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Study looks at which foods prevent cancer vs. those that contribute to it

cancer foodsOne of the key challenges in preventing cancers and other chronic diseases is helping consumers make healthier food choices. For this reason, some countries are considering implementing a simplified labeling system that informs consumers of the nutritional quality of food products. The Nutri-Score is France’s official nutrition label, but it remains optional as per European labeling regulations. It is a five-color nutrition label that was based on the Nutrient Profiling System of the British Food Standards Agency modified version (FSAm-NPS) score.

To test the relevance of the two labels as nutritional profiling systems, a team of European researchers conducted a prospective analysis of the association between the nutritional score of food and cancer risk. Their study involved a large and diverse European population that constitutes the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. The EPIC study is an ongoing multi-center prospective cohort study investigating metabolic, dietary, lifestyle, and environmental factors in relation to cancer and other chronic diseases.

The research team analyzed the association between the FSAm-NPS score – which reflects their nutritional quality – and cancer risk in 471,495 adults from 10 European countries; 49,794 of them were newly diagnosed cancer cases. They calculated the FSAm-NPS score for each food or beverage using its 100-gram content in energy, sugar, saturated fatty acid, sodium, fibers, proteins, and fruits/vegetables/legumes/nuts. The FSAm-NPS scores of all food items typically consumed by an individual were averaged to obtain the individual FSAm-NPS Dietary Index (DI) scores. A high FSAm-NPS DI score indicates low nutritional quality.

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The researchers found that consumption of foods with high FSAm-NPS DI scores was associated with high risks of developing cancers, such as colorectal, lung, liver, and breast cancer. This finding supports the relevance of using the FSAm-NPS and Nutri-Score to grade the nutritional quality of food products as a basis for prevention strategies for cancer and other diseases. The results of this study were published in the journal PLOS Medicine.

How your diet influences your risk of cancer

Increasing evidence suggests that the foods you eat can either increase or decrease your risk of cancer. Adhering to a diet rich in whole foods like fruits, vegetables, whole grains, legumes, spices, healthy fats, fresh fish, and high-quality dairy may reduce cancer risk. (Related: Nine anti-cancer foods proven to prevent and help reverse cancer.)

Conversely, high consumption of certain foods may raise your chances of developing cancer. Some of these cancer-causing foods contain high amounts of sugar and refined carbs. A review published in the Nutrition Journal reported that processed foods high in sugar but low in fiber and nutrients have been linked to increased cancer risk.

Eating lots of processed and red meats can also increase the risk of certain cancers including colon, stomach, and pancreatic cancers. Processed meat includes ham, bacon, salami, and sausages, while red meat includes all fresh, minced, and frozen beef, pork, and lamb.

Researchers found that processed and red meats can increase the risk of cancer because of their chemical content – that is, chemicals that are naturally present in the meat or were used to preserve the meat, and the chemicals produced when the meat is cooked at high temperatures. Red meat contains a naturally occurring red pigment called haem, which could irritate or impair cells or increase the production of harmful chemicals by bacteria, thus increasing the risk of cancer. On the other hand, nitrates and nitrites are chemicals often used to preserve processed meat. The body converts nitrites into cancer-causing chemicals called N-nitroso compounds (NOCs). Cooking meat at high temperatures, such as grilling or barbecuing, also produces chemicals called heterocyclic amines (HCAs) and polycyclic amines (PCAs) – both of which cause cancer.

Lower your risk of cancer and other diseases by eating healthily. Learn more at Prevention.news.

Sources include:

Science.news

Healthline.com

CancerResearchUK.org

Originally posted: https://www.naturalnews.com/2019-06-12-foods-that-prevent-cancer-and-foods-that-contribute-to-it.html

Compound from aged garlic demonstrates anti-cancer activity

black garlicResearchers from Fujian Normal UniversityShenzhen Third People’s Hospital, and The University of Hong Konglooked at the anti-cancer activity of a compound in aged garlic called S-allylmercaptocysteine (SAMC) in a review of studies. They published their findings in the Chinese Journal of Natural Medicines.

