BY AHEWCN, ON SEPTEMBER 3RD, 2010
(The article below is reproduced from the following website: www.whatyourbabyneeds.com/is-soy-milk-bad-for-you/)
Over the past decade, more and more health-conscious people are starting to ask “Is soy milk bad for you?” This question comes as more and more former vegetarians work hard to repair damaged health that seems to have resulted from years of relying on this bean to replace high quality protein in their diet. Here is how soy became so popular in the west.
Since the time of Hitler and Mussolini, the soybean has been increasingly recognized as a protein replacement that could feed large numbers of people on the cheap — it made up a substantial portion of their soldiers’ rations. Today, soy is said to be powerful enough to lower breast cancer, slow or reverse bone loss, lower cholesterol, reduce excess weight and stave off hot flashes.
However, if soy is potent enough to keep breast cancer rates so low in Asia, what then is responsible for their soaring rates of esophageal, stomach, thyroid, pancreatic and liver cancer? Why is it that both children and adults suffer from more broken bones in since the soy campaign began in the west 20 years ago? Clearly cholesterol levels and obesity are skyrocketing since soy was introduced to the west. And did you ever know a menopausal woman to have a sunny disposition simply by consuming this bean?
Here are just a few of the soy facts I shared with my What Your Baby Needs Before Conception class. Bear in mind that I am only keeping to the facts here. So, is soy milk bad for you? You be the judge:
Claims that soy has been around since “time immemorial” are false. Soy was first consumed only about 2,500 years ago. It was called chiang, a fermented product and ancestor of today’s miso. It was used to preserve meat and was consumed in very small quantities — basically whatever clung to the meat.
In ancient Chinese literature, soy was considered the only legume that should not be eaten. Later it was discovered that fermentation neutralized or at least weakened many of soy’s harmful anti-nutrients and the warning was (somewhat) lifted.
Tofu, a.k.a. meat without a bone, was introduced a few hundred years after the benefits of fermenting soy were discovered. It was eaten only by monks as an aid to spiritual development and sexual abstinence. Although it was probably not recognized at the time soy lowers testosterone levels — a good way to keep the monks focusing on spiritual development instead of women.
The phytoestrogens in soy bind to estrogen receptors creating serious hormonal imbalances resulting in infertility, miscarriage, lowered libido, precocious puberty in girls and breasts, hypospadias* and testicular cancer in boys.
Over 80% of all soy grown in the US is genetically engineered — another reason why soy is linked to infertility and miscarriage. Genetically engineered foods also cause infertility in offspring.
Talk to any farmer and they will tell you that soy (along with corn and skim milk) is the fastest and surest way to fatten up an animal. Goitrogens in soy are particularly hardy and block iodine uptake to the thyroid gland, which stokes the body’s metabolic fire. In a few people it speeds up the thyroid resulting in the opposite problem (extreme weight loss) and premature aging. For these people it often ends up exhausting the thyroid over time and eventually leading to sudden unexplained weight gain.
Soy bio-accumulates aluminum, a toxic heavy metal associated with cognitive decline.
Soy contains fluoride, which is associated with cretinism, learning disabilities, violence and ADD in children.
Soy contains toxic levels of manganese an otherwise helpful nutrient in trace amounts. High levels of manganese are considered by many to be the true cause of mad cow and related diseases of the brain including learning disabilities, violence and ADD.
Soy’s protease inhibitors impair protein digestion. Protease is the enzyme that breaks down protein.
Soy is not a complete protein. It is missing four essential amino acids — amino acids the body must get from food. Combining it with grains does not improve it’s profile much. Your body will not wait around to for you to get the missing aminos from other foods at a subsequent meal. Therefore, the aminos in soy are essentially useless. Traditionally, Asians always consumed soy foods with animal foods such as fish or pork to help round out the protein content.
Soy is listed on the FDA’s poisonous plant database where it has confirmed over 250 known side effects.
Soy is one of the top seven allergens. It is steadily climbing to the #1 position.
If there are some benefits to soy, they would be revealed by consuming it similar to the traditional Asian way — about two teaspoons per day or less and fermented. In fact, after World War II small amounts of miso were given to Hiroshima victims to reduce the incidence of stomach cancer.
Japan and China are increasing their rates of soy consumption thanks to a US campaign led by soy producers to “reconnect Asians with their traditional diet.” Despite consuming soy in its fermented forms, the increases are resulting in the many problems listed above.
Read labels on soy milk and other products very carefully. Soy parades under many names: genistein, textured vegetable protein (TVP), vegetable oil, protein isolate, vitamin E, and lecithin. It also shows up in some of the least expected places: gravies and sauces, milk, meat (fresh and processed), supplements, medications, breads, mayonnaise and farm-raised fish. But no matter where it shows up, its effects are still the same.
The governments of New Zealand and Israel require a type of “Surgeon General’s” warnings on many soy-containing products, but especially infant formula. We would all do well to completely avoid these once-considered inedible forms of this highly toxic legume to protect our fertility and our babies’ health.
Note from Russell Eaton: for the world’s best collection of recipes for making non-soy, non-dairy milk see The Foolproof Diet (www.the-foolproof-diet.com).
Thursday, September 09, 2010
Saturday, August 14, 2010
Why raw milk is bad food
Many people argue that raw milk (unpasteurized dairy milk) is good for you and much better than pasteurized milk. The raw vs. Pasteurized debate is a long standing one and is intensifying. According to Wikipedia the debate can be summarized as follows:
"The raw vs. pasteurized debate places the alleged health benefits of consuming raw milk against the disease threat of unpasteurized milk. Although agencies such as the Centers for Disease Control (CDC), the Food and Drug Administration (FDA), and other worldwide regulatory agencies say that pathogens from raw milk make it unsafe to consume,[4] other organizations such as the Weston A. Price Foundation in its "Real Milk" campaign say that raw milk has health benefits that are destroyed in the pasteurization process and that it can be produced hygienically. Dr. Joseph Mercola, another promoter of raw milk, says the health benefiting ingredients destroyed during pasteurization include: valuable enzymes, unprocessed natural butterfat, healthy unoxidized cholesterol, conjugated linoleic acid, and its high omega-3 and low omega-6 ratios."
In fact, both sides of the debate are wrong. Raw milk is bad for health and so is pasteurized milk. Why? For a variety of reasons: both types of milk are rich in saturated fat, indigestible protein, mucus forming casein, harmful bovine hormones, and a host of other harmful substances.
But leaving all this aside, there is one undeniable fact: IGF-1 is present in both raw milk and in pasteurized milk in equal quantities. IGF-1 is truly bad news. Any advocate of raw milk cannot escape the fact that however organic, “nutritious”, clean, and pure the milk, it will be rich in IGF-1 hormones. Countless scientific studies published in peer-reviewed journals show that IGF-1 increases the risk of cancer and other illneses in humans.
Here is just a small selection of these studies:
• IGF-1 is critically involved in the aberrant growth of human breast cancer cells. (Journal of the National Institute of Health, 1991-3).
• Estrogen regulation of IGF-1 in breast cancer cells would support the hypothesis that IGF-1 has a regulatory function in breast cancer. (Molecular Cell Endocrinology, March, 99-2).
• IGF-1 is a potent growth factor for cellular proliferation in the human breast carcinoma cell line. (Journal of Cellular Physiology, January, 1994, 158-1).
• IGF-1 plays a major role in breast cancer cell growth. (European Journal of Cancer, 29A - 16, 1993).
• IGF-1 produces a 10-fold increase in RNA levels of cancer cells. IGF-1 appears to be a critical component in cellular proliferation. (Experimental Cell Research, March, 1994, 211-1).
• IGF-1 accelerates the growth of breast cancer cells. (Science, Vol. 259, January 29, 1993).
• A strong positive association was observed between IGF-1 levels and prostate cancer risk. (Science, vol. 279, January 23, 1998).
• IGF-1 can affect the proliferation of breast epithelial cells, and is thought to have a role in breast cancer. (The Lancet, vol. 351, May 9, 1998).
• IGF-1 strongly stimulates the proliferation of a variety of cancer cells, including those from lung cancer. (Journal of the National Cancer Institute, vol. 91, no. 2, January 20, 1999).
• IGF-1 is widely involved in human carcinogenesis. A significant association between IGF-1 and an increased risk of lung, colon, prostate, and pre-menopausal breast cancer has recently been reported. (International Journal of Cancer, 2000 Aug. 87:4).
• A raised level of IGF-1 has been associated with breast cancer for women and prostate cancer for men. (Rosemary Hoskins, Food Fact no. 2, A Safe Alliance Publication, 1998).
