Monday March 23, 2009

The Top 10 Aphrodisiac Foods

By Sanela , Session Magazine
Posted on March 23, 2009, Printed on March 23, 2009

You are what you eat, because what you eat directly influences your body
and your body functions.

The food you consume can have a direct impact on your sex life,
affecting your hormones, brain chemistry and energy and stress levels.
Some foods have psychoactive properties, others arouse because they are
psychologically suggestive, and some can actually increase blood flow to
the genitals. And if it does not have all that aphrodisiac effect, at
least it’s healthy and it will do you good!

10 -- ASPARAGUS

An English herbalist from the 17th century, Nicholas Culpepper, wrote
that asparagus "stirs up lust in man and woman." In 19th century France,
bridegrooms were served three courses of the sexy spears at their
prenuptial dinners. Apparently for a good reason: asparagus is a great
source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin
and folic acid. The latter is said to boost histamine production
necessary for the ability to reach orgasm in both sexes.

9 -- ALMONDS

Through antiquity, almonds were regarded as fertility symbols. The aroma
of almond supposedly arouses passion in females -- or so thought the
poets and scribes. The scientists say that almonds provide high doses of
vitamin E, magnesium and even fiber. Therefore, there seems to be
something in the almond myths after all.

8 -- AVOCADO

Just by looking at the shape of avocado, you will see the reason why it
was associated with sexuality. The Aztecs called the avocado ahuacuatl,
or "testicle tree." They thought the fruit hanging in pairs on the tree
resembled testicles. The Catholic priests in Spain found this fruit so
obscenely sexual that they forbade it. On the other side, avocado is
rich with folic acid, vitamin B6 and potassium. They are also said to
boost immune system.

7 -- BANANAS

By it shape its connection with sexuality is quite obvious, but you’ll
also find that bananas are loaded with potassium, magnesium and B
vitamins. It also contains chelating minerals and the bromeliad enzyme,
said to enhance the male libido.

6 -- BASIL

Basil not only makes the meals smell and taste better, but it also has a
lot of beneficial effects on human body. Basil has a fantastic aroma
that is said to have an aphrodisiac effect; it is also very stimulating.
Using sweet basil in a pasta sauce will be sure to get your heart
racing! Maybe this explains why Italians are so romantic!

5 -- CHOCOLATE

Pure chocolate, the king of natural aphrodisiacs, contains a host of
compounds including anandamide, the psyochoactive feel-good chemical,
and PEA (phenylethylamine), the "love chemical," which releases dopamine
in the pleasure centers of the brain and peaks during orgasm. PEA is
said to help induce feelings of excitement, attraction and euphoria.
Cacao also contains tryptophan, a key component of the neurotransmitter
serotonin known to promote a sense of well-being and relaxation.

4 -- FIGS

This sexy fruit has long been thought of as an arousing stimulant, and
an open fig is believed to emulate the female sex organs. Figs are
steeped in history and are one of the oldest-recorded fruits. They are
mentioned in the Bible (Adam and Eve wore fig leaves to cover their
private parts), are reported to be Cleopatra’s favorite fruit, and the
ancient Greeks held them as sacred and associated them with love and
fertility.

3 -- GARLIC

Now, wait a minute! I know it’s stinky, but more importantly it’s
strong, which is exactly what it will happen to guys. Garlic is
chockfull of allicin, an ingredient that will increase blood flow. So,
whip up an extra-garlicky dish and keep the Altoids handy.

2 -- OYSTERS

Oysters are probably the food most associated with being an aphrodisiac,
and most people are aware of their reputation for increasing sexual
desire. Oysters may be thought an aphrodisiac because of their high zinc
content, which helps produce sperm and increases libido. Raw oysters are
best served with a glass of chilled Champagne for a truly romantic meal!

1 -- HONEY

Sweet, sticky honey is a great source of boron, a trace mineral that
helps the body use and metabolize estrogen, the female sex hormone.
Studies have shown that this mineral may also enhance testosterone
levels in the blood, the hormone responsible for promoting sex drive and
orgasm in both men and women. In addition, honey contains B vitamins
needed for testosterone, as well as other nutrients, enzymes and
phytochemicals.

http://www.alternet.org/healthwellness/132846/the_top_10_aphrodisiac_foo
ds/

Centenarians Provide Model For Aging Gracefully

Content Works 03-20-09

Mar 19, 2009 (Voice of America News/ContentWorks via COMTEX) --
DATELINE: Washington, D.C.

Living to age 100 and older is no longer a rarity. Centenarians are now
the world's fastest growing age group, according to longevity experts.
Understanding why and how certain people live so long is key to helping
society redefine aging itself, and it offers younger generations some
valuable life lessons.

Longevity researchers are trying to find answers to some basic questions
such as: Who lives to be 100? Are centenarians different from the rest
of us? And is living that long worth it?

"It actually is a wonderful thing to get to 100," says physician and
researcher Thomas Perls. He adds many younger people don't understand
what living to 100 is really like.

"A lot of people ask, 'Gosh, who would want to live to 100?' because
they get this idea of 'the older you get, the sicker you get,' when in
fact, what we've found is very opposite to that," he says.
"Centenarians, they markedly delay the onset of any kind of disability
well to their early- to mid-90s. It's almost as if, if you have any kind
of disability, it's much tougher to get to that age. So instead of it
being a matter of 'the older you get, the sicker you get,' it's much
more of the case, 'the older you get, the healthier you've been,' which
is really a very optimistic view of aging."

More people living to see 100

Perls is founder and director of the New England Centenarian Study at
Boston University. Since 1992, he says, the study has been analyzing the
mental, physical and emotional health of hundreds of centenarians across
North America.

