Studies have shown that Fucoidan helps to activate dendritic cells within the body.  These dendritic cells have been shown to be the most effective anitigen presenting cells for naïve T-cells and initiates the process of immune system recognition of a new pathogen.

In simple terms dendritic cells help the body to identify new invaders and pass the information on to helper T-cells, killer T-cells and B cells (which all fight pathogens such as bacteria and viruses).  Dendritic cells are derived from hemopoietic bone marrow progenitor cells.  These progenitor cells initially transform into immature dendritic cells.  These immature dendritic cells, through the use of pattern recognition receptors, are constantly sampling their surrounding areas for pathogens.  Once these specialized cells come into contact with a pathogen they, through a process called “nibbling” basically take samples of the pathogen, degrade their proteins into small pieces and present those fragments at their cell surface.

Simultaneously, they upregulate cell-surface receptors that act as co-receptors in T-cell activation such as CD80 (B7.1), CD86 (B7.2), and CD40 greatly enhancing their ability to activate T-cells. They also upregulate CCR7, a chemotactic receptor that induces the dendritic cell to travel through the blood stream to the spleen or through the lymphatic system to a lymph node. Here they act as antigen-presenting cells: they activate helper T-cells and killer T-cells as well as B-cells by presenting them with antigens derived from the pathogen, alongside non-antigen specific costimulatory signals.

This, simply stated sets the immune system into motion.  The “helper T-Cells (Th)” for all intents and purposes are the traffic cops of the immune system.  Th cells are involved in activating and directing other immune cells, and are particularly important in the immune system. They are essential in determining B cell antibody class switching, in the activation and growth of cytotoxic T cells, and in maximizing bactericidal activity of phagocytes such as macrophages. It is this diversity in function and their role in influencing other cells that gives T helper cells their name.

Killer T-Cells are a type of T cell that attacks cells having specific antigens on their surface, such as cancer cells or cells infected with a virus. Also called cytotoxic T cell or CD8+ T cell.

The principal functions of B cells are to make antibodies against antigens, perform the role of Antigen Presenting Cells (APCs) and eventually develop into memory B cells after activation by antigen interaction. B cells are an essential component of the adaptive immune system.

Understanding how the immune system works and how Fucoidan sets the wheels in motion gives us a clear picture as to the potential that this important sea-derived substance may be the natural answer to H1N1 that we have all been looking for.

For information about the pure Fucoidan functional beverage Zradical  Click Here.

Although vitamin C & zinc have historically received most of the press regarding their ability to help resist cold and flu, Vitamin D is the big winner here.  In fact recent studies have shown that people with the lowest vitamin D levels are often the most susceptible to colds and flu.

“The findings of our study support an important role for vitamin D in prevention of common respiratory infections, such as colds and the flu,” says researcher Adit Ginde, MD, MPH, of the University of Colorado, Denver, Division of Emergency Medicine, in a news release. “Individuals with common lung diseases, such as asthma or emphysema, may be particularly susceptible to respiratory infections from vitamin D deficiency.”

“We are planning clinical trials to test the effectiveness of vitamin D to boost immunity and fight respiratory infection, with a focus on individuals with asthma and COPD, as well as children and older adults — groups that are at higher risk for more severe illness,” Ginde says. “While it’s too early to make any definitive recommendations, many Americans also need more vitamin D for its bone and general health benefits.”

A group of scientists from UCLA published a remarkable paper in the prestigious journal, Nature. The UCLA group confirmed two other recent studies, showing that a naturally occurring steroid hormone – a hormone most of us take for granted – was, in effect, a potent antibiotic. Instead of directly killing bacteria and viruses, the steroid hormone under question increases the body’s production of a remarkable class of proteins, called antimicrobial peptides. The 200 known antimicrobial peptides directly and rapidly destroy the cell walls of bacteria, fungi, and viruses, including the influenza virus, and play a key role in keeping the lungs free of infection. The steroid hormone that showed these remarkable antibiotic properties was plain old vitamin D.

A few years ago, I became convinced that vitamin D was unique in the vitamin world by virtue of three facts. First, it’s the only known precursor of a potent steroid hormone, calcitriol, or activated vitamin D. Most other vitamins are antioxidants or co-factors in enzyme reactions. Activated vitamin D – like all steroid hormones – damasks the genome, turning protein production on and off, as your body requires. That is, vitamin D regulates genetic expression in hundreds of tissues throughout your body. This means it has as many potential mechanisms of action as genes it damasks.

