BULLETIN 13 (2010)

December 22, 2010

Your Health Bulletin is information from scientific literature to make sense of the right choices for your health.  It is a reminder to consider periodic check-ups of your spine, joint mechanics and appropriate exercise.  Maintenance is better than repair!


The discussion for dec 15 would focus on the following:


  • Food as medicine—the eicossanoids and the fats that make them

  • the omega 6 and construction of GLA/DGLA/PG1

  • the omega 3 and EPA/DHA

  • how protein/carbohydrate relates to inflammatory problems

  • more on cholesterol studies that show no relationship to heart/cardiovascular disease

  • Tinnitus(ear noise),headaches and adhesions in tight joints and muscles

  • Magnesium reduces sudden heart failure risk for women: Harvard study

  • By Stephen Daniells, 29-Nov-2010


Increased intakes of magnesium-rich foods are associated with a reduced risk of sudden cardiac death, says new research from Brigham and Women’s Hospital and Harvard Medical School.


The highest dietary intakes of the mineral were associated with a 37 percent reduction in the risk of sudden cardiac death, compared with the lowest average intakes, according to new findings published in the American Journal of Clinical Nutrition.


Dietary sources of magnesium include green, leafy vegetables.


Potential cardiovascular benefits of the mineral were highlighted in a review in the Journal of the American Academy of Nurse Practitioners (2009, Vol. 21, pp. 651-657), which found that increased intakes of magnesium may reduce the risk of coronary heart disease (CHD) in men, with the mineral being implicated in more than 300 biochemical reactions in the body, and toxicity issues being rare, “oral magnesium supplementation is recommended”.

The new study adds to this body of evidence by indicating a protective role in women from sudden cardiac death. the researchers noted that the highest intakes and the highest blood level of magnesium were associated with significant decreases in the risk of sudden cardiac death, compared with the lowest average intakes and blood levels.




There are other food sources of magnesium but green veggies are best. For example nuts are often recommended but nuts are seeds and all seeds contain natural plant chemicals that inhibit our ability to digest and absorb nutrients, as well nuts are among the most common of foods that are not well tolerated.


Primary indicators of lack of magnesium include muscles that tend to cramp, twitching muscles, sleep disturbance, anxiety and constipation.


Magnesium is a major buffer to acid body fluids and if you are not getting 2-3 cups of veggies per meal then you should consider using a supplement such as the mag/cal available in our office which has 2:1 ratio of magnesium to calcium. Otherwise you may have to consider eating bone marrow as our ancestors did to get these minerals. Subsequently, it is useful to have your saliva/urine checked once or twice a year for acidity and along with resistivity measurement will give insight not only to how well your kidneys are eliminating salts but also how well you are absorbing minerals and therefore ability to buffer acid. Remember if you are too acid then you will not be digesting properly and all cell enzyme activity will be compromised. This is the stuff we talk about on Wednesday info sessions.


The following info is further evidence of the importance of EPA/DHA and as i indicated in the next session more info on omega6 GLA/DGLA

See you soon and if you have questions take the time to ask me when i see you.


Maintenance is better than repair


Am J Clin Nutr. 2003 Mar;77(3):532-43.
Intakes of fish and marine fatty acids and the risks of cancers of the breast and prostate and of other hormone-related cancers: a review of the epidemiologic evidence.


Terry PD, Rohan TE, Wolk A.

Marine fatty acids, particularly the long-chain eicosapentaenoic and docosahexaenoic acids, have been consistently shown to inhibit the proliferation of breast and prostate cancer cell lines in vitro and to reduce the risk and progression of these tumors in animal experiments.


J Nutrigenet Nutrigenomics. 2009;2(3):149-58. Epub 2009 Sep 23.
Omega-3 fatty acids, genetic variants in COX-2 and prostate cancer.


Reese AC, Fradet V, Witte JS.


Dietary intake of fish and omega-3 polyunsaturated fatty acids (omega-3 PUFAs) may decrease the risk of prostate cancer development and progression to advanced stage disease. This could reflect the anti-inflammatory effects of PUFAs, possibly through mediation of cyclooxygenase (COX), a key enzyme in fatty acid metabolism and inflammation.


Biomed Pharmacother. 2006 Nov;60(9):502-7. Epub 2006 Aug 28.
Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases.


Simopoulos AP.


The Center for Genetics, Nutrition and Health, 2001 S Street, NW, Suite 530, 20009 Washington, DC, USA. cgnh@bellatlantic.net


Research indicates that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 to 1. Whereas in Western diets the ratio is 15/1 to 16.7/1. A high omega-6/omega-3 ratio, as is found in today’s Western diets, promotes the pathogenesis of many diseases, including cardiovascular disease, cancer, osteoporosis, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 polyunsaturated fatty acids (PUFA) (a lower omega-6/omega-3 ratio), exert suppressive effects. Increased dietary intake of linoleic acid (LA) leads to oxidation of low-density lipoprotein (LDL), platelet aggregation, and interferes with the incorporation of EFA in cell membrane phospholipids. Both omega-6 and omega-3 fatty acids influence gene expression. Omega-3 fatty acids have anti-inflammatory effects, suppress interleukin 1beta (IL-1beta), tumor necrosis factor-alpha (TNFalpha) and interleukin-6 (IL-6), whereas omega-6 fatty acids do not. Because inflammation is at the base of many chronic diseases, dietary intake of omega-3 fatty acids plays an important role in the manifestation of disease.


A lower ratio of omega-6/omega-3 fatty acids is needed for the prevention and management of chronic diseases.




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