meat Archives - Amazing Health Advances

Swedish Study Reveals Low-Fiber, High-Meat Diets Fuel Dangerous Heart Attack Plaques

The AHA! Team — Wed, 27 Aug 2025 05:13:52 +0000

Cassie B. via Natural News – The study’s findings highlight a grim reality: The standard Western diet that is pushed on the masses by agribusiness and fast-food giants is engineered to create inflammation, obesity, and heart disease. A Swedish study reveals that diets high in red meat and low in fiber increase the risk of dangerous heart plaques by 67%, proving food choices directly impact heart health. Advanced scans show nearly half of those with poor diets had unstable, life-threatening artery plaques, compared to just over a third of those eating anti-inflammatory foods. The research links processed foods, sugary drinks, and red meat to higher blood pressure, inflammation, and obesity — key drivers of heart disease. Low-income and less-educated groups face higher risks due to their reliance on cheap processed foods, smoking, and sedentary lifestyles. Fiber-rich whole foods like fruits, vegetables, and legumes can prevent heart disease without side effects, debunking the need for expensive pharmaceuticals. In a world where Big Pharma pushes expensive, side-effect-laden drugs as the only solution to heart disease, a groundbreaking Swedish study exposes the truth: Your fork is your most powerful weapon against deadly heart attacks. Researchers at Lund University found that middle-aged adults eating low-fiber, high-red-meat diets were 67% more likely to develop unstable, life-threatening coronary plaques — the kind that silently rupture and trigger sudden cardiac events. The study of 24,079 seemingly healthy adults proves what natural health advocates have long warned: Processed food and meat-heavy diets are a ticking time bomb for your arteries, while fiber-rich, anti-inflammatory foods act as nature’s scrubbing brush for your cardiovascular system. The silent killers in your arteries Using advanced coronary computed tomography angiography (CCTA) scans, researchers detected non-calcified plaques — soft, unstable deposits prone to rupture — in 44.3% of participants with the worst diets, compared to just 36.3% in those eating the most anti-inflammatory foods. These high-risk plaques, often undetectable by standard tests, narrow arteries by 50% or more and are far deadlier than calcified deposits. The research, published in Cardiovascular Research, assigned participants dietary inflammation scores based on food questionnaires. Those penalized for red meat, processed snacks, and sugary drinks while lacking fiber-rich foods faced staggering metabolic consequences: 67% higher odds of high-risk plaques Larger waistlines and elevated triglycerides Higher blood pressure and chronic inflammation (measured by CRP markers) How the food industry profits from your poor health The study’s findings highlight a grim reality: The standard Western diet that is pushed on the masses by agribusiness and fast-food giants is engineered to create inflammation, obesity, and heart disease. While drug companies profit from statins and blood pressure medications, this research confirms that dietary changes alone could prevent countless cardiovascular disasters. Participants with the worst diets were disproportionately male (62.2%) and less educated, and this was often paired with smoking, alcohol use, and sedentary habits. This aligns with data showing low-income communities, which tend to be flooded with cheap processed foods, suffer from far higher heart disease rates. Key metabolic mediators linking diet to plaque: Waist circumference: Belly fat drives inflammation Triglycerides: Blood fats spike with sugar and processed carbs Hypertension: Salt-laden meats and snacks strain arteries Your plate is your prescription Unlike risky pharmaceuticals, fiber-rich foods carry zero side effects and cost just pennies per serving. The study’s anti-inflammatory diet blueprint includes: Fruits: Berries, apples, citrus Vegetables: Broccoli, Brussels sprouts, leafy greens Whole grains: Oats, quinoa, brown rice Legumes: Lentils, chickpeas, black beans You should aim for 25 to 35 grams of fiber daily, which is significantly more than what is indicated by the USDA’s corrupted food pyramid that has long promoted grain-industry profits over science. This study demolishes the myth that heart disease is inevitable or requires lifelong medications. With 67% higher plaque risks tied to diet and metabolic factors like waist size and triglycerides acting as accomplices, the solution is clear: Ditch processed foods, embrace ancestral eating, and reclaim your health sovereignty. Sources for this article include: TheEpochTimes.com StudyFinds.org USNews.com To read the original article, click here

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World’s Most Popular Diet Boosts Brain Power

