By Lisa Collier Cool

May 07, 2013

Up to 80 percent of Americans are jeopardizing their health by failing to get the recommended daily allowance (RDA) of a mineral that protects against heart disease, diabetes, osteoporosis, stroke, and other dangerous disorders. In fact, this essential nutrient—required by every cell in your body—is so often overlooked that it’s been dubbed “the forgotten mineral.”

Skimping on this crucial mineral—magnesium—could actually be fatal, a new study suggests. The researchers checked the magnesium levels of 7,664 initially healthy people (using urine tests), then tracked the participants for an average of 10.5 years. Those with the lowest urinary levels of magnesium were 70 percent more likely to die from heart disease, compared to people with higher levels, even after other cardiovascular threats were taken into consideration.

The researchers report that low magnesium levels are an independent risk factor for heart disease, while a diet that’s rich in this vital mineral may be protective.

Yet most of us eat a dangerously unbalanced diet that’s too high in calcium and too low in magnesium, a combination that may actually boost risk for heart attacks and strokes, according to another new paper.

Low Magnesium & Heart Disease Risk

The paper, which analyzes decades of peer-reviewed science, reports that low magnesium levels—not cholesterol or saturated fat—is the leading predictor of heart disease. The paper argues that medical research took “an early wrong turn” by ignoring studies dating back to 1957 showing that lack of this essential mineral may actually cause plaque buildup in arteries.

“This means we have been chasing our tails all of these years going after cholesterol and the high saturated-fat diet, when the true culprit was and still is low magnesium,” study author Andrea Rosanoff, Ph.D., Director of Research & Science Information Outreach Center for Magnesium Education & Research, in Pahoa, Hawaii, contends in a statement.

“It should be obvious that cholesterol isn’t the cause, since heart disease remains the leading killer of Americans, despite two decades of statin use,” adds Carolyn Dean, MD, ND, author of The Magnesium Miracle (Ballantine Books). Indeed, a 2009 study of more than 136,000 people hospitalized for heart attacks found that nearly 75 percent of had LDL (bad) cholesterol levels considered normal under national guidelines, and close to half had “optimal” levels.

A Potentially Lifesaving Heart Attack Treatment

“Magnesium deficiency is the missing puzzle piece that explains why people with normal or optimal cholesterol—as well as those being treated with drugs to lower cholesterol—suffer heart attacks and strokes,” reports Dr. Dean.

“Not only is there very solid scientific evidence that magnesium helps prevent heart attacks, but there is also research showing that if one occurs, immediate treatment with magnesium can actually stop cell death and save lives,” Dr. Dean adds.

In a randomized study of 194 heart-attack patients, those treated with IV magnesium had one-fourth the in-hospital death rate compared to those who received a placebo, and also had lower rates of irregular heartbeats and congestive heart failure. A follow-up study by the same researchers also found that five years later, nearly twice as many in the placebo group had died from heart disease or other causes and those who survive had higher rates of impaired heart function.

Magnesium Helps Protect Against Chronic Disease

Magnesium plays a key role in more than 300 biological functions of the human body. It helps maintain healthy muscle and nerve function, supports the immune system, keeps bones strong, and aids regulation of blood sugar levels and blood pressure, reports the NIH’s Office of Dietary Supplements (ODS).

Potential health benefits of magnesium include:

Reduced risk for type 2 diabetes, according to data from very large studies. That’s because magnesium plays a key role in carbohydrate metabolism and may influence the release and activity of insulin, according to ODS. Low levels of magnesium are common in diabetes and may also contribute to insulin resistance. Insulin resistance is the root cause of type 2 diabetes and implicated in 70 percent of heart attacks.

Protection against osteoporosis, the brittle bone disease that leads to fractures, deformity and disability in older people, particularly women. Several studies suggest that taking magnesium supplements may boost bone density.