  • Daily consumption of food supplements with anti-cancer potential has become a way to prevent and manage cancer.
  • Emerging evidence supports a link between garlic consumption and decreased cancer incidence.
  • Notably, aged garlic extract (AGE) has stronger anti-cancer activities than that of fresh garlic, because it is enriched with AGE-specific organosulfur compounds, such as SAMC.
  • In this review, the researchers looked at studies on SAMC and its anti-cancer potential.
  • They summarized the up-to-date mechanistic pathways associated with the anti-proliferative, anti-metastatic and pro-apoptotic effects of SAMC in various cancer models.
  • Evidence suggested that SAMC can protect against cancer because of its ability to eliminate reactive oxygen species (ROS) and increase antioxidant enzymes.
  • SAMC also exhibits anti-tumor effects by activating mitogen-activated protein kinase (MAPK), scavenging active oxygen, and inhibiting inflammation.
  • SAMC can induce Bcl-2 family imbalance to cause programmed cell death of tumor cells.
  • It can also inhibit tumor cell proliferation and suppress tumor cell invasiveness.
  • Additionally, it can increase the chemosensitivity of cancer cells.

Based on the evidence gathered, the researchers concluded that SAMC in aged garlic can be used as a promising daily food supplement for preventing and treating cancer.

Read the full text of the study at this link.

For more studies on food supplements that have anti-cancer potential like aged garlic, visit AntiCancer.news.

Journal Reference:

LV Y, So KF, Wong NK, Xiao J. ANTI-CANCER ACTIVITIES OF S-ALLYLMERCAPTOCYSTEINE FROM AGED GARLIC. Chinese Journal of Natural Medicines. January 2019; 17(1): 43-49.  DOI: 10.1016/S1875-5364(19)30008-1

Originally posted: https://www.naturalnews.com/2019-06-10-compound-from-aged-garlic-demonstrates-anti-cancer-activity.html

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Red yeast rice improves endothelial function by reducing inflammation, alleviating oxidative stress

red-yeastResearchers from the University of South ChinaThe Second Affiliated Hospital of Henan University of Science and Technology, and Beijing Anzhen Hospital of Capital Medical University reviewed existing evidence on the ability of red yeast rice and its related products in the prevention and treatment of atherosclerotic cardiovascular disease (ASCVD). They published their findings in the Chinese Journal of Natural Medicines.

  • ASCVD is one of the deadliest diseases in the world, wherein endothelial injury continues throughout the course of the disease.
  • Improvement in endothelial function is essential in the prevention of ASCVD.
  • Red yeast rice is a healthy traditional Chinese food made by fermenting the fungus Monascus purpureus on wet rice.
  • Studies have shown that red yeast rice and its products help in the treatment of cardiovascular diseases because of their effectiveness and safety in improving lipid levels.
  • Red yeast rice also helps in the treatment and prevention of cardiovascular disease by reducing oxidative stress and inflammation, as well as increasing nitric oxide (NO), which maintains normal vasodilatory function and helps prevent platelet aggregation and adhesion.
  • These beneficial effects may be attributed to its compounds: polyketides, monounsaturated fatty acids, phytosterols, isoflavones, condensed tannins, Coenzyme Q10, microelements, and pigments, including ankaflavin, monascin, rubropunctatin, monascorubrin, rubropunctamine, and monascorubramine.

In sum, these results suggested that red yeast rice and its products can be used as a healthy functional food for preventing and treating cardiovascular diseases.

Read the full text of the study at this link.

For more studies on heart-healthy foods like red yeast rice, visit FoodCures.news.

Journal Reference:

Feng SJ, Tang ZH, Wang Y, Tang XY, Li TH, Tang W, Kuang ZM. POTENTIAL PROTECTIVE EFFECTS OF RED YEAST RICE IN ENDOTHELIAL FUNCTION AGAINST ATHEROSCLEROTIC CARDIOVASCULAR DISEASE. Chinese Journal of Natural Medicines. January 2019; 17(1): 50-58. DOI: 10.1016/S1875-5364(19)30009-3

Chronic exposure to aflatoxins is linked to numerous health problems, such as cancer and kidney damage

aflatoxinsAflatoxins are toxic compounds produced by Aspergillus flavusand Aspergillus parasiticus, two pathogenic fungi that thrive in hot and humid climates. Aflatoxins are some of the most carcinogenic toxins known to man, and they can be found in foods today.

A. flavus and A. parasiticus can contaminate crops in the field, at harvest, and during storage. The aflatoxins they produce are commonly found in corn and corn products, peanuts and peanut products, cottonseed, milk, and tree nuts like Brazil nuts, pecans, pistachio nuts, and walnuts. The most common and deadliest aflatoxin is aflatoxin B1. (Related: How the environment may be promoting cancer (and how you can reduce these effects).)

