"Eat well, stay well with Parkinson's disease" was written by aregistered dietitian with a broad base of experience counselingpatients with Parkinson's. The manual provides easy to understandexplanations and useful tips for managing a number of nutrition-relatedproblems experienced by patients with Parkinson's. Complete withrecipes, snack ideas and menus for the "7:1 ratio" eating plan, "Eatwell, stay well" is destined to become the "nutrition bible" forpatients with Parkinson's." -- Mary Harris, PhD, RD Associate Professorand Dietetic Program Director Colorado State University

It is very important to regularly cleanse the body by a fast of somekind, especially in this modern age, when so many people die of cancerand other degenerative disease. These diseases can be cured bydifferent diets which are really types of cleansing diets to help thebody eliminate the toxins which are causing the disease.

In the case of treating cancer, arthritis, Parkinsons disease,multiple sclerosis, or even conditions like irritable bowel syndrome,cleansing diets are adapted to become maintenance diets. These dietsgive maximum nutrition to sustain the body and build the immune systemso that it can stave off the disease. At the same time, the cleansingdiet maximises the elimination process so that toxins are expelledquickly from the body. Enemas are an important part of the treatment ifyou have a serious disease like cancer. These are also very helpful ifyou undertake a simple cleansing diet such as one of these given below,especially if your body is in a toxic state and/or you have neverfolowed a cleansing diet before.

If dont want to use an enema,you could visit a colonic clinic. They will rinse out the bowel foryou. Colonic cleansing by a professional is not cheap, but it is wellworth the money to have most of the poisons washed away. It reallygives you a new lease on life. If you opt for this, then I recommendgoing to the clinic on the third day of your fast or cleansing diet.

Ifcleansing diets are new to you, then it is best that you do your chosendiet for just one day to begin with, especially if you are not going touse an enema. This is because you will be carrying poisons in the bodywhich have been building up over a lifetime. The sudden release ofthese toxins from the liver and other organs, into the intestines andinto the bloodstream, can make you feel sick, and this is whyelimination is quickened by the use of an enema in treating disease oreven when following a cleansing diet.

Three days is a fairlystandard time for a cleansing diet, but you can build up to this bydoing your cleanse in steps: Of course, if you have a serious disease,then you will need to follow a maintenance diet over a long period oftime until you recover. Details of maintenance diets will follow thispost on Detox Diets. Also look at my posts on Ridding the Body ofCancer and Preventing Cancer for information regarding maintenancediets.

A DETOX DIET-TO START WITH: Follow the chosen method forone day to begin with. This will be, for instance, one day on the grapediet. Then eat fairly normally for two or three days, but omit dairyfoods, sugar and wheat including bread. Then do two days in a row onthe diet. Then two or three days again on the no-dairy, no-sugar,no-wheat diet. Then do three days at a stretch back on the cleansingdiet.

There are numerous different ways in which you can cleansethe body of toxins. Here are a few easy-to-follow cleansing diets withwhich you can experiment. There are enough to choose from so that youmay never get bored by following just one approach. See which one youmight find easiest to tackle.

The cellular breakdown and oxidation of cells due to free radicaldamage can lead to many types of diseases, premature aging, and manyother harmful health conditions. Protecting the human body, inside andout, with antioxidants like vitamin E is a pro-active way to combatfuture cellular damage.

How Vitamin E Helps
Vitamin Eneutralizes free radicals in the body that attack cells to cause tissueand cellular damage (Lifeclinic). For optimum benefits to the skin,vitamin E should be applied topically in a lotion or cream. It canabsorb effectively into the skin and provide many anti-aging benefits.Internally, vitamin E works best as a supplement or found naturally infoods.

Lots of natural fruits and vegetables contain Vitamin E (Lifeclinic), including:

wheat germ
vegetable oil and margarine
avocado
whole grain products
egg yolk
nuts
liver
peanut butter
How Much is Enough
VitaminE is fat-soluble, which means that it is stored in the fat tissues ofthe body for a period of several days to six months (Lifeclinic). Toomuch of a fat-soluble nutrient can become stored in the liver, leadingto some health problems, so it's best to regulate how much vitamin E isbeing taken in. Mega-doses will lead to toxicity.

Only smallamounts of vitamin E, like any vitamin, are required to get the jobdone. "Eating a normal diet of foods rich in (vitamin E) won't cause aproblem" (Lifeclinic). Refrigerating fresh produce will help maintainhigh levels of vitamin E within; vitamin supplements should be storedat room temperature for best effectiveness.


Women need about eight milligrams per day and men need 10 milligrams per day included in their diet.

Benefits to the Body
Whentaken orally, vitamin E has been shown to increase and regulate thebody's levels of vitamin A as well as boosting the immune system. Itpromotes good blood circulation and can prevent the formation of bloodclots, especially in people with diabetes (Healthy Skin).

A daily vitamin E intake has been linked to the following benefits for the body (Healthy Skin):

menstrual pain
low sperm count
inflammation of eye tissues
cataracts
restless leg syndrome
relief from muscle cramps
Alzheimer's disease
Parkinson's disease
rheumatoid arthritis
asthma
diabetes complication (possibly treating and preventing diabetes itself)
cardiovascular disease
prostate cancer
breast cancer

Toolittle vitamin E, though rare, can lead to nausea and digestive tractproblems, so it's best to make sure to maintain a healthy diet richwith fruits and vegetables each day.

Vitamin D is a very complex substance. For more than half a centuryvitamin D was thought only to mineralize bones. But recent studiesindicate that it does much more:

Regulates calcium in all cells (especially brain cells)
Protects the immune system
Regulates cell growth and cell death
Provides antioxidant and antiviral benefits
Sincefoods contain very little vitamin D, the bodys major source is fromthat manufactured in the deeper layers of the skin. Food, evenfortified milk, is a poor source of vitamin D-3. This leaves sunexposure and vitamin D-3 supplements as the two most important sources.Many forms of commercial vitamin D supplements are not the active form.

When you buy vitamin D supplements, make sure they are vitamin D-3!

Vitamin D-3 and Parkinsons Disease

Parkinsonsdisease is another neurodegenerative disease of aging that is stronglyrelated to chronic brain inflammation, but different parts of the brainare involved than in Alzheimers disease.

This means that yourbest protection against developing neurodegenerative diseases is totake vitamin D-3 in higher doses than the recommended daily allowance(RDA) every day to attain maximum protection.

What Are Recommended Doses?

Recommendedlevels of supplemental vitamin D have recently been shown to be far toolow at 200 to 400 IU a day. The American Journal of Clinical Nutritionfound that safety concerns with vitamin D toxicity are grosslyexaggerated and that the daily dose should be 2,000 IU a day.

Recentreviews by health experts have revised the recommended doses forvitamin D from 400 IU to 2,000 IU a day, a dramatic five-fold increase.Daily doses of 10,000 IU or less have been shown to produce nocomplications. For daily maintenance in otherwise healthy people, 2,000IU a day appears to be adequate. For those with autoimmune diseases,cancer or viral illnesses, higher doses may be needed doses as highas 5,000 IU a day.

By Audrey Kim

Every fall, school and life seem to pick up speedand overwhelm college students with stress, anxiety and all-nighters.Exhaustion becomes the norm that underlies all activity and it comes toreplace the boundless energy we once had in the summer, just a fewweeks ago.
Soon enough, our small talk in between classes will beconsumed with the depths of exhaustion and its various cures, such asdeciding whether to have a jolting cup of java or a cup of tea,pinkie-lifting tranquility.
The benefits of caffeine culture forcollege students include the ability to combat slumber and ride out themisery of sleep deprivation. As an increasing number of UC Irvinestudents join the ranks of those relying on caffeine to add some pep totheir step, the question is whether they are putting their faith incoffee or tea.
Tessa Zelaya, a third-year social ecology major andStarbucks barista, says, I drink coffee for the taste. Tea is just toowatered down. I need caffeine to speed up my day, so Ill drink aroundfour cups.
She adds, At Starbucks, Ive noticed that people are alot more health conscious from the shift in orders. There are moreespresso drinks instead of frappuccinos; especially non-fat lattes.
Teais healthier and lighter, said first-year biological sciences majorKevin Ergina. It helps me urinate and its more tasty than coffee.Caffeine is something I try to stay away from.
People areincreasingly realizing that those caffeinated beverages they drink allnight to help them finish their assignments are affecting their health,and they need to focus more on the beverage itself and less on thejolt. This critical awareness has sparked the debate over the healthbenefits that coffee and tea offer and spawned countless researchstudies.
The Journal of the American Medical Association did areport on a team of Japanese researchers who were able to link greentea consumption with decreased mortality from all causes, includingcardiovascular disease. Green tea is high in polyphenols, which arecompounds with strong antioxidant activity that in test-tube and animalmodels show anticancer and heart-protective effects.
The researchersfollowed 40,530 healthy adults from the ages of 40 to 79 in a region ofnortheastern Japan, where most people drink green tea. They monitoredthese adults for up to 11 years. Those who drank five or more cups ofgreen tea a day had significantly lower mortality rates than those whodrank less than one cup a day. There were also fewer deaths fromcardiovascular disease.
But the results showed no such associationwith deaths from cancer. Nor was consumption of oolong or black tealinked to any decrease in mortality. Those teas are more oxidized inprocessing, which not only darkens the color of the leaves and changestheir flavor but also reduces their polyphenol content.
Habitual teadrinkers reduced cancer risk might stem from teas high antioxidantcapacity. Tea might protect the heart by relaxing blood vessels,inhibiting clots and reducing cholesterol levels. And researchersspeculate that the fluoride and estrogen-like substances in tea maybolster bone density.
Coffee is more complicated. It has receivedboth gold stars and black marks in the medical literature. It, too,contains antioxidants, although they have not been studied as well asthe polyphenols in tea. However, evidence for the health benefits ofcoffee is growing.
In the European Journal of Clinical Nutrition, agroup of investigators from Finland, Italy and the Netherlands reportthat coffee seems to protect against age-related cognitive decline. Thescientists studied 676 healthy men born from 1900 to 1920 and followedthem for 10 years, using standardized measures of cognitive function.
Theirconclusion: the men who consumed coffee had significantly lesscognitive impairment than those who didnt. Three cups a day seemed toprovide maximum protection.
Population studies like those help formhypotheses about relationships between dietary habits and long-termhealth. But scientists still have to test our suppositions incontrolled conditions and measure the effects of coffee and tea onvarious systems of the body.
A joint study by the Harvard School ofPublic Health and Brigham & Young Womens Hospital has found thatthere is no long-term link between coffee consumption and increasedblood pressure in women.
The BBC Health reports found that coffeehas been linked with a number of the risk factors for coronary heartdisease, including increased blood pressure and high blood cholesterollevels.
However, no relationship has been found between coffeedrinkers and the likelihood of developing coronary heart disease.Research has found that coffee may reduce the risk of developinggallstones, kidney stones and colorectal cancer.
A couple of cups ofcoffee a day is safe, but much more will raise the risk of otherproblems and side effects, including jittery hands, disruption to thesleep cycle and palpitations, not to mention stained teeth.
Yet itsdifficult to suggest a safe limit for coffee intake because of the hugevariation in caffeine content of different brands and an individualssensitivity to the drug. People with high blood pressure and pregnantwomen are advised to limit their caffeine consumption.
For the restof the population, theres no evidence coffee does any long-term harm.Caffeine does have a mild diuretic effect, however, so try to includeplenty of non-caffeinated drinks throughout the day as well.
Caffeinatedand decaf coffee each contain antioxidants and other substances thatmay help regulate blood sugar, which may explain the apparently reduceddiabetes risk. Certain compounds in coffee also appear to help preventbile from crystallizing into gallstones. Also, caffeine may cut therisk of Parkinsons by boosting supplies of the brain chemicaldopamine, at least in men.
Although coffee often seems moreubiquitous due to the Starbucks culture, consumption of tea is quicklygrowing as well. One may argue the ceremony factor: tea requirespatience to make, and the process is more enjoyable than the rush ofmaking coffee.
Kombucha tea has become popular, but there arent anyclinical findings to verify its health effects. Kombucha mushroom tea,also known as Manchurian tea or Kargasok tea, is not actuallyderived from a mushroom, but from the fermentation of various yeastsand bacteria. A starter culture is added to a mixture of black tea andsugar, and the resulting mix is allowed to ferment for a week or more.
However,research can only go so far. Dr. Soheyla D. Gharib of the Center forWellness and Health Communication at Harvard University Health Servicesnotes the old adage: everything in moderation.
Most students say research studies are unlikely to change their behavior, though the results may sit in the back of their minds.
Imjust annoyed with it all, said fifth-year mechanical aerospaceengineering major Paul Zelaya. Its the 21st century, and we figuredout how to get to the moon, but were still debating about whether ornot we should be drinking more coffee or tea.
Tiffanie Ramos, a second-year psychology major, says, Its not a religion. Its just a drink.

An over-the-counter dietary supplement may help slow the progression ofParkinsons Disease, a degenerative neurological disorder marked bytremor, stiffness of the limbs and trunk, impaired balance andcoordination, and slowing of movements.

The supplement, calledcoenzyme Q10, is a vitamin-like compound with powerful antioxidantproperties that is vital for the proper function of virtually everycell in the human body.

Although it is produced naturally by the body, levels typically dwindle with age.

Agrowing body of scientific evidence suggests that low levels ofcoenzyme Q10 play an important role in many age-related diseases.

Theresults of several recent studies show that individuals withParkinsons have lower levels of coenzyme Q10 compared to those withoutthe disorder.

Supplementation with coenzyme Q10 can help boostlevels in the body and protect the specific area of the brain damagedby the disease.

