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Important Press Release

About the Fucoidan Used in Xymetri Products

Zradical & FucoidZ

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AUSTRALIAN SCIENTISTS IN SWINE FLU BREAKTHROUGH

Seaweed Derivative Shown to Inhibit H1N1 Virus

In a breakthrough that offers new hope for the containment of influenza outbreaks, an Australian biotechnology company has isolated a natural extract from seaweed which has been shown to inhibit the H1N1 virus.

The extract – known as Maritech® 926 – is a fucoidan compound derived from the Undaria pinnatifida species of seaweed. In vitro tests performed under contract by the National Institute of Allergy and Infectious Diseases (NIAID), part of the National Institutes of Health (NIH) in the US, have shown that Maritech® 926 can inhibit the H1N1 influenza virus at extremely low concentrations.

Developed by biotechnology company Marinova Pty Ltd, Maritech® 926 is a natural polysaccharide which has immediate market potential in nutritional supplements, hand washes and nasal delivery products which target the spread and prevention of viral conditions. Scope also exists for the compound to be included in pharmaceutical and medical device applications. As a result of these findings, Marinova has filed for patent protection over the application of Maritech® 926 and other fucoidan extracts in a range of anti-viral applications.

In announcing the findings and patent filing, Marinova’s Senior Scientist, Dr Helen Fitton, said:

“Fucoidan extracts such as Maritech® 926 are known to have significant inhibitory effects on a range of coated viruses. We are particularly excited by the fact that these seaweed extracts have now been shown to have an inhibitory effect on H1N1 at extremely low concentrations. With H1N1 already becoming resistant to some other antiviral agents, we believe that Maritech® 926 offers a potent, natural alternative which supports the immune system against viral attacks”.

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WOW!!

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The FDA stated that giving animals antibiotics to increase food production should be stopped because is a threat to human health.  In the hope that the food industry will make voluntary changes the FDA has made the decision to stand on the sidelines for the time being even though they have the power to ban the practice.

Like humans, animals sometimes need antibiotics to fight or prevent specific infections.  Food producers however  give antibiotics to animals regularly because it makes them gain more weight from the foods that they eat faster than without the additives.

“We are seeing the emergence of multidrug-resistant pathogens,” FDA Deputy Commissioner Joshua Sharfstein, MD, said at a news conference.   The FDA believes that the overall weight of evidence supports the conclusion that using medically important antimicrobial drugs for production purposes is not appropriate.”  Sharfstein said it’s a public health issue when antibiotics important for human health are given to animals on a massive scale. Such use encourages the growth of drug-resistant bacteria that can cause hard-to-treat human disease.  Sharfstein  also said antibiotics should be used only to protect the health of an animal and not to help it grow or improve the way it digests its feed. “This is an urgent public health issue,” Sharfstein said during a conference call with reporters. “To preserve the effectiveness [of antibiotics], we simply must use them as judiciously as possible.”

It is rare indeed where I find myself in a position to defend the FDA however they have tried to limit the use of antibiotics in agriculture since 1977, but its efforts have repeatedly collapsed in the face of opposition from the drug industry and farm lobby.   But mounting evidence of a global crisis of antibiotic-resistant bacteria has propelled the government to act, said Brad Spellberg, an infectious-diseases specialist and the author of “Rising Plague,” a book about antibiotic resistance.

“The writing is on the wall,” said Spellberg, who teaches at the David Geffen School of Medicine at the University of California, Los Angeles. “We’re in an era where antibiotic resistance is out of control, and we’re running out of drugs and new drugs are not being developed. We can’t continue along the path we’re on.”

The European Union banned the feeding of antibiotics and related drugs to livestock for growth promotion in 2006.

U.S. farmers routinely give antibiotics to food-producing animals to treat illnesses, prevent infection and encourage growth. The drugs are often added to drinking water and feed. The Union of Concerned Scientists estimates that 70 percent of antibiotics and related drugs used in the United States are given to animals.  Many of the same classes of drugs fed to animals are deemed “critically” important in human medicine by the FDA, including penicillin, tetracyclines and sulfonamides. In recent years, public health experts say there has been an alarming increase in the number of bacteria that have grown resistant to antibiotics, leading to severe, untreatable illnesses in humans.

