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Here to Inform and Help You Become Healthier and Happier while Achieving Quality
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Friday June 13, 2008
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Health Thought for the day!
==> Showcase Health Spotlight
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==> Today's Health Tip
==> Health Today
==> Environmental Report
==> Life Changing Information
+++++++++++++++++++++
EDITORS' RANTING
+++++++++++++++++++++
Greetings and thank you for
being an optin subscriber!
Friday the 13th, a
lucky day! Yes, I know some superstitious people think it's a bad luck
day and will do everything they can to stay home and out of harms way. I
prefer to think of 13 as a lucky day and Friday the 13th as an even
luckier day. Of course I know numbers have nothing to do with my luck,
so I don't really believe good or bad happens because of a number or a
day... I know what ghosts are and I know black magic can only exist when
you believe it! Therefore bad luck Friday the 13th begins in the mind
and can only be so if you expect it. As the Bible says; "As a man
believeth so is he!" In other words, "Thoughts are things!" Or if you
look for something good or bad you will find it. So good thoughts
today! Don't write me trying to change my mind as at 70 years of age my
mind is pretty staunch in such beliefs. Look for good health and a
relaxing healthful weekend.
Question or comment (good or
not so good) Click Here
Lena
Health Facts
archives
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==================================
Something To Think About
============================
Nitrates and Lung
Health?
COPD (chronic obstructive pulmonary disease)
an umbrella term that refers to asthma, emphysema, chronic bronchitis,
or any combination of the three. The World Health Organization reports
that almost three million people die of COPD related complications each
year.
In addition to taking some basic steps to maintain healthy lung function
(such as avoiding smoking or those who smoke and getting regular
exercise), a dietary restriction might help protect those who are at
risk of developing COPD or have a COPD problem already.
Previous studies indicate that the type of lung damage that leads to
emphysema may be triggered in part by nitrites, which are added to cured
meats such as hotdogs, ham, and processed lunchmeats. Researchers at
Columbia University Medical Center in New York City conducted a
cross-sectional study to determine if nitrites intake might be
associated with COPD risk.
The Columbia team studied dietary and health records of more than 7,300
subjects who participated in the Third National Health and Nutrition
Examination Survey. The average age of the subjects was 64. Analysis
showed that frequent consumption of cured meats (14 or more servings
per month) was linked with "an obstructive pattern of lung
function and increased odds of COPD of some type."
LENA'S COMMENT: Besides not smoking here's the factor that will
probably help keep you safe from nitrite-induced COPD: Plenty of fruits
and vegetables in the rest of your diet, combined with a daily balanced
minerals supplement regimen along with ample intake of vitamin C. 1500
IU daily up to 3000 depending on how often you partake in nitrate
containing foods or spend time around people who smoke, Side stream
smoke depletes nutrients in people whose path it comes across.
=======================
THOUGHT FOR THE DAY!
=======================
There is
scientific evidence behind the meaning of insanity. Mercury was used in
the process of curing felt used in some hats. It was impossible for
hatters to avoid inhaling the mercury fumes given off during the hat
making process. Hatters and other men in working mills died early due to
the residual mercury caused
neurological damage, as well as confused speech and distorted
vision. As the
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could also experience psychotic symptoms, such as hallucinations. See
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TODAY'S HEALTH TIP
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Probiotics Help Adult
Weight Loss After Bariatric Surgery
The 'good bacteria' also boost gastrointestinal functioning, study found
By Kathleen Doheny
HealthDay Reporter
THURSDAY, May 22 (HealthDay News) -- A hefty dose of probiotics -- the "good"
bacteria found in yogurts and supplements -- helps adult gastric-bypass patients
lose even more weight, researchers are reporting.
The researchers didn't set out to see if probiotics could help the patients shed
more pounds, said Dr. John M. Morton, associate professor at the Stanford
University School of Medicine, who presented the findings this week at the
Digestive Disease Week 2008 meeting in San Diego.
