Wednesday, April 30, 2008
FDA warns Merck to fix vaccine plant problems (AP)
Meet the New-trients
Todays consumers are witnessing a new era in how foods are identified. New nutrients, not commonly understood for their health benefits, seem to be popping up on our grocers shelves every day. Omega fatty acids, newly defined sources of dietary fiber, and antioxidant phytochemicals are examples of healthful plant elements that are creeping into public media reports and water-cooler debates.
Laboratory and preliminary human clinical studies are revealing anti-disease properties of these nutrients. Extensive food and medical research underway presently will eventually translate the chemical properties into consumer understanding and terminology that well grasp and use in everyday conversation.
With such potential significance to public health, the consumer education process should begin now in a way that people, from teenagers to grandparents, can readily understand antioxidants as easily as we now understand calories, carbohydrates, fat percentage, and vitamin C.
The scientific and regulatory bodies for food wholesale synthetic caffeine pharmaceutical have a great challenge ahead of them. There are thousands of plant food sources with suspected health benefits with complicated chemical names that are unfamiliar and can be intimidating. The challenge at hand is to decipher this blizzard of names and to promote better nutrition for our families and for ourselves.
Why Antioxidants?
The beneficial antioxidant chemicals that we get from colorful plant foods represent our best defense against threatening oxidants. While oxidative stress is a normal part of cellular metabolism that occurs even in healthy people, left unchecked, it can lead to damage that accumulates with age.
Normally, oxidative species or free radicals are neutralized by antioxidant enzymes and food-derived antioxidants. However, the following circumstances can cause an imbalanced oxidant-antioxidant relationship that allows oxidative stress to go unopposed.
Contamination by environmental conditions like pollution, radiation, cigarette smoke and herbicides
Normal aging
Poor diets that lack essential nutrients and phytochemicals
The result of this imbalance is cell and tissue damage that could lead to diseases like:
Cancer
ellagic acid wholesale shipping to canada and australia Hypertension
Diabetes
Chronic inflammation
Neuronal degeneration like Alzheimers disease
The Color Code for Antioxidants
Over the past five years, we have begun a valuable process for recognizing plant food antioxidant qualities by groupings of colorThe Color Code, as written in two books entitled The Color Code and What Color is Your Diet? (publication information below).
The following is a summary of those color guides for antioxidants, and an example of how we can begin to classify and categorize the different antioxidants into the food color code.
Summary of the Color Code
This is a general scheme of example foods that can fit into each color class. Keep in mind that there are no firm lines between the classes, which allows for overlap.
1. Red tomato, pink grapefruit, watermelon
2. Blue/Red/Purple/Black (BRPB) blueberry, cherry, prune, blackberry
3. Orange/Yellow carrot, pumpkin, orange, papaya
4. Green broccoli, kale, spinach, pea
5. White garlic, onion, cabbage, turnip
6. Brown/Gray spices, nuts, seeds, endogenous sources
How to Apply the Color Code
Heres a general breakdown of the color groups that have food chemicals with antioxidant qualities:
1. Enzymes (Brown/Gray)
A protein substance with a name ending in "ase", enzymes stimulate biochemical reactions in living cells and help form new compounds that, in this case, would serve antioxidant functions. Members of this enzyme class of antioxidants include:
Superoxide dismutase
Catalases
Reductases
Peroxidases
Transferases
2. Vitamins (Brown/Gray)
Most consumers would already recognize the three main antioxidant vitaminsA, C and Ethat are derived from food and supplements common to the public. Vitamins A and E are fat-soluble, providing antioxidant protection in cell structures like the outer membrane and inner nuclear organelles. Vitamin C dissolves readily in body water compartments, so it is well distributed in the body. Of particular note is the important role of vitamin C in protecting vitamins A and E from damaging oxidative free radicals.
3. Phenolics (BRPB)
With more than 8,000 individual chemicals that serve plants as pigments, the phenolics (also called phenols or polyphenols) are water-soluble acids that not only give plants colors, but also differentiate scents, tastes, and bitterness. The large class of phenolics (called flavonoids) is often mentioned in current public media. buy wholesale dehydropiandrosterone kaempferol and peonidin are examples of flavonoids that have been in the news recently.
