Tea Tree Oil for Athlete’s Foot
Reduce Cataract Risk With Vitamin-Mineral Supplements And Vitamin E
Essential Oils (fish oils & flax oils) and Children’s IQ and Behaviour
Zinc in Nerve Cell Function
Calcium May Protect Against Recurring Polyps
Vitamin A for the Brain
Magnets for Diabetic Pain
Why going fat-free does not work
Bad Fats In the Diet
The Truth about Nuts and Seeds
Good news for pain relief?
Give Us Your Tired, Your Poor, And We will Probably Ruin Their Health, Too
Milk Constipates Kids
That Is One Big Banana
Peanut-Veggie Pita
Less Calcium, healthier prostate.

Tea Tree Oil for Athlete’s Foot

Individuals who suffer with athlete’s foot fungus may find the natural medicine tea tree oil as effective as typical over-the-counter (OTC) preparations.  A 1992 report in the Journal of Dermatology found that a 10 percent solution of tea tree oil effectively countered athlete’s foot.  A 1994 double-blind clinical trial compared tea tree oil to clotrimazole, the typical treatment for this condition.
The treatment regime included use of either agent twice daily for 6 months.  About 60 percent improvements were seen in both groups on average.  Tea Tree Oil may be applied directly to nail fungus, but should be diluted for skin application.

Buck, D.S. et al. “comparison of two preparations for the treatment of onychomycosis: melaleuca altemifolia (tea tree oil) and clotrimazole” Journal of Family Practice, 1994: 38: 601-605
Toping, M.M., et. al. “Tea tree oil in the treatment of tinea pedis.” Australas J. Dermatology, 1992; 33: 145-149.

A study involving 744 persons with an average age of 65 conducted by Gristina Leske, M.D., of the University Medical Center at Stony Brook, New York, indicates that long-term use of vitamin and mineral formula reduces cataract risk by 31 percent. Long-term use of vitamin E supplements reduced cataract risk by 74 percent.

Opthamology, 1998; 105: 831-836.

To types of fatty acids are considered essential. Omega-3 and omega-6 fatty acids cannot be synthesized in the body, and must be obtained from the diet. Flax is rich in omega-3 fatty acids, particularly alpha-linolenic acid, and fish oils are even higher and more readily absorbable.

The omega-6 fatty acids are distributed evenly in most tissues, but omega-3 fatty acids are concentrated in a few tissues including the brain. Learning specialists now believe omega-3 fatty acid deficiency leads to unique symptoms during childhood, including behavioral problems.

The evidence is becoming more and more persuasive:  In 1981, researchers first hypothesized that children with ADHO may have reduced nutritional status of essential fatty acids because they showed greater thirst (a symptom of essential fatty acid deficiency compared to children without ADHD.

These results were further confirmed in 1983. When essential fatty acids were examined in 23 maladjusted children and 20 normal children, EFA blood levels in poorly behaved children were
sig-nificantly lower.

In 1987, researchers further documented that 48 children with ADHD reported significantly greater thirst, more frequent urination, and more health and learning problems than children without ADHD. Significantly lower levels of two omega-h fatty acids and one omega-3 fatty acid were found in the subjects with ADHD symptoms.

In a 1995 study comparing plasma essential fatty acid levels in 53 boys with ADHD to a control group of 43 boys without ADHD, researchers found significantly lower levels of EPA and DHA (two key omega-3 fatty acids synthesized from alpha-linolenic acid contained in flax).

In 1996, Laura J. Stevens, of the Department of Foods and Nutrition, Purdue University, and co-investigators published an extremely important paper in Physiology & Behavior.
The researchers found that boys with lower levels of omega-3 fatty acids in their blood showed more prob-lems with behavior, learning, and health than those with higher levels of total omega-3 fatty acids.

This is crucial information for our children, especially those who are diagnosed with ADFID and who are presently being prescribed Ritalin. There’s strong evidence that medication alone is not enough to help children who suffer from a severe inability to concentrate. “We shouldn’t be prescribing medicine simply because that’s the easiest way to go,” notes Dr. Mark Stein, who runs a University of Chicago clinical for chil-dren and adults with the disorder.

