Health Archives - Page 10 of 10

04/Aug/2015

Ginger (Zingiber officinale) has been used as a culinary spice and as medicine for centuries. In Ayurvedic medicine ginger is known as “The Universal Medicine” and forms the basis of countless traditional treatments. In terms of everyday use, ginger is known to prepare the body for digestion and assimilation of nutrients as well as to warm the body during cool winter months. In the last decade, research into the properties of ginger has revealed anti-inflammatory, anti-tumor, anti-nausea and gastrointestinal protective properties.

In relation to ginger’s gastroprotective properties, an aqueous extract of ginger has been shown to prevent stress induced and alcohol induced gastrointestinal ulcers. Ginger was also shown to prevent the growth of harmful H-pylori bacteria.

The anti-nausea properties of ginger have long been known, and ginger can often be found in medications for nausea and vomiting. A recent study in the journal of gynecological oncology demonstrated that randomized control trials have proven that ginger is an effective agent in alleviating post-chemotherapy nausea.

Extensive study into the anti-tumor properties of ginger has been accomplished in the last decade. One study determined that a ginger extract reduces expression of NF-KappaBeta and TumorNecrosisFactor-alpha (compounds which cause inflammation in the body and are up-regulated in cancer) in rats with liver cancer. Another study revealed that [6]-gingerol (one of the compounds that makes ginger pungent) suppresses hepatoma (liver tumor) cell proliferation by inducing cell cycle arrest (stopping cancer cell growth) and apoptosis induction (causing cancer cells to self-destruct). A study looking into the benefits of ginger in ovarian cancer revealed that 6-shogaol (another pungent compound in ginger) inhibited NF-kB (inflammatory compound) as well as diminished secretion of VEGF and IL-8 (compounds secreted by cancer cells to tell the body to form new blood vessels to feed the cancer cells).

DoctorShawn

27/Jul/2015

The Acai berry is somewhat of a health food phenomenon. In the past decade Acai has received massive amounts of attention in the media and in marketing largely to do with its potential as a weight-loss supplement. The truth is that, although a wonderful dietary addition with many antioxidants, this small grape-like fruit is not likely the weight-loss, superfood, miracle it has been hyped to be.

The Acai berry, is the fruit of the Acai palm tree native to central and south America. The Acai fruit is a common staple of the Brazilian diet. In the northern state of Para Acai is sometimes served in gourds called “cuias” with tapioca. In the south of Brazil the Acai pulp is commonly served cold in a bowl with granola and is used to flavour ice cream and juice. The pulp has many vitamins, minerals, oils and is rich in the dark purple coloured antioxidant known as anthocyanidins. One cannot dispute that the consumption of this berry is a healthy addition to the Brazilian diet but we would be greatly mistaken to infer that the archetypal slim, toned and tanned Brazilian body is a result of this berry.

It is difficult to pinpoint when and how Acai berry infused with north american health food culture, and furthermore how it became hyped up as a weight-loss super food. Two likely influences in Acai’s rise to fame were the success of multi-level-marketing company “MonaVie” circa 2004, which distributes an Acai containing beverage supplement with claims of weight-loss and other loosely confirmed health benefits. There have also been numerous misuses of celebrity names such as, “Oprah Winfrey”, by supplement companies promoting weight-loss Acai supplements. In 2008, lawyers from the “Oprah Winfrey Show” began investigating statements from supplement manufacturers who alleged that Dr. Mehmet Oz had recommended their product or Acai in general for weight loss.

With all this controversy it is difficult to not be either pro-Acai or anti-Acai, however, I would suggest maintaining a middle ground on the issue. It is important to remember that Acai is a fruit first and foremost, and that like most fruit it has many health benefits but few miracles. I will now outline some of the current research being done on the benefits of Acai.

As mentioned earlier, Acai is rich in antioxidants, however, it is not particularly more endowed than its dark purple north american counterparts. In 2008 the Journal of Agricultural Food Chemistry published a paper that compared the antioxidant potency of commonly consumed juice beverages in the U.S. The researchers looked at multiple measures of antioxidant capacity such as: total oxygen radical absorbance capacity (ORAC), free radical scavenging and ferric reducing antioxidant capacity. The findings in order of most to least potent were as follows: pomegranate juice, red wine, concord grape juice, blueberry juice, black cherry juice, Acai juice, cranberry juice, orange juice, ice tea beverages and apple juice. Therefore, the Acai juice used in the study had a similar antioxidant capacity to black cherry and cranberry juice. It scored hIgher than orange and apple juice but lower than pomegranate, grape and blueberry juice.

