6 replies to this topic

[bobdrake12]

Margaine - Good or bad for you?




Potato Chips - Good or bad for you?




Excessive Sugar intake - Good or bad for you?




Guava - Good or bad for you?




Spinach - Good or bad for you?


http://www.sumeria.net/health/os.html





Staying On Top of Oxidative Stress by Stephen Byrnes, ND, RNCP

http://www.powerhealth.net


Oxidative stress (OS) is fast becoming the nutritional and medical buzzword for the 21st century. Implicated in a growing list of diseases, from cataracts to cancer, a health-conscious person should take steps to protect herself against the ravages of free radicals, the active criminals in OS. Despite the growing dangers of OS, there are some simple, but powerful, weapons against it. An avoidance of factors that contribute to OS; a diet of whole, organic, unprocessed foods; and supplemental anti-oxidants, afford the best protection against this serious and insidious condition.
WHAT IS OXIDATIVE STRESS?

It is important to realize that OS in and of itself is not a disease, but a condition that can lead to or accelerate it. OS occurs when the available supply of the body's anti-oxidants is insufficient to handle and neutralize free radicals of different types. The result is massive cell damage that can result in cellular mutations, tissue breakdown, and immune compromise.

What are free radicals? They are highly unstable molecules that interact quickly and aggressively with other molecules in our bodies to create abnormal cells. They are capable of penetrating into the DNA of a cell and damaging its "blueprint" so that the cell will produce mutated cells that can replicate out of control. Free radicals are unstable because they have unpaired electrons in their molecular structure. This causes them to react almost instantly with any substance in their vicinity. Oxygen, or oxyl, free radicals are especially dangerous.

Surprisingly, however, free radicals are involved in many cellular functions and are a normal part of living: we all produce free radicals. When, for example, a mitochondria within a cell burns glucose for fuel, the mitochondria oxidizes the glucose and in so doing generates free radicals. White blood cells also use free radicals to attack and destroy bacteria, viruses, and virus-infected cells. The detoxifying actions of the liver also require free radicals.

Free radicals are broken down into three broad groups: ROS (reactive oxygen species), RNS (reactive nitrogen species), and R (other reactive radicals). Despite their sometimes useful functions in the body, they are extremely unstable molecules that can damage cells if left uncontrolled. Free radicals destroy cellular membranes; enzymes; DNA; in short, life. They accelerate aging and contribute to the development of many diseases, including cancer and heart disease.

Its important to note here that free radicals are also released in the body from the breaking down or detoxification of various chemical compounds. Additionally, certain foods contain free radicals which, when eaten, enter the body and damage it. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening, and all oils heated to very high temperatures.

ANTIOXIDANTS TO THE RESCUE

Fortunately, the body maintains a sophisticated system of chemical and biochemical defenses to control and neutralize free radicals. Chemical anti-oxidants scavenge free radicals, that is, they stabilize the unstable free radicals by giving them the electron they need to "calm down." These antioxidants are usually consumed, or used up, in this process--they sacrifice themselves.

The main antioxidants are vitamins A, E and C, betacarotene, glutathione, bioflavonoids, selenium, zinc, CoQ10 (ubiquinone), and various phyto-chemicals from herbs and foods. Green tea, for example, is rich in polyphenols--powerful anticarcinogens.

Biochemical antioxidants not only scavenge free radicals, but also inhibit their generation from the body. They include lipoic acid, enzymes such as catalase, superoxide dismutase (SOD), glutathione peroxidase, and other repair enzymes. Melatonin, a hormone produced by the pineal gland, is also a potent antioxidant. Cholesterol, produced by the liver, is another major antioxidant that the body uses to repair damaged blood vessels. It is probably for this reason that serum cholesterol levels elevate as people age: with age comes more free radical activity. In response, the body produces more cholesterol to help contain and control the damage.

