Monthly Archives: October 2014

Why Fever-Lowering Drugs Are Bad For Your Child!

feverUsually parents call the doctor, when their children get fever, especially in case of infant younger 3 months, as it can lead into serious bacterial infections, if left untreated. Also, a child who has a seizure with fever should be checked by a physician, at least the first time.

However, fever is actually a signal that an immune system is miss-functioning and in older kids if they do not feel distress while in fever is a great thing. It is evidence that the child has an active immune system. Fever does not harm your brain or your body, although it does increase your need for fluids.

According to the New York Times, parents are not only the people who become profusely concerned.

According to some studies, medical professionals like doctors and nurses are more phobic towards fever as parent.

If the child gets up in the mid- night, with fever. Most parents react with, an immediate call to the physician, for reducing a fever, they might use, fever medicine (antipyretic) right away.

But is your child’s fever really a cause for concern, and is lowering it the best choice?

In most cases, a simple fever is actually a sign that your child’s immune system is working at its best. Virtually all animals naturally develop a fever when they’re fighting a bacterial or viral illness, and this response occurs because it improves your body’s ability to get rid of the bug.

Which in most cases, lowering a fever is unnecessary, it can stop the  recovery process of your child, thus prolonging rather than curing the illness more promptly.

Note that fever is not something to be scared off.  Research has shown that the higher the fever the stronger it acts as a catalyst effect to nurture stronger immune system.  Just like in weight training the heavier weights promote more muscles to form.

Fever-Reducing Drugs Are Not Permoted By The American Academy of Pediatrics

The American Academy of Pediatrics (AAP) recognizes that fever is not a disease, but a sign that your body is doing what it’s supposed to do to fight infection.

They state:

“Fever is not an illness, rather, it is a symptom of sickness and is usually a positive sign that the body is fighting infection.”

The American Academy of Pediatrics, does not even recommend treating your children with fever-lowering drugs—antipyretics, even if they have high fever.

As their Web site states:

 “Fever shouldn’t be treated by medicine if your child has no history of febrile convulsions nor uncomfortable feeling. The fever may be important in helping your child fight the infection.

Even higher temperatures are not in themselves dangerous or significant unless your child has a history of seizures or a chronic disease. Even if your child has a history of a fever-related convulsion and you treat the fever with medication, they may still have this kind of seizure … If he is playful, and is sleeping and eating well, he probably doesn’t require any medications.”

Advantages of Fever

When an organism invades your body, it triggers the release of pyrogen, a substance that signals your brain’s hypothalamus to raise your body’s temperature. This is done through a number of different mechanisms, including:

  • Raising the small hairs- piloerection, which suppresses sweating which is a cooling mechanism)
  • Restricting blood flow to the skin to minimize heat loss
  • Increasing your metabolic rate
  • Release of the hormone TRH
  • Shivering

Fever actually acts as a launching pad for many beneficial bodily processes both directly or indirectly, which help the body against invasion of virus or bacteria. Some of these benefits include:

  • More interferon, a natural antiviral and anticancer substance, is produced, which helps block the spread of viruses to healthy cells
  • Fever also impairs the replication of many bacteria and viruses
  • Improved ability of certain white blood cells to destroy bacteria and infected cells
  • Microbes are directly killed by high temperature (most viruses and bacteria actually grow better at temperature lower than the human body)
  • Walling off of iron, which bacteria feed on
  • More white blood cells are produced to help fight off the invading bugs
  • Increase in antibodies — cells trained to specifically attack the exact type of invader that your body is suffering from

It is rare for a fever to rise higher than 104 or 105 degrees F, and as long as your child does not seem distressed, there is no harm in letting a fever run its course. Keep in mind also that fevers tend to spike in the late afternoon and evening, so a slight increase in fever during this time is not necessarily cause for alarm.

Reasons Why Fever-Lowering Drugs Are Unnecessary, and Even Dangerous

As mentioned earlier, in most cases you should avoid giving your child medications to lower fever, as these medications will typically only suppress the natural healing mechanisms of the fever and prolong the illness.

In fact, the article Fever in Children — A Blessing in Disguise, originally printed in Mothering Magazine and definitely worth reading if you have young children at home, points many researches showing that fever-lowering might actually prolong the illness:

  • Another study found that a host of pain relievers, including aspirin and ibuprofen, inhibited white-cell production of antibodies by up to 50 percent.
  • In test-tube studies, therapeutic levels of aspirin suppressed the ability of human white blood cells to destroy bacteria.
  • In a research carried on children with chicken pox, showed that treating them with acetaminophen increased itching and scabbing-time in comparison to placebo-treatment.
  • A study of adults with colds found that aspirin and acetaminophen suppressed production of antibodies and increased cold symptoms, with a trend toward longer infectiousness.

Fever-lowering medicines like aspirin cause Reye’s syndrome in some (it’s recommended that children under 19 under fever should not take aspirin due to its link with Reye’s syndrome), Ibuprofen is linked with stomach upset and acetaminophen is linked with liver damage.

Note,  that the purpose of the fever is to provoke the immune system and create an unfriendly environment for invading organisms, basically to increase the temperature of the body, so that microbes couldn’t live in it anymore. So if you are using fever-reducing drugs you are supporting the multiplication of invading pathogens.

Plus, medication could also mask your symptoms and put you back in doing normal activities, too soon, whereas your body needed some more rest.

When is a Fever Dangerous?

In most cases, rest and plenty of fluids is all that’s needed when a fever strikes. Fever does increase fluid loss, so it’s important to give your child plenty of fluids, even if they don’t feel thirsty, to prevent dehydration. There are some instances, however, when a fever does require medical attention.

