Archive for March, 2008

Benefits of Chamomile and Chamomile Tea Benefits for Digestion, Skin Condtions Plus Side Effects

German is the type of chamomile most often used in the U.S., and this plant’s flowers are what goes into making its teas, liquid extract, capsules and tablets.

It has been used for centuries to assist with a variety of health conditions, such as:

  • gas
  • anxiety
  • diarrhea
  • mouth rinse
  • mouth ulcers
  • sleeplessness
  • upset stomach
  • skin conditions

These uses have no solid scientific evidence because chamomile has been minimally studied. However, some earlier studies indicate possible skin and digestion benefits, specifically:

  • diarrhea
  • hemorrhoids
  • mouth ulcers
  • upset stomach
  • certain skin conditions

There have been reported allergic reaction side effects including:

  • skin rashes
  • anaphylaxis
  • throat swelling
  • shortness of breath

An allergic reaction to chamomile is more likely in those who have allergies to plants in the daisy family, like:

  • daisies
  • ragweed
  • marigolds
  • chrysanthemums

About 75 percent of all pollen producing allergies are to ragweed. Buyer beware.

About Magnesium Food Sources, Deficiency and Oxide, Chloride, Lactate Supplement Absorption

Magnesium is an essential mineral for your body’s good health. The recommended dietary intake range from 320 mg for women to 420 for men.

Dietary magnesium is absorbed through your small intestines, and any excess is excreted out your kidneys. Magnesium is involved in numerous biochemical reactions as it helps:

  • keep bones strong
  • keep heart rhythm steady
  • regulate blood sugar levels
  • promotes normal blood pressure
  • support a healthy immune system
  • maintain normal muscle and nerve function
  • in energy metabolism and protein synthesis

These are some serious roles to play. There is also an increased interest in the role of magnesium in preventing and managing disorders such as:

  • diabetes
  • hypertension
  • cardiovascular disease

Good food sources of magnesium are:

  • nuts and seeds
  • hard tap water
  • whole, unrefined grains
  • legumes ~ beans and peas
  • green vegetables ~ spinach, kale

Early signs of magnesium deficiency include:

  • nausea
  • fatigue
  • vomiting
  • weakness
  • loss of appetite

As magnesium deficiency worsens:

  • tingling
  • seizures
  • numbness
  • coronary spasms
  • personality changes
  • abnormal heart rhythms
  • muscle contractions and cramps
  • low blood calcium levels ~ hypocalcemia
  • low blood potassium levels ~ hypokalemia

A magnesium deficiency is rare and many of these symptoms can result from a variety of other medical conditions. However, sub-optimal magnesium stores in your body may not provide adequate protection against such issues as cardiovascular disease and immune dysfunction.

Taking magnesium supplements might be a good idea if you have a specific health problem or condition that causes an excessive loss of magnesium or limits magnesium absorption, for instance:

  • alcoholism
  • hyperglycemia
  • intestinal surgery
  • poorly-controlled diabetes
  • older adults taking certain medications
  • chronically low potassium and calcium blood levels
  • chronic malabsorptive problems ~ Crohn’s disease, Celiac disease
  • medications ~ certain diuretics (Lasix, Bumex, Edecrin, and hydrochlorothiazide), antibiotics (Gentamicin, and Amphotericin) and cancer treatment medications (Cisplatin)

The amount of elemental magnesium in a compound and its bioavailability influence the effectiveness of a magnesium supplement. When choosing an oral supplement research suggests that the bioavailability of magnesium chloride and magnesium lactate is significantly higher than magnesium oxide.

Your doctor should evaluate your magnesium status to assist you in determining a need for magnesium supplementation.

Discover Iron Food Sources and Factors Affecting Its Absorption

Iron is essential for maintaining good health and a deficiency reduces delivery of oxygen to your cells, causing fatigue and a compromised immune system.

Dietary iron comes in two different chemical structure forms: heme and nonheme.

Heme iron, the best absorbing form, is found in animal food sources, such as:

  • fish
  • poultry
  • red meat
  • chicken livers ~ best source

Nonheme iron, most common dietary source, is found in plant food sources. Some stand outs for this type of iron include:

  • kale
  • beans
  • lentils
  • spinach
  • molasses
  • soy beans ~ best natural source
  • iron-enriched and iron-fortified foods

Iron absorption refers to the amount of dietary iron that the body takes and uses from foods you consume. Your body’s storage level is greatest absorption factor, and which form, heme or nonheme, dietary iron consumed playing a role as well.

