What's New and Beneficial About Pears

• For nutritional reasons, we're often advised to consume the skins of fruits. However, it's less often that research provides substantial evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been showing to contain about half of the pear's total dietary fibre.
• In recent studies measuring the risk of type 2 diabetes in U.S. women, pears have earned very special recognition. Researchers now know that certain flavonoids in food can improve insulin sensitivity, and of particular interest in this area have been three groups of flavonoids (flavonols, flavan-3-ols, and anthocyanins). All pears contain flavonoids falling within the first two groups, and red-skinned pears contain anthocyanins as well. Intake of these flavonoid groups has been associated with decreased risk of type 2 diabetes in both women and men. However, a new analysis of the Nurses' Health Study has shown that among all fruits and vegetables analysed for their flavonoid content, the combination of apples/pears showed the most consistent ability to lower risk of type 2 diabetes. We believe that this particular recognition given to pears as a fruit that can help lower risk of type 2 diabetes in women is likely to be followed by future studies showing this same benefit for men.
• You've no doubt heard someone say that cloudy fruit juices containing fruit pulp provide better nourishment than clear fruit juices that have had their pulp removed through filtering. Scientists have now proven that statement to be correct on pear juice. With their pulp removed, pear juices were determined to lose up to 40% of their total phenolic phytonutrients and to have significantly reduced antioxidant capacity. "Cloudy" pear juices (technically referred to as "high turbidity" juices) emerged as the preferred juice type regarding nutrient content as well as antioxidant benefits.

• Health Benefits

  Antioxidant and Anti-Inflammatory Support of Pears

  While pears are not an unusual source of conventional antioxidant or anti-inflammatory nutrients (for example, vitamin E or omega-3 fatty acids), the phytonutrient category is where this fruit excels. For example, in the Baltimore Longitudinal Study of Aging (1,638 participants, average age range 62-69 years), the combination of apples/pears ranked as the second highest source of flavonols among all fruits and vegetables - partly due to the epicatechin richness of pears. Average flavonol intake in the study was about 14 milligrammes per day, and one pear can provide about half of this amount all by itself. The list of phytonutrients found in pears has been of particular interest to researchers, and the list below summarises their findings of key phytonutrients provided by this fruit.

  Hydroxybenzoic acids

  • chlorogenic acid
  • gentisic acid
  • syringic acid
  • vanillic acid

  Hydroxycinnamic acids

  • coumaric acid
  • ferulic acid
  • 5-caffeoylquinic acid

  Hydroxyquinones

  • arbutin

  Flavanols, also known as Flavan-3-ols

  • catechin
  • epicatechin

  Flavonols

  • isorhamnetin
  • quercetin
  • kaempferol

  Anthocyanins (in red-skinned varieties, including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson)

  Carotenoids

  • beta-carotene
  • lutein
  • zeaxanthin
  Virtually all of these phytonutrients have been shown to provide us with antioxidant as well as anti-inflammatory benefits. As a result, intake of pears has now been associated with decreased risk of several common chronic diseases that begin with chronic inflammation and excessive oxidative stress. These conditions include heart disease and type 2 diabetes.

  Pears May Possibly Decrease Risk of Type 2 Diabetes and Heart Disease

  As an excellent source of dietary fibre, pears might logically be expected to help protect us from the development of type 2 diabetes (or DM2, which stands for "diabetes mellitus type 2) as well heart disease. Adequate intake of dietary fibre is a long-established factor in reducing our risk of both diseases, and in the case of pears, this benefit may be even more pronounced due to the helpful combination of both soluble and insoluble fibre in this fruit. In addition to their fibre content, however, pears have other ways of helping to protect us against these diseases. In the case of DM2, scientists now know that pear flavonols (including isorhamnetin, quercetin, and kaempferol), flavan-3-ols (especially epicatechin), and the anthocyanins (found in red-skinned varieties including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) all help improve insulin sensitivity. (More and more research attention is being given to mechanisms of action in this area, including regulation of the enzyme NADPH oxidase.) In the case of heart disease, recent research has shown that pear fibres are able to bind together with bile acids in the intestine, lowering the pool of bile acids and decreasing the synthesis of cholesterol. Also, the phytonutrients in pear may play a unique role in these fiber-bile acid interactions. The ability of pear fibres (and other fruit fibers) to bind bile acids has actually been compared to the cholesterol-lowering drug cholestyramine, with pears showing about 5% of the ability of the drug to accomplish this result. (Among commonly eaten fruits, only bananas and pineapples showed more bile acid-binding ability at 9% and 6%, respectively.)