There have been reports of people consuming normal-looking corn, peanuts, or grain and becoming critically ill or even dying from acute aflatoxin poisoning. Aflatoxicosis, while primarily a liver disease, can also cause brain damage, convulsions, hemorrhage, and pulmonary edema.

An estimated 4.5 billion people are exposed to aflatoxins every year in developing countries. Chronic exposure to aflatoxins can cause the following problems to different systems of the body:

  • Cardiovascular: heart inflammation
  • Circulatory: blood and bone cancers
  • Endocrine: tumors and cancer
  • Gastrointestinal: liver damage, liver cancer, viral hepatitis, or parasite infestation
  • Immune: weakened immunity, autoimmune reactions, and allergies
  • Neurological: reduced oxygen flow, headaches, nerve cell death, encephalopathy, insomnia, disorientation, loss of coordination, impaired memory, and tumor growth in both the central and peripheral nervous systems
  • Reproductive and developmental: infertility, birth defects, abnormal growth and development in children
  • Respiratory: pulmonary edema and lung cancer
  • Urinary: kidney damage and tumor growth

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Aflatoxins cannot be destroyed by cooking or processing food as they are very stable and are capable of surviving relatively high temperatures. Exposure to these toxic substances may also come from eating meat, eggs, milk, and other dairy products, especially if the animals these foods came from were fed aflatoxin-contaminated feed.

Despite this, regulators do not require foods to be aflatoxin-free. In fact, they allow aflatoxins to be present at low levels, disregarding the harm long-term exposure to them might cause. The U.S. Food and Drug Administration (FDA) allows up to 20 parts per billion aflatoxins to be present in foods, while Canada and Australia only allow 15 parts per billion. When it comes to animal feeds, much higher levels of aflatoxins are permitted by the FDA – up to 300 parts per billion.

What you can do to reduce your aflatoxin exposure

You can reduce your aflatoxin exposure by disposing of nuts that look moldy, discolored, or shriveled. If nuts taste sour, bitter, or funky, toss them out as well. If you still want to eat peanut butter, choose organic ones made from Valencia peanuts. They are grown in New Mexico where mold levels are lower because of the dry climate. Eating green vegetables when you consume peanut butter may block aflatoxin absorption because of their chlorophyll content.

Whatever type of peanut butter you choose, always store it in the refrigerator. If you are to make your own, wash your grinder thoroughly. Some studies have also suggested soaking and fermenting nuts and grains to significantly reduce their aflatoxin levels and mitigate the toxic effects of these substances.

For more information on aflatoxins and other cancer-causing substances, visit CancerCauses.news.

Sources include:

GreenMedInfo.com

PoisonousPlants.AnSci.Cornell.edu

Cancer.gov

Originally posted: https://www.naturalnews.com/2019-06-07-chronic-exposure-to-aflatoxins-health-problems-kidney-damage.html
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Artemisia capillaris (wormwood) found to stimulate mineralization of bone, prevent bone loss

wormwoodResearchers at the Korea Institute of Oriental Medicine looked at the effect of capillary wormwood (Artemisia capillaris) to prevent bone loss. They published in their results in The American Journal of Chinese Medicine.

  • For the study, the researchers administered a water extract from capillary wormwood to the receptor activator of nuclear factor kappa-B ligand (RANKL)-induced bone loss model.
  • This resulted in significantly preventing osteoporotic bone loss.
  • Bone volume and trabecular number were increased, while trabecular separation was increased.
  • In addition, capillary wormwood water extract also stimulated osteoblast mineralization from primary osteoblasts.
  • Moreover, capillary wormwood water extract treatment significantly suppressed osteoclast formation from bone marrow macrophages.
  • These results suggested that water extract from capillary wormwood has a beneficial effect on bone loss as it regulated osteoblast mineralization, osteoclast formation, and bone resorption.

In conclusion, the researchers concluded that capillary wormwood may be a promising herbal medicine used to treat or prevent osteoporotic bone diseases.

For more studies on medicinal plants that support bone health such as capillary wormwood, visit PlantMedicine.news.