In a 16-month clinical trial, researchersevaluated the effects of coenzyme Q10 in 80 individuals withearly-stage Parkinsons disease. Reporting in the medical journalArchives of Neurology, the scientists noted the supplement was safe andwell tolerated in daily doses ranging from 300 mg to 1,200 mg.

Atdoses of 1,200 mg per day, individuals with Parkinsons experiencedsignificantly less functional decline and were better able to carry outactivities of daily life, such as feeding and dressing themselves,compared to those treated with a placebo pill.

These findingsare particularly important, since few treatment options are availableand, to date, no prescription drugs have been found effective inslowing the natural course of the disease.

Coenzyme Q10 maybenefit individuals with other neurological disorders. In preliminarytrials, the dietary supplement was found to slow the progression ofdementia in patients with Alzheimers disease.

In individualswith migraines, coenzyme Q10 has been shown to significantly reduce thefrequency and severity of headaches, especially when taken daily for aperiod of at least three months.

In a study published in themedical journal Cephalgia, researchers found that daily doses of 150 mgcoenzyme Q10 reduced migraine symptoms by half in more than 60 percentof individuals treated.

Coenzyme Q10 appears to be just as beneficial for the cardiovascular system as it is for the brain.

Thesupplement is often recommended for individuals who have suffered aheart attack and for those diagnosed with congestive heart failure.

Theresults of several clinical trials have demonstrated that daily dosesof 100 mg to 200 mg can improve cardiac function and reduce the risk offuture heart attacks in these patients.

For individuals whosuffer from heart-related chest pain known as angina pectoris,supplementation appears to improve exercise tolerance and to protectthe heart from further damage.

Numerous studies have provencoenzyme Q10 beneficial in the treatment of hypertension. Daily dosesof the supplement have been found to produce measurable reductions inblood pressure, similar to the reductions achieved with someprescription medications.

Interest in coenzyme Q10 as apotential therapeutic agent in the treatment of cancer arose afterscientists discovered low blood levels of the substance in individualssuffering from cancers of the breast, lung and pancreas. Preliminaryresearch indicates the supplement may be beneficial in the treatment ofthese cancers, especially when combined with other therapies, includingchemotherapy and radiation.

Use of the supplement also has beenfound beneficial in the treatment of gum disease, chronic fatiguesyndrome, asthma, male infertility and age-related maculardegeneration, a leading cause of vision loss in the elderly.

Whileaging and poor nutrition are believed to be the most common cause oflow blood levels of coenzyme Q10, there is evidence that certaincholesterol-lowering drugs, known as statins, interfere with the bodysability to produce the substance.

More research is needed todetermine whether coenzyme Q10 supplementation should be routinelyrecommended for individuals taking these cholesterol-lowering drugs.

It is possible to modestly boost your intake -- and your blood levels -- of coenzyme Q10 without taking a handful of pills.

Good food sources of the substance include meat, poultry and fish, as well as nuts and canola oil.

Toobtain a therapeutic dose of coenzyme Q10, youll probably need adietary supplement, which you can get without a prescription atpharmacies and health food stores.

Although most adults can safely take the nutritional supplement, its wise to consult your doctor first.

Taking coenzyme Q10 wont keep you from aging, but it may help protect you from many age-related diseases.

RallieMcAllister is a board-certified family physician, speaker and theauthor of several books, including Healthy Lunchbox: The Working MomsGuide to Keeping You and Your Kids Trim. Her Web site iswww.rallieonhealth.com.

She has also createdwww.MommyMDGuides.com, which features the advice of mommy MDs fromtop-notch hospitals, medical centers and universities around thecountry.

By Susan Male-Smith

"I drink a lot of milk, so I'm probably fine." So says Boston resident Doug Bennett in response to all the recent attention given to vitamin D. But like most Americans with the same ho-hum reaction, he's oh-so-wrong. Why? Milk and other foods don't contain nearly enough vitamin D to meet most people's needs, and while your body actually makes its own vitamin D from sunlight, people are spending more and more time indoors -- and when we do go out, we slather on sunscreen, which protects against skin cancer but also prevents vitamin D production. And now that we're heading into winter ... well, you can see where this is heading.

Americans Don't Get Enough Vitamin D

An alarming three out of four Americans are seriously short of vitamin D, according to the results of a recent study conducted at the University of Colorado. And while 77 percent of Caucasians are in jeopardy, nearly all African-Americans (97 percent) and most Hispanics (90 percent) need more D. (This is because their darker skin prevents them from making as much D from sunlight as people with lighter skin.) Moreover, a new study published in the September issue of Pediatrics reports that 70 percent of children don't get enough D.

While today's vitamin D shortfalls are less dramatic than the severe, rickets-producing deficiencies of the past, it's far more insidious. Researchers have found that insufficient vitamin D has serious, far-reaching ramifications, including:

Higher rates of cancer Some of the strongest research links low D levels with colon cancer, which is much more common at northern latitudes. In fact, the active form of vitamin D inhibits cell growth, making it a natural cancer fighter. "All cancers, even melanoma [skin cancer], have a strong link to low D levels," notes Robert P. Heaney, M.D., of the Osteoporosis Research Center at Creighton University in Omaha, Neb.
Increased risk of heart disease and diabetes Among children in the Pediatrics study, those with insufficient D had higher blood pressure and lower levels of high-density lipoprotein (HDL) cholesterol (the good kind), both of which put them at risk for future heart disease. Adolescents in the study also had elevated blood sugar, foretelling a flirtation with diabetes.
More colds and flu In the University of Colorado study, "low vitamin D levels were associated with a 35 percent increased risk of respiratory infections, like the common cold and influenza," says lead researcher Adit Ginde, M.D. "For those with chronic lung conditions, the link was even stronger -- people with asthma had five times the risk of respiratory infection, those with emphysema twice the risk."
A host of other maladies As research continues, experts are finding that insufficient vitamin D levels are tied to a host of maladies, including pregnancy-related complications, Parkinson's disease, multiple sclerosis, arthritis and even dementia.
How Much Vitamin D Do You Need?

While the recommended dietary allowance (RDA) is still 400 international units (IU) of vitamin D per day, nearly every expert will tell you that's simply not enough, and you can bet the RDA will change next year when a government panel weighs in. "Most Americans need at least 1,000 IU a day," says Ginde, "and many require even higher doses."

What about the milk that Doug Bennett touts as his saving grace? When the government mandated vitamin D fortification to prevent rickets, they set the level at 100 IU per cup. That was fine when we were aiming for 400 IU a day, but it won't get you close to the 1,000+ IU experts recommend today. Moreover, few foods contain vitamin D naturally. There's a little in fatty fish and egg yolks, but not enough to make a big difference. And from November to February, even the sun can't do its thing. It just isn't strong enough. So to make sure you get enough of this essential nutrient:

Take a vitamin D supplement. Michael Holick, M.D., Ph.D., director of the Vitamin D Laboratory at Boston University, recommends 1,000 to 2,000 IU daily, especially in the fall, winter and spring. And don't worry about getting too much; one study found that 10,000 IU a day is safe, even when taken for a year.
When buying supplements, be sure to look for D3 (cholecalciferol), which is much better absorbed than D2 (ergocalciferol).
Try to get 10 to 15 minutes of unprotected sun on your arms, neck and face every day. (The risk of harmful effects is small as long as you don't overdo.)
Ask your doctor to check the 25-hydroxy vitamin D levels in your blood. For the most accurate results, get tested in the winter, when your D level is at its lowest. Aim for at least 30 ng/mL.
Vitamin D is the new "it" nutrient for a reason. Research shows it does so much more than we thought, at a time when we're getting far less than we ever did. So enjoy your milk, take a D3 supplement, get some sun and have your D blood level checked. Your body will thank you.

By Steven Panzullo

Consulting a doctor about diet and exercise especially when you have Parkinson's disease is especially important. It is also important to eat a variety of food from all the food groups and to eat foods high in fiber which may include: cooked dried beans and peas, whole grain foods, bran, cereals, rice, pasta, and plenty of fresh fruit. It is also recommended to eat foods low in fat and cholesterol. Limiting sugars and salt is also a good idea. Drinking plenty of water is good as well to help flush anything bad out of your system.

To help control any nausea that may be caused by medications for people with Parkinson's disease you can try clear or ice cold liquids, and avoid acidic drinks such as orange or grapefruit juice because they may make nausea worse. Drinking liquids between meals instead of during them may also help with nausea related to Parkinson's disease medications. Eat more cold foods to avoid getting nauseous from the smell of hot foods. It is also suggested to rest after eating and keep your head elevated to lessen the nausea.

Other tips and nutrition for people with Parkinson's disease may include drinking plenty of liquids, drinking between bites to make swallowing easier, or add sauces to foods to make chewing and eating easier, eat sour candy or fruit chews to increase saliva in your mouth to help make chewing easier as well and consult a doctor about any special concerns or problems.

People with Parkinson's disease face daily challenges and struggles, but following these dieting and eating tips may help them and their loved ones to rest easier and feel more comfortable. That way they can continue to enjoy life for as long as possible.

The common mindset in much of the developed world is that lowering your total blood cholesterol below 200 mg/dL is a key to good heart health. In reality, lowering your cholesterol does nothing to address any underlying problems … and lowering it too much can seriously devastate your health.

One large study conduced by Dutch researchers found that men with chronically low cholesterol levels showed a consistently higher risk of having depressive symptoms.This may be because cholesterol affects the metabolism of serotonin, a substance involved in the regulation of your mood.

On a similar note, Canadian researchers found that those in the lowest quarter of total cholesterol concentration had more than six times the risk of committing suicide as did those in the highest quarter.
Dozens of studies also support a connection between low or lowered cholesterol levels and violent behavior, through this same pathway: lowered cholesterol levels may lead to lowered brain serotonin activity, which may, in turn, lead to increased violence and aggression.

And one meta-analysis of over 41,000 patient records found that people who take statin drugs to lower their cholesterol as much as possible may have a higher risk of cancer,while other studies have linked low cholesterol to Parkinson’s disease.

What cholesterol level is too low?

Brace yourself.

Probably any level much under 150, an optimum would be more like 200.

So how do you know if your cholesterol really is too high?

Coffee, like anything else that can be mood altering, has always been a topic of controversy for health enthusiasts and even coffee drinkers themselves. Assorted people would peer quizzically at me as I drank a couple cups of coffee during a hot day and warned, “That’s dehydrating you know, why don’t you have some water instead?” When I was pregnant and my belly was the size of the moon, I remember receiving dirty looks from other patrons at a restaurant when they saw the waitress fill my mug with the ‘regular’ coffee pot, and not the ‘decaf’ one. Ordering a double shot mocha latte at nine o’ clock at night may receive comments, even from people you don’t even know, to the tune of, “Wow, you’ll never get to sleep tonight!” The warning and concern never stops, and one’s coffee habit is always quick to be criticized by others who believe that coffee is as bad for you as cigarette smoking. While coffee is mostly known for it’s negative and supposedly addictive qualities, it has a whole host of health benefits as well, as current and ongoing research is beginning to show.

Throughout the history of coffee production, there have been times where it has been proclaimed a magical cure, and other times “the drink of the devil” much like today’s always shifting viewpoint on it’s health benefits and risks. Whether it was in Mecca, where coffee houses first became popular in the 15th century, or later on as it spread to European countries in the 1600’s, many of the ill attention it received has been because of the popularity of the places where people would meet to imbibe coffee, creating a stir within the political and religious structure at the time. There was always dance and game play and auditory delight, which ruffled the feathers of the rather strict overseers at the time. Regardless of the suppression, coffee quickly production spread throughout the world and became a most prized commodity, 2nd only to the trade of oil. (- Coffee Science Information Centre:)

Through the 20th century, coffee was persecuted not for the environment it’s drinkers created, but the health risks believed to be inherent in it’s consumption. People with disorders of the nervous system, the heart, and osteoporosis can suffer adverse effects from coffee, but other than that, the negative effects are minimal. Yes, it is true that coffee is a mild diuretic, which causes the body to secrete urine more often than normal, possibly causing some dehydration. It is true that coffee is up there on the list of things that can stain your teeth easily, like cigarette smoking and red wine. It is true that slight withdrawal symptoms can be felt if you suddenly stop drinking coffee after a daily regimen of a few cups a day. Some people experience heart burn if they drink too much of it, others get the “jitters”, but these are small trite issues in comparison with the large benefits that can be reaped from drinking coffee. You probably are thinking “in moderation, right?” but in actuality- it is recommended that you drink 3 or 4 cups a day. (Kirchheimer)

The main goodness behind coffee, is the fact that the beans are a major antioxidant, like many berries, which is essential for repairing damaged cells in the body. A 2004 study showed that coffee was the greatest contributor to total antioxidant intake in dietary sources. (- Coffee Science Information Centre:) This could be one of the reasons why coffee can prevent many diseases and illnesses, along with the caffeine, which is high enough in a cup of coffee, as opposed to drinking 4 cans of soda to get the same amount. It is a quick caffeine & antioxidant fix in which you can avoid having to ingest other sugars.

The latest research is beginning to show the possibilities of coffee being responsible for lowering the chance of acquiring type 2 diabetes. Harvard researchers showed that drinking six or more cups a day gives a 54% less risk of acquiring the disease, and 30% less for women. This was based on an 18 year long study with 126,000 people. The rates fall to single digit numbers when one to three cups are enjoyed each day. While these statistics are still not enough to say beyond a reason of a doubt that coffee can really lower the risk of type 2 diabetes, it certainly looks promising, and similar cases were found in Dutch research as well. (Kirchheimer)

Another illness that most likely can be prevented by consuming 5 or more cups daily is Alzheimer’s disease. A researcher at the Byrd Alzheimer’s Institute in Tampa Florida, Gary Arendash, fed lab mice an equivalent of five cups of coffee a day, and it has shown to decrease symptoms of memory loss in aging mice. The caffeine in coffee apparently can reduce the levels of two types of enzymes that cause the illness, and the cost is far less than the medication that is being used nowadays to treat Alzheimer’s. (Prevent Alzheimer’s disease by drinking coffee:) That seems to make sense, as the effects of caffeine cause one to more alert and aware of their surroundings, which Alzheimer’s inhibits incredibly.