"It's the largest study of centenarians in the world," he says. "We have
accumulated now about 2,000 subjects that range in age from 100 to 119.
The oldest person we've had in our study was the second-oldest ever in
the world, which was 119, a lady named Sara Canals in Pennsylvania."

There are about 40,000 centenarians in the United States today. That's
due, in part, to 20th-century medical and public health advances, such
as the widespread availability of clean drinking water, nationwide
vaccination programs, success in reducing maternal and childhood
mortality and the discovery of cures for many illnesses.

Healthy habits, positive outlook key to aging gracefully

However, as Perls notes in his book, Living to 100, centenarians have
their own secrets that have helped them outlive the rest of their
generation.

"While longevity runs very strongly in the families of centenarians, in
order to get to your early 90s, however, I'd say getting there, much of
it is going to be good health behaviors. Those health behaviors that
we've learned from our study include being vegetarian, mostly just
avoiding red meat, not smoking, regular exercise that results in you
being at a healthy weight.

"[It includes] doing a good job of not so much avoiding stress, rather
managing stress so it doesn't get to you. That can be done through your
relationships with family, perhaps with meditation or religion. Some
people have personalities that are highly conducive to managing the
stress. They don't internalize it. They are able to let go."

"The most prominent trait that centenarians have in common is a love of
life, which includes a sense of humor," says Lynn Adler, who has been
working closely with centenarians for more than two decades.

In 1985, Adler founded the National Centenarian Awareness Project, a
non-profit group that celebrates the lives of people who live to be 100.
In her book, Centenarians: Bonus Years, she sums up the traits they
share, in addition to that love of life.

"Second, a positive, yet realistic attitude," she says."Third is a
strong spiritual or religious belief. Fourth is personal courage,
because it's not easy growing older, and there are a lot of things that
can go wrong.

"And the last - and I think most important [trait] - is a remarkable
ability to renegotiate life at every turn and to accept the losses and
changes that come with aging and not let it stop them. They've
successfully lived their lives through so many changes: the Great
Depression, world wars and a lot of the things that we today are going
through."

Adler, who also produced a documentary titled Centenarians Tell It Like
It Is, says she finds it inspiring that so many centenarians are doing
so well.

"It's just outstanding to see so many people living alone or with very
little assistance, to see many of them living in perhaps in assisted
living facility but in their own apartments. Some people are still
driving," she says. "They are doing amazing things, centenarians who are
very, very contemporary in their thinking. I mean, they enjoy life. I
think we certainly have marvelous positive role models of people who are
living cool."

'Golden years' as precious as jewels

One of those role models is 101-year-old Elsa Hoffman, of Florida.

"My golden years are like sparking diamonds," says Hoffman, who is a
mother of four, grandmother of nine and great-grandmother of 13
children. Living to 100, she says, has been an exciting experience.

"When I approached 90, I was so thrilled, and I had a big party," she
recalls."I also never told my age until I was 90. Then, I had this
feeling that that was the [peak] of my life. I kept on to 95, then 100,
and no one feels 'I can live that long,' and here I am going into 102. I
have as much interest in life as I did when I was 30 or 40."

Hoffman attributes her longevity to her lifestyle. She doesn't smoke.
She's always active, and she watches her weight. More importantly, she
says, she's always been positive, seeing the glass as half-full.

"Everyone should make the most of those years and not say, 'Oh, I wish I
was so and so. I had such a good time.' 'Oh, I'm 70. I'm 80. I'm getting
old,'" she says. "That always made me feel, 'How can people think like
that?' Every stage of life has its own beauty."

That positive attitude toward life and oneself is part of what makes
many centenarians such inspiring role models, says researcher Thomas
Perls. The longevity expert adds that another important lesson young
people can learn from these remarkable seniors is that healthy lifestyle
choices early on in life are the key to living healthierC and living
longer.

http://www.lef.org/news/LefDailyNews.htm?NewsID=8037&Section=Aging

USC study: Exercise lowers breast cancer risk: Fit women three times
less likely to die of the disease

The State, Columbia, S.C. 03-23-09

Mar. 23--A new study by University of South Carolina researchers
indicates aerobically fit women are three times less likely to die of
breast cancer than those who seldom exercise.

The latest addition to the growing evidence on the benefits of aerobic
exercise is reported in the April issue of the scientific journal
Medicine & Science in Sports & Exercise.

Researchers from USC's Arnold School of Public Health studied 14,000
women who were given preventive medical exams and treadmill tests at the
Cooper Clinic in Houston from 1970-2001. At the time of their exams, the
women, ages 20 through 83, had no history of breast cancer.

Based on the treadmill tests, the women's fitness was classified as low,
moderate or high. Researchers compared the fitness levels of the 68
women in the study group who had died of breast cancer through 2003.

"Women in the study's lowest fitness category were nearly three times
more likely to die from breast cancer than women in the most fit group,"
said Dr. Steve Blair, a USC researcher and a past president of the
American College of Sports Medicine.

To reach the moderate fitness category, women need to exercise about 150
minutes per week. High fitness translates to 300 minutes per week.

"With more than 40,000 women dying each year from this disease, finding
a strong association between fitness, which can be improved by the
relatively inexpensive lifestyle intervention of regular physical
activity, such as walking, is exciting," Blair said.

Exercise should be a standard part of preventive treatment for a number
of health problems, according to the American College of Sports
Medicine.

