Thứ Sáu, 11 tháng 5, 2012
Cancro e Acidità : combattere l'acidità per vincere il tumore
La nuove ricerche sull’efficacia del bicarbonato di sodio e di altri composti con proprietà anti-acide nella cura e regressione delle malattie tumorali
Valerio Pignatta - 26/04/2012
Da vari anni la vicenda del dottor Tullio Simoncini è balzata agli onori della gloria mediatica e molte persone la ricorderanno senz’altro. Simoncini è il medico di Roma radiato dall’Ordine parecchio tempo fa con varie accuse di malasanità conseguenti il suo uso terapeutico del bicarbonato di sodio per curare alcune forme di tumore.
Secondo gli studi e la lunga pratica clinica del dottor Simoncini, infatti, ci sarebbe una correlazione tra il terreno acido dell’organismo e l’instaurazione di colonie di funghi che porterebbe poi allo sviluppo del cancro, cancro che non è altro quindi che un’infezione fungina degenerata e inarrestabile. Ripristinando il corretto equilibrio basico e intervenendo con l’apporto di sostanze antiacide, quali appunto il bicarbonato, si ottiene un rallentamento del progredire canceroso e, se preso in tempo, anche la guarigione.
Su questa dinamica terapeutica alcuni mass media abituati a ridicolizzare i processi troppo semplici che non possono essere ricondotti all’alveo della pura scienza ipertecnologica si sono scatenati schernendo l’idea stessa di partenza e coloro che se ne sono fatti portavoce, senza nemmeno fare concessioni, come invece ha auspicato notoriamente A. Einstein, all’importanza nella scienza di saper sempre mettere in discussione ogni parvente verità scientifica.
Terapia antiacida in funzione antitumorale: le recenti ricerche “ufficialiâ€
Qualche anno dopo la drammatica uscita dalla scena del dottor Simoncini ecco che apprendiamo da fonti autorevoli ed esenti da ogni “sospetto†che la terapia antiacida in funzione antitumorale è allo studio in vari centri di ricerca nel mondo e che Cancer Research e altre riviste scientifiche internazionali iniziano a parlarne e a considerare i possibili sviluppi di farmaci a base di molecole che ripristinano il corretto equilibrio acido-basico dell’organismo, e in particolare della zona colpita dal tumore, inibendo la sua crescita e arrestandola.
Il fiore della nuova terapia è sbocciato alla consapevolezza generale in occasione del primo simposio dell’International society for proton dynamics in cancer (Ispdc), tenutosi a Roma il 27 settembre 2010.
Gli illustratori di questa “scoperta†sono stati gli scienziati dell’Istituto superiore di sanità che stanno lavorando all’ipotesi di utilizzare gli antiacidi (bicarbonato compreso), e in particolare gli inibitori della pompa protonica solitamente adoperati per le ulcere gastriche, in funzione antitumorale al posto dei chemioterapici.
In una intervista rilasciata da Stefano Fais a Repubblica, il presidente Ispdc e membro del dipartimento del farmaco dell’Iss, afferma che «l’acidità è un meccanismo che il cancro usa per isolarsi da tutto il resto, farmaci compresi. Ma le cellule tumorali, per difendersi a loro volta da questo ambiente acido, fanno iperfunzionare le pompe protoniche che pompano protoni H+. Se si bloccano queste pompe, la cellula tumorale rimane disarmata di fronte all’acidità , e finisce per morire autodigerendosi». Ossia la “nuova†idea base di partenza è che i tumori sono acidi e che da lì occorre iniziare.
Secondo gli studi e la lunga pratica clinica del dottor Simoncini, infatti, ci sarebbe una correlazione tra il terreno acido dell’organismo e l’instaurazione di colonie di funghi che porterebbe poi allo sviluppo del cancro, cancro che non è altro quindi che un’infezione fungina degenerata e inarrestabile. Ripristinando il corretto equilibrio basico e intervenendo con l’apporto di sostanze antiacide, quali appunto il bicarbonato, si ottiene un rallentamento del progredire canceroso e, se preso in tempo, anche la guarigione.
Su questa dinamica terapeutica alcuni mass media abituati a ridicolizzare i processi troppo semplici che non possono essere ricondotti all’alveo della pura scienza ipertecnologica si sono scatenati schernendo l’idea stessa di partenza e coloro che se ne sono fatti portavoce, senza nemmeno fare concessioni, come invece ha auspicato notoriamente A. Einstein, all’importanza nella scienza di saper sempre mettere in discussione ogni parvente verità scientifica.
Terapia antiacida in funzione antitumorale: le recenti ricerche “ufficialiâ€
Qualche anno dopo la drammatica uscita dalla scena del dottor Simoncini ecco che apprendiamo da fonti autorevoli ed esenti da ogni “sospetto†che la terapia antiacida in funzione antitumorale è allo studio in vari centri di ricerca nel mondo e che Cancer Research e altre riviste scientifiche internazionali iniziano a parlarne e a considerare i possibili sviluppi di farmaci a base di molecole che ripristinano il corretto equilibrio acido-basico dell’organismo, e in particolare della zona colpita dal tumore, inibendo la sua crescita e arrestandola.
Il fiore della nuova terapia è sbocciato alla consapevolezza generale in occasione del primo simposio dell’International society for proton dynamics in cancer (Ispdc), tenutosi a Roma il 27 settembre 2010.
Gli illustratori di questa “scoperta†sono stati gli scienziati dell’Istituto superiore di sanità che stanno lavorando all’ipotesi di utilizzare gli antiacidi (bicarbonato compreso), e in particolare gli inibitori della pompa protonica solitamente adoperati per le ulcere gastriche, in funzione antitumorale al posto dei chemioterapici.
