What Did We Learn from Covid?

Have we learned anything from Covid-19? I would hope so and that some good will come of it – although it’s hard to believe that it will happen at times as we are still fighting its many battles.

In his latest book, Metabolical, Dr. Robert H. Lustig, MD, MSL, author of the best selling book, ‘Fat Chance, “insists that if we do not change the way we eat, we will continue to court chronic disease, bankrupt our health care, and threaten the planet. But there is hope.” Metabolical: The Lure and Lies of Processed Food, Nutrition, and Modern Medicine. 2021.

The Bottom Line: If (and it’s a big IF), we change our ways even in small steps that reflect a healthier body, we may be able to better withstand the consequences of an infectious disease like COVID. Make sense???

CLICK HERE. https://www.aarp.org/health/healthy-living/info-2020/nutrition-after-age-50.html?intcmp=AE-FOD-DN-BB-ART

How’s Your Immune System?

Nutrition and Your Immune System 

The ability of the immune system to fight disease declines with age. As it does, the incidence of infections, cancers, and autoimmune diseases increase and the effectiveness of immunizations decline. In turn, the presence of infections and chronic disease contributes to malnutrition.

Nutrient deficiencies are common in older adults, including deficiencies of zinc, iron, beta-carotene, folic acid and vitamins B6, B12, C, D, and E. Supplements of some of these individual nutrients have been shown to increase certain aspects of the immune response, but have not been shown to reduce mortality from infections. High doses of some nutrients, including zinc, copper, and iron, depressed immune function, so supplement should not contain more than 100% of the daily value. There is little evidence that “megadoses” (over the Daily Value) of any vitamin or mineral is necessary for optimum health.

CLICK HERE.

Living Longer with Carbohydrates: The Okinawan Way

“The traditional Okinawan diet was about 80% carbohydrate. Before 1940, Okinawans also consumed fish at least three times a week together with seven servings of vegetables and maybe one or two servings of grains a day. They also ate two servings of flavonoid-rich soy, usually in the form of tofu. Dairy and meat represented about 3% of their calories. They didn’t eat much fruit; they enjoyed a few eggs a week” They particularly had/have an affinity for sweet potatoes.

The Okinawan Clues to Longevity

Have a purpose in life – i.e. a reason to get up in the morning .

Rely on a plant-based diet .

Get gardening .

Eat more soy .

Maintain a social network.

Enjoy the sunshine.

Stay active.

Plant a medicinal garden with beneficial herbs.

Enjoy simple pleasures.

Source: Dan Buettner, The Blue Zones Solution, 2015

The following article explains much of the recent research as to why this culture has had so much success in living a relatively speaking healthy lifestyle – it is worth a read. It does not mean we all need to go buy pounds of sweet potatoes; however I think I may have one for dinner. (SJF).

CLICK HERE.

Cancer, Diet and Lifestyle: What We Know

Cancer, Diet and Lifestyle

Cancer develops by complex processes that are not yet fully understood. It is thought that the risk of development begins when the DNA is damaged possibly by reactive oxygen molecules, toxins, viruses and other reactive substances within cells. This is called the initiation phase. Most of the time, DNA is successfully repaired. When that does not occur, the next phase called promotion occurs where cells with damaged DNA divide into localized areas of the body. This process can occur from 10 to 30 years (“lag time.”). If there is still no repair, the next phase called progression can result with uncontrolled growth and spread of abnormal cells (metastasis) to other parts of the body (lung, liver, breast, bone, prostate, e.g.}.

According to Robert H, Lustig, MD, in his new book, Metabolical: The Lure and Lies of Processed Food, Nutrition, and Modern Medicine, epigenetics plays a strong role in gene expression. “Epigenetics refers to changes in the areas around our genes that can cause them to be turned on or off. Think of it this way: epigenetics is the on-off switch attached to the dimmer in your living room chandelier. The gene is the lightbulb, the epigene is the light switch. If the light bulb is defunct or the switch is frozen in the “off” position, the dimmer function is useless.” This may partly explain whether a disease or its risk is turned on or off. (SJF)

The eight leading environmental factors (other than genetic) related to cancer development are:

Obesity

Low vegetable and fruit intake

Physical inactivity

Smoking

Excess alcohol intake

Unsafe sex

Air pollution

Hepatitis B or C viral infection

DIET MODIFICATIONS

Consume a nutrient dense, whole-foods diet that predominantly includes plant foods. As Michael Pollan puts it, “Eat food, not too much, mostly plants.” Plant foods are rich in nutrients and phytochemicals that work synergistically to prevent many chronic diseases, primarily heart disease and cancer. Evidence exists that up to 45% of colon cancer cases could be avoided through diet and lifestyle changes alone.