  Pears May Possibly Reduce Cancer Risk

  The health benefits of pear fiber also extend into the area of cancer risk. Fiber from pear can bind together not only with bile acids as a whole, but also with a particular group of bile acids called secondary bile acids. Excessive amounts of secondary bile acids in the intestine can increase our risk of colorectal cancer (as well as other intestinal problems). By binding together with secondary bile acids, pear fibers can help decrease their concentration in the intestine and lower our risk of cancer development. In the case of stomach cancer (gastric cancer), intake of pears has also been shown to reduce cancer risk. Here the key focus has not been on pear fiber, however, but on pear phytonutrients, especially cinnamic acids (including coumaric acid, ferulic acid, and 5-caffeoylquinic acid). In a recent study from Mexico City, it took approximately 2 total fruit servings per day and 4 daily vegetable servings to accomplish a decrease in gastric cancer risk. Pears and Mangos were among the key foods determined to provide cinnamic acids in the study.
  Oesophageal cancer (specifically, oesophagal squamous cell carcinoma, or ESCC) is a third cancer type for which pear intake helps lower risk. In a very large-scale study conducted by the National Institutes of Health and the American Association of Retired Persons (involving 490,802 participants), pears were found to be an important food associated with reduced risk of ESCC. Interestingly, many foods belonging the rose (Rosaceae) family were also found to lower risk of ESCC, including apples, plums, and strawberries.

  Other Health Benefits of Pears

  It's become fairly common to hear both laypersons and healthcare practitioners talking about pear as one of the more easily digested fruits. In fact, many professionals recommend that pear is one of the first fruits considered when it comes time to introducing an infant to his or her first pureed fruits. Even though we have been unable to find large-scale human studies to support these digestibility claims, we don't question the fact that easier digestion has been experienced by many individuals in the context of pears versus other fruits. One factor that may come into play here is the low acid nature of pears, especially in comparison to widely enjoyed citrus fruits like lemons, grapefruits, and oranges.
  It's also become somewhat common to hear pears being described as a "hypoallergenic" (low allergy) food. Healthcare practitioners often allow clients to continue eating pears when following a low-allergy diet plan, and many individuals report having fewer allergy-related symptoms when consuming pears versus other fruits. Of course, no fruits are classified as major allergens according to the U.S. Centers for Disease Control and their rules for identification of allergenic foods on product labels. Also, we have been unable to find large-scale research studies to support any low-allergy claims for pears. Still, we do not question the fact that many people seem to do much better when consuming pears versus other fruits regarding allergic response.
  It's very possible that these two experiences - better digestibility and decreased allergic response - are related, and that future research will help us understand why pears may provide us with unique health benefits in these areas.

  Description

  Pears are a member of the rose family of plants (Rosaceae), which, in addition (of course) to roses, contains a long list of fruits including apples, apricots, cherries, chokeberry, crabapples, loquats, peaches, plums, quinces, raspberries, serviceberries, and strawberries as well as the tree nut, almonds. The many different varieties of pears commonly found in U.S. groceries all belong to the same category known as European Pear (Pyrus communis). These pears typically have a rounded body that tapers into a neck of various lengths.
  They are distinct from (but closely related to) the fruit we commonly call "pear apple." Pear apples are completely round with no necks, and while they remind us of apples in shape, their skins make us think they are pears. Contrary to popular belief, pear apples are not a cross between apples and pears. Pear apples belong to the second category of pear, broadly referred to as Asian pear. Included in this second group are Chinese pear, Japanese pear, and Korean pear (Pyrus portfolio) as well as Siberian/Manchurian pear (Pyrus USS Urie NSIS). When these groups are combined, they account for more than 3,000 varieties of pears that people enjoy worldwide.
  Pears are found in a variety of colours, including many different shades of green, red, yellow/gold, and brown. Many types fail to change colour as they ripen, making it harder to determine ripeness. (For more about a selection of pears, please see our How to Select and Store section.)
  The list below describes some of the more commonly enjoyed varieties of pears:
  • Bartlett: best known of the pear varieties in the U.S., and most often the variety found in cans. Bartletts are yellow/green and speckled, and sometimes called Williams pears
  • Bosc: cinnamon brown-skinned pears with long tapered necks with a honey-like but complex flavour
  • Comice: round, short pears with either green and red colouring, or sometimes almost completely red with exceptionally soft and juicy flesh
  • Concorde: tall, skinny, and golden/green pears with flesh that is firmer and denser than many other varieties
  • Forelle: red/green and speckled like a trout, and thus the name, meaning "trout" in German. A small-sized pear that yellows as it ripens.
  • Green Anjou: a widely available, compact, and short-necked pear. It doesn't change colour much while ripening, so you'll need to use the stem test described in our How to Select and Store section.
  • Red Anjou: very much like its green counterpart, except a rich reddish maroon in colour and higher in anthocyanins (which is the main reason for its rich red colour)
  • Red Bartlett: very much like its yellow/green counterpart, except with an all-round bright red skin, they sometimes feature light vertical striping, and like Red Anjou, they are rich in anthocyanins
  • Seckel: smallest of the commonly eaten pears, usually yellow/green or olive green in colour, and mixed with broad patches of red
  • Starkrimson: bright crimson red colour, more narrow-necked that Red Anjou, but equally rich in anthocyanins and especially gorgeous in a salad

