Spread your magic around....
This Universe is a shapeable Universe, it responds to our thoughts, imaginations and emotion. We, 'the subject,' are a powerful creative center, the mental energy that emanets from our thoughts and emotions creates the physical reality that we desire. We are the creator of our own reality..

We are the self expression of our subconscious mind. We are a cluster of energy, so is everything else. The energy cluster that is constantly in motion, moving and changing to form new configuration and intelligently maintaining its form. This is the consciosness that keeps the energy in that particular form.

Consciousness is the mind, the mind is reality, this mind is the creator. This Universe is the collective consciousness of its people. By learning how to guide and focus our thought patterns we all can become an effective co-creator and live successfully with the matter and events of our outer physical world. We all participate in creating the exterior world that we live and this is essential for our growth. The better our abilities at creating reality, the better we are at solving problems, creating abundance and able to live in perfect harmony with this Universe. There is nothing paranormal in this Universe except our limited understanding of the Universe around us...

Psycophysics views all matters including human body as a bio-electro magnectic that vibrates in waves with specific oscillation frequencies. Electro- myograth, a devise that measures electrical activities of muscles, was discovered by Dr. Hunt. The science of Kirlian Photography is designed to detect human body's electro-magnetic field also known as human Aura. This devise is able to detect minute electrical, magnetic and optical changes in an object's environment. The color of human aura enable scientist to analyse a person's current physical, mental and emotional health.

The cosmo has certain forms of wave energy and all living things have their own unique wave energy. When this wave rythm is damaged by various factors of environment, polutions, stress and worries, the cells of our body sends out signals called disease. Human brain emitts certain electro-magnetic impulse, the brain waves alfa, beta, theta and delta waves. Human brain has two main parts the pelio cortex, which controls vital body fuctions and the neo cortex, which control thinking and cognition.

Mind and body are two parts of our being, one physical the other non physical, and they are completely dependent on each other. All illness are psychosomatic because we are not just body but mind and body.

Hippocrates (father of the modern medicine) said that everyone is a doctor within. However, our bodys ability to fuction at its optimum has been suppressed by various environmental factors, pollution, strain and stress of everyday life. We are constantly being exposed to pollutants, virus and bacteria and electromagnetic radiation. While there are inumerable new disease on the rise today, and with all these modern medical marvels, yet the answer can be found within the subconcious self. Self healing begins when mind, body and spirit regains balance with each other. Healing is a process of bringing together all parts of our being, physical, mental, emotional and spiritual self, in the symphony of life creating wholesome.

Human being has the natural abilities to heal itself. Good health is a state of mind, a state of emotional, mental, spiritual and physical balance. Human brain has the ability to manifest healing naturally. All we need to do is learn how to control our mind and unleash this ability that we were all born with. Overwhelming scientific evidence has proven it that human mind is the most potent tool in our quest for healing the body and soul.

Psychotherapy, a form of alternative practice that help eliminate traumatic experience, underlying causes of anxiety and fear from within deep subconscious. Reframing and affirmation is the methods of chanting our mind's perceptions into a perception that positively benifit the current reality. It allows one to overcome emotional blockages and hindering spirit and leads one toward the pathway of health and wellness...































































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Monday, September 2, 2013

Disease Prevention & Anti-Aging Benefits of Flavonoids

Friday, August 30, 2013
By: Byron J. Richards,
Board Certified Clinical Nutritionist
20

Flavonoids are gaining international attention for their diverse array of powerful health benefits. In the old days they were mostly thought of as antioxidants. In the new era involving epigenetics and gene expression they are potent regulators of health, reducing the risk for age-associated disease and extending lifespan.
Three new human studies evaluating dietary intake patterns of various types of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. showed that higher intake of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. was associated with better health and a longer life.
The first study followed 2915 members of the Framingham Offspring cohort who were free of type 2 diabetes at the start of the study for an average for 12 years. These individuals were over 50 and most were overweight. Those with the highest intake of one type of flavonoid (flavonol) were 26 percent less likely to develop type 2 diabetes, indicating that flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. could help reduce the slide from inefficient metabolism into type 2 diabetes.
A second study evaluated the existing scientific literature on flavonoid intake and the risk for cardiovascular disease. The results showed that six different types of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. were all associated with a risk reduction for cardiovascular disease – the higher the intake the better the protection. Risk reduction ranged from 10 - 13 percent, depending on the type of flavonoid. The researchers concluded that intake of these flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. “significantly decrease the risk of cardiovascular disease.”
A third study looked at all-cause mortality over a 12-year period in a group of 807 men and women aged 65 and older from the Chianti region of Tuscany, Italy. The researchers evaluated dietary intake and urinary excretion of total polyphenols antioxidant shown to affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. Found in many different fruits, vegetables, red wine, grains, honey, and legumes.. Flavonoids are the main dietary polyphenol. By measuring urinary excretion the researchers were able to gauge true intake, which is sometimes too generalized on food frequency questionnaires. Those with the highest levels of urinary polyphenols antioxidant shown to affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. Found in many different fruits, vegetables, red wine, grains, honey, and legumes. had a 30 percent mortality risk reduction.
These three recent studies lend a type of scientific credibility to the value of increased flavonoid intake. Over the past few decades other general studies have come to similar conclusions. Furthermore, there are now thousands of studies (cell, animal, and human) with specific flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. which help to document their mechanisms of action that contribute to these health benefits. 
From a practical point of view a consumer needs to understand how they can get these nutrients from their diet and what dietary supplements may be of help. Part of the issue is that terms like polyphenol and flavonoid are often used interchangeably, making it a bit confusing for the typical lay person to understand which nutrients may be most relevant to them. 
To help sort this out I will give a basic overview of the topic of polyphenols antioxidant shown to affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. Found in many different fruits, vegetables, red wine, grains, honey, and legumes. and flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. I will explain the main types of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. and what they do. And I will offer some common sense suggestions as to how you can incorporate this knowledge into your personal health plan.
Remember, if a drug had produced the results cited in the above three studies it would be worth hundreds of billions of dollars for Big Pharma – the next great “blockbuster” to be pushed down the throats of the baby boomer generation. As always, any Big Pharma drug touting preventive health benefits has many unhealthy side effects, either hidden or downplayed by those pushing the drugs. Mother Nature does not have such a secret agenda – only benefits for you.