• By continuing to drink [dairy] milk, one delivers the most powerful growth hormone in nature to his or her body (IGF-I). That hormone has been called the key factor in the growth of breast, prostate, and lung cancer. At the very best, or worst, this powerful growth hormone instructs all cells to grow. This might be the reason that Americans are so overweight. At the very worst, this hormone does not discriminate. When it finds an existing cancer, usually controlled by our immune systems, the message it delivers is: GROW! (Robert Cohen, Milk – The Deadly Poison, Argus Publishing, January 1, 1998, ISBN: 0965919609).
• Several studies have shown powerful associations between IGF-1 and the risk of colon cancer, prostate cancer, and pre-menopausal breast cancer. As a matter of fact, recent evidence indicates that high IGF-1 levels may be more important than other previously reported risk factors for cancer. The pharmaceutical industry is well aware of the increasingly clear association between IGF-1 and cancer. Chemotherapeutic drugs are being developed to block the activity of IGF-1 or enhance the activity of IGF binding protein-3. (Smith, George Davey, et al. Cancer and insulin-like growth factor-I. British Medical Journal, Vol. 321, October 7, 2000, pp. 847-48).
• IGF-1 has been called ‘plug and play cancer fuel’ by many. Here is what Dr. Sarfaraz K. Niazi (PhD pharmaceutical sciences, University of Illinois, USA) has to say regarding hormones in milk:
‘Some dairy milk samples also show noticeable concentration of a growth hormone given to cows to promote their growth and increase milk production. Being fat-soluble, hormones are more concentrated in the cream. Hormones in milk are a serious threat to health because even at very low concentrations, they can cause severe imbalance of our physiologic system. They have also been implicated in many types of cancers and decreased resistance to infections and diseases. Though prohibited in some parts of the world, unscrupulous farmers continue to use hormones. Whatever a cow eats shows up in her udders. The grass, silage, straw, cereals, roots, tubers, legumes, oilseeds, oilcakes, and milk by-products, which contain a variety of chemical additives, make the diet of modern cow. The diet of cows is rife with pesticides, fertilizers, herbicides and traces of heavy metals along with chemicals from spoilage. With each glass of milk shoved down little Jane's or Johnny's throat, comes the increased chance of their developing atherosclerosis, cancer, autoimmune diseases, infections and a host of other diseases still unidentified, when they reach adulthood.’
• Levels of IGF-1 ….have been associated with prostate cancer risk in at least three prospective studies. Both in vitro and in vivo experiments have provided abundant evidence that IGF-1 can promote prostate carcinogens, including the observations that IGF-1 administration induces prostate growth in the rat, and that prostate tumor development in transgenic mouse models is accompanied by elevations in IGF-1 expression. Sources: (i) Gann, Peter H., MD, ScD, Risk Factors for Prostate Cancer, Rev Urol. 2002; 4(Suppl 5): S3–S10. PMCID: PMC1476014. (ii) Pollak M. Insulin-like growth factors and prostate cancer. Epidemiol Rev. 2001;23:59–66.
• ‘We showed that IGF-1 can completely take the place of growth hormone” in breast tissue. In other words, IGF-1 can trigger cell growth without an outside cue. Estrogen can amplify the cell-proliferating effects seen with IGF-1, both in the breast and prostate. Excess of IGF-1 or estrogen occurs in the presence of the other which can cause breast hyperplasia (cell division on overdrive) putting one at risk for breast cancer.’ (Kleinberg, David L., et al, Growth Hormone and Insulin-Like Growth Factor-I in the Transition from Normal Mammary Development to Preneoplastic Mammary Lesions, Endocr. Rev., Feb 2009; 30: 51 – 74).
For more information on this subject see The Foolproof Diet (http://www.the-foolproof-diet.com/).
"The raw vs. pasteurized debate places the alleged health benefits of consuming raw milk against the disease threat of unpasteurized milk. Although agencies such as the Centers for Disease Control (CDC), the Food and Drug Administration (FDA), and other worldwide regulatory agencies say that pathogens from raw milk make it unsafe to consume,[4] other organizations such as the Weston A. Price Foundation in its "Real Milk" campaign say that raw milk has health benefits that are destroyed in the pasteurization process and that it can be produced hygienically. Dr. Joseph Mercola, another promoter of raw milk, says the health benefiting ingredients destroyed during pasteurization include: valuable enzymes, unprocessed natural butterfat, healthy unoxidized cholesterol, conjugated linoleic acid, and its high omega-3 and low omega-6 ratios."
In fact, both sides of the debate are wrong. Raw milk is bad for health and so is pasteurized milk. Why? For a variety of reasons: both types of milk are rich in saturated fat, indigestible protein, mucus forming casein, harmful bovine hormones, and a host of other harmful substances.
But leaving all this aside, there is one undeniable fact: IGF-1 is present in both raw milk and in pasteurized milk in equal quantities. IGF-1 is truly bad news. Any advocate of raw milk cannot escape the fact that however organic, “nutritious”, clean, and pure the milk, it will be rich in IGF-1 hormones. Countless scientific studies published in peer-reviewed journals show that IGF-1 increases the risk of cancer and other illneses in humans.
Here is just a small selection of these studies:
• IGF-1 is critically involved in the aberrant growth of human breast cancer cells. (Journal of the National Institute of Health, 1991-3).
• Estrogen regulation of IGF-1 in breast cancer cells would support the hypothesis that IGF-1 has a regulatory function in breast cancer. (Molecular Cell Endocrinology, March, 99-2).
• IGF-1 is a potent growth factor for cellular proliferation in the human breast carcinoma cell line. (Journal of Cellular Physiology, January, 1994, 158-1).
• IGF-1 plays a major role in breast cancer cell growth. (European Journal of Cancer, 29A - 16, 1993).
• IGF-1 produces a 10-fold increase in RNA levels of cancer cells. IGF-1 appears to be a critical component in cellular proliferation. (Experimental Cell Research, March, 1994, 211-1).
• IGF-1 accelerates the growth of breast cancer cells. (Science, Vol. 259, January 29, 1993).
• A strong positive association was observed between IGF-1 levels and prostate cancer risk. (Science, vol. 279, January 23, 1998).
• IGF-1 can affect the proliferation of breast epithelial cells, and is thought to have a role in breast cancer. (The Lancet, vol. 351, May 9, 1998).
• IGF-1 strongly stimulates the proliferation of a variety of cancer cells, including those from lung cancer. (Journal of the National Cancer Institute, vol. 91, no. 2, January 20, 1999).
• IGF-1 is widely involved in human carcinogenesis. A significant association between IGF-1 and an increased risk of lung, colon, prostate, and pre-menopausal breast cancer has recently been reported. (International Journal of Cancer, 2000 Aug. 87:4).
• A raised level of IGF-1 has been associated with breast cancer for women and prostate cancer for men. (Rosemary Hoskins, Food Fact no. 2, A Safe Alliance Publication, 1998).
• By continuing to drink [dairy] milk, one delivers the most powerful growth hormone in nature to his or her body (IGF-I). That hormone has been called the key factor in the growth of breast, prostate, and lung cancer. At the very best, or worst, this powerful growth hormone instructs all cells to grow. This might be the reason that Americans are so overweight. At the very worst, this hormone does not discriminate. When it finds an existing cancer, usually controlled by our immune systems, the message it delivers is: GROW! (Robert Cohen, Milk – The Deadly Poison, Argus Publishing, January 1, 1998, ISBN: 0965919609).
• Several studies have shown powerful associations between IGF-1 and the risk of colon cancer, prostate cancer, and pre-menopausal breast cancer. As a matter of fact, recent evidence indicates that high IGF-1 levels may be more important than other previously reported risk factors for cancer. The pharmaceutical industry is well aware of the increasingly clear association between IGF-1 and cancer. Chemotherapeutic drugs are being developed to block the activity of IGF-1 or enhance the activity of IGF binding protein-3. (Smith, George Davey, et al. Cancer and insulin-like growth factor-I. British Medical Journal, Vol. 321, October 7, 2000, pp. 847-48).
• IGF-1 has been called ‘plug and play cancer fuel’ by many. Here is what Dr. Sarfaraz K. Niazi (PhD pharmaceutical sciences, University of Illinois, USA) has to say regarding hormones in milk:
‘Some dairy milk samples also show noticeable concentration of a growth hormone given to cows to promote their growth and increase milk production. Being fat-soluble, hormones are more concentrated in the cream. Hormones in milk are a serious threat to health because even at very low concentrations, they can cause severe imbalance of our physiologic system. They have also been implicated in many types of cancers and decreased resistance to infections and diseases. Though prohibited in some parts of the world, unscrupulous farmers continue to use hormones. Whatever a cow eats shows up in her udders. The grass, silage, straw, cereals, roots, tubers, legumes, oilseeds, oilcakes, and milk by-products, which contain a variety of chemical additives, make the diet of modern cow. The diet of cows is rife with pesticides, fertilizers, herbicides and traces of heavy metals along with chemicals from spoilage. With each glass of milk shoved down little Jane's or Johnny's throat, comes the increased chance of their developing atherosclerosis, cancer, autoimmune diseases, infections and a host of other diseases still unidentified, when they reach adulthood.’