Maintaining healthy blood pressure levels. A diet that’s high in fruits and vegetables, both of which are good sources of magnesium, has consistently been linked to lower blood pressure in large studies, including the well-known DASH (Dietary Approaches to Stop Hypertension) study.

Reduced risk for coronary artery disease (CAD). Several studies have tied higher levels of magnesium to lower risk for CAD—clogged arteries that can lead to a heart attack. There is also evidence that getting enough magnesium may help prevent stroke and heart arrhythmias.

How much magnesium do you need?

The RDA is 400 to 420 mg. daily for men, and 310 to 320 mg. daily for women. For pregnant women, the RDA rises to 350 to 400 mg. daily, according to MedlinePlus. In the UK, the RDA is 700 mg. daily, the amount that Dr. Dean recommends to her patients.

Foods that are rich in magnesium include leafy green vegetables like spinach and beans, fruits like bananas and apricots, peas, nuts, seeds, whole grains, soy products, and some types of mineral water.

It is extremely common for Americans to have low levels of magnesium because most don’t eat the recommended amount of fruits and vegetables. These foods are also lower in the mineral than was the typical in the past, since today’s produce is often grown in magnesium-depleted soil.

What are the warning signs of deficiency?

Symptoms of magnesium deficiency include chronic fatigue, weakness, insomnia, poor memory, mental fog, nausea, muscle cramps, tingling, and numbness. In more severe cases, people can experience seizures, abnormal heartbeats, and heart spasms.

Because these symptoms can overlap with those of other conditions, if you think you might be deficient, consult a healthcare provider, who can order tests to check your levels. Also talk to your provider before taking magnesium supplements, which can interact with certain medications.

If a supplement is advised, one type Dr. Dean recommends is magnesium citrate powder, such as Natural Calm (sold at most health food stores). However, the powder can have a laxative effect if you take too much at once, so she advises spreading the dosage through the day. If you prefer to take a pill, magnesium dimalate is available as a sustained release pill.

Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485.

Friday, January 11, 2013

by Mike Adams, the Health Ranger

Editor of NaturalNews.com

(NaturalNews) The USA is in an official flu pandemic panic right now, with Boston declaring a public health emergency and hospitals setting up flu treatment tents as if cities were war zones. The CDC says it’s the worst flu pandemic in a decade, and it’s of course urging everybody to get injected with flu vaccines.

But here’s the dirty little secret the vaccine industry doesn’t want you to know:

Most people getting the flu right now are the same people who were vaccinated with the flu shot.

The CDC refuses to release any statistics on this, of course, because then the total hoax of the flu shot would be exposed. But I’ve been making phone calls to a large network of friends and professional contacts, and they’re all telling me the same thing: Of the people they know who are getting sick, about two-thirds routinely get flu shots!

Check with your own friends, family members or co-workers on this point. Ask the ones who got sick: Did you get a flu shot? See if the answers you get are about the same as mine: Two-thirds.

If this holds true across a larger data set, it means that flu shots actually make you MORE susceptible to the flu. That’s because far less than two-thirds of the U.S. population takes flu shots. So if two-thirds of those getting the flu this year are the same people who got flu shots, mathematically it can only mean that flu shots INCREASE vulnerability to the flu.

In this way, people who get flu shots are acting irresponsibly because they increase their risk of spreading the flu to others. Instead of taking care of their health with nutrients like vitamin D, they act with neglect and seek out a flu shot that poses a very real increased risk to public health and safety.

The CDC openly admits that vaccines contain a toxic cocktail and metals and synthetic chemicals that we all know cause neurological damage. Those include aluminum and mercury.

These metals and chemicals also suppress the immune system, and that’s the primary purpose of vaccines: To actually cause an epidemic so that more people rush out to buy more vaccines. The whole point is to sell more vaccines, not to improve public health. And the fastest way to sell more vaccines is to make sure the vaccines themselves contain chemicals and metals that make people more vulnerable to infection.