Polyphenols and Flavonoids

Flavonoids are the dominant factor that gives fruits their color. In comparison, carotenes give vegetables their color – although smaller amounts of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. are present along with carotenes in many vegetables. There are thousands of types of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. in nature, which scientists break down into general groups. Different flavonoid structures have different functions in your body, which is why a wide variety of flavonoid intake is good for you. 
All flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. are polyphenols antioxidant shown to affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. Found in many different fruits, vegetables, red wine, grains, honey, and legumes. as they contain the common phenol compound as part of their structure. Polyphenols represent a broader group of nutrients, broken down into categories such as phenolic acids, stilbenes, tannins, diferuloylmethanes and flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others.. Of these various groups, flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. are the most abundant type of polyphenol in nature.
The popular nutrient resveratrol Natural phenol or type of antioxidant found in red grapes, red wine. Research has shown beneficial effects as anti-cancer and anti-inflammatory agents along with supporting healthy blood sugar and cardiovasculature function. is a polyphenol of the stilbene type, and is not a flavonoid. It is found in small amounts in red grapes, which are primarily flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others.. Blueberries are another fruit high in flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others., as well as containing small amounts of another stilbene called pterostilbene. Stilbenes are also being studied for potent metabolic, disease prevention, and anti-aging benefits. 
Curcumin is a polyphenol of the diferuloylmethane type, and is not a flavonoid. Thus we see that there is a broad array of health benefits from polyphenols antioxidant shown to affect cell-to-cell signaling, receptor sensitivity, inflammatory enzyme activity or gene regulation. Found in many different fruits, vegetables, red wine, grains, honey, and legumes. in general, although the focus of this article will be on flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. in particular.
Polyphenols and flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. have antioxidant capabilities, contributing to your overall antioxidant health reserves. However, the potency of these compounds is poorly understood if you only look at them as antioxidants, as their primary health benefits are in how they help regulate your genes to do the right thing.
This is one reason Big Pharma drugs are an utter failure for preventive health. Modern science is trying to develop gene-regulating drugs, as opposed to their current versions of toxic sledgehammers for which they have no risk profile whatsoever for any aging population taking multiple medications. Unfortunately, we are in the Stone Age when it comes to regulating genes with drugs, as genes turn on and off under a variety of different circumstances. The very same genes signals that are involved with disease processes are involved with health. Drugs have no way to tell the difference and do not know what they are actually doing in human metabolism. A reliance on Western medicine drugs to sustain health as one ages is one of the greatest con jobs in human history.
Nutrition is an entirely different story. Humans have been consuming flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. throughout evolution and have learned to use them to regulate the expression of genes that determine health. The human body genome acting in tandem with flavonoid intake produces stunning health benefits. Depending on the health context of gene signaling within cells, flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. can rejuvenate stressed-out cells, promote the general well being of any cell, or act to help kill cancer cells. Oftentimes it is changing the regulation of the same gene signal in different ways – but invariably in ways that are good for health. Your body knows how to use flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. in many different ways depending on the health context of the cell itself. From Big Pharma’s perspective, such intelligent function is pure magic and something they will spend the next 200 years dreaming about. 
Flavonoids have diverse functions within plants. They are part of the defense system against invasive infection, which means they are immune supportive to humans. They help regulate cell functions within plants, and do the same for humans. They are synthesized in higher amounts by plants when plants come under stress. They are needed by humans in higher amounts when we are under stress, helping us to tolerate higher levels of stress without wear and tear that accelerates aging and disease risk.
It is quite fascinating how Mother Nature packages up nutrition for humans. Fruits, which are higher in sugar, are packaged up with flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. that help your body metabolize the sugar you are consuming. This is the general reason why they help reduce the risk for type 2 diabetes. And it helps explain why it is so damaging to consume large amounts of sugar without concurrent flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others., as is common in our society with its epidemic of obesity and type 2 diabetes.
As these flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. travel around your blood they interact with factors in your blood and the structure of your arteries and blood vessels. They have antioxidant, anti-inflammatory, anti-stress, and tissue rejuvenating properties. We now know that in addition to these general mechanisms, they are operating at the gene level to help bolster these direct health benefits to your circulatory system. Once again, it is little wonder that flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. are able to show a risk reduction for cardiovascular disease.
Their general net function is anti-stress and anti-wear and tear, helping to preserve the structure of the proteins of genes so that they can function in a healthy way. This reduces the number of damaged and misfolded proteins, which eventually become noticeable in the plaque-tangles of cognitive decline and cardiovascular disease. Their ability to preserve structural components down to the gene level is a main reason for their anti-aging benefit which provided the reduced risk for all-cause morality.

