Wellness Forum by Nathan Kagan

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Evidence is rapidly accumulating that specific components of food, alone or in combination with one another, have potent effects upon prevention of a wide variety of neoplasms. Bioactive food components in cancer prevention have been studied, and the complexity of the issue is daunting. Reviewing the potential nutrient modifiers of prostate cancer illustrates the complexity, especially given the difficulties in using blood levels to measure their response, their intake, and their actions. Nutrient modifiers being studied for prostate cancer include: allylsulfides, considered the most important potential nutrient modifier; calcium and Vitamin D (the latter causes differentiation and regulates calcium metabolism); epigallocatechin-3-gallate (EGCG), obtained from tea and related compounds (this modifier has been related to prostate cancer prevalence); fatty acids found in fish, which appear to relate to the decrease in prostate cancer with fish intake; genistein from soy, which has estrogenic activities and appears to be an important agent in prostate cancer prevention; indole-3-carbinol, found in cruciferous vegetables (its metabolites are not themselves potent hormones but influence hormone metabolism); lycopene, found in tomatoes and tomato products; resveratrol, found in grapes and ancient Chinese weeds, has at least eight actions that are protective against cancer and some that are protective against heart disease; selenium, whose importance is supported by basic science and for which translational research is now being done;

Vitamin A, whose uptake and binding are being explored; and

Vitamin E. Measurement of the serum levels of these agents often provides an insensitive, inaccurate, or misleading index of dietary intake. Why is it difficult to measure the responses of these nutrient modifiers using blood samples? A good example of the difficulty can be seen by reviewing the metabolism of garlic, calcium, vitamin A, and vitamin E.

December 7, 2009

Magnesium in the body serves several important functions, including energy and enzymes:

* Muscle control, and relaxation
* Assisting DNA and other enzymes that act as genetic building blocks
* Distribution and creation of human energy
* The production of protein
* Magnesium is essential for calcium to work properly in the body

People have experience dramatic changes in their quality of life after correcting magnesium deficiencies. The best thing about magnesium rich foods is that it is virtually impossible to overdose on magnesium this way, as the body very efficiently processes magnesium from food sources. Most dietary magnesium comes from  dark green, leafy vegetables such as spinach and even broccoli

. Other foods that are good sources of magnesium:

* Fruits or vegetables (such as bananas, dried apricots, and avocados)

* Nuts (such as almonds and cashews)

* Peas and beans (legumes), seeds

* Soy products (such as soy flour and tofu)

* Whole grains (such as brown rice and millet)

From the USDA nutrient database comes the details:

complete-greens.jpgJust recently I discovered this product that is very beneficial especially during winter.
Complete Greens® offers a diverse range of benefits from green vegetables and natural grass fibers that are low in sodium, fat and calories, contain no cholesterol and are a good source of iron, vitamin C, magnesium and calcium. Complete Greens helps to maintain a healthy digestive tract with natural enzymes and provides nutrients to the body’s organs.*

October 9, 2009

Lucy Danziger

Almonds These yummy nuts are high in alpha-linolenic acid, which can accelerate your metabolism of fats. In fact, dieters who ate 3 ounces of almonds daily slashed their weight and body-mass index by 18 percent, while those who skipped the nuts reduced both numbers less— just 11 percent—a study in the International Journal of Obesity revealed. Chomp almonds à la carte (limit yourself to 12 per serving to keep calories in check). I get a pack at Starbucks and nibble throughout my day. Or sprinkle them into a recipe such as Black Bean–Almond Pesto Chicken. Go nuts!


Berries I tell my daughter, “These are nature’s candy!” Turns out they’re also your body’s best friends. Strawberries, raspberries and other vitamin C–spiked fruit can supercharge your workout, helping you burn up to 30 percent more fat, research from Arizona State University at Mesa has found. If they’re not in season, buy the little gems frozen in a bulk-sized bag so you’ll always have them on hand to whip up a Berry Bliss Smoothie or Strawberry-Sunflower Pops, regardless of whether berries are in season.


Cinnamon Adding 1/4 teaspoon to your plate may prevent an insulin spike—an uptick that tells your body to store fat. Sprinkle it on your morning cereal or coffee or on your yogurt in the A.M., or savor it in Apple-Cinnamon-Raisin Oatmeal.


Mustard It’s heaven on a soft pretzel, but mustard may also be a weight loss wonder. Turmeric, the spice that gives mustard its color, may slow the growth of fat tissues, a study in the journal Endocrinology finds. Use it on sandwiches instead of mayo, or sprinkle turmeric on cauliflower pre-roasting to give it a kick. Try it on tuna salad—I promise it adds zest.


Oranges This citrus fruit, which contains fat-blasting compounds known as flavones, deserves to be your main squeeze. Women who ate the most flavones had a much lower increase in body fat over a 14-year period, a study in The American Journal of Clinical Nutrition notes. Eat oranges sliced or swig fresh OJ (including pulp!) to get the best benefit from the fruit.


Soybeans Reason to toss a half cup on your salad? Soybeans are rich in choline, a compound that blocks the absorption of fat and breaks down fatty deposits. Oh, and they’re addictively delish! But if breast cancer runs in your family, experts suggest you should talk to your doc before adding soy to your diet.


Sweet potatoes The colorful spuds’ high-fiber content means they keep your insulin steadier than their white sisters, which means less fat packed on your hips, research finds. Top a small baked tater with lowfat cottage cheese for a tempting side dish, or whip up Miso Soup With Sweet Potato Dumplings.


Swiss cheese Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown, and Swiss has more calcium than many of its cheesy peers. Choose the reduced-fat variety, such as Sargento. Slip it into your sandwich, put it on top of high-fiber crackers or use it for a healthier grilled cheese. Yum!


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