Too Much Vitamin D Could Be Harmful to Heart

TUESDAY, Jan. 10 (HealthDay News) --Studies have shown that vitamin D is critical for bone health and could have a protective benefit for the heart, but new research suggests that too much of it could actually be harmful. "Clearly, vitamin D is important for your heart health, especially if you have low blood levels of vitamin D. It reduces cardiovascular inflammation and atherosclerosis, and may reduce mortality, but it appears that at some point it can be too much of a good thing," study leader Dr. Muhammad Amer, an assistant professor in the division of general internal medicine at the Johns Hopkins University School of Medicine, said in a Hopkins news release. In conducting the study, published in the Jan. 15 issue of the American Journal of Cardiology, researchers examined five years of data from a national survey of more than 15,000 adults. They found that people with a normal levels of vitamin D had lower levels of a c-reactive protein (CRP), a marker for inflammation of the heart and blood vessels. On the other hand, when vitamin D levels rose beyond the low end of normal, CRP also increased, resulting in a greater risk for heart problems. "The inflammation that was curtailed by vitamin D does not appear to be curtailed at higher levels of vitamin D," Amer explained. The researchers concluded that people should be aware of the potential risks associated with taking supplements, particularly vitamin D. "People taking vitamin D supplements need to be sure the supplements are necessary," Amer said. "Those pills could have unforeseen consequences to health even if they are not technically toxic." It is unclear why higher levels of vitamin D are not beneficial for the heart, the researchers said. -- Mary Elizabeth Dallas http://www.medicinenet.com

CDC: Americans Living Longer as Death Rate Drops

Jan. 11, 2012 -- We are living longer these days. Our average life expectancy increased by about one month from 2009 to 2010. In 2010, the average life expectancy rose to 78.7 years, up from 78.6 years in 2009. These are some of the findings from a new report by the CDC on death rates in the U.S. in 2010. The death rate hit its lowest rate ever in 2010, at 746.2 deaths per 100,000 people. Overall 2,465,936 people died in the U.S. in 2010. Heart disease and cancer still top the list of causes of death. Together, they accounted for 47% of all deaths in 2010, the new report shows. For the first time since 1965, homicide fell from the top 15 causes of death. Homicide was replaced by pneumonitis, an inflammation of lung tissue, as the 15th leading cause of death. Of the top 15 causes of death in the U.S., there were drops in seven of them, including: Cancer Heart disease Stroke Accidents Chronic lung disease Flu/pneumonia Septicemia, or blood infection There was also a decrease in infant mortality rates in 2010. But there were increases in other causes of death, such as Alzheimer’s disease, kidney disease, liver disease, Parkinson's disease, and pneumonitis, the new report showed. The new data are based on 98% of death certificates from 50 states and the District of Columbia. http://www.m.webmd.com

Alkaline Antioxidant Green Smoothie

This is a POWERHOUSE! Full of the MOST antioxidant-rich green, alkaline foods it is filling, alkalising, antioxidant-rich, healthy oil-rich, protein-rich and simply delicious.Serves 2. Ingredients A handful of Kale A handful of Spinach 2 Broccoli heads 1 Tomato A handful of Lettuce 1 Avocado 1 Cucumber 1/2 clove Garlic Juice of 1/2 Lemon A little water to the texture you like Instructions All you have to do is blend it all up! Start by blending the avocado, cucumber and lemon juice to form a mushy paste, then start adding the other ingredients.Enjoy. http://www.energiseforlife.com

Green Tea Health Benefits

                                  How Much Green Tea Should You Drink?

There are as many answers to this question as there are researches investigating the natural properties of green tea.For example Japanese scientists found that men who drank About ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups(There are about 240-320mg of polyphenols in three cups).Meanwhile,a study by Cleveland's Western Reserve University found that drinking four or more cups of green tea per day can help prevent rheumatoid arthritis and reduce symptoms in individuals who already suffer from disease.And Japanese scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrences of breast cancer,and the disease spread less quickly between women who had five or more cups of green tea daily.

