Showing posts with label lowers. Show all posts
Showing posts with label lowers. Show all posts
Antioxidant Rich Diet Lowers Risk of Diabetes
Wednesday, May 21, 2014
The FDA has decided to keep it on the market as it continues to destroy the lives of millions of unsuspecting users. Research demonstrates that the key to the escalating explosion in new diabetes cases is not with a drug but rather a natural diet packed with nutrients and antioxidants.
Diabetes Drugs Don`t Treat the Underlying Problem
Study Confirms Diet is Critical to Diabetes Prevention
While all participants lost weight due to the reduced calorie diet, only the group eating the antioxidant diet showed a significant decrease in insulin resistance and blood glucose control. No measureable effect was seen in the group taking the drug. The principal author concluded "The beneficial effects of antioxidants are known, but we have revealed for the first time one of their biological bases of action - improving hormonal action in obese subjects with the metabolic syndrome". A diet high in antioxidants is known to help prevent and treat diseases ranging from heart disease to cancer and dementia.
Enlist an Antioxidant Diet in your Disease Prevention Arsenal
Antioxidants from natural foods neutralize the effects of free radicals that damage the small energy generating mitochondria found in all cells. This leads to cellular dysfunction and ultimately to cell death when the damage becomes too much to sustain normal function. Free radicals are the primary vehicle driving the aging process and initiation of most disease processes. Include a variety of colorful berries, grapes, tomatoes, carrots, spinach, broccoli, nuts and seeds to naturally combat the damage caused by normal metabolic activity.
The standard medical protocol to prevent and treat diabetes is to prescribe from a long list of FDA approved medications and incorporate a low fat diet void of antioxidants. Drugs typically prescribed to diabetics are ineffective and many have been shown to be dangerous. Unprocessed foods are packed with natural antioxidants that can lower the risk of developing diabetes and heart disease and provide a much better choice than the pharmaceutical alternatives promoted by the medical profession.
Alcohol consumption lowers the risk of several types of cancer
Tuesday, April 29, 2014
Many observational epidemiologic studies have found an inverse association between alcohol consumption and hematological cancers (such as lymphoma and leukemia). This study, based on the Million Womens Study in the UK, is large enough to permit an evaluation of associations with various types of such cancers. Further, it takes into account newer coding systems for morphology so that diseases associated with the lymphatic system can be separated from those of the myeloid system.
The key findings are that alcohol consumption appears to lower the risk of several types of lymphoma and plasma cell neoplasms, but has little effect on the risk of myeloid tumours such as acute myeloid leukaemia. Smoking is associated with an increase in risk for most such cancers. Approximately 1.3 million middle-aged women were recruited in the United Kingdom during 1996 and followed for death, emigration and cancer registration until 2009 (mean 10.3 years per woman); potential risk factors were assessed by questionnaire. Adjusted relative risks were estimated by Cox regression.
During follow-up, 9,162 incident cases of haematological malignancy were recorded, including 7,047 lymphoid and 2,072 myeloid cancers. Among predominantly moderate alcohol drinkers, higher intake was associated with lower risk of lymphoid malignancies, in particular diffuse large B-cell lymphoma [relative risk 0.85 per 10 g alcohol per day (95% confidence interval 0.75.96)], follicular lymphoma [0.86 (0.76.98)] and plasma cell neoplasms [0.86 (0.77.96)]. Among never- and current smokers, higher cigarette consumption was associated with increased risk of Hodgkin lymphoma [1.45 per 10 cigarettes per day (1.22.72)], mature T-cell malignancies [1.38 (1.10.73)] and myeloproliferative/myelodysplastic disease [1.42 (1.31.55)].
Forum reviewers considered this to be a very well-done analysis, and the ability of the authors to separate the effects on lymphoid and myeloid cancers is important. Forum members emphasize the strong differences in effect of smoking (an increase) and alcohol consumption (a decrease) on the risk of these cancers. They support future research to discover the mechanisms by which moderate drinking may lower such risk.
