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!

According to a new report released from the Center for Disease Control (CDC) pregnant women who experience flu like symptoms should  seek treatment immediately and that treatment should not be delayed pending N1H1 test results.

Of the 266 known swine flu deaths in the US 6% of the deaths (15) were pregnant women.  Pregnant women who get infected with the flu are at increased risk of serious illness and hospitalization.  In fact, the second H1N1 flu death in the United States was a pregnant woman. Because of this greater risk, pregnant women are advised to get annual flu vaccinations. On the other hand, pregnant women also are advised to be very cautious when taking any medications—especially the newest ones—because of unknown health risks to the developing fetus. What’s more, many folks remember the 1976 swine flu vaccination fiasco, when some 500 Americans out of the 43 million vaccinated developed a rare paralyzing condition called Guillain-Barré syndrome that may have been linked to the shot.  Just today, public health experts said that there’s no way to know if any rare side effects will occur in the new vaccine until millions of people are vaccinated. Those unknowns would make an expectant mom especially nervous.

Pregnant women have long been known to be at increased risk for adverse effects from seasonal influenza, and health authorities recommend every year that all pregnant women be vaccinated.  The vaccine protects not only the mother but also her baby. A study conducted in Bangladesh and reported in the New England Journal of Medicine last year found that vaccination for seasonal flu reduced flu in infants by 63%.  Even so, only about an estimated 15% receive the shots. The women are thought to be at risk of developing pneumonia — and dying – because of changes to their lungs and immune system that are a normal part of pregnancy, and many physicians fear that the risk is even higher with H1N1. In fact, British and Swiss health authorities have notoriously argued that women should postpone getting pregnant until after the pandemic has passed.

Pregnant women who want to avoid the compound, however, may need to search a bit to find a doctor who stocks thimerosal-free versions of both flu vaccines. Most gynecologists don’t bother because the CDC doesn’t say there’s any need for pregnant women to avoid thimerosal.  John Iskander, the previous head of immunization safety at the CDC, told me last fall that the reason the agency doesn’t recommend thimerosal-free vaccines is because “there’s still not enough women receiving the flu vaccine, and we don’t want to throw up another barrier in the vaccination process.” Most likely, the CDC will recommend that pregnant women get both vaccines this fall, but the agency hasn’t yet finalized its recommendations for at-risk groups (including mothers-to-be).

It is expected that the H1N1 virus will resurface in the spring and many believe it will do so with a vengeance.  Our advice, as always, is for everyone, especially those who are in high risk groups, to be proactive and begin to build up your immune systems now.  With this end in mind we suggest that you visit our site and read the article posted about the product; Zradical by Xymetri Products.

In the 1930’s, when enzymes first came to the attention of biochemists, some 80 were identified; today, over 5,000 have been discovered.  Enzymes fall into one of three major classifications. The largest is the metabolic enzymes, which play a role in all bodily processes including breathing, talking, moving, thinking, behavior and maintenance of the immune system. A subset of these metabolic enzymes acts to neutralize poisons and carcinogens, such as pollutants, DDT and tobacco smoke, changing them into less toxic forms, which the body can then eliminate. The second category is the digestive enzymes, of which there are about 22 in number. Most of these are manufactured by the pancreas. They are secreted by glands in the duodenum (the upper part of the small intestine) and work to break down the bulk of partially digested food leaving the stomach.

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.
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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.

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.