Morton wanted to improve the patients' gastrointestinal functioning. "Some
patients [after bypass surgery] have a small amount of bacterial overgrowth [in
the intestines]," he said, adding that can have an impact on gastrointestinal
function and quality of life. So his team evaluated 42 patients who had
undergone the bariatric surgery known as Roux-en-Y gastric bypass surgery,
giving half of them probiotics daily and the other half no probiotics.
The researchers evaluated GI functioning and other measures and noted the
patients' weight before surgery, after surgery, and at three and six months
after beginning the probiotics program. The probiotics were given in supplement
form -- 2.4 billion colonies of Lactobacillus daily.
The probiotic group fared better in all categories at the six-month mark -- and
also lost more weight. The probiotic group lost 70 percent of excess weight,
compared to 66 percent for the control group.
The finding initially surprised Morton. "But other research has suggested that
part of the obesity problem may be infectious. Some of the weight gain [in obese
people] might be associated with bacteria," he said.
Asked if obese people, or those who have had bypass surgery, should eat yogurt,
Morton said it probably couldn't hurt, but noted that 2.4 billion colonies of
Lactobacillus is a large amount to get from yogurt.
Another study presented this week suggested that for severely overweight teens,
a gentler weight-loss surgery may be possible. Dr. Roberto Fogel, of the
Hospital de Clinicas Caracas, in Venezuela, presented the results of his pilot
investigation of 12 teens, who underwent a surgery called endoluminal vertical
gastroplasty, or EVG.
During the surgery, Fogel sutures the walls of the stomach, reducing the volume
of the stomach but leaving a passageway for food. The procedure is done through
the mouth; a scope containing a needle and sutures is inserted multiple times to
perform the procedure.
After 60 to 90 minutes, the patient can go home, said Fogel, who does the
surgery on an outpatient basis. Once the procedure is done, the patient gets
full on very little food, he said.
At a six-month follow-up, Fogel found that all 12 patients had lost weight. The
average body mass index, or BMI, was reduced from 38.1 to 27.8; a BMI of 30 or
more is considered obese.
Fogel sees the new procedure, which he has performed on 331 teens since 2005, as
a possible alternative to more invasive surgeries, or diet and exercise programs
that prove ineffective for some obese teens.
But he cautioned that the technique needs further investigation with longer
follow-up.
In another obesity-related study presented at the conference, Erica Roberson, a
postgraduate researcher at the University of Wisconsin-Madison, reported that
fecal incontinence and urinary incontinence are little talked about but real
problems for patients both before and after bariatric surgery.
While fecal incontinence tends to worsen after bariatric surgery, urinary
incontinence tends to improve. Patients often don't talk about these problems
with their doctors, she said.
Roberson evaluated 194 survey responses from bariatric surgery patients, more
than 80 percent of them women, roughly two years after the surgery. Almost 75
percent of the patients with urinary incontinence reported either an improvement
or no change following the bariatric surgery. Fifty-four percent of patients
with fecal incontinence said the problem was worse after surgery, compared to
almost 12 percent who reported an improvement, the study found.
An estimated 32 percent of U.S. adults are obese, and 17 percent of teens are
overweight, according to the National Center for Health Statistics.
LENA'S COMMENT: Sadly, doctor's do not recommend daily probiotic
supplementing before surgery as a way of becoming healthy and preventing
surgical need. Nor do they tell you to take a good hefty dose of probiotic for a
couple of weeks after surgery in order to rebuild what was killed from the
anesthesia and preventative antibiotics given during surgery. Good intestinal
and stomach bacteria is one of the most depleted parts of the body in today's
society due to the dead of the natural flora without surgery when you consume
sugar and fat laden foods. This along with a severe minerals imbalance is
creating the obesity in most. Read the message released by the
1936 congressional hearing to understand how I can make that statement...
All around health could benefit from daily probiotic supplements along balanced
minerals supplement and healthful foods that help build the natural flora. Read
Your Amazing Ecosystem Within to understand how and why!
