Thought For The Day
“HEALTH IS MUCH MORE DEPENDENT ON OUR HABITS AND NUTRITION
THAN ON MEDICINE”
Rosehips Melt Belly Fat Naturally
Rosehips are the fruit of the rose plant. They've been used
medicinally for thousands of years. New research shows they may help in the
battle against obesity.
Rosehips have been used medicinally for thousands of years,
and have been studied to have value in a range of health conditions. Human
research now suggests this fruit from wild rose blossoms may be an effective
treatment for the modern epidemic of obesity.[i]
Earlier animal studies demonstrated that rosehip extract
inhibits weight gain and decreases visceral fat. But it wasn't clear whether it could also
help people.
Japanese researchers decided to find out. They conducted a 12-week, double-blind,
randomized, placebo-controlled study of 32 people with a body mass index (BMI)
of more than 25 but less than 30. A BMI
in that range is considered overweight but not obese.
Every day the subjects received a chewable tablet containing
either a placebo or 100 mg of rosehip extract.
During the study, the participants didn't make any changes to their
diets or their calorie intake.
The researchers measured abdominal body fat (subcutaneous
and visceral fat), body fat percentage, weight, and body mass index at various
times during the trial.
At week 12 abdominal fat, visceral fat, body weight, and BMI
all decreased significantly in the rosehip group compared to their baseline
numbers and compared to the placebo group. Body fat percentage in the rosehip
group also decreased compared to baseline numbers and compared to the placebo
group.
The authors concluded rosehip extract may be useful as a
supplement to safely reduce abdominal visceral fat in pre-obese people.
They also suggested that by reducing visceral fat, rosehip
extract could also be expected to reduce the risk of cardiovascular disease.
How does rosehip extract work?
The extract used in the study contained 0.1% of tiliroside,
a major rosehip seed constituent. The
researchers noted that tiliroside accelerates fat metabolism and improves
glucose clearance. It inhibits fat accumulation in tissue and at the same time
stimulates fat burning.
Tiliroside also has anti-inflammatory, anti-oxidant, and
anti-bacterial properties.
Rosehips are also a rich source of natural vitamin C. One hundred grams of dried rosehips can
contain 1700 to 2000 milligrams of vitamin C.
That compares to an orange which contains about 50 mg per 100 grams of
fruit. As a result, rosehip supplements are often used to boost the immune
system and prevent or treat colds. They are also high in vitamin A, calcium,
iron, vitamin E, selenium, manganese, and B complex vitamins.
They are also available in supplement form. Studies show rosehip supplementation also
relieves:
Chronic lower back pain
Osteoarthritis of the hip and knee
Rheumatoid arthritis[ii]
References
[i] Nagatomo A et al,
"Daily intake of rosehip extract decreases abdominal visceral fat in
preobese subjects: a randomized, double-blind, placebo-controlled clinical
trial." Diabetes Metab Syndr Obes. 2015 Mar 6;8:147-56. doi:
10.2147/DMSO.S78623. eCollection 2015.
My Comment:
You might consider using Rose Hip supplements instead of
taking vitamin C (ascorbic Acid). The natural whole food form of any vitamin is
going to be more effective. And if belly fat is a concern, you can address it
at the same time with a vitamin C supplement like Rose Hips. They are available
at Super Supplements and Swanson Vitamins at: https://www.swansonvitamins.com/swanson-superior-herbs-rose-hips-extract-600-mg-60-caps
which are on sale at 35% off right now and its cheap.
Be Careful With Osteoporosis Drugs
You know that a drug comes with a boatload of terrible side
effects when standard practice is to take an occasional "holiday"
from it!
Such is the case with bone meds for osteoporosis --
particularly bisphosphonates such as Boniva, Fosamax, and Reclast. After three
to five years of being on one of these incredibly risky treatments, patients
are typically told to take a vacation from them for a year or more.
But since that means money is being taken right out of Big
Pharma's pocket, it's all hands on deck in an effort to scare women away from
doing exactly what they're supposed to... and scare them into staying on those
bisphosphonates non-stop.
When women take a break from these meds, many end up
stopping them altogether. And that's the last thing that drugmakers want.
So, here's what you need to know before you consider
starting up on any of these drugs -- or even if you're already taking one.
