Striving4Zen

It took two years, but the U.S. Food and Drug Administration has finally made good on its promise to conduct its own analysis of lead in lipstick. The results, suffice to say, ain't pretty.

The FDA, which published its analysis in the July/August 2009 issue of the Journal of Cosmetic Science, found lead in all 20 of the lipsticks it tested, with levels ranging fro 0.01 parts per million (ppm) to 3.06ppm—more than four times the highest level of 0.65ppm reported in the groundbreaking 2007 study by the Campaign for Safe Cosmetics (CSC), which uncovered lead in more than 60% of 33 popular lipsticks.

Although the FDA stated that three manufacturers had the highest levels of lead, it did not disclose any names. (The 2007 CSC report also found a few brands with consistently higher lead levels, including L'Oreal, Maybelline, and Cover Girl.)

In a live Webinar held last week, Malkan noted that 39% of the lipsticks the nonprofit tested had no lead, including a $1.99 tube by Wet 'N Wild. (In contrast, a $24 lipstick from Dior had among the higher levels of lead.) "Of course it can be done," Malkan said. "Companies already know how to make lipstick without lead and that's what they all should be doing."

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Labels: lead, lipstick, make-up, study, toxic, toxins

Looking for a way to increase your stamina that doesn't involve carbo loading?

Beet juice could be the answer.

In a very small UK study, drinking beet juice daily was found to improve endurance by 16%, which translates into a two percent "reduction in the time taken to cover a set distance." The study, published in the Journal of Applied Physiology, suggests that gains from drinking beet juice are greater than those that could be achieved with training.

This new research builds on earlier findings that beet juice lowers blood pressure. The scientists believe that nitrates in beets affect oxygen uptake and that this discovery could benefit people with cardiovascular and respiratory disease as well as professional and amateur athletes.

Thanks Fit!

Labels: beet juice, beets, blood pressure, cleanse, energy, healthy food, juicing, Stamina, study, vegetable

That olive oil sitting on your shelf may lose up to 40% of its health benefits if it’s been there for six months, according to a study presented in the March Journal of Food Science, published by the Institute of Food Technologists.

The study analyzed several varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage. After three months of storage, the antioxidant activity in the oils remained unchanged. However, antioxidants decreased by about 40% for almost all of the oils after six months.

“The protective role of virgin olive oil is the result of its specific composition including phenolic compounds known to act as antioxidants,” says lead researcher Antonella Baiano of the University of Foggia in Italy. The health benefits of extra-virgin olive oil may include preventing conditions related to coronary disease, stroke and certain types of cancers.

Researchers recommend consumers store extra virgin olive oil in small glass bottles (one liter maximum because the oxygen contained in the headspace determines its oxidation), in a dark location, at a temperature lower than 68-77°F (20-25°C).

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Labels: antioxidants, cooking oil, extra-virgin olive oil, healthy diet, Mediterranean Diet, study, virgin olive oil

An alarming study published in the Journal of Biological Science this week points toward serious health hazards from genetically engineered foods and pesticides. The research, conducted by scientists from France, Italy, New Zealand, U.K. and U.S., corroborates the decade-long criticism by public interest organizations such as the Organic Consumers Association, Greenpeace, and Friends of the Earth that European Food Safety bureaucrats and the U.S. FDA have used unreliable tests to assess the safety of food and products containing genetically modified organisms (GMOs). GMOs are now found in more than 80% of (non-organic) foods sold in conventional grocery stores in the U.S., as well as the majority of animal feed in the EU.

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Labels: FDA, genetically engineered, genetically modified, GMO, study

According to a new study by scientists at Rhode Island Hospital, millions of Americans could be at risk of serious and even fatal diseases because of chemicals used to fertilize and to preserve food. Scientists have found a strong link between increasing levels of nitrates and nitrites in our food supply and increasing death rates from Alzheimer's, diabetes mellitus and Parkinson's disease.

Suzanne de la Monte, MD, MPH, of Rhode Island Hospital, and her research team suggest that the exposure to these chemicals is playing a direct role in the cause, development and effects of the pandemic of these diseases. "Because of the similar trending in nearly all age groups within each disease category, this indicates that these overall trends are not due to an aging population. This relatively short time interval for such dramatic increases in death rates associated with these diseases is more consistent with exposure-related causes rather than genetic changes," Dr. de la Monte explained in a statement to the media. "Moreover, the strikingly higher and climbing mortality rates in older age brackets suggest that aging and/or longer durations of exposure have greater impacts on progression and severity of these diseases."

