There is a STRONG link between exposure to endocrine-disrupting chemicals and vitamin D deficiency


Image: There is a STRONG link between exposure to endocrine-disrupting chemicals and vitamin D deficiency

It seems that the sky’s the limit when it comes to the toxic effects of BPA and other endocrine-disrupting chemicals. BPA and similar chemicals are known for their deleterious effects on the endocrine system,  cardiovascular system, and their ability to cause infertility and more. But recent research has shown that the hazards of BPA and other endocrine disruptors can even cause vitamin D deficiency — which can cause a whole host of other health issues.

Time and time again, big businesses manage to get their toxic chemicals approved by governing officials. And it is only after these toxins have become persistent in our environment, and exposure has become inevitable, that the true, sinister nature of these poisons is revealed.

Endocrine-disrupting chemicals and vitamin D deficiency

Vitamin D is an extremely important nutrient that is responsible for many functions in the body. In addition to promoting bone health, vitamin D is highly regarded for its brain and immune system benefits. Consequently, deficiency in this nutrient is quite the concern. Vitamin D deficiency has been linked to an array of problems, including deficits in brain function and increased mortality risk. Vitamin D deficiency is something you want to avoid, to say the least.

A study by the Endocrine Society has shown that in addition to all the other ill effects of endocrine-disrupting chemicals (EDCs) like BPA, these toxins can cause vitamin D deficiency, too. Published in 2016, the Society’s examination of over 1300 studies on EDCs also found links to infertility, obesity, diabetes, neurological problems and hormone-related cancers, among other ails.

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Lauren Johns, MPH, a Ph.D. candidate at the University of Michigan School of Public Health and the study’s first author, commented on the research.

“Nearly every person on the planet is exposed to BPA and another class of endocrine-disrupting chemicals called phthalates, so the possibility that these chemicals may even slightly reduce vitamin D levels has widespread implications for public health,” she explained.

“Vitamin D plays a broad role in maintaining bone and muscle health. In addition, low vitamin D levels have been implicated in outcomes of numerous conditions such as cardiovascular disease, diabetes and cancer,” Johns added.

Based on the team’s findings, people exposed to large amounts of EDCs are more prone to vitamin D deficiency — with women being more strongly affected than then men.

Professor John D. Meeker, MS, ScD, and senior author of the study, stated that more research is needed to understand how EDCs disrupt vitamin D levels. Meeker posited, “[B]ut it is possible that EDCs alter the active form of vitamin D in the body through some of the same mechanisms that they use to impact similar reproductive and thyroid hormones.” However, this is only a theory so far.

Hidden danger: EDCs are everywhere

As Natural Health 365 reports, EDCs like BPA are everywhere. There are over 85,000 manufactured chemicals on the market today, and many thousands of those are EDCs. BPA can be found in everything from water bottles to dental fillings, and is also used in medical devices, eyeglass lenses, sports equipment and and array of electronics. And that’s just one chemical — there are many other hormone-disrupting chemicals out there.

Phthalates, for example, are used in a litany of products, including personal care products, cosmetics, food packaging and more. Phthalates are also known for their ability to disrupt endocrine function and other adverse effects. Some ways you can reduce exposure to these compounds include choosing products that are BPA- and phthalate-free. Selecting glass, ceramic or other natural materials over plastic when possible is another tip.

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ADHD and ADD are FAKE disorders stemming from bad schooling practices, HFCS and artificial food coloring


Image: ADHD and ADD are FAKE disorders stemming from bad schooling practices, HFCS and artificial food coloring

Attention-deficit disorders are defined as brain disorders marked by ongoing patterns of inattention, hyperactivity, and impulsivity, to an extent that it interferes with development and functioning. Symptoms include wandering off task, difficulty sustaining focus, disorganization, defiance, constant movement, fidgeting, tapping, talking, and the inability to delay immediate gratification. Sounds like every adult who’s jacked up on coffee while stuck sitting on a hard chair at some boring work meeting while playing on their smart devices and completely disconnected from the speaker and the content being presented.

Today’s elementary and secondary school curriculum and testing is still based on memorizing rote facts (which are mostly inaccurate), filling in the “blanks,” taking multiple choice quizzes and tests, and raising hands to answer questions posed by the teachers.

Meanwhile, most school breakfasts and lunches (including what most kids bring from home) are chock full of processed foods that contain high fructose corn syrup, artificial coloring, artificial flavoring, concentrated salts, pesticides, and fluoride (think of the water fountains). Children and teens are consuming pop tarts, sugar-laden cereals, soda and energy drinks without knowing the detrimental behavior effects. Plus, kids eat candy throughout the day, some coming from home and the rest from teachers who use genetically modified treats as rewards for “good behavior.” How ironic.

What year did Christopher Columbus arrive in America, and what are the long division steps for dividing 2,437 by 389? Exactly. Who cares.

First off, let’s address what kids are learning in school these days, and how most of the curriculum is cannon fodder, including outdated “skills” and “strategies” that don’t even apply to the real world in any form at all. Unless you’re appearing on the Jeopardy game show, trivia doesn’t matter at all. As for long division, nobody needs to know that dead dinosaur at all. We have computers, smart devices and even watches with calculators now.

100% organic essential oil sets now available for your home and personal care, including Rosemary, Oregano, Eucalyptus, Tea Tree, Clary Sage and more, all 100% organic and laboratory tested for safety. A multitude of uses, from stress reduction to topical first aid. See the complete listing here, and help support this news site.

Kids don’t engage learning unless they’re engaged in collaboration, creativity, communication, critical thinking, and citizenship (The 5 C’s of 21st century learning).

Rote memory learning drives any human being crazy. Children are brilliant, and no curriculum in the world that’s based on rote memorization, boring worksheets, and taking multiple choice tests will ever keep them quiet, still, and “paying attention” for more than a couple minutes. Students want to know the answers to their questions like, “What does this have to do with the real world?” and “How does this help us get smarter?”

https://www.real.video/embed/5834171584001

Every single “symptom” of ADHD and ADD is a symptom of poorly planned educational systems, lack of real world connections, and bad diet

In the DSM-IV (The American Psychiatric Association manual and the pages describing diagnostic criteria for Attention Deficit Disorders), any children who can’t pay attention for extended periods of time, who don’t complete their homework, or who are often distracted by “extraneous stimuli” are in need of prescription psyche medications. According to DSM-IV, “symptoms must be present for at least 6 months …” and required to cause “some impairment in at least two settings” for a diagnosis of a brain disorder to be applied. The DSM-V is even worse, and offers no clear guidelines. Well, did the DSM-IV offer any “clear” guidelines? What’s clear is that psychiatrists can now diagnose ANY child or adolescent anytime with ADD or ADHD.

What’s clear is that students need real world education instead of memorizing facts for tests that they completely forget three days later. What’s clear is that science proves that artificial food colorings, soda, and high fructose corn syrup cause severe hypersensitivity reactions, affect behavior, reduce cognition, deplete the retention of information, and cause mental distress. Where’s all that information in the DSM manuals?