This includes:

  • Fever in an infant younger than 3 months (at any temperature)
  • Fever above 102.2 degrees F in children between 3 months and 36 months, if they appear ill
  • Anytime a fever rises over 104.5 degrees F

In children 5 years and under, fever can also lead to a seizure, known as a febrile seizure. Though this can be frightening, it typically will cause no lasting effects. During a febrile seizure, lay your child on his side or stomach on the ground, loosen any tight clothing and support the child to prevent injury. When the seizure stops, you should seek medical attention right away to be sure the seizure was not caused by something other than the fever, such as meningitis or bacteria in the blood.

Finally, remember that letting a fever run its course is typically the best choice to help your child fight off a viral or bacterial infection … but I recommend you to bolster your child’s immune system by using tools like balanced diet, exercise, stress relief and sound sleep, so that pathogens could be killed without needing the aid of fever.

 

By Syeda Kiran Zahra Hussain

Syeda Kiran Zahra Hussain is a certified Health Coach IIN, U.S, Holistic Nutrition Therapist, SNHS, U.K, Food Investigator, Published Health Expert. She is a graduate of Psychology, Philosophy and English Literature. She was also nominated for “Full-Bright Scholarship Program,” from St. Joseph College for women. She is originally from Pakistan; but she stayed in Oman where she studied ahead to become “the First-Health Coach from the Sultanate.”

She believes: “Food is the best form of preventive medicine.”

Visit: www.holisticlivingbykiranzahra.com

For E-Consultation: www.syedakiranz.zest.md

Follow Her on Fb: https://www.facebook.com/kiranzahra786

 

Heart Attack Can Be Prevented By Following This Blog Post

heart2battackOne million males and females meet death because of heart disease which makes it a leading cause of death. CAD-coronary artery disease is the most common heart disease which can result in heart attack.

Around 920,000 people in America, this year will get a heart attack and most of them will happen suddenly without any warning.

A heart attack occurs when blood flow to a part of your heart becomes blocked. This is often the result of plaque build-up inside your arteries (atherosclerosis), which may rupture and form a blood clot that blocks blood flow.

For instance, a previous heart attack (especially if a large area of your heart was damaged) is a risk factor for sudden cardiac arrest, which is caused by abnormal heart rhythms and can be fatal.

More Than 75 Percent Heart Attacks Can Be Averted Just Follow These 5 Lifestyle Changes

It’s remarkable that heart attacks are so common and cause so much pain (emotional and physical) and disability when they are nearly always preventable. You’re probably already aware that your lifestyle plays a role in your risk of heart disease (and heart attacks), but perhaps you’ve not yet taken it to heart…

If you need some motivation, consider a new study conducted at the Karolinska Institute. It found that engaging in five healthy lifestyle habits could prevent nearly 80 percent of first-time heart attacks in men. Even the researchers were surprised at how powerful a healthy lifestyle could be, noting.

“It is not surprising that healthy lifestyle choices would lead to a reduction in heart attacks… What is surprising is how drastically the risk dropped due to these factors.”

Still, this isn’t the first time such a drastic risk reduction has been uncovered. The 2004 INTERHEART study, which looked at heart disease risk factors in over 50 countries around the world, found that 90 percent of heart disease cases are completely preventable by modifying diet and lifestyle factors.

Unfortunately, most people are not using lifestyle habits to their advantage. The featured study involved men aged 45 to 79… and only 1 percent of them engaged in all five of the “low-risk” behaviors that could prevent a heart attack. So what are the five healthy lifestyle habits?

  • A healthy diet
  • No smoking
  • Moderate alcohol consumption (10 to 30 g/day)
  • Healthy waist measurement (waist circumference < 37.4 inches or 95 cm)
  • Physical activity (exercising ≥1 h/week and bicycling/walking ≥ 40min/day )

Best Heart Friendly Diet

Most of the heart-healthy lifestyle habits are self-explanatory, but the term “healthy diet” is ambiguous… and when it comes to heart health, it is probably not what you think. Opposite  to popular belief processed foods, sugar and refined carbs are the real enemy—not the saturated fats found in foods such as butter, lard, or eggs.

Part of the confusion on fats revolves around its impact on LDL cholesterol often referred to as “bad” cholesterol. The main concern regarding fats circles around its impact on LDL cholesterol mostly termed as bad cholesterol. Conventionally speaking, high LDL is correlated with heart problem and saturated fat does leads to increase LDL.

However, we now understand that there are TWO kinds of LDL cholesterol particles:

  1. Large, “fluffy” LDL cholesterol
  2. Small, dense LDL cholesterol

The large one is good.  And it doesn’t causes heart problem as proven by research. The small dense LDL, which is formed by trans fats intake, however do contribute in build-up of plaque in your arteries, thus causing heart disease.

Large, fluffy and benign LDL is increased by saturated fat.

More importantly, research has also shown that small, dense LDL particles are increased by eating refined sugar and carbohydrates, such as bread, bagels, and soda. Together, trans fats and refined carbs do far more harm than saturated fat ever possibly could.

Unfortunately, when the cholesterol hypothesis took hold, the food industry substituted healthy saturated fats like butter with low-fat foods like trans fats such as vegetable oils, margarine, etc; refined sugar and processed fructose.

Rapidly increasing heart disease and obesity rates clearly illustrate the ramifications of this flawed doctrine.

My Best Heart Diet

For thorough heart protection avoid all types of processed / restaurant foods and trans fats completely. You also need to address your insulin and leptin resistance, which is the result of eating a diet too high in sugars and grains. To lower your heart disease risk, you are required to adhere to the following suggestions.

