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PostPosted: Sat Feb 05, 2011 11:16 am 
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How to avoid processed food (Opinion)

(NaturalNews) There`s a growing (and healthy) "whole foods" phenomenon taking over the nutrition world`s vocabulary. From trendy celebrities to eco-foodies to bizarre New Age dieters, the idea of getting away from processed foods is catching on. The problem is: changing your lifestyle from everyday supermarket and frozen food aisle eating to organic, natural, unprocessed foods is not necessarily easy. Especially if you don`t know where else to get your food.

The problem isn`t with understanding the new diet, but with understanding what is and what isn`t "processed." Yes, it`s obvious that donuts and white bread are processed foods. But what about your organic granola or ketchup? Is that processed or not?

Many people have many definitions for what "processed" means. In a pure sense, processed means anything that isn`t in its original form before you do something to it in your kitchen. This would mean that if you didn`t crack the wheat and barley, make the paste, roll the oats, and make that granola yourself... it`s processed.

That is a little extreme. Simpler and probably more commonly accepted amongst the more realistic of us, processed food is any food bought ready-made when it could have been made at home in a normal kitchen. Ketchup, for instance, is absurdly easy to make yourself, so buying it off the shelf is buying processed food. Of course, ketchup has a lot of great uses, so buy the cheap stuff and use it for that - you know, as a paint remover, pot scrubber, etc.

It`s amazing how many things are available at the supermarket that take less than ten minutes to make yourself at home: from real, raw, wholesome ingredients. Pickles? Veggie burgers? Real burgers? Burger buns? The sauces to go on them? All of that is very easy to make.

Even dessert can be unprocessed if you don`t mind making things that require no heavy sweeteners. This is one place where many often splurge, however, and use something other than honey as a sweetener - usually molasses. Dessert is special, after all, and not something you`re likely eating every meal or even every day.

Some foods are very hard to get unprocessed. Cow`s (and increasingly goat`s) milk, for instance, is pretty hard to come by in unprocessed (raw) form. Especially with the federal iron fist being dropped on farms who do offer it raw. Flour is another item that`s hard to get unprocessed, but if you invest in a good mill, you can remedy that.

The good news here is that if you`re interested in moving away from heavy, processed, body-killing foods, it`s a lot easier than you think. Even without going fully "raw" with your diet, you can easily knock out most of the nasties from your diet without adding much to your cost or time requirement.

To do this, you`ll need to think outside of the grocery store box. Most of us have been raised and trained to buy off the shelf at the grocery and have little or no access to food at any other source. That`s very easily changed. To start with, pretend your grocery store only sells produce and herbs/spices. Avoid all other sections of the store. Then buy only organic.

Soon enough, you`ll start thinking about how easy it would be to just grow this stuff for yourself. Then the farmer`s market season will open again and you`ll find more sources for it. Go online or check the local paper for farmer`s co-ops or food co-ops and exchanges. They`re sprouting up everywhere.

http://www.naturalnews.com/031204_proce ... ition.html

[comment - processed foods, including grains, are a major health issue. If I need to cook something I do so on a low temperature. My major cheat is that most of my veges are frozen and not fresh]


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PostPosted: Sat Feb 05, 2011 11:23 am 
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Olive oil and raw green diet lower systemic inflammation and improve cardiovascular health

(NaturalNews) Systemic inflammation is a significant factor known to accelerate the aging process and is an underlying mechanism behind most chronic illnesses including cardiovascular disease and metabolic syndrome. Low grade inflammation increases body temperature and initiates degradation of the delicate endothelial lining of the vascular system. This process is known to cause metabolic instability and is linked with the proliferation of heart disease, diabetes, cancer and dementia. Polyphenols from extra virgin olive oil have been shown to significantly reduce the expression of genes that trigger systemic inflammation and can be used along with natural diet to lower the risks from cardiovascular disease.

Olive Oil and Greens Lower Risk of Heart Disease by More Than 40%

The protective nature of a diet high in raw leafy greens and olive oil cannot be understated. Leafy greens and raw green vegetables are packed with folate, which is known to lower levels of circulating homocysteine that increases risk of coronary artery disease and heart attack. Olive oil contains powerful antioxidants that neutralize free radicals before they can deteriorate normal metabolic function.

The outcome of an Italian study published in the American Journal of Clinical Nutrition demonstrates how a natural diet of greens and vegetables and olive oil can slash the risk from cardiovascular disease by nearly half. Researchers collected dietary data from 30,000 middle-aged women and compared the cardiac event occurrence during an 8 year period.

They found that women with the highest daily consumption (one serving or about 2 ounces) of raw vegetables such as spinach or endive had a 46% lower risk of developing heart disease compared with women eating less than 2 servings per week. The authors also found that consuming at least an ounce of extra virgin olive oil each day lowered the risk of a cardiac event by 44% compared to those who consumed a half-ounce or less. The authors concluded that there is "an inverse association between increasing consumption of leafy vegetables and olive oil and CHD risk."

Olive Oil Tames Inflammation by Influencing Genes

Extra virgin olive oil is packed with antioxidant compounds and squalene that directly regulate genes that trigger inflammation in the body. The result of a study published in the journal BMC Genomics demonstrated the effect of olive oil on white blood cells that mount an inflammatory response when potential invaders are detected.

The oil was found to reverse the deleterious effect of inflammation caused by stress, obesity, high blood pressure and blood glucose. Extra virgin olive oil turns off multiple inflammatory genes that are activated as a consequence of metabolic syndrome, effectively providing a protective shield against cardiovascular disease and other chronic illnesses driven by persistent inflammation.