It gets more confusing.A University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain of the desired level of polyphenols by drinking at least two cups per day.On the other hand companies who selling green tea capsules insists that ten cups is necessary amount to get the maximum benefits.

What will be better for you?With all the facts the safer way is to look for four or five cups per day.If you are a real real devotee,by all means drink more;but whether or not you derive all the benefits remains to be determined by the further research.

                                            How to Brew a Cup of Green Tea.                    Brewing the perfect cup of green tea is a tricky process.If not handled properly,those same polyphenols can ruin all the taste,making the taste a bit grassy,and it is very important to not to overbrew your beneficial cup of green tea.While the best way is to follow manufacurer's instructions for each variety of green tea here are some  general instructions:

• use 2-4 grams(appr.1-2 teaspoon) or one bag per cup
• fill a kettle with a cold water and bring to the boil
• once water is boiled allow it to stand for 3 minutes
• pour hot water over your tea bag or tea and let it steep for about 3 minutes,if using a tea bag remove the bag
• allow the tea to cool for three more minutes
• enjoy!

http://chinesefood.about.com/

The Alkaline Power of Sprouts

Hey everyone!
Each fortnight we’re putting the best alkaline diet questions we receive from you to our Alkaline Diet Expert, Dr Young trained blood analyst and highly qualified nutritionist – Gareth Edwards.
Gareth is right at the very top of his field, so these answers are absolutely the best you’ll find from arguably Britain’s most qualified expert in this area!

Sprouts

When I was studying to be a nutritionist, we were taught that the fundamental building block of any nutritional programme was to encourage our patients or clients to take a multi-vitamin and mineral supplement. It seems a little ironic that I now spend time encouraging patients and clients to stop taking these nutritional multi pills.
The argument that was put to us as students was that food generally is fundamentally much less nutritious than it was 50 or even 30 years ago. Soil mineral depletion, truck miles, refrigeration, irradiation and intensive farming techniques have all contributed to our vegetables being slightly less vibrant and nutritious than they once were. The synthetic solution or laboratory manufactured vitamin pill doesn’t however, in my opinion, fill the gap. Furthermore, because these synthetic molecules are held together with binders and filling agents, they are likely to add to acidic load in our bodies.

So what’s the solution?

In a world where the demands on us to be energised, clear headed and healthy are ever greater, optimum nutrition is vitally important. If our vegetables have lower nutrient levels and we can’t make up for it with a pill, what are we to do?
Leading protagonists of living food health regimes are virtually unanimous in their recommendation to consume large quantities of sprouted beans and seeds. These (literally) living foods have nutritional qualities that border on the miraculous.

Super sprouts:

Bioavailability: it’s important to remember that while seeds and beans are nutritional powerhouses, they weren’t really designed to be digested and absorbed. Before garden centres and seed packs came along, the cunning plant world had its own method of dispersal and cultivation all lined up. The attractive flesh of a fruit or vegetable acts as “bait” to draw the palate of an animal to it. Seeds would usually then be deposited in a different location, complete with “fertiliser”.
If you’ve eaten a lot of un-soaked seeds or nuts, you are probably aware that they can “re-appear” pretty much undigested at a later stage. Grinding them up can make the nutrients they contain easier to absorb. Soaking or sprouting them will increase the availability of the nutrients they contain further. You still need to chew them tough!
Increased vitamin levels and anti-oxidants: Water soluble vitamins such as B vitamins, vitamin C and beta-carotene all increase dramatically in sprouted beans and seeds. The same is even true of the fat soluble vitamin E found in sprouted wheat. There’s plenty of good science to support this and the presence of increased levels of anti-oxidant nutrients.
Increased availability of minerals: one the reasons that some people are concerned about high intakes of beans and pulses, particularly in vegetarian diets, is their high content phytates or phytic acid. This compound binds to essential minerals in the intestines, reducing their absorption. The good news… phytate is dramatically reduced by sprouting. For example there’s robust scientific evidence showing the good bio-availability of zinc from sprouted mung beans and lentils.
High levels of protein: when I have explained the principals of living food and alkaline diets to some of my clients, some are very concerned about where they are going to get their protein if they dramatically reduce their intake of animal protein. It’s important to remember that along side soya, cattle are also fed alfalfa due to its high protein content. Lentils and chick peas have high levels of protein too.