Of all the antioxidants, glutathione appears to be pivotal. Made up of three amino acids (cysteine, glycine, and glutamic acid), glutathione is part of the antioxidant enzyme glutathione peroxidase and is THE major liver antioxidant. It is a basic tenet of natural medicine that health cannot exist if the liver is toxic. Not surprisingly, extremely low levels of glutathione are found in people suffering from severe OS. People with AIDS, cancer, and Parkinson's disease, for example, are known for their low glutathione levels.

As noted earlier, oxidative stress occurs when the amount of free radicals in the body exceeds its pool of antioxidants. Obviously, knowing the varied sources of free radicals and avoiding them, is an important part of staying on top of them.

WHERE DO THEY COME FROM?

As noted above, diet can be a major source of free radical stressors with processed or highly heated oils being the main offenders. If you are still using "foods" like refined vegetable oils, margarine, or shortening (or "foods" made with them such as all commercial baked goods and "snack" chips), you need to remove them. Replace these harmful fats with natural, cold pressed oils such as olive, flax, and walnut (do not heat or cook with flax or walnut oils). Food grade, unrefined coconut oil and organic butter are also excellent choices, especially for cooking. Both of these naturally saturated fats are rich in certain fatty acids that have proven activity against bacteria, harmful yeasts and fungi, and tumor cells.

Additionally, since saturated and monounsaturated (found in olive and cold-pressed nut oils) fats are more chemically stable, they are much less susceptible to oxidation and rancidity than their polyunsaturated cousins, which are mostly found in vegetable oils. As a general rule, then, although the body does require some polyunsaturated fats in the diet each day, it's best not to consume too much of them as they are more prone to free radical attack in the body. As Linus Pauling, PhD, noted in his classic How to Live Longer and Feel Better:

A diet high in unsaturated fatty acids, especially the polyunsaturated ones, can destroy the body's supply of vitamin E and cause muscular lesions, brain lesions, and degeneration of blood vessels. Care must be taken not to include a large amount of polyunsaturated oil in the diet. . . . (p. 204)

The best food sources for polyunsaturates are fish, flax, sesame, and walnut oils, and dark green, leafy vegetables. One caveat: canola oil is not recommended due to its chemical instability and its trans-fatty acids (TFAs). TFAs are causative factos in cancer, immune dysfunction, and heart disease.

Excessive sugar intake can also contribute to free radical damage. Even if from natural sources, excess simple sugars (white and brown sugars, fruit and fruit juices, maple syrup, honey, etc.) get converted into triglycerides by the liver and are subject to free radical damage. These damaged fats then promptly attack your arteries and directly contribute to cardiovascular disease. Additionally, cancer and tumor cells feed off of sugar. It is for this reason that excessive sugar intake correlates very strongly with heart disease, cancer, and a host of other ailments. On top of this, excessive dietary sugars temporarily "stun" the immune system and prevent it from reacting to invading microbes. The advice here is simple: avoid excessive simple sugars.

Poor nutrition in general contributes to OS. When the body is fed poorly, it slowly starves and all of its systems suffer. Weak organ systems are prime targets for free radical attack.

Free radicals are also released in the body from the detoxification of drugs (whether legal or illegal), artificial food colorings and flavorings, smog, preservatives in processed foods, alcohol, cigarette smoke, chlorinated drinking water, pesticides, radiation, cleaning fluids, heavy metals such as cadmium and lead, and assorted chemicals such as solvent traces found in processed foods and aromatic hydrocarbons such as benzene and naphthalene (found in moth balls).

Even psychological and emotional stress can contribute to OS. When under stress, the body produces certain hormones that generate free radicals. On top of that, the liver must eventually detoxify them and that process also generates free radicals.

Heightened OS has also been observed in athletes after intensive workouts due to the physical stress placed on the body. Both physical and emotional stress also prompt the release of endogenous cortisol, an adrenal hormone that reduces inflammation, but also suppresses the immune system.

It should be obvious that all of us are exposed to free radicals from a variety of sources. Those of us living in cities are exposed to very high levels due to increased smog and pollution present. Certainly, all of us need to take preventive action. If not done, we could, unfortunately, be looking at the following conditions in our futures.