In una intervista rilasciata da Stefano Fais a Repubblica, il presidente Ispdc e membro del dipartimento del farmaco dell’Iss, afferma che «l’acidità è un meccanismo che il cancro usa per isolarsi da tutto il resto, farmaci compresi. Ma le cellule tumorali, per difendersi a loro volta da questo ambiente acido, fanno iperfunzionare le pompe protoniche che pompano protoni H+. Se si bloccano queste pompe, la cellula tumorale rimane disarmata di fronte all’acidità , e finisce per morire autodigerendosi». Ossia la “nuova†idea base di partenza è che i tumori sono acidi e che da lì occorre iniziare.
Questione di pH
Rivista 40
Scienza e Conoscenza giunge allaquarantesima uscita e ci sembra proprio di averne fatta di strada dal primo numero apparso oltre dieci anni fa.
Il quarantesimo numero lo festeggiamo con la messa on line del nuovissimo sito internet, rinnovato nella grafica, ma soprattutto nelle funzionalità e nei servizi destinati ai lettori e agli abbonati.Scienza e Conoscenza 40 è dedicato al tema del ph ovvero alla questionedell'acidità dell'organismo come causa della genesi di molte malattie nel corpo umano: un paradigma interessante e sempre più condiviso all'interno del mondo scientifico che pare rispondere a molti quesiti biologici sinora rimasti irrisolti. In questo numero trovate una presentazione dell'approccio dietico acido-base, le nuove ricerche relative all'efficacia del bicarbonato di sodio e di altri composti con proprietà anti-acide nella cura e regressione delle malattie tumorali, la rubrica di medicina dell'informazione curata dal dottor Baldari centrata sulle intolleranze alimentari e la loro risoluzione. E siccome il primo nostro numtrimento non è il cibo, bensì il respiro, vi invitiamo con il cuore a leggere l'interessante intervista del maestro di Yoga Kundalini Ram Rattan Singh e il lavoro che sta svolgendo la dottoressa Fiamma Ferraro con il metodo Buteyko.
Speriamo che questo focus su ciò che portiamo dentro al nostro corpo sia gradito a tutti voi che continuate a leggerci e sostenerci con entusiasmo.
Il quarantesimo numero lo festeggiamo con la messa on line del nuovissimo sito internet, rinnovato nella grafica, ma soprattutto nelle funzionalità e nei servizi destinati ai lettori e agli abbonati.Scienza e Conoscenza 40 è dedicato al tema del ph ovvero alla questionedell'acidità dell'organismo come causa della genesi di molte malattie nel corpo umano: un paradigma interessante e sempre più condiviso all'interno del mondo scientifico che pare rispondere a molti quesiti biologici sinora rimasti irrisolti. In questo numero trovate una presentazione dell'approccio dietico acido-base, le nuove ricerche relative all'efficacia del bicarbonato di sodio e di altri composti con proprietà anti-acide nella cura e regressione delle malattie tumorali, la rubrica di medicina dell'informazione curata dal dottor Baldari centrata sulle intolleranze alimentari e la loro risoluzione. E siccome il primo nostro numtrimento non è il cibo, bensì il respiro, vi invitiamo con il cuore a leggere l'interessante intervista del maestro di Yoga Kundalini Ram Rattan Singh e il lavoro che sta svolgendo la dottoressa Fiamma Ferraro con il metodo Buteyko.
Speriamo che questo focus su ciò che portiamo dentro al nostro corpo sia gradito a tutti voi che continuate a leggerci e sostenerci con entusiasmo.
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- La rivoluzione scientifica dell'equilibrio acido-base
- Le ricerche Mae-Wan Ho sull'organismo "a cristalli liquidi" dotato di coerenza quantistica
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Scarica l'estratto estratto_scienza_e_conoscenza_n_40_2012.pdf gratuitamente!
Thứ Sáu, 27 tháng 4, 2012
The Amazing Alkalizing Benefits of "Grape Seeds"
1 ) Acidic Cancerous Conditions : Grape Seeds are strong Anti-Carcinogenic and Anti-Tumor-promoting agent. Grape seed extracts may prevent the growth of breast, stomach, colon, prostate, and lung cancerous cells affected by dietary and/or metabolic acids in vitro.
Antioxidants, such as those found in grape seed extract, are thought to reduce the risk of developing cancers cells. Grape seed extract may also help prevent damage to human liver cells caused by chemotherapy medications.
2 ) High Blood Pressure :
Theoretically, grape seed extract might help prevent and reverse hypertension or high blood pressure. Antioxidants, like the ones found in grape seed, help protect blood vessels from metabolic acid damage. Acid damaged blood vessels can lead to higher blood pressure. In several animal studies, grape seed extract substantially reduced blood pressure. But human studies are needed to see whether grape seed extract helps people with high blood pressure.
3 ) High Cholesterol (For Binding Acids) :
The combination of grape seed extract and chromium was more effective than either grape seed alone or placebo in lowering total and LDL ("bad") cholesterol.
4 ) Alzheimer's disease
5 ) Diabetes (improving blood acid sugar control)
6 ) Improving night vision
7 ) Protecting collagen and elastin in skin (Anti-Aging) from acid
8 ) Treating Hemorrhoids
9 ) Protecting against oxidative rancidity (acids) and the exotoxins or acids from bacterial or yeast cells.
10 ) Edema or Latent Tissue Acidosis:
Edema -- swelling caused by the acids produced from surgery or an injury -- seems to go away faster when people take grape seed extract. Edema or acidosis of the tissues is common after breast cancer surgery, and one double blind, placebo controlled study found that breast cancer patients who took 600 mg of grape seed extract daily after surgery for 6 months had less edema and pain than those who took placebo. Another study found that people who took grape seed extract after experiencing a sports injury had less swelling than those who took placebo.
11 ) Chronic venous insufficiency :
In chronic venous insufficiency, blood pools in the legs, causing pain, swelling, fatigue, and visible veins. A number of high quality studies have shown that OPCs from grape seed can reduce symptoms.
What Causes an Enlarged Spleen (Spenomegaly)
White blood cells from produced from red blood cells in the spleen engulf bacteria, dead tissue, and foreign matter, removing them from the blood as blood passes through it. The spleen also maintains healthy red and white blood cells. The spleen filters blood, removing abnormal blood cells from the bloodstream.