What, you don’t believe me? You think Big Pharma is a collection of compassionate, loving angels who care about the people more than they care about profits? Wake up and smell the chemicals. Vaccine manufacturers are, on the record, criminal organizations that are repeatedly found guilty of felony crimes — everything from price fixing to the bribery of doctors and the commission of marketing fraud.

Drug companies have zero ethics. They kill children to test their vaccines. They conduct medical experiments on prisoners and mental patients. Do you honestly think they wouldn’t use vaccines as a way to make people sick and create an infectious disease scare that sells more vaccines?

If you really want to stay healthy this flu season, the answer is pretty simple. It all starts with the top three nutrients for flu prevention:

1) Vitamin D

2) More vitamin D

3) And yet more vitamin D

If you’re not taking at least 5,000 IUs of vitamin D each day during the winter flu season, you’re probably vitamin D deficient and that’s making you a sitting duck for influenza.

In addition to vitamin D, there are all sorts of other herbal remedies, trace minerals (like zinc), and superfood nutrients that can help protect you.

And, of course, don’t suppress your immune system with flu shots, chemotherapy or prescription medications. All those things make you more vulnerable to infection and makes you a repeat customer for the “sick care” cartels that profit from human suffering.

Learn more:

http://www.naturalnews.com/038648_flu_pandemic_vaccines_shots.html#ixzz2HhDpbpPA

Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485.

Larch arabinogalactan is a well known source of dietary fiber that offers powerful therapeutic benefit as a prebiotic and as a modulator of the immune system. Of particular interest is its potential as an adjunctive supplement in the treatment of chronic diseases, including cancer. (1)

Arabinogalactan (AG) is a polysaccharide found in the cell walls of a wide variety of edible and non-edible, woody plants. The wood of the western larch tree (Larix occidentalis) provides a rich harvest of free arabinogalactan from its inner bark. This complex carbohydrate helps the tree recover from injury from lightning strikes, and protects against the freeze-thaw cycles experienced in the high altitudes of the Pacific and Inland Northwest where it grows. (2)

Polysaccharides are often found in many medicinal herbs used for immune enhancement, including Echinacea and Astragalus. (3) AG is a fine, dry, off-white powder with a mildly sweet taste that mixes well with liquids. This safe and effective phytochemical is FDA approved for use as a dietary fiber and as a food additive. There are no known reports of toxicity. Credit for introducing larch AG into clinical practice goes to the distinguished naturopathic physician, Dr. Peter D’Adamo.

Larch AG acts as a food supply to friendly intestinal bacteria. Like the well-known fructooligosaccharides (FOS), AG is considered a “prebiotic.” The non-absorbed fiber is eagerly fermented by the distal gut microflora, resulting in an elevated production of short-chain fatty acids (SCFAs)—primarily butyrate, but also propionate. SCFAs are critically important to the health of the colon and are the principal energy source (butyrate) for the colonic epithelial cells. (8,9) Many clinicians use prebiotics to prevent and treat intestinal conditions like diverticulosis, leaky-gut, irritable bowel syndrome (IBS) as well as inflammatory bowel diseases (IBD) like Crohn’s and ulcerative colitis.

Studies have shown that larch AG consumption reduces intestinal ammonia generation. (5) Reducing ammonia is significant because even low ammonia levels can have damaging effects on intestinal colonic cells. (6) AG may especially benefit patients with liver disease who are unable to detoxify ammonia, resulting in hepatic encephalopathy. (4,6,7)

While larch AG is important for digestive health it has received even more attention for its ability to promote the health of the immune system. Larch AG seems to enhance immune response and may be termed a biological response modifier. (10)

Larch AG may be important in cancer treatment protocols due to its ability to block the metastasis of tumor cells to the liver, and to stimulate NK cell cytotoxicity. (3) Tumor metastasis to the liver is more common than to other organ sites. AG has been shown to reduce tumor cell colonization and increase survival time of subjects with various cancers. (12,13,14) Incidentally, modified citrus pectin has the same anti-metastatic mechanism of action as larch AG, but does not provide the immune-modulating effects.

