ALFALFA MAY BECOME A HUMAN FOOD

     Alfalfa is a member of the pea family and is native to Asia and the eastern Mediterranean region. Early Chinese physicians used young alfalfa leaves to treat disorders of the digestive tract. Indian physicians prescribed the leaves and flowering tops for poor digestion, water retention and arthritis. Alfalfa contains calcium, magnesium, phosphorus, potassium, zinc, iron plus all known vitamins and protein. The minerals are in a balanced form, which promotes absorption. It is one of the rare vegetable sources of vitamin B-12. The leaves contain about 2-3% saponins, which block absorption of cholesterol and prevent the formation of atherosclerotic plaques. It is also rich in plant estrogens, called phytoestrogens, which have many similar functions to human estrogen but, because they are not true estrogens, lack its adverse effects. Phytoestrogens increase bone formation and density, preventing osteoporosis, and help to control hot flashes, menopauses, fibrocystic breast tumors.    Alfalfa sprouts are one of our best sources of canavanine, an amino acid analog that is considered a formidable fighter against pancreatic and colon cancers, as well as leukemia. It contains also an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging.     How much is usually taken? Dried alfalfa leaf is available as a bulk herb and in tablets or capsules. It is also available in liquid extracts. No therapeutic dose of alfalfa has been established for humans. Some experts recommended 500-1000mg of the dried leaf per day or 1-2ml of tincture three times per day.Use of the dried leaves of alfalfa in the amounts listed above is usually safe. Ingestion of very large amounts of the seed and or sprouts has been linked to the onset of systemic lupus erythematosus (SLE) in animal studies. The chemical responsible for this effect is believed to be canavanine. Persons with SLE or history of SLE should avoid the use of alfalfa products.

REFERENCES:

http://www.gnc.com/wellness/natpham/Herb/Alfalfa.htm

http://www.findarticles.com/cf_o/m0FKA/11_61/5953013/print.jhtml

James F. (1990): Prescription for                                              Nutritional Healing ,p38  

TUNA COULD CAUSE HISTAMINE POISONING 

     There were 22 cases of histamine poisoning between July 1998 and February 1999 in North Carolina. Researchers wanted to know why there was an increase in this type of food poisoning. The experts were trying to find out how the contamin-ation occurred and what could be done to prevent future outbreaks.

     The scientists found that 18 people had consumed tuna burgers, two ate salad and two ate tuna filets. None of the patients died, but they did experience symptoms including vomiting, diarrhea, headaches and a metallic taste in the mouth. By tracing shipments of the fish, researchers determined that tuna was not always handled at near-freezing temperature.

     Raw fish can be contaminated with fecal bacteria when gutted and if the fish is stored at temperatures above freezing, the bacteria grow. They produced an enzyme that dissolves the tissues of the fish, resulting in the production of histamine. Cooking tuna until well-done might kill the bacteria and cooking it even more may destroy the enzymes, but histamine is not affected by heat.

     Tuna is not the only fish implicated in histamine poisoning; bluefish, sardines and mackerel are also mentioned. Researchers explained that tuna is particularly vulnerable to temperature fluctuations because its average body temperature is higher than other types of fish. When tuna is ground for burgers, the friction could raise the temperature of the fish, thus promoting bacterial growth and histamine production. They also noted that tuna used for burgers or slices for salads comes from the tuna’s belly, which can be more easily contaminated when the fish are gutted.

     Histamine poisoning is a toxin that mimics an allergic reaction. When a person has an allergic reaction, the body releases histamine, but in the case of fish poiso-ning, a person consumes histamine rather than releasing it.

     Symptoms usually appear within a few hours. They include vomiting, diarrhea, a metallic taste in the mouth, headaches, tingling and burning sensations around the mouth, rash and itching on the upper body and heart palpitations. Some of the symptoms resemble those of coronary heart disease, which increases the chance of invasive medical procedures if misdia-gnosed. If they are properly diagnosed (as histamine poisoning) most patients can be treated with antihistamines.

     The easiest way to prevent this type of food poisoning is to store the fish at freezing temperatures.