4. Carotenoids (Orange/Yellow, Red)
A fat-soluble group of more than 600 individual chemicals, the carotenoids (e.g., beta-carotene, lycopene, lutein and zeaxanthin zee-a-zan-thin) are especially powerful antioxidants. Due to their chemical structure, they are an excellent source of electrons that are aggressively sought by oxidative free radicals. A carotenoid molecule donates electrons to a free radical, sacrificing itself in antioxidant defense. Terpenes and xanthophylls are included in this class.
5. Hormones (Brown/Gray)
A growing field of medical research is identifying normal hormones typically described with cell-to-cell messaging roles in the body as having antioxidant functions. Presently only a few hormones have this identified property such as melatonin, estradiol and insulin, but future research will likely unravel similar functions for the dozens of hormones known in human physiology.
6. Minerals (All colors)
Minerals have elements that enable enzyme activity. Selenium, zinc, manganese, magnesium and copper are minerals involved in hundreds of antioxidant roles in the body.
7. Glutathione (Brown/Gray)
Probably the human bodys single most important native antioxidant, glutathione is a water-soluble molecule synthesized from food-derived amino acids. It also depends on lipoic acid (below) for synthesis.
8. Lipid effectors (Orange/Yellow)
Lipoic acid is perhaps the perfect antioxidant because it is a small powerful molecule that dissolves readily both in fatty layers of cells and in water the only antioxidant to do this. Other lipid oriented antioxidants include omega fatty acids, tocopherols green tea pe nutritional supplements vitamin E), phytosterols, perillyl alcohol and essential oils such as limonene.
9. Saponins, steroids and stilbenes (Green, BRPB)
Related in this discussion only by their common first letter s, this group has established antioxidant functions and includes some well-known chemicals such as resveratrol (a stilbene of red wine and dark grapes), brassinosteroid (the growth regulator of plants) and saponin (the waxy covering on plant leaves).
10. Sulfur-containing chemicals (Green, White)
Including organosulfides, tri and diallyl sulfides and sulforaphane, this group from plants like broccoli and buy wholesame TMG has been shown to have properties affecting antioxidant enzyme activity, inflammatory mediators and tumor growth.
Proposing an ginkgo biloba nutritional supplements online Nomenclature
Just as vitamins have been given a nominal identity (Vitamin A, B, Cetc) so too should we refer to antioxidants. This is a new system not yet formally proposed to any regulatory authority or scientific body. Classification of antioxidants must undergo the scrutiny, revision and adoption by scientists, industry and government to be acceptable for food label use in the public.
Here is the proposed breakdown:
1. Antioxidant C carotenoids
2. Antioxidant E enzymes
3. Antioxidant G glutathione
4. Antioxidant H hormones
5. Antioxidant L lipid-associated chemicals
6. Antioxidant buy wholesale betaine-anhydrous minerals
7. Antioxidant P phenolics
8. Antioxidant S saponins, steroids, stilbenes, sulfurs
9. Antioxidant V vitamins
Over time, the public must feel these proposed antioxidant classes are informative and practical for understanding antioxidants and choosing buy wholesale ascorbic acid online foods. Time will tell, but this list gives us a simple working structure to get a handle on naming antioxidants.
Reading
* Heber D. What Color Is Your Diet? HarperCollins, New York, 2001.
* Joseph JA, Nadeau DA, Underwood A. The Color Code, Hyperion, New York, 2002.
* Lee J, Koo N, Min DB. Reactive oxygen species, aging, and antioxidative nutraceuticals. Compreh. Rev. Food Sci. Food Safety 3:21-33, 2004.
Copyright 2006 Berry Health Inc.
Dr. buy wholesale betaine-anhydrous trimethylglycine Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com
Researchers create health, happiness index (AP)
I was at the grocery store (super-market) yesterday and had to shake my head at all of the clever deceptive food labeling that's everywhere. In every aisle, I saw tons of products claiming all sorts of things that are supposedly "healthy", but are not in reality. This is food marketing deception at its worst.
