Intermittent fasting is also known as time-restricted eating, helps regulate the expression and activity of proteins and other cellular functions known to influence health and aging. In other words, it’s not so much of what you eat, but when you eat. The simple act of limiting food intake increases lifespan and reduces age-associated disorders such as diabetes and heart disease. This action may also boost our resistance to other diseases and ultimately help extend lifespan.
Sources:
Rafel de Cabo, PhD and Mark P. Mattson, PhD. Effects of Intermittent Fasting on Health, Aging, and Disease. The New England Journal of Medicine, December 26, 2019.
Benefits of Intermittent Fasting. Life Extension, February 2021
Diana Licalzi, MS, RD. How Intermittent Fasting Impacts Longevity: A Summary of the Research. October 23, 2020
Obesity is in the news (as usual) again this week with the estimate that by 2030, 42% of Americans will be obese (not just overweight, but obese). Compare that to our current U.S. rate of 36%. For months now nutrition “experts” are diligently trying to determine the cause of our national eating disorder and suggestions have been made smaller from portion sizes, too much fat, too many carbs, obesogens (chemicals in the food), processed and fast food, sugar-sweetened drinks, not enough sleep, not enough calcium, bacteria in the gut, and even viral infections. The list goes on and it still may be seen that all these factors may be contributory along with those still remaining to be studied.
The old long-held paradigm of calories in, calories out has been questioned. This advice works for some people, but for others it just doesn’t apply as we struggle with calorie restriction and increased exercise. The weight often creeps back even though some food and exercise habits have improved.
Studying food in different cultures allows us to look at the different ways people view food and how their diets affect their obesity and chronic disease rates. One culture stands out above all – the French, as they have a fairly high fat diet with low rates of obesity and heart disease. This is often called the “French Paradox”. How do they do it, we ask? The French, especially those residing in the northern and central regions, traditionally enjoyed cakes, pastries, and cheese that would make our arteries slam shut and pounds creep onto our waistlines.
So what are the facts about the traditional diets (around 10 years ago) of the French that kept them healthy and slim?
The French diet was high in saturated fat – 35-38% of total calories came from fat compared to around 34% in the U.S.
According to one study with French participants, only 14% derived less than 30% of their energy from fat, and only 4% derived less than 10% of their energy from saturated fat.
Their heart protective HDL-cholesterol and rates of hypertension were about the same as they are in North America, but the total serum cholesterol levels were higher.
They also smoked.
So tally these factors up and you would think that the French would have had at least a higher risk of heart attacks that North Americans. But the opposite was true.
According to the American Heart Association, out of thirty-five selected countries, France reported deaths from heart disease that were among the lowest in the world – second only to Japan.
In addition, they were better at combating cancer. For example, they reported incidence rates of breast cancer that were 50% lower, on average, than in the U.S. Also, their rates of colon and prostate cancers were roughly 30 and 60% lower, respectively, than those in the U.S.
Were they obese? Of course not. They were leaner – back in the late 1990’s, only 8% qualified as obese. How much of this is genetic? Probably not much since when the French moved to Montreal and began to consume a more U.S-style diet, “they gained weight and their heart disease rates began to resemble those of the U.S.
French Diet Secrets at a Glance:
Moderate drinking. The French have always mastered the art of moderate drinking. Their tempered one-to-two drinks-a-day habit may be what kept their hearts healthier despite their traditional high fat diet. And the French rarely drank alcohol without food. Think – no Happy Hours.
Lots of fruits and vegetables (no surprise). Even though the diet was high in fat, the French ate traditionally on average, four or more servings of vegetables a day.
No snacking. This is where the traditional French diet so differed from the U.S. typical dietary habits. Americans reported snacking on average three snacks a day contributing about 20% of day’s total calorie intake, the French did not usually partake of this between-meal ritual. Think of our supermarket aisles laden with snack foods.
They also did not eat pastries every day – they considered these as treats for special occasions. What’s for dessert? Mostly fruit after dinner.
A Megameal Lunch. A study showed that the French had consumed about 60% of their daily calories by 2:00 p.m. each day compared with an American group taking in only 40% of their calories by 2:00 p.m. then having a snack a couple of hours later and ate the largest meal at dinner.