REFERENCE:

http:www.cnn.com/2001/HEALTH/03/13/cooked.tuna/index.html                        

GINGER EXTRACT CONSUMPTION ATTENUATES THE DEVELOPMENT OF ATHEROSCLEROSIS 

   A study was undertaken to investigate the ex vivo effect of standerdized ginger extract on the development of atherosc-lerosis in apolipoprotein E-deficient mice in relation to plasma cholesterol levels and the resistance of their low denisty lipoprotein (LDL) to oxidation and aggregation. Sixty mice, 6-week-old, were divided into three groups of 20 mice per group and fed for  10 weeks via their drinking water with the following: group (1): placepo (control group), 1.1% alcohol and water (11 ml of alcohol in 1L of water); group (‎2): 25 Mg of ginger extract/day in 1.1% alcohol and water; and group (3): 250 Mg of ginger extract/day in 1.1% alcohol and water.

   In mice of group (3): aortic atherosclerotic  lesion areas were reduced by 44% (P< 0.01); plasma triglycerides and cholesterol by 27 and 29% respectively (P<0.01), LDL by 58% (P<0.01), VLDL by 53% (P< 0.01) and the basal level of LDL associated lipid peroxides by 62% (P< 0.01). In mice of group (2), LDL was reduced by 33% (P<0.01) and VLDL by 36% (P<0.01). In groups (2) and (3), peritoneal macrophages harvested from the mice had a lower (P<0.01) capacity to oxidize LDL by 45 and 60 % respectively, and to take up and degrade oxidized LDL by 43 and 47% respectively .

   In conclusion, dietary consumption of ginger extract significantly attenuates the development of atherosclerosis. This antiatherogenic effect is associated with a significant reduction in plasma cholesterol LDL and VLDL levels and a significant reduction in the LDL basal oxidative state as well as their susceptibility to oxidation and aggregation. 

 REFERENCE:

www.ncbi.nlm.nih.gov   2000 May 

USING ARTHRITIS DRUGS TO TREAT CANCER 

     Most oncologists continue to overlook the value of cyclo-oxygenase-2 (COX-2 ) inhibiting drugs in the treatment of cancer. New findings continue to show that COX-2 inhibitors suppress cancer cell growth. They significantly reduced the metastasis of colon cancer cells to the lungs of mice.

     A study showed that human colorectal cancer cells can be made more sensitive to butyrate (a European cancer therapy) when the butyrate is combined with a COX-2-inhibiting drug.

     COX-2 inhibition was accompanied by a significant decrease in the immuno-suppressive cytokine IL-10 and a restoration of the more beneficial IL-12.

     Doctors found that blocking the COX-2 enzyme interferes with the formation of new blood vessels (angiogenesis). Since tumors require large amounts of blood to sustain their growth and to establish metastatic colonies, inhibiting the formation of new blood vessels is a desirable effect and COX-2 inhibitors appear to do just that. The doctors who conducted this study point out that new blood vessel growth is necessary for wound and ulcer healing so that COX-2 inhibitors could produce gastric ulcer complications. This is why it is so important for cancer patients to work closely with their oncologists if they plan to combine a COX-2-inhibiting drug with chemotherapy.

     One of the most exciting new therapies to treat cancer is the combined use of a COX-2-inhibiting drug along with a “statin” drug. The “statin” drugs are used to lower cholesterol, but they also suppress the propagation of certain cancer cells. When a statin and a COX-2-inhibitor drugs are used together, they may help to eradicate or control the malignancy.

  REFERENCE:

http://www.lef.org/magazine/mag2000/march00-cancer.html

DOCTORS WARN OF FOOD ADDITIVE’S RISKS 

     Inulin, an increasingly popular food additive extracted from some herbs, may cause a severe allergic reaction. The warning is based on the case of a 39-year-old man who developed cough, breathing difficulties and other allergic symptoms on four occasions within two years. His symptoms appeared just minutes after eating inulin-containing candy and a margarine made with the inulin.