Melatonin Boosts Weight Loss Goals and Lowers Heart Disease Risk
Saturday, April 19, 2014
The hormone was shown to improve blood lipid profiles, lower triglycerides and oxidized LDL cholesterol and boost health-promoting HDL cholesterol. Found naturally in certain fruits and vegetables, small quantities are shown to provide a powerful array of health benefits and promote deep sleep that is so critical to systemic repair functions throughout the body.
Proper Sleep is Essential to Melatonin Secretion and Weight Maintenance
Researchers broke test subjects into three groups where one cohort was supplemented with melatonin. They found that the melatonin supplemented group experienced a significant reduction in body weight with no difference in calories consumed as compared with the non-supplemented subjects. Additionally, they determined that melatonin helped to lower systolic blood pressure and provided a significant improvement in dyslipidemia and hypertriglyceridemia. Improvements in blood lipid ratios and lowering of circulating triglycerides are critical to lowering the overall risk of heart disease.
Proper Melatonin Levels throughout Life Critical to Heart Health
The study authors concluded"administration of melatonin and intake of food containing melatonin might be a useful tool to fight obesity and the risks associated to it.” In addition to natural food sources, many health-minded individuals will want to supplement with 1 to 3 mg of melatonin each night, taken 30 minutes before retiring to promote sound sleep, avoid unnecessary weight gain and ward off the damaging effects of oxidized blood fats that promote heart disease.
Coffee Consumption Lowers Depression by Twenty Percent in Women
Tuesday, April 15, 2014
Depression is a chronic and recurrent condition that affects twice as many women as men, including approximately one of every five U.S. women during their lifetime. Loss of productive work hours has become a significant problem in the workplace making the development of strategies to prevent the debilitating condition a priority for research scientists.
The result of a peer-reviewed journal study publishedin the Archives of Internal Medicineexplains that consumption of caffeinated coffee can reduce the symptoms of depression in women in a dose dependent manner. This is an important finding because coffee is a popular beverage already consumed by many. Just three to four cups of java each day may just help lift your spirits and improve feelings of melancholy.
Four Cups of Coffee Consumed Daily Found to Lower Depression Symptom by 20%
The authors of the study noted that 80% of worldwide caffeine consumption is in the form of coffee, the most commonly used CNS (central nervous system) stimulant. The research leader, Dr. Michel Lucas and his team set out to determine if the consumption of coffee or other drinks containing caffeine might be linked to depression risk. To conduct the study they gathered data on 50,737 women with an average age 63 years. It was determined that none of them had depression when the study began.
The participants were part of the Nurses Health Study and were asked to complete a detailed questionnaire detailing their caffeine and coffee consumption over a 24 year period. The researchers determined how often they consumed caffeinated and non-caffeinated coffee, non-herbal teas, caffeinated sodas (sugared or low calorie) and all types of caffeine-free soft drinks as well as chocolate intake. For the purpose of this study, depressionwas defined as having a diagnosis of clinical depression and being prescribed regular antidepressants during the previous two years.
Coffee Found to Lower Depression in Women in a Dose Dependent Manner
During the course of the studyanalysis, 2,607 new cases of depression were recorded among the participants. From the data collected, researchers found that women who consumed two to three cups of caffeinated coffee per day were 15% less likely to develop depression compared to those who drank a maximum of one cup of caffeinated coffee per week. Further they determined women who drank at least 4 cups per day had a 20% lower risk than the females consuming only one cup per day.
Interestingly, the consumption of decaffeinated coffee had no impact on depression risk, an indicator that a synergistic link exists between chemical compounds in coffee and caffeine to produce the risk-lowering effect. Study authors concluded "In this large prospective cohort of older women free of clinical depression or severe depressive symptoms at baseline, risk of depression decreased in a dose-dependent manner with increasing consumption of caffeinated coffee." Drinking two to four cups daily of a caffeinated coffee beverage may provide significant depression-lowering benefits in women.