Curtail Dieting. The French rarely take dieting to extremes. Prepackage meals and diet foods were considered an “insult” to their palates. Instead, they made small changes like limiting butter or cutting down on cheeses to lose extra pounds that may creep on.
More is Not Better. When the French visit the U.S. they are appalled at the quantity of food served. They find taking home leftovers or “doggy” bags comical. since they never serve you that much in the first place. If you overindulge, just cut down the next meal or day to compensate and constantly be aware of the amount served. So enjoy in Moderation.
The French have an attitude about food- they savor it. To quote Julia Child “If you’re afraid of butter, use cream.”
Fat is a key nutrient in our diet and is often the first thing you may note on a food label. Most foods contain a mixture of many different types of fat: the commonest are saturated, monounsaturated, polyunsaturated and trans fats. Polyunsaturated fats are divided into two major families: omega-6 and omega-3’s. Are some good and some bad.? This conundrum is often debated among nutritionists and still a definitive answer remains elusive.
What exactly are the omega-6 and omega 3 fats?
We have to begin with the polyunsaturated essential fatty acids, linoleic (omega-6) (LA) and alpha linolenic acids (omega-three) (ALA). They are called essential because they cannot be made in the body and must be acquired from the diet.
Linoleic acid (LA) is required for growth, healthy skin and normal functioning of the reproductive system and is a structural part of cell membranes. Foods high in omega 6 fats include unhealthy foods like processed snacks, fast foods, cakes, fatty meats, and cured meats. Other omega 6 foods are healthy including tofu, walnuts, and peanut butter. They are also prevalent in vegetable oils, like corn oil, safflower, sunflower and soybean oils. Linoleic acid is converted in the body to another fatty acid called arachidonic acid (AA). Food sources of AA include meat, poultry, and eggs. The adequate daily intake (AI) for omega 6 foods is 17000 mg per day.
Alpha linolenic acid (ALA) is also a structural compound of cell membranes and found in high amounts in the brain. Alpha linolenic acid is found in walnuts, dark, leafy green vegetables, flaxseed and chia seeds, canola and soybean oils.
ALA is converted in the body to two more fatty acids called eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA) which is what you find on fish oil supplement labels. This conversion rate of ALA to EPA can be slow and may depend on many factors, one being the ratio of omega-6 to omega-3 fatty acids.
EPA and DHA are found in fish, krill, and algae oil capsules as well as in fatty fish like salmon, tuna, sardines, mackerel, herring and trout. The AI for omega-3 fatty acids is 1.6 grams (men) and 1.1 g (women).
Arachidonic acid and EPAare necessary for making hormone-like compounds called eicosanoids, hormone-like compounds that participate in regulation of blood pressure, blood clotting, inflammation, and a host of other important body functions.
So, the major players so far are: LA, ALA, AA, EPA, and DHA.
What is the omega-6/omega-3 ratio?
It is not enough to consume adequate levels of omega-3 fats but to avoid over-consumption of omega-6 fatty acids. Most modern diets contain excessive amounts of omega-6s and insufficient amounts of omega-3s. Americans regularly eat vegetable oils but eat fish infrequently, so we end up with many more omega-6s and fewer omega-3s.
The optimal 6 to 3 ratio approaches 4:1 that may be difficult for some people in our current food environment to achieve, so we try for 4:1 in hopes of realistically attaining less than 10:1. On average in the U.S., the omega-6 to omega-3 ratio is a disastrous 16:1. Soybean oil, an omega-6 is so ubiquitous in the food supply that an astounding percent of calories from fat in the American diet (especially processed foods) are estimated to come from this single omega-6 source.
How Do Eicosanoids Affect Health?
Omega-6 fatty acids produce eicosanoids that tend to favor higher blood pressure, more blood clotting, and inflammatory compounds in the body. They are often referred to as “bad” eicosanoids.
Omega-3 fatty acids produce eicosanoids with opposing healthier effects, i.e., lower blood pressure, less blood clotting, and anti-inflammatory effects. They are often referred to a “good” eicosanoids.