  History

  There is some debate about the exact origins of the European pear, but many experts believe that European pears (Pyrus communis) and Asian pears (both Pyrus portfolio and Pyrus USS Urie NSIS) evolved separately and during the same approximate time in history (roughly 1000 BC). Certain species of pear are also native to parts of Africa.
  Beginning in the 1500's, European colonists began to bring pears to North America, where they apparently were not native or enjoyed before that time. While pears were cultivated there during those years, the colonists continued to import most of the pears they consumed from Europe, and especially from France. Today, pears grown in Europe have become a slight part of the U.S. diet. While the U.S. continues to import over 75,000 metric tonnes of pears each year, the vast majority now come from Argentina, Chile, China, South Korea and New Zealand.
  On a worldwide basis, China has become the world's largest grower of pears. Out of 21 million tonnes produced worldwide, China now produces about 15.5 million tonnes, or nearly three-quarters of the world total. Of the remaining 5.5 million tonnes, another 2.7 come from Europe, 1.1 from Argentina and Chile, 0.8 from the U.S., and smaller amounts from New Zealand, South Korea, and other countries.
  Within the U.S., the state of Washington is by far the largest grower of pears, accounting for about half of all U.S.-produced pears. California and Oregon follow next, with significant commercial production also occurring in New York and Pennsylvania.

  How to Select and Store

  Since pears are very perishable once they are ripe, the pears you find at the market will generally be unripe and will require a few days of maturing. Look for pears that are firm, but not too hard. They should have a smooth skin that is free of bruises or mould. The colour of high-quality pears may not be uniform as some may feature russeting where there are brown-speckled patches on the skin; this is an acceptable characteristic and often reflects a more intense flavour. Avoid pears that are punctured or have dark soft spots.
  It is possible, of course, that you may find ripe pears at the market. When trying to determine whether a pear is ripe, don't start by squeezing the whole fruit. Instead, we recommend gently pressing only at the top of the pear, near its stem. If that spot gives in to pressure, the pear is probably optimally ripe for eating. If the flesh feels incredibly soft, almost to the point of being squishy, the pear is overripe. For food safety reasons, we recommend that overripe pears only be used in cooked recipes rather than eaten raw.
  At WHFoods, we encourage the purchase of certified organically grown foods, and pears are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be significantly reduced through the purchased of certified organic foods, including pears. In many cases, you may be able to find a local organic grower who sells pears but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown pears is very likely to be pears that display the USDA organic logo.
  As with all of the World's Healthiest Foods, we recommend that you purchase certified organic pears to lower your risk of exposure to unwanted pesticides, sewage sludge contaminants, and any potential hazards associated with irradiation or genetic engineering. Fortunately, over 250 certified organic farms in the U.S. now produce over 20,000 tonnes of organic pears, and so these delicious fruits are getting easier to find in natural form.
  If you are not consuming the pears immediately once they have ripened, you can place them in the refrigerator where they will remain fresh for a few days. If you want to hasten the ripening process, place them in a paper bag, turning them occasionally, and keep them at room temperature. Storing Pears in sealed plastic bags or confined spaces where they are in too close proximity to each other should be avoided since they will have limited exposure to oxygen, and the ethylene gas that they naturally produce will significantly increase their ripening process, causing them to degrade. Pears should also be stored away from other strong smelling foods, whether on the countertop on in the refrigerator, as they tend to absorb smells.

  Tips for Preparing and Cooking

  Fresh pears are delicious eaten as is after gently washing the skin by running it under cool water and patting it dry. Since their skin provides about half of the pear's total dietary fibre as well as its antioxidant and anti-inflammatory phytonutrients,, it is best to not peel the fruit but eat the whole pear. To cut the pear into pieces, you can use an apple corer, cutting from the fruit's base to remove the core, and then cutting it into the desired sizes and shapes. Once cut, pears will oxidise quickly and turn a brownish colour. You can help to prevent this by applying several drops of lemon, lime or orange juice to the flesh.

  How to Enjoy

  A Few Quick Serving Ideas

• Combine pears with mustard greens, watercress, leeks and walnuts for a delicious salad.
• Serve pears with goat or bleu cheese for a delightful dessert.
• Add chopped pears, grated ginger and honey to millet porridge for a pungently sweet breakfast treat.
• Core pears, and poach in apple juice or wine.

          Enjoy!

source: PearsBenefits

Studies Show That Acai Berries Can Fight Cancer, Boost Immunity And More

We know that fruits and vegetables are responsible for proper functioning of our bodies to a large extent. If we want to be nourished with vitamins and minerals and energized throughout the day, then consuming several portions of fruits and veggies every day is a must.

Different kinds of berry fruits are considered to be one of the healthiest types of fruit due to their high content of antioxidants, natural substances that protect all the cells and tissues in our system from the destructive effects of the free radicals. These molecules are created in our body as a result of exposure to toxic substances from the environment and to excessive UV light radiation, poor diet, in the process of digestion, and other factors.

Free radicals damage and destroy the healthy cells in our organism, which makes them one of the leading causes for all kinds of inflammatory diseases and cancer. This cellular damage also leads to premature aging of the skin and all the organs.

Of all the berries that exist in the world, one of them is the ultimate winner when it comes to its content of antioxidants.

Is it a blueberry, a raspberry, or perhaps a cranberry? No, it is a berry that bears a scientific name Euterpe oleracea Martius– a small, reddish- dark violet fruit that has a very distinctive taste of red wine and chocolate. This delicious and precious fruit, commonly called Acai Berry, was almost unknown to us ten years ago.

