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Is Whole Wheat Better Than White??? Well It Depends....ON THIS!

July 26th, 2017 at 6:18 pm

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Whole-wheat bread is better for you than white bread, right? Maybe. According to a study published today in the journal Cell Metabolism, the answer depends on the bacterial status of your gut!
“One of the reasons we focused on bread is that it's one of the most heavily eaten foods worldwide,” says study author Eran Elinav, an immunology researcher at the Weizmann Institute of Science. “It amounts to somewhere between 10 percent to 40 percent of our daily caloric content. And as such there are many myths about good bread and bad bread. A whole culture has developed around it, but when you look in the literature there's really very little proof.”

Glycemic response is a measure of how the body's blood sugar responds after we eat a meal. While all foods cause some increase in blood sugar, some foods can cause our blood sugar to spike to unhealthy levels, while others cause a more modest increase. In general, a high glycemic response is considered bad because it's linked to the development of insulin resistance—a precursor to Type II diabetes. Diabetes, apart from being a problematic disease in its own right, is also linked to the development of heart disease and stroke. In general, it's assumed that highly processed and refined foods, like white bread, cause a higher glycemic response than less processed whole wheat breads.

But when Elinav's team looked at the data in aggregate, that isn't what they found. Neither bread was better than the other—both elicited a similar glycemic response, when you averaged out the entire study group. A closer look at the data revealed something curious, however: the data sets were showing different glycemic responses for different breads, but they were cancelling each other out.

“We discovered that roughly half the people in our study who consumed an industrialized white bread that you can purchase at your local supermarket had a favorable response to that bread as compared to our very fancy whole wheat sourdough bread, which was made in the best bakery in Tel Aviv,” says Elinav. “The other half of people featured an exact opposite response.”

In other words, from the perspective of blood sugar, there isn't an inherently good bread or bad bread. Rather, there's a bread that's good for you, and that same exact bread might be bad for your friend. What's healthy, it turns out, depends on the person.

Perhaps most intriguingly, Elinav and his team found that they could predict which type of bread would most likely trigger a high insulin reaction for each participant based on samples of their gut microbiomes.

Our bodies play host to a broad community of bacteria, fungi, and viruses that help to make us who we are. Although we tend to think of microbes as being harmful, these microbes play a crucial role in maintaining our health and wellbeing. Though research on the subject is still very much at its early stage, the microbes in our gut (which encompasses the full length of our digestive tract, including stomach and intestines), play a crucial role in digestion, obesity, and perhaps even in maintaining our mood.

In an earlier study, Elinav and his team were able to create an algorithm that would predict how a person would respond to food—that is, whether or not it would trigger a high or low glycemic response—based on the person's lifestyle, medical background, and the composition and function of their microbiome. By taking microbiome samples of participants in this study and plugging them into the algorithm, Elinav and his colleagues were able to determine that the algorithm matched the data. Based just on the data they plugged in, they could predict who would fare better eating white bread, versus eating the whole wheat sourdough bread.

Before you start chowing down on white bread by the bagful, it's important to note that there are some limits to the study. For starters, the sample size was small, though its experimental (rather than observational) design does work in its favor. But Elinav was mostly focused on glycemic response, not overall nutrition. Industrialized bread has a bad reputation for more than just the potential glycemic response: it's also lower in nutrients. Whole wheat breads tend to have more fiber and vitamins, including magnesium, zinc, and folic acid. A lot of the patients Elinav studies tend to have diabetes or pre-diabetes, so focusing on health risks related to blood sugar made sense. But for most of us, there are other things to consider at mealtime.

Additionally, the study doesn't explain the differences in the participants' microbiomes, or the mechanisms by which these differences came about—or how they might help or hurt bread digestion. It only acknowledges that there is some difference between the microbes in a wheat-loving body and one that does better on white bread.

In other words, like most nutrition studies, this shouldn't change what's on your plate. Don't move away from a diet of whole foods to one of more processed foods. What the study does suggest, however, is that if you are diabetic or pre-diabetic and notice that certain nutrient-rich foods causes your sugar levels to spike, you might be better off avoiding them and finding other, also nutrient-rich foods that don't send your sugar levels soaring.

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How to ARREST Macular Degeneration!

July 19th, 2017 at 6:15 pm

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Macular degeneration, also known as age-related macular degeneration or ARD is a common cause of vision loss in older people. While diet and smoking play a role in preventing this condition, and supplementation seems to slow its progression, there has not been a way to stop it until now!

