Diet
4U Online News Letter
In
this issue you’ll find,
1.
Diet Tip of the Month
2.
Quote of the Month
3.
Something New
4.
Nutritional News of Interest (three articles)
5.
Recipe of the month
Diet
Tip of the Month
Give the clothes that don’t fit you any more to charitable organizations. Get them out of your house as soon as possible. Burn your bridge to the heavier lifestyle you used to live and set your sights on thin person you are evolving into.
Quotations
for Dieters
“Decide what you want, decide what you are willing to exchange for it.
Establish your priorities and go to work.” - H. L. Hunt
Nutritional News of Interest
The information contained herein was obtained from the book Herbs of Choice, the Therapeutic Use of Phytomedicinals, by Varro E. Tyler, PhD.
BRONCHIAL
ASTHMA and NASAL DECONGESTANT
EPHEDRA- Chinese ephedra acts as a nasal decongestant, a central nervous system
stimulant, and a treatment for bronchial asthma. CAUTION: increases blood
pressure and heart rate. It may also cause nervousness, headache, insomnia and
dizziness. Therefore, it should NOT be used by persons suffering from heart
conditions, hypertension, diabetes or thyroid disease.
CARDIOVASCULAR
PROBLEMS
There are not any herbs as effective as prescription drugs for the treatment of
congestive heart failure or angina. However, garlic can be used as a
preventative measure against arteriosclerosis. GARLIC-fresh garlic in large
amounts (0.25-1g/kg body weight, or 5-20 cloves per day for a 175lb individual)
has been proven to lower blood cholesterol, inhibit platelet aggregation (blood
clotting), and lower blood pressure. Dried garlic powder and garlic extracts may
also be effective if they are prepared appropriately. CAUTION: may result in
heartburn or gas. Those taking anticoagulant drugs (like aspirin) probably
should not consume garlic in high amounts.
ANXIETY
AND SLEEP DISORDERS
Insomnia is the inability to obtain restful sleep in adequate amounts, and can
be treated by drugs. However, most of these prescriptions often result in
addiction, tolerance and overdose. Herbs do not have these problems, but they
are also much less potent VALERIAN-the most effective. It may be administered
several times daily as a tea. No side effects have been reported, and it has not
been shown to be toxic. It is approved as a calmative and a sleep-promoting
agent. PASSION FLOWER-also effective in treating nervous unrest. It can be taken
as a tea. No side effects have been reported.
HEADACHE
FEVERFEW-can be consumed by chewing the fresh leaves or dried leaves. It is also
available in a tablet or capsule. CAUTION: only buy from a reputable company.
There have been problems in the past with adulteration or substitution of the
product. For example, in Louisiana, two out of every three feverfew products
purchased actually contained the active ingredient in feverfew that is
responsible for alleviating headaches.
DIABETES
Many plants have been shown to lower blood glucose in animals. None of these
however have been tested in humans to demonstrate usefulness to substitute them
for insulin or current diabetic drugs.
ARTHRITIS
WILLOW BARK-contains salicylic acid, the same active ingredient in aspirin. This
compound reduces inflammation, relieves pain, maintains joint mobility, and
helps prevent deformity. The usual daily dose of aspirin to treat arthritis is
3.6 to 5.4g per day. To obtain an equal dosage of active ingredient from willow
bark, a person would have to drink more than 5 gallons of willow bark tea each
day! Impossible. Therefore, willow bark can be used as a supportive role in
treating arthritis, and may also be a psychological support in some individuals.
By itself though, it will not effectively treat arthritis, headaches or muscle
pains.
CANCER
Because it is so serious, cancer should not be self-treated. There are however
many plant medicines that physicians currently use to help treat the disease.
However, some herbalists recommend “anti-cancer herbs” to patients. One of
these is PAU D’ ARCO-its active ingredient was found to be too toxic for human
use in clinical trials. It is unproven and should not be recommended.