It grows on palms trees hidden deeply in the Amazon forests and swamps, in Brazil, as well as in the northern parts of South America. The native people have been handpicking and utilizing Acai berries as food and medicine for hundreds of years.

Here are at least 11 important reasons why acai berry is super healthy for you:

1. It has a superior antioxidant capacity. It appears almost at the top of the ORAC score, which is a measurement of a number of antioxidants a particular food possesses. The abbreviation stands for Oxygen Radical Absorbance Capacity. The dark red and purple color of acai berry indicate the presence of valuable colored pigments, anthocyanins, in particular, that act as remarkable health-protective antioxidants.

Just for illustration, the amounts of anthocyanins in acai berry are ten times larger than in red grapes, and up to 30 times higher than in red wine. Furthermore, the antioxidants present in acai berry are quickly and fully absorbed by our cells, neutralizing the certain types of free radicals very effectively.

2. It maintains skin health and prevents premature aging of the skin, again thanks to its amazingly high content of antioxidants. Our skin is the organ that mirrors all the internal changes in our body. Premature wrinkles, discoloration, and saggy appearance are the early signs of free radical damage to the skin. Acai berry slows down the aging process, provides elasticity and beautiful complexion of the skin.

3. It improves memory and focus and overall cognitive abilities. It has also been found to protect brain cells from damage caused by inflammation and oxidative stress, which is of particular importance for patients suffering from dementia and Alzheimer’s disease. This is attributed not only to anthocyanins, but also to phenolic compounds such as ferulic and vanillic acids, resveratrol, catechin, and quercetin.

4. Acai berry abounds in heart-healthy fatty acids, like Omega 3 and 6 that promote heart health. Consumption of acai berry juice has also been found to improve blood lipid levels, which means that it helps protect the heart and the whole cardiovascular system. 

5. The results of another study have revealed that acai berry has the ability to prevent hardening of the arteries, thus maintaining heart health. 

6. Ingestion of acai berry pulp has shown to reduce the harmful cholesterol levels, as well as blood sugar concentrations in a pilot study that involved overweight people. It can, therefore, be used to help lower the risk of diabetes and heart diseases.

7. Acai berry has strong anti-inflammatory and pain-reducing properties that significantly contribute to joint health and improvement of mobility, according to a study published in the Journal of Medicinal Foods.

8. It boosts the immune system with its content of arabinogalactan, a compound that increases the activity of the cells responsible for immunity. The abundance of vitamins and minerals also strengthens the defense mechanisms in our body. Using acai berry on a regular basis will help you ward off different bacterial and viral infections, like colds and flu.

9. Acai berry improves digestion and promotes weight loss. It has a high content of dietary fiber that plays a significant role in maintaining a healthy metabolism. When the digestion process is healthy, the shedding of extra pounds is guaranteed.

10. It cleanses the liver and helps flush out toxins from our system, which is vital for the proper functioning of our body.

11. It quickly boosts energy levels and reduces exhaustion with its high content of essential amino acids. There are as many as 19 natural amino acids in acai berries that are quickly absorbed by the body, as opposed to those of animal origin. Amino acids are essential components of proteins that build our muscles and tissues.

It is linked with cancer prevention and treatment. According to the results of a study from 2006 performed by scientists from the University of Florida, acai berry has shown the ability to destroy almost 90 % of leukemia cells. The study was published in the Journal of Agricultural and Food Chemistry, titled “Brazilian Berry Destroys Cancer Cells.

Let’s have a closer look at the nutrition information of acai berry per 100 grams.

Energy (kilocalories)	533.9
Sugars (grams)	1.3
Dietary fiber (grams)	44.2
Fat (grams)	32.5
Protein (grams)	8.1
Minerals – mg and Daily Value (DV)
Calcium	260 mg, 4% DV
Iron	4 % DV
Sodium	30.4 mg
Magnesium	4% DV
Manganese	130 % DV
Copper	8 % DV
Other Nutrients
Vitamin A	1002 IU or 15 % DV
Beta Carotene	<5.0 IU
Sterols	0.48 mg/g
Cholesterol	13.5 mg
Proanthocyanidins	12.89 mg/g
Amino Acid	7.59%
Oleic Acid (Omega-9)	56.2% of total fats
Palmitic Acid	24.1% of total fats
Linoleic Acid (Omega-6)	12.5 % of total fats

What about the highly acclaimed Goji berries? Are they better and more nutritional than acai berries and what is the difference between them?

Both types of berries burst with different nutrients and both have been utilized for their marvelous nutritive value and medicinal properties since ancient times.

Goji berry has a rich content of B-complex vitamins, more than 15 essential amino acids, healthy fats, around 20 minerals, and beta-carotene. It is also known for an array of health properties it possesses.

It promotes fertility and eye health, boosts the functions of the brain, eases digestion and reduces appetite, lowers the risk of cardiovascular diseases, provides a lot of energy and muscle strength, and flushes out toxins from the liver. Acai berry offers nearly the same benefits.

There are slight differences in regards to their composition. Goji berry has no cholesterol, sodium or saturated fats but it has a somewhat higher content of carbohydrates and sugar, as well as of vitamins C, A, and iron.