The claim that Acai is beneficial in the overweight population is not completely unfounded but has more implication in the reduction of blood sugar and cholesterol than of body fat. This year, the Journal of Nutrition published a study that investigated the effect of Acai fruit pulp in a group of overweight adults. Ten overweight adults with body mass indexes (BMI) ranging from 25-30 took 100g Acai pulp twice per day for one month. Results demonstrated a reduction in fasting glucose, insulin levels total cholesterol and LDL-cholesterol after 30-days of treatment.

There is also some research to suggest that Acai fruit pulp can help protect DNA from damage. The journal of Mutation Research published a paper in 2010 that investigated the protective effect of Acai pulp on the DNA of mice treated with the DNA damaging chemical Doxorubicin. The investigators found that Acai pulp protects against DNA damage when given to the mice prior to Doxorubicin exposure. The issue with this study is that the mice were force fed large quantities of Acai pulp, 3.3, 10.0, 16.67 g/kg by weight. An average human male is 70kg, meaning the therapeutic dosage would have to be between 230-1167grams. This approximately equates to 1-5 hamburger sized doses of Acai pulp per day.

Perhaps the most interesting research on Acai in the past decade has been in the field of medical imaging. The journal of computer assisted tomography published an article in 2009 investigating the feasibility of using Acai pulp as an internal contrast agent for Magnetic Resonance Imaging (MRI). MRI technicians noticed a marked improvement in the depiction of the gastrointestinal tract in patients who consumed Acai pulp prior to MRI. The patients found the pulp to be palatable and no side effects were reported.

Further research may reveal Acai to be the weight-loss miracle food we all hoped it to be, but for now we can only draw the following conclusions:

-Acai is a palatable fruit with a relatively generous amount of antioxidants

-Acai pulp has beneficial effect on blood glucose, cholesterol levels and therefore may be a smart dietary inclusion for individuals with high blood sugar, high cholesterol, type 2 diabetes and metabolic syndrome.

-Feel free to eat large amounts of Acai pulp, the antioxidant compliment will protect against DNA damage.

-If your doctor requests to have MRI imaging of your gastrointestinal tract, remember to request Acai as your contrast agent of choice.

-Do not waste your money on Acai weight-loss supplements. Exercise, a healthy-diet and green tea all have far more data in support of them being a helpful lifestyle addition to promote weight-loss.

DoctorShawn

22/Jul/2015

Broccoli is a member of the mustard/cabbage family known as the Brassicacea. Members of this family contain a multitude of compounds that have been and are currently being studied for their health promoting and chronic disease mitigating properties. These compounds include: Diindolymethane (DIM), Sulforaphane, Isothiocyanates and Glucoraphanin. Aside from these specialized compounds, broccoli is also a good source of vitamin C, K, A and fibre.

When investigating nutritional therapy, the most relevant clinical trials are usually those done on a population of people whom are actually consuming significant quantities of the food in question.

A study done in 2008 investigating broccoli’s role in protection against prostate cancer followed a group of men who were either given 400g of broccoli or 400g of peas per week as a dietary addition for 12 months. Samples of prostatic tissue were analyzed before and after the intervention. The results indicated that the group receiving broccoli displayed significant beneficial effects with regard to signalling pathways involved in prostate cancer growth and generalized inflammation. The effects were especially significant in men possessing a gene involved in detoxification “GSTM1” which represents approximately 50% of the population. There were no significant changes in the pea group. Analysis revealed that Sulforaphane was responsible for many of the beneficial effects of broccoli consumption.

In 2003 an epidemiological study was done in Shanghai, China, which investigated the correlation between the development of breast cancer in women and consumption of Brassicacea. The participants levels of Brassicacea consumption were measured by urine output of Isothiocyanates, (compounds in Brassicacea vegetables which help induce phase 2 detoxification). Results indicated a significant reduction in breast cancer in women with high urine levels of Isothiocyanates, therefore a high level of Brassicacea consumption.

