Phytoestrogens and Cancer Risk

Dietary "phytoestrogens" -- plant substances that have weak estrogen-like activity -- have little impact on the risks of developing hormone-sensitive cancers like breast and prostate cancer or colorectal cancers, new research suggests.

In a large study of some 25,000 British adults, researchers failed to find any "significant" differences in cancer risk related to dietary intake of these compounds.

Phytoestrogens are found in a wide range of foods including dairy products, soy foods, cereals, fruits, vegetables, nuts, flax and other seeds, coffee and tea.

In the current study, researchers assigned phytoestrogen values to nearly 11,000 foods following chemical analyses. For the first time, phytoestrogen values were assigned to animal products.

Phytoestrogen consumption was estimated for cancer-free adult participants in the European Prospective Investigation into Cancer and Nutrition - Norfolk (EPIC-Norfolk). EPIC-Norfolk participants, recruited between 1993 and 1997, filled out a diet diary for a week and provided information about age, height, weight, smoking, aspirin use, menopausal status, and family history of cancer among other things.

Cancers that developed within 12 months of study recruitment were identified from a cancer registry totaling 244 breast cancers, 221 colorectal cancers, and 204 prostate cancers. The diets and other relevant information from those who developed cancer were compared to information from other participants (controls) who did not develop cancer.

While acknowledging more study is needed, the authors concluded that there is "little evidence" that phytoestrogen intake is "associated with subsequent risk of breast or prostate cancer."

However, phytoestrogens found in eggs and dairy products "may influence the risk of prostate cancer in men and colon cancer in women," they report.

The associations are weak and without further study do not warrant changes in diet, said lead investigator Heather Ward.

It is worth noting that phytoestrogen intake within an Asian-style diet is more than ten-fold greater than in Western diets, without evidence of an increase in cancer risk.

SOURCE: American Journal of Clinical Nutrition, December 2009.

There's a new recipe for Christmas Morning Gluten Free Apple-Cranberry Cake on our website.

Yours in health,

Pamela

http://www.ForcesofNature.ca
http://www.NaturopathToronto.ca
http://naturopathicdetox.blogspot.com/
http://h1n1naturopath.blogspot.com/
http://naturopathtoronto.blogspot.com/
Twitter: [http://twitter.com/pfranknd

Copyright 2009 Forces of Nature

Protecting the Liver

A study published Monday suggests that Milk Thistle may help reduce the liver damage caused by some cancer drugs. In a study of 50 children undergoing chemotherapy for acute lymphoblastic leukemia (ALL), researchers found that milk thistle appeared to reduce drug-related liver inflammation.
 

Liver inflammation is common among children undergoing chemotherapy for ALL -- with about two-thirds developing liver toxicity at some point during treatment.  That meant that doctors have had to lower patients' chemotherapy doses -- which, in turn, can lower the chances of seeing a complete remission.
 

That is where milk thistle comes in. The plant's flowers and seeds have been used for more than 2,000 years to treat disorders of the liver and gallbladder. In recent years, lab research has found that the active substance in milk thistle (an antioxidant called silybin) might help prevent body tissue damage by blocking toxins from breaching cell walls.

The herb should also be considered for preventing liver damage from other chemotherapy regimens for other cancers and is used to treat hepatitis, cirrhosis, and to aid in liver detoxification.  Along the lines of last week's email about eating asparagus to help with hangovers, milk thistle can help protect the liver from the season's over indulgences as well.

SOURCE: Cancer, online December 14, 2009.

There's a new recipe for Super Gluten Free, Egg Free Shortbread Cookies on
our website http://forcesofnature.ca/HealthyRecipes.htm#Super_Gluten_Free,_Egg_Free_Shortbread_Cookies

Yours in health,

Pamela

http://www.ForcesofNature.ca Forces of Nature Wellness Clinic
http://www.NaturopathToronto.ca Naturopathic Doctor Pamela Frank
http://naturopathicdetox.blogspot.com/ Detox Blog
http://h1n1naturopath.blogspot.com/ H1N1 Blog
http://naturopathtoronto.blogspot.com/ Weekly Emails Blog
Twitter: http://twitter.com/pfranknd
Copyright 2009 Forces of Nature

What's the Best Hangover Food?