Eating Tree Nuts Lowers Chronic Disease Risks and Assists Successful Weight Loss
Monday, March 24, 2014
Consumption of nuts has been largely maligned by mainstream health professionals and the media for decades due to the high calorie and fat content. As we enter an era of enlightened understanding about the role of dietary fats and macronutrients in the promotion or degradation of health and weight management, forward-thinking scientists and practitioners rely on extensive research demonstrating the importance of healthy fats in their natural state to prevent heart disease, cancerand neurodegenerative conditions.
Researchers publishing the result of their work in the Journal of the American College of Nutrition have found that eating tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) was associated with higher levels of high-density lipoprotein-cholesterol (good HDL cholesterol) and lower levels of C-reactive protein, a marker for inflammation which can lead to a variety of chronic diseases including heart disease.
Tree Nuts Shown to Lower Chronic Disease Risk and Helps Prevent Obesity
Lead study author, Dr. Carol O’Neil from the Louisiana State University Agricultural Center also observed“One of the more interesting findings was the fact that tree nut consumers had lower body weight, as well as lower body mass index (BMI) and waist circumference compared to non-consumers.” The scientists determined that those consuming tree nuts as part of their regular diet averaged slightly over 4 pounds lower body weight or nearly one inch smaller waist circumference.
The study centered on a cohort of 13,292 men and women participating in the 1999-2004 National Health and Nutrition Examination Surveys. Tree nut consumers were defined as those individuals consuming more than one-quarter ounce each day as determined from 24-hour recall data and questionnaires.
Eat a Handful of Tree Nuts Each Day to Lower Chronic Disease Risk
Tree nut consumption was associated with a five percent lower incidence of metabolic syndrome, a group of risk factors known to increase the risk for coronary artery disease, stroke and type II diabetes. Researchers further noted that the nut-consuming group exhibited a lower prevalence of abdominal obesity, high blood pressure, high fasting glucose (blood sugar) levels and low high-density lipoprotein-cholesterol levels.
Tree nuts consist of largely monounsaturated fats that are known to promote heart health, and have been shown to be of critical importance for optimal brain function. Dr. O’Neil concluded“Tree nuts should be an integral part of a healthy diet and encouraged by health professionals.” Nutritionists recommend eating 1 ½ ounces each day of raw, unheated, non-salted tree nuts to lower chronic disease risk and assist weight management goals.
Vegetarian Diet Lowers the Risk of Heart Disease by One Third
Saturday, March 22, 2014
Vegetarian Diet Lowers Blood Pressure and Improves Blood Lipid Biomarkers to Reduce Heart Disease Risk
Researchers from the University of Oxford in the UK have published the result of a studyin The American Journal of Clinical Nutrition that explains how the risk of hospitalization or death from heart disease is thirty-two percent lower in vegetarians than people who eat meat and fish. Heart disease continues to be the leading cause of death in all western societies, taking the lives of more than 700,000 men and women each year in the US alone.
In the largest study of its kind conducted in the UK, scientists compared rates of heart disease between vegetarians and non-vegetarians. Lead study author Dr. Francesca Crowe noted “Most of the difference in risk is probably caused by effects on cholesterol and blood pressure, and shows the important role of diet in the prevention of heart disease.” Researchers analyzed the diet of nearly 45,000 British and Scottish volunteers enrolled in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Thirty-four percent of the participants were vegetarian.
Eat Five to Nine daily Servings of Raw of Lightly Steamed Vegetables Every Day to Slash Heart Disease
Volunteers completed a lifestyle questionnaire detailing diet and exercise as well as other factors affecting health such as smoking and alcohol consumption. Almost 20,000 participants had their blood pressures recorded, and gave blood samples for cholesterol testing. Participants were tracked for nearly twenty years and researchers identified 1,235 cases of heart disease, which resulted in 169 deaths and 1,066 hospital diagnoses.