Eicosanoids from omega-3 EPA can diminish the effects of the “bad” eicosanoids by producing opposing compounds that will help tip the ratio back to a more favorable eicosanoid environment in the cell.
Another way to improve the fatty acid ratio is to help block excess arachidonic acid formation. By making sure your body has an adequate amount of EPA that acts as an inhibitor of the enzyme that can produces the “bad” eicosanoids. The higher the EPA in the diet, the more the enzyme is inhibited, and the less “bad” eicosanoids are produced.
The problem with vegetable oils
“Vegetable oils that turn rancid easily have been used since lard was designated as having a high saturated fat content when the low-fat craze to prevent heart disease was in full swing. The troubled history of these oils has never been resolved. In a series of workshops in the 1980’s, it was observed that using diets high in soybean oil showed subjects dying of cancer at very high rates. Gallstones were also associated with diets high in vegetable oils. Subsequent research demonstrated that these oils that are high in omega-6, compete with the healthier omega-3’s found in fish virtually at important spots in every cell membrane throughout the body, including those in the brain.” (Nina Teicholz, The Big Fat Surprise).
The vast amount of omega-6 that has entered our food supply via vegetable oils appear to have literally swamped the omega-3’s (the supply of which has remained relatively constant over the past century. (Teicholz, page 275-6). Conversely, the American Heart Association encourages Americans to eat more vegetable oils due to their ability to lower LDL-cholesterol (the bad cholesterol.)
Nonetheless, excessive intake of polyunsaturated fatty acids, including omega-3 and omega-6, has several risks. The double bonds in the fatty acid molecules are very reactive. They tend to react with oxygen, forming chain reactions of free radicals. These free radicals can cause cell damage, which is one of the mechanisms behind aging and the onset of cancer.
If you want to improve your ratio of omega-6 to omega-3, it’s probably a bad idea to eat a lot of omega-3 to compensate. Having a relatively low, balanced amount of each is best. Using olive oil in salad dressings and coconut oil for cooking is recommended. Olive oil contains monounsaturated fat and coconut oil is more stable since it has more saturated fat content. Neither are part of the omega-6 or omega-3 families.
What to Take Away from all this:
Linoleic acid (LA), an omega-6 fatty acid, and α-linolenic acid (ALA), an omega-3 fatty acid, are considered essential fatty acids because they cannot be made in the body by humans.
Both omega-6 and omega-3 fatty acids are important structural components of cell membranes, serve as precursors to eicosanoids and provide a source of energy. Long-chain omega-3 polyunsaturated fatty acids in particular exert anti-inflammatory effects; it is recommended to increase their presence in the diet.
The long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), can be synthesized from ALA, but due to low conversion efficiency, it is recommended to consume foods rich in EPA and DHA or consume fewer omega-6 foods.
Some but not all observational studies using supplements have found fish intake to be associated with lower risks of cognitive deterioration and Alzheimer’s disease, but it is not yet clear whether supplementation with marine-derived omega-3 PUFA can help prevent cognitive decline. There is a great need for intervention studies, especially with DHA to determine if improvements in brain health will occur. The Rancho Bernardo Study of Healthy Aging found a protective effect of DHA from diet on various aspects of cognitive decline and/or dementia.
Best to cut down on omega-6 foods (processed and junk foods), add a couple of fish meals a week, use olive oil for salads, coconut oil for cooking.
Top 10 Foods with the Highest Omega 3 to Omega 6 Ratio
Food
Ratio of Three to Six
Snow crab (3 oz)
61:1
Atlantic cod (6 oz)
29:1
Tuna (6 oz)
25 :1
Mussels (3 oz)
25:1
Broccoli Rabe (1 cup)
7:1
Spinach (1 cup)
5:1
Flax seeds (1 oz)
4:1
Mangos (1 cup)
3;1
Lettuce (1 cup)
2:1
Kidney beans (1 cup)
2:1
Sources:
Judith E. Brown. Nutrition Now Seventh Edition, 2013.
Have you ever wondered why some people gain weight very easily and others can eat all they want and not gain an ounce? Please read a previous post entitled “Born to Be Fat?” Click here.
Ethan Sims of the University of Vermont studied prisoners at a nearby state prison who volunteered to gain weight. They succeeded with great difficulty to increase their weights on average by 20-25% and it took 4-6 months.