A number of years ago, when doctors first floated the idea
of taking a "holiday" from these heavy-duty osteoporosis meds, it
made perfect sense. After all, the longer you take them, the greater the chance
of suffering serious side effects like osteonecrosis of the jaw (ONJ) or sudden
"unusual" breaks in the femur (or thighbone) -- the longest,
strongest bone in your body!
But considering the impact it was going to have on their
paychecks, I can only imagine the looks of shock and dismay on the faces of
Pharma executives at the time!
Now, Big Pharma is fighting back -- because its cronies are
advising doctors that taking a vacation from (or, heaven forbid, quitting!)
these bone drugs is like setting out on the Titanic -- there's disaster looming
straight ahead!
One is Dr. Nancy Lane, who spent a recent rheumatology
shindig warning docs that patients just "can't walk away" from
bone-building meds like Prolia (a "monoclonal antibody" drug) without
being at a big risk of suffering a fracture.
Lane, who is a paid "consultant" for Prolia
drugmaker Amgen, as well as Abbott and Pfizer, says that a solution for any
patient who wants to ditch a drug such as Prolia is to switch them to another
kind of osteoporosis med, like an estrogen (one of which Pfizer happens to
make) or a bisphosphonate.
But just last week, researchers from Loyola University
cautioned about the risks involved in taking a sabbatical from bisphosphonate
drugs! They claimed that 15 percent of patients with osteoporosis will suffer a
bone fracture during such a drug holiday.
But here's an important fact that every single one of these
doctors has to admit: All of these drugs come along with awful side effects if
you continue to take them.
Take ONJ for example. This horrific condition, in which bone
cells die off and leave openings in your jaw that don't heal, is well-known to
be linked to many of these osteoporosis meds.
In fact, patients are even advised to make sure that any
dental treatments are completed before starting up on these drugs. That's
because undergoing dental work while taking them can accelerate ONJ -- leaving
you with frightening gaping holes and exposed bone in your mouth!
But the biggest myth of all is that we must accept those
risks in order to keep our bones strong as we age.
As I told you last year, researchers at Imperial College
London discovered that bisphosphonates can actually weaken bone structure by
causing numerous micro-cracks -- in effect promoting the very thing they're
said to prevent.
By now, it's quite obvious that Big Pharma hasn't given us a
real way of protecting our bones from breaking. For that, you'll need to turn
to some much safer solutions!
At the top of the list, you'll find vitamin D. Taking a D
supplement daily with vitamin K (but only the kind derived from natto or
nattokinase) is vital toward maintaining your bone health. Actually, if you're
also taking calcium, vitamin K is a requirement so that the mineral ends up in
your bones and not your arteries.
Recently some exciting research out of Brazil showed how the
Mediterranean diet can increase both bone density and muscle mass! That means
eating lots of fruits, veggies, nuts, beans, fish, and plenty of olive oil.
These natural approaches can do more for your all-around
health and longevity -- as well as your bones -- than anything Big Pharma has
to offer.
So, next time you consider taking a vacation, let it be a
trip to a beach or fun resort... not a hiatus from a dangerous drug that can
end up doing you more harm than good. And if you're already on one of these
bone meds, go ahead and take that vacation -- but make sure it's a permanent
one!
Intravenous Vitamin C Finally Gets Its Day
It's been said that desperate times call for desperate
measures. And you know that conditions are truly desperate when mainstream
medical practitioners are beginning to embrace a cheap and easily found alternative
treatment that has been saving lives when nothing else has worked.
That treatment is high-dose intravenous vitamin C (IVC), and
the deadly condition it can cure is sepsis.
IVC has already saved an untold number of lives when all
else has failed. It would be my first treatment if I had cancer.
Now, a group of doctors from several large medical centers
are putting C to the test in a couple of large studies designed to be ultimate,
gold-standard research.
It could be a literal turning point for acceptance of IVC,
which is wonderful news!
However, research such as that takes time and money. And
that means that people who could be saved from sepsis are going to die while
many physicians simply watch and wait.
Certainly, I hope sepsis isn't anything that you or a family
member will ever experience. But if you should, knowing about this life-saving
vitamin C protocol could be priceless.
Sepsis is basically a bacterial infection of the bloodstream
that causes the body's inflammatory response to go haywire, rapidly leading to
organ failure... and death.