15 Million pounds of artificial dyes are put in U.S. foods, drinks, candy, and medicine every year

There has been a 55 percent increase in U.S. toxic food dyes just since the year 2000. There are over 15 million pounds of dyes put in foods, drinks, candy and medicine every year, and the FDA does nothing to protect consumers from the barrage of poison.

Did you know that the industrial-based food dye Yellow #5 affects behavior and induces severe hypersensitivity reactions? Fact: Teenagers who drink more than one large soda (4 glasses) per day experience mental health difficulties, including hyperactivity and mental distress, according to a study recently published in the American Journal of Public Health. Those same soda drinkers also score lower on tests, per the scientific research conducted.

In conclusion, if your child is “suffering” from ADD or ADHD symptoms, before you rush to a medical quack for SSRI drugs that cause severe depression, suicides, and homicidal tendencies, change your child’s diet to organic foods (stop buying school meals all together), and talk to the school’s principals and administrators about engaging the students with some real world curriculum.

Sources for this article include:

HelpforADD.com

NIMH.nih.gov

TotallyADD.com

NaturalNews.com

NaturalNews.com

NCBI.nlm.nih.gov

Food.news

How Nutrition Influences Cancer


Story at-a-glance

  • Cancer is not a nuclear genetic disease, but occurs as a result of previous mitochondrial damage, which then triggers nuclear genetic mutations that may lead to cancer
  • Mitochondrial function can be significantly improved through diet. Eating higher amounts of healthy fats and lower amounts of net carbs, along with moderate amounts of high-quality protein, is key
  • Normal, healthy cells have the metabolic flexibility to adapt from using glucose to using ketone bodies. Cancer cells lack this ability, so when you reduce net carbs (total carbs minus fiber), you effectively starve the cancer

Is it possible that chromosomal damage is simply a marker for cancer and not the actual cause of the disease? Compelling evidence suggests this is the case, and in the featured lecture, orthopedic surgeon Dr. Gary Fettke reviews some of this evidence.

Having battled cancer himself, Fettke came to realize the influence of nutrition on cancer, and the importance of eating a diet high in healthy fats and low in net carbohydrates (total carbs minus fiber, i.e. non-fiber carbs). Fettke is not the only one promoting the metabolic model of cancer.

Earlier this year I interviewed Travis Christofferson, author of a phenomenal book called “Tripping Over the Truth: The Return of the Metabolic Theory of Cancer Illuminates a New and Hopeful Path to a Cure,” on this topic.

The Metabolic Model of Cancer

The Cancer Genome Atlas project that began in 2006 set out to sequence the genomes of cancer cells. It was the largest government project ever conceived, involving 10,000 times the amount of genetic sequencing done by the Human Genome Project. Alas, the results didn’t conform to their original expectations.

The evidence clearly showed that something other than mere gene mutation was at play. The mutations found in cancer cells were simply too random. Some cancers didn’t even have any genetic mutations driving them. So what then could the driving factor be?

In a nutshell, the nuclear genetic defects typically thought to be responsible for cancer actually occur further downstream. Mitochondrial damage happens first, which then triggers nuclear genetic mutations that may lead to cancer.

Moreover, scientists are now finding that mitochondrial dysfunction is at the core of virtually ALL diseases, placing mitochondrial function at the very center of just about any wellness or disease prevention program.

As Fettke notes, one of the primary considerations is glucose metabolism within your mitochondria — a theory initially brought forth by Dr. Otto Warburg in the 1920s.

In 1931, Warburg won the Nobel Prize in Physiology or Medicine for his discovery that cancer cells have a fundamentally different energy metabolism compared to healthy cells. As it turns out, cancer cells do not have the same metabolic flexibility as healthy ones.

Cancer Cells Are Metabolically Limited to Feed on Sugar

A cell can produce energy either aerobically, in the mitochondria, or anaerobically, in the cytoplasm. Anaerobic metabolism generates excessive levels of lactic acid, which can be toxic.

Warburg discovered that in the presence of oxygen, cancer cells overproduce lactic acid, and this became known as the Warburg Effect. So what does this tell us about the nutritional origins of cancer? In a nutshell, Warburg’s findings tell us that sugar “feeds” cancer while fats “starve” it.

Healthy cells can use either glucose or ketone bodies from fat as an energy source, but cancer is metabolically restricted to using glucose only. Cancer cells for the most part lack metabolic flexibility and simply cannot metabolize ketones, and this is why nutritional ketosis appears to be so effective against cancer.

Cancer could actually be more accurately classified as a mitochondrial metabolic disease. Few people inherit genes that predispose them to cancer. Most inherit genes that prevent cancer. Inherited mutations typically disrupt the function of the mitochondria, and the heightened risk for cancer is a result of that weakness.

The good news is you can optimize your mitochondrial function by addressing certain lifestyle factors such as diet and exercise, and this knowledge opens up a whole new way of looking at and treating cancer.

As explained by Fettke, the metabolic model of cancer is “based around energy and growth; random chromosomal mutations are secondary.” Furthermore:

“All cells require an energy source of adenosine triphosphate (ATP). They also require building materials that are either sourced locally or transported in normal cells convert glucose primarily into ATP and a little into maintenance.

Cancer cells do the opposite. There’s a diversion of glucose away from ATP production to the building materials required for cell growth … The other building materials require protein and fatty acids and cancer steals those from its surroundings.

That invasion of surrounding tissue accounts for how cancer spreads and metastasizes … The driving force behind all of this is oxygen-free radical production.

I believe the free radical production then causes the DNA damage in a random fashion, and account for the chromosomal abnormalities. So, if we can find the source of the oxygen free radicals, we might be onto something.”

Processed Food Diet Is a Major Cancer Promoter

What drives free radical production? Inflammation is a major driver, and our modern processed food diet is highly inflammatory.

Key culprits include polyunsaturated fats (PUFAs), trans fats and added sugar in all its forms, especially processed fructose (such as high-fructose corn syrup), as well as refined grains. Artificial ingredients can also promote inflammation.

By reducing the amount of net carbs you eat, you will accomplish four things that will result in lowered inflammation and reduced stimulation of cancer growth. You will:

  1. Lower your serum glucose level
  2. Reduce your mTOR level
  3. Reduce your insulin level
  4. Lower insulin growth factor-1 (IGF-1, a potent hormone that acts on your pituitary gland to induce metabolic and endocrine effects, including cell growth and replication. Elevated IGF-1 levels are associated with breast and other cancers)

Indeed, one of the basic reasons why a high-fat, low-net carb diet (nutritional ketosis) works so well is because it drives your inflammation down to almost nothing. And when inflammation disappears, your body can heal.

What Cancer Requires for Growth

In order to thrive and grow, cancer cells need fuel in the form of glucose, plus building materials in the form of protein, fatty acids, phosphate and acetate. These building materials are not readily available in your bloodstream, so cancer cells “steal” them from surrounding cells.