A spleen is normally about the size of the fist. But acid causing dis-eases can cause it to swell and become many times its normal size. Because the spleen is involved in many functions, many conditions may affect it.
An enlarged spleen is not always a sign of a problem. When a spleen becomes enlarged, though, it often means it has been doing its job but has become overactive. For example, sometimes the spleen is overactive in removing and recycling blood cells. This is called hypersplenism. It can happen for many reasons, including problems with too many platelets from cellular breakdown and other disorders of the blood.
An enlarged spleen can be caused by acidic outfections including cirrhosis and other liver diseases, blood diseases characterized by abnormal blood cells, problems with the lymph system, or other conditions attributed to an unhealthy gut.
Here are some common causes of an enlarged spleen:
Outfections
• Acidic outfections, such as mononucleosis
• Parasitic infections, such as toxoplasmosis
• Bacterial outfections, such as endocarditis (an infection of your heart's valves)
Cancer
• Leukemia, a cancerous condition in which white blood cells displace normal blood cells
• Lymphoma, a cancerous condition of lymph tissue, such as Hodgkin's disease
Other causes of an enlarged spleen include:
• Inflammatory diseases such as sarcoidosis and rheumatoid arthritis
• Trauma, such as an injury during contact sports
• Cancerous acidic condtion that has spread (metastasized) to the spleen
• A cyst, a noncancerous fluid-filled sac
• A large abscess, a pus-filled cavity usually caused by an acidic outfection
• Infiltrative dis-eases such as Gaucher's disease,amyloidosis, or glycogen storage diseases
Most people don't know they have an enlarged spleen because symptoms are rare. People usually find out about it during a physical exam. These are the most common symptoms of an enlarged spleen:
• Being unable to eat a large meal
• Feeling discomfort, fullness, or pain on the upper left side of the abdomen; this pain may spread to your left shoulder
Patient will likely need diagnostic tests to confirm the cause of the swollen spleen. These may include blood tests and diagnostic medical ultrasound. In some cases, other tests may be needed. For more information go to: www.phmiracle.com or
http://www.facebook.com/pages/Universal-Medical-Imaging-Group-Diagnostic-Ultrasound-and-Thermography/144446982270571
Thứ Ba, 24 tháng 4, 2012
Preventing Stroke with Carotid Ultrasound
Carotid ultrasound is a painless and harmless test without radiation that uses high-frequency sound waves to create pictures of the insides of your carotid arteries.
There are two common carotid arteries, one on each side of the neck. They each divide into internal and external carotid arteries.
The internal carotid arteries supply oxygen-rich blood to the brain. The external carotid arteries supply oxygen-rich blood to the face, scalp, and neck.
Carotid ultrasound shows whether a plaque has built up in the carotid arteries. The buildup of plaque in the carotid arteries is called Carotid Artery disease.
Over time, acid boud fat called plaque can harden or rupture. Hardened plaque narrows the carotid arteries and reduces the flow of oxygen-rich blood to the brain.
If the acid bound fat called plaque ruptures, a blood clot can form on its surface. A clot can mostly or completely block blood flow through a carotid artery, which can cause a stroke.
A piece of acid plaque or a blood clot also can break away from the wall of the carotid artery. The plaque or clot can travel through the bloodstream and get stuck in one of the brain's smaller arteries. This can block blood flow in the artery and cause a stroke.
A standard carotid ultrasound shows the structure of the carotid arteries. Carotid ultrasound test might include a Doppler ultrasound. Doppler ultrasound is a special test that shows the movement of blood through the blood vessels.
The ultrasound of the carotid arteries is the ideal test in the attempt to prevent ischemic stroke.
Thứ Hai, 23 tháng 4, 2012
The Benefits of Tulsi (Holy Basil)
The tulsi or holy basil is an important symbol in the Hindu religious tradition and is worshiped in the morning and evening by Hindus at large. The holy basil is also a herbal remedy for a lot of common ailments. Here're top fifteen medicinal uses of tulsi.
1. Healing Power: The tulsi plant has many medicinal properties. The leaves are a nerve tonic and also sharpen memory. They promote the removal of the catarrhal matter and phlegm from the bronchial tube. The leaves strengthen the stomach and induce copious perspiration. The seed of the plant are mucilaginous.
2. Fever & Common Cold: The leaves of basil are specific for many fevers. During the rainy season, when malaria and dengue fever are widely prevalent, tender leaves, boiled with tea, act as preventive against theses diseases. In case of acute fevers, a decoction of the leaves boiled with powdered cardamom in half a liter of water and mixed with sugar and milk brings down the temperature. The juice of tulsi leaves can be used to bring down fever. Extract of tulsi leaves in fresh water should be given every 2 to 3 hours. In between one can keep giving sips of cold water. In children, it is every effective in bringing down the temperature.
3. Coughs: Tulsi is an important constituent of many Ayurvedic cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma. Chewing tulsi leaves relieves cold and flu.
4. Sore Throat: Water boiled with basil leaves can be taken as drink in case of sore throat. This water can also be used as a gargle.
5. Respiratory Disorder: The herb is useful in the treatment of respiratory system disorder. A decoction of the leaves, with honey and ginger is an effective remedy for bronchitis, asthma, influenza, cough and cold. A decoction of the leaves, cloves and common salt also gives immediate relief in case of influenza. They should be boiled in half a liter of water till only half the water is left and add then taken.
6. Kidney Stone: Basil has strengthening effect on the kidney. In case of renal stone the juice of basil leaves and honey, if taken regularly for 6 months it will expel them via the urinary tract.
7. Heart Disorder: Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.
8. Children's Ailments: Common pediatric problems like cough cold, fever, diarrhea and vomiting respond favorably to the juice of basil leaves. If pustules of chicken pox delay their appearance, basil leaves taken with saffron will hasten them.