It's now reached crisis proportions, striking an estimated 1
million Americans a year -- young, old, and in between -- and killing over 700
people a day. While any infection (especially a UTI) can lead to sepsis, it's
quickly becoming the nation's No. 1 hospital-acquired killer.
But although it's saved lives when nothing else has worked,
IVC is still being used as a last-ditch approach, rather than the go-to cure.
But that may soon be changing.
Dr. Craig Coopersmith, a critical-care surgeon at Emory
University tells of a patient who was "so sick" from sepsis that he
had to be flipped "upside down to get oxygen into his body." His
kidneys, liver, and bone marrow had all failed.
"His chance of dying was nearly 100 percent," Dr.
Coopersmith said.
With basically nothing to lose, he tried what's now been
dubbed the "Marik cocktail," a lifesaving combo that contains
high-dose vitamin C, delivered via an IV.
In a week, the patient had improved enough to be moved out
of the ICU!
And that's just one of many dramatic stories of patients who
should have died from sepsis but didn't -- all thanks to this miraculous
discovery.
This cocktail is named for Dr. Paul Marik from the Sentara
Norfolk General Hospital, who has used it to save hundreds of lives during the
past two years with no significant side effects. He attributes its success to
its ability to disarm the deadly molecules that sepsis creates in the body
But now, as other doctors are beginning to realize the
incredible potential of IVC, two major clinical trials are in the works. One --
which is now underway at Emory in Atlanta, Johns Hopkins in Baltimore, and
other hospitals -- has been dubbed VICTAS, an acronym for the Marik cocktail
ingredients vitamin C, thiamine, and steroids.
A second study already in progress is being conducted by
doctors at Boston's Beth Israel Deaconess Medical Center.
As Dr. Coopersmith puts it, if the latest research proves positive,
IVC will be "a game-changer, almost a miracle cure."
It will also be "very, very cheap and accessible
throughout the world," he added.
Imagine that -- a cure for a now-common killer that's
affordable, safe, and doesn't involve Big Pharma!
But it still may be a while before this cure becomes
standard procedure in hospitals across the U.S. Right now, just 10 to 20
percent of intensive care specialists are already using the Marik treatment,
Coopersmith estimates
But something else you need to know about sepsis is that
diagnosing it is not as simple as you might think, and you've got to catch it
and begin treatment ASAP to have the best chance for survival. That's why some
hospitals even have trained "sepsis nurses" to monitor patients for
the top warning signs.
Those can include:
running a fever of over 101 F with shivering and extreme
chills,
rapid pulse and fast breathing, which may include a drop in
blood pressure, and
swollen, inflamed tissue that's extremely painful around any
cut or injury.
And if you don't have the benefit of a specialized nurse's
expertise, the most important question a patient or family member can ask a
doctor to help nip this killer in the bud is simply, "Could this be
sepsis?"
If it could, then you need to inquire whether your hospital
offers this lifesaving cocktail to sepsis patients. If not, ask your doc if
he'll give it a try.
They will have nothing to lose, and you may have everything
to gain.
9 Foods To Cut Your Risk Of A Deadly Stroke
This article published by GreenMedInfo LLC, 2018
Five million people die from stroke every year. Those deaths can be cruel and lingering.
These 9 foods can help keep you safe.
Worldwide five million people die from stroke every year
accounting for about 10 percent of total deaths.[i] But those deaths can be cruel and lingering.
In just moments, you can go from happy, active, and productive to the helpless
prisoner of a useless body.
Ischemic stroke occurs as a result of a blockage within a
blood vessel supplying blood to the brain. It accounts for 87 percent of all
stroke cases. Hemorrhagic stroke is
usually caused by uncontrolled high blood pressure. It occurs when a weakened blood vessel
ruptures.
Research shows that following a Mediterranean-type diet can
be a first step to prevent stroke. In a recent 10-year Swedish study of 32,921
women published in the journal Atherosclerosis, researchers found that a
modified Mediterranean diet cut the risk of ischemic stroke by more than 22
percent.
The diet was high in vegetables, fruits, legumes, nuts,
whole grains, fermented dairy products, fish, and monounsaturated fats. It also included moderate amounts of alcohol
and low consumption of red meat.
