Swimming towards Optimal Health
Sea vegetables
What's New and Beneficial about Sea Vegetables
Sea vegetables may be a better source of bioavailable iron than previously thought. One tablespoon of dried sea vegetable will contain between 1/2 milligram and 35 milligrams of iron, and this iron is also accompanied by a measurable amount vitamin C. Since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.
Brown algae (including the commonly eaten sea vegetables kombu/kelp, wakame, and arame may be unique among the sea vegetables in their iodine content. Some species from the brown algae genus Laminaria are able to accumulate iodine in up to 30,000 times more concentrated a form than sea water!
Sea vegetables may be a unique food source not only of the mineral iodine, but also of the mineral vanadium. As part of their natural defense mechanisms, sea vegetables contain a variety of enzymes called haloperoxidases. These enzymes all require vanadium in order to function. Although this mineral is not as well known as some of the other mineral nutrients, it appears to play a multi-faceted role in regulation of carbohydrate metabolism and blood sugar. While research in this area is still in the preliminary stage and remains mixed in terms of results, vanadium may help to increase our body's sensitivity to insulin by inhibiting a group of enzymes called protein tyrosine phosphatases. It may also help us decrease our body's production of glucose and help us increase our body's ability to store starch in the form of glycogen.
Unlike some other types of vegetables, sea vegetables do not appear to depend on common polyphenol antioxidants (like carotenoids and flavonoids) for their total antioxidant capacity. Recent research from India makes it clear that a variety of non-flavonoid and non-carotenoid antioxidant compounds are present in sea vegetables, including several different types of antioxidant alkaloids.
An increasing number of health benefits from sea vegetables are being explained by their fucoidan concent. Fucoidans are starch-like (polysaccharide) molecules, but they are unique in their complicated structure (which involves a high degree of branching) and their sulfur content. Numerous studies have documented the anti-inflammatory benefits of fucoidans (sometimes referred to as sulfated polysaccharides), and osteoarthritis has been an area of specific interest for these anti-inflammatory benefits. The sulfated polysaccharides in sea vegetables also have anti-viral activity and have been studied in relationship to herpes simplex virus 1 (HSV-1) and herpes simplex virus 2 (HSV-2). By blocking the binding sites used by HSV-1 and HSV-2 for cell attachment, sulfated polysaccharides help prevent replication of these viruses. The sulfated polysaccharides in sea vegetables also have important anticoagulant and antithrombotic properties that bring valuable cardiovascular benefits.
Sea vegetables may play a role in lowering risk of estrogen-related cancers, including breast cancer. Since cholesterol is required as a building block for production of estrogen, the cholesterol-lowering effects of sea vegetables may play a risk-reducing role in this regard. However, more interesting with respect to breast cancer risk is the apparent ability of sea vegetables to modify aspects of a woman's normal menstrual cycle in such a way that over a lifetime, the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets decreased. For women who are at risk of estrogen-sensitive breast cancers, sea vegetables may bring a special benefit in this regard.
WHFoods Recommendations
While the broad range of minerals provided by sea vegetables make them a great addition to your Healthiest Way of Eating, Westerners are often not quite sure how to add more of these nutrient-rich foods to their meals. One easy way is to keep a container of kelp flakes on the dinner table and use it instead of table salt for seasoning foods. You can also experiment with adding your favorite sea vegetable to vegetable dishes, salads, and miso soups. They are easy to add to dishes as they require no cooking (see Tips for Preparing Sea Vegetables in the How to Enjoy section below). It is recommended to include 1 tsp of sea vegetables to your Healthiest Way of Eating each day.
This chart graphically details the %DV that a serving of Sea vegetables provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Sea vegetables can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Sea vegetables, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Health Benefits
Description
History
How to Select and Store
How to Enjoy
Individual Concerns
Nutritional Profile
References
Health Benefits
Why would anyone want to eat sea vegetables? Because they offer one of the broadest ranges of minerals of any food, containing virtually all the minerals found in the ocean - and not surprisingly, many of same minerals found in human blood. The also offer a variety of unique phytonutrients, including their sulfated polysaccharides (also called fucoidans). Unlike some other categories of vegetables, sea vegetables do not appear to depend on carotenoids and flavonoids for their antioxidant benefits, because in additional to these two important categories of antioxidants, sea vegetables contain several other types, including alkaloid antioxidants. Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. They also contain measurable amounts of vitamins C and E.
Multiple Benefits from Sulfated Polysaccharides
To understand many of the anti-inflammatory, anti-cancer, anticoagulant, antithrombotic, and antiviral properties of sea vegetables, you need to look no further than their sulfated polysaccharides. These unique compounds (also called fucoidans) are starch-like molecules that are unusual in their complexity. Unlike many other types of polysaccharides, the fucoidans contain many chemical "branch points," and they also contain sulfur atoms. Multiple studies show anti-inflammatory benefits from consumption of the sulfated polysaccharides in sea vegetables. Some of these benefits appear to take place through the blocking of selectins and from inhibition of an enzyme called phospholipase A2. Selectins are sugar-protein molecules (glycoproteins) that run through cell membranes. During inflammatory responses by the body, selectins are important in allowing inflammatory signals to be transmitted through the cell. By blocking selectin function, some of the inflammatory signaling can be lessened. In case of chronic, unwanted inflammation, this blocking of selectin-related signals can provide important health benefits. Interest in this aspect of sea vegetable intake and anti-inflammatory benefits has received special focus in the area of osteoarthritis. More widely present in unwanted inflammatory problems is overactivity of the enzyme phospholipase A2 (PLA2). This enzyme is important for creation of the omega-6 fatty acid called arachidonic acid (AA), and AA is itself the basic building block for a wide variety of pro-inflammatory messaging molecules. Many corticosteroid medications lower inflammation by blocking PLA2, as does licorice, turmeric, and the flavonoid quercetin. The association of sulfated polysaccharides with decreased PLA2 activity may be especially important in the anti-inflammatory benefits of sea vegetables.
Sea vegetables' sulfated polysaccharides are also associated with its anti-viral activity. Best studied in this area is the relationship between sulfated polysaccharides and herpes simplex virus 1 (HSV-1) and herpes simplex virus 2 (HSV-2). By blocking the binding sites used by HSV-1 and HSV-2 for cell attachment, sulfated polysaccharides help prevent replication of these viruses. It's important to point out that none of these HSV and sea vegetable studies have involved individuals with HSV who incorporated sea vegetables into their diet. Instead, the studies have been conducted in the lab using human fibroblast cells inoculated with HSV. We don't yet know whether dietary sea vegetables will help prevent HSV replication in individuals with HSV, even though we greatly look forward to future research results obtained in clinical studies with individuals who have HSV and add sea vegetables to their diet.
Many of the cardiovascular benefits of sea vegetables can also be attributed to their sulfated polysaccharide content. Extracts from sea vegetables are sometimes referred to as "heparin-like extracts" because they exhibit some of the same properties as this widely used anticoagulant medication. In fact, heparin itself can be described as a sulfated polysaccharide, and like the sulfated polysaccharides found in sea vegetables, it can decrease the tendency of blood platelet cells to coagulate and form clots. (A blood clot can also be called a "thrombus" - thus giving rise to the term "antithrombotic" in description of sulfated polysaccharides.) In addition to their anticoagulant and antithrombotic benefits, however, sea vegetables have also been shown to help lower total cholesterol and LDL cholesterol and to improve cardiovascular health in this way.
Anti-Cancer Benefits
Not fully understood but of increasing interest to researchers are the anti-cancer benefits of sea vegetables. Research interest in this area has tended to focus on colon cancer, with a special emphasis on the loss of calcium-sensing receptors (CaSRs) in colon cancer cells, and the ability of sea vegetable extracts to alter CaSR-related events. But since chronic, unwanted inflammation and chronic oxidative stress are both risk factors for development of cancer, it would be quite natural for scientists to be interested in sea vegetables are anti-cancer foods not only in the case of colon cancer, but for other types of cancer as well. Sea vegetables are well-researched as containing a variety of anti-inflammatory and antioxidant compounds, and this nutrient combination is likely to result in some risk-lowering benefits in the case of colon cancer and other cancer types. Although much more research is needed in this area, we expect the anti-caner benefits of sea vegetables to become more firmly established over time.
Of special note in this area of cancer and sea vegetables is the issue of estrogen-related cancers, especially breast cancer. Intake of sea vegetables appears able to modify various aspects of a woman's normal menstrual cycle in such a way that over long periods of time (tens of years) the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets reduced. Since overproduction of estrogen can play a role in the risk of breast cancer for women who are estrogen-sensitive, sea vegetables may offer unique benefits in this regard. It's also important to note that cholesterol is required as a building block for production of estrogen, and intake of sea vegetables has repeatedly been shown to lower blood levels of total cholesterol and LDL-cholesterol.
Other Benefits
Array of Minerals
Sea vegetables have been rightly singled out for their unique mineral content. You're going to find measurable amounts of calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium, and zinc in sea vegetables, and in some cases (like iodine) you can simply not find a more concentrated mineral source. Brown algae like kombu/kelp, wakame, and arame can be particularly concentrated sources of iodine, and for some health conditions - like hypothyroidism, in which the cells of the thyroid make too little thyroid hormone - increased iodine intake can provide important health benefits. The wide variety of minerals found in sea vegetables is simply not found among most other vegetable groups.
The vanadium content of sea vegetables is an area of special interest with respect to their mineral content. While research in this area remain inconclusive, sea vegetables may be able to help us increase our cells' sensitivity to insulin, help us prevent overproduction of glucose by our cells, and help us take existing blood sugars and convert them into storable starches. All of these factors would help us increase our blood sugar control, and lower our risk of type 2 diabetes.
Concentration of Iron
Sea vegetables may turn out to be a better source of bioavailable iron than previously thought. One tablespoon of dried sea vegetable is likely to contain between 1/2 milligram and 35 milligrams of iron. At the lower end of this range, the iron content of sea vegetables is not really significant. But at the higher end of this range, the amount of iron found in sea vegetables is outstanding. (As an overall iron rating in our food rating system, we describe sea vegetables as being a "good" source of iron.) The iron found in sea vegetables is also accompanied by a measurable amount vitamin C. Since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.
Antioxidant Potential
The antioxidant content of sea vegetables also deserves mention with respect to its health benefits. While sea vegetables do contain measurable amounts of polyphenols like carotenoids and flavonoids, they also contain other phytonutrient antioxidants, including several types of alkaloids that have been shown to possess antioxidant properties. Coupled with measurable amounts of antioxidant vitamins (like vitamins C and E) and antioxidant minerals (like manganese and zinc), sea vegetables can be expected to help us reduce our risk of unwanted oxidative stress and many types of cardiovascular problems that are associated with poor antioxidant intake.
