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Hendrix -> If 6 was 9 --- Sweet SUGAR --> Fructose Fork uP? --Barack & Insulin Resistant? --D3 -> NCCAM --Lycopene --Vitamin or MAN? - W3 or W6 or n9? --> StuPid? -- Leptin & Pde4 Inhibitors
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randall
May 17, 2012, 10:02:52 PM5/17/12
to
hi
wow... that last one left me wanting MORE..
Thurs, May 17 2012 6:29 pm
Subject: SKIN Dorklizations & Political GAMEs & Being WHITE in the
WORLD? --TyRP1 mutation ->P450 ? -- Politicow Intrigue -- 60 minutes
-- DRD4 7R allele --Nora Volkow -- Sugar - Germ GANGS -> Byron
Richards ---
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/msg/0639dc124d11a566
More---->>>> more... more ON... LOL
OK i think i'm sushi on a roll now...
cowabunga...
TriPPing time?
maybe?
When six becomes nine?
What does that demean?
http://en.wikipedia.org/wiki/If_6_Was_9
"If 6 Was 9" is a song written by Jimi Hendrix and recorded by The
Jimi Hendrix Experience.
<snip>
I loved Hendrix and miss him till this day:
So tubular was he:
Jimi Hendrix - If 6 was 9 [surf scenes]
http://www.youtube.com/watch?v=7dESdS7m7Rc
Would he be a cow now or tubular?
Sure... he is! As isness is coolness and BEINGNESS... like with be
here now BOYs.. huxley.. duh..
OK.. as to sugar... the evil sweet deal or xyz?
Does sugar make you stupid and resistant?
Or simply STUPIDLY?
Genetic code comes in four DNA letters, A,C,G and T.
What does 40 pounds of sugar do to gattaca DNA? huh?
I know, i know, i know... do you?
ido!
http://www.forbes.com/sites/gerganakoleva/2012/05/17/binging-on-sugar-weakens-memory-ucla-study-shows/
Binging on Sugar Weakens Memory, UCLA Study Shows
Eating too much sugar can make us forgetful and potentially cause
permanent brain damage, a new study that provides clues into how
commonly consumed foods impact mental health has shown.
Using laboratory rats trained to find their way out of a maze,
researchers at the University of California Los Angeles (UCLA)
demonstrated that just six weeks of giving the animals fructose
solution instead of drinking water – an intervention designed to mimic
excessive consumption of soda — caused the animals to forget the
escape route. A control group that was fed a standard diet modeled
after that of the American Institute of Nutrition navigated the maze
much faster, as did another group of rats whose high fructose diet
also included omega-3 fatty acids.
In their paper, published in this week in the peer-reviewed Journal of
Physiology, the scientists note their experiment aims to show how
foods made with high-fructose corn syrup, which is abundant in the
Western diet, impact cognitive abilities.
“Most people involved in food campaigns aim to raise awareness of
cardiovascular problems, heart disease, diabetes,” said Dr. Fernando
Gomez-Pinilla, the lead author of the study and a professor of
neurosurgery at the David Geffen School of Medicine at UCLA. “What
we’re talking about is [food's impact] on the brain.”
The link between overconsumption of sugar and brain damage is
metabolic syndrome (MetS), a risk factor for obesity and other
ailments that the researchers say is undergoing an “explosive surge”
in the United States. But while the deleterious effects of disturbed
metabolism have been widely acknowledged in discussions about obesity,
little attention has been paid to its impact on mental health, they
claim.
According to Gomez-Pinilla, a member of UCLA’s Brain Research
Institute, the rats’ memory deficits were triggered by an onset of
insulin resistance caused by their prolonged high intake of fructose
solution, which in turn damaged their synapses — the connections
between brain cells that enable learning. But the dysfunction was
mitigated and memory improved when a second group of fructose rats
were also given omega-3 fatty acids in the form of flaxseed oil and
docosahexaenoic acid (DHA), which protect against such damage.
Rats that did not receive omega-3s and drank regular water instead of
fructose also did better than the ones that were given only the latter
as their drinking option.
The researchers used the scenarios to show that while unhealthy
dietary habits are almost impossible to eliminate completely, healthy
ingredients can neutralize some of the bad effects of artificilly
sweetened food, stave off metabolic dysfunction, and protect mental
health.
The average American yearly consumes more than 40 pounds of high-
fructose corn syrup, an inexpensive liquid that is six times sweeter
than sugar, according to the U.S. Department of Agriculture. It is
added to most processed foods as a sweetener or preservative.
Gomez-Pinilla was careful to point out that the study highlights the
effects of long-term overconsumption rather than the short-term “brain
boost” of sweetened foods. He said the results do not predict whether
the memory deficits in fructose-indulged brains are permanent, but
noted that habitual high consumption of sugar is a risk factor for
many diseases, including mood disorders and Alzheimer’s.
“The longer that someone consumes toxic food, the longer-lasting the
effects are,” he said.
The study was funded by the National Institute of Neurological
Disorders and Stroke, a division of the National Institutes of Health.
The UCLA Department of Neurosurgery has been ranked among the top 10
neurosurgery programs in the nation for 20 consecutive years by U.S.
News & World Report.
<snip>
Does barack and moooooooooooooocehele obama (Bush clone the 3rd) eat
sugars (fructose) or is aspartame their sweet game?
And does their DOCTOR (who) know if they have a leaky GUT?
Don't the american people need to know if their prezident has a leaky
GUT?
If he does then this stealth nit wit preezy DENT is so full of
CRAP...in the randalloid psoriatic sense it's not FUNNY.
And what happens to sugar sugar honey honey people?
Do their butts get FAT? Do they BEcome addicted to riding a 747?
Is that their POWER trip?
So....
Is SUGARS --> the reason why SOME vitamins don't WORK, SUGAR--->>>>
(insulin Resistance)?
http://en.wikipedia.org/wiki/Insulin_resistance
http://en.wikipedia.org/wiki/Insulin_resistance#Diet
It does aPPear so. See the next several links:
Jama Network: Archives of INTERNAL Medicine:
http://archinte.jamanetwork.com/article.aspx?volume=171&issue=18&page=1625
Dietary Supplements and Mortality Rate in Older Women
The Iowa Women's Health Study
Jaakko Mursu, PhD; Kim Robien, PhD; Lisa J. Harnack, DrPH, MPH; Kyong
Park, PhD; David R. Jacobs, PhD
<snip>
http://well.blogs.nytimes.com/2011/10/11/more-evidence-against-vitamin-use/
More Evidence Against Vitamin Use
By TARA PARKER-POPE | October 11, 2011,
<snip>
But, but it doesn't put the blame on SUGAR?
What else can it BE?
And how come they don't say D3 as most D's don't work?
http://health.usnews.com/health-news/articles/2012/05/10/vitamins-and-supplements-do-they-work-2
Vitamins and Supplements: Do They Work?
The picture is mixed, but thumbs up for vitamin D and calcium
By U.S. News Staff
May 10, 2012
Vitamins and dietary supplements are big—more than 110 million
Americans forked over a collective $28 billion in 2010 on little
bottles of would-be health magic. Research is unclear, however, on
whether shoring up your diet with extra vitamins, minerals, and other
supplements helps or hurts—in the short run or in reaching for the
century mark.
For more than a decade, for example, researchers followed more than
35,000 men enrolled in SELECT, a clinical trial designed to see
whether taking selenium and vitamin E might help prevent prostate
cancer. In 2008, study participants received phone calls and letters:
Stop the pills. Not only was the answer "no," but vitamin E apparently
increased the chance of prostate cancer, if very slightly, and
selenium seemed to do the same to diabetes risk. Later the same year,
researchers from the Physicians' Health Study-II reported that neither
vitamin E nor vitamin C reduced the chances of major cardiovascular
problems or cancer as hoped.
That so many people seem to believe they need to boost their intake of
vitamins and supplements is a triumph of marketing. Most Americans are
well-nourished (besides being amply fed). Because much of our food is
fortified with nutrients, once-common deficiency diseases such as
scurvy and rickets, caused by inadequate vitamin C and D,
respectively, have nearly disappeared in this and other developed
countries. Researchers generally believe that with a few exceptions,
like pregnant women or the elderly, most people don't need
supplements. Over the 22-year course of the Iowa Women's Health Study,
supplemental vitamin B6, folic acid, iron, magnesium, and zinc were
associated with a slightly higher risk of premature death, copper to
an 18 percent increased risk. Findings were published last year in the
Archives of Internal Medicine. The study authors highlighted concerns
about the long-term use of supplements and vitamins among those who do
not have severe nutritional deficiencies. The pills, they concluded,
are best used when recommended by doctors—not for general prevention.
