ORAC definition:
The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or "ORAC score" is a method of measuring the antioxidant capacity of different foods and supplements. It was developed by scientists at the National Institutes of Health. While the exact relationship between the ORAC value of a food and its health benefit has not been established, it is believed that foods higher on the ORAC scale will more effectively neutralize free radicals.
Studies show that the average person gets only about 1200 ORAC units per day from 3 servings of fruits and vegetables. However 3,000 to 5,000 ORAC units per day are required to have a significant impact on plasma and tissue antioxidant capacity.
Why ORAC:
For over 20 years scientists have demonstrated a probable link between various chronic diseases, such as cancer, Alzheimer's disease, rheumatoid arthritis, cardiovascular disease, cataracts, age-related macular degeneration and the actual aging process itself - to free radical damage. Antioxidants, on the other hand, are chemical compounds that have been shown to prevent, stop, or reduce oxidative damage. An antioxidant is any substance that reduces oxidative damage (damage due to oxygen) such as that caused by free radicals. There are hundreds of different antioxidant compounds that include various vitamins, minerals, amino acids, enzymes and phytochemical antioxidants. Since scientists don't know every antioxidant in a plant, a test was developed that indicates the total antioxidant potential. ORAC is a standardized test adopted by the U.S. Department of Agriculture to measure the Total Antioxidant Potency of foods and nutritional supplements. It provides a very precise way of establishing the Free Radical destroying or neutralizing power of a particular food supplement or compound. Whole foods that score high in an antioxidant assay called ORAC are recognized to protect cells and their components from damage by oxygen radicals. The ORAC standard is necessary because thousands of antioxidants exist in foods making it impossible to measure each individual antioxidant. ORAC provides an excellent method of determining the overall antioxidant potency of foods.
Monday, July 27, 2009
Friday, July 17, 2009
Benefits of Barley Grass
Barley Grass (Hordeum vulgare) was probably the first cereal grain to be cultivated by man. The cultivation of barley was well advanced when writing was developed, and written crop reports have been found in Egypt that date back to 2440 B.C.
Barley grass has been studied for its health benefits far more than any other grass. Researchers have found that because of its nutrition and protein strength, without the harmful fat from animal proteins, it helps to increase overall general health.It is usually harvested about 200 days after germination, when the shoots are less than a foot tall. Agronomists place this ancient cereal grass as being cultivated as early as 7000 BC and was been eaten by Roman gladiators for strength and stamina.It has been used to strengthen muscle and increase endurance for both athletes and recovery from illness or disease. The benefit of chlorophyll to fight infection and promote wound healing is just one of many benefits derived from a barley grass juice supplement.
Amino Acid
Barey juice contains twenty amino acids including eight essential amino acids that the body cannot produce by itself.
* Amino acids are the building blocks of proteins and are thus necessary for building cells, repairing wounded tissues, and producing energy.
* Argine, contained in barley juice, is used in healing wounds, producing hormones, and normal immune functions.
* Alanine, found in barley juice, is essential to promote healthy blood glucose from dietary protein.
* Valine, a branched-chain amino acid (BCAA), has been used in improving sleep.
* L-tyrosine has been used for appetite suppression and growth stimulation.
Enzymes
Enzymes are the spark plugs of the body. Barley juice contains a multitude of active enzymes.
* Act as a catalyst for many essential cellular reactions.
* Improve digestive.
* Provide antioxidant properties
The most well-known barley juice enzyme is superoxide dismutase (SOD). Many athletes take this well-known antioxidant to counteract the large amounts of free radicals they feel are produced by aerobic exercise.
Vitamins & Minerals
The multitude of vitamins and minerals found in young barley plants truly make it a superfood.
Vitamins found in Young Barley Juice:
Vitamins A, B1, B2, B6, B12, C, E, & K
Minerals found in Young Barley Juice:
Calcium, Potassium, Magnesium, Iron, Manganese, Zinc, Iodine, Copper, and Phosphorus
* Potassium – may help with muscle contractions and increased energy production (converts glucose into energy)
* Calcium – building block in bones and teeth; most effective in plant form; aids in digestion and metabolism; alkalizes the body
* Magnesium – essential anti-aging mineral; helps fight stress
* Iron – essential for hemoglobin production; removes carbon dioxide (an acid) from body; promotes a strong immune system
* Copper – necessary for collagen production
* Phosphorus – increases energy; repairs & rebuilds cells; promotes healthy kidney
* Manganese - aids in metabolism, healthy thyroid, and an active sex life
* Vitamin A (beta carotene & retinol) - immune system; vision; antioxidant
* Vitamin B-1 (thiamin) - beneficial for the brain; helps promote the heart’s healthy pumping powers
* Vitamin B-2 (riboflavin) – helps quicken metabolism, thus providing energy and weight loss properties
* Vitamin B-6 (pyridoxine) - aids in a healthy brain; helps with quick, rapid sleep
* Folic Acid – used in DNA synthesis and cellular replication; helps in the healing of wounds; builds muscle
* Pantothenic Acid - increases energy
* Zinc - promotes healthy immune system and enhances fertility in both genders
Alkalinity
Barley juice powder helps restore the alkaline balance in the body. Human blood must remain slightly alkaline in order for red blood cells to carry their maximum oxygen load.
When the blood stream’s pH becomes more acidic (typically from a lack of green foods in one’s diet), the red blood cells cannot carry as much oxygen.
Since oxygen is the prime ingredient for turning food into useable energy., an acidic body is a tired body.
Furthermore, oxygen has been shown to fight unfriendly cell growth and harmful bacteria (Just think of everything that Hydrogen Peroxide is said to help with.)
So it stands to reason that anything that increases the blood’s oxygen levels might also have indirect effects on these issues.
Barley juice is loaded with alkalizing minerals including calcium, sodium, potassium, and magnesium.
Chlorophyll in Barley Grass:
Barley grass also contains one of the most amazing nutrients, “chlorophyll “(liquid oxygenated sunshine), a natural detoxifier that rids the intestines of stored toxins.
Barley Grass in treating disease:
One study done in Japan separated a new antioxidant that has been found in barley leaves called 2-0-GI. This antioxidant was found to be effective in the preservation of food. 2-0-GI was also found to have anti-inflammatory and antiallergenic activity. Another Japanese study found beneficial results in barley's ability to inhibit the AIDS virus.
