Nutritional and dietary elements that have proven relationships to certain diseases or conditions. The right diet and dietary supplements can help you reduce your risk factors and prevention for chronic diseases.
>I read somewhere the the French Revolution was blamed on temporary mass >schizophrenia brought on by the gluten in the bread that the peasants ate >- some sort of fungus that had grown in it due to poor storage.
The big threat to grain eaters in Europe used to be alkaloids from certain fungal toxins in grains collectively known as ergot alkaloids and ergotamines. They cause epidemics of peripheral gangrene of the limbs. I do not have any data on schizophrenia in this context, although ergot alkaloids have been used to treat migraines and enhance delivery in obstetrics. In much of the balkans they also have fungal toxins that cause kidney and liver problems. (This is found in most countries where modern antifungal spraying is not economically feasible). Also in periods of starvation (esp war) Lathyrism caused by neurotoxin from chickling peas is well known.
However, there is a precedent for excitotoxic amino acid like compounds from food causing Central nervous disease in certain pacific islands such as Guam with vastly increased incidence. The Chamorros of the marianas and micronesia ate the seed of a false sago plant Cycas Circinnalis, from which the compound beta-N Oxalamio-L -alanine could be isolated. This causes amyotrophic lateral scelerosis, parkinsonism and Alzheimer -type dementia with considerable frequency (1,2)
References: 1: Lewin R (1987) Environmental hypothesis for brain diseases strengthened by new data. Science 237:483-484. 2: Spencer PS et al (1987) Guam amyotrophic lateral Sclerosis -Parkinsonism -Dementia linked to a plant excitant neurotoxin.Science 237:517-522.
The esophagus is the tube that carries food from the throat to the stomach. However, it is not just a simple tube. The lower esophagus has a specialized muscle around it that usually stays tightly closed, opening only to allow food and liquid into the stomach. It acts to prevent the reflux of stomach acid into the esophagus.
Symptoms occur when this specialized muscle weakens and allows stomach acid to splash up into the esophagus. These symptoms include heartburn, chest discomfort, and bitter fluid flowing up into the mouth. Chest discomfort can occur. If the stomach juice trickles into the breathing tubes, hoarseness, cough, and even shortness of breath can occur. This entire problem is calledGERD (Gastroesophageal Reflux Disease). A number of factors, including certain foods, may cause the lower esophageal muscle to relax, causing GERD.
Nutrition Facts
A diet designed to prevent or reduce acid reflux is usually easy to follow. The basic food groups of cereals, vegetables, fruits, dairy products, and meats can be eaten with only a few limitations. So, this diet generally meets the Recommended Dietary Allowances (RDA) of the National Research Council. A vitamin C supplement may be needed if an individual does not tolerate citrus foods such as orange, tomato, etc.
The lower esophageal muscle can be weakened by factors other than food. The following recommendations may be helpful in reducing symptoms:
1. Stop using tobacco in all forms. Nicotine weakens the lower esophageal muscle. 2. Avoid chewing gum and hard candy. They increase the amount of swallowed air which, in turn, leads to belching and reflux. 3. Do not lie down immediately after eating. Avoid late evening snacks. 4. Avoid tight clothing and bending over after eating. 5. Eat small, frequent portions of food and snack if needed. 6. Lose weight if overweight. Obesity leads to increased reflux. 7. Elevate the head of the bed six to eight inches to prevent reflux when sleeping. Extra pillows, by themselves, are not very helpful. 8. The following foods aggravate acid reflux, and should be avoided:
fatty or fried foods
peppermint and spearmint
whole milk
oils
chocolate
creamed foods or soups
most fast foods
9. The following foods irritate an inflamed lower esophagus and may need to be limited or avoided:
citrus fruits and juices (grapefruit, orange, pineapple, tomato)
coffee (regular and decaffeinated)
caffeinated soft drinks
tea
other caffeinated beverages
10. Spicy or acidic foods may not be tolerated by some individuals.
Food Groups
Group
Recommend
Avoid
Milk or milk products
skim, 1% or 2% low-fat milk; low-fat or fat-free yogurt
Practitioners of a diet based on blood type say that sticking to the right foods can optimize health and weight, but one local expert urges dieters to use caution when eliminating foods.
The idea behind the diet is that people with type A blood come from a certain agricultural background and should stick to fruits, vegetables and fish, while avoiding red meat.
Those with type O reflect a more carnivorous past and respond well to a low-carb plan.
People with type B blood are a mix of the two, and may not handle raw tomatoes well.
"Food is fuel and if you're putting the wrong fuel in … it won't be able to perform at its maximum," chef Lisa Garza said. "If you get any type of indigestion after a meal, there's probably something in that meal you should eliminate from your diet."
People with Type O blood were thought to be the earliest humans on earth and were mainly carnivorous cavemen. Type O dates back to the ascendance of the Cro-Magnons and is still the most common blood type in the world. People with Type O blood are thought to have extremely high acid content in the stomach, which enables them to digest protein-heavy foods.
Red meat is the most recommended source of protein for Type O's followed by chicken and fish. Eggs and dairy are considered to be a poor source of protein for the Type O. Olive oil is the cooking medium of choice but they gain a lot of weight if they eat nuts. They do not digest beans and vegetables well and are allergic or intolerant to wheat or other grains. Vegetables from the cabbage family cause digestive distress for Type O's, as do melons, cantaloupes and citrus. Corn causes them to become overweight or diabetic. Good fruits for the Type O are plums, and figs and optimum vegetables are the leafy green ones such as kale and spinach.