  1. Avoid sugar, processed fructose, and grains. This effectively means you must avoid most processed foods
  2. Eat a healthy diet of whole foods, ideally organic, and replace the grain carbs with:
  • Large amounts of vegetables
  • Low-to-moderate amount of high-quality protein (think organically raised, -pastured animals)
  • High-quality healthy fat (saturated and monounsaturated from animal and tropical oil sources). Most people actually need upward of 50-85 percent fats in their diet for optimal health—a far cry from the 10 percent currently recommended. Sources of healthy fats to add to your diet include:

1

Balancing your  omega-3 to omega-6 ratio is also key for heart health, as these fatty acids help build the cells in your arteries that make the prostacyclin that keeps your blood flowing smoothly. Deficiency of Omega-3 can cause or contribute to very serious health problems, both mental and physical, and may be a significant underlying factor in up to 96,000 premature deaths each year. You can achieve  by eliminating vegetable oils and increasing your intake of wild-caught oily fish (anchovies and sardines) or by taking a good brand of krill oil supplementation.

Are Fruits Heart-Friendly?

A study presented this year at the ESC Congress in Barcelona, Spain found that people who ate fruit daily had a 40 percent lower risk of heart disease, and a 32 percent lower risk of death from any cause, than those who did not. Further, the more fruit they ate, the lower their risk of heart disease became.5 Fruit can be an excellent source of antioxidants, vitamins, minerals, and other phytochemicals, many of which have heart-healthy anti-inflammatory effects. For instance, research published in the British Medical Journal (BMJ)6 found that simply eating an apple a day might help prevent cardiovascular-related deaths in those over 50 to a similar degree as using a daily statin.7

I would caution against eating too much fruit, however, especially the sweeter fruits that are commonplace today. Many of the most beneficial phytonutrients found in fruits actually have bitter, sour, or astringent taste, and are found in the skin and seeds. To satisfy the modern palate, farmers have, throughout time, opted to selectively breed the sweetest varieties, which makes fruit far less nutritious than it once was. Still, carefully chosen fruit – such as organic cherries, blueberries or apples – can certainly be beneficial when eaten in moderation. Since fruits have varying fructose, so it will be better to avoid over-consumption of fructose to prevent heart disease.

My recommendations on fruit (and fructose consumption) are as follows:

  • In case you’re leptin or insulin resistant (have high cholesterol or are hypertensive, diabetic or overweight), which includes about 80 percent of Americans, then it would be advisable for you to limit your fruit intake. Generally, I would like you to take 13 grams of fructose daily from whole fruit.
  • Incase,  you are not leptin/insulin resistant, (are normal weight without diabetes, hypertension, or high cholesterol) and regularly engage in strenuous physical activity or manual labor, then higher fructose intake is unlikely to cause any health problems. In this case, you can probably eat more fruit without giving it much thought.
  • However, if you are in category two above, you might benefit from a further refinement. Fruit will still increase your blood sugar and many experts believe this will increase your protein glycosylation. So my approach is to consume the fruit typically after a workout, as your body will use the sugar as fuel rather than raise your blood sugar.
  • Additionally, if you’re an endurance athlete, you can probably get away with eating fairly large amounts of fruits since your body will use most of the glucose during exercise, and it won’t be stored as fat. (That said, I still believe athletes would be well-advised to consider becoming fat adapted rather than relying on quick sugars).

Heart Disease Chances Are Increased By Diabetes Drugs

Metformin, a drug that makes your body’s tissues more sensitive to insulin, is the most common diabetes drugs on the market. However, new research shows that among people with hypothyroidism, the use of metformin was associated with an increased risk of low thyroid-stimulating hormone (TSH) levels.8 If your TSH levels become too low, it may lead to serious damage, including heart problems such as atrial fibrillation, which could result into heart failure of congestive nature. Another study proved that curing type 2 diabetes with glucose lowering drugs could increase your risk of death from heart disease and other reasons. Researchers noted:

“The overall results of this meta-analysis do not show a benefit of intensive glucose lowering treatment on all cause mortality or cardiovascular death. A 19% increase in all cause mortality and a 43% increase in cardiovascular mortality cannot be excluded.”

These risks are typically unnecessary, as type 2 diabetes is easy to reverse without drugs. If you want the short version… simply swapping processed foods for whole organic foods lower in sugar and sugar-forming carbohydrates — combined with a few minutes of regular high-intensity exercises — will quickly put you on the road to reversing diabetes.

Why Beta-Blockers are Dangerous

Beta-blockers are drugs commonly used in the treatment of high blood pressure and congestive heart failure. These function basically by blocking the neurotransmitters adrenaline (epinephrine) and norepinephrine from combining to beta receptors, thereby causes blood vessels to dilate, which reduces your blood pressure and heart rate. Some period back, ESC- the Cardiology society of European Society recommended the use of beta-blockers in patients undergoing non-cardiac surgery. In the beginning of this year, however, researchers calculated that this guideline, which they found was based on “questionable and probably fraudulent research,” may have caused up to 800,000 deaths over five years in Europe alone.

The beta-blocker guidelines were based largely on research done by a scientist who was fired for scientific misconduct in 2011, and who was also the chairman of the committee that drafted the European treatment guideline. You would think that once this was known, immediate action would result. However, it took two years before the ESC withdrew the beta-blocker recommendation once the scandal had unraveled. This is absolutely scandalous as nearly a half of a million people died unnecessarily due to the delay.

In that two-year span, many European clinicians may have felt that their hands were tied, as failing to follow guidelines can lead to being penalized—even if the doctor knows the guidelines are likely to do more harm than good. Last month, a revised version of the article was published, which went into even more detail of the harms that occur when fraudulent research is published and put into clinical practice… even years after the fraud is uncovered.