The greatest difference between the two is regarding a number of antioxidants.

Acai berry is unparalleled in this respect – we have already mentioned the ORAC scale which measures the concentrations of antioxidants in certain foods. Acai berry has the score of 102, 000, while goji berry has the score of 30, 000. The difference is quite impressive, don’t you agree?

Having in mind that both berries are extremely healthy and very rich in nutrients, we cannot conclude that one is better than the other. We suggest that you combine them and utilize their health properties in different mixtures and recipes.

How to use acai berries

Just like other berry fruits, acai berries rapidly lose their nutrients in the fresh form, within a day’s time after they have been picked. This makes the growing and shipping process of acai berries difficult for suppliers. Unless you live in Brazil, it is best to utilize all their benefits in the form of dried powder, frozen juices, and supplements.

This small disadvantage should not prevent you from enjoying the immense health provisions of this incredible berry.

source:http://bewellhub.com

Science Confirms - Turmeric To Be As Effective As Drugs

Turmeric is one the most thoroughly researched plants in existence today. Its medicinal properties and components (primarily curcumin) have been the subject of over 5600 peer-reviewed and published biomedical studies.

According to Sayer Ji of GreenMedInfo, their five-year long research project on this spice revealed over 600 potential preventive and therapeutic applications as well as 175 distinct beneficial physiological effects. An entire database of 1,585 NCBI-hyperlinked turmeric abstracts can be found on their website.

Given the sheer density of research performed on it, it is no wonder that a growing number of studies have concluded that it compares favorably to a variety of conventional medications, including the following:

1. Lipitor/Atorvastatin (Cholesterol Medication)

A 2008 study published in the journal Drugs in R & D found the following. A standardized preparation of curcuminoids from turmeric, compared favorably to the drug atorvastatin (trade name Lipitor) on endothelial dysfunction, the underlying pathology of the blood vessels that drives atherosclerosis. In association with reductions in inflammation and oxidative stress in type 2 diabetic patients.

2. Corticosteroids (Steroid Medications)

A 1999 study published in the journal Phytotherapy Research found that the primary polyphenol in turmeric, the saffron-colored pigment known as curcumin, compared favorably to steroids in the management of chronic anterior uveitis, an inflammatory eye disease.

A 2008 study published in Critical Care Medicine found that curcumin compared favorably to the corticosteroid drug dexamethasone in the animal model as an alternative therapy for protecting lung-transplantation-associated injury by down-regulating inflammatory genes.

An earlier 2003 study published in Cancer Letters found that the same drug also compared favourably to dexamethasone in a lung ischaemia-reperfusion injury model.

3. Prozac/Fluoxetine And Imipramine (Antidepressants)

A 2011 study published in the journal Acta Poloniae Pharmaceutica found that curcumin compared favourably to both drugs in reducing depressive behaviour in an animal model.

4. Aspirin (Blood Thinner)

1968 in vitro and ex vivo study published journal Arzneimittelforschung found that Curcumin has anti-platelet and prostacyclin modulating effects compared to aspirin, indicating it may have value in patients prone to vascular thrombosis and requiring anti-arthritis therapy.

5. Anti-Inflammatory Drugs

A 2004 study published in the journal Oncogene found that curcumin (as well as resveratrol) was an effective alternative to the drugs aspirin, ibuprofen, sulindac, phenylbutazone, naproxen, indomethacin, diclofenac, dexamethasone, celecoxib, and tamoxifen in exerting anti-inflammatory and anti-proliferative activity against tumour cells.

6. Oxaliplatin (Chemotherapy Drug)

A 2007 study published in the International Journal of Cancer found that curcumin compares favourably with oxaliplatin as an antiproliferative agent in colorectal cell lines

7. Metformin (Diabetes Drug)

A 2009 study published in the journal Biochemistry and Biophysical Research Community explored how curcumin might be valuable in treating diabetes, finding that it activates AMPK (which increases glucose uptake) and suppresses gluconeogenic gene expression (which suppresses glucose production in the liver) in hepatoma cells.

Interestingly, they found curcumin, in the form of tetrahydro curcuminoids (THC), to be 500 to 100,000 times more potent than metformin in activating AMPK and its downstream target acetyl-CoA carboxylase (ACC).

Benefits Of Turmeric In Cancer Therapy

Turmeric and its components reveal their remarkable therapeutic properties in research on drug-resistant and multi-drug-resistant cancers.

We found no less than 54 studies indicating that curcumin can induce cell death or sensitise drug-resistant cancer cell lines to conventional treatment. We also identified 27 studies on curcumin’s ability to either induce cell death or sensitise multidrug resistant cancer cell lines to conventional treatment.

Considering how strong a track record turmeric (curcumin) has, having been used as both food and medicine in a wide range of cultures for thousands of years, a strong argument can be made for using curcumin as a drug alternative or adjuvant in cancer treatment.

Ideal Turmeric Dosage – How Much Turmeric Can You Take in a Day?

Okay, so lately there has been a lot of confusion on how much turmeric one can take in a day and how many times one should take it.