• Levels of IGF-1 ….have been associated with prostate cancer risk in at least three prospective studies. Both in vitro and in vivo experiments have provided abundant evidence that IGF-1 can promote prostate carcinogens, including the observations that IGF-1 administration induces prostate growth in the rat, and that prostate tumor development in transgenic mouse models is accompanied by elevations in IGF-1 expression. Sources: (i) Gann, Peter H., MD, ScD, Risk Factors for Prostate Cancer, Rev Urol. 2002; 4(Suppl 5): S3–S10. PMCID: PMC1476014. (ii) Pollak M. Insulin-like growth factors and prostate cancer. Epidemiol Rev. 2001;23:59–66.
• ‘We showed that IGF-1 can completely take the place of growth hormone” in breast tissue. In other words, IGF-1 can trigger cell growth without an outside cue. Estrogen can amplify the cell-proliferating effects seen with IGF-1, both in the breast and prostate. Excess of IGF-1 or estrogen occurs in the presence of the other which can cause breast hyperplasia (cell division on overdrive) putting one at risk for breast cancer.’ (Kleinberg, David L., et al, Growth Hormone and Insulin-Like Growth Factor-I in the Transition from Normal Mammary Development to Preneoplastic Mammary Lesions, Endocr. Rev., Feb 2009; 30: 51 – 74).
For more information on this subject see The Foolproof Diet (http://www.the-foolproof-diet.com/).
Saturday, June 26, 2010
Why India Has The Highest Rate of Heart Attacks In The World
"Heart disease is the single largest cause of death in India with heart attacks being accountable for one third of all deaths caused by heart diseases." Source: http://www.india.gov.in/
Following my previous post “What Causes Heart Attacks? It’s not what you think!” one or two people have asked me why India has the biggest incidence of heart disease. The evidence suggests there are three reasons for this:
1. India has the highest number of vegetarians per capita (per thousand of population). But unlike most vegetarians in other countries, the millions of poor vegetarian rural Indians do not have the resources or knowledge to eat nutritionally or take nutritional supplements. As a result they suffer to a greater extent from a lack of B6, B12 and folic acid (B9). These vitamins are vital in keeping levels of harmful homocysteine low in the body (remember that homocysteine is at the root of heart attacks). Note: I am not anti-vegetarian. Indeed, a vegetarian or vegan diet is better for you in the sense that the avoidance of meat, fish and dairy products helps prevent disease.
2. India has one of the highest rates of milk consumption in the world. A dramatic increase in milk consumption in India in recent years has gone hand-in-hand with a dramatic rise in osteoporosis. In 2002, some 18,000 million liters of milk where produced by Operation Flood's cooperative unions each day. As a result, milk consumption in India has risen from a low of 107 grams per day in 1970 to over 220 grams per day in 2002 – people in all parts of India are now able to buy and consume dairy milk without scarcity of supply. Since 2002, the increase in milk production and consumption in India has risen enormously, growing at a rate of over 4% per year according to FAO. This makes India the fastest growth market in the world in milk production and consumption - source: Sangita Shah, India leads global milk output in 2005, report compiled from Food & Agriculture Organisation (FAO) statistics, and published online January 30, 2006.
3. It has been reported that Indians are at greater risk of heart disease because of a genetic mutation that affects one in 25 people in India. The mutation almost guarantees the development of the disease and Indians suffer heart attacks at an earlier age, often without prior symptoms or warning. Now researchers say India, a country with more than one billion people, will likely account for 60 per cent of heart disease patients worldwide, by 2010. A study among Asian Indian men showed that half of all heart attacks in this population occur under the age of 50 years and 25 percent under the age of 40, according to the Indian organization, Medwin Heart Foundation. But although this genetic mutation increases the risk of heart disease, you don’t get a heart attack unless the arteries are clogged. Therefore, for Indians it is particularly important to avoid arterial plaque and the best way to do this is to keep levels of homocysteine low.
As explained in The Foolproof Diet, milk consumption greatly disturbs the delicate hormonal balance in the body which is vital to good health. This leads to a state of imbalance between estrogen and progesterone (known as “estrogens dominance”) which in turn leads to elevated levels of homocysteine.
Indian milk consumption in 2010 continues to rise at astonishing rates. “India is the key milk consumer, amounting to 13 percent of the world’s total and 31 percent of milk consumption in all developing countries!” Sources: (i) Delgado, C.L., 2003, A food revolution: rising consumption of meat and milk in developing countries. J. Nutr. 133, no. 11 Suppl 2, 3907S-3910S. (ii) Barry Popkin, et al, The nutrition transition in high and low-income countries: what are the policy lessons, Presentation at Int. Assoc. of Agric, Ec. Conf., Australia, Aug. 06.
So Indians get a triple whammy: 1. A lack of vitamins B6, B12 & B9 (as a result of a poor vegetarian diet). 2. A bombardment of harmful bovine hormones (as a result of high milk consumption). 3. A genetic predisposition to heart disease. These three factors combine and conspire to give Indians high levels of homocysteine which in turn greatly increases the risk of heart attacks.
By just giving up dairy milk and using easy-to-make milk substitutes you will go a long way to keeping levels of homocysteine low, thus greatly reducing the risk of a heart attack. For easy-to-make non-dairy milk recipes see The Foolproof Diet (www.the-foolproof-diet.com). This book truly makes vital reading for every indian worldwide.
Keep well,
Russell Eaton
Following my previous post “What Causes Heart Attacks? It’s not what you think!” one or two people have asked me why India has the biggest incidence of heart disease. The evidence suggests there are three reasons for this:
1. India has the highest number of vegetarians per capita (per thousand of population). But unlike most vegetarians in other countries, the millions of poor vegetarian rural Indians do not have the resources or knowledge to eat nutritionally or take nutritional supplements. As a result they suffer to a greater extent from a lack of B6, B12 and folic acid (B9). These vitamins are vital in keeping levels of harmful homocysteine low in the body (remember that homocysteine is at the root of heart attacks). Note: I am not anti-vegetarian. Indeed, a vegetarian or vegan diet is better for you in the sense that the avoidance of meat, fish and dairy products helps prevent disease.
2. India has one of the highest rates of milk consumption in the world. A dramatic increase in milk consumption in India in recent years has gone hand-in-hand with a dramatic rise in osteoporosis. In 2002, some 18,000 million liters of milk where produced by Operation Flood's cooperative unions each day. As a result, milk consumption in India has risen from a low of 107 grams per day in 1970 to over 220 grams per day in 2002 – people in all parts of India are now able to buy and consume dairy milk without scarcity of supply. Since 2002, the increase in milk production and consumption in India has risen enormously, growing at a rate of over 4% per year according to FAO. This makes India the fastest growth market in the world in milk production and consumption - source: Sangita Shah, India leads global milk output in 2005, report compiled from Food & Agriculture Organisation (FAO) statistics, and published online January 30, 2006.
3. It has been reported that Indians are at greater risk of heart disease because of a genetic mutation that affects one in 25 people in India. The mutation almost guarantees the development of the disease and Indians suffer heart attacks at an earlier age, often without prior symptoms or warning. Now researchers say India, a country with more than one billion people, will likely account for 60 per cent of heart disease patients worldwide, by 2010. A study among Asian Indian men showed that half of all heart attacks in this population occur under the age of 50 years and 25 percent under the age of 40, according to the Indian organization, Medwin Heart Foundation. But although this genetic mutation increases the risk of heart disease, you don’t get a heart attack unless the arteries are clogged. Therefore, for Indians it is particularly important to avoid arterial plaque and the best way to do this is to keep levels of homocysteine low.
As explained in The Foolproof Diet, milk consumption greatly disturbs the delicate hormonal balance in the body which is vital to good health. This leads to a state of imbalance between estrogen and progesterone (known as “estrogens dominance”) which in turn leads to elevated levels of homocysteine.
Indian milk consumption in 2010 continues to rise at astonishing rates. “India is the key milk consumer, amounting to 13 percent of the world’s total and 31 percent of milk consumption in all developing countries!” Sources: (i) Delgado, C.L., 2003, A food revolution: rising consumption of meat and milk in developing countries. J. Nutr. 133, no. 11 Suppl 2, 3907S-3910S. (ii) Barry Popkin, et al, The nutrition transition in high and low-income countries: what are the policy lessons, Presentation at Int. Assoc. of Agric, Ec. Conf., Australia, Aug. 06.
So Indians get a triple whammy: 1. A lack of vitamins B6, B12 & B9 (as a result of a poor vegetarian diet). 2. A bombardment of harmful bovine hormones (as a result of high milk consumption). 3. A genetic predisposition to heart disease. These three factors combine and conspire to give Indians high levels of homocysteine which in turn greatly increases the risk of heart attacks.
