Iodine

Iodine

Iodine is a trace mineral required for human life. Humans require iodine for proper physical and mental development. It impacts cell respiration, metabolism of energy and nutrients, functioning of nerves and muscles, differentiation of the fetus, growth and repair of tissues, and the condition of skin, hair, teeth, and nails.

Iodine is also needed for the production of thyroid hormones. The thyroid (a small gland in the front of the neck), which contains 80% of the body’s iodine pool, converts iodine into the thyroid hormones thyroxine (T₄) and triiodothyronine (T₃). These hormones are released into the bloodstream, controlling the body’s metabolism.

General use

As established by the National Research Council’s Food and Nutrition Board, the revised 1989 Recommended Dietary Allowance (RDA) for iodine is 40 mcg for infants, increasing to 150 mcg for adults and children age 11 and older. The RDA for pregnant and lactating women increases to 175 and 200 mcg respectively.

Harrison’s Principles of Internal Medicine reports that average U.S. iodine daily intake ranges from approximately 0.5–1.0 mg. According to the Merck Manual of Diagnosis and Therapy, less than 20 mcg per day of iodide results in iodine deficiency; iodide intake 20 times greater than the daily requirement (2 mg) results in chronic iodine toxicity.

Iodine is available from a variety of food sources, drugs, and most commercial vitamin preparations. Some seafood and sea vegetables provide good sources of dietary iodine, including: canned sardines, canned tuna, clams, cod, haddock, halibut, herring, lobster, oyster, perch, salmon, sea bass, and shrimp.

Dulse, kelp, and seaweed are also sources of dietary iodine. If grown in iodine-rich soil, foods including asparagus, green peppers, lettuce, lima beans, mushrooms, pineapple, raisins, spinach, summer squash, Swiss chard, turnip greens, and whole wheat bread may provide good sources of dietary iodine.

Animal products can also provide a source of iodine, especially if the animals are fed iodine-enriched foods or salt: beef, beef liver, butter, cheddar cheese, cottage cheese, cream, eggs, lamb, milk, and pork. Some foods such as breads may contain iodine additives.

Another source of dietary iodine is iodized salt. Iodized table salt was introduced in the United States in 1924 and significantly reduced the incidence of iodine deficiency. Providing iodized salt licks for livestock adds iodine to animal products.

In some parts of the world, iodized oil supplements and water iodination provide other means of iodine supplementation. Many countries, however, still have insufficient iodine supplementation programs.

Iodine has several medical applications. Typically, in conjunction with drug therapy, iodine may be used to treat goiter (an enlargement of the thyroid gland), symptoms of hypothyroidism (diminished production of thyroid hormone), and hyperthyroidism (increased production of the thyroid gland).

It may also be used as an expectorant in cough medications. Applications of iodine to conditions including arteriosclerosis, arthritis, and angina pectoris have also been noted. Iodine tinctures (dilute mixtures of alcohol and iodine) or Betadine are used as antiseptics to kill bacteria in skin cuts.

Atomidine (a product containing iodine trichloride and other unlisted ingredients) is also sold as an antiseptic. Atomidine taken orally in minute cyclic doses is also recommended as a glandular stimulant and purifier.

Some research has shown that oral iodine supplements have antifibrotic and anti-inflammatory effects. Commonly reported studies have also suggested that iodine deficiency may be a factor in fibrocystic breast disease (FBD), a catch-all term that describes general, often normal, lumpiness of the breast.

Clinical trials on women diagnosed with FBD found that, even in women showing normal thyroid function, thyroid hormone supplementation produced results including decreased breast pain and decreased breast nodules.

Some early research also correlated higher incidence of breast, endometrial, and ovarian cancers with hypothyroidism and/or iodine deficiency. However, others have noted that low levels of selenium, which is more classically associated with cancer, were also present in the women in these studies.

Iodine is used in several compounds for a variety of medical testing. For example, it may be used in x-rays of the gallbladder or kidneys or in cardiac imaging. It is used as a diagnostic tool to examine the thyroid gland’s output.

A common test measures thyroid radioactive iodine uptake (RAIU). Trace amounts of radioactive iodine (I¹²³ or I¹³¹) are used to test thyroid function.

Together with blood tests, examining how much iodine is taken up by the thyroid gland helps physicians diagnose hypothyroid conditions (when the thyroid takes up too little iodine) and hyperthyroid conditions (when it takes up too much). Radioactive iodine therapy is also used for treating thyroid disease and cancer.

Radioactive iodine can cross the placenta, causing severe dysfunction and damage to the fetus’s thyroid gland. Current Medical Diagnosis and Treatment 2000 notes that nursing mothers should discontinue nursing for a period of time after receiving test or treatment doses of radioactive iodine.

One study published in the Journal of the American Medical Association (JAMA) in May 2000 reported radiation exposure to family members of non-pregnant, non-nursing outpatients from I131 treatment to be well below limits mandated by U.S. Nuclear Regulatory Commission (NRC) guidelines. Medical professionals may also prescribe low iodine diets in combination with radioactive iodine tests or treatments.

Precautions

Too much or too little iodine intake results in a wide spectrum of disorders that are addressed by adjusting iodine intake. Too much iodine can result in toxicity.

Iodine atom

Iodine deficiency disorders (IDDs) are preventable, but not curable, by ensuring adequate iodine intake. Only a small amount of iodine is required over the human life span. The body, however, does not store iodine for long periods, so the intake must be regular. Too little iodine intake can result in cold feet, fatigue, insomnia, problems with skin, nails, and hair, and weight gain.

Goiter can result from iodine deficiency. Certain substances called goitrogens can also induce goiter by interfering with thyroid functioning. Some foods have goitrogenic tendencies, as do certain drugs, for example, thiourea, sulfonamides, and antipyrine.

As listed by Prescriptions for Nutritional Healing and other sources, foods containing substances that can prevent the utilization of iodine when eaten in large quantities include Brussels sprouts, cabbage, cauliflower, kale, millet, mustard, peaches, peanuts, pears, pine nuts, soybeans, and turnips. Limiting consumption of these foods may be recommended for persons with an underactive thyroid.

Iodine deficiency can also result in serious irreversible disorders and, as of May 2000, is considered a major global health problem by organizations such as the World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF).

According to the International Council on Control of Iodine Deficiency Disorders (ICCIDD), IDDs are the most common cause of preventable brain damage and mental retardation worldwide.

IDD results in cretinism (a form of stunted growth) and problems in movement, speech, and hearing. A pregnant woman with an iodine deficiency risks miscarriage, stillbirth, and mental retardation of her baby.

As of 1999, the WHO called IDD a significant public health problem in 130 countries. The ICCIDD reported 1.6 billion people worldwide at risk for IDDs, and 50 million children suffering from some degree of IDD. Although not common, iodine deficiency is on the rise in the United States.

In 2002, the United Nation’s Children’s Fund announced a pledge to eliminate iodine deficiency in the world by 2005, citing the problem as a major cause of psychiatric and learning disabilities.

Side effects

Excess iodine is typically excreted, and output can be measured in the urine. Regular excessive iodine intake is needed for toxicity. Excess iodine, when used as a supplement or in drug therapy, may reduce thyroid function. Although more commonly associated with iodine deficiency, goiter can also result from too much iodine due to thyroid hyperactivity.

Additionally, high amounts of iodine from sources such as overuse of iodized salt, vitamins, cough medications, kelp tablets, or from medical testing can cause effects including rapid pulse, nervousness, headaches, fatigue, a brassy taste in the mouth, excessive salivation, gastric irritation, and hypothyroidism.

Acne can appear or become worse. Some iodine-sensitive individuals may have an allergic reaction to iodine, often a skin rash. A physician may recommend that high iodine foods be removed from the diet of those who are iodinesensitive.

Similar side effects have also been observed in some women participating in studies on iodine and diagnosed FBD. Radioactive iodine has been implicated in producing thyroid dysfunction and thyroid cancer.

Read more »

Ipriflavone

Ipriflavone

Ipriflavone (IP), also called ipraflavone, is a massproduced synthetic derivative of genistein (genistin) or daidzein. Genistein and daidzein are unique plant compounds called isoflavones, which are primarily found in soy products. Isoflavones belong to a larger category known as flavonoids, which are natural plant components that have antioxidant, anti-inflammatory, anti-allergy, and anticancer properties.

Although most soy isoflavones are classified as plant estrogens (phytoestrogens), ipriflavone does not have estrogenic activity, and does not activate any estrogen receptors in the body. However, it may prevent or treat bone loss—osteoporosis—associated with menopause (the cessation of menstruation) and aging.