Journal Reference:

Lee CJ, Shim KS, Ma JY. ARTEMISIA CAPILLARIS ALLEVIATES BONE LOSS BY STIMULATING OSTEOBLAST MINERALIZATION AND SUPPRESSING OSTEOCLAST DIFFERENTIATION AND BONE RESORPTION. The American Journal of Chinese Medicine. 17 November 2016; 44(8): 1675-1691. DOI: 10.1142/S0192415X16500944

Originally posted: https://www.naturalnews.com/2019-06-06-artemisia-capillaris-prevents-bone-loss.html
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Chronic renal failure can be alleviated using Chinese chives

renal failureChronic kidney failure, also known as chronic kidney disease, is a progressive and potentially life-threatening condition in which the kidneys are damaged and can’t filter blood properly. A study published in the journal Food Science and Human Wellness found a natural solution to this debilitating disease that can also improve kidney function: Chinese chives.

Chinese chives (Allium tuberosum), also known as garlic chives, are a well-known green vegetable in China used in traditional Chinese medicine to treat impotence and nocturnal emissions. Other allium plants have been shown to have kidney-protective effects. Therefore, researchers from Hefei University of Technology in China looked at the protective effects of Chinese chive extracts against chronic kidney failure in mice. (Related: Try this instead of oysters: Garlic chives are a natural way to increase libido and treat erectile dysfunction.)

In the study, the researchers administered adenine to mice to induce chronic kidney failure. They then treated the animals for five weeks with water or ethanol extracts obtained from Chinese chives. The administration of adenine caused damage to the kidneys of mice and increased the levels of creatinine and urea nitrogen in their blood. High levels of serum creatinine and blood urea nitrogen indicate impaired kidney function.

However, these damages caused by adenine were reduced upon treatment with Chinese chive water extracts. The Chinese chive water extract significantly reduced renal pathological damages, serum creatinine, and blood urea nitrogen levels. At the same time, it significantly inhibited oxidative stress and inflammation in the kidneys of mice with chronic kidney failure. These results indicated that Chinese chive water extracts can improve kidney function in mice with chronic kidney failure by increasing the antioxidative activity and inhibiting inflammation in the kidneys. With these findings, the researchers concluded that Chinese chive water extracts may be used to develop a functional food supplement that can treat chronic kidney failure.

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Chronic kidney failure affects about 30 million Americans. People with diabetes, hypertension, or heart disease, those who have a family member with kidney disease, and people aged over 60 have a higher risk of developing the condition. Many people who suffer from chronic kidney failure may also experience complications like anemia, bone disease, heart disease, high potassium, high calcium, and fluid buildup.

Other benefits of Chinese chives and how to add them to your diet

In addition to their kidney-protective effects, Chinese chives provide other health benefits. Chinese chives are rich in vitamin C, which helps protect against the common cold and fever. Chinese chives also have high amounts of beta-carotene, iron, potassium, riboflavin or vitamin B2, thiamin or vitamin B1, and vitamin A – all of which help increase blood count, regulate blood pressure, and boost immunity. Moreover, Chinese chives are low in fat, which means that they are safe for people suffering from obesity to consume.

Chinese chives are also rich in fiber, which can help prevent digestive problems like constipation, and lower the risk of developing colon cancer. The antioxidant effects of vitamin A and vitamin C, together with its high fiber content, enable Chinese chives to help prevent cardiovascular problems. In addition, these chives are also rich in protein, which works together with fiber to maintain a healthy and balanced metabolism.

These herbs are commonly used for cooking in China and other Asian countries. Chinese chives have a mild garlic flavor, which is a good choice for those who don’t like the fuller flavor of garlic. Chinese chives are used the same way as regular chives; they can be added in salad dressings and soups, or used as a garnish. They are also used in spring rolls, chow mein, and scrambled eggs.

Read more about Chinese chives and other natural foods that can help with kidney problems at FoodScience.news.