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FOOD OF THE WEEK
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A Little Cabbage
Wannabe, Brussel Sprouts!
I love these little green cabbage wannabe's, but in studying them and
what they contained I discovered how I and you can benefit from them and
there are some really good benefits?

Named after the capital of Belgium, where they are believed to have
first been cultivated.
The perfect miniature versions of the cabbage, Brussels sprouts are
available year round. They are, however, at their best from autumn
through early spring when they are at the peak of their growing season.
Brussels sprouts are members of the Brassica (cruciferous) family and
therefore kin to broccoli as well as cabbage. They grow in bunches of 20
to 40 on the stem of a plant that grows from two to three feet tall.
Sprouts manage to pack a whollop with folate, beta carotene along with
vitamins E, A, B5, B3, B 12, B6, B1, K, tryptophan. Then the minerals
present are potassium, phosphorus, iron, manganese, copper, calcium but
that's still not all there are omega 3 fatty acids and all this in that
little green miniature cabbage wannabe. Healthy eating at it's best?
Plant phytochemicals found in Brussels sprouts spur on the activity of
the body?s natural defense systems to protect against disease, including
cancer. Scientists have found that sulforaphane, a potent phytonutrient
found in Brussel sprouts and other brassica vegetables, boosts the
body's detoxification enzymes, potentially by altering gene expression,
thus helping to clear potentially carcinogenic substances more quickly.
Additionally, researchers in the Netherlands investigated the effect of
a diet high in Brussels sprouts on DNA damage. They compared two groups
of healthy male volunteers. Five men ate a diet that included 300 g
(about 10 ounces) of cooked Brussels sprouts daily, while the other five
men ate a diet free of cruciferous vegetables. After three weeks, the
group that ate Brussels sprouts had 28% decrease in measured DNA damage.
Reduced DNA damage may very well translate to a reduced risk of cancer
since mutations in DNA allow cancer cells to develop.
When brussels and other cruciferous vegetables are cut, chewed or
digested, a sulfur-containing compound called sinigrin is brought into
contact with the enzyme myrosinase, resulting in the release of glucose
and breakdown products, including highly reactive compounds called
isothiocyanates. Isothiocyanates are not only potent inducers of the
liver?s Phase II enzymes, which detoxify carcinogens, but research
conducted at the Institute for Food Research in the U.K. shows one of
these compounds, allylisothicyanate, also inhibits cell division and
stimulates programmed cell death in human tumor cells. A very good
thing!
Brussels sprouts are an excellent source of vitamin C, the body's
primary water-soluble antioxidant. Vitamin C supports immune function
and the manufacture of collagen, a protein that forms the ground
substance of body structures including the skin, connective tissue,
cartilage, and tendons. A large study conducted on nearly 20,000 men and
women in England found that people with the highest vitamin C levels had
half the risk of dying from heart disease, stroke or cancer. Risk of
dying from heart disease was reduced by 71% in men and 59% for women in
the group with the highest vitamin C levels.
How to Select and Store
Brussels sprouts should be firm, compact and vivid green. No yellowed or
wilted leaves and should not be puffy or soft in texture. If Brussels
sprouts are sold individually, choose those of equal size to ensure that
they will cook evenly. Keep unwashed and untrimmed Brussels sprouts in
the vegetable compartment of the refrigerator, in a perforated plastic
bag, for three to four days. If you want to freeze Brussels sprouts,
blanch them first for between three to five minutes. They will keep in
the freezer for up to one year. If kept at room temperature, their
leaves will turn yellow quickly.
Cleaning Fresh Brussels;
Before washing Brussels sprouts, remove stems and any yellow or
discolored leaves. Wash them well under running water or soak them in a
bowl of water to remove any insects that may reside in the inner leaves.
Brussels sprouts are usually cooked whole. Cut an ?X? in the bottom of
the stem before cooking to allow the heat to permeate throughout all of
the leaves and better ensure an even texture.