9. Stress: Basil leaves are regarded as an 'adaptogen' or anti-stress agent. Recent studies have shown that the leaves afford significant protection against stress. Even healthy persons can chew 12 leaves of basil, twice a day, to prevent stress. It purifies blood and helps prevent several common elements.
10. Mouth Infections: The leaves are quit effective for the ulcer and infections in the mouth. A few leaves chewed will cure these conditions.
11. Insect Bites: The herb is a prophylactic or preventive and curative for insect stings or bites. A teaspoonful of the juice of the leaves is taken and is repeated after a few hours. Fresh juice must also be applied to the affected parts. A paste of fresh roots is also effective in case of bites of insects and leeches.
12. Skin Disorders: Applied locally, basil juice is beneficial in the treatment of ringworm and other skin diseases. It has also been tried successfully by some naturopaths in the treatment of leucoderma.
13. Teeth Disorder: The herb is useful in teeth disorders. Its leaves, dried in the sun and powdered, can be used for brushing teeth. It can also be mixed with mustered oil to make a paste and used as toothpaste. This is very good for maintaining dental health, counteracting bad breath and for massaging the gums. It is also useful in pyorrhea and other teeth disorders.
14. Headaches: Basil makes a good medicine for headache. A decoction of the leaves can be given for this disorder. Pounded leaves mixed with sandalwood paste can also be applied on the forehead for getting relief from heat, headache, and for providing coolness in general.
15. Eye Disorders: Basil juice is an effective remedy for sore eyes and night-blindness, which is generally caused by deficiency of vitamin A. Two drops of black basil juice are put into the eyes daily at bedtime.
DISCLAIMER: These are only general guidelines as a first aid. It is always better to see a doctor depending upon the intensity of the case.
— with Shelley Young and 4 others.1. Healing Power: The tulsi plant has many medicinal properties. The leaves are a nerve tonic and also sharpen memory. They promote the removal of the catarrhal matter and phlegm from the bronchial tube. The leaves strengthen the stomach and induce copious perspiration. The seed of the plant are mucilaginous.
2. Fever & Common Cold: The leaves of basil are specific for many fevers. During the rainy season, when malaria and dengue fever are widely prevalent, tender leaves, boiled with tea, act as preventive against theses diseases. In case of acute fevers, a decoction of the leaves boiled with powdered cardamom in half a liter of water and mixed with sugar and milk brings down the temperature. The juice of tulsi leaves can be used to bring down fever. Extract of tulsi leaves in fresh water should be given every 2 to 3 hours. In between one can keep giving sips of cold water. In children, it is every effective in bringing down the temperature.
3. Coughs: Tulsi is an important constituent of many Ayurvedic cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma. Chewing tulsi leaves relieves cold and flu.
4. Sore Throat: Water boiled with basil leaves can be taken as drink in case of sore throat. This water can also be used as a gargle.
5. Respiratory Disorder: The herb is useful in the treatment of respiratory system disorder. A decoction of the leaves, with honey and ginger is an effective remedy for bronchitis, asthma, influenza, cough and cold. A decoction of the leaves, cloves and common salt also gives immediate relief in case of influenza. They should be boiled in half a liter of water till only half the water is left and add then taken.
6. Kidney Stone: Basil has strengthening effect on the kidney. In case of renal stone the juice of basil leaves and honey, if taken regularly for 6 months it will expel them via the urinary tract.
7. Heart Disorder: Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.
8. Children's Ailments: Common pediatric problems like cough cold, fever, diarrhea and vomiting respond favorably to the juice of basil leaves. If pustules of chicken pox delay their appearance, basil leaves taken with saffron will hasten them.
9. Stress: Basil leaves are regarded as an 'adaptogen' or anti-stress agent. Recent studies have shown that the leaves afford significant protection against stress. Even healthy persons can chew 12 leaves of basil, twice a day, to prevent stress. It purifies blood and helps prevent several common elements.
10. Mouth Infections: The leaves are quit effective for the ulcer and infections in the mouth. A few leaves chewed will cure these conditions.
11. Insect Bites: The herb is a prophylactic or preventive and curative for insect stings or bites. A teaspoonful of the juice of the leaves is taken and is repeated after a few hours. Fresh juice must also be applied to the affected parts. A paste of fresh roots is also effective in case of bites of insects and leeches.
12. Skin Disorders: Applied locally, basil juice is beneficial in the treatment of ringworm and other skin diseases. It has also been tried successfully by some naturopaths in the treatment of leucoderma.
13. Teeth Disorder: The herb is useful in teeth disorders. Its leaves, dried in the sun and powdered, can be used for brushing teeth. It can also be mixed with mustered oil to make a paste and used as toothpaste. This is very good for maintaining dental health, counteracting bad breath and for massaging the gums. It is also useful in pyorrhea and other teeth disorders.
14. Headaches: Basil makes a good medicine for headache. A decoction of the leaves can be given for this disorder. Pounded leaves mixed with sandalwood paste can also be applied on the forehead for getting relief from heat, headache, and for providing coolness in general.
15. Eye Disorders: Basil juice is an effective remedy for sore eyes and night-blindness, which is generally caused by deficiency of vitamin A. Two drops of black basil juice are put into the eyes daily at bedtime.
DISCLAIMER: These are only general guidelines as a first aid. It is always better to see a doctor depending upon the intensity of the case.
The Antioxidant or Antiacid Benefits of Bell Peppers
What's New and Beneficial about Bell Peppers
Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family. A recent study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper! Bell pepper alone provided 12% of the total zeaxanthin found in the participants' diets. (Bell pepper also provided 7% of the participants' total vitamin C intake.)