Ipriflavone contains three carbon rings. Its chemical names are:

• 7-isopropoxyisoflavone
• 7-isopropoxy-3-phenyl-4H-1-benzopyran-4-one
• 7-(1-methylethoxy)-3-phenyl-4H-1-benzopyran-4-one
• 7-isopropoxy-3-phenylchromone

One source notes that ipriflavone is found in foods, but only in trace amounts. In addition to soy products (including some soy sauces), trace amounts are found in alfalfa and other foods. It is also found in propolis, a resin that bees collect from tree buds for use as a hive cement. Ipriflavone is a solid that dissolves only slightly in water.

The liver metabolizes ipriflavone into 7-hydroxy-ipriflavone and 7-(1-carboxy-ethoxy)-isoflavone. IP and its derivatives are bound to albumin, a blood protein, and distributed to tissues throughout the body.

Ipriflavone may be one of the best-studied compounds in the natural health industry. However, the results of these studies are not clear with regard to efficacy in increasing bone density, its primary claim.

Ipriflavone was first isolated at a Hungarian pharmaceutical company in 1969. Since the 1980s, it has been a registered prescription drug for the prevention and treatment of osteoporosis in Japan, Argentina, and Europe.

General use

Like other cells in the human body, bone cells are constantly being replaced. Furthermore, bones serve as a calcium bank because they are a source of calcium used for other functions, such as buffering the blood.

bone defender

Osteoporosis is a net loss of bone mass, caused either by excessive bone-resorping (dissolving) or low bone-forming activities. These activities are often related to the increased bone turnover rate that accompanies menopause.

Women have a lifetime risk of 40% for developing osteoporosis. One-half of all women over the age of 50 will develop the disease. One in eight men experience bone fractures as a result of osteoporosis.

Hip fractures caused by osteoporosis are a direct or indirect cause of death in one-quarter of elderly Americans. Bone building and breakdown are influenced by the following:

• hormones, including estrogen and calcitonin (from the parathyroid gland)\
• such minerals as magnesium, phosphorus, boron, zinc, silica, and vanadium
• vitamins, including vitamin D.
• such other factors as corticosteroid use, sunlight, dietary acidity, physiologic pH, and overall bodily health

Numerous studies have indicated that ipriflavone maintains or increases bone mineral density in osteoporosis, particularly in conjunction with calcium supplementation. Clinical studies have demonstrated that ipriflavone supplementation may:

• prevent rapid bone loss immediately following menopause
• increase bone density in postmenopausal women by as much as 3%
• increase bone mineral density in women with osteoporosis by up to 6%
• decrease the incidence of bone fractures among post-menopausal women
• reduce bone pain caused by osteoporosis
• increase mobility in women with osteoporosis
• stimulate the synthesis and secretion of calcitonin, a hormone that controls calcium metabolism
• lower the high cholesterol levels associated with menopausal estrogen deficiency
• have some activity against cancer

Ipriflavone also slows bone loss in women whose ovaries have been removed, although it does not appear to prevent acute bone loss immediately following ovariectomy.

Further studies in this area have not obtained the same conclusions, except under very specific conditions including younger age and active bone loss. Therefore, the presence of osteoporosis alone does not appear to be sufficient for obtaining good results, even with calcium supplementation.

The mechanisms of ipriflavone activity are not understood. In vitro and animal studies have indicated that:

• Genistein inhibits the breakdown of bone.
• Ipriflavone inhibits bone resorption (the breakdown and recycling of bone tissue).
• Ipriflavone may stimulate bone formation.

In contrast, one large study of postmenopausal women with slight osteoporosis found no significant bone density changes between the group taking calcium supplements alone and those taking calcium plus ipriflavone.

Since ipriflavone does not have estrogenic activity, it may be appropriate for treating bone loss in men, particularly in those with prostate cancer who are receiving therapies that reduce androgen (masculinizing hormone) levels.

Preparations

Ipriflavone is available over-the-counter (OTC) in many generic and brand name forms (e.g. Ostivone, Natrol, and Bone Support Ipriflavone Blend). It is supplied in capsules, each containg 100, 200, or 300 mg. A typical IP dose for the management of osteoporosis is 200 mg, two to three times daily. Almost all studies consistently used 600 mg daily.

Food items, particularly those containing lipids, increase the small intestine’s absorption of ipriflavone. IP supplements are more effective if combined with calcium and other supplements that help to diminish bone loss during menopause and aging. Ipriflavone sometimes is combined with low-dose estrogen preparations.

Natural isoflavone supplements isolated from soy do not appear to have the same benefits or phytoestrogen neutral qualities as ipriflavone.

Precautions

Ipriflavone has not been subjected to long-term safety studies. In one study, a consistent precaution resulting from research that spanned as much as three years is that ipriflavone appears to decrease lymphocyte (disease-fighting white-blood-cell) levels in a significant number of postmenopausal women with minor osteoporosis.

Additionally, since ipriflavone is metabolized by the liver, those with liver disease are advised to avoid it unless directed otherwise by a healthcare professional. Other contraindications include pregnancy and breast-feeding, gastric or duodenal ulcers, and kidney disease. Ipriflavone is not recommended for small children.

Side effects

No significant side effects have been observed with ipriflavone, although there are reports of heartburn, nausea, diarrhea, or other mild gastrointestinal disturbances. These side effects may be avoided by taking the supplement with food.

One source noted that the percentage of perceived side effects was actually less among the IP users than in the placebo group. Generally, ipriflavone is considered to be well tolerated, to have no effect on fertility, and to not promote precancerous cellular changes (mutagenicity).

Approximately 13% of women studied had a decrease in white blood cell count, usually within the first six months. However, this group did not become more susceptible to disease or illness.

Their normal white blood cell counts returned within one to two years of discontinuing the IP. There were occasional reports of hypersensitivity reactions and increases in liver function test scores.

Interactions

Similar to grapefruit juice, IP has an inhibiting effect on a liver detoxification pathway involving an enzyme known as cytochrome P450. This effect increases both the blood levels and the effects of these drugs:

• theophylline: IP and 7-hydroxy-ipriflavone may inhibit the metabolism and elimination of this asthma drug, leading to elevated—and potentially toxic—blood levels
• zafirlukast (Accolate), an asthma medication
• antipsychotic medications
• caffeine
• celecoxib (Celebrex), a pain reliever for arthritis
• cyclobenzaprine (Flexeril), a muscle relaxant
• nifedipine
• nonsteroidal anti-inflammatory medications and pain relievers
• tacrine (Cognex), a medication for Alzheimer’s disease
• tamoxifen (Nolvadex), for cancer prevention and treatment
• tolbutamide levels are increased by both ipriflavone and 7-hydroxy isoflavone
• warfarin (Coumadin), a blood-thinner

The effects of ipriflavone may be additive with the effects of these drugs:

• bisphosphonates for the treatment of osteoporosis
• calcitonin
• estrogen
• selective estrogen receptor modulators (SERMs)

During the management of osteoporosis, ipriflavone effects may be additive with the effects of the following nutritional supplements:

• boron
• calcium
• fluoride
• vitamin D
• vitamin K

Read more »

Iron

Iron is a mineral that the human body uses to produce the red blood cells (hemoglobin) that carry oxygen throughout the body. It is also stored in myoglobin, an oxygen-carrying protein in the muscles that fuels cell growth.

Iron is abundant in red meats, vegetables, and other foods, and a well-balanced diet can usually provide an adequate supply of the mineral. But when there is insufficient iron from dietary sources, or as a result of blood loss in the body, the amount of hemoglobin in the bloodstream is reduced and oxygen cannot be efficiently transported to tissues and organs throughout the body.

The resulting condition is known as iron-deficiency anemia, and is characterized by fatigue, shortness of breath, pale skin, concentration problems, dizziness, a weakened immune system, and energy loss.

Iron-deficiency anemia can be caused by a number of factors, including poor diet, heavy menstrual cycles, pregnancy, kidney disease, burns, and gastrointestinal disorders. Individuals with iron-deficiency anemia should always undergo a thorough evaluation by a physician to determine the cause.

Children two years old and under also need adequate iron in their diets to promote proper mental and physical development. Children under two who are not breastfed should eat iron-fortified formulas and cereals.

Women who breastfeed need at least 15 mg of dietary or supplementary iron a day in order to pass along adequate amounts of the mineral to their child in breast milk. Parents should consult a pediatrician or other healthcare professional for guidance on iron supplementation in children.

