Previous research1 has shown that sleep deprivation has the same effect on your immune system as physical stress. When volunteers stayed awake for 29 hours straight, their white blood cell counts were found to increase during the sleep deprivation phase. This is the same type of response you typically see when you're sick or stressed. In a nutshell, whether you're physically stressed, sick or sleep-deprived, your immune system becomes hyperactive and starts producing white blood cells — your body's first line of defense against foreign invaders like infectious agents. Elevated levels of white blood cells are typically a sign of disease. In other words, your body reacts to sleep deprivation in much the same way it reacts to illness. Your immune system, in turn, plays a key role in controlling inflammation in your body, and if it's not working optimally, your ability to fight off the infection will be impaired. As reported by Science Daily:2
When Ga(s)-Coupled Receptor Agonists Are Activated, Immune Function DeclinesWhen your immune system senses a foreign invader, such as a virus, white blood cells known as T cells (among others) are dispatched. Sticky proteins called integrins allow the T cell to attach to the infected target and kill it. Dimitrov and his team decided to investigate5 the effects of signaling molecules called Ga(s)-coupled receptor agonists. While these signaling molecules are known to have immunosuppressive effects, it was not known whether they might inhibit the activation of integrins in T cells specifically, which is what they sought to determine here. What they discovered was that certain Ga(s)-coupled receptor agonists did indeed prevent T cells from activating integrins once the target was identified. Ga(s)-coupled receptor agonists exhibiting this effect included:
Sleep Helps Your Body Fight InfectionLevels of adrenaline and prostaglandin are known to decrease during sleep, and both have been shown to suppress integrin activation, so the team continued their investigation by comparing T cells obtained from volunteers during sleep and during sleep deprivation (when the volunteers were kept awake throughout the night). All of the volunteers were infected with cytomegalovirus, a mostly benign virus, as they tend to have higher amounts of antigen-specific T cells. As suspected, the T cells were found to have significantly higher integrin activation during sleep than during wakefulness. Ultimately, the findings reveal that when you sleep, Ga(s)-coupled receptor activation is inhibited, and this is one important way by which sleep helps your body combat inflammation. According to Besedovsky:6
Dr. Louis DePalo, a professor of medicine, pulmonary, critical care and sleep medicine at the Icahn School of Medicine at Mount Sinai in New York City, who was not involved in the study, told Reuters:7
Sleep Also Plays an Important Role in CancerDimitrov also points out that many pathological conditions, including malaria infection and cancer, have higher levels of molecules that inhibit integrin activation, which suggests that "This pathway may therefore contribute to the immune suppression associated with these pathologies."8 Certainly, we know that tumor growth speeds up when you're sleep deprived. This has previously been attributed to suppression of melatonin, a powerful antioxidant known to combat cancer. As noted in the clinical review9 "Melatonin, Sleep Disturbance and Cancer Risk," published in 2009:
The Sleep-Stress-Immune Response LinkOther research has also demonstrated just how intimate and direct the connection between sleep and immune function is. For example, a 1998 study10 discovered that people who were more likely to awaken during the first sleep cycle also tended to have lower levels of natural killer cells (NKC). Overall, the age of the patient was the greatest determinant of NKC level, but sleep disturbances were responsible for about 12 percent of the variance in NKC level. Stress is known to interfere with immune system function and has been found to increase susceptibility to the common cold and slow wound healing. Lack of sleep is a stressor, causing the release of stress hormones, and this was thought to be one of the first studies to provide direct evidence linking sleep with the human stress-immune relationship. Other research11 suggests deep sleep strengthens immunological memories of previously encountered pathogens. In this way, your immune system is able to mount a much faster and more effective response when an antigen is encountered a second time. Your Circadian Clock Is Intimately Tied to Your Immune FunctionAnother study,12 published in 2012, found that the circadian clocks of mice control an essential immune system gene that helps their bodies sense and ward off bacteria and viruses. When levels of that particular gene, called toll-like receptor 9 (TLR9), were at their highest, the mice were better able to withstand infections. Interestingly, when the researchers induced sepsis, the severity of the disease was dependent on the timing of the induction. Severity directly correlated with cyclical changes in TLR9. According to the authors, this may help explain why septic patients are known to be at higher risk of dying between the hours of 2 a.m. and 6 a.m.. According to study author Dr. Erol Fikrig, professor of epidemiology at the Yale School of Medicine:13
Other Consequences of Insufficient SleepConsidering the key role sleep plays in your immune function, it's easy to see how poor sleep can cascade outward, affecting a wide variety of health conditions. But that's not all. Sleep also affects gene expression, hormone regulation and brain detoxification, just to mention a few, which further strengthens its importance. Aside from lowering your immune function, making you more susceptible to infections and cancer, other health problems linked to insufficient sleep include but are not limited to:
Optimizing Your Sleep Can Help Stave Off Chronic Health ProblemsThere's simply no doubt that sleep needs to be a priority if you intend to live a long and healthy life. Anyone struggling with chronic disease — which is at least half of the American adult population — would be wise to take sleep seriously, as it can have a significant impact, not only contributing to the problem but also counteracting any other healthy lifestyle strategies you're using to address it. As a general guideline, seek to get right around eight hours of sleep every night. Anything below seven hours really starts to impact your health (if you're an adult). For many, this means forgoing night-owl tendencies and getting to bed at a reasonable time. If you need to be up at 6 a.m., you have to have a lights-out deadline of 9.30 or 10 p.m., depending on how quickly you tend to fall asleep. The good news is there are many ways to improve your odds of sleeping well, even if you're currently struggling. I've listed my top suggestions gleaned from research and various sleep experts in "Top 33 Tips to Optimize Your Sleep Routine" and "Sleep — Why You Need It and 50 Ways to Improve It." from http://articles.mercola.com/sites/articles/archive/2019/02/28/how-proper-sleep-lowers-infection.aspx
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Parkinson's disease is a neurological disorder in which neurons and dopamine-producing cells in your brain begin to die. Symptoms progress over time and include tremors, slow movements, rigid limbs, shuffling gait, stooped posture and an inability to move. Patients may also experience a reduced ability to make facial expressions. While patients suffer significant physical disability, the condition may also trigger depression, speech impediments and personality changes. There is also an association with dementia. Parkinson’s affects as many as 7 million to 10 million adults worldwide, and approximately 60,000 Americans are diagnosed with Parkinson's every year.1 Although incidence of the disease increases with age, an estimated 4 percent of those with Parkinson's are diagnosed before the age of 50. Men are 1.5 times more likely to have Parkinson's than women, and treatment can be expensive. Medications can an average $2,500 a year, while therapeutic surgery may cost up to $100,000 per patient. A recent study2 published in the Journal of Parkinson's Disease once again demonstrates an association between the development of this neurological disease and your gut microbiome. The featured study focused on alpha-synuclein pathology, biomarkers and gut microbiome, and as other studies3 found alpha-synuclein plays a role in the development of familial and sporadic cases of Parkinson's disease. Research Highlights Gut-Brain Link in Parkinson’s DiseaseUnfortunately diagnosis often occurs after brain cells have already been affected and died. For this reason, it's more difficult to slow the progression of the disease, so researchers have been investigating ways to detect the condition earlier, which might positively impact treatment. Past studies have demonstrated a link between the gut microbiome and Parkinson's disease. This current review paper set out to investigate the most recent research available on this gut-brain connection. Lead author Dr. Filip Scheperjans, from the department of neurology at the Helsinki University Hospital in Finland, believes understanding the role the gut plays in the development of the disease will help improve treatment.4 The review evaluated the involvement of an abnormal amount of protein aggregates associated with local inflammation and the impact on the gut microbiome. As noted by Scheperjans:5
To this aim, the authors identified four key research areas where additional focus is needed:6
Protein Aggregates May Start in the Brain and Travel to the GutAlpha-synuclein is a presynaptic protein linked neuropathologically and genetically to Parkinson's disease.7 While it may contribute to symptoms in a number of ways, the aberrant cells are toxic to cellular homeostasis, triggering neuronal death and affecting synaptic function. Secreted alpha-synuclein may have negative effects on neighboring cells, including seeding aggregations, which contributes to progression of the disease. Detection of alpha-synuclein lesions in peripheral tissues has important clinical implications in the brain and peripheral organs. Researchers have sought to identify potential pathways involved in the long-distance transfer of the protein from the brain to the gut, where it is found in those suffering from Parkinson’s disease. Although researchers have identified the alpha-synuclein protein in the development of the disease, the real function before the disease is triggered had remained a mystery. Using a mouse model, researchers8 found increasing the expression of alpha-synuclein inhibited the mechanism of releasing neurotransmitters, essentially producing Parkinsonian symptoms. At normal levels however, the protein accelerated the release of these molecules if it was already occurring. In another rat study,9 researchers were able to identify a specific transmission of the protein from the brain to the stomach. As explained by the authors:
The researchers believe the dorsal motor nucleus of the vagus nerve is a key relay center for transmission of alpha-synuclein proteins from central to peripheral locations. The presence of these proteins may represent an ongoing pathological process originating within the brain that can then affect other organs innervated by the motor vagal nerve. Autophagy Defects Contribute to Parkinson’s DiseaseCurrently there is no cure for Parkinson's disease. In one study,10 researchers described aspects of the disease as suppression of the autosomal-lysomal autophagy system, a systemic degradation of your body’s functional components due to cell destruction, characterized by the loss of dopamine transmitting neurons in a section of the midbrain.11 By activating autophagy, in essence repairing the dysfunctional mechanism, researchers believe neurodegenerative diseases may be successfully treated. Autophagy literally means “self-eating” and refers to the process of eliminating damaged cells by digesting them. It is a cleaning out process that encourages the growth of new healthy cells and is foundational to cellular rejuvenation and longevity. Researchers explain the process in a paper published in Nature Reviews Drug Discovery,12 saying the pathway is involved in a variety of human health conditions, including metabolic disorders, neurodegenerative diseases, cancer and infectious diseases. In response, there has been considerable pharmacological interest in inhibiting the pathway and upregulating autophagy as a means of therapeutically benefiting those with neurodegenerative diseases. In essence, this would clear out harmful protein aggregates that trigger symptoms and disease progression. Research has demonstrated specific cancer drugs can trigger autophagy by activating a protein called parkin.13 Charbel Moussa, assistant professor of neurology at Georgetown University, talks about the delicate balance involved when medicine attempts to manipulate cell processes:14
