoleic acids that are effective in lowering the LDL cholesterol and increasing the healthy HDL cholesterol.
• Duodenal ulcer: The blandness of this fruit (and papaya) is comforting and soothing to the hypersensitive surfaces of the stomach and duodenum. Its abundant nutrient and enzymes are an effective remedy to treat these ulceration.
• Eyesight: The potent anti-oxidant content in avocado helps neutralize free radicals that are important for improving eyesight and prevent eye problems like astigmatism, cataracts and glaucoma.
• Fetal development: The high folate content is important and necessary for healthy fetal cell and tissue development.
• Immune system: Regular consumption of avocados strengthens the body's immune system.
• Increases absorption of phytonutrients: Studies have proven that when even a small amount of avocado is consumed together with other fruits and vegetables, the absorption of phytonutrients are a few times higher than when consumed on its own. This alone makes it worthwhile to be eating avocados regularly.
• Kidney stones: Consumption of the high-potassium content fruit helps to reduce urinary calcium excretion, lowering the risk of stones forming in the kidney.
• Morning sickness: The vitamin B6 helps relieve nausea and queasiness associated with pregnancy.
• Muscle and nerve: The high potassium content helps balance our body's electrolytes, aids muscle activity, nerve function and energy metabolism.
• Prostate cancer: Studies have shown that certain unique phytonutrient substances in avocados have been known to help prevent the growth of prostate cancer cells and may even help repair the damaged cells.
• Psoriasis: The avocado oil is beneficial in the treatment of psoriasis. Apply regularly on affected parts to remove the scales.

find more here:
http://www.juicing-for-health.com/avocado.html