Tag Archive: Doctor of Philosophy


Reblogged from ahmrita natural mental health:

 

Dietary supplements

Dietary supplements (Photo credit: Andrei Z)

This   article may be reprinted free of charge provided 1) that there is clear   attribution to the Orthomolecular Medicine News Service, and 2) that both the   OMNS free subscription link http://orthomolecular.org/subscribe.html and also the OMNS   archive link http://orthomolecular.org/resources/omns/index.shtml are   included.FOR IMMEDIATE RELEASE
Orthomolecular Medicine   News Service, April 6, 2013

Clamping Down on   Nutritional Information
In Europe, You’d Better Watch What You Say about Supplements

Commentary by   Gert Schuitemaker, PhD (Netherlands) and Andrew W. Saul (USA)

(OMNS   Apr 6, 2013) The government of the Netherlands, one of 27 European Union   countries, continues to clamp down on alternative medicine. The Netherlands   Food and Consumer Product Safety Authority (NVWA, http://www.vwa.nl/english) has the tools in place to   restrict communication of information about the beneficial effects of food   and nutrients to promote health and effectively curb disease. And, most   importantly, this bureaucracy makes all decisions as to how strict the rules   are applied.

Netherlands   law is backed up and strictly enforced by new EU rules based on very rigid   codes regarding health claims for foods and dietary supplements. The power is   held by the European Food Safety Authority (EFSA). These regulations are now in force in   every European Union country.

The Noose   Tightens

When   we go back in history, we see that already in 1958 the Dutch Medicine Laws   defined all substances in nature as medicines, if they were in any way   presented as suitable for curing or preventing a disease. So once a common beet, or vitamin C,   was associated with a preventive medicinal effect, it legally became a drug.   This was the start of censorship and control, and has been buttressed by   subsequent European regulations. Slowly but relentlessly, since 1958, all   substances in nature are being brought into the realm of medical care.

 

Read More Here

 

Avigdor Shafferman The Anthrax Letters: A Medical Detective Story

Israeli Anthrax Developer Resigns

the magicians could not stand before Moses because of the boilsExodus 9:11

By www.roytov.com

Via  Veterans Today

Dr. Avigdor Shafferman, Director of the Israel Institute for Biological Research (IIBR) since 1995, resigned on April 4, 2013. He sent a letter to the institute workers in which he explained: “In the last two years, the institute development tendencies changed. In 2013, I was forced to reduce the budget in over 4%, including the firing of workers. Two weeks ago, we were asked to prepare ourselves to another reduction in the budget, which will have deep repercussions. I cannot be part of this.” The real reason for the unprecedented step was different.

Shafferman has a PhD in Physical Chemistry (not Chemical Physics) from the Hebrew University in Jerusalem. He joined the IIB in 1983, establishing the Molecular Genetics Department there. Later on, he became Head of the Biology Directorate, Manager of Scientific Research, and finally Director of the Institute. IIBR has approximately 350 workers, 150 of them scientists; a large part of it is owned by Japanese pharmaceutical companies.

 

IIBR and Weapons

One of the IIBR strongest fields is the development of nerve toxins. On 4 October 1992, El Al Flight 1862, a Boeing 747 cargo plane crashed into the Groeneveen and Klein-Kruitberg flats in the Bijlmermeer neighborhood of Amsterdam. Many people died and were injured. The cargo included over 280 kilograms of depleted uranium, used for certain types of missiles, and 190 liters of dimethyl methylphosphonate, which is used in the synthesis of Sarin nerve gas. The owner of the latter was the IIB. The IDF possesses weapons containing Sarin.

On September 25, 1997, Khaled Mashal, a prominent leader of the Hamas, was the target of an assassination attempt carried out by the Israeli Mossad under orders of the Prime Minister Benjamin Netanyahu, who at this occasion became a proven bio-terrorist. Two Mossad agents carrying Canadian passports entered Jordan and injected Mashal with an unknown nerve toxin. A few days later, Netanyahu surrendered to international pressure and provided the antidote. Toxin and antidote were developed at the IIB.

Shafferman has a different field of expertise: anthrax. How can a physical chemist become an expert on a biological weapon? The point is simple, the infection with anthrax is not a biological problem. The disease is caused by bacillus anthracis, a bacteria that can form dormant endospores capable to survive in harsh conditions for centuries. The problem in its transformation into a weapon belongs to a field known as “surface treatment;” physical chemistry is the relevant discipline. The terrorist-scientist task is to make the weapon safe enough to be transported while assuring its proper dispersion and activity. In other words, the 2001 anthrax attacks on the USA were unlikely to be prepared by terrorists. A government was behind them.

 

 

Read Full Article Here

CLIMATE SCIENCE

As predators decline, carbon emissions rise
by Staff Writers
Vancouver, Canada (SPX) Feb 22, 2013


Trisha Atwood at a stream site in UBC Malcolm Knapp Research Forest. Photo by: Amanda Klemmer.

“Predators are disappearing from our ecosystems at alarming rates because of hunting and fishing pressure and because of human induced changes to their habitats,” says Trisha Atwood, a PhD candidate in the Department of Forest and Conservation Sciences in the Faculty of Forestry at UBC.

For their study, published in the journal Nature Geoscience, Atwood and her colleagues wanted to measure the role predators play in regulating carbon emissions to better understand the consequences of losing these animals.

 

Read Full Article Here

 

college

by: Jonathan Benson, staff writer

 

(NaturalNews) Shelling out tens or even hundreds of thousands of dollars for higher education may no longer be the surefire path to a great career that it used to be. A recent report compiled by the education resource group OnlineColleges.net found that more than 300,000 Americans with either Master’s degrees or Ph.D.s were receiving food stamps in 2010 — and many more are likely on some form of government assistance today as economic conditions since that time have only continued to worsen.