Types of Flavonoids

Some main types of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. with notable health benefits are flavonols, anthocyanins, catechins, and flavones. While this list is not complete, it is sufficient for explaining the benefits of a variety of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. in your diet.
The most abundant flavonoid in nature is quercetin, which is a flavonol. Its highest concentration is in apples and red onions (in the outer, redder rings). A vine ripened apple has about 50 mg of quercetin. Other common foods with higher amounts of quercetin are green tea, capers, watercress, buckwheat, kale, citrus fruit, and sweet potatoes. Plums and many berries contain smaller amounts of quercetin. Quercetin is best known for its ability to stabilize the immune system, reducing excess histamine release, allergy, and asthma. Recent research has extended quercetin’s benefits to weight management, nerve health, cardiovascular health, and anti-aging.
Another important flavonol is fisetin, which is highly concentrated in strawberries. It is best known for its memory and brain-preserving properties, although it also benefits blood sugar metabolism and asthma.
One of the better known flavonols is the proanthocyanidins, often called oligomeric proanthocyanidins or OPCs. They are highly concentrated in grape seeds as well as pine bark, their traditional sources for dietary supplements. Red wine is a major dietary source. They are considered an important factor in the French paradox – meaning how French people eat higher fat diets and have less heart disease. They are actively researched for blood sugar metabolism, Alzheimer’s prevention, and cardiovascular health.
The earlier mentioned study on flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. and type 2 diabetes, the researchers specifically found that flavonol intake was the main type of flavonoid with the most benefit at reducing the risk for developing type 2 diabetes. Here are links to a number of the articles I have previously written on quercetin, fisetin, and grape seed extract:
Quercetin for Nerves, Allergies, Immunity, and Metabolism
Quercetin Lowers Blood Pressure and Prevents Cholesterol Damage
Apple Polyphenols (Quercetin) for Extended Lifespan
Quercetin Helps Exercise
Fisetin Lowers Advanced Glycation End Products & Offsets Diabetic Complications
Fisetin Reduces Asthma-Related Inflammation
Fisetin for Neuro-Protection
Fisetin:  Mood Boosting and Mind Protecting
Grape Seed Extract Restores Insulin Sensitivity
Grape Seed Extract Lowers Blood Pressure
Grape Seed Extract’s Powerful Cardio Protection
How Grape Seed Extracts Stop Alzheimer’s Plaque
Blue, purple, and dark red fruits signify the presence of anthocyanins, commonly found in blueberries. Other common foods include cherries, raspberries, blackberries, cranberry, and dark grapes. They are in smaller amounts in many foods where their color factor is therefore not a significant issue (banana, asparagus, peas, fennel, pears, and potato).
The U.S. Department of Agriculture has led the world in anthocyanin research, especially regarding brain and metabolic health. The USDA is primarily responsible for blueberries becoming a major food crop. Here are some articles I have written on the topic:
The USDA Touts its Hundred Year Blueberry History for Your Brain Health
Blueberries Help Prevent Type 2 Diabetes
Blueberries Lower Cholesterol & Reverse Memory Decline
Blueberries Lower Blood Pressure & Prevent Damaged LDL Cholesterol in Overweight Individuals
Blueberries and Strawberries Reduce Heart Attack Risk in Middle-Aged Women
Catechins are another type of flavonoid best known for their role in the benefits of green tea. Early green tea research focused on cancer prevention and this research continues. Newer research has emphasized the metabolic benefits of green tea, a pressing issue in an overweight society. The primary catechin in green tea is epigallocatechin gallate.
More recently dark chocolate and cocoa have been recognized for the high content of epicatechin, which is slightly different than green tea. Unfortunately, chocolate products must be minimally processed or their epicatechin content is damaged (milk chocolate has little). Consumers will see more and more high-epicatechin chocolate coming to the market, which will no doubt have a legion of consumers ready and willing to boost their flavonoid intake.
Catechins are in small amounts in the skins of many of the fruits that primarily contain flavones or anthocyanins. Peaches are especially high in catechins. Here are some articles on catechins:
The Effects of Green Tea on Weight Management
Green Tea Extract Lowers Blood Pressure, Cholesterol, Blood Sugar & Inflammation
Green Tea and Quercetin Prevent Telomere Loss from Cardio Stress
Chocolate Reduces Cardiovascular Disease and Stroke
Chocolate Raises HDL Cholesterol
Dark Chocolate Protects Against Stroke-Induced Brain Injury
Flavones are yet another type of flavonoid which is high in citrus fruit which also contain other flavonoid types. One of the hottest areas of research is on a type of flavone called polymethoxyflavonoids which are very high in tangerines. Extracts of these flavones from the skins of tangerines and oranges, called tangeretin Special type of citrus bioflavonoid shown to reduce the risk for certin cancers, protecting nerve cells, and involved with healthy cholesterol function. and nobiletin Type of citrus bioflavonoid shown to have anti-inflammatory, anti-oxidant, and blood sugar support properties., are being actively researched for cholesterol and blood sugar metabolism, as well as cancer prevention and brain health. Here are several articles I’ve written on the topic:
Tangeretin and Nobiletin Lower Cholesterol by Inhibiting ApoB Production
Tocotrienols and Citrus Flavonoids Lower Cholesterol by 20-30 Percent
Nobiletin and Tangeretin Prevent Insulin Resistance by Improving Fat Fitness
Nobiletin Helps Prevent Fatty Liver, High Cholesterol, Weight Gain, and Insulin Resistance

