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Research Links Excessive Oxalates to Breast Cancer

The AHA! Team — Wed, 20 Aug 2025 05:46:57 +0000

Dr. Veronique Desaulniers via NaturalHealth365 – A study conducted by the National University of Cordova in Argentina compared the oxalate levels of breast cancer tumor tissue and regular breast tissue. They found that “all tested breast tumor tissues contain a higher concentration of oxalates than their counterpart non-pathological breast tissue.” Information about little-known compounds called oxalates can be confusing and conflicting. They are often equated with the “bad” substances in foods, but, in reality, oxalates are neither good nor bad. They can become problematic, however, when too many of them accumulate in the body. When there are too many oxalates – they can overwhelm the kidneys and lead to kidney stones and immune deficiency. Furthermore, research indicates that high levels of oxalate in the mammary area have been linked to breast cancer tumor growth as well. The body itself forms most oxalates Oxalates (COOH), or oxalic acid, are strongly acidic substances that help plants and animals metabolize. The body’s functions form about 60% to 80% of oxalates. The other 20 to 40% of oxalates come from food. Most fruits and vegetables contain a small amount of oxalic acid, and they are found in the leaves of plants as opposed to the roots, stalks, and stems. The following foods contain a high amount of oxalates overall: Rhubarb Chocolate Spinach Beet greens Swiss chard Some nuts, especially almonds, cashews, and peanuts Some berries, especially gooseberries Lemon and lime peel Some grains and pasta (except brown rice) Some legumes, especially navy beans, black beans, and soybeans Okra Parsley How are oxalates linked to breast cancer? Oxalates are oxidizing substances. As such, they are extremely volatile and can damage tissue in large amounts. Oxalate crystals cause the formation of kidney stones, which can block the flow of urine and lead to kidney infection and bladder cancer. These crystals are also razor sharp and can cause direct damage and long-lasting inflammation to whatever internal tissues they come into contact with. Oxalate-iron crystals can lead to iron depletion. When calcium-oxalate crystals form, they can lodge in internal organs and bone. As they grow, they crowd out bone marrow, leading to immune deficiency and anemia. Excess oxalates also can chelate heavy metals. However, oxalates trap metals like mercury and lead in tissues, unlike other chelators. Excess oxalate has been linked to fibromyalgia, vulvodynia (vulvar pain), digestive disorders, and autism. The most startling new connection between excess oxalates and disease has to do with breast cancer, however. A study conducted by the National University of Cordova in Argentina compared the oxalate levels of breast cancer tumor tissue and regular breast tissue. They found that “all tested breast tumor tissues contain a higher concentration of oxalates than their counterpart non-pathological breast tissue.” The researchers also discovered that oxalic acid caused tumor proliferation and stimulated the expression of pro-tumor genes. Surprisingly, proliferation did not happen when oxalate was injected into the backs of laboratory mice. This indicates that high oxalate levels do not induce cancer tumor growth in all types of tissue. Three ways to reduce your oxalate levels Obtain calcium from natural foods, not calcium supplements. Calcium has an interesting relationship with oxalates. Approximately 5-15% of the world population will develop some form of kidney stone. Of those, 80% will be calcium-oxalate stones. When calcium is combined with foods that are high in oxalates within the intestines, the two together form an oxalate-calcium crystal that the body cannot absorb. When this happens, a “stone” is formed that will make its way to the kidneys to eventually be eliminated in the urine. The presence of oxalate-calcium crystals, which can block urine flow and cause kidney infection, can also lead to a higher risk of renal, pelvis, and bladder cancers. These same kinds of crystals can also form in the lungs, nerves, brain, bones, blood vessels, and joints. Does this mean you should limit calcium intake if you are prone to kidney stones? Not necessarily. Research conducted on vegetarians found that they did not have higher-than-normal rates of calcium deficiency or osteoporosis caused by oxalate interference. In fact, according to a study published in the European Journal of Epidemiology, vegetarians had a lower rate of kidney stones than meat eaters did. Those who consumed calcium supplements regularly, however, have shown time and again to have higher rates of kidney stones. Calcium supplementation has also been linked to both prostate and breast cancer. Stick to natural and preferably vegetable and fruit-based calcium sources to avoid kidney stones and cancer. Be aware of your protein intake. Be cautious about protein, especially if it is derived from meat and dairy. Oxalates are produced from amino acids in the liver. Amino acids are the building blocks on which proteins are made so some researchers make the connection between total protein amounts and total oxalates formed. For meat-eating women, the general recommendation is around 5 ounces a day. This is equivalent to a small hamburger patty or four eggs. The USDA states that, on average, Americans eat 30% more meat protein than the recommended allowance. Maintain good intestinal flora. According to research, some individuals have a physiology prone to higher levels of oxalate uptake in the digestive tract (thus, a higher risk of kidney stones). Although there is evidence to suggest that hereditary disposition plays a role for some people, there is also a strong link between kidney stone formation and disorders of the digestive system, such as inflammatory bowel disease, leaky gut, and Crohn’s. Could oxalate hyper-absorption have more to do with extreme gut flora imbalance than genetics? The jury is still out on that one. What is known, however, is that it is the job of specific flora, in particular, certain species of Oxalobacter formigenes, Lactobacillus, and Bifidobacteria, to process oxalic acid and prepare it for absorption. Currently, there are several studies underway which focus on the role of oral probiotics in this process. Let food work for you to keep oxalate levels in balance Remember that problems only emerge when there is an excess of oxalates in the system. The standard American diet contributes to oxalate overload, but you can also keep it in check by being proactive with prevention. Eating antioxidant-rich food, consuming citrate-rich lemon and lime juice (which experts say can help prevent calcium-oxalate kidney stones), staying hydrated, and watching your salt intake are other ways to keep kidney stones in check. Also, don’t let the fear of kidney stones prevent you from getting adequate amounts of vitamin C and D. One of the ways that oxalates are formed is through conversion from vitamin C. However, studies thus far have been inclusive as to whether high vitamin C intake actually leads to increased oxalate production. In regards to vitamin D, deficiency of this vital substance has reached pandemic proportions in the developed world, including among those who have experienced kidney stones. Be sure to get your levels checked the next time you get blood work done. Maintaining a healthy balance of all substances in the body, including oxalates, is the only way to achieve and experience true health naturally. Editor’s note: For the finest quality vitamin C and D plus many other supplements, shop LuvByNature today. Sources for this article include: NIH.gov NIH.gov Oxfordjournals.org MDPI.com NIH.gov NIH.gov NIH.gov Sciencedaily.com Scientificamerican.com Nutrition.org To read the original article click here.

