Category Archives: Home Life

Sugar Has Many Names

Sugar is supplied to our bodies from natural sources in our fruits and vegetables. Combining this with additional fiber, vitamins and minerals, natural sugar is processed slightly differently than the refined white sugar, or sugar by other names, to disguise sugar in your food. It’s difficult to avoid those foods that are laced with sugar, unless you have switched to a diet of nearly exclusively whole foods. Processed foods quite often come with the addition of sweeteners to tempt our palates.

Sugar can trigger an addiction that’s hard to break, and is one of the most damaging substances to your body. Sugar addition is unchecked in adults and children and defined as a specific “bliss point” for products by manufacturers, that bring customers back for more. The junk food industry doesn’t want us to know that sugar has significant and deadly effects on your health, therefore the label may not even list sugar as an ingredient.

About 45 grams of sugar was consumed every five days for people in 1812, which would equal the amount of sugar in one can of soda. Americans were consuming sugar in 2012 to the equivalent of 17 cans of soda every five days. That’s a jump that can have disastrous effects on our lives. Hiding sugar under names we aren’t aware of can have devastating effects.

The United States Department of Agriculture (USDA) put out new Dietary Guidelines for Americans along with the United States Department of Health and Human Services (DHHS) that limit the amount of sugar to 10% of your total daily calories. If you consume a 2,000-calorie diet this amounts to 10 to 12 teaspoons, which is over the amount of sugar in one 12-ounce coke. It is estimated by the National Cancer Institute that the average American consumes 15 teaspoons of added sugar every day. Not only is sugar in candy and sweet treats, but also those condiments, salad dressings, canned goods and drinks in addition to sodas.

You may not know by the labels of what sugar is contained in your foods, as they may be listed as sugar, sucrose, fructose, Dextran, Ethyl Maltol and Panela. Some companies are reducing their sugar content in some foods.

Some of the sugars may be described as syrup or with an “ose” at the end of the word, such as galactose or fructose. Following is a list of some sugars under unknown names: blackstrap molasses, buttered syrup, cane juice crystals, evaporated cane juice, caramel, carob syrup, fruit juice, honey, fruit juice concentrate, brown rice syrup, corn syrup solids, Florida crystals, golden syrup, maple syrup, molasses, refiner’s syrup, sorghum syrup, sucanat, treacle, turbinado, barley malt, corn syrup, dextrin, dextrose, diastatic malt, ethyl maltol, glucose, glucose solids, lactose, malt syrup, maltose, d-ribose, rice syrup, galactose, maltodextrin and castor.

The liquid sugar is even more dangerous to our health than any other form of sugar. Fruit juice contains the same amount of sugar as other sugary drinks, even though they are marketed as healthier choices. They have the same negative effects on your body as other drinks with added sugar.

The other bad news is that cancer has a sweet tooth and thrives on sugar. Researchers have found through a study that sugar developed pancreatic cancer. Other research tells us cells thrive on sugar and don’t burn other fuel as effectively, and cancer cells rely on sugar to maintain cell function. Some strategies can help you to reduce or eliminate your intake of added sugars as: knowledge in power, reduce your net carbs, eat real food, read labels, use safe sweeteners, increase your healthy fat intake at meals, include fermented foods in your nutrition plan and try turbo tapping.

Remember that it’s up to each and every one of us to take control of our health and do everything possible to avoid the risk of cancer. Starting with our diet is an extremely important step.

Dr Fredda Branyon

 

Craving Ice, an Iron Deficiency?

We all crave that cold, refreshing ice on a hot summer day to relieve the heat, but if you are craving it frequently, there just might be something more it’s telling you. The craving to eat something non-nutritional is called pica, and chewing ice is a symptom of this.

Most often pica is seen in children, but the addiction of chewing ice crosses all age boundaries. Usually this non-nutritional substance craving is related to a nutritional deficiency. Iron deficiency or anemia may be the case in some instances. To fit the addiction to chewing ice, or pagophagia, a person must persist in chewing ice for one month or more. Some people who are addicted to chewing ice will even go to the point of eating freezer frost to meet their needs. Not that’s just being desperate.

There is a complex interaction between nutritional requirements and behavior. Just simply supplementing with iron may fix the problem for many who are craving ice. Our iron levels can create significant problems when too high or too low, and it’s important to understand the process and monitor your iron levels.