The AHA! Team — Mon, 30 Dec 2024 06:36:52 +0000

Al Sears, MD, CNS – A ketogenic diet can preserve your brain power and even reverse memory loss in old age, according to an exciting new study. The high-fat keto diet, which encourages your body to burn fat instead of carbs, is the world’s most popular meal plan. Users report shedding excess pounds quickly and getting a “second wind” with more energy. I’ve been recommending my fat-based, zero-carb “Primal Power Meal Plan” to patients for more than two decades. And while the impact of this diet on balanced blood sugar and weight loss is clear, there’s more to it… When you eat this way, you’ll immediately notice that your brain is firing on all cylinders. So, I wasn’t surprised to see studies that reveal what this diet can do for your memory. Memory Loss Reversed The latest study is a follow-up to a previous study that revealed the ketogenic diet can improve cognitive performance in older male mice. This time, the research team uncovered the specific mechanism that makes it possible. Scientists put 19 male mice aged between 20 and 23 months – which counts as “old age” for the animals – on either a cycled keto diet or a standard, control diet. Mice in the experimental group switched between a ketogenic diet and a standard diet every other week. Researchers measured metabolic changes for the first 12 weeks. For five weeks after that, the team examined differences in behavior. That’s when they found out what was really happening… Upon further testing, the scientists found that ketone bodies – which are produced by the liver when your body breaks down fat for energy instead of glucose – boosted the connection between the synapses in the brain.1 This has incredible implications for your brain and memory. As you may know, synapses make up the space between nerve cells. This is how chemicals are passed along between neurotransmitters. A better connection between the synapses in your brain helps neurons send signals more effectively – increasing your capacity to recall old memories and enhance your ability to store new ones.2 An earlier study noted that ketone bodies “decrease oxidative stress, increase antioxidants, and scavenge free radicals.” These processes are essential for promoting the healing of the brain.3 The researchers say this is what restored cognitive function in the mice. And they have every reason to believe it would have the same effect on humans. Ketones can be used by most cells of the brain to make energy. When insulin resistance blocks glucose from brain cells, this energy source for the brain can help restore function. Your body produces ketones when you eat a diet high in fat and very low in carbs. Your body enters a state called “ketosis.” Because your body doesn’t have carbs to burn for energy, you burn ketones instead. And ketones burn clean. They make fewer waste products, keeping the stress off the damaged brain cells. Studies show a ketogenic diet can slow and even help reverse dementia symptoms. In a recent study, 23 people with mild cognitive impairment were put on a high- or low-carb ketogenic diet. After just six weeks, the low-carb group showed improved memory compared to the high-carb group.4 Ketogenic diets have also been linked to reduced risk of type-2 diabetes,5 Alzheimer’s,6 Parkinson’s disease,7 autism,8 multiple sclerosis,9 and certain cancers, especially brain cancer.10 As I mentioned, I’ve been recommending a high-fat, low-carb meal plan for many years. In fact, I have a catered keto-friendly lunch for my staff every other week. Unlike other diet fads that have come and gone, a ketogenic meal plan doesn’t ask you to give up much — some of your favorite foods may already be on the menu. To Your Good Health, Al Sears, MD, CNS References: Acuna-Catalan D, et al. “Ketogenic diet administration later in life improves memory by modifying the synaptic cortical proteome via the PKA signaling pathway in aging mice.” Cell Reports Med. 2024;5(6):101593. Kennedy M. “Synaptic signaling in learning and memory.” Cold Spring Harb Perspect Biol. 2016;8(2):a016824. Greco T, et al. “Ketogenic diet decreases oxidative stress and improves mitochondrial respiratory complex activity.” J Cereb Blood Flow Metab. 2016 Sep; 36(9): 1603–1613. Krikorian R, et al. “Dietary ketosis enhances memory in mild cognitive impairment.” Neurobiology Aging. 012;33(2):425.e19-425.e27. University of Michigan. “Liquid low-calorie or low-carb keto diet can reverse type 2 diabetes, research shows.” (https://news.umich.edu/liquid-low-calorie-or-low-carb-keto-diet-can-reverse-type-2-diabetes-research-shows.) Accessed on July 17, 2024 Dillmore A, et al. “Effects of a ketogenic and low-fat diet on the human metabolome, microbiome, and foodome in adults at risk for Alzheimer’s disease.” Alzheimers Dement. 2023 Nov;19(11):4805-4816. Grochowska K and Przeliorz P. “The effect of the ketogenic diet on the therapy of neurodegenerative diseases and its impact on improving cognitive functions.” Dement Geriatr Cogn Dis Extra. 2022 May-Aug; 12(2): 100–106. Evangeliou A, et al. “Application of a ketogenic diet in children with autistic behavior: pilot study.” J Child Neurol. 2003 Feb;18(2):113-8. Bock M, et al. “Ketogenic diet and prolonged fasting improve health-related quality of life and lipid profiles in multiple sclerosis – A randomized controlled trial.” 2015. Varshneya K, et al. “The efficacy of ketogenic diet and associated hypoglycemia as an adjuvant therapy for high-grade gliomas: a review of the literature.” Cureus. 2015 Feb 27;7(2):e251. To read the original article click here.

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Bad News About Impossible Burger: Ushering in a Huge Wave of Genetically Engineered Foods