Naturally the farming industry, food producers and the manufacturers of the drugs being used are stating that there is not enough evidence for the FDA to propose an alternative course of action and that they need more evidence before it dictates changes to long-standing practices of administering antibiotics to animals.
“Show us the science that use of antibiotics in animal production is causing this antibiotic resistance,” said Dave Warner of the pork council. “How do we know [the problem] is not on the human side? Where is the science for you to go forward on this?”

Conversely public health groups, however, said the agency’s actions were too tentative.

“The policy is good, but you can’t have a policy unless you have a mechanism to implement,” said Steve Roach of Keep Antibiotics Working, a coalition of health and environmental groups. “Their hope is the industry is voluntarily going to go along. We don’t believe people are going to act against their own economic interest because FDA asks them politely to do it.”

Rep. Louise M. Slaughter (D-N.Y.), who has filed legislation to limit the use of antibiotics in agriculture, said FDA officials “have not gone far enough or moved fast enough.”   “Scientists and public health experts have known for many years that these drugs were being overused by farmers,” she said.
In the mean time the consumer once again finds themselves caught in the middle of this game of Russian Roulette.

Just another example why buying Organic is the best option for the health minded consumer.

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Do you eat all of the right foods in the right amounts?  Do you consume only organic produce?  Eat lots of fruits and veggies?  Plenty of protein and grains  in your diet?   That’s great!  You are way ahead of the pack.

More people than ever before have a raised consciousness with regard to their diet.  They eat right, get plenty of fresh air and exercise.  Gym memberships are up and home exercise equipment sales are through the roof.  Why then are we, as a nation, sicker than ever before in our history?

People are quite shocked to learn that even though they are doing “all of the right things” they are actually undernourished.  There are critical elements missing from their diets that prevent their bodies from getting the proper nutrition needed for good health.  Many people are aware of the fact that our food supply has been tainted with chemical and biological agents designed to increase volume at the expense nutritional value.  In response to this issue they have turned to the organic marketplace which, in my opinion, is a good thing.  It has been shown, in terms of organic produce, that these products deliver proximately 30% nutritional value than their non organic counterparts.  They are also free of chemical fertilizers, synthetic vitamins/minerals (used to replenish the nutrient depleted soil) and genetically engineered elements designed to produce more volume in less time.

When you weigh the benefits of  going organic as compared to non-organic foods, regarding nutritional value price point, you find that it is actually a wash.  You pay 30% more for the products to receive 30% more nutrition.  The fact of the matter is that even if you use organic products you are still getting proximately 50% LESS NUTRITION than you did consuming the non-organic produce grown 50 years ago.

The evidence of this fact can be seen in The Dietary Guidelines for Americans published jointly every 5 years since 1980 by the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA) which states:

Click Here to view Document

On page 62 of this Document you will find “The DASH eating plan” which will give you the number of servings and the serving size of each food group that you need to consume per day broken down by targeted caloric intake.  I believe upon review of this document that most people will be shocked to learn how far short they actually fall from this bench mark.  Those of us who are aware of these “standards” know how much the “necessary quantities” of these food’s have increased over the years to compensate for the decrease in their nutritional value.  Although the number of servings have remained the same over the years the serving sizes continue to grow every 5 years.

As can be seen in the growth of the vitamin /mineral supplement sector of the health & wellness industry over the years people realize the need to supplement their diets.  Although supplementation, in our opinion, is a wise decision you must beware that “All Supplements Are Not Created Equal!

Most of the top selling vitamin/mineral supplements, along with hundreds of others, are synthetic and contain potentially dangerous substances.  Click Here for More Information

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.

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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.

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As with all disciplines you only need to be proficient at those you practice.  In the case of health and wellness people often simply wait until they become ill and even they defer to their doctors.  They do not take the time to learn about what it takes to achieve and maintain health.

