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Linseed Food to Keep Cancer at Bay

Illustration of flaxImage via Wikipedia

Linseed is believed to protect against cancer, but the taste is a real turn-off for most people.

Researchers have now isolated the valuable components of linseed (flax seeds), which when mixed with bread, cakes or dressings, don’t leave an unpleasant aftertaste

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Cakes that can ward off cancer or noodles that lower the cholesterol level could soon be a reality. Scientists at the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising (Germany) have isolated valuable components of linseed and lupin seeds.

They have experimentally incorporated them in various foodstuffs: the linseed in cakes, bread, dressings and sauces, the lupins in bread, rolls and pasta. The result is not only delicious, but healthy as well.

“Flax is not only high in soluble fibre, but also contains lignans. These substances are phytoestrogens, so they have a similar effect to that of the isoflavones that we know from soya beans,” said IVV project manager Katrin Hasenkopf.

“According to literature, they protect the organism against hormone-dependent forms of cancer – that is, breast and prostate cancer,” added Hasenkopf. “The lupins, on the other hand, contain substances that our studies have found to have a positive impact on the cholesterol level.”

But how do the researchers isolate the valuable components? “We make use of the differing solubility of the various constituents: If the pH value is acidic, the unwanted bitter substances are the first to dissolve.

pH value is a way of expressing the acidity or alkalinity of a solution. The neutral point is pH value 7.0, with acids having lower values and alkalis having higher values.

“If the pH value is then set back to neutral, you get the valuable proteins – without the bitter taste. We are also able to separate large components from small ones by a series of filtration steps,” explained Hasenkopf.

“The healthy effects of linseed and lupin seeds are already known from literature, but so far there is a lack of conclusive scientific investigations on the subject. These substances undoubtedly have very high potential,” she said.

In about three years, the new cholesterol-lowering foodstuffs are expected to be available on supermarket shelves – maybe even including cakes, bread rolls and sauces enriched with the valuable substances obtained from flax seeds.

The researchers will be presenting the linseed and lupin foods at the Biotechnica trade fair in Hanover on Oct 7-9.

Sources: The Times Of India

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Taste Disorders

Definition:
We experience taste when a substance contacts one of four taste receptor cells for sweet, salt, bitter, or sour. The receptor cells are located in taste buds spread over the surface of the tongue and throat. Three different nerves allow us to taste, therefore it is very difficult to lose all sense of taste through a nerve injury. In addition, like the smell nerves, the taste receptor cells are replaceable and if damaged they can grow back. A decrease in ability to taste is called hypogeusia, and a total loss of taste is termed ageusia.

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Click to learn:-> What is taste Description of the parts of the tongue.

Taste disorders like smell disorders can occur for many different reasons. Total loss of taste often indicates a disorder throughout the body such as due to toxicity, medications, or nutrition disorders. Decreased or abnormal taste can also occur from poor dentition or from cancer of the mouth.

Besides a detailed history and head and neck exam, evaluation by an otolaryngologist for smell and taste disorders may add smell and taste testing. Testing of smell function often includes taking a “scratch and sniff” odor identification test matching a smell with a list of odors. Taste function can be tested by applying four different solutions (sweet, salt, bitter, and sour) to four different regions of the tongue. Additional evaluation may include a CT scan and/or an MRI of the brain and sinuses.

If you experience a taste problem, it is important to remember that you are not alone. More than 200,000 people visit a physician for such a chemosensory problem each year. Many more taste disorders go unreported.

Many people who have taste disorders also notice problems with their sense of smell. If you would like more information about your sense of smell, the fact sheet Smell Disorders may answer some of your questions.

How does our sense of taste work?

Taste belongs to our chemical sensing system, or the chemosenses. The complex process of tasting begins when tiny molecules released by the substances around us stimulate special cells in the nose, mouth, or throat. These special sensory cells transmit messages through nerves to the brain, where specific tastes are identified

Click to learn more:->Smell and Taste Disorders

Gustatory or taste cells react to food and beverages. These surface cells in the mouth send taste information to their nerve fibers. The taste cells are clustered in the taste buds of the mouth, tongue, and throat. Many of the small bumps that can be seen on the tongue contain taste buds.

