Nutrition Wire!

Posted by Joel Fuhrman, M.D.

Diets too high in animal protein and low in vegetable protein: Meat and other high protein foods leave an acid residue in the blood that leads to bone dissolution. To neutralize this acid load, the body calls on its stores of calcium to provide basic calcium salts. Studies show that people with a high animal protein intake can develop a negative calcium balance, regardless of how much calcium is consumed. An important study demonstrated an increased bone loss and risk of hip fracture in those with a higher ratio of animal protein to vegetable protein. The researchers concluded that an increase in vegetable protein and a decrease in animal protein may decrease the risk of hip fractures in the elderly.1 The recommendations are clear: green vegetables, beans, nuts, and seeds should be the major source of protein. It is important to note that later in life (after age 70), it is crucial to pay more attention to protein intake. At that point, both too much protein and too little protein are unfavorable to bone mass.2

Continue reading Important Key Factors Causing Osteoporosis

We have known for a while that both red meat and processed meats derive a much higher percentage of calories from saturated fat and trans fat than most other animal products and are less healthy choices.  However, fat is is not the only bad actor and several studies show heart disease may be the least of our worries when consuming meat. These studies have documented that red meat has a much more pronounced association with colon cancer and pancreatic cancer compared with other animal products. The consumption of red meat and processed meats on a regular basis more than doubles the risk of some cancers. Even ingesting a small amount of red meat, such as two to three ounces a day, has been shown to significantly increase the risk of cancer.1

Continue reading Red Meat and Processed Meat Linked to Several Cancers

Article by Dr. James P. Blumenthal

I am new to this blog but not at all new to the topics. I may not ingratiate myself, but there seems to be a lot of jockeying for position with less attention to detail and science in some of the posts.

This may help or not:

1. Vitamin D2 is essential to mineral (including calcium) uptake and storage. Vitamin D3 is essential to the immune system and several other systems. I normally take about 15,000 iu’s per day of D3 and would double that if threatened with a bug.

Continue reading The Applied Kinesiology Center of Los Angeles Comments on a Host of Topics

Written by NutritionWire.org Administration

Hello all ardent and devoted NutrtionWire.org readers! This post is a bit of a departure from our normal informative, nay - lifesaving articles. Firstly, we thank everyone for your continued support - and patience. We have received hundreds of e-mails with questions and comments - mostly wanting to know when we’ll be providing a daily stream of topical nutrition articles, posts and discussions. Well, the short answer is - soon, we’re working on it!

 
Presently we are growing our professional authorship from both the ACBN and CN certificates and members. Next month should prove to provide a host of new authors as our professional journal is published and invites all the member doctors to begin contributing…so hang in there…and get out your reading glasses - more life changing information is on its way.

As most of our readers know, the benefits of submissions by this group of specialists verses regular dietitians and nutritionists is that you’ll be hearing from nutrition experts that have the training, scope of practice and experience in diagnosis and treatment of patients using nutritional ‘medicine’ and interventions, content provided by writers that see patients, not ‘clients’ - as this is the theme of our site. This in no way is meant to disparage RDs or LDs, We respect, appreciate and publish contributions by nutritionists - but the main motif of NutrtionWire.org is to provide clincial nutritional information written by doctors - not food pyramids and calorie charts alone.

Let’s ask you, the reader, to send us topics and content suggestions directly in this post (as opposed to all the contact e-mails we’ve recieved) - what do you want to know about - or more about?  Let us know…and I’ll clean up my desk and get right on that!

And yes - that is my desk! Now you know why I need the help to foster content!

Lastly, again, thanks to the nearly quarter million people that have visited our site! We’re getting there thanks to you!

By Guest Contributing Author Kathy Wytec, M.S., R.D., D.C.

We have known for a while that antioxidants protect us against certain types of cancers.  They reduce DNA damage and ‘replication errors’ as we make new cells.  More recently, findings in the Journal of Bone and Mineral Research reveal these same cancer fighting antioxidants, such as lycopene, carotenoids and lutein, carry a one-two punch by combating more than cancer!

Continue reading Antioxidants Reduce the Likelihood of Hip Fractures

By Contributing Author Joseph Gillespie, D.C., PhD

Study suggests loss of communication among cells tied to this nutritional deficit

It’s not common for us to receive and post articles on the same nutritional topic in succession but occasionally news worthy science dictates content more than we do. Yet another important study had been published that relates low vitamin D levels to cancer development.

Continue reading Low Vitamin D Levels May Initiate Cancer Development

by Contibuting Author Thomas Sparrow, D.C.

Vitamin D deficiency is emerging as one of the most significant contributors of increased disease risk to be identified in many years.   There is mounting evidence to suggest the vitamin D deficiency is as severe a disease risk as smoking cigarettes.  Heart disease, cancer,  musculoskeletal disease and autoimmune disease have all been shown to be exacerbated by vitamin D deficiency.  And for Americans and other industrialized populations the incidence and prevalence of vitamin D deficiency is alarming.

Continue reading Vitamin D Levels - Research Shows Epidemic of Deficiency

by Contibuting Author Allison Metro, D.M.D., D.A.C.B.N.

A study published April 13, 2009 in the journal Archives of Internal Medicine systematically reviewed 146 prospective cohort studies and 43 randomized controlled trials, published between 1950 and 2007, which investigated subjects’ dietary habits and heart health.  The focus of the study was not to further establish a relationship between diet and cardiovascular disease but rather to determine the strength and validity of existing evidence.

Continue reading New Study Confirms Link Between Diet, Heart Health

By Contributing Author Ben Kim, D.C., Ph.D., D.A.C.B.N.

Dr. Kim discusses several important lifestyle factors that can have a dramatic effect on the development and progression of this crippling disease.