By just giving up dairy milk and using easy-to-make milk substitutes you will go a long way to keeping levels of homocysteine low, thus greatly reducing the risk of a heart attack. For easy-to-make non-dairy milk recipes see The Foolproof Diet (www.the-foolproof-diet.com). This book truly makes vital reading for every indian worldwide.
Keep well,
Russell Eaton
Thursday, June 24, 2010
What Causes Heart Attacks? It’s not what you think!
A heart attack occurs when blood flow to a section of heart muscle becomes blocked. If the flow of blood isn’t restored quickly, the section of heart muscle becomes damaged from lack of oxygen and begins to die.
Heart attacks are the leading cause of death for both men and women worldwide (source: Robert Beaglehole, et al, 2004, The World Health Report 2004 - Changing History. World Health Organization. pp. 120–4. ISBN 92-4-156265-X).
But what causes heart attacks? Conventional wisdom (e.g. Wikipedia) generally says the following: Heart attacks are caused by intense exertion, be it psychological stress or physical exertion. Also, heart attacks can be caused by a severe infection, such as pneumonia, which in turn stresses the body leading to a heart attack. Such stress causes atherosclerotic plaques (the fat in clogged arteries) to become dislodged and this in turn can block blood flow to the heart.
So we have the following sequence of events: clogged arteries and stress combine to block blood flow to a section of heart muscle, causing a heart attack. The question screaming to be answered is: what causes clogged arteries?
Again, conventional wisdom says that clogged arteries are caused by a poor diet and lack of exercise. But this answer is much too vague. Just about any illness can be attributed to a poor diet and lack of exercise.
So the question is: what specifically causes clogged arteries? Is it cholesterol, is it a high fat diet, is it a high sugar diet, is it junk food, is it just lack of exercise?
Speak to nutritionists, doctors, and health gurus and most (but not all) will say it’s a “combination of life-style factors such as poor diet, lack of exercise and obesity” that can lead to clogged arteries (what a cop out!). This is no answer.
When you study the research into this area one word keeps popping up: homocysteine. There is overwhelming scientific evidence showing that heart disease is mainly caused by homocysteine.
The link between homocysteine and heart disease/stroke is well known to medical scientists and many studies support this. “A high level of blood serum homocysteine is a powerful risk factor for cardiovascular disease.” (Wikipedia).
The body creates excess homocysteine as a toxic byproduct, i.e. as a result of chemical reactions in the body. Elevated levels of homocysteine in the bloodstream are caused by a shortage of vitamins B6, B12 and folic acid (also known as vitamin B9). These B vitamins act to break down homocysteine so that it can be safely eliminated. So when the body has enough B6, B12 and folic acid, the toxic production of homocysteine is minimized.
It has been postulated that Lp(a) is a risk factor in heart disease. But Lp(a), also known as Lipoprotein a, has been shown to become a risk factor only in the presence of homocysteine. The Mayo Clinic states: “Homocysteine is a substance your body uses to make protein [including Lp(a)] and to build and maintain tissue. But too much homocysteine may increase your risk of stroke, certain types of heart disease, and disease of the blood vessels of the arms, legs and feet (peripheral artery disease).”
So when some health professionals talk about Lp (a) being a risk factor in heart disease they would appear to be off the mark. It is more accurate to say that elevated levels of homocysteine are the root cause of heart disease.
India has the doubtful honor of having by far the largest number (per capita) of vegetarians and the largest number (per capita) of deaths from heart disease. This is no coincidence. High levels of homocysteine cause heart disease.
Several studies also show that vegetarians are at greater risk of stroke compared to non-vegetarians. For example, Dr. C.S. Yajnik points out that most Indians are vegetarian for religious and socio-economic reasons. Because of this, he says, “there is a deficiency of Vitamin B-12 among vegetarians that has led to a rise in the incidence of stroke and heart attacks. Deficiency of vitamin B 12 increases the concentration of a chemical called homocysteine in the blood which causes blocks in arteries and veins. These blocks in turn are responsible for heart attacks and strokes."
You would think that a vegetarian diet is going to provide the body with plenty of B6, B12 and folic acid. However, this is not the case. B6 and B12 are more plentiful in animal foodstuffs. Furthermore, folic acid although available from plant foods such as green leafy vegetables, is easily destroyed in cooking. As a consequence, vegetarians can often suffer from a shortage of B6, B12 and folic acid and consequent raised levels of homocysteine.
Furthermore, it is now known that estrogen dominance promotes homocysteine. What happens is that the B vitamins get used up trying to neutralize (break down) the excess estrogen in the liver. As a result, less B vitamins are available for breaking down homocysteine. Elevated levels of homocysteine then act to promote clogged arteries.
And what are the two main dietary causes of estrogen dominance? The answer is simple: dairy and soy products. By just eliminating dairy milk products and soy products from your diet you greatly reduce harmful estrogen dominance. This in turn greatly reduces elevated levels of homocysteine.
For the evidence that dairy and soy products are the two greatest dietary causes of estrogen dominance see The Foolproof Diet (www.the-foolproof-diet.com). Do a search on google for “estrogen dominance” and you will find lots of information explaining why estrogen dominance is so harmful to good health.
A 21 year study of statistics by the OECD shows that homocysteine is responsible for clogged arteries.
“Homocysteine does this by injuring the lining of the coronary arteries and by thickening of the wall of the arteries, regardless of the level of cholesterol in the blood. Homocysteine interferes with the way cells use oxygen, resulting in a build-up of damaging free radicals. These reactive chemical forms can oxidize low-density lipoproteins (LDL), producing oxycholesterols and oxidized fats and proteins within developing plaques. Also, homocysteine stimulates growth of smooth muscle cells, causing deposition of extracellular matrix and collagen, which causes a thickening and hardening of artery walls.” (source: Organization for Economic Cooperation and Development, O.E.C.D., Food Consumption Statistics 1955-1971. Paris, 1973).
So what causes heart attacks? To blame factors such as obesity or a poor lifestyle is a complete cop out and reflects the ignorance of the person saying this. Heart attacks are mainly caused by elevated levels of homocysteine in the body. And how can you best avoid harmful homocysteine? By simply avoiding dairy and soy products you will go a long way to reducing levels of homocysteine in the body and greatly reduce the risk of clogged arteries and heart attacks.
For foolproof evidence that levels of homocysteine can be greatly reduced by simply avoiding dairy milk and soy foods, see The Foolproof Diet (www.the-foolproof-diet.com).
Keep well,
Russell Eaton
Heart attacks are the leading cause of death for both men and women worldwide (source: Robert Beaglehole, et al, 2004, The World Health Report 2004 - Changing History. World Health Organization. pp. 120–4. ISBN 92-4-156265-X).
But what causes heart attacks? Conventional wisdom (e.g. Wikipedia) generally says the following: Heart attacks are caused by intense exertion, be it psychological stress or physical exertion. Also, heart attacks can be caused by a severe infection, such as pneumonia, which in turn stresses the body leading to a heart attack. Such stress causes atherosclerotic plaques (the fat in clogged arteries) to become dislodged and this in turn can block blood flow to the heart.
So we have the following sequence of events: clogged arteries and stress combine to block blood flow to a section of heart muscle, causing a heart attack. The question screaming to be answered is: what causes clogged arteries?
Again, conventional wisdom says that clogged arteries are caused by a poor diet and lack of exercise. But this answer is much too vague. Just about any illness can be attributed to a poor diet and lack of exercise.
So the question is: what specifically causes clogged arteries? Is it cholesterol, is it a high fat diet, is it a high sugar diet, is it junk food, is it just lack of exercise?
Speak to nutritionists, doctors, and health gurus and most (but not all) will say it’s a “combination of life-style factors such as poor diet, lack of exercise and obesity” that can lead to clogged arteries (what a cop out!). This is no answer.
When you study the research into this area one word keeps popping up: homocysteine. There is overwhelming scientific evidence showing that heart disease is mainly caused by homocysteine.
The link between homocysteine and heart disease/stroke is well known to medical scientists and many studies support this. “A high level of blood serum homocysteine is a powerful risk factor for cardiovascular disease.” (Wikipedia).
The body creates excess homocysteine as a toxic byproduct, i.e. as a result of chemical reactions in the body. Elevated levels of homocysteine in the bloodstream are caused by a shortage of vitamins B6, B12 and folic acid (also known as vitamin B9). These B vitamins act to break down homocysteine so that it can be safely eliminated. So when the body has enough B6, B12 and folic acid, the toxic production of homocysteine is minimized.
It has been postulated that Lp(a) is a risk factor in heart disease. But Lp(a), also known as Lipoprotein a, has been shown to become a risk factor only in the presence of homocysteine. The Mayo Clinic states: “Homocysteine is a substance your body uses to make protein [including Lp(a)] and to build and maintain tissue. But too much homocysteine may increase your risk of stroke, certain types of heart disease, and disease of the blood vessels of the arms, legs and feet (peripheral artery disease).”