Summary

As you can see there is a diverse range of dietary options for flavonoid intake. Unfortunately, many farming methods and seasonal availability reduce the flavonoid quality in these foods. Everyone knows the wonderful flavor of eating fresh fruit during the natural growing season. Vine-ripened fruit is highly superior in flavonoid content.
While fruit may be available in the off-season, it is typically picked early and does not develop its proper flavonoid potential.
Another huge problem is the chemicals sprayed on fruit to kill germs and pests. These accumulate in the skins, giving a person a dose of toxins along with the flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others.. Berries are one of the heaviest sprayed crops, making them a poor choice. Organic is a must for almost all fruits, especially berries. It is interesting that organically grown crops typically have higher flavonoid content. This is because these crops must bolster their own defense systems to protect themselves, which means they need to synthesize more flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. for natural defense purposes – meaning you get more when you eat them. When fruit is spayed with chemicals it becomes “lazy,” as the defense work is done by something else. This means less flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. in the food and less health benefit for you.
Dietary supplements offer a wonderful way to supplement your diet throughout the year with extremely high quality concentrates of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others.. You can get concentrations of the active flavonoid components in a single capsule that are often more than a serving of fresh fruit. While I am not suggesting that you use supplements to replace high quality fruit intake, I am suggesting that the modern world of dietary supplements places a wide variety of superfruit components at your fingertips – a great way to fortify your diet.
A healthy person with a good diet can still benefit from moderate intake of such supplements for general health and anti-aging purposes. As your stress level goes up, as the internal feeling of wear and tear mounts, if your metabolism is not functioning up to par, and especially if health is declining in some way, then increased intake of supplemental flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. can be of great value.
While it is certainly possible to get many of these nutrients from a good diet, it is only easy during certain times of the year when the good farmers in the world are still growing healthy food for the people. Please go out of your way to support such farmers.
I personally like a variety of flavonoid nutrients to help get a good response to exercise and for general stress-busting and anti-aging benefits. The science is clear, the higher the concentration of flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. in your diet, the healthier you are likely to be. The modern science of epigenetics is proving that flavonoids Plant compound that is associated with pigmentation. Flavonoids have been shown to modify allergens, viruses, inflammation, and various carcinogens. Found in green tea, citrus, berries, onions, parsley, red wine, dark chocolate, and others. are an invaluable component of the diet, highly associated with a healthier life – especially as one grows older. 

Friday, December 28, 2012



Year's end is neither an end nor a beginning, its a continuing process with all the wisdom that experience can instill in us. Reflect on the time gone by, learn from  past experience,  and let  passage of time find you a better person as yet.

            Have a blessed year !!!

Neelam

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Wednesday, October 24, 2012


                                                        HAVE A BLESSED DAY

Friday, October 12, 2012


WATCHING THE SUN (HELIOTHERAPY) Watching the sun, the old method of healing has many health benefits. The sun can recharge every level of our energy. Let's see how. Sun is great sourse of life. Ultraviolet radiation of the Sun has positive effect on general health condition of the body, stimulates production of melanine, stimulates metabolism (especially metabolism of minerals) and generally has good impact on condition of glands with internal secretion. Thanks to the Sun, vitamin D in human organism changes into calcium, encourages the production of hormone endorphin which makes the feeling of happiness and satisfaction. This means that Sun is very good as prevention and natural cure in cases of depresion. It is generally known fact that insufficient exposure to the Sun light can cause problems with functioning of the nervous system. This is very common in Scandinavian countries which have small amount of sunny days during the year. Enough Sun light prevents from rachitis. The children who spend too many hours in the closed area: in the room or in front of the computer, take a risk to suffer from rachitis that starts because of irregular mineralisation of bones during the develpoment of the body and what is most important: in cases of lack of vitamin D. The best time for sungazing (watching the sun or heliotherapy) is in early morning and late afternoon hours (sun rise or sun set). It is good to know that exposure to the Sun in the noon, when the ultraviolet radiadion is the highest, can be very harmful and dangerous. Exposure to the sun needs to be gradual, eyes should be protected with sun glasses and head with small hat of straw or white linen. Specail caution is recommended to the persons that suffer from hyperthyroidism (increased function of thyroid gland) and hypertension (high blood pressure) because it is supersensitive when ultraviolet radiation appear. Sungazing - Sun Yoga - Solar Yoga Ancient and almost forgotten method of treating with Sun foster the teacher of sungazing Hira Ratan Manek. He is well known from 1995. because of his way of living, according to the Sun energy and water. He just sometimes drink tea, coffee or milk. This incredible interesting man lectures all around the world for several years where he points out that the core of the Sun Yoga is not in reduced need for food but in achieving balanced and healthy way of life. He developed simple and safe method of healing (watching the sun - sungazing - sun yoga), by studying solar yoga from ancient Greek times, Egyptians and native Americans. How to do Sungazing? Sungazing or watching the sun have to be conducted only once in lifetime. This process lasts for 270 days or 9-12 months, depending on number of sunny days in the month. Solar Yoga starts by looking at the Sun for 10 seconds, day-to-day. It needs to be extended for 5-10 seconds every day and at the end of the sun therapy (the last day) it lasts for 45 minutes. During watching the sun, it is recommended to stand on the ground with bare feet. What is also important: You need to look at the sun during the time so-called "golden hour". This is the name for the first hour after sunrise and the last hour when sun sets. Since the Solar Yoga needs to be conducted only once in the day and "golden hour" happens twice, no matter when you pick to exercise Solar Yoga.