The process that allows the cancer cells to invade surrounding tissue is known as the Reverse Warburg Effect. This effect is based on hydrogen peroxide generation caused by the interaction between oxygen free radicals and water.

So invasive or metastasizing cancer, in essence, is the result of the Warburg Effect and the Reverse Warburg Effect. I highly recommend viewing the featured video to get a better grasp on these processes, and how they contribute to cancer formation and spread. As noted by Fettke, knowing all of this presents us with a whole new set of cancer prevention and treatment options, including the following:

  • Limit or eliminate sugar and net carbohydrates (non-fiber carbs) to avoid feeding cancer cells
  • Limit or eliminate PUFA oils and trans fats to prevent the formation of harmful free radicals and damaging small, dense LDL particles
  • Limit protein (I recommend using a formula of one-half gram of protein per pound of lean body mass) to avoid stimulating mTOR pathway
  • Increase antioxidant intake (via whole food and/or supplements) to counteract free radical damage
  • Increase healthy fat intake to feed healthy cells while starving cancer cells

The Importance of Diet for Successful Cancer Treatment

Remember, the foundational aspect that must be addressed is the metabolic mitochondrial defect, and this involves radically reducing the non-fiber carbohydrates in your diet and increasing high-quality fats. This does not mean a low total carbohydrate diet. You need to have plenty of fresh, organic and fiber-filled vegetables (low net carbs).

You can actually have several hundred grams of vegetables per day as the fibers will be converted to short-chain fatty acids, which will improve your ability to burn fat for fuel and also nourish your microbiome.

You can replace the non-fiber carbs with up to 70 to 85 percent healthy fats, along with a moderate amount of high-quality protein, as excessive protein can also trigger cancer growth by stimulating mTOR, which accelerates cancer growth. That’s really the solution. If you don’t do that, other treatments may not work.

According to Fettke, studies have shown that nutritional ketosis, i.e. eating a high-fat, low-net carb diet significantly improves health outcomes in patients undergoing conventional cancer treatment such as chemotherapy.

It’s also important to remember that glucose is an inherently “dirty” fuel as it generates far more reactive oxygen species and secondary free radicals than burning fat. But to burn fat, your cells must be healthy and normal. Cancer cells lack the metabolic flexibility to burn fat and this why a healthy high-fat diet appears to be such an effective anti-cancer strategy.

When you switch from burning glucose as your primary fuel to burning fat for fuel, cancer cells really have to struggle to stay alive, as most of their mitochondria are dysfunctional and can’t use oxygen effectively to burn fuel. At the same time, healthy cells are given an ideal and preferred fuel, which lowers oxidative damage and optimizes mitochondrial function. The sum effect is that healthy cells begin to thrive while cancer cells are starved.

General Nutrient Ratio Guidelines for Mitochondrial Health and Cancer Prevention

For optimal health, you need sufficient amounts of carbohydrates, fats, and protein. However, ever since the advent of processed foods and industrial farming, it’s become increasingly important to be specific when discussing these nutrients. There are healthy fats and unhealthy ones. Ditto for carbohydrates and protein. Much of the benefits or risks are related to how the food was grown, raised, and/or processed.

To achieve nutritional ketosis, it is important to keep track of your net carbs and total protein intake. Net carbs are calculated by taking the total number of carbohydrates in grams and subtracting the amount of fiber contained in the food. The resulting number is your net carbs. For optimal health and disease prevention, I recommend keeping your net carbs below 40 or 50 grams per day.

Translating Ideal Protein Requirements Into Foods

Substantial amounts of protein can be found in meat, fish, eggs, dairy products, legumes, nuts, and seeds. Some vegetables also contain generous amounts of protein — for example, broccoli. To determine whether or not you’re getting too much protein, simply calculate your body’s requirement based on your lean body mass by subtracting your percentage of body fat from 100, and write down everything you eat for a few days.

Then, calculate the amount of daily protein you’ve consumed from all sources. Again, you’re aiming for one-half gram of protein per pound of lean body mass. If you’re currently averaging a lot more than what is optimal, adjust downward accordingly. You could use the chart below or simply Google the food you want to know and you will quickly find the grams of protein in that food.

Red meat, pork, poultry, and seafood average 6 to 9 grams of protein per ounce.

An ideal amount for most people would be a 3-ounce serving of meat or seafood (not 9- or 12-ounce steaks!), which will provide about 18 to 27 grams of protein

Eggs contain about 6 to 8 grams of protein per egg. So an omelet made from two eggs would give you about 12 to 16 grams of protein

If you add cheese, you need to calculate that protein in as well (check the label of your cheese)

Seeds and nuts contain on average 4 to 8 grams of protein per quarter cup Cooked beans average about 7 to 8 grams per half cup
Cooked grains average 5 to 7 grams per cup Most vegetables contain about 1 to 2 grams of protein per ounce

Beware of Unhealthy Fats

When it comes to fat, it’s really crucial to distinguish healthy from the unhealthy ones. The vast majority of fats people eat are actually very unhealthy. As a general rule, avoid all processed and bottled vegetable oils, which are typically high in damaged omega-6 fats. (Also be careful with olive oil. While healthy, up to 80 percent of commercial olive oils are actually adulterated with oxidized omega-6 vegetable oils, so make sure it’s third party-certified as genuine.)

Another general rule: do not be afraid of naturally saturated fats! They’re among the healthy ones. Sources of healthy fats you want to include more of in your diet include:

Olives and olive oil (third party-certified authentic) Coconuts and coconut oil Butter made from raw grass-fed organic milk, and cacao butter
Raw nuts, such as, macadamia and pecans, and seeds like black sesame, cumin, pumpkin, and hemp seeds Organic-pastured egg yolks Avocados
Grass-fed meats Lard, tallow and ghee Animal-based omega-3 fat such as krill oil

Nutritional Ketosis Can Offer Hope and Health

Fettke finishes his lecture listing a number of known benefits of nutritional ketosis in the treatment of cancer, including the following:

It’s safe It’s well-tolerated
It can be used with other cancer treatments (and may actually improve the effectiveness of conventional cancer treatments) Ketones are protective to surrounding cells, reducing the power of the cancer to spread
It gives patients a sense of control, which has been shown to improve survival rates If useful as a treatment, it should certainly be considered for prevention
It gives patients hope, which also improves survival It’s the least expensive cancer treatment available

A Radical Experiment in Nutritional Ketosis

To give you an idea of how nutritional ketosis can benefit your health beyond cancer prevention, consider the case of Dr. Peter Attia. His experiment is a very clear example of the effects diet can have on overall health markers. Attia is a Stanford University-trained physician with a passion for metabolic science, who decided to use himself as a lab rat — with incredible results. He describes his experiment in the video below.

Although he’s always been active and fit, he did not have genetics on his side. His natural tendency was toward metabolic syndrome, in spite of being very diligent about his diet and exercise. So he decided to experiment with nutritional ketosis to see if he could improve his overall health status.

