Oat Bran Can Help Prevent High Cholesterol was written by Robert Nelson from supervitaminpower.com
The natural antioxidants in Oat Bran can significantly reduce blood cholesterol levels by suppressing the adhesive molecules which make blood cells stick to artery walls, researchers reported.
When blood cells stick to artery walls and cause inflammation, plaque deposits build up and narrow the passageways through which blood flows. But the Oat Bran antioxidants (known as avenanthramides) can suppress this plaque, and in turn they reduce the gradual constriction of vessels that leads to hardening of the arteries.
The study was conducted by nutritionist Mohsen Meydani and fellow scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston. The research was funded by the Agricultural Research Service, part of the U.S. Department of Agriculture (USDA).
Meydani found that the ability of blood cells to stick to arterial wall cells was significantly reduced.
"Adding Oat Bran products as part of an overall healthy diet and cutting down on high-fat, high-cholesterol foods are important to gaining these benefits," said Meydani. His team filed a patent on the function of avenanthramides present in Oat Bran, based on their anti-inflammatory and antiatherogenic effects. The study was reported in the June issue of USDA’s Agricultural Research magazine.
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Oat Bran Can Help Prevent High Cholesterol
What's Causing Your Energy Drain?
What's Causing Your Energy Drain? was written by Jessica Setnick from understandingnutrition.com
This is such a busy time of year, isn’t it? Whether it’s school or after-school commitments, social or philanthropic organizations that start meeting again after the summer, end of the year plans at work, or all of the above, fall activities are demanding! If you’re like me, you know you plan too much, but you still want to be efficient, accomplish everything, and do it well. There is no time in the schedule for running out of energy or getting sick, and "Collapse From Exhaustion" is not on the TO DO list. But your body will stop you if you don’t stop it first. How will you know if you are running on empty? The number one warning sign is fatigue.
Abnormal fatigue can be a sign from your body that you are overworking, overthinking, underresting, or undereating. (I don’t know if all those are words, but they should be.) A variety of illnesses and medical conditions can cause fatigue, including hormone disorders, depression, and pregnancy, so if you notice a dramatic or persistent change in your energy level, it’s wise to consult your physician. The good news is that if it’s your hectic agenda that’s leaving you drained, you can give yourself the best chance of staying well by looking at a few key areas – sleep, nutrition, hydration, and relaxation.
As with many beneficial life habits, these four staples of health do not have catchy slogans or expensive promotional campaigns. Bottled water brands and sleep number beds are starting to change that, but they’re based on the premise that you need a very extravagant bed or water purification system, rather than the idea that you need sleep and water to be healthy. (Common sense, you say? How long has it been since you got eight hours of sleep and drank two liters of water in the same day?) Most nutrition-related marketing promotes one food or food group over another, rather than the guiding principle that you faithful readers know by now: eating frequent, small amounts of a variety of foods.
On the other hand, I’m sure you’ve seen and heard multiple advertisements for energy bars, energy drinks, and energy boosting supplements, promising more energy if you eat or drink the magical concoction of chemicals. Remember what you learned in Nutrition 101: Your body can only make energy from three things: carbohydrates, proteins, and fats. ONLY. Other nutrients help your body USE energy, including iron and B vitamins, but nothing you get in a pill can actually give you more energy than eating actual food. Caffeine, ginseng, guarana, ma huang, ephedra, and xenedrine are all stimulants that make your heart beat faster, so your brain gets more oxygen, so you FEEL like you have more energy…but it’s a trap. When the effects wear off, you will be more tired than you were before. If you use the chemicals again, you perpetuate the cycle, or in other words, you’re hooked!
Quick Tip: Real energy means calories. If a product contains 0 calories, it’s a fake.
The good news (yes, there’s more!) is that although no supplement can make up for poor habits, changing habits can eliminate the need for these potentially harmful chemicals in your body. Easier said than done, I agree. But start in one area, and experiment with a small change. If you see results, you will have proved to yourself that the change is worth it! In the coming weeks, we’ll look at each of the key areas, sleep, nutrition, hydration, and relaxation, with the goal of maintaining exceptional energy throughout your day.