Researchers find that switching from a high to a low-glycemic diet may stop age-related eye disease by arresting damage to the retina.

A recent study has shown that the onset of age-related macular degeneration (AMD) can be slowed by transitioning from a high-glycemic diet to one that is low-glycemic (mouse model). As an example, swapping out white bread for whole grain bread. High-glycemic foods spur the rapid release of sugar into the bloodstream compared to low-glycemic foods. The study was performed by academicians at Tufts University's Jean Mayer USDA Human Nutrition Research Center. Results of the study were recently published in PNAS.

Why the Study Matters

This study is important as it highlights potential AMD biomarkers. These biomarkers can be used to estimate when an individual is at risk for AMD. AMD is the top cause of vision loss in individuals over the age of 50. It begins with blurred vision and gradually leads to incurable vision loss.

Study Details

The research team used an aged mouse model to randomize nearly 60 mice in two groups. The first group was made up of 19 mice who were fed low-glycemic food. The second group was made up of 40 mice who consumed a high-glycemic diet. The only difference between the diets was the source of carbohydrates. This source varied in terms of amylopectin and amylose ratios. Both are starches. The low-glycemic starch contained 70 percent amylose along with 30 percent amylopectin. The high-glycemic starch was completely made up of amylopectin. Following six months, the high-glycemic mice either stayed on the diet or were provided with a low-glycemic diet.

Results

The research team determined the high-glycemic diet spurred the onset of several AMD features such as the loss of cell functionality at the rear of the eye, referred to as retinal pigmented epithelial atrophy. The cells that capture light (photoreceptors) also ceased to function as designed. These flaws are precursors to AMD. Yet the mice on the low-glycemic diet did not experience such AMD features.

It is interesting to note that moving from the high-glycemic diet to the low-glycemic diet halted retina damage. This finding surprised the research team. In fact, the mice that were switched from high to low-glycemic diets halfway through the study had retinas that were exactly the same as the mice fed low-glycemic diets across the study's entirety. The researchers did not expect such a dietary alteration to repair the damage in such an effective manner. It is clear that segueing from a high-glycemic diet to one that is low-glycemic is helpful for eye health in individuals who are likely to develop AMD.

Biomarkers

The research team pinpointed biomarkers that signal the onset of AMD features. These biomarkers help predict which individuals will be saddled with the disease. The biomarkers known as “advanced glycation end products” or AGE, generate when sugar metabolites interact with proteins. AGEs are often a factor in the onset of degenerative diseases like AMD.

Other examples of biomarkers include C-3 carnitine and oxidized fats. The oxidation of fat causes fat degradation within cell membranes, ultimately leading to cell damage. The low-glycemic diet minimized the accumulation of AGEs as well as the oxidation of long-chain polyunsaturated fats.

The research team also found that high levels of serotonin and C3-carnitine within the blood are tied to low-glycemic diets and fewer AMD features. C3-carnitine serves an important role in metabolizing fatty acid within cells. It is found in an array of low-glycemic foods like vegetables and whole wheat. All in all, the findings suggest alterations in the metabolism tied to the factors outlined above play an important part in the onset of AMD features. This is truly amazing and groundbreaking news for anyone having or at risk for having AMD!

View news source: Sheldon Rowan et al. Involvement of a gut–retina axis in protection against dietary glycemia-induced age-related macular degeneration, Proceedings of the National Academy of Sciences (2017). DOI: 10.1073/pnas.1702302114

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Have You Been Misdiagnosed With High Blood Pressure?

July 12th, 2017 at 6:39 pm

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Could YOU have been misdiagnosed and treated for high blood pressure? I do run into this on occasion so read on! University of Montreal Hospital Research Centre study shows that more than half of family doctors in Canada are still using manual devices, a dated technology that often leads to misdiagnosis.

A study by researchers at the University of Montreal Hospital Research Centre (CRCHUM) reports that over half of the Canadian family doctors are still making use of manual devices to measure blood pressure, which is a dated technology. Using a manual device to measure blood pressure often leads to misdiagnosis. Approximately 20% of those receiving treatment for hypertension don't actually have it and do not need medication.

Automatic electronic devices, called oscillometric devices, are available and are recommended by the Guidelines of the Canadian Hypertension Education Program (CHEP) as preferable to manual measurement.