The study authors concluded“The results clearly show that the risk of heart disease in vegetarians is about a third lower than in comparable non-vegetarians.”Researchers found that vegetarians had lower blood pressures and cholesterol levels than non-vegetarians, which is thought to be the main reason behind their reduced risk of heart disease. The findings reinforce the idea that diet is critical to prevent heart disease. Nutrition experts recommend five to nine daily servings of fresh leafy greens and vegetables of all colors to halt chronic illnesses and lower risk from heart disease by one-third.
Pomegranate Fights Cancer and Lowers Heart Disease Risk
Sunday, March 16, 2014
(Article first published as Pomegranate Lowers Cancer Risk and Boosts Heart Health on Technorati.)
Pomegranates are a gift from nature that provide powerful multi-modal health benefits. Extracts and the juice from this super fruit are shown to lower the damaging effects from systemic inflammation that are now associated with the development of many deadly diseases.
One of the hallmark signs of cancer progression is when cells lose their adhesive properties and break away to different parts of the body in a process known as metastasis. This mechanism of cellular transit provides for the deadly nature of many cancer lines, specifically prostate cancer. The result of research presented to the American Society for Cell Biology shows that pomegranate-treated tumor cells increased cell adhesion and decreased cell migration that can prevent the disease from spreading to different parts of the body.
The active compound in pomegranate is called ellagitannin and is credited for the powerful antioxidant capacity claimed by this super fruit. Pomegranate has been shown to influence gene expression and suppress the pro-inflammatory cytokine, nuclear factor-kappaB (NF-kB). The fruit also activates an enzyme that is responsible for generating the artery-cleansing HDL cholesterol.
Pomegranates have one of the highest antioxidant ORAC scores that help to neutralize the cellular and DNA damaging effects of free radicals that accelerate aging. Pomegranates are a tasty way to provide protection from the risk of developing many forms of cancer, cardiovascular and renal disease as well as stroke and dementia.
Pomegranate in the Fight against Cancer Proliferation
The researchers conducting this study explain that their results would apply to most types of cancer. While the results of this study pertain specifically to prostate cancer proliferation, they can be applied to most cancer cell lines due to the migratory nature of this disease. The lead research author concludes “we can now modify cancer-inhibiting components in pomegranate juice to improve their function and make them more effective in preventing prostate cancer metastasis, leading to more effective therapies."
Antioxidant Nature of Pomegranate Modifies Blood Lipids, Lowers Blood Pressure
Information presented to the American Society of Nephrology reveals how pomegranate can inhibit the development of oxidized LDL cholesterol particles that become lodged in arterial vessel walls and cause arterial stiffening and increased blood pressure. Researchers found that extracts from the juice reduce the number of potentially fatal atherosclerotic lesions and protect the vascular system from damage, reducing the risk from a cardiovascular event.
Pomegranate is beneficial to human health because of its powerful antioxidant and anti-inflammatory properties. For optimal protection against heart disease and cancer, nutritional researchers advise drinking 8 ounces of the juice daily, combining the contents of an entire pomegranate into a smoothie or supplementing with 400 mg of concentrated extract. Health conscious individuals will certainly want to take advantage of this super fruit to dramatically lower risk from multiple disease processes.
Essential Omega 6 Fat Protects the Heart and Lowers Inflammation
Friday, February 28, 2014
Many people avoid Omega-6 food sources in an effort to preserve their health and may be missing out on gamma linolenic acid (GLA), an Omega-6 fat that possesses an impressive set of disease fighting powers. Fortunately you can make the necessary dietary modifications or take an inexpensive supplement to further lower your risk of many inflammatory-mediated diseases.