If you need an energy makeover, why not keep an energy log? On 2 weekdays and 2 weekend days write down the following: What time it is each time you eat (you don’t have to write down WHAT you eat); what time it is when you go to sleep and when you wake up; what beverages you drink throughout the day; any relaxing activities you did that day; and a description of your energy (highs or lows) throughout the day. In two weeks we’ll meet back and see what your results mean and where to improve! To be continued…
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Nutrition, Evolution, And Having A Healthy Diet
Nutrition, Evolution, And Having A Healthy Diet was written by Judith Schwader from qandahealth.com
Nutrition has everything to do with health. This isn’t news, exactly, but looking around at the crazy information on the market, one wonders if anyone actually makes the connection: what you eat affects how you feel. It’s that simple. Your health depends on the food choices you make in both the short and long term.
Take a pill, and all you’ve done is treat a symptom. Change your eating habits, and create a lasting change in your well-being. There are so many approaches to eating, however, and so much conflicting information that it’s come down to this simple question: does whatever you’re eating right now make sense?
Well, sense isn’t common, and it does depend on some good information. So here is something to consider: what kind of foods are humans evolved to eat? Cheetos? Don’t think so. That’s a no-brainer, but what about some others that we counted as healthy staples until recently, like bread and pasta. Go way back in your imagination, to hunter gatherer days – before agriculture and the obesity which followed for the first time among humans – and consider what would be part of our ancestors’ normal diet. If you’re about to pop something into your mouth that wasn’t around before agriculture, (a relatively recent development in human history), then eat it knowing it’s not considered a ‘normal’ food by your body. Foods your body considers ‘normal’ contribute to your health, other foods are either neutral or harmful. How simple is that?
A well-known exploration of this concept that certain foods help our bodies thrive is Dr. Peter D’Adamo’s book, "Eat Right 4 Your Type," in which he bases his lists of what to eat and avoid on blood type. D’Adamo asserts that type O is the oldest type, and the newer A type didn’t show up on the scene until agriculture. So, Os should eat lots of meat and veg because that blood type doesn’t know how to handle too much grain. Type As can eat grain, but not dairy. Dairy is a category reserved as a ‘normal’ food only for the yet more recent human blood type, AB. (Maybe we’ll evolve a new type that can handle Cheetos and red licorice, my personal favorite abnormal foods).
D’Adamo supports his blood-type theory with all kinds of careful research, and so what? Does it make sense that humans should rely primarily on foods that occur naturally? Absolutely. If you’re going to eat a grain like wheat then, eat it whole, or don’t eat it at all, and don’t eat much of it anyway because humans pretty much made wheat up! I’m not going to take the, "Does it occur naturally?" debate too far, because it’s time to look at another researcher’s take on the food and evolution connection.
Dr. Phillip Lipetz wrote "The Good Calorie Diet," a book for the weight loss market, but he also has supported his theories with all kinds of careful research. His describes how the human response to starvation that was developed during the ice age carries on today. Ironic, isn’t it, that the food available to us today - rich and sweet and abundant - causes our bodies to behave as though starvation is at hand.
The short story for how this works is that up until the ice age, humans ate whatever was readily available, like roots, plants, fruit, and a little tasty carrion now and then. Along came the ice ages, and those foods became scarce. Now humans were forced to hunt, but it was dicey and the weapons were primitive, so spans of time occured between kills. The result: our ancestors evolved ways to make the most of the conversion of excess blood sugar into stored nutrition in the form of body fat. When they starved, they lived off stored fat.