Systemic inflammation represents a serious health concern to an aging population and those at increased risk for cardiovascular disease. A solid body of science confirms the health promoting effects bestowed by a raw diet of leafy green vegetables and powerful antioxidants found in extra virgin olive oil. Be certain to include these tasty food choices in your daily menu to ensure vibrant health and longevity.

http://www.naturalnews.com/031191_olive ... ation.html


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PostPosted: Sun Feb 06, 2011 6:55 am 
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In Africa, cancer is a burden that can no longer be ignored

Gardasil, a vaccine against certain types of the human papillomavirus (HPV), which can cause cervical cancer, the most prevalent cancer in women in Africa. However, it costs about £220 per treatment.

It's World Cancer Day today. Most people in the developed world will know someone who has suffered from or been affected by cancer. What fewer people know, however, is that people in the developing world are just as exposed: by 2020, there are likely to be 16 million new cases of cancer every year, 70% of which will be in developing countries. As the World Health Organisation's director general, Margaret Chan, put it, "non-communicable diseases are no longer diseases of affluence".

Cancer already kills more people globally than HIV/Aids, tuberculosis and malaria put together, according to specialists, so the disease burden hasn't escaped developing governments. The WHO forecast that last year it killed nearly eight million people worldwide.

But in the face of scarce resources, and so many competing priorities, many have been powerless to do much. "If you are the Kenyan minister of health and you have $10 per head to spend, you can imagine how hard it must be to prioritise," says Prof David Kerr, a cancer therapeutics specialist and co-founder of the cancer care charity for Africa, AfrOx.

Kerr helped set up AfrOx to raise awareness and improve cancer care in the continent. Out of all the developing regions of the world, countries in Africa are the most resource-challenged: radiotherapy, for example, is available in just 21 out of 53 nations, and there are very few oncologists. Many African languages still do not have a word for cancer.

Yet cancer is only going to become a growing burden. "More people are now reaching middle age, a time when cancer becomes more prevalent," explains Dr David Forman, a cancer epidemiologist at the International Agency for Research on Cancer (IARC), a WHO agency, adding that Africa's population is growing, and getting older.

The difference is that a disproportionate number of cancers in Africa are caused by infections, such as the hepatitis viruses (B and C), which cause liver cancer, or the human papillomavirus (HPV), which causes 98% of cervical cancers. The worldwide average for infection-related cancers is about 22%; in Africa, the figures are much higher: 40% of cases in women and 30% in men.

The silver lining in these grim numbers is that there is a great opportunity to intervene before the onset of cancer, thanks to vaccines, says Dr Corey Casper, an epidemiologist at the Seattle-based Fred Hutchinson Cancer Research Center. Casper, who runs the Uganda Program on Cancer and Infectious Diseases, which provides research, training and clinical care on infection-related cancers, says the problem is cost: an HPV vaccine treatment costs $350 (£220), for three doses over six months, whereas the benchmark for standard childhood vaccines is about $1.

But even at $350 a pop, a vaccination campaign could still be worth running. Cervical cancer is the most prevalent cancer among women in sub-Saharan Africa and the most deadly. However, the cost of national screening programmes also remains substantial, despite efforts to develop lower-cost systems. While there hasn't been a detailed cost-benefit analysis of screening versus vaccination for cervical cancer yet, organisations such as the Global Alliance on Vaccination and Immunisation (GAVI) are already working to bring down the cost of the HPV vaccine.

The problem, Casper says, is that cancer is still perceived as too expensive to treat. "Some childhood cancers, such as Burkitt's lymphoma, cost as little $500 to cure, with success rates of 95%. It costs $300 per month for life to keep someone on ARVs [the drugs used for HIV], so a one-off $500 to treat a child seems like money well-spent."

The international community also dictates the agenda to a certain extent: Uganda receives $200m annually from the US for HIV treatment, but less than a $1m for cancer.

Kerr, however, says he is encouraged by the recent increase in awareness among donors and the international health community. The UN will hold a high-level meeting on non-communicable diseases in September this year and one of the debates will focus on whether cancer, diabetes, heart diseases and chronic respiratory diseases – non-communicable diseases – should be included in millennium development goals. For Kerr and his colleages, this is the holy grail of lobbying: MDG status would guarantee a flow of aid for cancer care and research in developing countries. Watch this space.

http://www.guardian.co.uk/global-develo ... lth-burden

[comment - viruses may be one problem, but I've also read due to lack of food many people are reliant on grain - better than starving but would explain an increase in cancer]


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PostPosted: Sun Feb 06, 2011 8:39 am 
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What is your natural weight?

How long should you sleep each night? Do you feel fatigued? How do you feel after eating? I am currently on a journey to discover the answer to these and other questions.

These are just some of the questions I have been trying to answer ever since I found renewed energy. Turns out a high protein diet wasn't natural to me. I was never overweight, but it appears that my natural weight is less than when I was at school; only by a couple of kgs.

Roll back the clock to christmas. I was getting more fatigued and was sleeping longer. My decreased energy I had been putting down to post chemo, as well as chemobrain.

Enter the new year. I was getting more fatigued and worried. I decided to lower my protein and stop taking protein powder. I start sleeping one hour less, have more energy and the chemobrain fog seems to have lifted.

Encouraged I experiment with gluten free options. I feel more energetic. This is better than I felt before brain cancer. Ok - it is still early days but the signs are all good. I am getting up at 0600 and walk everyday I have never considered myself a morning person.