Don’t Become Another Heart Attack Stat

There are many strategies that can protect your heart and virtually eliminate your risk of heart disease. Please don’t wait until you’ve suffered from a heart attack to take action because the most common symptom of heart disease is sudden death, so you will be dead before you even know you have a problem. I recommend you to take action now to prevent any problem:

  • Ignore the media and have more saturated unprocessed, animal fats, and, as you will benefit from these. You will benefit more if you include 80 percent of calories from these fats in your daily diet..
  • Avoid all sugars, including processed fructose and grains if you are insulin and leptin resistant. It doesn’t matter if they are conventional or organic, as a high-sugar diet promotes leptin and insulin resistance, which is a primary driver of heart disease
  • Exercise regularly, as physical activity along with a healthy diet of whole, preferably organic, foods might be just as powerful as cholesterol reducing drugs, even more. Use a combination of high-intensity core work, stretching, strength training and interval training.
  • Avoid excess sitting; aim for three hours a day or less of sitting and try to take 10,000 steps a day (exclusive of your exercise).
  • Avoid statins, as the side effects of these drugs are numerous, while the benefits are debatable. In my view, typically, the only group of people who may benefit from a cholesterol-lowering medication are those with genetic familial hypercholesterolemia. This is a condition characterized by abnormally high cholesterol, which tend to be resistant to lifestyle strategies like diet and exercise
  • Optimize your vitamin D levels, either through appropriate sun exposure, a tanning bed, or as finally an oral vitamin D3 supplement helps if all rest is unavailing.
  • Regular  walk barefoot to ground with the earth. Doing so,  enables free electrons from the earth, to transfer into your body, and this grounding effect is one of the most potent antioxidants we know of, and helps alleviate inflammation throughout your body
  • Manage your stress daily. My favorite tool for stress management is the EFT-Emotional Freedom Technique or listening to Holy Quran recitation with translation.

By Syeda Kiran Zahra Hussain

Syeda Kiran Zahra Hussain is a certified Health Coach IIN, U.S, Holistic Nutrition Therapist, SNHS, U.K, Food Investigator, Published Health Expert. She is a graduate of Psychology, Philosophy and English Literature. She was also nominated for “Full-Bright Scholarship Program,” from St. Joseph College for women. She is originally from Pakistan; but she stayed in Oman where she studied ahead to become “the First-Health Coach from the Sultanate.”

She believes: “Food is the best form of preventive medicine.”

Visit:www.holisticlivingbykiranzahra.com

For E-Consultation:www.syedakiranz.zest.md

Follow Her on Fb: https://www.facebook.com/kiranzahra786

Fatal Growth Of Cancer Can Be Stopped By Starvation Diet

intermittent fastingThe deadly lung cancer that develops from chronic asbestos exposure, and occasionally from exposure to other environmental toxins, is called mesothelioma.

Rates of mesothelioma have increased nearly four-fold since the 1980s. This aggressive cancer is typically deadly with no known cure for most people diagnosed.

However, a new study sheds light on one strategy that helps to slow down tumor growth called arginine starvation diet, which I believe, it is a great find.

The ‘Achilles’ Heel’ of Mesothelioma?

Researchers from Queen Mary’s Barts Cancer Institute have revealed that cells of cancer which are deprived of amino acid arginine may deprive you from growing, and surviving.

The study, which was presented at the World Conference on Lung Cancer in Sydney, Australia, found that about half of the tumor cells lacked the ability to make arginine (as cells are normally able to do), and had to be ‘fed’ the amino acid in order to survive. Arginine is produced in your body via the food you eat and digest.

In this research, treatment with an arginine-lowering drug extended progression-free survival and slowed down disease progression by nearly six weeks compared to those who were on typical support treatment.

 

Regularly the cells can make arginine, however the cancer cells have a metabolic defect that makes them unable to do so. As noted by; manufacturer of cancer pharmaceutical company Polaris.

“Because arginine is one of the 20 amino acids that are essential for protein synthesis and survival of cells, it is believed these cancer cells become dependent upon the external supply of arginine to survive and grow.

ADI-PEG 20 is designed to systemically deplete the external supply of arginine, which kills arginine-dependent cancer cells and does no harm to healthy cells. Most cancers have a high degree of arginine-dependency, which supports this research.”

While the featured study did not discuss this, a far safer but likely equally effective alternative to dangerous drugs to lower arginine would be to use the amino acid lysine. It is used to cure oral herpes.

How Arginine Starvation Can Be Lethal for the Cancer Cells

L-arginine is a precursor to nitric oxide and is actually the only known nutritional substrate in your vessel lining available to endothelial cells (a layer of cells that line the interior surface of blood vessels) for nitric oxide production. In other words, the lining in your vessels requires L-arginine to make nitric oxide.

Nitric oxide is mainly a dynamite component chemical and a common air pollutant released by automobile exhaust. Ironically, nitric oxide is also the gas released in your body as a cellular signaling molecule to help promote healthy blood vessel flexibility and dilation — a discovery that earned three scientists the 1998 Nobel Prize in Medicine.

The use of a gas, in this case nitric oxide, for signaling between cells in your body, was an entirely new concept until just over a decade ago, but now it’s known that nitric oxide:

  • Enhances your blood flow when produced by blood vessel cells
  • Helps support healthy blood pressure levels that are already within the normal range
  • Is used as a signal molecule in your brain and immune system

Anti-Cancer Can Be Treated By Intermittent Fasting

It is a good idea to replicate our ancient ancestor eating patterns and “starve” yourself just a little bit each day, or a couple of days a week. This is called intermittent fasting and could have a highly beneficial impact on your health and longevity. It is not an extreme form of dieting or binge eating followed by starvation.

Instead scheduling your meal-times, so that you get regular time for fasting.

I typically use intermittent fasting about 75-90% of the time, but you could also fast a couple of days a week if you prefer, or every other day. There are many different variations.

Dr. Stephen Freedland, associate professor of urology and pathology at the Duke University Medical Center,  said that under nutrition without malnutrition is the only experimental approach that consistently improves survival in animals with cancer, as well as extends lifespan overall by as much as 30 percent. Alternate-day fasting has also been shown to reduce cancer rates by reducing cell proliferation.

