Modern Processed Diets Are Coding DNA and creates children with weaker immune systems



Our modern processed diets are leading to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.
Besides affecting immune functions and our own health, modern diets could also 'code' our DNA and gut bacteria to pass on poor immune functions to our children.

 A team of scientists from Yale University in the U.S and the University of Erlangen-Nuremberg, in Germany, has said that junk food  diets could be partly to blame for the sharp increase in autoimmune diseases such as multiple sclerosis, including alopecia, asthma and eczema.

The new stark warnings come in a review published in Nutrition Journal, which analysed the impact that the modern Western diet has on immune function and risk of ill-health related to poor immunity and inflammation.


Led by Dr Ian Myles from the National Institute of Allergy and Infectious Diseases at the US National Institutes of Health (NIH), the review analyses the scientific evidence for the impacts and mechanisms of harm for our over-indulgence in sugar, salt, and fat - as well as the data outlining the impacts of artificial sweeteners, gluten, and genetically modified foods.

"While today's modern diet may provide beneficial protection from micro- and macronutrient deficiencies, our over abundance of calories and the macronutrients that compose our diet may all lead to increased inflammation, reduced control of infection, increased rates of cancer, and increased risk for allergic and auto-inflammatory disease," warned Myles in his review.

"In summary, there is enough quality, direct human evidence to conclude that many of the dietary choices in today's modern society appear to have harmful impacts on our immune system and likely on the immune system of our offspring," he said, adding that modern 'solutions' to the negative impacts of poor diet including probiotics and dietary supplements will cannot do enough to counterbalance the damage done - without additional lifestyle changes.

Each person harbors a unique and varied collection of bacteria that's the result of life history as well as their interactions with the environment, diet and medication use. Western diet and lifestyles consisting of fast and processed foods are leading to a lower diversity of bacteria in the gut, say researchers.

"Of potentially greatest concern, our poor dietary behaviours are encoded into both our DNA scaffolding and gut microbiome, and thus these harmful immune modifications are passed to our offspring during their most critical developmental window," he warned.

   The 'Western diet'

An overview of the suggested mechanisms for components of the modern diet altering immune functions. (Credit: Nutrition Journal)

The modern Western diet is characterised by a high intake of saturated and omega-6 fatty acids, reduced omega-3 fat intake, an overuse of salt, and high intakes of carbohydrates and refined sugars.

"Most are aware that this type of eating, if not in moderation, can damage the heart, kidneys, and waistlines; however, it is becoming increasingly clear that the modern diet also damages the immune system ," said Myles.

According to Myles, skyrocketing obesity rates can also have implications of immunity because fat cells (known as adipocytes) release inflammatory substances - including interleukin (IL-) 1, IL-6, and tumour necrosis factor (TNF).


"In animal models, it appears that these signals can act as false alarms that, over enough time and in large enough amounts, cause the entire system to dial down its responsiveness -- analogous to a person removing a battery from a twitchy smoke detector that frequently alarmed when no signs of fire were present," wrote the NIH expert. "When an actual infection comes along, the response may be delayed because the early warning system was silenced -- just as deactivating that smoke detector leaves a home more susceptible to fire."

Obese individuals also have fewer white blood cells to fight infection and those cells they do possess have reduced phagocytosis capability, he noted.


   Sugar and Salt

There is also emerging evidence from in vitro studies to suggest that processed, simple sugars also reduce white blood cell phagocytosis - and possibly increase inflammatory cytokine markers in the blood, said Myles -- who added that animal studies have also suggested that high levels of salt in the diet might increase IL-17-mediated inflammation and could worsen autoimmune diseases.

 

He warned that saturated fats may also negatively influence immunity by enhancing the prostaglandin system and altering the lipid make-up of immune cell membranes -- so disrupting their functions.

"Yet perhaps the most concerning aspect of modern dietary fat is its ability to directly trigger the inflammatory process," he said -- noting that saturated palmitic and steric fatty acids containing lipopolysaccharide (LPS) activate 'one of the first-line weapons' of the immune system by binding to toll-like receptors (specifically TLR4) designed to sense bacteria.

"Any resultant, abnormal signalling may lead to a misguided attack upon saturated fat when it is perceived as a bacterial invader," he noted. "The resulting inflammation in the gut can lead to a break down of barriers, allowing harmful substance to leak from the gut into the blood stream and contribute to immune dysfunction that worsens infection control."



Sources:

nutritionj.com





Print Page

Junk food nation



Junk food nation unable to defend itself against invasion; one-third of young U.S. adults too fat for duty

The United States literally has a "growing" national security problem, and it one that has been trending negatively for years: Namely, a growing percentage of American youth are, to put it bluntly, too fat to fight.