IMMUNE
FUNCTION
Echinacea -one of the most comprehensively studied herbs. Has been proven to
boost immune function. It is not an antibiotic however. It stimulates the bodies
immune system and increases the bodies resistance to bacterial activity. It is
most often consumed orally in capsule form. Echinacea has NOT been proven to
treat yeast infections, arthritis, side effects of radiation therapy, or cancer
etc. despite claims by many herbalists. PROBLEM: Other plants have often been
fraudulently substituted for echinacea. Therefore, it should only be purchased
from a supplier with an immaculate reputation for integrity. CAUTION: Echinacea
should not be used by persons suffering from severe systemic illnesses like
tuberculosis, leukosis, collagen diseases, multiple sclerosis, etc. Also, use
should not exceed 8 consecutive weeks.
CONCLUSIONS:
Herbs, when used to treat physical ailments, are drugs. Although they are more
dilute, herbs also contain additional active ingredients that can assist the
primary active ingredient. Furthermore, they can contain other active
ingredients that may exert undesired activity. Use caution. If any undesired
symptoms occur, discontinue use. Also, experience in life tells us there are no
cure-alls. Always get a second opinion. Only buy herbs of the highest quality.
The biggest problem with using herbs today is a lack of quality control. There
aren’t any regulations that currently require proper identification of herbs
or specific potency. Generally, larger companies have more to lose if they sell
herbs of inferior quality or use fraudulent claims. Good luck!
FOR
A MORE COMPLETE LIST OF MORE HERBS AND THERAPEUTIC USES OF HERBS, I RECOMMEND
THE FOLLOWING BOOKS:
Tyler,
Varro E. Herbs of Choice: The Therapeutic Use of Phytomedicinals. Pharmaceutical
Products Press, 1994.
Tyler,
Varro E. The Honest Herbal: A Sensible Guide to the Use of Herbs and Related
Remedies. 3rd edition. Pharmaceutical Products Press, 1993.
Diet 4U Online is pleased to be able to offer Rainbow
Light Spirulina
Herbal Diet
which contains: Herbal Extracts:
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rhizome, Licorice root, Dandelion root, Cascara sagrada Bark and more.
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Study Supports Idea Chinese Diet Protects Heart
02:27 a.m. Nov 10, 1999 Eastern
By Maggie Fox, Health
and Science Correspondent
ATLANTA (Reuters) - Chinese
researchers presented more evidence Tuesday that the standard Western diet can
cause heart disease.
They said people who ate a
traditional Chinese diet, based on rice, vegetables and green tea, were much
less likely to suffer the physical symptoms of heart disease—even though they
have high rates of smoking.
But when Chinese people moved
to Western cities such as San Francisco or Sydney, their arteries started to
make the changes that herald heart disease, Dr. Kam Woo of the University of
Hong Kong told a meeting of the American Heart Association.
“Both Chinese and
non-Chinese should recognize the potential effects of the traditional Chinese
diet,” Woo told a news conference.
GREEN TEA
“They should think about
drinking more green tea, eating more vegetables and eating less meat and dairy
products.” Woo started with villagers in Pan Yu, a town in Guangdong province
about 100 miles from Hong Kong in southern China, who have one of the lowest
rates of heart disease in the world.
He used ultrasound, which
uses sound waves, to measure the thickness of the inner walls of the carotid
arteries that feed blood to the brains of some of the villagers, and asked them
about their dietary habits.
Woo then compared these
measurements to westernized Chinese living in Hong Kong, Sydney, and San
Francisco. In all, he studied 116 people aged 20 to 60.
The combined thickness of the
lining and middle muscle layers of the carotid artery are considered a good
indicator of heart disease.
The average carotid inner
wall thickness was about one-fifth thinner among the Pan Yu villagers than in
the Westernized Chinese, Woo reported.
HALF THE MEAT
The Pan Yu villagers ate just
under half as much meat and just a tiny fraction of the amount of dairy food as
the Western-living Chinese. They ate more vegetables, tofu and drank much more
green tea.