For a period of 10 years, he consumed 80 percent of his calories from healthy fat and continuously monitored his metabolic markers, such as blood sugar levels, body fat percentage, blood pressure, lipid levels and others.

He experienced improvement in every measure of health, as you can see in the table below. An MRI confirmed that he had lost not only subcutaneous fat but also visceral fat, which is the most detrimental type. His experiment demonstrates how diet can produce major changes in your body, even if you are starting out relatively fit. And if you’re starting out with a low level of fitness, then the changes you experience may be even more pronounced.

BEFORE AFTER
Fasting blood sugar 100 75 to 95
Percentage body fat 25 10
Waist circumference in inches 40 31
Blood pressure 130/85 110/70
LDL 113 88
HDL 31 67
Triglycerides 152 22
Insulin sensitivity Baseline Increased by more
than 400 percent

 

When It Comes To Nutrition, Canned And Frozen Produce Is Often Better


In the frozen aisle. In reality, however, the opposite is often true: frozen and canned produce can have many more nutrients than its fresh counterparts. That’s because the moment produce is picked, its nutrients start to degrade. Plucking a fruit or vegetable from the tree, bush, or vine takes it away from its food source, so it starts using up its own nutrients to stay alive. The produce you find in the grocery store may have taken days or weeks to get there and experienced significant nutrient changes as a result. In order to keep it from spoiling before reaching its destination, fresh produce is also usually picked before it’s ripe, so it doesn’t even contain all the nutrients it could. Canned and frozen produce, on the other hand, is processed right when it’s ripe, so its nutrients are locked in and aren’t given much of a chance to degrade over time.

Then why do people say the opposite? It’s true that canning and even freezing can expose fruits and vegetables to some amount of heat, which can destroy nutrients. But compared to the natural degradation that fresh produce experiences, that nutrient loss is often pretty minimal. The biggest losses are in water-soluble vitamins like vitamin B and C; according to a systematic review in the Journal of the Science of Food and Agriculture, broccoli loses 13% of its vitamin C when refrigerated for 21 days but a whopping 50% when frozen. But it found that other nutrients, in particular antioxidants like polyphenols, hardly degrade at all in freezing and canning processes. Of course, processing always leaves room for unhealthy additives like sodium, and produce picked and eaten that day is healthier than any alternative. But in general, there’s no need to avoid canned or frozen produce. When it comes to fruits and vegetables, the amount you eat is more important than the form they take. Learn more about the science of food storage with the videos below.

After eradicating MSG from her diet, young girl stops experiencing autism-like symptoms


Brooke Reid was diagnosed as moderately autistic at the tender age of two. She had no eye contact, rigid play experiences, exhibited signs of obsessive compulsive disorder, was overcome by tantrums and couldn’t communicate socially. Brooke’s parents were both doctors. Her mother, Katherine Reid, Ph.D, is a biochemist. Her journey to help her daughter became a mission that is now assisting millions.

Natural News reports, ” . . . Dr. Reid’s free time was dedicated to researching autism and the struggles that other families were experiencing. Through her research, she learned that many children suffering from the disorder had improved symptoms after altering their diets to exclude monosodium glutamate (MSG), gluten and dairy products. . .Image: After eradicating MSG from her diet, young girl stops experiencing autism-like symptoms

“After Dr. Reid learned that naturally occurring glutamate was responsible for transmitting signals between neurons and other cells, she felt that an imbalanced diet filled with MSG could be worsening her daughter’s symptoms and potentially even the cause of them.

“. . . With MSG in nearly 95 percent of processed foods, and often unlabeled, Dr. Reid knew that it wouldn’t be easy eliminating it from Brooke’s diet; however, she was willing to try.

“Despite skepticism from the medical community regarding the link between autism and MSG, Dr. Reid withdrew MSG from her daughter’s diet and began seeing improvements in just five weeks.”

There were a series of nutritional therapies that Dr. Reid began to experiment with. She learned about thevitamin and mineral deficiencies that most Americans have. Her research on glutamate was eye opening, and in her words, “shocking,” as she discovered it’s not as easy to remove it from the diet, because it has fifty different names.

How Nutrition Influences Cancer


Is it possible that chromosomal damage is simply a marker for cancer and not the actual cause of the disease? Compelling evidence suggests this is the case, and in the featured lecture, orthopedic surgeon Dr. Gary Fettke reviews some of this evidence.

Story at-a-glance

  • Cancer is not a nuclear genetic disease, but occurs as a result of previous mitochondrial damage, which then triggers nuclear genetic mutations that may lead to cancer
  • Mitochondrial function can be significantly improved through diet. Eating higher amounts of healthy fats and lower amounts of net carbs, along with moderate amounts of high-quality protein, is key
  • Normal, healthy cells have the metabolic flexibility to adapt from using glucose to using ketone bodies. Cancer cells lack this ability, so when you reduce net carbs (total carbs minus fiber), you effectively starve the cancer

Having battled cancer himself, Fettke came to realize the influence of nutrition on cancer, and the importance of eating a diet high in healthy fats and low in net carbohydrates (total carbs minus fiber, i.e. non-fiber carbs). Fettke is not the only one promoting the metabolic model of cancer.

Earlier this year I interviewed Travis Christofferson, author of a phenomenal book called “Tripping Over the Truth: The Return of the Metabolic Theory of CancerIlluminates a New and Hopeful Path to a Cure,” on this topic.

The Metabolic Model of Cancer

The Cancer Genome Atlas project that began in 2006 set out to sequence the genomes of cancer cells. It was the largest government project ever conceived, involving 10,000 times the amount of genetic sequencing done by the Human Genome Project. Alas, the results didn’t conform to their original expectations.

The evidence clearly showed that something other than mere gene mutation was at play. The mutations found in cancer cells were simply too random. Some cancers didn’t even have any genetic mutations driving them. So what then could the driving factor be?

In a nutshell, the nuclear genetic defects typically thought to be responsible for cancer actually occur further downstream. Mitochondrial damage happens first, which then triggers nuclear genetic mutations that may lead to cancer.

Moreover, scientists are now finding that mitochondrial dysfunction is at the core of virtually ALL diseases, placing mitochondrial function at the very center of just about any wellness or disease prevention program.

As Fettke notes, one of the primary considerations is glucose metabolism within your mitochondria — a theory initially brought forth by Dr. Otto Warburg in the 1920s.

In 1931, Warburg won the Nobel Prize in Physiology or Medicine for his discovery that cancer cells have a fundamentally different energy metabolism compared to healthy cells. As it turns out, cancer cells do not have the same metabolic flexibility as healthy ones.

Cancer Cells Are Metabolically Limited to Feed on Sugar

A cell can produce energy either aerobically, in the mitochondria, or anaerobically, in the cytoplasm. Anaerobic metabolism generates excessive levels of lactic acid, which can be toxic.