Six studies have proved that excessive coffee drinking can lower the risk of Parkinson’s Disease by a whopping 80%. If you like to indulge in a couple of cups a day, your risk for liver cirrhosis also is lowered by 80%, the chance of colon cancer- 25%, and the number is lowered by half in the case of gallstones. (Kirchheimer)

Coffee has been known to drastically to lower the risk of illnesses and diseases that people who smoke and drink excessively are likely to get, like liver damage and heart disease. It also has been effective in helping people withdraw from heavy drug use, and the depression that it can cause. (Kirchheimer) Perhaps the antioxidants and caffeine offsets the toxins and sluggishness that other more harmful drugs can bring.

Boitshepo Giyose
Monday, 14 September 2009

Feeling Out Of Sort - Check Your Brain Nutrition!

Oh dear stress, stress, stress and more stress! Feeling out of balance? Low serotonin levels, depressed? Goodness, this is a state that more people than I care to count find themselves in. Don't despair; help is at hand, nutritionally and psychologically of course!

As I travel and see the world and its beauty and not so beautiful parts I am constantly amazed at how more similar we are as human beings and human 'doings'. We live, we eat, we thrive, yet health and nutrition is the one thing that constantly eludes us - especially brain health!

The brain is arguably the most important organ in our human package. They also say it is biggest and most important sex organ - hey, don't quote me I just live in this world...The brain is the centrepiece of the nervous system that regulates all of the body functions, which we at times take for granted such as breathing, our heart beat or the regulation of our body temperature - something very importance for all of us as the spring temperatures continue to soar and reach the upper 30s. To achieve these seemingly mundane functions however the brain needs food. Without adequate nutrition, our brains do shrivel.

Our brains also allow us to enjoy life - whether it is in sports or in the creation of an artistic masterpiece, reading a book or newspaper, the brain is key.

Therefore, the brain demands the best nutrition for optimum performance. It is not "luck" that some people are more astute, active and always seem happy. Their secret? Good nutrition that nourishes their brain and keeps their mood afloat.

All nutrients are important for the brain but scientists agree that the most crucial include vitamins A, D, E, B1, B2, B3, niacin, folate, vitamin B12, iron, calcium, and the long chain fatty acids found in olive oil, fish, and nuts.

If daily requirements of these nutrients cannot be met through the regular diet, it is advisable and safe to take a quality supplement to safeguard against nutritional deficiencies especially for a pregnant woman.

Remember that brain development begins in the womb. For small babies and children, breast milk is an excellent source, otherwise a fortified food is recommended.

These nutrients are responsible for the synthesis of neurotransmitters. Neurotransmitters are the chemicals that send messages to and across the nerve endings of the brain and the rest of our body.

So the equation is fairly simple and logical; no nutrition, no neurotransmitter and therefore NO brain function.

Is it any wonder that when you are hungry or under a lot of stress and cannot eat probably, your brain shuts down and you experience that ever irritating mental block? Next time this happens to you just reach for a handful of nuts and a fruit or two. You will be up and running in no time.

A simple guideline for attaining these brain nutrients is to eat a balanced diet with a wide variety of foods. But importantly if you aim for vegetables, fruits, nuts, and dairy products you can be sure that you are covered and your brain will be on target.

Improved nutrition has been shown numerously to enhance mental performance, and learning capacity. Furthermore, inadequate nutrition can adversely affect learning ability and concentration.

The importance of a healthy, nutritious breakfast for brain is also increasingly being recognised. Similarly providing healthy school meals for children is important for their brain and other development for learning. The type of nutrients taken in a single meal can affect mood, behaviour and even symptoms of depression. Compounds such as amino acids are important for the synthesis of neurotransmitters and hormones, which regulate the function of the brain. Mood boosting foods contain lots of vitamins and minerals.

Fats and sugars may momentarily satisfy the taste buds and pacify a dull mood but this is short lived since the calories are empty and thereby do not supply the essential building blocks for the neurotransmitters.

This exacerbates depression and mood swings. Regular exercise, both mental and physical also plays an important role in mood regulation.

In later life, low blood levels of folic acid and vitamin B12 have been associated with depression and poor mood. That is why good nutrition for the elderly is crucial to keep them happy, feeling younger and productive.

Adequate intake of antioxidants may guard against loss of memory and brain function. Furthermore, vitamin E supplementation has been shown to retard the progression of Alzheimer's and Parkinson's disease. Keep your brain well nourished!

Feeling guilty reaching for that fifth cup of coffee today? Well, it's time to rethink our prejudices about coffee, because this is one addiction that might be good for the average Joe or Jane.

To start with, studies seem to show the risk of getting type 2 diabetes is much lower among both caffeinated and decaf coffee drinkers compared to those who don't drink it. Green tea drinkers rejoice - you, too, have lower risk. (Note, however, that if you already have diabetes, researchers warn that caffeine worsens blood glucose control, even counteracting oral diabetes medications.)

And ready for this? Drinking coffee may reduce the risk of developing gallstones, colon cancer, dementia/Alzheimer's and Parkinson's disease, and reduces the risk of liver damage in people at high risk for liver disease. Coffee has also been shown to improve performance in endurance sports.

But the real news is that the more cups of coffee and the stronger the brew, the better. To achieve the risk reduction shown in many studies, people needed to consume between four and six cups per day. There are benefits associated with lower intakes, but the most dramatic reductions in risk required higher intakes of coffee.

Observed health benefits seem to come from coffee's powerful antioxidants and, in some cases, its caffeine. In fact, coffee is the number one source of antioxidants in the American diet. Based on serving size, coffee outranks such popular antioxidant sources as tea, chocolate and cranberries.

Caffeine, a stimulant, is the most widely consumed, and completely unregulated, drug in the world - we can find common ground! An 8-ounce cup of drip-brewed coffee contains 85 milligrams of caffeine on average, depending on the roasting and brewing method.

Used to help keep us awake and alert during monotonous/sedentary activities, caffeine can have negative effects, too. Some people are particularly sensitive to the cardiovascular effects of the drug, which can result in very fast heart rate, high blood pressure and even arrhythmias. There are also potential gastrointestinal contraindications and side effects to consider, including stomach upset and conditions such as acid reflux and heartburn. Pregnant or nursing women are advised to limit intake.

Not all cups of coffee are created equal, of course, and it is easy to turn this health-promoting elixir into a liability. You should not be getting a meal's worth of calories from your coffee. If Starbucks or Dunkin' Donuts are your stomping grounds, and blended coffee drinks like the Frappaccino or Coolatta are your signature drink, be warned that even a "medium" version of such treats contain upward of 500 calories and 15 grams of mostly saturated fat. Ask about "light" blends, or better yet go for an iced coffee using a flavored grind, and keep control over the additives.

Moderation with sugar and fat is the key to keeping coffee a healthy choice. If you normally use cream or half-and-half, consider whole milk instead. Low-fat chocolate milk and low-fat eggnog add a boost of flavor without all of the saturated fat.

The technique and technology of making coffee is a matter of culture and personal choice. There are two basic methods by which coffee is extracted from the roasted beans: decoction and infusion. Decoction, what I always knew as making "cowboy" coffee, involves boiling whole beans until the flavor is released. The more common method, infusion, involves steeping ground beans in hot water and then filtering the grounds. This can be achieved with a variety of different coffee makers, from manual French press to automatic drip machine to $15,000 espresso machine.

The standard infusion is 2 tablespoons of ground coffee per 3/4 cup of water (6 ounces), slightly more with a coarse grind and less with a fine grind. A coarse grind is used in percolators and French presses. A medium grind is best for flat-bottomed filter drip coffee makers. Cone filter drip coffee makers, moka pot (stove top) espresso machines and vacuum coffee pots prefer a fine grind. A fine grind is smooth to the touch, a little finer than granulated sugar or table salt. Also, lighter roasts should generally be more finely ground than dark roasts.

Many argue that great coffee requires grinding the beans immediately before brewing. Ground coffee tends to lose flavor and have a limited shelf life. It is best stored at room temperature and for just a few days. Freezing ground coffee doesn't protect the flavor. Whole beans can be stored for several weeks at room temperature and slightly longer in the freezer, about two months.

When grinding your beans, consider adding spices like cinnamon stick and cloves to put some jive in your java. Dried chilies and whole peppercorns add a distinctive fiery note and special warmth perfect for extra cold winter mornings. And, of course, buy Fair Trade and eco-friendly whenever possible.

So, drink to your health and . for your health.


Lisa Sheldon has a master's degree in clinical nutrition from the University of Massachusetts. She lives with her family in Williamstown.


Homemade Frappaccino

Consider making coffee-ice cubes with leftover coffee to prevent the drink from getting watered-down. You can easily add chocolate or caramel syrup for a flavored drink.

1 cup double-strength coffee, cold

1 cup low-fat milk

3 tablespoons granulated sugar

2 cups ice

Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2-3 tablespoons of ground coffee per each cup of coffee. Chill before using.

Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Makes two large drinks.

Creatine is made up of the amino acids arginine, methionine, and glycine. Most of us get about half of our creatine from food (meat and fish) and our bodies synthesize the rest. Creatine is stored in skeletal muscle tissue where it helps provide energy for the cells.

Supplementing with creatine can increase muscle mass and improve muscle strength in people with neuromuscular diseases such as Parkinson’s disease, Huntington’s disease, and amyotrophic lateral sclerosis (Lou Gehrig’s disease), and some studies suggest that it may enhance athletic performance in certain sports.

“The main finding of our investigation was that muscle strength remained higher in men who received a creatine supplement before and during recovery from a damaging exercise session,” said study co-author Dr. Alan Hayes of Victoria University in Melbourne, Australia. “This may be due in part to a faster muscle growth during the recovery period, but the lower levels of the enzyme, creatine kinase, noted in the days after the damaging exercise in the men who used creatine, indicates that they experienced less muscle damage.”

While there is no special diet required for people with Parkinson's disease, eating a well-balanced, nutritious diet is extremely beneficial. With the proper diet, our bodies work more efficiently, we have more energy, and medications will work properly.

This article addresses the basics of good nutrition. Please consult your doctor or dietitian before making any dietary changes. A registered dietitian can provide in-depth nutrition education, tailor these general guidelines to meet your needs, and help you create and follow a personal meal plan.

The Basics

* Eat a variety of foods from each food category. Ask your doctor if you should take a daily vitamin supplement.
* Maintain your weight through a proper balance of exercise and food. Ask your doctor what your "goal" weight should be and how many calories you should consume per day.
* Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice, and fresh fruit in your diet.
* Choose foods low in saturated fat and cholesterol.
* Try to limit sugars.
* Moderate your use of salt.
* Drink eight 8 oz. glasses of water per day.
* Ask your doctor about drinking alcoholic beverages (alcohol may interfere with some of your medications).

Some of us may have thought Monosodium Glutamate is a preservative or contains some nutritional value. The truth is it does nothing to food aside from enhancing the flavor. In fact, MSG is an "excitotoxin" or neurotoxin that has a degenerative effect on the brain and nervous system.

Monosodium Glutamate enters the brain through membranes in the mouth and enters the bloodstream as foods containing MSG are digested. MSG is created artificially using processes that break down and change natural-bound glutamate, which the body produces, into free forms of glutamate. These free glutamates can sometimes enter the bloodstream up to 10 times faster than bound or natural glutamates.

Over the last fifty years, food processors have steady increased the amount of MSG added to foods. One of the primary and most consistent effects of MSG and other excitotoxins is triggering an insulin, adrenalin, fat storage and food craving response. That response is what causes the, "I'm hungry again an chihour after I eat Chinese food," quandary. It is also why some of us crave potato chips just after we take a full plate of it.


The affects of MSG are compounded by continued ingestion all day long, from a wide variety of different manufactured products. McDonalds, Burger King, Taco Bell, and many sit-down chair restaurants such as TGIF, Chilis, Denny’s and Applebees use MSG in abundance. At Kentucky Fried Chicken, MSG was found to be in every chicken dish, salad dressing, and gravy. And you’ll find it on the labels of many of America’s favorite foods, like, Doritos, Lays potato chips, Top Ramen, Hamburger Helper, canned gravies, frozen prepared meals, and salad dressings (especially the low fat ones). Countless restaurants receive many of their key entrees, sauces, salad dressings, soups and more from suppliers who offer pre-prepared, pre-packaged and ready to heat menu selections. These are the items to watch out for. If a restaurant isn’t purchasing fresh produce and ingredients, and preparing each dish from scratch, then you can count on them containing MSG.

MSG HAS BEEN FOUND TO CAUSE SERIOUS DAMAGE TO SEVERAL AREAS OF THE BRAIN:

It has been clearly demonstrated that free glutamate places humans at risk, and plays a critical role in the development of several neurological disorders, but the FDA dismisses much of this extensive research. Numerous complaints have been filed since its initial use began in the 1940’s. By 1948 many major food suppliers were using MSG, and since then, its use has doubled each decade.

According to Russell L. Blaylock, M.D., author of “Excitotoxins: The Taste That Kills”, “…excitotoxins play a critical role in the development of several neurological disorders including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, neuropsychiatric disorders, learning disorders in children, AIDS dementia, episodic violence, lyme borreliosis, hepatic encephalopathy, specific types of obesity, and especially the neurodegenerative diseases, such as ALS, Parkinson's disease, Alzheimer's disease, Huntington's disease, and olivopontocerebellar degeneration”.