One of the things I noticed that really disturbed me was that I saw multiple examples of healthy foods in their natural state, while also noticing glycine wholesale shipping to canada and australia overly processed versions of these buy wholesale beta alanine online foods claiming that they buy wholesale choline bitartrate healthier than the natural version.
However, in reality, all of these fake versions were actually MUCH worse for you than the original... and they still purchase wholesale grapeseed powder extracts the balls to claim that their overly processed "junkified" versions are better.
The sad thing is that millions of people fall for this deceptive food marketing every day. Here are a couple examples I noticed:
Example #1: Product claiming to be "Better than peanut butter"
This product is ridiculous! I can't believe anyone would ever believe that this processed junk is better for them than natural minimally processed peanut butter.
First of all, if you buy a good natural organic peanut butter, it is usually very simply only two ingredients... peanuts and salt. And they do not add much salt so it is not a high sodium product.
However, this counterfeit peanut butter which claimed it was "better than peanut butter" (trying to seem healthier than natural peanut butter based on its label claims) had a list of processed junk in it you wouldn't believe. First of all, they strip all of the natural healthy fats out of the peanuts so that it is a "low fat" product. Alright, now you have just taken away one of the healthiest parts of the peanut butter... the appetite satisfying healthy fats that you need to purchase bulk ginkgo biloba nutritional supplements cravings and manage more stable blood sugar levels in your body.
To make things worse, the healthy fats were replaced with 2 different types of sugar-based syrups as well as additional dehydrated cane juice (aka SUGAR), in addition to added refined starches (in case you didn't get enough buy AAKG OKG whole bulk online 250g 500g 1kg spiking refined carbs yet).
This product has taken something as simple and natural as peanut butter, and turned it into what should really be called some sort of processed junk candy. Yet, they claim that it is healthier for you than peanut butter. And somehow they get away with deceiving the masses like this on their label. Do not be their fool!
Example #2: Product claiming to be "better than eggs".
I won't get as detailed on this one because I recently went into good detail on this entire topic in another ezine issue.
Basically, this product is just egg whites with a bunch of added chemical colorings, flavorings, and other nonsense, including artificially added vitamins.
Again, this product has essentially ruined a good thing by removing the healthiest part... the YOLKS! And yes, the yolks ARE the healthiest part of the egg. Anybody that tells you different does not understand much about real nutrition. The important thing to look for in quality whole eggs are cage-free and organic.
Most people don't realize that almost all of the quality nutrition of an egg is found in the yolks. The majority of the vitamins, minerals, antioxidants, and trace nutrients are found in the yolks, not the whites. Even the protein in the whites isn't as high quality in terms of bioavailability without the amino acid AAKG shipping for canada and australia of the yolk that complements the amino acid profile of the whites.
And no, the cholesterol in eggs is not bad for you... it actually raises your good cholesterol more than bad cholesterol improving your overall profile. And the fats in whole eggs are balanced and healthy for you as well.
Bottom line... whole eggs are healthier than egg whites. It's not even a close comparison. The label claims are just another example of food marketing deception.
Example #3: A product claiming to be "better than butter".
This was essentially crappy margarine which is loaded with highly processed and deadly trans fats, yet it had the nerve to claim it was "better than butter".
Don't fall for it!
Even low quality butter is better for you than any margarine on the market. One problem with butter are the pesticides and hormones frequently found within from improperly raised cows.
For this reason, it's always a good choice to go with organic butter, and if you can find grass-fed butter, then I would even say it can be healthy for you. Grass-fed butter is higher in the natural form of beneficial conjugated linoleic acid (CLA). In fact, adding a little butter to your steamed vegetables helps your body to absorb more of the vitamins and minerals in the veggies.
Also, due to the content of stable saturated fats in butter, this makes butter one of the best oils to cook with. Oils that are high in polyunsaturated fats such as soy, corn, safflower (and even flax) are the worst to cook with due to the highly unstable nature of their chemistry. I have a fully comprehensive article on which oils are healthiest for cooking and which are not based on their chemistry.
Another point... the saturated fat in butter is NOT bad for you. We've already beaten a dead horse with that topic in previous articles, but again, more detailed articles about that topic are found at my site.
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