The new study also backed up previous findings that exercise helps
control cholesterol levels, lowers blood pressure and lessens the
likelihood for diabetes and heart disease.

http://www.lef.org/news/LefDailyNews.htm?NewsID=8045&Section=DISEASE

Turmeric Improves Cell Health, Boosts Immune System, Protects Against Cancer and More

by Reuben Chow, NaturalNews.com

(NaturalNews) Turmeric is one of the main ingredients in many curries.
In India, it has been used for centuries to help treat various health
conditions while, at the same time, it is also widely used in Chinese
Medicine. In a recent study conducted at Michigan University, it was
found that curcumin, the bright yellow pigment present in turmeric, can
help boost cell health by improving the behavior of their membranes.

Findings of Study

Curcumin is the known active compound in turmeric. In the said study,
the researchers had found that curcumin
<http://www.naturalnews.com/curcumin.html>  helped improve the
"orderliness" of cell membranes, which in turn made the cells more
resistant to infection and malignancy.

"The membrane goes from being crazy and floppy to being more disciplined
and ordered, so that information flow through it can be controlled,"
wrote study leader Professor Ayyalusamy Ramamoorthy in the Journal of
the American Chemical Society.

Health Benefits of Turmeric

Turmeric has long been lauded for its healthful properties. Useful
nutrients contained within the herb are carbohydrates, fats, proteins,
vitamins and minerals. More specifically, it is a good source of vitamin
C and potassium.

Turmeric is said to help boost appetite, lower blood pressure, improve
bile secretion and reduce pain; it has anti-inflammatory effects, too.

Under the Ayurvedic system of healing, turmeric
<http://www.naturalnews.com/turmeric.html>  has been prescribed to treat
a variety of ailments, including digestive issues, menstrual problems,
arthritis, infections, jaundice, coughs and rheumatic pains. It is also
used to cleanse the body. In Chinese medicine, turmeric is used to deal
with liver and gallbladder issues.

More recently, the positive effects of turmeric against cancer
<http://www.naturalnews.com/cancer.html>  have been proven using modern
scientific protocols. In one specific study which was conducted on
smokers, it was found that turmeric supplements helped to significantly
lower the excretion of certain possible cancer indicators. In another
study conducted on skin cancer patients who could not be helped by the
conventional cancer protocols of surgery, chemotherapy and radiation,
turmeric supplements or ointments helped to markedly lower the severity
of their symptoms; this included factors such as itching, pain levels
and even the size of skin growths.

Health Benefits of Curcumin

Zooming in, curcumin, too, has a number of known beneficial effects. It
is an anti-inflammatory compound which also helps to protect against
stomach ulcers. Further, curcumin is a strong antioxidant which helps to
protect cell DNA from damage. In addition, it has immune boosting
effects.

Significantly, curcumin has strong inhibitive effects on cancer cells,
preventing or slowing the onset as well as growth of tumors. In fact,
laboratory studies conducted on animals have shown curcumin to be
poisonous to tumor cells.

Conclusion

Antioxidant properties, healthier cells, detoxification, reduction of
pain, anti-inflammatory effects, and even protection against cancer,
among others -- with such a long list of important health
<http://www.naturalnews.com/health.html>  benefits, you may want to
consider making turmeric a regular part of your health-promoting diet.

http://www.naturalnews.com/025908.html

Goji Berries are a Super Food for Optimum Health

by Sheryl Walters, NaturalNews.com

(NaturalNews) Goji (also gogi) berries have been known for centuries in
Asia, but only recently have gained great popularity in North America,
so much so that a multi-billion dollar business in goji is expected
within the next two years. Also known as wolfberries, they contain at
least eighteen amino acids, more iron than spinach and more beta
carotene than carrots. More than one writer has dubbed goji fruit as the
most powerful, natural anti-aging food available. When dried, they have
a nutty flavor.

Goji berries <http://www.naturalnews.com/berries.html>  grow on woody
plants that grow between three and twelve feet tall. The flowers
resemble columbine blossoms and are pale purple in color. The goji is
related to the potato family. The best berries, known as "red diamonds",
are grown in the Ningxia region of China located in the north central
part of the country. They are so treasured that the Chinese celebrate a
several-day wolfberry festival each August. Traditional growing areas
are the flood plains near the Yellow River. A well-advertised marketing
ploy is that the best berries are grown in the Tibetan Himalayas, but
this is untrue. The Chinese harvest the red, oblong berries by shaking
the plants. The most popular export products are dried or powdered
berries, and in a juice. A wine product is being evaluated. Goji plants
have been cultivated in England since they were introduced as a tea tree
in about 1730 by the third Duke of Argyll. They are common as hedges and
are still a favorite with most of England`s birds.

In a number of Asian countries, goji has a lengthy history of treating
allergies, chronic liver ailments, eye conditions, tuberculosis and
rashes.

In the alternative medicine field, goji is known for its positive
effects on hepatitis B, because of the physalin produced by the berries.
It is also used to treat heart and blood pressure conditions, as a
memory enhancer, a treatment for breast and cervical cancer, an
anti-inflammatory, and an antifungal, antibacterial. Both the United
States and Canada have reported they are yet to prove goji has a primary
benefit for most of these conditions. The few published studies that
claim benefits have all been done in China.

Dried berries are usually cooked before being eaten. They are most often
used in soups or served in dishes such as rice congee. Both berries and
leaves are used for tea. The bark can be applied as a poultice for
infected wounds. The dried berries can be eaten as is. They have a
slightly tart flavor. Goji berries are known for their multiple, tiny
yellow seeds. These are truly miniscule and easily digested, but people
with a lot of dental work, especially caps or veneers may find that the
seeds get caught in their teeth. Berries are a natural source of
belladonna, which may account for the faintly bitter aftertaste noted by
this writer. A handful of berries makes a healthy snack and seems to be
a bit of a pick-me-up.

http://www.naturalnews.com/025907.html

Stress Worsens Allergies

by David Gutierrez, NaturalNews.com

(NaturalNews) Being stressed out might cause more severe and longer
lasting allergy attacks, according to a study conducted by researchers
from Ohio State University-Columbus and presented at the annual meeting
of the American Psychological Association in Boston.