An interesting study done in 2001 examined the protective role of Brassicacea on heterocyclic aromatic amine (HAA) metabolism. HAA’s are compounds produced in grilled foods (those yummy charred lines and smoky flavours you get when BBQ’ing your favourite foods. Although tasty, HAA’s are associated with an increased risk of several types of cancer, especially colon cancer. By measuring urinary excretion of certain metabolites from HAA’s investigators were able to conclude that metabolism of HAA’s is enhanced after eating a diet rich in Brassicacea vegetables.

As testament to the power of broccoli and other Brassicacea in health promotion, chemotherapy agents (such as C-DIM’s) have been synthesized using the naturally occurring compounds in this group of vegetables.

It is important to note that prolonged heat exposure will damage the beneficial compounds in broccoli, especially Sulforaphane. Studies suggest that in order to preserve these disease fighting compounds, low heat (such as used in steaming) and short term heat exposure (less than 10 minutes) are key points to remember when preparing Broccoli. Naturally, you can eat it raw too.

DoctorShawn

29/Nov/2013

Garlic (Allium Sativum) is an ancient therapeutic food that has been in use since the dawn of medicine. It is mentioned in the bible and has been used by all the great forefathers of modern medicine such as: Hippocrates, Galen and Dioscorides. Garlic is mentioned several times in the Ebers Papyrus, an ancient Egyptian medical text written circa 1550 B.C. Garlic was used topically and internally to treat ailments of the respiratory tract, digestive tract and for infection. Men and women would consume large quantities of garlic to prevent illness and improve endurance. Garlic bulbs have even been found buried in the tombs of Egyptian royalty, such as King Tutankhamen. Garlic continues to be one of the most powerful remedies in the modern day alternative health care practitioner’s toolbox. Fortunately, it has worked so well for so many thousands of years that a significant amount of funding has gone into researching the particular constituents contained in Garlic that lend it its medicinal properties.

Research has shown that sulfuric compounds in garlic are effective at lowering blood pressure, lowering LDL cholesterol, exploding certain cancer cells, and killing some strains of harmful bacteria. The following is an overview of some of the most compelling research on Garlic as a medicinal supplement over the past few years.

In ancient times Garlic was viewed as a tonic of the respiratory and digestive tract, however; persuasive evidence based research demonstrates that it is also a tonic for the cardiovascular system. In 2010 a double-blinded randomized placebo-controlled trial was performed on 51 coronary heart disease patients to determine the effect of time-released garlic powder tablets on the risk of heart attack and sudden death. It was demonstrated that after 1 year on the garlic supplement, men had a 1.5-fold reduced risk for serious cardiovascular disease and women had a 1.3-fold reduction in risk. The reduced risk was extrapolated through the finding that men had on average a decrease in LDL-cholesterol by 32.9 mg/dl and women had a 27.3 mg/dl decrease on the garlic supplement.

Besides high LDL-cholesterol, another marker of risk for cardiovascular disease is hypertension. A Meta-analysis that looked at 1994 randomized placebo controlled trials using garlic preparations as intervention for hypertension found that garlic was significantly more effective than placebo. In hypertensive patients garlic preparations produced an average of an 8.4 mmHg drop in systolic blood pressure and a 7.3 mmHg drop in diastolic blood pressure. A research article published in 2007 demonstrated that the polysulfuric compounds in garlic are converted into hydrogen sulfide by red blood cells. In turn, hydrogen sulfide has the ability to relax blood vessels, therefore decreasing blood pressure.

Over the past decade there have been numerous studies looking into garlic as a potential anti-cancer medicinal food. Studies, which looked at the correlations between garlic consumption and incidence of cancer, haven’t been extremely convincing in either direction. Some correlations do exist, however, which has spawned further investigation into the anti-carcinogenic properties of Garlic. A 2009 study in the journal of Clinical Cancer Research demonstrated that one of the sulfuric compounds in garlic, diallyl trisulfide, may have a beneficial effect on prostate cancer cells. Just like some breast cancers are sensitive to estrogen, some prostate cancers are sensitive to androgens, like testosterone. Bicalutamide is a drug given to some patients with prostate cancer in order to block the effect of testosterone on cancer cells. The diallyl trisulfide found in garlic has a similar effect to this medication, causing a decrease in androgen receptor protein, leading to a decrease in prostate specific antigen levels (PSA).