Nitrites and nitrates belong to a class of chemicals called nitrosamines that are created by a chemical reaction between nitrites or other proteins. They've long been shown to be harmful to both humans and animals. In fact, more than 90% of nitrosamines have been shown in tests to be carcinogens. However, they are allowed to be freely added to the US food supply. In fact, if you pick up a processed food package such as luncheon meat or bacon, certain beers and some cheese products, you are likely to find that they contain these chemicals. In addition, exposure to nitrates and nitrites are widely found in fertilizers, pesticides and cosmetics. Exposure also occurs through the manufacturing and processing of rubber and latex products.

"All of these diseases are associated with increased insulin resistance and DNA damage. Their prevalence rates have all increased radically over the past several decades and show no sign of plateau. Because there has been a relatively short time interval associated with the dramatic shift in disease incidence and prevalence rates, we believe this is due to exposure-related rather than genetic etiologies," Dr. de la Monte stated.

The results show that while nitrogen-containing fertilizer consumption increased by 230% between 1955 and 2005, its usage doubled between 1960 and 1980 -- and that's the time period just before the insulin-resistant epidemics of type 2 diabetes, Alzheimer's and Parkinson's Disease began. What's more, the investigators also found fast food chain and the meat processing company sales increased more than eight fold from 1970 to 2005, and grain consumption increased five-fold. That means the US population has been exposed to dramatic increase in foods loaded with nitrates and nitrites.

Bottom line: the researchers think the increased prevalence rates of Alzheimer's, Parkinson's and diabetes cannot be explained on the basis of gene mutations and, instead, are examples of toxin exposure-related disease. "If this hypothesis is correct, potential solutions include eliminating the use of nitrites and nitrates in food processing, preservation and agriculture; taking steps to prevent the formation of nitrosamines and employing safe and effective measures to detoxify food and water before human consumption," Dr. de la Monte, who is a professor of pathology and lab medicine at The Warren Alpert Medical School of Brown University, said in a press statement.

Full article here.

Labels: deli meats, disease, food, nitrates, nitrosamines, study, toxic, toxins, water

Many people take for granted the presumed safety of over-the-counter painkillers. But the FDA says acetaminophen is the leading cause of liver failure in the United States, sending some 56,000 people to the emergency room every year. It's the stuff of Tylenol and many other medications.

AP reports the agency is now pondering how to better regulate it with better warnings, lower doses or bans on some medications, particularly those that combine acetaminophen with other drugs, as in NyQuil or Theraflu.

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Labels: acetaminophen, liver, liver failure, painkillers, study, tylenol

Those pesky graying hairs that tend to crop up with age really are signs of stress, reveals a new report in the journal Cell.




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Labels: gray hair, stress, study

On May 19, 2009 the American Academy of Environmental Medicine (AAEM) released a landmark position paper signed by physicians across the U.S. calling for a moratorium on GE foods:

"Avoid GM (genetically modified) foods when possible... Several animal studies indicate serious health risks associated with GM food... There is more than a casual association between GM foods and adverse health effects. There is causation...The strength of association and consistency between GM foods and disease is confirmed in several animal studies."

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Labels: AAEM, genetically engineered, genetically modified, GMO, study, warning

Vitamin D is a fat-soluble vitamin that helps the digestive system absorb and regulate calcium and phosphorous. Naturally present in fatty fish (such as sardines and mackerel), egg yolk, lanolin, and liver, it's also produced by your skin as a result of direct exposure to UVB rays in sunlight. Vitamin D comes in two forms: D2 (ergocalciferol), often derived from yeast, and D3 (cholecalciferol), the type the skin makes as a result of sunlight exposure.

Benefits

Strengthens bones and prevents osteoporosis. Recently, research has suggested it may prevent high blood pressure, as well as colon, prostate, and breast cancers. It also is highly effective in boosting immunity.

News

A 2008 study published in the Archives of Internal Medicine found that low levels of vitamin D could lead to a substantially increased risk of death. Researchers analyzed vitamin D levels in 13,331 healthy men and women over the course of seven years. Low levels of vitamin D were linked to an increased risk of mortality from all causes by 26%.