"People may be setting themselves up to have more persistent problems by
being stressed and anxious when allergy attacks begin," researcher
Janice Kiecolt-Glaser said.

Researchers had 28 female and male volunteers with a history of seasonal
allergies take part in a high stress
<http://www.naturalnews.com/high_stress.html>  and a low stress activity
on different days. Both before and immediately after each activity, the
researchers rated the participants' levels of stress and anxiety
<http://www.naturalnews.com/anxiety.html>  and pricked their skin with a
standard allergen.

The low stress activity involved reading magazines quietly, while the
high stress activity involved performing tasks in front of a group of
"behavior evaluators" - including giving a 10 minute speech and solving
math problems without paper - while being videotaped, then watching the
tape.

The more anxious a person was after the high stress activity, the
greater their reaction to the allergy skin prick test as measured by the
size of the allergic reaction, or wheal, on their forearm.

Moderately stressed participants had wheals 75 percent larger after the
high stress condition than the low stress condition. Highly stress
participants had wheals 100 percent larger after the high stress
activity than the low stress one. People who reacted with high levels of
anxiety were also four times more likely to have their allergic wheals
persist for at least one full day.

This suggests that stress and anxiety may cause allergy attacks to last
into the next day. This delayed reaction, known to be resistant to
antihistamines, is "really what's ugly about allergies," Kiecolt-Glaser
said.

Researcher Ronald Glaser speculated that elevated levels of stress
hormones and the inflammation proteins interleukin-6 might be to blame
for the effect.

http://www.naturalnews.com/025905.html

Destruction of Nature Dwarfs Economic Losses of World's Financial
Institutions

by David Gutierrez, NaturalNews.com

(NaturalNews) The economic cost of global deforestation far outstrips
the money being lost from the current financial crisis, according to the
findings of a study commissioned by the European Union.

"It's not only greater but it's also continuous, it's been happening
every year, year after year," said study leader Pavan Sukhdev, an
economist from Deutsche Bank. "So whereas Wall Street by various
calculations has to date lost, within the financial sector, $1 to $1.5
trillion, the reality is that at today's rate we are losing natural
capital at least between $2 to $5 trillion every year."

Giving another perspective to the sheer scale of this loss, the report
notes that deforestation alone may be costing the world 7 percent of its
GDP each year.

According to the study, only the first part of a review titled "The
Economics of Ecosystems and Biodiversity (TEEB)," the bulk of this cost
comes from the loss of formerly free services that are provided by
intact forests <http://www.naturalnews.com/forests.html> , such as the
absorption of carbon dioxide, water filtration and purification, and
food production.

The authors noted that poor people are disproportionately affected by
these costs, especially in the tropics, where people tend to depend more
directly on forests for survival.

In its second phase, the TEEB review will also attempt to calculate the
economic costs of other kinds of environmental destruction.

The TEEB review is part of a new effort by many conservationists to gain
support for environmental preservation by the numerator in its economic
benefits. According to Sukhdev, these arguments are already starting to
reach many politicians and business executives.

"Times have changed," Sukhdev said. "Almost three years ago, even two
years ago, their eyes would glaze over. Today, when I say this, they
listen. In fact I get questions asked -- so how do you calculate this,
how can we monetize it, what can we do about it, why don't you speak
with so and so politician or such and such business."

http://www.naturalnews.com/025904.html

$12.5 Billion Now Spent Each Year on Worthless Diabetes Drugs

by David Gutierrez, NaturalNews.com

(NaturalNews) The nationwide cost of diabetes treatment has nearly
doubled from $6.7 billion in 2001 to $12.5 billion in 2007, according to
a study conducted by researchers from the University of Chicago and
published in the journal Archives of Internal Medicine. This increase
has been fueled by the growing popularity of newer, more expensive drugs
of questionable efficacy, the researchers said.

"We found dramatic changes in the treatment patterns for diabetes during
the past decade," author G. Caleb Alexander said. "This includes a
remarkable change in drugs, as well as significant increases in costs.
[But] the jury is still out as to whether these changes are worth it.
The million dollar question is: Are these changes going to lead to
overall significant improvement in the outcomes that matter to patients
and their doctors <http://www.naturalnews.com/doctors.html> ?"

Newer diabetes medications <http://www.naturalnews.com/medications.html>
such as exenatide (marketed as Byetta) and sitagliptin (marketed as
Januvia) can cost anywhere between 8 and 11 times as much as older,
now-generic drugs. A single prescription of Byetta costs $210, and one
of Januvia costs $160.

But these newer medications remain largely untested, Alexander said. The
FDA requires only relatively modest clinical trials before approving new
drugs, meaning that the real tests only commence once the drugs start
being prescribed to thousands of patients.

"All too often, physicians and patients may tend to adopt newer
therapies without sufficient evidence of their superiority or benefits
over older, less expensive, more time-tested alternatives," Alexander
said.

Sometimes doctors only become aware of significant risks to new drugs
after many patients have taken them. This was the case with the diabetes
<http://www.naturalnews.com/diabetes.html>  drug Avandia, which has been
shown to significantly increase patients' risk of heart attack and
death. Since its approval, the drug has had its label upgraded to
include a "black box" warning from the FDA
<http://www.naturalnews.com/the_FDA.html> .

In addition to more expensive drugs, the researchers noted that
increasing prevalence of diabetes and a growing preference for
aggressive treatment with multiple drugs have also contributed to the
rising costs of diabetes care.

http://www.naturalnews.com/025902.html

Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound
Sulforaphane

by David Gutierrez, NaturalNews.com

(NaturalNews) Levels of the beneficial, cancer-fighting compound
sulforaphane in broccoli are reduced by 90 percent when the vegetable is
cooked, according to a study conducted by researchers from TNO Quality
of Life in the Netherlands, and published in the Journal of Agricultural
and Food Chemistry.