Some consumed 10,000 calories/day and once fat, their metabolisms increased by 50% When the study ended, the prisoners had no trouble losing weight. Within months, they were back to normal and kept their weights stable.
These results suggest that there is a reason that overweight people cannot stay thin after they diet and that thin people cannot stay fat when forced to gain weight. The body’s metabolism speeds up or slows down to keep weight within a narrow range.
Recently, some new research adds more insights about how our DNA is involved. Here are some highlights:
Researchers deleted a gene called MRAP2 in mice that acts in the brain and controls how quickly calories are burned. It turned out that this gene helped another gene known to control appetite. These animals ate the same amount of calories as lean mice, but gained weight.
They also found a mutation in the same gene in a severely obese child and are now searching for other mutations that have the same or similar effects. If the gene that was helped to control appetite was not controlled by the helper gene (MRAP2), then the animals developed tremendous appetites, gained the weight without eating more calories and the weight resulted in fat accumulation.
People are often blamed for their own lack of self-control over eating or that they do not exercise, but in some people this is just not the case.
Researchers based at University College London reported that a specific form of a gene previously linked to obesity, FTO, could increase craving for high-fat foods. This gene makes an appetite hormone named ghrelin that works on the brain’s pleasure center to make high calorie foods more appetizing and desirable.
In this study, the researchers divided a group of 359 healthy men of normal weight by their FTO gene makeup. The majority of the men had low-risk versions of the gene, while 45 of the participants had mutations that have been linked to greater appetite and caloric consumption. They then measured levels of ghrelin both before and after meals that the participants ate. The men with the low-risk form of FTO showed a significant drop in ghrelin levels after the meals that signified that they were full while the men with the mutated form did not show this effect.
It is thought that about 70% of obesity causes are genetically controlled but that environmental influence on the genes can certainly occur.
The results did not mean that people are completely helpless to control their weight, but it does appear that people who tend to be overweight have a greater battle with their genes if they want to lose weight and maintain that weight loss.
As stated before, body weight is so highly regulated by so many physiological and psychological factors with many body systems involved, especially the brain. Maybe in the next few years or so, we can begin to figure out what actually causes weight gain and that it’s not just gluttony and lack of self-control. All these studies are valuable pieces of the puzzle.
Hooked on Food: A Battle in the Brain? The Reality of Food Addiction
Our brains maintain a healthy body weight by signaling when to eat and when to stop. Hormones regulate feeding circuits that control appetite and satiety, but fatty sugary foods can motivate some people to overeat. The more they have the more they want, a sensation common in drug addiction.
Sugar in the form of glucose provides the body with quick energy. But lately, we’ve gone way beyond the Call of Duty. 200 years ago, the average American ate about 2 pounds of sugar per year. Today we each eat about 152 pounds a year according to the US Department of Health and Human Services. This sharp increase in the consumption of sugar is no mystery. Sugar is cheap, plentiful, and it tastes great.
Some doctors and researchers classify sugar as an addictive drug because this refined white crystal triggers the pleasure and reward centers in our brain much like a drug does. It was already well established that sugar consumption will light up the nucleus accumbens and other areas of the brain that are collectively known as the reward centers, generating intense feelings of pleasure when we engage in acts like eating. Doctors are trying to curb our out-of-control sweets habit. The American Heart Association recommends that adult men consume no more than 38 grams or 9 teaspoons of sugar daily, women only 6 teaspoons, and children even less. The latest 2025 dietary guidelines recommends even smaller amounts for daily consumption: no more than 30 grams of added sugar a day for an adult male. However, these numbers fall far below what a typical American actually consumes. An average soda is 39 grams and a bowl of cereal is 20 grams and that’s without dumping more spoonfuls of sugar on top of it.
Is Sugar Addictive?
A recent study showed that rats can be addicted to foods, too. Actually, these foods sound very similar to those found in the Standard American Diet. The researchers gave rats unlimited access to standard chow as well as to a mini cafeteria full of appetizing high calorie foods: sausage, cheesecake, chocolate. The rats decreased their intake of the healthy but bland items and switched to eating the cafeteria food almost exclusively. They gained weight. They became obese.