However, in the spring of 2016, the team that conducted the survey among the Canadian family doctors found that 52% of the 769 who responded stated that they made use of a manual tensiometer to measure patients' blood pressure, and only 43% used an automatic device.

The lead author of the study, Janusz Kaczorowski, is a medical sociologist, a CRCHUM researcher, and a professor in the Department of Family and Emergency Medicine.

Manual measurement is acceptable if it is done properly, but that is not always the case. Kaczorowski stated that clinicians should use automatic devices because they are more precise and take several measurements. Automated measurement has an advantage because it eliminates “white-coat syndrome,” which is an artificially high blood pressure reading that is a result of being in a doctor's office.

To take blood pressure properly, a 12- to 15-minute period is required with the patient being left alone in a room while the measurement is taken. That is difficult because the average visit to a family doctor lasts only 10 minutes.

Blood pressure is the pressure that the blood exerts on the walls of arteries. Measured in an artery in the arm, blood pressure has two measurements: systolic as the heart contracts and diastolic as the heart relaxes. Normal pressure has the systolic pressure at below 140 mmHg and the diastolic pressure at below 90 mmHg. Above those numbers, a person is said to have high blood pressure or hypertension.

In Canada, one of every five adults suffers from hypertension, which is the greatest global risk factor for disability and death. Healthcare costs due to hypertension were evaluated at over $13 billion in 2010. Kaczorowski says that if blood pressure was measured incorrectly, there are considerable financial implications as well as possible side effects, which could be avoided.

The CHEP Guidelines state that modification of health-related behaviors is an efficient way of treating and preventing high blood pressure and reducing the cardiovascular disease risk. It is possible to lower one's blood pressure with a healthy diet, reduced intake of sodium, regular physical activity, moderate consumption of alcohol, tobacco product avoidance, and stress management.

View news source: How do family physicians measure blood pressure in routine clinical practice? A national survey of Canadian family physicians was published on March 14, 2017 in Canadian Family Physician. To find out more, the study is available at: http://www.cfp.ca/content/63/3/e193.full.pdf+html Source: University of Montreal Hospital Research Centre (CRCHUM)

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Cooked Versus Raw Foods...The REAL STORY!

July 7th, 2017 at 6:28 pm

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Cooked Versus Raw Foods, The Real Story....

Are RAW foods healthier than cooked???? Every blogger it seems has an opinion about this. The later classification allows for both cooked and raw foods while the former only allows for raw foods or foods that have not been heated over a certain degree (115° F). Raw food advocates make claims about supposed health benefits associated with their way of eating, but do any of these claims hold any scientific merit? Here, I will present the evidence and also my PERSONAL experience...

Researchers primarily from the Institute of Nutritional Science, University of Giessen, Germany, under direction of Professor Ingrid Hoffman, have determined that a long-term raw food diet results in low levels of the antioxidant lycopene. Their study, published in The British Journal of Nutrition, consisted of 198 subjects (92 male and 106 female) on a strict raw food diet, and the subjects' low lycopene levels are problematic. Lycopene, found in fruits such as tomatoes and watermelon, has been extensively studied to determine it as a key factor in reducing risk for cancer and cardiovascular ailments. Cooking fruits that contain lycopene, like tomatoes, significantly raises the bioavailability of the antioxidant. Professor of food science at Cornell University, Rui Hai Liu, concluded this in his 2002 study in the Journal of Agriculture and Food Chemistry. This is one strike against raw food diets.

Another strike against raw food diets is that steaming or boiling asparagus, cabbage, carrots, mushrooms, peppers, and spinach, among other vegetables, supplies more antioxidants like carotenoids and ferulic acid to the body than they would raw, or so Professor Liu says. His statement is proven in the 2008 report in the Journal of Agriculture and Food Chemistry which concluded that boiling, as opposed to frying, better preserves antioxidants in broccoli, carrots, and zucchini. Antioxidants tested for included carotenoids, ascorbic acid, and polyphenols. Strike two.

Strike three comes from a PNAS report in regards to the evolution of the human brain and an exploration in to why humans do not have the largest body mass amongst primates but the largest brain size and neuron count. The human brain is metabolically costly and requires 20 percent of resting metabolic rate. Humans are the only primates that cook their food. Raw foods have a low caloric yield, which imposes “a tradeoff between body size and number of brain neurons, which explains the small brain size of great apes compared with their large body size.” Homo erectus overcame this limitation by cooking foods so that less time was spent feeding: cooked food provided a greater amount of brain neurons and drove humans to evolve with an increased brain size and functioning capability. Essentially, this might mean that humans would not have evolved were it not for cooked foods. Strike three.