Primarily, barley is beneficial in helping to treat asthma,anemia, arthritis, and impurities in the blood, boils, cancer, and metal poisoning. However, this nutrient also offers great benefits with acne, AIDS/HIV, allergies, hay fever, bronchitis, candidiasis, eczema, herpes, infection, kidney problems, leprosy, liver disorders, lung disorders, psoriasis, skin conditions, syphilis, tuberculosis, and ulcers.
Cancer prevention
Barley grass extracts protect human tissue cells against carcinogens. The mechanism of action is unknown but may be associated with the plant's antioxidant activity or its chlorophyll content. It has been suggested that complexes may be formed between the carcinogen and the chlorophyll that may inactivate the carcinogen. In addition, antioxidants, including superoxide dismutase, found in high concentrations in green barley juice protect against radiation and free radicals. Research reveals no clinical data regarding the use of barley grass for cancer-preventive properties.It protects cells against the cause of aging and other diseases.
Uses of Barley Grass
When using the powder form of barley grass, mix one to two teaspoons of the powder in an eight-ounce liquid such as juice or water. It is best to sip it twenty minutes before a meal or two hours after a meal. The liquid you use to mix the barley grass powder should be cold or at room temperature.
Barley grass has been studied for its health benefits far more than any other grass. Researchers have found that because of its nutrition and protein strength, without the harmful fat from animal proteins, it helps to increase overall general health.It is usually harvested about 200 days after germination, when the shoots are less than a foot tall. Agronomists place this ancient cereal grass as being cultivated as early as 7000 BC and was been eaten by Roman gladiators for strength and stamina.It has been used to strengthen muscle and increase endurance for both athletes and recovery from illness or disease. The benefit of chlorophyll to fight infection and promote wound healing is just one of many benefits derived from a barley grass juice supplement.
Amino Acid
Barey juice contains twenty amino acids including eight essential amino acids that the body cannot produce by itself.
* Amino acids are the building blocks of proteins and are thus necessary for building cells, repairing wounded tissues, and producing energy.
* Argine, contained in barley juice, is used in healing wounds, producing hormones, and normal immune functions.
* Alanine, found in barley juice, is essential to promote healthy blood glucose from dietary protein.
* Valine, a branched-chain amino acid (BCAA), has been used in improving sleep.
* L-tyrosine has been used for appetite suppression and growth stimulation.
Enzymes
Enzymes are the spark plugs of the body. Barley juice contains a multitude of active enzymes.
* Act as a catalyst for many essential cellular reactions.
* Improve digestive.
* Provide antioxidant properties
The most well-known barley juice enzyme is superoxide dismutase (SOD). Many athletes take this well-known antioxidant to counteract the large amounts of free radicals they feel are produced by aerobic exercise.
Vitamins & Minerals
The multitude of vitamins and minerals found in young barley plants truly make it a superfood.
Vitamins found in Young Barley Juice:
Vitamins A, B1, B2, B6, B12, C, E, & K
Minerals found in Young Barley Juice:
Calcium, Potassium, Magnesium, Iron, Manganese, Zinc, Iodine, Copper, and Phosphorus
* Potassium – may help with muscle contractions and increased energy production (converts glucose into energy)
* Calcium – building block in bones and teeth; most effective in plant form; aids in digestion and metabolism; alkalizes the body
* Magnesium – essential anti-aging mineral; helps fight stress
* Iron – essential for hemoglobin production; removes carbon dioxide (an acid) from body; promotes a strong immune system
* Copper – necessary for collagen production
* Phosphorus – increases energy; repairs & rebuilds cells; promotes healthy kidney
* Manganese - aids in metabolism, healthy thyroid, and an active sex life
* Vitamin A (beta carotene & retinol) - immune system; vision; antioxidant
* Vitamin B-1 (thiamin) - beneficial for the brain; helps promote the heart’s healthy pumping powers
* Vitamin B-2 (riboflavin) – helps quicken metabolism, thus providing energy and weight loss properties
* Vitamin B-6 (pyridoxine) - aids in a healthy brain; helps with quick, rapid sleep
* Folic Acid – used in DNA synthesis and cellular replication; helps in the healing of wounds; builds muscle
* Pantothenic Acid - increases energy
* Zinc - promotes healthy immune system and enhances fertility in both genders
Alkalinity
Barley juice powder helps restore the alkaline balance in the body. Human blood must remain slightly alkaline in order for red blood cells to carry their maximum oxygen load.
When the blood stream’s pH becomes more acidic (typically from a lack of green foods in one’s diet), the red blood cells cannot carry as much oxygen.
Since oxygen is the prime ingredient for turning food into useable energy., an acidic body is a tired body.
Furthermore, oxygen has been shown to fight unfriendly cell growth and harmful bacteria (Just think of everything that Hydrogen Peroxide is said to help with.)
So it stands to reason that anything that increases the blood’s oxygen levels might also have indirect effects on these issues.
Barley juice is loaded with alkalizing minerals including calcium, sodium, potassium, and magnesium.
Chlorophyll in Barley Grass:
Barley grass also contains one of the most amazing nutrients, “chlorophyll “(liquid oxygenated sunshine), a natural detoxifier that rids the intestines of stored toxins.
- It is the basis of all plant life, playing a critical role in photosynthesis.
- It is the first product of light, containing more light energy than any other element.
- It is anti-bacterial, stopping the development and growth of harmful bacteria. It can be used inside the body as well as topically as a healing agent.
- It rebuilds the blood. Chlorophyll is very similar in structure to blood hemoglobin.
- Liquid chlorophyll gets into the bodily tissues, rejuvenating and rebuilding them.
- It alleviates blood sugar problems.
- It neutralizes toxins in the body.
- It helps to purify the liver.
- Liquid chlorophyll washes drug deposits from the body.
Barley Grass in treating disease:
One study done in Japan separated a new antioxidant that has been found in barley leaves called 2-0-GI. This antioxidant was found to be effective in the preservation of food. 2-0-GI was also found to have anti-inflammatory and antiallergenic activity. Another Japanese study found beneficial results in barley's ability to inhibit the AIDS virus.
- Barley grass helps in the treatment of arthritis; it also provides relief from arthritis pain.
- It helps in the treatment of asthma.