Limit your consumption of high-calorie dense foods, primarily in the form of ultra-processed foods that are major contributors to weight gain leading to type 2 diabetes, or insulin resistance.

Cancers of the liver, pancreas, endometrium, colon, rectum, breast, and bladder are at higher risks for developing in obesity. Being overweight also raises the risk of developing non-Hodgkin’s lymphoma, multiple myeloma and gallbladder, liver, cervical, ovarian, and aggressive prostate cancers.

Be as lean as possible without becoming underweight. . The increased risk of disease appears to be due to a higher prevalence of metabolic disorders in many obese people. Approximately 70% of obese persons have two or more metabolic abnormalities such as:

Hypertension

Elevated triglycerides, glucose and/or insulin

Low HDL cholesterol (“good cholesterol”)

High C-reactive protein (a key marker of inflammation)

It may be helpful to be able to calculate your own weight status by using the Body Mass Index (BMI)You simply divide your weight in pounds by your height in inches squared X 703.

For example: BMI =140 pounds divided by 64 inches squared (4096) X 703 = 24.0. A healthy BMI is 20 – 24. Being underweight is considered a BMI of less than 19.0.

Limit your consumption of red meat (including beef, pork and lamb).  There are several reasons:

The International Agency for Research on Cancer (IARC) classifies red meat as a “probably carcinogen”.  You don’t need to give up meat; however, an intake of up to 18 ounces a week can be safely consumed without too much concern. BTW, 4 oz. is about the size of a deck of cards.

Another factor that raises cancer risk is the overcooking of red meat that produces charred areas of the meat – goodbye grill marks?). These create carcinogenic hetero cyclic amines (HCAs) that have been linked to pancreatic and colon cancers.

Another carcinogenic compound comes from burning the fat from meat when grilling that produce polycyclic aromatic hydrocarbons (PAHs), linked to stomach cancer.

Hint: Both compounds can be lessened by using a marinade on the meat.

Highly processed meats such as bacon, hot dogs, and lunch meats are known for their nitrite and nitrate content used as preservatives.  Smoking meats can lead to the formation of N-nitroso compounds which are considered carcinogenic.

Avoid deep-fried foods. When cooked in this manner, foods are exposed to a chemical called acrylamide that increases the risk of prostate cancer.

There are other lifestyle factors that can influence epigenetically the risk of any chronic disease. Alcohol intake, for example is important due to the carcinogenic effects of alcohol itself. 

“Chronic inflammation, which is strongly associated with being overweight, can increase the risk of developing cancer.  Excess belly fat produces hormones that can raise levels of insulin, estrogen and leptin, all of which have been linked to cancer development.” (Finlayson, 2019). 

The interconnected factors that trigger chronic diseases are vast and subject to manipulation by the body as well as our microbial environment. It would be wise to attempt to take the best care of your body as you possibly can and begin at an early age.  Aging as you know itself becomes a central factor in the development of any chronic disease. In 1980, Dr. James Fries, Professor of Medicine, Stanford University introduced the compression of morbidity theory. This theory states that “most illness was chronic and occurred in later life and postulated that the lifetime burden of illness could be reduced if the onset of chronic illness could be postponed and if this postponement could be greater than increases in life expectancy.”). That theory tells it all. (Unknown source). SJF

Source: Judith Finlayson. You Are What Your Grandparents Ate: What You Need to Know About Nutrition, Experience, Epigenetics & the Origins of Chronic Disease, 2019

Judith E. Brown, Nutrition Now, 7th Edition, 2013

The Mediterranean Diet: More Good News?