It has been theorized that excess stored iron can lead to atherosclerosis and ischemic heart disease. Phlebotomy, or blood removal, has been used to reduce stored iron in patients with iron overload with some success.

Iron chelation with drugs such as desferrioxamine (Desferal) that help patients excrete excess stores of iron can be helpful in treating iron overload caused by multiple blood transfusions.

Iron levels in the body are measured by both hemoglobin and serum ferritin blood tests.

Normal total hemoglobin levels are:

• neonates: 17-22 g/dl
• one week: 15-20 g/dl
• one month: 11-15 g/dl
• children: 11-13 g/dl
• adult males: 14-18 g/dl (12.4-14.9 g/dl after age 50)
• adult females: 12-16 g/dl (11.7-13.8 g/dl after menopause)

Normal serum ferritin levels are:

• neonates: 25-200 ng/ml
• one month: 200-600 ng/ml
• two to five months: 50-200 ng/ml
• six months to 15 years: 7-140 ng/ml
• adult males: 20-300 ng/ml
• adult females: 20-120 ng/ml

Preparations

Iron can be found in a number of dietary sources, including:

• pumpkin seeds
• dried fruits (apricots)
• lean meats (beef and liver)
• fortified cereals
• turkey (dark meat)
• green vegetables (spinach, kale, and broccoli)
• beans, peas, and lentils
• enriched and whole grain breads
• molasses
• sea vegetables (blue-green algae and kelp)

Eating iron-rich foods in conjunction with foods rich in vitamin C (such as citrus fruits) and lactic acid (sauerkraut and yogurt) can increase absorption of dietary iron. Cooking food in cast-iron pots can also add to their iron content.

The recommended dietary allowances (RDA) of iron as outlined by the United States Department of Agriculture (USDA) are as follows:

• Children 0–3: 6-10 mg/day
• children 4–10: 10 mg/day
• adolescent–adult males: 10 mg/day
• adolescent–adult females: 10-15 mg/day
• pregnant females: 30 mg/day
• breastfeeding females: 15 mg/day

A number of herbal remedies contain iron, and can be useful as a natural supplement. The juice of the herb stinging nettle (Urtica dioica) is rich in both iron and vitamin C (which is thought to promote the absorption of iron).

It can be taken daily as a dietary supplement. Dandelion (Taraxacum officinale), curled dock (Rumex crispus), and parsley (Petroselinum crispum) also have high iron content, and can be prepared in tea or syrup form.

In Chinese medicine, dang gui (dong quai), or Angelica sinensis, the root of the angelica plant, is said to both stimulate the circulatory system and aid the digestive system.

It can be administered as a decoction or tincture, and should be taken in conjunction with an iron-rich diet. Other Chinese remedies include foxglove root (Rehmannia glutinosa), Korean ginseng (Panax ginseng), and astragalus (Astragalus membranaceus).

Ferrum phosphoricum (iron phosphate), is used in homeopathic medicine to treat anemia. The remedy is produced by mixing iron sulfate, phosphate, and sodium acetate, which is administered in a highly diluted form to the patient. Other homeopathic remedies for anemia include Natrum muriaticum, Chinchona officinalis, Cyclamen europaeum, Ferrum metallicum, and Manganum aceticum.

As with all homeopathic remedies, the type of remedy prescribed for iron deficiency depends on the individual’s overall symptom picture, mood, and temperament. Patients should speak with their homeopathic professional or physician, or healthcare professional before taking any of these remedies.

Iron is also available in a number of over-the-counter supplements (i.e., ferrous fumerate, ferrous sulfate, ferrous gluconate, iron dextran). Both heme iron and nonheme iron supplements are available. Heme iron is more efficiently absorbed by the body, but non-heme iron can also be effective if used in conjunction with vitamin C and other dietary sources of heme iron.

Some multivitamins also contain supplementary iron. Ingesting excessive iron can be toxic, and may have long-term negative effects. For this reason, iron supplements should be taken only under the recommendation and supervision of a doctor.

Precautions

Iron deficiency can be a sign of a more serious problem, such as internal bleeding. Anyone suffering from iron-deficiency anemia should always undergo a thorough evaluation by a healthcare professional to determine the cause.

Iron overdose in children can be fatal, and is a leading cause of poisoning in children. Children should never take supplements intended for adults, and should receive iron supplementation only under the guidance of a physician.

Individuals with chronic or acute health conditions, including kidney infection, alcoholism, liver disease, rheumatoid arthritis, asthma, heart disease, colitis, and stomach ulcer should consult a physician before taking herbal or pharmaceutical iron supplements.

If individuals taking homeopathic dilutions of ferrum phosphoricum experience worsening of their symptoms (known as a homeopathic aggravation), they should stop taking the remedy and contact their healthcare professional. A homeopathic aggravation can be an early indication that a remedy is working properly, but it can also be a sign that a different remedy is needed.

Patients diagnosed with hemochromatosis, a genetic condition in which the body absorbs too much iron and stores the excess in organs and tissues, should never take iron supplements.


Side effects

Taking herbal or pharmaceutical iron supplements on an empty stomach may cause nausea. Iron supplementation may cause hard, dark stools, and individuals who take iron frequently experience constipation. Patients who experience dark bowel movements accompanied by stomach pains should check with their doctor, as this can also indicate bleeding in the digestive tract.

Other reported side effects include stomach cramps and chest pain. These symptoms should be evaluated by a physician if they occur.

Some iron supplements, particularly those taken in liquid form, may stain the teeth. Taking these through a straw, or with a dropper placed towards the back of the throat, may be helpful in preventing staining. Toothpaste containing baking soda and/or hydrogen peroxide can be useful in removing iron stains from teeth.

Signs of iron overdose include severe vomiting, racing heart, bloody diarrhea, stomach cramps, bluish lips and fingernails, pale skin, and weakness. If overdose is suspected, the patient should contact poison control and/or seek emergency medical attention immediately.

Interactions

Iron supplements may react with certain medications, including antacids, acetohydroxamic acid (Lithostat), dimercaprol, etidronate, fluoroquinolones. In addition, they can decrease the effectiveness of certain tetracyclines (antibiotics). Individuals taking these or any other medications should consult their healthcare professional before starting iron supplements.

Certain foods decrease the absorption of iron, including some soy-based foods, foods with large concentrations of calcium, and beverages containing caffeine and tannin (a substance found in black tea).

These should not be taken within two hours of using an iron supplement. Some herbs also contain tannic acid, and should be avoided during treatment with iron supplements. These include allspice (Pimenta dioica) and bayberry (Myrica cerifera, also called wax myrtle).

Individuals considering treatment with homeopathic remedies should also consult their healthcare professional about possible interactions with certain foods, beverages, prescription medications, aromatic compounds, and other environmental elements—factors known in homeopathy as remedy antidotes—that could counteract the efficacy of treatment for iron deficiency.

Read more »

Juice Therapies

Juice therapy involves the consumption of the juice of raw fruit or vegetables. A person may drink juice preventively to stay healthy, to treat a medical condition like cancer, or to produce a certain outcome, such as strengthening the immune system.

Three widely practiced juice therapies differ primarily in the amount of time that a person is involved in the therapy and whether other items are included in the person’s diet.

For some people, adding fresh juice to their daily meal plan is sufficient. Others will embark on a juice fast for several days to cleanse their systems. Juice is also a major component of the so-called Gerson therapy diet that is used to treat cancer. This therapy usually starts with a stay of three to eight weeks in a clinic. Then therapy continues at home and may continue for years.

Origins

Fasting and juice consumption

The two components of most juice therapies, fasting and juice consumption, date back thousands of years. Fasting is a long-standing religious tradition described in the Bible and other sources.

The medicinal use of juice can be traced back thousands of years to India. Proponents of Ayurveda, a healing system, believed that drinking juice strengthens body tissues.

In the centuries that followed, people recognized that eating fruit and vegetables produce many health benefits. Carrots were said to improve eyesight; and according to the adage, “An apple a day keeps the doctor away.” During the twentieth century, fruit and vegetables became important components of healing therapy.

Gerson juice diet

During the 1940s, a German doctor named Max B. Gerson developed a therapy using juice to treat his migraine. His diet was based on the theory that excessive sodium in a person’s system disrupts the immune system and the functions of the liver, pancreas, and thyroid gland. Gerson developed a low-salt organic diet that focuses on raw vegetable and fruit juices.