Heme iron absorption from meat proteins is the most efficient, while nonheme iron absorption is markedly influenced by various food components. Nonheme iron absorption is improved by meat proteins and vitamin C, and decreased by:

  • calcium
  • tannins ~ in tea
  • some soybean proteins
  • polyphenols/phytates ~ in legumes and whole grains

Recommended daily intake for males/non-menstruating women is 8 mg, 18 mg for menstruating women and 27 mg for pregnant women.

Pay special attention to include foods enhancing nonheme iron absorption under these circumstances:

  • pregnancy
  • daily iron intake is less than recommended
  • iron losses are high ~ heavy menstrual periods
  • strictly nonheme sources consumed ~ vegetarian diets

Infant iron absorption is best with human breast milk and low with cow’s milk. Infant formula takes a distant second on this absorption list.

Benefits of Fish and Mercury in Fish, Shellfish and Oil Health Concern

Including a variety of fish and shellfish into a well-balanced diet can contribute to a healthy heart, help prevent arthritis and contribute to healthy brain function. So you should include fish or shellfish in your diet due to its nutritional benefits.

The benefits of fish and shellfish are:

However, nearly all fish and shellfish contain traces of mercury, and the risk from mercury is not a major health concern for most. But some fish and shellfish containing high levels of mercury may harm an unborn baby or young child’s developing nervous system.

This risk concern depends on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, avoiding some types of fish, and eating fish and shellfish that are lower in mercury is advised.

In order to reduce your exposure to the harmful effects of mercury:

  • eat only 2 12 ounce servings of lower mercury containing fish & shellfish per week
  • avoid eating shark, swordfish, king mackerel, tilefish ~ contain high levels of mercury
  • check local mercury safety advisories for fish you caught ~ not available, limit consumption to 6 ounces

Five of the lowest in mercury commonly eaten fish and shellfish are:

  • catfish
  • shrimp
  • salmon
  • pollock
  • canned light tuna

Albacore tuna has more mercury than canned light tuna, so limit this tuna to 6 ounces per week.

If you eat a lot of fish one week, cut back for the next week or two.

Benefits of Folic Acid, Folate, Vitamin B9 Foods, Pregnancy, Supplements, Deficiency and Side Effects

Folic acid, vitamin B9, is an important water soluble B vitamin because it helps your body create healthy new cells. Its cell producing benefits makes it essential for every body.

Most notably, woman who are in their child bearing years, need to maintain an adequate level of folate in their body. Folic acid deficient women, who become pregnant, put their unborn child at a higher risk of low birth weight, premature birth, and/or neural tube defects, such as spina bifida and anencephaly.

Recommended daily intake of folate is 400 micrograms, pregnancy and lactation increases to 600 and 500 respectively.

Foods containing folic acid include:

  • peas
  • nuts
  • dried beans
  • fruits ~ citrus fruits and juices
  • leafy green vegetables ~ spinach & turnip greens
  • enriched bread, cereals, flours, corn meals, pastas & other grain products

A deficiency of vitamin B9 may occur during:

Some medications that interfere with folate utilization are:

  • metformin
  • barbiturates
  • triamterene ~ diuretic
  • anti-convulsant medications ~ dilantin, phenytoin & primidone
  • sulfasalazine ~ Crohn’s disease and ulcerative colitis inflammation
  • methotrexate ~cancer, rheumatoid arthritis, lupus, psoriasis, asthma, sarcoidosis, primary biliary cirrhosis, and inflammatory bowel disease

Prior to supplementing folate while taking any of these medications, you should discuss this course of action with your doctor first.

Some subtle symptoms of a folic acid deficiency consist of:

  • irritability
  • weakness
  • headaches
  • weight loss
  • sore tongue
  • forgetfulness
  • loss of appetite
  • heart palpitations
  • behavioral disorders
  • particular type of anemia
  • digestive disorders ~ diarrhea
  • slow overall growth rate in infants/children
  • elevated homocysteine ~ risk factor for cardiovascular disease

Because these subtle symptoms could also be a sign of other medical conditions, it is important to have a medical evaluation done to determine their cause.

There is some evidence that low blood levels of folate is associated with a greater risk of cancer. Research is continuing and the benefits of taking vitamin B9 supplements to reduce your risk of cancer is inconclusive.