If you want to maximize the availability of vitamin C and carotenoids from bell pepper, allow this amazing vegetable to ripen. Recent studies have shown that the vitamin C content and the carotenoid content of bell pepper both increase with ripening. When the vitamin C and carotenoid content of bell peppers increases, so does their total antioxidant capacity, which can be a source of great health benefits. Growers can allow bell peppers to ripen on the plant prior to harvest (which means that you will be able to purchase them in the grocery store in a ripened state). Or, if harvested early in the ripening stage, bell peppers can still be allowed to ripen post-harvest and after you've purchased them and brought them home from the market. In one recent study, the vitamin C in not-fully-ripe bell peppers continued to increase during home storage over a period of about 10 days. It can, though, be difficult to tell whether a bell pepper is optimally ripe. Most--but not all--green bell peppers will turn red in color over time, but they may be optimally ripe before shifting over from green to red. A good rule of thumb is to judge less by their basic color and more by their color quality as well as overall texture and feel. Whether green, red, yellow, or orange, optimally ripe bell peppers will have deep, vivid colors, feel heavy for their size, and be firm enough to yield only slightly to pressure.
Higher heat cooking can damage some of the delicate phytonutrients in bell peppers. In one recent study from Turkey, the effects of grilling on sweet green bell peppers were studied with respect to one particular phytonutrient--the flavonoid called luteolin. Prior to grilling, the bell peppers were found to contain about 46 milligrams/kilogram of this important antioxidant and anti-inflammatory flavonoid. After grilling for 7-8 minutes at a temperature of 150°C (302°F), about 40% of the luteolin was found to be destroyed. This loss of luteolin from higher heat cooking is one of the reasons I like cooking methods for bell peppers that use lower heat (118 degrees or less) for a very short period of time.
Although we tend to think about cruciferous vegetables like broccoli or allium vegetables like onions and garlic as vegetables that are richest in sulfur-containing compounds, bell peppers can also be valuable sources of health-supportive sulfur compounds. Several recent studies have taken a close look at the presence of co-factors in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These co-factors and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.
Nutrients in
Bell Peppers
1.00 cup raw (92.00 grams)
Nutrient%Daily Value
vitamin C 195.8%
vitamin A 57.6%
vitamin B6 13.5%
folate 10.5%
fiber 7.4%
vitamin E 7.2%
molybdenum 6.1%
vitamin K 5.6%
potassium 5.5%
manganese 5%
vitamin B2 4.7%
vitamin B3 4.5%
vitamin B1 3.3%
tryptophan 3.1%
vitamin B5 2.8%
magnesium 2.7%
Calories (28) 1%
While bell peppers are a very popular vegetable, they have not always shared the health research spotlight with other members of the pepper family due to their very minimal content of the phytonutrient capsaicin, the well-researched pepper compound that gives hot peppers their "heat." Once active in the body, capsaicin can bind onto nerve cell receptors and change pain sensation, and it may also have important anti-cancer and blood-sugar balancing properties. However, the lack of "heat" or significant amounts of capsaicin in bell peppers does not mean that this vegetable should be denied the health research spotlight!
The actual nutrient and phytonutrient content of bell peppers is impressive - and also somewhat surprising given the very low-fat nature of this vegetable (some nutrients and phtyonutrients are fat-soluble and hence for them to be present the food needs to contain some fat). There is far less than 1 gram of total fat in one cup of sliced bell pepper. However, this very small amount of fat is enough to provide a reliable storage spot for bell pepper's fat-soluble nutrients, including its fat-soluble carotenoids and vitamin E. Bell pepper is a very good source of vitamin E at about 1.45 milligrams per cup, and it contains more than 30 different carotenoids, including excellent amounts of beta-carotene and zeaxanthin. Both of these carotenoids provide antioxidant and anti-inflammatory health benefits. Within this Health Benefits section, we'll focus on two areas of bell pepper research: research on the antioxidant benefits, and research on potential anti-cancer benefits.
Antioxidant/Antiacid Benefits
While research studies have tended to focus on carotenoids as the hallmark antioxidants or antiacids in bell pepper, this vegetable actually provides us with a very broad range of antioxidants or antiacids. In terms of conventional nutrients, bell pepper is an excellent source of vitamin C at 117 milligrams per cup. (That's more than twice the amount of vitamin C found in a typical orange.) Bell pepper is also a good source of another antioxidant or antiacid vitamin--vitamin E. In addition to these conventional antioxidant or antiacid vitamins, bell pepper is also a good source of the antioxidant or antiacid mineral manganese. The list of bell pepper phytonutrients is also impressive and includes:
Flavonoids
luteolin
quercetin
hesperidin
Carotenoids
alpha-carotene
beta-carotene
cryptoxanthin
lutein
zeaxanthin
Within this list of phytonutrient antioxidants or antiacids, it's understandable why carotenoids have been singled out for research attention. Among the five carotenoids listed above, bell pepper contains concentrated amounts of beta-carotene and zeaxanthin. (One cup of freshly sliced red bell pepper, for example, contains about 1,500 micrograms of beta-carotene, or the same as one third of a small carrot.) In a recent study from Spain, researchers took a close look at vitamin C, vitamin E, and six different carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) found in all commonly eaten foods. Only two vegetables were determined to contain at least two-thirds of these nutrients. One of these foods was tomato, and the other was sweet bell pepper! In addition, bell pepper alone was determined to provide 12% of the total zeaxanthin found in the participants' diets! Bell pepper alone was also found to provide 7% of the participants' total vitamin C intake.
This remarkable track record for bell peppers as an antioxidant or antiacid-rich food has yet to be translated into research on risk reduction for disease. We expect to see antioxidant benefits specifically from bell peppers showing up in a wide variety of human health studies, including studies on prevention of cardiovascular disease and prevention of type 2 diabetes. We also expect to see antioxidant or antiacid benefits showing up strongly in the area of eye health. Just one cup of sweet green bell pepper slices provides us with 314 micrograms (combined) of the carotenoids lutein and zeaxanthin. These two particular carotenoids are found in high concentrations in the macula of the eye (the centermost part of the retina), and they are required for protection of the macula from oxygen-related damage. In one condition called age-related macular degeneration, or AMD, the macula of the eye can become damaged and vision can become lost. (In the U.S., AMD is the leading case of blindness in adults over the age of 60.) We suspect that future human studies will show risk reduction for AMD with routine intake of bell peppers due to their strong antioxidant or antiacid benefits (and in particular, their unique concentration of lutein and zeaxanthin).