Dr. Thomas Seyfried holds that cancer can be treated and prevented by overall calorie restriction or intermittent fasting which mean eating less of everything.

Similar to this, intermittent fast complimenting with compensatory overeating did not delay prostrate tumor growth nor improve survival rates in mice. Essentially, by gorging on non-fasting days, the health benefits of fasting can easily be lost.

I view intermittent fasting as a lifestyle, not a diet, and that includes making healthy food choices whenever you do eat. Also, proper nutrition becomes even more important when fasting, so you really want to address your food choices before you try fasting.

Using the Ketogenic Diet to Starve Cancer Cells

A ketogenic diet calls for eliminating all but non-starchy vegetable carbs, and substituting them with good fats (nuts, avocados, eggs, butter, olives, olive oil and coconut oil) and limited amounts of high-quality protein.

The reason is that since cancer cells require glucose to grow, and carbohydrates turn into glucose in your body, then one medium to lower glucose in your blood is via restricting protein and carbs completely as doing so, causes oblivion of the cancer cells.

Interestingly, arginine is found in foods high in protein, so by limiting your protein intake, you may also naturally limit some cancer cells’ external arginine source. Plus, cell proliferation is accelerated by low protein intake that tends to minimize mammalian target of rapamycin—-mTOR.

The technique Dr.Seyfried suggests is a high-fat, low to moderate protein, a low-carb diet, which will effectively lower your blood sugar.

Diabetic blood glucose meter is an easy marker to check. This ketogenic diet will also elevate ketone bodies, as fat is metabolized to ketones that your body can burn in the absence of food. Combination of  intermittent fasting or calorie restriction , will lead to  cancer cure/prevention.

In case of not so chronic disease, I recommend implementing intermittent fasting gradually for eight weeks and you can start off by not eating for three hours before you go to bed, and then gradually extend the time you eat breakfast until you have skipped breakfast entirely and your first meal of the day is at lunchtime. Of course, you are only consuming non-starchy vegetables for carbs, low to moderate protein and high-quality fats. One of the things I’ve noticed is that once you’ve made the transition from burning carbs to burning fat as your primary fuel, the desire for junk foods and sugar just disappears like magic, making this a lifestyle that is easy to maintain.

A ketogenic diet along with intermittent fasting can be easily integrated into whatever cancer treatment plan you decide to follow. Personally, I believe it’s absolutely crucial, no matter what type of cancer you’re trying to address.

 

By Syeda Kiran Zahra Hussain

Syeda Kiran Zahra Hussain is a certified Health Coach IIN, U.S, Holistic Nutrition Therapist, SNHS, U.K, Food Investigator, Published Health Expert.  She is a graduate of Psychology, Philosophy and English Literature. She was also nominated for “Full-Bright Scholarship Program,” from St. Joseph College for women. She is originally from Pakistan; but she stayed in Oman where she studied ahead to become “the First-Health Coach from the Sultanate.”

She believes: “Food is the best form of preventive medicine.”

Visit:www.holisticlivingbykiranzahra.com

For E-Consultation:www.syedakiranz.zest.md

Follow Her on Fb: https://www.facebook.com/kiranzahra786

Flabbiness is Caused by Fructose. Neither Due to Lack of Exercise Nor Calories!

thObesity No-Longer an Aesthetic Issue

While many still shrug at the notion of obesity being anything but an aesthetic issue, this simply isn’t a truthful evaluation of the situation. The obesity epidemic threatens not only the health and longevity of a clear majority of people, it also adds a tremendous burden to our health care system. As Dr. Lustig explains in part 1 above, the eight primary diseases related to metabolic dysfunction account for a staggering 75 percent of the healthcare costs in the US.

These diseases include:

1

The four diseases listed on the top row are conventionally associated with metabolic syndrome. However, as stated by Dr. Lustig, several other diseases fall within this scope as well—which are listed in the bottom row. He holds obesity to be the main cause of metabolic syndrome and other diseases whereas it is just a sign. The real cause is metabolic dysfunction—-excessive fructose/sugar consumption is a major source of it.

About 20 percent people have completely normal metabolic function and the excess weight will have no effect on their total lifespan; said Dr. Lusting. Same is true for 60 percent of healthy-weight folks. However, the MAJORITY of obese people—about 80 percent of them—do not have normal metabolic function, and 40 percent of normal-weight people also suffer from metabolic dysfunction, and are therefore prone to these obesity-related diseases… All in all, metabolic dysfunction affects a clear majority of Americans.

But why?

So, What is The Cause of Dysfunction of Metabolism?

The first thing a dietician learns in a school is the dogma that “a calorie is a calorie.” Which is completely health-worsening for Western world and unluckily, it is UNTRUE… Another dogmatic belief that simply isn’t true is the idea that obesity is the end result of exercising too little and eating too much; i.e. consuming more calories than you’re expending. This has led to the view that obese people are simply “lazy.”

But as Dr. Lustig points out, there are societal forces at work that go beyond personal responsibility. An increasing number of infants are now obese, and “laziness” is certainly not a label that can easily be affixed to a developing infant. These societal forces include:

2The societal changes over the past 60 years or so have created what amounts to a perfect storm; a confluence of dramatically altered food environment combined with reduced physical exertion and increased exposure to, and consumption of, a wide array of industrial and agricultural chemicals that have a detrimental impact on the human biochemistry.

Among the dramatic changes to our food supply is the extensive use of sugar, primarily in the form of high fructose corn syrup, which is added to virtually all processed foods. And this is where the fallacy of “a calorie is a calorie” comes into play, because a calorie from fat does not impact your body in the same way a calorie from fructose does.

Two Calories are Not Similar…….

According to Dr. Robert Lustig, fructose is “isocaloric but not isometabolic.” This means you can have the same amount of calories from fructose or glucose, fructose and protein, or fructose and fat, but the metabolic effect will be entirely different despite the identical calorie count. It is because various nutrients provoke diversified hormonal reactions, and those hormonal responses determine, among other things, how much fat you store.