ILLNESSES ASSOCIATED WITH OS

Depending on which body organs the free radicals are most affecting, different diseases can either arise or be accelerated:

GI Tract: Diabetes, pancreatitis, liver damage, and "leaky" gut syndrome may result.

Brain and Nervous System: Parkinson's and/or Alzheimer's disease, hypertension, and multiple sclerosis may result. Heart & Blood Vessels: Atherosclerosis, coronary thrombosis.

Lungs: Asthma, emphysema, chronic pulmonary disease.

Eyes: Cataracts, retinopathy, macular degeneration.

Joints: Rheumatoid arthritis

Kidneys: Glomerulonephritis

Skin: "Age spots," vitiligo, wrinkles.

Body in General: Accelerated aging, cancer, autoimmune diseases, inflammatory states, AIDS, lupus.

With such an ominous list, it behooves us to take steps to prevent OS. The first step to take in that direction is learning if one is affected by it and, if so, how much. Luckily, tests are available.

DETERMINING OS

When OS occurs, certain by-products are left behind that are excreted by the body, mostly in the urine. These by-products are oxidized DNA bases, lipid peroxides, and malonidialdehyde from damaged lipids and proteins. The higher the levels of these various markers, the greater the chance there is of an OS-induced disease, or the aggravation and acceleration of an existing one. People with Down's Syndrome, for example, a genetic disorder, are subject to enormous OS due to increased cellular production of hydrogen peroxide, a potent oxidising agent, and frequently develop Alzheimer's-like conditions in their 30s.

For measurements, one needs to request special testing from a doctor, naturopath, or nutritionist who can check for the various biomarkers of OS. If you are concerned, ask your health care provider.

Even if you do not have access to formal testing, anyone can do the following simple test to see how much her body has been affected by free radicals: hold out your hand, palm down, in a relaxed position. Pinch the skin on the back of the hand and lift the fold up, then release it. If you have minimal free radical damage, the skin will snap back into place quickly. If the skin takes a few seconds to go back into place, this is not a good sign and action must be taken.

SOLUTIONS TO OS

Obviously, the first step is to avoid as much as possible the various stressors listed earlier. The next step is to adjust one's diet to include those foods and herbs rich in antioxidants. The last step is to consider supplementation. Supplementation is recommended if one lives in a polluted environment, is subject to extreme stress, smokes, or has a condition associated with OS. To help you get started, consider the following:

CoQ10 (ubiquinone): Beef heart and liver, sardines, spinach, peanuts. Betacarotene: All orange and yellow fruits and vegetables; dark green vegetables. Zinc: Oysters, herring, lamb, whole grains. Selenium: Butter, meats, seafood, whole grains. Vitamin A: Cod liver oil, butter, liver, all oily fish. Vitamin E: Cold-pressed, unrefined nut and seed oils. Vitamin C: Berries, greens, broccoli, kale, kiwi, parsley, guava. Glutathione (GSH): Fresh fruits and vegetables (very small amounts), freshly cooked meats. A low-heat dried whey protein supplement will provide the amino acids required by the body to make GSH. Cysteine-rich foods (all animal foods) also provide these amino acids. Bioflavonoids: Most fruits and vegetables, buckwheat. Polyphenols: Green tea, berries.

NOTE: With all food sources, try to purchase organically grown or raised to minimise pesticide and hormonal residues.

Herbs which have strong antioxidant properties are milk thistle, ginkgo biloba, turmeric, rosemary, and curry. Padma 28, a packaged Ayurvedic herbal formula, is a special blend of herbal antioxidants.

SUPPLEMENTS

Studies have shown that antioxidants work best in combination. Although there is value in supplementing with extra amounts of one or two antioxidants, better results are always obtained when a "cocktail" is administered. The reason for this is simple logic: different antioxidants neutralise different free radicals. If you take a combination, then more free radicals will be neutralised. You can, however, "slant" the antioxidant effect towards a particular ailment or organ if the nutrient has a particular affinity to them, e.g., glutathione for hepatitis, Parkinson's, AIDS, and liver disease; vitamins E and C for arteriosclerosis; CoQ10 for heart disease; alpha lipoic acid for diabetes, etc. See your health care professional to help you select the best antioxidant combination for you.