To give a point of reference as to how bad the situation truly is, there were fewer than 100,000 Americans with Master’s degrees or Ph.D.s on food stamps in 2007, which means the overall number of people with extensive college educations on government assistance more than tripled in just three years. And if this trend continued at the same rate between 2010 and 2013, the total number of college educated on government assistance today has easily eclipsed more than half a million, and with no end in sight.

Fish Skeleton, by Erica Hargreave (Filter applied) 

by Heidi Stevenson
Gaia-Health.com 

Health Impact Daily News

“I’ve never seen scientific evidence discounted and refused to be looked at the way they’re doing with fluoride.” We’re facing a bottom-line reality. There can be no question that the US government’s policy is that water will be fluoridated no matter how much harm is done to the people. 

In this age of repression on genuine scientific research, we need to take note that scientists free to do open and honest research, and report on it, have often taken stands that dispute their agencies’ officials stances. Nowhere has that been more true than in the Environmental Protection Agency (EPA) on the issue of fluoride. Rank and file EPA scientists have strongly opposed water fluoridation.

EPA scientists protected by the National Treasury Employees Union were approached by an employee in 1985. His concern was that he was:

… being forced to write into the regulation a statement to the effect that EPA thought it was alright for children to have “funky” teeth. It was OK, EPA said, because it considered that condition to be only a cosmetic effect, not an adverse health effect. The reason for this EPA position was that it was under political pressure to set its health-based standard for fluoride at 4 mg/liter. At that level, EPA knew that a significant number of children develop moderate to severe dental fluorosis, but since it had deemed the effect as only cosmetic, EPA didn’t have to set its health-based standard at a lower level to prevent it.[1]

A statement issued by EPA scientists stated that they tried to “settle this ethics issue quietly, within the family, but EPA was unable or unwilling to resist external political pressure.” Therefore, they went public with it and filed an amicus curiae brief supporting a public interest group’s suit against the EPA. In their statement, from which the above quote was extracted, the scientists avered that their opposition to fluoridation only grew stronger after that incident.

Studies Showing Fluoride Lowers Intelligence

That article goes on to document research by Phyllis Mullenix, PhD, who had established the Department of Toxicology at the Forsyth Dental Research Institute. She was also involved with a research program at Harvard’s Department of Neuropathology and Psychiatry. That research documented significant neurotoxic effects of fluoride.

Dr. Mullenix described going to a conference of the National Institute of Dental Research, a division of the National Institutes of Health (NIH), to present her findings and realizing, on walking in, that she was in hostile territory. The entry areas were filled with propaganda declaring “The Miracle of Fluoride”. Of her experience at that conference, she stated:

The fluoride pattern of behavioral problems matches up with the same results of administering radiation and chemotherapy [to cancer patients]. All of these really nasty treatments that are used clinically in cancer therapy are well known to cause I.Q. deficits in children. That’s one of the best studied effects they know of. The behavioral pattern that results from the use of fluoride matches that produced by cancer treatment that causes a reduction in intelligence.[2]

On meeting with dental industry representatives afterwards, she was asked if she’d been saying that fluoride lowers children’s IQ. She says, “And I told them, ‘basically, yes.’”[2]

That was the end of her career. She was fired from Forsyth Dental Center and has gotten no related grants since then. Shortly after her firing, Forsyth received a quarter million dollar grant from Colgate, the toothpaste manufacturer. She has since stated:

I got into science because it was fun, and I would like to go back and do further studies, but I no longer have any faith in the integrity of the system. I find research is utterly controlled.

EPA scientists also noted a Chinese study documenting that children between ages 8 and 13 consistently score 5-10 IQ points lower than children subjected to less fluoride.

 

Read Full Article Here

 

Health And Wellness Report

 

Vitamin D Tied to Women’s Cognitive Performance

 ScienceDaily

Higher vitamin D dietary intake is associated with a lower risk of developing Alzheimer’s disease, according to research conducted by a team led by Cedric Annweiler, MD, PhD, at the Angers University Hospital in France.

Similarly, investigators led by Yelena Slinin, MD, MS, at the VA Medical Center in Minneapolis found that low vitamin D levels among older women are associated with higher odds of global cognitive impairment and a higher risk of global cognitive decline.

Slinin’s group based its analysis on 6,257 community-dwelling older women who had vitamin D levels measured during the Study of Osteopathic Fractures and whose cognitive function was tested by the Mini-Mental State Examination and/or Trail Making Test Part B.

Very low levels of vitamin D (less than 10 nanograms per milliliter of blood serum) among older women were associated with higher odds of global cognitive impairment at baseline, and low vitamin D levels (less than 20 nanograms per milliliter) among cognitively-impaired women were associated with a higher risk of incident global cognitive decline, as measured by performance on the Mini-Mental State Examination.

Annweieler’s team’s findings were based on data from 498 community-dwelling women who participated in the Toulouse cohort of the Epidemiology of Osteoporosis study.

Among this population, women who developed Alzheimer’s disease had lower baseline vitamin D intakes (an average of 50.3 micrograms per week) than those who developed other dementias (an average of 63.6 micrograms per week) or no dementia at all (an average of 59.0 micrograms per week).

These reports follow an article published in the Journals of Gerontology Series A earlier this year that found that both men and women who don’t get enough vitamin D — either from diet, supplements, or sun exposure — may be at increased risk of developing mobility limitations and disability.

 

Story Source:

The above story is reprinted from materials provided by The Gerontological Society of America.

Note: Materials may be edited for content and length. For further information, please contact the source cited above.