Nutritional products:

The superior nutritional qualities of sprouted beans and seeds has led Dr. Young to produce soya and hemp powders made from sprouted beans and seeds. These should be more nutritious and alkalising than their dried and ground counter-parts. The only thing to be aware of is that once the airtight seal is broken on theses sprouted protein powders, it’s best to keep them in the fridge. The same is not true of green powder products, which are prepared in a different way.

Buying sprouts or sprouting:

The best way to get the super nutrition of sprouts is to buy them or sprout your own. You can buy beans, pulses and seeds already sprouted at Marks & Spencer, most health food stores, Holland & Barrett and Waitrose.
I’ll be writing an article on home sprouting in November, but it’s really easy to do. Soak the beans or seeds overnight, drain the water off. Put the seeds in a bio-snacky sprouting jar, upside down, to drain. Refresh the grains, seeds or legumes with water every 24-48 hours, returning them to a draining position. When they’re ready ……. eat them!

http://www.energiseforlife.com

Red Meat, Processed Meat Linked to Diabetes Risk

Aug. 9, 2011 -- Red meat, particularly processed red meats like bacon, sausage, and hot dogs, may increase a person’s risk of developing type 2 diabetes. The more processed or unprocessed red meat a person eats, the greater the risk, according to a new study in the American Journal of Clinical Nutrition.

Type 2 diabetes is linked with obesity. It occurs when they body does not produce enough of the hormone insulin, or the cells do not use insulin properly. Insulin helps the body use glucose or blood sugar for energy. When blood sugar remains elevated with diabetes, complications such as heart disease, blindness, and nerve and kidney damage can occur.

In the study, participants who ate one 3.5-ounce serving of non-processed red meat a day, such as steak or hamburger, were almost 20% more likely to develop type 2 diabetes.

Those who ate half of this amount of processed meat, such as two slices of bacon or one hot dog, had a 51% increased risk for developing diabetes.

“The amount is not huge, but the risk is pretty high,” says Frank B. Hu, MD, PhD, a professor of nutrition and epidemiology at Harvard School of Public Health in Boston. “Regular consumption of red meat, especially processed, is associated with an increased risk for type 2 diabetes. The findings are important given the rising epidemic of diabetes and the increasing consumption of red meat.”

But an industry group disputes the findings of the study.

"A significant body of research shows lean beef plays a beneficial role in a healthy diet, including reducing type 2 diabetes [and] there is simply nothing in this recent Harvard study that should change how people enjoy nutrient-rich beef as part of a healthy, balanced diet, " says Shalene McNeill, PhD, RD, the executive director of human nutrition research at the National Cattlemen’s Beef Association in a statement to WebMD.

“The most important health advice for reducing the risk of type 2 diabetes is to manage your weight, be physically active and follow a diet consistent with Dietary Guidelines which includes fruits, vegetables, whole grains, low-fat dairy products and protein such as lean beef,” the statement reads.

Less Red Meat on the Plate

Exactly how red and processed meat may affect diabetes risk is unknown. “For processed meat, the high amount of nitrate preservatives may increase risk for insulin resistance,” a pre-diabetes condition that occurs when the cells of the body become resistant to the effects of insulin, Hu says.

What’s more, red meats also contain high amounts of iron, and high total body iron stores have been associated with an elevated risk of type 2 diabetes, according to the study researchers.

“We should minimize the consumption of processed meat as much as possible and also reduce our consumption of red meat,” Hu says. “It shouldn’t be the center of our plate.”