The Mediterranean Diet has been the topic of many research studies in that it performs very well as far as giving us health benefits associated with prevention of many chronic diseases. This time its cognitive ability as well as a reduced risk of the onset of Alzheimer’s disease.

The Bottom Line?

  • A study finds that the health benefits of a Mediterranean diet may include a reduced chance of developing dementia and memory loss.
  • Specifically, the diet appears to lower the level of amyloid and tau proteins that are linked with dementia.
  • People following the Mediterranean diet scored better on memory tests than those who were not following the diet.

CLICK HERE.

Can Diet Affect Your Telomeres?

Glossary:

Apoptosis: the death of cells which occurs as a normal and controlled part of an organism’s growth or development. Also called programmed cell death.

Senescence: the state that cells reach when they stop dividing but do not die.

Telomeres: bits of DNA at the end of a chromosome that protects it during the process of cell division.

Telomerase: an enzyme, often referred to as “anti-aging” that maintains telomeres, helping to keep them long.

Telomeres shorten with age and progressive telomere shortening leads to senescence and/or apoptosis. Older people with shorter telomeres have three to eight times increased risk to die from heart disease and infectious diseases, respectively. Rate of telomere shortening is therefore critical to an individual’s health and pace of aging. Smoking, exposure to pollution, lack of physical activity, obesity, stress, and an unhealthy diet increase oxidative burden and rate of telomere shortening. To preserve telomeres and reduce cancer risk and pace of aging, we may consider to eat less; include antioxidants, fiber, soy protein, and healthy fats (derived from avocados, fish, and nuts) in our diet; and stay lean, active, healthy, and stress-free from regular exercise and meditation. 

Healthy foods such as tuna, salmon, herring, mackerel, halibut, anchovies, catfish, grouper, flounder flax seeds, chia seeds, sesame seeds, kiwi, black raspberries, lingonberries, green tea, broccoli, red grapes, tomatoes, olives area excellent choices. These combined with a Mediterranean type of diet containing whole grains would help protect telomeres.

Source: Telomeres, lifestyle, cancer, and aging

Current Opin Clin Nutr Metab Care. 2011 Janurary; 14(1):28-34

A study published in 2018 looked at fiber intake and telomere length in over 5,000 U.S. adults.

Researchers found there was a significant linear relationship between fiber consumption and telomere length. The more fiber subjects consumed, the longer their telomeres tended to be.

Here’s what the authors found:

“A difference of 4.8 to 6.0 years in cell aging was found between those in the lowest compared with the highest quartiles of fiber intake. Overall, the present study highlights the risk of accelerated aging among U.S. women and men who do not consume adequate amounts of dietary fiber.”

The study reported subjects were eating an average of 13.6 grams of fiber per day before starting the study, which is less than 50% of the Dietary Guidelines for Americans.

The Dietary Guidelines for Americans recommends the intake of 14 g of fiber per 1000 calories.

  • 2000 calories per day = 28 grams of fiber
  • 2500 calories per day = 35 grams of fiber

The best part is some of the most healthy and delicious foods pack the fiber.

It seems a few servings of high fiber foods per day keeps the telomere shortening at bay.

Source: Dietary Fiber and Telomere Length in 5674 U.S. Adults: An NHANES Study of Biological AgingDietary Fiber and Telomere Length in 5674 U.S. Adults: An NHANES Study of Biological Aging

Cancer, Diet and Lifestyle

Lifestyles can interact with the epigenome, defined as the network of compounds around our genes that are capable of altering gene expression in response to environmental influences. The ultimate action can result in cancer prevention.

DIET MODIFICATIONS

The general risk factors of cancer include obesity, physical inactivity, alcohol consumption and/or poor nutrition. These factors have the potential to determine if a cancer will result or in the opposite case, be suppressed.

Consume a nutrient dense, whole-foods diet that predominantly includes plant foods. As Michael Pollan puts it, “Eat food, not too much, mostly plants.” Plant foods are rich in nutrients and phytochemicals that work synergistically to prevent many chronic diseases, primarily heart disease and cancer. Evidence exists that up to 45% of colon cancer cases could be avoided through diet and lifestyle changes alone.