NK cell activity is a functional marker for health. In one well-designed study, larch AG induced an increased release of interferon gamma (IFN gamma), tumor necrosis factor alpha, interleukin-1 beta (IL-1 beta) and interleukin-6 (IL-6). This resulted in activating two powerful cells of the immune system: macrophages and NK cells. It was found that the IFN gamma was most responsible for the observed enhancement of NK cytotoxicity. (11)

Reports in the medical literature link decreased NK cell activity to a variety of chronic diseases including chronic fatigue syndrome, (15) viral hepatitis, (16,17) HIV/AIDS, (3) and autoimmune diseases such as multiple sclerosis. (18) The ability of larch arabinogalactans to stimulate NK activity might be the reason for the significantly improved clinical outcome of these patients.

Larch AG has also been shown to decrease the frequency and severity of pediatric otitis media caused by gram negative rods (especially, Escherichia coli and Klebsiella sp.) (3) (Note: Xylitol consumption also reduces the incidence of otitis media.)

Larch arabinogalactan in powder form is typically dosed in teaspoons or tablespoons at a concentration of approximately 3 grams per teaspoon. The adult dosage is one to three teaspoons per day in divided doses. Because of its mild taste and excellent solubility in water or juice, it is easy to use with children. Clinical feedback suggests an occasional reaction of bloating and flatulence in less than three percent of individuals (mostly women). This side effect is probably due to the effect AG has on beneficially altering intestinal microflora and will often disappear after several days to one week. (10)

Call the office today to find out more about our immune boosting supplement line!

Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485.

References

1. Adams MF, Ettling BV. Industrial Gums 2nd Edition; Academic Press 1973.

2. Chemstone. Theoretical Basis for Process Improvement with Chemstone OAE Technology.

3. D’Adamo P. Larch arabinogalactan is a novel immune modulator. Townsend Letter for Doctors and Patients 1996, July; 156: 42-46.

4. Vince AJ, McNeil NI, Wager JD, Wrong OM. The effect of lactulose, pectin, arabinogalactan, and cellulose on the production of organic acids and metabolism of ammonia by intestinal bacteria in a faecal incubation system. Br J Nutr 1990;63:17-26.

5. Englyst HN, Hay S, Macfarlane GT. Polysaccharide breakdown by mixed populations of human faecal bacteria. FEMS Microbiol Ecology 1987;95:163-171.

6. Robinson R, Feirtag J, Slavin J. Effects of dietary arabinogalactan on gastrointestinal and blood parameters in healthy human subjects. J Amer College of Nutrition 2001; 20: 279-285.

7. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994; 24:199-210.

8. Roediger WE. Utilization of nutrients by isolated epithelial cells of the rat colon. Gastroenterology 1989; 83:424-429.

9.Tsao D, Shi Z, Wong A, Kim YS. Effect of sodium butyrate on carcinoembryonic antigen production by human colonic adenocarcinoma cells in culture. Cancer Res 1983;43:1217-1222.

10. Kelly GS. Larch arabinogalactan: Clinical relevance of a novel immune-enhancing polysaccharide. Alternative Med Rev 1994; 4(2):96-103.

11. Hauer J, Anderer FA. Mechanism of stimulation of human natural killer cytotoxicity by arabinogalactan from Larix occidentalis. Cancer Immunol Immunother 1993;36:237-244.

12. Hagmar B, Ryd W, Skomedal H. Arabinogalactan blockade of experimental metastases to liver by murine hepatoma. Invasion Metastasis 1991;11:348-355.

13. Beuth J, Ko HL, Schirrmacher V,et al. Inhibition of liver tumor cell colonization in two animal tumor models by lectin blocking with D-galactose or arabinogalactan. Clin Exp Metastasis 1988;6:115-120.

14. Beuth J, Ko HL, Oette K, et al. Inhibition of liver metastasis in mice by blocking hepatocyte lectins with arabinogalactan infusions and D-galactose. J Cancer Res Clin Oncol 1987;113:51-55.