Description
Western cultures are only recently beginning to enjoy the taste and nutritional value of sea vegetables, often referred to as seaweed, which have been a staple of the Japanese diet for centuries. Numerous various varieties of sea vegetables can be found in health food and specialty stores throughout the year. Owing to their rise in popularity, they are also becoming much easier to find in local supermarkets as well.
Sea vegetables can be found growing both in the marine salt waters as well as in fresh water lakes and seas. They commonly grow on coral reefs or in rocky landscapes and can grow at great depths provided that sunlight can penetrate through the water to where they reside since, like plants, they need light for their survival. Sea vegetables are neither plants nor animals but classified in a group known as algae.
There are thousands of types of sea vegetables, which are classified into categories by color, known either as brown, red or green sea vegetables. Each is unique, having a distinct shape, taste and texture. Although not all sea vegetables that exist are presently consumed, a wide range of sea vegetables are enjoyed as foods. Because Japan remains one of the world's largest sea vegetable producers and exporters, the Japanese names for sea vegetables are among the most common names found in grocery stores throughout the United States. The words we use to describe commonly eaten sea vegetables like nori, hijiki, wakame, arame, kombu, and dulse are all Japanese names for these sea vegetables.
Many people aren't sure exactly what is meant by the word "kelp," even though they associate it with sea vegetables. This word is often used very loosely to refer to any type of sea vegetable. However, when it's used in a scientific way, the word "kelp" refers specifically to the family of large brown algae and specifically to a variety of brown algae species that are found within the genus Laminaria.
Here is a little more information about some of the most popular types of sea vegetables: Nori: dark purple-black color that turns phosphorescent green when toasted, famous for its role in making sushi rolls Kelp: light brown to dark green in color, oftentimes available in flake form Hijiki: looks like small strands of black wiry pasta, has a strong flavor Kombu: very dark in color and generally sold in strips or sheets, oftentimes used as a flavoring for soups Wakame: similar to kombu, most commonly used to make Japanese miso soup Arame: this lacy, wiry sea vegetable is sweeter and milder in taste than many others Dulse: soft, chewy texture and a reddish-brown color
On the science side of the equation, here is a brief chart showing basic types of sea vegetables and some of their most commonly eaten varieties:
Sea Vegetables From a Science Standpoint
Green Algae Brown Algae Red Algae
Scientific Name Chlorophycophyta Phaeophycophyta Rhodophycophyta
Approximate Number of Species 7,000 4,000 2,000
Commonly Eaten Forms sea lettuce kombu/kelp (Laminaria genus) nori (Porphyra genus)
wakame (Undaria genus) agar-agar (Euchema genus)
arame (Eisenia genus) dulse (Palmaria genus)
hijiki (Hijikia genus)
Other Well-Studied Forms Caulerpa genus, Ulva genus, Chetomorpha genus Sargassum genus, Padina genus, Fucus genus (Atlantic brown kelp, also called bladderwrack) Euchema genus, Gracilaria genus, Gelidiella genus, Plocamium genus, Lithothamnium genus, Kappaphycus genus
History
The consumption of sea vegetables enjoys a long history throughout the world. Archaeological evidence suggests that Japanese cultures have been consuming sea vegetables for more than 10,000 years. In ancient Chinese cultures, sea vegetables were a noted delicacy, suitable especially for honored guests and royalty. Korea, Vietnam, and Malaysia are other Asian countries where sea vegetables are widely consumed. Yet, sea vegetables were not just limited to being a featured part of Asian cuisines. In fact, most regions and countries located by waters, including Scotland, Ireland, Norway, Iceland, New Zealand, the Pacific Islands and coastal South American countries have been consuming sea vegetables since ancient times.
How to Select and Store
Look for sea vegetables that are sold in tightly sealed packages. Avoid those that have evidence of excessive moisture. Some types of sea vegetables are sold in different forms. For example, nori can be found in sheets, flakes, or powder. Choose the form of sea vegetables that will best meet your culinary needs.
Store sea vegetables in tightly sealed containers at room temperature where they can stay fresh for at least several months.
How to Enjoy
Tips for Preparing Sea Vegetables
Many types of sea vegetables require soaking for 5-10 minutes before adding to your dish. It is best to follow the directions on the package. The soaking water can be used for soups or to Healthy Sautéeing vegetables. Other types of sea vegetables such as nori and kelp flakes can be used without soaking.
Healthiest Way of Cooking Sea Vegetables
Sea vegetables require no cooking.
A Few Quick Serving Ideas
Make homemade vegetable sushi rolls by wrapping rice and your favorite vegetables in sheets of nori.
Slice nori into small strips and sprinkle on top of salads.
Combine soaked hijiki with shredded carrots and ginger. Mix with a little olive oil and tamari.
When cooking beans, put kombu in the cooking water. It will not only expedite the cooking process, but will improve beans' digestibility by reducing the chemicals that can cause flatulence.
Add sea vegetables to your next bowl of miso soup.
WHFoods Recipes That Include Sea Vegetables
5-Minute Miso Soup with Dulse (sea vegetable)
Shiitake Mushroom Seaweed Soup
Spicy Healthy SautéedTofu
Cucumber Seaweed Salad
Spicy Vegetable Tart
Kale with Hijiki
Seaweed Rice
Individual Concerns
Sea vegetables have been a topic of ongoing debate and research concern involving heavy metals. In the world of marine biology and marine ecology, sea vegetables are widely recognized as plants with an excellent ability to take up minerals from the water and hold onto these minerals in their cells. This ability makes sea vegetables a rich source of many wonderful minerals, including magnesium, calcium, iron, and iodine. However, in waters that have become polluted with heavy metal elements - including arsenic, lead, and cadmium - sea vegetables can also act like a sponge in absorbing these unwanted contaminants. Some marine ecologists actually use sea vegetables as a kind of "biomonitor" to determine levels of heavy metal pollution in bodies of water.
Among all of the heavy metals, arsenic appears to be most problematic when it comes to sea vegetable toxicity risk. Virtually all types of sea vegetables have been determined to contain traces of arsenic. These types include arame, hijiki, kombu, nori, and wakame. Among all types of sea vegetable, however, hijiki stands out as being particularly high-risk when it comes to arsenic exposure. During the period 2000-2005, government-related agencies in England, New Zealand, and Canada issued public health recommendations advising against consumption of hijiki sea vegetable unless verified as containing very low levels of inorganic arsenic. Based on these reports, we recommend avoidance of hijiki as a sea vegetable unless available in the form of certified organic hijiki.
Although regulations for sea vegetables at the National Organics Program at the U.S. Department of Agriculture (USDA) are in a state of partial review, there are two types of certified organic sea vegetables currently available in the marketplace. Some certified organic sea vegetables have been farmed in a process that's usually referred to as "aquaculture" or "mariculture" and that involves a closely-monitored, contained-water environment for the sea vegetables. Other certified organic sea vegetables have been wild-harvest, but typically in regions where ocean waters are better protected against contaminants. In both cases, you're much more likely to get a low level of contaminants like arsenic (or no arsenic contamination whatsoever) by selecting certified organic hijiki (or any other sea vegetable). To assure yourself of no arsenic contamination whatsoever, you'll need to find a certified organic product that reports lab testing on the packaging and specifically indicates an arsenic-free status.
The levels of arsenic found in other types of sea vegetable have been relatively small. The U.S. Environmental Protection Agency (EPA) has set an oral Reference Dose (RfD) for arsenic exposure of 0.3 micrograms per kilogram of body weight per day. For a person weighing 154 pounds, that amount translates into 21 micrograms of arsenic. In research on sea vegetables, sea vegetable-containing supplements (like kelp supplements) are better studied than fresh sea vegetables, so it can be helpful to look at sea vegetable supplement data when trying to evaluate the arsenic risk from sea vegetables. In multiple research studies, the amount of arsenic present in one tablespoon (10 grams) of kelp has averaged about 4-5 micrograms, or approximately 20-25% of the RfD. While this level of arsenic intake is well beneath the EPA's threshold for daily oral intake, it may still be an amount that some persons wish to avoid. Your only guarantee for avoiding this arsenic exposure is to find and purchase sea vegetables that have been specifically tested for arsenic content and report arsenic-free contents on the packaging. As described earlier, you are also much more likely to get a low level of arsenic exposure (or no arsenic exposure at all) by selecting of certified organic sea vegetables.
Because 20% of all foodborne disease is associated with seafood intake, and half of these seafood-related disease problems involve toxins from algae, it's also important to understand the relationship between sea vegetables (very large algae) and algae that occur in other forms. Harmful algal blooms (HABs), or what were previously referred to as "red tides," involve unwanted changes in the sea environment in which very small, one-celled algae become too plentiful. These small, one-celled algae come in the form of dinoflagellates and diatoms. These one-celled algae are capable of producing certain types of compounds (for example, saxitoxins) that can be harmful to humans. Filter-feeding shellfish (like oysters and clams) can ingest large amounts of these small, one-celled algae and can serve to pass on their potential toxins in more concentrated form to humans. "Shellfish poisoning" is the general name given to this set of events. While shellfish poisoning is an important health problem in and of itself, it is a different type of problem than the problem of potential heavy metal residues found in sea vegetables, and the toxin-related risks associated with shellfish poisoning should not be confused with heavy metal risks associated with sea vegetables.
We continue to include sea vegetables among the World's Healthiest Foods because of their incredibly rich mineral content and other unique health benefits, and because the toxicity risks described above can be prevented through the purchase of certified organic sea vegetables! Because most certified organic sea vegetables can be purchased in dried form and reconstituted at home, they can often be ordered from outside of your local area and shipped to you at a relatively low cost.
Nutritional Profile
Sea vegetables are unique amongst all vegetables in terms of their nutritional profile. Perhaps unrivaled is their diverse mineral content. You're going to find measurable amounts of calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium, and zinc in these ocean-based foods. You're also going to find some unusual and spectacular phytonutrients, including sulfated polysaccharides that bring along with them anti-inflammatory, anti-viral, and cardiovascular benefits. Sea vegetables are an excellent source of iodine and vitamin K and a very good source of folate and magnesium. In addition, sea vegetables are a good source of the minerals iron and calcium.
For an in-depth nutritional profile click here: Sea vegetables.
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Sea vegetables is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.