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The Best Postnatal Vitamins for Mom and Baby

The AHA! Team — Fri, 17 May 2024 08:11:58 +0000

Christine Ruggeri, CHHC via Dr. Axe – You’ve likely read up on the importance of prenatal vitamins and how certain nutrients are needed in higher amounts during pregnancy, but did you know that the same is true even after you’ve given birth? Postnatal vitamins are used to ensure that new moms get the vitamins and minerals they need after giving birth. While eating a healthy, balanced diet is key or maintaining proper macronutrients and micronutrient levels, supplementing with the most important vitamins and minerals can support breastfeeding and recovery after giving birth. What Are Postnatal Vitamins? Postnatal vitamins provide the nutrients that women need during the postpartum period, after giving birth. While it’s important for women to maintain healthy levels of all macro- and micronutrients during this period, some vitamins and minerals play an important role in hormone balance, breast milk supply and healthy energy levels. Typically, a prenatal vitamin can be continued during the months after birth as well. Those nutrients are also needed during breastfeeding and the recovery phase. In essence, these vitamins are beneficial for women during their reproductive years. Best Postnatal Vitamins to Take The nutrients that are most important during pregnancy are also needed after delivery, especially for women who are breastfeeding. Here’s a breakdown of the most important vitamins and minerals for the postnatal period: 1. Iron Iron is an important nutrient during pregnancy and after birth. It helps prevent anemia, which can be exacerbated when a woman loses blood during delivery. If you have low iron levels and you’re taking a pre- or postnatal multivitamin, make sure it includes iron. If not, you can take a separate iron supplement for six to eight weeks after delivery or until your health care provider recommends stopping. The daily recommended intake of iron for women is 18–27 milligrams. 2. Calcium Calcium is needed for mom’s and baby’s bones, so getting enough while breastfeeding is important. Calcium is also needed for the circulatory, muscular and nervous systems to function properly. The recommended daily intake of calcium for pregnant and breastfeeding women is 1,000 milligrams. 3. Vitamin D Research indicates that efforts should be made to optimize vitamin D status in mothers during and after pregnancy to support healthy levels in the infant and mom. Not only do infants need vitamin D for healthy bones and teeth, but the nutrient also impacts women’s brain function, immunity, hormones and mood. Breastfeeding women should get about 600 international units (or 15 micrograms) of vitamin D per day. 4. Choline Choline is a nutrient that plays a role in nerve function, muscle movement, metabolism, energy and several other important body processes. The recommended daily intake for women who are breastfeeding is 550 milligrams of choline. 5. DHA Docosahexaenoic acid (DHA) is an essential fatty acid that needs to be consumed in food or supplement form to maintain healthy levels. It supports infant development, and studies suggest that there are long-term benefits for infants with higher levels of DHA, including faster development of behavioral functions. Deficits in DHA may lead to learning impairments among infants. Babies get DHA through breast milk, so mothers need to make sure they get enough of the fat in food or supplement form. Breastfeeding women need between 300–900 milligrams of combined DHA and EPA (another omega-3 fats acid) per day. How to Take/Dosage Postnatal vitamins are taken after birth, typically for as long as you’re breastfeeding and your body is recovering from pregnancy. Speak to your doctor or midwife for usage and dosage recommendations for your body and lifestyle specifically. Postnatal multivitamins are available online and at health food stores. You can find them in capsule, gummy and powder forms. Look for a reputable brand, ideally with a USDA Certified Organic label and a full list of ingredients and dosage. If you’re going for a multivitamin, make sure to choose one that includes DHA. When you no longer need postnatal vitamins, you can switch over to a standard multivitamin to ensure that you maintain healthy levels of micronutrients, especially if your diet is lacking in certain areas. Food Sources The best way to maintain healthy levels of vitamins and minerals is by eating a diet rich in colorful, fresh foods, just like the pregnancy diet. Some of the foods that are highest in postnatal nutrients and should be incorporated into a woman’s diet after giving birth include: Yogurt Goat cheese Almonds Walnuts Broccoli Cauliflower Brussels sprouts Kale Spinach Swiss chard While beans Black beans Navy beans Chickpeas Split peas Lentils Wild-caught fish Organic poultry Grass-fed beef Cafe-free eggs Portobello mushrooms Pumpkin seeds Chia seeds Flaxseeds Women also need plenty of water during the postpartum period. Staying hydrated supports breast milk supply, energy levels and overall body function. Keep a water bottle close by throughout the day, and opt for drinking about 12–16 cups of water, depending on how often you nurse. Risks and Side Effects When it comes to getting enough micronutrients for optimal health, supplements aren’t a replacement for a healthy diet. They work best when taken as part of a balanced, healthy diet. Supplements can be used to cover any potential gaps in your diet. If you take any medications, check with your health care provider before using vitamin supplements. If you experience adverse reactions or side effects of a supplement, such as nausea, diarrhea, rash or flushing, discontinue use, and speak to your doctor. Conclusion Postnatal vitamins provide the nutrients that women need during the postpartum period, after giving birth. While it’s important for women to maintain healthy levels of all macro- and micronutrients during this period, some vitamins and minerals play an important role in hormone balance, breast milk supply, mood, brain function and healthy energy levels. Some of the most important nutrients during the post-birth period include iron, calcium, vitamin D, choline and DHA. You can get these vitamins and minerals from leafy greens, organic animal meat, dairy products, nuts and seeds, and legumes. Taking a postnatal supplement can help fill any gaps from your diet. To read the original article click here.