Sources include:

Science.news

ScienceDirect.com

KidneyFund.org

OnlyFoods.net

Spiceography.com

TheSpruceEats.com

Originally posted: https://www.naturalnews.com/2019-05-27-chronic-renal-failure-can-be-alleviated-with-chinese-chives.html
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Manage your underactive thyroid with these essential nutrients

thyroidHypothyroidism is a condition in which the thyroid gland does not produce enough thyroid hormones to keep the body functioning normally. Eating well-balanced meals is an important part of regulating a dysfunctional thyroid and the factors that contribute to the disease. Here are seven nutrients essential for hypothyroidism:

  • Vitamin A: Vitamin A deficiency can cause the thyroid gland to grow bigger and decrease the absorption of iodine, limiting the body’s production of thyroid stimulating hormone (TSH). This vitamin is also important to turn total thyroxine — the inactive form of thyroid hormone — to triiodothyronine. Normally, the body can convert carotene to vitamin A, but people with hypothyroidism can’t. Eating foods rich in vitamin A will not really help unless it is followed by protein. If your meals lack protein, you may also be vitamin A deficient. The body can produce vitamin A from phytonutrients alpha and beta-carotene known as provitamin A. These can be found in vegetables, such as carrots, collards, squash, sweet potato, and turnip, and in fruits like cantaloupe, grapefruit, mango, and watermelon.
  • Vitamin B complex: All B-vitamins are good for the thyroid gland, but vitamins B2, B3, and B12 are the best for an underactive thyroid gland. Also known as riboflavin, vitamin B12 can be found in almonds, avocados, beef, pork, and mushrooms. You can get vitamin B3, also known as niacin, from foods like avocado, brown rice, and peanuts. Lastly, vitamin B12 or cobalamin can be obtained from breakfast cereals, meats, and seafood.
  • Vitamin D: Most people with hypothyroidism lack vitamin D, and the lower vitamin D levels are, the more severe the symptoms are going to be. You can get vitamin D from orange juice and supplements.
  • Vitamins C and E: Vitamins C and E are powerful antioxidants, and antioxidants are highly beneficial in preventing hypothyroidism. Adequate intake of these vitamins, as well as turmeric, will significantly increase triiodothyronine and thyroxine levels. Get vitamin C from citrus fruits, and vitamin E from nuts and seeds.
  • Selenium: This mineral is important for overall health, including thyroid health. You can get selenium from shiitake mushrooms, sea fish like tuna, meat, and poultry.
  • Zinc: Zinc deficiency can lead to thyroid problems, but effective thyroid hormones are also needed to absorb zinc well — which means that hypothyroidism can make you zinc deficient. To avoid this, eat zinc-rich foods like legumes, nuts and seeds, red meat, and poultry.
  • L-carnitine: L-carnitine helps fight fatigue, especially in patients below 50 years old who went through thyroid cancer. Get this nutrient from cooked meat, organic dairy products, and cooked vegetables like asparagus.

Foods to avoid if you have hypothyroidism

While there are certain nutrients and foods that are helpful for an underactive thyroid gland, others can inhibit proper thyroid functioning. Some foods that you should avoid if you have hypothyroidism include all varieties of millet, highly processed foods like hot dogs, cakes, and cookies. (Related: These are the foods you should avoid if you have an underactive thyroid.)

Originally posted: https://www.naturalnews.com/2019-03-19-manage-your-underactive-thyroid-with-these-essential-nutrients.html
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Omega-3s found to help those suffering from PTSD

PTSDPTSD, or post-traumatic stress disorder, is a mental health condition that often occurs after a person witnessed or experienced a terrifying event. People with PTSD often experience psychophysiological symptoms such as a pounding heart. Researchers from Japan suggest that this particular symptom may be improved by taking fish oil supplements and eating more foods rich in omega-3 fatty acids.

For their study, the Japanese researchers aimed to determine whether omega-3 fatty acids have a beneficial effect on improving psychophysiological symptoms of PTSD, including an increased heart rate. In conducting their study, they recruited a total of 83 accident survivors. They divided these participants into two groups: a treatment group and a control group. Within 10 days of the accidental injury, they gave the treatment group fish oil supplements containing 1,470 milligrams (mg) docosahexaenoic acid (DHA) and 147 mg eicosapentaenoic acid (EPA). DHA and EPA are two types of omega-3s almost exclusively found in fatty fish and fish oil. On the other hand, the control group received a placebo.

After three months of supplementation, the participants performed script-driven imagery of their traumatic experience. At the same time, the researchers monitored their heart rate and skin conductance.

Based on their analysis, the researchers reported that heart rate during both rest and script-driven imagery was substantially lower in those who took omega-3s than those who took the placebo. From these findings, they concluded that supplementation of omega-3s might help prevent psychophysiological symptoms of PTSD. The findings of the study were published in the Journal of Affective Disorders. (Related: How exactly does fish oil help the heart? It counteracts the effects of mental stress.)