Dr. Mercola believes that the optimal diet for humans is 85 percent raw...I DO NOT! I ate 80 to 90% raw foods for about 7 years. At that time, I was training in Chinese Medicine and acupuncture. My preceptors told me that I was making a BIG MISTAKE by eating so much raw food. They explained that the digestive system is considered a 98.6 degree soup and by eating so much raw food I was stressing out my body and depleting my digestive fire, essentially putting it out. I wish I had listened to their advice! A few years later, my digestion completely shut down and I could digest absolutely nothing for almost a year! Furthermore, by eating so much raw food I had created an environment of "internal dampness" this dampness was a terrific breeding ground for dysbiotic gut bacteria which I then had coming out of my ears! While, raw foods supersede cooked foods in that they contain biophoton light energy and enzymes that are often destroyed with cooking these do not make up for the problems they cause. Today, I eat almost entirely lightly cooked foods. My health has improved by leaps and bounds.

The important thing to realize is balance. Balancing 10% raw foods with cooked foods is the best strategy as far as diets are concerned in my opinion. While healthy people can certainly tolerate some foods, I do not recommend this or any other fad diets. Wednesday I will explore the topic have you been misdiagnosed with High Blood Pressure! Sign up so you don't miss a thing! AND...Visit our STORE for Great Values, Products and FREE SHIPPING On EVERY ORDER!

Blessings!

Taryn DeCicco, ND, LAc, LDN

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How Happiness Is Tied To Your GUT!

July 5th, 2017 at 6:48 pm

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If you currently have any health condition, or if you want to help prevent any type of future health problem, it's URGENT that you optimize your gut! Balancing and improving the vast number and variety of beneficial microorganisms in and on your body can dramatically boost your MOOD, immune system and overall health. I continually get reports and witness miraculous health changes that come from utilizing dietary changes, fermented foods and very high-quality probiotics! Some of the new research being conducted focuses on relationships between stress, mood disorders, and gastrointestinal disease. Depression, anxiety, and sleep disorders are just of few of the more common problems that have been closely linked to intestinal problems.

Researchers have known for a long time about the “gut/brain axis,” or the direct connection to the brain by way of the 10th cranial nerve. But for some reason, they have always focused on the impact the brain can have on the gut—or control from the “top down.” Even the pharmaceutical companies quickly realized that more than 50 percent of those individuals with irritable bowel syndrome also just happen to have mood disorders. This is why antidepressants are some of the most common pharmaceutical treatments for irritable bowel syndrome. (J Psychiatry Neurosci 09;34(3):230–231)

For years I have known that there is a neurological connection between the gut and the brain—and that you can treat the brain with antidepressants and see improvement in bowel problems. It's a two-way street between the brain and the gut. If you change one area, it makes a difference in the other.

Finally, in working with gut disorders for many years, I have seen major improvements in digestive symptoms AND in concomittent emotional disorders such as: anxiety, depression, ADHD, Autism, even schizophrenia! Just recently, studies proving that mood disorders can be controlled by normalizing the bacteria in the bowels.

You know of course about the many of the obvious factors, such as the overuse of antibiotics and other drugs that destroy the body's bacterial flora. Unfortunately, there are many others you cannot really control such as chlorine in public drinking water and instituted pasteurization, gassing, radiation, and the addition of various chemicals to stop bacteria growth in our food products to increase shelf life. The steps taken to eliminate pathogens in our food also happen to destroy the beneficial bacteria as well. One of the culprits the public hasn't been told about is the artificial sweetener sucralose (sold as Splenda). Studies reveal that Splenda reduces the beneficial bacteria in the intestines by 50 percent. (J Toxicol Environ Health A 08;71(21):1415–1429)

YES! You can definitely be happier and eliminate your dependence on medications by exploring your gut health. Please contact me for details! For more information see here. Don't forget to visit our store to see my own GUT Products!

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Taryn DeCicco, ND, LAc, LDN

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Linus Pauling Was RIGHT! Vitamin C REALLY Does THIS!!!