A study evaluated the behavior of 81 patients who suffered iron deficiency anemia and found pagophagia was a common form of pica. About 16% of the participants who experienced pagophagia exhibited relief from the symptoms faster with an iron supplement rather than the recovery of their hemoglobin levels may have indicated. Physicians should look closely for chronic blood loss in those patients who exhibit pica behaviors. It may be an indication of slow blood loss and iron deficiency. Anemia is caused when your level of red blood cells is lower than normal and reduces the amount of oxygen your body can deliver to your cells. Without oxygen, your body is unable to function effectively.

Chewing ice can damage your teeth and jaws and there is less damage than from those side effects of addiction to chemicals, such as tobacco, drugs or alcohol, but

it may cause dental damage, and lack of treatment of the anemia can cause heart damage. Some of the gastrointestinal symptoms of an iron deficiency are a sore tongue, dry mouth, altered sense of taste, difficulty swallowing and mouth sores. Other symptoms of iron deficiency and anemia are fatigue and exhaustion that can affect the cognitive skills and ability. Chewing ice may trigger changes in the brain’s vascular system that could lead to an increased amount of oxygen delivery.

Some effects of iron deficiency anemia can be gastrointestinal polyps, chronic heavy menstrual periods or chronic bleeding stomach ulcers. If you feel you are iron deficient, have a simple blood test called a serum ferritin test to measure the molecule in your blood that carries iron. A healthy range is between 20 and 80 nanograms per milliliter. Your iron level can be boosted by consuming beef, ham, lamb, turkey, chicken, veal, pork, shrimp, clams, scallops, oyster, tuna, spinach, sweet potatoes, peas, broccoli, string beans, beet greens, kale, watermelon, dates, figs, raisins, prunes, tomatoes, dried peas, lentils, dried beans, molasses and tomato products.

Choose your foods wisely and be sure to include the above foods in your diet to help keep your body and that of your family, healthy.

–Dr Fredda Branyon

 

Butter Yellow, Milk White

Butter Yellow, Milk White?

Butter Yellow, Milk WhiteWhy would butter end up yellow in color when the beginning product of milk is white? The cows eat grass and flowers, which contain the yellow pigment beta-carotene, and then store the pigments in their fat. Therefore, the cream, butter and other diary foods from cows contain the fat containing the beta-carotene as well as the yellow pigment. Whole milk is mostly water and has a little more than 3% fat. Cream will usually contain between 30% and 40% fat, but at least 80% of the butter content is saturated fat.

The butter being made from a sheep, goat or water buffalo will be white, because those animals do not store beta-carotene like the cows do. Their milk is actually converted to vitamin A, which contains no color. When the cows are grazing in spring and summer, it will produce yellow butter, but in off seasons the cows aren’t getting the beta-carotene- rich grass and flower diet. They are fed grain, which doesn’t have a lot of beta-carotene.

Cows don’t digest grains that will radically alter their gut bacteria and promote disease. The raw milk from organic, grass fed cows contains better nutrients and poses a lower risk of contamination from growth hormones, antibiotics and pathogens. Some dairies freeze yellow butter so that it can be sold year-round. Some cows never see grass, flowers, pastures or even the light of day when in an industrialized diary centrated animal feeding operation. That butter isn’t naturally yellow any time of the year.

Butter is not the killer it’s always been made out to be, and the medical community is beginning to backpedal on its stance regarding fat. The plasticized pseudo-butter known as margarine is the culprit that will destroy your heart. While people are avoiding butter and trying to cut fats of every kind, they don’t realize they are putting their health at risk.

Studies now say that there was not a connection between saturated fat and heart disease. The Framingham Heart study has shown unequivocally that the minute people started replacing their butter with margarine, the rate of heart disease and an array of interrelated disorders skyrocketed.

The bottom line is that saturated fats lower cardiovascular disease. The saturated fats actually raise the beneficial HDL cholesterol, and changes the LDL from small and dense, which is very bad to large LDL, making it benign. A prominent study examined the effects of butter and margarine on cardiovascular disease and revealed that margarine does increase your heart attack risk, while butter lowers it. So eating full-fat grass-fed butter might lower your heart attack risk by as much as 69%, in part because of its vitamin K content.

Other positives in regard to butter consumption is butyrate, a short-chain fatty acid that is created by bacteria in your colon when in contact with dietary fiber. This may be one of the reasons why fiber is so beneficial and makes up to about 4% in the butter.