Today’s diet mimics the ice age diet: high fat and high protein, and our genetic programming says, "Uh oh, we’re facing starvation again. Better store up some fat." Lipetz goes into convincing detail about food combinations in his book. He describes some that cause the creation of excess fat, such as butter on bread. More useful are his combinations that actually inhibit fat formation, like lean meat with most vegetables. In a society where obesity and its attendant health issues are rampant, these food combinations are helpful places to focus our attention. Yet the single most useful bit to remember from his research is that foods which cause our bodies to create excess fat all have one thing in common: they weren’t part of our ancestors’ normal diet.
Armed with this overview, next time you’re about to pop something in your mouth - whether your focus is health or weight – you don’t need to have a bunch of rules and whacky information in mind. Just use common sense. Ask whether it’s a food that was around before the advent of agriculture. If it was, go for it. If it wasn’t, then consider that your body won’t consider the food ‘normal,’ and in both the long and short run, that’s got health consequences.
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How Can Fat Be Essential?
How Can Fat Be Essential? was written by Garry Gamber from anchorage-homes.com
How Can Fat Be Essential?
By Garry Gamber
Did you know that some fats are essential to the body? Yes, there are some fats that our body cannot produce which means that we must get them from our food. Perhaps you’ve heard of omega-3 fatty acids and omega-6 fatty acids. These are both considered essential and must be supplied by the foods we eat.
What do they do? Well, the omega-3 fatty acid, for example is used for the production of healthy cell membranes and for the production of a class of hormones called prostaglandins. You know how aspirin and acetominophen are anti-inflammatories? So are the prostaglandins that our bodies produce from omega-3 fatty acids.
Now, we need the omega-3’s and the omega-6’s to be in the proper combination to be most effective to us. Empirical evidence shows that the proper ratio is about 4:1 between omega-6 and omega-3 fatty acids. What do you suppose our average diet gives us? About a 20:1 and up to a 40:1 ratio; not even close to the optimal ratio.
Why is the balance so out of whack? Well, our normal diets are rich in omega-6 fatty acids. We get them from meats, dairy products, and processed foods. We eat a lot of those foods on average. We get omega-3 fatty acids from certain vegetable oils such as flaxseed, canola, and soybean. And we get omega-3 fatty acids from cold-water fish such as mackerel, sardines, salmon, and tuna.
Eat more fish! You’ve heard that said before, and now you know why.
Especially the salmon. It is especially rich in the beneficial omega-3 fatty acids. Salmon , or any of the other omega-3 rich fish (but what tastes better than good salmon?) should be consumed at least once a week.
In order to get the omega-6 vs. omega-3 ratio in order, decrease your consumption of the saturated fat from meats and dairy products and increase your consumption of fish such as salmon.
Do you know how else you will benefit from increased consumption of omega-3 fatty acids? Your cholesterol level will improve. You see, the essential omega-3 fatty acids have the ability to help decrease your total cholesterol and your LDL cholesterol level. The LDL cholesterol is the so-called bad cholesterol. So you will improve your cholesterol levels by adding a better balance of omega-3 fatty acids to your diet.
Not surprisingly, the omega-3 fatty acids can be heart healthy. Several diseases show improvement when patients increase their intake of these essential fats. Check out Dr. Ray Strand’s important book for citings of clinical studies of omega-3. The book is titled, "What Your Doctor Doesn’t Know About Nutritional Medicine May Be Killing You." It’s a wonderful book and should be a standard reference volume in your nutrition library.
Eat well, take appropriate supplements, and stay healthy.
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If You're Eating High Protein Be Informed About Mad Cow
If You're Eating High Protein Be Informed About Mad Cow was written by Kathryn Martyn, M.NLP from onemorebite-weightloss.com
Finding Mad Cow in Oregon puts a new wrinkle in the high protein diet, doesn't it? What's a person to do that wants to eat more meat, not less?
Are You Eating Less Meat Due to Mad Cow Disease?
Not the people I've spoken with. Most are saying, "Yipee, beef's on sale!" The food industry has done a great job of convincing us they are providing a safe food supply and we've been lulled into a false sense of security. Nothing could be further from the truth.