Diets too high in animal protein and low in vegetable protein: Meat and other high protein foods leave an acid residue in the blood that leads to bone dissolution. To neutralize this acid load, the body calls on its stores of calcium to provide basic calcium salts.

Continue reading Osteoporosis: Some Tips You Need To Know Now

Steven Acocella, M.S., D.C., DACBN

More supportive research on the benefits of flax seed in our diets has recently been published.  Researchers concluded in a study published in the Journal of Functional Foods that flaxseeds contain amino acids that may help lower blood pressure. The study is a bit complicated, but scientists determined a protein in flaxseed meal acts as an ACE-inhibitor, lowering blood pressure and reducing angiotensin.

Continue reading Flax Seed Lowers Blood Pressure

An important study published this week in the Journal of the National Cancer Institute (originally published online on March 10, 2009 and at JNCI Journal of the National Cancer Institute 2009 101(6):432-435) found that men who took a dietary supplement containing Folic had two and a half times greater incidence of prostate cancer than men who received adequate amounts of folate solely from dietary sources.  Folate and folic acid are members of the B vitamin family. Folate is the form found naturally in fruits, vegetables, grains and other foods. Folic acid is the synthetic form found in supplements. Recently, there have been other troubling studies connecting folic acid supplementation and cancer.

Continue reading Study Finds Vitamins Linked to Protate Cancer

A Post by Guest Contributor Gerry Pugliese

A new study in the American Journal of Epidemiology determined people living in towns with high-concentrations of fast food restaurants ate more fast food and gained more weight, but people from neighborhoods that required a lot of walking to get around, lost weight. Experts surveyed over 1,200 residents of Portland, Oregon, ages 50 to 75, tracking key markers such as body weight, eating habits and physically activity, and discovered people surrounded by fast food had a weight increase of 3 pounds, but those doing a lot of walking had a weight decrease of 2.7 pounds in one year;ScienceDaily reports.

Continue reading Burger King Fast Food - Just Keep Walking!

In upcoming posts I will be writing in detail on fats.  How they are digested, the good the bad and the ugly and how they effect our health.  For starters here’s a great lead-in story by the Almond Board of California.  They have complied 9 rock solid studies that clearly show the relationship between the consumption of of healthy fats and reduced risk of heart disease.  The fat in nuts are mostly “MUFA’s” that is mono-unsaturated-fatty-acids.  This is the healthiest type of fat and these studies bring into sharp focus their ability to lower already high LDL cholesterol (the bad one).

Have a look at these studies and don’t get overwhelmed with the science.  If the language is too intense or time consuming just read the “conclusions” section of these studies and you’ll be on yor way to being an expert on the facts on fats!  If you didn’t see the link in the first paragraph here it is: Almonds: Healthy Fats

Many people are reluctant to change their diets.  It’s very difficult to give up our long-term love affair with rich foods.  Certain foods are as addictive as any substance of abuse and just as potentially dangerous to our health. One argument that people make when confronted with dietary change and adding large quantities of healthy food to their plates is the cost.

Continue reading Healthy Foods For Under A Buck!

Reviewed by Contibuting Author Dr. Steven Acocella

Editors Note: Eat This Book is a featured post category.  Nutrition Wire Staff or a contributor reviews a health related book and posts his or her opinion.  Eat This Book has a 1 - 5 ranking system based upon the book’s overall usefulness, credibility and importance: 1 being a useless pack of lies and 5 being required reading for those that desire the best information about health and wellness.

Nutrition Wire’s “Eat This Book” Healthy Hearts Rating of T. Colin Campbell’s The China Study: ♥♥♥♥♥ out of a possible ♥♥♥♥♥ !

This exhaustive presentation of the findings from The China Study conclusively demonstrates the link between nutrition and heart disease, diabetes, and cancer. Referred to as the “Grand Prix of epidemiology” by The New York Times. 

Continue reading “Eat This Book”: The China Study

A resent study released by the Bio-Communications Research Institute and the University of Texas cite evidence that a constellation of factors may be contributing to an increasing decline in the nutrient density and composition of produce farmed in both the United stares and the UK.  The authors of the study found that when they planted non-hybrid origin seed compared to genetically engineered seed of the same plant type that there was up to a 40 percent decrease in the amount of nutrients in the latter.  They also looked at nutrient data of same plant type grown in the same area over a 40 year period and found a similar decline in nutrient value. 

Continue reading Declining Fruit and Vegetable Nutrient Composition: What Is the Evidence?

Several studies have shown that red meat, especially processed red meat, increases your risk for cancer, especially colon cancer. In addition, the World Cancer Fund and the American Institute for Cancer both report the relationship between red meat consumption and cancer.  They recommended the consumption of red meat should be kept to a minimum.

Continue reading Red Meat & Cancer: Cooking Creates Carcinogens

The Atkins Research Foundation funded the study (Hummm, no conflict there)! They also promoted the results to the media and slanted the interpretation to suggest the Atkins diet was vindicated. Most of the media bought this nonsense.

Continue reading Atkins Diet-Failure a Dangerous “Waist” of Time, Study Shows

Article by guest blog author Jeff Novick, M.S., R.D.

Kentucky Fried Chicken is in the news because they are offering grilled chicken instead of fried chicken.  The fast food group said its grilled chicken has between 60 and 180 calories and three to nine grams of fat compared with fried chicken which typically contains between 130 and 360 calories and eight to 24 grams of fat.

Continue reading Is Grilled Healthier Than Frying?

In his books and in his practice, Joel Fuhrman, M.D. advocates eating foods that deliver optimal health. Yet he also recommends taking certain vitamins and supplements, like his Gentle Care Formula multiple. Here he discusses that recommendation.

Continue reading Dr. Fuhrman Discusses Vitamins and Supplements