"Consumption of raw broccoli resulted in faster absorption, higher
bioavailability, and higher peak plasma amounts of sulforaphane,
compared to cooked broccoli," the researchers wrote.

Eight male participants were fed 200 grams of crushed raw or crushed
cooked broccoli <http://www.naturalnews.com/broccoli.html>  as part of a
warm meal; researchers then measured the men's blood
<http://www.naturalnews.com/blood.html>  and urine levels of
sulforaphane <http://www.naturalnews.com/sulforaphane.html> . Based on
these measurements, the researchers calculated that while the
sulforaphane in raw broccoli had a bioavailability
<http://www.naturalnews.com/bioavailability.html>  of 37 percent, this
dropped to only 3.4 percent when the vegetable was cooked.

Furthermore, it took longer for the sulforaphane from cooked broccoli to
be absorbed by the body. Optimal levels of sulforaphane were observed in
the blood and urine of participants 1.6 hours after eating raw broccoli,
but these levels were not reached among consumers of cooked broccoli for
six hours.

The cruciferous vegetables
<http://www.naturalnews.com/cruciferous_vegetables.html> , also known as
Brassicaceae, include broccoli, cabbage, cauliflower, arugula, Brussels
sprouts, collard greens, daikon, garden cress, horseradish, kale,
kohlrabi, mustard, radish, rape (canola), rapini, rutabaga , tatsoi,
turnip, wasabi and watercress. Numerous studies have linked higher
intake of these vegetables <http://www.naturalnews.com/vegetables.html>
to lower rates of cancer and other health
<http://www.naturalnews.com/health.html>  problems, particularly when
the vegetables are consumed raw.

One of the plant compounds identified as partially responsible for this
protective effect is sulforaphane, the main member of the isothiocyanate
family that is found in broccoli. All cruciferous vegetables contain
plant compounds known as glucosinolates, which are metabolized by the
body into cancer-fighting isothiocyanates.

Studies have suggested that sulforaphane may help activate genes that
produce antioxidants to clear dangerous free radicals from the body.
This effect is believed to be partially responsible for the observed
lower rates in breast, bladder, cervix, colon, endometrium, liver and
lung cancers among those who eat large quantities of cruciferous
vegetables. It is also believed to help protect the immune and other
bodily systems from age-related decline.

Sulforaphane is also believed to reduce inflammation, which can
transform precancerous cells into tumors and has also been linked other
chronic health problems such as heart disease and diabetes. At least one
study has suggested that the chemical can even prevent the blood vessels
of diabetics against the damage caused by high blood sugar.

The current study is not the first to suggest that most of broccoli's
health benefits are destroyed by cooking
<http://www.naturalnews.com/cooking.html> . Recent research from the
International Agency for Cancer Research found lower cancer
<http://www.naturalnews.com/cancer.html>  rates among those who consumed
at least three servings of raw cruciferous vegetables per month. This
mirrors the results of an earlier study by researchers from the Roswell
Park Cancer Institute in Buffalo, N.Y., who found a 40 percent lower
risk of bladder cancer among those who ate that many raw cruciferous
vegetables.

There was no protective effect observed, however, among those who ate
cooked vegetables.

The researchers in the current study noted that other forms of
processing besides cooking might also lead to the degradation of
sulforaphane or its chemical precursors.

"The sulforaphane content of raw broccoli was lower than the
glucoraphanin content of cooked broccoli, 9.92 and 61.4 micromoles,
respectively," the researchers noted. "It seems that the conversion from
glucosinolate to isothiocyanate was incomplete or that another reaction
occurred."

Glucoraphanin (a glucosinolate) is the chemical precursor to
sulforaphane (an isothiocyanate).

"In future research," they said, "care should be taken that
glucoraphanin is not hydrolyzed into other metabolites when broccoli is
crushed."

http://www.naturalnews.com/025893.html

Drug industry advocates join chorus to split FDA

By MATTHEW PERRONE – 1 day ago

WASHINGTON (AP) — As momentum builds to rework the nation's food-safety
system after a salmonella outbreak linked to peanuts, the drug industry
is hoping for a happy side effect: faster approvals for new medicines.

Drug industry advocates are quietly allying with some of their longtime
critics pushing to split the Food and Drug Administration into two
agencies, one for food safety and one for medical products.

President Barack Obama bolstered hopes for a breakup on Saturday when he
named two public health specialists to the agency's top positions and
appointed an advisory group to reassess the nation's decades-old food
safety laws.

Drug executives see a chance to speed up drug approvals that have lagged
amid a drought of new products, provided their regulator is no longer
distracted by high-profile food-safety breakdowns.

"Every CEO that I know in health care is in favor of this, but none that
value their share prices will go on the record for fear of retribution
from the FDA," said Steve Brozak, president of WBB Securities, an
investment brokerage focused on drug and biotech companies.

While FDA's food and drug staffs are separate, Brozak and others believe
the public lashings over food outbreaks have made senior officials even
more risk-averse on drug approvals. Even before the recent food safety
problems, FDA was under pressure from Congress for failing to catch
problems with drugs like Merck's Vioxx, which was pulled from the market
in 2004.

"The history of FDA is that the commissioner focuses on medical products
and only turns to food safety when a crisis comes up," said Professor
Michael Taylor, a former FDA and U.S. Department of Agriculture official
now at George Washington University.

This year, the agency will spend just 73 cents on food safety for every
dollar spent on drugs, according to the Institute of Medicine.