The good news is you don’t have to wait for a drug to be developed to improve autophagy. One of the easiest ways to do this is through fasting, which I discuss further below. Annual Legume May Help Treat Parkinson’s Disease NaturallyMucuna pruriens (M. pruriens) is a climbing legume best known as a natural source of L-dopa, a dopamine precursor that affects energy, motivation and well-being, and is often used in the treatment of Parkinson's disease in Ayurvedic medicine. M. pruriens is a well-known source of protein in tropical areas of the world. Also known as the velvet bean, kapikacchu and cowhage seed, these legumes are a vigorous, annual plant, boasting nearly 100 different varieties. The legume originated in southern China and Eastern India, but now grows in tropical areas worldwide. The plant has dark brown or speckled seed pods that are about 4 inches long and contain four to six seeds each. Although the bean is highly beneficial, contact with the pod may result in severe skin irritation and itching. When the beans are used for food, they are soaked until they sprout, then boiled and ground into a paste used in cooking.15 When used medicinally, the beans are boiled to remove the enzyme coat, then strained and dried. The kernels are ground into a fine powder commonly mixed with water and taken orally. The practice of using M. pruriens can be traced back thousands of years within the practice of Ayurvedic medicine. The seeds are roughly 4 to 7 percent L-dopa, which easily crosses your blood-brain barrier, accounting for the interest in those seeking natural treatments for Parkinson's disease.16 Although clinical trials have demonstrated its ability to produce equivalent or better results than medications, without side effects, Western medicine continues to use and promote a synthetic form of L-dopa in the treatment of Parkinson's disease. If you have the disease and would like to investigate this natural treatment, consult with your doctor or an Ayurvedic medicine practitioner before taking M. pruriens, especially if you are currently taking prescription medication, to ensure this remedy is right for you. It may also be possible to prevent neurodegenerative diseases or reduce symptoms by addressing your gut permeability and autophagy dysfunction through natural means. How to Decrease Your Gut PermeabilityYour gut microbiome is an important part of the future of medicine. Nearly 15 years ago scientists believed the Human Genome Project would find information necessary to create gene-based therapies to produce cures for most health conditions. Now science has learned genetics are responsible for only 10 percent of all human disease, while the remaining 90 percent are triggered by environmental factors.17 With further research and study, science is now coming to realize your gut microbiome is actually driving genetic expression, turning genes on and off depending upon which microbes are present in your gut. You can improve the health of your gut microbiome, and thus may make significant changes to your health, through small lifestyle changes, such as eliminating sugar, using a cyclical ketogenic diet and including plenty of fiber rich foods. For a list of simple changes to your lifestyle you may consider to optimize your microbiome and reduce your potential for disease, see my article, "Gut Microbiome May Be a Game-Changer for Cancer Prevention and Treatment." How to Improve AutophagyYour body was built for periodic cycles of feast and famine. Through intermittent fasting, you can enjoy improved cardiovascular health, reduced cancer risk and better gene repair and longevity. Fasting also helps support your immune system function and has a beneficial impact on your brain function as well, by boosting brain derived neurotrophic factor (BDNF). Depending upon the region of the brain you may experience a boost from 50 percent to 400 percent. BDNF activates stem cells to convert into new neurons and triggers numerous other chemicals promoting normal health. This protein also protects brain cells from changes associated with Parkinson's and Alzheimer's disease. Fasting is a powerful way to activate autophagy, but should not be done willy-nilly. If you are on medication, you need to work with your doctor to ensure safety as some medications need to be taken with food. Diabetics who are on medication also need to use caution and work with a health professional as they may need to adjust their medication dosage to avoid adverse effects. I also recommend you continue taking nutritional supplements and to take a high-quality salt. One of the reasons I’ve reverted back to advising caution with water-only fasting is because multiday water fasting is very effective at liberating stored toxins from your fat, which can cause problems if your detoxification system isn’t properly supported. While I’ve done several five-day water-only fasts in the past, I’ve now switched to a partial fast that supplies many of the nutrients your body needs to support your detox pathways instead. It involves a base of intermittent fasting for 16 to 18 hours, and once or twice a week you have a 300- to 800-calorie meal loaded with detox supporting nutrients, followed by a 24-hour fast. So, in essence, you’re then only eating one 300- to 800-calorie meal in 42 hours. Using an infrared sauna and taking effective binders, like chlorella, modified citrus pectin, cilantro and even activated charcoal can help eliminate liberated toxins from your body and prevent their reabsorption. A gentler way to still improve autophagy is daily intermittent fasting, providing you are not eating for at least 16 hours. You can also activate autophagy by alternating high intensity interval training or resistance training with a day of rest. Activating adenosine monophosphate-activated protein kinase (AMPK) through proper diet and nutritional supplements also supports natural autophagy. You can learn more about this process in my previous article, “Autophagy Finally Considered for Disease Treatment.” from http://articles.mercola.com/sites/articles/archive/2019/02/28/parkinsons-gut-bacteria.aspx If you're familiar with the plant hop or hops, you're probably aware that it gives beer its characteristic bitter flavor and acts as an antiseptic to inhibit spoilage.1 However, as an essential oil, it has several uses and offers a number of health benefits. Read on to discover more about the uses and benefits of hop essential oil. What Is Hop Oil?Hop oil is an essential oil extracted from the flowers of the hop plant through steam distillation. Hop (Humulus lupulus) is a perennial plant that produces vines from a permanent rootstock or crown. From the rootstock also grows underground stems called rhizomes. Attached to these are numerous buds, which are used for vegetation.2 Hops are dioecious,3 meaning they have separate male and female species. Male plants possess no commercial value, except to pollinate the female plant. The female produces the flowers required for the brewing of beer. It also has the therapeutic properties that the plant is known for.4 Hops belong to the same plant family as marijuana.5 Like hemp,6 hop stems were used for fiber to make cloth and paper.7 Across history, the hop plant was used as a sedative in the United States and Europe. When used therapeutically, hop oil induces a sedative effect, as well as calming, antibacterial and astringent characteristics.8 Uses of Hop OilHop flower oil gained attention in aromatherapy because of its ability to help relieve several health conditions, particularly insomnia.9 In the past, the hop herb was used as a mild sedative and was placed inside a pillow. Referred to as a "hop pillow," its scent helped people relax.10 Today, people who have difficulty sleeping can use three drops of this essential oil in a diffuser.11 The hop plant is also known worldwide for the flowers that grow from its vines. Within the flowers' petals are highly fragrant resins that are responsible for hops' spicy scent, making hop essential oil very valuable in perfumery. When mixed with other herbs, hop oil may be used to help alleviate fever and pain. It may also help stimulate the appetite of those who are anorexic or are recovering from certain diseases.12 Composition of Hop OilHop oil is harvested from the flower cones of the H. lupulus plant. Each of the cones has resin glands that come with a permeable membrane.13 The glands contain molecules, which include hop resin that is made of various chemical compounds, many of which are antioxidants.14 Chemical constituents found in hop essential oil include myrcene, dipentene, caryophyllene, humulene, linalool, and methyl nonyl ketone.15 The most important one is myrcene, which accounts for about 30 percent of the oil.16 It’s a type of monoterpene that’s found in most essential oils and is most known for its antiseptic, antiviral and antibacterial properties.17 Benefits of Hop OilHop essential oil is known to help ease sleeping problems by way of steam inhalation, baths or aromatherapy techniques. Hop oil is often combined with valerian root oil to help lower the risk for insomnia and anxiety. In fact, studies have shown the efficacy of the hops-valerian combination for sleep disturbances.18 One study published in the journal Sleep showed mild sleep-inducing effects from the combined mixture of valerian root and hops relative to placebo, which was in turn associated with better quality of life. The study also suggests that the blend may be used against mild cases of insomnia.19 Another study helped explain the beneficial effects of the plants' impact to sleep. Valerian may help support sleep with its adenosine-like function, while hops have properties similar to melatonin, which may help regulate sleep.20 Hop flower oil also contains the chemical compound dimethyl vinyl carbinol, which is a sedative volatile alcohol.21 Besides helping improve sleep, this plant oil may be used to help in the management of health conditions like tuberculosis,22 cancer,23 liver disease24 and postmenopausal issues.25 How Is Hop Oil Made?The volatile oil of the hop plant is obtained through steam distillation from the dried membranous cones of the female plants.26 The product is a light yellow to greenish-yellow liquid with an aromatic scent.27 How Does Hop Oil Work?You may experience the benefits of hop oil in a number of ways. You may use it in a bath or through steam inhalation. It also blends well with citrus oils, and nutmeg and pine oils.28,29 Exercise caution when using this essential oil. Exposure to air for long periods can cause the oil to form resins, which can affect the fragrance and efficacy of the oil.30 Proper storage of hop oil can help avoid this and retain stability for up to a year. Store it in a tightly sealed glass container, in a cool, dark place.31 Is Hop Oil Safe?Studies have shown that hop essential oil possesses estrogenic activity, which suggest that it's beneficial for some women who are dealing with menstruation pains and menopause.32 The phytoestrogens daidzein and genistein have been detected in hop essential oil, albeit in very low amounts.33 These compounds imitate the natural female hormone estradiol. These two phytoestrogens also appear in soy, although in larger concentrations. High exposure to these compounds may disrupt endocrine function, which may increase your risk of estrogen-related cancers and diseases.34 I suggest erring on the side of caution when using hop essential oil. Because it has sedative and narcotic properties, people suffering from depression or who are taking sedatives should avoid hop oil. If you're having sleep problems, it's best to consult your physician before