Another chemosensory mechanism, called the common chemical sense, contributes to appreciation of food flavor. In this system, thousands of nerve endings–especially on the moist surfaces of the eyes, nose, mouth, and throat–give rise to sensations like the sting of ammonia, the coolness of menthol, and the irritation of chili peppers.

We can commonly identify at least five different taste sensations: sweet, sour, bitter, salty, and umami (the taste elicited by glutamate, which is found in chicken broth, meat extracts, and some cheeses). In the mouth, these tastes, along with texture, temperature, and the sensations from the common chemical sense, combine with odors to produce a perception of flavor. It is flavor that lets us know whether we are eating a pear or an apple. Some people are surprised to learn that flavors are recognized mainly through the sense of smell. If you hold your nose while eating chocolate, for example, you will have trouble identifying the chocolate flavor–even though you can distinguish the food’s sweetness or bitterness. That is because the distinguishing characteristic of chocolate, for example, what differentiates it from caramel, is sensed largely by its odor.

What are the taste disorders?

The most common true taste complaint is phantom taste perceptions. Additionally, testing may demonstrate a reduced ability to taste sweet, sour, bitter, salty, and umami, which is called hypogeusia. Some people can detect no tastes, called ageusia. True taste loss is rare; perceived loss usually reflects a smell loss, which is often confused with a taste loss.

Click to learn more about :->Test Disorders

In other disorders of the chemical senses, the system may misread and or distort an odor, a taste, or a flavor. Or a person may detect a foul taste from a substance that is normally pleasant tasting.

Symptoms – Taste disorders are often temporary. Alteration in taste varies depending upon the disease, period of suffering, treatment and drugs. For example:

  • In gout – uric acid diathesis/metabolism – salty taste

  • In infection (bacterial) – metallic taste

  • In fever (viral flu) – bitter taste

  • In gastritis/heartburn – sour taste

  • In toxicity – metallic taste

What causes taste disorders?

Some people are born with chemosensory disorders, but most develop them after an injury or illness. Upper respiratory infections are blamed for some chemosensory losses, and injury to the head can also cause taste problems.

Loss of taste can also be caused by exposure to certain chemicals such as insecticides and by some medicines. Taste disorders may result from oral health problems and some surgeries (e.g. third molar extraction and middle ear surgery). Many patients who receive radiation therapy for cancers of the head and neck develop chemosensory disorders.

How are taste disorders diagnosed?

The extent of a chemosensory disorder can be determined by measuring the lowest concentration of a chemical that a person can detect or recognize. A patient may also be asked to compare the tastes of different chemicals or to note how the intensity of a taste grows when a chemical’s concentration is increased.

Scientists have developed taste testing in which the patient responds to different chemical concentrations. This may involve a simple “sip, spit, and rinse” test, or chemicals may be applied directly to specific areas of the tongue.

Click to learn more :->How are taste and smell disorders diagnosed?

Are taste disorders serious?

Yes. A person with a taste disorder is challenged not only by quality-of-life issues, but also deprived of an early warning system that most of us take for granted. Taste helps us detect spoiled food or beverages and, for some, the presence of food to which we’re allergic. Perhaps more serious, loss of the sense of taste can also lead to depression and a reduced desire to eat.

Abnormalities in chemosensory function may accompany and even signal the existence of several diseases or unhealthy conditions, including obesity, diabetes, hypertension, malnutrition, and some degenerative diseases of the nervous system such as Parkinson’s disease, Alzheimer’s disease, and Korsakoff’s psychosis.

Complication:

  • Disgust for food/life

  • Malnutrition

  • Depression

Can taste disorders be treated?

Yes. If a certain medication is the cause of a taste disorder, stopping or changing the medicine may help eliminate the problem. Some patients, notably those with respiratory infections or allergies, regain their sense of taste when the illness resolves. Often the correction of a general medical problem can also correct the loss of taste. Occasionally, recovery of the chemosenses occurs spontaneously.

General treatment – Treatment usually depends upon the cause and nature of the disease(s). Getting normalcy will be aimed mostly at removing the exciting or maintaining causes, i.e. by

  • Correcting anaemia,allergies dental problems, uric acid diathesis, etc.

  • Treating mouth ulcers, infections (bacterial / viral / fungal), digestive or acid reflux disorders, etc.