Kelp (sea vegetable)
0.25 cup
20.00 grams
8.60 calories
Nutrient Amount DV
(%) Nutrient
Density World's Healthiest
Foods Rating
iodine 415.00 mcg 276.7 579.1 excellent
vitamin K 13.20 mcg 16.5 34.5 excellent
folate 36.00 mcg 9.0 18.8 very good
magnesium 24.20 mg 6.0 12.7 very good
calcium 33.60 mg 3.4 7.0 good
iron 0.57 mg 3.2 6.6 good
tryptophan 0.01 g 3.1 6.5 good
World's Healthiest
Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%
In-Depth Nutritional Profile for Sea vegetables
References
Amster E, Tiwary A, and Schenker MB. Case report: potential arsenic toxicosis secondary to herbal kelp supplement. Environ Health Perspect. 2007 Apr;115(4):606-8. 2007.
Aslam MN, Bhagavathula N, Paruchuri T et al. Growth-inhibitory effects of a mineralized extract from the red marine algae, Lithothamnion calcareum, on Ca2+-sensitive and Ca2+-resistant human colon carcinoma cells. Cancer Lett. 2009 October 8; 283(2): 186–192. 2009.
Cabrita MT, Vale C and Rauter AP. Halogenated Compounds from Marine Algae. Mar. Drugs 2010, 8, 2301-2317. 2010.
Cumashi A, Ushakova NA, Preobrazhenskaya ME et al. A comparative study of the anti-inflammatory, anticoagulant, antiangiogenic, and antiadhesive activities of nine different fucoidans from brown seaweeds. Glycobiology vol. 17 no. 5 pp. 541–552, 2007. 2007.
Ganesh EA, Das S, Arun G et al. Heparin like Compound from Green Alga Chaetomorpha antennina - As PotentialAnticoagulant Agent. Asian Journal of Medical Sciences 1(3): 114-116, 2009. 2009.
Garcý´a-Casal MN, Pereira AC, Leets I et al. High Iron Content and Bioavailability in Humans from Four Species of Marine Algae. J. Nutr. 137: 2691–2695, 2007. 2007.
Güven KC, Percot A and Sezik E. Alkaloids in marine algae. Mar Drugs. 2010 Feb 4;8(2):269-84. 2010.
Harden EA, Falshaw R, Carnachan SM et al. Virucidal Activity of Polysaccharide Extracts from Four Algal Species against Herpes Simplex Virus. Antiviral Res. 2009 September ; 83(3): 282–289. 2009.
Krishnaiah D, Rosalam S, Prasad DMR, et al. Mineral content of some Seaweeds from Sabah`s South China sea. Asian J. Scientific Res., 2008;1: 166-170. 2008.
Manoharan N, Sampathkumar P, Dheeba B et al. Potential Hepatoprotective Effect of Aqueous Extract of Gracilaria corticata in AFB1 Induced Hepatotoxicity in Wistar Rats. Journal of Biological Sciences. Year: 2008 | Volume: 8 | Issue: 8 | Page No.: 1352-1355. 2008.
Myers SP, O'Connor J, Fitton H et al. A combined phase I and II open label study on the effects of a seaweed extract nutrient complex on osteoarthritis. Biologics. 2010; 4: 33–44. 2010.
Passadouro M, Metelo AM, Melão AS et al. Study of the antidiabetic capacity of the VO(dmpp)2 complex. J Inorg Biochem. 2010 Sep;104(9):987-92. 2010.
Skibola CF. The effect of Fucus vesiculosus, an edible brown seaweed, upon menstrual cycle length and hormonal status in three pre-menopausal women: a case report. BMC Complement Altern Med. 2004; 4: 10-18. 2004.
Unauthored. Vanadium (vanadyl sulfate). Monograph. Altern Med Rev. 2009 Jun;14(2):177-80. 2009.
Vadlapudi V and Naidu KC. In vitro Bioevaluation of Antioxidant activities of selected Marine algae. Journal of Pharmacy Research 2010, 3(2),329-331. 2010.
Van Dolah FM. Marine Algal Toxins: Origins, Health Effects, and Their Increased Occurrence. Health Perspect 1 08 (suppl 1):1 33-141 (2000). 2000.
Winter JM and Moore BS. Exploring the Chemistry and Biology of Vanadiumdependent Haloperoxidases. J Biol Chem. 2009 July 10; 284(28): 18577–18581. 2009.
Young-Joo L, Adlercreutz H and Kwon HJ. Quantitative Analysis of Isoflavones and Lignans in Sea Vegetables Consumed in Korea Using Isotope Dilution Gas Chromatography-Mass Spectrometry. Food Science and Biotechnology / v.15, no.1, 2006, pp.102-106. 2006.
Effectively Treat Seasonal Allergies with Naturopathic Medicine
View one of my best friends and colleague, Dr. Shannon Sinsheimer, speak about reducing seasonal allergies successfully with Naturopathic medicine!
Hidden Calories
VitaminWater uses the old trick in which the nutrition information on the label is based on a serving size, but the bottle contains multiple servings-leaving you to do the math.
Each bottle contains 2.5 servings of the sugar-sweetened water, so a whole bottle delivers 33 grams of sugar (a can of Coke only has 6 more).
That's a lot of calories when plain water could do the trick. One bottle (2.5 servings) of the Charge flavor: 125 calories, 32.5g sugar.
Read more: http://www.cbsnews.com/2300-204_162-10005091-23.html?tag=page;next#ixzz11oaUzjjP
Each bottle contains 2.5 servings of the sugar-sweetened water, so a whole bottle delivers 33 grams of sugar (a can of Coke only has 6 more).
That's a lot of calories when plain water could do the trick. One bottle (2.5 servings) of the Charge flavor: 125 calories, 32.5g sugar.
Read more: http://www.cbsnews.com/2300-204_162-10005091-23.html?tag=page;next#ixzz11oaUzjjP
Supplement choices...guidelines for choosing a quality one!
The Ingredients
Naturally, this is perhaps the most important factor in deciding whether a multi-nutrient formula is right for you. While there are some similarities between some supplements, no two products are alike. In this regard, you can separate the full-spectrum products from their '100% RDI' equivalent.
Although this 100% tag against a list of 17 nutrients may appear impressive at first glance, it is not. These RDI figures relate to the Recommended Daily Intake which are Government-backed figures that were introduced in 1941.
The only problem is that these figures related more to the avoidance of scurvy and rickets than they did to optimum health. We are now 78 years on and widespread use of pesticides, picking of fruits while they are under-ripe, long-haul shipping and mineral depletion of the soil have all made a mockery of these RDIs (Oakley, 1998). If this is all your supplement contains, then the manufacturer knows nothing about your nutritional requirements and you should ensure their product remains firmly on the shelf, where it belongs.
Although more does not necessary mean better, the idea that consuming vitamins above Recommended Dietary Allowances (RDA) levels is necessary for optimal health in not new (Colgan, 1984). Many of the top brands that I recommend on a regular basis will contain a range of B vitamins between 25-50mg, and this would be a good starting point for comparison. Be aware that no multivitamin formulas tend to contain suitable amounts of calcium, potassium and magnesium – these macro minerals are required in much higher quantities than a supplement can provide so must be considered separately.
On top of simply dosage, the source of your vitamins should be given due thought. The source is whether they are natural-form vitamins or synthetic. Synthetic vitamins have a similar molecular structure to naturally-sourced equivalents and can reasonably be expected to confer the same benefit. Except they don't! Take vitamin E as an example. The d- form of vitamin E that is extracted from seed oils etc. is different from the dl- form (the synthetic form). The dl- tocopherols are actually a mixture of the d-form and the l-form (usually a 1:1 mixture). The d- form is the type used by the body and is the form that is important for human health; the l- form appears to not have any affects in the body and is simply excreted. In any case, natural vitamin E has twice the potency of that created in laboratories (Harris and Ludwig, 1948). This is just one of several examples that demonstrate that natural vitamins are clearly a better choice.
Co-factors and co-enzymes
Another sure sign that your supplement manufacturer understands a little about the human body is whether they include anything alongside the basic 17 nutrients that are deemed essential. To use the B-complex vitamins again as an example, a cheap supermarket vitamin offering will likely contain just B1, B2, B3, B5, B6, B12. However, a more expansive equivalent is likely to provide choline, biotin, inositol, PABA and folic acid, all of which work in synergy with the whole complex so that the biological processes that involve this key group can now take place at a sufficient rate.
Mineral bonds
'The presence of Magnesium Oxide' or 'Zinc Oxide' is a sure sign that your intended multivitamin is not fit for purpose. While these compounds are cheap to produce, they yield minimal absorption in the intestines. Research from decades ago showed that, when magnesium was consumed in citrate form, 65% formed a soluble complex; in other words, 65% of it was absorbable (Lingberg et al, 1990). However, when the same ion was bound with oxide, the soluble complex was barely measurable. Citrates, taurates, ascorbates, and especially picolinates are amongst the better chelations, and should be present in every good multivitamin.
Phytonutrient compounds
It has long been known that plant compounds can help the absorption, assimilation and utilization of vitamins and minerals (eg. vitamin and quercertin, for example). However, the extent that phytonutrient compounds play in the finely-tuned biochemical mixture that is our clients' bodies appear to have gone under-rated for many years. This may be down the relatively unimpressive results yielded in short-term trials that have attempted to evaluate the effects of individual phytochemicals. However, more recent research (de Kok et al, 2008) suggests that modern science has again been out smarted by nature and that these compounds have a powerful affect in the body when consumed together.
This synergistic effect, where the anti-oxidant capacity can be multiplied many times over, shows the added value of a phytonutrient base in a multivitamin supplement. Moreover, with over 10,000 phytonutrients now discovered, it also shows that a good multivitamin is only part of the story and that a varied diet based on plenty of real foods should never be overlooked. However, in regards to supplement choice, a product that contains carotenoid and proanthocynanin complexes or an herbal base of alfalfa, wheatgrass, barley grass, etc. will enhance the effectiveness of the other ingredients within your multi.
Fillers
Some companies use the left-over space to add an herbal blend discussed above. Others just use fillers like titanium dioxide or silica. Concern has been voiced against the use of magnesium stearate in supplements. Opponents to this compound – which is essentially blackboard chalk – say that this reduces mineral absorption in the intestines and can reduce the function of white blood cells once absorbed (Tebbey and Buttke, 1990). Magnesium stearate is a combination of magnesium and stearic acid and is regularly used as a lubricant to allow supplements to flow more smoothly into tablet presses or empty capsules. The effects of this compound clearly merit further research, but it should be pointed out that stearic acid is a fatty acid present in many foods and that the small amounts contained within these supplements is unlikely to radically change your body's overall load of stearic acid. My thoughts are that, while the level of concern over this ingredient may be overstated, it is (at best) of no benefit and that this should be kept in mind when choosing a supplement, even if it is not the deciding factor.