The diet included nutritional supplements and coffee enemas to detoxify the liver and relieve pain. The therapy worked for Gerson, so he recommended it to patients. People diagnosed with cancer and tuberculosis said that the Gerson diet therapy produced positive results.

Advocates of juice therapies maintain that refraining from food boosts the body’s ability to heal itself. Since the body is not spending time and energy on digesting high-fat food, it can concentrate on healing instead. That reasoning is the basis of juice fasts.

Juicing

Another form of juice therapy known as juicing involves extracting the juice from raw fruit and vegetables. From the 1970s on, people like “Juiceman” Jay Kordich popularized the concept of drinking fresh juice to boost energy, lose weight, and achieve other health benefits. Kordich provided recipes and sold juice extractors that are also known as “juicers.”

Kordich toured the country and talked about juice ingredients that seemed exotic to a public used to tomato juice and orange juice. One beverage consisted of juiced potato, apple, carrot, and parsley.

Benefits

Research has shown that a diet rich in fruit and vegetables reduces the risk of such diseases such as heart disease, cancer, and diabetes. Furthermore, raw vegetables and fruit contain vitamins, food enzymes, minerals, amino acids, and natural sugars.

Some of those benefits may be lost when commercial juice is purchased because juice sold in stores is pasteurized, which results in the loss of some nutrients. Fresh juice’s benefits extend beyond its nutritional content, according to juice therapy advocates.

Proponents of juice therapies continue to study its benefits. In 2002, a physician reported to the American College of Cardiology that two cups of orange juice daily significantly lowered the blood pressure of hypertensive patients. A British study in the same year verified the positive effects of cranberry juice on urinary tract infections.

Juice is used in Ayurvedic treatment for such conditions as arthritis, anemia, and constipation. Juice is also a component of naturopathy, which is also known as the “whole body cure.” A naturopathic doctor may prescribe a juice fast.

Supporters of fasting believe that the process releases a hormone that helps the body fight disease. A juice fast will strengthen the immune system, according to adherents.

It may be part of naturopathic treatment for conditions including arthritis, cancer, and AIDS. The fast also allows the naturopathic physician to identify food sensitivities (allergens) as the patient begins eating food.

Juice therapy is part of the Gerson diet, a cancer therapy said to eliminate the buildup of toxins in the body by stimulating enzymes, improving the digestive system, and providing the correct balance of vitamins and minerals.

Description

Juice therapy can be as simple as extracting the juice from raw produce or as complicated as the Gerson diet. The therapies vary in the amount of commitment involved and the cost. Whether a therapy is covered by medical insurance will depend on the patient’s health plan.

The person who juices or fasts at home generally isn’t covered. A juice fast administered as part of another treatment by a doctor or health practitioner might be covered. For Gerson therapy, some companies pay for part or all of costs, according to the Gerson Institute website.

Gerson therapy

The Gerson therapy treatment is based on drinking freshly pressed vegetable and fruit juice every hour. During a typical day at a Gerson clinic, a person would drink 13 glasses of raw carrot/apple and green-leaf vegetable juices.

Vegetarian meals of organically grown food are served. During treatment, the patient receives caffeine enemas during the evening to detoxify the blood and tissues, according to the Gerson Institute website.

The institute does not operate facilities; instead it licenses such facilities as the Oasis of Hope Hospital in Tijuana, Mexico. The hospital opened a Gerson Therapy Center in September of 1999 that cost each patient $4,900 for a week of care. That figure included the cost of a companion’s housing as well as follow-up consultations.

Fasting

A juice fast can be done at home with no help or under the direction of a practitioner such as a naturopathic doctor. The fast could also be part of the program at a retreat center.

Another option is a short-term cleansing diet lasting two to three days. One popular fast involves consumption of fruit and vegetable juice for several days.

In some plans, herbal tea and broth are allowed. Another variation is the raw food diet, which involves eating uncooked fruit and vegetables. The diet is said to be useful in treating such conditions as heart disease and arthritis.

Juicing

Juicing involves the extraction of juice from raw fruit or vegetables. An extractor, fresh produce, and a commitment of time to juice the items are required. A blender isn’t strong enough to juice raw produce, and extractors are priced from about $120–2,000. Juice should be consumed as soon as possible after extraction because when it’s stored, juice loses its nutritional value.

BENEFICIAL JUICES. While most people know that orange juice is rich in vitamin C, the juice of other produce is believed to provide additional health benefits. The wide selection of juices offers benefits that include the following:

• An 8-oz (240 ml) glass of carrot juice contains more than 10 times the recommended daily allowance of vitamin C.
• Fresh fruit and vegetable juices, including wheatgrass juice, are consumed for ulcers. Ulcer remedies include raw potato juice for peptic ulcers. For a duodenal ulcer, raw cabbage juice can be mixed with carrot and celery juice.
• Cranberries help prevent and treat urinary infections.
• Beet juice can be diluted to stimulate the liver.
• Garlic lowers the blood pressure and cholesterol.
• Cantaloupe juice can be consumed for stress.

Preparations

People should consult a doctor, practitioner, or nutritionist before beginning a fast or treatment like Gerson therapy. The medical professional can determine whether it’s safe to fast and how long the fast should last. The doctor may discover during the test that the person has a condition like diabetes. If that is the case, only a supervised fast would be recommended.

Precautions

Some caution should be taken with each form of juice therapy. Juicing removes much of the necessary dietary fiber found in fruits and vegetables. Since an adult diet should contain 20–25 g of fiber per day, a person should find other sources of fiber. Another caution is that carrot greens, rhubarb greens, and apple seeds can be toxic and should not be juiced.

Some health professionals advise against fasting, a process they say can produce weakness, fatigue, anemia, and other disorders. Other health professionals believe that fasts are safe but should not be undertaken by pregnant women, people who are diabetic, and those who have ulcers or a heart condition. In some cases, the doctor or practitioner may advise a supervised fast.

Critics of the Gerson diet maintain that its dangerous side effects include too much weight loss and poor resistance to disease. A person diagnosed with cancer should not abandon such other conventional treatments as chemotherapy in favor of alternative treatment, according to organizations such as the National Cancer Institute.

Furthermore, the Gerson Institute advised that therapy should be conducted under the supervision of a Gerson practitioner when a patient is undergoing chemotherapy, is a diabetic, has severe kidney damage, or has breast implants.

Lastly, the juicing of fresh fruit and some vegetables can lead to the intake of considerable amounts of sugar. In some people, the sugar produces a quick rush of energy followed by a “crash.”

Side effects

The side effects of fasting can include weight loss and fatigue.

In Gerson therapy, diarrhea and nausea are considered part of the healing process. During the treatment, a person may experience flu-like symptoms, loss of appetite, weakness, and dizziness. Other side effects may include fever blisters, perspiration and body odor,intestinal cramping, and a painful feeling in tumors.

Research and general acceptance

Studies of Gerson therapy indicated a higher rate of survival for cancer patients who received the treatment in comparison to those who didn’t. That research included a 1995 study performed in Mexico.

The therapy has not been researched extensively, however, and the Gerson diet is classified by the National Cancer Institute as not medically proven and potentially unsafe.

Some elements of the diet are beneficial—fruit, vegetables, and low-fat food. Most medical professionals believe, however, that less strenuous forms of therapy can be used to treat cancer.

Read more »

Lecithin

Lecithin was discovered in 1850 by Maurice Gobley, who isolated it in egg yolks and identified it as the substance that allowed oil and water to mix. The name is derived from the Greek word lekithos, which means “yolk of egg.”

Lecithin is a naturally occurring fatty substance found in several foods including soybeans, whole grains and egg yolks. It is often used as an emulsification agent in processed foods. It can be taken in various forms as a nutritional supplement, often derived from soybeans.

The body breaks lecithin down into its component parts: choline, phosphate, glycerol and fatty acids. The body’s highest concentration of lecithin is found in the vital organs, where it makes up about 30% of the dry weight of the brain and nearly two-thirds of the fat in the liver.

General use

Lecithin acts as an emulsifier and helps the body in the absorption of fats. A 1999 study indicates that soy lecithin improves the metabolism of cholesterol in the digestive system. Therefore, lecithin has been touted as a treatment for high cholesterol. It has also been said to be a treatment for neurologic and liver disorders.

Promoters claim that supplemental lecithin can be used to help lower cholesterol and deter memory loss. Some proponents of lecithin warn that the low fat and low cholesterol diets that many Americans follow may lower the amount of lecithin that we consume, creating a deficit and necessitating supplemental lecithin.