  • Changing or stopping newly added medicines (antibiotics, anticonvulsants, antidepressants, pain-killers, etc.)

Commonly, if there is no serious illness, physicians will simply prescribe vitamin supplements and till taste recovers on its own (i.e., without providing any specific treatment).

Homeopathic approach on taste disorders – In all other system of medicines, the recovery of taste will come in the end i.e., after stopping the treatment process/medicines. Also, sometimes they need to leave the taste to come up on its own. Whereas while getting Homeopathy treatment, patients’ feelings and sensations get improved first. Well being sensations will always be the first improvement with successful treatment of Homeopathy. Homeopathy concentrates on each and every aspect of patient feelings and restores them to normal first (prior to setting right the disease). It works in all ways to raise immunity. For raising immunity/strengthen vitality, it enhances good intake of diet (by making the taste good). Thus here is another example to show Homeopathy is on the right track towards nature.

Some feel the distorted taste without any diseases or sufferings (with unknown or idiopathic causes) and some other suffers with incurable diseases. Here too, Homeopathy can succeed in correcting the taste with its individualisation treatment with characteristic symptoms of patient and disease with tongue indications and taste characters.

To spice up taste, Homeopathy can work amazingly. There are specific medicines for specific feelings of taste in Homeopathy, likewise for cravings and aversions too. They will act at the core of the disease and clear the tongue problems simultaneously.

For example:

  • Diminished taste – Borax, Carboveg, Cyclamen, Puls, Veratrum alb,

  • Complete loss of taste – Stramonium

  • Abnormal taste of foods (or water) – sweetish – Cuprum met, Merc sol, Veratrum Alb, etc.

  • Sweet metallic taste in mouth/tongue – Cocculus, Merc sol, etc.

  • Salty taste in mouth/tongue – Cyclamen, Iodium, Merc sol, Nat mur, etc.

  • Sour taste –Calc carb, China, Lycopodium, Nux vom, Rhus tox, Sulphur, etc.

  • Bitter taste – Borax, Bryonia, Carbo veg, China, Lachesis, Nat mur, Pulsatilla, Rhus tox, Stramonium, Sulphur, etc.

  • Soapy taste – Iodium

  • Bloody taste – Bovista & Kreosote

  • Coppery taste – Medorrhinum

  • Taste remains in tongue for a long time after eating – Hydrastis

  • Taste of rotten eggs – Cuprum met, Merc sol, Pulsatilla

  • Oily/greasy taste in tongue/mouth – Causticum, Rhus tox, Secale cor

  • Feeling numbness/tingling sensation in tongue – Aconite, Causticum, Coninum, Gelsemium, Nux vom, Nat mur, Secale cor, etc.

  • Burning tongue – Apis, Ars alb, Arum triphyllum, Baptisia, Belladonna, Beri Beri vul, Capsicum, Causticum, etc.

  • Sensation of hair in tongue – Kali bich, Alumina, Nat mur, etc.

  • Frothy saliva in mouth – Stramonium

These medicines should be taken under the advice and diagnosis of a Qualified Homeopath.

What research is being done?

The NIDCD supports basic and clinical investigations of chemosensory disorders at institutions across the Nation. Some of these studies are conducted at several chemosensory research centers, where scientists work together to unravel the secrets of taste disorders.

Some of the most recent research on our sense of taste focuses on identifying the key receptors in our taste cells and how they work in order to form a more complete understanding of the gustatory system, particularly how the protein mechanisms in G-protein-coupled receptors work. Advances in this area may have great practical uses, such as the creation of medicines and artificial food products that allow older adults with taste disorders to enjoy food again. Future research may examine how tastes change in both humans and animals. Some of this research will focus on adaptive taste changes over long periods in different animal species, while other research will examine why we accept or have an aversion to different tastes. Beyond this, scientists feel future gustatory research may also investigate how taste affects various processing activities in the brain. Specifically, how taste interacts with memory, influences hormonal feedback systems, and its role in the eating decisions and behavior.

Already, remarkable progress has been made in establishing the nature of changes that occur in taste senses with age. It is now known that age takes a much greater toll on smell than on taste. Also, taste cells (along with smell cells) are the only sensory cells that are regularly replaced throughout a person’s life span–taste cells usually last about 10 days. Scientists are examining these phenomena which may provide ways to replace damaged sensory and nerve cells.