Second, vitamin D does not exist in appreciable quantities in normal human diets. True, you can get several thousand units in a day if you feast on sardines for breakfast, herring for lunch and salmon for dinner. The only people who ever regularly consumed that much fish are peoples, like the Inuit, who live at the extremes of latitude. The milk Americans depend on for their vitamin D contains no naturally occurring vitamin D; instead, the U.S. government requires fortified milk to be supplemented with vitamin D, but only with what we now know to be a paltry 100 units per eight-ounce glass.

The vitamin D steroid hormone system has always had its origins in the skin, not in the mouth. Until quite recently, when dermatologists and governments began warning us about the dangers of sunlight, humans made enormous quantities of vitamin D where humans have always made it, where naked skin meets the ultraviolet B radiation of sunlight. We just cannot get adequate amounts of vitamin D from our diet. If we don’t expose ourselves to ultraviolet light, we must get vitamin D from dietary supplements.

The third way vitamin D is different from other vitamins is the dramatic difference between natural vitamin D nutrition and the modern one. Today, most humans only make about a thousand units of vitamin D a day from sun exposure; many people, such as the elderly or African Americans, make much less than that. How much did humans normally make? A single, twenty-minute, full body exposure to summer sun will trigger the delivery of 20,000 units of vitamin D into the circulation of most people within 48 hours. Twenty thousand units, that’s the single most important fact about vitamin D. Compare that to the 100 units you get from a glass of milk, or the several hundred daily units the U.S. government recommend as “Adequate Intake.” It’s what we call an “order of magnitude” difference.

Our advice – get tested to check vitamin D levels in your body.  Take vitamin D supplements derived from natural sources.  Last and certainly not least, get 20/40 minuits of exposure to sunlight daily.  For more information Click Here about vitamin D supplementation.

Most herbs found in the average kitchen are thought to be simply flavor enhancers.  Although these herbs do indeed add depth to the flavor of food they also offer some wonderful health benefits as well.

Chives (Allium schoenoprasum)
Chives are part of a large genus of approximately 500 species of mostly strong-smelling perennials that contain bulbs or underground stems. These allium herbs include garlic, onions, scallions, leeks, and chives, and belong to the lily family. Various allium species have been cultivated since earliest times and are universally important as vegetables, flavorings, and medicinal plants.

These allium herbs were popular among the Egyptians, Greeks and Romans. The strong odor, so typical of these herbs, is due to a variety of sulfur compounds, such as alkyl sulfoxides and allyl sulfides. They are reported to have beneficial effects on the circulatory, digestive and respiratory systems.

A cousin to the onion and garlic, chives contain substantial amounts of vitamin C as well as potassium, iron, folic acid, and calcium, all necessary for a well-rounded, nutritious meal. In Traditional Chinese Medicine (TCM), chives are used to stop a runny nose or clear a stuffy one. Chives have also been helpful throughout centuries for keeping bad breath away, strengthening the muscles in the lower back, increasing circulation, and calming churning stomachaches.

Chives have similar properties to other allium vegetables, except that chives are milder, since they have fewer sulfur compounds. While garlic or onions are well documented to possess anticancer, anticlotting, hypolipidemic, antibacterial, antiviral, and decongestant properties, chives could be expected to possess similar, but substantially attenuated, characteristics.

Population studies have shown that a higher intake of allium vegetables is associated with a reduced risk of several types of cancers. The organosulfur compounds they contain inhibit tumor growth and cell proliferation, and arrest the cell cycle in tumor cells. Allium vegetables, including chives, especially have a protective effect against both esophageal and stomach cancer as well as prostate cancer. The highest antioxidant activity in chives is observed in the leaves, which are also rich in flavonoids.

There are no side effects or dangers from the use of chives. However, large quantities may cause stomach irritation.

Rosemary (Rosmarinus officinalis)

Rosemary was well known to the ancient Greeks and Romans. In the ancient world, it had a reputation for improving memory and rejuvenating the spirits. Greek scholars wore garlands of rosemary during examinations in order to improve their memory and concentration. Shakespeare also wrote that rosemary was good for the memory.