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Mediterranean Chicken Recipe

AHA Publisher — Tue, 02 Nov 2021 07:00:38 +0000

Dr. Josh Axe, DC, DNM, CN – When it’s time to prepare a weeknight dinner after a busy day, the last thing you want to do is spend a ton of time in the kitchen. Time-consuming meals have their place — my chicken pot pie and garlic lamb roast are worth the time, for instance — but when you need a meal fast, you need something quick, nutritious and delicious. That’s where this Mediterranean chicken recipe comes in. This dish perfectly reflects the Mediterranean diet as well as that region in general, with common ingredients from Italy, Greece and even Turkey. The lean protein is topped with a fresh, easy Mediterranean chicken sauce sauce that pairs well with a green salad, a side of veggies or even a gluten-free pasta. Best of all, it’s a 30-minute meal from start to finish. Key Ingredients There are many Mediterranean chicken recipes out there, including: Mediterranean chicken kabobs Mediterranean chicken thighs Mediterranean chicken salad Mediterranean chicken marinade Mediterranean chicken salad Mediterranean chicken pasta For mine, we make sure it’s as healthy as possible. Here are the key ingredients: Free-range chicken breasts: Make sure your Mediterranean chicken breasts are from free-range chickens. This ensures they aren’t pumped full of antibiotics and hormones and are responsibly raised. Ghee: Ghee is a great alternative to butter, as you can cook with it at high heat, and it’s loaded with benefits, too. It’s loaded with fat-soluble vitamins, free of lactose and casein, supports bone health, and more. Goat cheese: Goat cheese nutrition provides a healthy dose of of good-for-you fats, protein, calcium, probiotics, and several vitamins and minerals. How to Make Mediterranean Chicken Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with parchment paper. Then, in a pan, sauté the garlic, broth and ghee. Once the garlic is fragrant, remove the pan from the heat, and stir in the coconut sugar. Next, season the chicken breasts with salt, pepper and onion powder. Place the chicken on the prepared baking sheet, and then top it with the garlic-ghee mixture. Sprinkle the goat cheese over the garlic chicken, and top with fresh tomato slices. Bake the chicken for 15–18 minutes or until the chicken is cooked through and no longer pink on the inside. While the chicken cooks, get your sides ready. In a half hour, you’ll have a full meal ready to set on the table. The next time you’re tempted to order takeout, try this Mediterranean version of chicken instead! Mediterranean Chicken Recipe This 30-minute Mediterranean chicken dish perfectly reflects the Mediterranean diet, with common ingredients from Italy, Greece and Turkey. INGREDIENTS 4 chicken breasts 6 garlic cloves 3 tablespoons coconut sugar 2 tablespoons ghee 1 tablespoon chicken broth sea salt and black pepper to taste dash of onion powder tomato slices goat cheese INSTRUCTIONS Preheat oven to 450 F and line a baking sheet with parchment paper. In a pan, sauté garlic, broth and ghee. Remove from heat and stir in coconut sugar. Season chicken with salt, pepper and onion powder. Place chicken on baking sheet and cover with the ghee mixture. Sprinkle goat cheese over chicken and top with tomato slices. Bake uncovered for 15–18 minutes or until chicken is cooked through. To read the original article click here.

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The Power of Vitamin D: What Experts Already Know (and Are Still Learning) About the ‘Sunshine Vitamin’