Normally an American uses 1/3 of a pound of sugar daily. That’s five ounces or 150 grams, half of which is fructose, which is 300 percent more than the amount that will trigger biochemical havoc. And many Americans consume more than twice that amount! Thanks to the excellent work of researchers like Dr. Robert Lustig, as well as Dr. Richard Johnson, we now know that fructose:

  • Is metabolized differently from glucose, with the majority being turned directly into fat
  • Tricks your body into gaining weight by fooling your metabolism, as it turns off your body’s appetite-control system. Play your body into gaining weight, by fooling your metabolism which turns off your body’s appetite-fullness. Plus, fructose doesn’t stimulate insulin, which stops to suppress hunger hormone known as ghrelin and the satiety hormone known as leptin which results in insulin resistance as you over-eat.
  • Rapidly leads to “beer belly”-abdominal obesity and weight gain; high blood pressure, elevated blood sugar, increased LDL and decreased HDL—i.e., classic metabolic syndrome.
  • After some time it takes you to be insulin resistant; which is root-cause of heart disease, type 2 diabetes and many cancers.

Due to this reason counting calories doesn’t help . Apart from fructose, and sugars; grains are consumed excessively that leads to obesity and chronic illness. This also includes food items that are typically viewed as healthy, such as fruit juice or even large amounts of high fructose fruits. What needs to be understood is that when consumed in large amounts, your fat-regulation or insulin will be adversely affected by the use of these items. So yes, you will get fat with daily consumption of fruit juices in abundance. In short, you do not get fat because you eat too many calories and don’t exercise enough. You get fat because you eat the wrong kind of calories. As long as you keep eating fructose and grains, you’re programming your body to create and store fat.

Metabolic Syndrome can be reversed by Subs tuition of Sugar by Healthy Fats

I believe there is two primary dietary recommendations that, if widely implemented, could help reverse our current disease trend in short order:

  1. Cutting down carbohydrates ( grains, fructose and sugars), and
  2. Eating large amount of healthy fats

Mostly health authorities maintain that consuming sugar in moderation is “okay,” also that grains are important food in a healthy diet and can hugely help prevent heart disease, authorities fails to take following considerations that:

  1. Fructose is the NUMBER ONE source of calories in the US. An ingredient that is found in virtually all processed foods cannot be considered “moderate.” Even most infant formulas contain the sugar equivalent of one can of Coca-Cola, which helps explain how obesity can hit a six months old baby.
  2. Refined carbs (waffles, bagels, breakfast cereal etc) rapidly breaks up into sugar which increases insulin level and lead to insulin resistance; which is leads to insulin resistance; that is the main cause of chronic diseases  like heart disease and cancer.

Your Body NEEDS Fats for Optimal Function

Generally fats are considered to be the culprits especially saturated fats; which many feel is the cause of cardiovascular diseases and heart attack. This is false. The only really bad fat out there is trans fats (vegetable oils, margarine). However, saturated fats are necessary for complete health and wellbeing as they are:

3When cutting down on carbs, you generally need to increase your intake of healthy (minimally heated, unprocessed and ideally organic) saturated fats. Both fats and carbs are sources of energy, but the preferred fuel for your heart is saturated fats. Plus carbs raises your insulin levels whereas fat doesn’t which can be taken as metabolic bonus. However, it’s important to recognize the difference between grain carbs and vegetable carbs.

If you want to lower your insulin levels and reduce fat accumulation, reduce the amount of grains and sugars you eat; NOT your vegetables. In fact, you actually need to radically increase the amount of vegetables you eat when you cut grains, as by volume grains are far denser than vegetables. As for healthy fats, good sources include:

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Keep in mind that olive oil should not be used for cooking. Save the olive oil for salad dressing and use coconut oil for baking, frying and cooking. Omega-3, Animal-based is another healthful fat, you should be mindful of. Lack of this essential fat can cause or contribute to chrnic health issues, both physical and mental, and may be a significant underlying factor of up to 96,000 premature deaths each year.

How Much Fructose is Too Much?

As a general recommendation, I suggest keeping your total fructose consumption below 25 grams per day, with a maximum of 15 grams from whole fruit. The table at the bottom of this page can help you calculate your fructose from fruit consumption. However, if you have ANY of the following health issues, then you’ll want to be very careful to limit fructose to just 15 grams per day or less, and this includes fructose from whole fruit. Ideally, you’ll want to avoid ALL sources of fructose until your insulin stabilizes, and then proceed with caution.

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Fructose toxicity, potent marker is high level of uric acid, so if your levels are above:

  • 3.5 mg/dl for women
  • 4 mg/dl for men

So, I would suggest you to give-up on high-fructose foods just like you would do in case of  high levels of insulin. Here’s a quick reference list of some of the most common fruits that you can use to help you count your fructose grams:

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By Syeda Kiran Zahra Hussain

Syeda Kiran Zahra Hussain is a certified Health Coach IIN, U.S, Holistic Nutrition Therapist, SNHS, U.K, Food Investigator, Published Health Expert.  She is a graduate of Psychology, Philosophy and English Literature. She was also nominated for “Full-Bright Scholarship Program,” from St. Joseph College for women. She is originally from Pakistan; but she stayed in Oman where she studied ahead to become “the First-Health Coach from the Sultanate.”

She believes: “Food is the best form of preventive medicine.”

Visit:www.holisticlivingbykiranzahra.com

For E-Consultation:www.syedakiranz.zest.md

Follow Her on Fb: https://www.facebook.com/kiranzahra786

Whole-Fat Dairy May Reduce type 2 Diabetes And Other Diseases

whole creamMost mainstream dietary advice recommends low-fat or non-fat dairy. But a growing number of experts argue that it’s far healthier to eat and drink whole – fat dairy products, with all the fat left in.