Potential Anti-Cancer Benefits
As a food that is rich in antioxidant, antiacid and anti-inflammatory nutrients, bell pepper would be expected to provide us with important anti-cancer benefits. Exposure to chronic excessive inflammation and chronic unwanted oxidative stress can increase the risk of cancer development for most cancer types, and both of these factors can be partly offset by diet. (Regular intake of antioxidant or antiacid nutrients can lower the likelihood of chronic oxidative stress, and regular intake of anti-inflammatory nutrients can lower the likelihood of chronic excessive inflammation.) With a rich supply of phytonutrients that have antioxidant or antiacid and anti-inflammatory properties, bell peppers would be expected to help offset these factors and lower our risk of cancer development. Unfortunately, large-scale human research studies have not tried to isolate the impact of bell peppers on cancer risk. At best, they have usually grouped bell peppers among other vegetables and analyzed the anti-cancer benefits of vegetables as a group. Still, we very much expect to see future studies documenting the specific benefits of bell peppers for risk reduction of cancer. Based on preliminary studies on animals and in the lab, cancers of the digestive tract (including gastric cancer and esophageal cancer) may be areas in which bell peppers end up showing a special potential for support.
Alongside of this antioxidant/antiacid/anti-inflammatory component of bell peppers' potential anti-cancer benefits is a second, less expected component. This second component involves the metabolism of sulfur compounds in bell pepper, and in particular the metabolism of the sulfur-containing amino acid cysteine. While bell pepper is not high in either protein or in the amino acid cysteine, it may be unusual in its metabolism of this amino acid. Several recent studies have taken a close look at the presence of enzymes in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These enzymes and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some preliminary animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.
Description
Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams). Their scientific name is Capsicum annuum. This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeno peppers.
While we are most accustomed to seeing green bell peppers in the supermarket, these delicious vegetables actually come in a wide variety of colors, including yellow, orange, red, purple, brown and black. The green bell peppers you purchase in the food market may actually be immature, non-ripe versions of these other color varieties. Not all bell peppers start off green, however, nor do green bell peppers always mature into other basic colors.
Paprika is a dried powdered form of bell pepper, and even though we are used to seeing red paprika in the spice section of the grocery, a paprika can be made from any color of bell pepper and it will end up being that same color once dried and ground into powder.
Bell peppers can be eaten at any stage of development. However, recent research has shown that the vitamin C and carotenoid content of bell peppers tends to increase while the pepper is reaching its optimal ripeness. Bell peppers are also typically more flavorful when optimally ripe.
History
Bell peppers have been cultivated for more than 9000 years, with the earliest cultivation having taken place in South and Central America. While the name "pepper" was given to this food by European colonizers of North America who first came across it in the 1500-1600's and then transported it back to Europe, the original name for this food in Spanish was pimiento.
Because bell peppers can be grown in a variety of climates and are popular in cuisines throughout the world, they can frequently be found on small farms in North America, Central America, South America, Europe, Africa, the Middle East, and parts of Asia. In terms of commercial production, however, China has become by far the largest producer of bell peppers and produced 14 million metric tons in 2007. At about 2 million metric tons, Mexico is the second largest commercial producer, followed by the United States at approximately 1 million metric tons.
Within the U.S., California and Florida are the largest bell pepper-producing states. (In terms of chili pepper production, however, New Mexico currently stands in first place.) . The average U.S. adult consumes about 16 pounds of peppers per year, including almost 9.5 pounds of bell peppers.
How to Select and Store
Choose peppers that have deep vivid colors, taut skin, and that are free of soft spots, blemishes and darkened areas. Their stems should be green and fresh looking. Peppers should be heavy for their size (reflecting their thick, well-formed and well-hydrated walls) and firm enough so that they will only yield slightly to a small amount of pressure. Avoid those that have signs of decay including injuries to the skin or water-soaked areas. The shape of the pepper does not generally affect the quality, although it may result in excessive waste or not be suitable to certain recipe preparations. Peppers are available throughout the year but are usually in greater abundance during the summer and early fall months.
It can be difficult to tell whether a bell pepper is optimally ripe, but from a nutritional and health standpoint, it is definitely worth paying attention to the degree of ripeness in your bell peppers. You don't want them to be overly ripe to the point of getting too soft, wrinkly, or blemished. In fact, if bell peppers are optimally ripe at the time of purchase, they can lose up to 15% of their vitamin C content over the course of 10-day storage in the refrigerator and up to 25% of their vitamin C over 20-days of refrigerator storage time. However, if not optimally ripe at the time of purchase, the vitamin C and carotenoids in bell peppers will actually increase with refrigerator storage over the next 10 days. So as you can see, there is a delicate balance in terms of optimal ripeness! I encourage you not to worry about eating bell peppers that are not yet optimally ripe, because they can still provide you with outstanding health benefits. But for optimal vitamin C and carotenoid benefits, you may want to experiment a little and see if you can develop a skill for evaluating ripeness in this vegetable. Unfortunately, you cannot use basic color as your primary guideline. Most - but not all - green bell peppers will turn red in color over time, but they may be optimally ripe before shifting over from green to red. (There are also some varieties of bell peppers which never start out green.) A good rule of thumb is to judge not by the color itself but by the color quality and overall texture and feel. Whether green, red, yellow, or orange, optimally ripe bell peppers will have deep, vivid colors, will feel heavy for their size, and will be firm enough to yield only slightly to pressure.
Unwashed sweet peppers stored in the vegetable compartment of the refrigerator will keep for approximately 7-10 days. . Because bell peppers need to still well hydrated and are very sensitive to moisture loss, we further recommend that you include a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Do not cut out the bell pepper stem prior to storage in the refrigerator. Bell peppers are especially sensitive to moisture loss through this stem (calyx) portion and are more susceptible to chilling injury if the stem is removed. Sweet peppers can be frozen without first being blanched. It is better to freeze them whole since there will be less exposure to air which can degrade both their nutrient content and flavor.