One of the most fascinating articles that I came across was an article published in 2008 in the Journal of Biologics: targets and therapy. The study looked at the treatment of childhood Pre-B Acute Lymphoblastic Leukemia (ALL) with preparations of garlic extracts compared to common chemotherapeutic agents used in the treatment of this illness. One of the most concerning side effects in chemotherapy treatment, especially of leukemia, is a decrease in white blood cell count and therefore a susceptibility to infection. While both the chemotherapeutic drugs and the garlic extract caused a destruction of cancerous cells, only the garlic extract was reported to not have any detrimental effect on non-cancerous white blood cells. The authors also comment on the fact that garlic is known to be an effective (around 10% the effectiveness of the antibiotic vancomycin) antimicrobial agent against many hospital acquired infective organisms.

In light of the recent cholera outbreak in Haiti, I decided to include the following study published in 2009 in the journal of Bioscience, Biotechnology and Biochemistry. In this study garlic oil was studied for its diallyl sulfide content and its antimicrobial activity against V. cholerae. The in-vitro study found the oil to have bacteriocidal effect against all tested strains of V. cholerae. It was also demonstrated that the garlic oil had an inhibitory effect on the growth of V. cholerae in contaminated food. In my opinion, it wouldn’t be a bad idea for the Centre for Disease Control and Prevention to add regular consumption of garlic to its cholerae prevention protocol in Haiti.

On a final note, I came a cross an article published in 2009 in the Journal of Agricultural and Food Chemistry that confirms the notion that fresh crushed garlic has a greater therapeutic benefit than processed garlic. This is due to a higher concentration of the sulfuric compounds that have been previously mentioned in fresh garlic. Like all food, garlic is potentially aggravating for some individuals and can cause allergic reaction in individuals with an allergy to the Alliaceae family. Be diligent when consuming garlic, especially when adding garlic to the diet of children. I have used garlic in numerous home remedies for cardiovascular health, and for upper respiratory and gastrointestinal infection. The most common complaint I get is the smell. Since the unpleasant odor of garlic is actually emitted from the inside out, it is very difficult to conceal. I have heard that consuming milk with garlic is the best way to cover it up. Cooking the garlic also helps but this greatly diminishes its therapeutic benefit. I now look at this odor as the odor of a healthy heart, and most likely, the distinguished odor of Egyptian royalty.

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DoctorShawn

29/Nov/2013

One of the key ingredients for a healthy heart is keeping cholesterol under control. Decreasing dietary cholesterol intake can reduce blood cholesterol levels; however, the magnitude of this effect is relatively small. It has been estimated that only 25% of the population will have significant increases in their cholesterol levels in response to increase in cholesterol in their diets. Cholesterol does have a role to play in cardiovascular health but what may be most important is how our cholesterol is handled rather than how much of it we consume. When exposed to oxygen, heat and other forms of processing, cholesterol becomes more of a risk factor for atherosclerosis.

Atherosclerosis

Atherosclerosis, or plaque in the arteries, develops when damaged “oxidized” cholesterol comes into contact with the delicate lining of our blood vessels. Our immune system, in an attempt to fix the damaged cholesterol, sends out white blood cells. When these white blood cells come into contact with the damaged cholesterol they create abnormal frothy cells called “foam cells” which stick to the inside of the blood vessel and can eventually cause a plaque to form. In order for this cascade of events not to occur we must take care of our blood vessels by living a healthy lifestyle and we must avoid subjecting our body to unnecessary oxidized cholesterol.

Oxidation

Oxidation is a chemical reaction where a molecule will loose electrons in the presence of oxygen. A mixture of oxygen exposure and heat can cause this to occur. The “oxidized” molecule will now do anything to get those electrons back, including stealing them from healthy tissues. These oxidized molecules are sometimes referred to as “free radicals” and as the name suggests can wreak havoc on healthy cells.
The way we cook and store our food can prevent unnecessary oxidation of fats and cholesterol, therefore dramatically improving our cardiovascular health.

Cooking Temperature

Most chemical reactions require a catalyst in order to take place. Heat is often the catalyst in the chemical reactions that take place in food. Fats and cholesterol are very sensitive to heat and will become oxidized when exposed to high temperatures. A study in the Journal of Agricultural and Food Chemistry looked at the oxidation of cholesterol under different cooking temperatures. Cholesterol was found to be relatively stable at a temperature of 100 degrees celsius for 24 hours. Temperatures in excess of 120 degrees celsius produced oxidized derivatives of cholesterol within one hour. Oxidation of cholesterol was at a maximum at temperatures in excess of 150 degrees celsius. These results demonstrate that the level of heat at which we cook our cholesterol containing foods (meats, fish, eggs, dairy etc..) will impact the potential for that food to be healthful or harmful.