In July 1988, a ban was introduced in the UK which prohibited the use of the remains of sheep in cattle feed. BSE is thought to have spread to cattle from feed including meat and bone meal made from sheep suffering from a similar brain disease, called scrapie.
Ban Not Properly Enforced
Unfortunately the ban was not enforced properly for many years and remained a paper exercise (exactly as it has been in the US ever since).
Francis Anthony, a Herefordshire veterinary surgeon, and the British Veterinary Association's spokesman on BSE said, "If the ban had been enforced properly from the start, I have no hesitation in saying categorically that we should be seeing only a few cases today. But that contaminated feed was being given to animals until at least 1995, and possibly a year later."
The false sense of security for us in the US came from it being widely reported that the practice had been banned. They failed to make it clear that this was a "voluntary ban." Even I falsely believed they had long ago ended this practice until the recent news reports that it is still being done. Despite there being a clear connection between feeding rendered animals to animals causing Mad Cow disease, the meat and dairy industry continues the practice to this day. Why? Corporate greed, plain and simple. It is a cheap source of "protein" and makes cows and other animals fatten faster. A fatter animals weighs more, and they are sold by weight.
I have no doubt that people in the US aren't getting excited about the threat or beginning to avoid beef simply because no people have been reported with the disease. After all, this was a sick cow, not a human. Hence, people do not consider it a direct threat. Amazingly they don't consider those with CJD (Creutzfeldt-Jakob disease) a variant of Mad Cow as being related when clearly it is.
The Costs of Clean Meat Supply
The meat and dairy industry will now begin a campaign to make the higher cost of clean meat seem a ridiculous indulgence rather than a possibly life saving measure. It does cost more to have a clean food supply. I and my family are worth it, are you and yours?
For excellent reference materials read "Fast Food Nation" by Eric Schlosser, "The Crazy Makers" by Carol Simontacchi, and "Mad Cowboy: Plain Truth from the Cattle Rancher who Won't Eat Meat" by Howard F. Lyman. Be informed then make the choice for you and your family.
Food politics aside, I'm interested in my and my families health and well being, and I'm not interested in supporting an industry that doesn't care about the quality of their products or whether those products are potentially dangerous or even deadly.
What You Can Do to Avoid Dangerous Meat
More Info on Mad Cow and it's Variant CJD
MadCow.org is another source to learn everything about Mad Cow.
Mad Cow Facts
You don't have to be a fanatic, just be informed and then make the best choices you can for yourself and your family.
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Poor Dental Hygiene May Account For Poor Health
Poor Dental Hygiene May Account For Poor Health was written by Yvonne Takhtalian from vitamyr.com
Bright white teeth and fresh breath does not necessarily mean you have a healthy mouth! General health is directly related to gum health. Gum disease has been linked to several medical conditions such as stroke, diabetes, heart attack and worsening lung disease. Healthy gums can reduce a person's biological age by up to 6.4 years. Why? Because studies show that the presence of periodontal diseases, most common in people with tooth loss, actually affects longevity. The best of these studies, done at Emory University in conjunction with the Centers for Disease Control, indicates that people with gingivitis and periodontal disease have a mortality rate that is 23% to 46% higher than those who don't. Keeping your gums clean and healthy may help reduce the risk of many illnesses, including heart disease.
Gum Disease
Gum disease or periodontal disease, a chronic inflammation and infection of the gums and surrounding tissue, is the major cause of about 70 percent of adult tooth loss, affecting three out of four persons at some point in their life. Red swollen and bleeding gums characterize gum disease in the initial stages and progresses to infections, chronic inflammation and bone loss in later stages. Eventually bacteria are allowed to flow freely through your gums and into your blood stream that activates and stresses the immune system.
Heart Attack
Research shows that people with gum disease are 25% more likely to have a heart attack. Bacteria originating from the gums to the veins and arteries cause plaque build up and arterial inflammation that can provoke jeopardous clotting. A 12-year study conducted by Harvard University researchers and 41,000 healthy men free of cardiovascular disease showed that those with periodontal disease had more clot related strokes.