Warburg discovered that in the presence of oxygen, cancer cells overproduce lactic acid, and this became known as the Warburg Effect. So what does this tell us about the nutritional origins of cancer? In a nutshell, Warburg’s findings tell us that sugar “feeds” cancer while fats “starve” it.

Healthy cells can use either glucose or ketone bodies from fat as an energy source, but cancer is metabolically restricted to using glucose only. Cancer cells for the most part lack metabolic flexibility and simply cannot metabolize ketones, and this is whynutritional ketosis appears to be so effective against cancer.

Cancer could actually be more accurately classified as a mitochondrial metabolic disease. Few people inherit genes that predispose them to cancer. Most inherit genes that prevent cancer. Inherited mutations typically disrupt the function of the mitochondria, and the heightened risk for cancer is a result of that weakness.

The good news is you can optimize your mitochondrial function by addressing certain lifestyle factors such as diet and exercise, and this knowledge opens up a whole new way of looking at and treating cancer.

As explained by Fettke, the metabolic model of cancer is “based around energy and growth; random chromosomal mutations are secondary.” Furthermore:

“All cells require an energy source of adenosine triphosphate (ATP). They also require building materials that are either sourced locally or transported in normal cells convert glucose primarily into ATP and a little into maintenance.

Cancer cells do the opposite. There’s a diversion of glucose away from ATP production to the building materials required for cell growth … The other building materials require protein and fatty acids and cancer steals those from its surroundings.

That invasion of surrounding tissue accounts for how cancer spreads and metastasizes … The driving force behind all of this is oxygen-free radical production.

I believe the free radical production then causes the DNA damage in a random fashion, and account for the chromosomal abnormalities. So, if we can find the source of the oxygen free radicals, we might be onto something.”

Processed Food Diet Is a Major Cancer Promoter

What drives free radical production? Inflammation is a major driver, and our modernprocessed food diet is highly inflammatory.

Key culprits include polyunsaturated fats (PUFAs), trans fats and added sugar in all its forms, especially processed fructose (such as high-fructose corn syrup), as well as refined grains. Artificial ingredients can also promote inflammation.

By reducing the amount of net carbs you eat, you will accomplish four things that will result in lowered inflammation and reduced stimulation of cancer growth. You will:

  1. Lower your serum glucose level
  2. Reduce your mTOR level
  3. Reduce your insulin level
  4. Lower insulin growth factor-1 (IGF-1, a potent hormone that acts on your pituitary gland to induce metabolic and endocrine effects, including cell growth and replication. Elevated IGF-1 levels are associated with breast and other cancers)

Indeed, one of the basic reasons why a high-fat, low-net carb diet (nutritional ketosis) works so well is because it drives your inflammation down to almost nothing. And when inflammation disappears, your body can heal.

What Cancer Requires for Growth

In order to thrive and grow, cancer cells need fuel in the form of glucose, plus building materials in the form of protein, fatty acids, phosphate and acetate. These building materials are not readily available in your bloodstream, so cancer cells “steal” them from surrounding cells.

The process that allows the cancer cells to invade surrounding tissue is known as the Reverse Warburg Effect. This effect is based on hydrogen peroxide generation caused by the interaction between oxygen free radicals and water.

So invasive or metastasizing cancer, in essence, is the result of the Warburg Effect and the Reverse Warburg Effect. I highly recommend viewing the featured video to get a better grasp on these processes, and how they contribute to cancer formation and spread. As noted by Fettke, knowing all of this presents us with a whole new set of cancer prevention and treatment options, including the following:

  • Limit or eliminate sugar and net carbohydrates (non-fiber carbs) to avoid feeding cancer cells
  • Limit or eliminate PUFA oils and trans fats to prevent the formation of harmful free radicals and damaging small, dense LDL particles
  • Limit protein (I recommend using a formula of one-half gram of protein per pound of lean body mass) to avoid stimulating mTOR pathway
  • Increase antioxidant intake (via whole food and/or supplements) to counteract free radical damage
  • Increase healthy fat intake to feed healthy cells while starving cancer cells

The Importance of Diet for Successful Cancer Treatment

Remember, the foundational aspect that must be addressed is the metabolic mitochondrial defect, and this involves radically reducing the non-fiber carbohydrates in your diet and increasing high-quality fats. This does not mean a low total carbohydrate diet. You need to have plenty of fresh, organic and fiber-filled vegetables (low net carbs).

You can actually have several hundred grams of vegetables per day as the fibers will be converted to short-chain fatty acids, which will improve your ability to burn fat for fuel and also nourish your microbiome.

You can replace the non-fiber carbs with up to 70 to 85 percent healthy fats, along with a moderate amount of high-quality protein, as excessive protein can also trigger cancer growth by stimulating mTOR, which accelerates cancer growth. That’s really the solution. If you don’t do that, other treatments may not work.

According to Fettke, studies have shown that nutritional ketosis, i.e. eating a high-fat, low-net carb diet significantly improves health outcomes in patients undergoing conventional cancer treatment such as chemotherapy.

It’s also important to remember that glucose is an inherently “dirty” fuel as it generates far more reactive oxygen species and secondary free radicals than burning fat. But to burn fat, your cells must be healthy and normal. Cancer cells lack the metabolic flexibility to burn fat and this why a healthy high-fat diet appears to be such an effective anti-cancer strategy.

When you switch from burning glucose as your primary fuel to burning fat for fuel, cancer cells really have to struggle to stay alive, as most of their mitochondria are dysfunctional and can’t use oxygen effectively to burn fuel. At the same time, healthy cells are given an ideal and preferred fuel, which lowers oxidative damage and optimizes mitochondrial function. The sum effect is that healthy cells begin to thrive while cancer cells are starved.

General Nutrient Ratio Guidelines for Mitochondrial Health and Cancer Prevention

For optimal health, you need sufficient amounts of carbohydrates, fats, and protein. However, ever since the advent of processed foods and industrial farming, it’s become increasingly important to be specific when discussing these nutrients. There are healthy fats and unhealthy ones. Ditto for carbohydrates and protein. Much of the benefits or risks are related to how the food was grown, raised, and/or processed.

To achieve nutritional ketosis, it is important to keep track of your net carbs and total protein intake. Net carbs are calculated by taking the total number of carbohydrates in grams and subtracting the amount of fiber contained in the food. The resulting number is your net carbs. For optimal health and disease prevention, I recommend keeping your net carbs below 40 or 50 grams per day.

Translating Ideal Protein Requirements Into Foods

Substantial amounts of protein can be found in meat, fish, eggs, dairy products, legumes, nuts, and seeds. Some vegetables also contain generous amounts of protein — for example, broccoli. To determine whether or not you’re getting too much protein, simply calculate your body’s requirement based on your lean body mass by subtracting your percentage of body fat from 100, and write down everything you eat for a few days.