Dairy foods contain roughly 50 to 60 percent saturated fat, and conventional thinking is that saturated fat is bad for your heart. This idea has been thoroughly refuted as false. It’s a mistaken interpretation of the science. In a 2010 analysis,1 scientists said:

There was no major evidence supporting that dietary saturated fat is linked with an increased risk of cardiovascular or coronary heart diseases.

More recently, research presented at the European Association for the Study of Diabetes (EASD) in Vienna, Austria, found that eating full-fat dairy products such as whole milk, cream, cheese, and butter, reduces your risk of developing diabetes.

Whole-Fat Dairy Associated with Lower Risk of Diabetes

The study included nearly 27,000 people between the ages of 45-74 who were followed for 14 years.

As reported in The Telegraph,2 those who ate eight portions of full-fat dairy products a day cut their risk of diabetes by nearly 25 percent, compared to those who ate lesser quantity. One serving counted as:

  • Yogurt or milk, 200 milliliters (ml)
  • Cheese, 20 grams (g)
  • Cream, 25 grams
  • Butter, 7 grams

Also, consuming 30 ml of cream or 180 ml of high-fat yoghurt daily reduced the risk of diabetes by 15 percent and 20 percent respectively, compared to those who ate none. According to lead author Dr. Ulrika Ericson of the Lund University Diabetes Center in Malmö, Sweden:3

“Our observations may contribute to clarifying previous findings regarding dietary fats and their food sources in relation to type 2 diabetes. 

The lower risk of type 2 diabetes linked with high-fat dairy products incomparision with low-fat dairy, explains productive linkage between type 2 diabetes and dairy intake…

Our findings suggest, that in contrast to animal fats in general, fats specific to dairy products may have a role in prevention of type 2 diabetes.”

In 2010, a study published in the Annals of Internal Medicine4 proposed that it’s the palmitoleic acid, which occurs naturally in full-fat dairy products, that protects against insulin resistance and diabetes. People who consumed full-fat dairy had higher levels of trans-palmitoleate in their blood, and this translated to a two-thirds lower risk of developing type 2 diabetes compared to people with lower levels.

Other Research Showing Whole-Fat Dairy Is Good for You

As I’ll discuss below, I firmly believe that pasteurized dairy products are best avoided. Unfortunately, research on raw dairy—which is always full-fat—are few and far between, so I’m going to refer to studies using pasteurized dairy for the sake of showing that the full-fat versions are the better choice.

Besides lowering your risk for diabetes, previous studies have also shown that consuming full-fat dairy may help reduce your risk of:

  • Cancer: CLA- Conjugated linoleic acid, a type of fat found naturally in cow’s milk, significantly lowers the risk of cancer. In one study,5 those who ate at least four servings of high-fat dairy foods each day had a 41 percent lower risk of bowel cancer than those who ate less than one. Each increment of two servings of dairy products reduced a woman’s colon cancer risk by 13 percent.
  • Weight: Women who ate at least one serving of full-fat dairy a day gained 30 percent less weight over a nine-year period than women who ate only low-fat (or no) dairy products.
  • Heart Disease: People who ate the most full-fat dairy were less likely to die from cardiovascular disease, according to a 16-year study7 of Australian adults.

More People Starting to Recognize That Butter Is Better

More and more people are starting to realize the fallacy of the low-fat myth. As noted by NPR,8 in 1992, 44 percent of household cooks surveyed reported being “concerned about the amount of cholesterol in their food.” Today, that number has dropped down to 27 percent.

Other countries have also switched over from margarine to butter in ever-increasing numbers. According to dairy economist Brian Gould, American butter export has grown from zero to just over 10 percent of the market since the early 2000s.

Keep in mind that butter’s nutritional value depends on how the cows are raised, as the fatty acid composition of butterfat varies according to the animal’s diet. The best option is to make your own butter at home with raw milk. However, for the lazy ones grass-pastured cows, preferably certified organic butter, raw or unpasteurized is second best.

The next best is pasteurized butter from grass-fed or pastured organic cows, followed by regular pasteurized butter common in supermarkets. Even the latter two are healthier choices by orders of magnitude than margarines or spreads.

 

Grass-Fed Butter, Health Benefits

Other research backs up the suggestion that butter is a health food that offers both short-term and long-term benefits for your health. One study10 found that fat levels in your blood are actually lower after eating a meal rich in butter than after eating one rich in olive oil, canola oil, or flaxseed oil.

The scientists’ main explanation is that about 20 percent of butterfat consists of short- and medium-chain fatty acids, which are used right away for quick energy and therefore don’t contribute to fat levels in your blood. Some oils (flax, canola etc.) consist of long-chain fatty acids, which are immediately stored as fat.

It explains that major portion of butter is immediately converted into energy—like carbohydrates.But, unlike a carbohydrate, it doesn’t adversely affect your insulin and leptin levels. The primary nutrients found in butter are outlined in the table below.

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Raw Dairy Is Preferable Over Pasteurized

While the featured research focused on the fat content of the dairy, I also want to point out that the issue of pasteurization is another important consideration. Raw milk from organically raised grass-fed cows is far superior in terms of health benefits compared to pasteurized milk. Pasteurization actually promotes the growth of pathogens, and destroys vitamin B6 and B12, denatures milk proteins, diminishes vitamins, and destroys enzymes. Most of the enzymes that are necessary for digestion are destroyed. So, drinking pasteurized milk can promote disease—particularly allergies; and can tax your pancreas.

A number of studies have also demonstrated the superior safety of raw milk compared to pasteurized. Contrary to popular belief, the vast majority of foodborne illnesses in the US are actually linked to factory farmed and highly processed foods, not raw foods. For example, Chobani Greek yoghurt came into focus,  late last year, due to causing gastrointestinal illness. It was pasteurized and was observed as rotten with Murcor circinelloides—a fungus.