Most experts in the field of nutrition agree that almost all illnesses are caused, either directly or indirectly, by poor nutrition.  The foods that we eat or lack there of, as well as the quality and the quantity of those foods are directly related to our overall health.  Lack of proper nutrition makes us susceptible to any number of malady’s.  These illnesses are a result of one simple cause.  Immune Deficiency Syndrome.

The perfect illustration of this fact can be seen when looking at the aids epidemic.   The important lesson that we learn here is that people do not die from the aids virus directly rather from a secondary illness  allowed to ravage the body because it’s natural defenses could not protect it or destroy the invader once it has penetrated our natural defenses.  Our bodies are placed under stress daily by being subjected to  environmental contaminants both chemical and biological.  This is true of everyone that does not live in a bubble.

We all need to smarten up as people and a culture and learn the facts about our bodies and our health.  We need to learn about how our body functions and the important roll that nutrition plays in those functions.  For example in the case of immune system health there are a few things that we can do to insure that our natural defenses are maximized.  As mentioned in previous articles we at Health Products Guru honestly believe, in terms of proper nutrition, that the body needs nutritional supplementation because we do not get the nutrients we need from the foods we consume.

We also believe that a person can take 4 simple steps today that will greatly improve their immune system function.  The first is to begin to detoxify your body.  It is critical to optimal health to be sure that there are no foods left in the digestive tract to putrefy and release toxins into the body.   Secondly you must eat the right foods in the qualities that we need to maintain health.  This includes vitamin and mineral supplementation. Third, we must be sure that the foods that we consume are being broken down into bio-available nutrition.  Lastly we must give our body what it needs to assure that the now bio-available nutrition can metabolized.

In terms of supplementation this adds up to taking vitamin & mineral supplements, both digestive and metabolic enzymes (to break down foods & improve metabolism) eat as much organic food as you can (to insure better nutritional value of the foods that you do consume and to avoid adding toxins such as pesticides into your body) and use a safe digestive tract cleansing product.  We believe that simply adding to your digestive enzyme intake will aid this process in a gentle but effective manner.  It is important to
remember to be careful if you decide to use colon cleansing products.  Check the ingredients carefully and be sure that they work in a slow steady and safe manner as opposed to taking a fast acting laxative product for example.

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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.

We left off, in the first part of this article, with opening up the idea of juicing to extract the desired enzymes from foods that are hard to digest in their whole form.  This is actually a very logical approach to resolving the problem of getting enzymes into our bodies from natural sources that are difficult to digest.  Juicing also offers you a way to quickly and easily consume the large quantities of fruits and vegetables required to meet daily requirements.  There is one flaw in this logic however.

Scientific studies have shown that the fruits and vegetables available in today’s marketplace are lacking, if not devoid, of much of the nutrients present in the produce grown some 50 years ago.  It is believed that today’s produce is grown in soil depleted of, or having less concentrations of, the minerals necessary to produce crops with the same nutritional value as were grown when we were children.  Also worthy of consideration is the fact that much of the fruits and vegetables available today have been genetically engineered and may not have the same nutritional value found in the produce of years gone by (there is not enough available research on this issue to draw an informed conclusion one way or the other).

What all of this adds up to is the simple fact that even though juicing these products does make them easier for the body to use it does not guarantee that you are getting the desired nutrients into your body.
The best option available to you as a consumer, to assure that you are getting the desired nutritional value from your fruits and vegetables, is to purchase only organically grown produce.  As most of you know this can be  quite costly especially if you have a large family.  Weather you can afford to go the organic route or not I believe that using a high quality therapeutic enzyme supplement is the only way to go.  By utilizing enzyme therapy you can guarantee that you are getting the necessary enzymes, in the proper quantities, to assure that your body will break down and utilize the nutrients when they are needed, at the cellular level.