Although most people would not consider washing bell peppers under hot water, I want to be clear about the disadvantages of doing so. A recent study has shown that bell peppers retain more of their total antioxidant or antiacid capacity when washed under cold versus hot water.
Finally, if you are going to consume your bell peppers within a day or two and suspect that they are not fully ripe, you may want to consider storing them without refrigeration. We've seen one recent study showing that room temperature storage of 20°C (68°F) can improve the availability of fat-soluble carotenoids in bell peppers that are not yet optimally ripe.
Tips for Preparing and Cooking
Tips for Preparing Bell Peppers
Before coring and/or cutting the pepper, wash it under cold running water. If the pepper has been waxed, you should also scrub it gently but thoroughly with a natural bristle brush.
Use a paring knife to cut around the stem and then gently remove it. Peppers can be cut into various shapes and sizes. To easily chop, dice or cut the peppers into strips, first cut the pepper in half lengthwise, clean out the core and seeds, and then, after placing the skin side down on the cutting surface, cut into the desired size and shape. Peppers can also be cut horizontally into rings or left whole for stuffed peppers. The pulpy white inner cavity of the bell pepper is rich in flavonoids and can be eaten, even though some people have a personal preference for removing this section.
The Healthiest Way of Cooking Bell Peppers
Of all of the cooking methods we tried when cooking bell peppers, my favorite is Healthy Sauté. We think that it provides the greatest flavor and is also a method that allows for concentrated nutrient retention.
To Healthy Sauté bell peppers, heat 3 TBS of broth (vegetable) or alkaline water in a stainless steel skillet. Once bubbles begin to form add sliced red bell peppers, cover, and Healthy Sauté for 3 minutes on medium heat. After 3 minutes add 2 TBS broth, then cook uncovered on low heat for another 4 minutes, stirring constantly. Transfer to a bowl and toss with our extra virgin olive oil and fresh lemon.
Nutritional Profile
Bell peppers are an outstanding source of antioxidant/antiacid and anti-inflammatory phytonutrients. These phytonutrients include flavonoids (luteolin, quercetin, hesperidin) and hydroxycinnamic acids (especially ferulic and cinnamic acids). But the hallmark phytonutrient group found in bell peppers is the carotenoid family, with more than 30 different carotenoids being provided by this vegetable. Included in bell pepper carotenoids are alpha-carotene, beta-carotene, cryptoxanthin, lutein, and zeaxanthin. Bell peppers are an excellent source of antioxidants or antiacids vitamin A and nerve-supportive vitamin B6. Bell peppers are a very good source of heart-healthy fiber, vitamin E, folate, potassium, and vitamin K as well as the enzyme-supportive molybdenum. They are a good source of bone-building manganese and magnesium, energy-producing vitamins B1, B2, B3 and B5.
References
Agricultural Marketing Resource Center (AgMRC). Bell and Chili Peppers Profile. (2011). Iowa State University, Ames, IO. Available online at: http://www.agmrc.org. 2011.
Alpay K,. Ertas M, Orhan EK et al. Diet restriction in migraine, based on IgG against foods: A clinical double-blind, randomised, cross-over trial. Cephalalgia. 2010 July; 30(7): 829â€"837. 2010.
Ambrosini GL, de Klerk NH, Fritschi L et al. Fruit, vegetable, vitamin A intakes, and prostate cancer risk. Prostate Cancer Prostatic Dis. 2008;11(1):61-6. 2008.
Chassy AW, Bui L, Renaud EN et al. Three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers. J Agric Food Chem. 2006 Oct 18;54(21):8244-52. 2006.
Cooper AJL, Krasnikov BF, Niatsetskaya ZV et al. Cysteine S-conjugate β-lyases: Important roles in the metabolism of naturally occurring sulfur and selenium-containing compounds, xenobiotics and anticancer agents. Amino Acids. 2011 June; 41(1): 7â€"27. 2011.
Core J. Grower's Choice: Organic and Conventional Vegetable Production Explored. Agricultural Research. Washington: Apr 2006. Vol. 54, Iss. 4; p. 20-21. 2006.
Devore EE, Grodstein F, van Rooij FJA et al. Dietary antioxidants and long-term risk of dementia. Arch Neurol. 2010 July; 67(7): 819â€"825. 2010.
Durucasu I and Tokusoglu O. Effects of Grilling on Luteolin (3`,4`,5,7-tetrahydroxyflavone) Content in Sweet Green Bell Pepper (Capsicum annuum). Pakistan Journal of Biological Sciences Year: 2007 Vol: 10 Issue: 19 Pages/record No.: 3410-3414. 2007.
Garcia-Closas R, Berenguer A, Sanchez MJ et al. Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain. The British Journal of Nutrition. Cambridge: Jun 2004. Vol. 91, Iss. 6; p. 1005-1011. 2004.
Kollmannsberger H, Rodriguez-Burruezo A, Nitz S et al. Volatile and capsaicinoid composition of ajà (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. J Sci Food Agric. 2011 Jul;91(9):1598-611. 2011.
Kumar R, Dwivedi N, Singh RK et al. A review on molecular characterization of pepper for capsaicin and oleoresin. Int J Plant Breeding and Genetics 2011, 5(2): 99-110. 2011.
Lalitha V, Kiran B and Raveesha. Antifungal and antibacterial potentiality of six essential oils extracted from plant source. . International Journal of Engineering Science and Technology Year: 2011 Vol: 3 Issue: 4 Pages/record No.: 3029-3038. 2011.
Naef R, Velluz A and Jaquier A. New volatile sulfur-containing constituents in a simultaneous distillation-extraction extract of red bell peppers (Capsicum annuum). J Agric Food Chem. 2008 Jan 23;56(2):517-27. 2008.