The primary reason for the confusion on “how much” arises from the fact that one can take turmeric (and thus its active ingredient) in so many ways:

Fresh turmeric root

Turmeric dried root powder

Supplement with various % of curcumin present

Fluid extract

Tincture

Now the fundamental difference in each of them is the quantity of curcumin. So how much of this one can take in a day?

I also found that people have a different opinion on the dosage of turmeric. Thus, I have relied upon some authentic sources only for the research here.

Here is what we found from various sources.

How much turmeric can I take in a Day?

Rather than using one source, we tried collecting info from multiple reliable sources.

According to University of Maryland Medical Center 

The permissible dosages of various forms of turmeric (for adults):

Cut root: 1.5 – 3 g per day

Dried, powdered root: 1 – 3 g per day

Standardized powder (curcumin): 400 – 600 mg, 2-3 times per day

Fluid extract (1:1) 30 – 90 drops a day

Tincture (1:2): 15 – 30 drops, 4 times per day

Both fluid Extracts and Tinctures are not commonly used, so we will concentrate on the rest of the three and what they mean:

Cut root: This is basically fresh turmeric, it will have moisture too in it. Cut root is great to make pickles and adding to salads.

Dried root: This is the most common way of using turmeric. This is how turmeric spice/powder is made – by drying cut root and then making a powder. Drying will cause loss of moisture and maybe of some beneficial aspects of turmeric, but no serious damage is done.

Standardized powder (curcumin): This is basically what we call as supplements. Supplement manufacturers extract curcumin from turmeric and then concentrate it to make standardised powders. These are then sold as turmeric supplements in the market. Based on the brand the concentration may change.

According to WebMD: 

For upset stomach (dyspepsia): 500 mg of turmeric four times daily.

For osteoarthritis: 500 mg twice daily of a specific turmeric extract (Meriva, Indena); 500 mg four times daily of a non-commercial product has also been used.

For rheumatoid arthritis (RA): 500mg twice daily of a specific formulation of the turmeric constituent, curcumin (BCM-95®, Arjuna Natural Extracts, India), has been used.

The first two are related to natural turmeric powder and the third one – BCM-95®, Arjuna Natural Extracts – with a 95% standardized powder.

As you can see the dosage is within 2g range.

According to Dr Weil: 

One can take 400mg – 600 mg supercritical extracts 2 times a day. This, of course, he is talking about supplements (standardized powder).

Summary of info from the above 2 sources

WebMD and Dr. Weil fall under the range specified by University of Maryland Medical Center. Thus dosages by University of Maryland Medical Center represent all the three.

If you are using powder, We would like to mention that you can take 1 tsp of powder on a daily basis without any issues. Regarding gems, the figures are mentioned below:

These are very conservative numbers and taking up to 4-5 gms per day is also fine.

Regarding tsp – typical turmeric dosage is thus around 1 tsp per day.

But then why some research study use high dosages?

While researching over dosages We found a absorbing thing and looking back and thinking about it, We are just wondering why a thing so simple and logical did not strike me!

While We were researching over dosages, We came across studies where researchers were giving dosages as high as 8 g per day to patients. This We observed in several studies. But then why University of Maryland Medical Center and others suggest such a small dosage?The answer may lie in the fact that the dosages are high when we need them i.e. when we are not well. For example, if you have back pain, you may want to take a high dosage for a day or two and get well. But once you do, you come to the regular “preventive” dosage.

Thus, in our opinion, there are two kinds of turmeric dosages we can take:

Preventive – which are low and which we can continue for lifetime

Curative – required when we have some issues. For example, some of the studies mentioned multiple dosages to chemo therapy patients, and it makes all the sense to do so as we need quick action here.

So when you are suffering from say Age-related pain, and you take multiple dosages, it acts as a potent painkiller and helps you. This can go on for some time and then one should get back to preventive dosage as soon as our body is back in shape.

Turmeric dose – what experience tells us

Turmeric has been used in India for thousands of years. Millions of people take milk with turmeric on a daily basis, and it is included in almost every curry/vegetable we make.

Thus, experience tells that taking even 1 tsp turmeric a day will not have any issues. Of course, if you are new to it, start small – maybe 1/4 tsp and then increase.

Possible side effects – large dosage for an extended time - There are no side effects when you use turmeric as a spice, why? Because the dosage is always limited. But things may be different when you take supplements or large amounts of turmeric powder for an extended period of time.

It is important to understand that the side effects occur when you take them for a long time. Thus we can always take therapeutic dosages whenever we require and shift to preventive ones when fine. Also when the preventive dosage limit says 3.0 g per day, We very sure nothing wrong is going to happen if you take 6-8 g per day. Most of the times the dosages mentioned are on a much safer side.

Typical side effects are related to digestive system – stomach upset, diarrhoea, ulcers. The side effects may also vary from person to person too. We were not able to find any “very” serious side effects though except ulcers.

Key takeaway:

It is safe to take up to 1 tsp good quality turmeric powder a day

There are indeed some limits of turmeric usage on a daily basis if you are taking a preventive dose. (see details above). Regarding turmeric powder (and not supplements) – you can exceed them to a certain extent with no issues at all.

In a case of disorder, a therapeutic dosage can be as high as 8-10g per day (note – this is not prescribed dosage, but we found this to be the greatest quantity among all the used dosage in research studies we analysed).