The AHA! Team — Wed, 11 Dec 2024 06:07:04 +0000

Lori Alton via NaturalHealth365 – The Impossible Burger, a “plant-based burger” marketed by Impossible Foods, now appears on diners’ plates in many restaurants. Unfortunately, most people don’t know how deceptive this genetically engineered food really at impersonating meat. The company that produces this ‘franken-burger’ wants the public to believe that this product is “delicious food that’s nutritious.” Nothing could be further from the truth. The appearance of these GMO burgers signals a bigger wave of genetically engineered foods created by gene editing – a technique that natural health experts say is insufficiently tested. Many consumers – blissfully unaware of the “burger’s” GMO origins – are already chowing down on the Impossible Burger. This is despite a recent survey showing that over two-thirds of consumers say they would not knowingly eat GMO foods. Food ALERT: GMO-based Impossible Burger breaks down into dozens of untested proteins According to Impossible Foods’ own website, their burger is actually based on yeast that has been genetically engineered to resemble leghemoglobin – a substance found in the roots of soybean plants. Soy leghemoglobin, or SLH, breaks down into the bright-red “heme” protein – which causes the burger to resemble meat and (creepily) even allows it to “bleed.” When ingested, SLH breaks down into 46 other proteins of undetermined safety – proteins that are not normally found in the human body and have undergone no testing whatsoever. And here’s the kicker: although Impossible Foods didn’t need the approval of the U.S. Food and Drug Administration (FDA) to sell its GMO burger, the company requested that the agency confirm it as GRAS (generally recognized as safe). The FDA – to its credit – expressed concern that humans have never consumed SLH (and may be an allergen, to boot). According to documents obtained through the Freedom of Information Act, the FDA stated that the current arguments in favor of the burger were “not enough to establish the safety of SLH for consumption.” But, the FDA stopped short of deeming the burger’ unsafe.’ Yet, despite the actions of the FDA, the Impossible Foods website maintains that the FDA does, in fact, validate SLH as safe. Of course, natural health experts are far from convinced of its safety. Genetically altered foods are heralded with the ability to “stop hunger” – but is the claim realistic? The Impossible Burger has been billed as lacking the environmental and ethical downsides of meat production. Genetically engineered foods such as the Impossible Burger have been touted as having the ability to help sustain the 9 billion-strong human population predicted on earth by 2050. On the surface, it sounds like a noble mission. However, natural health experts and officials at the UN and the WHO note that the world’s current hunger problem is largely due to improper distribution, inequality, poverty, and food waste. Rather than presenting a solution for world hunger, the Impossible Burger only represents the latest “twist” in high-tech GMO foods. And the repercussions of existing GMO foods are unfolding daily. GMO crops (such as Roundup Ready corn) are engineered to survive being doused with synthetic chemical pesticides, such as glyphosate and dicamba. This means they are responsible for a tremendous increase in the use of these toxic substances, which have been linked in studies to cancer, dementia, and immune problems. U.S. Right To Know, a non-profit organization dedicated to pursuing truth and transparency in the U.S. food system, points out that GMO pesticide-resistant crops have been associated with an array of disastrous effects. These include birth defects in Hawaii, cancer clusters in Argentina, contaminated waterways in Iowa, damaged farmland across the Midwest – plus much more. Remember “Golden Rice?” (or maybe you don’t). This vitamin A-enhanced GMO rice was touted almost two decades ago as “the rice that could save a million kids a year,” yet it failed to materialize on the market. This is due to the fact that breeders have yet to develop varieties that grow as well as existing natural rice strains. When one trait – in this case, the ability to produce beta-carotene, a precursor to vitamin A – is edited in a genome, other capabilities (such as speed of growth) may be altered, and not for the better. Maybe fooling Mother Nature is a bit harder than GMO scientists think. CRISPR technology signals a new horizon of synthetic biology “Old-school” genetic engineering, which is objectionable enough, involves the transfer of genes from one plant or animal species to another. However, CRISPR technology operates from a different angle. Also known as synthetic biology, gene editing, and gene silencing, CRISPR (an acronym for Clustered Regularly Interspaced Palindromic Repeats) involves genes that are turned off or “silenced.” Outright gene deletion and the creation of brand-new DNA sequences are also possible with CRISPR. And, remember: the resultant products can be patented – a very profitable distinction for the biotech industry! Agrichemical giants Monsanto (now Bayer), DuPont, and Dow Chemical have all achieved licensing deals that allow them to use gene-editing technology. According to U.S. Right to Know, companies are changing or creating DNA to artificially synthesize compounds, with yeasts and algae being genetically “tweaked” to produce flavors and fragrances such as vanillin, citrus, and patchouli. Of course, this development threatens the very survival of farmers in Mexico, Africa, and Paraguay, who have cultivated natural, organic extracts for centuries. CRISPR technology is altering the fruits and vegetables appearing in produce aisles. One example is the non-browning Arctic Apple, which uses CRISPR technology to silence the gene that causes apples to brown when sliced. The Arctic Apple has already been test-marketed and is on grocery shelves nationwide. Other gene-edited products now available in grocery stores include CRISPR canola oil and non-browning CRISPR mushrooms. Is ignorance really bliss? According to recent updates from Impossible Foods, the company’s products, including the popular Impossible Burger, are widely available in both restaurants and grocery stores across the U.S. Impossible Foods has significantly expanded its distribution since its initial launch, with products now offered in thousands of grocery stores, including major chains like Walmart, Target, and Safeway. Additionally, Impossible Burgers are served in numerous restaurant chains, making them accessible to a broader range of consumers. Meanwhile, consumers looking for a humane, nutritious, and safe meat alternative are consuming the Impossible Burger with no concept of what it contains – or of the possible health effects down the road. Infuriatingly, vendors and restaurateurs have reportedly been heard to tell customers that the Impossible Burger is “non-GMO.” To make matter worse, we already have a “Franken-Fish.” AquaAdvantage salmon, engineered with the genes of an eel to promote supernaturally fast growth, is currently on the market. One sure way you can keep these imposters from ending up on your dinner plate is to buy organic, “real” whole foods. Just say “no” to the Impossible Burger – and the invasion of nightmarish Franken-Foods. Sources for this article include: NIH.gov USRightToKnow.org ImpossibleFoods.com To read the original article click here.

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The Biggest Lie Ever Told; The War on Red Meat