Then, calculate the amount of daily protein you’ve consumed from all sources. Again, you’re aiming for one-half gram of protein per pound of lean body mass. If you’re currently averaging a lot more than what is optimal, adjust downward accordingly. You could use the chart below or simply Google the food you want to know and you will quickly find the grams of protein in that food.

Red meat, pork, poultry, and seafood average 6 to 9 grams of protein per ounce.

An ideal amount for most people would be a 3-ounce serving of meat or seafood (not 9- or 12-ounce steaks!), which will provide about 18 to 27 grams of protein

Eggs contain about 6 to 8 grams of protein per egg. So an omelet made from two eggs would give you about 12 to 16 grams of protein

If you add cheese, you need to calculate that protein in as well (check the label of your cheese)

Seeds and nuts contain on average 4 to 8 grams of protein per quarter cup Cooked beans average about 7 to 8 grams per half cup
Cooked grains average 5 to 7 grams per cup Most vegetables contain about 1 to 2 grams of protein per ounce

Beware of Unhealthy Fats

When it comes to fat, it’s really crucial to distinguish healthy from the unhealthy ones. The vast majority of fats people eat are actually very unhealthy. As a general rule, avoid all processed and bottled vegetable oils, which are typically high in damaged omega-6 fats. (Also be careful with olive oil. While healthy, up to 80 percent of commercial olive oils are actually adulterated with oxidized omega-6 vegetable oils, so make sure it’s third party-certified as genuine.)

Another general rule: do not be afraid of naturally saturated fats! They’re among the healthy ones. Sources of healthy fats you want to include more of in your diet include:

Olives and olive oil (third party-certified authentic) Coconuts and coconut oil Butter made from raw grass-fed organic milk, and cacao butter
Raw nuts, such as, macadamia and pecans, and seeds like black sesame, cumin, pumpkin, and hemp seeds Organic-pastured egg yolks Avocados
Grass-fed meats Lard, tallow and ghee Animal-based omega-3 fat such as krill oil

Nutritional Ketosis Can Offer Hope and Health

Fettke finishes his lecture listing a number of known benefits of nutritional ketosis in the treatment of cancer, including the following:

It’s safe It’s well-tolerated
It can be used with other cancer treatments (and may actually improve the effectiveness of conventional cancer treatments) Ketones are protective to surrounding cells, reducing the power of the cancer to spread
It gives patients a sense of control, which has been shown to improve survival rates If useful as a treatment, it should certainly be considered for prevention
It gives patients hope, which also improves survival It’s the least expensive cancer treatment available

A Radical Experiment in Nutritional Ketosis

To give you an idea of how nutritional ketosis can benefit your health beyond cancer prevention, consider the case of Dr. Peter Attia. His experiment is a very clear example of the effects diet can have on overall health markers. Attia is a Stanford University-trained physician with a passion for metabolic science, who decided to use himself as a lab rat — with incredible results. He describes his experiment in the video below.

Although he’s always been active and fit, he did not have genetics on his side. His natural tendency was toward metabolic syndrome, in spite of being very diligent about his diet and exercise. So he decided to experiment with nutritional ketosis to see if he could improve his overall health status.

For a period of 10 years, he consumed 80 percent of his calories from healthy fat and continuously monitored his metabolic markers, such as blood sugar levels, body fat percentage, blood pressure, lipid levels and others.

He experienced improvement in every measure of health, as you can see in the table below. An MRI confirmed that he had lost not only subcutaneous fat but also visceral fat, which is the most detrimental type. His experiment demonstrates how diet can produce major changes in your body, even if you are starting out relatively fit. And if you’re starting out with a low level of fitness, then the changes you experience may be even more pronounced.

BEFORE AFTER
Fasting blood sugar 100 75 to 95
Percentage body fat 25 10
Waist circumference in inches 40 31
Blood pressure 130/85 110/70
LDL 113 88
HDL 31 67
Triglycerides 152 22
Insulin sensitivity Baseline Increased by more
than 400 percent

Nutrition For Better Skin Health


Proper skin care is important, since the skin is the bridge between the outside and the inside of the body. What you put on your skin gets directly absorbed into your body; put toxins on your skin, and you body will take the toll. For this reason, avoiding toxic products from the cosmetic industry and instead using food-grade ingredients on our skins has become the routine of many .

Nutrition For Better Skin Health

But what about our diet? Can a toxic diet directly cause skin ailments? The answer is simple: Yes. To alleviate skin troubles, it is not enough to look at what we put onto our skin but also what we put into our bodies.

The skin is the major detoxification organ of the body. If your skin is not as radiant as it could be, it is probably because it is busy processing the toxins absorbed from diet and environment. For example, why would one suffer from eczema and not their partner, although they both have the same diet? The skin of individual suffering from eczema is doing a better job at excreting toxins from the internal body, which causes eczema. It is a mixed blessing.

There are many things you can do give your skin the best nutrients so it can be radiant and healthy.

First, remove the worst offenders from your diet. Cut down toxins by avoiding processed foods, refined sugar, cows dairy, poor quality animal proteins, sodas, or refined salt. It’s the acidic toxins that are causing skin problems. An acidic body makes your skin scream for help. It’s also wise to avoid foods that might inflame your skin further. What is inflammatory to your body will be entirely different to what might irritate someone else’s body. However, there are some foods which are best treated with caution if you are suffering. These include all processed foods, refined sugars and starches, chocolate, dairy, wheat, tomatoes, citrus for some people, and soy products. If you are consuming a lot of any of these foods, try eliminating them for a week and see if there is a noticeable difference in how you feel and your skin quality.

Alkaline, hydrating food and drinks come first. Make sure that the majority of your diet is high quality, alkaline-forming whole foods. Aim for at least 60% alkaline foods and drinks if you are very new to a clean diet, and at least 80% alkaline foods and drinks if you are already eating a fairly healthy diet. This mean to focus on the fresh food, particularly fresh vegetables. They will make your body alkaline so that the acidic toxic matter in your body is drawn out and neutralized.

For an alkaline body, fresh vegetable juice is the best tonic for your skin. A delicious juice combination is 1-2 cucumbers, a few stalks of celery, a lemon, a small piece of ginger, a beetroot, 2 green apples and a big handful of spinach. Add in some fresh salads, avocados and a little fresh fruit and you have an awesome alkaline base. And don’t forget about the soaked (and ideally fermented) raw nuts and seeds, lightly cooked vegetables and lots of coconut oil. Watch out to not over-indulge in fruits and their natural sugars. While natural sugars in fruit and sweeteners like pure maple syrup and molasses have a lot of great nutritional properties, they are not great foods for someone with skin problems.