As Americans eat fewer eggs, meats, and dairy products, the amount of choline that they consume may be less than required. Choline is the key element in lecithin that researchers believe may have a beneficial effect on cholesterol and memory.

Lecithin has been identified as a possible resource for lowering blood cholesterol because of its reputation as a source of polyunsaturated fats.

In addition, choline helps the liver metabolize fat and form lipoproteins. However, there is still scanty evidence to support the use of lecithin in lowering cholesterol. Researchers in some studies have found a drop in cholesterol levels, while others have found no drop in cholesterol levels at all.

A group of researchers from the Netherlands summarized findings in the American Journal of Clinical Nutrition that found that many studies of the effects of lecithin had faulty methods, and the few good studies proved that lecithin was not effective in lowering cholesterol.

More recently, a group of American researchers solved part of the mystery concerning the fact that eggs, which are packed with cholesterol, don’t impact people’s cholesterol much if eaten in moderation. The reason seems to be the lecithin found in eggs that reduces cholesterol’s absorption in the bloodstream.

Lecithin is also considered to be of possible benefit to brain function, and supporters claim that it may help prevent Alzheimer’s disease. Promoters indicate that the choline in lecithin may have the ability to penetrate the blood-brain barrier and impact the production of acetylcholine, a neurotransmitter that facilitates brain function.

They claim that long-term use of lecithin as a dietary supplement could help minimize memory loss. However, studies on the use of lecithin for the treatment of Alzheimer’s disease have found that it has no marked benefit.

Preparations

Lecithin is derived from soy and is available in capsule, liquid and granule form. Consumers should not use a synthetic form of the supplement (choline chloride), but should seek one that contains natural phosphatidyl choline.

Lecithin from soybeans generally contains about 76% phosphatidycholine. Studies of supplements sold in health food stores show that most contain minimal levels of pure lecithin.

In fact, a person might get the same benefit from eating a handful of peanuts. The American Heart Association and the College of Physicians and Surgeons of Columbia University described lecithin supplements as “an expensive way of adding unsaturated fatty acids to the diet.”

Precautions

Consumers should be aware that most nutritional supplements are not regulated by the Food and Drug Administration (FDA) for product safety or effectiveness. Because lecithin is not considered an essential nutrient, currently, no Recommended Daily Allowance (RDA) has been set for this nutrient.

Side effects

There are no major side effects for lecithin as a supplement. In high doses (more than 25 g per day), lecithin can cause sweating, upset stomach, diarrhea, nausea and vomiting. Pregnant or nursing women and children should avoid the supplement because it has not been adequately tested for safety.

Read more »

Linoleic acid

Linoleic acid is a colorless to straw-colored liquid polyunsaturated fatty acid (C₁₈H₃₂O₂) of the omega-6 series. Linoleic and another fatty acid, gamma-linolenic, or gamolenic, produce compounds called prostaglandins.

Prostaglandins are substances that are found in every cell, are needed for the body’s overall health maintenance, and must be replenished constantly. Linoleic acid is an essential fatty acid, which means that the body cannot produce it, so it must be obtained in the diet.

Linoleic acid is an important fatty acid, especially for the growth and development of infants. Fatty acids help to maintain the health of cell membranes, improve nutrient use, and establish and control cellular metabolism. They also provide the raw materials that help in the control of blood pressure, blood clotting, inflammation, body temperature, and other body functions.

Fatty acids are consumed in the greatest quantities in fat. Although many people are encouraged to consume less fat in their diets, fat is still an important component of a healthy body. Fat stores the body’s extra calories, helps insulate the body, and protects body tissues.

Fats are also an important energy source during exercise, when the body depends on its calories after using up available carbohydrates. Fat helps in the absorption, and transport through the bloodstream, of the fat-soluble vitamins A, D, E, and K.

Conjugated linoleic acid (CLA) is a naturally occurring mixture of various isomers of linoleic acid with conjugated double bonds. The isomers of CLA have different shapes, functions, and benefits. CLA supplements, or fats containing CLA, generally contain a mixture of these isomers.

Although CLA is present in many foods and can be synthesized from linoleic acid, it is made naturally in the stomach, especially in ruminant animals. (Ruminants are animals that regurgitate food and chew it, known as “chewing the cud.” Cows and sheep are ruminants.) For this reason, CLA is found primarily in dairy and beef products, as well as other foods derived from ruminant animals.

Many people have likely decreased their intake of CLA for two reasons. First, beef and dairy fat are usually decreased or deleted from many diets. Second, many cattle are now fed grain diets, which are lower in linoleic acid than the grass on which they used to feed, so there is less CLA in beef and dairy foods.

It is possible to increase the CLA in milk by adding a linoleic acid supplement to livestock feed. The supplement also increases lean tissue and decreases fat in the animals, and induces dairy cattle to produce more milk.

Linoleic acid is found in fish oil, meat, milk, and other dairy products. It is also a constituent of many vegetable oils, including evening primrose oil, sunflower oil, and safflower oil. Commercially produced linoleic acid is used in margarine, animal feeds, emulsifying agents, soaps, and drugs.

General use

As mentioned, CLA supplements, or fats containing CLA, generally contain a mixture of CLA isomers. Plant oils, however, contain little CLA, but are a rich source of linoleic acid. While linoleic acid may be taken as a supplement to help with certain conditions, the supplement will not necessarily increase CLA levels in the body.

Anticarcinogenic

One particular isomer in CLA, known as cis-9, trans-11, is linked to anticancer benefits. Studies with animals have shown CLA to reduce breast, prostate, stomach, colorectal, lung, and skin cancers. The CLA may slow the growth of cells that give rise to cancer.

A human study has shown an association between linoleic acids and a decreased risk for prostate cancer. In addition, a study done in 2001 on human breast cancer cells grown in a laboratory medium showed that linoleic acid works to reduce tumor size through its effects on a gene that controls the rate of apoptosis, or cell self-destruction.

Cystic fibrosis

Infants with cystic fibrosis (CF) often have poor weight gain and growth and an inability to absorb fats. Some research suggests that infants with CF can benefit from formula with a high linoleic acid content because it optimizes nutrition, growth, and feeding efficiency.

Multiple sclerosis

Multiple sclerosis (MS) is a disease in which demyelination, loss of myelin sheath material, occurs. (The myelin sheath is a fatty substance that surrounds and insulates the axon of some nerve cells.) This leads to disruptions in nerve impulse transmission. Linoleic acid is believed to be helpful because myelin is composed of lecithin, which is made of linoleic and other fatty acids.

Many diets recommended for MS patients include supplements. Patients supplementing with linoleic acid show a smaller increase in disability and reduced severity and duration of attacks than those with no linoleic acid supplement.

Evening primrose oil is beneficial because of its specialized fatty-acid content, including linoleic acid. Doses of sunflower seed oil or evening primrose oil to provide 17 grams linoleic acid per day may be beneficial.

Pregnancy

One study indicated that low doses of linoleic acid and calcium can reduce the incidence of preeclampsia in high-risk women. (Preeclampsia is the development of hypertension with increased protein in the urine or accumulation of watery fluid in cells or tissues or both, due to pregnancy.)

Another study showed, however, that linoleic acid consumption can have a negative effect on fetal growth. Pregnant women should talk to their doctors before taking linoleic acid or any other supplement.

Diet and nutrition

CLA helps regulate how the body accumulates and retains fat. It has been shown to reduce body fat, improve muscle tone, improve nutrient usage, and reduce the appetite by improving the way the body extracts energy from less food.

These properties are useful not only for those trying to lose weight or tone muscles, but also for people with nutrient absorption disorders and other digestive problems. The CLA isomer linked with reducing body fat and increasing lean muscle mass is trans-10, cis-12.

Skin care

Linoleic acid helps relieve flaky, itchy, or rough skin and maintain smooth, moist skin. A tablespoon of linoleic acid-rich foods or oils may be added on a daily basis to help improve and moisturize skin. Linoleic acid may also help with skin disorders such as atopic eczema. Evening primrose oil is taken to help with skin, hair, and nail repair.

Other uses

Animal research suggests that CLA supplementation may limit food allergy reactions and improve glucose tolerance. It is also used as a nutritional supplement for allergic respiratory disease, circulation, arthritis, and inflammatory problems.