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Thursday, October 11, 2012


Tuesday, October 9, 2012


Thursday, October 4, 2012




TURMERIC      A truly wonderful herb.

The use of turmeric was described in tradition Chinese and Indian medicine as early as seventh century AD. Traditionally Turmeric has been used to treat long list of conditions, including diarrhea, fever, bronchitis,colds, parasites, worms, leprosy, bladder and kidney inflammations etc. Herbalist have applied turmeric to bruise, leech bites,festering eye infections, mouth inflammation, skin conditions and infected wounds beside its application in the cosmetic industries. Turmeric is an important seasoning ingredient many Indian cusines.
Curcumin, an active ingredient in turmeric, is an antioxidant. Antioxidants are compounds that can protect the body’s cells from damage caused by activated oxygen molecules known as free radicals. Laboratory studies have also shown that curcumin interferes with several important molecular pathways involved in cancer development, growth, and spread.
Recently, curcumin has received a great deal more attention in studies than turmeric as a whole herb. Researchers are studying curcumin to learn whether it is an effective anti-inflammatory agent and whether it holds any promise for cancer prevention or treatment. A number of studies of curcumin have shown promising results. Curcumin can kill cancer cells in laboratory dishes and also reduces growth of surviving cells. Curcumin also has been found to reduce development of several forms of cancer in laboratory animals.
Human studies of curcumin in cancer prevention and treatment are in the very early stages. One study of 15 patients with colorectal cancer was done to find out how much curcumin they could safely take, and whether they could take a dose large enough to be detected in the blood. The patients were able to take 3.6 grams of curcumin without noting ill effects. At this high dose, some curcumin and its products were found in the blood. Lower doses may work for the stomach and intestine. Even though it does not absorb well into the body, it has been shown to absorb into the colon lining and into any cancerous tissue in the colon. The researchers recommended that the high dose be used when curcumin is tested for effects outside the intestine. Other small studies have found people were able to take up to 10 grams per day for a period of a few weeks without any noticiable problems. Some researchers are currently working on ways to increase absorption of curcumin by combining it with other substances. Further clinical trials are needed to find out what role, if any, turmeric and curcumin may play in the prevention or treatment of cancer.
Here are 20 reasons to add turmeric to your diet:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.
Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. 

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.



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Saturday, September 29, 2012


Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Around this time, cinnamon also received much attention in China, which is reflected in its mention in one of the earliest books on Chinese botanical medicine, dated around 2,700 B.C.
Cinnamon's popularity continued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia is mainly produced in China, Vietnam and Indonesia.


Cinnamon, groundCinnamon, ground
Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months.
Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets. 
Nutrients in
Cinnamon
2.00 tsp (5.20 grams)
Nutrient%Daily Value