Diabetes
Periodontal disease severely affects the control of blood sugars. The spread of bacteria through out the body through the blood stream stresses and confuses the body when trying to adjust sugars to the invasion. Antibiotic treatment has help diabetics control blood sugars while treating the infections caused by gum disease.
Lung Infections
Breathing in oral bacteria caused by gum disease can cause lung infections. Bacteria that grow in the oral cavities can be breathed into the lungs to cause respiratory disease such as pneumonia.
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Food Sources That Boost Glutathione Naturally
Food Sources That Boost Glutathione Naturally was written by Priya Shah from glutathione-report.com
Glutathione, the body's master antioxidant and detoxifier, is one of the 14 "Superfoods" listed in SuperFoods Rx : Fourteen Foods That Will Change Your Life, co-authored by Dr Steven Pratt.
Glutathione levels cannot be increased to a clinically beneficial extent by orally ingesting a single dose of glutathione. (1) This is because glutathione is manufactured inside the cell, from its precursor amino acids, glycine, glutamate and cystine.
Hence food sources or supplements that increase glutathione must either provide the precursors of glutathione, or enhance its production by some other means.
The manufacture of glutathione in cells is limited by the levels of its sulphur-containing precursor amino acid, cysteine.
Cysteine - as a free amino acid - is potentially toxic and is spontaneously catabolized or destroyed in the gastrointestinal tract and blood plasma. However, when it is present as a cysteine-cysteine dipeptide, called cystine, it is more stable than cysteine.
Consuming foods rich in sulphur-containing amino acids can help boost glutathione levels. Here are some food sources and dietary supplements that help boost glutathione levels naturally.
1. N-Acetyl-Cysteine (NAC)
It is derived from the amino acid L-Cysteine, and acts as a precursor of glutathione. NAC is quickly metabolized into glutathione once it enters the body. It has been proven in numerous scientific studies and clinical trials, to boost intracellular production of glutathione, and is approved by the FDA for treatment of accetaminophen overdose. Because of glutathione's mucolytic action, NAC (brand name Mucomyst) is commonly used in the treatment of lung diseases like cystic fibrosis, bronchitis and asthma.
2. Milk Thistle, Silymarin
Milk thistle is a powerful antioxidant and supports the liver by preventing the depletion of glutathione. Silymarin is the active compound of milk thistle. It is a natural liver detoxifier and protects the liver from many industrial toxins such as carbon tetrachloride, and more common agents like alcohol.
3. Alpha Lipoic Acid
Made naturally in body cells as a by-product of energy release, ALA increases the levels of intra-cellular glutathione, and is a natural antioxidant with free radical scavenging abilities. It has the ability to regenerate oxidized antioxidants like Vitamin C and E and helps to make them more potent. ALA is also known for its ability to enhance glucose uptake and may help prevent the cellular damage accompanying the complications of diabetes. It also has a protective effect in the brain.
4. Natural Foods That Boost Glutathione Levels
Asparagus is a leading source of glutathione. Foods like broccoli (2), avocado and spinach are also known to boost glutathione levels. Raw eggs, garlic and fresh unprocessed meats contain high levels of sulphur-containing amino acids and help to maintain optimal glutathione levels.
5. Undenatured Whey Protein Isolate
Whey protein contains proteins like alpha-lactalbumin which is is rich in sulphur-containing amino acids. Heating or pasteurization destroys the delicate disulphide bonds that give these proteins their bioactivity. Undenatured whey protein is a non-heated product that preserves bioactive amino acids like cystine. It has been shown in numerous scientific studies and clinical trials to optimize glutathione levels.