CLA is also a potent antioxidant and may help reduce plaque formation in arteries and thus help prevent heart disease. Evening primrose oil helps to reduce arthritis pain and depression. It also helps to control diabetes, liver and kidney damage due to alcohol, and several symptoms of premenstrual syndrome (PMS).

Linoleic acid appears to have at least one negative effect on the human body, however. It appears to increase a person’s risk of developing age-related macular degeneration (ARMD), a disease of the eye that leads to a progressive loss of vision and eventual blindness.

Preparations

Evening primrose oil is a fixed oil obtained from the seeds of Oenothera biennis or other spp. (Onagraceae). It contains about 72% linoleic acid and 9% gamolenic acid. Typical doses expressed as gamolenic acid are 320 or 480 mg daily, taken in two or three doses.

Safflower oil is the refined fixed oil obtained from the seeds of the safflower, or false (bastard) saffron, Carthamus tinctorius (Compositae). It contains about 75% linoleic acid as well as various saturated fatty acids.

CLA is available in beef and dairy products, but to avoid eating too many fatty animal foods, supplements may be taken. CLA comes in capsules and softgels that range in potency from 600 to 1,000 mg. A specialist should be consulted to determine what is most appropriate.

Precautions

CLA appears to be safe and nontoxic at supplemental levels. However, using evening primrose oil as a supplement for linoleic acid can cause symptoms of undiagnosed temporal lobe epilepsy and should be used with caution in patients with a history of epilepsy.

Side effects

CLA may cause gastrointestinal upset in isolated cases, and evening primrose oil can cause minor gastrointestinal upset and headache.

Interactions

People who take epileptogenic drugs (drugs which cause epilepsy), in particular phenothiazines, may have interactions with evening primrose oil, and should talk to their doctors before using a supplement.

Read more »

Lutein

Found in certain fruits and vegetables as well as egg yolks, lutein is a nutrient with a number of potentially beneficial effects. It is a member of the carotenoid family, a group of chemicals related to vitamin A.

While betacarotene, the precursor of vitamin A, may be the most familiar carotenoid, there are almost 600 others whose effects have yet to be extensively studied. Aside from lutein, these include alpha-carotene, lycopene, zeaxanthin, and beta-cryptoxanthin.

In the plant world, carotenoids like lutein help to give color to sweet potatoes, carrots, and other fruits and vegetables. In people, lutein and zeaxanthin make up most of the pigment in the center of the retina, where vision sensitivity is greatest.

While lutein is not considered an essential nutrient, studies suggest that it may play an important role in maintaining healthy vision and preventing eye diseases such as age-related macular degeneration (ARMD) and cataracts. Getting adequate amounts of this carotenoid may also decrease the risk of developing colon cancer and heart disease.

Lutein and other carotenoids are considered important because of their antioxidant properties. Antioxidants help to protect cells from damage caused by free radicals, the destructive fragments of oxygen produced as a byproduct during normal metabolic processes. As free radicals travel through the body, they cause damage to cells and genes by stealing electrons from other molecules—a process referred to as oxidation.

Test tube studies conducted by the Agricultural Research Service of the United States Department of Agriculture (USDA) suggest that lutein may be just as effective at combating free radicals as vitamin E, which is a potent antioxidant.

Concentrated mainly in the lens and retina of the eye, lutein may help to protect vision by neutralizing free radicals and by increasing the density of eye pigment. Lutein may also shield the eyes from the destructive effects of sunlight. In late 2001, a British study reported that risk of cortical cataract was lowest with high concentrations of lutein.

General use

While not approved as a dietary supplement by the FDA, lutein is ubiquitous in foods. It may play an important role in maintaining vision and preventing such eye diseases as ARMD and cataracts, the two leading causes of vision loss in adults. The carotenoid may accomplish this by protecting eye tissue from free radical damage and shielding the eyes from potentially destructive sunlight.

Research also indicates that getting adequate amounts of lutein may decrease the risk of colon cancer and heart disease. Lutein may offer protection against the latter two diseases by acting as an antioxidant, since free radical damage is believed to contribute to the development of cardiovascular disease as well as certain cancers.

The results of an earlier study, published in the British Medical Journal in 1992, shed light on the possible link between lutein and cataracts. The objective of the study was to examine the relationship between cataracts and intake of carotenoids, vitamins C and E, and riboflavin.

Researchers studied the dietary habits via questionnaires of over 50,000 registered nurses aged 45 years and over for a period of eight years and found that those who reported consuming the most vitamin A and carotenoids were found to have a lower risk of developing cataracts.

Spinach, which is a rich source of lutein, appeared to offer the most protection against the disease. The researchers concluded that the carotenoids present in food may decrease the risk of developing severe cataracts.

Lutein may also help to prevent the development of colon cancer, according to a study published in the American Journal of Clinical Nutrition in 2000. This study examined the risk of colon cancer and dietary intake of lutein and other carotenoids such as alpha-carotene, beta-carotene, lycopene, zeaxanthin, and beta-cryptoxanthin.

The researchers examined the eating habits of over 4,000 people. Roughly half the participants were between the ages of 30 and 79 and already had colon cancer, while the remainder made up the cancer-free control group.

The results indicated that men and women who had consumed large amounts of lutein were less likely to develop the disease. Interestingly, lutein was the only carotenoid identified by the study that seemed to offer any protection.

The evidence regarding lutein and heart disease is indirect but intriguing. A study reported in 2001 found that carotid arteries in those with higher lutein levels were clearer than average.

A human study also provides some indirect evidence that higher levels of lutein and other carotenoids may play a role in preventing the development of cardiovascular disease.

The study, conducted by researchers from Cambridge University and published in 1996, examined blood levels of antioxidant vitamins and carotenoids in people from two regions of the world with very different rates of heart disease: Toulouse, France, and Belfast, Ireland.

The results showed that residents of Toulouse, who have a much lower rate of heart disease, had lutein levels about twice as high as those from Belfast, where the incidence of cardiovascular disease is much greater. The people from Toulouse also had higher blood levels of other carotenoids.

Preparations

There is no RDA or Daily Value (DV) for lutein, and the optimum daily dosage has not been established with certainty. Therapeutic dosages range from 5–30 mg a day, though 6 mg daily is generally considered adequate.

Some authorities believe it is better for people to avoid lutein supplements altogether and increase their intake of foods known to contain lutein. Egg yolks are the richest source and also contain a large amount of zeaxanthin.

Other sources of lutein include corn, red seedless grapes, kiwi fruit, squash, and green vegetables such as zucchini, spinach, collard greens, kale, leaf lettuce, celery, peas, broccoli, and leeks. Oranges and orange juice, tomatoes, and carrots also prove good sources of lutein.

In 2001, researchers reported that concentrations of lutein are higher in the peels of fruits than in the pulp. The concentration of carotenoids increases as fruit ripens. Getting too much lutein through food and drink is not considered a significant risk because the nutrient is only present in relatively small amounts in plants and animals.

Precautions

Lutein is not known to be harmful when taken in recommended dosages, though it is worth remembering that the long-term effects of taking lutein supplements are unknown. Due to lack of sufficient medical study, lutein should be used with caution in children, women who are pregnant or breast-feeding, and people with liver or kidney disease.

Side effects

When taken in recommended dosages, lutein is not associated with any bothersome or significant side effects.

Interactions

Lutein is not known to interact adversely with any drugs or dietary supplements.

Read more »

Lycium Fruit

Lycium fruit is used extensively in Chinese herbalism. The fruit are the berries of Lycium chinense and more commonly Lycium barbarum. The roots also have healing properties.

Lycium is a shrub that grows to about 12 ft (4 m) in height. It grows wild on hillsides in the cooler regions of northern China and Tibet. However, it is also grown as a cultivated plant in almost all parts of China and in some other regions of Asia.

Lycium fruit is rich in carotene, vitamins B1 and B12, and vitamin C. The fruit also contains amino acids (the building blocks of proteins), iron, and trace elements essential to the body, including zinc, copper, selenium, calcium, and phosphorus.

The bright red berries are usually harvested in late summer or early autumn. The roots are usually harvested in the spring, although they can be dug any time of the year. Berries and roots can be used either fresh or dried. Lycium is also called Chinese wolfberry. Its Chinese name is Gou Qi Zi.

General use

The first recorded use of lycium fruit as a medicinal herb is from the first century A.D. For thousands of years it has been used in China to promote a long, vigorous, and happy life. It is used as both a jing (yin) tonic for liver and kidney, and as a blood tonic.