Cooking Time

Perhaps one of the most interesting studies I came across on this subject was comparing the effect of different cooking methods on the fat quality and cholesterol oxidation of salmon. When comparing steaming to pan-frying it was found that steaming produced twice as many cholesterol oxidation products as did pan-frying. The authors conclude that this is likely due to longer cooking time during steaming, and therefore longer heat exposure. It seems that a delicate balance between time and temperature must be obtained for the healthiest results.

Cooking Method

Not only does the temperature and time affect the quality of the fats we cook, but there is evidence to suggest that the device used to cook may contribute as well. A study done in 2003 looked at the oxidation of cholesterol in microwave cooking and in pan-frying. The results indicated that in beef and chicken patties, microwave cooking produced 3 times as many cholesterol oxidation products as did pan-frying. As an aside, chicken patties had twice as many cholesterol oxidation products as did beef patties.

Food Processing

The processing of food which often includes high heat, high pressure, freeze drying, dehydration, irradiation and chemical additives contributes to the formation of toxic derivatives of cholesterols and fat. Studies have indicated that powdered dairy products, powdered egg products, and smoked meats are some examples of prepared foods that have high potential for toxic derivatives.

Food Storage

Factors which can contribute to cholesterol oxidation during storage are: light, air, temperature, pre-cooking and freeze-drying. As a general rule of thumb it is always best to prepare fresh unprocessed food daily. The following tips will help in the healthful storage of food items. Protect oils and fats (such as olive oil, vegetable oil, fish oil, butter, dairy, meat and fish) from light (use dark glass containers, store in dark environments), heat (store in cool environments), and oxygen (use airtight containers or vacuum sealing).

Conclusion

It is popular knowledge that dietary cholesterol intake has a role to play in cardiovascular health. The common belief is that, with regard to cholesterol, limiting intake is the primary method toward reducing cardiovascular disease risk; however, the amount of cholesterol may be just as important as the type of cholesterol when it comes to cardiovascular disease risk. Proper preparation and storage of oily foods is a disease prevention strategy that can have profoundly beneficial effects on health, and for the most part, is lacking in public awareness.

DoctorShawn

29/Nov/2013

My response to two recently published studies using a multivitamin: “Oral High-Dose Multivitamins and Minerals After Myocardial Infarction: A Randomized Trial” and “Long-Term Multivitamin Supplementation and Cognitive Function in Men: A Randomized Trial”
By Shawn Meirovici N.D.

In the latest issue of “The Journal of Annals of Internal Medicine” two studies investigated the effect of taking a long-term multivitamin on cardiovascular health and cognitive function. The two studies demonstrated that there was no significant effect on either group as compared with placebo. There were no serious side effects and the author’s mention a few limitations in the studies such as: considerable non-adherence, withdrawal and incorrect dosage.

A multivitamin is a single supplement containing a collection of vitamins and minerals, at a dose reflective of the RDI or the “recommended daily intake”. The average individual eating a well-balanced diet will typically obtain the RDI of most vitamins and minerals from their diet. When an individual is unable to eat a healthy well-balanced diet or has an illness compromising the absorption of vitamins and minerals from the diet, they may benefit from a multivitamin. Not only does this concept make sense, it is also supported by many studies investigating multivitamin support on patient populations with know nutrient deficiencies (Effect of vitamin and trace-element supplementation on immune responses and infection in elderly subjecttR.K. Chandra, FRCPC Corresponding author contact information (Prof). )

It is not surprising that nothing statistically significant was observed in the two studies up for discussion. The two patient populations are: a group of individuals who have suffered a heart attack in the past, and a group of ageing, otherwise healthy, men. We do not know the specifics of their diet or if they have any significant nutrient deficiencies.
When not prescribed for a specific purpose a multivitamin acts as a “shotgun blast”, hoping to hit something significant but often missing the point and with limited power per hit. When it comes to supplements, patients will only benefit from specific nutrients, for specific concerns at a specific dosage. For instance: the one study investigating a group of individuals with a history of cardiovascular disease, may have benefitted from specific nutrients designed at lowering blood pressure, balancing blood sugar and improving vessel integrity.