So I believe that I am currently discovering more about my nature. I am less hungry as well as discover what my natural weight is. I feel more satisfied when I eat, less tired when I wake and have more energy throughout the day.

I am currently reading two books that have helped. One bases your diet macronutrients on your body type - mine fits a higher carb diet and provides me with a theory about why my changes have been working. The other is how grains have become a major source of health problems. Combined the best of both has given me insight into how nutrition can heal.

The problem with the field of nutrition is that there is so much misinformation. While there is good information in both books I am currently reading, they both have their problems; I'll write book reviews when I am finished.

Perhaps the best thing to come out of this experience, apart from the renewed vigor, is the self awareness. I am keeping a food journal, that also allows me to track activities, how I am feeling and a diary about my day. Energy creates energy - until I had the energy to do this I didn't realise how important it was. Fortunately, I kept the food journal last year and it was amazing to see how high my protein when my carbs needed to be much higher.

What does this mean for you? I am just sharing my experience to show what is possible. I do have a suspicion that many will be high carbs types like me, but there are so many people with cancer it is hard to be sure. I wonder if other who were skinny as kids, like me, would do better on a high carb diet.

My best friend at school was the same height as me, but 20-30kg heavier. He played a lot of football. I wonder whether he would do well on a higher protein diet?

If I were to start over 3 years ago, this is what I might do. Go onto a 1-2 week detox diet of just veges and fruit. How does that feel? Start adding some protein and see how you feel you feel - especially when you eat animal protein. When you start to feel fatigued ease back. If you start to feel more energised and were 'big boned' at school, not just overweight, it is likely that you need a higher protein diet. In that case retrict your carbs to around 30% or whatever feels best.

If you currently feel fatigued, then you have this as your starting point. When you get to my current situation, you have the advantage of monitoring changes in energy levels. No matter what any diet says - self awareness and energy are number one.

With grains now being associated with many health problems, including trouble finding your natural weight, and 40% have undiagnosed gluten intolence, its also important to add changing grain intake into the mix.

So what is your natural weight? Do you have enough energy? Whatever macronutrient percentages your body copes with best, isn't it time to get nutrition working properly for you?

Good health!


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PostPosted: Mon Feb 07, 2011 7:30 am 
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Salmonella custard puts dozens in hospital

Health authorities are testing more samples from two Adelaide bakeries associated with a salmonella outbreak linked to custard-filled pastries.

At least 60 people have fallen ill, nearly half of them needing to be admitted to hospital.

SA Health's investigation has linked the infections to Vili's custard-filled berliner buns and St George Cakes and Gelati's custard-filled cannolis and eclairs.

Kevin Buckett from SA Health says they expect more test results later in the week.

"We have taken more samples from the manufacturing plants," he said.

"We're continuing to interview the 60 or so people that were notified to us last week and obviously the more we interview the better chance we have to get a good track on what common foods people have eaten."

http://www.abc.net.au/news/stories/2011 ... 131430.htm

[comment - there is no food that is good for you that can be brought from a bakery - a good reason to avoid them and their processed food]


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PostPosted: Tue Feb 08, 2011 7:36 am 
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Wonder® bread to Donate $100K to The Breast Cancer Research Foundation® as Part of Its Wonder Heroes Campaign

IRVING, Texas, Feb. 7, 2011 /PRNewswire/ -- Wonder® bread announced it will make a $100,000 donation to The Breast Cancer Research Foundation (BCRF) as part of its Wonder Heroes campaign - a national search for ordinary people making extraordinary contributions to their families, communities or country.

The donation will be made in honor of America's most inspiring mom, who will be selected from nominations received on Wonder's Facebook page.

"As Wonder looks to celebrate the everyday heroes among us, we are extremely proud to make this contribution to BCRF honoring our Wonder Mom's inspiring story and raising awareness for BCRF and this important cause," said Stephany Verstraete, Senior Vice President of Marketing for the bakers of Wonder.

"The Breast Cancer Research Foundation is thrilled to be a part of the Wonder Heroes campaign," said Robbie Finke Franklin, Director, Marketing, BCRF. "While the campaign salutes everyday heroes, Wonder's donation also will help to support the BCRF-funded scientific superheroes working tirelessly to find prevention and a cure for breast cancer in our lifetime."

The winning mom will receive a grand prize of the title of Wonder Mom, her picture on limited edition packaging, a trip to New York City, a $1,000 gift card and a year's supply of Wonder bread. Submissions for the Mom Hero category are now closed, however, nominated moms and other featured heroes can be viewed on the Wonder Bread Facebook page. Fans can continue to nominate in the Wonder Dad and Wonder Patriot categories through February 13th.

Limited edition Wonder Mom Hero packaging will be in stores surrounding the Mother's Day holiday. In addition to Wonder Mom's picture and inspiring story, limited edition packages will feature The Breast Cancer Research Foundation logo to raise awareness for the organization's efforts to achieve prevention and a cure for breast cancer in our lifetime by providing critical funding for innovative clinical and translational research at leading medical centers worldwide and increasing public awareness about breast health.

Complete Wonder Hero contest rules can be found at www.wonderbread.com and at www.facebook.com/wonderbread. Follow Wonder on Twitter at http://twitter.com/_wonder_bread. Wonder® is donating $100,000 to The Breast Cancer Research Foundation® regardless of product purchase. Additional information about BCRF can be found at www.bcrfcure.org.