- It helps to combat blood clots.
- Barley grass helps to combat cancer.
- It helps to reduce low density lipoprotein (LDL) cholesterol (the ‘bad’ cholesterol) levels.
- Barley grass is helpful against diabetes; it also helps to delay or prevent blood vessel damage which could be caused by diabetes.
- It helps to reduce fatigue.
- Barley grass helps in relieving inflammation in various parts of the body; it also reduces inflammation-related pain.
- It helps to treat migraine.
- It helps to relieve stomach and intestinal disorders.
Primarily, barley is beneficial in helping to treat asthma,anemia, arthritis, and impurities in the blood, boils, cancer, and metal poisoning. However, this nutrient also offers great benefits with acne, AIDS/HIV, allergies, hay fever, bronchitis, candidiasis, eczema, herpes, infection, kidney problems, leprosy, liver disorders, lung disorders, psoriasis, skin conditions, syphilis, tuberculosis, and ulcers.
Cancer prevention
Barley grass extracts protect human tissue cells against carcinogens. The mechanism of action is unknown but may be associated with the plant's antioxidant activity or its chlorophyll content. It has been suggested that complexes may be formed between the carcinogen and the chlorophyll that may inactivate the carcinogen. In addition, antioxidants, including superoxide dismutase, found in high concentrations in green barley juice protect against radiation and free radicals. Research reveals no clinical data regarding the use of barley grass for cancer-preventive properties.It protects cells against the cause of aging and other diseases.
Uses of Barley Grass
- Naturally improves energy
- Rich in antioxidants
- Improves digestion & regularity
- Alkalizes the internal body
- Helps rebuild the immune system
- Provides raw building blocks for the hair, skin and nails
- Contains cleansing properties
- Anti-inflammatory ingredients
- Promotes clear thinking
- Plus, Anti-aging properties
When using the powder form of barley grass, mix one to two teaspoons of the powder in an eight-ounce liquid such as juice or water. It is best to sip it twenty minutes before a meal or two hours after a meal. The liquid you use to mix the barley grass powder should be cold or at room temperature.
Monday, July 13, 2009
Food Additives and Preservatives
Additives and preservatives are the substances added to food. They can be broadly separated according to their functions, but a single additive may perform a variety of defined functions.
Preservatives:
To stop germs and moulds from spoiling food or making it unsafe; an example is sodium benzoate in fruit juices
Antioxidants:
To stop fats and oils from going rancid; for instance, ascorbic acid in butter
Emulsifiers and stabilisers:
To mix foods, particularly oils and water, and prevent them from separating; an example is calcium alginate in ice cream
Colours:
To make food more colourful; two examples are allura red , tartrazine and sunset yellow
Flavour enhancers:
To bring out flavours in food; a well known one is monosodium glutamate (MSG)
Anti-caking agents:
To stop powdery foods from forming lumps (as in salt)
Nitrates:
Acts as a preservative in many foods, but may be added to foods, such as pork, to give a pink colour.
Are Additives and Preservatives Necessary?
Yes they are in the majority of cases. As our cities grow larger and lifestyles more hectic, it becomes difficult for people to obtain fresh food. Without preservatives or additives, a great amount of food would "go off" before being bought. For example, bread would last only about two days before becoming stale.
Are Additives Safe?
The vast majority of additives and preservatives appear to be safe. They have been tested by many laboratories throughout the world before being used in foods. However, individuals may be "sensitive" to various additives and preservatives. Government agencies control which substances, and in which amounts, may be used in the production of food.
Who do they affect?
Individuals with some form of allergy, e.g. asthma, hayfever, urticaria, etc., will be affected by these substances. A few additives and preservatives can affect non-allergic people too. Some of these substances cause more reactions than others. For example, reactions to sulphur dioxide and sodium benzoate occur more commonly in asthmatics than reactions to the colorant tartrazine.
What reactions can occur?
Reactions are not "true" allergies as one sees with an egg allergy, but usually a type of chemical reaction. Reactions depend on the type of preservative or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Combinations of symptoms may give your doctor a strong clue as to the substance causing the reaction
Are there other substances that these reactions may be confused with?
Absolutely! Similar reactions may occur with an allergy to a food such as egg, nuts, etc. Some foods have natural chemicals that may affect you too. For example, fish that's not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulphur dioxide!
Histamine is an important protein involved in many allergic reactions. Allergies are caused by an immune response to a normally innocuous substance (e.g. chemicals,pollen, dust) that comes in contact with lymphocytes specific for that substance, or antigen. In many cases, the lymphocyte triggered to respond is a mast cell. For this response to occur, a free-floating IgE (an immunoglobulin associated with allergic response) molecule specific to the antigen must first be attached to cell surface receptors on mast cells. Antigen binding to the mast cell-attached IgE then triggers the mast cell to respond. This response often includes the release of histamine.
Which Additives result in Side Effects?
We cannot hope to cover all the additives and preservatives that may result in reactions, but these are some of the more important ones.
Preservatives:
Sulphur dioxide and sodium benzoate often cause "tight chests" in individuals who have asthma. Many people also complain of a scratchy feeling at the back of their throats. Although these are the common reactions, others such as rashes may also occur. Sulphur dioxide may be labelled as sodium metabisulphite, potassium metabisulphite, sodium or potassium bisulphite, or sulphite. CSPI found six scientific studies proving that sulfites could provoke sometimes severe allergic reactions.
Foods that may contain sulphur dioxide include. (shortened list):
* some fruit juices
* concentrated soft drinks
* dried fruit
* boerewors
* vinegar
* wine, beer
* some sauces
* pickles
* hamburger patties.
Foods that may contain sodium benzoate include: (shortened list):
* fruit juices
* soft drinks
* foods with fruit.
Antioxidants:
These are substances that prevent oily foods from becoming rancid. Some individuals complain of reactions to BHA or BHT. Fortunately, reactions to these substances are not common. Reactions include rashes, hives, and occasionally "tight" chests.
Colourants:
Colorants may be natural or synthetic. Reactions, although not common, can occur to both types. The best known colorant is tartrazine. Tartrazine is an azo dye, so if you react to this colorant, you should avoid all of the azo dyes. Tartrazine appears to cause the most allergic and/or intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Other reactions can include migraine, blurred vision, itching, rhinitis and purple skin patches, (because of this more use is now being made of Annatto (E160b). In conjunction with Benzoic acid (E210) tartrazine appears to create an over-activity in children.