Constipation, urinary tract infections (UTIs), thinning bones, and unexplained weight loss are all common in persons with Parkinson’s Disease (PD). Preventing or managing these conditions can be accomplished through proper hydration and nutritional intake.

Proper hydration, which is achieved by drinking plenty of fluids, is important in the prevention of constipation and UTIs. Fluid replacement is important, especially when participating in physical activity. Be sure to drink fluids throughout the day, ideally water. Consuming fruits and vegetables, foods which are naturally high in water content, can also increase daily fluid intake. Side effects of anti-Parkinson medications or anticholinergic agents (i.e., Cogentin, Artane) may include dry mouth, feelings of thirst, thick or sticky saliva, dry eyes, and constipation. It is important to consume adequate fluids; again, preferably water, when taking medications. Aim for 8 glasses per day of water in addition to any other fluids normally consumed within the course of the day (such as juice, milk, or coffee). Remember to include adequate fiber in any healthy diet and be sure to consume adequate water when increasing your fiber intake in order to further prevent risk of constipation.

Persons with PD are also at risk for thinning bones and need to consider adequate nutritional intake to promote strengthening of bones and maintenance of bone density. This intake should include foods containing micronutrients such as calcium, magnesium, vitamin D, and vitamin K. Continue to consume a variety of foods, and incorporate foods high in the aforementioned micronutrients, such as dairy products (i.e., low-fat versions of milk, cheese, and/or yogurt). Vitamin D maintains calcium blood levels in the body within normal limits, and is crucial for adequate absorption of calcium from the blood stream. If adequate calcium is not available, the body begins to break down bone in order to supply the needed nutrient. Often, vitamin D needs are not met by dietary methods alone. Recent research indicates that limited exposure to the sun during the spring, summer, and fall of 5 to 15 minutes per day (between 10 a.m. and 3 p.m.) will provide the body with the current recommended amount of vitamin D. Allow some sun exposure to hands, arms, and face for a few minutes each day to total 60 minutes per week. In the absence of any sun exposure, be sure to increase daily intake of vitamin D-fortified foods such as milk and orange juice (products fortified in vitamin D indicate this message on their containers). Foods that naturally contain vitamin D include liver, eggs, and fatty fish (i.e., salmon). Healthy sun exposure and adequate nutritional intake may maximize a person’s vitamin D status to promote good health. In addition to healthy sun exposure and consumption of foods high in vitamin D, persons with PD may want to speak with a primary care physician about taking a supplement.

Unexplained weight loss may also occur and may be considered a nutritional risk factor if weight loss of 10% or more of usual body weight occurs.

Reference: Holick, M. (2005). The Vitamin D Epidemic and its Health Consequences. The Journal of Nutrition; 135:2739S-48S.

Author: Priya Shah

Parkinson's Disease (PD), a devastating illness, occurs in one of every 100 people over 65.

It is a slowly progressing disease of the nervous system that results in progressive destruction of brain cells (neurons) in an area of the brain called the substantia nigra. Death occurs usually as a result of secondary complications such as infection.

One of the mechanisms known to destroy neurons is damage by free radicals or reactive oxygen species - destructive molecules produced by oxidation of the neurotransmitter dopamine.

The Role of Dopamine

The cells of the substantia nigra use dopamine - a chemical messenger between brain or nerve cells - to communicate with cells in another region of the brain called the striatum.

When nigral cells are lost, nigral dopamine levels fall, resulting in a decrease in striatal dopamine.

The typical symptoms of PD - motor function deficiencies characterized by muscle rigidity, jerky movements, rhythmic resting tremors - are the result of low levels of striatal dopamine.

Most dopaminergic drugs used to treat PD, are aimed at temporarily replenishing or mimicking dopamine. They improve some symptoms, but do not restore normal brain function nor halt brain cell destruction.

Dopaminergic drugs are generally effective at first in reducing many PD symptoms, but over time they lose their effect.

They also cause severe side effects because they overstimulate nerve cells elsewhere in the body and cause confusion, hallucinations, nausea and fluctuations in the movement of limbs.

The Role of Antioxidants

When dopaminergic neurons are lost in the course of Parkinson's disease, the metabolism of dopamine is increased - which in turn increases the formation of highly neurotoxic hydroxyl radicals.

The most important free radical scavenger in the cells of the substantia nigra is the powerful brain antioxidant, glutathione. Glutathione levels in PD patients are low.

And as we age, levels of glutathione in the dopaminergic neurons of the substantia nigra decreases. This appears to hasten cell death and advance the progression of PD.

At least 80 percent of the substantia nigra cells are lost before symptoms of Parkinson's disease become apparent. This is why it becomes essential to protect or maintain these cells under oxidative stress.

How does Glutathione help in Parkinson's Disease?

Several factors explain why glutathione is so beneficial in Parkinson's disease.

1. Glutathione increases the sensitivity of the brain to dopamine. So although glutathione doesn't raise dopamine levels, it allows the dopamine in the brain to be more effective.

2. Glutathione's powerful antioxidant activity protects the brain from free radical damage.

3. An even more intriguing benefit of glutathione lies in its powerful detoxification ability.

Its a well known fact that most Parkinson's patients are deficient in their ability to detoxify chemicals to which they are exposed.

The unfortunate few who harbor an inherited flaw in their detoxification pathways are at far greater risk to the brain damaging effects of a wide variety of toxins.

Glutathione is one of the most important components of the liver's detoxification system. Glutathione therapy is one of the most effective techniques for enhancing liver and brain detoxification.

Glutathione treatments considerably improve some of the symptoms of Parkinson's disease including difficulties with rigidity, walking, movement, coordination and speech. A marked reduction of tremor has been observed as well as a decrease in depression.

Glutathione and N-acetyl-L-cysteine (a glutathione precursor) have been shown to be very effective in protecting the nerves in the substantia nigra from being destroyed by oxidative stress.

Glutathione Therapy in Parkinson's Disease

The practical problem in increasing glutathione levels is that taking glutathione itself as a supplement does not boost cellular glutathione levels, since glutathione breaks down in the digestive tract before it reaches the cells.

However, intravenous glutathione therapy and taking glutathione precursors are both effective in boosting intracellular levels of glutathione.

Intravenous Glutathione Therapy:

Intravenous glutathione injections have been shown to have amazing and quick results.

Dr. David Perlmutter, a pioneer in this therapy, has developed a protocol utilized at the Perlmutter Health Center for administering intravenous glutathione to Parkinson's patients.

Following even a single dosage of intravenous glutathione - often in as little as 15 minutes - the ability to walk, turn around and move their arms is almost completely restored.

Glutathione Precursors:

Dietary antioxidants and supplements that increase cellular glutathione, such as alpha lipoic acid, NAC, pycnogenol, the herb silymarin (milk thistle), are effective in restoring normal function.

N-acetyl-cysteine (NAC) and un-denatured, whey protein both supply glutathione precursors intracellularly, enhance the body's production of glutathione and aid the detoxification process.

Other nutritional supplements which aid the detoxification process include selenium, vitamins E and C.

New research findings show that omega-3 fats in your diet may protect your brain cells. It works by preventing the misfolding of a protein resulting from a gene mutation in neurodegenerative diseases like Parkinson’s and Huntington’s.

Researchers developed a cell model with a mutation of the Ataxin-1 gene, which induces the misfolding of the protein. These deformed proteins cannot be properly processed by the cell machinery, resulting in tangled clumps of toxic protein that eventually kill the cell. But the omega-3 fat docosahexaenoic acid (DHA) protects cells from this defect.

Dr. Bazan laboratory who leads this study discovered earlier that neuroprotectin D1 (NPD1), a naturally-occurring molecule in the human brain that is derived from DHA also promotes brain cell survival. In this system NPD1 is capable of rescue the dying cells with the pathological type of Ataxin-1, keeping their integrity intact.

For healthful diet, go Mediterranean


Date published: 5/3/2009

THE Mediterranean eating plan is best at preventing heart disease, better even than a low-fat diet.

That's according to a massive review of nearly 200 scientific studies, just published in Archives of Internal Medicine. The Mediterranean diet and variations have made headlines repeatedly in the past few months.

The review suggested that the eating plan reduced the risk of heart disease by 37 percent, regardless of a person's exercise habits or weight.

A variation of the eating plan that includes nuts may be even more powerful. Spaniards who followed a Mediterranean plan with generous amounts of olive oil reduced heart disease risk by 40 percent; those who also ate an ounce of nuts a day had a whopping 70 percent drop in risk.

The nuts offered were a mix of almonds, hazelnuts and walnuts. That study, called PREDIMED, was convincing because it was both large and long-term, following 9,000 people over a year.

Another version of the Mediterranean diet that emphasized fewer starchy foods and more fiber reduced non-HDL cholesterol (bad cholesterol) by 8 percent in only 12 weeks. When a soy shake supplemented with sterols, hops and acacia was added to the plan, cholesterol levels dropped by 18 percent.

Past studies have linked the Mediterranean eating pattern to lower risks of diabetes, strokes, dementia, asthma, Parkinson's disease, rheumatoid arthritis and cancer.

MEDITERRANEAN PYRAMID

The Mediterranean diet is named for the region where it originated. It's high in fruits, vegetables, olive oil and seafood.

In 1993, a Boston nonprofit group, Oldways Preservation Trust, plus the Harvard School of Public Health and the World Health Organization, created a Mediterranean Diet Pyramid. Last month, they updated it to increase the emphasis on fish, seafood and spices.

According to Oldways, the eating plan:

Emphasizes plant-based foods such as fruits and vegetables, potatoes, breads and grains, beans, nuts and seeds

Recommends less-processed food and more seasonally fresh and locally grown foods to maximize vitamins and antioxidants

Uses olive oil to replace other fats such as butter and margarine

Allows daily cheese and yogurt

Allows fish, eggs and poultry a few times a week, and up to 16 ounces of red meat total in a month

Recommends fresh fruit as the typical daily dessert, and limits sweets to a few times per week

Urges regular physical activity

(NaturalNews) Have you been trying to kick the coffee habit? Well, before you say good-bye to your favorite morning drink forever, you may be interested in hearing coffee may not be so bad for you after all. In fact, it's been linked to a variety of health benefits. Did you know that one study shows even one cup of coffee each day can cut your risk for Parkinson's disease in half?

Coffee's full of healthful components like magnesium, potassium and vitamin B3. And coffee is the American's number one source of antioxidants, says one 2005 study from the University of Scranton. Another study published in the American Journal of Clinical Nutrition showed that one cup of coffee can have more antioxidants than a serving of blueberries or oranges. Antioxidants play a key role in reducing the inflammation which is associated with many health problems ranging from heart disease to rheumatoid arthritis.

Dr. Joe Vinson, a chemistry professor who led the Scranton study, says, "Antioxidants are your army to protect you from the toxic free radicals, which come from breathing oxygen and eating sugar, that start chronic diseases. Antioxidants help stave off cancer, heart disease, diabetes and stroke."

It may be the high level of antioxidants that helps coffee protect the heart. Researchers from Norway looked at data involving more than 27,000 women in the Iowa Women's Health Study and found women who drank 1-3 cups of coffee each day had a 24 percent reduction in risk of heart disease compared with women who didn't drink coffee at all. Women who drank as much as five cups a day showed up to a 19 percent decrease in risk of death from all causes. However, the study also concluded that more is not always better. Drinking more than six cups of coffee per day did not seem to increase benefits significantly.

Analysis of a collection of studies from the Journal of the American Medical Association showed evidence that consuming coffee can lower the risk of developing type II diabetes. Studies which looked at decaffeinated coffee showed similar results. The benefits increased with the amount of coffee drank: up 28 percent for those who drank at least four cups per day, and up 35 percent for people who drank more than six.

However, just because coffee is good for you doesn't mean you should overload your body with caffeine. Rob van Dam is a Harvard scientist and the lead author of a study which showed the amount of caffeine in just two cups of coffee can constrict blood flow to the heart.

"I wouldn't advise people to increase their consumption of coffee in order to lower their risk of disease," says Dr. Van Dam, "but the evidence is that for most people without specific conditions, coffee is not detrimental to health. If people enjoy drinking it, it's comforting to know that they don't have to be afraid of negative health effects."

Fortunately, most of these benefits can still be enjoyed if you drink decaffeinated coffee, so you don't have to take in surplus caffeine just for the antioxidants' sake. It's also a good idea to look for coffee made from organic sources to limit your exposure to chemical pesticides. At any rate, rest assured you can enjoy your morning cup of joe without regret - so long as you go easy on the sugar.

Parkinson's partially linked to pesticides


UCLA researchers have provided strong new evidence linking at least some cases of Parkinson's disease to exposure to pesticides. Researchers have suspected for some time that pesticides may cause the neurodegenerative disorder, and experiments in animals have shown that the chemicals, particularly the fungicide maneb and the herbicide paraquat, can cause Parkinson-like symptoms in animals. But proving it in humans has been difficult because of problems in assessing exposure to the agents.

Parkinson's is a disorder of the central nervous system that often impairs the sufferer's motor skills, speech and other functions. It is not fatal of itself, but complications often are. The disease has been recognized since the Middle Ages but became more prevalent in the 20th century. As many as 180 of every 100,000 Americans develop it.

To explore a potential connection to pesticides, epidemiologist Beate Ritz of UCLA and her graduate student Sadie Costello, now at UC Berkeley, studied public records of pesticide applications in California's Central Valley from 1974 to 1999. Every application of pesticides to crops must be registered with the state. Working with Myles Cockburn of USC, they developed a tool to estimate pesticide exposure in areas immediately adjacent to the fields.

They then identified 368 longtime residents who lived within 500 yards of fields where the chemicals had been sprayed and compared them to 341 carefully matched controls who did not live near the fields.