Journal References:

  1. D. K. Houston, R. H. Neiberg, J. A. Tooze, D. B. Hausman, M. A. Johnson, J. A. Cauley, D. C. Bauer, M. K. Shea, G. G. Schwartz, J. D. Williamson, T. B. Harris, S. B. Kritchevsky. Low 25-Hydroxyvitamin D Predicts the Onset of Mobility Limitation and Disability in Community-Dwelling Older Adults: The Health ABC Study. The Journals of Gerontology Series A: Biological Sciences and Medical Sciences, 2012; DOI: 10.1093/gerona/gls136
  2. C. Annweiler, Y. Rolland, A. M. Schott, H. Blain, B. Vellas, F. R. Herrmann, O. Beauchet. Higher Vitamin D Dietary Intake Is Associated With Lower Risk of Alzheimer’s Disease: A 7-Year Follow-up. The Journals of Gerontology Series A: Biological Sciences and Medical Sciences, 2012; 67 (11): 1205 DOI: 10.1093/gerona/gls107
  3. Y. Slinin, M. Paudel, B. C. Taylor, A. Ishani, R. Rossom, K. Yaffe, T. Blackwell, L.-Y. Lui, M. Hochberg, K. E. Ensrud. Association Between Serum 25(OH) Vitamin D and the Risk of Cognitive Decline in Older Women. The Journals of Gerontology Series A: Biological Sciences and Medical Sciences, 2012; 67 (10): 1092 DOI: 10.1093/gerona/gls075

Health And Wellness Report

by: Dr. Daniel Zagst
(NaturalNews) Fat gets a bad rap. It’s not only essential to life and human function, but can actually burn calories and trim up the waistline. Brown adipose tissue (AKA brown fat) is a type of fat found in the bodies of mammals that acts as a furnace for the body. Once thought to only be present in newborns and hibernating mammals, research has shown we all have it, more or less. Not only does brown fat work like a furnace to produce heat when the body gets cold, but its fuel source is that of white fat, the kind we hate and want less of.

White vs. brown

There are two types of fat, white and brown. White fat is the stuff we all want to get rid of, although it serves as a means of energy storage throughout the body. Before food became plentiful and over-eaten, white fat had a major role in survival as energy backup when there was a shortage of food and potentially days between meals. Since we started gorging ourselves with toxic, artificial, and empty calories, white fat accumulation has reached beyond a necessity and has become a burden. Brown fat on the other hand, is plentiful when we are babies and decreases as we age. As adults, there are only a few areas on the upper back and neck that contain stores of brown fat in most people. When introduced to cold temperatures, brown fat burns white fat for heat until we reach the point of shivering, which takes over to produce more heat. Babies don’t shiver because the high amount of brown fat replaces the need to shiver. Its brown color can be contributed to the high number of iron-containing mitochondria within the cells that churn out incredible amounts of heat from gobbling fatty acids.

How much of your fat is brown fat?

Contrary to what you might think, thinner people have more brown fat than fatter people, and brown fat stores increase with exercise and extended cold exposure. In fact, brown fat is a very effective calorie burner. One study exposed healthy males to cold temperatures at their threshold of shivering. Over a three-hour period, the participants burned an extra 250 calories when the brown fat was activated via cold temperatures. People with more brown fat take longer to start shivering when temperatures get cold because of the effectiveness of brown fat to turn white fat into heat. Unfortunately, pharmaceutical companies are hot on the trail of unlocking the secrets of activating brown fat and turning it into a billion dollar drug to combat obesity.

Turn on your own furnace by turning off another

If you are looking to ramp up your brown fat metabolism to burn some extra calories, start by turning down the other furnace. Research shows that brown fat is activated by cold temperatures. By turning down the furnace in your house, you’re encouraging your body to enter thermogenesis, the generation of heat. If you find yourself shivering, it may be too cold. Although shivering itself burns calories, it is easy to slip into a state of hypothermia if you are not careful. Brown fat works best at the threshold of shivering, and longer exposure will lead to the conversion of white fat into brown fat which in turn, leads to more calories burned. Another method to encourage brown fat metabolism is to take cold showers, albeit hard to do, it’ll jump start your metabolism and encourage the breakdown of white fat. Lastly, and probably the most effective method to burn extra calories is by exercising in the cold. The cold temperature combined with exercise will activate both brown fat and metabolic white fat breakdown. It’s time you start embracing the cold weather to trim up for beach season, even if it’s months away.

Sources for this article include:

http://www.medicalnewstoday.com/articles/240989.php
http://www.medicalnewstoday.com/articles/240759.php
http://getfitguy.quickanddirtytips.com
http://ajpendo.physiology.org/content/293/2/E444.long
http://www.nytimes.com

About the author:
Dr. Daniel Zagst is a chiropractic physician at Advanced Health & Chiropractic in Mooresville, NC. He has a BS in Professional Studies of Adjunctive Therapies, Doctorate of Chiropractic from NYCC, and an Advanced Certificate in Sport Science and Human Performance. Find out more at www.dzchiro.com

Why leaving the heating off and avoiding the gym could help you lose weight

By Peta Bee

Five years ago brown fat was 'rediscovered' in adultsFive years ago brown fat was ‘rediscovered’ in adults

By plunging my hand into a bucket of cold tap water, I am about to find out how effective my body is at burning calories.

What seems a rudimentary experiment is, in fact, the basis of a groundbreaking study into the effects of brown — or ‘good’ — fat.

We’re all born with brown fat around our shoulder blades: it plays an important role in maintaining our body temperature as babies, by burning up calories and fat reserves to keep us warm.

Unfortunately, scientists have long thought that brown fat disappears in infancy once its physiological uses have been exhausted.

Then five years ago, brown fat was ‘rediscovered’ in adults, when researchers carrying out scans on adult patients in the winter months noticed areas of fat that seemed to be turned on by the cold weather.

Their scans detected a few ounces of brown fat in the upper back, on the side of the neck, in the dip between the collarbone and the shoulder, and along the spine.

Since then, brown fat has become a rapidly growing area of interest among researchers who believe it could hold a vital key to weight problems.

Within just five years their understanding of it has advanced significantly.