The less dairy products as butter, milk, yogurt and cheese are messed with, the better they are for you. Pasteurized milk is not better for you than raw. The assumption that pasteurized milk is safer, is proven untrue. The FDA and CDC maintain that raw milk can carry harmful bacteria, but fail to disclose that those bacteria may be most likely to result from the way industrial dairies raise diseased cattle in CAFOs.

Pasteurization actually destroys many valuable nutrients and enzymes in the milk. You can even go further and make your own butter at home. Haven’t you ever noticed that if you whip your cream too long, you will end up with butter and not whipped cream? So get out there and use that tastier, healthier butter in your baking.
–Dr Fredda Branyon

Flowers that Looks Taste Good

Flowers that Looks & Taste Good

Flowers that Looks Taste GoodFlowers aren’t always just something pretty to look at and smell good. They can taste good, too. That profusion of color and fragrance is wonderful in our living spaces, but just think of the culinary value they have. Some edible flowers can be used in soups, casseroles, salads, roasts, desserts, jellies and cold drinks. Some well-known flowers that we all know about are chives and mustard blooms.

The recommendation is to trim away the white base of flower petals that can be bitter, however the entire Johnny-jump- ups, honeysuckle, violets and clover can be consumed. If you like lettuce, the gladiolus flowers taste a little like this and can be used in salads. The hibiscus has a citrus-like cranberry essence that is good for salads or can be dried for making tea. Besides being used by bees to make honey, tulips, roses and dahlias are gaining popularity in the kitchen. Over the last 100 years they have been popular in ancient Roman, Middle Eastern and Chinese cultures. Romans used roses for creamy puree dishes but they are traditionally known now as an ornamental flower.

Some flowers and their flavors are as follows:
· Marigolds can be spicy, bitter, tangy or peppery
· Pansy petals impart a vaguely sweet, grassy essence and introduces a wintergreen flavor
· Queen Anne’s Lace has a flavor similar to carrots and lovely in soups
· Clover has a sweet, anise-like taste
· Dame’s Rocket has lavender and purple flowers and related to mustard plants
· Begonia leaves impart a sour citrusy flavor
· Day Lilies have a flavor between sweet lettuce or melon and asparagus
· Bachelor Buttons have a sweet, clove-like essence
· Carnations are sweet and work well added to desserts or as a garnish
· Honeysuckle has a sweet, honey flavor, but don’t eat the toxic leaves
· Chrysanthemums have a faint spicy flavor like cauliflower

A study that tested 12 flower species found antioxidants, phenolic and flavonoids, with mineral content found in the chrysanthemum, dianthus and viola, with high amounts of potassium. The Polytechnic Institute of Braganca in Portugal examined the nutritional aspects of flowers that were already known in the scientific world as having carotenoid content. Marigolds had the highest concentration of polyunsaturated fats like linolenic acid and alpha-tocopherol (vitamin E). Rose contained the highest amounts of total proteins and organic acid while centaurea had the lowest percentage of saturated fats.

Flowers that we know as vegetables are artichokes, broccoli and cauliflower. The flowers of most vegetables and herbs are edible, but be sure to do your research first for any exceptions to the rule. Not all flowers are edible and may cause headaches, rashes, nausea or worse. Some of these to avoid are Lily of the Valley, Monkshood, Ageratina altissima, Foxgloves and Autumn crocus.

Use flowers in your culinary endeavors but keep the dish simple and never use flowers you find on the side of the road. Use only those flowers you can positively identify and be sure to shake all insects, then clean thoroughly in water before using.
–Dr Fredda Branyon

Inherited Salt Perception

Inherited Salt Perception

Some people who find they have an enhanced bitter taste perception are almost twice as likely to consume too much sodium as those with less acute tasting ability. Gene variations that allow people to taste bitter more intensely may also taste salt more intensely and enjoy it much more, which can lead to sodium intake, according to researchers.

This inherited difference in taste perceptions may help to explain why some people tend to eat more salt than what is recommended. This is offered through a preliminary research that was presented at the American Heart Association’s Scientific Sessions 2016. Lead author Jennifer Smith, B.S.N., R.N., a Ph.D. student at the University of Kentucky College of Nursing said “Genetic factors in taste perceptions that influence taste aren’t necessarily obvious to people, but they can impact heart health by influencing the foods they select.”