Upper limit of supplemental intake of folic acid is 1,000 micrograms per day to prevent potential side effects of vitamin B12 deficiency. And older adults are at a greater risk of vitamin B12 deficiency.

Folic acid, folate or vitamin B9 intake from food is not associated with any health risk. And toxicity side effects is low because any excess of this water soluble vitamin is usually excreted in your urine.

Lower High Blood Pressure the Natural Way with Low Sodium Diet

If you have high blood pressure and want a natural way to lower it, start by lowering your dietary sodium (salt) consumption. Lower salt leads to lower blood pressure, which leads to lower risk of heart disease and stroke. In the average US diet, processed food scores the highest as the major contributor of sodium.

Next up is salt added during cooking and at the table. About a teaspoon of salt a day, or no more than 2,400 mg, must be your salt reduction target to help lower your high blood pressure.

Read the food labels and you may be shocked to discover how much salt is actually in your favorite “out of the freezer and on the table in a matter of minutes” food choices. Your option here is to purchase the lower sodium variety, or stop this fast food consumption altogether.

Some foods you may not be giving much salt attention to are:

  • canned vegetables
  • canned & instant soups
  • cheese & cheese spreads
  • butter, fatback, salt pork
  • some cold & instant hot cereals
  • quick cooking rice & instant noodles
  • salted chips, nuts, pretzels, pork rinds
  • canned fish ~ tuna, salmon, sardines, mackerel
  • pickled foods ~ herring, pickles, relish, olives, sauerkraut
  • smoked, cured meats ~ bacon, bologna, hot dogs, ham, corned beef, luncheon meats & sausage
  • boxed mixes like rice, scalloped potatoes, macaroni & cheese, some frozen dinners, pot pies, pizza
  • soy sauce, steak sauce, salad dressing, ketchup, barbecue sauce, garlic salt, onion salt, seasoned salts, bouillon cubes, meat tenderizer, MSG

Some adjustments for naturally cutting back on your salt intake is to:

  • pick foods without sauces
  • rinse canned fish or vegetables
  • cut back on sauces, condiments
  • sprinkle lemon juice over vegetables
  • lean pork roast instead of country ham
  • taste food before adding salt ~ then add slowly if necessary
  • use smoked or salt-cured meats in very small amounts ~ flavoring only
  • season, marinate meat, poultry, fish ahead of time ~ brings out its flavor
  • while dining out, ask for your meal to be prepared without salt or MSG ~ take control the sodium

You may go experience sodium withdrawals, but your taste buds will adjust. Maybe even to the point that you may turn down food stuff because it’s “too” salty, while your natural lower blood pressure will continue to give your heart a break.

Antioxidant Lycopene Sources and Its Benefit Against Cancer and for Immune System

Lycopene is an antioxidant that gives fruits and vegetables their pigment, or color. Consumption of lycopene rich food is believed to lower the risk of prostate cancer and cardiovascular disease.

Your body does not produce lycopene, so you need to get it from your diet. Tomato products is the richest source, and other notable sources are watermelon and pink grapefruit.

Another point to remember about lycopene is that your body will not absorb it from fresh tomatoes as readily as it does from processed tomatoes. However, cooking fresh tomatoes is a method for increasing lycopene’s absorption.

Consuming a diet chuck full of fruits and vegetables will provide your body with its all-important nutrients including antioxidants such as:

Antioxidants fight diseases by protecting your cells from free radical damage by neutralizing them after they become a byproduct of energy production.

It is also believed that antioxidants are a key to maintaining a healthy immune system.

Causes for Diarrhea Treatment of Loose Stools, Cramps and Dehydration

Having diarrhea means passing loose, watery stools three times a day or more. Anyone can get diarrhea, and this very common issue can last a day or two, or months, or years, all depends on its cause.

Most get better on their own, but diarrhea can be serious for babies and older people if fluids are not replaced. People actually die from diarrhea due to large water and salts loss.