GLA is Critical to Health as it Neutralizes Damaging Inflammatory Messengers
The results of a study published in the journal Inflammation shows that GLA becomes incorporated into immune cell membranes and prevents the genetic regulation of nuclear factor-kappaB (NF-kB). This action suppresses the release of messenger cytokines that initiate the damaging inflammatory cycle in cell nuclei. Further research demonstrated that GLA was able to counteract a critical enzymatic process that deteriorates with age and is responsible for producing an anti-inflammatory biochemical action in the cells.
GLA is shown to be Cardio-Protective
Information published in the Journal of Pharmaceutical Sciences provides evidence that GLA reduces the tendency of platelets to form clots within small blood vessels. This effect can dramatically lower the risk of heart attack and stroke by preventing platelet aggregation. The study also showed that GLA when supplemented as evening primrose oil helps lower LDL cholesterol and triglycerides while increasing healthy HDL cholesterol levels.
GLA Lowers Diabetic Risks
GLA is produced in the body from dietary fats through an enzymatic process. Loss of this function through aging has been shown to lead to insulin resistance and prediabetes. The results of research published in the journal Nutrition shows that supplemented GLA can prevent the tendency toward diabetes that is seen during normal aging. GLA provides powerful antioxidant support that is necessary to combat high blood glucose levels and prevent insulin resistance and diabetic neuropathy.
GLA is frequently overlooked as an essential fat because it is a member of the Omega-6 fat family. Although the fat can be produced in the body from dietary sources (vegetable oils, eggs and poultry), many health minded individuals avoid these foods and supplementation may be necessary. Evening primrose oil, borage oil and black currant oil are inexpensive sources of GLA. Reduce your risk from developing one of the major inflammatory killer diseases with gamma linolenic acid.
Berry Consumption Lowers Risk of Cognitive Decline and Dementia in the Elderly
Sunday, February 16, 2014
Incidence of cognitive decline leading to dementia and Alzheimer’s disease is rising at unprecedented levels among those aged 65 and older. Many people fear the myriad of memory-robbing forms of dementia more than a diagnosis of cancer. Blueberries and strawberries, which are high in flavonoids that easily cross the blood-brain barrier, have been shown to to reduce cognitive decline in older adults in prior bodies of research.
A new study recently published in the Annals of Neurology suggests that cognitive aging could be delayed by up to 2.5 years in elderly individuals who consume greater amounts of flavonoid-rich berries. In the past, studies have hinted at the positive effects of flavonoids from berry consumption, but have been limited to animal studies or very small sample groups. This is the first research to demonstrate the critical preventive and healing nature of anthocyanins in a very large cohort of more than 100,000 senior aged adults.
Blueberries and Strawberries Improve Cognitive Skills in Aging Adults
Flavonoids are bioactive structures found in plants that are known to have powerful antioxidant and anti-inflammatory properties. Nutrition researchers theorize that stress and inflammation contribute to cognitive impairment and that increasing consumption of flavonoids could thwart the harmful effects. Many forms of dementia, especially Alzheimer’s disease, are rapidly emerging as illnesses caused largely by poor lifestyle (environmental pollution, household chemicals and electromagnetic forces) and a highly processed diet consisting of sugar, glucose-stimulating carbohydrates and hydrogenated fats.
To conduct the study, researchers examined datafrom a cohort of 121,700 female registered nurses between the ages of 30 and 55 who completed health and lifestyle questionnaires beginning in 1976. Participants provided details about frequency of food consumption every four years, and cognitive function was measured in 16,010 subjects over the age of 70 years, at 2-year intervals.
Eat Three to five Servings of Fresh Berries Each Week to Lower Risk of Cognitive Decline
Researchers found that increased consumption of blueberries and strawberries slows cognitive decline by up to 2.5 years in older women. A greater intake of anthocyanidins and total flavonoids was also associated with a reduction in cognitive degeneration leading to Alzheimer’s disease. Lead study author, Dr. Elizabeth Devore concluded“Our study examined whether greater intake of berries could slow rates of cognitive decline. We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women. Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification for older adults.”
