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Monthly Archives: July 2013

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The Role of Vitamin D in Breast Cancer Prevention

The Role of Vitamin D in Breast Cancer Prevention

July 24, 2013

 The role of vitamin D in breast cancer prevention

At a Glance

A recent study reveals a potential link between poor vitamin D status and an increase in breast cancer risk.

Read more about this research below.

The risk of breast cancer relative to vitamin D status has been evaluated in several previous studies. A number of links between vitamin D status and cancer risk have been observed, including a higher occurrence of breast cancer in geographic areas with lower sun and UV exposure, and an inverse relationship between vitamin D status and breast cancer stage, recurrence and mortality. Less is known about whether it is vitamin D status itself or another aspect of sunlight or UV exposure that is a key to breast cancer prevention.

In a new study published in the American Journal of Clinical Nutrition, researchers analyzed the relationship between serum vitamin D concentrations and the risk of breast cancer. The participants included 240 Saudi women, half of whom had been diagnosed with breast cancer (case group) and the other half that were free of cancer (control group).

The average serum vitamin D level of the women with cancer was 9.4 ng/ml (23.5 nmol/L), while the control group had an average vitamin D level of 12.31 ng/ml (30.7 nmol/L). The difference in the groups was statistically significant. Most experts, including the authors of this study, recommend a vitamin D level of at least 20 ng/ml.  Only 6.7% of the case group met this recommendation, while 27.5% of controls did.

In total, this study provides statistically significant results to support previous research showing a link between breast cancer risk and vitamin D status.

Yousef FM, Jacobs ET, Kang PT, et al. Vitamin D status and breast cancer in Saudi Arabian women: case-control study. Am J Clin Nutr. 2013;98(1):105-10.
 

 

What is natural and are your supplements natural?

What is natural and are your supplements natural?

Are your supplements natural is one of the most commons questions I get. Or I am told I like to get my nutrients from food or natural sources.

What is natural?

The first question is what is natural? I can guarantee that most of what passes for food in the US is not natural. Between GMO foods (Genetically Modified) and all the processed foods we consume, very little is natural. Even if you eat a totally organic diet, chances are you are still not getting any more than the RDA.

RDA = the absolute minimum to keep you from getting vitamin deficiency diseases like Scurvy, Rickets, night blindness, Beri Beri, Pellagra. etc… These standards in the US were designed to keep the military from getting diseases from a lack of nutrition in their diet.

The diseases we face today are degenerative in nature. Heart disease, diabetes, cancer. Chronic problems that take years for us to see the acute symptoms created by a lifetime of experiencing a lack of the nutrients our cells need.

Are Your Supplements Natural?

The nutrients we need are essentially chemicals and minerals. The source of those nutrients can be in foods or in supplements created in labs from food or synthetic sources.

We do know that your body needs those nutrients at much higher levels than the RDA to perform at optimal levels. With the critically mineral depleted topsoils our foods are grown in and the GMO and processed foods that it is impossible to get optimal nutrition just from eating the foods we find on our grocery store shelves.

So the bigger questions for me are:

  • What are the optimal levels to feed the cells of my body what they need for peak performance?
  • AND what are the most potent, purest and safest sources of those nutrients?

Mike Hall recently posted a fantastic article titled: All Supplements Aren’t Made to the Same Quality Standards.

He thoroughly covered the subject of supplement manufacturing practices and what it takes to make a pure supplement. You can read his amazing article at http://mikeha77.com/all-supplements-arent-made-to-the-same-quality-standards/

 

That leads to two final questions:

Are the Nutrients Dissolvable, Absorbable and Bio-Available?

Will it Dissolve?

Years ago I suffered from a distended colon. The culprit? Undissolved vitamins. I later found out that undissolved pills are one of the largest forms of solid wastes in our water treatment systems. That name brand vitamin you have been taking didn’t dissolve.

Once it Dissolves Will My Body Absorb It?

Once it dissolves, the nutrient has to pass through the cell wall to be absorbed into your system. Only chelated minerals can do this. So are the nutrients you are taking chelated?

Is it Bio-Available?

And finally it has to be Bio-available. That means that after it dissolves and is then absorbed by the body, it has to be in a form that the cells of the body can use.

A great example of nutrients from natural sources not being bio-available is Vitamin E. The bio-available form of Vitamin E is D-alpha-tocoferol. If you are not taking a supplement then chances are almost all of your intake of vitamin E is gamma-tocoferol which you get from soybeans, corn and most nut oils.  Most supplements on the market contain a synthetic form of vitamin E called all-racemic alpha tocopheryl acetate which is only 12.5% bio-available.

This article from the Linus Pauling Institute lays out the differences between the types of vitamin E and the benefits – http://lpi.oregonstate.edu/infocenter/vitamins/vitaminE/

The final question is:

Where can I find the most complete, absorbable, potent, purest and safest supplements to help me live with optimal health?

The answer? Just ask.

Cheers!

Richard

I do hope you decide to join us on our adventure. Once that momentum kicks in, there is no telling what peaks we can climb together.

Please contact us about the USANA products or the opportunity and tell us your thoughts about our blog. We appreciate the feedback.

Green tea intake improves glucose control and insulin sensitivity

Green tea intake improves glucose control and insulin sensitivity

From the USANA Email Newsletter

July 10, 2013

 

Green tea intake improves glucose control and insulin sensitivity

 

At a Glance

 

A new meta-analysis indicates that green tea may have a favorable effect on glucose control and insulin sensitivity, especially in individuals at risk for metabolic syndrome.

Read more about this research below.

Although there are a few published reports regarding the effect of green tea on insulin sensitivity and glucose control in humans, the results have been inconsistent.

In a new study published in the American Journal of Clinical Nutrition, researchers aimed to more accurately quantify the effect of green tea on glucose control and insulin sensitivity.

Researchers completed a thorough literature search to find all randomized controlled trials that included information on the effects of green tea and green tea extracts on insulin sensitivity and glucose control in humans.

There were 17 trials, including a total of 1,133 subjects that met the criteria and were included in this meta-analysis. The studies were mostly of a short duration, and 7 of the studies were considered of high quality.

Overall, green tea consumption significantly reduced fasting glucose and hemoglobin A1c (a long-term measure of blood glucose control). These results were more significant in studies including subjects at risk for metabolic syndrome, and in subject with higher catechin (a compound in green tea) intakes. When only the high quality studies were included, green tea significantly reduced fasting insulin concentrations.

The results of this meta-analysis suggest that green tea may lower fasting glucose, insulin and HbA1c concentrations, especially in people at risk for metabolic syndrome. Researchers noted that long-term randomly controlled trials of higher quality should be conducted to further confirm these findings.

Kai Liu et al. Effect of green tea on glucose control and insulin sensitivity: a meta-analysis of 17 randomized controlled trial. First published June 26, 2013, doi: 10.3945/​ajcn.112.052746 Am J Clin Nutr August 2013 ajcn.052746