Limit your consumption of high-calorie foods, primarily in the form of ultra-processed foods that are major contributors to weight gain leading to type 2 diabetes, or insulin resistance.

Cancers of the liver, pancreas, endometrium, colon, rectum, breast, and bladder are at higher risks for developing in obesity. Being overweight also raises the risk of developing non-Hodgkin’s lymphoma, multiple myeloma and gallbladder, liver, cervical, ovarian, and aggressive prostate cancers.

Be as lean as possible without becoming underweight. It may be helpful to be able to calculate your own weight status by using the Body Mass Index (BMI).

You simply divide your weight in pounds by your height in inches squared X 703.

For example: BMI =140 pounds divided by 64 inches squared (4096) X 703 = 24.0. A healthy BMI is 20 – 24. Being underweight is considered a BMI of less than 19.0.

Limit your consumption of red meat (including beef, pork and lamb).  There are several reasons:

The International Agency for Research on Cancer (IARC) classifies red meat as a “probable carcinogen. You don’t need to give up meat; however, an intake of up to 18 ounces a week can be safely consumed without too much concern.” BTW, 4 oz. of meat is about the size of a deck of cards. (Finlayson, 2019)

Another factor that raises cancer risk is the overcooking of red meat that produces charred areas of the meat – goodbye grill marks?). These create carcinogenic heterocyclic amines (HCAs) that have been linked to pancreatic and colon cancers.

Another carcinogenic compound comes from burning the fat from meat when grilling that produce polycyclic aromatic hydrocarbons (PAHs), linked to stomach cancer.

Hint: Both compounds can be lessened by using a marinade on the meat.

Highly processed meats such as bacon, hot dogs, and lunch meats are known for their nitrite and nitrate content used as preservatives.  Smoking meats can lead to the formation of N-nitroso compounds which are considered carcinogenic.

Avoid deep-fried foods. When cooked in this manner, foods are exposed to a chemical called acrylamide that increases the risk of prostate cancer.

There are other lifestyle factors that can influence epigenetically the risk of any chronic disease. Alcohol intake, for example is important due to the carcinogenic effects of alcohol itself. 

“Chronic inflammation which is strongly associated with being overweight, can increase the risk of developing cancer.  Excess belly fat produces hormones that can raise levels of insulin, estrogen and leptin, all of which have been linked to cancer development.” (Finlayson, 2019). 

The interconnected factors that trigger chronic diseases are vast and subject to manipulation by the body as well as our microbial environment. It would be wise to attempt to take the best care of your body as you possibly can and begin at an early age.  Aging as you know itself becomes a central factor in the development of any chronic disease. In 1980, Dr. James Fries, Professor of Medicine, Stanford University introduced the compression of morbidity theory. This theory states that “most illness was chronic and occurred in later life and postulated that the lifetime burden of illness could be reduced if the onset of chronic illness could be postponed and if this postponement could be greater than increases in life expectancy.”). That theory tells it all. (Unknown source). SJF

Source: Judith Finlayson. You Are What Your Grandparents Ate: What You Need to Know About Nutrition, Experience, Epigenetics & the Origins of Chronic Disease, 2019

Working for an extension of a Healthy Lifespan

What are healthy habits? A new study

Americans don’t live as long as people in most other high-income countries. We hear so much about how healthy habits are the recommendations of the medical community, but often they come across as vague and not specific enough. How many times has your doctor said, “watch your diet” as you leave his/her office. Here are the highlights of a study that actually investigated the adherence of these habits and how they related to longevity rates.

Researchers found that people who maintained five healthy lifestyle factors lived more than a decade longer than those who didn’t maintain any of the five.

A Study led by Frank Hu at the Harvard T.H. Chan School of Public Health analyzed data from more than 78,000 women and 44,000 men who participated in two nationwide surveys (Nurses Health Study and Health Professionals Follow-up Study.)

The study was funded by NIH National Heart Lung and Blood Institute and National Cancer Institute and published in Circulation on April 30, 2018.

Data identified five different low-risk lifestyle factors and compared health outcomes for those who adopted all five with those who didn’t adopt any.

