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