According to the authors, previous research has shown that people who have one of the two most common variants of a gene (TAS2R38) that enhances bitter taste perception, are likely to avoid heart-healthy foods with bitter properties, such as broccoli and dark leafy greens. They sought to determine if that bitter-enhancing genetic variation would also influence other food choices. The diet habits of 407 people (average age of 51, 73% female) who have two or more heart disease risk factors and were participating in a cardiovascular risk-reduction study in rural Kentucky were analyzed.

When those with one or two of the TAS2R38 gene variants that enhances bitter taste perception was compared to those without this variant, they found people who taste bitterness more strongly were nearly twice (1.9 times) as likely to eat more than the minimum recommended daily limit of sodium. The American Heart Association recommends a minimum reduction of sodium to no more than 2,300 mg a day and an ideal limit of no more than 1,500 mg per day. It is a risk factor for developing high blood pressure that can lead to heart attacks and strokes by consuming too much sodium. This excessive sodium is from processed, pre-packed and restaurant foods.

It was also found that the study participants who had the bitter-enhancing gene variants were no more likely to consume more of the recommended daily amounts of sugar saturated fats or alcohol, which can have a negative impact on heart health. This research does suggest that those who taste bitter more intensely may also taste salt more intensely and enjoy it more, which in turn increases their sodium intake. They may also use salt to mask the bitter taste of foods and again, consume more sodium.

Perhaps some day the information about genetic influences on taste perception might help people select heart-healthy foods they can enjoy rather than to try to fight against their inborn preferences. Identifying which gene variant a person has might help them to make better food choices through education that is personally tailored to them.

Other factors as age, weight, smoking status and the use of blood pressure medications was taken into consideration in the analysis. The study participants were mostly white, but the results are likely to be similar in other ethnic groups because more than 90% of the U.S. population has one of the two gene variants. The research will continue to work and will include an ethnically diverse group of participants.

The study was funded by the University of Kentucky Center for the Biologic Basis of Oral/Systemic Diseases, the Centers of Biomedical Research Excellence, the National Center for Research Resources and the National Institutes of Health Resources and Services Administration.

–Dr Fredda Branyon

Screening For Adolescent Cancer Survivor

Screening For Adolescent Cancer Survivor

The Childhood Cancer Survivors Study has completed research that identified profiles of psychological symptoms in adolescent cancer survivors. This is expected to advance mental health screening and treatment. No psychological symptoms have been reported by most of the adolescent survivors of childhood cancer. However, an analysis by St. Jude Children’s Research Hospital found that those who do, often have multiple symptoms and distinct symptom profiles. The Journal of Clinical Oncology has published the findings that highlight strategies to improve mental health screening and interventions.

Author Tara Brinkman, Ph.D., an assistant member of the St. Jude Department of Epidemiology and Cancer Control stated that mental health symptoms in childhood cancer patients were studied in isolation. She further said that this shows psychological symptoms typically occur together in adolescent cancer survivors rather than in isolation. With more screening efforts and identification of treatments we can help to prevent behavioral, emotional and social symptoms in adolescence from becoming chronic problems that persist into adulthood.

About 3,893 adolescent survivors of childhood cancer enrolled in the federally funded Childhood Cancer Survivor Study (CCSS) that were included in the study and treated between 1970 and 1999 at one of 31 medical centers. Those between 12 to 17 years old when their parents or guardians completed the questionnaires used in this analysis survived at least five years. Behavioral, emotional and social symptoms were focused on.

Like adolescents in the general population, most adolescent survivors of childhood cancer were well adjusted with no significant reported psychological symptoms. Most survivors had no significant psychological symptoms, but when reported, they occurred together and never in isolation. They also found survivors had distinct symptom profiles that often corresponded with their cancer treatments or the late effects of treatment.

The need for more robust screening for attention problems alone might miss symptoms of anxiety, depression or headstrong behavior, which means missed treatment opportunities. Those adolescents with untreated attention problems and headstrong behavior are at risk for substance abuse as adults and survivors with those symptoms may benefit from substance abuse prevention effort during adolescence. Also, while stimulant medication is recommended for those with attention problems, survivors who also have anxiety may benefit from alternative therapies.