In the Chinese system of health, jing is an essential life substance. To remain healthy, yin aspects must be kept in balance with yang aspects. Ill health occurs when the energies and elements of the body are out of balance or in disharmony. Health is restored by taking herbs and treatments that restore this balance.

Lycium fruit is traditionally believed to have many different effects upon the body. In addition to being a general longevity herb, it is said to raise the spirits, fight depression, and increase cheerfulness.

Berries are made into a blood tonic that is given for general weakness, to improve circulation, and increase the cells’ ability to absorb nutrients. When blended with more yang herbs, lycium is used as a sexual tonic.

In Chinese medicine, the liver is associated with the function of the eyes. Lycium berries are used as a liver tonic to brighten the eyes, improve poor eyesight, treat blurred vision, sensitivity to light, and other general eye weaknesses.

One of the qualities ascribed to lycium root is that it “cools the blood.” It is used to reduce fever and to treat other conditions of “excess heat.” These include traditional uses to relieve excess sweating, stop nosebleeds, reduce vomiting, and treat dizziness.

Some herbalists use a tea made of lycium root and Scutellaria (skullcap or Huang Qin) to treat morning sickness in pregnant women. Lycium is also used to treat certain types of coughs and asthma.

Modern herbalists use lycium roots to treat high blood pressure. There is some scientific basis for this treatment, since extracts from the root have been shown in laboratory experiments to relax the involuntary muscles, including artery muscles. This relaxation lowers blood pressure.

Other modern scientific studies have shown that extracts of lycium root can reduce fever, including fever associated with malaria. One Korean study published in 1999 looked at the effect extracts from the berries and roots had on the blood of mice that were exposed to whole body x rays.

They concluded that the mice that received doses of root extract replaced leukocytes, erythrocytes, and thrombocytes faster than those that did not receive the extract. This effect may account for lycium’s reputation for creating good health, vigor, and long life.

Preparations

High-quality, fresh lycium fruit has thick flesh, few seeds, and a delicious sweet taste. It can be eaten raw on a daily basis to promote general health and happiness.

Dried berries can be used just as raisins are in cooking. Herbalists also make a decoction from dried, chopped lycium berries. To treat eye problems, about 0.5 cup (100 ml) of decoction is consumed daily.

Roots are used either fresh or dried. About 0.5 cup (100 ml) of root decoction daily is given to reduce fevers. A tincture can also be made of the root. About 0.5 teaspoon (3 ml) diluted with water three times a day is taken for coughs.

Combinations

Lycium is regularly used in tonics and herbal formulas that treat blood deficiencies, poor kidney function, and liver depletion. Among these are lycium formula, a blood tonic that is intended to strengthen the entire body and brain.

Lycium is an ingredient in rhemannia eight combination, a common jing tonic for older men and women that is said to regulate blood sugar and control diabetes, and a vision formula with the Chinese name of Qi Ju Di Huang Wan is made of lycium, chrysanthemum, and rhemannia.

Precautions

Chinese herbalists do not recommend lycium for people who have a fever due to infection or who have diarrhea or bloating.

Side effects

There are no reported side effects from taking lycium. Lycium has been used for centuries, both as a healing herb and as a food.

Interactions

Lycium is often used in conjunction with other herbs with no reported interactions. Since lycium has been used almost exclusively in Chinese medicine, there are no studies of its interactions with Western pharmaceuticals.

Read more »

Lycopene

Lycopene is a red, fat-soluble pigment found in vegetables, and most commonly found in tomatoes. It is one of a family of pigments called carotenoids.

Carotenoids are naturally occurring pigments responsible for the brightly colored fall leaves and the vivid colors of flowers, fruits, and vegetables. In fruits and vegetables, these pigments range in hue from bright yellow in squash, to orange in carrots, to bright red in tomatoes and peppers.

Although the human body does not produce lycopene, it is readily available through the diet. Minor sources include guava, rosehip, watermelon, and pink grapefruit. However, about 85% of lycopene in the U.S. diet comes from tomatoes and tomato products such as juice, soup, sauce, paste, and ketchup. A diet rich in carotenoid-containing foods is associated with a variety of health benefits.

Once lycopene is absorbed in the body, it is deposited widely in the liver, lungs, prostate gland, colon, and skin. Its concentration in body tissues tends to be higher than most other carotenoids. Working as a powerful antioxidant, lycopene fights free radicals—highly reactive molecules that damage cell membranes, attack DNA, and cause disease.

Studies have found that patients with HIV infection, inflammatory diseases, and high cholesterol levels (with and without lipid-lowering treatment) may have depleted lycopene serum (blood) levels. In contrast to other carotenoids, serum levels of lycopene are not usually reduced by smoking or alcohol consumption but rather by increasing age.

General use

A number of studies have indicated that a lycopene rich diet lowers the risk of certain chronic diseases such as cardiovascular disease, cancer, and age-related macular degeneration .

Cardiovascular disease

In its role as an antioxidant, lycopene prevents the oxidation of low-density liproprotein (LDH), the “bad” cholesterol that leads to atherosclerosis (hardening of the arteries) and coronary artery disease.

As serum lycopene levels rise, the levels of oxidized lipoprotein, protein, and DNA compounds go down, thus lowering the risk of heart disease. Individuals with high levels of lycopene are half as likely to have a heart attack than those with low levels, according to one study.

Cancer

Researchers have found a strong relationship between lycopene intake and reduced risk of cancers of the prostate and pancreas. In several studies of these cancers, lycopene was the only carotenoid associated with risk reduction.

In late 2001, the first clinical intervention trial of prostate cancer patients showed that supplementation with lycopene helped slow growth of prostate cancer. In fact, the spread of prostate cancer was reduced by 73%.

Consuming tomato products twice a week, as opposed to not at all, was associated with a reduced risk of prostate cancer of up to 34%, according to a study conducted by the Dana-Farber Cancer Institute.

Of the 46 fruits and vegetables investigated, only tomato products showed a measurable association with reduced risk of prostate cancer. There is also medical evidence to suggest that a high intake of lycopene-rich tomato products is associated with a reduced risk of developing cancers of the lung, breast, cervix, and gastrointestinal tract.

Macular degeneration

Lycopene (as well as other carotenoids such as lutein and beta-carotene) may also help prevent macular degenerative disease, the leading cause of blindness in people over the age of 65. Lycopene is the only micronutrient whose serum level was shown to be inversely related to the risk of age-related macular degeneration.

In late 2001, a study showed that lycopene may also help relieve exercise-induced asthma symptoms.

Preparations

Although the major sources of lycopene for humans are tomatoes and tomato products, bioavailability from different food items varies considerably. Cooking fresh tomatoes with a source of fat, such as olive oil in spaghetti sauce, enhances the body’s absorption of lycopene, since lycopene is fat-soluble.

By heating the tomatoes, the bound chemical form of lycopene is converted into a form that is more easily digested. In fact, one study showed that lycopene is absorbed 2.5 times better from tomato paste than from fresh tomatoes.

Although no dietary guidelines have been established, research shows that drinking two cups (about 540 ml) of tomato juice per day provides about 40 mg of lycopene. This is the amount recommended to significantly reduce the oxidation of LDL cholesterol, according to one human dietary intervention study.

The approximate lycopene content of tomatoes and tomato products, based on an analysis by a number of laboratories (mg/100 g wet weight) are listed below.

• tomatoes, fresh (0.9–4.2)
• tomatoes, cooked (3.7)
• tomato sauce (6.2)
• tomato paste (5.4–150)
• tomato soup, condensed (8.0)
• tomato juice (5.0–11.6)
• sun-dried tomato in oil (46.5)
• pizza sauce, canned (12.7)
• ketchup (9.9–13.4)

Although lycopene is available in concentrated capsule form and in combination with other vitamins, such as vitamin E or multivitamin preparations, there is inadequate evidence to conclude that supplements are more beneficial than the lycopene consumed in foods.

Since most of the health benefits of lycopene have been ascertained from studies of estimated dietary intake or blood concentrations, as of the year 2000, researchers recommend that individuals consume a diet rich in carotenoids and an array of fruits and vegetables rather than turning to lycopene supplements. The United States Department of Agriculture reported in 2001 that people intake an average of 10.9 mg per day.

Precautions

There are no known precautions regarding lycopene itself. However, there are a number of indirect problems that may result from consuming excessive amounts of tomatoes or commercially prepared tomato products.

Although processed tomato products are the richest source of lycopene in the diet, ingesting tomatoes may aggravate certain health conditions. As a member of the nightshade variety of plants—which includes eggplants, potatoes, peppers, paprika, and tobacco—tomatoes have been strongly and consistently linked with certain forms of arthritis, particularly rheumatoid and osteoarthritis.