How to take it

The current recommended dietary allowance of vitamin D is 200-600 IU. However, the National Osteoporosis Foundation recommends that adults age 50 and older consume 800-1,000 IU per day for bone health. The Institute of Medicine is expected to release new, significantly higher daily requirements for vitamin D next year. Ask your health care practitioner if you should take supplements, especially if you spend little time in the sunshine, live in a cloudy climate, have dark skin, are lactose intolerant, over age 50, overweight, or a strict vegetarian.

Side effects

Experts disagree on an upper limit of vitamin D, but the Institute of Medicine suggests that anyone over age 14 can safely consume up to 2,000 IU per day.

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Labels: calcium, eggs, healthy diet, immunity, sardines, skin, study, sunshine, Vitamin D, Vitamins

Omega-3 deficiency can have an adverse effect on the mood. The body inefficiently synthesizes DHA, so we need dietary DHA from sources like oily fish. It offers a rich source of omega-3s—especially preformed EPA and DHA, the most neurologically active forms of omega-3s. Awareness of omega-3 benefits is growing; there was a 5% increase in awareness of the importance of omega-3s in brain health (from 17% to 22%) between 2006 and 2007. Omega 3s have been shown to improve the mood of menopausal and perimenopausal women, too, according to a February 2009 study in the American Journal of Clinical Nutrition.

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Labels: DHA, EPA, food and mood, mood, Omega-3s, Omega-3s fish oil, study

A new study finally proves what an old Russian taxi driver once told me: Soda makes you weaker. (Seems the ingredients in your typical cola actually disturb the potassium levels in your blood, and can weaken muscles.) This is, of course, why alt beverages are big these days, and especially trendy probiotic drinks like Kombucha, a fermented tea that's got all the fizz of a soda but actually shows some health benefits. Kombucha helps the good bacteria in your gut to thrive, improving digestion, and may also help to relieve joint or muscle pain.

Try making your own. The following may seem a bit like a high school biology class, but it's easy to do, gives excellent results, and is eco-friendly and very easy on the wallet. (There's even a whole Flickr community dedicated to the DIY kombooch.) Without further ado, the first step is to grow your own living SCOBY (i.e. Symbiotic Colony of Bacteria and Yeast)...

• Set a half bottle of a commercial kombucha, like GT, on your counter for one week. Cover with a cheesecloth. A thick "mushroom" like culture will grow on the top. That's your living SCOBY!
• Brew four green or black teabags in about three quarts of water. Add one cup of sugar and let it cool in a glass mason jar.
• Gently add the SCOBY and half a cup of the original, bottled kombucha. Now, rest the concoction (covered in cheesecloth) in a dark, warm place (around 78 degrees) for two weeks.

Et voila! You're now ready to drink your homebrew batch of kombucha. By the way, you can reuse the SCOBY you've cultivated over and over.

Thanks!

Labels: beverages, DIY, healthy beverage, kombucha, soda, study

Researchers in Australia have found a traditional extract of Kava, a medicinal plant from the South Pacific, to be safe and effective in reducing anxiety. The results of a world-first clinical trial which found that a water-soluble extract of kava was effective in treating anxiety and improving mood. The kava was prescribed in the form of tablets.

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Labels: anxiety, good mood, herbs, Kava, medicinal plant, natural therapy, study

We all know that rich people eat better, but it's nice how they put it in the Journal of the American Dietetic Association: "People with higher socio-economic status and educational levels are more likely to consume a costly but high-quality diet of lower-energy-density foods." Love that tone. (Thx ModernMedicine.com.)

What we didn't know was that certain clever, rich people might be losing weight by drinking "white tea." Black teas, we just learned, are "cured and oxidized," whereas white tea is the unadulterated, virgin leaf, (and often comes complete with young leaves and flowering buds.)

German researchers are now saying that -- just maybe -- white tea slows the growth of new fat cells. Time to hit up your local Whole Foods. Meanwhile, at the other end of the socio-economic spectrum, poor people are using soup cans and dishtowels to stay in shape, and they're guzzling Hydroxycut dietary supplements, many of which are currently being recalled (by the ironically named manufacturer Iovate Health Sciences) because, well, they might destroy your liver or kill you.

Thanks!

