A Natural Environmental Health Facts Ezine

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"A NATURAL ENVIRONMENTAL HEALTH FACTS Ezine" Here to Inform and Help You Become Healthier and Happier while Achieving Quality Longevity!

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Sunday June 20, 2004
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=> IN THIS ISSUE!
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==> Editors' Ranting & or Warnings
==> Something To Think About
==> Thought for the day!
==> Today's Health Spotlight
==> Monthly Spotlight Ads
==> Today's Health Tip
==> Food of The Week
==> Health Today
==> Environmental Report
==> Life Changing Information

Greetings and a special wish of happiness and joy to each father and father-to-be on this you special day, enjoy.

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==>If you are taking a prescription you should check to see if it has been recalled as so many weekly are!
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Something To Think About
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Is Cholesterol a Poison?
By Shane Ellison M.Sc.

All Rights Reserved © 2004
www.health-fx.net

Cholesterol has been portrayed by the media and health care industry
as akin to a poison. There is no evidence supporting this. While
many will use the "statin drug trials" to defend thier assertion, we
find that when "absolute percentages" are used that any small
benefit from statin drugs was INDEPENDENT OF CHOLESTEROL LEVELS.
Important to note, folic acid, Omega 3's, L-arginine, acetyl-L-
carnitine, alpha-lipioc acid, and vitamin C have shown much greater
benefits, without the negative side effects of statin use.

Can you hear me pounding my fist against the medical industry's wall
of denial? Seriously, with the vastness of the human body, how is it
that EVERYONE should have the same cholesterol levels? Perhaps ALL
women should have big breasts and men enlarged penis', right?

This erroneous thinking is the result of marketing campaigns by drug
companies who seek to sell cholesterol lowering drugs. Cholesterol
is a versatile compound that is vital to the function of the human
body. In humans it serves 5 main functions.

1. Cholesterol is used by the body to manufacture steroids or
cortisone-like hormones, including sex hormones. These hormones
include testosterone, estrogen and cortisone. Combined, these
hormones control a myriad of bodily functions, many of which may not
even be understood today.

2. Cholesterol helps the liver produce bile acids. These acids are
essential for proper digestion of fats and ridding the body of waste
products.

3. Cholesterol is the main component of cell membranes. As such,
cholesterol is the building block for all bodily tissues.

4. Most notably, cholesterol is an essential part of the myelin
sheath.   The myelin sheath, similar to the coating of copper wire,
ensures that the brain functions properly by aiding in the passage
of electrical impulses. Without the myelin sheath it is difficult
to focus and we can lose memory.

5. And finally, cholesterol helps protect against infections and
atherosclerosis (hardening of the arteries).   Many strains of
bacteria that cause us to get sick are almost totally inactivated by
LDL cholesterol. Also, men with high cholesterol have a stronger
immune system (as can be seen by having more lymphocytes, total T
cells, helper T-cells and CD8+ cells, if you really wanted to
know). Rather than promoting atherosclerosis, Uffe Ravnskov shows
that high cholesterol may be protective, possibly via its beneficial
influence on the immune system, which plays a large role in the
inflammation of the arteries.

Due to its importance, cholesterol must be circulated to all parts
of the body. Therefore, cholesterol circulation is based on the
fact that oil and water do not mix. Cholesterol is an oily
substance, sometimes called a lipid, and cannot blend smoothly with
blood, which is water based. In an order to transport this non
water soluble lipid in the blood stream, the body packages it into
special molecules called lipoproteins.

The main cholesterol carrying compound in the body is termed a low-
density lipoprotein or LDL. Because this LDL carries the lipid
known as cholesterol it is referred to as LDL-cholesterol. Another
form of lipoprotein, there are numerous, is known as high-density
lipoprotein or HDL.

The notion that one is bad and the other is good is simply based on
the fact that LDL cholesterol is one of many components of plaque.
Whether it is high or low, LDL cholesterol will still form plaque to
damaged arteries. Knowing this and the importance of cholesterol,
preventing damaged arteries sets a precedent over lowering LDL
cholesterol levels, to say the least.

About the Author
Shane holds a Master's degree in organic chemistry and has first-
hand industry experience with drug research, design and synthesis.
He knows American's want and deserve natural medicine not
prescriptions. Visit www.health-fx.net for his FREE newsletter and
www.healthmyths.net for his book.

References

1. Simons M, Kramer EM, Thiele C, Stoffel W, Trotter J. J Cell
Biol. 2000 Oct 2;151(1):143-54.
2. Bjorkhem I. et al. Brain Cholesterol: Long Secret Life Behind a
Barrier. Arterioscler Thromb Vasc Biol. 2004 Feb 5
3. Ravnskov, Uffe. Q J Med 2003; 96:927-934

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THOUGHT FOR THE DAY!
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Teens Suffering From Rebound Headache
By LAURAN NEERGAARD

WASHINGTON (AP) - One after another, teenagers trickle into Dr. David Rothner's office with the same complaint: almost daily headaches, despite popping over-the-counter painkillers four, then six, then eight times a week. Many get a diagnosis of rebound headache, a vicious cycle where the more painkiller some people use, the more likely new headaches are to crop up between doses.