June 28th, 2017 at 6:07 pm

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Cancer is the second leading cause of death and disease worldwide, accounting for almost 9 million deaths in 2015, according to the World Health Organization (WHO).

New cases of cancer are expected to grow by around 70 percent in the next 20 years.

There are various treatment options available for cancer, but they are not always effective; most of them are toxic, and they tend to have a variety of side effects. In aggressive cases, cancer does not respond to treatment at all, due to stem-like cells. New research, published in the journal Oncotarget, examines the effectiveness of three natural substances, three experimental drugs, and one clinical drug in stopping the growth of these cancer stem cells (CSCs.) One of these treatments was endorsed by Nobel Prize winner Linus Pauling decades ago.

The study was conducted by researchers from the University of Salford in Manchester in the United Kingdom, and was led by Dr. Gloria Bonuccelli.

Vitamin C was found to be up to 10 times more effective than experimental drugs!

In total, the researchers measured the impact of seven substances: the clinical drug stiripentol, three experimental drugs (actinonin, FK866, and 2-DG), and three natural substances (caffeic acid phenyl ester (CAPE), silibinin, and ascorbic acid (vitamin C).)

The research focused on the bioenergetic processes of CSCs, which enable the cells to live and multiply. The study aimed to disrupt the CSCs' metabolism and ultimately prevent their growth.

Of all the substances tested, the team found that actinonin and FK866 were the most effective. However, the natural products were also found to prevent the formation of CSCs, and vitamin C was 10 times more effective than the experimental drug 2-DG.

Additionally, the study revealed that ascorbic acid works by inhibiting glycolysis - the process by which glucose is broken down within the cell's mitochondria and turned into energy for the cell's proliferation since cancer thrives on glucose this is an important finding.

Dr. Michael P. Lisanti, professor of translational medicine at the University of Salford, comments on the findings:

"We have been looking at how to target cancer stem cells with a range of natural substances including silibinin (milk thistle) and CAPE, a honey-bee derivative, but by far the most exciting are the results with vitamin C. Vitamin C is cheap, natural, nontoxic and readily available so to have it as a potential weapon in the fight against cancer would be a significant step."

"This is further evidence that vitamin C and other nontoxic compounds may have a role to play in the fight against cancer," says the study's lead author.

"Our results indicate it is a promising agent for clinical trials, and as an add-on to more conventional therapies, to prevent tumor recurrence, further disease progression, and metastasis," Bonuccelli adds.

Vitamin C has been shown to be a potent, nontoxic, anticancer agent by Nobel Prize winner Linus Pauling. However, to the authors' knowledge, this is the first study providing evidence that ascorbic acid can specifically target and neutralize CSCs.

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Just Doing THIS Improves Major Depression!

June 21st, 2017 at 7:14 pm

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Image: Miami University

I get frustrated when certain natural agents are disrespected by western medicine. This news is a prime example of something very powerful! A new trial from Deakin University has shown for the first time that improving diet quality can treat major depression.

Director of Deakin's Food and Mood Centre Professor Felice Jacka said the results of her team's new study offered a possible new treatment approach to depression, one of the world's most prevalent and costly medical disorders.

"We've known for some time that there is a clear association between the quality of people's diets and their risk for depression," Professor Jacka said.

"This is the case across countries, cultures and age groups, with healthy diets associated with reduced risk, and unhealthy diets associated with increased risk for depression.

"However, this is the first randomised controlled trial to directly test whether improving diet quality can actually treat clinical depression".

In the study, adults with major depressive disorder were recruited and randomly assigned to receive either social support, which is known to be helpful for people with depression, or support from a clinical dietitian, over a three-month period.

The dietary group received information and assistance to improve the quality of their current diets, with a focus on increasing the consumption of vegetables, fruits, wholegrains, legumes, fish, lean red meats, olive oil and nuts, while reducing their consumption of unhealthy 'extras' foods, such as sweets, refined cereals, fried food, fast-food, processed meats and sugary drinks.

The results of the study, published in the international journal BMC Medicine, showed that participants in the dietary intervention group had a much greater reduction in their depressive symptoms over the three-month period, compared to those in the social support group.

At the end of the trial, a third of those in the dietary support group met criteria for remission of major depression, compared to 8 percent of those in the social support group.

"These results were not explained by changes in physical activity or body weight, but were closely related to the extent of dietary change," Professor Jacka said.

"Those who adhered more closely to the dietary program experienced the greatest benefit to their depression symptoms."