It’s now thought, for instance, that not just the cold, but certain foods can activate it. So, too, can exercise.

So what is brown fat?

Unlike the more familiar, yellowish-white body fat you pile on if you eat too many calories, brown fat — apparently the colour of chocolate — does the opposite, burning excess energy to generate heat and maintain the body’s core temperature.

When ‘switched on’ it is said to produce around 300 times more heat than any other organ in the body.

Because of their higher total body fat, women are known to have proportionately more brown fat than men and it is more detectable in lean people than obese (researchers think this could be because excess white fat stifles the effects of brown fat, or the obese become overweight because their brown fat is inefficient anyway).

There is little doubt about the excitement being generated by the discovery of brown fat.

As one of the lead researchers, Professor Michael Symonds, says: ‘We are on the threshold of what could prove really significant advances in obesity research.’

And what’s so intriguing is that possible treatments could be extremely low-tech.

It’s now established that exposure to cold spurs brown fat into action in some people — could this simple principle be used to tackle obesity?

To answer this, scientists at the University of Nottingham’s Queen’s Medical Centre are using thermal imaging techniques — and a bucket of cold water — to assess changes in brown fat in adult recruits, and see how it affects their weight.

To activate your brown fat: Turn the heating off or down in the car, the office and at homeTo activate your brown fat: Turn the heating off or down in the car, the office and at home

Professor Symonds, who is leading the study, has agreed to let me see the research for myself, and I’m going to have my own levels of brown fat measured — and tested to see if it’s working.

Before my brown fat can be assessed, Dr Lindsay Elvidge, a children’s doctor who is helping Professor Symonds, measures the thickness of the skin at the top of my shoulders using ultrasound — some studies have shown the thicker the skin here, the less active the brown fat beneath.

My skin thickness is average.

The temperature of my brown fat is then measured using a thermal scan. I’m asked to sit in a comfortable position for ten minutes (without moving to ensure my temperature fluctuates as little as possible) before placing my hand in the bucket of water.

At 20c, it is chilly but not freezing. After five minutes of submersion, my hand is turning numb — I can feel it and Dr Elvidge says it’s also being picked up by the thermal imaging camera hidden behind a screen, which is showing my hand as a startling blue.

She says the cameras are displaying a distinct increase in red areas around my lower neck — a sign that my brown fat stores are reacting in the way they should, producing heat and burning calories to keep me warm.

Is my brown fat reaction what they would expect?

Yes, says Professor Symonds, adding that in the overweight the patterns are different.

‘We are finding that the brown fat in overweight or obese children and adults is not activated in the same way,’ he says.

‘The million dollar question is why this happens. Nobody knows whether it is just less active, or if there is less of it.’

In a study published in the Journal of Pediatrics in June, Professor Symonds used thermal imaging to show the neck region in healthy children produces heat.

‘There is only about 50g of brown fat in the neck region of children and it switches on and off throughout the day as it’s exposed to different temperatures or if you exercise or eat,’ he says.

But this effect is less well-defined in adolescents and adults.

‘We do know that you have less brown fat as you get older and that ties in with the other metabolic changes that occur with age,’ says Professor Symonds.

‘We also think there might be subtle changes in brown fat that occur around puberty.’

What he and his team hope to find in their current trial is whether factors such as cool temperatures can be used to manipulate brown fat action, thereby preventing excess weight gain.

‘The more we know about how it works and what switches it on, the better,’ he says. ‘Certain foods, including milk, seem to have a positive thermogenic, or warming effect, on brown fat that triggers it into action.’

In theory, consuming cold, slush puppy-type drinks may be useful, particularly when combined with exercise, he explains.

Equally, hot drinks and a high consumption of high-fat foods are probably not great brown fat triggers.

Several studies, including one at the Wellcome Trust Clinical Research Facility at Addenbrooke’s Hospital, Cambridge, have proposed that eating chilli peppers might help — they contain a compound, capsaicin, which seems to trick the brain into thinking it is cold, coaxing brown fat into burning a few more calories than normal.

With diet the next area to be studied in this emerging field of science, we could one day see the benefit on supermarket shelves.

‘We could add a heat index to food labels to show whether that product would increase or decrease heat production within brown fat,’ says Professor Symonds.

‘We could inform people whether the foods they select would speed up or slow down the number of calories they burn.’

There is also the potential for the development of drugs that prompt brown fat into action.

Avoid the gym. Take a walk, go for a cycle or just skip outdoors on a cold dayAvoid the gym. Take a walk, go for a cycle or just skip outdoors on a cold day

Already, some scientists are investigating ways in which stubborn white fat could be given some of the beneficial characteristics of energy-burning brown fat.

In one study, published in the journal Cell in August, researchers at Columbia University medical school managed to ‘brown’ white fat with the use of a class of drugs called thiazolidinediones (TZDs), sometimes used to lower blood sugar in type 2 diabetes.

‘Turning white fat into brown fat is an appealing therapeutic approach to staunching the obesity epidemic,’ says lead researcher Professor Domenico Accili. ‘But so far it has been difficult to do so in a safe and effective way.’

This is because these drugs are linked to risky side-effects including liver toxicity and bone loss.

However, Professor Accili concluded ‘TZDs may not be so bad — if you can find a way to tweak their activity’ and they may help to prevent both type 2 diabetes and heart disease in addition to weight problems.

A simpler way to convert white fat into a calorie-burning form of fat could be through exercise. In the flurry of research into the area, scientists have discovered another type of brown fat — initially they spotted it in mice, but now they’ve found it in humans.

Dubbed ‘beige fat’ because of its lighter colour, it is often interspersed in the white fat, and occurs in pea-size deposits rather than in large masses.

Writing in the journal Nature earlier this year, Bruce Spiegelman, a professor of cell biology and medicine at the Dana-Farber Cancer Institute in the U.S., revealed that in mice studies, exercise appears to temporarily turn white fat into beige fat — this burns calories, although not as effectively as brown fat.