trying hop oil. Pregnant and nursing women should also seek the advice of a doctor or an experienced aromatherapist before using hop oil, while children should be kept away.35 Hop oil is also toxic to dogs and should be kept away from them.36 Hop Oil Side EffectsWhile hop oil is considered nontoxic and nonirritating, it may still cause sensitizations in certain people. Like other essential oils, it should not be used without dilution. Blend it with a carrier oil like coconut oil, olive oil or almond oil. Afterward, you can check for any adverse effects through a skin test, or by simply applying a drop of hop oil on a small area of your skin. Despite the many benefits of hop oil, it is always wise to use it, as well as other essential oils, with the guidance of an experienced aromatherapy practitioner or with the advice of your doctor. from http://articles.mercola.com/sites/articles/archive/2019/02/28/xdjm18-herbal-oils-18mcsa-hop-oil.aspx While many professions have health risks, some have a particularly high risk for cancer. Female firefighters aged 40 to 50 are six times more likely to develop breast cancer than the national average, for example, thanks to the high levels of dioxins and furans firefighters are exposed to when flame-retardant chemicals burn. Shift workers are also at high risk for cancer due to disrupted circadian rhythms and inhibited melatonin production. In fact, the International Agency for Research on Cancer, a research arm of the World Health Organization, classified shift work as a probable human carcinogen in 2007.1 Another high-risk group is flight attendants, who have higher rates of cancer than the general population, and that includes every cancer examined. Flight Attendants Have Higher Risk for CancerWhile previous research has found flight attendants have higher rates of breast cancer and melanoma, recent research2,3 published in Environmental Health expands that list, noting the same trend for every cancer examined, including non-melanoma, uterine, cervical, gastrointestinal and thyroid cancers. Compared to the general population, female cabin crew report 1.5 times higher rates of breast cancer, over twice the melanoma and four times the rate of non-melanoma skin cancer. Interestingly, only male crew exposed to secondhand smoke had significantly higher rates of these cancers. According to the authors:
Breast cancer rates are also higher among flight attendants with multiple children, a finding that surprised researchers since childbirth and breastfeeding lower a woman's risk of breast cancer. According to the National Cancer Institute, a woman who has given birth to five or more children has half the risk of those who have not given birth.4 Risk Factors Associated With Frequent FlyingWhat's causing this elevated cancer risk in flight crews? Like shift workers, flight attendants often work irregular schedules, and circadian rhythm disruptions have already been identified as a risk factor for cancer.5 Other possible explanations include exposure to carcinogens such as pesticides, fire retardant chemicals and jet fuel, and exposure to high levels of cosmic ionizing radiation,6 all of which are known to raise your cancer risk. As a general rule, European aircrews are better protected from ionizing radiation, as exposure to ionizing radiation is monitored and doses are limited by law in Europe. No such dose limits exist for American flight crews. The goal of the present study was to gather evidence that can be used to, hopefully, create safer work rules for American airline workers. It's also worth noting that while few studies have assessed the risk faced by frequent fliers, there's reason to suspect their risk for cancer would be similar to that of flight attendants, although matching a flight attendant's frequency of flight would be a challenge for most frequent fliers. Cosmic Radiation Is a Significant Health Hazard in Large DosesAccording to the authors, the results suggest several environmental exposures — including ionizing radiation, circadian rhythm disruption, past exposure to secondhand smoke during flights (for those who worked during years prior to the in-flight smoking ban) and a variety of chemical agents with known carcinogenic potential — contribute to flight crews' elevated cancer risk, although ionizing radiation may be one of the most significant factors. On the issue of cosmic radiation, the researchers note:
My New Research PaperI am in the process of writing three books, and about three months ago I went on a deep dive tangent seeking to compile a coherent explanation of how EMFs damage your biology. I now believe I have compiled a unified explanation for how nonionizing and ionizing radiation exposure that occurs during commercial air travel causes DNA damage and, more importantly, how it can be effectively biologically remediated. I have read thousands of pages of detailed scientific studies thus far and have compiled a 50-page document with over 200 references. The paper has been reviewed by Dr. Martin Pall, Thomas Seyfried and an associate of Dr. Richard Veech, along with a few other molecular biologists, and I have gotten much positive feedback. There's still more work to be done, but I hope to publish the paper later this year and make it available to all. When I saw this recent study documenting the health effects of commercial air travel, I thought I should share some highlights of my paper. The damage observed in this study is largely a result of subatomic particles from the sun and deep space that bombard the Earth's atmosphere. When you are flying at 30,000 feet, reactions between those particles and the atmosphere produce secondary particles. Those secondary particles penetrate planes, and your skin, where they can damage your DNA unless you are properly protected. How Ionizing Radiation Causes DamageCommercial flight at 35,000 feet will expose you to ionizing radiation, but you are also exposed to them during X-rays. CAT scans are far worse and should be avoided if at all possible. MRIs typically can be substituted and do not damage your DNA like CAT scans do. So, the protocol I describe below not only can be used for air travel, but also for unavoidable X-ray exposures. There is no question that exposure to the high-energy frequencies of ionizing radiation will cause single and double strand breaks in your DNA. The real question is, how does your body repair the damage? Fortunately, we have built-in repair systems that can accomplish this. There is a family of 18 enzymes called poly ADP ribose polymerases (PARP) that function as DNA damage sensors. PARP binds to both single- and double-stranded DNA breaks.7 On binding to damaged DNA, PARP forms long branches of ADP-ribose polymers that may reach up to 200 units on target proteins such as histones and PARP itself.8 However, this repair process results in cellular energetic NAD+ depletion and, ultimately, when PARP is overactivated, necrosis by bioenergetic collapse. PARP was not known when I was in medical school. It was first described in 1963.9 When your DNA is damaged, PARP is activated to repair the damage. This activation, however, is correlated with loss of mitochondrial potential and decreases mitochondrial oxygen consumption along with steady reductions of cellular NAD+. This slows the rate of glycolysis, electron transport and ATP formation, and eventually leads to functional impairment or death of cells, as well as upregulation of various proinflammatory pathways, and in the worst case scenario, irreversible damage and necrotic cell death. If you didn't already know, NAD+ is one of the most important metabolic cofactors in all eukaryotic cells, as it plays a critical role in regulating cellular metabolism and energy homeostasis through redox balancing. NAD+ in its reduced form (NADH) serves as the primary electron donor in the mitochondrial transport chain resulting in ATP production.10 The key to note here is that the primary fuel for PARP is NAD+. It appears that if you supply your body with NAD+ by supplemental precursors, you can radically limit the damage the ionizing radiation will cause, as PARP will have enough fuel to repair the damage. I will discuss my new protocol for limiting this damage when you fly. It is still incomplete but will help many of you that regularly fly to avoid the biological consequences of the damage being done. How to Remediate Gamma Radiation While FlyingThere are actually three strategies that can be taken. The first is to augment NAD+ levels, the second is to increase your ketone levels and the third would be to activate the Nrf2 antioxidant pathway. • NAD+ -- There are four dietary NAD precursors: niacin, nicotinamide, nicotinamide riboside (NR) and nicotinamide mononucleotide (NMN). You can also use IV NAD+ but that is obviously not possible while flying, and I'm not sure I would advise it even if it were possible. The least expensive, and my best recommendation, is to take niacin. The only problem is that it will cause flushing, which is uncomfortable for most. Nearly everyone will develop flushing at 50 milligrams (mg) unless you've already developed tolerance. It is best to start with small doses of 25 mg and work your way up to 50 mg. The least expensive way is to purchase niacin powder and start with s tiny dose that doesn't cause you to flush and work your way up to one-sixteenth teaspoon. The advantage of the powder is a year's supply is under $20, and there are no fillers or flow agents like magnesium stearate. I would not advise nicotinamide, which does not cause a flush, as in higher doses it suppresses sirtuin activation. However, I do believe there is value in NR and I think 50 mg with the niacin is a good dose as they work synergistically to increase NAD+. I may change my mind in the future as I still have more material to evaluate, but at this time I prefer NR to NMN. • Ketones -- Ketones are another great strategy to lower oxidative damage from ionizing radiation. Unlike antioxidants such as vitamin E, C and glutathione, which are highly charged molecules that cannot easily penetrate cellular membranes if you supplement with them, ketones are readily transported into the cell via a monocarboxylate transporter, and once inside the cell ketones do their magic. Part of the magic is that they increase NADPH, which is the primary way that your antioxidants are recharged. NADPH supplies the electrons to recharge C, E and glutathione. But it gets even better, as ketones are potent histone deactylase (HDAC) inhibitors and activate FOXO3a, which causes your body to produce antioxidants inside your cells that can be readily recharged by the increased NADPH. So, how do you increase ketones? Well, if you are intermittently fasting you can typically get to 0.5 mmol. If you are on a five-day fast, you can get to 6 or even 8 mmol of ketones, but fasting is something that you can't conveniently do every time you fly but you can do a partial fast and not eat for at least 18 hours prior to your flight and don't eat until you land. This is my standard strategy when flying. But there are also supplements such as ketone esters and salts that can increase your levels to 0.5 to as high as 8 mmol. The esters are far more effective but also far more expensive. The D isomers likely are far superior to the racemic versions. They are pricey though and cost $1/gram and one typically needs 15-25 grams. KetonAid is a good example. I will discuss these more in future newsletters, as this is a new field and there are new supplements that are coming to the market. You might be interested to know that NASA is currently testing the use of ketones for the space program to decrease oxidative damage in space. • Nrf2 Activation -- The Nrf2 is the master antioxidant pathway that regulates the expression of antioxidant proteins that protects you against oxidative damage triggered by injury and inflammation. It is similar in many ways to FOXO3a. You can activate this pathway with healthy cruciferous vegetables like broccoli sprouts that are loaded with sulforaphane. Other easy ways to activate it would be through molecular hydrogen. I prefer the high dose (9 mg/liter) nanobubble tablets that you can take several hours before your flight, as it takes a number of hours for them to maximize their antioxidant expression. CBD is also another excellent Nrf2 activator, but it also takes several hours to be maximally effective. • Exercise -- If you don't want to take any supplements, even ones that cost less than a penny (niacin), then consider exercise. Actually, I believe exercise is a crucial component of this and would recommend doing the Nitric Oxide Dump while you are waiting for your luggage. Ideally, you could do it also before you board the plane but you may garner some stares. Nevertheless, I regularly do this before and after flights. We all know exercise is fundamental to good health, but why is it good for DNA damage from ionizing radiation? Very simply, exercise is known to stimulate the transcription factor PGC-1 alpha, which is the most potent stimulus for mitochondrial biogenesis known, and we all appreciate how fundamental mitochondria are to your health. But PGC 1-alpha also activates FOXO3s and Nrf2 that cause your body to produce more glutathione, superoxide dismutase and catalase, which will radically lessen the oxidative damage from the ionizing radiation. Simple Strategies Can Lower Your Cancer RiskWhile the recommendations above apply to airline workers and frequent fliers specifically before and during flight, there are also a number of other lifestyle strategies that can help lower your risk of cancer. If you're in the air a lot, you'd be wise to tackle your risk from several angles, including the basics below:
Blood Tests That Help Reveal Your Cancer RiskWhile a healthy diet and lifestyle are recommended for everyone, a number of standard blood tests can help you determine your cancer risk, thereby putting you on notice that more radical lifestyle intervention may be prudent. Dr. Leigh Erin Connealy, whom I've interviewed on this topic, details these tests in her book, "The Cancer Revolution: A Groundbreaking Program to Reverse and Prevent Cancer." Valuable blood tests include: • High-sensitivity C-reactive protein (CRP) test, which is a nonspecific marker for inflammation. Ideally, you'll want your C-reactive protein to be below 1. • Hemoglobin A1C test, which reflects your blood sugar over the past 90 days. The reason for this test is because high blood sugar is a cancer-friendly environment • A cancer profile test (fasting blood and urine) from American Metabolic Laboratories, which checks for:
• ONCOblot, which can identify up to 33 tissue types of cancer and has a 95 percent accuracy rate. It measures the ENOX2 protein • Circulating tumor cell test by the Research Genetic Cancer Center. The vast majority of people die not from the tumor itself but from circulating cancer stem cells, which allow the cancer to metastasize and spread throughout the body. This test is used after cancer treatment, to determine whether or not you might need to continue an anticancer program from http://articles.mercola.com/sites/articles/archive/2019/02/27/flight-attendants-radiation-exposure.aspx A few years ago, the term "gluten free" was mostly associated with wheat allergy and celiac disease. Those afflicted with either condition who adopted a gluten-free diet often reported a resurgence of health and well-being. Today, gluten-free eating continues to attract attention, and there are likely more wheat-tolerant people eating gluten-free food than those who medically need it. Eating trends aside, here's what you need to know about gluten. What Is Gluten?Gluten is a protein found in wheat and cereal grains that is made up of glutenin and gliadin molecules. In the presence of water, these substances form an elastic bond that gives bread and other baked goods a springy, stretchy and spongy consistency. Because gluten gives dough elasticity, comparable gluten-free items are often dense and tend to crumble easily. Gluten is found not only in wheat, but also other grains like barley, oats, rye and spelt. Beyond the whole grains known to be glutinous, gluten can hide in processed foods under a variety of names, including, but not limited to:1
While many foods such as whole fruits and vegetables are naturally gluten free, as are most dairy and meat products, grocery stores are full of gluten-containing products. Many of them fall into the category of ultra-processed foods. Some of the most common gluten-laced foods include:
Obviously, wheat-containing foods like wheat bran, wheat flour, wheat germ and wheat starch also contain gluten. Even though many think otherwise, white bread is also a source of wheat because it is made from wheat flour after the bran and germ are removed. Furthermore, because wheat is often used as a thickening agent, gluten is commonly found in canned soups and bottled sauces, as well as salad dressings. How Gluten Can Negatively Impact Your HealthGluten is known for its tendency to impede proper nutrient breakdown and absorption of foods, regardless of whether they do or do not contain gluten. Proper digestion can be impeded in the presence of gluten because in excess amounts it forms a glued-together constipating lump in your gut. Some people react negatively to even small amounts of gluten because their body identifies it as a toxin, which causes their immune cells to overreact and attack it. In this scenario, the continued consumption of gluten will create inflammation and damage to the lining of the small intestine that may trigger more serious health issues over time, particularly if you have celiac disease. Left unchecked, excessive gluten consumption and the inflammation that results may predispose you to malabsorption, nutrient deficiencies, osteoporosis and neurological and psychological conditions, as well as its potentially negative effects on your joints, liver, nervous system, skin and more.2 Beyond this, the Celiac Disease Foundation asserts undiagnosed celiac disease may contribute to the development of "autoimmune disorders like Type 1 diabetes and multiple sclerosis (MS), dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage … epilepsy and migraines, short stature and intestinal cancers."3 Signs of Gluten IntoleranceSigns of gluten intolerance include bloating, belly pain, diarrhea, fatigue and a general feeling of being unwell. Beyond this, other noticeable warning signs of your body's inability to handle gluten may include:
While just 1 in 100 people worldwide have celiac disease, countless others may simply be undiagnosed, including an estimated 2.5 million Americans.4 Lack of a proper diagnosis may put you at risk of long-term health complications, some of which were mentioned above. If you think you might have celiac disease or gluten sensitivity, it's best to talk to your health practitioner before you go gluten free. Once you have avoided gluten for a while, it becomes difficult to establish a conclusive relationship between gluten and your health problems. You have a better chance for an accurate diagnosis of gluten-related illness if you are actively eating gluten at the time of the testing. Blood tests are usually the first step toward confirming celiac disease.5 If the blood tests and your symptoms indicate celiac, your doctor will likely suggest a biopsy of the lining of your small intestine to confirm the diagnosis. If you suspect your body may not be able to tolerate gluten, pay attention to how you feel immediately after eating it. Feeling poorly after eating glutinous food may be a signal your body cannot handle gluten. For best results, you may want to keep a food diary, and you will definitely want to discuss your symptoms with your health practitioner. Most Packaged Gluten-Free Food Is Glorified Junk FoodWhile the availability of gluten-free food options can be perceived as a help for those affected by a wheat allergy or celiac disease, I advise you approach a gluten-free diet and lifestyle cautiously. The reason: Most processed, packaged gluten-free food is glorified junk food. I say that because packaged gluten-free foods are some of the most ultra-processed foods on the planet. They lack fiber and are often loaded with toxic amounts of sugar, salt and unhealthy fats, which increase the number of empty calories derived from these foods. About this aspect of gluten-free foods, U.S. News and World Report states:6
You're Likely to Gain Weight on a Conventional Gluten-Free DietGiven the higher amounts of sugar in many packaged gluten-free foods, it's common for people to gain weight after going on a gluten-free diet. With respect to eating gluten-free and weight gain, nutrition communications expert Rachel Begun, a scientific/medical advisory council member for Beyond Celiac, said:7
Watch Out: Arsenic Often Found in Rice-Based Gluten-Free FoodIf you decide to go gluten free, but are not doing so in response to a diagnosed medical condition such as a wheat allergy or celiac disease, proceed carefully to avoid unintentionally damaging your health. Registered dietitian Laura Moore, who is on the nutrition faculty at the University of Texas School of Public Health in Houston, warns, "If you go completely gluten-free without the guidance of a nutritionist, you can develop deficiencies pretty quickly."8 Part of how that can happen, especially if you eat a mostly processed food diet, relates to the enrichment and fortification of foods, which is a common practice in the food industry. The simple fact is fewer gluten-free foods are enriched or fortified with nutrients like folic acid and iron, as compared to products containing wheat.9,10 Rather than depend on processed foods for these and other vital nutrients, I recommend you eat a whole-food diet and take a high-quality supplement as needed. Beyond that, Consumer Reports says eating gluten free may increase your exposure to arsenic. This is the case mainly due to the use of rice flour in many gluten-free foods and the uptake of arsenic in most of the world's rice crops.11 As such, you may want to think twice before choosing rice-based gluten-free products and risking exposure to a known cancer-causer like arsenic.12 About this, Consumer Reports stated:13
In your attempts to avoid rice-containing gluten-free foods, you'll also want to steer clear of nonorganic products containing corn starch, corn flour, potato starch, potato flour and soy. That's because most conventional corn and soy crops are genetically engineered, while conventional potato crops are heavily sprayed with toxic herbicides and pesticides. Not All Packaged Food Labeled Gluten-Free Is Necessarily Free of GlutenAnother potential obstacle to gluten-free eating is the unfortunate reality that many packaged gluten-free foods have been found to be tainted with gluten. "Cross-contamination can occur," Andrea Levario, senior public policy advocate for the Human Rights Campaign in Washington, D.C., explains. "Gluten-free products may be manufactured on the same equipment used for wheat or other gluten-containing products."14 The potential for cross-contamination is also of concern in instances where wheat is grown next to other grains, such as oats. Even though some suggest oats are a gluten-free food, you have to be careful to ensure the brand you purchase is certified gluten free. Otherwise, it is very likely the oats were grown in or near wheat fields, in which case the product may be contaminated. A 2014 study published in the European Journal of Clinical Nutrition15 evaluated 158 food products labeled as gluten-free over a three-year time frame. When testing for the presence of gluten, the researchers discovered 5 percent of the packaged items they tested — including some certified gluten-free — failed to meet the limit set by the U.S. Food and Drug Administration (FDA) for less than 20 parts per million of gluten. If you have questions about foods labeled as gluten-free, I encourage you to contact the manufacturer. "They should be transparent about what tests they use to determine whether a product is gluten-free," said study author and registered dietitian Tricia Thompson, founder of Gluten Free Watchdog and creator of the Gluten-Free Dietitian website. "If they insist that it's proprietary information, that should set off an alarm."16 Finally, take care when purchasing food items labeled "wheat free," because being wheat-free doesn't automatically make a food gluten-free. That's because barley, rye and spelt-based ingredients, all of which contain gluten, may be used in products labeled wheat free. Is a Gluten-Free Diet Right for You?Whether or not you have a medical reason for choosing a gluten-free diet, nearly everyone can benefit from this style of eating. Grains, even whole sprouted varieties, tend to cause problems not only because of the presence of gluten, but also due to concerns around fructans, glyphosate contamination and wheat hybridization. Furthermore, grains may damage your skin. Grains also have high net carbs and many people eat too many carbs. A healthier approach would be to reduce your consumption of grain-based carbs and increase your intake of healthy fats, thereby training your body to burn fat for fuel. (Be sure to moderate your protein intake, too.) Becoming a fat burner will free you from the cycle of energy highs and lows that often result from overindulging in carbs. Learn more about the value of low-net-carb eating in my article "Why Low-Carb Diets May Be Ideal for Most People, Including Athletes." While reducing your carb consumption may be a challenge, eating a gluten-free diet is relatively easy to do. You can accomplish this by focusing on whole, unprocessed foods that are naturally wheat- and gluten-free. As always, I recommend eating foods as close to their natural state as possible. For that reason, I advise you forego the packaged gluten-free foods found online and in grocery stores. Below are a few of the foods you may enjoy on a naturally gluten-free diet:
from http://articles.mercola.com/sites/articles/archive/2019/02/27/what-you-must-know-about-gluten.aspx The struggle with weight gain and obesity is a common and costly health issue, leading to an increase in risk for heart disease, Type 2 diabetes and cancer, just to name a few. According to the latest available data,1 18.5 percent of American children and nearly 40 percent of adults are now obese, not just overweight. That's a significant increase over the 1999/2000 rates, when just under 14 percent of children and 30.5 percent of adults were obese. Research has linked growing waistlines to a number of different sources, including processed foods, sodas and high-carbohydrate diets. Risks associated with belly fat in aging adults includes an elevated risk of cardiovascular disease and cancer.2 Researchers have actually predicted obesity will overtake smoking as a leading cause of cancer deaths,3 and recent statistics suggest we're well on our way to seeing that prediction come true as obesity among our youth is triggering a steep rise in obesity-related cancers at ever-younger ages. Millennials More Prone to Obesity-Related Cancers Than Their ParentsAs obesity rates rise, so do related health problems, including cancer. According to a report4 on the global cancer burden, published in 2014, obesity is already responsible for an estimated 500,000 cancer cases worldwide each year, and that number is likely to rise further in coming decades. As reported in a recent Lancet study5 by the American Cancer Society, rates of obesity-related cancers are rising at a far steeper rate among millennials than among baby boomers. According to the authors,6 this is the first study to systematically examine obesity-related cancer trends among young Americans. What's more, while 6 of 12 obesity-related cancers (endometrial, gallbladder, kidney, multiple myeloma and pancreatic cancer) are on the rise, only 2 of 18 cancers unrelated to obesity are increasing. As noted in the press release:7
Changes in Diet Drive Obesity EpidemicStudies8,9,10 have repeatedly demonstrated that when people switch from a traditional whole food diet to processed foods (which are high in refined flour, processed sugar and harmful vegetable oils), disease inevitably follows. Below are just a few telling statistics. For more, see nutrition researcher Kris Gunnars', June 8, 2017, article, which lists 11 graphs showing "what's wrong with the modern diet."11
As Ultraprocessed Food Has Become the Norm, so Has Chronic IllnessUnfortunately, Americans not only eat a preponderance of processed food, but 60 percent of it is ultraprocessed26 — products at the far end of the "significantly altered" spectrum, or what you could typically purchase at a gas station. The developed world in general eats significant amounts of processed food, and disease statistics reveal the inherent folly of this trend. There's really no doubt that decreasing your sugar consumption is at the top of the list if you're overweight, insulin resistant, or struggle with any chronic disease. It's been estimated that as much as 40 percent of American health care expenditures are for diseases directly related to the overconsumption of sugar.27 In the U.S., more than $1 trillion is spent on treating sugar and junk food-related diseases each year.28 Any foods that aren't whole foods directly from the vine, ground, bush or tree are considered processed. Depending on the amount of change the food undergoes, processing may be minimal or significant. For instance, frozen fruit is usually minimally processed, while pizza, soda, chips and microwave meals are ultraprocessed foods. The difference in the amount of sugar between foods that are ultraprocessed and minimally processed is dramatic. Research29 has demonstrated that over 21 percent of calories in ultraprocessed foods comes from sugar, while unprocessed foods contain no refined or added sugar. In a cross-sectional study30 using data from the National Health and Nutrition Examination Survey of over 9,000 participants, researchers concluded that "Decreasing the consumption of ultraprocessed foods could be an effective way of reducing the excessive intake of added sugars in the USA." Definition of Ultraprocessed FoodAs a general rule, ultraprocessed foods can be defined as food products containing one or more of the following:
As described in the NOVA classification of food processing,31 "A multitude of sequences of processes is used to combine the usually many ingredients and to create the final product (hence 'ultraprocessed')." Examples include hydrogenation, hydrolysation, extrusion, molding and preprocessing for frying. Ultraprocessed foods also tend to be far more addictive than other foods, thanks to high amounts of sugar (which has been shown to be more addictive than cocaine32), salt and fat. The processed food industry has also developed "craveabilty" into an art form. Nothing is left to chance, and by making their foods addictive, manufacturers ensure repeat sales. Processed Food Diet Linked to Early DeathIn related news, recent research33 involving more than 44,000 people followed for seven years warns that ultraprocessed foods raise your risk of early death. The French team looked at how much of each person's diet was made up of ultraprocessed foods, and found that for each 10 percent increase in the amount of ultraprocessed food consumed, the risk of death rose by 14 percent. This link remained even after taking confounding factors such as smoking, obesity and low educational background into account. As you'd expect, the primary factors driving the increased death rate was chronic diseases such as heart disease and cancer. Nita Forouhi, a professor at the MRC Epidemiology Unit at the University of Cambridge, who was not part of the study, told The Guardian:34
Ultraprocessed Foods Linked to CancerAnother French study35,36 published last year also found that those who eat more ultraprocessed food have higher rates of obesity, heart problems, diabetes and cancer. Nearly 105,000 study participants, a majority of whom were middle-aged women, were followed for an average of five years. On average, 18 percent of their diet was ultraprocessed, and the results showed that each 10 percent increase in ultraprocessed food raised the cancer rate by 12 percent, which worked out to nine additional cancer cases per 10,000 people per year. The risk of breast cancer specifically went up by 11 percent for every 10 percent increase in ultraprocessed food. Sugary drinks, fatty foods and sauces were most strongly associated with cancer in general, while sugary foods had the strongest correlation to breast cancer. According to the authors, "These results suggest that the rapidly increasing consumption of ultraprocessed foods may drive an increasing burden of cancer in the next decades." Study co-author Mathilde Touvier told CNN:37
Diet Is a Key Factor That Determines Your Health and LongevityResearch38 published in 2017 linked poor diet to an increased risk of cardiometabolic mortality (death resulting from Type 2 diabetes, heart disease and stroke). According to the authors, suboptimal intake of key foods such as fruits, vegetables, nuts and seeds, and animal-based omega-3, along with excessive consumption of processed foods such as meats and sugar-sweetened beverages accounted for more than 45 percent of all cardiometabolic deaths in 2012. In other words, the more processed foods you eat, and the less whole foods you consume, the greater your risk of chronic disease and death. Other research published that same year found that eating fried potatoes (such as french fries, hash browns and potato chips) two or more times per week may double your risk of death from all causes.39 Eating potatoes that were not fried was not linked to an increase in mortality risk, suggesting frying — and most likely the choice of oil — is the main problem. In a 2013 presentation40 at the European Ministerial Conference on Nutrition and Noncommunicable Diseases by Dr. Carlos Monteiro,41 professor of nutrition and public health at the University of Sao Paulo, Brazil, Monteiro stresses the importance of creating "policies aiming the reformulation of processed foods," and limiting children's exposure to junk food marketing, in order to tackle the rise in diet-related noncommunicable diseases. In my view, eating a diet consisting of 90 percent real food and only 10 percent or less processed foods is an achievable goal for most that could make a significant difference in your weight and overall health. You simply need to make the commitment and place a high priority on it. To get started, consider the following guidelines:
from http://articles.mercola.com/sites/articles/archive/2019/02/27/health-effects-of-processed-foods.aspx It's common knowledge that academic research is often funded by corporations and tainted by industry interests, from the food industry to pesticide makers alike. Big agriculture is also among those with a heavy hand in academia, working to cover up the polluting practices of its concentrated animal feeding operations (CAFOs). The late Steve Wing, a researcher with the University of North Carolina, a state that's the second largest pork producer in the U.S. and home to numerous, densely-packed hog CAFOs, is just one example. Wing worked on research such as a 2015 study that tracked fecal waste from pigs in surface water near hog CAFOs. Not surprisingly, he found surface waters near and downstream of hog CAFOs to be high in counts of fecal bacteria with "overall poor sanitary quality."1 When the North Carolina Pork Council heard about Wing's research looking into hog CAFOs and health, they filed a Freedom of Information Act (FOIA) request to see the results. Wing was reluctant to hand it over, as it contained information about community members who stood to lose their jobs if their identities were uncovered by the industry, The Guardian reported.2 The university forced him to hand it over nonetheless, suggesting he could be arrested otherwise. Wing succeeded in having the records redacted before turning them over, and the industry continued to harass him about it until he died the next year. Pig Industry Puts Pressure on AcademiaWing's story isn't unique, unfortunately, and The Guardian highlighted a number of examples where the industry put pressure on academia to further its own agenda:3
