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Febuary 2006 Newsletter
by Beth Ley, Ph.D.
www.blpublications.com
NHL Ministries
In The News
Fries and Potato Chips Aren't the Only Cancer-Causing Foods
While French fries and potato chips are the most well-known sources of the carcinogen
acrylamide, prompting a lawsuit by California's attorney general, there are many other
food sources of the chemical, including black olives, bread (commercial - not homemade),
croutons, and ready-to-eat breakfast cereal.
Present in 40% of Calories of Most Americans
Acrylamide was once believed only to be the product of industrial waste; it was not until
2002 that it was discovered to be almost everywhere in the human diet. It is a tasteless,
invisible byproduct formed when foods -- particularly high-carbohydrate foods -- are fried
or baked at high temperatures.
The chemical is present in 40 percent of the caloric intake of most Americans, although
French fries and potato chips contain the highest concentrations.
Fries Contain 800 Times the Safe Dose
The EPA considers acrylamide so dangerous that it has the safe level for human consumption
at almost zero; the maximum safe level in drinking water is 0.5 parts per billion. A small
serving of French fries contains over 400 parts per billion of the chemical. WOW - That's
800 times over the "safe" amount.
It is universally agreed that acrylamide causes cancer; however, no one is certain exactly
how much of the chemical represents a dangerous dose.
Los Angeles Times December 19, 2005
Flu Shot Exposed!!!
Flu Vaccine Benefits Called Overestimated for Older Patients
Epidemiologists have changed their view of the benefits of flu vaccination for those 65
and older. These findings are based on 72,527 patients from September 1995 to August 2003.
Researchers report that previously there has been an overestimation of the benefits. They
found the greatest reduced risks of death and hospitalization occurred before flu season.
If the vaccine were truly protecting, the greatest risk reductions should have occurred
during peak flu season.
The study found that the risk of death from flu and pneumonia were both lower prior to
peak flu season when there should be no true vaccine effect. Instead, the relative risk of
death for vaccinated individuals compared with unvaccinated patients was 0.39 prior to the
flu season, 0.56 during peak influenza season, and 0.74 after flu season, reported
researcher, Lisa A. Jackson M.D., MPH, of Group Health Cooperative.
"The reductions in the risk observed before the influenza period suggest that presence of
bias due to preferential receipt of vaccine by relatively healthy seniors on the estimates
of influenza vaccine effectiveness observed during influenza season," the research team
wrote.Investigators also examined what potential confounding factors could contribute to
this overestimation of flu vaccine effectiveness. Dr. Jackson and colleagues looked at
data on patients ages 65 and older who died during the 1997-1998 influenza season, and
age-matched controls (no flu shot).
MOST DISTURBING! Cancer was more than double among the people receiving vaccine!
The researchers found that cancer was more than double among the people receiving vaccine
than the controls; 16% had cancer compared with 7% of the controls. Heart disease, lung
disease, and renal disease were also higher; 45% vs. 29%, 49% vs. 29%, and 13% vs. 4%,
respectively.
"Our results therefore suggest that the functional status limitations identified by chart
review are important confounders of the association of the influenza vaccination and risk
of death in seniors," the researchers wrote.
While flu vaccination rates have gone up for patients age 65 and older, so have
hospitalizations and mortality.
W. Paul Glezen, M.D., of Baylor in Houston notes that while flu vaccinations have more
than doubled, from 30% in 1989 to 67% in 1997, mortality and hospitalization rates have
increased. Eighty-five percent of deaths and 63% of hospitalizations attributable to
influenza occur in people ages 65 and older, he wrote.
International Journal of Epidemiology, Dec 21, 2005; Jackson et al, "Evidence of bias in
estimates of influenza vaccine effectiveness in seniors."
You can Naturally Boost your Immune System with Medicinal Mushrooms, Colostrum, Chlorella and Antioxidants -
and by eliminating sugar and other processed foods and cutting back on coffee
Vitamin D Can Cut Cancer Risk
The easiest way to get the appropriate amount is from food and a daily supplement,
researchers say.
(CNN) -- A large daily dose of vitamin D can dramatically lower the risk of
developing common cancers, including breast, ovarian and colon cancers, by up to 50%
according to American researchers.