NIDCD’s research program goals for chemosensory sciences include

* Promoting the regeneration of sensory and nerve cells
* Appreciating the effects of the environment (such as gasoline fumes, chemicals, and extremes of relative humidity and temperature) on taste.
* Preventing the effects of aging.
* Preventing infectious agents and toxins from reaching the brain through the olfactory nerve.
* Developing new diagnostic tests.
* Understanding associations between chemosensory disorders and altered food intake in aging as well as in various chronic illnesses.
* Improving treatment methods and rehabilitation strategies.

What can I do to help myself?

Proper diagnosis by a trained professional, such as an otolaryngologist, is important. These physicians specialize in disorders of the head and neck, especially those related to the ear, nose, and throat. Diagnosis may lead to treatment of the underlying cause of the disorder. Many types of taste disorders are curable, and for those that are not, counseling is available to help patients cope.

Where can I find more information?

NIDCD maintains a directory of organizations that can answer questions and provide printed or electronic information on taste disorders. Please see the list of organizations at www.nidcd.nih.gov/directory.

Use the following subject area to help you search for organizations that are relevant to taste disorders:

* Smell and Taste

For more information, additional addresses and phone numbers, or a printed list of organizations, contact:

NIDCD Information Clearinghouse
1 Communication Avenue
Bethesda, MD 20892-3456
Toll-free Voice: (800) 241-1044
Toll-free TTY: (800) 241-1055
Fax: (301) 770-8977
E-mail: nidcdinfo@nidcd.nih.gov

For more information, contact the NIDCD Information Clearinghouse.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Resources:
http://www.nidcd.nih.gov/health/smelltaste/taste.asp
http://www.meei.harvard.edu/patient/tasteandsmell.php
http://chennaionline.com/health/Homoeopathy/Aug2007/08homeo133.asp

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Smell Disorders

Definition:Smell Disorder is the inability to perceive odors. It may be temporary, caused by a head cold or swelling or blockage of the nasal passages. It can be permanent when any part of the olfactory region is damaged by factors such as brain injury, tumor, disease, or chronic rhinitis.

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.Every year, thousands of people develop problems with their sense of smell. In fact, more than 200,000 people visit a physician each year for help with smell disorders or related problems. If you experience a problem with your sense of smell, call your doctor. This fact sheet explains smell and smell disorders.

Many people who have smell disorders also notice problems with their sense of taste. If you would like more information about your sense of taste, the fact sheet Taste Disorders may answer some of your questions.

How does our sense of smell work?
The sense of smell is part of our chemical sensing system, or the chemosenses. Sensory cells in our nose, mouth, and throat have a role in helping us interpret smells, as well as taste flavors. Microscopic molecules released by the substances around us (foods, flowers, etc.) stimulate these sensory cells. Once the cells detect the molecules they send messages to our brains, where we identify the smell.

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Olfactory, or smell nerve cells, are stimulated by the odors around us–the fragrance of a gardenia or the smell of bread baking. These nerve cells are found in a small patch of tissue high inside the nose, and they connect directly to the brain. Our sense of smell is also influenced by something called the common chemical sense. This sense involves nerve endings in our eyes, nose, mouth, and throat, especially those on moist surfaces. Beyond smell and taste, these nerve endings help us sense the feelings stimulated by different substances, such as the eye-watering potency of an onion or the refreshing cool of peppermint.

It’s a surprise to many people to learn that flavors are recognized mainly through the sense of smell. Along with texture, temperature, and the sensations from the common chemical sense, the perception of flavor comes from a combination of odors and taste. Without the olfactory cells, familiar flavors like coffee or oranges would be harder to distinguish.

What are the smell disorders?
People who experience smell disorders experience either a loss in their ability to smell or changes in the way they perceive odors. As for loss of the sense of smell, some people have hyposmia, which is when their ability to detect odor is reduced. Other people can’t detect odor at all, which is called anosmia. As for changes in the perception of odors, some people notice that familiar odors become distorted. Or, an odor that usually smells pleasant instead smells foul. Still other people may perceive a smell that isn’t present at all.


What causes smell disorders?
Smell disorders have many causes, some clearer than others. Most people who develop a smell disorder have recently experienced an illness or an injury. Common triggers are upper respiratory infections and head injuries.

