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Archived Winter ‘04 news
Spring, 2004 Front Page
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To your good health..... Diet and a healthy life!
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 | Blueberries, cranberries, strawberries...... all contain powerful phytochemicals that fight cancer, heart disease, high cholesterol and more |
Posted Jul 26, 2004 PT by the Health Ranger (Mike Adams)
Here's more good news on how nature can help you prevent and reverse chronic disease. Berries such as blueberries, cranberries, strawberries and raspberries are rich in disease-fighting phytochemicals that prevent and even reverse serious diseases like cancer, diabetes, heart disease, stomach ulcers and even help lower cholesterol levels.
The key is to be eating these berries in their raw, whole fruit form rather than trying to eat processed berries or drink fruit drinks made from berries. In order to get the healing phytonutrients, you must get the berries in the freshest form possible -- that means no processed berries, just raw berries, right off the bush or straight from the grocery store.
What is so interesting about these berries is why are they such powerful disease fighters. Berries contain a variety of phytochemicals and antioxidants (see related ebook on antioxidants) -- many of these are what give the plants their color but they also add a sense of flavor to the berries. These phytonutrients are extremely powerful compounds for supporting optimum human health; in fact they are far more powerful than any pharmaceutical in terms of providing healthy benefits without dangerous side effects.
Plants are pharmaceutical factories, but unlike human-built pharmaceutical factories, when edible plants create healing phytochemicals they are precisely the compounds that your body needs to be healthy, and they are available without the negative side effects that are frequently associated with prescription drugs. Compared to other fruit sources, berries offer the highest content of antioxidants and phytochemicals for fighting disease. Berries are also rich in many vitamins and minerals, including calcium, magnesium and zinc -- minerals that are frequently deficient in the diets of most Americans.
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 | Apple A Day Keeps Cancer Away |
An apple a day plus a veggie-intensive diet are the stars of new cancer prevention studies.
By Jeanie Lerche Davis, WebMD Medical News
-- The findings are being presented at the annual Frontiers in Cancer Prevention Research conference in Seattle. A chemical in apples helped prevent colon cancer in laboratory and animal studies, reports lead researcher Francis Raul, PhD, research director of the French National Institute for Health and Medical Research in Strasbourg, France.
In the apple studies, Raul first exposed cancer cells to various antioxidants found in apples. They found that one type of antioxidant, called procyanidins, triggered a series of cell signals that resulted in cancer cell death.
In an experiment with laboratory rats, the rats were exposed to colon cancer-causing substances and then fed a mixture of water and apple procyanidins. Rats getting "apple water" for six weeks had half the number of precancerous lesions in their colons compared with rats eating the regular diet. The finding "suggests that eating the whole apple, including the skin, might offer some [cancer prevention] benefits," says Raul.
Cyanidins are also found in abundance in red wine and cocoa.
"It’s been estimated that up to one-third of cancers are related to food we eat. ... That’s a lot of preventable cancers," Kelemen said in a news teleconference held today.
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Apples May Ward Off Alzheimer's Disease
Antioxidant in Apples Helps Protect Brain Cells in Lab Test
By Miranda Hitti, WebMD Medical News
-- When it comes to preventing Alzheimer's disease, the old saying that "an apple a day keeps the doctor away" might be good advice, according to a new study.
Apples contain a compound called quercetin that appears to protect rat brain cells from free radicals -- unstable molecules that damage cells and are known to play a role in some diseases such as Alzheimer's disease.
Quercetin is an antioxidant. Antioxidants are known to counteract free radicals.
The study was conducted by researchers including Chang Yong Lee, PhD, head of Cornell University's food science and technology department.
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