The research, published in the American Journal of Public Health, reviewed 63 studies
looking at the relationship between blood levels of vitamin D and cancer risk. It found
that the "natural" form of the vitamin, known as D3, could dramatically reduce the chances
of developing common cancers. The study concluded that taking 1,000 IU
(international units) -- or 25 micrograms -- of the vitamin daily could lower an
individual's cancer risk by as much as 50 percent.
However, too much Vitamin D is not good. More than 2,000 IU a day can lead to the body
absorbing too much calcium, and possible damage to the liver and kidneys.
D3 is normally produced in the skin by being exposed to sunlight, but can also be obtained
from certain foods, like raw milk or cod liver oil. Dietary sources are limited -- a glass
of pasteurized milk, for instance, contains only 100 IU of the vitamin. (Pasteurization
destroys the natural Vitamin D so it is fortified).
Vitamin D deficiency may account for several thousand premature deaths from cancer each
year in the United States, said the scientists. Professor Cedric Garland, from the
University of California at San Diego, who led the review study, said: "A preponderance of
evidence, from the best observational studies the medical world has to offer, gathered
over 25 years, has led to the conclusion that public health action is needed," he said.
"The easiest and most reliable way of getting the appropriate amount is from food and a
daily supplement."
The study found that people in the north eastern U.S., and darker skinned individuals,
were at increased risk due to a lack of sunshine-generated vitamin D.
Americans Flunk Fitness Test -
Adolescents in even worse shape than adults!
Nearly one in five Americans from the age of 12 through 49 --
an estimated 16 million -- can't pass a simple physical fitness treadmill test.
Alarmed by their data, which they reported in the
Dec. 21, 2005 issue of the
Journal of the American Medical Association, Mercedes R. Carnethon, Ph.D., and
colleagues at Northwestern called for a public campaign to educate Americans about the
dangers of poor physical fitness.
Citing the dangers of cardiovascular disease for these out-of-shape individuals, the
researchers urged a campaign similar to the one that informed the public about the dangers
of cigarette smoking.
Overall, more than 19% of subjects were placed in the low-fitness group. More
specifically, nearly 34% of adolescents (an estimated 7.5 million individuals) and about
14% of adults (an estimated 8.5 million people) failed the fitness test.
Among adolescents, both males and females were equally likely to be in the low-fitness
group. Among adults, however, there were significantly more out-of-shape females than
males (16.2% versus 11.8%).
Compared with their fitter counterparts, members of the low-fitness group were more likely
to have risk factors for cardiovascular disease. For example, among adult women, those in
the low-fitness group were more likely to be overweight, to have high blood pressure and
to have high cholesterol.
"The correlations we report between low fitness and cardiovascular disease risk factors
suggest a potential trend of increasing morbidity and mortality from chronic diseases --
the first sign of which is the burgeoning obesity epidemic," the researchers concluded.
The study excluded older adults with existing known risk factors for cardiovascular
disease. As a result, the data likely represent an underestimate of low fitness in the
population.
JAMA. 2005; 294(3):2981-2988. Carnethon MR et al. Prevalence and cardiovascular disease
correlates of low cardiorespiratory fitness in adolescents and adults.
Reduce Gum Disease, Diabetes, Obesity with Grapefruit?
Eating two grapefruits a day can reduce gum bleeding for those who suffer from gum disease.
A two-week study showed that eating two grapefruits a day raised vitamin C levels for all
participants. The vitamin C level of smokers in the study almost doubled. Grapefruit
increases blood levels of vitamin C and bioflavonoids such as quercetin, which promote
healing, and also lessens damage caused by free radicals. This aids in the repair of gums.
Grapefruit May Help Obesity, Diabetes
Researchers conducted a three-month study on 100 obese adults who were divided into three
groups to see if eating grapefruit had an affect on weight loss. The first group ate half
a grapefruit with each meal, three times a day, and lost 3.6 pounds on average (some
actually lost 10 lbs). The second group of participants, who ate a similar diet without
the grapefruit, lost only 0.5 pounds on average, and the third group drank grapefruit
juice and lost 3.3 pounds on average.
Results of the study also showed that the grapefruit group had reduced levels of insulin
and glucose, which might be linked to weight loss. They believe the enzymes found in
grapefruit affect the way the body deals with sugar and makes it less likely to be laid
down as fat. This may help the body to use food for energy more efficiently and reduce the
amount as stored fat, they explain. Because of this finding, researchers say eating
grapefruit may help protect obese people from diabetes.