According to a new report issued recently by a conglomerate of former and retired military leaders, America's obesity epidemic is causing severe recruiting problems because one-in-three young adults do not meet weight requirements.

As reported by UK's Daily Mail:

The nonprofit, non-partisan group called Mission: Readiness (Military Leaders for Kids) is promoting healthy school lunches in Kansas and across the nation as a way to combat the problem. In Kansas, 29 percent of teenagers are overweight, according to figures it cites from the Centers for Disease Control and Prevention. About a third of American children and teens are considered obese or overweight.

But it's not just in Kansas; the country's youth weight problem is nationwide.



"We think a more healthy lifestyle over the long term will have significant impacts on both the military posture — those available to get into the military — and across our society as a whole from a medical perspective," retired Brigadier Gen. John Schmader told the Daily Mail ahead of the report's release.

Obesity happens to be one of the primary causes of military ineligibility among young adults ages 17 to 24, says the report.

   Shrinking pool of recruits harms national security

But as the Pentagon has noted in prior findings, other issues such as the proliferation of inappropriate tattoos, criminal history and lack of education also rank high as disqualifiers for military service.

Combined, said the group in its report, that means a staggering 71 percent of Kansans are not eligible for military service.

As reported by Newsmax:

The major problem is obesity, reports military recruiters. But young adults are also being turned away because they lack high school diplomas, have felony convictions, and are on prescription drugs for ailments such as attention-deficit hyperactivity disorder.

In addition, potential recruits are being turned away because of extreme piercings, such as ear gauges that create large holes in people's earlobes.


The report noted that the military has witnessed a staggering 61 percent rise in the rates of obesity since 2002 among its own active duty force. The rise in body fat percentages mean higher health care costs for a military already struggling to make ends meet because of sequester-related budget cuts.

Gen. Allen Batschelet, commanding general of U.S. Army Recruiting Command, said last year that the services are also having difficulty attracting youths who are even interested in serving. He said only about 1 percent of young people are both "eligible and inclined to have a conversation with us."

"We have not adopted a zero-defect mentality. We evaluate each applicant from a
whole-person perspective," Defense Department spokesman Nathan Christensen said in 2014.

   'They need to prioritize this'

But there are standards that simply have to be met in order to produce quality soldiers, sailors, airmen and Marines – men and women who can accept the challenge of military service and perform well under major duress. That requires a combination of physical fitness and intelligence.

Today, many potential recruits "aren't educationally qualified to join the military in any capacity, not just the high-tech jobs," retired Maj. Gen. Allen Youngman told The Wall Street Journal.

Of the problems the Pentagon faces in keeping the ranks filled, he added: "We're trying to make decision makers see this is a national-security matter — and they need to prioritize it."


The problems of filling the ranks may subside somewhat in the short term, as the Obama administration makes major reductions of thousands of active duty troops from the services. But should a national emergency arise, the Defense Department would have difficulty meeting recruitment goals; even if a draft were implemented, which is an extreme measure, the quality of men and women being inducted would be far less than what the military branches are accustomed to.

That means the nation, overall, is less able to defense itself, and that's a big problem.

If we are too fat to fight, then what is next? Military Robots? Find all the breaking news on what may be on the horizon at MilitaryRobots.news




Print Page

Pemmican – The Ultimate Survival Super-Food




Invented by the natives of North America, pemmican was used by Indian scouts as well as early western explorers. These people spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time.

Pemmican was light, compact, high in protein, carbohydrates, vitamins, and if done properly can last anywhere from a few years (decades) up to a lifetime without refrigeration!

Pemmican consists of lean, dried meat which is crushed to a powder and mixed with hot, rendered fat. Back in those days the natives made it with bison, deer, or elk but nowadays it is usually made with beef. Crushed, dried berries can be added as well.

A man could subsist entirely on pemmican, drawing on the fat for energy, the protein for strength and vitamins for health. There are a few cases in history of people living for months (in good health) only out of pemmican.

             Cleaned and sliced meat before and after drying

So, it’s easy to understand why I choose pemmican as the ultimate survival-superfood.


People really should avert their gaze from the modern survival thinking for just a bit and also look at how the guys who wandered the west 130 or so years ago did it. As I’ve said it in a recent article (30 Lost Ways of Survival from 1880) the “SHTF” we all prep for is what folks 150 years ago called “daily life:” No electrical power, no refrigerators, no Internet, no computers, no TV, no hyper-active law enforcement, no Safeway or Walmart.