The real controversy surrounding these recent publications is with the Media’s over-generalization of these findings. Here is a headline from CBC News “Vitamin pills ‘should be avoided,’ journal editors say”. The issue here is that the public is lead to believe that all vitamins are always bad, or a waste of money in every circumstance. The truth is that every individual is different in nutritional requirements, health history and healthcare needs. In medicine the adage “one size fits all” hardly ever is applicable. As a naturopathic doctor it is my job to investigate what my patients individual needs are and to give the appropriate medical advise, which often includes vitamins, but specific vitamins at specific dosages for specific concerns.

These studies demonstrate the need for healthcare practitioners, such as: Naturopathic Doctors, and Nutritionists, who are qualified to guide the average consumer as to what sort of supplement may be helpful and which supplements may very well be a waste of money.

DoctorShawn

29/Nov/2013

Every time I cut into a beet root, I am still surprised by the vibrant red juice that seems to bleed out onto the chopping block. It is this undeniable similarity to blood that first made beet root and beet root juice a focus of interest in traditional medicine. Traditional Chinese Medicine (TCM) relies heavily on the use of foods and herbs to tonify organs and energy systems in the body.

In TCM, Blood and Qi are two extremely important substances working together to maintain the vitality of the human body. Blood is more “Yin” and Qi is more “Yang”. The symbol of the “Yinyang” teaches us that a perfect balance of Blood and Qi is required for optimum health. In this medical system illness often arises as a result of either Blood or Qi being deficient. A blood deficiency can arise in the heart and/or liver leading to symptoms of insomnia, anxiety, weakness, dizziness and fatigue. Interestingly these are often the same symptoms seen in individuals experiencing anemia (the “blood deficiency” of western medicine). In TCM the primary way to restore blood is through food and herbs. Beets root, perhaps due to the bloody appearance of its juice, is thought to be an excellent dietary restorer of blood. When assisted with the use of certain herbs and acupuncture points, the dietary inclusion of beets and other red pigmented fruits and vegetables is very effective in treating the TCM diagnosis of blood deficiency.

The closest connection between the TCM medicinal use of beets for blood deficiency and how this might work from a western “science based medicine” perspective is elucidated in a Hungarian 2007 research article. The article explains that biological testing of liver tissue after consumption of beet root reveals that beets are relatively rich in metal elements such as: aluminum, copper, iron, zinc and manganese. One type of anemia known as “microcytic anemia” is usually caused by iron deficiency. With beet being a relatively rich vegetable source of iron, one can hypothesize as to why this vegetable might be an effective therapy for a “blood deficiency” or anemia.

Recent scientific research has revealed many other interesting medicinal applications for beet root. Beets contain high levels of nitrates and pigment molecules that have been shown to be powerful antioxidants, cancer protective and ergogenic. In a 2009 study, male rats were treated either with 8ml/kg/day beet root juice or nothing at all for 28 days. Both groups of rats received an injection of the toxic chemicals nitrosodiethylamine and carbon tetracloride. The rats pretreated with beet root juice demonstrated less damage to fat cells in the liver, and a 3-fold increase in the activity of the antioxidant “superoxide dismutase”. The authors concluded that beet root juice may be helpful in counteracting some of the damaging effects of environmental toxins.

A large portion of the recent research on the medicinal properties of beets, has been done in Hungary. A Hungarian research article in 2010 looked at the effect of giving 20g prepared beet root per day for one month to 24 patients with hormone resistant metastatic prostate cancer, who are also receiving chemotherapy. The results indicated that there was a significant improvement in inflammatory markers, such as transmethylation, after consuming the beet root. Here, the authors conclude that moderate consumption of beets may favorably affect the life expectancy of patients with this type of prostate cancer.

Athletes are always searching for latest performance enhancing supplement. Ergogenic (performance enhancing) aids are usually taken to increase stamina, strength and recovery. One supplement known to increase stamina is sodium nitrate. Sodium nitrate has been shown to decrease the demand for oxygen by muscle cells during exercise leading to an increase in exercise duration. Beet root juice is a natural source of nitrates and therefore, there has been a handful of studies in the past few years looking into beet root juice as a potential natural alternative to sodium nitrate. In 2009 the journal of applied physiology conducted a placebo controlled, double blinded, crossover study on 8 men ages 19-38yr. The men either consumed 500ml/day of beet root juice or black currant cordial (juice) for six consecutive days and underwent a series of moderate and intense physical activity tests on the last three days. In those men consuming beet root juice, blood nitrite levels were significantly higher on days 4-6 and systolic blood pressure was reduced by approximately 10mmHg compared to placebo. During both moderate level and intense exercise, those men taking the beet root juice demonstrate a decrease in demand for oxygen and corresponding increase in time to exhaustion compared to placebo.