So when some health professionals talk about Lp (a) being a risk factor in heart disease they would appear to be off the mark. It is more accurate to say that elevated levels of homocysteine are the root cause of heart disease.
India has the doubtful honor of having by far the largest number (per capita) of vegetarians and the largest number (per capita) of deaths from heart disease. This is no coincidence. High levels of homocysteine cause heart disease.
Several studies also show that vegetarians are at greater risk of stroke compared to non-vegetarians. For example, Dr. C.S. Yajnik points out that most Indians are vegetarian for religious and socio-economic reasons. Because of this, he says, “there is a deficiency of Vitamin B-12 among vegetarians that has led to a rise in the incidence of stroke and heart attacks. Deficiency of vitamin B 12 increases the concentration of a chemical called homocysteine in the blood which causes blocks in arteries and veins. These blocks in turn are responsible for heart attacks and strokes."
You would think that a vegetarian diet is going to provide the body with plenty of B6, B12 and folic acid. However, this is not the case. B6 and B12 are more plentiful in animal foodstuffs. Furthermore, folic acid although available from plant foods such as green leafy vegetables, is easily destroyed in cooking. As a consequence, vegetarians can often suffer from a shortage of B6, B12 and folic acid and consequent raised levels of homocysteine.
Furthermore, it is now known that estrogen dominance promotes homocysteine. What happens is that the B vitamins get used up trying to neutralize (break down) the excess estrogen in the liver. As a result, less B vitamins are available for breaking down homocysteine. Elevated levels of homocysteine then act to promote clogged arteries.
And what are the two main dietary causes of estrogen dominance? The answer is simple: dairy and soy products. By just eliminating dairy milk products and soy products from your diet you greatly reduce harmful estrogen dominance. This in turn greatly reduces elevated levels of homocysteine.
For the evidence that dairy and soy products are the two greatest dietary causes of estrogen dominance see The Foolproof Diet (www.the-foolproof-diet.com). Do a search on google for “estrogen dominance” and you will find lots of information explaining why estrogen dominance is so harmful to good health.
A 21 year study of statistics by the OECD shows that homocysteine is responsible for clogged arteries.
“Homocysteine does this by injuring the lining of the coronary arteries and by thickening of the wall of the arteries, regardless of the level of cholesterol in the blood. Homocysteine interferes with the way cells use oxygen, resulting in a build-up of damaging free radicals. These reactive chemical forms can oxidize low-density lipoproteins (LDL), producing oxycholesterols and oxidized fats and proteins within developing plaques. Also, homocysteine stimulates growth of smooth muscle cells, causing deposition of extracellular matrix and collagen, which causes a thickening and hardening of artery walls.” (source: Organization for Economic Cooperation and Development, O.E.C.D., Food Consumption Statistics 1955-1971. Paris, 1973).
So what causes heart attacks? To blame factors such as obesity or a poor lifestyle is a complete cop out and reflects the ignorance of the person saying this. Heart attacks are mainly caused by elevated levels of homocysteine in the body. And how can you best avoid harmful homocysteine? By simply avoiding dairy and soy products you will go a long way to reducing levels of homocysteine in the body and greatly reduce the risk of clogged arteries and heart attacks.
For foolproof evidence that levels of homocysteine can be greatly reduced by simply avoiding dairy milk and soy foods, see The Foolproof Diet (www.the-foolproof-diet.com).
Keep well,
Russell Eaton
Friday, May 28, 2010
The Big Elephant In The Room
MAP is the big elephant in the room that nobody wants to talk about. The milk industry pretend it’s not there but growing evidence means it can no longer be ignored. The elephant is getting bigger.
MAP stands for “Mycobacterium Avium subspecies Paratuberculosis”. Here is an extract from an article published in the Los Angeles Times:
Milk May Be the Carrier of Crohn's
If, as some scientists are now convinced, Crohn's disease is caused by a microorganism, the question becomes: How is it transmitted?
The shocking answer, they say, is through that most sacrosanct of beverages--milk. The microorganism under suspicion, Mycobacterium avium subspecies paratuberculosis, or MAP, is common in U.S. dairy herds, activists argue, and it is not killed by conventional pasteurization.
Transmission of MAP from infected cattle to humans through milk could explain much about the occurrence of Crohn's, including its geographical distribution and rising incidence.
The purported spread of MAP through milk "constitutes a public health disaster of tragic proportions," said Dr. John Hermon-Taylor of St. George's Hospital Medical Center in London.
Both the U.S. dairy industry and the Food and Drug Administration argue vehemently that the U.S. milk supply is safe and that pasteurization is effective at removing any potential threats.
Source: LA Times, September 18, 2000, Home Edition, Section: Health, Page: S-1.
In recent years the incidence of MAP in pasteurized milk has been getting worse, not better. Here is an extract of a recent study on the incidence of MAP in milk:
MAP causes Johne’s disease in ruminants, a chronic enteritis evocative of human inflammatory bowel disease. In industrialized countries MAP has been cultured from pasteurized milk, compounding the increasing concern that MAP may be zoonotic. We corroborate the presence of viable MAP in the food chain reported from industrialized countries. With the increasing concern that MAP may be zoonotic, these findings have major implications for healthcare in India.
Source: Presence of MAP in commercial pasteurized milk, and milk products in India (Shankar H, et al, International Journal of Infectious Diseases, 2010 Feb;14(2):e121-6. Epub 2009 Jul 2).
But wait, from the horses mouth there’s more :-). Even the British Food Standards Agency (which includes dairy farmers on its board of directors) admits that “MAP is found in approximately 2% of pasteurized milk on retail sale”.
As if that’s not enough, here is a letter just posted to the Daily Mail newspaper in the UK
I strongly advise that pregnant women should be extremely careful drinking any milk, raw or pasteurised. This advice to drink more milk by health officials led to my wife contacting Crohns Disease & Ulcerated Colitis, that very nearly KILLED her. Until the Dairy Industry can be bothered to get MAP- Mycobacterium sub species avium Paratuberculosis out of milk, it is NOT SAFE to drink for many. MAP is Zoonotic, animal to human, survives pasteurisation, cannot be made by human, comes from outside source, & the cow who suffers with Johnes disease ( Crohns in humans ) passes this MAP bacteria to humans via it's milk & faeces which also go into water supplies, also infecting other animals in the environment. MAP can travel the birth cord to the unborn as it can cow to calf. Cattle with MAP are now to be treated with a new dna anti-map vaccine which is being developed for humans at Kings College Hospital with Prof John Hermon Taylor backed by my campaign - The Chronic Crohns Campaign UK.
Source: Letter to The Daily Mail, by Tim Page, Wadhurst, East Sussex, United Kingdom, 27/5/2010.
How much longer will the big elephant be ignored?
Keep well,
Russell Eaton
P.S. For the world’s best collection of non-dairy milk recipes see The Foolproof Diet (www.the-foolproof-diet.com).
MAP stands for “Mycobacterium Avium subspecies Paratuberculosis”. Here is an extract from an article published in the Los Angeles Times:
Milk May Be the Carrier of Crohn's
If, as some scientists are now convinced, Crohn's disease is caused by a microorganism, the question becomes: How is it transmitted?
The shocking answer, they say, is through that most sacrosanct of beverages--milk. The microorganism under suspicion, Mycobacterium avium subspecies paratuberculosis, or MAP, is common in U.S. dairy herds, activists argue, and it is not killed by conventional pasteurization.
Transmission of MAP from infected cattle to humans through milk could explain much about the occurrence of Crohn's, including its geographical distribution and rising incidence.
The purported spread of MAP through milk "constitutes a public health disaster of tragic proportions," said Dr. John Hermon-Taylor of St. George's Hospital Medical Center in London.
Both the U.S. dairy industry and the Food and Drug Administration argue vehemently that the U.S. milk supply is safe and that pasteurization is effective at removing any potential threats.
Source: LA Times, September 18, 2000, Home Edition, Section: Health, Page: S-1.
In recent years the incidence of MAP in pasteurized milk has been getting worse, not better. Here is an extract of a recent study on the incidence of MAP in milk:
MAP causes Johne’s disease in ruminants, a chronic enteritis evocative of human inflammatory bowel disease. In industrialized countries MAP has been cultured from pasteurized milk, compounding the increasing concern that MAP may be zoonotic. We corroborate the presence of viable MAP in the food chain reported from industrialized countries. With the increasing concern that MAP may be zoonotic, these findings have major implications for healthcare in India.
Source: Presence of MAP in commercial pasteurized milk, and milk products in India (Shankar H, et al, International Journal of Infectious Diseases, 2010 Feb;14(2):e121-6. Epub 2009 Jul 2).