About Wonder bread:

Wonder bread, one of America's most popular brands of bread, has a long history of baking soft, nutritious and delicious breads for the whole family. Last year, Wonder® launched Smartwhite®, a new bread with the taste and soft texture of white bread - but with the fiber of 100% whole wheat bread. In addition, Wonder Classic and Wonder Classic Sandwich breads have improved nutrition, providing the same amount of calcium as eight ounces of milk in two slices and are good sources of vitamin D.

Wonder led the way in joining the National Sodium Reduction Initiative, an unprecedented public-private partnership established to help reduce sodium in foods by 20 percent over the next five years, and became the first brand to take THE DOCTORS' "Halt the Salt" pledge and publicly commit to NSRI guidelines. Already, Wonder® Classic and Wonder® Made With Whole Grain White and Smartwhite are baked to have reduced sodium.

About The Breast Cancer Research Foundation®

The Breast Cancer Research Foundation® was founded in 1993 by Evelyn H. Lauder as an independent, not-for-profit organization dedicated to funding innovative clinical and translational research. In October 2010, BCRF awarded $33 million to 172 scientists across the United States, Canada, Latin America, Europe, the Middle East, and Australia. Currently, more than 90 cents of every dollar donated is directed to breast cancer research and awareness programs. With exceptionally low administrative costs, BCRF continues to be one of the most efficient organizations in the country. BCRF has received 4 stars from Charity Navigator for nine consecutive years, outperforming 99% of more than 5500 evaluated charities. Furthermore, the Foundation is consistently listed as an "A+" charity by The American Institute of Philanthropy (AIP). BCRF is the only breast cancer organization to receive AIP's top accolade, and is currently the only cancer organization to hold this ranking. For more information about BCRF, visit www.bcrfcure.org.

http://www.prnewswire.com/news-releases ... 87904.html

[comment - interesting that KFC and now wonderbread are trying to sell more product by associating themselves with cancer. Yes that's the power of marketing. Yet gluten intolerance is a hidden epidemic affecting 40-50% of people; as compared with celiacs which affects 1%. Boy - established in 1993, they are not very results focused are they ;)]


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PostPosted: Wed Feb 09, 2011 7:45 am 
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Processed, Fatty Foods May Dumb Down Your Kids: Study

MONDAY, Feb. 7 (HealthDay News) -- Feeding children lots of fatty, sugary and processed foods may lower their IQ, while a diet rich in vitamins and nutrients appears to boost it, British researchers say.

This is particularly true during the first three years of life when the brain is developing rapidly, the study authors explained. They speculate that good nutrition may promote brain growth and cognitive development.

"We have found some evidence to suggest that a diet associated with increasing consumption of foods that are high in fat, sugar and processed foods in early childhood is associated with small reductions in IQ in later childhood," said lead researcher Kate Northstone, a research fellow in the department of social medicine at the University of Bristol.

A more health-conscious diet was associated with small increases in IQ, she said.

Children should be encouraged to eat healthy foods from an early age, she said. "We know this is important for physical growth and development, but it may also be important for mental ability," she added.

For the study, published online Feb. 7 in the Journal of Epidemiology and Community Health, Northstone's team collected data from the Avon Longitudinal Study of Parents and Children on 3,966 children born in 1991 and 1992.

The children's parents had answered questions about their kids' diets at age 3, 4, 7 and 8.5 years. The children's IQs were measured using the standard Wechsler Intelligence Scale for Children when they were 8.5 years old.

The researchers identified three basic diets: "processed," crammed with fats, sugar and convenience foods; a "traditional" diet high in meats and vegetables; and a "health conscious" diet with lots of fruit, vegetables, salads, fish, rice and pasta.

Children who ate a diet high in processed foods at age 3 had a lower IQ at 8.5 years than kids with a healthy diet. For every one point increase in processed foods consumption, they lost 1.67 points in IQ. Conversely, every one point increase in healthy eating translated into a 1.2 point increase in IQ, the researchers found.

The key seemed to be the diet at age 3, since diet at 4 and 7 seemed to have no effect on IQ, the research team noted. However, to truly understand the effect of diet on children's intelligence, further studies are needed, they said.

Commenting on the study, Samantha Heller, a dietitian, nutritionist and exercise physiologist in Fairfield, Conn., said that "most of us do not realize that the foods we eat have direct consequences on brain growth, function and performance."

When a child's diet consists primarily of high-calorie foods that are low in the nutrients they need (such as healthy fats, vitamins and minerals), their brains don't get the compounds necessary to develop and function properly, Heller said. "This can have a series of deleterious effects, including decreased cognitive ability, poor behavior and social skills," she said.

"Fast and junk food seem like an easy and affordable option for busy parents, but defaulting to high-fat, high-sugar, high-calorie foods is putting their children's health and future at risk," Heller said.

Cooking easy, healthy meals for the family will give "children's brains a boost in essential nutrients needed for healthy development and improved cognitive skills," she added.

http://www.businessweek.com/lifestyle/c ... 49665.html


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PostPosted: Wed Feb 09, 2011 9:45 am 
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Gluten Intolerance Leads to Cancer, Heart Disease and Death, Research Shows

(NaturalNews) New research shows that people with wheat allergies and gluten intolerance have a higher risk of heart disease, cancer and death. Gluten is a protein contained in many grains, including wheat, barley, rye, and oats. It is even found in more unusual grains, such as spelt and kamut. Gluten is also found in beer. Wheat or gluten intolerance plague many people and cause gastric disturbances, but research now shows chronic health conditions are triggered by gluten intolerance, gluten sensitivity, and the extreme form of wheat allergy called celiac disease.