The Factors:

1. Maintaining a healthy eating pattern (like the Mediterranean Diet) The DASH Diet or the MIND Diet are also healthy choices. You can find details on Amazon Books.

  • Recommended daily amounts of vegetables fruit, nuts, whole grains, polyunsaturated fatty acids, omega-3 fatty acids.  
  • Limiting red and processed meats, moderately.
  • Limiting beverages with added sugar, trans fats, and sodium

2. Moderate drinking (2 glasses for men and 1 glass for women) daily.

3.  Not smoking

4.  Getting at least 3.5 hours of moderate to vigorous physical activity each week 

5. Maintaining a normal weight (18.5 to 24.9) BMI

Each participant’s medical history: heart disease, cancer, diabetes, age at death (when applicable).

Results:

At age 50, women who did not adopt any of the five healthy habits were estimated to live on average until they were 79 years old and men until they were 75.5 years.

 In contrast, women who adopted all five healthy habits lived to 91.1 years and men lived to 87.6 years.

From the medical histories, Independently, each healthy lifestyle factor significantly lowered the risk of total death, death from cancer, and death from heart disease.

Source:

Tianna Hicklin, PhD. Healthy habits can lengthen life. National Institutes of Health (NIH).

In the News: Calorie restriction

Caloric restriction protects against liver disease, animal studies suggests. Liver Cancer. 2020 Sep;9(5):529-548.

Consuming fewer calories has a protective effect against developing hepatocellular carcinoma ( primary liver cancer)  associated with hepatitis C virus infection, and non alcoholic fatty liver disease, according to a rodent study published in the Journal liver cancer.

Editor’s Note:  Recently, worldwide increases in obesity and metabolic syndrome have raised the prevalence of primary liver cancer derived from non alcoholic fatty liver disease (NAFLD) and non alcoholic steatohepatitis (NASH), Indicating a close relationship between overnutrition and liver tumorigenesis, the authors stated.

The study used mice with the liver cancer core gene that spontaneously developed fatty liver and tumors. For 15 months, the animals were given either a control diet that allowed them to eat as much as they liked, or a diet that contains 30% fewer calories than the controls.

At the end of 15 months, animals that received calorie restricted diets had fewer and smaller liver tumors, less liver oxidative stress, lower inflammation, downregulation of pro- cancer mediators, increased autophagy(cell self degradation), as well as other improvements, compared to the control group.

In the News: Lower Alzheimers’ Risk with Flavonols

What are Phytochemicals?

Phyto chemicals are biologically active substances in plants that have positive effects on health They are also called phyto- nutrients. They perform a variety of functions including these roles:

  •  Antioxidants
  •  Inhibitors of inflammation
  •  Preventers of infectious disease

Flavonols act as antioxidants in the body and the good news about flavanols has made chocolate a health food. Cocoa, the main ingredient in chocolate is a rich source of flavonols.. Regular intake of flavonols such as a daily consumption of a cup of hot chocolate made with cocoa powder is related to improved blood flow, reduced blood pressure, and decreased risk of heart disease and stroke. Flavonols are also found in good amounts in foods such as berries, wine, and tea.

Lower Alzheimer’s Risk Linked to Greater Flavonol Intake. Neurology, 2020 Apr 21:94(16):e1749-e1756.

An article in the Journal Neurology reported an association between consuming more compounds known as flavanols, and a  lower risk of developing Alzheimer’s disease. Flavanols are found in many fruits and vegetables as well as in tea and chocolate.

The study included 921 participants with an average age of 81. The subjects the subjects did not have Alzheimer’s disease at the beginning of the study. Questionnaires that were completed at enrollment and then annually during a six year average follow-up period, provided data on dietary intake that was analyzed for flavonol content. Participants were also evaluated yearly for the presence of Alzheimer’s disease. Over the course of follow up , 220 individuals developed the disease. Participants were then divided into five groups, according to their level of flavonol intake. Among those whose intake was highest, at an average of 15.3 milligrams per day, 15% developed Alzheimer’s disease , compared to 30% whose intake was lowest, at approximately 5.3 milligram per day.

The authors stated that “eating more fruits and vegetables and drinking more tea could be a fairly inexpensive and easy way for people to help stave off Alzheimer’s dementia.”