A 2009 editorial in the Journal of the National Cancer Institute,
meanwhile, warned that most vitamin studies show no cancer benefits,
and that some found unexpected harm. Two studies of supplemental beta
carotene, for example, found higher lung cancer rates, and folic acid
research suggested a higher risk of colon polyps among those taking
supplements than among those in a placebo group.
Still, some researchers maintain that the diets of many Americans fall
somewhat short on certain key nutrients—not enough to threaten a
return of those debilitating deficiency diseases, but perhaps enough
to call for a little extra help. What follows is the current thinking—
pro and con—on popular key supplements that have been well-studied.
Multivitamins. The U.S. Preventive Services Task Force neither
recommends nor advises against multivitamins (or other supplements)
for preventing cancer or cardiovascular disease. Yet many researchers
say a multivitamin has a role as "a very inexpensive insurance
policy," says David Schardt, senior nutritionist at the Center for
Science in the Public Interest, a nutrition advocacy group in
Washington, D.C. There's no need for anything fancy that claims "heart
health" or "prostate health" benefits, he says; an inexpensive, basic
brand is fine. In 2008, Harvard Men's Health Watch newsletter editor
Harvey Simon recommended against multivitamins. His chief worry was
that on top of already fortified foods, the folate in a multi could
spur cancer. But a study since then showed that cancer was not
increased in women at risk for heart problems who were given folic
acid supplements. Simon is now less concerned about breast cancer
risk, but prostate cancer still worries him.
[See: Popular but Dangerous: 3 Vitamins That Can Hurt You]
http://health.usnews.com/health-news/diet-fitness/articles/2012/02/24/popular-but-dangerous-3-vitamins-that-can-hurt-you
Calcium and vitamin D. Thumbs up. Extra calcium to protect bone health
is safe and routinely prescribed for adults who get too little from
food. In one study, men who consumed the most calcium (about 2,000 mg.
a day) were 25 percent less likely to die over the next decade than
their peers who got the least, according to findings published in 2010
in the American Journal of Epidemiology. The Iowa Women's Health Study
also found that calcium supplements were associated with reduced risk
of death over nearly two decades.
And consensus is building that Americans need more vitamin D to
promote calcium uptake. It is produced by sun-exposed skin and is
difficult to get from unfortified foods—fatty fish is the only major
food source. Studies suggest vitamin D also may help fend off cancer
and ward off infections. Still, no large-scale randomized controlled
clinical trials prove vitamin D supplements offer benefits beyond bone
health. Researchers are hungry for more evidence.
In 2010, the Institute of Medicine released new recommendations for
daily calcium and vitamin D intake. Between 600 and 4,000
international units of vitamin D are advised, depending on age and
gender, and between 700 and 2,500 milligrams of calcium.
[See: 4 Herbal Supplements Your Doctor Hates]
http://health.usnews.com/health-news/articles/2012/02/22/4-herbal-supplements-your-doctor-hates
Fish oil. New findings are at odds with past evidence for the worth of
the omega-3 fatty acids in fish oil, especially for heart-related
conditions. An April analysis published in the Archives of Internal
Medicine found that fish oil may not do much to ward off heart attacks
and strokes in people who already have heart disease. Those taking
fatty acid pills had about the same rates of heart disease, death from
heart attacks, congestive heart failure, and stroke as those on
placebo pills. But the findings don't necessarily mean that fish oil
supplements are useless in heart patients. The study participants were
all taking statins, powerful cholesterol-lowering medications, which
could have trumped any benefits from fish oil.
The American Heart Association continues to recommend fish oil
supplements for those at high risk of a heart attack. Simon, no fan of
nutrients in pill form, says that, for those with heart risks who
don't eat fatty fish like tuna and salmon twice a week, taking 1,000
mg or so is a good idea.
[See: Greek Yogurt Vs. Regular Yogurt: Which Is More Healthful?]
http://health.usnews.com/health-news/diet-fitness/diet/articles/2011/09/30/greek-yogurt-vs-regular-yogurt-which-is-more-healthful
Antioxidants. The glowing promise of antioxidants remains elusive.
These substances, among them selenium and vitamins A, C, and E, are
believed to help sop up molecules called free radicals. These react
with other molecules in the body and promote oxidative damage—another
name for cellular wear and tear. "There's a lot of data supporting the
idea that oxidation, over time, has a role in chronic illnesses," says
J. Michael Gaziano, a chronic disease epidemiologist with Brigham and
Women's Hospital and coauthor of the Physicians' Health Study-II
papers.
Many observational studies suggest that people who gobble antioxidant-
laden fruits and veggies or supplements have a reduced risk of some
forms of heart disease and cancer. Most clinical trials, however, do
not support this. Some research, in fact, has shown that supplemental
vitamin E may actually increase the risk of lung cancer among smokers,
as has been found with beta carotene, as noted above. Vitamin E may do
the same. And cancer patients shouldn't add more vitamin C than the
amount in a multi; research suggests that too much of the vitamin
helps cancer cells withstand treatment.
Researchers are still studying whether supplemental antioxidants might
slow the progression of age-related macular degeneration and perhaps
prevent noise-related hearing loss. But "no doctor would recommend
them for the prevention of cancer, of cardiovascular disease, or of
dementia," says Simon.
What about you? Nutritional profiles are not all the same. Recommended
intake varies by age, gender, and even race. And genetic differences
mean everyone utilizes or responds to vitamins differently, says K.
Simon Yeung, a research pharmacist in the Integrative Medicine Service
at Memorial Sloan-Kettering Cancer Center. Diet preferences, such as a
low-fat or vegetarian regimen, will alter the mix of nutrients taken
in. Moreover, lab tests that analyze the nutrients in your system and
indicate which ones might need boosting or trimming are, with a few
exceptions, not readily available and not often performed. "You can
get your cholesterol checked, but not your niacin levels," says
Thomson. However, keeping tabs on your dining habits for a few days
with SuperTracker, a U.S. Department of Agriculture tool, will give
you a sense of whether you're on the right course. (It helps you plan,
analyze, and track your diet and physical activity.)
Alice Lichtenstein, a professor of nutrition science and policy at
Tufts University's Friedman School of Nutrition, worries that
supplements give Americans license to continue their unhealthful ways
so long as they pop a pill after the steak and hot fudge sundae. A
balanced diet is still the best source of nutrients. Adding supplements
—or fruits and veggies, for that matter—to a high-calorie diet is not
going to work magic. Good health begins with physical activity and a
balanced diet that is heavy on fruits, veggies, whole grains, "good"
fats, and fish and light on red meat, "bad" fats, and processed food—
and not too high in calories. "Nature," says Lichtenfeld, "is probably
better than our manufacturers."
Updated on 5/9/2012: This story was originally published on Dec. 9,
2008. It has been updated.
<snip>
NCCAM answer's back:
http://nccam.nih.gov/health/cancer/camcancer.htm
And try:
http://www.bravewell.org/content/Downlaods/IMinAm.pdf
Going to abstracts:
http://www.ncbi.nlm.nih.gov/pubmed/22524186
Annu Rev Nutr. 2012 Apr 18.
Lessons Learned from Randomized Clinical Trials of Micronutrient
Supplementation for Cancer Prevention.
Mayne ST, Ferrucci LM, Cartmel B.
Source
Yale School of Public Health, Yale Cancer Center, Yale University, New
Haven, CT 06520; email: susan...@yale.edu.
Abstract
This review discusses the results of randomized clinical trials of
supplemental micronutrients for cancer prevention completed over the
past 20 years, including trials of beta-carotene and retinol, vitamins
C and E, selenium, folic acid, and vitamin D. Some trials observed
significant reductions in risk, whereas others observed significant
increases in risk of the primary cancer endpoint. In considering these
trials, it appears that supplementation targeted to populations with
low status of the nutrient of interest may prevent cancer, whereas
supplementation in populations with higher status or to achieve
pharmacological exposures may promote cancer. Observational
epidemiologic evidence coupled with these trial results supports the
concept of a U-shaped curve for micronutrients in relation to cancer
prevention. Based on these data, nutrient supplements are not
currently recommended for cancer prevention in the general population.
The hypothesis that groups with low nutrient status may benefit from
supplementation has yet to be formally tested. Expected final online
publication date for the Annual Review of Nutrition Volume 32 is July
17, 2012. Please see http://www.annualreviews.org/catalog/pubdates.aspx
for revised estimates.
PMID: 22524186
B. Cartmel has 40 hits- pubmed
http://www.ncbi.nlm.nih.gov/pubmed?term=Cartmel%20B%5BAuthor%5D
7 of these 40 have keyword: lycopene
http://www.ncbi.nlm.nih.gov/pubmed?term=Cartmel%20B%5BAuthor%5D%20lycopene
Primany author: Cartmel + 7 lycopene hits:
LIKEs Lycopene in this abstract he's an author of:
#6 of 7:
http://www.ncbi.nlm.nih.gov/pubmed/10203560
J Nutr. 1999 Apr;129(4):849-54.