Gluten sensitivity creates inflammation in the entire body, beginning in the gut. It is a form of autoimmune disease. Celiac disease, the chronic and most severe type of gluten intolerance, affects one in a hundred people. This is close to over three million in America alone. Less severe symptoms of gluten allergy or gluten sensitivity may affect as much as one third of the US population. Celiac disease is also called coeliac, nontropical sprue, celiac sprue, gluten intolerant enteropathy, or gluten sensitive enteropathy.

An article published in the Journal of the American Medical Association reported on a study with over 30,000 patients. The data was collected from 1969 until 2008. Divided into three groups, the patients either had celiac, had intestinal inflammation but not full-blown celiac disease or had gluten sensitivity. Those individuals with full blown celiac disease had a 39% higher risk of death. The risk was 72% for those with intestinal inflammation, and 35% for those with gluten sensitivity.

Another study looked at the blood tests of ten thousand people from fifty years ago and compared them to tests on 10,000 people today. The study discovered a 400% increase in full-blown celiac disease. The results were measured by elevated antibodies in the blood, called TTG antibodies, which increase when there is a reaction to gluten.

Many people suffer from gluten intolerance and are not aware that this is the cause of their symptoms. Symptoms can include irritable bowel disease, canker sores, rheumatoid arthritis, lupus, osteoporosis, anemia, cancer, autoimmune disease, MS, and neurological problems such as depression, anxiety, dementia, schizophrenia, nerve damage, migraines, epilepsy, and autism.

The first step in eliminating gluten intolerance is to avoid all foods that contain gluten and see if symptoms go away. In addition to grains, gluten can be hidden in products such as soup, salad dressings, and even vitamins, stamps, and cosmetics. Gluten intolerance tests are available at doctor's offices as well. Alternative treatments involve liver cleansing, and digestive aids, such as probiotics.

http://www.naturalnews.com/028145_glute ... ancer.html


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PostPosted: Wed Feb 09, 2011 10:18 am 
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Health Risks Associated with Food Intolerance

There are serious health risks associated with food intolerance. Don't ignore your symptoms. Chronic symptoms (those you get every day or every week) can develop into chronic disease.

You can avoid long-term health risks by identifying your food intolerance with the Healing Program.

Health risk - Associated with

Anaemia - Dairy intolerance, Fructose intolerance, Gluten intolerance

Anaphylactic shock - Food allergy

Anxiety - Fructose intolerance, Gluten intolerance, Yeast sensitivity

Arthritis - Dairy intolerance, Gluten intolerance, Yeast sensitivity

Asthma - Dairy intolerance, Food allergy, Gluten intolerance

Auto-immune conditions (eg. Rheumatoid arthritis, Diabetes type 1, Addison's Disease, Graves disease, Crohn's Disease, Hashimoto's thyroiditis, ulcerative colitis, atherosclerosis (heart disease)) - Gluten intolerance, Dairy intolerance

Back pain - Dairy intolerance, Gluten intolerance, Yeast sensitivity

Behavioural problems in children - Fructose intolerance, Gluten intolerance, Yeast sensitivity

Bowel cancer - Dairy intolerance, Gluten intolerance

Cancer - Dairy intolerance, Gluten intolerance

Celiac Disease - Gluten intolerance

Chronic fatigue - Dairy intolerance, Fructose intolerance, Gluten intolerance, Yeast sensitivity

Crohn's Disease - Gluten intolerance

Depression - Dairy intolerance, Fructose intolerance, Gluten intolerance,
Yeast sensitivity

Dermatitis - Dairy intolerance, Food allergy, Gluten intolerance, Yeast sensitivity

Dermatitis Herpetiformis - Gluten intolerance

Diabetes type 1, Diabetes type 2 - Dairy intolerance, Gluten intolerance
Eczema - Dairy intolerance, Gluten intolerance

Endometriosis - Dairy intolerance, Gluten intolerance, Yeast sensitivity

Failure to thrive (in children) - Gluten intolerance

Fungal infections - Gluten intolerance, Yeast sensitivity

Gastro-intestinal distress - Dairy intolerance, Food allergy, Fructose intolerance, Gluten intolerance, Yeast sensitivity

Genital infections - Gluten intolerance, Yeast sensitivity
Heart disease (atherosclerosis) - Gluten intolerance, Dairy intolerance

Hyperthyroidism - Gluten intolerance

Impotence - Gluten intolerance, Yeast sensitivity

Infertility - Gluten intolerance, Yeast sensitivity

Irritable Bowel Syndrome - Dairy intolerance, Fructose intolerance, Food allergy, Gluten intolerance, Yeast sensitivity

Learning difficulties - Fructose intolerance, Gluten intolerance, Yeast sensitivity

Low iron - Dairy intolerance, Fructose intolerance, Gluten intolerance

Malabsorption problems (eg. Anaemia, insomnia, osteoporosis, fatigue. ) - Fructose intolerance, Dairy intolerance, Gluten intolerance

Malnutrition (from poor absorption of nutrients) - Dairy intolerance, Fructose intolerance, Gluten intolerance, Yeast sensitivity

Migraines - Dairy intolerance, Food allergy, Gluten intolerance, Yeast sensitivity

Mineral deficiency (e.g iron or calcium) - Dairy intolerance, Fructose intolerance, Gluten intolerance, Yeast sensitivity

Miscarriage - Gluten intolerance

Mood swings - Fructose intolerance, Gluten intolerance, Yeast sensitivity

Neurological conditions (eg. multiple sclerosis, motor neurone disease, epilepsy, memory loss.) - Gluten intolerance, Yeast sensitivity