The AHA! Team — Wed, 30 Oct 2024 05:07:23 +0000

Al Sears, MD, CNS – I’ve spent the past two decades traveling thousands of miles around the world to visit and observe the last remaining native cultures still in existence. A lot of my colleagues question my research methods. That’s because most modern doctors only treat – and most researchers only study – sickness. They don’t consider health. They see a disease and prescribe a pill. That’s not how I see it. I focus on what healthy people have in common… What protects them from getting sick in the first place. And I feel I owe it to my patients – and you – to visit these cultures and pass on their knowledge before it’s lost. Like the Maasai in Kenya. Visiting them was remarkable. I didn’t see one overweight person the entire time I was there.1 Everyone I came across in every village was lean and strong. And they have almost zero heart disease. In fact, they don’t suffer from any of the chronic diseases that have become the world’s worst killers. There’s a good reason for that… It’s a secret inherent in their native diet. A diet that includes almost no grains but plenty of red meat, fat, protein, and bone marrow — all things that are missing or extremely limited in the modern Western diet. Of course, this is exactly the opposite of what the American Heart Association and nearly every standard American doctor recommends…yet, the rate of heart disease among the Maasai is almost zero. There’s no obesity. And the Maasai don’t suffer from chronic aging problems like our culture does. From all my experiences with patients and in all my travels around the world, from Africa to Bali to South America, here’s what I’ve learned: You CAN avoid disease and obesity, and the chronic conditions that plague us in the West. But it has nothing to do with following standard medicine’s recommendations. Instead, you want to be strong, muscular, robust, lean, happy, healthy, and eat the foods you were born to eat. You have a natural desire for them. Dropping weight will come easier and faster. You will wake up charged with energy that will last the whole day, you’ll stay strong and healthy, and you’ll never have to fear heart disease. I’ve helped hundreds of people use this approach. I’ve watched them make a remarkable transition. They are becoming leaner, healthier, and they stay free of heart disease. Unfortunately, the modern medical establishment has been nagging you for over 50 years to eliminate red meat from your diet. They claim that eating red meat causes raises cholesterol, causes heart disease, and can eventually kill you. I call it the biggest lie ever told. Red meat doesn’t cause disease. As a matter of fact, we evolved to eat meat. Our primal ancestors thrived on its fat and protein. And without it, we never would have made it to the 21st century. Almost every cell in your body needs both the protein and the fat from meat to survive. You use protein to build and repair tissues. It’s an important building block of bones, muscles, cartilage, skin, hair, nails, and blood. You need protein to make enzymes, hormones, and other body chemicals. And the fat helps you transport nutrients around your body and deliver them where they’re needed. Vitamins A, D, E, K, and CoQ10 can’t even be absorbed without fat. But there is a problem with today’s red meat… Ranchers aren’t interested in the quality of their beef. They care about making a profit. So they feed their cattle a combination of grain and corn. But cattle evolved to eat grass. Today’s meat factories make cows diseased. So they’re pumped full of antibiotics. The antibiotics make them sick, and they’re given more drugs. It’s an endless unnatural cycle. These animals are also injected with growth hormones so they can be sent to slaughter that much sooner. Because they are confined to a crowded feedlot, they never get any exercise. The result is an unhealthy ratio of omega-3s to inflammation-causing omega-6s. And it’s this chronic inflammation from omega-6s that leads to heart disease and cancer… Eat Like Your Ancestors Avoid commercially raised red meat. I can’t say this enough… You should stay away from factory-farmed meat. Choose grass-fed, pasture-raised, hormone-free beef. I consider this to be perhaps the healthiest food you can eat. Compared to grain-fed animals, products from grass-fed animals have 10 times more omega-3 fats, more vitamins B, E, D, and K2, more CoQ10 and zinc, and more antioxidants like glutathione and superoxide dismutase (SOD).1 Choose bison meat. All bison are grass-fed. In fact, this animal would rather starve than eat corn. Nutritionally, bison has more protein, iron, and B12 than most beef. But what makes it a top meat choice is that it has more omega-3s — and a better omega-3 to omega-6 ratio. Eat “salad-bar” beef. This is what my friend Joel Salatin calls his pasture-raised, grass-fed meat. He gave it the name because the cattle he raises get to graze in an open “salad bar.” His animals are never exposed to hormones, antibiotics, herbicides, pesticides, or other toxins. You can check out and order from his website at polyfacefarms.com. To Your Good Health, Al Sears, MD, CNS References: 1. Daley CA, et al. “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.” Nutr J. 2019;9:10. To read the original article click here.

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This Modern Fad Is Making You Sick