They reported in the current issue of the American Journal of Epidemiology that people who lived next to fields where maneb or paraquat had been sprayed were, on average, about 75% more likely to develop the disease. But those who developed the early-onset form of the disease -- contracting it before the age of 60 -- had double the risk of contracting it if they were exposed to either maneb or paraquat alone and four times the risk if they were exposed to both. In most cases, the exposure occurred years before the onset of the disease. Exposure to other pesticides did not appreciably alter the risk.

"The results confirmed two previous observations from animal studies," Ritz said. "One, that exposure to multiple chemicals may increase the effect of each chemical. That's important, since humans are often exposed to more than one pesticide in the environment. And second, that the timing of the exposure is also important."

-- Thomas H. Maugh II

Fish Oil Protects Against Diseases Like Parkinson's

ScienceDaily (Apr. 20, 2009) — Dr. Nicolas Bazan, Director of the Neuroscience Center of Excellence, Boyd Professor, and Ernest C. and Yvette C. Villere Chair of Retinal Degenerative Diseases Research at LSU Health Sciences Center New Orleans, will present new research findings showing that an omega three fatty acid in the diet protects brain cells by preventing the misfolding of a protein resulting from a gene mutation in neurodegenerative diseases like Parkinson's and Huntington's.

He will present these findings for the first time on April 19, 2009 at the Ernest N. Morial Convention Center, Nouvelle C Room, at the American Society for Nutrition, Experimental Biology 2009 Annual Meeting.

With funding from the National Eye Institute of the National Institutes of Health, Dr. Bazan and his colleagues developed a cell model with a mutation of the Ataxin-1 gene. The defective Ataxin-1 gene induces the misfolding of the protein produced by the gene. These misshapened proteins cannot be properly processed by the cell machinery, resulting in tangled clumps of toxic protein that eventually kill the cell. Spinocerebellar Ataxia, a disabling disorder that affects speech, eye movement, and hand coordination at early ages of life, is one disorder resulting from the Ataxin-1 misfolding defect. The research team led by Dr. Bazan found that the omega three fatty acid, docosahexaenoic acid (DHA), protects cells from this defect.

Dr. Bazan's laboratory discovered earlier that neuroprotectin D1 (NPD1), a naturally-occurring molecule in the human brain that is derived from DHA also promotes brain cell survival. In this system NPD1 is capable of rescue the dying cells with the pathological type of Ataxin-1, keeping their integrity intact.

"These experiments provide proof of principle that neuroprotectin D1 can be applied therapeutically to combat various neurodegenerative diseases," says Dr. Bazan. "Furthermore, this study provides the basis of new therapeutic approaches to manipulate retinal pigment epithelial cells to be used as a source of NPD1 to treat patients with disorders characterized by this mutation like Parkinson's, Retinitis Pigmentosa and some forms of Alzheimer's Disease."

Vitamins - Small Complex Nutrients Found in Food
Major Players in Maintaining Good Health

© Linda Mundorff
Apr 14, 2009
Vitamin Choices, Linda Mundorff
In the body, vitamins play a vital role, from aiding in the production of blood cells, hormones, and energy, to boosting the immune system and preventing disease.

Vitamins are organic or carbon-based compounds that are necessary for normal function, growth, and maintenance of body tissue. Vitamins are categorized as either water-soluble (vitamins B and C,) or fat-soluble (vitamins A, D, E, and K) . Water soluble vitamins are not stored in the body and must be replaced daily while fat-soluble vitamins are stored, and depending on individual needs, daily replacement may not be necessary.
Role of Vitamins

Vitamins have many functions within the body, some vitamins:

* Are required to breakdown foods during digestion
* Are necessary to produce blood cells
* Assist in the formation of hormones
* Participate in energy-producing reactions
* Boost the immune system

Vitamin Preservation

To get the full benefit of vitamins, especially the water-soluble ones, foods should be eaten as close to whole and natural as possible. For example, produce that is eaten close to harvest has the highest vitamin content, than produce that must travel long distances to get to your grocery store. In addition vitamins can be lost due to improper handling or storage, such as being exposed to air, light, heat, and alkalinity (neutralization of acids).
Natural vs. Synthetic

In nature, vitamins come from a variety of foods such as B vitamins which are predominately found in dark green leafy vegetables while Vitamin E is found in vegetable oils, nuts, and wheat germ. Attempting to memorize the various dietary sources of all vitamins is not necessary as The National Institute of Health has an excellent reference site on the Internet.

Basically, natural vitamins are extracted from foods while synthetic vitamins are produced in a laboratory. Chemically both are exactly the same and generally work the same within the body. But there are exceptions such as in vitamin E which is twice as potent in its natural form than its synthetic form, and conversely, folic acid which is more potent in its synthetic form than in its natural form.

As previously mentioned, attempting to capture all of the nutritional benefits from food is sometimes difficult due to improper handling and storage. But there are issues related to synthetic vitamins as well, for example, not all vitamins are created the same. Vitamin production varies greatly, and one of the biggest issues is with chemical substitutes that do not metabolize as well as the original, but are easier and cheaper to produce.

As a consumer it is important to do the research and always read the label to:

* Determine how much active ingredient vs. additives or fillers are in the supplement.
* Determine the source of the dietary ingredient ( rose hips is one source for vitamin C)
* Check for type and amount of additives (gelatin, starch, stabilizers, and dyes)
* Dosage - how many pills are necessary per day to reach recommended requirement.
* Check for known potential allergens as you might be allergic to one of the inert ingredients.

Vitamin Deficiencies

Vitamin deficiencies usually happen over time and are almost always related to poor dietary intake:

* Insufficient intake of fruits and vegetables.
* Starvation diets.
* Meal replacements lacking proper vitamin supplementation.
* Cigarette smoking.

Also important to note is that the symptoms related to deficiencies are not always obvious, and sometimes are misdiagnosed. The most common disorders related to deficiencies are:

* Scurvy > Vitamin C deficiency
* Beriberi > Vitamin B1 (thiamine) deficiency
* Rickets > Vitamin D deficiency
* Pellagra > Vitamin B3 (niacin) deficiency

Lastly, when dietary intake of fat soluble vitamins is adequate and symptoms of deficiencies are evident, one of two conditions might be the cause:

* Fat malabsorption syndrome (which blocks fat soluble vitamins from being absorbed) or
* A liver defect (that prevents the production of the proteins needed for vitamin transport).

Vitamins Found to Prevent Disease

Numerous studies have found promising results that certain vitamins might reduce the incidence of:

* Heart disease
* Parkinson's Disease
* Osteoporosis
* Neurological Disorders
* Aging Process

But there have been numerous conflicting studies, as in The Oxford University Clinical Trial Service that found daily doses of vitamins had shown no improvement in heart disease, cancers, and cataracts, among others.

In conclusion, vitamins are an important part of a healthy diet and provides many benefits to the overall function of the body.

13 Foods To Avoid

As a doctor I have made it my mission to educate as many people about the philosophical pitfalls of believing "If it's on the shelf, it must be safe." In the US, we suffer from something called the "shortest healthy lifespan". That means we spend more years battling chronic disease than our peers from the 12 industrialized nations. There are many factors leading to this problem, but one of the obvious is how loaded our diets are with artificial chemicals.

1. Soda. Ahh, the good old American beverage. Soda is everywhere. It is marketed hard, and found at birthday parties to church functions. Nothing could be worse for the body than a splash of insulin overloading sugar soup. Almost every person I counsel on weight issues has a soda or diet soda addiction. (See also: The Top 10 Diseases Linked to Soda.)

2. Avoid Soy. Many patients in my office ask about soy products. This article is designed to help uncover some of the things many people are not aware of. Here is some of the research on soy. A 2001 literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals.

A study found high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer. The most serious problem with soy may be its use in infant formulas. "The amount of phytoestrogens that are in a day's worth of soy infant formula equals 5 birth control pills," says Mary G. Enig, Ph.D., president of the Maryland Nutritionists Association.

3. Monosodium Glutamate. The word you need to know is excitotoxicity which means too much activity, it is the pathological process by which nerve cells are damaged and killed by glutamate and similar substances i.e. (MSG). This occurs when receptors for the neurotransmitter are bombarded and can cause excitotoxicity by allowing high levels of calcium ions to enter the cell. Calcium influx into cells activates a number of enzymes. These enzymes go on to damage cell structures such as components of the cytoskeleton, membrane, and DNA.

Excitotoxicity may be involved in spinal cord injury, stroke, traumatic brain injury and neurodegenerative diseases of the central nervous system (CNS) such as Multiple sclerosis, Alzheimer's disease, Amyotrophic lateral sclerosis (ALS), Parkinson's disease, Alcoholism and Huntington's disease. It's no wonder why the US leads the world in neurodegenerative diseases. Millions of people consume this product and don't even know the side affects.

4. Aspartame. It's a non-nutritive sweetener about 180 times sweeter than sugar. When I speak, people invariably want to argue this point. They want their artificial sweetener. I often get comments like, "It's FDA approved." WARNING! WARNING! If the government has to "approve" something for consumption THERE IS A PROBLEM! It is simply approved until enough people die, than it will be unapproved. Your health is your responsibility. Guard it well.

5. Avoid High Fructose Corn Syrup. If you have seen any of the advertising material for HFCS high-fructose corn syrup, the marketers are trying to convince us this is a natural product. HFCS or crystalline fructose or hydrolyzed fructose, it convert to triglycerides and adipose (fat) tissue within one hour of consumption. The cheapest ingredient in the processed food industry is HFCS. The sad part about this debate is not whether HFCS cause problems, because that is settled with this research article. The fact that mercury is found in 50% of products with HFCS should be more of a concern to every parent.

6. Hydrogenated Oil or Partially Hydrogenated Oil. Never buy foods with these ingredients since they are trans fats. Trans fats are deadly, causes heart disease, cause weight gain, and once more, other medical problems.

7. Avoid Sugar. In fact, the sweetener seems to prompt the same chemical changes in the brain seen in people who abuse drugs such as cocaine and heroin. Sugar that is processed turns out as refined white powder.

8. Don't Be Fooled By "Natural" and "Artificial Flavor". These words, most of the time, mean that the food is loaded with chemicals and grown with pesticides, chemical fertilizers, and herbicides. The bottom line-eating organic food is best.

9. Avoid Artificial Color. If anything has dye in it, stay away. A dye is a chemical poison.

10. Avoid Palm Oil. This is a very unhealthy oil that is cheap to manufacture. It also has the wrong essential fatty acid ratio, which means it increase the inflammation circulating in your blood. Inflammation is being tied to almost all disease processes.

11. Dextrose, Sucrose, and Fructose. There are chemically made sweeteners. There are not good for the body at all. So, it's best to avoid them.

12. Avoid Sucrulose and Splenda. This is a man-made sweetener that most people have heard of. In spite of the hype, it is unnatural, artificial, and man-made. The problems it can cause are increases in appetite, depression, allergies, etc., all depending on the person's genetic makeup. It is best to avoid these products.

13. No Enriched Bleached White Flour. This flour has no fiber. It has no nutritional value, and is highly refined. Eat organic wheat flour or other organic flours such as rye, millet, etc. Shoot for 20 grams of fiber a day.

March 16, 2009 -- You eat, and eat, and eat and eat. So why not stock up on foods that offer real health benefits?

Red Yeast Rice: This extract, used in Chinese meals, may be good for your heart. In a study of about 5,000 Chinese adults who had previously had a heart attack, researchers found a form of the extract reduced the risk of dying from heart disease or having another heart attack. They also found red yeast rice extract reduced deaths from cancer by two-thirds. However, researchers say the findings about the effects on cancer deaths are not conclusive and need to be investigated further. The red yeast rice extract gives Peking duck its red color. One of the original cholesterol-lowering drugs, lovastatin, was originally extracted from yeast rice.
(Source: Medical News Today: Red Yeast Rice Extract and Heart Disease)

Eggs: Eggs have not been known as a "healthy" food until recently. Over the past few years, many researchers have studied the health benefits of this food. Recent findings indicate that eating eggs every day does not increase levels of "bad" cholesterol in the blood. Eggs are a good source of protein and 11 essential nutrients. Eggs also contain lutein and zeaxanthin, two antioxidants from the carotenoid family that contribute to improving eye health and protecting eyes from ultraviolet rays. These carotenoids help reduce the risk of age-related macular degeneration.
(Source: Alberta Egg Producers)

Coffee: Coffee is undoubtedly a popular beverage among Americans, but new research suggests drinking it could ward off a host of diseases. Harvard researchers analyzed data on 126,000 people for as long as 18 years and found that drinking one to three cups of caffeinated coffee daily can reduce the risk of diabetes. Having six cups or more each day cut men's risk by 54-percent and women's by 30-percent when compared to those who did not consume the beverage. At least six studies suggest that people who drink coffee on a regular basis are up to 80-percent less likely to develop Parkinson's disease -- with three studies showing the more they drink, the lower the risk. (Source: WebMD, Coffee: The New Health Food?)
Honey: Penn State researchers found that honey may be a safe and effective alternative to cough medications for children. Their study showed a small dose of buckwheat honey given before bedtime provided better relief of nighttime cough and sleep difficulty in children than no treatment or a cough suppressant medication. Cough is the reason for nearly 3 percent of all outpatient visits in the United States. Consumers spend billions of dollars each year on over-the-counter cough medications despite little evidence that these drugs provide significant relief.

Chocolate Milk: A study published in the International Journal of Sport Nutrition and Exercise Metabolism found plain old chocolate milk may be as good or better than sports drinks like Gatorade in helping athletes recover from strenuous exercise. In the study, nine male cyclists rode until their muscles were depleted of energy. They rested for four hours and then biked until exhaustion. During the rest period, the cyclists drank low-fat chocolate milk, Gatorade or Endurox R4. During a second round, the cyclists who drank the chocolate milk were able to bike about 50 percent longer than those who drank Endurox and about as long as those who drank Gatorade.