manganese45.5%

fiber11%

calcium5.2%

Calories (12)0%

This chart graphically details the %DV that a serving of Cinnamon, ground provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cinnamon, ground can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Cinnamon, ground, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Cinnamon's unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde,cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.
Anti-Clotting Actions
Cinnamaldehyde (also called cinnamic aldehyde) has been well-researched for its effects on blood platelets. Platelets are constituents of blood that are meant to clump together under emergency circumstances (like physical injury) as a way to stop bleeding, but under normal circumstances, they can make blood flow inadequate if they clump together too much. The cinnaldehyde in cinnamon helps prevent unwanted clumping of blood platelets. (The way it accomplishes this health-protective act is by inhibiting the release of an inflammatory fatty acid called arachidonic acid from platelet membranes and reducing the formation of an inflammatory messaging molecule called thromboxane A2.) Cinnamon's ability to lower the release of arachidonic acid from cell membranes also puts it in the category of an "anti-inflammatory" food that can be helpful in lessening inflammation.
Anti-Microbial Activity
Cinnamon's essential oils also qualify it as an "anti-microbial" food, and cinnamon has been studied for its ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida. In laboratory tests, growth of yeasts that were resistant to the commonly used anti-fungal medication fluconazole was often (though not always) stopped by cinnamon extracts.
Cinnamon's antimicrobial properties are so effective that recent research demonstrates this spice can be used as an alternative to traditional food preservatives. In a study, published in the August 2003 issue of the International Journal of Food Microbiology, the addition of just a few drops of cinnamon essential oil to 100 ml (approximately 3 ounces) of carrot broth, which was then refrigerated, inhibited the growth of the foodborne pathogenic Bacillus cereus for at least 60 days. When the broth was refrigerated without the addition of cinnamon oil, the pathogenic B. cereus flourished despite the cold temperature. In addition, researchers noted that the addition of cinnamon not only acted as an effective preservative but improved the flavor of the broth.
Blood Sugar Control
Seasoning a high carb food with cinnamon can help lessen its impact on your blood sugar levels. Cinnamon slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating. Researchers measured how quickly the stomach emptied after 14 healthy subjects ate 300 grams (1.2 cups) of rice pudding alone or seasoned with 6 grams (1.2 teaspoons) of cinnamon. Adding cinnamon to the rice pudding lowered the gastric emptying rate from 37% to 34.5% and significantly lessened the rise in blood sugar levels after eating. Am J Clin Nutr. 2 007 Jun;85(6):1552-6.
Cinnamon may also significantly help people with type 2 diabetes improve their ability to respond to insulin, thus normalizing their blood sugar levels. Both test tube and animal studies have shown that compounds in cinnamon not only stimulate insulin receptors, but also inhibit an enzyme that inactivates them, thus significantly increasing cells' ability to use glucose. Studies to confirm cinnamon's beneficial actions in humans are currently underway with the most recent report coming from researchers from the US Agricultural Research Service, who have shown that less than half a teaspoon per day of cinnamon reduces blood sugar levels in persons with type 2 diabetes. Their study included 60 Pakistani volunteers with type 2 diabetes who were not taking insulin. Subjects were divided into six groups. For 40 days, groups 1, 2 and 3 were given 1, 3, or 6 grams per day of cinnamon while groups 4, 5 and 6 received placebo capsules. Even the lowest amount of cinnamon, 1 gram per day (approximately 1/4 to 1/2 teaspoon), produced an approximately 20% drop in blood sugar; cholesterol and triglycerides were lowered as well. When daily cinnamon was stopped, blood sugar levels began to increase.
Test tube, animal and human studies have all recently investigated cinnamon's ability to improve insulin activity, and thus our cells' ability to absorb and use glucose from the blood.
On going in vitro or test tube research conducted by Richard Anderson and his colleagues at the USDA Human Nutrition Research Center is providing new understanding of the mechanisms through which cinnamon enhances insulin activity. In their latest paper, published in the Journal of Agricultural and Food Chemistry, Anderson et al. characterize the insulin-enhancing complexes in cinnamon—a collection of catechin/epicatechin oligomers that increase the body's insulin-dependent ability to use glucose roughly 20-fold. Some scientists had been concerned about potentially toxic effects of regularly consuming cinnamon. This new research shows that the potentially toxic compounds in cinnamon bark are found primarily in the lipid (fat) soluble fractions and are present only at very low levels in water soluble cinnamon extracts, which are the ones with the insulin-enhancing compounds.
A recent animal study demonstrating cinnamon's beneficial effects on insulin activity appeared in the December 2003 issue of Diabetes Research and Clinical Practice. In this study, when rats were given a daily dose of cinnamon (300 mg per kilogram of body weight) for a 3 week period, their skeletal muscle was able to absorb 17% more blood sugar per minute compared to that of control rats, which had not received cinnamon, an increase researchers attributed to cinnamon's enhancement of the muscle cells' insulin-signaling pathway.
In humans with type 2 diabetes, consuming as little as 1 gram of cinnamon per day was found to reduce blood sugar, triglycerides, LDL (bad) cholesterol, and total cholesterol, in a study published in the December 2003 issue of Diabetes Care. The placebo-controlled study evaluated 60 people with type 2 diabetes (30 men and 30 women ranging in age from 44 to 58 years) who were divided into 6 groups. Groups 1, 2, and 3 were given 1, 3, or 6 grams of cinnamon daily, while groups 4, 5, and 6 received 1, 3 or 6 grams of placebo. After 40 days, all three levels of cinnamon reduced blood sugar levels by 18-29%, triglycerides 23-30%, LDL cholesterol 7-27%, and total cholesterol 12-26%, while no significant changes were seen in those groups receiving placebo. The researchers' conclusion: including cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.
By enhancing insulin signaling, cinnamon can prevent insulin resistance even in animals fed a high-fructose diet! A study published in Hormone Metabolism Research showed that when rats fed a high-fructose diet were also given cinnamon extract, their ability to respond to and utilize glucose (blood sugar) was improved so much that it was the same as that of rats on a normal (control) diet.
Cinnamon is so powerful an antioxidant that, when compared to six other antioxidant spices (anise, ginger, licorice, mint, nutmeg and vanilla) and the chemical food preservatives (BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and propyl gallate), cinnamon prevented oxidation more effectively than all the other spices (except mint) and the chemical antioxidants.
Cinnamon's Scent Boosts Brain Function
Not only does consuming cinnamon improve the body's ability to utilize blood sugar, but just smelling the wonderful odor of this sweet spice boosts brain activity!
Research led by Dr. P. Zoladz and presented April 24, 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, found that chewing cinnamon flavored gum or just smelling cinnamon enhanced study participants' cognitive processing. Specifically, cinnamon improved participants' scores on tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program. Participants were exposed to four odorant conditions: no odor, peppermint odor, jasmine, and cinnamon, with cinnamon emerging the clear winner in producing positive effects on brain function. Encouraged by the results of these studies, researchers will be evaluating cinnamon''s potential for enhancing cognition in the elderly, individuals with test-anxiety, and possibly even patients with diseases that lead to cognitive decline.
Calcium and Fiber Improve Colon Health and Protect Against Heart Disease
In addition to its unique essential oils, cinnamon is an excellent source of fiber and the trace mineral manganese while also a very good source of calcium. The combination of calcium and fiber in cinnamon is important and can be helpful for the prevention of several different conditions. Both calcium and fiber can bind to bile salts and help remove them from the body. By removing bile, fiber helps to prevent the damage that certain bile salts can cause to colon cells, thereby reducing the risk of colon cancer. In addition, when bile is removed by fiber, the body must break down cholesterol in order to make new bile. This process can help to lower high cholesterol levels, which can be helpful in preventing atherosclerosis and heart disease. For sufferers of irritable bowel syndrome, the fiber in cinnamon may also provide relief from constipation or diarrhea.
A Traditional Warming Remedy
In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been valued in energy-based medical systems, such as Traditional Chinese Medicine, for its warming qualities. In these traditions, cinnamon has been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger



Wednesday, September 19, 2012


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OnionsOnions
What's New and Beneficial About Onions
  • The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a small amount of "overpeeling" can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is "overpeeled."
  • The total polyphenol content of onions is much higher than many people expect. (Polyphenols are one of the largest categories of phytonutrients in food. This category includes all flavonoids as well as tannins.) The total polyphenol content of onion is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and red bell pepper. In the French diet, only six vegetables (artichoke heart, parsley, Brussels sprouts, shallot, broccoli, and celery) have a higher polyphenol content than onion. Since the French diet has been of special interest to researchers in terms of disease prevention, onion's strong polyphenol contribution will very likely lead to follow-up studies that pay closer attention to this unique allium vegetable.
  • Within the polyphenol category, onions are also surprisingly high in flavonoids. For example, on an ounce-for-ounce basis, onions rank in the top 10 of commonly eaten vegetables in their quercetin content. The flavonoid content of onions can vary widely, depending on the exact variety and growing conditions. Although the average onion is likely to contain less than 100 milligrams of quercetin per 3-1/2 ounces, some onions do provide this amount. And while 100 milligrams may not sound like a lot, in the United States, moderate vegetable eaters average only twice this amount for all flavonoids (not just quercetin) from all vegetables per day.
  • When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the water part of the soup. By using a low-heat method for preparing onion soup, you can preserve the health benefits of onion that are associated with this key flavonoid.
  • When we get quercetin by eating an onion-rather than consuming the quercetin in purified, supplement form-we may end up getting better protection from oxidative stress. That's exactly what happened in an animal study where some animals had yellow onion added to their diet in a way that would provide the same amount of quercetin provided to other animals in the form of purified quercetin extracts. The best protection came from the onion version of this flavonoid, rather than the supplement form.
  • Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, you'll need to consume one onion serving per day (approximately 1/2 cup).
WHFoods Recommendations
With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables — such as onions — belong in your diet on a regular basis. There's research evidence for including at least one serving of an allium vegetable — such as onions — in your meal plan every day.
When onion is your allium vegetable of choice, try to consume at least one-half of a medium onion on that day, and use this guideline to adjust your recipes accordingly. For example, if you are following a recipe that yields 4 servings, include at least 2 medium onions in the recipe so that each of your 4 servings will contain at least one half medium onion.
To bring out the sweet flavor of onions we recommend using our Healthy Saute method of cooking onions for just 7 minutes. Cut onions into slices of equal 1/4-inch thickness to help them cook more evenly. The thinner you slice the onions the more quickly they will cook. Let them sit for at least 5 minutes to enhance their health-promoting properties. For more details see the Healthiest Way of Cooking Onions in the How to Enjoy section below. 
Nutrients in
Onions
1.00 cup raw (160.00 grams)
Nutrient%Daily Value