The AHA! Team — Mon, 22 Jul 2024 08:26:47 +0000

Al Sears, MD, CNS – The government declared war on fat almost 50 years ago. And as a result, we got slower, sicker, and fatter. In fact, the results of this big fat lie “led to some pretty disastrous consequences…that caused Americans to get fatter.” Those are the words of one of the most famous nutritionists in the world. Dr. Walter Willett, Chair of the Department of Nutrition at the Harvard T.H. Chan School of Public Health, was one of the first mainstream physicians to admit that the campaign to eliminate fat in the diet was a big mistake. But lately, he’s shifted gears. And today, he’s declared war on meat. I couldn’t disagree more… We come from hunter-gatherers who evolved over millennia to thrive on meat. We have canine fangs like dogs and wolves. These teeth are meant to rip and tear flesh from animals. Being a vegetarian is a modern fad. It was the brainchild of Reverend Sylvester Graham. He believed that all of America’s moral failings could be traced back to an “unholy diet.” So he created a strict meat-free meal plan that would “cure” the country of its “immoral urger.” He preached a gospel of fruits, vegetables, and whole-wheat crackers that would eventually bear his name. But Graham and his followers got it wrong. Big time. They didn’t understand that humans are born meat eaters. And that being vegetarian takes a real toll on your health. When vegetarians give up meat, they force themselves to get the bulk of their calories from wheat or other grain products. So they wind up eating more bread, pasta, cereals, and other processed foods. Being vegetarian takes a real toll on your health In other words, they eat a lot of junk. Sound familiar? It’s the same thing that happened with the war on fat. For more than 20 years, I’ve seen firsthand the health problems of vegetarians in my practice. I’ve found that vegetarians: Have low energy and feel frail Get sick more often and age faster Have poor digestion and weaker bones Can’t produce growth hormones, testosterone, and thyroid hormone Have low sperm counts and more fertility problems And despite what Dr. Walter Willett declares, vegetarians don’t live longer… An important study in the American Journal of Clinical Nutrition looked at data from two studies of more than 60,000 people in the U.K. It found no difference in mortality rates between vegetarians and meat eaters.1 And despite what you hear from the mainstream media, studies show vegetarian diets don’t lower the risk of heart disease2 or cancer.3 But a plant-only vegan diet does cause genetic mutations that increase the risks for both heart disease and cancer.4 The latest research shows that eating a plant-based diet also makes you depressed,5 increases your risk of broken bones,6 and decreases phospholipids.7 Phospholipids are vital for a healthy brain. You see when you don’t eat meat, it’s impossible to get many of the essential nutrients you need every day. If you were – or still are – eating a plant-based diet, you’re missing out on a number of key nutrients. Here’s how to get a few of them back: Supplement with B12. This vitamin, so vital to humans, is only found in meat. While some vegetarians claim that B12 can be found in algae, tempeh (a soy product sometimes used as a meat substitute), or even brewer’s yeast, these are false assumptions. I recommend at least 100 mcg per day. But I advise many of my patients to take as much as 2,000 mcg, especially if they are vegetarians. Replenish your zinc. Most vegetarians have a zinc deficiency. This is a problem. You can’t have a well-functioning immune system without this antioxidant. It also reduces your risk of metabolic syndrome, age-related macular degeneration, osteoporosis, and memory loss. I recommend taking 30 mg a day. CoQ10: CoQ10 is only found in animal products. You’ll find high concentrations of this heart- and brain-critical nutrient in organ meats. But you’ll also get it from the meat itself. CoQ10 supplies your cells with ATP, the energy required by every cell in your body for metabolism, energy production, and life itself. I recommend at least 50 mg of ubiquinol CoQ10 every day. This form is eight times more absorbable than conventional CoQ10. To Your Good Health, Al Sears, MD, CNS References: 1. Appleby P, et al. “Mortality in vegetarians and comparable nonvegetarians in the United Kingdom.” Am J Clin Nutr. 2016 Jan;103(1):218-30. 2. Kaiser J, et al. “A systematic review of the association between vegan diets and risk of cardiovascular disease.” J Nutr. 2021 Jun 1;151(6):1539-1552. 3. “Does being a vegetarian lower your risk of cancer?” https://www.wcrf.org. 2020. Accessed on May 24, 2023. 4. Caspermeyer J. “Are we what we eat? Evidence of a vegetarian diet permanently shaping the human genome to change individual risk of cancer and heart disease.” Mol Biol Evol. 2016 Jul;33(7):1887-8. 5. Kohl I, et al. “Association between meatless diet and depressive episodes: A cross-sectional analysis of baseline data from the longitudinal study of adult health.” J Affect Disord. 2023 Jan 1;320:48-56. 6. Webster J, et al. “Risk of hip fracture in meat-eaters, pescatarians, and vegetarians: results from the UK Women’s Cohort Study .” BMC Med. 2022 Aug 11;20(1):275. 7. Menzel J, et al. “Dietary and plasma phospholipid profiles in vegans and omnivores—results from the RBVD study.” Nutrients. 2022 Jul; 14(14):2900. To read the original article click here.

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WARNING: Gene-Edited Meat Products Coming to Supermarkets Near You

AHA Publisher — Wed, 30 Mar 2022 07:00:00 +0000

Karen Sanders via NaturalHealth365 – Sure, we know that most conventionally produced meat isn’t the healthiest food. For instance, numerous studies linked the consumption of meat – loaded with toxic chemicals and synthetic antibiotics – to cancer and heart disease. Even “leaner” meats seem to be healthy only when eaten in moderation, because of the toxicity already mentioned. Moreover, the meat industry is pretty rough on the planet, contributing to ozone depletion, antibiotic resistance, and animal cruelty. Supposedly to fix some of those issues, innovators have pushed gene-edited burgers for years now. Recently, the U.S. Food and Drug Administration (FDA) has heard their requests and has just approved the first gene-edited cattle. Gene-Edited Meat: Is it a Good Thing? These cows have shorter, slicker coats. The thinking? Those coats will help them withstand heat better. That will lead to less stress and higher meat production – but is that a good thing? Like the fake meat revolution, gene-edited meat products aren’t necessarily a beneficial replacement for the natural version. On the contrary, the processed substitution strips out vital nutrients that help you successfully digest foods that were meant to be eaten whole. What else? They’re often grown in conditions that harm the environment, such as those that use pesticides. In addition, they lack the synergistic health qualities that natural, heritage, whole foods bring to the table. If that’s not enough, nothing is saying gene-edited cattle will be grown in more human conditions once their DNA is tweaked. The very point of the modification seems to be packing cows “comfortably” into close quarters. Synthetic Foods: Not All They’re Cracked Up to Be The new green light has also missed several critical steps in a safe approval process. These include: Streamlining the approval process and skipping normal review factors Failing to conduct long-term safety and toxicity studies Not adequately safeguarding our genetic stock for the future Gene-Editing Leads to Unintentional Consequences This decision also ignores information showing that changing DNA in one area is not necessarily contained to that area. Instead, it may lead to long-term changes in cattle DNA. Brazil, for instance, was working toward herds of genetically dehorned cows. They used the same CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) technology approved by the FDA to adjust their cows’ genes. Then they discovered unintended DNA errors cropping up. Also, as COVID-19 has shown us, when one organism’s DNA changes, it can significantly impact another organism – i.e., human health. We can’t afford simply to ignore this. Here Is a Better Way to Meat Like meat? Want to have less of an impact on the environment? There’s a better way. For one thing, study after study conducted by luminaries such as the Rodale Institute has shown that organic food can feed the world. The argument that we need conventional and genetically engineered foods to address the planet’s food crisis is overblown, if not outright false. For another, there is plenty of environment-friendly meat to be had. We don’t need to purchase meat loaded with toxins, pathogens, parasites, and antibiotics. We can say no to Big Meat by refusing to buy fast food and avoiding synthetic and/or conventional meats at the grocery store and deli. Instead, patronize Earth-friendly, human, regenerative farms – which offer 100% grass fed beef products, from locally sourced smaller farms. These raise meat healthy for humans, honor our genetic heritage, protect breeding stock for the future, and tread lightly on the planet. It’s not too late to vote with our dollars. So say yes to better beef today. Sources for this article include: ChildrensHealthDefense.org Wired.com RodaleInstitute.org To read the original article click here.