Turmeric has been used in India for its powerful medicinal properties for centuries. A new study shows that turmeric has powerful healing powers. The cancer and infection fighting ability of turmeric was found by University of Michigan researchers by using a special technique that allowed scientists to watch how turmeric has earned the name “holy powder” in India.

Curcumin, the main ingredient in turmeric fights infection and promotes good health by entering blood cells, to keep things orderly. The findings could lead to powerful compounds that can be used to fight disease. "The membrane goes from being crazy and floppy to being more disciplined and ordered, so that information flow through it can be controlled," says the study author.

The Michigan research team, led by Ayyalusamy Ramamoorthy, observed how curcumin in turmeric behaves inside the cell membrane, using solid-state NMR spectroscopy. The special technique allowed the researchers to watch how curcumin changes the structure of the cell membrane.

The result of the disciplinarian type action exhibited by curcumin in turmeric improves the function of the cell membrane, increasing the body’s resistance to cancer and infection. Turmeric exerts its healthy influence on cell membranes indirectly, contrary to the more commonly held belief that turmeric has a direct effect on cell membranes.

"Probing high-resolution intermolecular interactions in the messy membrane environment has been a major challenge to commonly-used biophysical techniques," says Ramamoorthy. The special NMR technique was developed by the U-M research team for use in the study that reveals exactly how curcumin in turmeric improves cells resistance to cancer and infection.

The scientists want to see if other plant compounds interact with cells the same way as curcumin. Such a comparative study could lead to the development of potent compounds to treat infection and other diseases," explains Ramamoorthy.

Interestingly, Dr. Ramamoorthy developed an interest in how proteins interact with cell membranes as the result of his own experiences. Ramamoorthy experienced firsthand how turmeric can help cure a cold, and ease congestion when he was given remedies containing turmeric as a child.

The research group is exploring other ways that curcumin might help fight diseases like type 2 diabetes, Alzheimer's disease and Parkinson's disease, with the same special technique his team used to find how turmeric keeps cells membranes orderly to help fight infection and malignancy.

Journal of the American Chemical Society

From Daniel G. Amen, M.D., for About.com

Here is the seven step plan to get your diet under control and to use food as brain medicine.
Increase Water Intake - Given that your brain is about 80 percent water, the first rule of brain nutrition is adequate water to hydrate your brain. Even slight dehydration can raise stress hormones which can damage your brain over time. Drink at least 84 ounces of water a day. It is best to have your liquids unpolluted with artificial sweeteners, sugar, caffeine, or alcohol. You can use herbal, non-caffeinated tea bags, such as raspberry or strawberry flavored, and make unsweetened iced tea. Green tea is also good for brain function as it contains chemicals that enhance mental relaxation and alertness.
Calorie Restriction - Substantial research in animals and now in humans indicates that a calorie-restricted diet is helpful for brain and life longevity. Eating less helps you live longer. It controls weight; decreases risk for heart disease, cancer, and stroke from obesity - a major risk factor for all of these illnesses; and it triggers certain mechanisms in the body to increase the production of nerve growth factors, which are helpful to the brain. Researchers use the acronym CRON for "calorie restriction with optimal nutrition," so the other part of the story is to make these calories count.
Fish, Fish Oil, Good Fats and Bad Fats - DHA, one form of omega-3 fatty acids found in fish, makes up a large portion of the gray matter of the brain. The fat in your brain forms cell membranes and plays a vital role in how our cells function. Neurons are also rich in omega-3 fatty acids. DHA is also found in high quantities in the retina, the light-sensitive part of the eye. Research in the last few years has revealed that diets rich in omega-3 fatty acids may help promote a healthy emotional balance and positive mood in later years, possibly because DHA is a main component of the brain's synapses.
Lots of Dietary Antioxidants - A number of studies have shown that dietary intake of antioxidants from fruits and vegetables significantly reduce the risk of developing cognitive impairment. The research was done because it was theorized that free radical formation plays a major role in the deterioration of the brain with age. When a cell converts oxygen into energy, tiny molecules called free radicals are made. When produced in normal amounts, free radicals work to rid the body of harmful toxins, thereby keeping it healthy. When produced in toxic amounts, free radicals damage the body's cellular machinery, resulting in cell death and tissue damage. This process is called oxidative stress. Vitamin E and Vitamin C and beta carotene inhibit the production of free radicals.
The Best Antioxidant Fruits and Vegetables - from the US Department of Agriculture: Blueberries, Blackberries, Cranberries, Strawberries, Spinach, Raspberries, Brussels sprouts, Plums, Broccoli, Beets, Avocados, Oranges, Red grapes, Red bell peppers, Cherries and Kiwis.

Balance Protein, Good Fats and Carbohydrates Given the weight issues in my family, I have read many of the diet programs popular in America. Some I like a lot, others make me a little crazy. The idea of eating protein and fat only, avoiding most grains, fruits and vegetables may be a quick way to lose weight, but it is not a healthy long term way to eat for your body or your brain. The best thing in my mind about the Atkins Diet and its many clones is that they get rid of most of the simple sugars in our diets. Diets high in refined sugars, such as the low fat diets of the past, encourage diabetes, tiredness, and cognitive impairment. Yet, to imply that bacon is a health food and that oranges and carrots are as bad as cake seems silly. The more balanced diets, such as The Zone by Barry Sears, Sugarbusters by H. Leighton Steward and a group of Louisiana based physicians, the South Beach Diet by cardiologist Arthur Agatston, and Powerful Foods for Powerful Minds and Bodies by Rene Thomas make sense from a body and brain perspective. The main principles to take away from these programs is that balance is essential, especially balancing proteins, good fats, and good carbohydrates. Having protein at each meal helps to balance blood sugar levels; adding lean meat, eggs, cheese, soy, or nuts to a snack or meal limits the fast absorption of carbohydrates and prevents the brain fog that goes with eating simple carbohydrates, such as donuts. At each meal or snack, try to get a balance of protein, high fiber carbohydrates, and fat.
Next: Pick Your Top 24 Healthy Foods…

6. In order for you to stick with a "brain healthy" calorie restricted nutritional plan you must have great choices. I am fond of the book Super Foods Rx by Steven Pratt and Kathy Matthews. It lists 14 top food groups that are healthy and reasonable in calories. I am going to add several other choices that are especially good for the brain. Choose between these 24 foods each week. They are healthy, low in calories, and help us reach the goals of consuming powerful antioxidants, lean protein, high fiber carbohydrates and good fat.
The American Cancer Society recommends five to nine servings of fruits and vegetables a day. Mixing colors - eating from the rainbow - is a good way to think about healthy fruits and vegetables. Strive to eat red things - strawberries, raspberries, cherries, red peppers and tomatoes, yellow things - squash, yellow peppers, small portions of bananas and peaches, blue things - blueberries, purple things - plums, orange things - oranges, tangerines and yams, green things - peas, spinach and broccoli, etc.

Lean Protein

Fish - Salmon (especially Alaskan Salmon caught in the wild - farmed fish is not as rich in omega-3-fatty acids, tuna, mackerel, herring (also listed under fats)

Poultry - chicken - skinless, and turkey - skinless

Meat - lean beef and pork

Eggs - enriched DHA eggs are best

Tofu and Soy products - whenever possible choose organically raised

Dairy products - low fat cheeses and cottage cheese, low fat sugar free yogurt and low fat or skim milk

Beans, especially garbanzo beans and lentils - also listed under carbohydrates

Nuts and seeds, especially walnuts - also listed under fats
Great recipe - soak walnuts in water and sea salt overnight, drain and sprinkle with cinnamon - natural blood sugar balancer - and low roast 4 hours at 250 degrees -- makes them easier to digest.
Complex Carbohydrates

Berries - especially blueberries - brain berries, raspberries, strawberries, blackberries
Oranges, lemons, limes, grapefruit

Cherries

Peaches, plums

Broccoli, cauliflower, Brussels sprouts

Oats, whole wheat, wheat germ oatmeal needs to be the long cooking kind as instant has a higher glycemic index since the manufacturer has broken down the fiber to speed cooking time and basically make it a refined carbohydrate. Same goes for bread, look for at least 3 grams of fiber. Remember unbleached wheat flour is white flour, it must say whole wheat.

Red or yellow peppers (much higher in Vitamin C than green peppers)

Pumpkin squash

Spinach - works wonderfully as a salad, or a cooked vegetable, adds fiber and nutrients

Tomatoes

Yams

Beans - also listed under proteins
Fats
Avocados

Extra virgin cold pressed olive oil

Olives
Salmon - also listed under protein
Nuts and Nut Butter, especially walnuts, macadamia nuts, Brazil nuts, pecans and almonds - also listed under protein
Liquids
Water

Green or black tea
7. Plan Snacks - I love to snack; just like to munch on things to get through the day. When snacking it is helpful to balance carbohydrates, proteins and fats. Since I travel frequently, I have learned to take my snacks with me, so I am not tempted to pick up candy bars along the way. One of my favorite low calorie snacks are dried fruits and vegetables. Not the kind of dried fruits and vegetables stocked in typical supermarkets that are filled with preservatives, but the kind that just have the dried fruit and veggies. A company called Just Tomatoes1, from Walnut, California makes great products. When you have dried fruit or veggies - all carbohydrates - add some low-fat string cheese or a few nuts to balance it out with protein and a little fat.
Copyright © 2005 Daniel G. Amen, M.D.

About the Author:
Daniel G. Amen, M.D., is a clinical neuroscientist, psychiatrist, and brain-imaging expert who heads up the world-renowned Amen Clinics2. He is a Distinguished Fellow of the American Psychiatric Association3 and has won numerous writing and research awards. He writes a monthly column in Men's Health called "Head Check" and has published nineteen books, numerous professional and popular articles, and a number of audio and video programs. His books include Making a Good Brain Great4 - Harmony Books; October 2005;$24.00US/$34.00CAN; 1-4000-8208-0, Preventing Alzheimer's, Healing Anxiety and Depression5, Healing the Hardware of the Soul, Healing ADD, and the New York Times bestseller Change Your Brain, Change Your Life6. He is an internationally renowned keynote speaker and a popular guest expert for the media, with appearances on CNN, the Today show, The View, and other venues.

Published 12/08/05

Is there a link between Parkinson's Disease and Gluten Intolerance/Celiac Disease?

* By Wendy Cohan
* Published 04/2/2009

I caught a spot on Oprah today with the actor Michael J. Fox discussing his battle with the neurological symptoms of Parkinson's Disease. He's always been an engaging persona, and I enjoyed the segment. As a nurse, I've always had a strong interest in neurological disorders, and have done a lot of reading on the links between Celiac disease and neurological disorders, especially gluten ataxia. At this point, Michael's symptoms are very noticeable and greatly affect the day-to-day activities of his life. Toward the end of the segment, he related that many of his symptoms "mysteriously disappeared" on a recent trip to the Himalayan kingdom of Bhutan. Dr. Mahmet Oz, Oprah's frequent medical spokesman, was also a guest on the show, and was tossing out ideas of why this might be, everything from "they eat a lot of chili's" to the benefits of high altitude, or on medications that Michael took to help with adapting to the altitude. But, I grew very excited by the prospect that Michael J. Fox's improvement was a response to, however accidental, a gluten-free diet! Because, I knew from personal experience that the diet in this part of Asia is largely based on daily consumption of dhalbhat, or rice and dahl (small yellow lentils). Fresh vegetables are rare at high altitudes, but the diet is supplemented by occasional meat, except in some strict Bhuddist or Hindu areas. In 1980 I lived in a neighboring small kingdom of Nepal, and ate almost exclusively a diet of rice, dhal, some vegetables, and occasional sheep or goat meat. Dates, peanut butter, and raisins rounded out our diet, washed down with copious amounts of chai tea, made with black tea and canned evaporated milk. Granted that I also was exercising vigorously much of the time, but looking back, this was when I was at the healthiest, strongest, and most vital in my entire life. Unbeknownst to me, my travels had excluded gluten from my diet for nearly six months. Upon my return to the U.S., and binging on all my favorite gluten-laden foods, I suffered severe intestinal distress, lasting nearly two years. Of course, at the time, both my doctors and I attributed all of my gastrointestinal symptoms to parasites, bacterial infections, and other health problems common to returning travelers. It was decades later that I was diagnosed with a gluten problem, and finally began to recover my health. So, back to the possibility of excluding gluten from the diet having a beneficial effect on Parkinson's, or a possible link between Parkinson's and celiac disease or gluten intolerance, I have to say that I haven't found much evidence. But, that doesn't mean I believe the link doesn't exist. There are many established links between other neurological disorders and neurological symptoms and the consumption of gluten in sensitive individuals. What I would love to see now is readers responding to this blog, or sending me an email, sharing personal stories, links to articles, etc. on this topic.

While there is no special diet required for people with Parkinson's disease, eating a well-balanced, nutritious diet is extremely beneficial. With the proper diet, our bodies work more efficiently, we have more energy, and medications will work properly.

This article addresses the basics of good nutrition. Please consult your doctor or dietitian before making any dietary changes. A registered dietitian can provide in-depth nutrition education, tailor these general guidelines to meet your needs, and help you create and follow a personal meal plan.

The Basics

• Eat a variety of foods from each food category. Ask your doctor if you should take a daily vitamin supplement.
• Maintain your weight through a proper balance of exercise and food. Ask your doctor what your "goal" weight should be and how many calories you should consume per day.
• Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice, and fresh fruit in your diet.
• Choose foods low in saturated fat and cholesterol.
• Try to limit sugars.
• Moderate your use of salt.
• Drink eight 8 oz. glasses of water per day.
• Ask your doctor about drinking alcoholic beverages (alcohol may interfere with some of your medications).