References

Neuringer M. & Conner WE. ‘N-3 fatty acids in the brain and retina: evidence for their essentiality.” Nutrition Reviews 1985: 44: 285-294.
Reisbick, S., et al ‘Home cage behavior or rhe-sus monkeys with long-term deficiency of omega-3 fatty acids” Physiol. Behavior., 1994; 55: 231-239.
Tinoco, J. “Dietary Requirement and function of alpha-linolenic acid in animals. Prog. Lipid Res, 1982 21: 1-45.
Stevens c.. et al. Essential fatty acid metabolism in boys with attention-deficit hyperactivity disorder.” American Journal of Clinical Nutrition, 1995; 62: 000-000.
Stevens, L., et al. “Omega-3 fatty acids in boys with behavior, learning, and health problems.’ Physiology & Behavior 1999.
Mitchell... E. et al. ‘”Clinical characteristics and serum essential fatty acid levels in hyperactive children.” Clin. Pediatric.  1987; 26: 406-411
Mitchell... E. et al. “Essential fatty acids and maladjusted behavior in children.” Prostaglandin’s Leukot Med, 1983: 12(3): 281-287

In fact, studies show that children whose treatment program includes only medication, educational and psy-chological therapy continue to be at high risk for vandalism, petty crime, frequency of alcoholic intoxication, and possession of marijuana.

By looking at the nerve cells of slugs, scientists have discovered why zinc is necessary to keep your thinking abilities from slowing to a snail’s pace. Apparently, zinc forms an essential part of nerve structures called ion channels (found in both human and slug nerves). These molecular channels provide path-ways for nerve communication (so your left brain knows what your right brain is doing, for instance).

Lack of zinc appears to impair brain function, according to researchers at the Salk Institute for Biological Sciences, La Jolla, California, reporting in a recent issue of Nature Structural Biology
The consequent abnormal flow of ions between nerves is thought to foment a variety of problems: learning disabilities, insulin resistance, seizures and motor difficulties. Adequate zinc may fend off these difficulties.

Calcium supplements may help prevent colon cancer by forestalling colorectal polyps (benign tumors in the large intestine that can turn cancerous). Research shows that calcium supplements may slow recurrence of polyps in those who have had them removed and prevent the development of polyps in people who have never experienced them before. Colon cancer is the third most common cancer in the US and accounts for about one in ten cancer deaths.

In a study published in the January issue of The New England Journal of Medicine, researchers at Dartmouth-Hitchcock Medical Center in Lebanon, New Hampshire, studied more than 800 people whose average age was in the early 60s. These folks had each had at least one polyp removed from the large intestine. Researchers divided study participants into two groups those taking daily calcium supplements and those taking placebo (dummy) pills. Researchers then looked into the participants’ large intestines via colonoscopy (using a flexible scope) at 2 separate times: at 9 months and then at 3 years after the study began.

For those participants with a his-tory of polyps, the calcium supple-ments reduced their risk of developing any polyps at all by 17%. Overall, the calcium takers suffered 24% fewer polyps than the group that didn’t take calcium. The researchers argue that calcium offers effective preventive medicine: avoiding side effects and
providing several benefits (including protection against the bone thinning deterioration of osteoporosis). Scientists have not yet discerned the mechanism with which calcium prevents polyps, but they postulate that the mineral may alter the liver’s bile acid secretions that influence polyp development. Are you in danger of colon cancer?
To lower your risk of suc-cumbing to this rampant disease, the American Cancer Society rec-ommends visiting your health practitioner for regular intestinal screenings beginning at age 50.

Souce: Energy Times March 1999

Vitamin A probably plays a crucial role in the brain’s ability to learn and remember according to researchers from the Salk Institute for Biological Studies, La Jolla, California, reporting in the December issue of the journal Neuron.

In their report, the researchers said that “vitamin A is a type of molecular key that unlocks one of the most powerful functions of the human brain,” the ability to acquire new knowledge. In their study, these scientists found that laboratory animals whose brains lacked structures designed to receive vitamin A flunked rodent memory tests. ‘While these researchers would not yet recommend vitamin A supplements for kids with learning problems or those suffering Alzheimer’s, they believe that vitamin A helps the brain develop and function at all stages of life: from the time of conception right into old age.