Staying on top of oxidative stress is a necessity in our increasingly toxic world. Taking care to avoid those toxins as much as possible and to enrich our diets with life-giving antioxidants is a wise step to take in our endless quest for wellness.

RESOURCES

For more technical papers on oxidative stress, see www.virusmyth.com

For more info on coconut oil, see www.lauric.org

For more info on testing for OS: ICMT, 1305 Richmond Rd., Ottawa, Ontario K2B 7Y4, Canada; (613) 820-6755.

SOURCES

H. Seis, ed. Oxidative Stress: Oxidants and Antioxidants (Academic Press; London), 1991. Roberto Giraldo, MD. AIDS and Stressors (Fundacion Arte y Ciencia; Columbia), 1997. Montagnier, Olivier, and Pasquier, eds. Oxidative Stress in Cancer, AIDS, and Neuro- Degenerative Diseases (Marcel Dekker, Inc; New York), 1998.

Siro Passi, "Progressive Increase in Oxidative Stress in Advancing Human Immunodeficiency, Continuum, Summer 1998.

Stephen Byrnes is a naturopath and clinical nutritionist. Web: http://www.powerhealth.net

[bobdrake12]

Tomatoes




Citrus Fruits




Green Tea




Carrots


http://www.netdoctor...ativestress.htm




Oxidative stress

Written by Dr Dan Rutherford, GP


The body constantly reacts with oxygen as part of the energy producing processes of cells. As a consequence of this activity, highly reactive molecules are produced known as free radicals. These interact with other molecules within the cell, which can cause oxidative damage to proteins, membranes and genes. This damage has been implicated in the cause of certain diseases and has an impact on the body's aging process.


Antioxidants

It's the job of antioxidants to neutralise free radicals and the body produces an armoury of them to defend itself. The metabolic processes that produce antioxidants are controlled and influenced by an individual's genetic make-up and the extra environmental factors (such as diet, smoking and pollution) to which the body is exposed. Unfortunately, changes in our lifestyles, which include more environmental pollution and less quality in our diets, mean that we are exposed to more free radicals than ever before. Our internal production of antioxidants is insufficient to neutralise and scavenge all the free radicals but there is an abundant supply of antioxidants in a wide variety of foods. By increasing our dietary intake of antioxidants, we can help our body to defend itself.

Examples of food-based antioxidants include:

o the vitamins (vitamin E, vitamin C, and beta carotene).

o the trace elements that are components of antioxidant enzymes (including selenium, copper, zinc, and manganese).

o some non-nutrients such as ubiquinone (coenzyme Q) and phenolic compounds (eg phytoestrogens, flavonoids, phenolic acids, butylated hydroxytoluene [BHT], which is used as a food preservative).


Foods and oxidative stress

Tomatoes

Tomatoes contain a pigment, lycopene, which is responsible for their red colour but is also a powerful antioxidant. Tomatoes in all their forms are the major source of lycopene and include tomato products like canned tomatoes, tomato soup, tomato juice and even ketchup. Lycopene is also highly concentrated in watermelon.

Citrus fruits

Oranges, grapefruit, lemons and limes possess many natural substances that appear to be important in disease protection, such as carotenoids, flavonoids, terpenes, limonoids and coumarins. Together these phytochemicals act more powerfully than if they were given separately. It's always better to eat the fruit whole in its natural form, as some of the potency is lost when the juice is extracted.

Tea

Black tea, green tea and oolong teas have antioxidant properties. All three varieties come from the plant called Camellia sinenis. Common brands of black tea do contain antioxidants, but by far the most potent is green tea (jasmine tea), which contains the antioxidant catechin. Oolong tea has only 40 per cent as much of the antioxidants found in green tea and black tea has only 10 per cent as much. When green tea is processed (baked and fermented) to make black tea, some of the catechins are destroyed.