The mouse muscle cells released a newly discovered hormone, irisin, that enabled their bodies to make beige fat from white.

As humans also have irisin that’s identical to mouse irisin, the same could be true in people who exercise.

‘What I would guess is that this is likely to be the explanation for some of the weight-loss effects of exercise,’ Professor Spiegelman says.

In other words, beige fat could be partly responsible for the so-called ‘after-burn’ of calories following a workout.

There is something I am keen to ask him. Every winter I lose half a stone in weight without trying and despite my activity levels and diet remaining unchanged. I literally feel myself ‘shrinking’ when the first cold snap of autumn arrives.

And, like many women, I suffer from Raynaud’s, the circulatory problem that leaves my fingers numb and invariably means I am constantly shifting about to try to stay warm.

Could all of this be sending my brown fat levels into overdrive?

Yes, he says, and is probably the reason my weight has remained stable within half a stone for the past eight years.

The fact I’ve done all my exercise — I run five or six times a week — outdoors, come rain or shine, has also helped to keep my brown fat activated.

And I can see the results myself from his test — the temperature of my brown fat rose 0.15c from its baseline of 34.5c.

It doesn’t sound much, but represents a rapid increase in just five minutes of cold exposure, equating to a 10-15 per cent rise in the number of calories I burn.

The Nottingham study, which will involve 20 adults, will look at the influence of weight, body mass index, food consumption and activity levels on brown fat.

As the results come out in the next couple of years, they could change the way we think about calorie burning.

And if we can activate our brown fat, it could even mean we could eat more without gaining weight.
As Professor Symonds points out: ‘It would turn us into more efficient calorie-gobbling machines.’

HOW TO ACTIVATE YOUR BROWN FAT

  • Turn the heating off or down in the car, the office and at home. If you are walking round in a T-shirt in mid-winter, your environment is too warm. ‘Our modern lifestyles are not conducive to brown fat activation,’ says Professor Symonds.

‘Thirty years ago, our houses and offices were not centrally heated. We had maybe one room in a house that was really warm. Many studies have noted a seasonal variation with more brown fat activation in winter months — so the more cold we are exposed to, the better.’

So turn down the heating and put on a jumper if you feel really cold. ‘We need to feel the cold to burn calories,’ he says.

  • Add chilli peppers to food — the active ingredient capsaicin has been shown to trigger brown fat into action.
  • Avoid the gym. Take a walk, go for a cycle or just skip outdoors on a cold day. If you are really brave, an outdoor swim is guaranteed to get brown fat working. Outdoor exercise of any kind is beneficial.
  • Consume dairy products — yoghurt, milk and cheese are thought to be important in activating brown fat. Steer clear of high-fat, sugary carbohydrates and highly processed foods. It is likely they have an adverse impact on brown fat.
  • Drink cold water or ice-cold juice. Some studies have shown that cold drinks help to keep the body’s core temperature lower during exercise — the effects might also trigger brown fat into action.

Health And Wellness Report

Holistic Health  :  Nutrition – The Human Mind – Health – Medical Research

 Could Chronic Niacin Deficiency Be a Root Cause of Increase in “Deranged” Violent Crimes?


By Dr. Mercola

As mass killings occur around the nation by obviously disturbed perpetrators at increasing frequency, there’s plenty of blame to go around. The medical system gets blamed for not identifying these killers in time; the gun lobby gets blamed for fighting stricter gun regulations; and producers of violent video games along with incessant and glorified violence on TV certainly does nothing to combat despondency and desensitization.

But what if the solution could be found in one’s diet, or in more extreme cases, in an inexpensive supplement bottle? Blogger Kimberly Hartke1 offers some ideas that are truly food for thought― and it’s something that processed food manufacturers may not want to admit.

“What if our heavy reliance on processed and fast foods is leading to widespread nutrient imbalances?” she writes. “Dr. Weston A. Price, a researcher in the 1930′s found that primitive tribes eating a whole foods, natural diet high in animal foods and animal fat had no need for prisons. The moral character of these isolated people was strong. They were not incapacitated mentally or physically…”

One nutritional deficiency in particular that may have the potential to wreak havoc on your psyche is niacin (vitamin B3). Pellagra2 is a condition caused by niacin deficiency, and is clinically manifested by the 4 D’ s:

  1. Photosensitive dermatitis
  2. Diarrhea
  3. Dementia, and
  4. Death

Pellagra’s Violent Side Effects

The disease originates in your gut, with GI tract symptoms preceding dermatitis, and the condition is well known to be associated with malnourishment and the “poor man’s diet” consisting primarily of corn products. Pellagra was epidemic in the American South during the early 1900’s, and we just might be dealing with a similar epidemic of malnutrition today. A quote from the book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats reads:

“The clinical description of the typical poor Southerner, any time between about 1900 and 1940, comes alive in the novels of William Faulkner–the brooding sullenness, suddenly shattered by outbursts of irrational anger, persecution, mania, the feeling of people living in a cruel and demented world of their own…Doctors knew very well that diet was at the bottom of all the misery they saw around them, and that disease could be kept at bay by a balanced food supply…”

Hartke continues:

“… Barbara Stitt3, an author who once worked as a probation officer… found that changing the diet of ex-offenders eliminated the hostility and other symptoms that would lead them to act out in a criminal fashion. Her book is aptly titled, Food & Behavior: A Natural Connection and her work seems to confirm the findings of Dr. Weston A. Price on nutritional injury and the role it plays in juvenile delinquency and adult crimes.

A review of Barbara’s book mentions her concern about reactive hypoglycemia, sub-clinical pellegra and vitamin B deficiencies being at the root of violent criminal’s actions. Check out this revealing quote from the review4: “The startling part of sub-clinical pellagra, like hypoglycemia, is that the symptoms also mirror those of schizophrenia, a problem so widespread that those who suffer from it occupy one out of every four hospital beds in the United States.”