The U.S. government has encouraged universities to partner with the private sector when it comes to research, for example, and it's known that the Iowa Farm Bureau and the Iowa Pork Council contribute financially to universities in the state, although the details of private-sector funding to universities isn't available to the public. From scholarship opportunities to direct contributions, agribusiness influence can be felt at both Iowa State University and the University of Iowa, according to researchers there. "And then there are the politically influential businessmen Charles and David Koch, intensely pro-free market billionaires … who owe their immense fortunes in part to manufacturing fertilizer," The Guardian reported. "In 2017, the Koch Foundation announced a donation of nearly $1.7 million to Iowa State University for an economics program."4 Such contributions aren't supposed to influence the university's research, but the reality is that it often does. A number of scenarios highlight the industry's attempts to quiet research that wasn't in its favor:5 • The Aldo Leopold Center for Sustainable Agriculture at Iowa State lost its funding into alternative methods of agriculture after 30 years; the state budget bill depriving the funds was signed by former governor Terry Branstad, who also received campaign funding from the Iowa Farm Bureau. • Jim Merchant, the founding dean of the University of Iowa College of Public Health, conducted research that found a link between pig CAFOs and asthma in children. He planned to continue his research after he retired, but "was told he couldn't do research as an emeritus professor, even though it had been permitted in the past." Merchant told The Guardian, "[T]he administrators and the faculty at these land-grant universities are heavily influenced, if not beholden, to agricultural interests."6 • A team of two dozen researchers reached a consensus on a study looking at CAFOs' impact on air quality, but the universities distanced themselves from the report. • Researchers working on a study on the role of antibiotics in meat production asked to have their names withheld from the list of authors out of fear of retaliation from the industry. Big Ag Undermines Academic FreedomThe common thread running through The Guardian's interviews was an unspoken rule that research painting the industry in an unfavorable light would not be tolerated and perhaps never published:7
Lack of transparency is another problem. Donors often give money to foundations instead of to the university itself, in part because foundations have a fiduciary responsibility to represent the donors' interest. Also important, money given to a foundation can be kept private in order to protect the donor's identity and does not become public record.8 It provides the perfect opportunity for industry corporations like Syngenta and others to pay for research on their behalf without receiving any public scrutiny for doing so. The James G. Martin Center for Academic Renewal, which is dedicated to improving higher education in North Carolina and the U.S., noted that many researchers refer to foundations as "slush funds" and "shadow corporations" "that too often operate in secrecy, despite spending taxpayers' money [although foundations are often supported by donations as well]."9 Universities and foundations often claim that protecting donors' privacy is key to keeping fundraising avenues open, but making such information public is in the public's interest. Local governments are also known to turn a blind eye to the industry, allowing legal loopholes that allow pollution and animal cruelty to continue. The Chicago Tribune revealed that nearly half a million fish from 67 miles of rivers were killed by pig waste that had entered local waterways over a 10-year period. The consequences for this massive environmental destruction were insignificant; only small penalties were enforced against multimillion-dollar corporations, many of them repeat offenders. Further, the investigation revealed that Illinois officials were not taking whistleblower allegations of animal cruelty seriously. According to the Chicago Tribune:10
North Carolina Becoming One Giant CAFONorth Carolina continues to make headlines for pollution caused by its heavy concentration of pig CAFOs, but the poultry industry is also a powerful force in the area. In fact, a report from the Environmental Working Group (EWG) and the Waterkeeper Alliance found there are now more than twice as many poultry CAFOs in the state as there are pig CAFOs.11 North Carolina put a moratorium on new pig CAFOs in 1997, but poultry CAFOs have continued to flourish. From 2008 to 2016, more than 60 new poultry CAFOs were added in North Carolina per year, with the rate doubling to 120 between 2016 and 2018. "In total, between 2008 to 2018, 735 new industrial-scale poultry farms were added," EWG reported. Nearly one-quarter (23 percent) of the new poultry CAFOs were added in two counties that are already home to nearly half of the pig CAFOs in the state — Duplin and Sampson counties, which now house 82 million poultry and 4 million pigs. As we've highlighted in our Polluting Pigs Series, the CAFO pigs living in the state produce copious amounts of waste — up to 10 times the amount of an average human12 — for which there is no easy, or environmentally friendly, disposal solution. But EWG found that chickens may be producing even more pollution than the pigs:13
Polluting Pigs and Chickens Threaten the Health of North Carolina ResidentsIn North Carolina, CAFO neighbors report increased headaches, runny noses, sore throats, coughing, diarrhea and burning eyes,14 while the odors alone are also associated with tension, depression and anger. Children living near pig CAFOs also have a higher incidence of asthma,15 and these polluting CAFOs are found most often in areas with larger African-American, Latino and Native American populations. CAFOs in North Carolina are far less likely to appear in white communities, especially those low in poverty. "This spatial pattern is generally recognized as environmental racism," researchers wrote.16 A number of nuisance lawsuits have been filed against Murphy Brown LLC, a subsidiary of Smithfield Foods, the world's largest pork producer. In July 2018, for instance, a federal jury ruled that Smithfield should pay two neighbors living near a North Carolina Smithfield contractor's pig farm $25 million due to bad odors, flies and loud trucks caused by the CAFO.17 In June 2018, however, North Carolina legislators passed a law restricting future nuisance lawsuits aimed at pig CAFOs. While those already filed will not be affected, future lawsuits will be nearly impossible for CAFO neighbors to file. Now with the growing number of poultry CAFOs in the state as well, residents' health may be further threatened. EWG noted that North Carolina regulators must consider both types of agriculture in their future talks about the agricultural and environmental fate of the state, with its residents' health hanging in the balance:18
For more details, you can read the past articles in our Polluting Pigs series:
Grass Fed Heritage Pork Is the Only Pork You Should EatAt one time, all pigs raised on U.S. family farms were heritage pigs, accustomed to roaming on pasture and in forests. The pigs don't take well to confinement conditions, however, and were soon replaced by commercial pigs bred to grow fast and tolerate crowding. Whereas commercial pigs reach market weight in about six months, heritage pigs take about a year to do so. They're raised by a number of small farms, which typically sell the meat through farmers markets, food co-ops and occasionally to restaurants or niche markets. The U.S. Department of Agriculture (USDA) doesn't define heritage breeds of pork, but the Livestock Conservancy defines them as heritage breeds if they have a long history in the U.S., are of noncommercial stock, thrive outdoors and on pasture and are purebred animals of their breed, according to Civil Eats.19 If you choose to eat pork, I encourage you to avoid CAFO meats and instead either buy your meat direct from a trusted grass fed farm raising heritage breeds or look for the American Grassfed Association (AGA) logo, a much-needed grass fed standards and certification for American-grown grass fed meat and dairy.20 The AGA standard allows for greater transparency and conformity21 and is intended to ensure the humane treatment of animals and meet consumer expectations about grass fed meat and dairy, while being feasible for small farmers to achieve. The AGA pastured pork standards include a forage-based diet derived from pasture, animal health and welfare, no antibiotics and no added growth hormones. Because of the atrocious state of the CAFO pig industry, grass fed heritage pork is the only pork you should eat. from http://articles.mercola.com/sites/articles/archive/2019/02/26/polluting-pigs-in-politics.aspx According to the latest statistics1 nearly 40 percent of American adults, over 18 percent of teens and nearly 14 percent of young children are now obese, not just overweight, and processed foods and sweetened beverages are clearly driving factors. Unfortunately, many make the mistake of thinking artificially sweetened products are a healthier option as it cuts down your calories. Nothing could be further from the truth. Over the years, an ever-growing number of studies have shown artificial sweeteners raise your risk of both obesity and Type 2 diabetes — perhaps even to a greater degree than sugar does. Among the most recent examples is an animal study2,3 presented at the 2018 Experimental Biology conference in San Diego. The study, which explored how different sweeteners affect the way food is used and stored in the body, and how they affect vascular functioning, found both sugar and artificial sweeteners result in impairments, albeit through different pathways. After being fed a diet high in either artificial sweeteners (aspartame or acesulfame potassium) or sugars (glucose or fructose) for three weeks, detrimental effects were seen in all groups. All had increased blood lipids (fats), but the artificial sweeteners also accumulated in the blood of the animals, which harmed the blood vessel lining to a greater degree. The results indicate that artificial sweeteners alter how your body processes fat and produces energy at the cellular level. So, while operating on completely different chemical pathways, they produce the same kinds of health consequences as sugar. The Latest Fad: Nutritionally Fortified Artificial SweetenersDespite such evidence, the artificial sweetener market continues to thrive. As reported by Food Navigator,4 Merisant launched a new zero calorie sweetener called Sugarly Sweet exclusively on Amazon in late January 2019, and has also created a brand-new line of artificial sweeteners fortified with vitamins and minerals. The fortified sweeteners are sold under the company's Equal Plus brand, and are available in three versions: vitamin C and zinc,5 vitamins B3, B5 and B12,6 or vitamins C and E.7 The products are marketed as a "good source" of these nutrients, as a single packet provides 10 percent of the daily recommended value of the added vitamins and minerals. E.G. Fishburne, director of Merisant marketing in North America, told Food Navigator:8
Well, just because something sounds like a good idea doesn't mean it actually is, and that's certainly the case here. The added vitamins and minerals do absolutely nothing to change the artificial sweetener's detrimental impact on your health. The Metabolic Effects of Zero Calorie SweetenersIt's important to realize that while artificial sweeteners have no (or very few) calories, they are still metabolically active.9 As explained in the 2016 paper,10 "Metabolic Effects of Non-Nutritive Sweeteners," many studies have linked artificial sweeteners to an increased risk for obesity, insulin resistance, Type 2 diabetes and metabolic syndrome. The paper presents three mechanisms by which artificial sweeteners promote metabolic dysfunction:
In addition to the sweet taste receptors on your tongue, you also have sweet taste receptors in your gut, which release signaling molecules into your bloodstream in response to sweet taste, thereby triggering your pancreas to release insulin in preparation for a glucose spike (which is what would happen if you ate sugar). In short, the artificial sweetener basically tricks your body into storing fat by raising your insulin level, even though the sugar never arrives. Studies have also demonstrated that when sweet taste and caloric intake are mismatched, your body loses its ability to properly regulate your blood sugar. Sweet taste without calories also increases appetite11 and subjective hunger ratings.12 Artificial Sweeteners Are Toxic to Gut BacteriaArtificial sweeteners also have significantly different effects on your gut microbiome than sugar. While sugar is detrimental because it tends to feed health-harming microbes, artificial sweeteners could easily be considered the worst of the two, as they have been shown to be downright toxic to gut bacteria. In a 2008 study,13 sucralose (Splenda) was shown to reduce gut bacteria by as much as 50 percent, preferentially targeting bacteria known to have important human health benefits. Consuming as few as seven little Splenda packets may be enough to have a detrimental effect on your gut microbiome. Aside from the countless side effects associated with an impaired gut microbiome, sucralose has also been linked to a wide variety of other health effects. A sampling of studies are listed in "Research Reveals Shocking Information About Splenda Side Effects," where you'll also find a long list of studies demonstrating artificial sweeteners cause weight gain and metabolic dysfunction. More recent research has confirmed and expanded these findings, showing that all currently approved artificial sweeteners disrupt the gut microbiome. The animal study,14 published in the journal Molecules in October 2018, found aspartame, sucralose, saccharin, neotame, advantame and acesulfame potassium-k all cause DNA damage in, and interfere with, the normal and healthy activity of gut bacteria. While all six artificial sweeteners were found to have toxic effects on gut bacteria, there were individual differences in the type and amount of damage they produced:
Artificial Sweeteners May Cause Muscle BreakdownOther recent research,15 mentioned at the beginning of this article, found that in addition to harming blood vessels and raising the risk of obesity and Type 2 diabetes, artificial sweeteners also caused the breakdown of muscle. As explained by lead author Brian Hoffmann, Ph.D., assistant professor in the department of biomedical engineering at the Marquette University and Medical College of Wisconsin,16 "[Artificial] sweeteners kind of trick the body. And then when your body's not getting the energy it needs — because it does need some sugar to function properly — it potentially finds that source elsewhere." Muscle is one such alternative source. The Neurobiology of Food Reward and How Artificial Sweeteners Trick Your Body Into Eating MoreA paper17 published in the Yale Journal of Biology and Medicine in 2010 specifically addressed the neurobiology of sugar cravings, and the effect of artificial sweeteners in light of the neurobiology of food reward. As explained in this paper:
'Diet' Beverages Linked to Increased Risk of Stroke and Heart AttackIn related news, a recent observational study18 by the American Heart Association (AHA) found that, compared to drinking none or just one "diet" drink per week, drinking two or more artificially sweetened beverages per day raises the risk of stroke, heart attack and early death in women over 50 by 23 percent, 29 percent and 16 percent respectively. The risk is particularly high for women with no previous history of heart disease, those who are obese and/or African-American women. The study included more than 81,700 women from the Women's Health Initiative Observational Study, a longitudinal study of the health of nearly 93,680 postmenopausal women between the ages of 50 and 79. The mean follow-up time was close to 12 years. According to the authors:
In an accompanying editorial,19 "Artificial Sweeteners, Real Risks," Hannah Gardener, assistant scientist, department of neurology at the University of Miami, and Dr. Mitchell Elkind suggest drinking pure water instead of no-calorie sweetened beverages, as it is by far the safest and healthiest low-calorie drink there is. If you want some flavor, just squeeze a little bit of fresh lemon or lime into mineral water. In instances where your cooking, baking or beverage needs a little sweetener, be mindful of your choice. Healthier Sugar SubstitutesTwo of the best sugar substitutes are Stevia and Lo Han Kuo (also spelled Luo Han Guo). Stevia, a highly sweet herb derived from the leaf of the South American stevia plant, is sold as a supplement. It's completely safe in its natural form and can be used to sweeten most dishes and drinks. Lo Han Kuo is similar to Stevia, but is my personal favorite. I use the Lakanto brand vanilla flavor which is a real treat for me. The Lo Han fruit has been used as a sweetener for centuries, and it's about 200 times sweeter than sugar. A third alternative is to use pure glucose, also known as dextrose. Dextrose is only 70 percent as sweet as sucrose, so you'll end up using a bit more of it for the same amount of sweetness, making it slightly more expensive than regular sugar. Still, it's well worth it for your health as it does not contain any fructose whatsoever. Contrary to fructose, glucose can be used directly by every cell in your body and as such is a far safer sugar alternative. from http://articles.mercola.com/sites/articles/archive/2019/02/26/artificial-sweeteners-health-risks.aspx Insects worldwide are declining at a dramatic rate, according to a scientific review, and modern-day agriculture is largely to blame. Worldwide, more than 40 percent of insect species are threatened with extinction in the next few decades.1 Lepidoptera, insects that include butterflies and moths, hymenoptera, which are insects that include bees, and dung beetles are those most at risk on land. As for aquatic insects, those most affected include those in the odonata order (dragonflies and damselflies), along with plecoptera (stoneflies), trichoptera (caddisflies) and ephemeroptera (mayflies). Overall, the total mass of insects is said to be falling by a “shocking” 2.5 percent a year. If this rate continues unchecked, insects could disappear within 100 years. “It is very rapid. In 10 years you will have a quarter less, in 50 years only half left and in 100 years you will have none,” study author Francisco Sánchez-Bayo, at the University of Sydney, Australia, told The Guardian.2 Industrial Agriculture to Blame for Vanishing InsectsThe researchers cited “compelling evidence” that agricultural intensification is the main driver of population declines in birds, small mammals and insects. In order of importance, habitat loss due to land converted to intensive agriculture, as well as urbanization, are major problems. The next most significant contributor is pollution, primarily that from synthetic pesticides and fertilizers. “A large proportion of studies (49.7 percent) point to habitat change as the main driver of insect declines, a factor equally implicated in global bird and mammal declines,” the researchers wrote “Next on the list is pollution (25.8 percent) followed by a variety of biological factors (17.6 percent) …”3 For instance, between 2008 and 2013, wild bees declined 23 percent in the U.S., particularly in the Midwest, Great Plains and the Mississippi valley, where grain production, primarily corn for biofuel, nearly doubled during the same period.4 Further, according to the Environmental Working Group (EWG), more than 8 million acres of grassland and wetlands have been converted to corn from 2008 to 2011.5 Overall, since the U.S. government began requiring ethanol in fuel in 2007, more than 1.2 million acres of grassland have been lost to corn (and soy) crops.6 Along with direct loss of habitat, agricultural intensification also involves other practices that are damaging to insects, namely:
Monocrops Cannot Support Biodiverse Insect PopulationsAt one time, all food was grown organically in concert with nature and surrounding ecosystems. This all changed with the Green Revolution, which sounds beneficial but actually describes the conversion of natural farming to one dependent on chemicals and industry. The Rockefeller Foundation funded the Green Revolution that led to the introduction of petroleum-based agricultural chemicals, which quickly transformed agriculture, both in the U.S. and abroad. Monoculture was the outcome, with a focus on monocrops, i.e., growing acre upon acre of only one crop at a time. The very definition of monoculture is a system of agriculture with very little diversity. It defines the wide swatches of corn and soy being grown across the U.S. and worldwide. A whopping 35 percent of cereal and soy harvested globally is actually fed to animals being raised on CAFOs (concentrated animal feeding operations).7 The featured review, published in the journal Biological Conservation, pointed out that monoculture has played an integral role in the loss of insect biodiversity worldwide:8
‘Relentless’ Pesticide Usage Devastating InsectsThe featured review also noted that agricultural crops comprise about 12 percent of the total land surface on Earth, which means farming directly affects a large proportion of insect species, particularly in areas that rely on synthetic pesticides. Among honeybees, for example, the researchers noted pesticides have been involved in losses “from the very beginning.” They highlighted the systemic pesticides known as neonicotinoids, are typically applied to seeds before they’re planted, then taken up by plants as they grow, contaminating flowers, nectar and pollen. “Neonicotinoids are suspected to pose an unacceptable risk to bees, partly because of their systemic uptake in plants, and the European Union has therefore introduced a moratorium on three neonicotinoids as seed coatings in flowering crops that attract bees,” a study published in Nature revealed in 2015.9 The chemicals are known to impair the immune system of bees, making them more vulnerable to infection and death when exposed viral or other pathogens.10 Pesticides intended to control crop pests (insecticides) are said to be the most toxic to a number of insects, followed by fungicides. Herbicides, which are used to control competing weeds, may be less toxic on a direct scale compared to insecticides, but they still pose a significant hazard by reducing the biodiversity of vegetation that insects depend on to survive. For instance, numbers of Monarch butterflies have decreased by 90 percent since 1996. As usage of glyphosate (the active ingredient in Monsanto’s Roundup herbicide) has skyrocketed, milkweed, which is the only plant on which the adult monarch will lay its eggs, has plummeted. In 2013, it was estimated that just 1 percent of the common milkweed present in 1999 remained in corn and soybean fields and, tragically, while milkweed is not harmed by many herbicides, it is easily killed by glyphosate.11 A 2017 study published in the journal Ecography further noted a strong connection between large-scale Monarch deaths and glyphosate application.12,13 Bee-Killing Pesticide CocktailsIn California, beekeepers provide pollination services for almond orchards, but recently have reported dead bees immediately after almond bloom, which they believe is related to pesticide exposure. A recent study from Ohio State University indeed found that exposure to insecticides applied during almond bloom not only has the potential to harm honey bees but may be particularly dangerous when exposure to insecticides and fungicides occurs at the same time.14 “Fungicides, often needed for crop protection, are routinely used during almond bloom, but in many cases growers were also adding insecticides to the mix. Our research shows that some combinations are deadly to the bees, and the simplest thing is to just take the insecticide out of the equation during almond bloom,” study author Reed Johnson said in a news release. “It just doesn’t make any sense to use an insecticide when you have 80 percent of the nation’s honeybees sitting there exposed to it.”15 The featured study researchers also believe that the application of herbicides may have more negative impacts on insect biodiversity than any other agronomic practice. They, too, noted that the synergistic effect of these chemicals together may be most damaging of all:16
Loss of Insects Would Lead to ‘Wide-Ranging Cascading Effects’The review paints a somber picture in which a future world without insects could at one point become a reality. Declines in insects were said to be “substantially greater” than those that occurred in birds or plants in the same study periods, which could “trigger wide-ranging cascading effects within several of the world's ecosystems.” The researchers called the state of insect biodiversity worldwide “dreadful,” explaining in no uncertain terms that unless we “change our ways of producing food” insects will become extinct in a matter of decades. “The repercussions this will have for the planet's ecosystems are catastrophic to say the least, as insects are at the structural and functional base of many of the world's ecosystems since their rise at the end of the Devonian period, almost 400 million years ago,” they noted.17 Indeed, pollinators alone are necessary to help 80 percent of flowering plants reproduce and are involved in the production of 1 of every 3 bites of food. A sampling of the produce that would disappear without bees is below.18