For breakfast the villagers
would eat congee, or rice porridge, steamed buns containing a small amount of
meat and plenty of tea.
“Hardly any ham, bacon,
sausage or scrambled egg is eaten in the typical Pan Yu breakfast meal,” Woo
said.
Other meals included
stir-fried or steamed vegetables, a little meat and fish or tofu.
“That is in contrast to
fried chicken or fish fillet” in the West, he said.
He said Westerners should not
only eat more vegetables and less fatty meat, but should cook Chinese-style more
often, steaming or stir-frying foods.
Copyright 1999 Reuters
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research Diet
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and at our health store
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Tofu
Enlisted in The Fight Against Cancer
So long, chicken. Hello tofu.
Tofu and a host of other
products made from the mighty soybean are pushing aside meat, milk and even ice
cream on grocery store shelves these days as scientists rave about the health
benefits of soy.
Most recently, the U.S. Food
and Drug Administration cleared the way for food companies to include labels
that say eating 25 grams a day of soy protein, when included in a diet low in
saturated fat and cholesterol, “may reduce the risk of heart disease.” Soy
protein boosts good cholesterol and sweeps bad cholesterol out of the body
before it can clog arteries.
But that’s old news in the
scientific community.
What drew 600 scientists to a
conference on soy in Washington, D.C., on Oct. 31 were the intriguing new
findings on the cancer-fighting properties of isoflavones, a plant-based form of
the hormone estrogen that is unique to the soybean.
Isoflavones appear to help
strengthen bones, reduce the unpleasant symptoms of menopause and, most
importantly, control how quickly cells replicate, which could be beneficial in
preventing the out-of-control cell growth associated with cancer. The National
Cancer Institute recently listed genistein, the main isoflavone in soy, as one
of four “superior” anti-cancer agents.
Isoflavones also are showing
real potential as a supplement for hormone replacement therapy in
post-menopausal women and as a bone-fortifying agent to help guard against
osteoporosis.
When Mark Messina, a
respected authority on soy products and adjunct professor of nutrition at Loma
Linda University, started studying soy at the National Cancer Institute in the
late 1980s, there were roughly a dozen scientific papers on the topic and tofu,
the only soy product readily available, was a specialty item tucked away in
health food stores.
“Now everybody’s talking
about soy and cancer, soy and menopause and all these things,” Messina said.
“You see television commercials advertising soy supplements for hot flash
relief and prostate health. Kellogg’s announced recently that it’s coming
out with a soy cereal. It’s clearly very interesting and intriguing, and
that’s why a lot of people are talking about it. And industry is responding
with an amazing array of products.”
But that doesn’t mean
everyone should run out and stuff themselves with tofu.
“The evidence is really
intriguing,” said Messina, whose 1994 National Cancer Institute report on soy
as a potential cancer fighter is considered a cornerstone of the current
explosion in research. “But one thing is clear: We have a long way to go
before we can speak in a conclusive manner about any of this stuff.”
Take breast and prostate
cancers. There is intriguing evidence that men who drank isoflavones in soy milk
had less risk of developing prostate cancer, but the results are more mixed when
it comes to breast cancer.
One study found a combination
of the soy-based soup additive miso and the anti-cancer drug tamoxifen reduced
breast cancer tumors in lab rats, while there were no changes in rats who only
got the drug. But, according to Dr. Claude Hughes, director for the Center for
Women’s Health at Cedars-Sinai Medical Center in Los Angeles, another study
hints that isoflavones might actually stimulate cancer cell growth in
post-menopausal women with low estrogen levels.
Hughes is also lead
investigator on another study that found a diet high in soy actually can trigger
subtle changes in the development of a fetus. Are those changes good or bad?
There’s potential both ways, and right now no one can say for certain which
one will prevail, Hughes said.
The problems are complex
because people’s bodies change with age, so a diet high in soy might be
beneficial at one age and detrimental at another.