The study shows there is an opportunity to improve the quality of life for the growing population of childhood cancer survivors and underscores the need for robust screening that includes survivor and parent reported symptoms. They tend to persist into adulthood if they are not successfully treated in adolescence. The study was supported in part by grants from the National Cancer Institute, part of the National Institutes of Health and ALSAC.
–Dr Fredda Branyon

Vetiver Oil The Soothing Grass Oil

Vetiver Oil: The Soothing Grass Oil

Vetiver oil is also known as khus oil and is a lesser-known plant oil offering a heavy, earthy fragrance that is reminiscent of patchouli, but with a touch of lemon. This oil is believed to give a grounding, calming and stabilizing result, and provides a range of essential oil uses and benefits.

The original name for vetiver oil is Chrysopogon zizanicides and is a perennial grass that belongs to the Poaceae family and native to India. This plant is known as khus in Western and Northern India. The name is derived from a Tamil word that means “hatched up” and grows up to 4.9 feet tall with tall stems and long, thin, rigid leaves.

The roots have particularly been used since ancient times. It is extensively utilized in perfumery for the body, room fresheners and coolers, as well as soaps, cosmetics and oils. It can also be a flavoring agent in beverages, sorbets and other foodstuffs.

Besides having an aromatic effect on the mind for grounding, calming and balancing, other uses are as antiseptic, antispasmodic, immune stimulating, warming and sedative to the nervous system. It also stimulates the circulatory system.

Benefits of vetiver oil are:
➢ Helps enhance libido and awaken sexual desire
➢ Helps speed up eradication of scars and other skin marks
➢ Helps provide relief from all types of inflammation
➢ Assists in rejuvenating the body and helps boost immunity
➢ Helps provide relief to insomnia patients
➢ Has antiseptic properties
➢ Helps improve and maintain good nerve health
➢ Helps heal wounds by promoting growth of new tissues

Some of the benefits of those suffering from insomnia, anxiety, absentmindedness, acne, arthritis, ADHD, depression, joint stiffness, menstrual cramps, mental fatigue, sore feet, tendonitis and vitiligo are also found in the use of vetiver oil.

The essential oils are extremely potent, so it is advised it should be diluted with a carrier oil such as coconut oil. Start with 1 drop to 1 to 3 teaspoons of carrier oil. Use caution when increasing the essential oil. The oil works in vapor therapy and can address nervous complaints, dispel anger and irritability and relieve insomnia this way. Blend it in a massage oil or diluted in the bath. It can assist with mental and physical exhaustion, nervous complaints, rheumatism and arthritic pain and skin healing, when used this way. It can also be used in a cream or lotion in moisturizing and nourishing skin. It will benefit dry, irritated and dehydrated skin and helps to reduce wrinkles and stretch marks, but NOT recommended to be taken internally.

Vetiver oil is considered non-irritating, non-sensitizing and non-toxic, and therefore is generally safe. Pregnant women should not take the oil and be sure to use extreme caution and consult a doctor before using it on children. Conduct a sensitivity patch test on the skin, prior to use.

Any possible side effects of vetiver oil are not known, according WebMD. However, it is unsafe for breastfeeding women to take vetiver, and might cause a miscarriage for pregnant women.

–Dr Fredda Branyon

Cancer-Promoting Protein Levels

Cancer-Promoting Protein Levels

Maintaining a healthy diet and exercising frequently can lower blood protein associated with promoting cancer development. There was a study published in the journal Cancer Research that found a reduction in the levels of a blood protein involved in angiogenesis when overweight and obese women experienced weight loss through their diet and exercise.

The process by which damaged blood vessels are repaired and new blood vessels formed is angiogenesis. Both the healthy cells and cancer cells cannot survive without oxygen and nutrients. Signals are sent out called angiogenic factors, and these encourage new blood vessels to grow and cancer cell to grow into a tumor. Without a blood supply, tumors are unable to grow beyond a few millimeters in size, but once cancer cells stimulate growth of a blood vessel, they can develop quickly.

Principal staff scientist in the Public Health Sciences Division at the Fred Hutchison Cancer Research Center in Seattle, WA, Catherine Duggan, Ph.D., explained that researchers have suggested that preventing angiogenesis can prevent tumor cell growth. She also concluded that although this angioprevention may work as a strategy to prevent cancer in healthy individuals, the drugs involved in blocking this process have potential adverse effects that restrict their use in preventing cancer.