A recent study found that asparagus is a great food for helping to cope with hangovers.  We don't generally think of vegetables as herbs, but Asparagus officinalis is an herb that is used in the treatment of several conditions.  We usually consume the young shoots, but the leaves can be eaten as well and are much higher in amino acids and inorganic minerals. The two key enzymes that upregulate the metabolism of alcohol are more than doubled after ingestion of an extract of asparagus shoots and leaves.  That means that asparagus can be a safe, effective means of treating alcohol hangover and protecting the liver from other toxic insults.

Post party you also need to rehydrate and get blood sugar stabilized with veggies and good protein and fats.

There's a new recipe for Warm Winter Salad on our website here.

Yours in health,

Pamela

www.ForcesofNature.ca
http://www.NaturopathToronto.ca
http://naturopathicdetox.blogspot.com/ Detox Blog
http://h1n1naturopath.blogspot.com/ H1N1 Blog
http://naturopathtoronto.blogspot.com/ Weekly Emails Blog
Twitter: http://twitter.com/pfranknd

The Perks of Eating Fermented Foods

Almost every culture cultures food - kefir, yogurt, sauerkraut, sourdough bread, kimchi, kvass, cheese and even wine.  Why? Practically speaking it was a way of preserving food, but it turns out that fermenting foods makes nutrients in the foods more accessible and has positive effects on our digestive tracts due to their probiotic properties.

Kefir consistently shows increased levels of folic acid, B vitamins and biotin depending on the strains of bacteria used.

Vegetables, fruits, legumes and grains subjected to fermentation also see increases in their nutrient profiles. For example the bioavailability of amino acids like lysine and methionine increases with fermentation.

For grains, sprouting prior to souring can also increase the availability of protein. Fermented vegetables as in the case of sauerkraut and kimchi, often see an increase in the activity of vitamin C and vitamin A. Sauerkraut is considered particularly healing to the gut due to the presence of l-glutamine and the probiotics used in the fermentation process.

Fermentation decreases the activity of phytates (or phytic acid) naturally present in grains. Phytates are anti-nutrients that bind to minerals preventing their proper absorption in the gut. People suffering from iron deficiency often do better if they decrease their intake of grains and therefore phytates.  Since souring grains reduces the phytic acid content, fermentation enables your body to absorb more minerals than you would be able to otherwise.  Research has also shown that fermentation reduces the gluten content of grains like wheat and the people with a gluten intolerance can sometimes tolerate sourdough bread.

There's a new recipe for Sweet Potato Squash Delight on our website
http://forcesofnature.ca/HealthyRecipes.htm#Sweet_Potato_Squash_Delight here.

Yours in health,

Pamela

www.ForcesofNature.ca
http://www.NaturopathToronto.ca
http://naturopathicdetox.blogspot.com/ Detox Blog
http://h1n1naturopath.blogspot.com/ H1N1 Blog
http://naturopathtoronto.blogspot.com/ Weekly Emails Blog
Twitter: http://twitter.com/pfranknd

Copyright 2009 Forces of Nature

A Refresher on Probiotics

The World Health Organization defines a probiotic as:

"Live microorganisms which when administered in adequate amounts confer a health benefit on the host"

So there are 3 key components to this definition:

• Live
• Adequate amounts
• Of the type that confer a health benefit

The probiotics we recommend (Genestra, Metagenics, Innate Response) generally fall into the category of some of the priciest probiotics going.  But, they are worth the extra cost because you can be assured that you are getting live, viable probiotics whereas some of the other products will contain only dead bacteria. Another trick to watch out for: probiotic labels that say "x billion viable bacteria at time of manufacture."  What they contained at time of manufacture is completely irrelevant, it's what they contain when you consume them that matters.  What this is really saying is "we're not sure how much will survive until you take them."  The better manufacturers will usually test their products for at least 6 months beyond the expiry date to ensure that you are still getting living bacteria in the amount on the label.