Tablets vs. Capsules
Formulas generally come in tablet form or capsule form. Neither format suggest higher levels of purity or better quality ingredients, although there is discussion as to the bioavailability of compounds contained within solid tablets in comparison with powder-containing capsules. Some experiments have concluded that, while absorption was much quicker with a capsule, total bioavailability was not significantly different between the two delivery methods (Rasetti-Escarguel and Grange, 2005). However, there is a bigger body of evidence that does show a measurable increase in bioavailability from capsules (Reid et al, 2008) in normal health subjects and this difference is likely to be increased should the consumer suffer from poor digestive function. Although it is not the biggest factor, a capsule appears to provide a more reliable delivery of your valuable nutrients and represents the preferred choice.
One-a-day vs. Multiple Dose
Almost all the absorption of nutrients occurs in the intestines, where compounds must diffuse through epithelial cell membranes. Thus, the rate of absorption is determined by the surface area available and the concentration gradient across the cell membrane. The intestines are very well adapted to these limitations, but limitations still exist. Attempting to consume and absorb all of your required nutrients in just one go is always going to be a challenge and while 100% nutrient absorption is an impossible dream, the rate of mineral absorption is markedly increased when split doses are administered (Heaney et al, 1990).
The absorption of water-soluble vitamins is also a key consideration in this choice. Vitamin B complex and vitamin C, the water-soluble vitamins, are not stored in the body like fat-soluble vitamins. When consumed from food sources, they maintain a concentration in the bloodstream for a number of hours. But this leaves the body requiring regular intake of these important nutrients. The outcome is that split dose multis (two or even three doses per day) will always beat their one-a-day competitors.
In summary
The factors discussed above are not the final chapter in multivitamin supplements and do not discuss issues common to all multivitamins such as mineral competition/antagonism in the intestines. However, the article covers many important factors in making an informed choice and, in doing so, illustrates how many different factors can influence the value of a specific formula and what a difficult task it is to create a truly good multivitamin product. Naturally, a search for the 'perfect' multivitamin is destined to remain a fruitless task; by definition, this would have to consist of a complicated and specifically-timed regime of split dose capsules.
However, a good multivitamin confers a very useful tool which, combined with an appropriate diet that delivers a plentiful array of different phytonutrients, allows our clients to overcome many of the insults delivered to our food chain and nourish their cells with the more generous levels of nutrients upon which they have evolved.
References:
Colgan, M (1984). Your Personal Vitamin Profile. Frederick Muller Ltd.
Harris PL and Ludwig MI (1948). Relative Vitamin E potency of natural vitamin e and of synthetic a-tocopherol. Journal of Biological Chemistry, October 1948.
Heaney et al (1990. Absorbability of Calcium Sources. The Limited Role of Solubility. Journal of Bone and Mineral Research, 5(11): 1135-37.
de Kok TM, van Breda SG, Manson MM (2008). Mechanisms of combined action of different chemoprotective dietary compounds. European Journal of Nutrition, 47(2): 51-59.
Lingberg LS, Zobitz MM, Poindexter JR, Pak CY (1990). Magnesium bioavailability from magnesium citrate and magnesium oxide. Journal of the American College of Nutrition, 9(1): 48-55.
Oakley GP (1998). Eat Right and take a Multivitamin. New England Journal of Medicine 1998, 338:1060-61.
Rasetti-Escarguel C and Grange V (2005). Pharmacokinetic profiles of two tablet formulations of piroxicam. International Journal of Pharmaceutics. 295(1-2): 129-134.
Reid JM, Mandrekar SJ, Carlson EC, Harmsen WS, Green EM, McGovern RM, Szabo E, Ames MM, Boring D, Limburg PJ (2008). Comparitive Bioavailability of Sunlindac in Capsule and Tablet Formulations. Cancer Epidemiology, Biomarkers and Prevention. 17(3): 674-79.
Tebbey PW, Buttke TM (1990). Molecular basis for the immunosuppressive action of stearic acid on T cells. Immunology, (70)3: 379-386.
Order your own TRX suspension workout system!!!
If you want a new way to workout the entire body, focusing on functional movements, leaner muscles, core strengthening, and faster results, order your own TRX suspension training system. Contact me and I'll help you through the training and set-up.
Here's the link:
Here's the link:
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Define Immunity
Priming Your Immune System for Cold and Flu SeasonBy Karen Lee Richards* An estimated 65 million Americans suffer from a dysfunctional immune system. When our immune system is not functioning properly, our body may become an open target for a wide variety of health problems - ranging from relatively minor illnesses like a cold or allergies to a potentially deadly disease like cancer.How the Immune System WorksThe immune system is an intricate network of cells, tissues, and organs that work together to defend the body against attacks by "foreign" invaders. Since the human body provides an ideal environment for many different microbes, it is the immune system's job to keep them out or, if they do get in, to seek out and destroy them.A healthy immune system has a remarkable ability to distinguish between our body's own cells (self) and foreign cells (nonself). Normally, our body peacefully coexists with cells that carry distinctive "self" markers, but will quickly attack any carrying "nonself" markers. Cells marked as nonself could be viruses, bacteria, parasites, or even another person's tissues. (This is why transplanted tissues or organs are often rejected by the body.)Unfortunately, sometimes the immune system doesn't work properly, resulting in an immune system disorder. In addition to just having a generally weakened immune system, other types of immune system disorders include:· Allergies - when the immune system responds to a false alarm, attacking harmless materials like pollen, dust or mold.· Autoimmune Diseases - when the immune system mistakes self markers for nonself, and launches an attack against the body's own tissues or organs. Some autoimmune diseases include lupus, rheumatoid arthritis and type 1 diabetes.· Immune Deficiency Disorders - Temporary immune deficiencies can develop in the wake of common viral infections, including influenza, infectious mononucleosis, and measles. Immune responses can also become depressed by things like surgery, smoking, or stress. Of course, one of the most serious immnue deficiency disorders is AIDS.Key Immune System PlayersA number of different tissues and organs comprise the immune system. The major players include:· Lymph Glands - Small bean-like nodes that filter the lymphatic fluid and store special cells that can trap cancer cells or bacteria traveling through your body. Many of the body's immune reactions begin in the lymph glands. When you have an infection, your lymph nodes may get larger and feel tender or sore.· Thymus - A small organ located just behind the breastbone where T-cells mature. (That's why they are called T-cells - the "T" stands for "thymus.")· Spleen - The largest lymphatic organ in the body - about the size of your fist. The spleen is located in the upper-left part of the abdomen and contains white blood cells that fight infection or disease.· Bone Marrow - The yellow tissue in the center of bones that is responsible for making white blood cells which are destined to become lymphocytes.· Lymphocytes - Small white blood cells that play a large role in defending the body against disease. There are two main types of lymphocytes: B-cells and T-cells. B-cells make antibodies that attack bacteria and toxins. T-cells help destroy infected or cancerous cells and attack body cells themselves when they have been taken over by viruses or have become cancerous.Keeping the Immune System StrongWhile it would be nice if our bodies could get the nutrients we need to keep our immune systems functioning properly just by eating a balanced diet, the fact is, today much of our food is grown in soils that have been over-planted and saturated with synthetic fertilizers and pesticides. Then, once harvested, many of the nutrients essential to a healthy immune system are processed out of the final food products we eat.
Often we need supplements to supplement what we are eating/no eating.
Often we need supplements to supplement what we are eating/no eating.
Education Portal: Naturopathic Doctorate
Glossary of Doctorate Degree Programs > Medical and Health Professions > Doctor of Naturopathy:
Degree Overview
Doctor of Naturopathy: Degree Overview
A Doctorate of Naturopathy believes in holism, and treating the root cause of an illness. A Doctor of Naturopathy program prepares students to use symptoms as a way to discover an underlying problem that may be fixed through a more comprehensive treatment. Students who complete this program may be able to work in several different fields of natural medicine, including acupuncture, herbology, or homeopathy. Read the following article to find out more.
When a doctor encounters a patient with a stomachache, the conventional course of medicine would be to prescribe a pain reliever or an antacid, or maybe look into the possibility of an ulcer. However, a naturopathic doctor might look at the reasons behind the stomachache, and prescribe a nutritional plan, sleep schedule, or exercise program that will help the stomachaches go away for good. Naturopathic medicine favors the healing power of nature over the healing power of conventional medicine. If you are a student who is interested in the naturopathic methods of healing, you may consider a Doctor of Naturopathy degree.
Naturopathic medicine is practiced and regulated like other forms of medicine. There are currently two states that prohibit Naturopathic practice, as not all naturopathic techniques have scientific support. While enrolled in a Doctor of Naturopathy program, students will use physiological, psychological and mechanical methods to cure patients; a dissertation paper might provide an intense focus on the use of hydrotherapy, food and herb therapy, psychotherapy, electrotherapy, minor surgery, or other naturopathic corrections.
If you are interested in a Doctor of Naturopathy program, there are four schools in the United States that offer accredited programs in the subject. Most of these programs take between eight and nine years to complete. It is important to keep in mind that naturopathic medicine doesn't ignore traditional medicine; in fact, the two work together.
Curriculum Overview
As a student in a Doctor of Naturopathy program, you may study:
Bodyworks
Botanical Medicine
Cardiology
Endocrinology
Exercise Therapeutics
Eyes, Ears, Nose, and Throat
Geriatrics
Homeopathy
Hydrotherapy
Jurisprudence and Medical Ethics
Medical Histology
Meridians and Points
Microbiology and Public Health
Minor Surgery
Musculoskeletal Anatomy
Naturopathic Manipulative Therapy
Nutrition
Obstetrics and Gynecology
Pathophysiology
Pediatrics
Pharmacology
Philosophy of Naturopathic Medicine
Physical Diagnosis
Physiotherapy Modalities
Psychological Assessment
Regional Anatomy
Career Related Information
Once you are certified as a Doctor of Naturopathy, there are many careers open to you, including some that pay extremely well. According to iSeek.org, www.iseek.org, you may choose to branch into positions such as: alternative health care practitioner, chiropractor, family and general practitioner, massage therapist, or an internist.
For those interested in becoming a doctor within the natural health field, the employment outlook is good, as more and more people turn to natural health remedies to heal sickness. Opportunities are projected to grow faster than average through. However, job prospects should be good in any medical field, as the number of ill people grows with the population.
Related articles to Doctor of Naturopathy: Degree Overview
Naturopathy Adult Education: An Overview
Naturopathy is a medical specialty in which the practitioner tries to get the patient's own body to heal itself. If you are interested in the medical field, but would like to use more 'natural' forms of treatment, you may wish to enroll in a naturopathy education program at an accredited college or university.