Foods that may contain colorants include: (shortened list):
* fruit juices
* soft drinks
* sweets
* desserts
* toppings
* syrups
* cooking oils
* sauces
* pickles.
Emulsifiers and Stabilisers:
These are substances that keep oil and water mixed, as in mayonnaise. These substances do not cause reactions.Carrageenan is widely used as an additive by the food industry for its gelling, thickening and stabilising properties(e.g Hot Cocoa).A recent review of animal studies suggested that degraded carrageenan may be associated with cancer in the gastrointestinal tract.Used in salad dressings, prepared meat and fish, flavoured milk, processed cheese, ice cream, evaporated milk, cream, cottage cheese, sour cream, infant formula, alcoholic beverages, sauces and dressings.
Gum Acacia is used in food as a thickener, stabiliser, glazing agent and emulsifier, and is readily water-soluble.Typical products include chewing gum, sweets, jelly, fondants, beer, soft drinks, fruit squash, wine.May cause weak allergic reaction in some individuals. May act as an irritant.
Flavour Enhancers
The most famous of these is monosodium glutamate, commonly called MSG. Eating foods with this additive may result in tight chests in asthmatics. This reaction may occur immediately or 6 to 12 hours later on. A condition called "Chinese Restaurant Syndrome" may occur in any individual. This reaction can occur about 20 minutes after a food containing MSG is eaten on an empty stomach. Typical symptoms include headache, a burning sensation along the back of the neck, chest tightness or pain, nausea, sweating, and a sensation of facial pressure. "Pins and needles" or tingling may be experienced in the limbs or face and head. It is not a common condition.
Foods that may contain MSG include: (shortened list):
* Oriental food
* packet soups
* sauces
* soya sauce
* seasonings
* Aromat
* MSG is also thought to occur naturally in mushrooms and tomatoes.
Sweeteners:
The artificial sweetener aspartame, may cause rashes or hives in sensitive individuals. This sweetener is added to many "low calorie" foods. Saccharine , which is one of the oldest artificial sweeteners in the market, is around 300 times sweeter than ordinary sugar. Despite the fact that saccharine is 300 times sweeter than sugar, it tends to leave a bitter taste after eating.
Sucralose is the newest non nutritive sweetener on the market.A lot of the controversy surrounding sucralose stems from the fact that it was discovered while trying to create a new insecticide.The presence of chlorine is thought to be the most dangerous component of sucralose. Chlorine is considered a carcinogen .
Aspartame sugar substitutes cause worrying symptoms from memory loss to brain tumours. But despite US FDA approval as a ‘safe’ additive, aspartame is one of the most dangerous substances ever to be foisted upon an unsuspecting public. These reactions have included: headaches/migraines, dizziness, seizures, nausea, muscle spasm, weight gain, rashes, depression, fatigue, irritability, tachycardia, vision problems, breathing difficulties, anxiety attacks, vertigo, tinitus, memory loss and joint pain.
Salicylates:
Acetyl salicylic acid found in aspirin may result in a "tight" chest or hives in some asthmatics. A different form of salicylic acid can be found in a variety of spices and foods. Some health professionals believe that this form can result in many side effects, including hyperactivity in children. However, this is still controversial.
Foods that may contain salicylic acid include: (shortened list):
* ice cream
* curry powder
* paprika
* dried thyme
* berries
* ginger
* almonds
* apricot
* oranges
* tea,
* honey
How do I know whether I am affected?
This may not always be obvious. In some instances, the reaction will immediately follow the ingestion of an additive or preservative, as with sulphur dioxide and sodium benzoate. In other cases, the reaction may be delayed for 6 to 24 hours.
What can I do to see if I am affected?
You may have to keep a diary and record all the food you eat, the time it was eaten, and when the reaction occurred. You will then need to see if there is a pattern to the reaction. Unfortunately, there is no blood or skin test available to check whether you are affected. Your doctor may suggest a "challenge" with the substance to see if you are indeed affected.
What treatment must I take if I am affected?
Read labels on foods very carefully and avoid all food that contains the preservative or additive that you are affected by. The Food Intolerance Databank has lists of foods that are "free from" a variety of preservatives and additives. You may have to follow a preservative and additive free diet for at least two weeks to check whether you are indeed affected or not. Your local dietician will assist you in drawing up a suitable diet.
Preservatives:
To stop germs and moulds from spoiling food or making it unsafe; an example is sodium benzoate in fruit juices
Antioxidants:
To stop fats and oils from going rancid; for instance, ascorbic acid in butter
Emulsifiers and stabilisers:
To mix foods, particularly oils and water, and prevent them from separating; an example is calcium alginate in ice cream
Colours:
To make food more colourful; two examples are allura red , tartrazine and sunset yellow
Flavour enhancers:
To bring out flavours in food; a well known one is monosodium glutamate (MSG)
Anti-caking agents:
To stop powdery foods from forming lumps (as in salt)
Nitrates:
Acts as a preservative in many foods, but may be added to foods, such as pork, to give a pink colour.
Are Additives and Preservatives Necessary?
Yes they are in the majority of cases. As our cities grow larger and lifestyles more hectic, it becomes difficult for people to obtain fresh food. Without preservatives or additives, a great amount of food would "go off" before being bought. For example, bread would last only about two days before becoming stale.
Are Additives Safe?
The vast majority of additives and preservatives appear to be safe. They have been tested by many laboratories throughout the world before being used in foods. However, individuals may be "sensitive" to various additives and preservatives. Government agencies control which substances, and in which amounts, may be used in the production of food.
Who do they affect?
Individuals with some form of allergy, e.g. asthma, hayfever, urticaria, etc., will be affected by these substances. A few additives and preservatives can affect non-allergic people too. Some of these substances cause more reactions than others. For example, reactions to sulphur dioxide and sodium benzoate occur more commonly in asthmatics than reactions to the colorant tartrazine.
What reactions can occur?
Reactions are not "true" allergies as one sees with an egg allergy, but usually a type of chemical reaction. Reactions depend on the type of preservative or additive ingested. These may include vomiting, rashes, hives, a tight chest, headaches, worsening of eczema, and many other symptoms. Combinations of symptoms may give your doctor a strong clue as to the substance causing the reaction
Are there other substances that these reactions may be confused with?