Plasma lycopene concentrations in humans are determined by lycopene
intake, plasma cholesterol concentrations and selected demographic
factors.
Mayne ST, Cartmel B, Silva F, Kim CS, Fallon BG, Briskin K, Zheng T,
Baum M, Shor-Posner G, Goodwin WJ Jr.
Source
Department of Epidemiology, Yale University School of Medicine, New
Haven, CT, 06520, USA.
Abstract
Higher plasma lycopene concentrations have been associated with a
reduced risk of several chronic diseases. Determinants of lycopene
concentrations in humans have received limited attention. We had blood
lycopene concentrations and lycopene consumption data available from
111 participants in a two-center cancer prevention trial involving
beta-carotene and examined determinants of plasma lycopene levels
cross-sectionally. The median plasma lycopene level was 0.59 micromol/
L (range 0.07-1.79). Low plasma concentrations of lycopene were
associated with the following variables in univariate analyses: study
site (Florida lower than Connecticut, P = 0.001), being nonmarried (P
= 0.02), having lower income (P = 0.003), being nonwhite race/
ethnicity (P = 0.03), having lower dietary lycopene intake (r = 0.29,
P = 0.002), having lower plasma cholesterol (r = 0. 43, P = 0.0001)
and triglyceride levels (r = 0.26, P = 0.005), and consuming less
vitamin C (r = 0.20, P = 0.03). Women had slightly higher plasma
lycopene levels than men (0.65 vs. 0.58 micromol/L; P = 0.31), despite
lower dietary intake of lycopene (1,040 vs. 1,320 microg/d; P = 0.50).
Plasma lycopene levels did not differ in smokers and nonsmokers. In
stepwise regression analyses, the determinants of plasma lycopene were
plasma cholesterol, dietary lycopene, and marital status; these three
variables explained 26% of the variance in plasma lycopene. Relatively
few lifestyle and demographic factors were important determinants of
plasma lycopene levels, with plasma cholesterol, marital status, and
lycopene intake being of greatest importance.
PMID: 10203560
Free full text
=============================
So how come vitamins don't work?
Is it sugar? Does it make you and your gene's stuPidly?
Yes the abstract for the next story on Eureka:
<< randall note: skip to story if you drink or just drank some sugar
(fructose) or aspartame>>
http://www.ncbi.nlm.nih.gov/pubmed/22473784
J Physiol. 2012 Apr 2.
"Metabolic syndrome" in the brain: Deficiency in omega-3-fatty acid
exacerbates dysfunctions in insulin receptor signaling and cognition.
Agrawal R, Gomez-Pinilla F.
Source
University of California Los Angeles;
Abstract
We pursued studies to determine the effects of the metabolic syndrome
(MetS) in brain, and the possibilities to modulate these effects by
dietary interventions. In addition, we have assessed potential
mechanisms by which brain metabolic disorders can impact synaptic
plasticity and cognition. We report that high-dietary fructose
consumption leads to increase in insulin resistance index, insulin and
triglyceride levels, which characterize MetS. Rats fed on an n-3
deficient diet showed memory deficits in Barnes Maze, which were
further exacerbated by fructose intake. In turn, n-3 deficient diet
and fructose interventions disrupted insulin receptor signaling in
hippocampus as evidenced by a decrease in phosphorylation of insulin
receptor and its downstream effector Akt. We found that high fructose
consumption with n-3 deficient diet disrupts membrane homeostasis as
evidenced by an increase in the ratio of n-6/n-3 fatty acids and
levels of 4-hydroxynonenal (4-HNE), a marker of lipid peroxidation.
Disturbances in brain energy metabolism due to n-3 deficiency and
fructose treatments were evidenced by a significant decrease in AMPK
phosphorylation and its upstream modulator LKB1 as well as a decrease
in Sir2 levels. The decrease in phosphorylation of CREB, synapsin I
and synaptophysin (SYP) levels by n-3 deficiency and fructose shows
the impact of metabolic dysfunction on synaptic plasticity. All
parameters of metabolic dysfunction related to the fructose treatment
were ameliorated by the presence of dietary n-3 fatty acid. Results
showed that dietary n-3 fatty acid deficiency elevates the
vulnerability to metabolic dysfunction and impaired cognitive
functions by modulating insulin receptor signaling and synaptic
plasticity.
PMID: 22473784
----------------
http://www.newswise.com/images/uploads/2012/05/11/Fernando_G_mez-Pinilla.jpg
Sugar Makes You Stupid: Study Shows How a High-Fructose Diet Sabotages
Learning, Memory
Released: 5/15/2012 2:30 PM EDT
<snip>
jpg:
http://www.newswise.com/images/uploads/2012/05/11/Fernando_G_mez-Pinilla.jpg
Fernando Gomez-Pinilla, Ph.D., UCLA professor of neurosurgery at the
David Geffen School of Medicine and of integrative biology and
physiology at the College of Letters and Science
<snip>
or / from:
http://www.eurekalert.org/pub_releases/2012-05/uoc--smy051512.php
Sugar makes you stupid
UCLA study shows high-fructose diet sabotages learning, memory
Attention, college students cramming between midterms and finals:
Binging on soda and sweets for as little as six weeks may make you
stupid.
A new UCLA rat study is the first to show how a diet steadily high in
fructose slows the brain, hampering memory and learning — and how
omega-3 fatty acids can counteract the disruption. The peer-reviewed
Journal of Physiology publishes the findings in its May 15 edition.
"Our findings illustrate that what you eat affects how you think,"
said Fernando Gomez-Pinilla, a professor of neurosurgery at the David
Geffen School of Medicine at UCLA and a professor of integrative
biology and physiology in the UCLA College of Letters and Science.
"Eating a high-fructose diet over the long term alters your brain's
ability to learn and remember information. But adding omega-3 fatty
acids to your meals can help minimize the damage."
While earlier research has revealed how fructose harms the body
through its role in diabetes, obesity and fatty liver, this study is
the first to uncover how the sweetener influences the brain.
The UCLA team zeroed in on high-fructose corn syrup, an inexpensive
liquid six times sweeter than cane sugar, that is commonly added to
processed foods, including soft drinks, condiments, applesauce and
baby food. The average American consumes more than 40 pounds of high-
fructose corn syrup per year, according to the U.S. Department of
Agriculture.
"We're not talking about naturally occurring fructose in fruits, which
also contain important antioxidants," explained Gomez-Pinilla, who is
also a member of UCLA's Brain Research Institute and Brain Injury
Research Center. "We're concerned about high-fructose corn syrup that
is added to manufactured food products as a sweetener and
preservative."
Gomez-Pinilla and study co-author Rahul Agrawal, a UCLA visiting
postdoctoral fellow from India, studied two groups of rats that each
consumed a fructose solution as drinking water for six weeks. The
second group also received omega-3 fatty acids in the form of flaxseed
oil and docosahexaenoic acid (DHA), which protects against damage to
the synapses — the chemical connections between brain cells that
enable memory and learning.
"DHA is essential for synaptic function — brain cells' ability to
transmit signals to one another," Gomez-Pinilla said. "This is the
mechanism that makes learning and memory possible. Our bodies can't
produce enough DHA, so it must be supplemented through our diet."
The animals were fed standard rat chow and trained on a maze twice
daily for five days before starting the experimental diet. The UCLA
team tested how well the rats were able to navigate the maze, which
contained numerous holes but only one exit. The scientists placed
visual landmarks in the maze to help the rats learn and remember the
way.
Six weeks later, the researchers tested the rats' ability to recall
the route and escape the maze. What they saw surprised them.
"The second group of rats navigated the maze much faster than the rats
that did not receive omega-3 fatty acids," Gomez-Pinilla said. "The
DHA-deprived animals were slower, and their brains showed a decline in
synaptic activity. Their brain cells had trouble signaling each other,
disrupting the rats' ability to think clearly and recall the route
they'd learned six weeks earlier."
The DHA-deprived rats also developed signs of resistance to insulin, a
hormone that controls blood sugar and regulates synaptic function in
the brain. A closer look at the rats' brain tissue suggested that
insulin had lost much of its power to influence the brain cells.
"Because insulin can penetrate the blood–brain barrier, the hormone
may signal neurons to trigger reactions that disrupt learning and
cause memory loss," Gomez-Pinilla said.
He suspects that fructose is the culprit behind the DHA-deficient
rats' brain dysfunction. Eating too much fructose could block
insulin's ability to regulate how cells use and store sugar for the
energy required for processing thoughts and emotions.