But wait, from the horses mouth there’s more :-). Even the British Food Standards Agency (which includes dairy farmers on its board of directors) admits that “MAP is found in approximately 2% of pasteurized milk on retail sale”.
As if that’s not enough, here is a letter just posted to the Daily Mail newspaper in the UK
I strongly advise that pregnant women should be extremely careful drinking any milk, raw or pasteurised. This advice to drink more milk by health officials led to my wife contacting Crohns Disease & Ulcerated Colitis, that very nearly KILLED her. Until the Dairy Industry can be bothered to get MAP- Mycobacterium sub species avium Paratuberculosis out of milk, it is NOT SAFE to drink for many. MAP is Zoonotic, animal to human, survives pasteurisation, cannot be made by human, comes from outside source, & the cow who suffers with Johnes disease ( Crohns in humans ) passes this MAP bacteria to humans via it's milk & faeces which also go into water supplies, also infecting other animals in the environment. MAP can travel the birth cord to the unborn as it can cow to calf. Cattle with MAP are now to be treated with a new dna anti-map vaccine which is being developed for humans at Kings College Hospital with Prof John Hermon Taylor backed by my campaign - The Chronic Crohns Campaign UK.
Source: Letter to The Daily Mail, by Tim Page, Wadhurst, East Sussex, United Kingdom, 27/5/2010.
How much longer will the big elephant be ignored?
Keep well,
Russell Eaton
P.S. For the world’s best collection of non-dairy milk recipes see The Foolproof Diet (www.the-foolproof-diet.com).
Friday, May 14, 2010
Save money - make your own super nutritious almond milk
Almond milk is made from almond nuts. The almond tree reaches a height of 3-7 M (9-22 ft) and has beautiful pink or white flowers that bloom in spring. The dry, leathery almond fruit surrounds the almond nut which is harvested when the fruit dries and splits open.
Milk made from almonds has a delicious light nutty flavor, and it makes a refreshing drink straight from the fridge. It can be used just like regular milk, or as a ‘non-dairy milk’ in just about any recipe.
Almonds without their shells can be stored for up to 1 month if kept airtight in a cool dark dry place, or up to a maximum of 12 months in the refrigerator if kept air tight. Almonds can be frozen for 2-3 years depending on temperature.
Almonds are particularly nutritious in protein, iron, vitamin E, zinc, and vitamin B2. They also have valuable amounts of magnesium, potassium, and folate (folic acid). Among the nut family, almonds provide the richest source of calcium.
Almonds contain more magnesium than oatmeal or even spinach, making a valuable contribution to good health: magnesium is needed for healthy bones, and for more than 300 biochemical reactions in the body. Magnesium helps maintain normal muscle and nerve function, keeps heart rhythm steady, and is involved in energy metabolism and protein synthesis. One ounce (about 23 almonds) provides more than a quarter of your daily needs for magnesium.
For weight-conscious people, almond milk is low-fat and low-carbohydrate, and is therefore ideal as part of any weight loss plan. A study carried out by Dr. Gary Fraser (City of Hope Medical Center and Loma Linda University in California) found that eating a modest quantity of almonds daily (approximately 2 ounces or 40 almonds) resulted in increased unsaturated fats intake with no significant changes in body weight.
Making almond milk is quick and easy. It is best to soak the almonds overnight in purified or boiled water (the water must be cold when used for making milk). Then strain, dab nuts dry and freeze. The almonds nuts are then ready for making milk whenever you like. Using soaked/frozen nuts provides a much creamier and more nutritious milk than using dried nuts without first soaking.
To make milk, blend one part of nuts to five parts water. Always use the purest drinking water for making milk; otherwise the milk will spoil quickly. Add a teaspoon of sugar for taste. Better still add a teaspoon of Xylitol (a natural sweetener that protects your teeth and gums). Never use warm or hot water when making milk as this will greatly reduce the shelf life of the milk in the fridge.
Blend the milk for 1 – 2 minutes. There is no need to strain the milk after blending; just store in an airtight container in the fridge and use like regular milk. Shake or stir before serving. It will typically stay fresh for 4-5 days just like regular milk.
For more super delicious and nutritious milk-making recipes see The Foolproof Diet (http://www.the-foolproof-diet.com/).
Keep well,
Russell Eaton
Milk made from almonds has a delicious light nutty flavor, and it makes a refreshing drink straight from the fridge. It can be used just like regular milk, or as a ‘non-dairy milk’ in just about any recipe.
Almonds without their shells can be stored for up to 1 month if kept airtight in a cool dark dry place, or up to a maximum of 12 months in the refrigerator if kept air tight. Almonds can be frozen for 2-3 years depending on temperature.
Almonds are particularly nutritious in protein, iron, vitamin E, zinc, and vitamin B2. They also have valuable amounts of magnesium, potassium, and folate (folic acid). Among the nut family, almonds provide the richest source of calcium.
Almonds contain more magnesium than oatmeal or even spinach, making a valuable contribution to good health: magnesium is needed for healthy bones, and for more than 300 biochemical reactions in the body. Magnesium helps maintain normal muscle and nerve function, keeps heart rhythm steady, and is involved in energy metabolism and protein synthesis. One ounce (about 23 almonds) provides more than a quarter of your daily needs for magnesium.
For weight-conscious people, almond milk is low-fat and low-carbohydrate, and is therefore ideal as part of any weight loss plan. A study carried out by Dr. Gary Fraser (City of Hope Medical Center and Loma Linda University in California) found that eating a modest quantity of almonds daily (approximately 2 ounces or 40 almonds) resulted in increased unsaturated fats intake with no significant changes in body weight.
Making almond milk is quick and easy. It is best to soak the almonds overnight in purified or boiled water (the water must be cold when used for making milk). Then strain, dab nuts dry and freeze. The almonds nuts are then ready for making milk whenever you like. Using soaked/frozen nuts provides a much creamier and more nutritious milk than using dried nuts without first soaking.
To make milk, blend one part of nuts to five parts water. Always use the purest drinking water for making milk; otherwise the milk will spoil quickly. Add a teaspoon of sugar for taste. Better still add a teaspoon of Xylitol (a natural sweetener that protects your teeth and gums). Never use warm or hot water when making milk as this will greatly reduce the shelf life of the milk in the fridge.
Blend the milk for 1 – 2 minutes. There is no need to strain the milk after blending; just store in an airtight container in the fridge and use like regular milk. Shake or stir before serving. It will typically stay fresh for 4-5 days just like regular milk.
For more super delicious and nutritious milk-making recipes see The Foolproof Diet (http://www.the-foolproof-diet.com/).
Keep well,
Russell Eaton
Thursday, April 08, 2010
Maple Syrup Is Your Tasty Food That Can Fight Cancer and Diabetes
(Article contributed by Sandy Harris)
Are you looking for a natural solution to reduce the risk of diabetes and slow down the growth of cancer cells? Your search is probably over because recent studies have shown that maple syrup holds the key to these problems.
US researchers have found that maple syrup has the ability to substantially decrease the risk of diabetes. The syrup also showed great potential in slowing down the growth of cancerous cells.
Maple syrup has thirteen active antioxidant substances. These antioxidants were previously unknown but were discovered only recently. Because of these antioxidants, researchers have firmed up that maple syrup has a great potential in fighting cancer growth, diabetes, and infections.
Food for Diabetic Sufferers
Researchers found out that maple syrup contains phytohormone and abscisic acid. This acid is the primary agent that serves as an effective defense against diabetes and metabolic syndrome. The acid releases insulin through the pancreatic cells and can enhance the increased sensitivity of the fat cells to insulin. These actions proved that claims that maple syrup is very effective in controlling diabetes.
The studies were brought before the American Chemical Society in San Francisco. The results were reviewed by experts and other researchers.
Maple Syrup as Your Best Chance against Cancer
A study punished in the Journal of Medicinal Food showed that maple syrup can significantly inhibit the growth of cancerous cells. This study was conducted by Quebec scholars. It seeks to prove the impact of maple syrup against cancer cells.
Based on the Quebec research, the growth of cancer cells can be inhibited by maple syrup. Specifically, the syrup is very effective against brain, prostate, and lung cancer. Unfortunately, maple syrup has minimal impact against breast cancer growth.
Your Tasty Alternative to Fight Cancer and Diabetes
Maple syrup can serve as your tasty alternative in fighting cancer and diabetes. There are many anti cancer foods today like blueberries, tomatoes, broccoli, and carrots. However, recent studies have shown that maple syrup is more effective against cancer compared to other anti cancer foods.
Laboratory testing results also show that the syrup is more potent compared to the maple sap. It is also ideal to use the pure dark syrup rather than the lighter syrup. Dark syrup has high color oxidation. This is the reason why darker maple syrup should be preferred. So if you want a better alternative to fight cancer and diabetes, then your favorite maple syrup is a good option.