15.Levine PH, Whiteside TL,Friberg D, et al. Dysfunction of natural killer cell activity in a family with chronic fatigue syndrome. Clin Immunol Immunopathol 1998;88:96-104.

16. Machado IV, Deibis L, Risquez E, et al. Immunoclinical, molecular, and immunopathologic approach to chronic viral hepatitis.Therapeutic considerations. GEN 1994;48:124-132. [article in spanish].

17. Corado J, Toro F, Rivera H, et al. Impairment of natural killer (NK) cytotoxicity activity in hepatitis C virus (HCV) infection. Clin Exp Immunol 1997;109:451-457.

18. Kastrukoff LF, Morgan NG, Zecchini D, et al. A role for natural killer cells in the immunopathogenesis of multiple sclerosis. J Neuroimmunol 1998;86:123-133.

The information in this article is not intended to provide personal medical advice, which should be obtained from a medical professional, and has not been approved by the U.S. FDA.

INGREDIENTS:                                                                                                                     SPICES: 2-3 T. coconut oil               1 bunch of asparagus                                                          Salt                            Mild green salsa 1 dozen eggs                         1-2 handfuls cherry  tomatoes                                        Pepper                      Baking powder 1 onion or leek                    1 handful  fresh spinach                                                     Basil 1-2 cloves  of garlic           1 handful mushrooms                                                        Italian seasonings 1 bunch of broccoli           Parmesan or Asiago cheese                                             Chili powder 1 red pepper

SERVES 6-8

DIRECTIONS:

Use a 3-4” deep non-stick pot, preferably one that will go from stove-top to oven.  Saute onions (or leeks) and garlic in coconut oil (medium heat).  Start chopping your veggies into small to medium chunks while onions cook slowly.   This is a great time to recruit hungry family members to help chop and stir.  Add broccoli, asparagus,  and red pepper to pot and stir until hot.  Do not overcook.  Add chopped spinach, give a quick stir.  Put 1 dozen eggs, salt, pepper, basil, Italian seasonings, chili powder, ¼ tsp. baking powder, and whatever spices you like in the blender for a about 1 minute.  Poor egg mixture into pot on stove-top, still on medium, and stir all together.  Let egg/veggie mix cook several minutes until the bottom and sides start to set.  Then loosen egg/veggie mix from the sides with a spatula, lift the mixture slightly from the bottom of pan and tilt pan, allowing the runny egg from the top to flow to the bottom of the pan.  Repeat all the way around until the top of mixture is not runny.  Put sliced tomatoes and mushrooms on top and add more spices if you like.  Add Parmesan or Asiago cheese.  Bake at 375° for 30 minutes.  The more veggies you use and the smaller your pot, the longer it will take.  Serve with green salsa as desired.    If you do not have a pot that will survive the oven, you can add egg mix to sautéed veggies and bake in casserole dish for approximately 1 hour instead.

This dish is great because it is fast and easy, a great source of high quality protein, and loaded with healthy fresh veggies and anti-oxidants.  It also gives you multiple meals, great for breakfast, lunch or dinner.  I make this the beginning of every week, and my husband and I eat it for days.  It tastes great re-heated too.  Use whatever vegetables you like.      Note:  While you’re at it, chop extra onions, garlic and maybe some celery and onions, and cook with lentils or a pot of beans to go with the egg bake for several great meals.  Make the most of your time in the kitchen.

Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485. www.communitychiropractic.net

An M&M sold in the United States (left) contains food dye that makes it brighter compared to its European counterpart.

CHICAGO (CBS) — Is it possible that artificial colors added to our food could be causing behavioral problems in children?

Concerns about synthetic food dyes led many manufacturers in Europe to stop using then. But as CBS 2’s Mary Kay Kleist reports, the dyes are used here in everything from cereal to crackers to toothpaste.