Recent outbreaks connected with spinach, lettuce, peppers and tainted
milk from China have created a drumbeat for change.

Margaret Hamburg, a former New York City Health Commissioner, has been
tapped to address these issues as Obama's pick for FDA commissioner. Her
deputy will be Joshua Sharfstein, a pediatrician and critic of the
safety of children's cold medicines.

One former FDA official said Obama's appointment of two safety experts
suggests he favors splitting the agency.

"Peggy Hamburg is a safety and security expert, and it seems pretty
clear she would become administrator of the food agency," said Peter
Pitts of the Center for Medicine in the Public Interest, an
industry-funded advocacy group. "Josh Sharfstein would then slide over"
to head the drug agency.

The FDA's associate commissioner for food, Dr. David Acheson, would only
say, "The agency welcomes all discussions about ways to make our food
supply even safer."

The drug industry's lobbying group has not taken a position on a new
drug agency. But the group's president says the status quo is
unacceptable.

"One of our premier scientific agencies that's responsible for all of
our health and safety is still living in the 19th century in many ways,
and we shouldn't tolerate that," said Billy Tauzin, head of the
Pharmaceutical Research and Manufacturers of America and a former
congressman from Louisiana.

The distraction created by food crises is wreaking havoc on the drug
industry and its investors, making it harder to predict which drugs the
agency will approve, Brozak and others say.

"That makes for a completely untenable position for people trying to
make decisions in the health care capital markets," said Brozak, who ran
for Congress as a Democrat in 2004.

Last year the FDA missed review deadlines on more than 12 drugs, or more
than 20 percent of those received, analysts estimate. The agency's
internal goal is to miss no more than 10 percent. FDA officials have
blamed one-time problems, including an influx of new staffers.

Experts say there's no reason the agency that assures the safety of
complex, $3,000-a-month biotech drugs is also tasked with regulating $3
jars of peanut butter.

The Government Accountability Office endorsed a single food agency in
1999, and lawmakers have been trying unsuccessfully to realize it ever
since.

Splitting FDA would likely mean reshuffling committees that oversee food
and drug regulation, which could diminish clout and contributions for
some lawmakers.

"Once you get an idea like this on Capitol Hill, it creates winners and
losers in power and dollars, and when that happens, it usually results
in a stalemate," said Patrick Ronan, a former FDA staffer and founder of
GreenLeaf Health consultants.

Sen. Dick Durbin, D-Ill., and Rep. Rosa DeLauro, D-Conn., have narrowed
their proposals in order to gain support.

DeLauro previously aimed to consolidate food responsibilities, including
the USDA's, into one agency, which proved to be politically tricky. Her
current bill would carve a separate agency out of FDA with additional
powers, including ordering recalls, which are now voluntary, and
increasing food inspections.

The Congresswoman said she welcomes Obama's formation of a food safety
task force, but showed no sign of backing away from her proposal. The
task force must not be "merely a cosmetic bureaucratic endeavor," she
said in a statement.

"The working group must produce definitive recommendations that result
in the modernization of our food safety regulatory structure."

Durbin's bill similarly would expand FDA powers and would add $775
million to its budget to bolster food safety. Currently, the FDA's $1.9
billion federal budget is supplemented by more than $300 million in
application fees paid by drugmakers to fund speedy reviews.

http://www.google.com/hostednews/ap/article/ALeqM5gANg6GpAD1_Lt7jA9Rgjw_aVlwGwD9731QH81

Climate Warming Affects Antarctic Ice Sheet Stability

ScienceDaily (Mar. 22, 2009) — A five-nation scientific team has
published new evidence that even a slight rise in atmospheric
concentrations of carbon dioxide, one of the gases that drives global
warming, affects the stability of the West Antarctic Ice Sheet (WAIS).
The massive WAIS covers the continent on the Pacific side of the
Transantarctic Mountains. Any substantial melting of the ice sheet would
cause a rise in global sea levels.

The research, which was published in the March 19 issue of the journal
Nature, is based on investigations by a 56-member team of scientists
conducted on a 1,280-meter (4,100-foot)-long sedimentary rock core taken
from beneath the sea floor under Antarctica's Ross Ice Shelf during the
first project of the ANDRILL (ANtarctic geological DRILLing) research
program--the McMurdo Ice Shelf (MIS) Project.

"The sedimentary record from the ANDRILL project provides scientists
with an important analogue that can be used to help predict how ice
shelves and the massive WAIS will respond to future global warming over
the next few centuries," said Ross Powell, a professor of geology at
Northern Illinois University.

"The sedimentary record indicates that under global warming conditions
that were similar to those projected to occur over the next century,
protective ice shelves could shrink or even disappear and the WAIS would
become vulnerable to melting," Powell said. "If the current warm period
persists, the ice sheet could diminish substantially or even disappear
over time. This would result in a potentially significant rise in sea
levels."

ANDRILL--which involves scientists from the United States, New Zealand,
Italy and Germany--refines previous findings about the relationship
between atmospheric carbon dioxide concentration, atmospheric and
oceanic temperatures, sea level rise and natural cycles in Earth's orbit
around the Sun, through the study of sediment and rock cores that are a
geological archive of past climate.

The dynamics of ice sheets, including WAIS, are not well understood, and
improving scientists' comprehension of the mechanisms that control the
growth, melting and movements of ice sheets was one of NSF's research
priorities during the International Polar Year (IPY). The IPY field
campaign, which officially ended March 2009, has been an intense
scientific campaign to explore new frontiers in polar science, improve
our understanding of the critical role of the polar regions in global
processes, and educate students, teachers, and the public about the
polar regions and their importance to the global system. NSF was the
lead agency for U.S. IPY efforts.

