Published in the “Journal of Nutrition,” (December 2004 issue) the authors indicated their review showed that consumption of omega-3 fatty acids has been shown to slow progression of cancers of the lung, colon, breast and prostate….and in humans, omega-3 fatty acids have been used to suppress cancer-associated physical wasting and malnutrition and to improve quality of life. “The authors concluded that in combination with standard treatments, consumption of omega-3 fatty acids may provide a nontoxic means to improve cancer treatment outcomes and may slow or prevent recurrence of cancer; they added omega-3 supplementation may constitute a useful alternative therapy for patients who are not candidates for standards toxic cancer therapies.” (Journal of Nutrition (134, 12: 3427S-3430S, 2004)).
In another observational study published in the “American Journal of Clinical Nutrition,” (December 2004) scientists examined the effects of food supplement on cognitive aging on subjects born in 1936, were tested for mental ability in 1947. The same subjects were followed up in 2000 and 2001 at which time cognition, diet, food supplement use, and risk factors for vascular disease were assessed. Fish oil users were matched with nonusers, and cognitive function was related to erythrocyte omega-3 essential fatty acid (EFA) composition. The scientists found that the subjects, at the age of 64 years, had cognitive function higher in the food supplement users than in nonusers before adjustment for childhood IQ. After adjustment for childhood IQ, digit symbol (mental speed) test scores also were higher in food supplement users. Fish oil supplement users were also found to have consumed more vitamin C and vegetable and cereal fiber than did nonsupplement users. “The scientists concluded, omega-3 supplement use is associated with better cognitive aging. If associations with omega 3 content are causal, optimization of omega 3 and omega 6 fatty acid intakes could improve retention of cognitive function in old age.” (American Journal of Clinical Nutrition (80, 6:1650-1657, 2004))Read Full Post | Make a Comment ( None so far )
S.A.D., or the Standard American Diet*, rarely includes the minimum 5-to-9 servings of fresh fruits and vegetables recommended by the National Cancer Institute and the United States Department of Agriculture. Their concern is primarily about the epidemic rise of cardio-vascular disease, obesity, cancer and premature aging in the populace. People will only eat what they like and, quite often, what is convenient. Our goal is to provide good-tasting, instant and healthy super foods that can help bridge the gap between a S.A.D. and an optimal diet.
Greens First is our morning antioxidant blend containing 49 super foods, extracts and concentrates, including super greens, vegetables, fruits, probiotics, soluble and insoluble fibers, herbs, spices, natural flavonoids, enzymes and lecithin. Each 9.4 gram scoop is easily mixed in 6-8 oz. of water, contains only 30 calories and 3 grams of carbohydrates per serving, and is proven to have the antioxidant power of 10 plus servings of fruits and vegetables (see our Greens First Scientific White Paper link below). Greens First contains Certified Organic fruits and vegetables. Adding Greens First to your diet may help to boost energy, promote a healthy heart, improve digestion, fight aging, promote normal cholesterol, assist weight management, and more.
Greens First Scientific White Paper: http://www.greensfirst.com/gestion/GreensFirstWhitePaper.pdf
(* The Standard American Diet, aka S.A.D., tends to be high in animal fats, unhealthy saturated and hydrogenated fats, and processed foods, while being low in fiber, complex carbohydrates and plant-based foods.)Read Full Post | Make a Comment ( 1 so far )
Free radicals are unpaired electrons which, in your body, attack healthy cells so they can acquire the healthy cell’s electrons. The healthy cells then become free radicals as well. This multiplication of free radicals can lead to aging, cancer, heart disease, and other degenerative problems. Ingestion of antioxidants, or foods rich in antioxidants, allows them to donate their electrons to damaged cells. This slows down or can prevent degenerative changes in the body. Eating especially intensely colored fruits and vegetables is a great way to get adequate antioxidants into your body. Organic phytonutrient-rich antioxidant supplements is also a good choice. Berries are particularly rich in antioxidants with raspberries, blueberries and strawberries being some of your great choices. So is the Acai berry, and brightly colored vegetables.
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ScienceDaily (Apr. 30, 1998) — New findings…tea may contribute significant protection against development of skin cancers caused by exposure to ultraviolet (UV) rays (presented by the CSIRO Division of Human Nutrition at the inaugural Australian International Symposium on Tea and Health in Sydney)
(Article): The latest research with mice found those given tea (with milk) experienced a reduction in the development of skin cancer of 50 per cent and a reduction in the development of papillomas of 70 per cent.
Tea is a rich source of special antioxidants called flavonoids, considered to be some of the most potent antioxidants in nature. Scientists believe antioxidants in the diet have an important role to play in the fight against diseases including cancer.
The important new CSIRO study examined the effect of providing tea with 10% milk, (compared to just 10% milk or just water) as the sole drinking fluid on UVA+B induced skin cancer in mice. The key finding was a significant reduction in the development of skin cancers in mice drinking tea with milk.
“These findings are significant because initially it was thought milk may bind to the flavonoids, and impact on the antioxidant properties and potential health benefits of tea. The most recent findings would suggest that the protective role of the flavonoids is enhanced in the presence of milk,” said Dr Ian Record of CSIRO Division of Human Nutrition.
“Intensive research is currently underway into tea flavonoids and how they may help protect the body from potentially harmful substances called free radicals. UV rays generate free radicals in the skin, which in turn inflict damage on the skin cells’ – causing some cells to become cancerous,” he added.
The researchers sounded a note of caution that, so far, the effects of tea as an anti-cancer agent has only been explored in mice, and the implications of their findings for humans will require further investigation.Read Full Post | Make a Comment ( 2 so far )