One theory maintains that the alkaloids (alkaline chemicals) in the nightshades are deposited in the connective tissue, stimulate inflammation, and then inhibit the formation of normal cartilage. As a result, joint cartilage continues to break down and is not replaced by new, healthy cartilage cells.

Another indirect precaution is that processed tomato products usually contain large amounts of sodium,unless the product is labeled low-sodium or salt-free. An excess amount of sodium in the diet can exacerbate high blood pressure.

Side effects

Although extensive research has not been conducted, there have been no reported side effects or toxicity associated with lycopene intake.

Interactions

Research into the interactions of lycopene with food, drugs, or diseases has not been conducted as of the year 2000.

Read more »

Lysine

Lysine is an amino acid not produced by the body but essential to the growth of protein molecules in the body. It is necessary for tissue repair and growth, and for producing antibodies, enzymes, and hormones. Lysine is found in other protein sources, such as red meats, chicken, and turkey.

Most individuals have an adequate intake of lysine; however lysine levels may be low in vegetarians and low-fat dieters. Without enough lysine or any other of the eight essential amino acids, the body cannot build protein to sustain muscle tissue.

General use

The body only uses L-lysine to build protein. Since amino acid molecules are asymmetrical, each amino acid exists as both a right- and left-handed form, distinguished as “D” and “L” respectively. As a supplement L-lysine is used to treat the herpes simplex virus, help prevent osteoporosis and cataracts, and boost the immune system.

Herpes simplex virus remedy

In the 1950s, scientists discovered that foods containing certain amino acids could encourage or discourage the growth of the herpes virus. When added to the herpes virus, the amino acid arginine increases the growth of the virus. Lysine, on the other hand, suppresses it.

Since the virus can cause cold sores, canker sores, and genital sores, L-lysine supplements increase the ratio of lysine to arginine in the body, curing the outbreak of the virus. Avoiding foods with arginine and eating foods with a higher lysine content will also help alleviate the symptoms of the virus.

Foods containing arginine:

• gelatin
• nuts
• chocolate

Foods containing lysine:

• milk
• soybeans
• meat
• lentils
• spinach

Other uses

Lysine also promotes the body’s absorption of calcium, helping to prevent osteoporosis. It slows the damage to the eye caused by diabetes, and it may help cure atherosclerosis. Since it is used to slow the herpes simplex virus, its antiviral properties may help treat chronic fatigue syndrome, hepatitis, and HIV.

Preparations

L-lysine is best taken as a single supplement and not in combination with other amino acids. Such combinations are touted as nutritional supplements that build more muscle and are often used by athletes and body-builders.

However, too much protein strains the functions of the liver and kidneys and can cause other health problems. The single supplement should be taken on an empty stomach because larger amounts of the amino acid can build up in the blood and brain, enhancing its health benefits.

Supplements are best used by individuals suffering from a herpes outbreak or by vegetarians and low-fat dieters. Postmenopausal women can take lysine to encourage absorption of calcium by the body.

Precautions

Supplemental combinations of amino acids are not recommended to build muscle. Excessive build-up of protein in the body can cause kidney and liver problems.

Some consumers are sensitive or allergic to soybeans, a popular food used by vegetarians to replace the natural supply of lysine found in many meats. However in 2002, researchers announced progress in creating soybeans that could be tolerated by consumers with those sensitivities by shutting off a gene in soybean seeds believed responsible for causing the allergies.

Read more »

Macrobiotic diet

A macrobiotic diet is part of a philosophy of life that incorporates the ancient Oriental concept or theory of yin and yang. The diet itself consists mainly of brown rice, other whole grains, and vegetables. It requires foods to be cooked over a flame, rather than by electricity or microwave.

Origins

The term macrobiotics comes from two Greek words; macro (great) and bios (life). The macrobiotic diet is believed to have originated in nineteenth century Japan, with the teachings of Sagen Ishizuka, a natural healer.

George Ohsawa (1893–1966), a Japanese teacher and writer, introduced macrobiotics to Europeans in the 1920s. Ohsawa claims to have cured himself of tuberculosis by eating Ishizuka’s diet of brown rice, soup, and vegetables.

The diet did not attract much attention in the United States until the mid-1960s, when Ohsawa’s book Zen Macrobiotics was published and became a best seller, especially among the 1960s counterculture. The diet’s popularity heightened in the 1970s when the macrobiotic philosophy was embraced by former Beatle John Lennon (1940–1980) and his wife, Yoko Ono (1933– ).


Benefits

In the macrobiotic diet, foods are selected for their metaphysical qualities rather than their nutritional value. The regime, which is high in whole grains, vegetables, beans, and soy protein, has many of the same benefits as a vegetarian or vegan diet.

Numerous scientific studies have shown that a diet of this type can significantly reduce the risk of diabetes, heart disease, stroke, and various cancers. The macrobiotic diet is rich in vitamins, high in dietary fiber, and low in fatty foods.

Description

In addition to its holistic approach to nutrition, macrobiotics applies these beliefs to life in general. Its philosophy recommends the following behaviors:

• eating two or three meals a day
• chewing each mouthful of food approximately 50 times to aid digestion and absorption of nutrients
• avoiding food for at least three hours before bedtime
• taking short baths or showers as needed, with warm or cool water
• consuming only organic foods
• using grooming, cosmetic, and household products made from natural, non-toxic ingredients
• wearing only cotton clothing and avoiding metallic jewelry
• spending as much time as possible in natural outdoor settings and walking at least 30 minutes daily
• doing such aerobic or stretching exercises as yoga, dance, or martial arts on a regular basis
• placing large green plants throughout the house to enrich the oxygen content of the air, and keeping windows open as much as possible to allow fresh air circulation
• avoiding food preparation with electricity or microwaves; using gas or wood stoves; and using only cast iron, stainless steel, or clay cookware
• avoiding television viewing and computer use as much as possible

The macrobiotic diet assigns yin and yang energies to foods. Yin and yang are opposite energies that are complementary and harmonious, such as day and night. Yin energies are directed outward while yang energies are directed inward.

In this ancient Asian philosophy, everything in the universe is assigned a yin or yang quality. Balance, harmony, order, and happiness are achieved when the forces of yin and yang are in balance.

Meat, fish, poultry, eggs, and hard cheeses are considered yang, while milk, cream, fruit juice, alcohol, and sugar are yin. The macrobiotic diet consists mainly of foods in the middle, such as brown rice and other whole grains, beans, vegetables, fruit, and nuts.

The diet is flexible, and allows fish on occasion. Its flexibility enhances its appeal. The macrobiotic diet allows people to design their own food regimens based on their personal requirements, environment, and medical conditions.

One of the principles of the macrobiotic diet is that people should primarily eat organically grown foods native to their climate and area. The theory is that human health depends on the ability to adapt to the changes in the environment. When people eat foods from a climate that differs from where they live, they lose that adaptability.

Propronents of the macrobiotic diet claim that as society has moved away from its traditional ecologically based diet, there has been a corresponding rise in chronic illness. Therefore, for optimal health, the belief is that people need to return to a way of eating based on foods produced in their local environment, or at least grown in a climate that is similar to where they live.

Foods considered yang (contracted energy) last longer and can originate from a wide geographic area. Sea salt and sea vegetables are examples of yang foods. They can come from anywhere within the same hemisphere.

Whole grains and legumes are also yang, and can originate anywhere within the same continent since they keep for a long time. Fresh fruits and vegetables are considered yin (expansive energy).

Since they have a relatively short shelf life, they should be chosen only from those types that grow naturally within one’s immediate area. According to macrobiotic beliefs, balance between yin and yang in diet and food helps achieve inner peace and harmony with one’s self and the surrounding world.

Another aspect of the macrobiotic diet is that the type of foods eaten should change with the seasons. In the spring and summer, the food should be lighter, cooler, and require less cooking.

This change is necessary because—according to the macrobiotic philosophy—the energy of fire is abundant in the form of sunlight and does not need to be drawn from cooked food. In the autumn and winter, the opposite is true.

The time of day also plays an important role in the macrobiotic diet since it relates to atmospheric energy levels. In the morning, when upward energy is stronger, breakfast should include light foods, such as a whole grain cooked in water. In the evening, when downward energy is stronger, the meal can be larger. Lunch should be quick and light, since afternoon energy is active and expansive.

Read more »