If you are suffering from regular acne breakouts or rashes, there is a very good chance you have an overgrowth of yeast in your body and your guts bacteria is out of balance. Sugar in any form, even in fruit, feeds yeast and throws this bacterial balance out even further. Focus on low sugar fruits like green apples, berries, grapefruit, lemons and limes. Skin issues are often eased just by taking a really high quality probiotic to help replenish the good bacteria in the gut, and to help ensure the balance of yeast and “bad” bacteria stay under control. You can purchase them in pill form, or enjoy foods naturally rich with beneficial yeast and bacteria, like raw cultured vegetables, coconut kefir, unpasteurized kombucha and other fermented foods. You can also take some anti-fungal supplements such as Oil of Oregano or Olive Leaf Extract to re-balance your digestive system. Finally, drinking a teaspoon of zeolite in a big glass of clean water, once or twice a day, will also help re-establish a healthy bacterial balance and alkalinize the body. (For more info on bacterial balance, please see this article.)

Nutrition For Better Skin Health

There are also many foods that have particular benefits to the health of the skin:

Foods for Better Skin Health

Vitamin A

Vitamin A is a vital nutrient for maintaining vibrant skin. It helps the body produce collagen, an important protein that’s partly responsible for skin’s youthful elasticity. It also helps protect against collagen deterioration. It is also an essential vitamin required for vision, gene transcription and boosting immune function. Carrots, sweet potatoes, dark leafy greens, squash, apricots, melon, red peppers and mango are all foods high in vitamin A.

Salmon

Fish is an excellent source of lean protein. Cold water fish species like tuna, swordfish, or salmon are superb sources of natural omega-3 fatty acids. Fatty acids in a diet can help fight the damaging effects of ultraviolet radiation on sun-exposed skin. As a bonus, wild salmon contains a potent antioxidant pigment called astaxanthin, which may fight wrinkles and sagging (1).

Nuts

The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated omega-6 oils are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of vitamin E which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.

Whole Grains

Unlike refined flour or polished white rice, whole grains offer far more than simple carbohydrates. The fiber in whole grains is great for the digestive tract, but whole grains are also an excellent source of skin-friendly B vitamins like folate, niacin, and micronutrients like zinc and magnesium. Zinc is especially important for skin’s immune defenses.

Turmeric

Turmeric is the source of potent chemicals collectively known as curcumin. Curcumin reduces inflammation and works as an antioxidant to reduce skin damage. Ongoing research shows that curcumin helps helps fight melanoma when applied topically. It also might work to thwart the progression of an increasingly common skin cancer, squamous cell carcinoma (2).

turmeric_health

Foods High in Vitamin C

Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has been shown that dietary consumption of vitamin C will raise the concentration of vitamin C in the skin. Most people associate vitamin C with citrus fruits like lemons and oranges. But ounce for ounce, kiwi is an even more potent source of this crucial antioxidant. Papaya, guava, strawberries, lime, oranges, kiwi, broccoli and peppers are also high in vitamin C. Vitamin C is essential for maintaining connective tissue. Kiwi, are all excellent sources of collagen-sparing vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source.

Olives and Olive Oil

Extra virgin olive oil is a nutritional superstar. Praised for its heart-healthy mono- and polyunsaturated fats, it also contains unique antioxidant phytochemicals, or chemicals found naturally in plants that may improve your health.

While scientists are still investigating the numerous benefits of olives and extra virgin olive oil, residents of the Mediterranean region have been enjoying the benefits of this skin-friendly oil for centuries. Enjoy it in food or apply directly to the skin for the treatment of atopic dermatitis.

Coffee and Tea

Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly drink coffee and green tea have lower rates of skin cancer. Green tea also protects against the premature aging caused by sun exposure. Green tea has a high concentration of catechins, which have strong anti-inflammatory, antioxidant, and anti-aging effects on skin. Both coffee and tea are packed with antioxidants. The actual caffeine and theine may also be beneficial, ast it may increase circulation. Don’t worry if caffeinated beverages are not for you. You can use the caffeine and tannins present in these beverages topically to constrict blood vessels, tightens skin and reduces puffiness. Make sure you get your coffee and tea from an organic source, as the inorganic kinds are often high in toxins.

Cinnamon

Cinnamon adds a kick to cookies and hot drinks, but it’s also packed with antioxidants – substances that fight skin damage. Cinnamon has more antioxidant value than half a cup of blueberries (3). For an easy antioxidant boost, sprinkle half a teaspoon of cinnamon on your coffee grounds before brewing.

Hot Peppers

Hot peppers like chili, paprika, cayenne, and jalapeño do more than put your taste buds on alert – they also defend your skin. Vitamins A and C in peppers help combat free radicals, preventing the breakdown of collagen to maintain the integrity of our skin. The colorful peppers also contain capsaicin, which acts like a sunscreen to shield skin from damage caused by UV rays.

Final Thoughts

Remember, the skin is a bridge between the internal body and the external environment. What gets applied the skin affects its health, as well as the health of the body. The opposite is also true. What you eat affects the health of the body, and the vitality of the skin. For more information or to find organic products improving skin health, checkout EarthSun.

 

5 Reasons Conventional Doctors Ignore Alternative Medicine


By now, you probably have come to realize that something is not quite right with the current health care system that dominates today. It has become a dictating, disease managing, and complicated mess that has generally left more people sick than healthy. Sure, it’s great for emergency and acute care, but when it comes to eradicating disease, it hasn’t even sniffed the coffee yet.

So when other options exist, such as alternative medicine, that have proven track records for helping people actually uproot the cause of their suffering, why has conventional medicine typically deemed it as quackery?

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Turns out, there are 5 main reasons.

Closed Thinkers

The selection process of medicals students is primarily dependent on college grades, which simply means regurgitating what has been taught to them by presumed authorities. If they question this knowledge or authority, their grades typically suffer which will negatively affect their ability to land a job in their profession later.

Due to this system, a medical dogma is created that is incredibly hard to break and the very thought of thinking “outside the box” brings a level of cognitive dissonance and ridicule from peers that makes it nearly impossible for medical students and doctors to consider other options like alternative medicine.

Taught To Departmentalize

Medical schools tend to be organized into organ-specific departments. The idea that there may be an underlying link to disease originating in different areas of the body is not recognized in this type of framework. The body is treated as parts that are completely independent of each other with little bearing on each others function.

This makes diagnosis much easier when you don’t need to consider other areas that could complicate a diagnosis. It also makes it easier to slap a label on a patient, prescribe a medication, and send them on their way in 7 minutes or less.

So when alternative medicine considers more holistic factors that challenge departmentalization, it is a complete culture shock to departmentalized trained students, who can’t even fathom this “subordinate” system.

Economics

With abundant financial rewards in “rescue” medicine (interventions that treat symptoms), and much less monetary value in trying to prevent illness or correct it at the root (thereby losing a “customer”), it becomes very difficult for a medical student weighed down by academic debts to choose the latter.

Considering that the top 11 drug companies globally made almost 85 billion in profit in 2012, the thought of working for any other system seems implausible from an economics standpoint. Early indoctrination, huge debts, and a much more attractive financial reward system, makes alternative medicine an option that is rarely considered.

Nutrition Education Is Non-Existent

With medical schools so focussed on learning the intimate details of diagnosing and prescribing due to the profitability of such a system, the major factor for true health gets nearly completely ignored. That component is nutrition.

