Inflammatory foods and dementia

Inflammatory foods and dementia

American researchers at Columbia University believe they have discovered a key part in understanding the link between diet and dementia. A specific dietary model was attached to the markers of blood inflammation. Moreover, in elderly adults who followed such a dietary pattern, the volume of cerebral gray matter was lower and had worst visuospasic cognitive functions. People who consume less omega 3, less calcium, vitamin E, vitamin D and vitamin B5 and B2 have more inflammatory biomarkers. The study suggests that dietary factors such as fish, nuts, polyunsaturated fatty acids omega-3, folate and Mediterranean diets are associated with lower risks for Alzheimer’s (AD) disease and better brain health in older people. Other evidence shows that many foods and nutrients modulate inflammatory processes. This study showed an association between increased levels of C-reactive protein (CRP) and interleukin-6 (IL6) and worse brain cognitions and volumes. In the study of 330 elderly adults in the Washington Heights-Inwood Community Aging project, researchers conducted structural scans with MRI and measured the levels of inflammatory biomarkers, both CRP and IL6. Study participants completed a 61-point food frequency questionnaire that asked for nutrient intake over the last year. From this information, researchers used a statistical model to create the nutrition-related inflammation pattern (INP). “INP is basically a linear combination of 24 nutrients, each with a different weight on INP.” Participants in the study were also subjected to neuropsychological tests that evaluated memory, language, execution speed, and visuospatial function. From these test scores, the researchers calculated a mean composite cognitive score for each participant. Those with less years of education have had a relatively high INP. Researchers have determined that having a smaller gray matter cerebral volume could help explain why those who use more inflammatory substances have worse visuospacial cognitions. These new findings suggest that interventions that reduce inflammatory markers may be helpful. Once this is known, it may be possible to intervene, not only through a healthier diet, but perhaps also with a micronutrient...

Read More

Gut microbiota-bone axis

Gut microbiota-bone axis

Have already for some years now that we talk and we study the immense world of the microbiota, an important regulator of homeostasis of the body, including intestinal and extra-intestinal effects, even you compare it to an immense body of him with all his independent features; it is also considered a “second brain”, but the most interesting discovery in recent months, carried out by the University of Toronto, Canada, is its close relationship with the skeletal system. For several years he was associated with the beneficial relationship between the osteoporotic disease and microbiota, but this study focuses on the effect of the influence of the intestinal microbial communities and molecules that synthesize and regulate bone health. While research in this area is limited, the results of preclinical studies claim that the intestinal microbiota has a positive impact on the parameters of bone mineral density and strength. Moreover, the administration of probiotics in preclinical models have demonstrated greater bone mineralization and increased bone strength in treated patients. The kind of preferential bacteria that has shown these beneficial effects on bone is Lactobacillus and then lactobacilli are among the best candidates for future clinical intervention studies. However, their effectiveness depends on the stage of growth, in fact, usually it is the first few years of life that are an important opportunity to determine bone health, especially through the modulation of the microbiota. Also, the difference of sex specific influences the efficacy of probiotics. Although auspicious, many questions about the microbiota-axis bones require consideration of potential mechanisms; specific effectiveness in relation to sex; the effective dose of probiotics; and the timing and the duration of treatment. But we can definitely say that this study opens up another interesting port on the universe of the intestinal...

Read More

BALANCE OF PH IN URINE

BALANCE OF PH IN URINE

PH is the unit of measurement of the degree of alkalinity or acidity of a particular liquid. In our body, the normal pH has a value of 7. Above this value it has an excess of acidity, below, instead, an excess of alkalinity. The human biochemical processes function properly only if the pH is at a stable value of 7. The pH of urine reflects the renal ability to maintain a normal concentration of hydrogen ions in plasma and extracellular fluid. This result is mainly obtained through the reabsorption of sodium and secretion of hydrogen and ammonium ions by the renal tubules. The pH of urine can vary within a rather broad normal range. Unlike blood for which oscillations of ± 0.4 points are in itself an indicator of extremely serious diseases, the pH of urine is normally between 4.6 and 8, in relation to the diet and to the health of the body. In our bodies, there are buffer systems that regulate our pH. It is however noted that improper feeding, deficient trace elements and vitamins often leads to a metabolic acidosis; in particular in a body that presents pathologies, it is a true acid generator. This is because, due to the deficiency of these nutrients, which are important catalysts of enzymatic reactions, some chains of the chemical metabolism are blocked, resulting in the accumulation of acids. Urinary pH allows us to identify the excess of acidification in the organism due to deficiency of trace elements and vitamins. Therefore, it is necessary to supplement your diet with plenty of fruits and vegetables and supplement with alkalizing...

