Posts Tagged inflammatory bowel disease

Decade-Long Feeding Study Reveals Significant Health Hazards of Genetically Engineered Foods

via: Mercola
by: Dr. Mercola
August 7, 2012

Scientists in Norway have released results from experimental feeding studies carried out over a 10-year period, and the verdict is in: If you want to avoid obesity, then avoid eating genetically engineered (GE) corn, corn-based products, and animals that are fed a diet of GE grain.

As reported by Cornucopia.org1, the project also looked at the effects on organ changes, and researchers found significant changes that affected weight gain, eating behaviors, and immune function.

How Genetically Engineered Corn and Soy Can Wreak Havoc on Your Health

According to the featured article2:

“The results show a positive link between GE corn and obesity. Animals fed a GE corn diet got fatter quicker and retained the weight compared to animals fed a non-GE grain diet. The studies were performed on rats, mice, pigs and salmon, achieving the same results.

… Researchers found distinct changes to the intestines of animals fed GMOs compared to those fed non-GMOs. This confirms other studies done by US researchers. Significant changes occurred in the digestive systems of the test animals’ major organs including the liver, kidneys, pancreas, genitals and more.”

Their findings (which were published July 11, 2012 in Norway by Forskning.no, an online news source devoted to Norwegian and international research3) showed that animals fed genetically engineered Bt corn ate more, got fatter, and were less able to digest proteins due to alterations in the micro-structure of their intestines.

They also suffered immune system alterations. The impaired ability to digest proteins may be of particular concern as this can have far-reaching implications for your health. If your body cannot digest proteins, your body will be less able to produce amino acids, which are necessary building blocks for proper cell growth and function.

As noted by Cornucopia.org:

“This not only may relate to a rise in obesity, but to increases in many modern diseases. These diseases include diabetes, digestive disorders, inflammatory bowel disease, colitis, autism spectrum disorders (ASD) (ADD), autoimmune diseases, sexual dysfunction, sterility, asthma, COPD and many more.

…[Lead author] Professor Krogdahl explains: “It has often been claimed that the new genes in genetically modified foods can’t do any damage because all genes are broken down beyond recognition in the gut. Our results show the contrary; that genes can be taken up across the intestinal wall, is transferred to the blood and is left in the blood, muscle and liver in large chunks so that they can be easily recognized… The biological impact of this gene transfer is unknown.”

Bt Toxin Found in Blood of Women and Fetuses

This is not the first time scientists have revealed significant biological impacts and related health problems as a result of eating a diet of genetically engineered foods. More often than not, unless the research is tainted by industry ties, studies into the effects of genetically engineered foods demonstrate that it is anything but safe. This isn’t so surprising when you consider that simple logic will tell you it’s probably not wise to consume a plant designed to produce its own pesticide, for example.

So-called “Bt corn” is equipped with a gene from the soil bacteria Bacillus thuringiensis(Bt), which produces Bt-toxin—a pesticide that breaks open the stomach of certain insects and kills them. This pesticide-producing corn entered the food supply in the late 1990’s, and over the past decade, the horror stories have started piling up.

Monsanto and the US Environmental Protection Agency (EPA) swore that the toxin would only affect insects munching on the crop. The Bt-toxin, they claimed, would be completely destroyed in the human digestive system and would not have any impact on animals and humans. The biotech companies have doggedly insisted that Bt-toxin doesn’t bind or interact with the intestinal walls of mammals, and therefore humans.

The featured research proves all such claims false.

Prior findings have already shown that Bt corn is anything but innocuous to the human system. Just last year, doctors at Sherbrooke University Hospital in Quebec found Bt-toxin in the blood4 of:

  • 93 percent of pregnant women tested
  • 80 percent of umbilical blood in their babies, and
  • 67 percent of non-pregnant women

Bt-toxin breaks open the stomach of insects. Could it similarly be damaging the integrity of your digestive tract? If Bt-toxins can damage the intestinal walls of newborns and young children, the passage of undigested foods and toxins into the blood from the digestive tract could be devastating to their future health. Scientists speculate that it may lead to autoimmune diseases and food allergies. Furthermore, since the blood-brain barrier is not developed in newborns, toxins may enter the brain causing serious cognitive problems. Some healthcare practitioners and scientists are convinced that this one mechanism for autism.

If Bt genes are colonizing the bacteria living in the digestive tract of North Americans, we might expect to see an increase in gastrointestinal problems, autoimmune diseases, food allergies, and childhood learning disorders since the advent of Bt crops in 1996, and that’s exactly what’s being reported. For example, between 1997 and 2002 the number of hospitalizations related to allergic reactions to food increased by a whopping 265 percent. One out of 17 children now has some form of food allergy and allergy rates are rising.