Your change in bowel may have accompanying symptoms like:

  • fever
  • chills
  • dehydration
  • anus discomfort
  • stomach bloating
  • urgent need to go
  • abdominal cramps
  • nauseated stomach
  • loss of bowel control

Diarrhea can be caused by:

  • cholera
  • metformin
  • colon cancer
  • cystic fibrosis
  • malabsorption
  • gastroenteritis
  • high fiber foods
  • Crohn’s disease
  • Whipple disease
  • very sweet foods
  • pancreatic cancer
  • Addison’s disease
  • viral gastroenteritis
  • Clostridium difficile
  • waterborne diseases
  • no identifiable cause
  • primary biliary cirrhosis
  • medicines ~ antibiotics
  • high-fat or greasy foods
  • peritoneal mesothelioma
  • irritable bowel syndrome
  • bacteria, viruses, parasites
  • food intolerances ~ lactose, fructose

Diarrhea can be dangerous for children, and do not hesitate to call a doctor for consultation. The signs of dehydration in babies and young children are:

  • high fever
  • no tears crying
  • dry mouth and tongue
  • unusually sleepy or drowsy
  • no wet diapers for 3 hours or more
  • lose of skin elasticity ~ doesn’t flatten back when pinched

In most cases of diarrhea the only treatment necessary is replacing lost fluid and salts:

  • Adults ~ broth, soup, fruit juices, soft fruits, or vegetables.
  • Children ~ special liquids containing all the nutrients, such as Pedialyte, Ceralyte, or Infalyte

Taking medicines to stop diarrhea, like Imodium, Pepto Bismol and Kaopectate, can be helpful.

When you begin to feel better, start off by eating soft, bland food:

  • toast
  • bananas
  • crackers
  • plain rice
  • cooked carrots
  • boiled potatoes
  • baked chicken ~ no skin

Children should eat the BRAT diet ~ bananas, rice, applesauce, and toast.

Vitamin A Benefits Prevention of Night Blindness and Infection Fighting Deficiency

Night blindness is one of the first signs of a vitamin A deficiency. Its deficiency contributes to blindness by drying out your cornea which damages it and your retina.

Also, a vitamin A deficiency diminishes your body’s ability to fight infections, because it:

  • Helps regulate your immune system and your immune system prevents or fight off infections by making white blood cells that destroy harmful bacteria and viruses.
  • Involved in promoting healthy surface linings of eyes, respiratory, urinary, and intestinal tracts and a break down in any of these makes it easier for bacteria to enter your body and cause infection.
  • Helps your skin and mucous membranes function as a barrier to bacteria and viruses.

Commonly a vitamin A deficiency occurs as a result of chronic diarrhea or an overall inadequate intake. Vitamin A in foods from animals is well absorbed and efficiently used by your body. Whereas, plant food sources are not in your body’s ready to use form.

Vegetarians who do not consume eggs and dairy need to include a minimum of five servings of dark green leafy vegetables and orange and yellow fruits in their daily diets to ensure they have enough provitamin A available for conversion to a usable.

Iron deficiency can also affect vitamin A metabolism, and iron supplements may improve this deficient situation.

The vitamin A compound group also plays a vital role in:

  • vision
  • bone growth
  • reproduction
  • cell division and differentiation

There are two categories of vitamin A and how each is handled by your body makes a difference in your vitamin A sufficiency. Especially if animal food sources is not your consumption thing.

How Body Handles and Its Absorption of Vitamin A Retinol, Beta-Carotene and Carotenoids

Generally, there are two categories of vitamin A, depending on whether the food source is an animal or a plant.

Vitamin A from an animal food source is preformed vitamin A. It is absorbed in the form of retinol, your body’s most usable (active) form of vitamin A. This highly absorbing retinol can also be converted into retinal and retinoic acid in your body, other active forms of vitamin A.

Sources include liver, whole milk, eggs, and some fortified food products such as fortified low fat milk and breakfast cereal.

Vitamin A source from a dark colorful fruit or vegetable is provitamin carotenoid, which can be made into retinol in your body. The common provitamin A carotenoids found in plant foods are beta-carotene, alpha-carotene, and beta-cryptoxanthin.

Beta-carotene is made into retinol most efficiently, while alpha-carotene and beta-cryptoxanthin are only half as efficient. Major dietary contributors of provitamin A carotenoids are carrots, cantaloupes, sweet potatoes, and spinach.

Laboratory studies have shown that some provitamin A carotenoids function as antioxidants, however, this role is inconclusive for humans. Antioxidants protect cells from oxygen metabolism’s by product of free radicals, which are potentially damaging and contributors to chronic disease development.

Vegetarians not consuming eggs and dairy foods need to include a minimum of five servings of orange and yellow fruits and dark leafy green vegetables in their daily diet to meet their vitamin A needs.

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