Medication and Food Interactions

The medication, levodopa, in general, works best when taken on an empty stomach, about ½ hour before meals or at least 1 hour after meals. It should be taken with 4-5 oz. of water. This allows the medication to be absorbed in the body more quickly.

For some patients, levodopa may cause nausea when taken on an empty stomach. Nausea is an uneasiness of the stomach that often accompanies the urge to vomit, but doesn't always lead to vomiting. Therefore, your doctor may prescribe a combination of levodopa and carbidopa (called Sinemet) or carbidopa by itself (called Lodosyn). If nausea is a continual problem, your doctor may be able to prescribe another medication to relieve these symptoms. There are also tips listed below that can help relieve nausea.

Also, ask your doctor if you should change your daily protein intake. In rare cases, a diet high in protein limits the effectiveness of levodopa.

Controlling Nausea

There are several ways to control or relieve nausea, including:

• Drink clear or ice-cold drinks. Drinks containing sugar may calm the stomach better than other liquids.
• Avoid orange and grapefruit juices because these are too acidic and may worsen nausea.
• Drink beverages slowly.
• Drink liquids between meals instead of during them.
• Eat light, bland foods (such as saltine crackers or plain bread).
• Avoid fried, greasy or sweet foods.
• Eat slowly.
• Eat smaller, more frequent meals throughout the day.
• Do not mix hot and cold foods.
• Eat foods that are cold or at room temperature to avoid getting nauseated from the smell of hot or warm foods.
• Rest after eating, keeping your head elevated. Activity may worsen nausea and may lead to vomiting.
• Avoid brushing your teeth after eating.
• If you feel nauseated when you wake up in the morning, eat some crackers before getting out of bed or eat a high protein snack before going to bed (lean meat or cheese).
• Try to eat when you feel less nauseated.

If these techniques do not seem to ease your queasy stomach, consult your doctor.

Relieving Thirst/Dry Mouth

Some Parkinson's disease medications may make you thirsty. Here are some tips for relieving thirst and dry mouth:

• Drink 8 or more cups of liquid each day. But, some people with Parkinson's disease who also have heart problems may need to limit their fluids, so be sure to follow your doctor's guidelines.
• Limit caffeine (contained in coffee, tea, cola, and chocolate) as it may interfere with some of your medications and may actually make you more thirsty.
• Dunk or moisten breads, toast, cookies, or crackers in milk, tea, or coffee to soften them.
• Take a drink after each bite of food to moisten your mouth and to help you swallow.
• Add sauces to foods to make them softer and moister. Try gravy, broth, sauce, or melted butter.
• Eat sour candy or fruit ice to help increase saliva and moisten your mouth.
• Don't use a commercial mouthwash. Commercial mouthwashes often contain alcohol that can dry your mouth. Ask your doctor or dentist about alternative mouthwash products.
• Ask your doctor about artificial saliva products. They are available by prescription.

I am Too Tired to Eat in the Evening, What Should I Do?

If you are often too tired to eat later in the day, here are some tips:

• Save your energy. Choose foods that are easy to prepare. Don't waste all your energy in preparing the meal because then you'll feel too tired to eat.
• Ask your family to help with meal preparations.
• Check to see if you are eligible to participate in your local Meals on Wheels Program.
• Keep healthy snack foods on hand such as fresh fruit and vegetables, pretzels, crackers, high-fiber cold cereals.
• Freeze extra portions of what you cook so you have a quick meal when you're too tired.
• Rest before eating so you can enjoy your meal.
• Try eating your main meal early in the day so you have enough energy to last you for the day.

I Don't Feel like Eating, What Should I Do?

Here are some tips for improving poor appetite.

• Talk to your doctor; sometimes, poor appetite is due to depression, which can be treated. Your appetite will probably improve after depression is treated.
• Avoid non-nutritious beverages such as black coffee and tea.
• Eat small, frequent meals and snacks.
• Walk or participate in another light activity to stimulate your appetite.

Here are some tips to help you eat more at meals.

• Drink beverages after a meal instead of before or during a meal so that you do not feel full before you begin eating.
• Plan meals to include your favorite foods.
• Try eating the high-calorie foods in your meal first.
• Use your imagination to increase the variety of food you're eating.

Here are some tips to help you eat snacks.

• Don't waste your energy eating foods that provide little or no nutritional value such as potato chips, candy bars, colas and other snack foods.
• Choose high-protein and high-calorie snacks. High calorie snacks include: ice cream, cookies, pudding, cheese, granola bars, custard, sandwiches, nachos with cheese, eggs, crackers with peanut butter, bagels with peanut butter or cream cheese, cereal with half and half, fruit or vegetables with dips, yogurt with granola, popcorn with margarine and parmesan cheese, bread sticks with cheese sauce.

How Can I Make Eating More Enjoyable?

• Make food preparation an easy task. Choose foods that are easy to prepare and eat.
• Make eating a pleasurable experience, not a chore. For example, liven up your meals by using colorful place settings and play background music during meals.
• Try not to eat alone. Invite a guest to share you meal or go out to dinner.
• Use colorful garnishes such as parsley and red or yellow peppers to make food look more appealing and appetizing.

Maintaining Your Weight

Malnutrition and weight maintenance is often an issue for people with Parkinson's disease. Here are some tips to help you maintain a healthy weight.

• Weigh yourself once or twice a week, unless your doctor recommends weighing yourself more often. If you are taking diuretics or steroids, such as prednisone, you should weigh yourself daily.
• If you have an unexplained weight gain or loss (2 pounds in one day or 5 pounds in one week), contact your doctor. He or she may want to modify your food or fluid intake to help manage your condition.

Here are some tips for gaining weight.

• Ask your doctor about nutritional supplements. Sometimes supplements in the form of snacks, drinks (such as Ensure or Boost), or vitamins may be prescribed to eat between meals to help you increase your calories and get the right amount of nutrients every day. But, be sure to check with your doctor before making any dietary changes or before adding supplements to your diet. Some can be harmful or interfere with your medication.
• Avoid low-fat or low-calorie products. Unless other dietary guidelines have been recommended. Use whole milk, whole milk cheese, and yogurt.

Here are some high-calorie recipes to try.

Chocolate Peanut Butter Shake

Makes one serving; 1090 calories per serving.

Ingredients:

• 1/2 cup heavy whipping cream
• 3 tablespoons creamy peanut butter
• 3 tablespoons chocolate syrup
• 1 1/2 cups chocolate ice cream

Directions:
Pour all ingredients into a blender. Mix well.

Super Shake

Makes one serving; 550 calories per serving

Ingredients:

• 1 cup whole milk
• 1 cup ice cream (1-2 scoops)
• 1 package Carnation Instant Breakfast

Directions:
Pour all ingredients into a blender. Mix well.

Super Pudding

Makes four 1/2 cup servings; 250 calories per serving.

Ingredients:

• 2 cups whole milk
• 2 tablespoons vegetable oil
• 1 package instant pudding
• 3/4 cup nonfat dry milk powder

Directions:
Blend milk and oil. Add pudding mix and mix well. Pour into dishes (1/2 cup servings).

For every month, there is a disease, and in February, it’s vitamin D deficiency. (It’s also Heart Health Month and I’m sure I’ve neglected to mention a slew of others.)

If you haven’t heard, vitamin D — or the lack thereof — is a hot health topic. The McClean, Virg.-based UV Foundation says that people in states above the 37th parallel (read sun-starved) are increasingly susceptible to the affliction.

The Foundation recently targeted a news release to media outlets in the state of Washington, including this newspaper. We didn’t tell them that, despite the winter inversion doldrums of late, Central Washington still gets more than 300 days of sunshine annually.

Vitamin D deficiency has been linked to increasing the risk of heart disease, Parkinson’s disease, rickets and many types of cancer. It’s also the suspected culprit behind winter-time complaints, including fatigue, depression and aches and pains.

- Leah Beth Ward

February 11, 2009, 1:14 pm

What is a Mediterranean diet anyway? This week researchers reported on a link between Mediterranean-style eating and better brain health. But every time a new report emerges on the health benefits of Mediterranean eating, many consumers are left scratching their heads. How could countries that gave us pizza, lasagna, steak frites and lamb souvlaki teach us anything about healthful eating?

Here are answers to some common questions about Mediterranean eating and health.

What foods are included in the typical Mediterranean diet?

Mediterranean eating is focused on simple cooking and includes all the foods you already eat, just in different proportions. The diet is plant-based in nature, with a heavy emphasis on fruits and vegetables, nuts, grains, seeds, beans and olive oil. Eggs, dairy, poultry and fish are consumed regularly, but the portions are smaller than typically consumed in a Western diet. Meat makes only an occasional appearance, and it’s usually added in small amounts to make sauces, beans and pasta dishes more flavorful. Refined sugar and flour and butter and fats other than olive oil are consumed rarely, if at all. Mediterranean eating also typically includes moderate consumption of red wine. One of the key components of Mediterranean eating has to do with the elevation of the meal as a social event. Meals are consumed at leisure with family and friends.

“One of the basic tenets is the enjoyment of food, and respect and pleasure of food,” says Nicki Heverling, program manager for the Mediterranean Foods Alliance, part of Oldways, the nonprofit food issues think tank that has promoted Mediterranean eating for nearly two decades. “When you’re in the Mediterranean, your meals are three hours and you savor your food.”

Why do so many of my recipes for French, Italian and Greek foods have loads of cheese and meat in them?

The Mediterranean eating plan is based on foods that have traditionally been consumed by communities situated along the Mediterranean sea. Many of the recipes we typically associate with Mediterranean countries don’t come from coastal communities, but from regions farther to the north. Today’s Mediterranean diet pyramid is largely based on the dietary traditions of the Greek island of Crete and southern Italy around the 1960s, when rates of chronic disease were among the lowest in the world, and adult life expectancy was among the highest. Unfortunately, many of the communities where the diet was first studied have changed dramatically, a concern chronicled in the recent Times story “Fast Food Hits Mediterranean; a Diet Succumbs.”

How do we know Mediterranean eating is good for you?

The original work that sparked scientific interest in Mediterranean eating habits came from researcher Ancel Keyes at the University of Minnesota. His landmark seven countries study focused on the link between eating habits along the Mediterranean and better health, despite inferior medical care in the region. Research on the diet took off in the 1990s, as scientists noted that people in Mediterranean countries lived longer and had low rates of serious disease despite high rates of smoking and drinking. Last year, the British medical journal BMJ published an extensive review of Mediterranean diet studies. It found that the eating plan is associated with significant health benefits, including lower rates of heart disease, cancer, Parkinson’s disease and Alzheimer’s. More recently, researchers found a link between Mediterranean eating and diabetes risk as well as lower blood pressure. The Oldways Web site offers a lengthy list of studies of Mediterranean eating and health.

Do I really have to eat meat only once a month?

While the traditional diet included meat only about once a month or on special occasions, most health experts say adhering to Mediterranean eating doesn’t have to mean giving up meat. It just means consuming smaller portions less often. If you are packing your diet with produce, nuts, legumes and whole grains, you won’t have a lot of room left on your plate for big servings of meat anyway. “What we try to convey to people is don’t cut anything out of your diet you enjoy,” says Ms. Heverling of Oldways. “Make smaller portions and when you have it, really enjoy it. In the traditional diet, someone wasn’t eating a 12-ounce Porterhouse steak. They ate small bits of meat in a sauce. It was there to get flavor and taste from. Meat is delicious and they knew that.”

How can I learn more about Mediterranean eating?

The Web is filled with resources. Click on the links above, or visit the Oldways Web site to get started. The Mayo Clinic also offers a useful summary of the eating plan. About 150 products are labeled with the Med Mark from the Mediterranean Foods Alliance. And “The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health” received a starred review from Publisher’s Weekly and includes a foreword by New York University nutritionist Marion Nestle.

Finally, the Mediterranean diet has its own food pyramid. A version can be found on the Oldways site, or below you can find one created by the Greek Health Ministry to explain the diet. They pyramids have some differences but both support the idea that a Mediterranean diet is largely based on plant foods and whole grains.

The Mediterranean Diet (The New York Times)

By Amy Norton

NEW YORK (Reuters Health) - In more good news for coffee lovers, a new study suggests that middle-aged adults who regularly drink a cup of java may have a lower risk of developing dementia later in life.

Whether coffee itself deserves the credit is not yet clear, but researchers say the findings at least suggest that coffee drinkers can enjoy that morning cup "in good conscience."

The study found that among 1,400 Finnish adults followed for 20 years, those who drank three to five cups of coffee per day in middle-age were two-thirds less likely than non-drinkers to develop dementia, including Alzheimer's disease.

The findings, reported in the Journal of Alzheimer's Disease, add to a string of studies finding that coffee drinkers have lower risks of several diseases, including Parkinson's disease, certain cancers and diabetes.

No one is recommending that people start drinking coffee to ward off any disease, however. Researchers do not know if it's components of coffee itself -- like caffeine or certain antioxidants -- or something else about coffee drinkers that explains the recent study observations.

The current study was an epidemiological one, explained lead researcher Marjo H. Eskelinen, which means it can point to an association between coffee and dementia risk, but does not prove cause-and-effect.

Still, "the results open a possibility that dietary interventions could modify the risk of dementia," Eskelinen, a doctoral candidate at the University of Kuopio in Finland, told Reuters Health.

There are a few potential reasons why coffee could help stave off dementia, researchers point out. One reason is related to the fact that coffee drinkers may have a lower risk of type 2 diabetes, and diabetes, in turn, is linked to a higher risk of dementia.