Dr. Stitt’s book also discusses other vitamin B deficiencies, such as B1, B2, B6 and B12—all of which have an uncanny ability to produce symptoms of neuropsychiatric disorders.


Credit: Food and Behavior by Barbara Stitt

Niacin as a Treatment for Schizophrenia

I recently interviewed Dr. Andrew W. Saul on the topic of niacin. Dr. Saul has over 35 years of experience in natural health education and is currently serving as editor-in-chief of the Orthomolecular Medicine News Service. He’s authored over 175 publications and 11 books, and has been named as one of the seven health pioneers by Psychology Today. He’s also featured in the movie Food Matters, which I’m sure many of you have seen.

Dr. Saul is co-author of the excellent book, Niacin: The Real Story, along with one of the leading niacin researchers, Dr. Abram Hoffer. Niacin, Dr. Hoffer found, may indeed be a “secret” treatment for psychological disorders, including schizophrenia, which can be notoriously difficult to address.

“Dr. Hoffer is probably the world authority on therapeutic use of niacin. He started doing tests, studies, and research into niacin back in the early 1950s. And by 1954, Abram Hoffer had performed the first double-blind, placebo-controlled nutrition studies in the history of psychiatry,” Dr. Saul says.

“Now, the early 50s were an odd time. Drugs were on the move; more were coming along. But they hadn’t developed to the point where they are today, to put it mildly. Dr. Hoffer had a PhD in biochemistry, and he specialized in cereal biochemistry, which means the study of the vitamins and nutrients in grain. He was also a medical doctor. He was also a board-certified psychiatrist, and head of psychiatric research for one of the provinces in Canada… Dr. Hoffer observed that schizophrenia had symptoms that were very similar to those of pellagra. 

Pellagra is extreme or total niacin deficiency. Pellagrins also – in addition to skin problems and many other things – have mental illness symptoms.

When vitamin B3 or niacin was first added as an enrichment or as a fortification to flour, about half of the people in mental institutions went home. This is not a well-known fact. They were there not because they were mentally ill – because of genetic, environment, or social reasons – but because they were malnourished… He wondered about the half that didn’t go home.

What about the people that had a little bit of niacin, but didn’t get better? … [H]e started giving what at the time were preposterously high doses of niacin: 3,000 milligrams a day. And he was curing schizophrenia in 80 percent of the cases.

This is astonishing. The cure rate for schizophrenia with drug therapy is not particularly good. Dr. Hoffer saw again and again that niacin worked. Then he studied it, did the placebo-controlled, double-blind test, and started writing paper after paper on this. At that point, the American Psychiatric Association literally blacklisted him.”

According to Dr. Saul, other researchers have since confirmed Dr. Hoffer’s findings, and found that niacin can also be successfully used in the treatment of other mental disorders, such as:

  • Attention deficit disorder
  • General psychosis
  • Anxiety
  • Depression
  • Obsessive-compulsive disorder
  • Bipolar disorder

Anger and Behavioral Issues “Miraculously” Solved with High-Dose Vitamin B3

Dr. Saul offers a powerful example of how niacin can help address violent behavioral problems and/or attention deficit disorders:

“I knew a neighbor who had a boy who was really, really in trouble – constantly in trouble at school, constantly in trouble at home. He was violent. This was really serious. This was more than ADHD. I’m calling it ADHD, because that’s what the boy’s doctors called it. But the fact is it was far beyond that. Nevertheless, they gave him one of the usual drugs for attention deficit disorder, and it made him worse.

So now he was even more violent and even more psychotic. The parents were in a state as you can imagine; the kid’s only 13, everything’s falling apart at home. They learned about Dr. Hoffer’s niacin approach. And because it was a child, they figured, “Well, we’ll start him at a lower level.” They gave him 1,500 milligrams a day of niacinamide.

Now, niacinamide and niacin have the same psychiatric benefits. They both work. The difference is niacin will cause a flush in almost everyone who takes it in quantity, especially for the first couple of weeks…

… The parents noticed an immediate improvement. Within days, the child was less angry. He was less troubled at school. He was less oppositional. He was less violent. They immediately figured that if a little helped, maybe more would help more. They wouldn’t know unless they tried, and they had no other options. Again, medication was making him worse not better.

They took him totally off of his medication, and they increased his niacin to ultimately about 5,000 milligrams a day. They even got the boy’s psychiatrist to prescribe niacin, so he could take it at school. The school nurse was giving the boy niacinamide twice a day at school, as well as at home. All of a sudden, calls were coming from the teachers, saying, “The kid was just transformed. He was doing great.” At home, everything was better.

This young teenager was taking nearly 5,000 milligrams a day of niacinamide. Now, this is an important caution for people thinking of doing this. Niacinamide has a disadvantage, and that is it’s more likely to cause nausea at very high doses. And the boy did start experiencing nausea at around 5,000 milligrams a day. So, what they did was cut back the niacinamide quantity and started giving him more niacin. He got used to the flush. Then he was able to take the full high dose.”

Niacin—Potentially the Best Therapy for Many Forms of Mental Illness

A key point Dr. Saul brings up in the full interview is that certain people have what Dr. Hoffer referred to as niacin dependency, meaning they need more niacin on a regular basis. Essentially, they’re beyond deficient—they’re dependent on high-doses of niacin in order to remain well. This particularly appears to be the case with mental disorders.