1 or 2 billion bacteria per serving just doesn't cut it, when it comes to good bacteria the higher the amount per serving the better. Over 100 trillion bacteria of 500 different species live in the human gut, if you want to have an impact, you need to add more than a drop in the bucket. There are a few manufacturers promoting something called "soil based organisms" that are supposed to be what we naturally would have inhabiting our guts if we were eating fresh from the ground.  There has been very little research supporting their use and a few case studies of people who were severely immune compromised and suffered life threatening infections after consuming these products.  There is tons of research showing the health benefits of Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacteria infantis and Bifidobacterium lactis.

Here are the benefits of healthy good bacteria in our digestive tract:

• Diarrhea prevention, especially when taking antibiotics or travelling
• Colorectal cancer prevention
• Immune system regulation and enhancement
• Asthma and allergy prevention
• Prevention of infection in the gut by Salmonella, Shigella, H pylori, yeast etc
• Treatment of Inflammatory Bowel Disease (Crohn's and Ulcerative colitis) and Irritable Bowel Syndrome (IBS)
• Provide the host with vitamin B12 and K
• Moderation of immune system function to prevent severe complications from H1N1

Oh and by the way, a class action lawsuit was filed and won against Dannon/Danone in January 2008 in which the company stood accused of spending $100 million promoting clinical benefits of Activia and DanActive that its own tests had disproved.  To add to that, Bifidus Regularis is a made up name by Danone for Bifidobacterium animalis. Commercial yogurt is not an adequate means to obtain good bacteria.

There's a new recipe for Immune Boosting Soup on our website to view it click here.

Yours in health,

Pamela
http://www.ForcesofNature.ca
http://www.NaturopathToronto.ca
http://naturopathicdetox.blogspot.com
http://h1n1naturopath.blogspot.com
http://naturopathtoronto.blogspot.com
Twitter: http://twitter.com/pfranknd

Copyright 2009 Forces of Nature

What's So Special About Rooibos?

While doing my current detox I have had to forgo my usual soy chai lattés - soy, caffeine and sweeteners are all strictly out. In my search for an herbal tea alternative most were not very satisfying until I tried David's Teas Caramel Rooibos.  It was heavenly!  Rooibos tea is naturally somewhat sweet (without any sugar or other sweetener added) and slightly nutty.  The caramel flavouring blends well with the natural flavour of the rooibos and it's healthy too!

Rooibos is becoming more among health-conscious consumers, due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves.  Rooibos also contains a number of phenolic compounds, including flavanols, flavones, flavanones, and dihydrochalcones which give it potent antioxidant, immune-modulating and cancer preventive effects with zero adverse effects. Rooibos is purported to assist with nervous tension, allergies and digestive problems. Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and skin problems.

The next few weeks of weekly recipes will be devoted to Immune Enhancing recipes to keep us all healthy over the winter.  On that note, there's a new recipe for Immune Boosting Salsa on our website to view it
click here.

Yours in health,

Pamela

www.ForcesofNature.ca
http://www.NaturopathToronto.ca
http://naturopathicdetox.blogspot.com/ Detox Blog
http://h1n1naturopath.blogspot.com/ H1N1 Blog
http://naturopathtoronto.blogspot.com/ Weekly Emails Blog
Twitter: http://twitter.com/pfranknd

Copyright 2009 Forces of Nature

Green Tea Prevents Pneumonia

Quick Note on Green Tea:

Pneumonia risk seems to be reduced even by drinking small amounts of green tea.  Drinking as little as one cup or less of green tea per day was associated with 41 percent less risk of dying from pneumonia among Japanese women, investigators have found.

There's a new recipe for Green Tea Chicken Stock on our website to view it click here.