Reference: Journal of medicinal food. 01/02/2010; ISSN: 1557-7600, OI: 10.1089/jmf.2009.0029
This article was contributed by Sandy Harris who writes for the diabetic diet blog, her personal hobby blog focused on tips to prevent, cure and manage diabetes using healthy snacks and recipes.
Note from Russell Eaton: the glycemic index count for maple syrup is between 60 and 65 which is verging on high. Therefore diabetics should be aware of the impact that maple syrup can have on the level of glucose in the blood. This apart, maple syrup is an excellent sweetener, and indeed I recommend it in my book The Foolproof Diet (http://www.the-foolproof-diet.com/). The Foolproof Diet provides the world’s best collection of recipes for making non-dairy milk, and maple syrup is the perfect sweetening agent for these recipes.
Are you looking for a natural solution to reduce the risk of diabetes and slow down the growth of cancer cells? Your search is probably over because recent studies have shown that maple syrup holds the key to these problems.
US researchers have found that maple syrup has the ability to substantially decrease the risk of diabetes. The syrup also showed great potential in slowing down the growth of cancerous cells.
Maple syrup has thirteen active antioxidant substances. These antioxidants were previously unknown but were discovered only recently. Because of these antioxidants, researchers have firmed up that maple syrup has a great potential in fighting cancer growth, diabetes, and infections.
Food for Diabetic Sufferers
Researchers found out that maple syrup contains phytohormone and abscisic acid. This acid is the primary agent that serves as an effective defense against diabetes and metabolic syndrome. The acid releases insulin through the pancreatic cells and can enhance the increased sensitivity of the fat cells to insulin. These actions proved that claims that maple syrup is very effective in controlling diabetes.
The studies were brought before the American Chemical Society in San Francisco. The results were reviewed by experts and other researchers.
Maple Syrup as Your Best Chance against Cancer
A study punished in the Journal of Medicinal Food showed that maple syrup can significantly inhibit the growth of cancerous cells. This study was conducted by Quebec scholars. It seeks to prove the impact of maple syrup against cancer cells.
Based on the Quebec research, the growth of cancer cells can be inhibited by maple syrup. Specifically, the syrup is very effective against brain, prostate, and lung cancer. Unfortunately, maple syrup has minimal impact against breast cancer growth.
Your Tasty Alternative to Fight Cancer and Diabetes
Maple syrup can serve as your tasty alternative in fighting cancer and diabetes. There are many anti cancer foods today like blueberries, tomatoes, broccoli, and carrots. However, recent studies have shown that maple syrup is more effective against cancer compared to other anti cancer foods.
Laboratory testing results also show that the syrup is more potent compared to the maple sap. It is also ideal to use the pure dark syrup rather than the lighter syrup. Dark syrup has high color oxidation. This is the reason why darker maple syrup should be preferred. So if you want a better alternative to fight cancer and diabetes, then your favorite maple syrup is a good option.
Reference: Journal of medicinal food. 01/02/2010; ISSN: 1557-7600, OI: 10.1089/jmf.2009.0029
This article was contributed by Sandy Harris who writes for the diabetic diet blog, her personal hobby blog focused on tips to prevent, cure and manage diabetes using healthy snacks and recipes.
Note from Russell Eaton: the glycemic index count for maple syrup is between 60 and 65 which is verging on high. Therefore diabetics should be aware of the impact that maple syrup can have on the level of glucose in the blood. This apart, maple syrup is an excellent sweetener, and indeed I recommend it in my book The Foolproof Diet (http://www.the-foolproof-diet.com/). The Foolproof Diet provides the world’s best collection of recipes for making non-dairy milk, and maple syrup is the perfect sweetening agent for these recipes.
Sunday, February 14, 2010
How To Lose Weight In A Week
‘How to lose weight quickly’ diets are all over the media, on television, websites, newsstands, radio, magazines and books.
Most overweight people want to know how to lose weight in a week. They are, quite rightly, desperate to lose excess weight and will grasp at anything that promises how to lose weight fast. But many of these “lose weight fast” diets are based on false promises and ill-founded opinions, and can actually be harmful and even counter-productive, leading to greater weight gain!
Here are just some of the myths and misinformation promoted by “quick weight loss” gurus:
Myth: cut calories to lose weight.
Reality: cutting calories makes the body think it must preserve fat, and so you put on weight instead of achieving weight reduction.
Myth: following set menus and eating plans can help lose weight.
Reality: most diet books and weight loss plans promote set menus of what to eat when. This never works because food preferences and lifestyles vary so much. Indeed, by following any kind of set food menus, day in day out, you are more likely to gain weight because you will either go hungry or get too bored with the monotony. Then when you give up the set menus you will quickly re-gain your weight (and more) as you go back to your old eating habits.
Myth: eating whole grain and fiber-rich foods is healthy and will help you lose weight.
Reality: whole grains are no healthier than milled grains, and do nothing to promote good health or help you lose weight. Furthermore, there is plenty of scientific evidence showing that a high-fiber diet is bad for health. Fiber robs the body of vitamins and minerals. This leads to poor nutrition, which in turn prevents safe and healthy weight loss. We do not need much fiber in our daily diets and getting enough is very easy. Exhortations to eat more fiber are counter-productive.
Myth: fruit juice is non-fattening and healthy, as part of a well-balanced diet.
Reality: drinking fruit juice is more fattening and unhealthier than just about any other kind of food. Fruit juice gives the body a blast of fructose sugar without being bound up with fiber – this goes straight to body fat giving you quick weight gain, and is much worse for health than even table sugar!
Myth: you should eat less and exercise to lose weight.
Reality: The less you eat the more fat you put on because any kind of food restriction makes the body store more fat. When you exercise more you make yourself feel more hungry and exhausted, and you end up stuffing yourself with junk food which just makes you fatter. The secret is to exercise the smart way so that you don’t feel hungry and exhausted.
Myth: drink less water so as to reduce water retention and feel less bloated.
Reality: you must drink plenty of water to lose water retention (not less!). When you drink plenty of water the body will “think” it no longer needs to retain water in body tissue, and you quickly lose excess water.
Myth: a good way to lose weight is to increase your metabolic rate so as to burn fat fast.
Reality: your heart should sink when you come across such ridiculous notions. The metabolic rate is nothing more than a set of many different chemical reactions inside the body. Some of these chemical reactions work faster than others at different times of the day or night depending on a multitude of factors. In fact, fatter people tend to have higher metabolic rates (i.e. burn fat/energy faster) because of their higher body mass. To use (or attempt to control) the metabolic rate as a way of losing weight is like using a table-tennis ball to play tennis (impossible!).
How to lose weight in a week is a question many people ask. And yes, you can lose weight in a week, safely, quickly and easily if you know how. But 99% percent of dietary advice about how to lose weight quickly is completely wrong. Worse still, if you don’t do it right, any attempts to lose weight quickly will re-bound and you will end up putting on more weight than before.
You definitely don’t want to lose weight in a week and then put it all back the week after. Yo-yo dieting ruins your health and prevents weight loss. You want to lose weight quickly, but permanently. All human beings are the same biologically. Therefore there can only be one best way for a human being to lose weight quickly, safely, and permanently.
In recent years medical research into weight loss has made exciting discoveries and now there is a kind of consensus on the best way for any human being to lose weight safely and quickly. A key point that has come out of this research is that you gain weight when your hormones are out of balance (not functioning properly) and you lose excess weight when your hormones are in balance.
What makes your hormones go out of balance? Several factors, but by far the biggest factor is the diet. And dairy milk products are increasingly being seen as the biggest dietary cause of hormonal disharmony. It's not the fat in milk that causes weight gain, its the havoc caused by dairy milk to your hormones that causes weight gain.
Keep well,
Russell Eaton
How to lose weight in a week
Most overweight people want to know how to lose weight in a week. They are, quite rightly, desperate to lose excess weight and will grasp at anything that promises how to lose weight fast. But many of these “lose weight fast” diets are based on false promises and ill-founded opinions, and can actually be harmful and even counter-productive, leading to greater weight gain!
Here are just some of the myths and misinformation promoted by “quick weight loss” gurus:
Myth: cut calories to lose weight.
Reality: cutting calories makes the body think it must preserve fat, and so you put on weight instead of achieving weight reduction.
Myth: following set menus and eating plans can help lose weight.
Reality: most diet books and weight loss plans promote set menus of what to eat when. This never works because food preferences and lifestyles vary so much. Indeed, by following any kind of set food menus, day in day out, you are more likely to gain weight because you will either go hungry or get too bored with the monotony. Then when you give up the set menus you will quickly re-gain your weight (and more) as you go back to your old eating habits.
Myth: eating whole grain and fiber-rich foods is healthy and will help you lose weight.