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Omega-3 fatty acids and mental health

Omega-3 fatty acids DHA and EPA are polyunsaturated fats known to be responsible for most of the brain and mental health benefits of fish oil, a widely known over-the-counter supplement extracted from fatty fish such as anchovies, mackerel, salmon, and sardines. These two omega-3s are believed to have the most potential to benefit people with mental health conditions.

Various studies have demonstrated different ways of how omega-3s improve mental health conditions, such as depression. For one, omega-3s can easily go through the brain cell membrane and interact with mood-related molecules inside the brain. In addition, omega-3s possess anti-inflammatory properties that may help fight depression. In bipolar disorder, also known as manic depression, research has shown that omega-3s may be most beneficial for the depressed phase instead of the manic phase of this disorder. Many studies have also shown that these fatty acids have potential in the treatment or prevention of other psychiatric conditions, such as attention deficit hyperactivity disorder, borderline personality disorders, obsessive-compulsive disorder, and schizophrenia.

Omega-3 fatty acids EPA and DHA also play crucial roles for normal brain function and development throughout all stages of life, starting in the womb. Several studies have associated pregnant women’s fish intake or fish oil use with higher intelligence scores and better brain function for their children in early childhood.

In addition, these fatty acids are also important for maintaining normal brain function throughout life. Having enough amounts of omega-3s in the cell membranes of brain cells help maintain cell membrane health and facilitate communication between brain cells. Some studies have shown that low levels of DHA may lead to learning and memory impairments. Others have associated lower DHA levels in the blood with smaller brain size, which is a sign of accelerated brain aging.

Research shows that taking 1,000 mg to 2,000 mg of omega-3 fatty acids from fish oil every day may be helpful. However, it’s best to talk to a health professional first before taking them because fish oil supplements can affect blood clotting.

Read more news stories and studies on the benefits of omega-3 fatty acids on mental health by going to Omega3.news.

Sources include:

Science.news

Healthline.com

Health.Harvard.edu

Originally posted: https://www.naturalnews.com/2019-03-10-omega-3s-help-people-suffering-from-ptsd.html

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New research suggests using frankincense to treat arthritis

FrankincenseArthritis is a common condition that causes joint pain and inflammation. Commonly used treatments for arthritis are often ineffective and cause serious side effects. Therefore, researchers continue to find natural and more effective alternatives. A study published in the journal Medicines suggests frankincense, which can help treat arthritis by fighting inflammation.

Arthritis is not a single disease; there are actually over 100 different types of arthritis and related conditions. People who suffer from arthritis typically experience swelling, pain, stiffness, and decreased range of motion. These symptoms may come and go, may or may not progress over time, and can vary in severity. If it becomes severe, it can lead to chronic pain and disability. Some types of arthritis also affect other body parts aside from joints. These may include the heart, eyes, lungs, kidneys, and skin. Arthritis can occur in all people, but it is most common among women and occurs more often as people age. In the U.S., over 50 million adults and 300,000 children suffer from some type of arthritis.

In the study, researchers from the University of Alabama discovered that compounds within frankincense work by attaching themselves to proteins that cause inflammation and then blocking them. However, they were not able to determine why Boswellia trees produce these compounds. The researchers also noted that Boswellia is soluble with water, which makes it difficult to get it into the bloodstream.

“It’s probably to protect themselves from insect or fungal attack. It obviously works because the trees are still there,” said Will Setzer, the leader of the study and a professor at the University of Alabama, as cited by Daily Mail Online.

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Also known as olibanum, frankincense is made from the resin of the Boswellia tree, which typically grows in the dry, mountainous regions of India, Africa, and the Middle East. It has a woody, spicy scent and can be inhaled, absorbed through the skin, steeped into a tea, or taken as a supplement. It is used in Ayurvedic medicine for centuries for its various health benefits.

More on the effect of frankincense on arthritis

Frankincense also has anti-inflammatory effects that may help reduce joint inflammationbrought about by arthritis, according to an article published on the website Healthline.com. Scientists believe that it has the ability to inhibit the release of leukotrienes, which are compounds that cause inflammation. In addition, other scientists found that the strongest anti-inflammatory compounds in frankincense are terpenes and boswellic acids. (Related: Frankincense – Ancient herbal remedy proven to be effective against arthritis.)