AHA Publisher — Mon, 01 Nov 2021 07:00:35 +0000

University of Texas Health Science Center at Houston via Newswise – It’s no secret that vitamin D is critical to balancing many areas of health. But from pediatric broken bones to cluster headaches, physicians and scientists at The University of Texas Health Science Center at Houston (UTHealth Houston) are still learning just how powerful the so-called “sunshine vitamin” is. Vitamin D deficiency is already extremely common, affecting approximately 42% of the U.S. population, according to research published in the National Institutes of Health database. Because of this, some researchers across the globe have referred to vitamin D deficiency as an “invisible epidemic.” Doctors ranging from orthopedic surgeons to family medicine practitioners are seeing an uptick in patients with vitamin D deficiency. More testing, people staying indoors because of skin cancer risk, or more recently, safety precautions during the COVID-19 pandemic, have been factors in the increase. “The reason why we’re seeing an upward trend is because we’re checking for it,” said family physician Deepa Iyengar, MD, professor of family and community medicine and the Stanley G. Schultz, MD, Endowed Professor in Global Health with McGovern Medical School at UTHealth Houston. “Identifying vitamin D deficiency is such an important part of the family medicine genre because deficiency is seen across all ages.” Iyengar sees patients at UT Physicians, the clinical practice of McGovern Medical School. Although most people have no symptoms, severe cases of vitamin D deficiency can lead to thin, brittle, or misshapen bones. Fortunately, the deficit is treatable, with doctors often prescribing over-the-counter vitamin D supplementation. How Vitamin D Affects the Body Vitamin D is best known for promoting healthy bones and teeth. The human body can only absorb calcium, the primary component of bone, when vitamin D is present. Accordingly, there is a well-documented relationship between vitamin D and orthopedic health, said pediatric orthopedic surgeon Alfred Mansour III, MD, clinical associate professor of orthopedic surgery with McGovern Medical School. His team at UT Physicians recently conducted a quality improvement project examining the link between low vitamin D levels and broken bones among pediatric patients sent to the emergency room at Children’s Memorial Hermann Hospital. “Everyone notices a fracture or a broken arm, but now we’re looking deeper and uncovering the ‘why’ behind it. Why did this kid break their arm compared to these thousands of other kids who also fell? Why did this kid get a stress fracture in their foot?” Mansour said. “I’ve had many patients who have struggled to improve from these injuries, and our group has found that vitamin D deficiency played a role in that.” Of the pediatric patients studied by Mansour’s group who needed surgical treatment for their fracture or broken bone, 85% were found to be vitamin D deficient. The discovery has led his team to implement new protocols, including partnering with the pediatric emergency room at Children’s Memorial Hermann Hospital to test for the condition in admitted patients. As noted by Iyengar, a person can experience vitamin D deficiency at any age, from birth to later in life. However, some factors put certain individuals at greater risk than others. Infants who are being breastfed are among the high-risk groups, according to UT Physicians pediatrician Kenya Parks, MD, clinical associate professor of pediatrics with McGovern Medical School. “We definitely want to promote breastfeeding, and breast milk is the best milk for babies, but it is very low in vitamin D,” Parks said. “Breastfeeding moms will want to make sure their infants get supplementation early on.” The American Academy of Pediatrics recommends breastfed and partially breastfed infants be supplemented with 400 international units (IU) of vitamin D per day, beginning in the first few days of life. Some doctors advise breastfeeding mothers to purchase vitamin D drops, which are available at nearly any pharmacy or grocery store and should be given to breastfed babies on a daily basis. Babies can also get vitamin D through 10 to 15 minutes of sunlight exposure each day. Parks said other patients who are vitamin D deficient include children and teens who are obese – a phenomenon at least partially attributed to distribution into a greater amount of body tissue – and children and teens who are on certain anti-convulsant and anti-fungal medications, which interfere with their body’s ability to absorb or convert vitamin D. In children, extreme cases of vitamin D deficiency are manifested as rickets – a disease which results in soft bones and skeletal deformities. Rickets can also cause developmental delays, seizures, muscle spasms, and other abnormalities, Parks said. “Vitamin D is both a vitamin and a hormone,” Parks said. “Kids have growing bones, so if they don’t get enough vitamin D, their bones aren’t fortified.” Beyond children with these medical issues, however, vitamin D deficiency is high among Black individuals, whose darker skin has more melanin than lighter-skinned individuals, reducing their ability to synthesize vitamin D from the sun and resulting in lower vitamin D levels. The deficiency is highest among people who are elderly, institutionalized, or hospitalized. In the U.S., according to a study published in Pharmacotherapy, 60% of nursing home residents were low in vitamin D, while according to research published in The New England Journal of Medicine, 57% of hospitalized patients were found to be vitamin D deficient. “As you get older, bone resorption increases and bone formation decreases, so if you don’t substitute that loss with enough calcium, it causes a bone mass deficiency,” said Iyengar, who sees geriatric patients at UT Physicians. “Your body thinks you’re short of vitamin D, so it takes that vitamin from the bone and gives it to the blood, which puts people at major risk for osteoporosis.” Vitamin D production in the skin from sunlight exposure also declines with advancing age, making elderly populations more dependent on the dietary supplements. Additionally, because vitamin D deficiency is also linked to parathyroid metabolism, women become especially prone as they go through menopause and lose estrogen, Iyengar said. A woman’s ability to build bone peaks in her mid to late 20s, according to Pamela Berens, MD, the Dr. John T. Armstrong Professor in Obstetrics and Gynecology with McGovern Medical School and an OB/GYN with UT Physicians. Therefore, as women enter their 30s, Berens advises her patients to simply work on maintaining their bone health. “For post-menopausal women, it’s really important to know your bone density and vitamin D level. Having that knowledge gives you the power to fix it,” Berens said. “Younger women just need to think about what they can do to build healthy bones.” Vitamin D also regulates many other cellular functions, with its anti-inflammatory, antioxidant and neuroprotective properties supporting immune health, muscle function and brain cell activity. Mark Burish, MD, PhD, assistant professor in the Vivian L. Smith Department of Neurosurgery with McGovern Medical School and a neurologist and headache management specialist with UTHealth Neurosciences, has begun enrolling patients in a clinical trial to determine whether a multivitamin combined with high doses of Vitamin D3 supplements – similar to those prescribed to patients with multiple sclerosis and other diseases – could potentially serve as an effective treatment for excruciating cluster headaches. Burish theorizes a few possible reasons why increased vitamin D intake might be able to treat cluster headache. One is that vitamin D appears to block a key pain-signaling molecule that is commonly activated during cluster headache. Another theory is that the headaches might be linked to circadian rhythms, a natural, internal process that regulates the sleep-wake cycle and repeats roughly every 24 hours. “Normally, people receive vitamin D through direct sunlight, and the most common time for a cluster headache attack, no matter where you live, is 2 a.m., when it’s still very dark outside,” said Burish, who is also with The University of Texas MD Anderson Cancer Center Graduate School of Biomedical Sciences. “Vitamin D may be able to help regulate the light-dark pattern that seems to be tied to these headaches.” How to Get Enough of It A person can get vitamin D in three ways: through the skin, from their diet, and from medically prescribed supplements. Some time in the sun is recommended, but given that too much sun exposure can lead to skin cancer, food may be a better source. A few foods – including fatty fish, beef liver, cheese, mushrooms, and egg yolks – naturally carry the nutrient. It can also be found in fortified foods and beverages, such as milk, breakfast cereals, orange juice, yogurt, and soy drinks. People also get vitamin D from multivitamins and supplements, which come in both pill and liquid form for infants. According to the National Institutes of Health, the daily recommended amount of vitamin D is 400 IU for infants up to 12 months old, 600 IU for children and adults up to 70 years old as well as breastfeeding women, and 800 IU for adults who are at least 71 years old. The standard treatment for vitamin D deficiency involves supplements. Depending on an individual’s condition, their health care provider will recommend how much they need to take, how often they need to take it, and how long they need to take it. To read the original article click here.