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L-Glutamine Benefits Leaky Gut & Metabolism

AHA Publisher — Wed, 04 Aug 2021 07:00:17 +0000

Dr. Josh Axe, DC, DNM, CN – Have you heard about the incredible health benefits of L-glutamine? First used in powder form by people in the fitness industry (including bodybuilders) who were looking to preserve muscle tissue, L-glutamine (also simply called glutamine) is an amino acid that is a building block of protein and needed by your body in large amounts. The most common original uses of glutamine powder were to meet the following goals: to lose weight fast, burn fat and help build muscle. While that remains the case, science now shows that glutamine benefits are abundant. It also promotes digestive and brain health, boosts athletic performance — plus it’s helpful in treating intestinal issues and leaky gut. In fact, it is one of our top three most recommended supplements overall for treating leaky gut and/or building a lean body. Let’s find out why. What Is Glutamine? With the chemical formula C5H10N2O3, glutamine is one of 20 naturally occurring amino acids found in protein foods. It’s also the most abundant amino acid in the bloodstream. It makes up 30 percent to 35 percent of the amino acid nitrogen in your blood. It’s known as a conditional essential amino acid. What does “conditional essential amino acid” mean? It means that your body can make some on its own but uses it in large amounts. It also becomes essential when an individual faces disease or specifically muscle wasting. This can happen in the course of certain diseases or even physical trauma. Additionally, it’s a conditionally essential nutrient during certain catabolic states, including after bone marrow transplantation. Amazingly, around 60 percent of your skeletal muscle is made up of glutamine – and supplementing with this amino acid can aid protein synthesis and help naturally balance your pH levels. Food Sources Found in both animal and plant proteins (including in high levels in both casein and whey protein), glutamine is also available in supplement form and widely popular in the fitness community and beyond. Glutamine can be found in animal proteins, such as meats and dairy, along with plant-based protein sources, such as beans, raw spinach, parsley and red cabbage. It’s worth noting, though, that animal proteins tend to provide amino acids that are more digestible than plant proteins. Studies estimate that most people probably consume between three and six grams of glutamine from their daily diets. The foods with the most L-glutamine benefits include: Eggs Tofu Milk Bone broth Grass-fed beef Spirulina Chinese cabbage Cottage cheese Asparagus Broccoli rabe Wild-caught fish (cod and salmon) Venison Turkey Corn Rice To obtain a healthy amount, a general recommendation is to consume at least three servings of these L-glutamine-rich foods daily. L-Glutamine Benefits What are the benefits of taking glutamine? New research now shows that L-glutamine benefits the body in the following ways: 1. Improves Gastrointestinal and Immune Health L-glutamine benefits your overall health by supporting gut function and digestive processes. It can be beneficial if you have a digestive condition, such as: irritable bowel syndrome (IBS) an inflammatory bowel disease like Crohn’s disease ulcerative colitis diverticulosis diverticulitis leaky gut or any of the issues associated with leaky gut (like joint pain, rosacea or any type of autoimmune response) It’s worth noting that the man famous for discovering the Krebs cycle in the body (also known as the “citric acid cycle“) was the first person to recommend taking L-glutamine for gut-related issues. That’s because Sir Hans Adolf Krebs — a German-born British biochemist who received (with Fritz Lipmann) the 1953 Nobel Prize for Physiology — found that it helped improve a healthy gut-related immune response. Additional research supports this finding. For example, a study published in the journal of Clinical Immunology found that L-glutamine normalizes the effects of the TH2 immune response that stimulates inflammatory cytokines. The effects of L-glutamine in these studies show that it reduces intestinal inflammation and can help people recover from food sensitivities. It’s also known to play an important role in maintaining healthy gut microbiota and immunity. It seems helpful for reducing intestinal colonization and bacterial overgrowth of pathogens. This may reduce the risk for widespread issues ranging from constipation to weight gain. A 2018 article published in Nutrients also states that “in vitro and in vivo studies have determined that glutamine is an essential nutrient for lymphocyte proliferation and cytokine production, macrophage phagocytic plus secretory activities, and neutrophil bacterial killing.” In fact, glutamine is currently part of clinical nutrition supplementation recommended for immune-suppressed individuals. 2. Can Help Treat Leaky Gut and Ulcers There are millions of people struggling with a condition called leaky gut syndrome. It is essentially the main cause of autoimmune disease today. Leaky gut can contribute to thyroid issues like Hashimoto’s disease, along with arthritis, skin issues like psoriasis and other serious health concerns. Because glutamine is the major fuel source for cells of the small intestine, it has been shown to support intestinal health and help treat leaky gut in clinical studies. A study published in the medical journal Lancet referenced above examined 20 hospital patients and found that supplementing with L-glutamine decreased intestinal permeability. An animal study published in the British Journal of Surgery found that L-glutamine benefits ulcerative colitis and inflammatory bowel disease. It also shows promise for treating ulcers by providing protection from further damage. Plus, it offers a healthier, natural alternative to antibiotics for the treatment of stomach ulcers. If you’re unsure if you suffer from leaky gut, this leaky gut test can help. If, indeed, you appear to have leaky gut, L-glutamine is the No. 1 amino acid you need to help heal and repair it. 3. Supports Brain Health A precursor to the neurotransmitter glutamate in your brain, glutamine is key to boosting your brain health. Why? A disruption of the glutamine-glutamate cycle can result in all kinds of brain problems, including: Reye’s syndrome epilepsy bipolar disorder schizophrenia anxiety depression alcohol addiction Glutamine can also help stall brain aging. Mitochondrial dysfunction causes abnormal increases in the neurotransmitter glutamate and, again, puts the brain at risk for developing the above problems. A study conducted at the New York University School of Medicine showed that even mild traumatic brain injury caused brain atrophy, and most of this damage was due to the disrupted glutamine-glutamate cycle and an abnormal increase in glutamate levels. 