"Insulin is important in the body for controlling blood sugar, but it
may play a different role in the brain, where insulin appears to
disturb memory and learning," he said. "Our study shows that a high-
fructose diet harms the brain as well as the body. This is something
new."
Gomez-Pinilla, a native of Chile and an exercise enthusiast who
practices what he preaches, advises people to keep fructose intake to
a minimum and swap sugary desserts for fresh berries and Greek yogurt,
which he keeps within arm's reach in a small refrigerator in his
office. An occasional bar of dark chocolate that hasn't been processed
with a lot of extra sweetener is fine too, he said.
Still planning to throw caution to the wind and indulge in a hot-fudge
sundae? Then also eat foods rich in omega-3 fatty acids, like salmon,
walnuts and flaxseeds, or take a daily DHA capsule. Gomez-Pinilla
recommends one gram of DHA per day.
"Our findings suggest that consuming DHA regularly protects the brain
against fructose's harmful effects," said Gomez-Pinilla. "It's like
saving money in the bank. You want to build a reserve for your brain
to tap when it requires extra fuel to fight off future diseases."
###
The UCLA study was funded by the National Institute of Neurological
Disorders and Stroke. Gomez-Pinilla's lab will next examine the role
of diet in recovery from brain trauma.
The UCLA Department of Neurosurgery is committed to providing the most
comprehensive patient care through innovative clinical programs in
minimally invasive brain and spinal surgery; neuroendoscopy; neuro-
oncology for both adult and pediatric brain tumors; cerebrovascular
surgery; stereotactic radiosurgery for brain and spinal disorders;
surgery for movement disorders such as Parkinson's disease; and
epilepsy surgery. For 20 consecutive years, the department has been
ranked among the top 10 neurosurgery programs in the nation by U.S.
News & World Report.
<snip>
100 hits- Gomez-Pinilla F[Author]
http://www.ncbi.nlm.nih.gov/pubmed?term=Gomez-Pinilla%20F%5BAuthor%5D
OK we know by looking at what Fernando Gomez-pinilla studies he's not
drinking fructose. LOL
http://www.ibp.ucla.edu/physcifacultyindiv.php?FacultyKey=886
http://neurosurgery.ucla.edu/body.cfm?id=654
http://www.ibp.ucla.edu/research/gomezpinilla/TheNeuroLifeLab/Welcome.html
And i LIKE this jpg on the last link;
http://www.ibp.ucla.edu/research/gomezpinilla/TheNeuroLifeLab/Nature%20diagram%20copy.jpg
"From the environment to the epigenome and cognitive processing."
Our approach is to harness the power of diet and exercise to prevent
or cure neurological and psychiatric disorders.
<snip>
Agrawal is at 502 studies?:
502 hits- Agrawal R[Author]
http://www.ncbi.nlm.nih.gov/pubmed?term=Agrawal%20R%5BAuthor%5D
WELL that is wrong: LOL
http://www.gdnet.ucla.edu/gss/postdocdir/pdresult.asp?Name=Agrawal,%20Rahul
http://www.ibp.ucla.edu/research/gomezpinilla/TheNeuroLifeLab/ra.html
^^^^^^^^^^^^^^^^^^
OK so why not do the leptin diet from Byron or LE supplements for
alzheimer's?
Or use www.longevinex.com for resveratrol ?
pde4 inhibitors (make sense) - 39 hits -p ng
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/search?q=pde4+inhibitors&start=0&
10 of 39 have: longevinex - p ng
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/search?q=pde4+inhibitors+longevinex&start=0&
Byron rocks the leptin thing big TIME:
i get 53 hits: byron (richards) leptin diet - p ng
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/search?q=leptin+diet+byron&start=0&
http://en.wikipedia.org/wiki/Leptin
http://en.wikipedia.org/wiki/Insulin_resistance#Diet
[...] Several recent authors suggested that the intake of simple
sugars, and particularly fructose, is also a factor that contributes
to insulin resistance.[24][25] Fructose is metabolized by the liver
into triglycerides, and, as mentioned above, tends to raise their
levels in the blood stream. Therefore, it may contribute to insulin
resistance through the same mechanisms as the dietary fat. Just like
fat, high levels of fructose and/or sucrose induce insulin resistance
in rats,[26][27] and, just like with fat, this insulin resistance is
ameliorated by fish oil supplementation.[28] One study observed that a
low-fat diet high in simple sugars (but not in complex carbohydrates
and starches) significantly stimulates fatty acid synthesis, primarily
of the saturated fatty acid palmitate, therefore, paradoxically,
resulting in the plasma fatty acid pattern that is similar to that
produced by a high-saturated-fat diet.[29] It should be pointed out
that virtually all evidence of deleterious effects of simple sugars so
far is limited to their concentrated formulations and sweetened
beverages. In particular, very little is known about effects of simple
sugars in whole fruit and vegetables. If anything, epidemiological
studies suggest that their high consumption is associated with
somewhat lower risk of IR and/or metabolic syndrome.[30][31]
Yet another proposed mechanism involves the phenomenon known as leptin
resistance. Leptin is a hormone that regulates long-term energy
balance in many mammals. An important role of leptin is long-term
inhibition of appetite in response to formation of body fat. This
mechanism is known to be disrupted in many obese individuals: even
though their leptin levels are commonly elevated, this does not result
in reduction of appetite and caloric intake.[32] Leptin resistance can
be triggered in rats by ad libitum consumption of energy-dense, highly
palatable foods over a period of several days.[33] Chronic consumption
of fructose in rats ultimately results in leptin resistance (however,
this has only been demonstrated in a diet where fructose provided 60%
of calories;[34] the actual consumption by humans in a typical Western
diet is several times lower.) Once leptin signalling has been
disrupted, the individual becomes prone to further overeating, weight
gain, and insulin resistance.
As elevated blood glucose levels are the primary stimulus for insulin
secretion and production, habitually excessive carbohydrate intake is
another likely contributor. This serves as a major motivation behind
the low-carb family of diets. Furthermore, carbohydrates are not
created equal (for example, the blood glucose level response to a
fixed quantity of carbohydrates in baked potatoes is about twice the
response to the same quantity of carbohydrates in pumpernickel bread).
Integrated blood glucose response to a fixed quantity of carbohydrates
in a meal is known as glycemic index. Some diets are based on this
concept; they assume that consumption of low-GI foods is less likely
to result in insulin resistance and obesity. However, small to
moderate amounts of simple sugars (i.e., sucrose, fructose, and
glucose) in the typical developed-world diet seem to not have a
causative effect on the development of insulin resistance.[35]
Once established, insulin resistance would result in increased
circulating levels of insulin. Since insulin is the primary hormonal
signal for energy storage into fat cells, which tend to retain their
sensitivity in the face of hepatic and skeletal muscle resistance, IR
stimulates the formation of new fatty tissue and accelerates weight
gain.[36]
Another possible explanation is that both insulin resistance and
obesity often have the same cause - systematic overeating - which has
the potential to lead to insulin resistance and obesity, due to
repeated administration of excess levels of glucose, which stimulate
insulin secretion; excess levels of fructose, which raise triglyceride
levels in the bloodstream; and fats, which can be easily absorbed by
the adipose cells, and tend to end up as fatty tissue in a
hypercaloric diet. Some scholars go as far as to claim that neither
insulin resistance, nor obesity are really metabolic disorders per se,
but simply adaptive responses to sustained caloric surplus, intended
to protect bodily organs from lipotoxicity (unsafe levels of lipids in
the bloodstream and tissues): "Obesity should therefore not be
regarded as a pathology or disease, but rather as the normal,
physiologic response to sustained caloric surplus ... As a consequence
of the high level of lipid accumulation in insulin target tissues
including skeletal muscle and liver, it has been suggested that
exclusion of glucose from lipid-laden cells is a compensatory defense
against further accumulation of lipogenic substrate." [37]Fast food
meals typically possess several characteristics, all of which have
independently been linked to IR: they are energy-dense, palatable, and
cheap, increasing risk of overeating and leptin resistance; they are
simultaneously high in dietary fat and fructose, and low in omega-3;
and they usually have high glycemic indices. Consumption of fast food
has been proposed as a fundamental factor behind the metabolic
syndrome epidemic and all its constituents.[36]
An American study has shown that glucosamine (often prescribed for
joint problems) may cause insulin resistance.[38]
Several studies show that high levels of cortisol within the
bloodstream from the digestion of animal protein can contribute to the
development of insulin resistance.[39][40] Additionally animal protein
because of its high content of purine causes blood pH to become
acidic. Several studies conclude that high uric acid level apart from
other contributing factors by itself may be a significant cause of
insulin resistance.[41]
vitamin D deficiency is also associated with insulin resistance.
