Natural Health MD

Learn Today For a Better Tomorrow

  • April 2007
    S M T W T F S
    « Mar    
  • Natural Health MD
  • Health Blogs - Blog Top Sites
  • Advertisements

Archive for April 14th, 2007

Glyconutrient Series Part 2: Why do we need glyconutrients?

Posted by naturalhealthmd on April 14, 2007

In our diet today, the eight essential glyconutrients are often missing. Most diets today contain only two of the eight glucose and galactose. Glucose is supplied from such food sources a wheat, rice, and sugar cane. Glucose and galactose are supplied through the breakdown of lactose from dairy sources.

If we are deficient in the 8 essential sugars, the cells will eventually lack the communication system necessary to maintain good health.

Why are our diets deficient in glyconutrients? The so-called fresh fruits and vegetables we buy today have few glyconutrients (or nutritional value at all) because they are often grown in nutrient-deficient soil, picked before they ripen naturally, gassed, irradiated, artificially ripened, stored for days, weeks, or months, cooked, frozen, canned, processed, refined, pasteurised, genetically engineered, etc. Cooking and processing deplete glyconutrients further.

Glycobiology has also found that beneficial bacteria in the colon breakdown polysaccharides to monosaccharides (glyconutrients). But the bacterial content of modern people is different from our ancestors and so this process is less efficient.

Green harvesting allows long distance transport and allows fruit and vegetables to be stored for lengthy periods, but most of the essential glyconutrients are found only in food that is ripened on the vine/tree and they remain in the fruit or vegetable for only 48 hours after picking.

Consider the tomato:

  • Green harvesting loses up to 25% of its nutrients
  • Transporting loses up to 25% of its remaining nutrients
  • Storage loses up to 50% of its remaining nutrients
  • Canning loses up to 83% of its remaining nutrients
  • Cooking loses up to 50% of its remaining nutrients.

This leaves the tomato with 2.39% of it original nutrient content.

At the same time that our food has been reducing in nutrients, autoimmune diseases, cardiovascular disease, cancer, diabetes and chronic degenerative disease have been increasing alarmingly and have been occurring in younger age groups.

A growing mountain of evidence shows that all these diseases are caused by a single dietary deficiency: glyconutrients that are missing from our diet.

A dietary deficiency cannot be corrected with drugs or anything else, other than the missing nutrients.

(source: glyconutrientreference)


Posted in Alternative Medicine: How To's, Glyconutrients | Leave a Comment »

FDA Warns Consumers About Potentially Contaminated Olives

Posted by naturalhealthmd on April 14, 2007

Straight from Fox News Today:

The Food and Drug Administration issued an alert Friday warning consumers that some canned and jarred imported olives may be contaminated with the bacteria that causes botulism, a potentially deadly illness.

No cases have been reported, but the FDA issued an urgent recall of olives manufactured and imported by Charlie Brown di Rutigliano & Figli S.r.l, of Bari, Italy.

Clostridium botulinum bacteria can cause botulism, a potentially fatal illness. Symptoms include general weakness, dizziness, double vision, trouble speaking or swallowing, difficulty in breathing, abdominal distension and constipation.

“People experiencing these symptoms should seek immediate medical attention. Consumers may also report illnesses associated with consumption of these olives to the nearest FDA district offices,” the FDA said.

The olives should not be eaten alone or in other foods, even if they do not appear to be spoiled. Consumers should discard these products or return them to the point of purchase. If in doubt, consumers should contact the retailer and inquire whether its olives are part of the recall.

In addition to re-emphasizing its warning to consumers, FDA statement requested:

“Importers of these olives should discontinue distribution, isolate held stocks and notify customers to take similar actions to prevent the products from reaching consumers. Importers should contact their local FDA office for assistance in implementing the recall.

“Food manufacturers who have repacked the olives for sale under different names or who have used them in the production of other food should contact their local FDA office.

“Restaurants, delicatessens, and other food service providers should discontinue using the olives, dispose of their opened containers and contact their suppliers for instructions on what to do with unopened containers.”

The olives affected by the FDA recall are distributed and sold under the following brands: Borrelli, Bonta di Puglia, Cento, Corrado’s, Dal Raccolto, Flora, Roland and Vantia, and have codes that start with the letter “G” and are followed by three or four digits. All sizes of cans, glass jars and pouches of Cerignola, Nocerella and Castelvetrano type olives are affected, the FDA said.

Charlie Brown di Rutigliano & Figli S.r.l, originally initiated a recall of the olives on March 27, the FDA said in a statement, but the agency decided Friday to issue its own urgent warning.

“The recalled olives had been distributed to wholesalers, who have marketed them nationally to restaurants and retail stores. FDA concluded that additional warnings are needed because, to date, the company has not contacted importers with specific instructions on the recall,” the statement read.

Posted in Health News | Leave a Comment »