Doctors diagnosed Kendall King with Attention Deficit Hyperactivity Disorder, or ADHD, last year and put her on powerful drugs.

But her mother, Kelly King, says, “It just didn’t feel right to me.”

The Kings heard about a possible connection between food dyes and hyperactivity. Within weeks of taking dyes out of her diet, Kendall no longer needed medication.

“We’ve had amazing results,” Kelly King says. “She’s like a whole new child and she’s herself again.”

Food manufacturers in the U.S. can use nine dyes in all. Red 40, Yellow 5 and Yellow 6 make up 90 percent of the market. You see them everywhere, listed on a bright cereal box or a pickle jar. The colors are used in everything from cough syrup and toothpaste to waffles and crackers.

“They’re really ubiquitous in this food supply that we’ve created,” says Dr. David Wallinga of the Institute for Agriculture and Trade Policy.

He says more than two dozen studies point to problems with the dyes. But, do we know if changing a child’s diet dramatically improves ADHD?

“The effect is generally very small,” Dr. Mark Stein of the University of Illinois says. “It’s about a fourth as large as the effect of an ADHD medicine.”

The FDA voted against putting warning labels on foods, but it believes more research is still needed. Still, some grocery chains, like Whole Foods, won’t sell synthetic dyes.

Warning labels are required in much of Europe. American companies like Kellogg’s, General Mills and Kraft did away with the artificial dyes overseas. So, some foods in Europe, like M&M’s, just aren’t as bright.

Kelly King would like to see the synthetic dyes eliminated in the U.S.  “Our house is just a much calmer place to be,” she says.

A statement from the FDA says it does not believe that artificial food dyes cause hyperactivity in children in the general population. However, the FDA says food dyes may exacerbate problems in susceptible children diagnosed with ADHD because they may have a unique intolerance to them.

The FDA is now reassessing safety studies relating to food dyes. Here is the agency’s full, unedited statement:

“Based on the data reviewed in the body of scientific literature, FDA last year concluded that a causal relationship between exposure to color additives and hyperactivity in children in the general population has not been established.

However, for certain susceptible children with ADHD and other problem behaviors, the data suggest that their condition may be exacerbated by exposure to a number of substances in food, including, but not limited to, artificial food colors. Findings from relevant clinical trials indicate that the effects on their behavior appear to be due to a unique intolerance to these substances and not to any inherent neurotoxic properties.

FDA’s Food Advisory Committee (FAC) (a group of advisors from outside the FDA) met on March 30-31, 2011 to consider available relevant data on the possible association between the consumption of certified color additives in food and adverse behavioral effects in children. The committee was asked to advise FDA as to what action, if any, is warranted to ensure consumer safety from the use of these color additives in food. After receiving information from FDA, experts, and stakeholders, the FAC (1) found that existing data supported FDA’s conclusion that there is not an established link between consumption of food dyes and adverse behavioral effects in children, (2) voted against the need for additional information on the product label of foods with color additives, and (3) recommended that additional safety studies be conducted. The FAC also recommended that a rigorous, comprehensive dietary exposure assessment of certified color additives be performed.

FDA currently is collecting data on the levels of color additives used in food. These data will be used to estimate dietary exposure for various populations, including children. Regarding the need for additional safety studies, FDA has begun a reassessment of the numerous safety studies conducted on certified color additives that are available in its files. Based on this evaluation, FDA will determine whether additional safety studies are needed.”

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Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485. www.communitychiropractic.net

Your diet is an important strategy you can use to reduce your risk of cancer. It is recommended that you eat at least five servings of fruits and vegetables daily and eat the right amount of food to stay at a healthy weight. So make room in your diet for the following cancer-fighting foods and drinks.

Berries

As a tasty treat, berries are hard to beat. Berries contain powerful antioxidants, meaning they can halt a naturally occurring process in the body that creates free radicals that can damage your cells. Compounds in berries may also help keep cancers from growing or spreading. Therefore, as part of your anti-cancer diet, pick up a handful of blueberries, blackberries, strawberries, or any other of your favorite berries.