Turmeric (powder) is very safe to use, and side effects only occur when high dosages are taken for long duration of time

Or, better yet, use certified organic (non-irradiated) turmeric in lower culinary doses on a daily basis so that heroic doses won’t be necessary later in life after a severe disease set in. Nourishing yourself, rather than self-medicating with “nutraceuticals” should be the goal of a healthy diet.

Alternatively, consider taking an Authentic Turmeric Curcumin Supplement capsules!  We recommend The "LG 365 Turmeric Curcumin with 95% CurcumaLonga, Black Pepper-Piperine, Doctors-Recommended 1300mg/d, 120 Capsules, 2 Month Supply

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LG365 is not trying to change lives overnight, but supporting all of us taking small steps toward a healthier life each day can make the little changes that lead to sustained change.

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Enjoy!

article source: curejoy / http://www.curejoy.com/

8 AWESOME Reasons to Drink More Fresh Squeezed Orange Juice!

Is orange juice healthy? According to many health gurus as of late, orange juice and other fruit juices should be relegated to the category of foods-that-normal-people-eat-but-are-clearly-going-to-kill-you. You’ve probably heard them before. “It’s that deadly fructose,” they say. “Juice is nothing more than ‘sugar water,'” they say. “Drink orange juice every day at breakfast, and you’ll get the ‘beetus,” they say.

Well, I say, how about we look at the differences between the traditional orange juice that your ancestor's many generations back probably consumed (and lived to tell the tale)—and the modern, commercialized version of OJ we see today. There are significant differences, and while I’m not exactly jumping on the “deadly fructose ‘beetus-maker” bandwagon, I do think there are some legitimate cautions to be made against processed orange juice. As well as some pretty impressive benefits to highlight as to why the real deal is actually perfectly healthy for you.

Why you should drink more fresh orange juice (and avoid the highly processed kind)

I could probably give you a lot more, but here are 8 reasons to start with.

It’s eight thousand times more delicious than store-bought

I mean, duh. I don’t think we even need to discuss the frozen concentrate version in comparison here, either.

Life is just too short to drink mediocre juice. Fresh-squeezed OJ is the freaking nectar of the gods. May it accompany all your breakfasts, all of the days of your life. Amen.

There’s chemical flavoring in your ‘100% Pure’ OJ

Yeah, have you heard about this yet?

So, apparently, even when it says, “100% orange juice,” and the label only has one ingredient (orange juice), the liquid is likely to contain flavorings out of chemicals similar to what perfume makers use, and they don’t have to include that on the label. (Because the synthetic flavor chemicals were “derived” from oranges). Manufacturers do this to keep the flavor of the juice consistent from batch to batch, and also because if they didn’t add the artificial flavor, the sauce would be pretty much tasteless.

After squeezing the oranges, the juice is stored in these huge vats where the oxygen is removed—that prevents the milk from spoiling (for over a YEAR) but also takes out all the flavor. So, income the same people who make perfumes for Dior and Calvin Klein, to whip up some fake chemical “flavor packs” to add to the juice. (source) Eau de Minute Maid, and the like. Yum.

Store-bought orange juice is also likely to be loaded with fluoride and other water-based chemicals, because unless it’s “not from concentrate,” most orange juice is concentrated with those chemical “flavor packs” at the plant, and then reconstituted later on with tap water. And who knows what’s in that.

Fresh orange juice made at home is, of course, devoid of chemical “flavor packs,” but does contain, you know, lots of real flavors. And instead of contributing to your toxic load, it helps your body eliminate harmful substances because it includes so many beneficial antioxidants, vitamins, minerals, and enzymes that are supportive to your body’s detoxification pathways.

Fresh OJ contains beneficial enzymes and other nutrients that are destroyed in pasteurization

Orange juice contains beneficial antioxidant polyphenols as well as key digestive enzymes—all of which are completely destroyed when the juice is pasteurized. Scorching the juice in the name of food “safety” also cuts way down on vitamins, especially vitamin C. These are all nutrients which are very sensitive to heat and oxidation and will break down when exposed to the high temperatures of the pasteurization process in commercial juice production. So sometimes, manufacturers will add back in vitamin C to compensate for the loss.

But fresh OJ is loaded with all those high naturally-occurring antioxidants and enzymes! Plus, while pasteurization is intended to protect against health concerns associated with juice production, raw orange juice naturally possesses antimicrobial properties from the vitamin C, citric acid, and other compounds within it. When you keep all of those intact, instead of oxidizing the crap out of it, orange juice protects itself as well as supporting your health!

Fresh OJ contains lots of vitamin C and bioflavonoids, making it a powerful antioxidant source

Speaking of antioxidants, ever wonder why vitamin C is supposed to be so supportive of your immune system? It’s because it actually increases your white blood cell count—as long as it’s coming from a whole food source, with the entire C complex intact. Vitamin C is one of the most significant and important antioxidants your body needs for optimal health. And as we all know, orange juice is an excellent source for it—especially when it’s raw.