Carrots

Beta-carotene is an orange pigment isolated from carrots 150 years ago. It is found concentrated in deep orange and green vegetables (the green chlorophyll covers up the orange pigment). Beta-carotene is an antioxidant that has been much discussed in connection with lung cancer rates. The evidence is conflicting but further research is being done to see if it has a protective effect.


Although much of the research that has been done on the effect of diet on cancer has been difficult to conduct and interpret there is now a good body of evidence to indicate the protective effect of fruit and vegetables on many common cancers, including those of colon, breast, and bladder.


© Copyright 1998-2002 NetDoctor.co.uk

[bobdrake12]

Do "things" really go better with Coke?




Mmm...Mmm....Good - Deep-Fried, Crispy Chicken Wings -

But are they good for you?



© Copyright 1997-2002 by Preschool Education


Zucchini Sticks and French Fries - Do they do a body good?



http://www.greatamer.../a_toxfood.html

Toxic Foods to Avoid


Changes in your diet can dramatically change how you feel.

The following is a list of foods that Albrecht Heyer, Ph.D., a naturopath from New York City, advises you to avoid. His observation is that once these foods are eliminated from your diet, you will start to feel better immediately; memory improves, aches and pains often disappear and you may even get a better night's sleep!

Try eliminating or at the very least cutting back on your consumption of these foods:

1. Dairy products - these can bring on sinus problems. Better, less known sources of calcium are sardines, seaweed and leafy green vegetables.

2. Fruit juice - eat it rather than drink it. Juices have a higher concentration of carbohydrates.

3. Caffeine - it can weaken your adrenal glands.

4. Refined sugars - your body can't break these down.

5. Nonorganic meat - full of hormones and antibiotics. Limit meats to twice a week, and try to eat only chicken, lamb, turkey and venison.

6. Wheat - when too much wheat is consumed, your body can no longer break it down. This results in mood swings and lower energy levels.

7. Sodas - you knew this one. Sodas attack your stomach.

8. Fermented foods - oh, those condiments. Mustard, mayonnaise and vinegar disrupt your body's pH.

9. Alcohol - it puts too much stress on your liver.

10. Fried foods - they add too much fat and by heating them in oil you create free radicals. Opt instead for poaching in vegetable broth.


Copyright © 2000 Great American Products

[bobdrake12]

Hamburger John A. Rizzo
Filename: FD000147.JPG
Photographer: John A. Rizzo
Image protected by US Copyright laws





OXIDATIVE STRESS------THE WAR WITHIN (excerpts)





There is an oxygen "paradox" in that we cannot live without oxygen, yet it is inherently dangerous to our existence. A war is being waged within every cell of your body. It is called oxidative stress and is believed to be the cause of more than 60 degenerative diseases. The same process that causes iron to rust, cut apples to turn brown, or food to decay is waging an out-and-out attack on every living cell in your body. We are essentially rusting inside and are not even aware it is happening. We must gain understanding of this process and learn how to protect ourselves against its destruction.


The Enemy: Free Radicals

Free radicals are oxygen molecules or atoms that have at least one unpaired electron in their outer orbit. In the process of using oxygen during normal metabolism within the cell to create energy (called oxidation), free oxygen radicals are created. They essentially have an electrical charge and desire to get an electron from any molecule or substance in the vicinity. They have such violent movement they have been shown chemically to create bursts of light within the body.


The Ally: Antioxidants

We are not totally defenseless against the attack of free radicals. We have our own army warring against the dark side of oxygen; they are called antioxidants. Antioxidants have the ability to render the free radicals harmless.