Beyond pollinators, insects are necessary for soil health, recycling of nutrients, pest control and much more, professor Dave Goulson at the University of Sussex in the U.K. told The Guardian. “Love them or loathe them, we humans cannot survive without insects.”19 Buy Organic to Save InsectsThe light at the end of the tunnel appears to be organic, regenerative agriculture, which is a savior to insects worldwide. A change from industrial agriculture to organic farming led to increases in the abundance and diversity of moths, for instance, and organic farms have been found to have an overall higher insect abundance than conventional farms.20,21 Aside from far-reaching policy changes to cut down on the use of pesticides on conventional farms, the best course of action to reduce the harm industrial agriculture is having on insects is to support organic, grass fed farms that are not relying on synthetic chemicals and other intensive agriculture practices. “Because insects constitute the world's most abundant and speciose animal group and provide critical services within ecosystems, such event cannot be ignored and should prompt decisive action to avert a catastrophic collapse of nature's ecosystems,” the researchers warned, adding that:22
In addition to choosing organic food as much as possible, you can protect insects in your own backyard by planting native plants in your garden, including wildflowers, avoiding the use of fertilizers and pesticides in your yard and mowing your lawn less often — such as once a year instead of once every two weeks.23 Even if you live in an urban area, an organic garden planted in your own backyard provides an important respite for insects and a significant conservation opportunity that we can all take part in.24 from http://articles.mercola.com/sites/articles/archive/2019/02/26/insect-population-decline.aspx According to polls, the No. 1 reason people choose organic food is to avoid pesticide exposure.1 Not only do these chemicals threaten the environment, but they also pose a very clear and direct risk to human health. Glyphosate, the active ingredient in Monsanto's Roundup herbicide, has made headlines because it's the most used agricultural chemical in history and because the International Agency for Research on Cancer (IARC) has identified it as a probable human carcinogen. New Meta-Analysis Strengthens Link Between Glyphosate and Non-Hodgkin LymphomaA meta-analysis2,3,4,5,6 of six epidemiological studies published between 2001 and 2018 now adds further weight to such suspicions, showing glyphosate increases the risk of Non-Hodgkin lymphoma (NHL) — a group of blood cancers — by 41 percent in highly exposed subjects. According to the research team, led by Luoping Zhang, a University of California, Berkeley toxicologist and a member of the Environmental Protection Agency's (EPA) scientific advisory panel (SAP) on glyphosate carcinogenicity,7 there is indeed a "compelling link" between glyphosate exposure and NHL. Two other researchers on the team were also members of the EPA SAP that met in 2016. At the time, all three expressed concerns about the EPA's determination that glyphosate was "not likely to be carcinogenic" to humans,8 noting the EPA failed to follow proper scientific practices in its assessment of the chemical.9 Senior author professor Lianne Sheppard told Investigative journalist Carey Gillam,10 "It was pretty obvious they didn't follow their own rules. Is there evidence that it is carcinogenic? The answer is yes." Evidence also emerged suggesting the EPA had colluded with Monsanto to protect the company's interests by manipulating and preventing key investigations into glyphosate's cancer-causing potential. Of the six studies included in this new analysis, five showed a positive correlation. One of the studies, known as the Agricultural Health Study11 (AHS), published in 2018, found no effect. However, the team points out that results were watered down in that study due to the inclusion of people with very low exposure. It's only when you look at high-exposure groups independently that a clear link between exposure and NHL emerges. Scientists Convinced Glyphosate Is a Dangerous CarcinogenThese findings are bad news for Bayer, which now owns Monsanto and its toxic product line. At present, some 9,000 individuals have lawsuits pending against Monsanto-Bayer. All blame their NHL on Roundup exposure. In its defense, Monsanto has relied heavily on the AHS study's findings showing no correlation between exposure and NHL risk. However, as noted in the new meta-analysis, published online February 10, 2019:12
Sheppard told Sustainable Pulse,13 "Our analysis focused on providing the best possible answer to the question of whether or not glyphosate is carcinogenic. As a result of this research, I am even more convinced that it is." Gillam also quotes Sheppard, saying,14 "This paper makes a stronger case than previous meta-analyses that there is evidence of an increased risk of NHL due to glyphosate exposure. From a population health point of view there are some real concerns." New Lawsuit Focuses on Roundup's Effect on Gut BacteriaEven if you're not exposed to glyphosate-based herbicides via application (which is the case with most who claim glyphosate exposure caused their NHL), your health is still at risk, as most foods (processed foods in particular) are contaminated with this chemical, and more than 70 percent of Americans have detectable levels of glyphosate in their body.15 A limited food testing program by the U.S. Food and Drug Administration in 2016 revealed virtually all foods tested were contaminated with Roundup.16 The Health Research Institute Labs (HRI Labs), an independent laboratory that tests both micronutrients and toxins found in food, has also discovered widespread glyphosate contamination. According to HRI data, people who eat oats on a regular basis have twice as much glyphosate in their system as people who don't (likely because oats are desiccated with glyphosate before harvest), and people who eat organic food on a regular basis have an 80 percent lower level of glyphosate than those who rarely eat organic. Glyphosate kills weeds by inhibiting the shikimate pathway in the plant, and Monsanto has long defended the chemical's safety, saying it cannot affect humans because we do not have this pathway. However, the shikimate pathway is found in human gut bacteria, which we now know play a vital role in human health. As reported by Bloomberg,17 a lawsuit filed against Monsanto February 13 now specifically focuses on this link. But glyphosate can also affect your health via a number of other mechanisms. For example, research has shown glyphosate also:18,19,20
How Much Glyphosate Do You Have in Your Body?HRI Labs has developed home test kits for both water and urine, available in my online store. If your levels are high, you would be wise to address your diet and consider buying more organic foods. You may also want to consider some form of detoxification protocol, and take steps to repair the damage to your gut caused by glyphosate and other agrochemicals. Chances are, if your glyphosate levels are high, you probably have a number of other pesticides in your system as well. Fermented foods, particularly kimchi, are potent chelators of these kinds of chemicals. Taking activated charcoal after a questionable meal can help bind and excrete chemicals as well. Remember to stay well-hydrated to facilitate the removal of toxins through your liver, kidneys and skin. Glycine is an important detox aid for glyphosate in particular. Dr. Dietrich Klinghardt, recognized as an international authority on metal toxicity and its connection with chronic infections, recommends taking 1 teaspoon (4 grams) of glycine powder twice a day for a few weeks and then lower the dose to one-fourth teaspoon (1 gram) twice a day. The least expensive way to do this is purchase glycine bulk powder,21 which is very inexpensive. This forces the glyphosate out of your system, allowing it to be eliminated through your urine. Using a sauna on a regular basis is also recommended to help eliminate both pesticides and heavy metals you may have accumulated. Organic Diet Significantly Lowers Your Pesticide Load, Study FindsAn obvious answer to concerns about glyphosate exposure via your diet is to switch to organic foods. A study22,23 published in the journal Environmental Research, February 12, 2019, again confirms you can significantly reduce your toxic pesticide load by going organic, and results can be rapid. On average, pesticide and pesticide metabolite level for neonicotinoids, organophosphate pesticides (OP), pyrethroid, 2,4-D and others (14 compounds in all, representing about 40 different pesticides) were reduced by more than 60 percent, on average, in just six days of eating an all-organic diet. Urine samples were collected from four "racially and geographically diverse" U.S. families — seven adults and nine children in all — before and after they were switched to an all-organic diet. As a group, OP's were reduced the most, dropping by 70 percent overall. Chlorpyrifos, linked to autism and reduced IQ in children, was reduced by an average of 61 percent, and malathion, a probable human carcinogen, was reduced by 95 percent while 2,4-D dropped by just 37 percent. The fact that 2,4-D appears to stay in the body longer could be a concern, considering we're bound to see far more of it in our food in coming years as genetically engineered crops are now being developed with 2,4-D resistant traits. According to the authors:24
To Avoid Toxic Pesticides, Go OrganicOther studies have found very similar results, including:
Bruce Lanphear, a professor at Simon Fraser University who was not part of the study told Civil Eats,28 "Families need this type of information. In the absence of a robust regulatory system that protects consumers, these types of studies are critical for consumers or families to make these choices." Many Studies Support Eating Organic to Minimize Pesticide Exposure and Improve NutritionA 2016 report29 by the European Parliament, "Human Health Implications of Organic Food and Organic Agriculture," detailed the many benefits of organic farming, based on a global literature search. The report is unusually comprehensive in that it also reviews a wide range of effects of organics, from nutritional content and the benefits of fewer pesticides to environmental impacts and sustainability. Its conclusions are based on hundreds of epidemiological and laboratory studies and food analyses. Again, the clearest benefits of organics on human health were found to be related to lowered pesticide, antibiotic and cadmium exposure. And, while U.S. regulators insist that set limits on pesticide residues in conventional produce are enough to protect the public's health, the report found negative health effects may occur in children even at current levels of exposure.30 According to research31 presented at a 2017 Children's Environmental Health Network (CEHN) conference in Washington, D.C., women exposed to higher glyphosate levels during pregnancy had babies born earlier and with lower adjusted birth weights. What's more, the chemical was detected in more than 90 percent of the mothers in the study. Studies have also demonstrated that an organic diet provides better nutrition. Among them:
Organic Food ResourcesWhile most people tend to think of organics only in terms of produce (fruits and vegetables), it's important to remember to buy organic, grass fed beef, poultry and dairy, as well, as conventionally raised animals are routinely fed a diet of genetically engineered grains that are loaded with glyphosate and other potentially hazardous ingredients. If you live in the U.S., the following organizations can help you locate farm-fresh foods grown in a sustainable and environmentally-friendly manner:
from http://articles.mercola.com/sites/articles/archive/2019/02/25/organic-food-health-benefits.aspx |
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