They took blood samples from 439 postmenopausal, overweight and obese women who were considered healthy and sedentary and aged 50-75. These are the four groups they were split into:

✓ Calorie restriction diet group with intake of no more than 2,000 kcal per day that included less than 30% of fat calories.
✓ Aerobic exercise group performing 45 minutes of moderate to vigorous exercise 5 days a week.
✓ Combined diet and exercise group.
✓ The control group with no intervention.

The results were that after 12 months of intervention, the women in the diet, exercise, and combined diet and exercise groups, lost an average of 8.5, 2.4 and 10.8% of body weight, respectively. This weight loss was higher than the average of 0.8% in the control group.

After 12 months the participants in the diet and combined diet and exercise groups had significantly lower levels of the angiogenesis-related proteins than the control group. In the aerobic exercise group, these lower levels were not observed.

The ending results of the study show that weight loss is a safe and effective method of improving the angiogenic profile in healthy individuals. A trend was seen in the reduction in angiogenesis-related proteins that showed the higher the amount of weight loss the women experienced, the greater the reduction in protein levels.

Although exercise is important to prevent weight gain and maintain weight loss, exercise alone does not have a significant effect on the amount of weight lost by an individual. Making lifestyle changes to reduce weight can lower the risk factors for cancer.

–Dr Fredda Branyon

High-Fat Diet Starves Cancer

High-Fat Diet Starves Cancer

Dr. Otto Warburg won the Novel Prize Physiology or Medicine in 1931 for his discovery that cancer cells have a fundamentally different energy metabolism compared to healthy cells. How does the metabolic inflexibility of cancer cells differ from healthy cells? Energy can be produced by a cell in two ways: aerobically in the mitochondria, or anaerobically, in the cytoplasm, which generates lactic acid and is a toxic byproduct. In the presence of oxygen, cancer cells overproduce lactic acid known as The Warburg Effect.

The prime cause of cancer was the reversion of energy production from aerobic energy generation to a more primitive form of energy production, anaerobic fermentation, according to Warburg. He believed you had to disrupt the energy production cycle that is feeding the tumor to reverse cancer, and that by reverting back to aerobic energy metabolism you could effectively “starve” it into remission. Before his death in 1970 he was unable to conclusively prove it and, sadly, his theories were never accepted by conventional science – until now. A long and detailed article was recently published in the New York Times about the history of modern cancer research, including Warburg’s theories on cancer.

Cancer cells are primarily fueled by the burning of sugar anaerobically. Without sugar, most cancer cells simply lack the metabolic flexibility to survive and Warburg’s effect is estimated to occur in up to 80% of cancers. When scientists turned their attention toward genetics, Warburg’s theories vanished. In 1953 cancer research began to primarily focus on genetics.

The Cancer Genome Atlas project came to an astonishing conclusion that the genetic mutations are actually far more random than previously suspected. Scientists have discovered that a number of genes known to promote cancer by influencing cell division, including a gene called AKT, regulates cells’ consumption of nutrients. Certain genes do appear to play a role in cancer cells’ overconsumption of sugar.

A Korean biochemist named Young Hee Ko Ph.D., working with Peter Pedersen, a professor of biological chemistry and oncology at Johns Hopkins, made a remarkable discovery in the early 2000’s that offers a great deal of hope for cancer patients. Ko continues her work in the field of cellular metabolism in cancer and neurodegenerative disease at the University of Maryland BioPark. They noticed that when cancer cells overproduce lactic acid, they have to produce more pores, called monocarboxylic acid transfer phosphates, to let lactic acid out, or else the cancer cell will die from the inside out. A compound called 3-bromopyruvate (3BP) might be able to slip into the pore that’s allowing the lactic acid to be expelled from the cancer cell, preventing the lactic acid from spilling out. Her finding was correct. Therefore, 3BP melts tumors away by preventing the lactic acid from leaking out of the cancer cell, thereby killing it from the inside.

The foundational aspect that must be addressed is the metabolic mitochondrial defect, and involves radically reducing the non-fiber carbohydrates in your diet and increasing high-quality fats. Without doing this, other treatments including 3BP, will not work. When you go from burning glucose as your primary fuel to burning fat for fuel, cancer cells really have to struggle to stay alive, as most of their mitochondria are dysfunctional and can’t use oxygen to burn fuel. Healthy cells are given an ideal and preferred fuel, which lower oxidative damage and optimizes mitochondrial function. Healthy cells begin to thrive while cancer cells are “starved” into oblivion.