The research then warned the rats as they were eating by flashing a light that they would receive a nasty foot shock. Rats eating the bland chow would quickly stop and scramble away, but time and again the obese rats continued to devour the rich food, ignoring the warning that they had been trained to fear. Their hedonic desire overruled their basic sense of self preservation.
“We now have the evidence for just how easy this is. People eating ultra processed, palatable foods are likely to eat more calories and no surprise, gain weight. We know this from a clinical trial run by Kevin Hall and his colleagues at the National Institutes of Health. They managed to convince 20 adults to live in a controlled metabolic ward for a month period. They gave the volunteers one of two diets unprocessed or ultra processed that were matched for calories, fats , carbohydrates, protein, and fiber. For two weeks the volunteers could eat as much as they wanted of the assigned diet; they then could eat as much as they wanted of the other diet for two weeks. The results were stunningly clear. On the ultra processed diet, the volunteers consumed many more calories – 500 — more a day than when eating the unprocessed diet. They also gained a pound week.
This experiment tells us that there is something about sweet, salty, and fatty foods that makes us want to eat more of them and to be unaware of how much more we’re eating. Salads and fruits do not trigger this kind of response.” Source: Marion Nestle. Let’s Ask Marion: What you need to know about the politics of food, nutrition, and health. California Study in Food and Culture. 2020.
Did they become “hooked on food”? An inability to suppress a behavior, despite the negative consequences, is common in addiction. Scientists are finding similar compulsiveness in certain people. Almost all obese individuals say they want to consume less, yet they consume or continue to overeat even though they know that doing so can have shockingly negative health or social consequences. Studies show that overeating juices up the reward systems in our brain so much so in some people that it overpowers the brain’s ability to tell them to stop eating when they have had enough. As with alcoholics and drug addicts, the more they eat the more they want. Whether or not overeating is technically an addiction if it stimulates the same brain circles as drug use in the same way, people also can possibly be “addicted to food.”
What to Do? Protein to the Rescue
Many peoples’ relationship with sugar typically starts when they wake up in the morning. Many start the day with a sweet bowl of cereal or a muffin (at 600 calories) for breakfast. But this pattern can set you up to fail, so many nutritionists recommend to focus more on protein.
Protein helps stabilize blood sugar which helps keep you out of fight or flight reactions and protein also provides the building blocks for your brain neurotransmitters including serotonin and dopamine. Many nutritionists advise their patients to eat protein such as eggs, cheese, nuts, peas, beans, and or even a protein shake at least an hour after they get up, and with every meal. If you snack before bed, make sure that it has protein too. Even if we strive to avoid sugar, it is often ubiquitous in our food culture appearing in many processed foods. If you have trouble saying no to sweets, it is recommended to eat protein proactively to keep temptations in check. This way you can help to avoid another binge on your favorite indulgence promoted by the American food industry and your brain, which is actually in on the hijacking, by the way.
Medical schools are notorious for not teaching future physicians much if anything about diet and nutrition. This problem has been a frequent topic for decades and change comes slowly if at all. It has long been known that patients will listen to their doctor’s advice more than conventional nutritionists (registered dietitians, for example) and insurance coverage for their services has been limited. In my opinion and experience, many doctors would feel more comfortable referring their patients to qualified diet programs if they were covered by insurance.
If we are ever to curb the effects of poor nutrition in our food environment that includes obesity, doctors and other health care practitioners (with legitimate nutrition education) must become more involved in helping to solve the problem. More innovative ideas and diet programs that are medically supervised are greatly needed.
Intermittent fasting is becoming a hot topic for weight loss and/or practicing calorie restriction that is limited to a certain amount of time every day, e.g. 16 hours of fasting with an 8 hour time frame of eating your daily calories..
The problem does arise as to whether people can obtain their protein requirement with that eating pattern. This pattern usually results in eating only two meals a day. The following article explains the issues. The bottom line: This type of diet may not be practical for those who want to build muscle; however, weight training does appear to help to preserve lean body mass when eaten with sufficient amounts of protein.
