by Richard Walicki | Jan 14, 2020 | Blog
When you cook food at high temperatures, chemical changes occur, and these mutations are extremely dangerous to your health and longevity. When you eat food cooked at high temperatures (300 degrees and up), you introduce dangerous compounds called advanced glycation end products (AGEs) and mutagens into your body. Mutagens destroy your DNA, while AGEs set to work attacking your body’s proteins, making them stiff and malformed so they prematurely age and cannot properly function. Subsequently, your cancer risk increases, as does your risk for obesity, diabetes, and other chronic illnesses.
Examining AGEs
Every one of your cells contains thousands of proteins that are necessary for its continued function and structure. The AGEs formed in food cooked at high temperatures are easily absorbed by the body and lead to the formation of more toxic AGEs that attack the proteins in our cells and induce chronic inflammation, weight gain, and rampant oxidative stress.
A 2003 study published in the Proceedings of the National Academy of Sciences showed that consuming foods cooked at high temperatures accelerated the rate at which we age. A later study published in the journal Nutrition and Cancer showed that men who ate a mere 1.5 more servings of processed meat, or just 1 serving of grilled red meat or well-done red meat, increased their risk of advanced prostate cancer by 50%!
Gender offers no protective benefit when it comes to foods cooked at high temperatures. Researchers at the University of Minnesota discovered that women who ate overcooked hamburgers had a 50% greater risk for breast cancer than women who ate hamburgers cooked rare or on medium heat. The Iowa Women’s Health Study likewise showed that women who regularly ate well-done meat (steak, hamburger, bacon, etc.) had a 4.62-fold increased risk of breast cancer.
The effects of a high-temperature cooked diet on diabetics are even greater. One study showed that diabetics who ate a low-temperature cooked diet for 6 weeks lost weight and lowered blood glucose levels compared to diabetics who ate the same amount of calories, carbohydrates, fats, and proteins but from a high-temperature cooked diet. The low-temp group decreased glycated LDL by 33%, while the high-temp group increased glycated LDL by 32%.
High temperature cooking also forms gene-mutating heterocyclic amines—more motivation for not dipping into the deep fried foods! These amines have been associated with an increased risk for various cancers, including prostate, breast, colorectal, esophageal, lung, and liver cancers.
|
The Solution
Pan-fried beef contains 9,052 kilounits of AGEs per serving…and bacon contains a whopping 11,905 kilounits! To protect against exposure to AGEs, mutagens, and gene-mutating amines, reduce your consumption of simple sugars and starches, and lower the heat when you cook your food. The lower the temperature and the higher the moisture the better. Coating your meat with acidic marinades such as lemon juice and vinegar can also help restrict the formation of AGEs.
The best methods for cooking meat include poaching, steaming, stewing, and boiling. In fact, a boiled chicken has 80% less AGEs than a broiled chicken does. Fill your plate up with AGE-fighting legumes, vegetables, fruits, and whole grains for extra protection.
|
by Richard Walicki | Jan 9, 2020 | Blog
Your body is designed to detox naturally; however, it can’t withstand the siege of toxins and pollutants in the modern world…not without your help that is. One way you can protect your body’s natural detoxification mechanisms is by eating foods rich in protein, like yogurt, cottage cheese, and poultry, that are also high in cysteine, an essential amino acid. Your body converts cysteine into N-acetyl cysteine (NAC), a sulfur-containing amino acid that helps maximize glutathione production.
What’s so important about glutathione? Glutathione has been anointed the master antioxidant because it can regenerate itself. It seeks out and destroys free radicals before they can damage cellular health…and even when saturated by free radicals, glutathione can rejuvenate into a healthy, pure antioxidant. Toxin overload is an epidemic these days, and experts recommend supplementing with NAC to help boost glutathione levels, enhance cognitive function, and remove contaminants in the body.
A Detox Aid
In supplement form, NAC is a potent chelating agent for detoxifying the liver and breaking down mucous. Those who’ve been exposed to long-term use of over-the-counter anti-inflammatories or NSAIDs and are at risk for liver toxicity may benefit from NAC supplementation.
NAC binds to heavy metals in the body, like lead from paint and cigarette smoke, and mercury from dental amalgam fillings that have been linked to degenerative illnesses such as multiple sclerosis. Animal and cell culture studies showed that NAC encouraged renal excretion of lead, reduced mercury levels, and defended against liver cell damage caused by high concentrations of cadmium.