Read More

INTESTINAL HYGIENE AND ANTI-AGING

INTESTINAL HYGIENE AND ANTI-AGING

The majority of chronic degenerative diseases depends on a bad state of the intestine. In particular, the abuse of refined sugar, that favors the proliferation of intestinal bacteria, in particular, coliforms, very active in the production of enzymes, which may facilitate the transformation of pre-carcinogens elements present in food in active carcinogens. The excessive consumption of meat can cause intestinal putrefaction reactions resulting in the formation of amines, extremely toxic substances. The abuse of saturated animal fats change the intestinal flora, increasing the percentage of bacteria that tend to turn the bile salts in carcinogens. They can also make the intestinal wall more porous and permeable to the bacteria that is present. In this environment intestinal flora acidophilus decreases and thus the natural barrier against microbial decomposition of foods fails; the cell membrane becomes more permeable, it lets a greater number of bacteria and toxic substances into the bloodstream through. Thus It is much easier that the organism weakens and leads to pathologies as well as chronic diseases. Also it is important to also have a regular daily bowel movement, to deal with a slow transit and consequent decrease in lactobacilli (acidic intestinal flora) and an increase in pathogenic bacteria. Therefore it is important to keep the intestinal environment as intact as possible. Depending on personal needs, the Dr. Kousmine suggests the use of two techniques to keep the intestine “clean” – the technique of enemas and the technique of colonic irrigation. The 1st technique involves the rectal introduction of approximately 2 liters of chamomile tea at a temperature of 35-37°, accompanied by abdominal massage. After evacuating the liquid, 4 tablespoons of cold-pressed sunflower oil, brought to the temperature of 35-37° must be introduced, preferably in the evening which will then be eliminated the morning after. The technique of irrigation of the colon consists of an enema with water at room temperature throughout the colon through a two-circuit cannula, one for the access of the water and one for outlet. This operation takes about 1 hour, cleans and detoxifies the intestine mucosa, removing all the waste that is present (the frequency of the use of this technique varies according to...

Read More

The Mediterranean diet increases brain volume in the elderly.

The Mediterranean diet increases brain volume in the elderly.

More and more research suggests that adherence to a diet that matches the criteria of a style of Mediterranean food life (MEDI) may be protective for the protection from the aging brain. In a study conducted at the University of Edinburgh, Scotland, UK, in a cohort of more than 400 people from Scotland, who were about 70 years of age, those who were low consumers of the Medi, had significantly lower total brain volume than those who regularly had adhered to this type of diet. Interestingly, an increase in the consumption of fish or less of red meat consumption did not alter this result: this suggests that other components of the Medi or possibly all of its components together, are responsible for the association. Medi invites to a consumption of fruits, vegetables, cereals, legumes and olive oil in large quantities, to moderate fish consumption, and a low intake of red meat. Many studies in the past have told us long ago the validity of the Mediterranean diet, especially for better cognitive function and reduced risk of stroke and dementia. It also has recently been associated with increased cortical thickness and a greater brain volume in older patients. This study differs from others because in this last have examined brain measurements in an extended period of time. In fact qualitative measurements across test and measurement with MRI were performed in a 6 year period, evaluating the adherence of the participants to the Mediterranean diet. Moreover, in none of the participants were diagnosed signs of Alzheimer’s disease. This study dimosta the validity of this type of power and how it is desirable to healthy food corresponds a proper...

Read More