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Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?

AHA Publisher — Mon, 07 Jun 2021 07:00:27 +0000

Damon Hines via NaturalHealth365 – Why is it that most of the world’s anchovies aren’t destined for the dinner plate but processed into fishmeal and oil for use in animal feeds, food additives, and fertilizers? At best, anchovies have a mixed reputation in the U.S., where most consumers rather eat a tender filet of salmon, cod, or haddock, even if – as is the case with salmon – four-fifths of the fish consumed in the U.S. is farm-raised. But here’s the thing about anchovies: the small, bite-sized fish are a superfood that can greatly impact human health and cognitive development. According to Shakuntala Thilsted, winner of the 2021 World Food Prize, anchovies can fight malnutrition, prevent stunting, and promote cognitive development in children. They are good for pregnant women, as small fish have a shorter lifespan than large fish and have less chance of concentrating heavy metal contaminants. Moreover, a 100g serving of anchovies can provide us with 19 grams of protein, 77 grams of calcium, 3 milligrams of iron, and plenty of omega-3s. Anchovies are also a rich source of the B vitamins niacin, riboflavin, and vitamin B-12. Don’t Be Fishy About the Anchovy: It’s Time to Reconsider It as a Tiny Powerhouse of Nutrition Ask most Americans what they think of anchovies, and chances are they’ll wrinkle their noses. Maybe … maybe they’ll consent to have some scattered on a Caesar Salad or atop a pizza. Still, most hungry consumers have the same opinion as Ninja Turtle Michelangelo: “Oh, and I want no anchovies. And I mean, no anchovies. You put anchovies on this thing, and you’re in big trouble, okay?!” Still, while the little fish are mostly maligned in the U.S., they’ve been happily devoured around the world for centuries. The ancient Greeks prized the little fish, the Romans turned them into garum, and almost every Asian country has its own unique anchovy sauce. The Health Benefits Aren’t the Only Reason to Reconsider Anchovies Consuming less fish at the top of the food chain helps re-balance the marine ecosystem. According to a study by Villy Christensen of the University Of British Columbia’s Fisheries Center, populations of predator fish at the top of the food chain, such as cod, tuna, and groupers, have suffered huge declines, shrinking by around two-thirds in the past 100 years. However, populations of “forage fish,” such as anchovy, sardines, and capelin, have more than doubled over the past century. Anchovy has a short life span and reproduces quickly and is, therefore, a more sustainable option than other fish. What’s the Most Nutritious Way to Eat Anchovies? Cooking and eating the fish whole is the easiest way to prepare anchovies. However, according to Shakuntala Thilsted, converting the fish into a fish powder with mortar and pestle is “extremely powerful because you are removing the moisture content and concentrating the nutrients by a factor of four.” Making a fish chutney is also an option. Good anchovies are soft, creamy, sweet, and savory – a perfect expression of the fifth taste: unami. It’s a small fish with big health benefits, and American consumers should reconsider adding it to their diet. Sources for this article include: NPR.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Regular Consumption of Sardines Helps Prevent the Onset of Type 2 Diabetes

AHA Publisher — Wed, 12 May 2021 07:00:24 +0000

Universitat Oberta de Catalunya (UOC) via News-Medical – The health benefits of sardines and oily fish are widely known: their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases. However, the benefits don’t end there. A study led by Diana Diaz Rizzolo, lecturer and researcher of the Universitat Oberta de Catalunya’s (UOC) Faculty of Health Sciences and the August Pi i Sunyer Biomedical Research Institute (IDIBAPS), has discovered that the regular consumption of sardines helps to prevent the onset of type 2 diabetes. Nutrients found in high quantities in sardines – such as taurine, omega 3, calcium and vitamin D – help to protect against this disease which, according to CIBERDEM’s Di@betes study, affects around 14% of the Spanish population over the age of 18. Not only are sardines reasonably priced and easy to find, but they are safe and help to prevent the onset of type 2 diabetes. This is a huge scientific discovery. It is easy to recommend this food during medical check-ups, and it is widely accepted by the population.” Diana Diaz Rizzolo, Lecturer and Researcher, Universitat Oberta de Catalunya’s (UOC) Faculty of Health Sciences Researchers from the Diabetes and Obesity Research Laboratory and the Primary Care Research Group, both from IDIBAPS; the IMIM, the Fatty Acid Research Institute (EUA), the Universitat de Barcelona, CIBERDEM and the Department of Endocrinology and Nutrition of the Hospital Clínic de Barcelona also participated in the research project. The results of the study were published openly in the prestigious Clinical Nutrition journal. Two Cans of Sardines a Week The study enrolled 152 patients aged 65 years and older who had been diagnosed with prediabetes (blood glucose levels between 100-124 mg/dl) from three different Primary Care centres. All of these patients were put on a nutritional programme that sought to reduce the risk of them developing the disease, but only the intervention group added 200 grams of sardines to their diet every week (two cans of sardines in olive oil). To facilitate this consumption, and with thanks to the Alicia Foundation, these study participants received a list of recipes including canned sardines. Participants were advised to eat the sardine whole, without removing the bones, as these are particularly rich in calcium and vitamin D. Of the group that did not include sardines in their diet, 27% of the members were at a high risk of suffering from diabetes (measured via the FINDRISC questionnaire). After one year, 22% found themselves in the same category. Of the group that included sardines in their diet, 37% of the members were at a high risk of suffering from diabetes at the start of the study. After one year, only 8% remained at a very high risk. Improvements were also seen in other important biochemical parameters, such as a reduced insulin resistance index (HOMA-IR), increased “good” cholesterol (HDL), increased hormones that accelerate the breakdown of glucose (adiponectin) and decreased triglycerides and blood pressure, amongst others. The study was carried out on participants aged 65 and above because the incidence of diabetes is much higher in elderly people than in the young population: “As we get older, restrictive diets (in terms of calories or food groups) can help to prevent the onset of diabetes. However, the cost-benefit ratio is not always positive, as we found in other studies”, stated doctor Rizzolo. “However, the results lead us to believe that we could obtain an equally significant preventive effect in the younger population.” The Protective Role of Food, But Not of Supplements The fact that foods such as sardines – which are rich in taurine, omega 3, calcium and vitamin D – have a clear protective effect against the onset of diabetes does not mean that taking these supplements in isolation will have the same effect. “Nutrients can play an essential role in the prevention and treatment of many different pathologies, but their effect is usually caused by the synergy that exists between them and the food that they are contained in. Sardines will therefore have a protective element because they are rich in the aforementioned nutrients, whereas nutrients taken in isolation in the form of supplements won’t work to the same extent”, claimed Rizzolo. Researchers have begun studying the effect of sardines on the intestinal microbiota in a second phase of the study, “since it affects the regulation of many biological process, and we need to understand if they have played a part in this protective effect against diabetes 2”, she added. They have also initiated studies on the modulation of the expression of certain genes related to inflammation, which could play a role in the onset of diabetes 2 and various other diseases. This research project falls under Sustainable Development Goal (SDG) number 3: ensure healthy lives and promote well-being for all at all ages. To read the original article click here.