Among other causes of smell disorders are polyps in the nasal cavities, sinus infections, hormonal disturbances, or dental problems. Exposure to certain chemicals, such as insecticides and solvents, and some medicines have also been associated with smell disorders. People with head and neck cancers who receive radiation treatment are also among those who experience problems with their sense of smell.

How are smell disorders diagnosed?
Doctors and scientists have developed tests to determine the extent and nature of a person’s smell disorder. Tests are designed to measure the smallest amount of odor patients can detect as well as their accuracy in identifying different smells.

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In fact, an easily administered “scratch and sniff” test allows a person to scratch pieces of paper treated to release different odors, sniff them, and try to identify each odor from a list of possibilities. In this way, doctors can easily determine whether patients have hyposmia, anosmia, or another kind of smell disorder.

Are smell disorders serious?
Yes. Like all of our senses, our sense of smell plays an important part in our lives. The sense of smell often serves as a first warning signal, alerting us to the smoke of a fire or the odor of a natural gas leak and dangerous fumes. Perhaps more important is that our chemosenses are sometimes a signal of serious health problems. Obesity, diabetes, hypertension, malnutrition, Parkinson’s disease, Alzheimer’s disease, multiple sclerosis, and Korsakoff’s psychosis are all accompanied or signaled by chemosensory problems like smell disorders.

Can smell disorders be treated?
Yes. Some people experience relief from smell disorders. Since certain medications can cause a problem, adjusting or changing that medicine may ease its effect on the sense of smell. Others recover their ability to smell when the illness causing their olfactory problem resolves. For patients with nasal obstructions such as polyps, surgery can remove the obstructions and restore airflow. Not infrequently, people enjoy a spontaneous recovery because olfactory neurons may regenerate following damage.

What research is being done?
The NIDCD supports basic and clinical investigations of chemosensory disorders at institutions across the Nation. Some of these studies are conducted at several chemosensory research centers, where scientists are making advances that help them understand our olfactory system and may lead to new treatments for smell disorders.

Some of the most recent research into our sense of smell is also the most exciting. Though a complete understanding of the uniquely sophisticated olfactory system is still in progress, recent studies on how receptors recognize odors, together with new technology, have revealed some long-hidden secrets to how the olfactory system manages to detect and discriminate between the many chemical compounds that form odors. Besides uncovering the physical mechanisms our bodies use to accomplish the act of identifying smell, these findings are helping scientists view the system as a model for other molecular sensory systems in the body. Further, scientists are confident that they are now laying the foundation to understanding the finest details about our sense of smell–research that may help them understand how smell affects and interacts with other physiological processes.

Since scientists began studying the olfactory system, much has been discovered about how our chemosenses work, especially in how they’re affected by aging. Like other senses in our bodies, our sense of smell can be greatly affected simply by our growing older. In fact, scientists have found that the sense of smell begins to decline after age 60. Women at all ages are generally more accurate than men in identifying odors, although smoking can adversely affect that ability in both men and women.

Another area of discovery has been the olfactory system’s reaction to different medications. Like our sense of taste, our sense of smell can be damaged by certain medicine. Surprisingly, other medications, especially those prescribed for allergies, have been associated with an improvement of the sense of smell. Scientists are working to find out why this is so and develop drugs that can be used specifically to help restore the sense of smell to patients who’ve lost it. Also, smell cells (along with taste cells) are the only sensory cells that are regularly replaced throughout the life span. Scientists are examining these phenomena, which may provide ways to replace these and other damaged sensory and nerve cells.

NIDCD’s research program goals for chemosensory sciences include

*Promoting the regeneration of sensory and nerve cells
*Appreciating the effects of the environment (such as gasoline fumes, chemicals, and extremes of relative humidity and temperature) on smell and taste.
*Preventing the effects of aging.
*Preventing infectious agents and toxins from reaching the brain through the olfactory nerve.
*Developing new diagnostic tests.
*Understanding associations between chemosensory disorders and altered food intake in aging as well as in various chronic illnesses.
Improving treatment methods and rehabilitation strategies.