The researchers in this article believe the weight loss that each participant had while
eating grapefruit was probably linked to lowered levels of insulin, which was determined
by measurements of glucose levels.
Without insulin we would go into hyperglycemic coma and die, but too many of us have
insulin levels that are too high. Normal blood sugar is 60-90 mg/dl, but a diabetic's
level is usually above 100 mg/dl. Higher blood sugar levels mean higher insulin levels.
According to The American Journal Cardiology, "People with a fasting blood sugar level of
100-125 mg/dl have an adjusted nearly 300% increase higher risk of having coronary heart
disease than people with a level below 79 mg/dl."
American Journal Cardiology March 2002(1);89(5):596-9
The pancreas releases insulin after we eat carbohydrates. This causes a rise in blood
sugar. Insulin ensures your cells receive some blood sugar necessary for life, and
increases glycogen storage. However, it also drives your body to use more carbohydrate,
and less fat, as fuel. And, insulin converts almost half of your dietary carbohydrate to
fat for storage. In other words, when we eat too much carbohydrate, we're essentially
sending a hormonal message, via insulin, to the body's fat cells. The message: "Store fat."
Not only do increased insulin levels tell the body to store carbohydrates as fat, they
also tell it not to release any stored fat. This makes it impossible for you to use your
own stored body fat for energy. So the excess carbohydrates in your diet not only make you
fat, they make sure you stay fat.
High levels of insulin can cause major damage to your body. The most recognized of these
is diabetes. In addition, hypertension, obesity, high levels of cholesterol and other
lipids, heart disease, kidney disease, female infertility and neurodegeneration are all
causes of eating excess carbohydrates, resulting in high insulin levels.
IN BETH'S KITCHEN...
Homemade Ricotta Cheese
Pour 1 gallon of milk (I use raw) in a large pot.
Bring to about 200 degrees, stirring so it doesn't scorch. If you
don't have a thermometor, at the first signs of boiling (212), turn
off the heat then add 1/4 of a cup of vinegar and a tablespoon of
lemon juice. Give it a quick stir to distribute evenly. Let it sit
for about 10-15 minutes off the burner, until the whey at the bottom
of the pot is not milky.
Then pour into a fine cheesecloth and drain
(10 minutes to one hour). This is the ricotta.
If you want a dryer cheese (like for salads) drain the cheese for a
longer time. If you want a moist cheese to use in cheese cake or other recipes, drain it for less time. I put mine in the processor, adding the amount of whey I wanted to make the desired consistency.
You can mix in sea salt or herbs or flavorings after the cheese has
drained, and refrigerate for a few hours to overnight for optimal
flavor. It keeps for about a week and can be frozen.
Makes about 3 cups cheese. Great in salads, cheese cake, mashed
potatoes, Italian recipes (stuffed shells, lasagna, etc.) and even
pancakes.
see also Fiasco Farm
RECIPES OF THE MONTH:
Chocolate Zucchini Cake - Incredible!
Preheat oven to 350 degrees
Butter and flour dust a bundt pan very well
Combine in bowl and set aside
2 1/2 cups whole what flour
1/3 cup cocoa powder
1 teas. baking soda
1 teas. baking powder
1/2 teas. sea salt
In large mixing bowl:
1 cup softened butter
1/2 cup honey
1 teaspoon liquid stevia extract (more if you prefer it sweeter)
Mix at high speed until pale and fluffy, about 3 minutes, reduce speed to medium
Add 1 teaspoon real vanilla extract
3 eggs,
room temp. one at a time, scrap down side and beat about two more minutes.
Reduce to slow and add all but 1/2 cup of flour mixture.
Stir in gently by hand: (batter will be thick)
2 cups grated zucchini
1 cup organic semi-sweet chocolate chips
remaining 1/2 cup flour
Spoon batter into bundt pan, smooth top if needed.
Bake in center of oven for 45 minute until sides begin to pull away
Cool 30 minutes in pan on rack.
Run a knife around all edges.
Invert pan onto serving platter or rack.
Frosting:
1/2 stick softened butter
1/3 cup honey
2 tablespoons cocoa powder
2 tablespoons Kalula (Coffee flavor) optional
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