Here are 9 healthy foods you can start eating right now to
help cut your risk of a deadly stroke.
1. Fish
An expert panel convened by The Harvard Center for Risk
Analysis conducted a literature review to determine a dose-response
relationship between fish consumption and stroke risk. They concluded that
eating any fish at all lowered stroke risk by 12 percent compared to eating
none. And they estimated that stroke
risk dropped an additional 2 percent with each additional serving of fish per
week.
A later study by Harvard researchers examined data from
43,671 men from The Health Professional Follow-up Study, a US prospective
cohort study with 12 years of follow-up.
It found that compared to men who ate fish less than once per month,
those who ate fish one to three times per month had a 43 percent lower risk of
ischemic stroke. But eating fish five or
more times per week was not associated with any further risk reduction.
The same is true for women.
The Nurses' Health Study followed 79,839 women for 14 years. It found that compared to women who ate fish
less than once per month those who ate fish five times a week reduced their
ischemic stroke risk by 52 percent.
Eating fish two to four times per week reduced risk by 27 percent, and
eating it once a week lowered risk by 22 percent.
But choose your fish wisely. Yet another Harvard study found
that eating tuna or other broiled or baked fish one to four times per week
reduced ischemic stroke risk by 27 percent compared to eating it once a
month. But people who ate fried fish or
fish sandwiches more than once a week had a 44 percent higher ischemic stroke
compared to those who only ate those types of fish less than once per month.
2. Pumpkin Seeds
A meta-analysis of eight studies covering 304,551
participants found those with the highest magnesium intake had a 12 percent
lower risk of ischemic stroke and an 11 percent lower risk of total stroke
compared to the lowest intake.
And a recent study in the American Journal of Clinical
Nutrition linked magnesium to lower rates of stroke in women. Harvard
researchers examined data from 86,149 women in the Nurses’ Health Study I and
94,715 women in the Nurses’ Health Study II. In up to 30 years of follow-up
they found that women getting the most magnesium had a 13 percent lower risk of
total stroke compared to women getting the least. They also found that for each
additional 100 mg. of magnesium woman consumed every day, risk dropped 13
percent.
Results are similar for men.
Harvard researchers examined data from 42,669 men in the Health
Professionals Follow-up Study. During 24
years of follow-up they found that men who got the most magnesium from food
reduced their total stroke risk by 13 percent compared to those getting the
least. Those getting their magnesium
from supplements reduced their total stroke risk by 26 percent. And those
getting a mix of dietary magnesium and supplements reduce their risk by 17
percent.
Another recent study in the International Journal of
Cardiology found that magnesium lowers blood pressure as well as total stroke
risk. In a cohort study from the EPIC (European Prospective Investigation into
Cancer)-Norfolk cohort, men with the highest magnesium intake significantly
reduced their systolic blood pressure by 7 mmHg and their diastolic pressure by
3.8 mmHg.
Spinach, Swiss chard, and beet greens are excellent sources
of magnesium. Pumpkin seeds are also a
very good source.
3. Fruits and
Vegetables
Not surprisingly, fruits and vegetables help prevent
stroke. In a recent prospective Swedish
study of 74,961 people over 10 years, those eating the most fruits and
vegetables had a 13 percent lower risk of total stroke compared to those eating
the least. Specific fruits and vegetables that stood out included apples,
pears, and leafy greens.
Daily fruit intake was linked with a 35% reduction in risk
of total stroke in men and a 25% reduction in women. Fruit was equally strong for both ischemic
and hemorrhagic stroke.
And a meta-analysis of 20 prospective cohort studies found
those eating the most fruits and vegetables had a 21 percent lower total stroke
risk compared to those eating the least.
Vegetables were more powerful than fruits. The drop in stroke risk for vegetables was 23
percent compared to 14 percent for fruit.
But for every 200 extra grams of fruit, stroke risk dropped 32 percent
compared to 11 percent for every 200 extra grams of vegetables.
In another study using data from 39,337 people in the Life
Span Study, Japanese researchers found that eating green and yellow vegetables and
fruits cut stroke risk. During an 18-year follow-up people who ate green-yellow
vegetables every day had a 26 percent decrease in risk of death from total
stroke compared to people who ate them only once a week or less. Ischemic
stroke was cut 32 percent in men and 30 percent in women.