   How to Make Pemmican

You’ll need:


~ 4 cups lean meat or a pound (deer, beef, caribou or moose)
~ 3 cups blueberries (or other dried fruits)
~ 2 cups rendered fat (or 1/2 pounds)
~ Optional – about 1 shot of honey (you can add nuts but they will lower the self life)


Get about a pound and a half of lean, grass-fed shoulder roast and let it firm up in the freezer so you can slice it thin.

Add salt and pepper. Set the oven to the lowest possible temperature (around 150 degrees) and put the strips of meat directly onto the rack. Crack the oven door to prevent moisture buildup.



At this point, you can also put a handful of frozen wild blueberries on a small oven pan to dry out with the meat.

Let the meat dry out for about fifteen hours, or until it is crispy. Toss it in the food processor until it becomes a powder. Do the same with the blueberries. In the old days they’d pound it with a rock to turn it into a “powder”.

For the fat portion of pemmican, you can use tallow (rendered beef or mutton fat) or lard (rendered pork fat). Cut up your fat in small pieces and place the fat into the crockpot. Set the crock pot on low heat and remove it only after it becomes completely liquid. Use a strainer to avoid all the crispy bits; you just want the pure, liquid fat.


Mix the meat and berry powder together, then slowly add the hot liquid fat. Pour just enough so that the fat soaks into the powder – slowly.


Let it firm up, then cut it into squares or roll it into a ball.

If done and stored correctly it can last for decades. Wrap these “pemmican balls” in wax paper and store them in a ziplock bag in a cool, dark place.


Back in the 1800, the Metis (one of the recognized Aboriginal peoples in Canada) would go southwest onto the prairie, slaughter buffalo, convert it into pemmican and carry it north to trade at the North West Company posts. For these people on the edge of the prairie the pemmican trade was as important a source of trade goods as was the fur trade for the Indians further north. And this is because for a serious journey, almost all foods would have been too heavy to carry.

If you’ll ever have to bug out – especially without a car – keep this in mind: Pemmican is the most compact, light, natural and nutritious supply you can take with you.








Print Page

Turmeric - a potent cancer fighting food



Turmeric is a spice that comes from the Curcuma plant. If you want to purchase fresh turmeric, you may be able to find it at a farmer's market. If not, look for it online.

The rhizome (commonly called a root) looks a lot like ginger root with its brown peel, but it is bright orange to yellow inside. You can cut it up, grate it, juice it, crush it through a garlic press, and add it to almost anything (smoothies, beans, lentils, quinoa, meat, etc.)

Dried turmeric is a powder whose color ranges from orange to yellow. You can make your own turmeric powder by peeling, boiling, drying, and then grating fresh rhizomes, but consume fresh, uncooked turmeric to maximize its health benefits. When using it in recipes that require cooking, try adding some before the cooking process, and then grate some fresh turmeric on top of the meal before eating.


In recipes, one tablespoon of fresh turmeric is equivalent to one teaspoon of dried turmeric for taste.

Turmeric is one of the basic and best known ingredients in curry (which is a combination of spices) and is a commonly used spice in Indian and Asian cooking. It is delicious in salad dressings or heavily sprinkled on salads, and it is a welcome addition to vegetable dishes, dips, and sauces.

   Health Benefits of Turmeric

Turmeric, with its active ingredient, curcumin, is a potent anti-inflammatory and antioxidant with numerous medicinal uses. The more serious diseases treated and prevented with turmeric include inflammatory bowel diseases, rheumatoid arthritis, cystic fibrosis, Alzheimer's, diabetes, and cancer.

Numerous studies have shown that turmeric helps the body destroy cancer cells, helps prevent tumor formation, slows or inhibits the spread of cancer cells, and induces apoptosis (cell suicide) of mutated cancerous cells.


   How To Consume Turmeric For Maximum Benefit

Research shows the combination of onions and turmeric (combining quercitin and curcumin) reduces both the size and the number of precancerous lesions in the intestinal tract.

The combination of curcumin and phenethyl isothiocyanates, a photochemical found in cruciferous vegetables such as cauliflower, pack a powerful punch. In mice studies, each nutrient retarded prostate cancer cells, but when combined, these two nutrients significantly reduced tumor growth and the ability of the cancerous cells to metastasize.

Curcumin is fat soluble. Mixing curcumin with fat significantly aids in absorption. Black pepper increases curcumin's potency by 1000 times. Mix it with olive oil or coconut oilSprinkle turmeric on an avocado. Blend it into coconut and avocado smoothies.