Absolutely! Similar reactions may occur with an allergy to a food such as egg, nuts, etc. Some foods have natural chemicals that may affect you too. For example, fish that's not fresh may have a high level or histamine, cheese may have tyramine, and you may react to the histamine in wine and not the sulphur dioxide!
Histamine is an important protein involved in many allergic reactions. Allergies are caused by an immune response to a normally innocuous substance (e.g. chemicals,pollen, dust) that comes in contact with lymphocytes specific for that substance, or antigen. In many cases, the lymphocyte triggered to respond is a mast cell. For this response to occur, a free-floating IgE (an immunoglobulin associated with allergic response) molecule specific to the antigen must first be attached to cell surface receptors on mast cells. Antigen binding to the mast cell-attached IgE then triggers the mast cell to respond. This response often includes the release of histamine.
Which Additives result in Side Effects?
We cannot hope to cover all the additives and preservatives that may result in reactions, but these are some of the more important ones.
Preservatives:
Sulphur dioxide and sodium benzoate often cause "tight chests" in individuals who have asthma. Many people also complain of a scratchy feeling at the back of their throats. Although these are the common reactions, others such as rashes may also occur. Sulphur dioxide may be labelled as sodium metabisulphite, potassium metabisulphite, sodium or potassium bisulphite, or sulphite. CSPI found six scientific studies proving that sulfites could provoke sometimes severe allergic reactions.
Foods that may contain sulphur dioxide include. (shortened list):
* some fruit juices
* concentrated soft drinks
* dried fruit
* boerewors
* vinegar
* wine, beer
* some sauces
* pickles
* hamburger patties.
Foods that may contain sodium benzoate include: (shortened list):
* fruit juices
* soft drinks
* foods with fruit.
Antioxidants:
These are substances that prevent oily foods from becoming rancid. Some individuals complain of reactions to BHA or BHT. Fortunately, reactions to these substances are not common. Reactions include rashes, hives, and occasionally "tight" chests.
Colourants:
Colorants may be natural or synthetic. Reactions, although not common, can occur to both types. The best known colorant is tartrazine. Tartrazine is an azo dye, so if you react to this colorant, you should avoid all of the azo dyes. Tartrazine appears to cause the most allergic and/or intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Other reactions can include migraine, blurred vision, itching, rhinitis and purple skin patches, (because of this more use is now being made of Annatto (E160b). In conjunction with Benzoic acid (E210) tartrazine appears to create an over-activity in children.
Foods that may contain colorants include: (shortened list):
* fruit juices
* soft drinks
* sweets
* desserts
* toppings
* syrups
* cooking oils
* sauces
* pickles.
Emulsifiers and Stabilisers:
These are substances that keep oil and water mixed, as in mayonnaise. These substances do not cause reactions.Carrageenan is widely used as an additive by the food industry for its gelling, thickening and stabilising properties(e.g Hot Cocoa).A recent review of animal studies suggested that degraded carrageenan may be associated with cancer in the gastrointestinal tract.Used in salad dressings, prepared meat and fish, flavoured milk, processed cheese, ice cream, evaporated milk, cream, cottage cheese, sour cream, infant formula, alcoholic beverages, sauces and dressings.
Gum Acacia is used in food as a thickener, stabiliser, glazing agent and emulsifier, and is readily water-soluble.Typical products include chewing gum, sweets, jelly, fondants, beer, soft drinks, fruit squash, wine.May cause weak allergic reaction in some individuals. May act as an irritant.
Flavour Enhancers
The most famous of these is monosodium glutamate, commonly called MSG. Eating foods with this additive may result in tight chests in asthmatics. This reaction may occur immediately or 6 to 12 hours later on. A condition called "Chinese Restaurant Syndrome" may occur in any individual. This reaction can occur about 20 minutes after a food containing MSG is eaten on an empty stomach. Typical symptoms include headache, a burning sensation along the back of the neck, chest tightness or pain, nausea, sweating, and a sensation of facial pressure. "Pins and needles" or tingling may be experienced in the limbs or face and head. It is not a common condition.
Foods that may contain MSG include: (shortened list):
* Oriental food
* packet soups
* sauces
* soya sauce
* seasonings
* Aromat
* MSG is also thought to occur naturally in mushrooms and tomatoes.
Sweeteners:
The artificial sweetener aspartame, may cause rashes or hives in sensitive individuals. This sweetener is added to many "low calorie" foods. Saccharine , which is one of the oldest artificial sweeteners in the market, is around 300 times sweeter than ordinary sugar. Despite the fact that saccharine is 300 times sweeter than sugar, it tends to leave a bitter taste after eating.
Sucralose is the newest non nutritive sweetener on the market.A lot of the controversy surrounding sucralose stems from the fact that it was discovered while trying to create a new insecticide.The presence of chlorine is thought to be the most dangerous component of sucralose. Chlorine is considered a carcinogen .
Aspartame sugar substitutes cause worrying symptoms from memory loss to brain tumours. But despite US FDA approval as a ‘safe’ additive, aspartame is one of the most dangerous substances ever to be foisted upon an unsuspecting public. These reactions have included: headaches/migraines, dizziness, seizures, nausea, muscle spasm, weight gain, rashes, depression, fatigue, irritability, tachycardia, vision problems, breathing difficulties, anxiety attacks, vertigo, tinitus, memory loss and joint pain.
Salicylates:
Acetyl salicylic acid found in aspirin may result in a "tight" chest or hives in some asthmatics. A different form of salicylic acid can be found in a variety of spices and foods. Some health professionals believe that this form can result in many side effects, including hyperactivity in children. However, this is still controversial.
Foods that may contain salicylic acid include: (shortened list):
* ice cream
* curry powder
* paprika
* dried thyme
* berries
* ginger
* almonds
* apricot
* oranges
* tea,
* honey
How do I know whether I am affected?
This may not always be obvious. In some instances, the reaction will immediately follow the ingestion of an additive or preservative, as with sulphur dioxide and sodium benzoate. In other cases, the reaction may be delayed for 6 to 24 hours.
What can I do to see if I am affected?