Labels: bagged tea, burn fat, diet, Hydroxycut, Iovate Health, study, weight loss, white tea

Women who exercise beat breast cancer far more often than those that don't. Sort of common sense, but the numbers from a new study (via Reuters) are surprising:

Among 1,231 women with breast cancer who were followed for a minimum of 8.3 years, those who obtained about 4 hours or more of weekly moderate-intensity recreational activity over their lifetime had a 44 percent lower risk of death from breast cancer

The underlining is ours, to emphasize that what matters, it seems, are workout habits long-established. As Dr. Christine Friendenreich told Reuters: "Being physically active before a breast cancer diagnosis can improve survival after breast cancer...." And here's something else, for those with loose definitions of workout: "Occupational activity and physical household work such as gardening, housework, and do-it-yourself home repair did not confer benefits similar to those from lifetime exercise and sports activities."

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Labels: breast cancer, exercise, study

In case you hadn't yet read the recent Harvard Mental Health Letter, they've nicely rounded-up the latest medical research on yoga.

The short take?

Yoga helps lower stress and can ward off depression. Good news, though no giant surprise. But here's something: It also makes you tougher. In a study of "stress response" that Harvard calls "intriguing," researchers compared various study populations' sensitivity to pain: "The yoga practitioners had the highest pain tolerance and lowest pain-related brain activity during the MRI." I give Urdhva Dhanurasana all the credit.

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Labels: benefits of yoga, depression, stress, study, yoga

Almost 1 in 5 American 4-year-olds is obese, and the rate is alarmingly higher among American Indian children, with nearly one-third of them fat, a striking new study says.

Researchers said they were surprised to see differences by race at so early an age.

Overall, more than a half-million 4-year-olds are obese, the study suggests. Obesity is more common in Hispanic and black youngsters, too, but the disparity is most startling in American Indian kids, whose rate is almost double that of white children.

The study's lead author said that rate is worrisome among children so young, even in a population at higher risk for obesity because of other health problems and economic disadvantages.

"The magnitude of these differences was larger than we expected, and it is surprising to see differences by racial groups present so early in childhood," said Sarah Anderson, an Ohio State University public-health researcher.

Anderson conducted the research with Temple University's Dr. Robert Whitaker.

Dr. Glenn Flores, a pediatrics and public-health professor at University of Texas Southwestern Medical School in Dallas, said the research is an important contribution to studies documenting racial and ethnic disparities in children's weight.

"The cumulative evidence is alarming because within just a few decades, America will become a 'minority majority' nation," he said.

Without interventions, the next generation "will be at very high risk" for heart disease, high blood pressure, cancers, joint diseases and other problems connected with obesity, said Flores, who was not involved in the new research.

The results appeared in yesterday's Archives of Pediatrics & Adolescent Medicine.

Almost 13% of Asian children were obese, along with 16% of whites, almost 21% of blacks, 22% of Hispanics, and 31% of American Indians.

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Labels: children, disturbing trend, Fat, obese, Obesity, study

Want to improve your health? Start by focusing on the things that bring you happiness. There is some scientific evidence that positive emotions can help make your life longer and healthier.

But to produce good health, positive emotions may need to be long term. In other words, thinking positive thoughts for a month when you already have heart disease won’t cure the disease. But lowering your stress levels over a period of years with a positive outlook and relaxation techniques could reduce your risk of heart problems.

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Labels: happiness, Health, Holistic Health, living holistically, positive outlook, relaxation, study

In case you didn't already have enough to worry about, a recent article by the Journal of Horticultural Science and Biotechnology asserts that today's vegetables have fewer nutrients than the ones produced 50 years ago. While today's broccoli, tomatoes, and other produce tend to be larger and more beautiful than the puny specimens of the late 1950's, they allegedly contain between 5% and 40% fewer vitamins and minerals.

One reason for this drop is the so-called "dilution effect." Today's veggies, although bigger than in those of the 1950's, contain roughly the same amount of nutrients. Consequently, their vitamins and minerals are combined with a lot more cellulose and carbohydrates, leading to far fewer nutrients per serving. As larger vegetables are selectively bred to maximize size, this dilution effect grows more and more pronounced.

While dilution is endemic to most forms of agriculture, the industrialization effect can be mitigated by organic and local farming. Organics spend more time in the ground and are exposed to more nutrient-rich soil. While this results in lower yields and higher prices, it also produces vegetables that are more nutritious. In other words, while you might not be able to feed your kids the same high-quality Brussels sprouts that grossed out poor Beaver Cleaver, organic produce might just offer a comparable experience!

