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HDL Decreases the Risk of a Blood Clot and Triglycerides Increase the Risk

Oct 27, 2004

477 Postmenopausal women who suffered with a first blood clot were compared with 1986 postmenopausal women who never did. Elevated triglyceride levels doubled the risk of venous thrombosis (a blood clot) while high levels of HDL: decreased the risk of a blood clot. The study is published in the August 26th, 2004 issue of Arteriosclerosis, Thrombosis, and Vascular Biology, a journal of the American heart Association.

Palm Oil Tocotrienols Prevent the Brake Down of Bone Caused by Inflammation

Interleukin-1 (IL-1) is an immune system chemical produced by the body in response to an infection or during inflammation. IL-1 is elevated in both rheumatoid and osteoarthritis and it causes joint damage and inflammation in the synovium. Interleukin-6 (IL-6) is a similar immune system chemical. When these two chemicals are chronically elevated, one of the many things they cause is bone loss.

In this study male rats were given an inflammatory chemical that increases IL-1 and IL-6. The increased interleukin levels caused bone resorption. Giving palm tocotrienols inhibited the release of both and significantly decreased the breakdown of bone. Alpha-tocopherol also had this effect but was much weaker. The study is published in the August 13th, 2004 issue of the Asia Pacific Journal of Clinical Nutrition.

Nutrition and Cancer; A Review of the Evidence for an Anti-Cancer Diet

It is estimated that 30-40 percent of all cancers can be prevented by lifestyle and diet alone. Obesity, nutrient sparse foods such as concentrated sugars and refined grain products that contribute to impaired glucose metabolism, low fiber intake, consumption of red meat, and imbalance of omega-3 to omega-6 fatty acids all contribute to excess cancer risk. Allium (onion related) and cruciferous vegetables (cabbage family) are especially beneficial with broccoli sprouts being the densest source of sulforaphane. Selenium, folic acid, vitamin B12, vitamin D, chlorophyll, the carotenoids (Alpha-Carotene, Beta-Carotene, Lycopene, Lutein), and other antioxidants are elements of a cancer prevention diet. Taking digestive enzymes and friendly bacteria also has merit in an anti-cancer diet. When a diet is compiled according to these guidelines it is likely that there would be at least a 60-70 percent decrease in breast, colorectal, and prostate cancers, and even a 40-50 percent decrease in lung cancer along with similar reductions in cancers at other sites. The study is printed in the October 20th, 2004 issue of the Nutrition Journal.