6. Curcumin (Turmeric)
Treatment of brain cells called astrocytes, with the Indian curry spice, curcumin (turmeric) has been found to increase expression of the glutathione S-transferase and protect neurons exposed to oxidant stress. (3)
7. Balloon Flower Root
Changkil saponins (CKS) isolated from the roots of the Chinese herbal medicine, Platycodon grandiflorum A. DC (Campanulaceae), commonly called Balloon Flower Root or Jie Geng, have been found to increase intracellular glutathione (GSH) content and significantly reduce oxidative injury to liver cells, minimise cell death and lipid peroxidation. (4)
8. Selenium
Selenium is a co-factor for the enzyme glutathione peroxidase. Selenium supplements have become popular because some studies suggest they may play a role in decreasing the risk of certain cancers, and in how the immune system and the thyroid gland function. However, too much selenium can cause some toxic effects including gastrointestinal upset, brittle nails, hair loss and mild nerve damage.
Disclaimer: The information here is not provided by medical professionals and is not intended as a substitute for medical advice. Nutritional supplements, while usually benign, can produce adverse reactions in some people. As with prescribed drugs, long-term effects from supplements are often unknown. Pregnant women and children should not take supplements except after consultation with their healthcare provider. Never exceed the recommended dosage on the container. If you observe adverse effects stop taking the supplement immediately and contact your healthcare provider.
References:
1. The systemic availability of oral glutathione Witschi A, Reddy S, Stofer B, Lauterburg BH. [Eur J Clin Pharmacol. 1992;43(6):667-9.]
2. Dietary approach to attenuate oxidative stress, hypertension, and inflammation in the cardiovascular system Wu L, Ashraf MH, Facci M, Wang R, Paterson PG, Ferrie A, Juurlink BH. [Proc Natl Acad Sci U S A. 2004 May 4;101(18):7094-9. Epub 2004 Apr 21.]
3. Can Curry Protect Against Alzheimer’s? American Physiological Society (APS) Press release; 16-Apr-2004
4. Protective effect of saponins derived from roots of Platycodon grandiflorum on tert-butyl hydroperoxide-induced oxidative hepatotoxicity Lee KJ, Choi CY, Chung YC, Kim YS, Ryu SY, Roh SH, Jeong HG. [Toxicol Lett. 2004 Mar 7;147(3):271-82.]
Copyright © 2004 Priya Shah
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The Tibetan And Chinese Health Secret: If You Read One Health Report A Year, This Should Be It!
The Tibetan And Chinese Health Secret: If You Read One Health Report A Year, This Should Be It! was written by Paul Brelin from wolfberryscience.com
It seems as if the health of America is failing. One million Americans will die of circulatory disease this year. Six hundred thousand lives will be cut short by cancer as well. How did we get in such a mess? I’m not sure. But there is a way out that is starting to generate a real buzz! Since CNN and the gang won’t talk about it I decided to write is article.
Dear readers, I want to introduce you to the most nutrient dense food on the earth; wolfberries, or more specifically Lycium Barbarum.
The western scientific community have verified what Chinese and Tibetan health practitioners have known for thousands of years. Wolfberries are the healthiest known food on our planet.In this report I will be talking specifically about wolfberries. In my research on the subject I found that not all wolfberries are created equal. The three most potent berries in the wolfberry family are Tibetan Goji berries, Chinese Xinjiang wolfberries and Chinese Ningxia wolfberries which all belong to the Lycium genus.
Wolfberries, a national treasure in China, have been used in traditional Chinese folk medicine for over 5,000 years. Ancient Chinese medical texts celebrated wolfberries for their wide range of health benefits including strengthening the ‘chi'' or life force of the body. The people who consumed this fruit apparently lived free of common diseases like arthritis, cancer and diabetes. Moreover, their life expectancy has reached over 100 years!
In 1988, the Beijing Nutrition Research Institute conducted detailed chemical analysis and nutritional composition studies of the dried wolfberry fruit. Hold on to your socks, this is what they discovered. In addition to being packed with vitamins B1 and B6 (which is needed by the body to convert food into energy), and vitamin E (which has never been found in fruit before), wolfberries contain more protein then whole wheat, 18 amino acids (8 of them essential for life), 21 trace minerals (including significant amounts of zinc, iron, copper, calcium, selenium, phosphorus and germanium; a very rare anti-cancer agent almost never found in food), more beta carotene than carrots, 500 times more vitamin C by weight than oranges, essential fatty acids (required for the production of hormones and smooth functioning of the brain and nervous system) and is the richest source of carotenoids (natural fat-soluble pigments that play a critical role in vitamin A activity in humans) of any food on the planet. That’s not all.