Avoid all processed and bottled oil with the exception of third-party certified olive oils, as 80% are adulterated with vegetable oils. Do not exceed 5% of your calories as omega-6 fats. Healthy fats are olives and olive oil, coconuts and coconut oil, real butter from grass-fed organic milk, raw nuts, organic pastured egg yolks, avocados, sesame, cumin, pumpkin and kemp seeds, grass-fed meats, lard, tallow and ghee and animal-based omega-3 fats, such as krill oil. Choose high-fiber carbs. Optimizing mitochondrial function is the key for cancer prevention and treatment.

–Dr Fredda Branyon

Toxic Chemicals Deemed Safe, Really

Toxic Chemicals Deemed Safe, Really?

Toxic Chemicals Deemed Safe, Really

“Chemical safety” is an oxymoron when it comes to the use of consumer products.  One chemical alone that is widely used in plastic products, canned goods and more have been linked to altered brain function and organ development.  In some adults, the exposure may lead to cancer, high blood pressure, obesity and sperm damage.

After years and much-published research showing the toxic effect, some of the manufacturers began to remove BPA from their products.  France even banned its use in food packaging and the European Union banned it from baby bottles.  Now it is possible to find many of these plastic products available in BPA-free form.  But, most BPA-free plastics contain another chemical called bisphenol S (BPS) in place of BPAs.  This chemical is very similar to BPA and might even be more toxic.  Companies are thinking it will be years before people get wind of the toxicity of BPS, and they are taking their profits happily, all the way to the bank.

The co-founder and executive director of the Bioscience Resource Project, Jonathan Latham, Ph.D., revealed that many of the chemical-safety failures plaguing the U.S. are often misunderstood realities surrounding chemical bans.  The chemical production has increased 15-fold from 1945 to 2007.  The “standard” chemicals have been pulled after health concerns and some even banned from the market.  This does us no good because the banned chemicals were then replaced with others that were supposed to be safer, but often turned out toxic as well.  

Currently, there are few chemicals out there that are tested for safety.  Even if they are, they aren’t necessarily safe.  Their so called standard for testing toxicology involves tests of chemicals being administered for up to 90 days and usually to rats or mice fed a standardized diet.  Many times there are gross errors in estimating what really happens when the chemicals are applied in the real world.  Commercial chemicals are often impure and might be contaminated with heavy metals and other toxins, and the real-world exposures are complex and vary depending on too many factors to control.  Most research, therefore, cannot predict the outcome of these scenarios of research.

Studies also reveal that they assume if a chemical causes organ damage at 200 parts per million, it will cause greater damage at higher exposures and less damage at lower levels.  Sometimes the smaller doses are more toxic.

To put it mildly, the U.S. Environmental Protection Agency (EPA) is NOT an effective regulator.

In 1976 the Toxic Substances Control Act (TSCA) took effect allowing high-production volume chemicals to be launched without their chemical identity or toxicity information being disclosed. This does make it difficult for the EPA to take regulatory action against dangerous chemicals.

How are the problems fixed, or can they be fixed?  It is the opinion of Latham that the issues are not just broken but unfixable because of the complexities of testing multiple chemical cocktails.

The Toxic Substances Control Act desperately needs an overhaul, but an agreement has been reached that doesn’t go far enough to protect Americans.  The EPA has the authority to require companies to provide safety data for untested chemicals and can also prevent chemicals from coming to market if they haven’t been tested for safety.  They can, however, only demand safety data if they can prove the chemical poses a risk.

Our bodies are not a toxin dumping ground!  We can limit our exposure by keeping these key principles in mind:  Eat a diet focused on locally grown, fresh organic whole foods, choose pastured sustainably raised meats and dairy, eat a high-quality krill oil or fish that is wild-caught, buy products that come in glass bottles, store your food and beverages in glass, use glass baby bottles, filter your tap water, use products made by companies that are Earth-friendly, use a vacuum cleaner with a HEPA filter, buy products that are chemical-free, avoid stain and water-resistance clothing and products, buy BPA-free baby toys, use natural cleaning products, switch to organic toiletries, replace that vinyl shower curtain with fabric or glass doors, replace feminine hygiene products with safer alternatives and look for fragrance-free products.

-Dr Fredda Branyon