While Brussels sprouts are usually served as a side dish, warm, they
also make a nice addition to cold salads.
Our favorite ways of eating brussel sprouts are;
Braised or steamed with salt and pepper. Or toss quartered cooked
Brussels sprouts with sliced red onions, walnuts, black olive slices and
your favorite mild tasting cheese such as a goat cheese or feta. Toss
with olive oil and balsamic vinegar for an exceptionally healthy,
delicious side dish. My mouth is watering and I know what I shall have
for lunch today!
Now I know why I love these little things and you should love them too!
Lena
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HEALTH TODAY
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Risk-of-death charts show smokers should beware
Jun 10, 2008
WASHINGTON (AP) - If you smoke, start thinking of yourself as a
decade older than you really are. A 55-year-old man who smokes
has almost the same chance of dying in the next 10 years as a
65-year-old who's never smoked - a stark example from newly
published charts that aim to put some of Americans' biggest
health risks into context.
Risk is a difficult concept, mixing emotion and math - and
people are bombarded with competing warnings of health dangers.
"Useful messages about health risks should address two
questions: 'How big is my risk, and how does this risk compare
with other risks?'" said Dr. Lisa Schwartz of the Veterans
Affairs Medical Center in White River Junction, Vt.
In this week's Journal of the National Cancer Institute,
Schwartz's team combed government death statistics to update
easy-to-read charts comparing the odds of death in the coming 10
years for different ages and diseases.
The charts - intended for posting in doctors' offices - stress
age, gender and smoking status, not more personal risk factors
such as a history of cancer in the family. Among the charts'
bottom-line messages:
- Risks change with age. Accidents, for example, are the single
largest cause of death for men who don't smoke until age 45.
Then, accidents are tied with heart disease until 50, when heart
risks take over.
- Smoking overwhelmingly worsens chances of survival. For
example, 7 of every 1,000 women will die of breast cancer
between ages 60 and 70 - but 14 of 1,000 will die of heart
disease in that period, the charts note. Among smokers, however,
the charts show 31 of 1,000 women will die of heart disease
between ages 60 and 70, and another 41 of 1,000 will die of lung
cancer.
Journal of the National Cancer Institute
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ENVIRONMENTAL REPORT
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Med Shark Numbers Down 97 Percent Over Two
Centuries
Reporting by Robin Pomeroy
June 12, 2008
ROME - The number of sharks in the Mediterranean has fallen by
97 percent in the last 200 years, putting the sea's ecological
balance at risk, a report released on Wednesday said.
The report, by the Washington-based Lenfest Ocean Program, used
records such as fishermen's logs, shark landings, museum
specimens and visual sightings to estimate the number and size
of the Mediterranean sharks over the last two centuries.
There was only enough data on five of the 20 big shark species
present in the Mediterranean to be useful to the study -- the
hammerhead, thresher, blue and two species of mackerel shark,
which averaged a decline of 97 percent.
"It will have a major impact on the ecosystem because large
predatory sharks are at the top of the food chain," said
Francesco Ferretti, the report's lead author.
Losing the top of the food chain can mean smaller fish thrive
and consume more of their prey, upsetting the ecological
balance. "If we lose these sharks we are going to lose this
important portion of the ecosystem functioning," said Ferretti.
A report last month by the International Union for Conservation
of Nature found 11 kinds of shark faced extinction due to
overfishing, partly caused by booming demand for shark fin soup
in Asia.
Fishers from all over the world catch and trade sharks for their
lucrative fins, often discarding their carcasses, the report
said, noting Indonesia and Spain are among the top culprits.
Ferretti said the practice was not thought to be common in the
Mediterranean due to the small numbers of sharks now present
there. More of a problem was "by-catch" -- where sharks are
caught in long-line fishing meant to snag tuna and swordfish.
"The Mediterranean has been fished since Roman times, it's a
historical thing," said Ferretti. "But now (modern) fishing has
put big impact on the shark population."
REUTERS NEWS SERVICE
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