     Inulin and its chemial cousin known as oligofructose are being added to an increasing number of industrially processed foods such as candies, beverages, yogurt, ice cream, chocolate, butter and breakfast cereals. Inulin is used as a sugar and fat substitute that extends the shelf life of processed foods. It can be used by diabetics and as a diagnostic agent for renal functions.

  REFERENCE:

http://www.msnbs.com/news/402997.asp

البرسيم غذاء للإنسان

يحتوي البرسيم على معظم المعادن والفيتامينات بالإضافة إلى كونه من المصادر النباتية النادرة التي تحتوي على فيتامين ب12. وقد لوحظ أيضاً أنه غني بما يسمى بالإستروجين النباتي الذي يؤدي إلى علاج والوقاية من هشاشة العظام والتحكم في أعراض سن اليأس ومنع سرطان الثدي. وتحتوي براعم البرسيم أيضاً على الكانافينين الذي يعالج سرطان البنكرياس والقولون كما يحتوي على مضادات التأكسد.

التونة قد تسبب التسمم بالهستامين

وردت بعض التقارير الطبية التي تشير إلى حدوث حالات تسمم بالهستامين نتيجة تناول التونة أو أي غذاء يحتوي عليها وذلك نتيجة تداول سمك التونة في درجة حرارة أعلى من درجة التجمد مما يتيح للبكتريا أن تنمو وتفرز إنزيماً يؤدي إلى إنتاج الهستامين. وبالرغم من أن التونة المطبوخة تقتل البكتريا إلا أنها لاتؤثر على الهستامين المتكون. وأعراض التسمم بالهستامين تشبه أعراض الحساسية حيث تظهر في بضع ساعات في صورة قيء وصداع وتنميل بالفم وطفح جلدي وخفقان.

خلاصة الزنجبيل تساعد على التقليل من تصلب الشرايين

     تم عمل دراسة لبحث تأثير خلاصة الزنجبيل على تصلب الشرايين وكذلك على مستوى الكوليستيرول والدهون البروتينية في الفئران. ولهذا الغرض تم تقسيم الفئران إلى ثلاث مجموعات كـل مجموعة تتكون من عشـرين فأرا˝. المجموعة

الأولى هي المجمـوعة الضـابطة والمجموعة الثانية تم إعطاؤها خلاصة الزنجبيل بجرعة 25 ميكروجرام يوميا والمجموعة الثالثة تم إعطاؤها خلاصة الزنجبيل بجرعة 250 ميكروجرام يوميا˝ واستمرت الدراسة لمدة 10 أسابيع. وقد أظهرت النتائج أن خلاصة الزنجبيل قد أدت إلى تقليل التصلب في شريان الأورطى وكذلك تقليل نسبة  الكوليستيرول والدهون البروتينية ذات الكثافة القليلة وكان هذا التأثير أكثر وضوحا˝ في فئران المجموعة الثالثة عنه في فئران المجموعة الثانية.  

استخدام العقاقير المضادة للروماتيزم في علاج السرطان

أظهر الباحثون في مجال السرطان أهمية استخدام العقاقير المضادة للروماتيزم في علاج الأورام السرطانية مثل أورام القولون وذلك عند استخدامها مع عقار البيوتيرات المضاد للسرطان وذلك عن طريق تقليل تكوين أوعية دموية جديدة حيث تحتاج الأورام السرطانية إلى كمية كبيرة من الدم مما يعيق انتشارها. وقد ثبت حديثاً فاعلية العقاقير المضادة للروماتيزم في علاج  الأورام السرطانية عند استخدامها مع عقار الإستاتين المقلل للكوليسترول والمضاد للروماتيزم.

الأطباء يحذرون من مخاطر المواد الحافظة

أظهرت الأبحاث أن الإنيولين وهو من المواد الحافظة المشهورة قد يسبب حساسية شديدة بعد دقائق من تناوله. ويدخل الإنيولين في بعض الأطعمة مثل الحلوى والزبادي والآيس كريم و الشيكولاته و الزبدة و رقائق الذرة ويستخدمه مرضى السكر كبديل للسكر والدهون كما يستخدم لتشخيص وظائف الكلى.

قائمة العدد السابع