In animal and test tube studies, researchers have found that boswellic acids may provide the same beneficial effect as non-steroidal anti-inflammatory drugs (NSAIDs), which are one of the most commonly used drugs for treating arthritis. However, boswellic acids are much safer than NSAIDs, causing fewer adverse effects.

In a human study, researchers have found that frankincense extracts may help improve the symptoms of arthritis, particularly osteoarthritis and rheumatoid arthritis. In a different study, researchers gave participants 1 gram (g) per day of frankincense extract or a placebo. After eight weeks of treatment, participants who received frankincense reported reduced pain and swelling in the joints compared to those who received the placebo. In addition, they experienced a better range of movement and were able to walk further. Another study demonstrated that Boswellia helped lessen morning stiffness and reduced the need for NSAIDs in people with rheumatoid arthritis.

Read more news stories and studies on natural treatments for arthritis by going to ArthritisCures.news.

Sources include:

TheScottishSun.co.uk

DailyMail.co.uk

VerywellHealth.com

Healthline.com

Arthritis.org

Originally posted: https://www.naturalnews.com/2019-03-04-new-research-suggests-using-frankincense-to-treat-arthritis.html
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Which one’s better for your health – Greek yogurt or regular yogurt?

yogurtBoth Greek and regular yogurt can be part of a healthy diet: They both contain little calories and are loaded with calcium and live bacterial cultures. It’s worth noting, however, that Greek yogurt — which is more concentrated because of its thorough straining process to remove most of the liquid whey, sugar, and lactose — is healthier than regular yogurt.

Here are just some of the reasons why going for the Mediterranean option, which is known for its thick consistency and strong flavor, is the better option.

It’s high in protein: Greek yogurt contains more protein than regular yogurt. One serving of Greek yogurt typically contains 15 to 20 grams (g) of protein – which you can get in 2 to 3 ounces of lean meat – compared to 9 g to that of regular yogurt. Getting enough amount of protein every day is essential for the immune system, fluid balance, and the nerves. Adhering to a diet rich in protein can also help boost metabolism and build muscle. In addition, protein can help you feel full, which is helpful for people trying to lose or maintain a healthy weight. The daily reference intake (DRI) is 0.8 g of protein per kilogram of body weight or 0.36 g per pound.

It’s low-carb: Choosing Greek yogurt over its conventional counterpart is beneficial, especially for people who are on a low-carb diet. Greek yogurt contains about half the carbs as its regular counterpart – about 5 to 8 g per serving compared with 13 to 17 g. In addition, during the straining process of Greek yogurt, some of the milk sugar and lactose are removed – this makes it more suitable for those who are lactose-intolerant.

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It is less in sodium: Greek yogurt’s sodium content is nearly half the amount in most brands of regular yogurts – approximately 50 mg of sodium. Opting for foods that are low in sodium is a great idea because too much salt in the body can result in high blood pressure and a higher risk of other heart diseases. Experts recommend limiting daily sodium intake at 2,300 milligrams (mg), or 1,500 mg for people who are 50 years old and above, African-American, or those who suffer from hypertension, diabetes, or chronic kidney disease.

If there’s a drawback with Greek yogurt, it’s that it loses some of its calcium because of its straining process. Nonetheless, it provides nearly 20 percent of the daily recommendation for calcium, while regular yogurt has 30 percent. Except for this, Greek yogurt definitely has a nutritional edge over regular yogurt. (Related: 11 Delicious Key Ingredients that Make The Mediterranean Diet So Nutritious.)

How to add Greek yogurt to your diet

Because Greek yogurt is very versatile, you can enjoy it in many ways. You can:

  • Add it as a topping for chili instead of sour cream.
  • Add it to a pasta sauce to make it more creamy.
  • Add it to pancake batter instead of buttermilk.
  • Eat it on its own or add banana and blueberries to it.
  • Mix it with chopped fresh herbs, minced garlic, fresh lemon zest to make a dip.
  • Use it as a spread on crackers or bread.
  • Use it for soups as a substitute for cream.

Read more news stories and studies on the health benefits of Greek yogurt by going to Yogurt.news.

Sources include:

Health.USNews.com

Healthline.com

MedicalNewsToday.com

Originally posted: https://www.naturalnews.com/2019-03-04-which-one-better-for-your-health-greek-yogurt.html

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