Obesity - Dairy intolerance, Fructose intolerance, Gluten intolerance, Yeast sensitivity

Osteoporosis - Dairy intolerance, Fructose intolerance, Gluten intolerance
Psoriasis - Dairy intolerance, Food allergy, Gluten intolerance

Psychological problems (eg. depression, behavioral difficulties) - Fructose intolerance, Gluten intolerance, Yeast sensitivity

Respiratory problems - Dairy intolerance, Food allergy, Gluten intolerance

Rheumatoid arthritis - Dairy intolerance, Gluten intolerance

Sinusitis - Dairy intolerance, Food allergy, Gluten intolerance

Skin problems - Dairy intolerance, Food allergy, Gluten intolerance, Yeast sensitivity

Ulcerative colitis - Gluten intolerance

Vasculitis - Dairy intolerance, Gluten intolerance

Weight fluctuation - Dairy intolerance, Gluten intolerance, Yeast sensitivity

http://www.foodintol.com/health.asp

[comment - I was blown away when I saw this list. Should the first treatment for any chronic disease be a gluten free diet? Followed by dairy free?]


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PostPosted: Thu Feb 10, 2011 8:13 am 
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Allergies Tied To Lower Brain Tumor Risk

The more allergies people have, the lower their risk of developing low and high grade glioma or brain tumor, said US researchers in a study published this week.

You can read how researchers from the University of Illinois at Chicago came to these findings in the February issue of Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research.

First author Dr Bridget McCarthy, a research associate professor of epidemiology at the University of Illinois at Chicago School of Public Health, told the press that previous studies have found a link between allergies and glioma risk, but in this study:

"... we confirmed that allergies are protective and found that the more allergies one has, the more protected he or she is."

Glioma is a general name for a common type of primary brain tumor that starts in the supportive glial or neuroglial tissue of the brain.

For their research, McCarthy and colleagues used data from 419 patients with glioma and 612 cancer-free patients (the controls) from Duke University and North Shore University Health System.

The data came from responses to survey questions about medically diagnosed allergies and antihistamine use and the controls had no history of brain tumors, any other cancers, or neurodegenerative diseases.

McCarthy and colleagues were interested in analyzing links between the duration and timing of allergies, and antihistamine use and glioma risk, and how this might be affected by factors such as type and number of allergies, years since diagnosos, age at diagnosis of allergies, as well as type, duration and frequency of antihistamine use.

The participants completed the survey via web or telephone. The survey asked them questions about whether they were medically diagnosed with allergies or asthma at least two years ago, and if so, how old they were at diagnosis.

They also answered questions about the number of individual allergies within the following groups: "seasonal", "pet", "medication", "food" and "other", and any regular medication usage, including what brands, how often they took them and for how long.

When they analyzed the results the researchers found that:

- Participants with high and low grade gliomas were statistically less likely to report any allergy than the controls (Odds Ratio OR 0.66; 95% Confidence Interval CI 0.49 - 0.87, and OR 0.44; 95% CI 0.25 - 0.76, respectively).

- The number of types of allergy (seasonal, medication, pet, food, and other) was inversely linked with risk of developing glioma in a dose-response fashion, ie the more allergy types, the lower the risk (P value for trend less than 0.05, so not insignificant).

- Age at diagnosis and years since diagnosis were not linked to glioma risk.

- Oral antihistamine use, including diphenhydramine hydrochloride (a possible neurocarcinogen), did not appear to affect glioma risk separately from the effects of allergies.

The authors concluded that:

"All types of allergies appear to be protective with reduced risk for those with more types of allergies. Antihistamine use, other than in relationship with allergy status, may not influence glioma risk."

McCarthy said these findings confirm there is a relationship between the immune system of allergy sufferers and risk of developing glioma.

She and her colleagues recommend that a comprehensive study now be done using standardized questions and biological markers, to assess effect of allergies and antihistamine use and discover what biological mechanisms might underpin any influence they have on brain tumor development.

http://www.medicalnewstoday.com/articles/216010.php

[comment - is this evidence against gluten free? Not sure - in an acute situation allergies could stimulate the immune system, while in a chronic situation the immune system becomes overwhelmed. From my reading GF appears that it is strongly associated with chronic illness, regardless of allergies]


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PostPosted: Thu Feb 10, 2011 9:06 am 
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Why milk is bad for you

(NaturalNews) How many times growing up did kids hear things like, "Milk does a body good" or "Got milk?" How many times did mom tell her children, "Drink your milk so you have healthy teeth and bones"? Americans have heard growing up that they must consume milk or suffer dire consequences when, in fact, drinking milk is what's dangerous.

Milk isn't always bad. Mother's milk -- that is, human milk -- provides a growing infant with all the nutrition he needs for the first six months of his life. In fact, human breast milk is designed by nature to be the perfect food for human infants. Similarly, cow's milk is designed by nature to be the perfect food -- for calves, not for human beings.

According to Robert Cohen, Executive Director of the Dairy Education Board and NOTMILK.com, milk consumption is to blame for a variety of health woes, including the following:

- breast cancer

- diabetes (both diabetes mellitus and juvenile diabetes)

- kidney stones

- acne

- heart disease

- osteoporosis

- multiple sclerosis

- stroke

- rheumatoid arthritis

So why is milk so bad, and how does it cause all of these and other health problems? According to Vivian Goldschmidt, founder of Save Our Bones, there are a variety of myths surrounding milk consumption. One of the first myths, she says, is that drinking milk creates healthy bones because of the calcium found in the milk. However, the animal protein found in milk actually depletes the human body of calcium, exactly the opposite of what milk drinkers expect it to do.