Magnets may help reduce foot pain in people with diabetes, according to researchers at Phelps Memorial Hospital, North Tarrytown, New York In a report published in the January issue of the American Journal of Pain Management researchers noted that magnets sewn into socks alleviated the chronic pain of diabetic peripheral neuropathy nerve deterioration and chronic pain in the feet. In the study, ten pain sufferers wore magnetic socks for four months. To see if magnets really worked to relieve pain, scientists sewed magnets and fake magnets into socks. Those who took part in the study did not know which socks contained the real magnets and which were make-believe.

By the end of the study, nine of the ten people with diabetic pain felt relief. However, of the nine people who had other kind of foot pain (unrelated to diabetes) only three felt better. For the folks with diabetes, foot pain came back when researchers took out the real magnets and socks with fake magnets were worn. ‘While the magnets decrease pain, they do not cure the underlying physical problem. As Michael Weintraub, MD, lead researcher on the project, points out, the magnets “appear to be palliative but not curative, since symptoms recur when the magnet is removed.”
But the magnets “demonstrated an unexpected benefit” in easing the discomfort.

Have you adopted an ultra-low-fat diet only to find that you feel less healthy than before? Here’s why going fat-free is the wrong approach:

By cutting fat out of your diet, you cut out essential fats, the ones needed for the proper functioning of all cells in the body Health conditions that can develop from EFA defi-ciencies range from minor conditions such as dry hair, skin and eyes to more serious ones such as vision and learning problems.

With little fat in the diet, the body can’t properly absorb fat-soluble nutrients such as vitamins A, D, E, K and carotenoids.
These nutrients are especially important for the health of the eyes, the skin, the immune system, the bones and the teeth. Even if symptoms of outright deficiency of these nutrients don’t develop, you might not absorb enough to promote optimal health.

Going fat-free usually leaves you feeling deprived. Fats carry compounds that give foods much of their flavor and aroma, so when there’s not enough fat in your diet, your enjoyment of food can dwindle. This can lead you to crave fat and binge on high-calorie foods that con-tain unhealthy fats.

Loading up on fat-free and reduced-fat products such as nonfat ice cream and cookies sabotages health and contributes to weight gain. These foods are low in fiber, which helps satisfy your appetite and stabilize your blood sugar with a low-fiber intake, you never feel full and can easily overeat and gain weight.

Eating less fat in an effort to lose weight usually backfires. lf you eat too little fat the body will compensate and manufacture more. Unfortunately, though, it can’t make the essential kind you need for proper cell functioning. 

Good Fats In the Diet

Olive Oil (Extra Virgin or if you must Virgin) (omega 9 fatty acid also known as oleic acid) excellent anti-oxidant properties.
Fish oils: Including Cod Liver Oil, oils from salmon, mackerel, sardines, anchovies, fresh tuna.  Excellent source of omega 3 fatty acids.

Pumpkin Seeds: An excellent source of vegetable source omega 3 fatty acids.
Flax Seeds and Flax Oil: An excellent source of vegetable source omega 3 fatty acids.
Extra Virgin Canola Oil: An good source of vegetable source omega 3 fatty acids.

Bad Fats In the Diet

Meat, Chicken, Dairy Products: All contain saturated fats, and are devoid of essential fatty acids.
Processed foods: Anything with partially or completely hydrogenated vegetable oils: Contain saturated fats and worse-trans fatty acids. These are the most damaging to the human body.
Vegetable oils: corn, sunflower, and safflower.
Contain high levels of omega 6 fatty acids that interfere with the uptake of omega 3 fatty acids.

Almonds: Contain 18 percent protein; 2 tablespoons contain 42 mg of calcium; rich in phosphorus and magnesium.  Good Uses Toast and add to vegetable or grain dishes, stir-fries; use to make nut milks.