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Labels: dilution effect, healthy food, nutrition, organic farms, organics, study, vegetables

Still not sure if soy is a threat to your system? Free up some memory--we've got the latest controversy update:

Your system is at risk: One of the most debated issues has been soy's isoflavones, whose estrogen-like effects have been linked to breast cancer prevention and risk. In recent years, however, soy has been shown not to significantly impact either result. The American Cancer Society recommends it as part of a healthy diet, though women with high risk are often recommended to cut back.

Other potential bugs: Soy also contains "anti-nutrients" that have been linked to suppressed thyroid function (in people with pre-existing conditions), protein digestion and mineral absorption. Despite unclear science, some experts recommend eating only fermented products (the process deactivates these "anti-nutrients") like miso, tempeh, and natto--sorry, tofu doesn't count!

Engineering: The spotlight on genetically modified foods means more bad news for soy (over 90% of American soy is genetically modified). To be safe, stick with organic products or these brands--and keep an eye out for items containing soy lecithin.

Bottom line: You can enjoy controversy-free soy in moderation if you have minimal breast cancer history, no thyroid disorders, and if the products are fermented and totally organic.

Thanks for the Clarity!

Labels: eating healthy, fermented, genetically modified, harmful foods, miso, soy, soy isoflavones, study, tempeh

It’s no surprise that the Mediterranean diet is linked to good health. Small reliance on meat and scant use of butter limit the saturated fat that raises blood cholesterol and possibly promotes development of some cancers.

The Mediterranean diet includes a large proportion of fish, which is rich in omega-3 fats that reduce inflammation, which seems to raise both heart and cancer risks. An abundance of fruits, vegetables and beans provides the many different phytochemicals that protect blood vessels and guard cells against cancer-causing substances. Now, studies show that olive oil may bolster each one of these benefits.

Originally, scientists thought olive oil’s primary benefit was its monounsaturated fat.

Because 75% of the fatty acid “building blocks” that make up olive oil come from monounsaturated fat, and only 13% from saturated fat, it’s easy to see why blood cholesterol goes down when olive oil replaces butter and high-fat meat as the main source of fat. Analysis relates olive oil to the Mediterranean diet’s link with lower blood pressure, as well.

Olive oil also offers several health advantages over more polyunsaturated vegetable oils. Monounsaturated oils seem to cause less production of the bile acids in the digestive tract that promote colon cancer development.

Because monounsaturated fat is more stable than polyunsaturated fat, it is less likely to generate the free radicals that create harmful blood cholesterol (“LDL”). LDL damages blood vessels and can create changes in genes that may lead to cancer. Finally, although olive oil does not provide the healthful omega-3 fat found in seafood, it does strengthen omega-3’s anti-inflammatory effects.

Research now shows that many of olive oil’s health benefits may actually come from the more than 30 plant compounds it contains. These compounds’ antioxidant and anti-inflammatory effects promote heart health and protect against cancer.

Choose least processed
Olive oil compounds also increase enzymes that block activation of carcinogens and improve their removal from the body. These compounds appear to slow development of cancer cells and increase their self-destruction. While many of these benefits have been seen in laboratory studies rather than controlled human intervention trials, they are supported by what we see in population studies of the Mediterranean diet.

All types of olive oil provide the monounsaturated fat linked with health benefits, but to get the highest levels of the protective plant compounds, choose “extra virgin” or “virgin” oil, the least processed forms. Store it away from light and heat to maintain phytochemical content.

“Pure” olive oil is still high in monounsaturated fat, but has lost protective plant compounds in refining. “Light” olive oil is lighter in flavor and color, not fat or calorie content.

Some people may choose light olive oil for baking or recipes where an olive oil flavor is undesirable, but so many of the protective phytochemicals have been removed in refining those versions that canola oil may be a healthier alternative. (Canola oil also provides some omega-3 fat and more vitamin E.)

From a cook’s perspective, olive oil may not be the best choice for cooking at a high temperature. The sediment naturally found in extra virgin olive oil can make it more likely to burn or smoke. Canola and peanut oils have a higher smoke point.

No single oil is the best choice in all situations, but research now shows that olive oil is a major component of the Mediterranean diet’s healthy reputation.

Nutrition Notes is provided by the American Institute for Cancer Research in Washington, D.C.© 2006 MSNBC Interactive

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Labels: cancer, eating healthy, extra-virgin olive oil, healthy diet, Mediterranean Diet, olive oil, Omega-3s, phytochemicals, study