Headache specialists say it's not uncommon for adults to fall into that trap, and Rothner's check of records at the Cleveland Clinic suggests a surprising number of teens and preteens may, too.

Of 680 patients referred to the hospital's pediatric headache center, 22 percent were overusing nonprescription headache medicine - meaning at least three doses a week for more than six weeks.

The worst was one patient who reached 28 doses in a single week.

"We have a lot of kids that are overusing OTC medicine," warns Rothner, a Cleveland Clinic pediatric neurologist who presented the data to the American Headache Society last week.

Overuse increases the risk of such side effects as stomach bleeding or kidney or liver damage, problems many people don't realize can occur even with over-the-counter drugs.

"Three days a week is probably excessive. That's not good for their health, let alone their headaches," says Dr. David Dodick, a neurologist at the Mayo Clinic in Scottsdale, Ariz. Parents should "do everything they can to get these kids off of the analgesics. That means they need better headache management."

Less appreciated, Rothner adds, is that overmedicating actually can worsen some kids' headaches, a syndrome called rebound headache that eventually can spur almost daily headaches.

Specialists have known for more than a decade that certain adults get rebound headache, although it's little-discussed outside of headache clinics.

Up to 32 percent of adults are thought to overuse painkillers for headaches, and true rebound headache is thought to hit 1.5 percent, Dodick says.

There's little data on children, although pediatric specialists say rebound headache is similar for them, too.

And while it strikes just a fraction of headache sufferers, it's unnecessary pain.

Doctors can't predict who's at risk, although people with migraine in the family seem most prone to rebound headache, says Dr. Jesus Eric Pina-Garza, a Vanderbilt University pediatric headache specialist.

Also, some specialists think months of painkiller use by migraine sufferers can transform their pain, until the rebound-prone experience a chronic tension-type headache. (Overusing any painkiller can trigger rebound headache, but over-the-counter drugs are the most widely used and thus most blamed.)

Lest anyone doubt rebound headache is real, Pina-Garza points to typical cases in his office: Youths whose parents have migraines but have never suffered a serious headache themselves - until a week of high-dose painkillers after knee surgery or a sports sprain spurs headaches that they continue to medicate.

So how often should people use OTC painkillers for headache? Pina-Garza and Rothner say no more than twice a week. Dodick notes that new International Headache Society criteria say using any painkiller more than nine days a month can signal the person is a candidate for headache prevention therapy instead.

For daily headache, specialists first make sure there's no underlying disease cause. If OTC analgesic overuse is the suspect, they order patients to quit cold-turkey and customize treatment to break the rebound cycle. Pina-Garza uses small doses of prescription drugs that work differently, such as phenergan or Migranol nasal spray, to temper the resulting temporary pain spike. Rothner prefers low doses of amitriptyline, an old antidepressant used to prevent migraines.

Once the chronic rebound headache is gone, patients can get appropriate treatment for migraines or other periodic headaches.

For most people, "that's common sense that anybody that has pain will usually reach for an OTC medicine first," says Pina-Garza. "That's an acceptable practice if you get good relief" and don't do it too often.

For more than occasional headaches, the American Headache Society advises:

_For proper treatment, tell your doctor all symptoms that accompany a headache, such as nausea or vomiting; how fast headaches arise; how disabling they are; and any other illnesses.

_Watch for headache triggers, such as hunger, fatigue, dehydration and stress.

**Lauran Neergaard covers health and medical issues for The Associated Press in Washington.

The Mostly Small Vegetable! Radish

Radishes have often been considered more as decoration and garnish than a food, except by those who grow them. Radishes are actually members of the cruciferous (cabbage, etc.) vegetable family and all parts are edible, including the greens. Because they vary in quality, radishes are usually classified as winter or summer plant. Small ones of bold red, pink, purple, white or red and white are usually considered summer radish by some. They may be globe-shaped or elongated, can be fiery hot or tastefully mild.

Most common varieties here in the U.S. are usually round, but can also be ovoid, cylindrical, or turnip-like in shape. They can be the familiar red or white, red and white mix, pink, purple, and black; but the flesh is almost always white. However, there are some stunning varieties that have produced such dramatically colored flesh as black and white stripes or red, green, purple, or fuchsia. Mustard oils are responsible for the tangy taste of radishes.

The most popular, in my part of the world anyway, are red globe radish or Daikon, a general term for a group of long white radishes. So this information is mostly about those two radishes...

The Red Globe is low in calories and an abundance of flavor and crunch. Daikon radishes are similar in nutrients to the Red Globe.