vitamin C19.7%

fiber10.8%

molybdenum10.6%

manganese10.5%

vitamin B69.5%

folate7.6%

potassium6.6%

tryptophan6.2%

Calories (64)3%

This chart graphically details the %DV that a serving of Onions provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Onions can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Onions, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. A wide variety of allyl sulfides are found in onion, including the four major diallyl sulfides: DMS (diallyl monosulfide), DDS (diallyl disulfide), DTS (diallyl trisulfide), and DTTS (diallyl tetrasulfide). Also present are a wide variety of sulfoxides, including (+) S-methyl-L-cysteine sulfoxide (MCSO), (+)-S-(1-propenyl)-L-cysteine sulfoxide (PRENCSO), S-methyl-l-cysteine sulfoxide, S-propyl-l-cysteine sulfoxide, and S-propenyl-l-cysteine sulfoxide. Onions are an outstanding source of polyphenols, including the flavonoid polyphenols. Within this flavonoid category, onions are a standout source of quercetin.
Cardiovascular Benefits
Unlike the research on garlic and its cardiovascular benefits, research specifically focused on onion has mostly been conducted on animals rather than humans. In animal studies, there is evidence that onion's sulfur compounds may work in an anti-clotting capacity and help prevent the unwanted clumping together of blood platelet cells. There is also evidence showing that sulfur compounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.
In human studies, most of the cardiovascular benefits have been demonstrated in the form of overall diet. Multiple studies show onion to be a food that provides protection for the heart and blood vessels when consumed in a diet that is rich in other vegetables and fruits — especially flavonoid-containing vegetables and fruits. The benefits of onion in this overall dietary context extend to prevention of heart attack. In virtually all of these diet-based studies, participants with the greatest intake of vegetables (including onions) gain the most protection. The outstanding flavonoid content of onions supports these research findings. It's also interesting to note that onion is most commonly consumed in relatively small amounts along with other foods rather than by itself. For this reason, it can be more difficult to study in large-scale dietary research studies that involve thousands of participants and rely on diet diaries to determine onion consumption.
Support for Bone and Connective Tissue
Human studies have shown that onion can help increase our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density. In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions. "Frequent" in this context means onion consumption on a daily basis! In this research on bone density in older women, very sporadic eating of onion (once a month or less) did not provide much benefit. That finding, of course, was very expected. But less expected was the finding that it took daily consumption of onion to show robust benefits for bone density. Just as in the cancer-related onion research, the take-away message here is clear: you don't want to skimp on onions when you are incorporating them into your meal plan.
In and of itself, the high sulfur content of onions may provide direct benefits to our connective tissue. Many of our connective tissue components require sulfur for their formation. For example, with the exception of hyaluronic acid, all glycosaminoglycans (GAGS) are sulfated. (GAGS are the premiere family of molecules found in the ground substance of our connective tissue.)
Anti-Inflammatory Benefits
While onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergic airway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits. Onionin A — a unique sulfur molecule in onion that is found in the bulb portion of the plant — has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in our body's immune defense system, and one of their defense activities involves the triggering of large-scale inflammatory responses. While macrophage activity is typically a good thing, inhibition of their activity can sometimes be critical in getting chronic unwanted inflammation under control.
Onion's antioxidants — including its hallmark flavonoid antioxidant, quercetin — also provide us with anti-inflammatory benefits. These antioxidants help prevent the oxidation of fatty acids in our body. When we have lower levels of oxidized fatty acids, our body produces fewer pro-inflammatory messaging molecules, and our level of inflammation is kept in check.
Cancer Protection
Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts. "Moderate" generally means 1-2 times per week, even though in some studies it has been used to mean up to 5-6 times per week. Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amounts of dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction. For these cancer types — including esophageal cancer and cancers of the mouth — daily intake of onion is required before research results show significant risk reduction.
Many factors may play a role in these different research findings for different cancer types. However, the overall take-away from this research seems clear: you do not want to err on the side of small onion servings or infrequent onion intake if you want to obtain the full cancer-related benefits of onion. A few slivers of sliced onion on a tossed salad are a good thing--but probably not enough to provide you with the cancer-related onion benefits that you are seeking. In recipes that already call for onion, try to include at least 1 whole onion (medium size) in the recipe. In recipes that do not already call for onion, consider the addition of 1 medium size onion (if you think onion might fit into the recipe and still provide a tasty outcome). In terms of individual portion sizes when you sit down to eat a meal, try to consume the equivalent of 1/2 onion.
Other Health Benefits
In animal studies, onions have shown potential for improvement of blood sugar balance, even though it is not yet clear about the carry over of these benefits for humans who are seeking better blood sugar balance from their diet. Most of the animal studies have been conducted on rats, and most have used onion juice or onion extract as the form of onion tested. Future research is needed to clarify onion's potential for helping lower blood sugar and improving blood sugar control, especially in persons with blood sugar problems.
While not as well researched as garlic in terms of antibacterial benefits, onion has nevertheless been shown to help prevent bacterial infection. Along with its sulfur-containing compounds, the flavonoid quercetin contained in onion helps provide these antibacterial benefits. We've seen studies showing antibacterial activity of onion in relationship to the bacteria Streptococcus mutans and Streptococcus sobrinus. (These bacteria are commonly involved in the production of tooth cavities). Antibacterial benefits have also been shown in the area of gum (periodontal) disease bacteria, including Porphyromonas gingivalis and Prevotella intermedia. Interestingly, in one study, fresh, chopped, uncooked onion had antibacterial effects on these potentially unwanted gum bacteria, but non-fresh, uncooked onion (raw onion that was chopped and then left to sit for 2 days at room temperature) did not demonstrate these same antibacterial properties nor did fresh onion that was grated and then steamed for 10 minutes. While it is not possible to draw broad conclusions from a single lab study, these findings suggest that length of storage (for onion that has been chopped but not cooked) and duration of heat exposure (in this case involving exposure to steam for 10 full minutes) can affect some of onion's health benefits. For these reasons, special care may be needed in the storage, handling, and cooking of this allium vegetable.

Sunday, April 1, 2012

For your reading pleasure...

Some say the "New Age," which was really launched by the 60s counterculture revolution, is way past its prime. Regardless, it seems that "yesterday's science fiction is today's science fact," and also that "yesterday's hallucination is today's quantum physics." The modern world has not assimilated what Einstein had to say -- never mind Niels Bohr, Edwin Schroedinger, Stephen Hawking or now, a new age voice like Deepak Chopra! Figures like Katie Byron, Marianne Williamson, Wayne Dyer, Eckhart Tolle and others, on whose shoulders the visible part of self-realization movement rests, at least in the United States, may be on a path of convergence with science. Their beliefs certainly do not oppose it.

A couple of decades ago, occultists were derided for mentioning out-of-body experiences; now scientists are producing those in a laboratory in Lausanne, Switzerland. Vortices have claimed a new legitimacy. Descartes' notion that the universe is composed of vortex fields was consigned to the category of quaint philosophical trivia; now his "relative space" is again more modern than Newton's version, and some physicists are exploring the notion that vortex motion is fundamental to matter and energy, down to the quantum level (example, work of Wiktor Lapcik). Scientists like Pete A. Sanders Jr. (author of Scientific Vortex Information, Free Soul Publishing, Sedona AZ), are helping dismiss the pseudoscientific theories of vortexes (it's "magnetism") while directing attention to the phenomenon as instrumental in the development of human consciousness of other dimensions of energy.

Thus, people who use crystals, interpret Tarot, cast the I Ching, channel the goddess, read a Fritjof Capra, could still be considered New Agers -- but it is the "old" New Age. Increasingly the vortex universe is much broader, both more involved in science and and in a view of consciousness which is not recognizable from that of 50 years ago. People like José Argüelles, whose work has certainly not been assimilated, may be on the line of transition from the old to the new New Age. The same people who are investigating vortexes, may be reading Ray Kurzweil (futurist, technologist), Mohammed Yunus (Nobel laureate, founder of micro-banking), Arundhati Roy (social commentary), Elisabeth Kübler-Ross (expert on rituals of death and dying), Abdul Aziz Said (author, professor, holds Chair of Islamic Peace at American University), or Zalman Schachter-Shalomi (Orthodox Rabbi, founder of the Jewish Renewal movement). Those aren't New Age voices at all; maybe they could be called "Third Culture" voices -- again, part of the point of convergence between scientific views with those of the "softer" arts and sciences.
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