Several American states have banned the sale of raw milk for the fear of contamination despite overwhelming evidence of health benefits and safety. That’s in sharp contrast to Europe, where some nations even sell it in vending machines… There is no harm in safety of raw milk, provided it comes from pastured, organically raised cows. According to a 2011, research;  in Wise Traditions: you are more than 35,000 times more likely to get sick from other food like processed and refined foods than you are from raw milk.

You can easily ascertain the quality of grass-fed milk, butter, and yoghurt by its color. The carotenoids in the plants cows eat on pasture gives grass-fed products a more yellow-orange cast. When cows are raised on dried grass or hay, opposed to fresh-growing grass, you end up with a whiter product, which is an indication of reduced antioxidant and carotenoid. Raw milk yogurt is also very creamy and thick, compared to pasteurized commercial varieties. Same criteria can be taken for pastured eggs, which are ascertained by the color of the yolks. They should be deep orange in color. Whereas the CAFO chickens which are fed grains and never go outdoors produce pale yellow yolk.

Health Benefits of Raw Milk

Just like raw organic butter, raw milk from grass-fed cows has a number of health benefits you simply will not obtain from drinking pasteurized and homogenized CAFO milk. For example, raw milk is:

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Where to Find Raw Milk

There are several resources out there to help you locate raw milk and other dairy products, and the Farm to Consumer Legal Defense Fund provides a state-by-state review of raw milk laws, in case you don’t already know what your state’s rules are.

  • The Campaign for Real Milk has a Real Milk Finder, listing sources in various US states
  • You can also contact your local Weston A. Price Chapter for a listing of raw dairy vendors

In many states, you can make a private agreement with a dairy farmer, called a herdshare, which entitle you to the benefits of owning a “share” of a cow, such as a certain amount of milk each week. If you simply cannot obtain raw milk, for whatever reason, you have a couple of options that are likely to be better than drinking conventional pasteurized and homogenized milk from confined animal feeding operations (CAFOs).

Some food US stores have started selling lightly pasteurized and non-homogenized organic milk. If your local store doesn’t carry it yet, you can ask them to do so. As a last resort, you could opt for organic pasteurized milk. At least, you’ll avoid many of the detriments of CAFO dairy that way—including other drugs, recombinant bovine growth hormone (rBGH), and antibiotics. You’ll also avoid a source of glyphosate and genetically engineered organisms GMO, as CAFO cattle are typically fed GMO grains.

More Food Freedom Could Result By Raw Milk New Bills

In interstate commerce; raw milk is the only food banned. This makes it challenging (though not impossible) for small farmers to share their raw milk products with people living across state lines. Such nonsensical bans have resulted in an increasing number of violent  crack-down on peaceful dairy farmers who want nothing more than to provide their customers with high-quality food.

Fortunately, there are signs of progress and glimmers of hope. A bipartisan coalition of 20 lawmakers is planning to introduce a series of “food freedom” bills this year. The first two to be released could be a major step forward in the raw milk movement. According to Congressman Thomas Massie of Kentucky, these bills are intended to improve consumer food choices while protecting local farmers from federal interference:

  • The Milk Freedom Act of 2014 (HR 4307): The bill would prohibit the federal government from interfering with the interstate traffic of raw milk products, offering relief for small farmers who have been harassed, fined, or prosecuted for distributing raw milk.
  • The Interstate Milk Freedom Act of 2014 (HR 4308): This bill would prevent the federal government from interfering with trade of unpasteurized natural milk or milk products between states where distribution or sale of such products is already legal.

To protect food freedom and freedom of choice for all Americans, I urge you to contact your government representatives, and ask them to vote YES on both HB 4307 and HB 4308. The Farm-to-Consumer Defense Fund has created a one-click form letter for this purpose. Please take a moment to sign the petition right now.

The Right Kind of Milk Can Do Your Body Good

While both the US Food and Drug Administration (FDA) and the CDC warn that raw milk can carry disease-causing bacteria, they completely overlook the fact that these bacteria are the result of industrial farming practices that lead to diseased animals, which may then in turn produce contaminated milk.

This is a key issue, as raw milk from a confined animal feeding operation (CAFO) IS dangerous and must be pasteurized in order to be fit to drink, whereas raw milk from cows raised on pasture IS NOT dangerous and does not need pasteurization. It’s really critical to understand that it is the source of the milk makes all the difference when it comes to raw milk. So, to summarize, there are two primary considerations to take into account when deciding on dairy:

  1. Full-fat versus low-fat or non-fat. The former is definitely a better choice, regardless of whether you opt for organic pasteurized or organic lightly pasteurized or raw. Homogenized and pasteurized low fat dairy products and skim milk have little to no redeeming nutritional value, as all the good stuff has been processed into oblivion or taken out altogether
  2. Pasteurized versus raw. Pasteurization denatures and damages the milk, rendering it a source of digestive problems and allergies. Many who are lactose intolerant and cannot drink or eat dairy find that they do not have these problems with raw grass-fed dairy products.

Syeda Kiran Zahra Hussain is a certified Health Coach IIN, U.S, Holistic Nutrition Therapist, SNHS, U.K, Food Investigator, Published Health Expert.  She is a graduate of Psychology, Philosophy and English Literature. She was also nominated for “Full-Bright Scholarship Program,” from St. Joseph College for women. She is originally from Pakistan; but she stayed in Oman where she studied ahead to become “the First-Health Coach from the Sultanate.”

She believes: “Food is the best form of preventive medicine.”

Visit:www.holisticlivingbykiranzahra.com

For E-Consultation:www.syedakiranz.zest.md

Follow Her on Fb: https://www.facebook.com/kiranzahra786