“Dr. Hoffer said that drug therapy alone has a cure rate of 10 percent. He added to that, “Drugs make a well person sick. How can drugs make a sick person well? “He saw this over and over and over and over again… Dr. Hoffer’s experience was buttressed by Dr. Humphrey Osmond and a number of other researchers who have confirmed in practice that niacin is the best therapy for many forms of mental illness. And not only that, drug therapy is making people worse…

People would be better off – in many forms of mental illness – if they had no medication. But with niacin, we’re not just negating, we’re affirming. Niacin is a way that the person can tell within a few hours if it’s going to help. If someone has anxiety, depression, psychosis, or schizophrenia, if they take high doses of niacin, they’ll notice two things right away. The first is: they’re going to flush like crazy. And the second is: they’re going to feel better.

Now, as far as the “flush like crazy” thing goes, people are more concerned with the niacin flush than they need to be. But if you just can’t contain the idea of having a niacin flush, take inositol hexaniacinate, and that will work just fine. Dr. Hoffer said, “The best cure for the niacin flush is more niacin.” If you keep taking the niacin, the histamine flushes out of the body and the vasodilation stops. It takes, perhaps, a couple of weeks.”

Vitamin B3 a Potential Weapon Against Antibiotic-Resistant Superbugs

In related news, a new study5 suggests vitamin B3 may be able to combat superbugs that modern medicine is finding it harder and harder to fight, including antibiotic-resistance staph infections. The research showed that high doses of the vitamin boosted the immune system by 1,000 times, giving the researchers hope that they may have found a new―and possibly better―way to fight infection.

According to BBC News6:

“B3 increases the numbers and efficacy of neutrophils, white blood cells that can kill and eat harmful bugs. The study, in the Journal of Clinical Investigation, could lead to a “major change in treatment”, a UK expert said.”

One of the researchers is quoted as saying:

“This could give us a new way to treat Staph infections that can be deadly, and might be used in combination with current antibiotics. It’s a way to tap into the power of the innate immune system and stimulate it to provide a more powerful and natural immune response.”

More Information

Dr. Hoffer founded and produced the Journal of Orthomolecular Medicine back in 1968. Its archives are online at orthomolecular.org, and they’re free access. For more information about niacin, you can search Dr. Saul’s website DoctorYourself.com.

[+] Sources and References
Mercola.com

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Sustainability

 

Gardening  :  Taking Matters Into Our Own Hands – Natural Health – Nutrition – Health

 

 

health

How to grow your own super foods this winter

by: Carolanne Wright

(NaturalNews) No need to bypass all the health perks of fresh super foods this winter — simply grow them inside on a sunny window ledge. As the weather turns colder, now more than ever it is important to fortify the body with nutrient dense foods. What better way than with unprocessed super foods? An economical and fun undertaking, cultivating a micro-super food garden is easier than you may think.

With food costs skyrocketing this season, consumers are looking for novel ways to stay nourished on a budget. Windowsill gardens combine the virtues of space saving French intensive gardening with easy to grow plants — providing a frugal solution for high food prices.

Top indoor superfoods

Effortless to grow, these four superfoods are perfect for an indoor garden. Simply utilize the French intensive technique of ultra-rich composted soil, compact planting and consistent harvesting and you are good to go.

Arugula

Sometimes referred to as rocket, arugula is a mildly spicy, fast growing superfood. An exceptional source of vitamins A, C and K, this green helps to protect against skin, lung and oral cancer along with Alzheimer’s disease. High in B vitamins, arugula will boost energy and calm the nervous system. Additionally, arugula contains diindolylmethane (DIM), a compound that discourages the human papillomavirus (HPV) and cervical dysplasia. Arugula is teeming with copper, iron, phytonutrients, chlorophyll and fiber too.

Cilantro

Cilantro is an exceptional herb that controls blood sugar, detoxifies heavy metals and possesses strong antibacterial properties. Research has shown that diabetics can benefit from cilantro consumption since it helps to increase the secretion of insulin and lowers blood sugar levels. As a mighty detoxifier, cilantro removes heavy metals like mercury by binding to the toxin and escorting it safely from the body. Cilantro is a prime source of dodecenal, a potent antibacterial agent. Scientists discovered that dodecenal was more effective in combating salmonella food poisoning than the commonly used antibiotic gentamicin. This tasty herb also eases hormonal mood swings, urinary tract infections, arthritis, liver complaints and digestive upset.

Oregano

The great Greek philosopher Hippocrates used oregano for its germicidal qualities and as an tonic for digestive upset. Science has proven what Hippocrates intuitively sensed — oregano contains powerful bioactive compounds that ward off infections, parasites and inflammation. Mexican researchers found that consuming oregano is effective against the parasitic infection giardia. Topically, it relieves cold sores and acne. Oregano is antioxidant rich — ounce for ounce, it contains 42 times the antioxidants of apples, 12 times more than oranges and four times more than blueberries. Also loaded with vitamin K, iron, manganese and fiber, oregano is one of the healthiest foods you can eat.

Watercress

Ancient Persians and Romans recognized the exceptional benefits of watercress and harnessed its healing properties to enhance brain function, soothe the nervous system and even boost libido. Considered an anti-aging superfood, watercress is full of eye protecting lutein and antioxidants. Watercress is an outstanding source of iodine — important for protection against radiation and maintaining a healthy thyroid gland. Moreover, watercress is rich in vitamins A, B, C, D, E and K along with calcium, phosphorus, potassium, iron, copper, silica and zinc.

Forget ornamental houseplants — cultivate an indoor mini-garden instead. With these four top-notch superfoods, keeping healthy and within budget is a nutritious delight this winter.