Beets are an amazing vegetable. Roasted, pickled, steamed or boiled; beets are a great way to add sweetness and colour into any meal. Like all the foods I discuss on this blog, beets are full of powerful medicinal properties. However, there are some things to watch out for when considering including beets into the diet. Beet root and leaves are relatively high in a substance known as oxalates. Oxalates are excreted from the body by the kidneys and into the urine. Those who have a personal history or family history of kidney stones should take caution when consuming beets in moderate to high quantities. Most kidney stones are formed out of calcium and oxalates and consistent consumption of beets can possibly contribute to the formation of a kidney stone. Boiling beets in water has been shown to remove greater than half the amount of oxalate content. Those who enjoy eating the leaves of beets (usually steamed or boiled) can consider that a 2009 study demonstrated that boiling the leaves in milk removes more oxalates than boiling in water.

DoctorShawn

29/Nov/2013

Lentinula Edodes is a mushroom native to East Asia which is now cultivated worldwide for culinary and medicinal purposes. This mushroom is usually referred to as Shiitake, which is its Japanese common name based upon the “Shii” tree that the mushroom grows on.

Shiitake has been cultivated for over 1000 years. During the Ming Dynasty (AD 1368-1644) Chinese physician, Wu Jue, wrote that the mushroom could be used medicinally as a remedy for: upper respiratory tract infections, poor circulation, liver pathologies, exhaustion, premature aging and as a Qi (life-force) tonic.

Shiitake has a nutty and earthy taste making it a common delicacy of the culinary world. Many chefs prefer to use sun-dried Shiitake, the drying process seeming to enhance the flavour. Interestingly, the effect of UV light on the mushroom converts ergosterol into vitamin D making the sun-dried variety a significant dietary source of this vitamin. Shiitake is often sauteed in Chinese cuisine, used to flavour soup in Japanese cuisine and steamed, simmered or fried in Thai cuisine.

From a Naturopathic perspective, Shiitake is a fascinating mushroom due to its application in health care, ability to be easily incorporated into the diet and excellent safety profile. Current research is discovering that certain extracts of this mushroom have immune system regulation properties, antibacterial and anti-viral properties, and blood clot inhibiting properties.

A study published by the Journal of Microbiology and Biotechnology in 2009 discovered that polysaccharide extracts of Shiitake were shown to stimulate the function and activation of macrophages. Macrophages are white blood cells that are involved in the body’s initial response to infection (destroying pathogens and sending out chemical signals to the immune system to mount an attack on invading organisms).

In 2006 the Biological Pharmacology Bulletin published a study that examined the efficacy of a hot-water extract of Shiitake on protecting hepatocytes (liver cells) from the hepatotoxic agent D-galactosamine. The result was that 0.5 mg/ml of the Shiitake extract completely suppressed the cytotoxic (liver cell death inducing) effects of D-galactosamine. The study continued to examine the effect of injecting the Shiitake extract into rats treated with D-galactosamine. The result was less leakage of AST and ALT (both chemical markers of liver cell injury).

Lentinan, a common extraction of Shiitake used for medicinal purposes, was researched with regard to its immune regulatory applications in people with HIV. In 1998 the Journal of Medicine (AIDS Activities Division, San Francisco General Hospital) conducted a double blind placebo control trial on 98 patients with HIV. Patients were administered either 2, 5, or 10mg of Lentinan or placebo via I.V. once a week for eight weeks. Side effects of the I.V. administered Lentinan were generally mild when administered over a 30-minute period. The patients in the study receiving Lentinan demonstrated a trend toward increases in CD4 cells (these are the white blood cells that are targeted for destruction by HIV) and in some patients, increased neutrophil (the primary white blood cell involved in the acute response of the immune system to infection) activity.

Like all things we ingest, there is potential for allergic reaction to Shiitake. Be careful and observant when ingesting crude Shiitake or Shiitake extract for the first time.

Newer Posts

Ginger the Universal Medicine

Acai, super food or hype?

Broccoli Beating Cancer

Garlic

Cholesterol isn’t bad

The supplement myth

Beets

Shiitake

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