Free radicals generated by radiation, infections, rancid fats, inflammation, and toxins contribute to aging, damage to the body, and disease. Some of the conditions these free radicals contribute to include diabetes, degeneration of the eye, kidney damage, asthma, arthritic inflammation, coronary heart disease, and cancer.
Antioxidants defend us from these dangerous free radicals by changing them into more stable substances. It is commonly thought that antioxidants protect us from developing cancer by preventing free radicals from damaging our DNA that would then lead to genetic instability, but a totally new protective mechanism has just been discovered that could pave the way for a more intense way of protecting us from cancer through the use of antioxidants.
Scientists at Johns Hopkins University School of Medicine implanted different cancers in groups of mice; lymphoma (a type of blood cancer that affects white blood cells) and liver cancer. However, upon inspecting the cancer cells the doctors failed to find evidence of DNA damage although both of these cancers produce high levels of free radicals. A group of the mice were fed Vitamin C or NAC. Then an exciting discovery; in oxygen-starved states tumor cells release a large concentration of (HIF)-1 allowing them to survive and thrive. (HIF)-1 is a tumor friendly protein that is stimulated by free radicals; it allows tumor cells to convert sugar into energy without using oxygen. When the antioxidants were added they lowered the level of (HIF)-1 disclosing the true major anticancer effect of these antioxidants. In mice not supplemented with antioxidants there was abundant (HIF)-1 in the cancer, but treatment with Vitamin C caused it to disappear in similar animals. The antioxidants inhibited the growth of these cancers. The study appears in the September 2007 issue of the journal Cancer Cell.
Commentary by Jerry Hickey, R.Ph.; Two-time Nobel laureate Linus Pauling famously and controversially suggested that Vitamin C can prevent cancer over 30 years ago. Doctors at Johns Hopkins discovered (HIF)-1 over a decade ago.
The debate is over; food additives cause hyperactivity in kids even if they do not have ADHD
Artificial coloring and preservatives in food can trigger hyperactive behavior in kids according to a new British study. Researchers from the University of Southampton in the U.K. evaluated the effects of drinks containing artificial colors and additives on 3-year old, and 8- and 9-year-olds and found the additives made hyperactive behavior worse. These children 153 3 -year-olds, 144 8- and 9-year-olds were from the general population and were not those diagnosed with ADHD. The size of the effects is similar to that found in children with ADHD. One drink mix had artificial colors and the preservative sodium benzoate. The second drink had a different blend of artificial ingredients but similar in nature to the first. The third drink was deemed placebo being free of synthetics. Both drinks with additives caused hyperactivity compared to placebo. The study is published online ahead of print September 6th, 2007 in the journal The Lancet.
Commentary by Jerry Hickey, R.Ph.; Over 30 years ago Dr. Ben Feingold advised a diet free of additives to calm the behavior of children. These additives are not the cause of ADHD but they can intensify this condition or mimic it in children without the diagnosis.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to treat, diagnose, cure, or prevent any disease.
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