Flaxseeds: Richest source of omega-3 fatty acids, which strengthen immunity and decrease inflammation. Good Uses Grind fresh and add to cereals or fruit shakes for extra nutrition.

Pine nuts: Good source of vitamin A and folic acid; contain calcium, magne-sium, iron and zinc.
Good Uses Wonderful in spreads and pastes; add toasted pine nuts to salads or sprinkle on thick stews.

Pumpkin seeds: Highest in protein 5 g in 2 tablespoons; 4.2 mg of iron per ounce; good source of phosphorus and zinc. Good Uses Dry-toasted in a skillet, they puff up and take on a crunchy texture; top hot cereals and grain salads or add to trail mix.

Sesame seeds: Two tablespoons con-tain 4.25 mg vitamin E; unhulled seeds very high in calcium but indigestible; hulled seeds contain 20 mg calcium per 2 tablespoons. Good Uses Sprinkle toasted seeds on noodles, salads and cooked greens; ground to a creamy stage called tahini can be used to make dressings and spreads.

Walnuts: Notable levels of calcium and magnesium; vitamin A and F present; like all nuts and seeds, rich in fiber. Good Uses Add great flavor and chewi-ness to cookies and breads; ground nuts work well to make veggie burgers.

The latest supplement fad touted as a “miracle” remedy  is MSM (methylsulfonyl-methane), and dozens of brands have sprouted up overnight on health food store shelves. Claims for MSM’s use cover the gamut. Users testify it improves asthma, muscle pain, lupus, scars, brittle fingernails, allergies, dia-betes, sunburn and arthritis. Unfortunately, no one really knows how MSM works, and little unbiased clinical research is available.

A sulfur compound that occurs naturally in foods and within the human body, MSM shows promise notably for arthritis and joint pain but most doctors think it’s too soon to make recommendations for therapeutic, yet safe, dosages. It’s available in capsules for oral intake or in creams for topical use.

MSM appears most helpful for people with arthritis. One preliminary double-blind study, conducted by UCLA School of Medicine professor Ronald Lawrence, M.D., Ph.D., MSM is being investigated fol-lowed 16 patients with degenerative arthritis or joint disease. The patients who took MSM daily over a six-week period reported an 80 percent reduction in pain. Only two of those taking the placebo reported decreased pain about 20 percent
(Journal of Anti-Aging Medicine, July 1998).

Researchers are unsure how MSM works in the body.
Some theorize that the sulfur may reduce pain and swelling.
Others believe MSM exerts an anti-inflammatory, analgesic effect similar to that of aspirin. So far, there have been no reports of toxicity, despite the fact that high doses are often taken.

At this point, MSM has a bright future as a pain reducer.
With more time and some solid, unbiased research, it could be the arthritis remedy of the next decade. Until then, be cautious with its use.

Eating well-cooked beef or bacon on a regular basis is linked to a substantial increase in breast cancer risk, says the November 18, 1998, Journal of the National Cancer Institute, presumably because of the carcinogens that form as meat is cooked. Apparently the folks at the Breast Cancer Coalition didn’t read the report.

On November 20, they were busy lambasting Dr. Bob Arnot for suggesting that dietary factors can help prevent breast cancer in his book The Breast Cancer Prevention Diet.

Zheng W, Gustafson DR, Sinha R, et al. Well-done meat intake and the risk of breast cancer. Natl Cancer Inst 1998: 90: 1724-29.

Welcome to America it’s all downhill from here. A 271-page report from the National Research Council shows that arrival in America marks the beginning of gradually worsening health for immigrant families. “McDonaldization,” said one of the researchers, “is not necessarily progress when it comes to nutritious diets.” Recent immigrants eat more fruits, grains, and vegetables, a pattern soon lost with assimilation.

Despite having less access to prenatal care, new immigrants also have lower rates of infant mor-tality and low-birth-weight babies than U.S. mothers of similar ethnic background and social class, presumably due to healthier diets and less use of tobacco, alcohol, and drugs. The longer they are in America, however, the more they lose these advantages. Mental health problems, including suicide, also increase as new immigrants lose touch with family traditions. The good health of new arrivals is found despite their often being impoverished, or perhaps, in part, because of it.