Natural Healing Practitioner: Information About a Career in Natural Medicine and Natural Remedies
If you want to begin a career as a Natural Healing Practitioner, you'll need at least a high school diploma; the level of additional training you'll need will depend on the specialty you select within Natural Medicine. Experience as a nurse's aide or in health care will help prepare you for a career in Natural Medicine. Keep reading for more information about how to start your career as a Natural Healing Practitioner.
Degree Overview
Doctor of Naturopathy: Degree Overview
A Doctorate of Naturopathy believes in holism, and treating the root cause of an illness. A Doctor of Naturopathy program prepares students to use symptoms as a way to discover an underlying problem that may be fixed through a more comprehensive treatment. Students who complete this program may be able to work in several different fields of natural medicine, including acupuncture, herbology, or homeopathy. Read the following article to find out more.
When a doctor encounters a patient with a stomachache, the conventional course of medicine would be to prescribe a pain reliever or an antacid, or maybe look into the possibility of an ulcer. However, a naturopathic doctor might look at the reasons behind the stomachache, and prescribe a nutritional plan, sleep schedule, or exercise program that will help the stomachaches go away for good. Naturopathic medicine favors the healing power of nature over the healing power of conventional medicine. If you are a student who is interested in the naturopathic methods of healing, you may consider a Doctor of Naturopathy degree.
Naturopathic medicine is practiced and regulated like other forms of medicine. There are currently two states that prohibit Naturopathic practice, as not all naturopathic techniques have scientific support. While enrolled in a Doctor of Naturopathy program, students will use physiological, psychological and mechanical methods to cure patients; a dissertation paper might provide an intense focus on the use of hydrotherapy, food and herb therapy, psychotherapy, electrotherapy, minor surgery, or other naturopathic corrections.
If you are interested in a Doctor of Naturopathy program, there are four schools in the United States that offer accredited programs in the subject. Most of these programs take between eight and nine years to complete. It is important to keep in mind that naturopathic medicine doesn't ignore traditional medicine; in fact, the two work together.
Curriculum Overview
As a student in a Doctor of Naturopathy program, you may study:
Bodyworks
Botanical Medicine
Cardiology
Endocrinology
Exercise Therapeutics
Eyes, Ears, Nose, and Throat
Geriatrics
Homeopathy
Hydrotherapy
Jurisprudence and Medical Ethics
Medical Histology
Meridians and Points
Microbiology and Public Health
Minor Surgery
Musculoskeletal Anatomy
Naturopathic Manipulative Therapy
Nutrition
Obstetrics and Gynecology
Pathophysiology
Pediatrics
Pharmacology
Philosophy of Naturopathic Medicine
Physical Diagnosis
Physiotherapy Modalities
Psychological Assessment
Regional Anatomy
Career Related Information
Once you are certified as a Doctor of Naturopathy, there are many careers open to you, including some that pay extremely well. According to iSeek.org, www.iseek.org, you may choose to branch into positions such as: alternative health care practitioner, chiropractor, family and general practitioner, massage therapist, or an internist.
For those interested in becoming a doctor within the natural health field, the employment outlook is good, as more and more people turn to natural health remedies to heal sickness. Opportunities are projected to grow faster than average through. However, job prospects should be good in any medical field, as the number of ill people grows with the population.
Related articles to Doctor of Naturopathy: Degree Overview
Naturopathy Adult Education: An Overview
Naturopathy is a medical specialty in which the practitioner tries to get the patient's own body to heal itself. If you are interested in the medical field, but would like to use more 'natural' forms of treatment, you may wish to enroll in a naturopathy education program at an accredited college or university.
Natural Healing Practitioner: Information About a Career in Natural Medicine and Natural Remedies
If you want to begin a career as a Natural Healing Practitioner, you'll need at least a high school diploma; the level of additional training you'll need will depend on the specialty you select within Natural Medicine. Experience as a nurse's aide or in health care will help prepare you for a career in Natural Medicine. Keep reading for more information about how to start your career as a Natural Healing Practitioner.
Fight Aging. Find your Blood Type
You Can Change the Way You Age
This hopeful proclamation opens Dr. D’Adamo’s new book Aging: Fight it with the Blood Type Diet. Have you become resigned to a decline in mental clarity, as if it were a natural consequence of aging? How about memory lapses, or those mid-afternoon energetic lulls and mental fogginess? The message in Dr. D’Adamo’s Aging is that these assumptions about aging and mental decline do not have to be true for you.
New scientific understanding of the brain and its pathways has uncovered many of the causes of premature aging and brain deterioration. Armed with this knowledge and the Blood Type Diet, you have powerful partners in preventing brain decline and the loss of vitality often associated with advancing years.
Four Keys to Fighting Aging
1. Feed Your Brain
The Blood Type Diet recognizes the variations in the ways individuals digest, metabolize, and utilize nutrients and efficiently eliminate wastes. Incorporate sufficient amounts of key nutrients that promote brain health. Each of the Blood Type Diets includes plenty of antioxidant-rich foods that guard against free radical damage. The B vitamins are also crucial to nervous system function. Essential fatty acids found in fish oils provide fuel for brain metabolism and control inflammation involved in degenerative brain disorders.
Key Anti-Aging Foods Right 4 Your Type
Blood Type O
Lean, organic, grass fed beef; richly oiled cold-water fish (halibut, cod).
Flax oil; Olive Oil
Walnuts
Seaweeds, Greens (spinach, collards, kale).
Berries (blueberry, elderberry, cherry); Plums (fresh or dried- sulfite free)
Garlic, Turmeric
Green Tea
Blood Type A
Walnuts
Richly oiled cold water fish (sardines, salmon)
Berries (blueberry, cherry, elderberry)
Flax oil; Olive Oil
Dark Leafy Greens (spinach, kale, swiss chard)
Soy based foods
Onion, Ginger, Garlic, Turmeric
Green Tea
Blood Type B
Lean, organic, grass fed meat (especially lamb or mutton); richly oiled cold water fish (halibut, sardines).
Cultured dairy (kefir, yogurt)
Olive oil
Maitake/shiitake mushrooms, Beets, Greens (collard, kale)
Berries (cranberry, elderberry); Watermelon
Ginseng Tea, Green Tea
Blood Type AB
Soy beans and soy based products
Richly oiled cold water fish (salmon, sardines)
Cultured dairy (kefir, yogurt)
Olive oil
Greens (collard, kale, mustard); Maitake mushroom; Broccoli
Berries (cherry, cranberry, gooseberry, loganberry); Watermelon
Garlic, Turmeric
Green Tea
2. Exercise to Reduce Stress and Build Brain Power
Studies clearly show that physical exercise significantly enhances the immune system’s natural killer (NK) cell numbers and protective activities. Exercise also seems to be the great modulator against declines in NK activity with aging. The best exercise depends on your blood type. Your goal? To reduce the overall load on your system, not to exhaust it.
Anti-Aging Exercise Guidelines
Blood Type O
Vigorous exercise such as
running and aerobics
Blood Type A
Calming exercise such as
Yoga, Tai Chi
Blood Type B
Choose sports that have mental
and physical components such as Tennis, Golf or Martial Arts.
Blood Type AB
Choose sports that have mental and physical components such as Tennis, Golf or Martial Arts.
3. Cleanse Your System
By balancing the intestinal flora it is possible to restore gastrointestinal health and reduce the inflammatory responses of the system. Friendly intestinal bacteria protect your cells, improve immune function, and have a positive effect on your ability to fully utilize the nutrients in the foods you eat. It is even more beneficial if you consume friendly bacteria specific to your blood type, since bacteria show favoritism for the sugars of one blood type over another.
4. Use Supplementation According to Your Blood Type
With these specific recommendations, in his book, Aging, Dr. D’Adamo considers five areas of nutritional focus: Mitochondrial function and repair, healthy brain cell activity, natural antioxidants, vascular health, and nervous system balance. For complete diet and supplementation lists for your type, refer to Dr. D’Adamo’s book, Aging: Fight it With The Blood Type Diet.
Healthy Aging Supplementation Right 4 Your Type
Blood Type O
Russian Rhodiola (Found inCatechol, PolyVITE O)
Thiamine hydrochloride(Found in Cortiguard, PolyVITE O)
400mg Folic Acid (PolyVITE Oor Exakta Multi-Nutrient)
DMAE
Amla/Indian gooseberry
Blood Type A
Brahmi (Bacopa monnieri) Improves memory (Found inCortiguard, PolyVITE A)
OPCs (oligomeric proanthrocyandins) (Found inProBerry Liquid and Caps)
Methylcobalamin (active B12) (Methyl 12 Plus, PolyVITE A)
Spreading Hogweed (boerhaavia diffusa) (Cortiguard)
DHA
Blood Type B
Ginko (ginko biloba) (Found in:Attentia)
Gokharu/Caltrop – Tribulus terrestris – fruit extract: 20% furanosterols
Creatine monohydrate
Blood Type AB
Brahmi (Bacopa monnieri) Improves memory (Cortiguard)
Siberian Ginseng (Cortiguard,Attentia)
OPCs (oligomeric proanthrocyandins) (Proberry liquid and caps)
See also:
The Nitric Oxide Advantage
Slowing Mitochodrial Damage with the Alpha Supplements
Blood Type Anti-Aging Profiles
Here are some additional tips from Dr. D’Adamo’s book, Aging: Fight It with the Blood Type Diet.
Blood Type O Anti-Aging Profile
As long as you follow the Blood Type Diet and a regular exercise program, Type O is less vulnerable to most common breakdowns that occur with aging.
You have fewer risk factors for diabetes, heart disease, stroke, and cancer.
Your greatest vulnerabilities involve inflammatory disease, metabolic syndrome, and poor thyroid regulation—most of which can be mediated by diet.
Your optimal diet is a high-protein, low-fat diet with limited grains and lots of fruits and vegetables.
Blood Type A Anti-Aging Profile
Type A is most vulnerable to a range of conditions triggered by depleted immune function and vulnerability to free radical damage, including cancer, cardiovascular disease, and strokes.
When you are not eating and living right for your type, you have a tendancy to produce high levels of the stress hormone cortisol, which can place extra strain on your heart and contribute to brain decline.
Your optimal diet is vegetarian with limited amounts of fish and fowl and greater amounts of healthy grains, beans, vegetables, and fruits. You should avoid red meat altogether and eat plenty of soy foods.
Blood Type B Anti-Aging Profile
Type B has a generally good prognosis for healthy aging, as long as you follow diet and exercise guidelines. Your optimal diet includes a balanced mix of meat, fish, dairy, fruits, and vegetatables, with limited amounts of grains and beans. You should avoid chicken, corn, and wheat altogether, and you usually don’t do well with soy foods.