ARC Journal of Addiction, Vol. 4, Issue 2, 2019, pp. 1-11
HIGHLIGHTS
“Unprocessed or minimally processed foods are whole foods in which the vitamins and nutrients are still intact. The food is in its natural (or nearly natural) state. Unprocessed or minimally processed foods would include carrots, apples, raw chicken, melon, and raw, unsalted nuts.
Processing changes a food from its natural state. Processed foods are essentially made by adding salt, oil, sugar, or other substances. Examples include canned fish or canned vegetables, fruits in syrup, and freshly made breads.
Some foods are highly processed or ultra-processed. They most likely have many added ingredients such as sugar, salt, fat, and artificial colors or preservatives. They may also contain additives like emulsifiers or stabilizers. Examples of these foods are frozen meals, soft drinks, hot dogs and cold cuts, fast food, packaged cookies, cakes, and salty snacks.” Source: Harvard Health Letter
The growing widespread use of fast food among Americans is of concern due to the high fat and energy intake, which may cause obesity and subsequently obesity related chronic diseases. Added fat sugar and salt create a taste that makes people crave these foods, a sensation that many described as an addiction. US fast food sales increased exponentially between 1970 and 2000, from $6 billion to $10 billion. During this time, obesity rates among US adults doubled and it is expected that 85% of US citizens will be affected by obesity by 2030.
Fast foods in particular are known to cause many of the chronic diseases that have become the leading causes of death in the United States. What are some of the effects of fast food on the body? Most of the fast foods contain a large amount of sugar, fats and carbs and less minerals and vitamins. This means that people are taking in large amounts of unhealthy calories in the shape of fast food which leads to weight gain and ultimately obesity. Obesity is linked to several long-term health conditions that include premature death, diabetes, heart disease, stroke, gall bladder disease, fatty liver, arthritis and joint disorders and some cancers. One study showed that consumption of fast foods greater than two times a week increased the risk of insulin resistance and type 2 diabetes. Frequent consumption of fast foods was accompanied with overweight and abdominal fat, impaired insulin and glucose homeostasis, lipid and lipoprotein disorders, induction of systemic inflammation and oxidative stress.
Supersize Me was a 2004 American documentary film directed by and starring Morgan Spurlock, an American independent filmmaker. Spurlock’s film follows a 30-day period from February 1 to March 2, 2003, during which he ate only McDonald’s food. The results showed that his physician became concerned when his liver enzymes became alarmingly high and he had gained considerable weight in that short period of time.
A new study in PLOS Medicine finds eating unhealthy food is associated with a higher risk of developing cancer. People who ate the most junk food showed a higher risk of stomach, colorectal, and surprisingly lung cancers. Separately, men showed a higher risk of lung cancer and women showed a higher risk of liver and post-menopausal breast cancers. Nitrate and nitrite, which are abundant in processed meats are potential carcinogens found in breast, prostate, pancreas, and colorectal cancers along with non alcoholic fatty liver disease and insulin resistance.
Sugar overload – what happens in your body?
“20 minutes after drinking a soda, your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar into fat. 40 minutes later, caffeine absorption from the soda is complete. Your pupils dilate; your blood pressure rises, and as a response your liver dumps more sugar into your bloodstream. 45 minutes later, your body ups your dopamine (a neurotransmitter) production stimulating the pleasure centers of your brain; this is physically the same way heroin works by the way.“
Fast food in particular was first popularized in the 1970s in the United States, which is today the largest fast food industry in the world. Fast food restaurants serve as popular sites for their meals eaten outside the home. Current approaches suggest that fast food restaurants should be required to clarify nutrition information such as calorie and fat content on their menu boards and on product packaging. Studies have shown mixed results as to whether consumers’ choices are affected by this information on packaged and fast foods.
In these days of the pandemic, there are promises and claims made that can cure or prevent the COVID-19 virus from occurring. Should you believe these claims or are they just snake oil? Sadly, most are not proven, and no safety or efficacy has been established. Some have stood the test of time as folklore, others, not so much. I am not a promotor of taking diet supplements unless a doctor says you are deficient in certain vitamins or minerals. But here is what is known about a few that can possibly end up on Dr. OZ.