Digestive Enzymes breakdown food particles for storage in the liver and muscles.  This stored energy is later converted, when needed,  for the body to use  by other enzymes called Metabolic Enzymes.  The presence of both of these enzymes are essential for the body to function at optimal levels and carry out critical functions.  Iron, for example, is concentrated in the blood by enzymes to help the blood to coagulate and stop bleeding.  Uricolytic enzymes catalyze the conversion of uric acid into urea.  Respiratory enzymes facilitate the elimination of carbon dioxide from the lungs.  Enzymes also assist the kidneys, lungs, colon and the skin in removing toxins from the body as well as utilize the nutrients ingested to construct new muscle tissue, nerve cells, bone, skin and glandular tissue.   All of these bodily functions depend on the right types of enzymes being present in the body at the right time and at the correct levels to insure optimal utility.

I hope that you are  beginning to see the importance of the presence of enzymes in your bodies and how they contribute to your health.  Conversely I hope you see that enzyme deficiency prevents your body from working properly at the cellular level and subsequently makes you vulnerable to physical maladies.  This has been found to be true especially true in the elderly where the body’s production of enzymes has slowed.  Think about this for a moment.  Enzymes are essential for digesting food,  stimulating the brain, providing cellular energy and for repairing tissues and cells.  If the body’s production of enzymes has slowed and we don’t get the proper enzymes from food sources what might we see as a result?   Weight gain, diminished thought processes, lack of energy, organ failure and prolonged healing time to name a few.  These are all symptoms of the body not functioning correctly.  Some might also see these symptoms as signs of aging.

I’m not saying that enzymes are a fountain of youth.  I have however seen remarkable results in overall health by people of all ages who incorporate enzyme therapy into their diets.  Just some food for thought.

Pun intended!

For the purposes of this discussion the enzymes we will be considering when planning our diet will be the ones found in the third category.  Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body’s need to produce digestive enzymes.  Why raw foods?  When food is heated, wet heat such as boiling (118 degrees Fahrenheit) dry heat such as baking or broiling (about 150 degrees), the enzymes are destroyed and no longer function as an aid in the digestion process.

A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak.  If the pancreas is constantly over stimulated to produce enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs.  Studies have shown that a lack of digestive enzymes in our diet’s cause shortened life span, illness and lowered resistance to stress.  These studies also shows that both humans and animals on diets comprised of mostly of cooked food have enlarged pancreatic organs while other organs, notably the brain, actually shrink in size.

Naturally one would think; “ok, all I need to do is start eating raw fruits and vegetables and problem solved”.  Wrong!  First of all many raw vegetables are difficult for the body to digest.  The cruciferous vegetables, for example, (Broccoli, Brussels Sprout, Cabbage, Collard Greens, Kale, Horseradish, Rutabaga, Turnip, Chinese Cabbage, Cauliflower, Broccoli Rabe, Daikon, Bok Choy, Radish, Spinach) although packed with , vitamins, and minerals they are also noted for their high cellulose content.  Most mammals do not have the ability to break it down and absorb nutrients from it easily, including humans (1). Cruciferous vegetables also contain oxalic acid, which is mildly irritating to the body. Humans have to excrete the acid through urine and feces.

Other vegetables such as those in the legumes, tubers and squashes are equally as difficult to digest in their raw state due to their high cellulose content.

Is there a light at the end of this tunnel?  There is, albeit a dim one.
.
Leafy green vegetables such as , Loose Leaf, Romaine, Red Leaf, Green Leaf, Iceberg (Crisphead), Summer Crisp, Butterhead (Boston or Bibb), Cos, Imperial, Lollo Ross, and Round lettuce. Endive.  are the most ideal vegetable that humans can consume.  Digestively, we are well suited to eating leafy greens, and they do not cause the digestive problems brought on by the cellulose and starch in many other vegetables. They are low in calories and high in nutrients and minerals. They contain a small amount of fatty acids in a state suitable for use by the body.  At least a head of lettuce or other leafy greens should be eaten daily. This will only make up a small percentage of your calories (around 100 calories for a head), but a decent amount of your food mass, and provide you with numerous nutrients that your body cannot do without.

Raw diets that overemphasize these greens will likely fail because not enough calories will be taken in, and the diet would be unsustainable over time. Equally, a totally fruitarian diet with no greens will also likely fail without the important nutrients in greens.   Leafy greens combine well with all fruits and vegetables with the possible exception of melons for some people.