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Broccoli Sprout Extracts May Help Treat Type 2 Diabetes

AHA Publisher — Tue, 17 Nov 2020 08:00:20 +0000

Lori Alton via NaturalHealth365 – Type 2 diabetes, which occurs when the body’s supply of insulin is insufficient to control blood sugar, affects over 30 million Americans. In addition to raising the risk of heart disease and stroke, type 2 diabetes can cause nerve damage and kidney disease. And, while Western medicine attempts to control diabetes with medications such as metformin, these can cause toxic side effects, including kidney damage. Clearly, there is a pressing need for safer treatments – and research shows that broccoli sprouts just might fill the bill. As it turns out, these slender little sprouts may even help fight the disease at the genetic level – a truly exciting development. Let’s take a look at an innovative new study showcasing the effects of broccoli sprouts against diabetes. Discover the “secret weapon” inside broccoli sprouts Despite their small size and unremarkable appearance, broccoli sprouts are true heavyweights when it comes to their content of sulphoraphane – a powerful antioxidant and anti-inflammatory plant compound found in cruciferous vegetables. When it comes to glucoraphanin – which is a vital precursor to sulphoraphane – broccoli sprouts contain 10 to 100 times more than their larger counterparts, including cabbage, kale, mature broccoli flowerets and Brussels sprouts. Because of their rich sulphoraphane content, broccoli sprouts are currently being evaluated by researchers for their potential against nonalcoholic fatty liver disease, autoimmune disease, autism and cancer – particularly of the breast, bladder, prostate and lungs. Incidentally, sulphoraphane even inhibits the growth of H. pylori bacteria, a common culprit in stomach ulcers. And, of course, a growing body of research supports the use of broccoli sprouts against diabetes. In fact, these little greens have shown so much promise against type 2 diabetes that many forward-thinking integrative doctors currently consider them supplementary treatments. Study compares diabetes-fighting genetic profiles and ranks sulphoraphane at the top of the list In a study conducted at the Lund University Diabetes Center in Sweden, scientists first created a “genetic signature” fortype 2 diabetes, involving 50 different genes associated with the disease. They then compared this with the gene signatures for various compounds, hoping for one that could counteract the effects of diabetes. The most promising of all the candidates was sulphoraphane, which researchers said altered the expression of certain liver genes in a way that could benefit type 2 diabetes. In earlier studies, sulphoraphane had been shown to reduce amounts of glucose (blood sugar) produced by liver cells. In addition, animal studies revealed that it was also able to improve both glucose tolerance and the expression of genes associated with type 2 diabetes. To conduct the latest study, which was published in Science Translational Medicine, 97 participants with type 2 diabetes were given either a placebo or a broccoli sprout extract for 12 weeks. According to study leader Dr. Annika Axelsson, sulphoraphane led to “significant improvements” in fasting glucose levels, when used by obese participants with poorly controlled blood sugar. In other words, the compound did not reduce fasting glucose in patients whose diabetes was well controlled. Encouragingly, the team noted that sulphoraphane decreased the production of key enzymes in gluconeogenesis – the production of new blood sugar. Earlier studies agree: Broccoli sprouts fight diabetes by multiple mechanisms While this study was the first to explore the genetic signature of sulphoraphane, it built upon previous research on the effects of broccoli sprouts against diabetes. In a 2013 review published in Journal of Medicinal Foods, the authors reported that sulphoraphane increases antioxidant response while inactivating pro-inflammatory molecules, such as NF-kB and C-reactive protein. This means it can strike at the heart of the oxidative stress and inflammation that trigger diabetes. They also credited sulphoraphane with the ability to combat dangerous complications from diabetes, stating that it “could prevent nephropathy (kidney damage), diabetes-induced fibrosis (scarring) and vascular complications.” As if this weren’t enough, sulphoraphane from broccoli sprouts helps to lower triglycerides (fats) in the blood and reduce harmful LDL cholesterol, potentially allowing it to help prevent the heart disease that can result from type 2 diabetes. Improve your mood with this nutrient-packed “superfood” High in fiber, low in calories and packed with antioxidant vitamins C and A, broccoli sprouts also supply calcium and iron. Use broccoli sprouts to add texture and flavor to salads. Or you can layer them into sandwiches – or serve them on the side as a refreshing accent to cooked dishes. For maximum benefit, broccoli sprouts should be eaten uncooked, and chewed thoroughly. The act of chewing releases myrosinase, a compound needed to unleash beneficial sulphoraphane. As an added benefit: eating broccoli sprouts may even help your mood. Sulphoraphane has been shown in studies to reduce glutamate, an amino acid which has been linked to depression and other mental health issues. Broccoli sprouts are generally available at health food stores, and at some supermarkets. If they are hard to come by, no problem: you can sprout your own. You can get information on “DIY” broccoli sprouts here. Finally, broccoli sprouts are available as an extract. Other helpful supplements for type 2 diabetes include ginseng, cinnamon and bitter melon. In addition, there is strong evidence that alpha lipoic acid (ALA) supplements can improve insulin resistance and reduce the pain of neuropathy. Typically, ALA dosages are 600 mg a day, but – as always – consult your integrative doctor before supplementing with these natural nutrients for type 2 diabetes. Naturally, proper nutrition plays an important role in the control of type 2 diabetes, as well. Diabetes-friendly foods include fatty fish, dark leafy greens, avocados, eggs, legumes, chia seeds, Greek yogurt and nuts. Naturally, it’s wise to banish processed foods, GMOs, refined sugars, fried foods and trans fats from your diet. Bottom line: this exciting new research shows that sulphoraphane-packed broccoli sprouts can help score a “direct hit” against type 2 diabetes and its health consequences. Sources for this article include: Sciencemag.org, MedicalNewsToday.com, NIH.gov, WebMD.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Discover the “Mighty Mineral” Under-Recognized for Its Lifesaving Health Benefits