<snip>
Gosh... what's up next in this trillogy?
Huh?
randall... i'll try to find something?
wow... that last one left me wanting MORE..
Thurs, May 17 2012 6:29 pm
Subject: SKIN Dorklizations & Political GAMEs & Being WHITE in the
WORLD? --TyRP1 mutation ->P450 ? -- Politicow Intrigue -- 60 minutes
-- DRD4 7R allele --Nora Volkow -- Sugar - Germ GANGS -> Byron
Richards ---
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/msg/0639dc124d11a566
More---->>>> more... more ON... LOL
OK i think i'm sushi on a roll now...
cowabunga...
TriPPing time?
maybe?
When six becomes nine?
What does that demean?
http://en.wikipedia.org/wiki/If_6_Was_9
"If 6 Was 9" is a song written by Jimi Hendrix and recorded by The
Jimi Hendrix Experience.
<snip>
I loved Hendrix and miss him till this day:
So tubular was he:
Jimi Hendrix - If 6 was 9 [surf scenes]
http://www.youtube.com/watch?v=7dESdS7m7Rc
Would he be a cow now or tubular?
Sure... he is! As isness is coolness and BEINGNESS... like with be
here now BOYs.. huxley.. duh..
OK.. as to sugar... the evil sweet deal or xyz?
Does sugar make you stupid and resistant?
Or simply STUPIDLY?
Genetic code comes in four DNA letters, A,C,G and T.
What does 40 pounds of sugar do to gattaca DNA? huh?
I know, i know, i know... do you?
ido!
http://www.forbes.com/sites/gerganakoleva/2012/05/17/binging-on-sugar-weakens-memory-ucla-study-shows/
Binging on Sugar Weakens Memory, UCLA Study Shows
Eating too much sugar can make us forgetful and potentially cause
permanent brain damage, a new study that provides clues into how
commonly consumed foods impact mental health has shown.
Using laboratory rats trained to find their way out of a maze,
researchers at the University of California Los Angeles (UCLA)
demonstrated that just six weeks of giving the animals fructose
solution instead of drinking water – an intervention designed to mimic
excessive consumption of soda — caused the animals to forget the
escape route. A control group that was fed a standard diet modeled
after that of the American Institute of Nutrition navigated the maze
much faster, as did another group of rats whose high fructose diet
also included omega-3 fatty acids.
In their paper, published in this week in the peer-reviewed Journal of
Physiology, the scientists note their experiment aims to show how
foods made with high-fructose corn syrup, which is abundant in the
Western diet, impact cognitive abilities.
“Most people involved in food campaigns aim to raise awareness of
cardiovascular problems, heart disease, diabetes,” said Dr. Fernando
Gomez-Pinilla, the lead author of the study and a professor of
neurosurgery at the David Geffen School of Medicine at UCLA. “What
we’re talking about is [food's impact] on the brain.”
The link between overconsumption of sugar and brain damage is
metabolic syndrome (MetS), a risk factor for obesity and other
ailments that the researchers say is undergoing an “explosive surge”
in the United States. But while the deleterious effects of disturbed
metabolism have been widely acknowledged in discussions about obesity,
little attention has been paid to its impact on mental health, they
claim.
According to Gomez-Pinilla, a member of UCLA’s Brain Research
Institute, the rats’ memory deficits were triggered by an onset of
insulin resistance caused by their prolonged high intake of fructose
solution, which in turn damaged their synapses — the connections
between brain cells that enable learning. But the dysfunction was
mitigated and memory improved when a second group of fructose rats
were also given omega-3 fatty acids in the form of flaxseed oil and
docosahexaenoic acid (DHA), which protect against such damage.
Rats that did not receive omega-3s and drank regular water instead of
fructose also did better than the ones that were given only the latter
as their drinking option.
The researchers used the scenarios to show that while unhealthy
dietary habits are almost impossible to eliminate completely, healthy
ingredients can neutralize some of the bad effects of artificilly
sweetened food, stave off metabolic dysfunction, and protect mental
health.
The average American yearly consumes more than 40 pounds of high-
fructose corn syrup, an inexpensive liquid that is six times sweeter
than sugar, according to the U.S. Department of Agriculture. It is
added to most processed foods as a sweetener or preservative.
Gomez-Pinilla was careful to point out that the study highlights the
effects of long-term overconsumption rather than the short-term “brain
boost” of sweetened foods. He said the results do not predict whether
the memory deficits in fructose-indulged brains are permanent, but
noted that habitual high consumption of sugar is a risk factor for
many diseases, including mood disorders and Alzheimer’s.
“The longer that someone consumes toxic food, the longer-lasting the
effects are,” he said.
The study was funded by the National Institute of Neurological
Disorders and Stroke, a division of the National Institutes of Health.
The UCLA Department of Neurosurgery has been ranked among the top 10
neurosurgery programs in the nation for 20 consecutive years by U.S.
News & World Report.
<snip>
Does barack and moooooooooooooocehele obama (Bush clone the 3rd) eat
sugars (fructose) or is aspartame their sweet game?
And does their DOCTOR (who) know if they have a leaky GUT?
Don't the american people need to know if their prezident has a leaky
GUT?
If he does then this stealth nit wit preezy DENT is so full of
CRAP...in the randalloid psoriatic sense it's not FUNNY.
And what happens to sugar sugar honey honey people?
Do their butts get FAT? Do they BEcome addicted to riding a 747?
Is that their POWER trip?
So....
Is SUGARS --> the reason why SOME vitamins don't WORK, SUGAR--->>>>
(insulin Resistance)?
http://en.wikipedia.org/wiki/Insulin_resistance
http://en.wikipedia.org/wiki/Insulin_resistance#Diet
It does aPPear so. See the next several links:
Jama Network: Archives of INTERNAL Medicine:
http://archinte.jamanetwork.com/article.aspx?volume=171&issue=18&page=1625
Dietary Supplements and Mortality Rate in Older Women
The Iowa Women's Health Study
Jaakko Mursu, PhD; Kim Robien, PhD; Lisa J. Harnack, DrPH, MPH; Kyong
Park, PhD; David R. Jacobs, PhD
<snip>
http://well.blogs.nytimes.com/2011/10/11/more-evidence-against-vitamin-use/
More Evidence Against Vitamin Use
By TARA PARKER-POPE | October 11, 2011,
<snip>
But, but it doesn't put the blame on SUGAR?
What else can it BE?
And how come they don't say D3 as most D's don't work?
http://health.usnews.com/health-news/articles/2012/05/10/vitamins-and-supplements-do-they-work-2
Vitamins and Supplements: Do They Work?
The picture is mixed, but thumbs up for vitamin D and calcium
By U.S. News Staff
May 10, 2012
Vitamins and dietary supplements are big—more than 110 million
Americans forked over a collective $28 billion in 2010 on little
bottles of would-be health magic. Research is unclear, however, on
whether shoring up your diet with extra vitamins, minerals, and other
supplements helps or hurts—in the short run or in reaching for the
century mark.
For more than a decade, for example, researchers followed more than
35,000 men enrolled in SELECT, a clinical trial designed to see
whether taking selenium and vitamin E might help prevent prostate
cancer. In 2008, study participants received phone calls and letters:
Stop the pills. Not only was the answer "no," but vitamin E apparently
increased the chance of prostate cancer, if very slightly, and
selenium seemed to do the same to diabetes risk. Later the same year,
researchers from the Physicians' Health Study-II reported that neither
vitamin E nor vitamin C reduced the chances of major cardiovascular
problems or cancer as hoped.
That so many people seem to believe they need to boost their intake of
vitamins and supplements is a triumph of marketing. Most Americans are
well-nourished (besides being amply fed). Because much of our food is
fortified with nutrients, once-common deficiency diseases such as
scurvy and rickets, caused by inadequate vitamin C and D,
respectively, have nearly disappeared in this and other developed
countries. Researchers generally believe that with a few exceptions,
like pregnant women or the elderly, most people don't need
supplements. Over the 22-year course of the Iowa Women's Health Study,
supplemental vitamin B6, folic acid, iron, magnesium, and zinc were
associated with a slightly higher risk of premature death, copper to
an 18 percent increased risk. Findings were published last year in the
Archives of Internal Medicine. The study authors highlighted concerns
about the long-term use of supplements and vitamins among those who do
not have severe nutritional deficiencies. The pills, they concluded,
are best used when recommended by doctors—not for general prevention.
A 2009 editorial in the Journal of the National Cancer Institute,
meanwhile, warned that most vitamin studies show no cancer benefits,
and that some found unexpected harm. Two studies of supplemental beta
carotene, for example, found higher lung cancer rates, and folic acid
research suggested a higher risk of colon polyps among those taking
supplements than among those in a placebo group.