In much the same way, she also dispels another milk myth, that drinking milk will help reduce bone fractures. She cites sources that show that higher milk consumption can actually be linked with an increase in bone fractures. Further, she also states that milk is a "processed food." Milk is pasteurized and homogenized, and the cows that produce the milk are given hormones and antibiotics (which, of course, wind up in the milk). Goldschmidt then links hormonal additives to cancer.

Ultimately, Cohen, Goldschmidt and hundreds of others want Americans (and, in fact, every human being on the planet) to get this message: Say 'No' to Milk!

http://www.naturalnews.com/031255_milk_health.html

[comment - dairy intolerance is probably second only to gluten intolerance. Like grains, dairy is a relatively new addition to the human diet]


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PostPosted: Thu Feb 10, 2011 9:09 am 
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Candy bars recalled after tests reveal lead contamination

(NaturalNews) An Indiana-based candy company has voluntarily recalled a line of sour candy after testing revealed that it was contaminated with lead. Officials from the California Department of Public Health discovered that the candy bars were contaminated with 0.24 parts per million of lead - well over twice the 'legal' amount of 0.1 parts per million as prescribed by the FDA.

Lead is an extremely toxic metallic compound which is found in the drinking water of many cities, and it would now seem that it is even lurking in convenience foods that are primarily promoted for children. If ingested, it can cause seizures, mental retardation, reduced sperm count, brain damage, nervous system injury, coma, headaches, irritability, abdominal pain, vomiting, fatigue, constipation, unusual paleness from anemia, or even death. Children with ADD and ADHD tend to have more elevated blood lead levels than their non-ADD/ADHD counterparts.

With the ingredients (sugar, glucose syrup, malic acid (E296 - not recommended for children), citric acid (E330), dextrose, flavourings, maltodextrin and colors E104 (quinoline yellow - coal tar derivative), E129 (Allura red - red, synthetic azo dye), E132 (Indigotine/ Indigo Carmine - blue synthetic coal tar dye), and E133 (Brilliant Blue - another blue, synthetic coal tar dye) listed on the packaging of this candy, it could actually be deemed as toxic to the body, even without the inclusion of the lead. Strange as it may seem, the very people whom this candy is marketed to are the very ones who should avoid it, as each of these ingredients are not recommended for consumption by children (or adults, mind you): the side effects can range from skin irritation, dermatitis, high blood pressure and breathing problems right down to cancer (E129). Children with ADD and ADHD should especially avoid these additives and colorants, as they are prone to aggravating their symptoms.

The lead was simply one toxic compound found in this candy product. The candy also contained four forms of sugar (sugar, glucose syrup, dextrose and maltodextrin), which have a host of their own side-effects. In a rather slick marketing campaign for this highly toxic product, the company has an 'Environment' page displayed on its website, which even displays the seal of the Indianapolis Chamber of Commerce's Green Business Initiative, as an apparent 'Environmental Leader' in their field. Rather ironic for a company that is manufacturing products that are toxic to human consumption.

http://www.naturalnews.com/031259_candy_bars_lead.html


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PostPosted: Fri Feb 11, 2011 7:21 am 
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Too much cheese may increase risk of bladder cancer

EATING large portions of cheese on a regular basis could increase the risk of bladder cancer.

Scientists found the danger rose by 50% with a daily intake of 53grams, a study in the European Journal of Cancer said.

Meanwhile researchers at the University of Miami Miller School of Medicine claim that those drinking sugar-free fizzy drinks every day could have a 61% higher chance of a heart attack or stroke.

http://www.mirror.co.uk/news/top-storie ... -22911507/


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PostPosted: Fri Feb 11, 2011 7:28 am 
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Diet Soda May Raise Odds of Vascular Events; Salt Linked to Stroke Risk

ScienceDaily (Feb. 9, 2011) — Even if you drink diet soda -- instead of the sugar variety -- you could still have a much higher risk of vascular events compared to those who don't drink soda, according to research presented at the American Stroke Association's International Stroke Conference 2011.

In findings involving 2,564 people in the large, multi-ethnic Northern Manhattan Study (NOMAS), scientists said people who drank diet soda every day had a 61 percent higher risk of vascular events than those who reported no soda drinking.

"If our results are confirmed with future studies, then it would suggest that diet soda may not be the optimal substitute for sugar-sweetened beverages for protection against vascular outcomes," said Hannah Gardener, Sc.D., lead author and epidemiologist at the University of Miami Miller School of Medicine in Miami, Fla.

In separate research using 2,657 participants also in the Manhattan study, scientists found that high salt intake, independent of the hypertension it causes, was linked to a dramatically increased risk of ischemic strokes (when a blood vessel blockage cuts off blood flow to the brain).

In the study, people who consumed more than 4,000 milligrams (mg) per day of sodium had more than double the risk of stroke compared to those consuming less than 1,500 mg per day.

At the start of both studies, researchers assessed diet by a food frequency questionnaire.

NOMAS is a collaboration of investigators at Columbia University in New York and Miami's Miller School of Medicine, launched in 1993 to examine stroke incidence and risk factors in a multi-ethnic urban population. A total of 3,298 participants over 40 years old (average age 69) were enrolled through 2001 and continue to be followed. Sixty-three percent were women, 21 percent were white, 24 percent black and 53 percent Hispanic.