Instead, “load your plate with healthy sources of protein, such as low-fat dairy, whole grains, and poultry and fish,” Hu says. “Your dietary pattern has to change from a red meat-based diet to a more diverse protein-based diet.”

Red and processed meats have also been linked to heart disease and certain cancers, he says.

The new report included data on 37,083 men who were followedfor 20 years in the Health Professionals Follow-Up Study; 79,570 women who were followed for 28 years in the Nurses’ Health Study I; and 87,504 women who were followed for 14 years in the Nurses’ Health Study II.

The researchers also conducted an updated literature review analysis including data from the new study and previous studies which included 442,101 participants, 28,228 of whom developed type 2 diabetes during the study.

John Buse, MD, PhD, chief of endocrinology at the University of North Carolina, Chapel Hill, says the effect sizes seen in the new study are very small. “So, the population attributable risk for eating [3.5 ounces] of red meat would be small if the hypothesis is true,” he tells WebMD via email.

Buse is not changing his diet recommendations based on the new findings. The best diet for people with or at risk for diabetes is individualized, and artery-clogging saturated fat should comprise less than 7% of total calories, he says.

The new study is "interesting and thought provoking," says Jennifer B. Green, MD, an endocrinologist at Duke University Medical Center in Durham, N.C.

"It is safe to say that people who eat more red meat in general probably exhibit other dietary and physical activity behaviors that predispose them to the development of type 2 diabetes," she says. "We don't know that reducing red meat, in isolation, will be of benefit, but it is something to think about along with more global changes in diet and weight loss.” 

www.webmd.com

More American Kids Eating Fast Food

TUESDAY, Aug. 9 (HealthDay News) --Kids' meals at fast-food restaurants are high in fat, calories and sodium, a new study shows.

In fact, researchers from the University of California, San Diego, found kids' fast-food lunches, often offered as rewards, accounted for up to 51% of most children's daily caloric needs and more than 50% of their recommended daily sodium intake (100% of recommended sodium levels for preschoolers). Moreover, at least 35% of those fast food calories came from fat, the study noted.

"We found that families perceived fast-food restaurants as easy and cheap, and many were using fast food as a reward for their children," Kerri N. Boutelle, behavioral director of the Weight and Wellness Clinic at the University of California, San Diego and Rady Children's Hospital-San Diego, said in a university news release. "Considering the high prevalence of fast-food consumption by adults as well as kids, it's important to recognize the impact of fast food and its impact on the current obesity epidemic in the U.S."

Over the course of six weeks, the researchers surveyed 544 families with children as they entered a fast-food chain restaurant located inside the Rady Children's Hospital for lunch. Although the families' receipts were collected to record what they ordered, they were asked to explain what they chose and why. For instance, they had to clarify who ate particular items, if food was shared and if their sodas were diet.

The study found the foods most often bought for preschoolers were French fries, soda, chicken nuggets, cheeseburgers and hamburgers. Older children ate similar foods along with hot apple pies (ages 6 to 11) and chocolate chip cookies (ages 12 to 18).

Soda was also ordered more often than milk or juice, the researchers added. The families also passed over healthier food options, like fruit parfaits, in favor of more traditional fast foods.

The study authors pointed out the fact that the fast-food restaurant was located inside a children's hospital may have influenced their results since the families' options may have been limited. Although they had the families' receipts, the researchers admitted they had no way of confirming exactly how much each person ate.

The study, published in the journal Childhood Obesity, also revealed that families went to the fast-food restaurant for the following reasons:

• The children (and the adults) liked the food
• Convenience
• The fast food was a reward
• The family was hungry, and had no other food options

The toys included with the children's meals were not a big factor in the families' decisions to choose fast food. In fact, the researchers noted 49% of the families surveyed said that didn't enter into their decision at all.

The study's authors concluded that families should receive more information on proper nutrition, taking into account that people simply like fast food. "Bottom line, we need to educate families on making health decisions when in a fast-food restaurant," Boutelle said.

-- Mary Elizabeth Dallas

http://www.medicinenet.com