What can I do to help myself?
The best thing you can do is see a doctor. Proper diagnosis by a trained professional, such as an otolaryngologist, is important. These physicians specialize in disorders of the head and neck,especially those related to the ear, nose, and throat. Diagnosis may lead to an effective treatment of the underlying cause of your smell disorder. Many types of smell disorders are curable, and for those that are not, counseling is available to help patients cope.

Where can I find more information?
NIDCD maintains a directory of organizations that can answer questions and provide printed or electronic information on smell disorders. Please see the list of organizations at www.nidcd.nih.gov/directory.

Use the following subject area to help you search for organizations that are relevant to smell disorders:

*Smell and Taste
For more information, additional addresses and phone numbers, or a printed list of organizations, contact:

NIDCD Information Clearinghouse
1 Communication Avenue
Bethesda, MD 20892-3456
Toll-free Voice: (800) 241-1044
Toll-free TTY: (800) 241-1055
Fax: (301) 770-8977
E-mail: nidcdinfo@nidcd.nih.gov

For more information, contact the NIDCD Information Clearinghouse.

Click to learn more about the subject:->..(1)……...(2)..…….(3)

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Resources:
http://www.nidcd.nih.gov/health/smelltaste/smell.asp
http://www.stopsnoringnewyork.com/nyc_snoring_doctor/smell_disorder_doctor_nyc.htm

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Herb Triggers The Death of Cancer Cell

CM NEWS – A substance of popular Chinese herb huang qin (Scutellaria radix,) triggers the death process in tumour cells, while it has virtually no effect on healthy cells, according to a new discovery of this selective function of huang qin by scientists of the German Cancer Research Centre (Deutsches Krebsforschungszentrum,
CLICK  & SEE….>….Huang qin

The valuable substance extrachted from huang qin is wogonin (han huang qin su,´ ). It’s until recently that modern science has been able to uncover the molecular mechanism underlying the anti-cancerous effect of wogonin.

Defects in genes that control growth can turn a cell into a threat for the whole organism. Defective cells that might get out of control are driven into suicide by a protective mechanism called apoptosis. However, this life saving mechanism is no longer working in most tumour cells, since numerous molecules regulating apoptosis are defective.

This is why researchers have been trying for some time to restore the capability of controlled suicide in tumour cells. However, this is a risky venture, because it involves the danger of damaging healthy tissue, too, by cell death. Therefore, scientists have urgently been searching for substances that induce cell death selectively in tumour cells.

Dr. Min Li-Weber of the Division of Immunogenetics headed by Prof. Dr. Peter Krammer has been concentrating on pure substances from herbs that are used in traditional Chinese medicine. Investigating their ability to trigger apoptosis, the scientist has recently come across an interesting candidate: the substance wogonin, a plant flavone from huang qin.

According to the researchers, wogonin causes apoptosis in leukemia cells in the culture dish, while it has virtually no damaging effect on healthy blood cells. Wogonin also led to reduced cancer growth in mice that had been transplanted human leukemia cells.

The mechanism underlying the selective effect of this plant constituent had still been unclear. There are two different ways by which the apoptosis program can be started in a cell: by external stimuli or by signals from within the cell as a response to factors such as radioactive radiation or reactive oxygen compounds such as hydrogen peroxide (H2O2).

Li-Weber has now shown that wogonin leads to highly increased formation of hydrogen peroxide in tumour cells compared to healthy cells. The peroxide, in turn, produces a calcium response which triggers the apoptosis reaction cascade. In addition, tumour cells contain a higher number of those membrane channels through which calcium flows from its intracellular storages into the cytoplasm.

Min Li-Weber¡’s results so far are based on experiments in the culture dish and in the animal model. The scientists rate the data as convincing enough to continue testing the suitability of wogonin as a therapeutic agent for leukemias.

Awesome Cancer-Busting Approaches

Without disputing the value and effectiveness of Traditional Chinese Medicine (TCM) as an alternative to the flawed healthcare system in the United States, I believe you can VIRTUALLY ELIMINATE your risk of cancer and chronic disease, and radically improve your chances of recovering from cancer if you currently have it, by following these relatively simple risk reduction strategies.

You won’t read or hear much about them because they have not been formally “proven” yet by conservative researchers. However, did you know that 85 percent of therapies currently recommended by conventional medicine have never been formally proven either?!