Professor Jacka, who is president of the International Society for Nutritional Psychiatry Research, said the findings offered an important new strategy for the treatment of depression.

"Mental disorders account for the leading cause of disability worldwide, with depression accounting for the large proportion of that burden," she said.

"While approximately half of sufferers are helped by currently available medical and psychological therapies, new treatment options for depression are urgently needed.

"Importantly, depression also increases the risk of and, in turn, is also increased by common physical illnesses such as obesity, type 2 diabetes and heart disease. Successfully improving the quality of patients' diets would also benefit these illnesses."

The study suggests the new possibility of adding clinical dieticians to mental health care teams and making dietitian support available to those experiencing depression.

"It also supports the previous extensive research from human population studies and animal research suggesting that diet is a key determinant of mental and brain health," Professor Jacka said.

Article: A randomised controlled trial of dietary improvement for adults with major depression (the 'SMILES' trial), Felice N. JackaEmail author, Adrienne O'Neil, Rachelle Opie, Catherine Itsiopoulos, Sue Cotton, Mohammedreza Mohebbi, David Castle, Sarah Dash, Cathrine Mihalopoulos, Mary Lou Chatterton, Laima Brazionis, Olivia M. Dean, Allison M. Hodge and Michael Berk, BMC Medicine, doi: 10.1186/s12916-017-0791-y, published 30 January 2017.

I hope you will consider making dietary changes if you are suffering from emotional problems. Please give us a call if you would like to consult with me regarding this. A VERY Very positive alternative to medication and one that will help your health in every respect.

Next week please join me for a discussion about of all things Vitamin C!!! Turns out Linus Pauling was WAY ahead of his time. See you then.

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Best of HEALTH!

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Gluten Free May Have Some Undesirable Consequences!

June 14th, 2017 at 6:07 pm

glutenfreediet direct image:dietdirect

A gluten-free diet excludes foods that contain gluten - a protein found in wheat, barley, and rye, as well as the byproducts of these grains. According to recent statistics, almost 30% of Americans are avoiding gluten whether they are Celiac sufferers or not in the quest for better health.

For people with celiac disease - an autoimmune condition whereby gluten intake leads to intestinal damage - a gluten-free diet is the only treatment for the condition.

Rice flour is a common substitute for gluten in many gluten-free products. Argos and colleagues point out that rice can bioaccumulate arsenic, mercury, and other potentially harmful toxic metals from water, soil, or fertilizers.

Study co-author Maria Argos, assistant professor of epidemiology at the University of Illinois at Chicago (UIC), and colleagues recently reported their findings in the journal Epidemiology.

Exposure to these metals has been associated with increased risk of cardiovascular disease, cancer, and other diseases."Despite such a dramatic shift in the diet of many Americans, little is known about how gluten-free diets might affect exposure to toxic metals found in certain foods," note the authors.

Argos and team analyzed the data of 7,471 individuals who were a part of the National Health and Nutrition Examination Survey between 2009 and 2014.

The researchers identified 73 participants aged between 6 and 80 who reported following a gluten-free diet.

Blood and urine samples were taken from all participants and assessed for levels of arsenic and mercury.

The researchers found that levels of each toxic metal were much higher among subjects who followed a gluten-free diet than those who did not eat gluten-free products; mercury levels were 70 percent higher in the blood of gluten-free subjects, while arsenic levels in urine were almost twice as high.

According to Argos, these findings suggest that there may be "unintended consequences of eating a gluten-free diet," though further studies are needed to confirm whether this is the case.

The researchers add that:

Argos points out that there are regulations in Europe that limit arsenic levels in food products, and he suggests that the United States might benefit from similar regulations.

"We regulate levels of arsenic in water, but if rice flour consumption increases the risk for exposure to arsenic, it would make sense to regulate the metal in foods as well," he adds.

I have been advising people to vary and rotate grains for years for this very reason. Eliminating foods unnecessarily can cause toxic build up and a diminished nutritional status. This study would support following my advice.

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The Case AGAINST Marijuana

June 9th, 2017 at 7:10 pm

marijuana image webmd

Image: WebMD

The Case Against Marijuana

Many people in these modern times are searching for various ways to escape from reality and life's pressures.