Your greatest vulnerabilities at midlife are a tendency for slow-growing viral conditions, urinary tract infections, and insulin resistance—conditions usually mediated by diet.
Blood Type AB Anti-Aging Profile
Type AB must negotiate your diet carefully, as you have aspects of both A and B blood. Like Type A, you have a higher risk for cancer, cardiovascular disease, and blood clots. Low levels of intestinal phosphatase affect your bone health.
Type AB has the highest incidence of osteoporosis of all the blood types.
Your optimal diet involves utilizing the best of A and B. That means a healthy mix of fish, soy, some meat and dairy, fruits and vegetables, and specific grains. Like Type B, you should avoid chicken and corn.
The Nitric Oxide Advantage
Nitric oxide, the combination of nitrogen and oxygen, has been shown to influence many of our most basic health processes, even including the speed and ease by which we learn. In our bodies, nitric oxide functions as a signaling molecule. For example it can tell the body to make blood vessels relax and widen. Areas that are known to be influenced by nitric oxide include learning, blood pressure, heart and arteries, immunity and the nervous system. (Found inNitricycle)
Slowing Mitochondrial Damage with the Alpha Supplements
Studies on patients with dementia have shown that Alpha-Lipoic Acid can have tremendous effects in stabilizing cognitive function. Acetyl L-carnitine, in conjunction with Alpha-lipoic acid, reverses mitochondrial structural decay in the hippocampus region of the bran. It is needed to move fats into your mitochondria (the energy packet within the cell) where they can be used as a source of energy. There is evidence that L-Carnitine also reduces insulin resistance. It lowers oxidative damage, improves mitochondrial function and helps to restore performance on memory related tasks.
Health Benefits of Sprouted Foods and Green Drinks
Health Benefits from Green Drinks
Harmonia Deluxe provides an all-natural alternative to processed foods. Ingredients include a wide variety of sprouted seeds and grasses with nutritional integrity and enzymatic activity. The mix also contains antioxidant rich foods such as elderberry, cherry and blueberry, plus phytonutrients such as ginseng and ginger. Green drinks are a simple way to get more live greens into the diet when it may be otherwise impractical to do so. Green drinks are rich in antioxidants (compounds that protect cells from a number of toxic elements), chlorophyll, vitamins, minerals, enzymes and protein.
Chlorella
The term "green" substances refer to a category of products defined as containing high levels of chlorophyll, which gives them their color. The best "super green" sources are either marine algae or cereal grasses. Chlorella is fresh water, single-celled algae. It is rich in protein (57- 60%), carotenoids, chlorophyll, RNA-DNA, minerals, B vitamins (huge amounts of vitamin B-12) and vitamin E. Chlorella has abundant amounts of vitamin K, important in blood clotting and is rich in Essential Fatty Acids (EFAs). It has been estimated that up to 20% of the EFAs found in Chlorella are of the Omega-3 variety. As with Spirulina, Chlorella is an abundant source of enzymes and antioxidants. Unlike Spirulina, the blue pigment phycocyanin is not present.
Chlorella has strong effects on the immune system and related processing of toxic elements. Chlorella binds well with heavy metals, pesticides and other carcinogens and facilitates their removal from the body.
Kelps and Berries
Kelp is a brown algae rich in minerals especially iodine. It also provides high levels of B vitamins, vitamins E and K and Fucoidan, a polysaccharide. Kelp traditionally has been used to treat hair loss, problems with skin, nails, sensory nerves and brain tissue. It may also act as a laxative. As a rich source of iodine it helps support thyroid function.
The blueberry has many phytochemicals, or disease preventing substances. One of the phytochemicals is anthocyanin, the compound that gives blueberries their pigment. As evidenced by their deep blue color, blueberries have high levels of anthocyanins. In addition to functioning as very effective antioxidants, researchers suggest that anthocyanins also help to prevent urinary tract infections.
Scientists have found that the same chemicals that give tart cherries their color may relieve pain better than aspirin and ibuprofen. Cherries also may provide antioxidant protection comparable to commercially available supplements like vitamin E and vitamin C. The report appeared in the February edition of Journal of Natural Products published by the American Chemical Society.
Chlorophyll
It is important to note that a significant portion of the value of "green foods" is determined by its chlorophyll content. It is believed that chlorophyll, which is responsible for the green pigments in greens, is remarkably similar to hemoglobin found in human blood cells.
Other researchers point to the fact that chlorophyll rich plants are abundant sources of naturally occurring vitamin K. The fat soluble chlorophyll found in green supplements is the ideal way to obtain vitamin K, important in blood clotting, the treatment of osteoporosis, and a protective agent against toxins while undergoing chemotherapy. It is therefore vital that chlorophyll is consumed as part of "green foods" and not in its isolated water soluble form found on many store shelves. Chlorophyll is also a traditional treatment for constipation.
In general, "green foods" provide:
A substance to actually stimulate repair of the DNA molecule
A protein with anti-inflammatory qualities
Substances that resulted in an anti-ulcer effect
Super oxide dismutase (SOD), an extremely powerful "anti-aging" antioxidant, an anti-inflammatory enzyme and cancer preventive enzyme
A powerful antioxidant, 2"-0-GlV, more effective than vitamin E
Substances which help to inhibit platelet coaggulation
Substances which protect the blood vessels from damage
A natural way to degrade a variety of pesticides
Health Benefits from Sprouted Foods
"Eat your greens" is a common wisdom, but now new studies show why sprouts made from broccoli, cabbage, brussel sprouts, soy, kale and similar vegetables are rich in compounds that prevent cancer and other chronic diseases. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. As a seed sprouts, it produces large amounts of extra vitamins, anti-oxidants and enzymes. For example, A 1997 Johns Hopkins study discovered that broccoli sprouts contain a concentration of glucoraphanin that is up to 50 times greater than mature broccoli, whereas the Vitamin C content of a seed can increase 200 times in its sprout.
Growing sprouts can be a time-consuming operation, particularly growing all of the different kinds of sprouts contained in each Live Cell (Live Cell O, Live Cell A, Live Cell B, Live Cell AB). Seeds have to be watered and completely drained preferably twice a day, kept out of sunlight, and great care has to be given to keeping harmful bacteria/mold from contaminating the growing sprouts. Live Cell takes the work out of this process by providing an appropriate array of "beneficial" sprouts for each ABO blood type in a capsule form. These live sprouts are actually freeze-dried at the height of their growth, a process that preserves all of their nutritional value. In a busy world where even health conscious people often don"t have or don"t take the time to consume adequate amounts of vegetables much less sprouts, Live Cell offers a convenient way to do so.
According to an article in Good Sprout News (20 July 2003), scientists have been studying sprouts for centuries to better understand their high levels of disease-preventing phytochemicals and how they contribute to better health, from prevention to treatment of life-threatening diseases. The benefits of sprouts have been reinforced by ongoing studies that explore various sprout varieties for their nutritional properties and to validate health claims. These ongoing studies are being done by major organizations, which include the National Institutes of Health, American Cancer Society, and Johns Hopkins University.
Sulforaphanes and Glucosinolates
According to the American Cancer Society News, "...broccoli sprouts are better for you than the full-grown broccoli, and contain more of the enzyme sulforaphane which helps protect cells and prevents their genes from turning into cancer." These findings are consistent with several epidemiological studies that have shown that sprouts contain significant amounts of vitamins A, C, and D. Sprouts are widely recognized by nutrition conscious consumers and health care professionals as a "wonder food."
Live Cell contains cruciferous and non-cruciferous sprouts (cruciferous relates to plants that have flowers with four petals in the shape of a cross and long narrow seed pods. For example, crucifers include cabbages, turnips, broccoli, and wallflowers). Cruciferous sprouts are a rich source of active sulforaphanes, glucosinolates and antioxidants. These enzymes act as a defense mechanism, triggering broad spectrum antioxidant activity that neutralizes many free-radicals, cycling over and over again before they can cause the cell damage that may cause mutations. Furthermore, these indirect antioxidants are amazingly long-lasting. Unlike direct antioxidants, which neutralize only one molecule of a radical at a time, and are destroyed in the process, indirect antioxidants trigger an ongoing process that may last for days.
Visual Health
Studies show that even low concentrations of sprout antioxidants can protect human retinal (eye) cells against a variety of severe oxidative challenges. As humans age, the defense of their cells are known to decline. In the retina, this can lead to macular degeneration, the principal cause of deterioration of vision among the aged.
Hypertension
In a series of experiments in 2001 done at the University of Saskatchewan, rats with high blood pressure (hypertension) that were treated with sulforaphane showed a significant reduction in the tendency to develop artery-narrowing plaques. These researchers demonstrated that sulforaphane retards oxidative damage leading to arterial occlusion, a potentially significant breakthrough in proactive therapies against blocking of arteries. Sulforaphane may, therefore, interrupt the progression of plaque development to strokes.
Anticarcinogenic
Studies have shown that human prostrate cancer cells respond well to sprout antioxidants in the form of broccoli sprout extracts by showing dramatic increases in their protective Phase 2 enzymes. In his article, Dr. James D. Brooks of the Urology Department at Stanford University suggests, "Intervention trials may be warranted [in humans], and broccoli sprouts, a rich source of sulforaphane, may be appropriate for use in such a trial."
Glucosinolate results as a part of the naturally occurring breakdown/degradation of sprouts. These breakdown products are called GDPs (glucosinolate breakdown products), and they have been shown to be effective in terms of a decreased risk of cancer in the lung, stomach, colon, and rectum, according to the Institute of Food Research.
Maximum Benefits
Taking Live Cell with Polyflora on an empty stomach and a full glass of water increases its efficacy.
First, in order for the Live Cell to be optimally utilized, it has to be hydrolysed by the colon microflora to GDPs (see above) which are then partly absorbed in the large intestine. For something to be hydrolysed, hydrolysis must occur. Hydrolysis by definition means "reaction with water": a chemical reaction in which a compound reacts with water, causing decomposition and the production of two or more other compounds, as for example the conversion of starch to glucose, hence the full glass of water.
Second, in order for the body to absorb nutrients optimally, the colon microflora must be balanced. Polyflora as a probiotic provides that balance.
Third, the empty stomach prevents anything else from interacting with or disrupting this process. So the synergy of using Live Cell, Polyflora, and a full glass of water on an empty stomach gives a total beneficial effect that is greater than the sum of the parts, thus maximizing the benefit.
Green Drink References
Badamchian, M.; Naylor, P.H.; Spangelo, B.; Strickler, M.P.; Stone, M.J.; Hagiwara, Y.; Hagiwara, H.; and Goldstein, A.L. 1991. "Immune-endocrine Activities of Green Barley Leaf Extract (BLE): Regulation of Prolactin and Interleukin-2 Release in Vitro." FASEB Journal, Vol. 5, No. 4.