Vitamins and Minerals
Vitamins C, D, A and the minerals zinc and selenium can be grouped together as they may help by shortening the duration of primarily respiratory diseases (colds, flu and Coronovirus). Vitamin C and D both can act as a natural antihistamine and anti-inflammatory compound. You can get required amounts as a multi-vitamin-mineral compound – there is no need to take them individually or use mega-doses.
Garlic
Fresh, aged extract and garlic supplements may reduce the severity of respiratory infections. It has been described as: lipid-lowering, antithrombotic, antimicrobial, antiviral, and antiparastitic. Garlic has also been shown to fight the common cold (often caused by Coronoviruses.) It also should be mentioned that in the world’s oldest medical text, the Egyptian Ebers Papyrus, garlic is mentioned repeatedly. It was also reported that it was fed to slaves and soldiers in the ancient world to keep them healthy. And of course we all know that it has warded off vampires in almost any Dracula movie in history.
But back to research – Seventy patients were given a high-quality standardized garlic supplement for 12 weeks while another group were given a placebo. The garlic group had only 24 colds during the study, compared to 65 for the placebo group. The average duration of symptoms was less than half for those taking the garlic.
Of course, this is only one study, however, the active garlic ingredient called allicin was written about way back in 1944 in a paper published in the Journal of the American Chemistry Society.
Beta-glucans – What are They?
Beta-glucans are large molecules made up of multiple sugar units—beta-glucan may offer a number of health benefits, including lowering cholesterol, improving blood sugar management, and boosting the immune system. As a soluble fiber, beta-glucan itself is not digested, however, it slows food transit in the intestines. Studies report when beta-glucans bind to immune cells like natural killer cells (NK cells), T-cells and macrophages, the activity of these cells is increased.
Many studies have supported the idea beta-glucans have a wide range of protective effects, including improved resistance to infections, liver protection, and cardiovascular benefits. It also appears to help inhibit tumor growth in mice. Americans need more fiber in their diets – so this compound can help provide the amount we need daily.
Sulforaphane
“Sulforaphane has also been shown to have antiviral properties. Studies have shown that sulforaphane reduces viral load in the nose, increases NK (natural killer) cell production, displays antiviral activity against H1N1 Influenza virus, and can suppress replication of Hepatitis C Virus and inhibit HIV infection of macrophages through Nrf2. Interestingly, heat shock proteins which are produced upon sulforaphane consumption are also known to have antiviral properties. This is a quote from the web page, Orthomolecular.org. This site promotes using megadoses of nutrients and claims are made that have not been investigated (to my knowledge).
NOTE: Since sulforaphane can be easily obtained by consuming cruciferous vegetables that include broccoli, Brussels’ sprouts, cabbage, cauliflower, and kale. No need to take ultra-processed supplements that may not contain any or all of the beneficial nutrients found in “real” foods. Sulforaphane is also purported to be a potent cancer fighter and there is some evidence to support these claims.
Elderberry
Elderberries are the dark purple fruit of the elderberry shrub. A rich source of antioxidants known as anthocyanins, elderberry is reputed by some to be effective in treating the common cold, flu, constipation, hay fever, and sinus infections. Others contend that it may be useful in treating toothache, sciatica, and burns, among other things, but some of these claims are less supported by research than others.
The European elder (black elderberry, Sambucus nigra) is the species most often used in supplements, although other elder species also produce anthocyanin-rich berries. There are several elderberry supplement options and preparations, such as gummies, lozenges, syrups, teas, and more.
Many of elderberry’s health benefits can be attributed to anthocyanin. As an antioxidant, anthocyanin works by clearing the body of free radicals that damage cells at the DNA level.1 It also has antiviral properties that may prevent or reduce the severity of certain common infections.
Elderberry also exerts anti-inflammatory effects, reducing swelling and pain by tempering the body’s immune response.
Elderberry juice syrup has been used for centuries as a home remedy to treat the cold and flu, both of which are caused by a virus. The syrup is believed to reduce the severity and duration of the infection if taken within 48 hours of the first symptoms. Some preliminary evidence from small studies supports this claim.
A 2016 study from Australia reported that, among 312 long-haul airline passengers, those who used elderberry extract 10 days before and five days after their flight had 50 percent fewer sick days resulting from a cold than those who didn’t. In addition, passengers who used elderberry had less severe colds based on a scoring of upper respiratory tract symptoms.