For the best results, choose the highest quality, fresh, organic turmeric, fresh organic pepper, and organic, beneficial fats. Check out this Enhanced Golden Milk Tea Recipe, and see Foods, Vitamins, and Herbs That Kill Cancer for more cancer fighting foods.



Sources:

http://www.organiclifestylemagazine.com


http://naturalsociety.com

http://running.competitor.com

http://truthwiki.org/Turmeric







Print Page

Anti-aging foods



There are certain antioxidant-packed "power foods" that boost, protect, and prime us for a longer, healthier life, both externally and internally.

Here are the top 8 foods with powerful anti-aging properties that are built to better our health and appearance while also encouraging longevity. They should be added to your arsenal of daily health-promoting tools in order to keep you looking and feeling great no matter how many years you've got under your belt.

   Leafy greens and cruciferous veggies

We're always hearing natural health experts and nutritionists touting leafy greens - and with good reason. These impressive, nutrition-packed veggies contain folate, calcium and other nutrients that support bone health, protect against cognitive decline and help prevent age-related eye problems (http://chealth.canoe.ca). More significantly, these green veggies boast powerful anticancer properties.

Diets high in cruciferous veggies like broccoli also help reduce the risk of memory loss. Crucifers and leafy greens like kale, Swiss chard, escarole, beet tops and spinach make delicious additions to all kinds of dishes, including stir-fries, salads, stews and soups.

   Wild Alaskan salmon

The huge antioxidant boost you'll get from wild salmon will get your skin glowing faster than almost any other type of fish. Wild salmon's pink hue comes from a diet of nutrient-rich krill; this offers a healthy dose of the beneficial pigment astaxanthin, which has notable anti-inflammatory properties.


Another antioxidant in salmon, the mineral selenium, protects healthy skin cells by fighting off free radicals. It also helps the thyroid function properly, which keeps both your weight and overall health in check.

   Apricots

This little peach-like fruit may appear fragile but it packs a potent anti-aging punch. The bright orange exterior of apricots comes from carotenoids, powerful antioxidants that help prevent heart disease, reduce bad cholesterol levels and protect against cancer. Our bodies convert the carotenoid beta-carotene into vitamin A, which contributes to healthy eyes, skin, hair, gums and glands.

Years of research has proven that apricots possess the highest levels and widest variety of carotenoids of any other food. They are also excellent at regenerating body fluids, detoxifying the body and quenching thirst (http://blog.everythingantiaging.com).

   Berries

Scientists have found that berries have some of the highest antioxidant levels of any fruits (measured as ORAC). Kale and spinach are the only vegetables with ORAC values as high as fresh berries (http://berryhealth.fst.oregonstate.edu). Fresh berries are also chock full of phytochemicals and color pigments called anthocyanins that have been associated with a lower risk of certain cancers, urinary tract health, memory function and healthy aging.

Berries are great sources of quercetin, a flavonol that works as both an anti-carcinogen and an antioxidant, protecting against cancer and heart disease. The anti-inflammatory properties of berries is thought to slow down the loss of mental function that is often associated with aging. Researchers report that blueberries might even help slow down the cognitive deterioration that comes with Alzheimer's disease. For an extensive list of scientific studies that document the anti-aging properties of berries, visit this site: http://berryhealth.fst.oregonstate.edu


   Olive oil

Italians are known for their long lifespan and ability to age gracefully, and this should come with no surprise considering that olive oil is a huge staple in their Mediterranean diet. Olive oil is packed with the best health-forming fats available in the form of omega-3 fatty acids. These necessary fats not only help to keep you lean and heart-healthy by reducing inflammation, they also lower cholesterol and improve skin circulation and digestion. All of these factors lead to a healthier body and a longer life.

   Tomatoes

Eating tomatoes may help protect your skin, according to German researchers ( http://alternativeremedies.boomja.com/index.php?ITEM=115590)  Volunteers swallowed a daily shot of tomato paste mixed with extra virgin olive oil or just plain olive oil for 10 weeks. After daily exposure to UV light, the tomato group had 40 percent less sunburn than those who consumed only olive oil. The magic ingredient in tomatoes is lycopene, which protects skin from the oxidation that results from sun damage and leads to wrinkles. Drizzling tomatoes with a little healthy fat like olive oil helps you better absorb the lycopene.

   Raw almonds


Almonds are packed with hard-to-get vitamin E, and just one small handful offers half your daily dose. Raw almonds are the healthiest form of this nut, delivering a higher nutritional content in a pure, unprocessed form.