You may have to keep a diary and record all the food you eat, the time it was eaten, and when the reaction occurred. You will then need to see if there is a pattern to the reaction. Unfortunately, there is no blood or skin test available to check whether you are affected. Your doctor may suggest a "challenge" with the substance to see if you are indeed affected.
What treatment must I take if I am affected?
Read labels on foods very carefully and avoid all food that contains the preservative or additive that you are affected by. The Food Intolerance Databank has lists of foods that are "free from" a variety of preservatives and additives. You may have to follow a preservative and additive free diet for at least two weeks to check whether you are indeed affected or not. Your local dietician will assist you in drawing up a suitable diet.
Wednesday, July 8, 2009
Managing Asthma
What is Asthma 
In Europe, a set of standards has been established that outlines the chemical profile and principal constituents that a quality essential oil should have. Known as ANFOR (Association French Normalization Organization Regulation) and ISO (International Standards Organization) standards, these guidelines help buyers differentiate between a therapeutic-grade essential oil and a lower grade oil with similar chemical makeup and fragrance.
Inhale deeply and slowly for 2-3 minutes prior to breathing exercises. There is a practice in Yoga known as prana yama , or breath work that stimulates and strengthens the respiratory system.
Asthma is a lung condition that causes a person to have difficulty breathing. Asthma is a common condition in kids and teens .
Asthma affects a person's bronchial tubes, also known as airways. When a person breathes normally, air is taken in through the nose or mouth and then goes into the trachea (windpipe), passing through the bronchial tubes, into the lungs, and finally back out again. But people with asthma have airways that are inflamed. This means that they swell and produce lots of thick mucus. They are also overly sensitive, or hyper reactive, to certain things, like exercise, dust, or cigarette smoke. This hyper reactivity causes the smooth muscle that surrounds the airways to tighten up. The combination of airway inflammation and muscle tightening narrows the airways and makes it difficult for air to move through.
Asthma is a lung disease that affects the airways and contracts it. It causes constant wheezing, tightness of chest, coughing and short breath. It affects people of all ages. The origin of this disease is either due to hereditary reasons or allergy to environmental substances. Allergies cause the release of histamine which widens the blood vessels and narrows the airways.
Figure above shows the location of the lungs and airways in the body. The two figures shows a cross-section of a normal airway and a cross-section of an airway during asthma symptoms.
There are different types of Asthma some are:
- Allergic asthma
- Exercise induced asthma
- Occupational asthma
- Cough variant asthma
- Nocturnal (nighttime) asthma
Controlling Asthma
Asthma cannot be cured. But with many modern knowledge and therapies available, it can be managed with great ease.
Aromatherapy Effects
Aromatherapy is one such therapy, if used judiciously.Most of the gas exchange occurs in the alveoli.
Diffusion
The movement of molecules from an area in which they are in higher concentration to an area in which they are in lower concentration.
Diffusion takes place in the tissues as oxygen leaves the blood and carbon dioxide enters. Blood flowing into the lungs is low in oxygen. Air in the alveoli is rich in oxygen, hense diffusion causes movement of the alveolar air to the capillary blood. The blood is carried back to the heart and enters general circulation. Carbon dioxide diffuses out of the blood and into the air of the aveolus.
Gas Transport
Most of the oxygen that diffuses into the capillary blood in the lungs is bound to the hemoglobin of the red blood cells. In order to enter cells, oxygen must separate from hemoglobin. Oxygen is released as blood travels into the areas where the oxygen is low. The ability of blood to carry oxygen is seriously reduced with just a small amount of carbon dioxide.
Carbon Dioxide
Carbon dioxide diffuses into the blood to be transported to the lungs in 3 ways:
- 10% dissolved in plasma
- 20% combines with the protein portion of the hemoglobin & plasma proteins
- 70% is an ion known as bicarbonate
Carbon dioxide is important in the regulation of the acid-base balance (pH) of the blood. The blood will become more acidic as the amount of carbon dioxide in the blood rises.
The regulation of respiration depends on moment to moment changes in cellular oxygen requirements and carbon dioxide production. The Medulla which is a part of the brain stem sets the basic pattern of respiration.
Chemoreceptors
Chemoreceptors play a vital role in the control of respiration. They contain numerous small blood vessels and sensory neurons that respond to increases in carbon dioxide and acidity and to decreases in oxygen supply. Carbon dioxide has the most immediate effect in regulating respiration.
How do essential oils enter the bloodstream?
Essential oils and oxygen pass through the capillary walls and into the bloodstream. Most of the essential oils are absorbed into the cells lining the respiratory passages and this may be an indicator why they work well on respiratory ailments. Some of them pass with oxygen into blood capillaries where they enter into blood circulation. Essential oils are easily absorbed and can diffuse throughout the body. The oils work with the mucous secreted by the mucosa to expectorate foreign bodies from the respiratory passages.
Diffused aromatherapy reflexology oils increase atmospheric oxygen and freshen the air we breathe, research shows that cold air diffusing of certain oils may:
- Reduce bacteria, fungus, mold and unpleasant odors (lemon essential oil)
- Relax the body, relieve tension, and clear the mind
- Help with weight management (peppermint essential oil)
- Improve concentration, alertness and mental clarity
- Relieve headaches (lavender essential oil)
- Improve digestive function (peppermint essential oil)
In Europe, a set of standards has been established that outlines the chemical profile and principal constituents that a quality essential oil should have. Known as ANFOR (Association French Normalization Organization Regulation) and ISO (International Standards Organization) standards, these guidelines help buyers differentiate between a therapeutic-grade essential oil and a lower grade oil with similar chemical makeup and fragrance.
Inhale deeply and slowly for 2-3 minutes prior to breathing exercises. There is a practice in Yoga known as prana yama , or breath work that stimulates and strengthens the respiratory system.
This synergy may also be utilized during a mild asthma attack as it helps to open the airways.Add the following combination in a diffuser.
4 drops Peppermint, Mentha x piperita
6 drops Lavender, Lavendula angustifolia
10 drops Eucalyptus, Eucalyptus smithii
Benefits of Honey
Honey is the best source to cure asthma, as it contains a wide array of amino acids, minerals, antioxidants and vitamins. Honey has the ability to heal any kind of ailments and particularly it can cure asthma much better. As per the truth described from Ayurveda, the increased level of Kapha Dosha in the stomach is the major cause of troublesome asthma problems. The enhanced phase of Kapha blocks will block the natural flow of air and creates trouble in breathing, which in turns results to wheezing.