Tomatoes

Some research has found that eating tomatoes may help protect men from prostate cancer. The juicy red orbs can help guard the DNA in your cells from damage that can lead to cancer. Tomatoes contain a particularly high concentration of an effective antioxidant called lycopene.

Vegetables

Cruciferous vegetables – the group containing broccoli, cabbage, and cauliflower – may be particularly helpful in protecting you from cancer. Researchers have found that components in these vegetable can protect you from the free radicals that can damage your cells’ DNA. They may also shield you from cancer-causing chemicals, help slow the growth of tumors, and encourage cancer cells to die.

Garlic

Several large studies have found that those who eat more garlic are less likely to develop various kinds of cancer, especially in digestive organs such as the esophagus, stomach, and colon. Ingredients in the pungent bulbs may keep cancer-causing substances in your body from working, or they may keep cancer cells from multiplying. Experts don’t know how much you need to eat to prevent cancer, but a clove a day may be helpful.

Tea

Tea contains antioxidants called catechins, which may help prevent cancer in a variety of ways, including keeping free radicals from damaging cells. Lab studies have found that catechins in tea can shrink tumors and reduce tumor cell growth. Both green and black teas contain catechins, but you’ll get more antioxidants from green tea (if taking certain medications you should not drink green tea; consult your physician).

Whole Grains

Whole grains contain many components that might lower your risk of cancer, including fiber and antioxidants. A large study of nearly half a million people found that eating more whole grains might lower the risk of colorectal cancer, making them a top item in the category of foods to fight cancer. Oatmeal, barley, brown rice, and whole-wheat bread and pasta are all examples of whole grains.

Black and navy beans

Beans are a great source of fiber. They also contain short chain fatty acids called butyrates. Butyrates are formed in the intestine while digesting beans, and high levels of these acids have been proven to be effective against cancer.

Leafy Green Vegetables

Leafy green vegetables such as spinach and lettuce are good sources of the antioxidants beta-carotene and lutein. You’ll also find these nutrients in vegetables that are more traditionally eaten cooked, like collard greens, mustard greens, and kale. Some lab studies have found that chemicals in these foods may limit the growth of some kinds of cancer cells.

Grapes

The skin of red grapes is a rich source of an antioxidant called resveratrol. Grape juice and red wine also contain this antioxidant. According to the National Cancer Institute, resveratrol may be useful in keeping cancer from beginning or spreading. Lab studies have found that it limits the growth of many kinds of cancer cells; in men, moderate amounts of red wine have been linked to a lower risk of prostate cancer.

To help prevent cancer, eat a wide variety of foods rich in nutrients that protect your body’s cells from damage and stay active.

Source: everydayhealth.com

Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485. www.communitychiropractic.net

New research indicates vitamin D may be effective at reducing infections and colds! I live in Chicago and it is that time of the year when the sun is saying bye bye! That leaves us all sunlight deficient and subsequently, vitamin D deficient. All of this leads to a decrease in our immune systems!

In this new study, researchers found that a group of young military men who supplemented with 400 IU’s (international units) daily for 6 months versus those who supplemented with a placebo experienced a significantly higher likelihood of having no days missed from work due to a respiratory illness. Moreover, of those taking the vitamin D supplement half remained healthy during the 6-month study as compared with approximately just one third of those taking the placebo.

While more studies are needed, this new research does appear to indicate some benefits of vitamin D in reducing sickness or at least, the severity of sickness. It should be noted that vitamin D when taken in higher dosages is toxic and negative side effects can and do occur beyond 2,000 IU’s per day.

Source: Journal of Infectious Diseases Online. July 15, 2010.

Dr. Stephanie Maj has a thriving family practice in the heart of Chicago. Her clinic is located at 1442 W. Belmont Ave., 1E, Chicago, IL 60657. 773.528.8485. www.communitychiropractic.net