Most of the herbs are frequently effective symptomatic band-aids. Therefore, if you depend solely on herbs without addressing the underlying cause of your disease, you’re still likely avoiding the real cure.

So what are the underlying causes of most, if not all disease? It boils down to three basics of equal importance:

1.Your emotional and mental state
2.Your nutrition
3.Your physical activity
All advice essentially falls under one of these three basic necessities for optimal health, which create a circle of either positive or negative ramifications, depending on whether you address them appropriately or not.

Here are Twelve Strategies:

1.Reduce or eliminate your processed food, sugar and grain carbohydrate intake. Yes, this is even true for whole unprocessed organic grains as they tend to rapidly break down and drive your insulin and leptin levels up, which is the last thing you need to have happening if you are seeking to resolve a cancer.

2.Control your fasting insulin and leptin levels. This is the end result, and can be easily monitored with the use of simple and relatively inexpensive blood tests.

3.Normalize your ratio of omega-3 to omega-6 fats by taking a high-quality krill oil or fish oil and reducing your intake of most processed vegetable oils.

4.Get regular exercise. One of the primary reasons exercise works is that it drives your insulin levels down. Controlling insulin levels is one of the most powerful ways to reduce your cancer risks.

5.Normalize your vitamin D levels and vitamin A levels by getting plenty of sunlight exposure and consider careful supplementation when this is not possible. If you take oral vitamin D and have a cancer, it would be very prudent to monitor your vitamin D blood levels regularly.

6.Get regular, good sleep.

7.Eat according to your nutritional type. The potent anti-cancer effects of this principle are very much underappreciated. When we treat cancer patients in our clinic this is one of the most powerful anti-cancer strategies we have.

8.Reduce your exposure to environmental toxins like pesticides, household chemical cleaners, synthetic air fresheners and air pollution.

9.Limit your exposure and provide protection for yourself from information carrying radio waves produced by cell phone towers, base stations, phones and WiFi stations.

10.Avoid frying or charbroiling your food. Boil, poach or steam your foods instead.

11.Have a tool to permanently reprogram the neurological short-circuiting that can activate cancer genes. Even the CDC states that 85 percent of disease is caused by emotions. It is likely that this factor may be more important than all the other physical ones listed here, so make sure this is addressed. Energy psychology seems to be one of the best approaches and my particular favorite tool, as you may know, is the Emotional Freedom Technique. German New Medicine is another powerful tool.

12.Eat at least one-third of your food raw.

Sources: http://articles.mercola.com/sites/articles/archive/2008/1/19/herb-triggers-cancer-cell

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New Anti-Aging Methods Found

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Researchers said on Thursday they had found more ways to activate the body’s own anti-aging defenses – perhaps with a pill that could fight multiple diseases at once.

Their study, published in the journal Cell, helps explain why animals fed very low-calorie diets live longer, but it also offers new ways to try to replicate the effects of these diets using a pill instead of hunger, the researchers said.

“What we are talking about is potentially having one pill that prevents and even cures many diseases at once,” said David Sinclair, a pathologist at Harvard Medical School who helped lead the research.

Sinclair helped found a company that is working on drugs based on this research, Sirtris Pharmaceuticals. The key is a family of enzymes called sirtuins. They are controlled by genes called SIRT1, SIRT2 and so on.

Last year, researchers showed that stimulating SIRT1 can help yeast cells live longer.

Sinclair, working with colleagues at his company, at Cornell University in New York and the US National Institutes of Health, identified the actions of two more sirtuin genes called SIRT3 and SIRT4.

They found the enzymes controlled by these genes help preserve the mitochondria – little organs inside of cells that provide their energy.

“These two genes, SIRT3 and SIRT4, they make proteins that go into mitochondria. … These are little energy packs inside our cells that are very important for staying healthy and youthful and, as we age, we lose them and they get less efficient,” Sinclair said in a videotaped statement.

“They are also very important for keeping the cells healthy and alive when they undergo stress and DNA damage, as we undergo every day during the aging process.”

Sinclair and colleagues have found in other studies that even if the rest of a cell is destroyed – the nucleus and other parts – it can still function if the mitochondria are alive. His team found that fasting raises levels of another protein called NAD. This, in turn, activates SIRT3 and SIRT4 in the mitochondria of the cell and these help keep the mitochondria youthful.

Source: The Times Of India

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