Type A blood type did not evolve until about 25,000 B.C. These humans were cultivators who mainly thrived on a diet of plants, grains and fish. They were different than the Type O hunters who needed red meat to keep their bodies in optimal working order. The Type A blood human being could convert plant material into protein much easier.
Type As can't digest meat very well, so soy and fish should be the main sources of protein. Most of them can't tolerate dairy products at all, only small amounts of yogurt. Type A's should avoid corn or safflower oils as it raises their cholesterol. Type A's are big seedeaters and thrive on almonds, walnuts and peanuts. They also tolerate beans and grains well. All vegetables are a crucial part of the Type A diet with the exception of potatoes and peppers which aggravate their digestive system. They can also tolerate any kind of fruit, except persimmons and pomegranates.
Humans with Type B blood did not begin appearing until about 10,0000 B.C. This is one of the best blood types to have, as they are basically the hybrid blood type created by the mixing of both Type A and Type O blood types. This blood type, which is known as the nomads thrives and survives eating just about anything.
Type B's take well to any kind of protein; except for chicken and that can lower their immune systems. They should also avoid shellfish. Type B is the only blood type that can fully enjoy all dairy products, as the lactose in the milk is the primary sugar that supports their blood nutritionally. They should avoid corn oil and avoid eating nuts and seeds, which can interfere with their blood sugar levels. They should avoid all beans except for kidney or navy beans. Type B's should avoid wheat and rye, which causes them to gain weight and stick to rice and oats. They should also limit soy. They can eat any vegetable except for the tomato and any fruit except for pineapple
Approximately ten centuries ago, a new, rare blood type emerged called AB. This is the evolution of Type A and Type B bloods through evolution and people with this blood type are thought to have strong immune systems but weak digestive systems.
The primary sources of protein for AB should be seafood and tofu, except they are to avoid the lighter coloured fishes such as halibut and cod and shellfish. Dairy products are not agreeable to this blood type at all can make them very sick with illnesses such a asthma. They are to avoid nuts, which causes gallstones for them. They are usually allergic to wheat and corn. Lentils are an important cancer fighting food for AB's. They tolerate every vegetable except for the tomato and avoid all tropical fruits and stick to grapes, plums and berries to alkalinise their acidic blood.
For those of you who are interested in pursuing this further please remember to read D'Adamo's books first and check this plan out with your doctor before embarking on any new diet.
Two hundred-ninety women (aged 21 to 38 years) with low-risk pregnancies were randomly assigned to continue their usual diet (control group) or to adopt a cholesterol-lowering diet (intervention group) that promoted fish, low-fat meats and dairy products, oils, whole grains, fruits, vegetables, and legumes from gestational week 17-20 until delivery. Maternal total- and LDL-cholesterol levels were lower in the intervention group than in the control group (p < risk =" 0.10;">
Comment: The diet used in this study contained a wide variety of healthful foods. The fact that it was a cholesterol-lowering diet may not be relevant to its beneficial effect on pregnancy outcome. Perhaps the correct conclusion is that a diet containing high-quality macronutrients and abundant amounts of micronutrients favorably influences pregnancy outcome. Eggs are high in cholesterol, but they also contain high-quality protein and a large amount of choline, a nutrient that is crucial for fetal and infant brain development. The results of the new study should not lead to the conclusion that pregnant women should avoid eating eggs.
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Khoury J, et al. Effect of a cholesterol-lowering diet on maternal, cord, and neonatal lipids, and pregnancy outcome: a randomized clinical trial. Am J Obstet Gynecol. 2005;193:1292-1301.
HOLD THE APPLE: Researchers in Toronto discovered that after only one week of consuming the "Garden of Eden" diet, healthy adults significantly lowered their total cholesterol level and their level of bad cholesterol (LDL) without decreasing the level of good, or HDL, cholesterol. The key to this diet--which includes only vegetables, fruits and nuts--is the high level of fiber, with up to 70 grams of nuts consumed each day. Although most people couldn't adhere to such a diet over time, going back partly "toward Eden" is a feasible alternative (University of Toronto News, February 17).
A That all depends on how hard you're working. All things being equal, running outdoors may burn 7 to 10 percent more calories than working out on a treadmill because of air resistance and the fact that you don't have the machine's belt helping to propel you, says Cedric X. Bryant, Ph.D., of the American Council on Exercise. In addition, running on uneven terrain like sand or a sloped sidewalk requires more energy than running on a flat surface--but the difference may add up to just 20 to 30 calories during a 30-minute workout. "If you kick up the treadmill incline, you can burn the same number of calories as running outdoors, maybe even more," says Bryant. The same goes for cycling indoors--a high-intensity Spinning class will blast more calories than a leisurely cruise outside. Conversely, when you're biking on a trail, fighting a headwind, or working to keep your body balanced while heading uphill, you'll definitely sweat more than when you're pedaling on a stationary bike. One big advantage of outdoor workouts: If you spend the winter months at the gym, a change of pace could be just what you need to shake up your routine and push a little harder!
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