4. May Improve IBS Symptoms and Diarrhea Glutamine helps improve IBS and diarrhea by balancing mucus production. This results in healthier bowel movements. If you have Hashimoto’s or an underactive thyroid, consider making it a part of your hypothyroidism diet. The same goes for anyone who suffers from IBS symptoms like constant diarrhea or ulcerations. 5. Promotes Muscle Growth and Decreases Muscle Wasting Whether your goal is to increase athletic performance, boost metabolism, improve recovery or even build muscle, research shows that L-glutamine can significantly aid your efforts. During an intense workout, your body becomes stressed, and your muscles and tendons require more glutamine than the amount supplied by a normal diet. After an intense workout, the levels of cellular glutamine can drop by 50 percent and plasma levels by 30 percent. This muscle-wasting state is a gateway for the body to use your muscle for energy rather than carbohydrates, but glutamine can help prevent this from happening. Supplementing with L-glutamine allows your muscles to fight and push a bit further. This boosts your strength and helps repair your skeletal muscles. A study found that glutamine supplementation makes it possible to recover quicker from intense weight training sessions because it improves muscle hydration. This aids the muscle recovery process and reduces recovery timefor wounds and burns. It’s why glutamine supplementation is not only common for bodybuilders in the bodybuilding industry, but in nearly every athletic pursuit these days. 6. May Improve Athletic Performance and Recovery from Endurance Exercise One of L-glutamine’s main roles in the body is to support detoxification by cleansing the body from high levels of ammonia. It acts as a buffer and converts excess ammonia into other amino acids, amino sugars and urea. Doing approximately one hour of exercise can cause a 40 percent reduction of glutamine in the body. It can also cause suppressed immune function. This has a negative impact on your resistance training and may lead to overtraining syndrome. L-glutamine benefits long distance athletes as well by boosting the immune system (T-helper cells). Animal studies have indicated that this increase in T-helper cells may reduce the “stresses” associated with overtraining syndrome. However, not every study has found that it necessarily boosts performance. One 2019 review that included data from 55 studies observed that glutamine improved some fatigue markers, such as increased glycogen synthesis and reduced ammonia accumulation, but this intervention did not always increase physical performance. 7. Supports Metabolic and Heart Health Research has indicated that human growth hormone (HGH) levels go up nearly 400 percent after glutamine supplementation. This hormonal response leads to an increase in resting metabolic rate and improves the afterburn effect or EPOC post-exercise. This afterburn effect is essential for burning fat, weight loss and building lean muscle mass. Is glutamine good for weight loss? There’s evidence suggesting that it helps burn fat and build lean muscle mass by suppressing insulin levels and stabilizing blood glucose. This enables the body to use less muscle mass to maintain blood sugar and insulin sensitivity in the cells. In fact, six weeks of supplementation with 30 grams per day of glutamine powder “markedly improved some cardiovascular risk factors, as well as body composition, in patients with type 2 diabetes” in one study. For this reason, L-glutamine benefits diabetics and those with sugar and carb cravings as well. Emerging evidence also indicates that l-glutamine plays a fundamental role in cardiovascular health by serving as a substrate for the synthesis of DNA, ATP, proteins and lipids. Additionally it seems to have potent antioxidant and anti-inflammatory effects that can reduce risk factors for cardiovascular disease, such as: hypertension hyperlipidemia glucose intolerance obesity diabetes Related: Do Digestive Enzymes Prevent Nutrient Deficiencies & Boost Gut Health? Deficiency L-glutamine is synthesized by the body from glutamic acid or glutamate. If the body is unable to produce enough it needs to get it directly from your diet. It’s estimated that 70 million Americans now suffer from digestive diseases, so it’s apparent that our diets severely lack certain nutrients that support the digestive tract. While L-glutamine is synthesized by the body from glutamic acid or glutamate, sometimes the body is unable to produce enough — plus the majority of people don’t seem to get enough L-glutamine from their food alone if they eat low-protein diets. Some reasons that you may run low in glutamine include: Eating a low-protein diet Undergoing lots of stress Exercising intensely Battling infections and illnesses Undergoing treatments, including radiotherapy and chemotherapy Having an immune disorder Having a chronic gastrointestinal disorder This is why supplementing your diet with it is an excellent way to boost your immune system and improve your ability to fight infection and diseases. Glutamine has even become a common supplement for critically ill patients. According to a study published in the medical journal Critical Care, glutamine dipeptide-supplemented parenteral nutrition “continues to be associated with a significant reduction in hospital mortality and hospital length of stay.” Supplements and Dosage Types of L-Glutamine There are two forms of L-glutamine. You can get regular L-glutamine in what’s called its free form, and it should be taken with food ideally for proper absorption by the body. The other type is called trans-alanyl-glutamine or alanyl-L-glutamine. It’s an amino acid attached to another amino acid. That basically means you can digest it much better. Unlike free-form glutamine powder, you can take it on an empty stomach. Both forms are best taken right after or right before workouts — with your small meals right before or after workouts for it to support your metabolism and weight loss as well as for muscle building, recovery and preservation. Dosage Recommendations Typically, the best dosage is an ingestion between two to five grams taken twice daily and up to 10 grams twice daily for serious power athletes. When should you take glutamine? Replenishing glutamine levels after an intense session could take up to five days, so it is...