Coffee also contains plant chemicals, such as chlorogenic acid, that act as antioxidants and may help protect body cells from damage over time. For its part, caffeine may have a protective effect on brain cells because it blocks receptors for a chemical called adenosine, which has depressant effects in the central nervous system.

More research is needed to determine whether coffee is truly protective, but for now, Eskelinen said, "those people who have been drinking coffee can still do so in good conscience."

By Rachel Zelkowitz
ScienceNOW Daily News
27 January 2009

Did Grandma seem forgetful at the holiday parties last month? It could be time to put her on a diet. Sharply reducing calories improves memory in older adults, according to one of the first studies of dietary restriction and cognitive function in humans.

Research on the benefits of an extremely low-calorie diet stretches back to the 1930s, when scientists found that rats lived up to twice as long when they nibbled less than control animals. Since then, some studies with rodents and nonhuman primates have shown that this spare diet, known as calorie restriction, improves some markers of diabetes and heart disease, such as blood glucose and triglyceride levels, and possibly prevents neurological declines similar to those seen with Alzheimer's disease and Parkinson's disease. In humans, however, the results have been mixed. Subjects on low-calorie diets generally have lower blood pressure and blood sugar levels than their chow-happy counterparts. But these studies were small, and none was designed to test how calorie restriction might affect cognitive performance.

To fill that void, neurologist Agnes Flöel and her colleagues at the University of Muenster in Germany recruited 50 healthy elderly subjects. The average volunteer was 60 years old and overweight, with a body mass index of 28. The researchers randomly assigned the volunteers to one of three groups. Twenty people were instructed to reduce their daily calorie intake by 30%, while still eating a balanced diet of nutrient-rich carbohydrates, fats, and lean proteins. Another 20 were told to keep their caloric intake the same but increase their consumption of unsaturated fatty acids, such as those found in salmon or olive oil. (Previous studies have linked a diet rich in these fats to improved cognition.) The remaining 10 volunteers did not change their diets.

After 3 months, all of the volunteers took a memory test in which they were shown 15 words and asked how many they could remember after 30 minutes. On average, those in the calorie-restriction group showed a 20% improvement over their baseline memory scores taken before they started their diets. Subjects in the other two groups showed little or no improvement, the researchers report online this week in the Proceedings of the National Academy of Sciences. "Our study only provides some of the first evidence on the impact of [calorie restriction] on memory in the elderly, but this study has to be followed up now," Flöel wrote in an e-mail to Science. Her team plans to conduct larger studies to determine exactly how calorie restriction enhances memory.

Neuroscientist Laura Dugan of University of California, San Diego, cautions that subjects in the study were overweight at the outset, so their memory improvement could have come from returning to a healthier body weight rather than from simple calorie restriction. Being overweight can cause sleep apnea, for example, which could interfere with cognitive function. But Giulio Pasinetti, a neuroscientist at Mount Sinai School of Medicine in New York City, praises the study as the first controlled test of calorie restriction and memory. "The most important message is that moderation in lifestyle--dietary lifestyle--is probably beneficial for our mental activities," he says.

by Melissa Martinelli, Atlanta Food Examiner


We all know there are no real magic foods. The road to optimum health is not in a pill or one magic food. But there are foods that pack such a nutritional wallop and possess such powerful health benefits, that they are referred to as "super foods".

This healthy food list consists of foods that are nutrient dense. That is, they have more nutrients per calorie than most other foods. They have also been proven to contain vitamins, minerals and other nutrients that prevent disease: from cancer to heart disease to arthritis, and many more.

These super foods are perfect for heart healthy, low fat cooking and most fit perfectly into a low carb lifestyle as well.

The 10 healthiest foods are foods that are so exceptionally good for us that we should include them in our healthy diet on a regular basis. Our list of super foods is arranged alphabetically, not in order of importance. Each is an amazing food, jam packed with health giving benefits.

The 10 Healthiest Foods to Eat

1. Berries
Berries are extremely rich in antioxidants which help protect the cells in our bodies from damage and therefore from diseases like cancer. Among other things they are also an excellent source of Vitamin C and soluble fiber. Blueberries might help reverse the short term memory loss that often comes with aging.

2. Broccoli
Broccoli (and other cruciferous vegetables like cauliflower and cabbage) helps fight cancer, especially breast, colon and lung. It boosts the immune system. Broccoli also contains antioxidants and a substance called sulforaphane, which research is showing to be a powerful cancer fighter and preventer.

3. Citrus Fruits
The citrus bioflavanoids in oranges, lemons, limes and grapefruit have anti-cancer and antioxidant properties.
Many of these citrus bioflavanoids have also been shown to have anti-inflammatory and blood clot inhibiting abilities.

4. Garlic
Numerous studies have shown that regular consumption of garlic can lower our blood pressure. It also prevents the blood from being overly sticky and decreases LDL cholesterol (the "bad" one) while increasing the good HDL cholesterol.

5. Nuts
Walnuts are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce. Omega-3 essential fatty acids protect us against heart disease.

Almonds are also known for their ability to help lower LDL cholesterol levels.

6. Oats
Oats also help reduce cholesterol. Research shows that one bowl of oatmeal per day can reduce cholesterol by up to 23%. Oats are also considered an excellent grain for diabetics as they have less impact on blood sugar levels than some other grains.

7. Salmon
The Omega-3 fatty acids in salmon and other fatty fish may help prevent heart disease and stroke by lowering the body's rate of blood clotting.

8. Spinach
Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly.

9. Tomatoes
Tomatoes contain high levels of lycopene. Lycopene is a powerful antioxidant and as such helps to protect the cells in our bodies from damage.

10. Turkey
Turkey is one of the leanest protein foods and is low in calories, making it an excellent healthy food choice. Turkey also contains selenium which has been shown to inhibit cancer development, improve the immune system, and aid in the metabolism of our thyroid hormone.

You can see that the top 10 healthiest foods, or "super foods", are also some of our favorites. By including these super foods in a healthy diet on a regular basis you can easily gain many health benefits.

Making healthy food choices just got easier.

R. CHINDOMU
S. CHIDZOMBA&
K. BHAGAT

Drink Up

Question:

A good friend is suffering from atypical
Parkinson’s - no more specific diagnosis yet:
Speech almost incomprehensible, weakness,
exhaustion, cramps, falls.

No tremor. Worsening very fast. She is 55
years old. She was on lithium for more than
25 years; Was weaned slowly and off completely
one week ago. Weaned off Depacote June 07.
Took other meds with lithium over the years
for bipolar swings.

She currently is off all meds except vitamin D
and some Bs. Randy Mentzer sounds like he might
have insight into whether and how drugs could
underlie, worsen or improve her condition. To
convince her to get a consult I need more
information about whether he has background
relevant to her specifics.

Please advise re Randy Mentzer or any other resource -
diagnostic or palliative - that might be useful.

Response:

My extensive experience in researching the
factors that produce the symptoms of Parkinsons
lead me to conclude that your friend’s quite
serious complications are caused by possible drug
interactions, drug depletions and/or toxicity.

Taking lithium for 25 years could have led to
chronic (or therapeutic) toxicity. The symptoms
of lithium poisoning are similar to those
that you describe. Drugs can remain in the
tissues of our body long after we stop
taking them.

As you state, she has also taken other medications
which might have exacerbated her symptoms. Thus,
there may be drug-drug interactions at play here.

Taking a medicine for a protracted period can
also induce mineral, vitamin and hormonal depletions.
So, on top of everything else, your friend may be
experiencing the effects of drug depletions.

For clients of ours with such problems, we always
refer them to Randy Menzer who does the research
necessary to figure out what might be causing the
symptoms. Some people give consultations by
talking off the top of their heads. Randy asks
a ton of questions, takes copious notes, researches
each person’s unique situation and prepares an
extensive report which you can take to your doctor
for review and further discussion. Every person’s
situation is unique and Randy treats it as such.

If this were me, I would get a consultation from
Randy. I strongly advise that your friend get a
drug consultation from someone who has expertise
in this area if they are not called to contact Randy.
Perhaps you can find a person in your area who has the
expertise to provide such a consultation.

I personally like Randy because he suggests ways
to address the problems that are created by
drug interactions. I have known him to spend
hours and hours doing research for a single
patient. I trust Randy and that is why I refer
people to him.

You can hear him talk about these issues here:

I also like the work of Dr. Ivy Faber. She uses
a diagnostic approach and then addresses the
problems that present themselves with
natural treatments that do not overwhelm the
capacity of the body to heal. You can check out
her information here:

http://www.parkinsonsrecovery.com/ivytest.html

In short, the symptoms that are presenting
themselves are clearly serious. They may also
be symptomatic of a drug withdrawal. Symptoms of
Parkinsons typically evolve much more slowly
than what you describe in your letter.

I hope my correspondence encourages your friend
to get a consultation with someone as soon as
possible who is knowledgeable about drug-drug
interactions, toxicity and drug depletions.

Robert Rodgers, Ph.D.

Nearly 80% of the population drinks coffee on a daily basis. There are 80-130 mg. of caffeine in just one cup of coffee. For many years the medical community has warned the public of the health risks to women from a simple cup of Java, yet there still is very little linking coffee to health problems except in a very few cases.

The fact of the matter remains; there is little proof that any risk to women exists from drinking coffee in moderate amounts. As a matter of fact, reports have even suggested that coffee even lessen the risks of some diseases in women, such as bladder cancer. It has gotten to the point that it is almost difficult to believe anything that we hear involving the health risks of coffee involving women anymore.

Why has coffee been getting a bad rap?
1. Well of all drinks containing caffeine, coffee has the highest amount, far more than soda.
2. Since pregnant women must be cautious when carrying an infant, doctors advise against caffeinated beverages still today, despite there being no evidence of health risks. This stems from antiquated ideas and data, though.

While the caffeine in coffee can be connected to raising blood pressure and is responsible for increasing the incidence of cardiovascular disease and even high cholesterol levels, there is no connection that coffee poses more of a risk to women who consumes it than women who don't drink it. Women are not exposed to a greater risk from caffeine or coffee than men are.

While some reports contended that coffee causes an increased risk of gallstones in patients who drink the beverage regularly, other research shows that there is no correlation. Just recently there was a report that said coffee drinkers have less gallstones.

Let's dispel some of those myths about coffee and the health risks associated with its consumption. For many of us women, obstetricians and gynecologists discouraged our consumption of coffee during our pregnancies. While this was probably merely a precaution, it is a bit alarming that they have absolutely no scientific reason to do so. Does this anger you?

It seems that sometimes we don't know which study to believe. New research of late has also revealed that coffee is actually beneficial to a person's health. For example, the diuretic effect of coffee has proved that it lessens the incidence of bladder cancer in smokers, and drinking coffee regularly is also reported to lessen the onset of Parkinson's disease. Much of what we hear in the media is hype over a study that had only 200 or 500 people in it. The best advice that anyone can believe is the trusted advice of their doctor.

Let's go in search of answers that many women have about coffee. Many answers to your questions are listed below in the coffee health FAQ.

1. How much coffee is safe?
Well that depends on the brand and type of coffee. Some of the new, popular cappuccino and espresso brands are loaded with caffeine, while some of the other, more traditional brands, offer lower caffeine content. As long as your doctor does not restrict caffeine, it is safe to consume caffeinated coffee in moderation. Individuals with high blood pressure

, heart disease, gall stones, high cholesterol, mental illness, drug interaction problems, or who are pregnant should not consume caffeinated coffee.

2. Does caffeine effect fertility?
Yes it can decrease a woman's chances of getting pregnant, but it is in no way unsafe to drink a moderate amount of coffee weekly or even daily. Even male coffee drinkers have a decrease in fertility.

3. Does drinking coffee contribute to or cause infertility and/or delayed conception?
No, there is no evidence of this.

4. Is it safe to drink coffee before conception?
Yes it is safe to consume coffee before trying to get pregnant, but as stated above, it can sometimes make it harder to conceive.

5. Does drinking coffee increase the chance of birth defects in your infant?
No, there is no evidence of this.

6. Does coffee consumption by pregnant women contribute to premature births?
No, there is no connection between birth defects and coffee consumption at this time. Some research has suggested this in the past, but it was never conclusive.

7. Does coffee make depression worse?
Yes it may. The medical community maintains that people with any psychiatric or emotional disorders should not have caffeine. For many years the mentally illness have been instructed not to consume any caffeine, and certainly not at high doses.

8. Does coffee cause cancer?
While there is no scientific proof that coffee and other drinks containing caffeine cause cancer of any kind, there is evidence that shows coffee actually helps to prevent bladder cancer. As briefly mentioned above, smokers who drink coffee daily have a much lower incidence of bladder cancer. This may be due to the fact that coffee drinkers urinate more frequently than non-coffee drinkers, so caffeine actually flushes out the bladder, which in turn lessens the smoker's risk of bladder cancer.

9. Does coffee help gallstones?
There is evidence that coffee can protect against gallstones.

10. Is osteoporosis caused or worsened by drinking coffee?
No. After extensive research, scientists agree that there is no link between cancer and osteoporosis. Even with extremely high doses of caffeine, this is not a factor.

11. Can coffee reduce the risk of Parkinson's Disease?
Yes, a recent study from the U.S.Department of Veterans Affairs in Honolulu states that parkinson's disease occurs less in people who drink caffeine on a regular basis. A Study of 8,000 men of Japanese ancestry were studied.102 of the men were diagnosed with Parkinson's disease.

Men didn't drink coffee had a two to three times higher rate of Parkinson's disease than the coffee drinkers did. Although it was men used in the study, reports suggest that it is likely that women would also benefit from drinking coffee where Parkinson's disease is concerned.

So, what should we ladies do? Question your doctor if he/she restricts coffee and follow their advice, but stay current on health news. Learn to tell the difference between the hype and the facts. Being educated about our health will always make us women feel better in the long run.