Still, some researchers maintain that the diets of many Americans fall
somewhat short on certain key nutrients—not enough to threaten a
return of those debilitating deficiency diseases, but perhaps enough
to call for a little extra help. What follows is the current thinking—
pro and con—on popular key supplements that have been well-studied.
Multivitamins. The U.S. Preventive Services Task Force neither
recommends nor advises against multivitamins (or other supplements)
for preventing cancer or cardiovascular disease. Yet many researchers
say a multivitamin has a role as "a very inexpensive insurance
policy," says David Schardt, senior nutritionist at the Center for
Science in the Public Interest, a nutrition advocacy group in
Washington, D.C. There's no need for anything fancy that claims "heart
health" or "prostate health" benefits, he says; an inexpensive, basic
brand is fine. In 2008, Harvard Men's Health Watch newsletter editor
Harvey Simon recommended against multivitamins. His chief worry was
that on top of already fortified foods, the folate in a multi could
spur cancer. But a study since then showed that cancer was not
increased in women at risk for heart problems who were given folic
acid supplements. Simon is now less concerned about breast cancer
risk, but prostate cancer still worries him.
[See: Popular but Dangerous: 3 Vitamins That Can Hurt You]
http://health.usnews.com/health-news/diet-fitness/articles/2012/02/24/popular-but-dangerous-3-vitamins-that-can-hurt-you
Calcium and vitamin D. Thumbs up. Extra calcium to protect bone health
is safe and routinely prescribed for adults who get too little from
food. In one study, men who consumed the most calcium (about 2,000 mg.
a day) were 25 percent less likely to die over the next decade than
their peers who got the least, according to findings published in 2010
in the American Journal of Epidemiology. The Iowa Women's Health Study
also found that calcium supplements were associated with reduced risk
of death over nearly two decades.
And consensus is building that Americans need more vitamin D to
promote calcium uptake. It is produced by sun-exposed skin and is
difficult to get from unfortified foods—fatty fish is the only major
food source. Studies suggest vitamin D also may help fend off cancer
and ward off infections. Still, no large-scale randomized controlled
clinical trials prove vitamin D supplements offer benefits beyond bone
health. Researchers are hungry for more evidence.
In 2010, the Institute of Medicine released new recommendations for
daily calcium and vitamin D intake. Between 600 and 4,000
international units of vitamin D are advised, depending on age and
gender, and between 700 and 2,500 milligrams of calcium.
[See: 4 Herbal Supplements Your Doctor Hates]
http://health.usnews.com/health-news/articles/2012/02/22/4-herbal-supplements-your-doctor-hates
Fish oil. New findings are at odds with past evidence for the worth of
the omega-3 fatty acids in fish oil, especially for heart-related
conditions. An April analysis published in the Archives of Internal
Medicine found that fish oil may not do much to ward off heart attacks
and strokes in people who already have heart disease. Those taking
fatty acid pills had about the same rates of heart disease, death from
heart attacks, congestive heart failure, and stroke as those on
placebo pills. But the findings don't necessarily mean that fish oil
supplements are useless in heart patients. The study participants were
all taking statins, powerful cholesterol-lowering medications, which
could have trumped any benefits from fish oil.
The American Heart Association continues to recommend fish oil
supplements for those at high risk of a heart attack. Simon, no fan of
nutrients in pill form, says that, for those with heart risks who
don't eat fatty fish like tuna and salmon twice a week, taking 1,000
mg or so is a good idea.
[See: Greek Yogurt Vs. Regular Yogurt: Which Is More Healthful?]
http://health.usnews.com/health-news/diet-fitness/diet/articles/2011/09/30/greek-yogurt-vs-regular-yogurt-which-is-more-healthful
Antioxidants. The glowing promise of antioxidants remains elusive.
These substances, among them selenium and vitamins A, C, and E, are
believed to help sop up molecules called free radicals. These react
with other molecules in the body and promote oxidative damage—another
name for cellular wear and tear. "There's a lot of data supporting the
idea that oxidation, over time, has a role in chronic illnesses," says
J. Michael Gaziano, a chronic disease epidemiologist with Brigham and
Women's Hospital and coauthor of the Physicians' Health Study-II
papers.
Many observational studies suggest that people who gobble antioxidant-
laden fruits and veggies or supplements have a reduced risk of some
forms of heart disease and cancer. Most clinical trials, however, do
not support this. Some research, in fact, has shown that supplemental
vitamin E may actually increase the risk of lung cancer among smokers,
as has been found with beta carotene, as noted above. Vitamin E may do
the same. And cancer patients shouldn't add more vitamin C than the
amount in a multi; research suggests that too much of the vitamin
helps cancer cells withstand treatment.
Researchers are still studying whether supplemental antioxidants might
slow the progression of age-related macular degeneration and perhaps
prevent noise-related hearing loss. But "no doctor would recommend
them for the prevention of cancer, of cardiovascular disease, or of
dementia," says Simon.
What about you? Nutritional profiles are not all the same. Recommended
intake varies by age, gender, and even race. And genetic differences
mean everyone utilizes or responds to vitamins differently, says K.
Simon Yeung, a research pharmacist in the Integrative Medicine Service
at Memorial Sloan-Kettering Cancer Center. Diet preferences, such as a
low-fat or vegetarian regimen, will alter the mix of nutrients taken
in. Moreover, lab tests that analyze the nutrients in your system and
indicate which ones might need boosting or trimming are, with a few
exceptions, not readily available and not often performed. "You can
get your cholesterol checked, but not your niacin levels," says
Thomson. However, keeping tabs on your dining habits for a few days
with SuperTracker, a U.S. Department of Agriculture tool, will give
you a sense of whether you're on the right course. (It helps you plan,
analyze, and track your diet and physical activity.)
Alice Lichtenstein, a professor of nutrition science and policy at
Tufts University's Friedman School of Nutrition, worries that
supplements give Americans license to continue their unhealthful ways
so long as they pop a pill after the steak and hot fudge sundae. A
balanced diet is still the best source of nutrients. Adding supplements
—or fruits and veggies, for that matter—to a high-calorie diet is not
going to work magic. Good health begins with physical activity and a
balanced diet that is heavy on fruits, veggies, whole grains, "good"
fats, and fish and light on red meat, "bad" fats, and processed food—
and not too high in calories. "Nature," says Lichtenfeld, "is probably
better than our manufacturers."
Updated on 5/9/2012: This story was originally published on Dec. 9,
2008. It has been updated.
<snip>
NCCAM answer's back:
http://nccam.nih.gov/health/cancer/camcancer.htm
And try:
http://www.bravewell.org/content/Downlaods/IMinAm.pdf
Going to abstracts:
http://www.ncbi.nlm.nih.gov/pubmed/22524186
Annu Rev Nutr. 2012 Apr 18.
Lessons Learned from Randomized Clinical Trials of Micronutrient
Supplementation for Cancer Prevention.
Mayne ST, Ferrucci LM, Cartmel B.
Source
Yale School of Public Health, Yale Cancer Center, Yale University, New
Haven, CT 06520; email: susan...@yale.edu.
Abstract
This review discusses the results of randomized clinical trials of
supplemental micronutrients for cancer prevention completed over the
past 20 years, including trials of beta-carotene and retinol, vitamins
C and E, selenium, folic acid, and vitamin D. Some trials observed
significant reductions in risk, whereas others observed significant
increases in risk of the primary cancer endpoint. In considering these
trials, it appears that supplementation targeted to populations with
low status of the nutrient of interest may prevent cancer, whereas
supplementation in populations with higher status or to achieve
pharmacological exposures may promote cancer. Observational
epidemiologic evidence coupled with these trial results supports the
concept of a U-shaped curve for micronutrients in relation to cancer
prevention. Based on these data, nutrient supplements are not
currently recommended for cancer prevention in the general population.
The hypothesis that groups with low nutrient status may benefit from
supplementation has yet to be formally tested. Expected final online
publication date for the Annual Review of Nutrition Volume 32 is July
17, 2012. Please see http://www.annualreviews.org/catalog/pubdates.aspx
for revised estimates.
PMID: 22524186
B. Cartmel has 40 hits- pubmed
http://www.ncbi.nlm.nih.gov/pubmed?term=Cartmel%20B%5BAuthor%5D
7 of these 40 have keyword: lycopene
http://www.ncbi.nlm.nih.gov/pubmed?term=Cartmel%20B%5BAuthor%5D%20lycopene
Primany author: Cartmel + 7 lycopene hits:
LIKEs Lycopene in this abstract he's an author of:
#6 of 7:
http://www.ncbi.nlm.nih.gov/pubmed/10203560
J Nutr. 1999 Apr;129(4):849-54.