While I will not get into the politics of this highly publicized issue it is clear to me that public sentiment has been driven by emotions rather than actual facts. Most folks joining in the political clamor are not looking out for the poor old guy with glaucoma or Parkinson's but rather a solution to their own desire to drop out of reality for awhile…

Before getting into the medical ramifications of marijuana use, let's review what has happened in Colorado since it's legalization there.

Ahem…Well, fatal car accidents have trebled due to more people driving under the influence. This is the natural consequence of a drug which impairs judgement and can lead to a loss of motor skills.

Marijuana use has also skyrocketed there among teenagers and even expectant mothers. Both these groups have been mislead into believing that marijuana is safe. This it is not, especially in utero.

In our culture, addiction has been pandemic and it is well established that addicts of heroin and other opiates including prescription started by using alcohol and marijuana.

Medically, let's review some facts.

Fact #1:

Smoking of any substance is deleterious to the lung and respiratory system. Smoke and secondhand smoke from marijuana is just as or even more dangerous than cigarette smoking!

According to the American Lung Association it will lead to the same problems as cigarette smoking including chronic bronchitis, emphysema, and even cancer…

Fact #2:

There is ALSO a plethora of evidence that demonstrates long term damage to the brain itself.

Users frequently report problems with their short term memory both while using and between uses. Short term memory is the most fragile of all brain functions and is a good indicator that a real and sustained injury has occurred.

Also, the active component, tetrahydrocannibinol, when administered for 5 days or longer results in greatly increased numbers of receptors and changes their chemical binding capacity…no one knows exactly what this means…

Fact #3

Lastly, psychologically, primary changes in motivation and interest are well established in the medical literature. Is this good?

The legalization of marijuana is in my opinion, another terrible experiment being perpetrated upon the American public for dollars. Please review the facts before jumping on the bandwagon…or suffer the consequences!

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Causes Of Baldness and Grey Hair Identified!

June 7th, 2017 at 6:45 pm

baldnessISMPHOTOTAKE

Image:SMPPhototake

When researchers set out to discover the mechanism behind a rare genetic disorder, they never expected to land on new treatment possibilities for graying hair and baldness! Here's what happened:

Study co-author Dr. Lu Le, of the Harold C. Simmons Comprehensive Cancer Center at the University of Texas Southwestern in Dallas, and colleagues set out to investigate a disorder called neurofibromatosis type 1 (NF1), a genetic condition whereby tumors grow on nerves.

The aim of the study was to discover the mechanisms behind tumor growth in NF1. Instead, the researchers identified the processes responsible for hair loss and graying, a discovery that could lead to new treatments for the conditions.

The researchers recently published their findings in the journal Genes and Development.

According to the American Hair Loss Association, by the age of 35, around two thirds of men in the United States will experience some degree of hair loss, and of all those with the condition in the U.S., 40 percent are women.

With hair graying, a 2012 study found that around 6 to 23 percent of adults across the globe can expect to have at least 50 percent gray hair coverage at the age of 50 years.

While hair loss and graying are considered by many as a normal part of aging, for some, the conditions can be highly distressing. Dr. Le and colleagues believe that their discovery could pave the way to new treatments for hair graying and hair loss.

Findings may lead to topical treatments

The team notes that studies had already determined that hair follicles contain stem cells that play a role in hair production, and that a protein called stem cell factor (SCF) is involved in hair pigmentation.

In their study, Dr. Le and team found that once stem cells move to the base of hair follicles, a protein called KROX20 - better known for its role in nerve development - is activated in skin cells that form hair shafts, known as hair progenitor cells.

The researchers found that when KROX20 is activated, the hair progenitor cells produce SCF, which they discovered is crucial for hair pigmentation.

In mice with skin cells that possessed both KROX20 and SCF, the researchers found that the skin cells communicated with melanocyte cells to form pigmented hairs. Melanocyte cells produce melanin, the pigment that gives color to the skin, hair, and eyes.

When the researchers deleted SCF in the mice, the researchers found that the rodents grew gray hairs, and these hairs turned white with age. When KROX20-producing cells were erased, the mice did not grow any hair.

The researchers say that their findings indicate that abnormalities in KROX20 and SCF play a significant role in hair loss and graying, though studies in humans are required to confirm their results.

Still, Dr. Le and colleagues believe that their findings show promise for the development of new therapies for baldness and hair graying.

Until then, please visit our store or contact me anytime for help with these issues. Natural treatments exist!

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Taryn DeCicco, ND, LAc, LDN

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by	Taryn DeCicco, ND

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