The cores retrieved by ANDRILL researchers have allowed them to peer
back in time to the Pliocene era, roughly 2 million to 5 million years
ago. During that era, the Antarctic was in a natural climate state that
was warmer than today and atmospheric carbon dioxide levels were higher.
Data from the cores indicate the WAIS advanced and retreated numerous
times in response to forcing driven by these climate cycles.

Powell and Tim Naish, director of Victoria University of Wellington's
Antarctic Research Centre, served as co-chief scientists of the
2006-2007 ANDRILL project that retrieved the data and are lead authors
in one of two companion studies published in Nature.

Naish said the new information gleaned from the core shows that changes
in the tilt of Earth's rotational axis has played a major role in ocean
warming that has driven repeated cycles of growth and retreat of the
WAIS for the period in Earth's history between 3 million and 5 million
years ago.

"It also appears that when atmospheric carbon dioxide concentrations
reached 400 parts per million around four million years ago, the
associated global warming amplified the effect of the Earth's axial tilt
on the stability of the ice sheet," he said.

"Carbon dioxide concentration in the atmosphere is again approaching 400
parts per million," Naish said. "Geological archives, such as the
ANDRILL core, highlight the risk that a significant body of permanent
Antarctic ice could be lost within the next century as Earth's climate
continues to warm. Based on ANDRILL data combined with computer models
of ice sheet behavior, collapse of the entire WAIS is likely to occur on
the order of 1,000 years, but recent studies show that melting has
already begun."

The second ANDRILL study in Nature--led by David Pollard of Pennsylvania
State University and Rob DeConto from University of
Massachusetts--reports results from a computer model of the ice sheets.
The model shows that each time the WAIS collapsed, some of the margins
of the East Antarctic Ice Sheet also melted, and the combined effect was
a global sea level rise of 7 meters above present-day levels.

Whether the beginnings of such a collapse could start 100 years from now
or within the next millennium is hard to predict and depends on future
atmospheric CO2 levels, the researchers said. However, the new
information from ANDRILL contributes a missing piece of the puzzle as
scientists try to refine their predictions of the effects of global
warming.

The most recent report of the Intergovernmental Panel on Climate Change
(IPCC) noted that because so little is understood about ice sheet
behavior it is difficult to predict how ice sheets will contribute to
sea level rise in a warming world. The behavior of ice sheets, the IPCC
report said, is one of the major uncertainties in predicting exactly how
the warming of the globe will affect human populations.

"From these combined data modeling studies, we can say that past warming
events caused West Antarctic ice shelves and ice grounded below sea
level to melt and disappear. The modeling suggests these collapses took
one to a few thousand years," Pollard said.

Pollard and DeConto also underscored the role of ocean temperatures in
melting of the ice.

"It's clear from our combined research using geological data and
modeling that ocean temperatures play a key role," DeConto said. "The
most substantial melting of protective ice shelves comes from beneath
the ice, where it is in contact with seawater. We now need more data to
determine what is happening to the underside of contemporary ice
shelves."

The National Science Foundation (NSF), which manages the U.S. Antarctic
Program (USAP), provided about $20 million in support of the ANDRILL
program. The other ANDRILL national partners contributed an additional
$10 million in science and logistics support.

The ANDRILL Science Management Office, located at the University of
Nebraska-Lincoln, supports science planning and the activities of the
international ANDRILL Science Committee (ASC). Antarctica New Zealand is
the ANDRILL project operator and has developed the drilling system in
collaboration with Alex Pyne at Victoria University of Wellington and
Webster Drilling and Exploration.

The U.S. Antarctic Program and Raytheon Polar Services Corporation
(RPSC) supported the science team at McMurdo Station and in the Crary
Science and Engineering Laboratory, while Antarctica New Zealand
supported the drilling team at Scott Base.

ANDRILL scientific studies are jointly supported by: the U.S. National
Science Foundation, the New Zealand Foundation for Research, the Italian
Antarctic Research Program, the German Science Foundation and the Alfred
Wegener Institute.

http://www.sciencedaily.com/releases/2009/03/090318140522.htm

Proteins From Garden Pea May Help Fight High Blood Pressure, Kidney Disease

ScienceDaily (Mar. 22, 2009) — Researchers in Canada are reporting that
proteins found in a common garden pea show promise as a natural food
additive or new dietary supplement for fighting high blood pressure and
chronic kidney disease (CKD). Those potentially life-threatening
conditions affect millions of people worldwide.

The study, which was presented March 22 at the American Chemical
Society's 237th National Meeting, is the first reporting that a natural
food product can relieve symptoms of CKD, the scientists say.

Peas long have been recognized as nutritional superstars, with healthful
amounts of protein, dietary fiber, and vitamins wrapped in a low-fat,
cholesterol-free package. The new research focuses on the yellow garden
pea, a mainstay pea variety enjoyed as a veggie side-dish and used as an
ingredient in dozens of recipes around the world.

"In people with high blood pressure, our protein could potentially delay
or prevent the onset of kidney damage," says study presenter Rotimi
Aluko, Ph.D., a food chemist at the University of Manitoba in Winnipeg,
Canada. "In people who already have kidney disease, our protein may help
them maintain normal blood pressure levels so they can live longer."

High blood pressure, or hypertension, is a major risk factor for CKD, a
condition that has been affecting an increasing number of people in the
United States and other countries. Estimates suggest that 13 percent of
American adults — about 26 million people — have chronic kidney disease,
up from 10 percent, or about 20 million people, in the 1990s. CKD is
difficult to treat, and may progress to end-stage kidney disease that
requires kidney dialysis or a kidney transplant. That situation is
fostering a search for new ways of treating CKD and preserving kidney
function.