An ancient superstition led people to bind rosemary to their legs to relieve themselves of pain from gout. It was often used at funerals, in Christmas decorations, and at weddings. Rosemary was often given to the bride with the hope that she will enjoy a happy marriage.

While rosemary is associated with various legends, it finds common use today as a fragrance in soaps, shampoos, hair conditioners, and bath lotions. The oil is used in perfumery, ointments, cosmetics, and aromatherapy. The dried leaves can also add fragrance to a potpourri.

The fresh or dried leaves and flowering tops of rosemary are used for a variety of medicinal benefits. In traditional European medicine, rosemary has been used internally as a tonic, stimulant, and as a carminative to treat flatulence. It is also used to treat dyspepsia, mild gastrointestinal upsets, colds, headaches, and nervous tension. In India and China, rosemary leaves are used to treat headaches.

Early in American history rosemary was used as an antispasmodic, to stimulate the appetite and improve digestion. Today, rosemary is recognized for its ability to stimulate bile secretion and for its anti-inflammatory properties. People gargle rosemary tea to help heal mouth ulcers and canker sores.

Rosemary oil can be distilled from the leaves of the plant, mixed with a vegetable oil, and used for massage. Applied externally this oil is used for relief from muscular and arthritic pain. In Europe, rosemary oil is used to treat rheumatic conditions, bruises, and circulatory problems. When applied externally the oil appears to stimulate an increased blood supply. In addition, rosemary oil or some freshly cut sprigs can be added to bath water to soothe aching muscles and joints.

Rosemary leaf contains important phenolic components such as rosmarinic, chlorogenic, and caffeic acids, and a host of health-promoting flavonoids that possess strong antioxidant properties. The terpenoids in rosemary, such as rosmarinic acid, rosmanol, carnosol and ursolic acid provide effective anti-inflammatory benefits, while ursolic acid conveys anti-tumor properties.

The volatile oil of rosemary has some antiseptic properties. It contains a high percentage of 1,8-cineole (providing the fresh eucalyptus-like fragrance), and other major terpenoid components including “-pinene, “-terpineol, and camphor. The pleasant fragrance of rosemary is due largely to the presence of verbenone.

Rosemary extract has been shown to produce a significant decrease in the incidence of breast tumors that were induced in laboratory animals. Dr Dannenberg recently discovered that carnosol in rosemary extract can protect against cancer. Carnosol blocks the expression of the human gene responsible for making the enzyme COX-2. This enzyme normally plays an important role in the development of colon, breast and other cancers.

The British Herbal Pharmacopoeia reports that rosemary has antibacterial and antispasmodic action. An extract of rosemary can also produce an increase in bile secretion, thus aiding in fat digestion. The German Commission E approves the internal use of rosemary leaf for dyspeptic complaints and the external use as supportive therapy for rheumatic conditions and peripheral circulatory disorders.

Oradical is a superior liquid super antioxidant beverage from the Xymetri product line.  Oradical combines centuries of herbal knowledge with intensive modern scientific study resulting in a formula that will provide vital nutrients along with stimulating and regulating factors from plants, all in a highly concentrated liquid form.

As we all know antioxidants are critical in neutralizing free radicals that ravage our bodies.  Free radicals are known to cause damage to our chromosomes, they destroy enzymes and they even disrupt cell membranes.  Everything that happens in our bodies begins at the cellular level. And the cell membrane regulates what passes into and out of our cells namely nutrients and waste products.  It is impossible for us to maintain optimal health when these free radicals are permitted to go unchecked and damage our cells.  Free radicals enter our bodies primarily from the foods that we eat, the water we drink and the air that we breath.  They effect our immune system and make us susceptible to viruses and bacteria.  They can destroy blood vessels and contribute to cardio vascular disease.  Free radicals can also cause genetic damage and cause cancer.

Antioxidants are commonly found  in fruits and vegetables.  The problem is that the fruits and vegetables that we consume are antioxidant deficient.  Even if we consume these products in their raw form, thus preventing the destruction of these critical nutrients from heat, we are still not getting the antioxidants that we need in our bodies.  The problem with our fruits and vegetables is that they are grown in depleted soils and are nutritionally deficient (US Senate document 264 states that some 90% of our population is deficient of nutrients due to depleted soil).  It is for this reason that people are actually beginning to age prematurely.  This fact accounts for the increase in diseases that used to be attributed to aging now being found in younger people.