Fruits and vegetables may protect against stroke because
they help lower blood pressure and have antioxidant effects. They are also rich
sources of vitamins and minerals like vitamin C, beta carotene, potassium,
magnesium, calcium, folate, and fiber. In another meta-analysis of 71 studies
in the journal Stoke the highest blood levels of lutein were linked to an 18
percent drop in strokes compared to the lowest.
Fruits and vegetables highest in lutein include:
Corn
Kiwi fruit
Red and green grapes
Zucchini and yellow squash
Pumpkin and butternut squash
Spinach
Cucumber
Peas
Green peppers
Celery
Brussels sprouts
Scallions
4. Tea
In a case-control study of 374 ischemic stroke patients and
464 control subjects in China tea drinking was linked to lower stroke
rates. Make it a habit. People who drank tea most frequently cut
their stroke risk by 39 percent while those who had the tea habit for the most
years cut their risk by 60 percent.
5. Olive Oil
Olive oil has been a mainstay of the Mediterranean diet for
thousands of years. Research shows olive oil helps prevent stroke.
In a study published online in Neurology French researchers
suggested that olive oil would be an inexpensive and easy way to help prevent
stroke in people over 65. Based on
medical records of 7,625 people ages 65 and older they found that intensive use
of olive oil reduced stroke risk by 41 percent compared to not using olive oil
at all. “Intensive use” of olive oil
included using it for both cooking, as a salad dressing, and as a dip for
bread.
Most of the study subjects used extra virgin olive oil.
Other studies have found that extra virgin olive oil, obtained from the first
pressing of the olives, is healthier than oil labeled "virgin olive
oil" or just "olive oil." This is because the extra virgin oil
contains higher levels of anti-inflammatory compounds which protect against
unwanted inflammation.
6. Soy
A recent case-control study of 374 ischemic stroke patients
and 464 controls found those eating the most soy cut their risk of stroke by 77
percent compared to those eating the least. Forms of soy studied included dried
soybeans, tofu, and soymilk.
The power of soy may lie in its isoflavone content. A Japanese study found that women with the highest
isoflavone intake cut their ischemic stroke risk by 65 percent compared to the
lowest intake. And those eating soy (beans and miso) more than five times a
week reduced their risk by a lower 36 percent compared with those eating soy
twice a week or less.
Caution: Some studies have shown that soy that is not
fermented can cause hormone issues in males and possibly increase breast cancer
in women. I would avoid most forms of soy and only eat fermented soy.
7. Chocolate
Researchers from Cambridge University conducted a
meta-analysis of seven chocolate studies including 114,009 participants. They found that people eating the most
chocolate cut stroke risk by 29 percent compared to those who ate the least.
And in a prospective study of 19,357 German adults in the
Potsdam arm of the European Prospective Investigation into Cancer and
Nutrition, those eating chocolate most frequently (just 6 grams per day)
reduced their stroke risk by 39 percent compared to those who ate little.
(limit the amount of sugar that is in chocolate)
8. Coffee
A meta-analysis of nine studies by Korean researchers showed
that drinking four cups or more per day of coffee reduced total stroke risk by
17 percent compared to non-drinkers. It reduced ischemic stroke risk by 20 percent.
9. Wine
Researchers from Columbia University analyzed alcohol use in
464 people in the Aortic Plaques and Risk of Ischemic Stroke (APRIS)
study. They found that a smaller
percentage of stroke patients (35.5 percent) engaged in light to moderate alcohol
use (between 1 drink per month and 2 drinks daily) compared to the healthy
controls (60.3 percent). They also found
that alcohol consumption at any level was inversely associated with
atherosclerotic plaque in the aorta, which is associated with increased stroke
risk. The authors suggested that this
reduced plaque in the aorta might explain why moderate drinkers have a lower
risk of ischemic stroke.
For more information visit GreenMedInfo.com's page on
Stroke.
References
[i] Mackay J, Mensah G. Atlas of Heart Disease and Stroke.
Geneva: World Health Organization 2004.
Until next time, stay healthy and happy
JD Roma
The information on this blog is provided for educational
purposes only. It is not a substitute for professional medical care, and
medical advice and services are not being offered. If you have, or suspect you
have, a health problem you should consult your physician (preferably a
Naturopath).
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