Working with University of Manitoba colleague Harold Aukema, Ph.D.,
Aluko purified a mixture of small proteins — called pea protein
hydrolysate — from the yellow garden pea. The researchers fed small
daily doses of the protein mixture to laboratory rats with polycystic
kidney disease, a severe form of kidney disease used as a model for
research on CKD. At the end of the 8-week-long study period, the
protein-fed rats with kidney disease showed a 20 percent drop in blood
pressure when compared to diseased rats on a normal diet, the
researchers say.

"This is significant because a majority of CKD patients actually die
from cardiovascular complications that arise from the high blood
pressure associated with kidney malfunction," Aluko notes.

In both rats and humans with polycystic kidney disease, the condition
causes urine output to be severely reduced and the kidneys are unable to
properly remove dangerous toxins. The researchers showed that their pea
extract caused a 30 percent boost in urine production in the diseased
rats, bringing their urine to within normal levels.

"That's a huge improvement," says Aluko, adding that there were no
obvious adverse side effects from the pea protein.

Based on those promising results, the researchers plan to test the
protein extract in humans with mild hypertension within the next year at
the Richardson Centre for Functional Foods and Nutraceuticals,
University of Manitoba, in collaboration with co-investigator Dr. Peter
Jones. Scientists do not know exactly how the pea extract works.
However, it appears to boost production of cyclooxygenase-1 (COX-1), a
protein that boosts kidney function, the researchers say.

Aluko points out that eating yellow peas in their natural state won't
produce the same potential health benefits as the purified protein
extract. The potentially beneficial proteins exist in an inactive state
in natural peas, and must be activated by treatment with special
enzymes.

But the pea extract does have a very welcome social advantage over fresh
peas: "It won't give you gas," notes Aluko. That's because the purified
proteins don't contain the complex plant-sugars found in fresh beans
that are known to trigger flatulence. The extract itself does not appear
to have any unpleasant taste or odor, he adds.

If studies continue to show promise, Aluko estimates that the extract
could hit the consumer market within the next two to three years. The
extract could be made into a soluble powder that can be added to foods
and beverages or it could be developed into a pill, the scientists say.

The government of Canada funded the research through its Advanced Foods
and Materials Network of Centre of Excellence (AFMnet), whose scientific
director is Dr. Rickey Yada and executive director is Ron Woznow.
Nutri-Pea Ltd., a private Canadian company that specializes in making
food products from yellow peas, was the industrial partner for the
project.

http://www.sciencedaily.com/releases/2009/03/090322154407.htm

BBC NEWS

Cancer drug 'fuels tumour growth'

A type of drug designed to stunt tumour growth has actually been found
to fuel cancer if given at too low a dose.

UK scientists were investigating a kind of drug called an
anti-angiogenesis, still under development, which hampers the growth of
tumour blood vessels.

Avastin and Sutent, which act in a similar way, have been proven to work
and were not covered in this research.

But cancer experts say the study in Nature Medicine could help make
those drugs more effective.

The researchers focused on a drug called Cilengitide which is designed
to prevent blood vessel cells sticking together and moving - an
important part of angiogenesis.

Previous tests on people have found that a few patients with brain
tumours benefited from high doses of the drug, but that it failed to
work for most.

“ Knowledge of this mechanism will help us develop new ways to make
these drugs as effective as possible ”
Dr Andy Reynolds, Institute of Cancer Research

In this research, tests carried out on mice showed that low doses of
Cilengitide actually stimulated the growth of cancers.

Further investigation showed it did this by switching on a molecule
called VEGFR2, which triggers the angiogenesis process.

That is significant because although when a patient is initially given a
drug, its level in the blood rises quickly ensuring a big dose goes to
the tumour, after a while levels start to fall as the body begins to
deal with the drug.

This is likely to be why trials of the drug have shown such poor
results.

Caveat

Dr Kairbaan Hodivala-Dilke of the Institute of Cancer, who led the
study, said it was important that the trials looking at this drug
continued.

"We've got evidence now that low doses can enhance tumour growth. So
there is no benefit of giving a high dose, which then drops, and then a
high dose again.

"But that's not to say it can't work at all. It can, but there is this
caveat."

She said it may be more effective to give the drug via an infusion pump,
which would allow the dosage to remain topped up at an effective level.

“ Sutent and Avastin have proven effective enough for use in the NHS but
there is still need to understand why they can sometime fail ”
Dr Lesley Walker, Cancer Research UK

Dr Andy Reynolds, from the Breakthrough Breast Cancer Research Centre at
the Institute of Cancer Research, who also worked on the study, said:
"Knowledge of this mechanism will help us develop new ways to make these
drugs as effective as possible.

"In the future, we may be able to combine these inhibitors with other
drugs to maximise their effectiveness for patients."

Dr Lesley Walker, director of cancer information at Cancer Research UK,
which helped fund the research, said: "This study is important because
it may help to explain the mixed results previously seen in patients and
turn around disappointing results so people may still benefit from the
drug without the potential harm."

Mechanisms

The research also has implications for the existing drugs Sutent, used
to treat kidney cancer, and Avastin, for colorectal cancer.

They work by the same process, but on different targets.

At the moment, they can extend a patient's life by several months.
Experts hope that this research could lead to a better understanding of
the drugs' mechanisms and so to ways of making them more effective.

Dr Walker said: "Sutent and Avastin have proven effective enough for use
in the NHS but there is still need to understand why they can sometime
fail.

"It may be that there are similar mechanisms at work."

Last month, the National Institute for Health and Clinical Excellence -
the NHS's drugs appraisal body - said Sutent could be considered for
people with advanced kidney cancer. However, it decided against
recommending Avastin for advanced colorectal cancer.