A good source of Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron and Copper, and a very good source of Vitamin C (ounce for ounce about 42% as much as an orange), Niacin, Vitamin B6, Folate, Magnesium and Phosphorus.

Radishes are known to relieve indigestion and flatulence, as well as being a good expectorant. Like other cruciferous vegetables, radishes contain sulphurous compounds that have anti-cancer properties. They also contain salicyclates, compounds similar to aspirin and, therefore, should be avoided by those with aspirin sensitivities.

The pre-bagged radishes have a longer refrigerator life than those sold with their greens still attached as the greenery leeches nutrients from the bulb.

Daikon radishes are said to aid the digestive system, especially in the digestion of fatty foods. It is a common ingredient in Japanese cooking and is always grated and added to tempura dipping sauce. Young daikons can be eaten raw but the larger (more than 8 inches long) ones must be cooked. Always peel daikons. Cut up and simmered in stews and soups, daikon tastes light and refreshing rather than heavy or starchy. Daikons are often cut into paper-thin slices by talented Japanese chefs.

Daikon greens are delicious too. They can be washed, stacked, rolled as a scroll, and cut crosswise. This produces thin julienne strips which are traditionally salted and left standing for an hour. The moisture is squeezed out. The leaves are then chopped and stored in glass jars for up to a week in the refrigerator. The Japanese stir them into warm rice, they can also be added to soups and other recipes.

Some other varieties of Radishes include:

Beauty Heart; is often sold as a red daikon, and has a striking fuchsia flesh, but can also be green or purple with crimson striping. It is grown mainly in China and treated more as a fruit like an Asian pear.
Blanche Transparent; (Transparent White) is a long, small, white radish and important only in the region where it is grown. It is similar to the winter radish in appearance and taste.
Cherry Belle; is round with crisp, white, mild flesh and can be harvested three weeks after planting.
China Rose; is bright red, with white flesh and a good flavor.
D'Avignon; is rose-colored with a white tip, crunchy, and extremely hot.
18 Day; is a fast-growing French breakfast type.
French Breakfast; is an elongated radish that sports red shoulders and a white tip. It is milder than the red globe, but just as crisp. If left too long, it becomes hot and woody.
Long Black Spanish; is dark skinned and extremely hot. Round Black Spanish is similar, but globe-shaped.
Muchen Bier; is a tasty green which can be eaten raw or stir fried.
Palatinate Giant Radish; is one of the largest varieties, but no different in taste from its smaller relatives.
Scarlet Globe; is a popular mild variety.
Short Top Forcing; is bright red and excellent for winter sowing under cover.
California Mammoth White; is larger than the White Icicles, oblong in shape, with an average length of eight inches and a slightly pungent flavor.
Chinese Misato Rose; is a round Asian radish about four inches in diameter. Cream and green colored on the outside, it has a beautiful rosy-pink interior.
Easter Egg; comes in pastel shades.

Eat the Health food and enjoy!
Lena

Most Amazing New Supplement I Know Of

Evidence has emerged to show polyphenols--abundant micronutrients in our diet--can be used to prevent the spread of a number of degenerative conditions, including cancer and cardiovascular and neurodegenerative diseases. The positive effects of polyphenols, however, depend on the amount one consumes.
Fruits and beverages like black and green teas are the main sources of polyphenols. In fact, several thousand molecules having polyphenol structures have been found in higher plants. Several hundred of these sources are also found in edible plants.

Although many foods have polyphenols, due to soil type and exposure to the sun these complex mixtures are often poorly characterized.

Another concern: The method of preparation has a marked effect on a food?s polyphenol content. Because polyphenols are found in higher concentrations in the outer parts of fruits and vegetables, peeling alone can eliminate a significant portion of its beneficial value. Also, cooking may cause fruits and vegetables to lose most of their polyphenol content. What happens to onions and tomatoes when they are cooked?

Frying: 30 percent loss
Microwave: 65 percent loss
Boiling: 75 percent to 80 percent loss
Manufacturers and researchers have become much more interested in polyphenols because of the way they work to modulate the activity of wide amounts of enzymes and cell receptors. These entities also recognize the anitoxidant properties of polyphenols, their abundance in our diets and their role in preventing diseases associated with oxidative stress, including cancer, cardiovascular disease and neurogenerative disease.

Researchers also found how another micronutrient, carotenoids, may play a significant role in the origins of breast cancer, the second leading cause of death among women in the Western world. Though there has been intense interest in carotenoids and their effect on breast cancer prevention, these cancer-preventing mechanisms are not completely understood. Why?

Caroteinoids include an array of substances that address different biological properties.

Enhancing immune functions.
Protecting cells from DNA damage.
Stimulating gap junctions intercellular communications.
The induction of detoxifying enzymes.
Inhibiting cellular proliferation.
American Journal of Clinical Nutrition May 2004 79(5)727-747
http://www.ajcn.org/cgi/content/abstract/79/5/727

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