As aging adults fall prey to the processes of cognitive decline, dementia and Alzheimer’s disease at an unprecedented pace, it is comforting to know that there are a number of lifestyle and dietary steps that can be followed to improve brain health and memory loss. Include one to two daily servings from a wide variety of berries, especially blueberries and strawberries to improve cognition and normal brain function.
Healthy Diet Lowers Risk of Heart Disease Diabetes and Cancer
Thursday, February 13, 2014
(Article first published as Healthy Diet is Key to Long, Disease-Free Life on Technorati.)
There has been a significant shift in all cause mortality over the past 100 years. Up until the first part of the 20th century infectious disease counted as the leading cause of death. An improved understanding of sanitation practices combined with the present overuse of antibiotics has led to a shift away from infectious disease and toward chronic conditions such as heart disease, cancer, diabetes and dementia.
There is little doubt that eating a diet filled with convenience foods, sugary desserts and sweetened beverages is detrimental to both health and waistline. Dietary patterns that are skewed toward high consumption of certain food groups can also increase risk of illness and reduce lifespan. The results of a study of 2500 aging adults between the ages of 70 and 79 draws as direct correlation between diet and mortality.
The study demonstrated that those individuals consuming the most calories from high fat dairy products had a 40% higher risk of mortality than those classified as healthy eaters. High fat dairy products include ice cream, cheese and full fat milk and yogurt. Participants that were grouped into the sweets and desserts cluster were found to have a 37% increased risk of death compared to the healthy eaters.
These afflictions were rarely seen a century ago as our traditional home-grown diet has rapidly been altered toward processed, ined and chemically-altered food sources. The findings of a 10 year study demonstrate how you can significantly lower your risk from the common killers of the 21st century by closely monitoring your diet.
Study Finds Certain Food Groups Linked with Disease
Research published in the Journal of the American Dietetic Association spanned a period of 10 years and categorized participants into six distinct clusters based on the type of foods most commonly eaten. Of the 2500 participants, 374 consumed a `healthy` diet consisting of low-fat dairy products, fruit, whole grains, poultry, fish, and vegetables and lower consumption of meat, fried foods, sweets, high-calorie drinks, and added fat. The healthy food cluster was found to have significant protection against chronic disease and lower all cause mortality rates.
High Fat Dairy and Sweets Linked to Early Death
Researchers found that adherence to a healthy diet was a feasible and realistic recommendation in light of the dramatic improvements to health and reduced risk of death. The study authors concluded that the "results of this study suggest that older adults who follow a dietary pattern consistent with current guidelines to consume relatively high amounts of vegetables, fruit, whole grains, low-fat dairy products, poultry and fish, may have a lower risk of mortality.”
Health conscious individuals understand the delicate balance between nutrients consumed in their raw and natural form and risk of chronic disease. Research data provided by this study underscores the critical nature of purging sugar, high fat dairy and processed foods entirely from your diet. Not only will you lower risk form many killer diseases, you can also cut all cause mortality by almost half.
Regular Fish Consumption Lowers Alzheimer’s Disease Risk
Wednesday, February 12, 2014
Researchers from the University of Pittsburgh found that people who eat baked or broiled fish on a weekly basis may be improving their brain health and lowering their risk of developing Mild Cognitive Impairment (MCI) and Alzheimer’s disease. The results, released at the annual meeting of the Radiological Society of North America established a direct relationship between fish consumption, brain structure and Alzheimers risk.
The study determined that eating baked or broiled fish once per week led to better preservation of gray matter volume on MRI scans in brain areas at risk for Alzheimers disease. Health-minded people may be able to dramatically lower the risk of developing this most feared memory-robbing illness.