Milk continues to take a beating in scientific journals. After be-ing linked to higher risk of fractures in the Harvard Nurses’ Health Study, then to possible higher risk of pros-tate and kidney cancer by the World Cancer Research Fund, it is now blamed for constipation. The New England Journal of Medicine reported on 65 children between 11 months and 6 years of age with chronic
con-stipation treated unsuccessfully with laxatives. Switching to soymilk cured 44 of the children. Switching back to cow’s milk led to symptom recur-rence within five to ten days.

Cow’s milk can bother digestion in several ways. Lactose sugar is in-digestible to most non-Caucasian older children and adults. Dairy proteins can also cause digestive reac-tions, starting with colic in infants. Also, dairy products fill kids up with calories derived mainly from fat (49 percent of calories) and lactose sugar (30 percent of calories) but supply no fiber at all. In these children, the researchers suggested, the problem was that milk caused perianal sores and severe pain on defecation, lead-ing to constipation.

World Cancer Research Fund. Food, Nutrition and the Prevention of Cancer: A Global Perspective. American Institute of Cancer Research. Washington. 13.0, 1997, p. 461.
Jacolto C, Cacatajo F, Motttaltn C. et al. Intolerance of cows milk and chronic constipation in children. N. Engl. J. Med 1998:339:1101-14.

That’s One Big Banana

Foods rich in potassium appear stroke risk, according to a Harvard study of 44,000 men. Those whose diets included the most fruits, vegetables, or potassium supplements had 38 percent less stroke risk compared to those whose diets included lower intakes.
Arizona State University researchers recently drew attention to another feature of fruits and veg-etables vitamin C.

They found vitamin C deficiency to be surprisingly common among middle-class pa-tients attending a clinic for routine check-ups. Blood tests showed that, of 494 participants, 30 percent were low in vitamin C and 6 percent were severely deficient. While most of us think of a vitamin C deficiency as increasing the risk of colds and can-cer, the researchers were also concerned about more immediate symptoms, including fatigue and altered metabolism. While fruits and vegetables are loaded with vitamin C, meats, dairy products, and grains are virtually devoid of the vitamin.

Ascherio A, Rimm EB. Hernan MA et al. Intake of potassium, magnesiun, calcium, and fiber and risk of stroke among U.S. men. Circulation 1998;915;l 198-2114.
Johnston CS, Thompson IC. Vitamin C ,status of an out-patient population. J Am Coll Nutr 1998; 17:366-70.

Peanut-Veggie Pita
(Serves 4)

Cut the pitas in ha/for quarters for easy access. The filling can he made one or two days ahead and kept refrigerated until used.

8 ounces soft tofu
2 cups peeled, seeded, and thinly sliced cucumber
V2 cup medium diced green onions
¼ cup shredded carrots
‘/2 cup thinly sliced radishes
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
¼ cup finely diced celery
Y4 cup coarsely chapped peanuts
1 Tablespoon lemon juice
1 teaspoon black pepper
4 pita breads

Puree or mix tofu until it is the consistency of mayonnaise. In a large bowl, mix cucumber, onion, carrot, radishes, peppers, and celery. Stir in tofu, peanuts, lemon juice, and pep-per.
When ready to serve, fill picas and serve immediately (or picas will become soggy). Garnish with additional peanut granules or slices of bell pepper.

Total calories per serving 310 Fat: 8 grams
Carbohydrates: 48 grams             Protein: 14 grams
Sodium: 338 milligrams              Fiber: 3 grams
High in Iron

Men who consume 2,000 mg of calcium (found in three classes of milk, and one typical cheeseburger) are almost twice as likely to develop prostate cancer as those men that consume not more than 1,000 mg. Best: Men should consume 800 mg to 1,000 mg of calcium a day.  Fruits, vegetables and beans/legumes are the best choice.  Studies have demonstrated that men who ate the most fruits and vegetables were 25 percent less likely to develop prostate cancer than those men who’s only vegetable for the average day was french fries.

Giovannucci, E. MD, Harvard Medical School, co-author of a study of 47,000 men published in Cancer Research.