Genetically Engineered Foods Trigger Adverse Immune System Responses

There’s plenty of evidence showing that the Bt-toxin produced in genetically modified Bt crops like corn and cotton plants is toxic to humans and mammals andtriggers immune system responses. For example, in government-sponsored research in Italy5, mice fed Monsanto’s Bt corn showed a wide range of immune responses, such as:

  • Elevated IgE and IgG antibodies, which are typically associated with allergies and infections
  • An increase in cytokines, which are associated with allergic and inflammatory responses. The specific cytokines (interleukins) that were found to be elevated are also higher in humans who suffer from a wide range of disorders, from arthritis and inflammatory bowel disease, to MS and cancer
  • Elevated T cells (gamma delta), which are increased in people with asthma, and in children with food allergies, juvenile arthritis, and connective tissue diseases.

Rats fed another of Monsanto’s Bt corn varieties called MON 863, also experienced an activation of their immune systems, showing higher numbers of basophils, lymphocytes, and white blood cells6. These can indicate possible allergies, infections, toxins, and various disease states including cancer. There were also signs of liver and kidney toxicity.

Continue Reading At: Mercola.com

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Vitamin B6 deficit promotes inflammation, heart disease and cognitive decline

via: NaturalNews
Thursday, July 12, 2012
By: John Phillip

[NaturalNews] As cardiovascular disease continues to take the lives of millions of unsuspecting individuals worldwide, a continual stream of scientific evidence is emerging to show that many who suffer from this illness could be spared by relatively simple dietary and lifestyle interventions. Prior studies have shown that low vitamin B6 (pyridoxal-5-phosphate (PLP)) status are the root cause behind most inflammatory diseases, including cardiovascular disease, rheumatoid arthritis, inflammatory bowel disease, and diabetes and new research indicates that vitamin B6 and B12 deficiencies are linked to cognitive decline and depression.

Researchers reporting in The Journal of Nutrition from the U.S. Department of Agriculture Human Nutrition Research Center at Tufts University in Boston have now provided conclusive evidence that low levels of vitamin B6 significantly increases the risk for diseases mediated by systemic inflammation, with special emphasis on the leading cause of mortality in the US, cardiovascular disease. Including natural foods such as leafy greens (spinach and kale), seeds and nuts to your diet may go a long way to cut the risks associated with heart disease, loss of cognition and early death.

Vitamins B6 and B12 are essential to prevent cognitive decline and depression

Researchers examined 2,229 men and women as part of the Framingham Offspring study and found that those individuals with the lowest plasma levels of vitamin B6, experienced the highest rise in circulating inflammatory markers. The study monitored 13 individual inflammatory markers, including interleukin-6, tumor necrosis factor alpha and intercellular adhesion molecule-1, each known to be an independent risk factor in increased risk of inflammation and cardiovascular disease in particular.

Additional evidence supporting the importance of B vitamins is presented in The Journal of Nutrition to demonstrate that both vitamin B6 and B12 are essential to prevent cognitive decline and team together to provide natural relief from depression. Prior studies have demonstrated that supplementation with both B vitamins lowers damaging levels of the amino acid homocysteine and are associated with improvements in a range of mental tests including global cognition and spatial memory.

Using questionnaires to assess dietary and health factors, researchers analyzed the data to determine that low vitamin B12 concentrations were associated with higher scores to assess degree of depression and low B6 status related to poor mental status, a measure of cognitive abilities. The full spectrum of B vitamins are essential to energy metabolism in the human body and the latest research confirms that a well-balanced diet and daily supplementation can help prevent a range of chronic, debilitating conditions including heart disease, dementia and depression.

Sources for this article include:

http://jn.nutrition.org
http://www.medpagetoday.com/Cardiology/Prevention/33532
http://jn.nutrition.org
http://www.nutraingredients.com

Source: NaturalNews.com

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Using probiotic enriched foods can optimize your health

via: NaturalNews
Wednesday, July 11, 2012
By: Dr. David Jockers

(NaturalNews) Our ancestors’ utilized probiotic enriched foods on a regular basis. This was necessary as a means of food preservation without the advent of refrigeration. Many ancient medicine men and physicians began utilizing them to treat certain ailments. Probiotic enriched foods are one of the most important attributes of a healthy diet and lifestyle.

In the early 20th century, Nobel Prize winning scientist Ilya Ilyich Mechinikov attributed the remarkable health of a group of Bulgarian people to their daily consumption of probiotic enriched foods. He named the unique bacterial species that made up much of their fermented products Lactobacillus bulgaricus. He theorized that probiotic bacteria could have a much greater impact on human health than the much feared pathogenic strains of bacteria.

Every culture around the world had their own unique fermented foods. The Europeans used cabbage, beets and cucumbers to make foods like sauerkraut, kvass and pickles. The Koreans made a spiced, fermented cabbage they called kimchi. The Asians fermented soy to form products such as tempeh, miso and natto. They also created a fermented drink called Kombucha. Many different cultures also made their own fermented sourdough style breads.