Regular Fish Consumption Preserves Brain Volume and Cognitive Function
Dr. Cyrus Raji, M.D., Ph.D., from the University of Pittsburgh Medical Center and the University of Pittsburgh School of Medicine and his team developed a cohort of 260 cognitively normal individuals. Information on fish consumption was gathered using the National Cancer Institute Food Frequency Questionnaire. 163 participants consumed fish on a weekly basis, and the majority ate fish one to four times per week.
Each subject was examined using a 3-D volumetric MRI scan of the brain to measure gray matter volume. The test was used to model the relationship between weekly fish consumption at baseline and brain structure after a period of ten years. Data was then analyzed to determine if gray matter volume preservation associated with fishconsumption reduced the risk for Alzheimers disease. The study controlled for age, gender, education, race, obesity, physical activity, and the presence or absence of apolipoprotein E4 (ApoE4), a gene that increases the risk of developing Alzheimers.
Eating Fatty Fish Once Per Week Preserves Cognitive Function
The findings showed that consumption of baked or broiled fish on a weekly basis was positively associated with gray matter volumes in several areas of the brain. Higher grey matter brain volume correlates with increased cognitive function and is commonly used to determine progression of degenerative conditions such as Alzheimer’s. Maintaining grey matter volume over a five-year period lowers risk of Alzheimer’s disease by five-fold.
Dr. Raji concluded“Consuming baked or broiled fish promotes stronger neurons in the brains gray matter by making them larger and healthier… this simple lifestyle choice increases the brains resistance to Alzheimers disease and lowers risk for the disorder.” Eating fatty fish at least once per week (perably at several meals) improves working memory and allows people to focus on tasks that commit information to short-term memory, improving cognitive function and lowering the risk from Alzheimer’s disease.
DHA from Fish Oil Lowers Diabetes Risk Slows Brain Aging
Wednesday, January 29, 2014
DHA is a critical Omega-3 fatty acid which our ancestors found primarily in fish which is now severely deficient in our diet, causing a dramatically increased risk from diabetes and dementia. Including this powerful nutrient through targeted supplementation can prevent these conditions and regulate the progressive decline we know as aging.
DHA Inhibits Amyloid Plaque Formation
DHA Can Prevent Cognitive Decline
The results of a study published in the Journal of Nutritional Biochemistry found that DHA can protect against brain aging by preventing the typical damage associated with memory decline. DHA is stored by the brain for use during periods of stress and toxic overload to protect brain neurons. This is critical to the formation of memories, higher learning and thought which decline with the onset of dementia. Sufficient blood levels of circulating DHA are necessary to provide reserves which can be used to repair neuronal damage before memory loss becomes evident.
DHA Lowers Systemic Inflammation
DHA Improves Insulin Sensitivity, Prevents Diabetes
DHA has been shown to attach to a receptor on macrophages which are present in our white fat cells and down regulate inflammatory activity to reduce levels of inflammation. Higher levels of inflammation are associated with insulin resistance which is a hallmark of the progression of diabetes. According to research published in the journal Cell, DHA is the evolutionary key to mediate inflammation while safely lowering risk from diseases ranging from diabetes and cancer to cardiovascular disease.
Extensive research has confirmed DHA as the most critical fatty acid to promote cognitive function and lower dangerous levels of inflammation throughout the body. Man has evolved on a diet which is fortified with this essential fat but our modern diet is grossly deficient leading to many common diseases. The best way to ensure sufficient levels circulating in your blood is to supplement daily with a highly concentrated form of DHA to reduce the risk of diabetes and cognitive decline.
Exercise Lowers Risk of Disease Halts Aging
Sunday, January 26, 2014
(Article first published as Exercise Shown to Lower Disease Risk, Slow Body Aging on Technorati.)
Exercise Helps Your Body Fight Disease
Researchers reviewed more than 40 studies over the past four years and found that regular physical activity was repeatedly associated with lowered risk of cancer, heart disease, dementia, stroke, diabetes, depression, obesity and high blood pressure. The review published in the International Journal of Clinical Practice demonstrated that next to not smoking, exercise is the most important lifestyle choice you can make to improve overall health. The report highlighted obesity, diet, smoking and physical activity as the most important factors that we can control to achieve optimal health.