Vegetables that are really non-sweet fruits (Bell Peppers (Green, Red, Yellow, Orange, etc), Tomatoes, Cucumbers)  While these are technically fruit, they are considered vegetables for all intents and purposes. Without the high cellulose and starch content of many other vegetables, but with plenty of water and a great nutrient mix, they are ideal vegetables along with leafy greens.  They should be eaten regularly, and are excellent additions to salads. The only exception to this is green peppers. Green peppers are merely bell peppers which have not ripened yet and so should be avoided like all other unripened fruit. They mix well with all fruits and vegetables with the possible exception of melons for some people.

Celery is an excellent food that digests well with almost anything else. It contains the necessary mineral sodium, which is present in a ratio that can be easily accessed by the body. Sodium is critical, along with the mineral potassium, in managing the body’s electrolyte balance.  Electrolytes create electric osmotic pressure which helps the body to move fluids through the cell’s membranes. It can be eaten with any other fruit or vegetable.

Now I’m sure that many of you have thought at one time or another while reading this; “I can juice the veggies that are high in starch and cellulose, problem solved”.  Wrong Again!

But you will have to wait for part two to find out why.

1.  David G. Barkalow, Roy L. Whistler, “Cellulose”, in AccessScience@McGraw-Hill, DOI 10.1036/1097-8542.118200. Retrieved 15 March 2008.

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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.

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Eating just a few ounces of broccoli each day may significantly reduce a person’s risk of ulcers and stomach cancer, researchers from Johns Hopkins University have found.

In a study published in the journal Cancer Prevention Research, scientists assigned 50 people in Japan to eat either 2.5 ounces of broccoli sprouts or 2.5 ounces of alfalfa sprouts each day for two months.

Broccoli, a cruciferous vegetable, contains high levels of the protective phytochemical sulforaphane. Alfalfa is not a cruciferous vegetable and contains no sulforaphane.

At the beginning and end of the study, the researchers analyzed participant stool samples for a chemical called HpSA, known to be a reliable marker of infection with the Heliobacter pylori bacterium. H. pylori causes chronic inflammation of the stomach lining, significantly increasing the risk of stomach cancer and duodenal or stomach ulcers.

While 25 to 30 percent of people in the United States carry the bacteria in their stomachs, 80 percent show no symptoms of the infection. Infection rates are much higher in Japan, at nearly 90 percent, due in part to crowding.

The researchers found that among those who ate broccoli sprouts, HpSA levels decreased 40 percent by the end of the experiment. Participants were then told to stop eating broccoli sprouts. After another two months, HpSA levels had returned to pre-study levels.

Consumption of alfalfa sprouts had no effect on HpSA levels.

“H. pylori is a known carcinogen,” Fahey said. “The fact that we were able to reduce the effects of an infectious agent that is also a carcinogen gives us hope that if someone were to eat broccoli sprouts or broccoli regularly, it would reduce levels of H. pylori and, over a period of many years, reduce the chance that they would get that cancer. It is not proven, but the results are highly suggestive.”

The researchers also found that inflammation levels in the stomach were reduced by consumption of broccoli sprouts.

“The fact that the levels of infection and inflammation were reduced suggests the likelihood of getting gastritis and ulcers and cancer is probably reduced,” Fahey said.

“The evidence is all pointing toward broccoli or broccoli sprouts being able to prevent cancer in humans.”

The researchers believe that much of broccoli’s protective benefit comes from its high levels of sulforaphane. In addition to functioning as an antibiotic, this chemical stimulates the body to reduce a number of enzymes with different health benefits. Prior research has shown that some of these enzymes protect the skin from sun damage, while others act to reduce inflammation or prevent heart disease.

In a second experiment, the same team of researchers fed H. pylori-infected mice either plain water or broccoli-sprout smoothies for eight weeks. They then examined the animals’ stomachs for levels of H. pylori. Infection levels had not changed in mice drinking water, but were significantly reduced in the broccoli group. When the researchers genetically engineered another group of mice for inability to activate certain protective enzymes, however, a diet of broccoli-sprout smoothies had no effect on H. pylori infection.