What elderberry did not appear to do was reduce the risk of getting a cold; both the elderberry group and placebo group had more or less the same number of infections.
However, a 2012 study suggested that elderberry could help prevent influenza infection by stimulating an immune response. Choose a low-sugar capsule or tablet, not as a sugary syrup.
Source: Elderberry: Benefits and Dangers. https://www.healthline.com/nutrition/elderberry
Buyer Beware
If you choose a supplement, take them in moderation and inform your doctor as some could be antagonistic toward other prescription drugs you have been prescribed. Keep in mind the following found on dietary supplement labels: “These statements have not been evaluated by the Food and Drug Administration. This product is not inteneded to diagnose, treat, cure, or prevent any dieaase.”
Sources:
University of Maryland Medical System: Immunity Support Boosters
For a comprehensive list (it’s very long), search COVID-19 Schemes, Scams and Misinformation,
Stephen Barrett, M.D., William M. London, Ed.D, MPH July 18, 2020
Can Vitamin D Prevent or Ameliorate Covid-19 Infections?
Previous research has reported that vitamin D can increase the incidence and severity of infectious diseases like influenzas or the common cold. The question remains as to whether this applies to Covid-19 infections.
The primary role of vitamin D is to aid the absorption of calcium and phosphorus for bone formation and muscle function. A deficiency can also increase the risk of chronic inflammation, a common cause of several major chronic diseases.
Vitamin D is produced to its most active form from cholesterol in skin cells upon exposure to ultraviolet rays from the sun.
Inadequate vitamin D status is common. It is reported that vitamin D deficiency can be common in the elderly, homebound or darker skinned individuals. Obesity is another risk factor for severe COVID-19 and low levels of vitamin D are commonly found in these patients.
Another primary function of Vitamin D is known to reduce inflammation and can stimulate the release of anti-microbial proteins that kill viruses and bacteria. A study at Northwestern University suggests that vitamin D could suppress what is known as the “cytokine storm” that has been reported be fatal in some coronavirus patients.
People are scrambling to the supplement stores for vitamin D, but there are certain caveats to supplementation at high doses of any supplement on the market, including vitamin D. Here is what you should know about its efficacy and/or safety.
It can become very easy to be deficient in vitamin D since it is found in very few foods like fatty fish, egg yolks and fortified milk (not commonly found in the highly processed Standard American Diet).
It is recommended that people ask their doctors for a blood test to determine their vitamin D status. Deficiency is defined as a blood level below 10 nanograms per milliliter. Blood levels of 20-50 nanograms per milliliter are generally considered normal.
The Institute of Medicine recommend that most adults get 600 International Units (IU) of vitamin D from food and supplements daily or 800 IU if they are 70 years or older. Most experts agree that D is safe at doses up to 2000 IU and that 4000 IU a day is established as the Tolerable Upper Intake. The dose you take should be established by your physician and your blood levels.Toxicity is possible with long-term use of 10,000 IU daily.
The consequences of overdose include:
Mental retardation in young children
Abnormal bone growth and formation.
Nausea, diarrhea, irritability, weight loss.
Deposition of calcium and organs such as the kidneys, liver and heart.
What the Research Shows
A recent study at the University of Chicago reviewed the medical records of about 4300 patients who had been tested for COVID-19 early last spring. After controlling for factors like age, race, and chronic medical illness, they found that people with a vitamin D deficiency before the pandemic began were 77% more likely to test positive for COVID-19 compared to people who had normal levels of vitamin D.
Other studies have mixed results, however some researchers feel that there is enough compelling evidence to suggest that a randomized trial is needed to specifically test to see whether assigning people to take vitamin D every day will reduce the severity of their illness, if infected. People are bombarded recently with supplement companies promoting high doses of vitamin D – trials are also needed for consumers to make intelligent and safe choices regarding their health.
Source:
Judith E. Brown, Nutrition Now. 7th Edition
Anahad O’Connor, Exploring the Links Between Coronovirus and Vitamin D. The New York Times, June 10, 2020.
FOOD, FACTS and FADS 