Reality: whole grains are no healthier than milled grains, and do nothing to promote good health or help you lose weight. Furthermore, there is plenty of scientific evidence showing that a high-fiber diet is bad for health. Fiber robs the body of vitamins and minerals. This leads to poor nutrition, which in turn prevents safe and healthy weight loss. We do not need much fiber in our daily diets and getting enough is very easy. Exhortations to eat more fiber are counter-productive.
Myth: fruit juice is non-fattening and healthy, as part of a well-balanced diet.
Reality: drinking fruit juice is more fattening and unhealthier than just about any other kind of food. Fruit juice gives the body a blast of fructose sugar without being bound up with fiber – this goes straight to body fat giving you quick weight gain, and is much worse for health than even table sugar!
Myth: you should eat less and exercise to lose weight.
Reality: The less you eat the more fat you put on because any kind of food restriction makes the body store more fat. When you exercise more you make yourself feel more hungry and exhausted, and you end up stuffing yourself with junk food which just makes you fatter. The secret is to exercise the smart way so that you don’t feel hungry and exhausted.
Myth: drink less water so as to reduce water retention and feel less bloated.
Reality: you must drink plenty of water to lose water retention (not less!). When you drink plenty of water the body will “think” it no longer needs to retain water in body tissue, and you quickly lose excess water.
Myth: a good way to lose weight is to increase your metabolic rate so as to burn fat fast.
Reality: your heart should sink when you come across such ridiculous notions. The metabolic rate is nothing more than a set of many different chemical reactions inside the body. Some of these chemical reactions work faster than others at different times of the day or night depending on a multitude of factors. In fact, fatter people tend to have higher metabolic rates (i.e. burn fat/energy faster) because of their higher body mass. To use (or attempt to control) the metabolic rate as a way of losing weight is like using a table-tennis ball to play tennis (impossible!).
How to lose weight in a week is a question many people ask. And yes, you can lose weight in a week, safely, quickly and easily if you know how. But 99% percent of dietary advice about how to lose weight quickly is completely wrong. Worse still, if you don’t do it right, any attempts to lose weight quickly will re-bound and you will end up putting on more weight than before.
You definitely don’t want to lose weight in a week and then put it all back the week after. Yo-yo dieting ruins your health and prevents weight loss. You want to lose weight quickly, but permanently. All human beings are the same biologically. Therefore there can only be one best way for a human being to lose weight quickly, safely, and permanently.
In recent years medical research into weight loss has made exciting discoveries and now there is a kind of consensus on the best way for any human being to lose weight safely and quickly. A key point that has come out of this research is that you gain weight when your hormones are out of balance (not functioning properly) and you lose excess weight when your hormones are in balance.
What makes your hormones go out of balance? Several factors, but by far the biggest factor is the diet. And dairy milk products are increasingly being seen as the biggest dietary cause of hormonal disharmony. It's not the fat in milk that causes weight gain, its the havoc caused by dairy milk to your hormones that causes weight gain.
Keep well,
Russell Eaton
How to lose weight in a week
Wednesday, February 03, 2010
Best Way To Make Milk as Substitute for Dairy Milk
Coconut Milk Powder can be purchased in supermarkets for making milk at home. However, this is not recommended because it usually contains whey or some other dairy milk product. Whey and cow milk products contain IGF-1 hormones which are known to bad for health and will not be suitable for anybody wanting to avoid dairy milk.
For general every day milk consumption Coconut Milk Powder is best avoided, except for very occasional use. It is manufactured through a spray drying process of raw unsweetened coconut cream. This is very different from the more widely available and coarser desiccated coconut which is made by machines that merely grate the white coconut meat.
The process of spray drying has the effect of mixing oxygen (from the air) into the powder, under very hot drying conditions. As a result, Coconut Milk Powder is “oxidized” and will go rancid quite quickly if not refrigerated and consumed within one or two days. This process also has the effect of increasing nitrate levels in powdered milk, whether dairy or coconut. High levels of nitrates can increase the risk of cancer.
Many people would like to have a good alternative to dairy milk. At the very least, most people would like to have more of a choice when it comes to milk. Dairy milk is known to be fattening and for some people lactose intolerance is a real issue. You can, of course, buy soy milk but this also has its drawbacks.
Soy milk is generally more expensive than dairy milk and may not be so widely available. Furthermore, soy milk can also be quite fattening if you opt for the sweetened variety. If you opt for the unsweetened variety, most people dislike the taste. The biggest problem with soy milk is that it contains genistein, a harmful hormone that is causing increasing concern among scientists.
Genistein can increase the risk of cancer in a person who regularly consumes soy milk. Genistein does this by making body cells divide and multiply. The U.S National Cancer Institute says that genistein “disrupts signal transduction between cells and induces cell differentiation (i.e. cell multiplication)”.
Unfortunately the National Cancer Institute makes no reference to soy milk in it’s fact sheets. But there are several studies showing that soy milk consumption is increasingly being linked with cancer. To see some of this research simply do an internet search for “soy milk cancer” (without the quotation marks).
So what kind of milk is good to consume? Simply switch to coconut milk. The latest scientific research shows that coconuts are in fact not fattening! The molecular structure of coconut fat is different – it gets stored as energy instead of as body fat. This gives you energy and helps you lose weight and stay slim.
Coconut milk is very nutritious and absolutely delicious. Do not confuse canned “coconut milk” as sold in supermarkets with “home-made coconut milk”. The former is a condiment, the latter is a genuine dairy milk substitute. You would use canned coconut milk as part of a recipe to make home-made coconut milk. It can be made quickly and easily in just a minute or so, and then be stored in the fridge just like regular milk.
Home-made coconut milk is non-fattening, nutritious, and absolutely delicious. Best of all it is far, far superior in quality compared to any kind of commercial milk, whether dairy or non-dairy. Up until now, making coconut milk at home has been a complicated and time-consuming affair. But now at last you can make coconut milk at home quickly and easily, saving time and money.
To find out how to make coconut milk quickly and easily, saving time and money, download the free ebook The Incredible Coconut Book. This book shows exactly how to make delicious and nutritious milk that is dairy-free and soy-free. Download it now – go to The Incredible Coconut Book.
Keep well,
Russell Eaton
For general every day milk consumption Coconut Milk Powder is best avoided, except for very occasional use. It is manufactured through a spray drying process of raw unsweetened coconut cream. This is very different from the more widely available and coarser desiccated coconut which is made by machines that merely grate the white coconut meat.
The process of spray drying has the effect of mixing oxygen (from the air) into the powder, under very hot drying conditions. As a result, Coconut Milk Powder is “oxidized” and will go rancid quite quickly if not refrigerated and consumed within one or two days. This process also has the effect of increasing nitrate levels in powdered milk, whether dairy or coconut. High levels of nitrates can increase the risk of cancer.
Many people would like to have a good alternative to dairy milk. At the very least, most people would like to have more of a choice when it comes to milk. Dairy milk is known to be fattening and for some people lactose intolerance is a real issue. You can, of course, buy soy milk but this also has its drawbacks.
Soy milk is generally more expensive than dairy milk and may not be so widely available. Furthermore, soy milk can also be quite fattening if you opt for the sweetened variety. If you opt for the unsweetened variety, most people dislike the taste. The biggest problem with soy milk is that it contains genistein, a harmful hormone that is causing increasing concern among scientists.
Genistein can increase the risk of cancer in a person who regularly consumes soy milk. Genistein does this by making body cells divide and multiply. The U.S National Cancer Institute says that genistein “disrupts signal transduction between cells and induces cell differentiation (i.e. cell multiplication)”.
Unfortunately the National Cancer Institute makes no reference to soy milk in it’s fact sheets. But there are several studies showing that soy milk consumption is increasingly being linked with cancer. To see some of this research simply do an internet search for “soy milk cancer” (without the quotation marks).
So what kind of milk is good to consume? Simply switch to coconut milk. The latest scientific research shows that coconuts are in fact not fattening! The molecular structure of coconut fat is different – it gets stored as energy instead of as body fat. This gives you energy and helps you lose weight and stay slim.
Coconut milk is very nutritious and absolutely delicious. Do not confuse canned “coconut milk” as sold in supermarkets with “home-made coconut milk”. The former is a condiment, the latter is a genuine dairy milk substitute. You would use canned coconut milk as part of a recipe to make home-made coconut milk. It can be made quickly and easily in just a minute or so, and then be stored in the fridge just like regular milk.
Home-made coconut milk is non-fattening, nutritious, and absolutely delicious. Best of all it is far, far superior in quality compared to any kind of commercial milk, whether dairy or non-dairy. Up until now, making coconut milk at home has been a complicated and time-consuming affair. But now at last you can make coconut milk at home quickly and easily, saving time and money.
To find out how to make coconut milk quickly and easily, saving time and money, download the free ebook The Incredible Coconut Book. This book shows exactly how to make delicious and nutritious milk that is dairy-free and soy-free. Download it now – go to The Incredible Coconut Book.
Keep well,
Russell Eaton
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