Traditional fermented foods

Sauerkraut is made by fermenting cabbage often times in vinegar. Raw cabbage naturally has probiotics and enzymes that are exponentially multiplied during the fermentation period. Fresh (not canned) sauerkraut is a fantastic source of living enzymes and active lactobacillus and pediococcus strains of probiotics.

Kimchi is most commonly made with Chinese cabbages. There are many other variations of kimchi using cucumbers, eggplants, leeks, radishes, & other seasonal veggies. Often times these are prepared with a combination of fermented veggies that give it unique antioxidants, live enzymes and the special organism lactobacillus kimchi among others.

Fermented soy comes in three major forms: miso, tempeh and natto. Miso and tempeh often incorporate brown rice and barley fermentation with two unique probiotic yeast species. These yeasts enhance the bioavailability of the amino acids and produce high amounts of B vitamins. The bacillus subtilis bacterium is used to produce natto which is rich in proteolytic enzymes and vitamin K2.

Continue Reading At: NaturalNews.com

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10 reasons to take a probiotic daily

via: NaturalNews
Tuesday, July 10, 2012
by: PF Louis

[NaturalNews] Probiotic intake for overall good health has been underestimated by even the alternative health community. The fact is that gut bacteria greatly affects both overall physical and mental health.

There are 400 to 500 species of bacteria residing in your gut or gastrointestinal (GI) tract, which if opened up and laid out flat would cover a tennis court. If placed on a scale, your GI tract bacteria would weigh in at three pounds.

Probiotic bacteria have many more functions than digestion. They trigger immune system reactions throughout the body, including activating T-cells.

Good bacteria need to comprise 85 percent of the intestinal flora while allowing the remaining 15 percent to be pathogenic. Two-thirds or more of the immune system relies on this. (Source 1 below)

You can supplement probiotics with the best supplement online or from a health food store. This is critical if you’ve gone a round or two with antibiotics for whatever reason. But you have to know what to look for and how to avoid being deceived. (Source 2 below)

Another method of taking in probiotics is through fermented foods, such as sauerkraut, miso, kimchi, or any other fermented food you can purchase or make yourself. Milk kefir and water kefir are excellent sources of probiotics that can be consumed daily.

Making your own milk or water kefir is not difficult once you get the “starter grains,” which can be ordered online or procured from someone in a local Weston A Price Foundation chapter.

A list of YouTube video demos for milk kefirs is in source 3 below, while you can watch water kefir videos from source 4 below.

Ten reasons to consume probiotics

(1) Enhance immunity – a double-blind clinical test involving patients in intensive care proved that viable (alive) probiotics prevented multiple organ dysfunction syndrome (MODS), the number one cause of mortality among intensive care patients. (Source 5 below)

If probiotics can do this, what can they do to prevent chronic flues and colds and allergies?

(2) The immune protection of mother’s milk is enhanced if the mother takes probiotics during or before pregnancy. If breast feeding is impossible, then adding probiotics and prebiotics (what probiotic bacteria feed on) to a baby formula free from fluoridated water and sweeteners can be tried.

(3) Probiotics can reverse ulcers, irritable bowel syndrome, Crohn’s disease, ulcerative colitis, inflammatory bowel disease, and other gut inflammations that occur from a lack of sufficient probiotics.

(4) Celiac disease or gluten sensitivity (GS) symptoms are handled by adding probiotics.

(5) Processed foods and low fiber diets allow the pathogenic bacteria to overwhelm the good guys and diminish colon function. It’s important to add probiotics even if you drop the standard American diet (SAD).

(6) When pathogenic bacteria upset the 85/15 balance of probiotic to bad bacteria, yeast infections such as Candida flourish.

(7) A healthy gut flora balance helps prevent cancer by nourishing enzymes that inhibit tumor production throughout the body.

(8) Sufficient probiotic intestinal flora prevents radiation damage from X-rays and CT scans to the large and small intestines.

(9) GMOs are used in many processed foods and antibiotics are in lots of our non-organic meat and dairy products. They both destroy probiotic bacteria, making it necessary to add probiotic materials back if you’ve had any of those foods.

(10) Dr. Natasha Campbell-Mcbride discovered how to cure her son of autism through a diet that restored his probiotic levels and heal his inflammatory conditions. She developed GAPS, gut and psychology syndrome, confirming the connection with gut health and mental health. (Source 6 below)

Sources for this article include:

(1) http://www.drdavidwilliams.com/why-take-probiotics/

(2) http://ezinearticles.com

(3) http://www.google.com

(4) http://www.google.com

(5) http://www.ajcn.org

(6) http://gaps.me/?page_id=20

Source: NaturalNews.com

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