AHA Publisher — Mon, 16 Nov 2020 08:00:33 +0000

Lori Alton via NaturalHealth365 – Most people are aware that certain minerals in the body – such as calcium, potassium, sodium and magnesium – play a vital role in sustaining life and health. Less “top of mind,” though, are essential trace minerals such as manganese, selenium, copper and zinc. And, although these microminerals are needed in much smaller amounts than the “Big Four,” they also serve indispensable functions in the body. Manganese, in particular, is responsible for an impressive checklist of life-sustaining functions. In fact, research has shown that this hard-working micromineral can help prevent and even alleviate a surprising range of diseases and conditions. As we take a closer look at the “mighty mineral,” the far-ranging benefits of manganese may surprise you. Manganese Works Behind the Scenes to Protect Your Health Manganese is the ultimate “wing-man” in the body, helping to facilitate the contributions of a host of other players. Specifically, it plays an important role in the metabolism of amino acids, cholesterol, glucose and carbohydrates. In addition, manganese helps the body utilize a slew of important nutrients, including vitamin B1 (thiamin) – which helps the cells convert carbohydrates into energy – choline, which is needed for brain development, and vitamin C, the antioxidant, anti-inflammatory “muscle” of the immune system. In combination with calcium, zinc and copper, manganese also supports bone mineral density. Plus, it helps to synthesize collagen, which is needed not only for healthy skin but for strong, flexible arteries. Finally, manganese facilitates normal blood clotting. The Benefits of Manganese Include a Stronger Defense Against Injury and Disease One of manganese’s important functions is to help to form superoxide dismutase, one of the body’s primary disease-fighting antioxidant enzymes. In fact, manganese superoxide dismutase is the compound’s full name. The task of superoxide dismutase is to gobble up harmful superoxide free radicals – thereby helping to fight oxidative stress, quench inflammation and slow the aging process. This antioxidant effect allows SOD to help fight a host of inflammatory conditions, including arthritis, COPD, heart disease and type 2 diabetes. Research has also shown that manganese is required for the activation of prolidase, an enzyme essential for wound healing. Unsurprisingly, low dietary levels of manganese have been associated with serious chronic diseases. Attention Diabetics: Discover the Health Benefits of Manganese Scientists report that manganese assists in the utilization of biotin, which helps normalize blood sugar. And, early studies have shown that the micromineral could help beta cells in the pancreas produce insulin. It makes sense, therefore, that researchers believe that manganese may help to lower elevated blood sugar levelsand help ward off type 2 diabetes, which currently affects 34 million Americans. One 2014 Korean study found that people with diabetes had lower levels of manganese than those without the condition. In another study, mice with diet-induced diabetes were given manganese supplementation for 12 weeks – with promising results. The team noted that the animals experienced improved glucose tolerance and increased insulin secretion, along with a decrease in the harmful oxidation of fats. While more clinical research is needed, these studies are encouraging. Natural Relief – Manganese Supports Healthy Bones and Joints Studies have suggested that manganese deficiency could be a primary cause of osteoporosis, a condition in which bones become brittle and subject to fracture. It turns out that manganese helps with the formation of certain hormones and enzymes that are involved in bone building. It also plays an essential role in the synthesis of glucosamine and chondroitin, essential ingredients of cartilage. And, it may help to prevent and treat another “osteo” condition – osteoarthritis. One study found that a combination of manganese, glucosamine and chondroitin for four months improved pain and function in people with osteoarthritis of the knee and lower back. Some studies have suggested that taking manganese in conjunction with calcium, zinc and copper can improve bone mass and reduce spinal bone loss in older women. Manganese May Boost Memory and Mood, Ease PMS Naturally The benefits of manganese extend to neurological functions, as well. This mineral is associated with the activity of the nerve cells of the brain, has been shown in animal studies to improve cognitive function. While more study is needed, some researchers believe that manganese can improve learning, memory and even mood in humans. And, it may even play a role in alleviating cyclical mood disturbances in women. A study published in the American Journal of Obstetrics and Gynecology found that premenstrual women with lower manganese levels experienced more pain, insomnia and mood-related symptoms than those with higher levels. How Much Manganese Is Enough? While true manganese shortfalls are rare in those who eat a varied, healthy diet, deficiencies can occur in people with chronic digestive disorders that limit absorption. In addition, a diet poor in manganese-rich foods can cause low levels. According to the National Institutes of Health, the daily adequate intake for manganese is 2.3 mg for men and 1.8 mg for women. However, some natural health experts recommend 4 mg a day for maximum benefit. The tolerable upper limit for manganese is 11 mg a day. Although manganese in small amounts is vital for health, excessive amounts can be toxic. If you would like to try supplementation, make sure to discuss the matter first with your qualified integrative doctor. You can boost your dietary intake of the “mighty mineral” with whole grains – particularly brown rice, which weighs in at a whopping 2.1 mg per cup. Other good sources include raw pineapple, chickpeas, adzuki beans, pecans, almonds and dark leafy greens. As far as exceeding the tolerable upper limit by eating these foods, no worries – there is no evidence showing manganese toxicity from high dietary intake. So, in terms of vitamins and minerals, the benefits of manganese may be somewhat under-appreciated. But make no mistake: this trace mineral is far too important to be overlooked. Sources for this article include: MedicalNewsToday.com, LifeExtension.com, OregonState.Edu, NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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The Dangers of Magnesium Deficiency