In an attempt to combat this trend a new industry has been born and is called the Functional Beverage Industry.  This industry was designed to protect us from the damage caused by free radicals.  Naturally, with any new industry, there are companies out there making hundreds of millions of dollars producing and marketing these antioxidant beverages.  The question is, of all of the products on the market, which one is the best one for you?

The scientific community has come up with a way to accurately measure the ability of fruits and vegetables to stop the effects of free radicals.  This bench mark, so to speak is called an Oxygen Radical Absorbance Capacity Score (ORAC Score).  The higher the ORAC Score the greater the potential to eliminate free radicals.  The standard set by the scientists who developed  this ORAC scoring system have determined that about 5000 ORAC units score per/day  is the goal to protect our bodies.  The Food and Drug Administration (FDA) recommends that we increase our ORAC Scores to these levels to stay healthy.

Oradical is one of the most potent antioxidant functional beverages available today (161,000 ORAC Score per/bottle – evaluated by Brunswick Labs).  Not only is it made from the finest materials it is also the most cost effective.  To reach the values per/day. as recommended by the FDA, ZanGo would cost you about $90 per/month and Noni about $300 per month.  What is the cost of Oradical?  $40.00 per/month!  What makes oradical a superior product?  All you need to do is see the list of ingredients.  Oradical incorporates the most powerful antioxidants known to man in one great tasting fruit juice.  Some of these ingredients are alo vera leaf extract, grape skin extract, acai fruit extract, mangosteen fruit extract, raspberry juice concentrate, green tea leaf extract, cherry juice concentrate, purified water, (fructose), natural flavors – NO HARMFUL PRESERVATIVES!!!

You must try this product.  You will be glad you did!

We all know that the presence of vitamin D in our bodies is important for a variety of reasons notably for the absorption and utilization of calcium & phosphorus by the intestinal tract, to enable normal mineralization of the bone, reduce cancer risk and may play a role in the prevention or treatment of type 1 and type 2 diabetes, hypertension and multiple sclerosis.

The question here is what is the best source of vitamin D?

Science seems to be divided on the answer to this question especially in the area of supplementation. There are some scientists who believe that our diets are deficient in vitamin D and that supplementation is necessary. Others say that the recommended dosages for adequate vitamin D supplementation are inadequate (Michael Holick, M.D., and a group of other nutrition experts writing in the American Journal of Clinical Nutrition (March, 2007, 85(3);649-650.) Still others claim that vitamin D supplementation suppresses the immune system (Trevor Marshall, Ph.D., professor at Australia’s Murdoch University School of Biological Medicine and Biotechnology).

In the absence of a clear scientific conclusion where should we turn for the answer to the question at hand? Personally, when I am conflicted, having no clear choice I always chose to err on the side of safety and turn to the body’s built in mechanisms. The body produces vitamin D naturally when the skin is exposed to ultraviolet rays. In my opinion this is the most natural method of assuring that vitamin D is present in the body. Many studies show that most people meet their vitamin D needs through exposure to sunlight. The factors that affect UV radiation exposure and research to date on the amount of sun exposure needed to maintain adequate vitamin D levels make it difficult to provide general guidelines. It has been suggested by some vitamin D researchers, for example, that approximately 5-30 minutes of sun exposure between 10 AM and 3 PM at least twice a week to the face, arms, legs, or back without sunscreen usually lead to sufficient vitamin D synthesis and that the moderate use of commercial tanning beds that emit 2-6% UVB radiation is also effective. Individuals with limited sun exposure need to include good sources of vitamin D in their diet (milk or fish) or take a supplement.

It is important to note that vitamin D obtained from sun exposure, food, and supplements is biologically inert and must undergo two hydroxylations in the body for activation. The first occurs in the liver and converts vitamin D to 25-hydroxyvitamin D [25(OH)D], also known as calcidiol. The second occurs primarily in the kidney and forms the physiologically active 1,25-dihydroxyvitamin D [1,25(OH)2D], also known as clairol. For people who suffer from some kind of dysfunction of the liver or kidney further supplementation may be necessary for the body to hydroxylate the vitimin. If you do suffer from inadequate liver or kidney function and desire to optimize the way your body uses vitamin D you should consult your physician.

Conclusion: Until there is a clear consensus on weather vitamin D supplementation is beneficial or harmful I suggest letting your body produce it’s own vitamin D from sunlight as it was designed to do.