Hotta, Y. 1984. "Stimulation of DNA Repair-synthesis by P4-D I, One of the Novel Components of Barley Extracts." Lecture given in Honolulu, Hawaii.
Kitta, K.; Hagiwara, Y.; and Shibamoto, T. 1992. "Antioxidative Activity of an Isoflavonoid, 2"-O-Glycosylisovitexin Isolated From Green Barley Leaves." Journal of Agricultural and Food Chemistry, Vol. 40, No. 10.
Durham, J., Ogata, J., Nakajima, S., Hagiwara, Y., and Shibamoto, T. Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves (Hordeum vulgare L). 1999, J. of the Science of Food and Agriculture.
Kubota, K.; Matsuoka, Y.; and Seki, H. 1983. "Isolation of Potent Anti-Inflammatory Protein From Barley Leaves." The Japanese Journal of Inflammation, Vol. 3, No. 4.
Moussazadeh, M.; Badamchian, M.; Hagiwara, Y.; Hagiwara, H.; and Goldstein, A. "Effect of Green Barley Leaf Extract (BLE) on Human Platelets in Vitro." presentation at the 1992 FASEB (Federation of American Societies for Experimental Biology), Anaheim, CA.
Nishiyama, T.; Hagiwara, Y.; Hagiwara, H.; and Shibamoto, T. 1993. "Inhibition of Malonaldehyde Formation from Lipids by an Isoflavonoid Isolated From Young Green Barley Leaves." Journal of the American Oil Chemists" Society Vol. 70, No.8.
Nakajima, Y. Hagiwara, H. Hagiwara, and T. Shibamoto. Effect of the Antioxidant 2"-O-Glycosylisovitexin from young green barley leaves on acetaldehyde formation in beer stored at 50 degrees C for 90 days. 1998, Journal of Agricultural and Food Chemistry, Vol. 46 (4), 1529-1531.
Osawa, T.; Katsuzaki, H.; Hagiwara, Y.; Hagiwara, H.; and Shibamoto, T. 1992. "A Novel Antioxidant Isolated From Young Green Barley Leaves." Journal of Agricultural and Food Chemistry, Vol. 40, No. 7. : 1135-1138.
Sprouted Foods References
Fahey JW, Zhang Y, Talalay P.Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens.Proc Natl Acad Sci U S A. 1997 Sep 16;94(19):10367-72.
Degradation of sinigrin by Lactobacillus agillis strain R 16. Llanos, Smiths, Brink. Universidad de Castilla-La Mancha, Ciudad Real, Spain. International Journal of Food Microbiology, 1995 July;26(2):219-229.
World Cancer Research Fund/American Institute for Cancer Research (1997) Food, Nutrition and the Prevention of Cancer: A Global Perspective 1997.
Block G, Patterson B, Subar A. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer 1992;12:1-29.
Steinmetz K, Potter J. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 1996;96:1027-39.
U.S. Department of Agriculture/U.S. Department of Health and Human Services. Nutrition and Your Health: Dietary Guidelines for Americans 1995. Fourth edition.
National Research Council. Diet and Health: Implications for Reducing Chronic Disease Risk. Washington DC: National Academy Press, 1989.
Havas S, Heimendinger J, Reynolds K, et al. 5-A-Day for Better Health: a new research initiative. J Am Diet Assoc 1994; 94:32-6.
Graham S, Dayal H, Swanson M, Mittelman A, Wilkinson G. Diet in the epidemiology of cancer of the colon and rectum. J Nat Cancer Inst 1978;61(3):709-14.
Kohlmeier L, Su L. Cruciferous vegetable consumption and colorectal cancer risk: meta-analysis of the epidemiological evidence. FASEB Journal 1997;11(3):A369.
Beecher CWW. Cancer prevention properties of varieties of Brassica oleracea: a review. Amer J Clin Nutr 1994;59 (suppl):1166S-70S.
Zhang Y, Talalay P, Cho CG, Posner, GH. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure. Proceedings of the National Academy of Science USA 1992;89:2399-2408.
Zhang Y, Kensler T, Cho CG, Posner GH, Talalay P. Anticarcinogenic activities of sulforaphane and structurally related synthetic norbornyl isothiocyanates. Proceedings of the National Academy of Sciences USA 1994;91:3147-50.
Chung FL, Conaway CC, Rao CV, Reddy BS. Chemoprevention of colonic aberrant crypt foci in Fischer rats by major isothiocyanates in watercress and broccoli. Proceedings of the American Association for Cancer Research 2000;41:660.
Gamet-Payrastre L, Li P, Lumeau S, Cassar G, Dupont MA, Chevolleau S, Gasc N, Tulliez J, Tercé F. Sulforaphane, a naturally occurring isothiocyanate, induces cell cycle arrest and apoptosis in HT29 human colon cancer cells. Cancer Research 2000;60:1426-16. "Powerful and prolonged protection of human retinal pigment epithelial cells, keratinocytes, and mouse leukemia cells against oxidative damage: the indirect antioxidant effects of sulforaphane." Proceedings of the National Academy of Science USA, Vol. 98, pp. 15221-15226, 2001.
http://www.pnas.org/cgi/doi/10.1073/pnas.261572998.
"The impaired glutathione system and its up-regulation by sulforaphane in vascular smooth muscle cells from spontaneously hypertensive rats." Hypertension, Vol. 19, pp. 1819-1825, 2001.
http://www.jhypertension.com/article.asp?ISSN=0263-6352&VOL=19&ISS=10&PAGE=1819.
"Potent induction of Phase 2 enzymes in human prostate cells by sulforaphane." Cancer Epidemiology, Biomarkers & Prevention, Vol. 10, pp. 949-954. Sept. 2001.
http://cebp.aacrjournals.org/cgi/content/abstract/10/9/949.
What is "Om" ?
"The goal which all the Vedas declare, which all austerities aim at, and which men desire when they lead the life of continence … is Om. This syllable Om is indeed Brahman. Whosoever knows this syllable obtains all that he desires. This is the best support; this is the highest support. Whosoever knows this support is adored in the world of Brahma."
~ Katha Upanishad I
Om or Aum is of paramount importance in Hinduism. This symbol (as seen in the image on the right) is a sacred syllable representing Brahman, the impersonal Absolute of Hinduism — omnipotent, omnipresent, and the source of all manifest existence. Brahman, in itself, is incomprehensible; so a symbol becomes mandatory to help us realize the Unknowable. Om, therefore, represents both the unmanifest (nirguna) and manifest (saguna) aspects of God. That is why it is called pranava, to mean that it pervades life and runs through our prana or breath.
Om in Daily Life
Although Om symbolizes the most profound concepts of Hindu belief, it is in use daily. The Hindus begin their day or any work or a journey by uttering Om. The sacred symbol is often found at the head of letters, at the beginning of examination papers and so on. Many Hindus, as an expression of spiritual perfection, wear the sign of Om as a pendant. This symbol is enshrined in every Hindu temple premise or in some form or another on family shrines.
It is interesting to note that a newly born child is ushered into the world with this holy sign. After birth, the child is ritually cleansed and the sacred syllable Om is written on its tongue with honey. Thus right at the time of birth the syllable Om is initiated into the life of a Hindu and ever remains with him as the symbol of piety. Om is also a popular symbol used in contemporary body art and tattoos.
The Eternal Syllable
According to the Mandukya Upanishad, "Om is the one eternal syllable of which all that exists is but the development. The past, the present, and the future are all included in this one sound, and all that exists beyond the three forms of time is also implied in it".
The Music of Om
Om is not a word but rather an intonation, which, like music, transcends the barriers of age, race, culture and even species. It is made up of three Sanskrit letters, aa, au and ma which, when combined together, make the sound Aum or Om. It is believed to be the basic sound of the world and to contain all other sounds. It is a mantra or prayer in itself. If repeated with the correct intonation, it can resonate throughout the body so that the sound penetrates to the centre of one's being, the atman or soul.
There is harmony, peace and bliss in this simple but deeply philosophical sound. By vibrating the sacred syllable Om, the supreme combination of letters, if one thinks of the Ultimate Personality of Godhead and quits his body, he will certainly reach the highest state of "stateless" eternity, states the Bhagavad Gita.
The Vision of Om
Om provides a dualistic viewpoint. On one hand, it projects the mind beyond the immediate to what is abstract and inexpressible. On the other hand, it makes the absolute more tangible and comprehensive. It encompasses all potentialities and possibilities; it is everything that was, is, or can yet be. It is omnipotent and likewise remains undefined.
The Power of Om
During meditation, when we chant Om, we create within ourselves a vibration that attunes sympathy with the cosmic vibration and we start thinking universally. The momentary silence between each chant becomes palpable. Mind moves between the opposites of sound and silence until, at last, it ceases the sound. In the silence, the single thought—Om—is quenched; there is no thought. This is the state of trance, where the mind and the intellect are transcended as the individual self merges with the Infinite Self in the pious moment of realization. It is a moment when the petty worldly affairs are lost in the desire for the universal. Such is the immeasurable power of Om.
How to Type it on your Computer
Try this! To get the Om symbol on your computer screen, open MS Word and key in backslash ( \ ) in Wingdings font. You will type in Om!
Taken from about.com
http://hinduism.about.com/od/omaum/a/meaningofom.htm
~ Katha Upanishad I
Om or Aum is of paramount importance in Hinduism. This symbol (as seen in the image on the right) is a sacred syllable representing Brahman, the impersonal Absolute of Hinduism — omnipotent, omnipresent, and the source of all manifest existence. Brahman, in itself, is incomprehensible; so a symbol becomes mandatory to help us realize the Unknowable. Om, therefore, represents both the unmanifest (nirguna) and manifest (saguna) aspects of God. That is why it is called pranava, to mean that it pervades life and runs through our prana or breath.
Om in Daily Life
Although Om symbolizes the most profound concepts of Hindu belief, it is in use daily. The Hindus begin their day or any work or a journey by uttering Om. The sacred symbol is often found at the head of letters, at the beginning of examination papers and so on. Many Hindus, as an expression of spiritual perfection, wear the sign of Om as a pendant. This symbol is enshrined in every Hindu temple premise or in some form or another on family shrines.
It is interesting to note that a newly born child is ushered into the world with this holy sign. After birth, the child is ritually cleansed and the sacred syllable Om is written on its tongue with honey. Thus right at the time of birth the syllable Om is initiated into the life of a Hindu and ever remains with him as the symbol of piety. Om is also a popular symbol used in contemporary body art and tattoos.