Ear Acupuncture for Back Pain

In a recent study, women who had tiny acupuncture needles held in place with tape at three acupuncture points in their ears for one week, were more likely to experience significant reductions in lower back and pelvic pain than those who had the needles placed at three "sham" points or women in a control group who didn't get either real or fake acupuncture. A 30 percent or greater reduction in pain was reported by 81 percent of women in the acupuncture group, 47-59 percent of the two other groups.

Thirty-seven percent of women in the acupuncture group were pain-free after a week of acupuncture. Improvements in function were significantly greater among women who had real acupuncture compared to those who got the fake version or received no treatment. The only side effect was temporary tenderness in the ear area, reported by only 4 out of the 159 women in the study. The treatment is inexpensive and takes about three minutes for the needles to be put in place.

SOURCE: American Journal of Obstetrics & Gynecology, September 2009.

Yours in health,
Pamela

Which Nut Decreases Your Risk of Breast Cancer?

With the Run for the Cure for Breast Cancer still fresh in my mind, this seemed like a timely topic.

There was a study done at the Marshall University School of Medicine that showed that when mice were fed the equivalent of 2 ounces of walnuts per day in a human the mice had a significantly lower incidence of breast tumors.

To get more walnuts in your diet, there's a recipe for Garlicky Pumpkin Seed and Walnut Snack Mix on our website, to view it click here.

In health,
Pamela

When You Eat Matters

It’s not all what you eat, but when you eat it that might lead to weight gain, according to a new laboratory study. In the study, the Northwestern University researchers fed two groups of mice a high fat-diet: one group ate only during the day and the other only at night. Mice are normally nocturnal and consume less during the day and more at night.

After six weeks, the daytime eaters gained significantly more weight than the nighttime eaters, that is the mice eating at odds with their normal sleep/wake cycle gained more. The daytime eating mice were slightly less active and ate slightly more than the nighttime eaters, note the authors, which may have led to a cumulative effect. The results show that simply modifying eating times may affect body weight and suggests that the body’s natural 24-hour circadian rhythm may play a role in metabolic processes.

And on the topic of what you eat, the National Cancer Institute recently estimated that Americans consume 22 teaspoons of sugar per day (355 calories), on average. Imagine the health improvement, weight reduction and reduced cost on the health care system if everyone reduced that number by half!

There's a new recipe for Squash Supreme on our website, to view it click here.

Yours in health,

Pamela

Swine Flu and Naturopathic Medicine

As we all know, prevention is always the best medicine. As much as I'm not buying into all the hype around the swine flu (just as I didn't around the avian flu or West Nile virus), it never hurts to do a little preventative maintenance just to be safe.

There was a 2007 study comparing the flu vaccine with 1 capsule of colostrum daily. The study had 2 parts. The first part looked at healthy adults and the second looked at patients with advanced cardiovascular disease.

Groups in the first part were vaccine alone, colostrum alone, vaccine + colostrum, and no treatment.

Colostrum was 4 times more effective than the flu vaccine. Colostrum was 3 times more effective than no treatment. The flu vaccine was actually worse than doing nothing at all. The vaccine + colostrum group did equally well as colostrum alone.

The highest incidence of flu (57 cases) were in the flu vaccine only group, not the "no treatment" group which had 41 cases of flu.

In the second part of the study colostrum was twice as effective as the flu vaccine (3 on colostrum vs 6 with the vaccine) and 1 patient died from complications of the flu in the vaccine group.

Other prevention measures - Allimax garlic, Gastrointestinal (GI) cleanse, probiotics, vitamin C and/or MediHerb Echinacea Premium (alternating 2 weeks on, 2 weeks off).

There's a new recipe for Newfoundland Cod Cakes on our website, to view it click here.