Behind the Lines

There is a support system behind the battle lines critical in the struggle to win this war. Antioxidants by themselves are not the complete answer. They need adequate amounts of the so-called antioxidant minerals copper, zinc, manganese, and selenium. There must also be adequate amounts of folic acid and vitamins B1, B2, B6, and B12, which are cofactors for the antioxidants. These nutrients are essential in the enzymatic reactions of the antioxidants so they are able to do their job on the front lines against the free radicals. In other words, if these minerals and cofactors are not present in adequate amounts, it does not matter what level of antioxidants is present; you will still place yourself under oxidative stress. It is critical to remember if the battle is going to be won, all these nutrients must be present in adequate amounts.


Excessive Exercise

In his book The Antioxidant Revolution, Kenneth Cooper, M.D., emphasizes excessive exercise as a major cause of oxidative stress.


Excessive Stress

Just like exercise, we are able to handle the modest increase in free-radical production found present with mild to moderate emotional stress. If we are under severe emotional stress, however, free-radical production again goes up exponentially and can cause significant oxidative stress.


Pollutants in Our Air, Food, and Water

People today are exposed to more chemicals and pollutants in air, food, and water than ever before. Drive into any major city and you can literally taste the air. The Environmental Protection Agency states there are well over 70,000 chemicals being used commercially in the United States. Many of these are used in the production of our food; many end up in our water supply. In 1988 the U.S. Department of Public Health warned that 85 percent of our drinking water is contaminated.


Cigarette Smoke


Sunlight

Sunlight has been shown to greatly increase free-radical production within the skin.


Medications and Radiation

Medication is synthetic and a foreign chemical to the body. The body must eliminate it and in the process it produces excessive free radicals. Some of the greatest offenders are the chemotherapeutic agents. Several studies show much of toxic effects to the body are related to oxidative stress. Radiation treatment causes tremendous increase in free-radical production and ultimately leads to oxidative stress no matter what part of the body is exposed to the radiation. Obviously, plain X-rays and CT scans produce increased amounts of free radicals but not to the same extent as radiation therapy.


Fatty Meals

A Big Mac is not only going to elevate your cholesterol but has recently been shown to significantly increase the number of free radicals. This has been shown to actually damage the lining of and may even cause spasms of your arteries. When individuals take high doses of antioxidants with these fatty meals, these effects are eliminated.


The Battle Continues

Decreasing our exposure to these risk factors is a start, although it is impossible to eliminate all of them.


© 1999, 2000, 2001, 2002 Ray D. Strand M.D

[caliban]

Less colorful, more science:

Oxidants, oxidative stress and the biology of ageing
Toren Finkel & Nikki J. Holbrook
NATURE | VOL 408 | 9 NOVEMBER 2000 |
© 2000 Macmillan Magazines Ltd

Attached Files

•  20_radicals.pdf   521.25KB   125 downloads

[Chip]

Astaxanthin appears to be one of the most powerful dietary antioxidants.

This site seems to give the low down on astaxanthin without the hype of being a retailer http://www.astaxanthin.org/

I't's most potent food sources are salmon (makes it pink) and, little known or reported, brewer's yeast, which has been a supplement I've taken for the last 28 years (tablespoon a day usually in oatmeal in the morning). Thought I was only getting trace elements, B vitamins, and a little high quality protein.

I got my mom to start taking it after she was treated for melanoma and my mother-in-law takes it now (along with ellagic acid, http://www.intohealth.com/ellagic.asp ) ever since her huge cervical cancer tumor was removed about 6 months ago. Maybe it's just anecdotal but my mother-in-law has had no remission. She's holding up better than anyone in her support group of 30 and they've all asked for the names of the two substances and other friends of the family have had me procure them both for them. My mom has had no recurrence though her skin has a condition that has been found, 40% of the time she tells me, to lead to melanoma.

My mom is a tough cookie, hard for her to take any supplements at all if she hasn't seen it on TV. I don't know how to introduce her to Essential Fatty Acids but I'm going to try.

I buy my astaxanthin from medQuest, http://www.mqrx.com/...duct.asp?id=168

[LifeMirage]

I like R Lipoic Acid, N-(tert-butyl)hydroxylamine hydrochloride (TBHA), and N-tert-butyl-alpha-phenyl-nitrone (PBN).