The Eternal Syllable
According to the Mandukya Upanishad, "Om is the one eternal syllable of which all that exists is but the development. The past, the present, and the future are all included in this one sound, and all that exists beyond the three forms of time is also implied in it".
The Music of Om
Om is not a word but rather an intonation, which, like music, transcends the barriers of age, race, culture and even species. It is made up of three Sanskrit letters, aa, au and ma which, when combined together, make the sound Aum or Om. It is believed to be the basic sound of the world and to contain all other sounds. It is a mantra or prayer in itself. If repeated with the correct intonation, it can resonate throughout the body so that the sound penetrates to the centre of one's being, the atman or soul.
There is harmony, peace and bliss in this simple but deeply philosophical sound. By vibrating the sacred syllable Om, the supreme combination of letters, if one thinks of the Ultimate Personality of Godhead and quits his body, he will certainly reach the highest state of "stateless" eternity, states the Bhagavad Gita.
The Vision of Om
Om provides a dualistic viewpoint. On one hand, it projects the mind beyond the immediate to what is abstract and inexpressible. On the other hand, it makes the absolute more tangible and comprehensive. It encompasses all potentialities and possibilities; it is everything that was, is, or can yet be. It is omnipotent and likewise remains undefined.
The Power of Om
During meditation, when we chant Om, we create within ourselves a vibration that attunes sympathy with the cosmic vibration and we start thinking universally. The momentary silence between each chant becomes palpable. Mind moves between the opposites of sound and silence until, at last, it ceases the sound. In the silence, the single thought—Om—is quenched; there is no thought. This is the state of trance, where the mind and the intellect are transcended as the individual self merges with the Infinite Self in the pious moment of realization. It is a moment when the petty worldly affairs are lost in the desire for the universal. Such is the immeasurable power of Om.
How to Type it on your Computer
Try this! To get the Om symbol on your computer screen, open MS Word and key in backslash ( \ ) in Wingdings font. You will type in Om!
Taken from about.com
http://hinduism.about.com/od/omaum/a/meaningofom.htm
Cooking Oil safe Temperatures
Heating cooking oils to their smoke point can causes serious indoor air pollution. A kitchen stove hood/vent is a very good idea to help reduce this form of indoor air pollution in the home.
Another really good way to reduce smoke from burning cooking oils is to choose your oils carefully, so you cook with oils that can handle high heat without smoking. For example, refined avocado oil can be heated to just under 500 F before smoking, while unrefined safflower oil will smoke when heated to just under 225 F.
Below is a chart adapted from research published by oil manufacturer Spectrum Naturals, that gives the smoke point of many oils. Try to never heat oils to their smoke point. Even if you do get a stove hood, using the right oil for the right heat is important.
Below 212 F
–Cooking Methods
Boil, steam, scald, stew, simmer, steep, parboil, salad dressings
–Oils You Should Use
Unrefined canola oil (smoke point is below 225 F)
Unrefined flaxseed oil (smoke point is below 225 F)
Unrefined safflower oil (smoke point 225 F)
Unrefined sunflower oil (smoke point is below 225 F)
–Cooking Methods
Boil, steam, scald, stew, simmer, steep, parboil, salad dressings
–Oils You Should Use
Unrefined canola oil (smoke point is below 225 F)
Unrefined flaxseed oil (smoke point is below 225 F)
Unrefined safflower oil (smoke point 225 F)
Unrefined sunflower oil (smoke point is below 225 F)
Below 320 F–Cooking Methods
Low-heat baking, light sauté, pressure cooking
–Oils You Should Use
Unrefined corn oil (smoke point is below 32 F)
Unrefined peanut oil (smoke point is below 320 F)
Semirefined safflower oil (smoke point is below 320 F)
Unrefined soy oil (smoke point is below 320 F)
Unrefined high-Oleic sunflower oil (smoke point is below 320 F)
Unrefined walnut oil (smoke point is below 320 F)
Low-heat baking, light sauté, pressure cooking
–Oils You Should Use
Unrefined corn oil (smoke point is below 32 F)
Unrefined peanut oil (smoke point is below 320 F)
Semirefined safflower oil (smoke point is below 320 F)
Unrefined soy oil (smoke point is below 320 F)
Unrefined high-Oleic sunflower oil (smoke point is below 320 F)
Unrefined walnut oil (smoke point is below 320 F)
Below 375 F
–Cooking Methods Baking sauté, stir-fry, wok cooking
–Oils You Should Use
Semirefined canola oil (smoke point is below 350 F)
Refined canola oil (smoke point is below 400 F)
Refined corn oil (smoke point is below 450 F)
Unrefined olive oil (smoke point is below 320)
Refined peanut oil (smoke point is below 450 F)
Refined safflower oil (smoke point is below blow 450 F)
Unrefined sesame oil (smoke point is below 350 F)
Semirefined sesame oil (smoke point is below 450 F)
Semirefined soy oil (smoke point is below 350 F)
Refined soy oil (smoke point is below blow 450 F)
Semirefined sunflower oil (smoke point is below 450 F)
Refined high-oleic sunflower oil (smoke point is below 450 F)
Semirefined walnut oil (smoke point is below 400 F)
–Cooking Methods Baking sauté, stir-fry, wok cooking
–Oils You Should Use
Semirefined canola oil (smoke point is below 350 F)
Refined canola oil (smoke point is below 400 F)
Refined corn oil (smoke point is below 450 F)
Unrefined olive oil (smoke point is below 320)
Refined peanut oil (smoke point is below 450 F)
Refined safflower oil (smoke point is below blow 450 F)
Unrefined sesame oil (smoke point is below 350 F)
Semirefined sesame oil (smoke point is below 450 F)
Semirefined soy oil (smoke point is below 350 F)
Refined soy oil (smoke point is below blow 450 F)
Semirefined sunflower oil (smoke point is below 450 F)
Refined high-oleic sunflower oil (smoke point is below 450 F)
Semirefined walnut oil (smoke point is below 400 F)
Below 500 F
–Cooking Methods
Sear, brown, deep-fry.
–Oils You Should Use
Refined avocado oil has a smoke point of below 520 F, the highest temperature of all the plant oils.
–Cooking Methods
Sear, brown, deep-fry.
–Oils You Should Use
Refined avocado oil has a smoke point of below 520 F, the highest temperature of all the plant oils.
choosing the right cardio equipment
Choosing the right cardio equipment Taking together the research on caloric expenditure and the amount of skill needed to acquire a cardiovascular and caloric benefit, the treadmill would have to be considered the best piece of cardio equipment, followed by the cross-country skiing machine (e.g., NordicTrack), rowing machine, stair stepper and stationary cycle. So, next time one of your clients asks which piece of cardio equipment is best, tell him or her to choose equipment that uses a lot of muscle mass, is weight-bearing and has a low skill level so he or she can get more out of the activity.
Your clients expend approximately 5 calories for every 1 liter of oxygen consumed (which varies slightly depending on how much fat and carbohydrates are used). Using more muscle mass during exercise also increases energy expenditure after exercise, as the post-exercise metabolic rate (as measured by the excess post-exercise oxygen consumption) has been found to be significantly greater and take longer to return to resting values following lower-body exercise (stationary cycling) than following upper-body exercise (arm cranking) performed at the same relative intensity.
Weight-bearing activities are associated with a significantly greater caloric expenditure than non-weight-bearing activities,5 even when the two types of exercise are performed at the same level of intensity.1 Among weight-bearing activities, running uses more calories than most everything else, being equaled only by cross-country skiing and sports that require a lot of running, like soccer, squash, handball and racquetball
Comparing the rates of energy expenditure at RPE values of 11 (fairly light), 13 (somewhat hard) and 15 (hard) on the Borg scale of 6 to 20 between six indoor exercise machines — Airdyne, cross-country skiing simulator, stationary cycle, rowing machine, stair stepper and treadmill — Zeni, et al.,11 found that the treadmill induced a significantly higher rate of energy expenditure at each RPE compared to all of the other exercise equipment. Among the other equipment, the cross-country skiing simulator, rowing machine and stair stepper induced significantly higher rates of energy expenditure than the Airdyne and stationary cycle. The highest HR occurred on the treadmill and the stair stepper, and blood lactate concentration (another marker of exercise intensity) was highest on the stair stepper and rowing machine. The authors concluded that the treadmill is the optimal indoor exercise machine for enhancing energy expenditure when perceived exertion is used to establish exercise intensity.
Your clients expend approximately 5 calories for every 1 liter of oxygen consumed (which varies slightly depending on how much fat and carbohydrates are used). Using more muscle mass during exercise also increases energy expenditure after exercise, as the post-exercise metabolic rate (as measured by the excess post-exercise oxygen consumption) has been found to be significantly greater and take longer to return to resting values following lower-body exercise (stationary cycling) than following upper-body exercise (arm cranking) performed at the same relative intensity.
Weight-bearing activities are associated with a significantly greater caloric expenditure than non-weight-bearing activities,5 even when the two types of exercise are performed at the same level of intensity.1 Among weight-bearing activities, running uses more calories than most everything else, being equaled only by cross-country skiing and sports that require a lot of running, like soccer, squash, handball and racquetball
Comparing the rates of energy expenditure at RPE values of 11 (fairly light), 13 (somewhat hard) and 15 (hard) on the Borg scale of 6 to 20 between six indoor exercise machines — Airdyne, cross-country skiing simulator, stationary cycle, rowing machine, stair stepper and treadmill — Zeni, et al.,11 found that the treadmill induced a significantly higher rate of energy expenditure at each RPE compared to all of the other exercise equipment. Among the other equipment, the cross-country skiing simulator, rowing machine and stair stepper induced significantly higher rates of energy expenditure than the Airdyne and stationary cycle. The highest HR occurred on the treadmill and the stair stepper, and blood lactate concentration (another marker of exercise intensity) was highest on the stair stepper and rowing machine. The authors concluded that the treadmill is the optimal indoor exercise machine for enhancing energy expenditure when perceived exertion is used to establish exercise intensity.
Virtual Dispensory
Virtual Dispensory
For supplements, please contact Dr. Celeste Ruland
There are so many supplement lines and products out there on the market today, it can become very overwhelming to choose the best products specifically for your concerns.
I have done most of the work for you and set up an account with Emerson Ecologics. I have been using this distributor company for years and have found great success with their research, product quality, customer service, and delivery speed.
If you are my patient, and I have recommended a product for you to purchase that will assist you in your healthcare plan, please click on the link below.
You will be able to choose from my custom order form, or can search for another supplement using the search tool at the bottom of the page.
*NOTE* that the price of the supplements will be less than retail but greater than wholesale. You may have the option of "drop-shipping" to your home!
If you are not my patient yet, please contact me so that we may find the most suitable treatment plan specific for your health concerns.
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