Aim For 150 Minutes of Exercise Each Week
Lowering Your Disease Risk Factors
The health benefits associated with exercise can be seen to affect many different conditions. It’s clear that we have evolved to be physically active as exercise impacts a wide range of diseases. Researchers have shown how regular exercise can lower disease risk and slow the aging process for specific conditions.
Overweight and Obesity: There is a natural correlation between physical activity and weight reduction. Aside from the additional calories burned through exercise, blood sugar and insulin resistance are also improved. This action lowers dangerous triglycerides and helps prevent metabolic syndrome that leads to diabetes and increased risk of heart attack.
Cancer: Walking or cycling for an hour each day has been shown to lower the risk of cancer by 16%. Some studies have shown a sharp reduction risk of colon cancer in both men and women, while men who avoid sitting at a desk all day are at much lower risk of developing prostate cancer.
Lack of physical activity causes a number of biochemical changes within our body that signal the onset of disease. Not only does regular exercise improve muscle tone, but it alters our metabolism toward health. Find a way to include 30 minutes of exercise at least five days a week to dramatically lower your risk of disease and slow the damaging effects of aging on your body.
Coffee Consumption Lowers Stroke Risk by 25 Percent
Tuesday, January 21, 2014
(Article first published as Coffee Consumption Lowers Stroke Risk by 25 Percent on Technorati.)
A study following nearly 35,000 Swedish women for a period of 10 years provides evidence that one to two cups of coffee a day can lower the incidence of deadly stroke by nearly 25%. Publishing in the American Heart Association journal Stroke, researchers found the women aged 49 to 83 experienced significantly lower stroke risk when consuming the equivalent of two cups of java each day. Coffee consumed without cream and sweeteners is shown to reduce damaging systemic inflammation, lower oxidative stress and improve insulin sensitivity.
Researchers from the Division of Nutritional Epidemiology at the Karolinska Institute`s National Institute of Environmental Medicine examined the diet and lifestyle of the female study participants using standardized questionnaires to assess and cross erence disease development over the decade-long period. The women experienced 1,750 stroke events over the 10-year cycle. They found that participants consuming one to two cups of coffee each day were 22 to 25% less likely to suffer from any type of stroke compared to those women drinking none or less than a cup.
The lead researcher, Dr. Susanna Larsson remarked "Some women have avoided consuming coffee because they have thought it is unhealthy," she added. "In fact, increasing evidence indicates that moderate coffee consumption may decrease the risk of some diseases such as diabetes, liver cancer and possibly stroke." Prior research has demonstrated a positive correlation between coffee consumption in male smokers, and this study was conducted to demonstrate that coffee provides health benefits to women as well.
Two Cups of Coffee Each Day Found to Dramatically Lower Stroke Risk
Although the study did not examine if there was a different risk association between decaffeinated and regular forms of coffee, the authors did note that decaffeinated coffee consumption is uncommon in Sweden where the study was conducted. The exact mechanism responsible for the stroke risk reduction was not identified. Scientists detected lower measurements of inflammation and oxidative stress in the coffee drinking group that are known to reduce risk of stroke and cardiovascular disease and believed to provide the stroke-lowering effect.
Coffee Shown to Lower Inflammation and Cellular Oxidative Stress
Coffee has been maligned in the past, largely based on its high caffeine concentration and association as a high calorie pick me up fashioned at many high-end restaurants and coffee shops. After a strenuous review of the data from this study, the authors concluded "Given that coffee is one of the most popular beverages consumed worldwide, even small health effects of substances in coffee may have large public health consequences." Most people will want to drink one to two cups of black coffee daily to dramatically lower the risk from a devastating stroke.
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