Doctors study nutrition for a few hours to a few days in what is a long and arduous degree. It is a mere fraction of what they learn, so if they do want such knowledge, they are on their own to get it. However, with such a profitable system in place that relatively ignores it, most do not go out of their way to learn this cornerstone of the alternative field.

However, some doctors are being “forced” to learn more about nutrition, as patients become more knowledgeable with proven information that is being freely shared on sites such as Natural News andHealing the Body.

Too Busy To Gain More Knowledge

Becoming a conventional doctor is a long and intense process of studying, testing, and working around the clock. This intense schedule often does not abate, and could get worse, depending on the doctors success and their location. As a result of increasing demands put on them by an ever growing sick population, continuing their education is often limited and often limited to events put on or sponsored by pharmaceutical companies.

This limits professional growth and keeps the doctor firmly inside the conventional system, not allowing them to expand their knowledge significantly into realms of alternative medicine, such as nutrition. As a result, they continue to learn more of the same and never are allowed to fully appreciate and understand the benefits of alternative and holistic practices.

I am happy to hear that there are some doctors currently in the system who understand the limits of conventional medicine, and as a result are incorporating forms of alternative medicine into their practice, in order to truly serve the needs of the people.

However, your absolute best solution to become well is to put the majority of the power in your hands, since you make 99.99% of your health decisions on a daily basis. All you need is a strong working knowledge and some support, and you can become much more effective on creating your own health care system in your home.

5 Mistakes Runners Make When Training for a Race.


Training for a race can be an exciting adventure, but there are a few things that are easy to get wrong along the way. No matter what type or distance race that you’re planning on running, it’s safe to say that you’re at risk of making one of the following five mistakes:

Mistake #1: Overeating
“The eyes are bigger than the stomach” saying holds true here. Pay attention to your hunger at feeding cues early in your training program. Typically, in the first few weeks of training, not much of a daily dietary shift is needed since the exercise volume and intensity are still low. Aim to balance your blood sugar by eating good sources of protein, fat and fiber, in the form of non-processed or refined carbohydrates.

blyjak_iStock_Getty Images

Mistake #2: Not testing race-day nutrition
The body responds very differently to calories as the intensity of exercise increases.  Generally speaking, the ability to digest decreases as the exercise intensity increases. This is due to blood being shunted from the digestive tract to the working muscles. Be sure to plan a few higher intensity training sessions during which you specifically eat what that you plan on eating on race day.

Mistake #3: Not recovering

There is an equation that I subscribe to: stress + recovery = adaptation. It’s just as important to properly recover your body as it is to stress it with training. Schedule a massage, roll out on a foam roller before or after training, use compression boots or clothing or use electrical stimulation to rejuvenate the muscles. From a nutrition perspective, be sure to feed your body a good balance of carbohydrate and protein immediately after a training session to optimize the body’s ability to recover for the next day’s training.

Mistake #4: Focusing on quantity over quality
This can apply to training and nutrition. It’s best to not overdo your physical training progress from week to week. Allow yourself a few extra weeks in your preparation plan so you don’t have to build mileage or duration too much. It’s always better to err on the side of conservative versus aggressive training load changes. Nutritionally, focus on eating high-quality foods: protein, healthy fats, whole grains, fruits, vegetables and water.

Mistake #5: Not trusting yourself
Trust the physical and nutrition training that you’ve implemented months leading up to the race. You’ve done the work and recovered properly. The last thing you want to do during race week is doubt yourself.

It’s important to follow a short taper prior to your race to ensure your body is well rested, but don’t forget about your nutrition. Don’t deviate from your daily nutrition plan that has gotten you so far and prepared you to race. The saying, “don’t do anything new before a race” definitely applies here. Stay away from any major dietary changes and don’t listen to your friends. You’ve gone through your nutrition training over the past several months and have developed the plan that works best for your individual needs and digestive system — stick with it!

Of course, we’re all human and will make some mistakes, but knowing what to expect and how to prepare leading up to a race will better prepare you physically and nutritionally.

 

Vitamin pills are a waste of money, offer no health benefits and could be harmful – study


Evidence from the study suggested that ‘supplementing the diet of well-nourished adults…has no clear benefit and might even be harmful’

Vitamin pills are a waste of money, usually offer no health benefits and could even be harmful, a group of leading scientists has said.

A study of nearly 500,000 people, carried out by academics from the University of Warwick and the Johns Hopkins School of Medicine in Baltimore, USA, has delivered a damning verdict on the claims made by the vitamin supplement industry.

Evidence from the study suggested that “supplementing the diet of well-nourished adults…has no clear benefit and might even be harmful”, despite one in three Britons taking vitamins or mineral pills.

According to The Times, scientists involved in the study, which was published in the Annals of Internal Medicine, concluded that companies selling supplements were fuelling false health anxieties to offer unnecessary cures. The industry in the UK is thought to be worth more than £650 million annually.

Researchers declared ‘case closed’ on the vitamin and mineral pills after making their conclusion based on the study of half-a-million people along with three separate research papers.

Evidence from the study suggested that

Evidence from the study suggested that “supplementing the diet of well-nourished adults…has no clear benefit and might even be harmful”, despite one in three Britons taking vitamins or mineral pills.

One of the research papers involved the retrospective study of 24 previous trials. In total 450,000 people were involved in the trials and the paper concluded that there was no beneficial effect on mortality from taking vitamins.

Another examined 6,000 elderly men and found no improvement on cognitive decline after 12 years of taking supplements, while a third saw no advantage of supplements among 1,700 men and women with heart problems over an average study of five years.

The experts said most supplements should be avoided as their use is not justified, writing: “These vitamins should not be used for chronic disease prevention. Enough is enough.”

The scientists argued that the average Western diet is sufficient to provide the necessary vitamins the body needs.

Edgar Miller, of the Johns Hopkins School of Medicine, said: “There are some that advocate we have many nutritional deficiencies in our diet. The truth is though we are in general overfed, our diet is completely adequate.”

He added: “These companies are marketing products to us based on perceptions of deficiencies. They make us think our diet is unhealthy, and that they can help us make up for these deficiencies and stop chronic illnesses.

“The group that needs these is very small. It’s not the general population.”

Dr Miller continued: “There’s something for everything: preventing joint pains, stopping heart disease. If you’re going to spend your money on something every month, is this really the best option?”

The NHS advised recently that other than women taking folic acid to help them conceive and the elderly and children under five benefiting from vitamin D, supplementary vitamins would be surplus to that already gained through diet, The Times said.

The Health Food Manufacturers’ Association said vitamin supplements provided people with “nutritional insurance”.

In July 2011 the Advertising Standards Agency criticised Vitabiotics Ltd for an advert headlined: ‘Advanced Nutrients For The Brain’.

They ruled that the implied claims that “recent research had shown that B vitamins could help maintain brain function and performance’ were not substantiated and were “misleading”.