When researchers from several leading medical schools looked at the impact of different vitamins and minerals on speed, coordination, and balance in people over age 65, the only one that made a difference was vitamin E. Volunteers with the weakest physical performance had the lowest levels of E, whereas more agile participants had adequate amounts of the vitamin in their system. This power vitamin keeps us coordinated by neutralizing free radicals in both our muscles and nervous system

   Avocado

Brimming with the highest quality omega 3s, avocado is one of the most alkalizing foods available. Avocados are also very high in vitamin E, which is essential for glowing skin, shining hair and keeping wrinkles off your face. Have a raw avocado salad or cover some fresh avocado with lemon and sea salt for a nutritious snack.



   Sources:

http://chealth.canoe.ca


http://blog.everythingantiaging.com

http://berryhealth.fst.oregonstate.edu

http://berryhealth.fst.oregonstate.edu

http://alternativeremedies.boomja.com






Print Page

Superfoods that strengthen the immune system



Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered "superfoods." These foods are typically loaded with a combination of critical fatty acids, antioxidant phytonutrients and essential amino acids. Coconut, grass-fed butter and organic bone broth contain powerful nutrients that strengthen and stabilize the immune system.

Short- and medium-chain fatty acids play an important role in immune function. The best sources for these fats include coconut, grass-fed butter or ghee and bone broth. These three superfoods enhance the flavor of the food that you eat and provide remarkable immune benefits.

   Coconut

Coconut oil is one of nature's most powerful forms of nutrition. Mothers' milk is considered the most perfect food on the planet for human consumption due to its ideal nutritional content and immune-boosting compounds. The closest match in nature to mothers' milk is found within the coconut. This tropical staple is loaded with many powerful fatty acids that give it a unique taste and an abundance of health-enhancing benefits.


Coconut oil enhances every bodily system. It is most renowned for its ability to dramatically boost immunity through the presence of medium-chain triglycerides (MCTs) like lauric acid. When the body consumes lauric acid, it is metabolized into a monoglyceride called monolaurin. Monolaurin liquefies microbial fatty cell membranes, causing them to disintegrate. It is quite possibly one of nature's most powerful antimicrobial agents.(1, 2, 3)

   Grass-fed butter

When cows eat grass, they concentrate antioxidants into their dairy. The major antioxidant that is concentrated is a fat-soluble form of vitamin A called retinol. Retinol is especially important for healthy neurological function, immune coordination and vision.

Grass-fed butter is also a rich source of various beneficial vitamin E tocopherols and other carotenoid antioxidants. These all have a positive effect at reducing oxidative stress in the arterioles and reducing risk of heart disease.

Grass-fed butter also contains powerful anti-inflammatory fatty acids. This includes the short- and long-chain omega-3 fatty acids ALA, EPA and DHA. It is is also the richest source of conjugated linoleic acid (CLA). CLA is extraordinary powerful anti-inflammatory fatty acid that has been shown to be anticarcinogenic and immune-enhancing.(4)

Finally, grass-fed butter is one of the best sources of butyrate. This is a small-chain fatty acid (SCFA), and it has a profound benefit on energy production and digestive health. Butyrate is the preferred fuel source for our large intestinal cells. This is especially important because it helps prevent and heal leaky gut syndrome.(5)

Intestinal permeability is considered by many to be the leading source of inflammation in the body. This is most likely the rationale by how butyrate helps reduce auto-immunity and prevent cancer cell development.(6)

   Organic bone broth

Many cultures have used bone broth to make healing elixers, soups and stews for many centuries. The Jewish community made chicken soup the popular remedy for the common cold without fully understanding the unique health benefits in this dish. Science has revealed the amazing health benefits that come with bone broth.



Bone broth can be made from any animal with bones, and the most popular soup bones include those of fish, chicken, turkey, beef, lamb and venison. Commercially raised animal bones are never recommended. Look for wild-caught fish, organic poultry and grass-fed beef bones.

The bones house a variety of powerful nutrients that become released when they are slowly simmered in water for a few hours. These nutrients include bone marrow, which helps provide the raw materials for healthy blood cells and immune development.

Bone broth provides the nutritional synergy to calm an overactive immune system while supplying the body with raw materials to rebuild stronger and healthier cells. This is why it is such a great healing food to have when the body is encountering stress from bacterial or viral infections as well as digestive disorders and leaky gut syndrome.


Sources:

1. http://www.ncbi.nlm.nih.gov


2. http://www.ncbi.nlm.nih.gov

3. http://www.ncbi.nlm.nih.gov

4. http://cancer.ucsf.edu/pdf

5. http://gut.bmj.com

6. http://www.ncbi.nlm.nih.gov

7. http://drjockers.com

8. http://drjockers.com

9. http://drjockers.com





Print Page
Related Posts Plugin for WordPress, Blogger...