Sources for this article include:

“Arugula nutrition facts” Nutrition and You. Retrieved on October 16, 2012 from: http://www.nutrition-and-you.com/arugula.html

“Arugula: Health Benefits, Tips and Recipes” Jennifer Valentine, One Green Planet, May 3, 2012. Retrieved on October 16, 2012 from: http://www.onegreenplanet.org

“Health Benefits of Cilantro” James A. Duke, PhD, Global Healing Center. Retrieved on October 16, 2012 from: http://www.globalhealingcenter.com/benefits-of/cilantro

“Oregano: 10 Natural Health Benefits & Healing Uses” Mark’s Daily Apple. Retrieved on October 16, 2012 from: http://www.marksdailyapple.com/oregano/#axzz29SZN17YC

“Health Benefits of Oregano” Gardening Channel. Retrieved on October 16, 2012 from: http://www.gardeningchannel.com/health-benefits-of-oregano/

“Watercress: A garnishing green that provides bountiful health benefits” Paul Fassa, Natural News, September 11, 2011. Retrieved on October 16, 2012 from: http://www.naturalnews.com

“Potential Health Benefits of Watercress” Watercress.com. Retrieved on October 16, 2012 from: http://www.watercress.com/pdf/pot_health_benefits_of_WC_09.pdf

About the author:
Carolanne enthusiastically believes if we want to see change in the world, we need to be the change. As a nutritionist, natural foods chef and wellness coach, Carolanne has encouraged others to embrace a healthy lifestyle of organic living, gratefulness and joyful orientation for over 13 years. Through her website www.Thrive-Living.net she looks forward to connecting with other like-minded people from around the world who share a similar vision.

Follow on Twitter at: www.twitter.com/Thrive_Living

Read her other articles on Natural News here:

http://www.naturalnews.com/Author1183.html

Health And Wellness Report

Nutrition  :  Diseases – Holistic Health

Win the war

By Leslie Barrie
From Health magazine

 

berries-foods-fight-cancer

To reduce your risk of cancer, look no further than your fridge. “All the studies on cancer and nutrition point to eating plant-based foods for their phytonutrients and other special compounds,” says Richard Béliveau, PhD, chair in the prevention and treatment of cancer at the University of Québec at Montreal and author of Foods to Fight Cancer.

Aim for five to nine daily servings of all kinds of fruits and vegetables—especially these six superstars.

 

broccoli-fights-cancer

 

Broccoli

All cruciferous veggies (think cauliflower, cabbage, kale) contain cancer-fighting properties, but broccoli is the only one with a sizable amount of sulforaphane, a particularly potent compound that boosts the body’s protective enzymes and flushes out cancer-causing chemicals, says Jed Fahey, ScD. A recent University of Michigan study on mice found that sulforaphane also targets cancer stem cells—those that aid in tumor growth.

Helps fight: breast, liver, lung, prostate, skin, stomach, and bladder cancers

Your Rx: The more broccoli, the better, research suggests—so add it wherever you can, from salads to omelets to the top of your pizza.

 

 

berries-phytonutrients-fight-cancer

 

Berries

All berries are packed with cancer-fighting phytonutrients. But black raspberries, in particular, contain very high concentrations of phytochemicals called anthocyanins, which slow down the growth of premalignant cells and keep new blood vessels from forming (and potentially feeding a cancerous tumor), according to Gary D. Stoner, PhD, a professor of internal medicine at The Ohio State University College of Medicine.

Helps fight: colon, esophageal, oral, and skin cancers

Your Rx: Stoner uses a concentrated berry powder in his studies but says a half-cup serving of berries a day may help your health, too.

 

 

tomatoes-lycopene-cancer

 

Tomatoes

This juicy fruit is the best dietary source of lycopene, a carotenoid that gives tomatoes their red hue, Béliveau says. And that’s good news, because lycopene was found to stop endometrial cancer cell growth in a study in Nutrition and Cancer. Endometrial cancer causes nearly 8,000 deaths a year.

Helps fight: endometrial, lung, prostate, and stomach cancers

Your Rx: The biggest benefits come from cooked tomatoes (think pasta sauce!), since the heating process increases the amount of lycopene your body is able to absorb.

 

 

walnuts-fight-cancer

 

Walnuts

Walnuts Their phytosterols (cholesterol-like molecules found in plants) have been shown to block estrogen receptors in breast cancer cells, possibly slowing the cells’ growth, says Elaine Hardman, PhD, associate professor at Marshall University School of Medicine in Huntington, West Virginia.

Helps fight: breast and prostate cancers

Your Rx: Munching on an ounce of walnuts a day may yield the best benefits, Hardman’s research found.

 

 

garlic-fight-cancer

 

Garlic

Phytochemicals in garlic have been found to halt the formation of nitrosamines, carcinogens formed in the stomach (and in the intestines, in certain conditions) when you consume nitrates, a common food preservative, Béliveau says. In fact, the Iowa Women’s Health Study found that women with the highest amounts of garlic in their diets had a 50 percent lower risk of certain colon cancers than women who ate the least.

Helps fight: breast, colon, esophageal, and stomach cancers

Your Rx: Chop a clove of fresh, crushed garlic (crushing helps release beneficial enzymes), and sprinkle it into that lycopene-rich tomato sauce while it simmers.

 

 

black-navy-beans-fight-cancer

 

Beans

A study out of Michigan State University found that black and navy beans significantly reduced colon cancer incidence in rats, in part because a diet rich in the legumes increased levels of the fatty acid butyrate, which in high concentrations has protective effects against cancer growth. Another study, in the journal Crop Science, found dried beans particularly effective in preventing breast cancer in rats.

Helps fight: breast and colon cancers

Your Rx: Add a serving—a half-cup—of legumes a few times a week (either from a can or dry beans that’ve been soaked and cooked) to your usual rotation of greens or other veggies.

 

 

 

What not to eat

processed-foods-cancer-risk

 

What not to eat: Processed meats

A ballpark hot dog or a few slices of bacon once in a while won’t kill you, but don’t make them a staple of your diet. Some cured meats tend to be high in nitrites and nitrates, preservatives that can, in large amounts, potentially increase your risk of stomach and other cancers.

 

 

excessive-drinking-cancer-risk

 

What not to drink: Excessive alcohol

Stop after one drink! Too much tippling is associated with an increased risk of cancers of the mouth, esophagus, and breast.