Fresh, fresh OJ also is rich in bioflavonoids, which are plant pigments that enhance the bioavailability of nutrients such as vitamin C. Even when added to synthetic vitamin C, bioflavonoids significantly increase how much C is absorbed into your system. Combine them with the rich and untampered-with C compound in fresh oranges, and you’ve got one of the best sources of one of the best antioxidants you could possibly consume.

Orange juice is an anti-aging collagen booster

Put down that mug of gelatin-rich bone broth, y’all. Did you know that your body can’t actually assimilate and produce collagen without vitamin C?  Yup!

All the gelatin in the world won’t help fill those fine lines and support your skin’s elasticity without adequate vitamin C. The antioxidant vitamin is essential for collagen production, which is not only useful for looking younger but supporting a healthy digestive system, strong bones & teeth, and more. And no, a C supplement often isn’t enough, because unless it’s a whole-food form, it won’t contain the full vitamin C complex. Getting vitamin C from food sources is ideal, and orange juice has plenty of it. So if you want the beauty benefits of collagen in your broth, drink your juice, too!

Fresh orange juice is an excellent source of magnesium and other minerals and vitamins

Orange juice is a surprising mineral powerhouse. One quart of orange juice contains over 100 milligrams of magnesium! That’s a significant portion of the amount of magnesium you should be getting every day. Magnesium is an incredibly important substance. It’s necessary for the cellular metabolism of ATP, or the energy your body needs to carry out all of its functions, as well as all your steroidal hormones.

Worried about all that sugar you’d be drinking, though? Well, the magnesium that comes in your OJ is actually essential for blood sugar regulation, too, and keeps blood glucose levels normalized. As well as potassium, another vital nutrient found plentifully in orange juice. Potassium is involved in regulating both blood sugar and insulin levels. Potassium works by getting sugar into the cell, which governs cellular metabolism and makes use of that sugar by using it as fuel.

Potassium has other benefits, too. It determines cellular hydration, by keeping sodium in circulation, which regulates water retention and blood volume. Potassium is also vital for carbohydrate metabolism, protein synthesis, and much more. Just one small 8-ounce glass of fresh OJ provides about 15% of your daily requirements for potassium.

In addition to all those awesome minerals, raw orange juice boasts significant amounts of folate (19% of your DV from one 8 ounce glass), B-6, thiamin, choline, and vitamin A. And the vitamin C count? A whopping 207% of your recommended daily value in one little glass.

Orange juice supports your adrenals and thyroid

The many anti-stress nutrients in orange juice, including magnesium, vitamin C, and potassium—act as a support system for your adrenals, thyroid, and stress-response system. These nutrients are essential for the production and conversion of active thyroid hormone T3. Without them, your thyroid can’t keep up with your body’s hormonal demands, and overall physiological stress is increased.

When the adrenal glands are overworked due to chronic stress and lack of nutritional stores, they may not be able to supply your body with hormones such as cortisol, in the amounts needed to maintain homeostasis in your everyday life. For example, cortisol is supposed to rise in the morning, get you up and ready and hungry to eat a nice big breakfast, and then taper off once your belly is full. But your adrenals can’t produce cortisol or function generally without adequate potassium, magnesium, vitamin C, B vitamins, and other nutrients. You’ll get a nice big dose of those of them in a glass of fresh orange juice, though!

If you really want to boost your OJ’s thyroid-and-adrenal-supporting superpowers, you’ll want to add a few shakes of sea salt to your cup. Salt down-regulates stress hormones and support both of these glands immensely. But overall, OJ itself contains an impressive array of nutrients which work together synergistically to support hormone health.

And this isn’t even touching the other significant beneficial nutrient OJ provides—sugar.

Orange juice contains beneficial natural sugars that lower stress and boost metabolism

Yes, that’s right—beneficial sugars. If you think all sugar (and especially fructose, that devil) is evil, you’re misinformed.

The sugar in orange juice comes in three different forms—sucrose, glucose, and fructose. But sucrose is glucose and fructose bonded together, so actually, we’re just dealing with glucose and fructose here. Taking that a step further, fructose gets converted into glucose in the liver—so when all’s said and done, we’re just talking about glucose.

And what’s glucose good for? Oh, I don’t know… providing fuel for every single cell in your body to function, for one thing. If you don’t consume glucose from carbohydrates containing sugars, your body will do whatever it needs to make it—including taking protein from your muscle tissue to turn it into that much-needed sugar. Everyone knows you need a certain level of sugar (that’d be glucose) in your blood. Otherwise, you’d die.

Having adequate glucose intake supports your body’s metabolism in a multitude of ways. When you’re too low in blood sugar (which happens when you avoid sugar),  stress hormones such as adrenaline and cortisol skyrocket to damaging levels because they’re responsible for restoring the sugar to your bloodstream (like by using that neat eating-your-own-muscles trick). But give yourself some glucose straight-up? That sends the message to your body that, “Hey, we’re good here, stress hormones. You can chill.”

Cellular metabolism—the process by which your body produces energy to function—is entirely dependent on providing enough fuel to the cells. What’s the fuel they need most? (Yup—you is onto me…)Glucose. And you get plenty of it, from a natural whole food source, with orange juice.

We guarantee you guys. Sugary orange juice. It does a body good.

source:http://tiny.cc/orangejuice