October 7, 2014
Published by Life Extension

Increased Soy Intake Equals Lower Lung Cancer Risk

The results of a meta-analysis published in a recent issue of the American Journal of Clinical Nutrition add evidence to preliminary findings concerning a protective effect for soy against the development of lung cancer.* Yong-Bing Xiang of Shanghai Jiaotong University School of Medicine and colleagues selected eight case-control and three prospective cohort studies for their review, which included 8,436 cases of lung cancer. The analysis uncovered a 23% reduction in lung cancer risk in association with high versus low soy consumption. When the analysis was limited to five studies of high quality, a 30% reduction was revealed. In analyses of specific groups, […]
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September 30, 2014
Published by Scrubs

A Fresh Spin on Salads

“Seasonal ingredients are bursting from the vines, and that means your options are virtually endless,” says Jeanne Kelley, a Los Angeles-based chef and author. For Kelley, a trip to bountiful is as close as her backyard. Between her garden, chicken coop and beehives, she picks, snips and collects fresh veggies, herbs, eggs and honey to create nature’s best recipes, including the signature salads she shares here. “Salads are hearty enough for dinner, and they’re perfect healthy lunches, especially for people who need a well-balanced meal mid-workday to help them maintain their stamina,” she says. “And contrary to popular belief, salads […]
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September 30, 2014
Published by Life Extension

Organically Grown Foods Have Edge

Scientists have long recognized the dangers of cadmium (Cd) exposure to the human body. This heavy metal is emerging as a major cause of vascular disorders, common cancers, osteoporosis, and kidney disease, and can also cause damage to the body’s reproductive and neurological systems. While tobacco smoke can be a significant source of exposure for smokers, the primary source of cadmium exposure for nonsmokers is through consumption of contaminated plant-based foods. A survey of all previous pertinent research (meta-analysis), appearing recently in the British Journal of Nutrition, concluded that organically grown foods are on average 48 percent lower in Cd than […]
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September 23, 2014
Published by Life Extension

Curcumin Could Help Fight Mesothelioma

Malignant mesothelioma, a cancer of the lining of the lungs that is largely attributable to asbestos exposure, could face a worthy opponent in the form of curcumin, a compound that occurs in the spice turmeric, according to research reported in October 2014 issue of Clinical Cancer Research. Ashfin Dowlati and colleagues at University Hospitals Case Medical Center in Cleveland measured mesothelioma tumor expression of PIAS3 (protein inhibitor of activated STAT3), which is correlated with overall survival. They additionally evaluated the effects of PIAS3 activity on the intracellular protein and transcription factor STAT3 (signal transducer and activator of transcription 3), which can trigger cancer […]
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September 23, 2014
Published by Dr. Mark Rosenberg

The Surprising Uses and Benefits of Olive Oil

Dear Health Enthusiasts, Only several years ago, olive oil was only really thought of as a specialty cooking oil you would buy in the “foreign food” section of the grocery store, mostly when you wanted to whip up a Mediterranean-type recipe that called for it.  Even I was unaware of all the health benefits of olive oil, as well as its multiple other uses, until just a short time ago. Now, I routinely recommend it to all my patients, 1-2 tablespoons daily, for all the wonderful health benefits it confers.  And that’s not all. My patients are frequently sharing with me […]
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September 16, 2014
Published by Life Extension

The Secret Behind Açaí

Each day, every cell in the human body must withstand an estimated 10,000 individual assaults from externally introducedreactive oxygen species (ROS) or free radicals. The progressive, system-wide destruction wrought by this continuous biochemical onslaught has been thoroughly documented in the scientific literature. In the older cells of aging animals, to take one example, researchers have found that one out of every three proteins is rendered dysfunctional by unchecked free radical damage. In the search for optimal defense against free radicals, scientists have focused intensely on berry extracts. A growing body of scientific evidence shows that berry polyphenols’ antioxidant capacity powerfully targets numerous degenerative diseases, from cancer and atherosclerosis […]
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September 16, 2014
Published by Life Extension

Ashwagandha: Mysterious Ancient Herb

Ashwagandha, an exotic Indian herb, has remarkable stress-relieving properties comparable to those of powerful drugs used to treat depression and anxiety. In addition to its excellent protective effects on the nervous system, ashwagandha may be a promising alternative treatment for a variety of degenerative diseases such as Alzheimer’s and Parkinson’s. Ashwagandha has powerful antioxidant properties that seek and destroy the free radicals that have been implicated in aging and numerous disease states. Even more remarkable, emerging evidence suggests that ashwagandha has anti-cancer benefits as well. Powerful Protective Effects on the Nervous System Stress, environmental toxins, and poor nutrition all have […]
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September 9, 2014
Published by Life Extension

Higher Potassium Intake: Lower Risk of Stroke

The finding of a reduced risk of stroke and premature mortality among women with a higher intake of potassium was reported in an article published on September 4, 2014 in the AHA journal Stroke. “Previous studies have shown that potassium consumption may lower blood pressure,” commented senior author Sylvia Wassertheil-Smoller, PhD, of the Albert Einstein College of Medicine in New York. But whether potassium intake could prevent stroke or death wasn’t clear.” The current investigation utilized data from 90,137 postmenopausal women who had no history of stroke upon enrollment in the Women’s Health Initiative Observational Study. Dietary questionnaire responses were analyzed for potassium […]
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