In the soda study, researchers asked subjects at the outset to report how much and what kind of soda they drank. Based on the data, they grouped participants into seven consumption categories: no soda (meaning less than one soda of any kind per month); moderate regular soda only (between one per month and six per week), daily regular soda (at least one per day); moderate diet soda only; daily diet soda only; and two groups of people who drink both types: moderate diet and any regular, and daily diet with any regular.

During an average follow-up of 9.3 years, 559 vascular events occurred (including ischemic and hemorrhagic stroke, which is caused by rupture of a weakened blood vessel). Researchers accounted for participants' age, sex, race or ethnicity, smoking status, exercise, alcohol consumption and daily caloric intake. And even after researchers also accounted for patients' metabolic syndrome, peripheral vascular disease and heart disease history, the increased risk persisted at a rate 48 percent higher.

In the sodium research, 187 ischemic strokes were reported during 9.7 years of follow-up. Stroke risk, independent of hypertension, increased 16 percent for every 500 mg of sodium consumed a day, the scientists calculated. Those figures included adjustment for age, sex, race/ethnicity, education, alcohol use, exercise, daily caloric intake, smoking status, diabetes, high cholesterol, high blood pressure and previous heart disease.

Only a third of participants met the current U.S. Dietary Guidelines for Americans that recommend daily sodium intake fall below 2,300 mg, or about a teaspoon of salt, Gardener said. Only 12 percent of subjects met the American Heart Association's recommendations to consume less than 1,500 mg a day. Average intake was 3,031 milligrams.

"The take-home message is that high sodium intake is a risk factor for ischemic stroke among people with hypertension as well as among those without hypertension, underscoring the importance of limiting consumption of high sodium foods for stroke prevention," Gardener said.

Participants' reporting their dietary behavior is a key limitation of both studies, Gardener said.

In the soda study, investigators also lacked data on types of diet and regular drinks consumed, preventing analysis of whether variations among brands or changes over time in coloring and sweeteners might have played a role.

http://www.sciencedaily.com/releases/20 ... 121653.htm


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Can Diet Soda Boost Your Stroke Risk?

WEDNESDAY, Feb. 9 (HealthDay News) -- Diet soda fans who drink the beverages every day may be cutting down on calories, but they also might be boosting their risk of stroke, new research suggests.

"In our study, we saw a significant increased risk among those who drank diet soda daily and not regular soda," said Hannah Gardener, an epidemiologist at the University of Miami Miller School of Medicine, who was slated to present her research Wednesday at the International Stroke Conference 2011 in Los Angeles.

Why the link? "It's unknown at this point," she said.

Stroke is the third leading cause of death, behind heart disease and cancer, in the United States. More than 137,000 people a year die from stroke, according to the American Stroke Association.

Previous research by others has found that those who drank more than one soft drink a day, whether regular or diet, were more likely than non-drinkers to have metabolic syndrome, a cluster of risk factors including high blood pressure, elevated triglycerides (blood fats), low levels of good cholesterol, high fasting blood sugar and large waists. Metabolic syndrome, in turn, raises the risk of diabetes and cardiovascular disease, experts agree.

Gardener and her colleagues evaluated the soda habits of 2,564 people enrolled in the large Northern Manhattan Study (NOMAS) to see if there was an association, if any, with stroke. The participants were 69 years of age, on average, and completed food questionnaires about the type of soda they drank and how often.

During the average nine-year follow-up, 559 vascular events occurred, including strokes caused by hemorrhage and those caused by clots, known as ischemic strokes.

The researchers controlled for such factors as age, gender, ethnicity, physical activity, calorie intake, smoking and alcohol drinking habits and still found that those who drank diet soda daily -- compared to those who drank no soda -- were 61 percent more likely to have a vascular event.

The researchers then controlled for the presence of metabolic syndrome, vascular disease in the limbs and heart disease history; the link still held, albeit at 48 percent.

While the study found a possible association between diet soda and stroke risk, it did not demonstrate a cause and effect. And experts note that research presented at meetings has not been subjected to the same type of rigorous scrutiny given to research published in peer-reviewed medical journals.

"If our study is replicated," Gardener said, "it would suggest diet soda is not optimal."

Dr. Patrick Lyden, chief of neurology at Cedars-Sinai Medical Center in Los Angeles, reviewed the findings but was not involved in the research. "My first thought was, 'The correlation has to be accidental,'" he said.

But he said the science in the study looks sound. "There still could be some sort of accidental correlation," he said. What to do? "Wait for repeated studies to show a risk and in the meantime, all things in moderation."

He tells his patients to avoid soda, whether diet or regular, on a daily basis. "An occasional soda never hurt anybody," he said. "Once or twice a week to me seems to be rational."

In a separate study, Gardener also found high salt intake was linked to a higher risk of stroke. Using the same data, she looked at 2,657 participants of NOMAS, evaluating their salt intake and following them for nearly 10 years.

During that time, 187 ischemic strokes occurred. Those who consumed more than 4,000 milligrams a day of sodium had more than double the risk of ischemic stroke than those who consumed less than 1,500 milligrams a day.

How much salt is ideal? The American Heart Association recommends less than 1,500 milligrams a day. The current U.S. Dietary Guidelines for Americans recommends eating less than 2,300 milligrams a day and even less -- 1,500 milligrams a day -- for those who are 51 and older and certain other people. Among those who should stop at 1,500 milligrams of salt a day are blacks and people with hypertension, diabetes or chronic kidney disease.

http://www.businessweek.com/lifestyle/c ... 49733.html


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