Plasma lycopene concentrations in humans are determined by lycopene
intake, plasma cholesterol concentrations and selected demographic
factors.
Mayne ST, Cartmel B, Silva F, Kim CS, Fallon BG, Briskin K, Zheng T,
Baum M, Shor-Posner G, Goodwin WJ Jr.
Source
Department of Epidemiology, Yale University School of Medicine, New
Haven, CT, 06520, USA.
Abstract
Higher plasma lycopene concentrations have been associated with a
reduced risk of several chronic diseases. Determinants of lycopene
concentrations in humans have received limited attention. We had blood
lycopene concentrations and lycopene consumption data available from
111 participants in a two-center cancer prevention trial involving
beta-carotene and examined determinants of plasma lycopene levels
cross-sectionally. The median plasma lycopene level was 0.59 micromol/
L (range 0.07-1.79). Low plasma concentrations of lycopene were
associated with the following variables in univariate analyses: study
site (Florida lower than Connecticut, P = 0.001), being nonmarried (P
= 0.02), having lower income (P = 0.003), being nonwhite race/
ethnicity (P = 0.03), having lower dietary lycopene intake (r = 0.29,
P = 0.002), having lower plasma cholesterol (r = 0. 43, P = 0.0001)
and triglyceride levels (r = 0.26, P = 0.005), and consuming less
vitamin C (r = 0.20, P = 0.03). Women had slightly higher plasma
lycopene levels than men (0.65 vs. 0.58 micromol/L; P = 0.31), despite
lower dietary intake of lycopene (1,040 vs. 1,320 microg/d; P = 0.50).
Plasma lycopene levels did not differ in smokers and nonsmokers. In
stepwise regression analyses, the determinants of plasma lycopene were
plasma cholesterol, dietary lycopene, and marital status; these three
variables explained 26% of the variance in plasma lycopene. Relatively
few lifestyle and demographic factors were important determinants of
plasma lycopene levels, with plasma cholesterol, marital status, and
lycopene intake being of greatest importance.
PMID: 10203560
Free full text
=============================
So how come vitamins don't work?
Is it sugar? Does it make you and your gene's stuPidly?
Yes the abstract for the next story on Eureka:
<< randall note: skip to story if you drink or just drank some sugar
(fructose) or aspartame>>
http://www.ncbi.nlm.nih.gov/pubmed/22473784
J Physiol. 2012 Apr 2.
"Metabolic syndrome" in the brain: Deficiency in omega-3-fatty acid
exacerbates dysfunctions in insulin receptor signaling and cognition.
Agrawal R, Gomez-Pinilla F.
Source
University of California Los Angeles;
Abstract
We pursued studies to determine the effects of the metabolic syndrome
(MetS) in brain, and the possibilities to modulate these effects by
dietary interventions. In addition, we have assessed potential
mechanisms by which brain metabolic disorders can impact synaptic
plasticity and cognition. We report that high-dietary fructose
consumption leads to increase in insulin resistance index, insulin and
triglyceride levels, which characterize MetS. Rats fed on an n-3
deficient diet showed memory deficits in Barnes Maze, which were
further exacerbated by fructose intake. In turn, n-3 deficient diet
and fructose interventions disrupted insulin receptor signaling in
hippocampus as evidenced by a decrease in phosphorylation of insulin
receptor and its downstream effector Akt. We found that high fructose
consumption with n-3 deficient diet disrupts membrane homeostasis as
evidenced by an increase in the ratio of n-6/n-3 fatty acids and
levels of 4-hydroxynonenal (4-HNE), a marker of lipid peroxidation.
Disturbances in brain energy metabolism due to n-3 deficiency and
fructose treatments were evidenced by a significant decrease in AMPK
phosphorylation and its upstream modulator LKB1 as well as a decrease
in Sir2 levels. The decrease in phosphorylation of CREB, synapsin I
and synaptophysin (SYP) levels by n-3 deficiency and fructose shows
the impact of metabolic dysfunction on synaptic plasticity. All
parameters of metabolic dysfunction related to the fructose treatment
were ameliorated by the presence of dietary n-3 fatty acid. Results
showed that dietary n-3 fatty acid deficiency elevates the
vulnerability to metabolic dysfunction and impaired cognitive
functions by modulating insulin receptor signaling and synaptic
plasticity.
PMID: 22473784
----------------
http://www.newswise.com/images/uploads/2012/05/11/Fernando_G_mez-Pinilla.jpg
Sugar Makes You Stupid: Study Shows How a High-Fructose Diet Sabotages
Learning, Memory
Released: 5/15/2012 2:30 PM EDT
<snip>
jpg:
http://www.newswise.com/images/uploads/2012/05/11/Fernando_G_mez-Pinilla.jpg
Fernando Gomez-Pinilla, Ph.D., UCLA professor of neurosurgery at the
David Geffen School of Medicine and of integrative biology and
physiology at the College of Letters and Science
<snip>
or / from:
http://www.eurekalert.org/pub_releases/2012-05/uoc--smy051512.php
Sugar makes you stupid
UCLA study shows high-fructose diet sabotages learning, memory
Attention, college students cramming between midterms and finals:
Binging on soda and sweets for as little as six weeks may make you
stupid.
A new UCLA rat study is the first to show how a diet steadily high in
fructose slows the brain, hampering memory and learning — and how
omega-3 fatty acids can counteract the disruption. The peer-reviewed
Journal of Physiology publishes the findings in its May 15 edition.
"Our findings illustrate that what you eat affects how you think,"
said Fernando Gomez-Pinilla, a professor of neurosurgery at the David
Geffen School of Medicine at UCLA and a professor of integrative
biology and physiology in the UCLA College of Letters and Science.
"Eating a high-fructose diet over the long term alters your brain's
ability to learn and remember information. But adding omega-3 fatty
acids to your meals can help minimize the damage."
While earlier research has revealed how fructose harms the body
through its role in diabetes, obesity and fatty liver, this study is
the first to uncover how the sweetener influences the brain.
The UCLA team zeroed in on high-fructose corn syrup, an inexpensive
liquid six times sweeter than cane sugar, that is commonly added to
processed foods, including soft drinks, condiments, applesauce and
baby food. The average American consumes more than 40 pounds of high-
fructose corn syrup per year, according to the U.S. Department of
Agriculture.
"We're not talking about naturally occurring fructose in fruits, which
also contain important antioxidants," explained Gomez-Pinilla, who is
also a member of UCLA's Brain Research Institute and Brain Injury
Research Center. "We're concerned about high-fructose corn syrup that
is added to manufactured food products as a sweetener and
preservative."
Gomez-Pinilla and study co-author Rahul Agrawal, a UCLA visiting
postdoctoral fellow from India, studied two groups of rats that each
consumed a fructose solution as drinking water for six weeks. The
second group also received omega-3 fatty acids in the form of flaxseed
oil and docosahexaenoic acid (DHA), which protects against damage to
the synapses — the chemical connections between brain cells that
enable memory and learning.
"DHA is essential for synaptic function — brain cells' ability to
transmit signals to one another," Gomez-Pinilla said. "This is the
mechanism that makes learning and memory possible. Our bodies can't
produce enough DHA, so it must be supplemented through our diet."
The animals were fed standard rat chow and trained on a maze twice
daily for five days before starting the experimental diet. The UCLA
team tested how well the rats were able to navigate the maze, which
contained numerous holes but only one exit. The scientists placed
visual landmarks in the maze to help the rats learn and remember the
way.
Six weeks later, the researchers tested the rats' ability to recall
the route and escape the maze. What they saw surprised them.
"The second group of rats navigated the maze much faster than the rats
that did not receive omega-3 fatty acids," Gomez-Pinilla said. "The
DHA-deprived animals were slower, and their brains showed a decline in
synaptic activity. Their brain cells had trouble signaling each other,
disrupting the rats' ability to think clearly and recall the route
they'd learned six weeks earlier."
The DHA-deprived rats also developed signs of resistance to insulin, a
hormone that controls blood sugar and regulates synaptic function in
the brain. A closer look at the rats' brain tissue suggested that
insulin had lost much of its power to influence the brain cells.
"Because insulin can penetrate the blood–brain barrier, the hormone
may signal neurons to trigger reactions that disrupt learning and
cause memory loss," Gomez-Pinilla said.
He suspects that fructose is the culprit behind the DHA-deficient
rats' brain dysfunction. Eating too much fructose could block
insulin's ability to regulate how cells use and store sugar for the
energy required for processing thoughts and emotions.
"Insulin is important in the body for controlling blood sugar, but it
may play a different role in the brain, where insulin appears to
disturb memory and learning," he said. "Our study shows that a high-
fructose diet harms the brain as well as the body. This is something
new."