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Researchers Create Edible Food Films for Packaging a Variety of Food Products

AHA Publisher — Tue, 30 Mar 2021 07:29:30 +0000

Ural Federal University via News-Medical – An international group of scientists from India and Russia has created edible food films for packaging fruits, vegetables, poultry, meat, and seafood. Films consist of natural ingredients, they are safe for health and the environment. In addition, films are water-soluble and dissolve by almost 90% in 24 hours. Description of the research and results of experiments are published in the Journal of Food Engineering. We have created three types of food films based on the well-known naturally occurring seaweed biopolymer sodium alginate. Its molecules have film-forming properties. Sodium alginate is an auspicious carbohydrate macromolecule that has the potential film-forming properties upon hydrolysis and abundantly existed in cell walls as a mixture of various salts. The greatest advantage of sodium alginate is that it performs as liquid-gel in an aqueous medium.” Rammohan Aluru, Study Co-Author and Senior Researcher of Organic Synthesis Laboratory, Ural Federal University Alginate molecules were cross-linked with a natural antioxidant ferulic acid. It makes the film not only strong, but also homogeneous, more rigid, and prolongs the life of the products. “Food stays fresh longer due to the antioxidant components that slow down the oxidation processes,” said Grigory Zyryanov, professor of the Department of Organic and Biomolecular Chemistry at Ural Federal University. “In addition, we can add to the films natural antiviral agents, that will also extend the shelf life of food. Garlic, turmeric, and ginger contain compounds that may prevent the spread of the viruses.” According to the authors, no special equipment for the production of films is required. On an industrial scale, it can be created by food products and films manufacturers. “It can also be produced at a polymer production plant. The only condition is that it must meet the standards that apply to food production. And if an inexhaustible source of algae the ocean is nearby it will be quite simple to create such films,” said Grigory Zyryanov. To read the original article click here.

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Plant-Based Diet with Small Amounts of Meat and Dairy Can Still Lower Blood Pressure

AHA Publisher — Mon, 27 Jul 2020 07:00:49 +0000

University of Warwick via News-Medical Net – Consuming a plant-based diet can lower blood pressure even if small amounts of meat and dairy are consumed too, according to new research from the University of Warwick. Published online by a team from Warwick Medical School in the Journal of Hypertension today (25 July), they argue that any effort to increase plant-based foods in your diet and limit animal products is likely to benefit your blood pressure and reduce your risk of heart attacks, strokes and cardiovascular disease. They conducted a systematic review of previous research from controlled clinical trials to compare seven plant-based diets, several of which included animal products in small amounts, to a standardised control diet and the impact that these had on individuals’ blood pressure. Plant-based diets support high consumption of fruits, vegetables, whole grains, legumes, nuts and seeds, limiting the consumption of most or all animal products (mainly meat and diary). (See below for further details) High blood pressure is the leading risk factor globally for heart attacks, strokes and other cardiovascular diseases. A reduction in blood pressure has important health benefits both for individuals and for populations. Unhealthy diets are responsible for more deaths and disabilities globally than tobacco use, high alcohol intake, drug use and unsafe sex put together. An increased consumption of whole grains, vegetables, nuts and seeds, and fruit, as achieved in plant-based diets, could avert up to 1.7, 1.8, 2.5 and 4.9 million deaths globally respectively every year according to previous research. Vegetarian and vegan diets with complete absence of animal products are already known to lower blood pressure compared to omnivorous diets. Their feasibility and sustainability are, however, limited. Until now, it has not been known whether a complete absence of animal products is necessary in plant-based dietary patterns to achieve a significant beneficial effect on blood pressure. Lead author Joshua Gibbs, a student in the University of Warwick School of Life Sciences, said: “We reviewed 41 studies involving 8,416 participants, in which the effects of seven different plant-based diets (including DASH, Mediterranean, Vegetarian, Vegan, Nordic, high fibre and high fruit and vegetables) on blood pressure were studied in controlled clinical trials. A systematic review and meta-analysis of these studies showed that most of these diets lowered blood pressure. The DASH diet had the largest effect reducing blood pressure by 5.53/3.79 mmHg compared to a control diet, and by 8.74/6.05 mmHg when compared to a ‘usual’ diet. “A blood pressure reduction of the scale caused by a higher consumption of plant-based diets, even with limited animal products would result in a 14% reduction in strokes, a 9% reduction in heart attacks and a 7% reduction in overall mortality. “This is a significant finding as it highlights that complete eradication of animal products is not necessary to produce reductions and improvements in blood pressure. Essentially, any shift towards a plant-based diet is a good one.” “The adoption of plant-based dietary patterns would also play a role in global food sustainability and security. They would contribute to a reduction in land use due to human activities, to global water conservation and to a significant reduction in global greenhouse gas emission.” (Francesco Cappuccio, Study Senior Author and Professor, Warwick Medical School, University of Warwick) “The study shows the efficacy of a plant-based diet on blood pressure. However, the translation of this knowledge into real benefits to people, i.e. its effectiveness, depends on a variety of factors related to both individual choices and to governments’ policy decisions. For example, for an individual, the ability to adopt a plant-based diet would be influenced by socio-economic factors (costs, availability, access), perceived benefits and difficulties, resistance to change, age, health status, low adherence due to palatability and acceptance. “To overcome these barriers, we ought to formulate strategies to influence beliefs about plant-based diets, plant food availability and costs, multisectoral actions to foster policy changes focusing on environmental sustainability of food production, science gathering and health consequences.” To read the original article click here.

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