A Healthy Additive?
Sounds like an oxymoron

Lecithin is now widely used as a food additive. Its mechanism of action is based mainly on its similarity to phospholipids in cell membranes and blood lipoproteins. This similarity allows the
inclusion of plant phospholipids like lecithin into these structures promoting healthy cell membranes and lipids and preventing a number of disease processes. Lecithin is a source of easily accessible linoleic acid, choline and inositol. Lecithin acts as a synergist for antioxidants also. The proven health benefits which can be achieved by taking lecithin include:

- Lipid-lowering
- Control of blood levels of cholesterol and triglyceride
- Stabilization of cell membranes, and
- Supporting liver function.

Lecithin is found at high concentrations in egg whites. It also is in
soybeans, grains, fish, legumes, yeast and peanuts. Most commercially used
lecithin comes from soybeans. Lecithin can alter food taste and texture and
also can be mixed with water to disperse fats, making it a common additive
in margarine, mayonnaise, chocolate and baked goods.

Yours in health,
Pamela

Eatertainment - July 27, 2009

Patients often tell me that they eat when they are either bored or lonely.
This emotional eating is usually their dietary undoing. There is an
excellent book review on eating as entertainment in the New Yorker this
week, I've borrowed this excerpt from it because I couldn't have written it
better:

David A. Kessler, a former commissioner of the Food and Drug
Administration, says that it’s not that sweet and oily foods have become
less expensive; it’s that they’ve been re-engineered while we weren’t
looking. Kessler spends a lot of time meeting with (often anonymous)
consultants who describe how they are trying to fashion products that offer
what has become known in the food industry as “eatertainment.” Fat,
sugar, and salt turn out to be the crucial elements in this quest:
different“eatertaining” items mix these ingredients in different but
invariably highly caloric combinations. A food scientist for Frito-Lay
relates how the company is seeking to create “a lot of fun in your
mouth” with products like Nacho Cheese Doritos, which meld “three
different cheese notes” with lots of salt and oil. Another
product-development expert talks about how she is trying to “unlock the
code of craveability,” and a third about the effort to “cram as much
hedonism as you can in one dish.”

Kessler invents his own term—“conditioned hypereating”—to
describe how people respond to these laboratory-designed concoctions. Foods
like Cinnabons and Starbucks’ Strawberries & Crème Frappuccinos are, he
maintains, like drugs: “Conditioned hypereating works the same way as
other ‘stimulus response’ disorders in which reward is involved, such
as compulsive gambling and substance abuse.” For Kessler, the analogy is
not merely rhetorical: research on rats, he maintains, proves that the
animals’ brains react to sweet, fatty foods the same way that addicts’
respond to cocaine.

If you would like to read the whole article, which is excellent, here's the
link:

New Yorker Article

Yours in health,
Pamela

But Why?

This blog topic comes to us courtesy of my 3 year old son,
Brandon.  Brandon's favourite phrase these days is "but why?"
which has me convinced he'll make an excellent naturopathic
doctor.  You see its an inherent part of the job that you must
always be asking yourself the question "but why?" in order to
get to the root cause of the problem.  You can insert your
own health condition here but as an example I'll use
asthma.

Patient A has asthma
But why?
Because her bronchi restrict in response to certain stimuli
But why?
Because they have developed a hypersensitivity
But why?
Because she had excessive stress, was depleted in vitamin C,
B6, essential fatty acids and her liver wasn't clearing toxins
effectively
But why?
Improper diet, poor absorption of vitamins/minerals,
stress-related depletion of the nutrients she did have and her
liver didn't have what it needed to do its job
But why?

You get the idea, at some point we are satisfied with the answer
and you've reached what I call the end point of explanations and
there's where you need to start to treat the problem.  In a
simplistic world we could give herbs to open up the bronchi, but
that's nowhere near the root cause of the problem.  Without
asking "but why?" we would only be masking the underlying
deficiencies rather than treating the actual cause.
The "but why?" philosophy can be applied to any life situation,
not just health problems.  It's important to keep asking the
question to eventually get a satisfactory answer and a place to
start finding solutions.

Yours in Health,
Pamela

 

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