Here is a short list of other health promoting compounds found in Lycium Barbarum:
Beta Sitosterol: An anti-inflammatory agent found to lower cholesterol, and used to treat sexual impotence and prostrate enlargement.
Zeaxanthin and Lutine: Valued for their role in protecting the eyes.
Betaine: Used by the liver to produce Choline which assists detoxification reactions in the liver. Betaine is known to protect DNA, enhance memory, promote muscle growth and protects us from fatty liver disease.
Cyperone: A sesquiterpene used in treatment of cervical cancer. It is also known to benefit heart and blood pressure problems as well as menstruation problems.
Solavetivone: A powerful anti-fungal and anti-bacterial agent.
Physalin: A natural compound that boosts the immune system. Found to be effective in treating leukaemia, hepatitis B and cancer.
A laboratory procedure was recently developed to measure the amount of antioxidants the foods we eat contain. The procedure known as ORAC (Oxygen Radical Absorbance Capacity) was developed by Dr. Guohua Cao at USDA Human Nutrition Research Center on Aging at Tufts University, USA. ORAC is one of the most sensitive and reliable methods for measuring the ability of antioxidants to absorb free radicals. It is the only test to combine both time and degree of inhibition of free radicals.
According to Tufts University, the average person needs approximately 3,000 to 5,000 ORAC units per day to have a significant impact on plasma and tissue antioxidant capacity. Three servings of fruits and vegetables per day provide approximately 1200 ORAC units. This means the average person is short by up to 3800 ORAC units each day, depending on the fruits and vegetables they are choosing and their body’s requirements. To make up the difference, experts recommend supplementing our diet with high ORAC foods to become and stay healthy and slow down the aging process caused by free radical damage.
Lycium Barbarum was rated the food with the highest antioxidant ability coming in at an amazing 3,472 ORAC units per fluid oz. Some of the other notable mentions are vitamin E oil at 3,309, pomegranates at 3,037, blueberries 2,400, raspberries 1,220.
Wolfberries have been found to have extremely high levels of immune-stimulating polysaccharides. What are polysaccharides? Polysaccharides are very large, long-chain sugar molecules that are nourishment for macrophages (large white blood cells) in the gut wall. The macrophages are then transported to other immune cells, setting off a chain of defensive events in our bodies.
Several years ago German researchers isolated polysaccharides from Echinacea purpurea (often used in medicinal formulations) and mixed them with macrophages in test tubes. They found that the polysaccharides profoundly activated the macrophages, stimulating them to effectively kill tumour cells! Also it was found macrophages increased their production of interleukin, a chemical which spurs the immune system to greater activity, and the polysaccharides also enhanced the activity of B lymphocytes, immune-system cells which fight bacterial infections.
Below are the results of a 2002 study on the effects of a Ningxia wolfberry product on phagocytes. First, why should we care about phagocytes? Phagocytes are a crucial component of the immune system and are found in the spleen. They digest foreign substances that invade the body including bacteria and other disease causing organisms. Having large numbers of phagocytes in the spleen will enable the body to more quickly eliminate foreign substances and thus prevent the development of potential illness. The effects were astounding. Spleenic phagocyte cell counts (immune cells) increased by 81% and the ORAC (antioxidant capacity) the subjects' whole blood increased as well. Essentially, you could say the subjects’ blood became younger.
The conclusion I have come to after doing this research is: I believe this little fruit can change the health of the world.
Thank you for spending the time to read my article. My hope is that you have learned something useful and will put that knowledge to use for your own sake and the ones you love.
Sincerely,Paul Brelin
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