If you suffer with asthma, then you can find the best cure with honey and cinnamon. These both are considered to be a very effective method to help cure asthma. Gently grind the pinch of comb honey, as it provokes your immune system because of the little quantity of pollen. During the extreme moment, you can chew or grind for about 20 minutes of the honey tops at least 5 to 6 times a day.
Most of the facts have proven that honey & cinnamon has an ability to help cure most diseases. Honey and cinnamon are always effective and moreover they are free from any side effects. Honey and cinnamon mints will surely work as well, as they are very rich and efficient herbs that will cleanly eliminate the cause of asthma attacks.
Take one tea spoon of honey and a half tea spoon of cinnamon powder. Mix them significantly prior to your consumption. This will be the best treatment to get a complete cure for your asthma problem. Honey is a really effective home remedy treatment for asthma. Honey could be taken from any form and when it is mixed with cinnamon, it will give you quick relief. It assists you better to help you cough away the accumulated mucus that is built up in your respiratory passage. These are simple proven facts that will help people in getting better relief from asthma problems.
Omega 3 helps control Asthma
Agents that modify the asthma process, with some influencing inflammation, include:
- Beta-2 adrenergic agonists.
- Corticosteroids.
- Leukotriene modifiers.
- Mast-cell stabilizing agents.
- Theophylline.
Considerable interest in the possible value of omega-3 fatty acid supplementation in asthma was sparked by Horrobin's hypothesis that the low incidence of asthma in Eskimos stems from their consumption of large quantities of oily fish, rich in omega-3 fatty acids.
A potentially interesting hypothesis investigation relates to the possible asthma-related benefits associated with actively and markedly decreasing levels of omega-6 fatty acid intake concurrent with increasing the intake of omega-3 fatty acids.
Clinical research suggests that omega-3 fatty acid supplements (in the form of perilla seed oil, which is rich in ALA) may decrease inflammation and improve lung function in adults with asthma. Omega-6 fatty acids have the opposite effect: they tend to increase inflammation and worsen respiratory function. In a small, well-designed clinical study of 29 children with asthma, those who took fish oil supplements rich in EPA and DHA for 10 months had improvement in their symptoms compared to children who took a placebo pill.
HEPA Filters for Asthma
Run a HEPA Room Air Cleaner to remove airborne allergens like pollen, mold spore, dust mite waste, and animal dander.
What to Avoid
Avoid foods with artificial colors and preservatives.In the majority of cases, individuals with some form of allergy, e.g. asthma, hayfever, urticaria, etc., will be affected by these additives.
Monday, July 6, 2009
Antioxidants Facts
Background
Fruits, vegetables, and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthy diet, have the potential to delay the onset of many age-related diseases. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health.Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols, among others. Many antioxidants are often identified in food like cherries , tomatoes,carrots, mangos, saffron, blueberries, blackberries, and grapes by their distinctive colors.
Health Effects
Research continues to grow regarding the knowledge of antioxidants as healthful components of food. Oxidation, or the loss of an electron, can sometimes produce reactive substances known as free radicals that can cause oxidative stress or damage to the cells. Antioxidants, by their very nature, are capable of stabilizing free radicals before they can react and cause harm, in much the same way that a buffer stabilizes an acid to maintain a normal pH. Because oxidation is a naturally occurring process within the body, a balance with antioxidants must exist to maintain health.
How Antioxidants worksAn apple slice turns brown. Fish becomes rancid. A cut on your skin is raw and inflamed. All of these result from a natural process called oxidation. It happens to all cells in nature, including the ones in your body.
To help your body protect itself from the rigors of oxidation, Mother Nature provides thousands of different antioxidants in various amounts in fruits, vegetables, whole grains, nuts, and legumes. When your body needs to put up its best defense, especially true in today's environment, antioxidants are crucial to your health.
How Antioxidants Help Prevent Oxidation
This birth and death of cells in the body goes on continuously, 24 hours a day. It is a process that is necessary to keep the body healthy. "Oxidation is a very natural process that happens during normal cellular functions," researcher Jeffrey Blumberg, PhD, professor of nutrition at Tufts University in Boston, tells WebMD.Yet there is a downside. "While the body metabolizes oxygen very efficiently, 1% or 2% of cells will get damaged in the process and turn into free radicals," he says.
"Free radicals" is a term often used to describe damaged cells that can be problematic. They are "free" because they are missing a critical molecule, which sends them on a rampage to pair with another molecule. "These molecules will rob any molecule to quench that need," Blumberg says.
When free radicals are on the attack, they don't just kill cells to acquire their missing molecule. "If free radicals simply killed a cell, it wouldn't be so bad… the body could just regenerate another one," he says. "The problem is, free radicals often injure the cell, damaging the DNA, which creates the seed for disease."
When a cell's DNA changes, the cell becomes mutated. It grows abnormally and reproduces abnormally -- and quickly.
Free radicals trigger a damaging chain reaction, and that's the crux of the problem. "Free radicals are dangerous because they don't just damage one molecule," Blumberg explains. "One free radical can set off a whole chain reaction. When a free radical oxidizes a fatty acid, it changes that fatty acid into a free radical, which then damages another fatty acid. It's a very rapid chain reaction."
These external attacks can overwhelm the body's natural free-radical defense system. In time, and with repeated free radical attacks that the body cannot stop, that damage can lead to a host of chronic diseases, including cancer, heart disease, Alzheimer's disease, and Parkinson's disease.
Multivitamins and vitamin supplements can provide the body with an antioxidant boost. Yet getting too much of some supplements, like vitamin E, can be harmful. Fruits, vegetables, whole grains, legumes, and nuts contain complex mixes of antioxidants, and therein lies the benefit of eating a variety of healthy foods, says Blumberg.Benefits
Consumption of antioxidants is thought to provide protection against oxidative damage and contribute positive health benefits. An increasing body of evidence suggests beneficial effects of the antioxidants present in grapes, cocoa, blueberries, and green tea on cardiovascular health, Alzheimer’s disease,stroke and even reduction of the risk of some cancers
Antioxidant rich foods
Some of the foods that are rich in antioxidant are listed below.