AHA Publisher — Mon, 02 Nov 2020 08:00:24 +0000

Thomas E. Levy, MD, JD via NaturalHealth365 – Probably the single most important property of magnesium in the body is its ability to act as a natural biological antagonist to calcium. As most adults have excess calcium throughout their bodies, it is this reciprocal relationship between magnesium and calcium that makes most people in need of regular magnesium supplementation. In fact, the more you have of one, the less you have of the other. When calcium levels are high in the cells and the extracellular fluids, as they are in most adults, magnesium levels are corresponding low. And, because of this unique relationship, taking regular sizeable doses of supplemental magnesium works to mobilize and excrete calcium – which is one of the healthiest effects that can result to the typical body overloaded with calcium. The medical myth surrounding calcium and the importance of getting enough magnesium Deficiency of calcium is common in aged bone, but, in contrast to what is believed by many doctors and supplement takers, there really is no such thing as a body-wide deficiency of calcium, only normalcy, which is rare, and excess, which is very common. So what does magnesium do for us? Just like the class of prescription drugs known as calcium channel blockers, magnesium appears to have the ability to block calcium channels. This ability to block these channels that extend across the cell membranes results in a limitation of the calcium quantity that would otherwise be taken up by the cells – effectively lowering the intracellular concentrations of calcium in the cells throughout the body. Largely because of this effect on excess calcium inside the cells of the body, supplemental magnesium has been documented to be beneficial in asthma, eclampsia, migraines, hypertension, convulsive disorders, stroke, atherosclerosis, acute myocardial infarction, and inflammation in general. Increased smooth muscle tone is one common denominator among these conditions, and magnesium, like a prescription calcium channel blocker, can very effectively bring down elevated blood pressures. Do you suffer with osteoporosis? (Read this) Because of its unique relationship to calcium, along with its ability to largely normalize calcium metabolism when present in sufficient amounts, magnesium is a very effective anti-osteoporosis agent. As a monotherapy, it has demonstrated the ability to increase bone density and to decrease fracture incidence. In addition, magnesium can dissolve abnormal calcium deposits outside of the bone and keep them in solution until re-utilized in normal calcium metabolism or excreted in the urine. It has also been documented to decrease elevated intracellular levels of calcium – a very important component of all chronic degenerative diseases, including cancer. The ‘flip side,’ a magnesium deficiency, has been documented to promote abnormal calcium deposition, increase the calcium levels inside cells, initiate the pathology of osteoporosis, and even promote the growth of cancer cells. What are the other biological effects? Magnesium has been documented to be a important player in the regulation of insulin action in the body. It has been found to have anti-atherosclerotic effects, and some studies have indicated it plays a role in improving brain function and learning. Its role as an essential enzymatic cofactor is enormous, as its presence is required in more than 300 different enzymatic reactions. Basically, adequate magnesium levels, within the body, will decrease the chance of dying from anything. In large studies, magnesium has been documented to decrease all-cause mortality. This means that the effect of magnesium is so important in the body that its deficiency makes all diseased cells sicker, while its restoration improves the health of all those compromised cells. Although a large body of work has looked at the effect of magnesium in lessening the chances of death from coronary heart disease, some of these studies have also shown, seemingly unintentionally, that it decreases the chances of death from anything. The very powerful effects of supplementation were demonstrated exceptionally well in two such studies. Both studies looked at the effects of a continuous magnesium infusion over either a 24 or a 48-hour period, in patients with suspected or established heart attacks. A total of 22 grams of magnesium sulfate was given in the patients treated for 48 hours. In both studies, the treated patients had a decreased all-cause mortality rate for a full 5 years following the studies. Few, if any, other medicines, nutrients, or other beneficial agents administered for the general support of good health can be given in any dose for only a period of 1 to 2 days and have such a profoundly positive impact for such an extended period of time. The best magnesium for human consumption While there is much more significant information on the positive effects of magnesium supplementation, it is beyond the scope of this brief article. When supplementing any mineral like magnesium, you want to have a supplement form that supplies both a desirable anion along with the cation, in this case magnesium. While not the only good supplemental form of magnesium, my recommendation is magnesium glycinate – which also is supplementing an amino acid that is needed in abundance by the body. Large amounts of magnesium in any oral form can cause diarrhea, and the individual needs to determine what their bowel tolerance is for the supplementation form that they take. While any amount of magnesium supplementation is good, if the bowels allow it, a desirable supplementation amount would be between 300 to 500 mg. There is nothing wrong with taking more if you tolerate it, but having the guidance of a knowledgeable doctor would be a good idea – if you want to go higher. And, if you can only tolerate 100 mg, – then still go ahead and take that amount. About the author: Thomas E. Levy, MD, JD is a board-certified internist and cardiologist. He is also bar-certified for the practice of law. He has written extensively on the importance of eliminating toxins while bolstering antioxidant defenses in the body, with particular focus on vitamin C. His book entitled Magnesium: Reversing Disease is now available at amazon.com or medfoxpub.com. For more information about Dr. Levy – visit: PeakEnergy.com Sources for this article include: NIH.gov, NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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