“What do you do?” Hughes
said. “Well, if you’re a man or woman in your 40s and you’re not planning
to make babies, having a few servings of soy foods per week is a good idea. If
you are a 28-year-old woman who is actively trying to get pregnant, the advice
is very simple: Eat a broad-based diversified diet. Be a grazer. Don’t eat
huge quantities of anything. Don’t be a cheeseburger junkie. Don’t be a tofu
junkie. Just move around. Eat a little bit of everything.”
The effects of soy are so
mild it won’t make much of a difference for anyone when consumed in
moderation. Messina said it takes roughly 60 milligrams of isoflavones a day
about two glasses of soy milk to get the potential anti-cancer benefits of soy.
It takes four soy entrees to get enough soy protein to help ward off heart
disease.
More definitive answers are
coming. The prostate cancer and child development studies were published in the
last three weeks, about the same time the FDA finally approved the new soy
labeling rules. Messina said where there were only a dozen published studies on
the topic in 1985, there are now more than 2,000.
Hundreds of scientists around
the globe are turning their microscopes to soy in search of ways to prove or
disprove its cancer-fighting ability or its benefit as a natural alternative to
hormone replacement therapy.
Good science requires
patience. Messina notes that the first scientific paper of the heart health
benefits of soy protein was published in 1967, but it took more than two decades
for scientists and ultimately the marketplace to catch on. And that was easy.
Checking cholesterol is as simple as pricking a finger and drawing a blood
sample. Cancer is more enigmatic, elusive and influenced by a host of variables
scientists are only beginning to understand.
“We know soy protein lowers
cholesterol, but pretty much most of the other effects are speculative,”
Messina said. “There is a lot of research, but it takes a lot before you can
really know something with any certainty. I can tell you there wouldn’t be the
enthusiasm and excitement about soy foods if they were only a good source of
protein that’s low in saturated fat. Obviously, people are hoping it is a lot
more than that. And only time will tell.”
Messina and Hughes agree that
consumers should embrace soy products as part of a balanced diet, but not overdo
it an American tradition. Soy protein and isoflavones are a good addition to a
healthy lifestyle but will never be that proverbial magic bullet against
disease.
“Instead of looking for
magic, maybe we should look for wisdom,” Hughes said. “And the wisdom is to
take advantage of sets of interventions which, hopefully in some additive way,
will be robust in sum total.”
Diet 4U Online is now recommending at least one meal a week
using soy. We are incorporating a
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Recipe of The Month
Serving
Comment: one muffin
Servings:
12
Calories/Serving:
160.56 PCF Ratio: 15-64-21
WHEAT FLOUR, WHITE,
ALL-PURPOSE - Wheat flour, white, all-purpose, enriched
1.5 cups
SALT, TABLE - Salt,
table
1/8 tsp
SOY FLOUR -
4 oz
EGG, CHICKEN - extra large,
grade AA
1 egg
SUGAR, GRANULATED - Sugars,
granulated
1/3 cup
SOY MILK - Soy milk,
fluid
½ cup
WATER, DRINKING -
drinking
½ cup
BAKING POWDER - Leavening
agents, baking powder, double-acting, sodium aluminum sulfate 1 tbsp
SOYBEAN OIL - Oil, soybean,
salad or cooking
1 tbsp
CINNAMON, GROUND - Spices,
cinnamon, ground
1 tsp
PINEAPPLE, JUICE PACK, CANNED
- Pineapple, canned, juice pack, solids and liquids
½ cup
APRICOT, DRIED - Apricots,
dried, sulfured, uncooked
½ cup
NUTMEG, GROUND - Spices,
nutmeg, ground
¼ tsp
Combine flours, sugar, baking powder, spices and salt; mix well. Make a well in the center and add egg, soy milk, water, oil, pineapple and apricots; mix only until moistened. Spoon mixture into oiled muffin tins. Bake at 400°F, 12 to 15 minutes or until wooden pick inserted near center comes out clean. Makes 1 dozen
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