O'Sullivan L, Jiwan MA, Daly T, O'Brien NM et al. Bioaccessibility, uptake, and transport of carotenoids from peppers (Capsicum spp.) using the coupled in vitro digestion and human intestinal Caco-2 cell model. J Agric Food Chem. 2010 May 12;58(9):5374-9. 2010.
Starkenmann C and Niclass Y. New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar). J Agric Food Chem. 2011 Apr 13;59(7):3358-65. 2011.
Zoran I, Avital BY, Yaccov P et al. Total antioxidant activity (TAA) of bell pepper during prolonged storage on low temperature. Journal of Agricultural Sciences Year: 2008 Vol: 53 Issue: 1 Pages/record No.: 3-12. 2008.
Thứ Bảy, 21 tháng 4, 2012
Drinking Soda Pop May Kill You!
Researchers from Cleveland Clinic’s Wellness Institute and Harvard University have found that greater consumption of sugar-sweetened and low-calorie sodas is associated with a higher risk of stroke. The study – recently published in the American Journal of Clinical Nutrition – is the first to examine soda’s effect on stroke risk. Previous research has linked sugar-sweetened beverage consumption with weight gain, diabetes, high blood pressure, high cholesterol, gout and coronary artery disease.“Soda remains the largest source of added sugar in the diet,†said Adam Bernstein, M.D., Sc.D., study author and Research Director at Cleveland Clinic’s Wellness Institute. “What we’re beginning to understand is that regular intake of these beverages sets off a chain reaction in the body that can potentially lead to many diseases – including stroke.â€The research analyzed soda consumption among 43,371 men who participated in the Health Professionals Follow-Up Study between 1986 and 2008, and 84,085 women who participated in the Nurses’ Health Study between 1980 and 2008. During that time, 2,938 strokes were documented in women while 1,416 strokes were documented in men."The answer to the increase in strokes from drinking soda is quite simple - sugar is a metabolic acid and is poisonous to the body in all of its forms," states Dr. Robert O. Young. Dr. Young further states, "other acids including carbonic and phosphuric acid also contribute to inflammation, atherosclerosis, acidic plaque, thrombosis, obesity, glucose intolerance, insulin resisitance, diabetes high blood pressure, heart disease and stroke." In sugar-sweetened sodas, the sugar load may lead to rapid increases in blood glucose and insulin which, over time, may lead to glucose intolerance, insulin resistance, and inflammation. These physiologic changes influence atherosclerosis, plaque stability and thrombosis – all of which are risk factors of ischemic stroke. This risk for stroke appears hy igher in women than in men.The pH of soda drinks are highly acidic with a pH of less than 3 and an oxidative reduction potential of over +450mV. According to Dr. Young, "soda sucks the life right out of you!"In addition, study findings show that men and women who consumed more than one serving of sugar-sweetened soda per day had higher rates of high blood pressure and high blood cholesterol and lower physical activity rates. Those who drank soda more frequently were also more likely to eat red meat and whole-fat dairy products. Men and women who consumed low-calorie soda had a higher incidence of chronic disease and a higher body mass index (BMI). The investigators controlled for these other factors in their analysis to determine the independent association of soda consumption on stroke risk.“According to research from the USDA, sugar-sweetened beverage consumption has increased dramatically in the United States over the past three decades, and it’s affecting our health,†said Dr. Bernstein. “These findings reiterate the importance of encouraging individuals to substitute alternate beverages for soda.â€Dr. Young suggests, "drinking soda drinks compromises the alkaline design of the body setting the stage for sickness, dis-ease, disease and death. People are digging their graves with their own teeth when they ingest foods and beverages that are highly acidic/toxic to the blood and tissues. These acidic foods and beverages include, animal flesh, dairy products, alcohol. coffee, tea, soda drinks, sports drinks, high sugar fruit drinks, vinegar, and sugar in all of its forms both natural and artificial."
If you are ingesting acidic drinks like soda pop, the following article may help you kick the acidic habit before its too late!
Woman’s Coca-Cola ‘habit’ cited in death
Experts say Natasha Harris Coca-Cola habit probably contributed to her death (AP/New Zealand Herald)When people attribute someone's untimely death to a Coke overdose, they're usually not talking about the world's most popular soda.But experts in New Zealand say Natasha Harris' 2-gallon-a-day Coca-Cola consumption"probably" contributed to her death. The soda company responded to the alleged connection by noting that even water consumption can be fatalin excessive amounts.
"The first thing she would do in the morning was to have a drink of Coke beside her bed and the last thing she would do at night was have a drink of Coke," Harris' partner Chris Hodgkinson said in a deposition. "She was addicted to Coke."
Hodgkinson testified that Harris drank between 2.1 gallons and 2.6 gallons of Coke every day.
The 30-year-old Harris died of a heart attack in February 2010. According to New Zealand's Fairfax Media, pathologist Dr. Dan Mornin testified on Thursday that Harris likely suffered from hypokalemia (low potassium levels), which he believes was caused by her overall poor nutrition, including the unusually high levels of Coke consumption.
Though in fairness to the soda manufacturer, it was also revealed that Harris made other questionable health choices before her death, including smoking a reported 30 cigarettes per day and having poor eating habits. Dr. Mornin also said Harris had "toxic levels of caffeine" in her blood, though it's not clear if those levels came exclusively from Coke or from a combination of other sources, including coffee.
Karen Thompson, a spokeswoman for Coca-Cola Oceania, defended the safety of her company's products in a statement:
"We concur with the information shared by the coroner's office that the grossly excessive ingestion of any food product, including water, over a short period of time with the inadequate consumption of essential nutrients, and the failure to seek appropriate medical intervention when needed, can be dramatically symptomatic."
Harris reportedly experienced high blood pressure in the months leading up to her death. Hodgkinson called emergency services and tried mouth-to-mouth resuscitation but was not able to revive Harris after she collapsed in her home.
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