Fruits: Acaiberries ,blueberries, cranberries, strawberry,blackberries,red or black grapes.
Vegetables: Broccoli,Cauliflower,beans, garlic,tomato,carrot, spinach.
Nuts: Walnuts,almonds, pecans and hazelnuts.
Spices: cinnamon, oregano, and ground cloves.
Whole grains,Cocoa,Green tea.
Wednesday, July 1, 2009
Good Fat & Bad Fat:
Fat (also known as lipid) is one of the three classes of nutrients. The other two are proteins and carbohydrates. The major function of fat is to provide energy for the body. There are three types of fat; triglycerides, cholesterol, and phospholipids.
Saturated fatty acids contain single bonds only.Examples of foods high in saturated fats include butter, whole milk, cream, red meat, and chocolate. An excess intake of saturated fat can raise blood cholesterol and increase the risk of developing coronary heart disease.
Monounsaturated fatty acids contain one double bond. Examples of foods high in monounsaturated fat include avocados, nuts, and olive, peanut, and canola oils. Scientists believe that increased consumption of monounsaturated fats (for example, eating more nuts) is beneficial in lowering LDL cholesterol (the "bad" cholesterol) and lowering the risk of coronary heart disease, especially if monounsaturated fats are used to substitute for saturated fats and refined sugars.
Polyunsaturated fatty acids contain more than one double bond. Examples of foods high in polyunsaturated fats include vegetable oils, corn, sunflower, and soy.
Good plant sources for omega 3's include the likes of: s, including spinach, mustard greens, wheat germ, walnuts, flaxseed (and flaxseed oil), soybean and canola oil, and even pumpkin seeds.
If you buy farm raised fish you'll be missing out on omega 3 benefits. You'll get anywhere from 0.9 to 1.8 g of omega-3 fats when you eat a 3-ounce serving of salmon. Farmed salmon have the most total fat and therefore the most omega-3s, but wild salmon also have noteworthy levels of these heart-healthy fats.
If you want to get the omega 3 benefits of fish, you should use fish oil supplements instead. The best ones undergo a process called molecular distillation that removes all impurities.
Fatty acids serve as energy for the muscles, heart, and other organs as building blocks for cell membranes and as energy storage for the body.
Fatty acids that are not used up as energy are converted into triglycerides.Triglycerides are then stored in the body as fat (adipose) tissue.Saturated fatty acids contain single bonds only.Examples of foods high in saturated fats include butter, whole milk, cream, red meat, and chocolate. An excess intake of saturated fat can raise blood cholesterol and increase the risk of developing coronary heart disease.
Monounsaturated fatty acids contain one double bond. Examples of foods high in monounsaturated fat include avocados, nuts, and olive, peanut, and canola oils. Scientists believe that increased consumption of monounsaturated fats (for example, eating more nuts) is beneficial in lowering LDL cholesterol (the "bad" cholesterol) and lowering the risk of coronary heart disease, especially if monounsaturated fats are used to substitute for saturated fats and refined sugars.
Polyunsaturated fatty acids contain more than one double bond. Examples of foods high in polyunsaturated fats include vegetable oils, corn, sunflower, and soy.
Essential fatty acids are polyunsaturated fatty acids that the human body needs for metabolic functioning but cannot produce, and therefore has to be acquired from food.
Facts About Omega-3:
Omega-3 and Omega-6 fatty acids are a class of essential polyunsaturated fatty acids with the double bond. Omega-3 and Omega-6 fatty acids are also referred to as n-3 and n-6 fatty acids, respectively.
Heating omega-6 oils, such as corn oil, to high temperatures creates trans fats. The intake of trans fatty acids increases blood LDL-cholesterol ("bad" cholesterol), decreases HDL cholesterol ("good cholesterol"), and raises the risk of coronary heart disease.
There are three major types of omega 3 fatty acids that are ingested in foods and used by the body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids more readily used by the body.
Flaxseeds, walnuts, beans, fish and fish products, olive oil, and baked potatoes are common foods containing omega3 fatty acid.
Benefits of omega3 fatty acid:
One of the major benefits of omega3 fatty acid consumption is formation of natural prevention of coronary heart disease in body.Scientific evidence is mounting that fish oil (predominantly omega-3 fatty acids) can reduce the risk of sudden cardiac death. Some scientists also believe that omega-3 fatty acids can improve one's blood lipid (cholesterol and triglyceride) levels and decrease the risk of coronary heart disease.Scientists suspect that omega-3 fatty acids may prevent ventricular fibrillation of the heart in the event of a heart attack in humans. Since ventricular fibrillation is the most important cause of sudden death among heart attack victims, omega-3-fatty acids is believed to prevent sudden death.
Extensive study and research has shown that regular consumption of omega3 fatty acid rich-foods prevent attack of asthma, reduces the recurrence of depression, anxiety, and promotes colon health.
It has been studied, although not medically established yet, that those people taking omega- 3 fatty acid-rich foods suffers less from the attack of thromboitc and ischemic strokes.
Regular and recommended input of omega3 fatty acid works as anti-carcinogenic agent also.
Omega 3 Rich FoodIt's vitally important for most people to start eating more foods rich in omega 3 fatty acids.
This is because the majority of people in the Western world now eat way too much omega 6 fatty acids in relation to the omega 3's they eat.
Many natural health experts postulate that the optimal ratio should be about 1:1. However, the average person in the Western world now eats at a 20:1 ratio -- 20 being the Omega 6's.
This is leading to an unmitigated health disaster for tens of thousands of people because high omega 6 consumption in relation to omega 3 is now being viewed as a major contributor to diseases, especially heart disease.
Omega Fatty Acids in FoodGood plant sources for omega 3's include the likes of: s, including spinach, mustard greens, wheat germ, walnuts, flaxseed (and flaxseed oil), soybean and canola oil, and even pumpkin seeds.
If you buy farm raised fish you'll be missing out on omega 3 benefits. You'll get anywhere from 0.9 to 1.8 g of omega-3 fats when you eat a 3-ounce serving of salmon. Farmed salmon have the most total fat and therefore the most omega-3s, but wild salmon also have noteworthy levels of these heart-healthy fats.
If you want to get the omega 3 benefits of fish, you should use fish oil supplements instead. The best ones undergo a process called molecular distillation that removes all impurities.
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