For one such study, researchers exposed two groups of rats to aluminum, but one group was given NAC beforehand. Those fed NAC before being exposed to aluminum showed less brain dysfunction, which suggests that NAC may help protect against the buildup of aluminum in the brain—long suspected to be a root cause of Alzheimer’s disease.
Studies also indicate that NAC has the potential to remove environmental pollutants such as tobacco and alcohol from the bloodstream.
A Cold Buster
Studies have shown that NAC has the ability to suppress influenza A viruses by helping to prevent the replication of the virus within the body. NAC also acts as a decongestant by breaking down mucus.
Other studies have shown that NAC boosts the production of T-cells, essential for immunity. AIDs patients are deficient in glutathione and NAC, but studies have shown that NAC inhibits the replication of HIV in vitro and promotes the ability of immune cells to fight off pathogens. A Stanford University double-blind study made up of 45 patients showed that 3200 mg-8000 mg of NAC taken daily for 6 weeks amped up production of CD4+ immune cells in healthy individuals and prevented a decrease of CD4+ cells in AIDs patients.
|
A Cancer Fighter
NAC is also showing promise as a potential anti-cancer agent. Studies indicate that NAC can block a tumor from affecting surrounding tissue. One study even showed that cancerous cells doused in NAC had 80% fewer metastases.
Preliminary research shows that NAC may help defend against colon cancer. In one study, 62 people had a polyp removed from the colon. (Abnormal polyp growth in the colon is a marker of colon cancer.) A biopsy of the rectum showed that those who supplemented with 800 mg of NAC a day for 12 weeks had more normal cells in the biopsied tissue.
Suggested doses of NAC for adults vary by health condition. Use only under the supervision of a qualified healthcare provider due to the potential for side effects and interactions with medications.
|
by Richard Walicki | Jan 5, 2020 | Blog
There’s a new school of thought among neurologists: brain shrinkage isn’t an inevitable part of aging, and brain cells can actually rejuvenate if fed supportive nutrients. One such nutrient is taurine, an amino acid that’s been shown to stimulate brain cell growth and improve brain function in the aging brain. Recent research indicates that taurine activates “hibernating” stem cells. These stem cells then mature into fully functioning brain cells that help support cognitive function in your golden years.
The 411 on Taurine
Recent studies show that the unique antioxidant properties of taurine help encourage new brain cell formation. Unfortunately, taurine levels in the body and brain taper off as we age . . . just when we need them most!
An animal-based study published in Stem Cell Research showed that when middle-aged mice were given taurine, sleeping stem cells in the brain came out of hibernation and matured into different types of brain cells in the hippocampus, the part of the brain responsible for memory.
Another study published in Advances in Experimental Medicine and Biology demonstrated that when human neural precursor cells (neurons in the very early stages of development) were cultured with taurine, they generated significantly more brain cells.
Other studies have shown that taurine increases the survival of new neurons in the brain. Neurites are like little branches that extend off brain cells to help them communicate with each other. They help support memory, cognition, emotions, and thinking. But over time, neurites succumb to stresses and toxins, leading to a decline in cognitive function as we age. Taurine may provide a solution. An in vitro study suggests that taurine can restore normal neurite growth in nerve cells that have been damaged by toxic elements.
How Taurine May Help with Parkinson’s and Depression
Scientists have determined that taurine levels are conspicuously low in patients with Parkinson’s disease. These low levels are also exacerbated by the commonly prescribed drug levodopa, which may contribute to a further decline in taurine. Some experts believe that taurine supplementation may help stabilize levels and improve cognitive loss experienced by Parkinson’s patients.
Taurine also shows promise as a possible treatment for depression, particularly in diabetic patients. Chronic blood sugar fluctuations may contribute to depression in those with diabetes. When diabetic rats were treated with taurine they exhibited improvement in depressive-like behaviors. Taurine also improved diabetes-damaged neurotransmitter function, which helped enhance short-term memory.
Feeding Your Brain Taurine
Meat and fish are rich in taurine, as are certain energy drinks, although the caffeine and sugar in energy drinks may nullify the positive effects of taurine. According to the Mayo Clinic, taurine supplementation is generally considered safe in doses between 500 mg and 3000 mg. Little is known of the long-term effects. Consult with your healthcare practitioner before adding a supplement to your nutritional program.