Gomez-Pinilla, a native of Chile and an exercise enthusiast who
practices what he preaches, advises people to keep fructose intake to
a minimum and swap sugary desserts for fresh berries and Greek yogurt,
which he keeps within arm's reach in a small refrigerator in his
office. An occasional bar of dark chocolate that hasn't been processed
with a lot of extra sweetener is fine too, he said.
Still planning to throw caution to the wind and indulge in a hot-fudge
sundae? Then also eat foods rich in omega-3 fatty acids, like salmon,
walnuts and flaxseeds, or take a daily DHA capsule. Gomez-Pinilla
recommends one gram of DHA per day.
"Our findings suggest that consuming DHA regularly protects the brain
against fructose's harmful effects," said Gomez-Pinilla. "It's like
saving money in the bank. You want to build a reserve for your brain
to tap when it requires extra fuel to fight off future diseases."
###
The UCLA study was funded by the National Institute of Neurological
Disorders and Stroke. Gomez-Pinilla's lab will next examine the role
of diet in recovery from brain trauma.
The UCLA Department of Neurosurgery is committed to providing the most
comprehensive patient care through innovative clinical programs in
minimally invasive brain and spinal surgery; neuroendoscopy; neuro-
oncology for both adult and pediatric brain tumors; cerebrovascular
surgery; stereotactic radiosurgery for brain and spinal disorders;
surgery for movement disorders such as Parkinson's disease; and
epilepsy surgery. For 20 consecutive years, the department has been
ranked among the top 10 neurosurgery programs in the nation by U.S.
News & World Report.
<snip>
100 hits- Gomez-Pinilla F[Author]
http://www.ncbi.nlm.nih.gov/pubmed?term=Gomez-Pinilla%20F%5BAuthor%5D
OK we know by looking at what Fernando Gomez-pinilla studies he's not
drinking fructose. LOL
http://www.ibp.ucla.edu/physcifacultyindiv.php?FacultyKey=886
http://neurosurgery.ucla.edu/body.cfm?id=654
http://www.ibp.ucla.edu/research/gomezpinilla/TheNeuroLifeLab/Welcome.html
And i LIKE this jpg on the last link;
http://www.ibp.ucla.edu/research/gomezpinilla/TheNeuroLifeLab/Nature%20diagram%20copy.jpg
"From the environment to the epigenome and cognitive processing."
Our approach is to harness the power of diet and exercise to prevent
or cure neurological and psychiatric disorders.
<snip>
Agrawal is at 502 studies?:
502 hits- Agrawal R[Author]
http://www.ncbi.nlm.nih.gov/pubmed?term=Agrawal%20R%5BAuthor%5D
WELL that is wrong: LOL
http://www.gdnet.ucla.edu/gss/postdocdir/pdresult.asp?Name=Agrawal,%20Rahul
http://www.ibp.ucla.edu/research/gomezpinilla/TheNeuroLifeLab/ra.html
^^^^^^^^^^^^^^^^^^
OK so why not do the leptin diet from Byron or LE supplements for
alzheimer's?
Or use www.longevinex.com for resveratrol ?
pde4 inhibitors (make sense) - 39 hits -p ng
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/search?q=pde4+inhibitors&start=0&
10 of 39 have: longevinex - p ng
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/search?q=pde4+inhibitors+longevinex&start=0&
Byron rocks the leptin thing big TIME:
i get 53 hits: byron (richards) leptin diet - p ng
http://groups.google.com/group/alt.support.skin-diseases.psoriasis/search?q=leptin+diet+byron&start=0&
http://en.wikipedia.org/wiki/Leptin
http://en.wikipedia.org/wiki/Insulin_resistance#Diet
[...] Several recent authors suggested that the intake of simple
sugars, and particularly fructose, is also a factor that contributes
to insulin resistance.[24][25] Fructose is metabolized by the liver
into triglycerides, and, as mentioned above, tends to raise their
levels in the blood stream. Therefore, it may contribute to insulin
resistance through the same mechanisms as the dietary fat. Just like
fat, high levels of fructose and/or sucrose induce insulin resistance
in rats,[26][27] and, just like with fat, this insulin resistance is
ameliorated by fish oil supplementation.[28] One study observed that a
low-fat diet high in simple sugars (but not in complex carbohydrates
and starches) significantly stimulates fatty acid synthesis, primarily
of the saturated fatty acid palmitate, therefore, paradoxically,
resulting in the plasma fatty acid pattern that is similar to that
produced by a high-saturated-fat diet.[29] It should be pointed out
that virtually all evidence of deleterious effects of simple sugars so
far is limited to their concentrated formulations and sweetened
beverages. In particular, very little is known about effects of simple
sugars in whole fruit and vegetables. If anything, epidemiological
studies suggest that their high consumption is associated with
somewhat lower risk of IR and/or metabolic syndrome.[30][31]
Yet another proposed mechanism involves the phenomenon known as leptin
resistance. Leptin is a hormone that regulates long-term energy
balance in many mammals. An important role of leptin is long-term
inhibition of appetite in response to formation of body fat. This
mechanism is known to be disrupted in many obese individuals: even
though their leptin levels are commonly elevated, this does not result
in reduction of appetite and caloric intake.[32] Leptin resistance can
be triggered in rats by ad libitum consumption of energy-dense, highly
palatable foods over a period of several days.[33] Chronic consumption
of fructose in rats ultimately results in leptin resistance (however,
this has only been demonstrated in a diet where fructose provided 60%
of calories;[34] the actual consumption by humans in a typical Western
diet is several times lower.) Once leptin signalling has been
disrupted, the individual becomes prone to further overeating, weight
gain, and insulin resistance.
As elevated blood glucose levels are the primary stimulus for insulin
secretion and production, habitually excessive carbohydrate intake is
another likely contributor. This serves as a major motivation behind
the low-carb family of diets. Furthermore, carbohydrates are not
created equal (for example, the blood glucose level response to a
fixed quantity of carbohydrates in baked potatoes is about twice the
response to the same quantity of carbohydrates in pumpernickel bread).
Integrated blood glucose response to a fixed quantity of carbohydrates
in a meal is known as glycemic index. Some diets are based on this
concept; they assume that consumption of low-GI foods is less likely
to result in insulin resistance and obesity. However, small to
moderate amounts of simple sugars (i.e., sucrose, fructose, and
glucose) in the typical developed-world diet seem to not have a
causative effect on the development of insulin resistance.[35]
Once established, insulin resistance would result in increased
circulating levels of insulin. Since insulin is the primary hormonal
signal for energy storage into fat cells, which tend to retain their
sensitivity in the face of hepatic and skeletal muscle resistance, IR
stimulates the formation of new fatty tissue and accelerates weight
gain.[36]
Another possible explanation is that both insulin resistance and
obesity often have the same cause - systematic overeating - which has
the potential to lead to insulin resistance and obesity, due to
repeated administration of excess levels of glucose, which stimulate
insulin secretion; excess levels of fructose, which raise triglyceride
levels in the bloodstream; and fats, which can be easily absorbed by
the adipose cells, and tend to end up as fatty tissue in a
hypercaloric diet. Some scholars go as far as to claim that neither
insulin resistance, nor obesity are really metabolic disorders per se,
but simply adaptive responses to sustained caloric surplus, intended
to protect bodily organs from lipotoxicity (unsafe levels of lipids in
the bloodstream and tissues): "Obesity should therefore not be
regarded as a pathology or disease, but rather as the normal,
physiologic response to sustained caloric surplus ... As a consequence
of the high level of lipid accumulation in insulin target tissues
including skeletal muscle and liver, it has been suggested that
exclusion of glucose from lipid-laden cells is a compensatory defense
against further accumulation of lipogenic substrate." [37]Fast food
meals typically possess several characteristics, all of which have
independently been linked to IR: they are energy-dense, palatable, and
cheap, increasing risk of overeating and leptin resistance; they are
simultaneously high in dietary fat and fructose, and low in omega-3;
and they usually have high glycemic indices. Consumption of fast food
has been proposed as a fundamental factor behind the metabolic
syndrome epidemic and all its constituents.[36]
An American study has shown that glucosamine (often prescribed for
joint problems) may cause insulin resistance.[38]
Several studies show that high levels of cortisol within the
bloodstream from the digestion of animal protein can contribute to the
development of insulin resistance.[39][40] Additionally animal protein
because of its high content of purine causes blood pH to become
acidic. Several studies conclude that high uric acid level apart from
other contributing factors by itself may be a significant cause of
insulin resistance.[41]
vitamin D deficiency is also associated with insulin resistance.
<snip>
Gosh... what's up next in this trillogy?
Huh?
randall... i'll try to find something?
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