New Research Shows DHA May Improve Stroke Recovery

Hopefully very few of you reading this have ever had a stroke, but you probably have a family member or friend who has. This article is to shed some light on what research is looking at in regards to improving the recovery of a stroke patient and minimizing the damage caused because of a stroke.

In the Translational Stroke Research Journal published online there is a study titled Docosahexaenoic Acid Therapy of Experimental Ischemic Stroke. Now don't get overwhelmed by the title.

Essentially what they were measuring is recovery progress and damage minimized by supplementing DHA (essential fatty acid) after a stroke. What they found was that there was a neuroprotective effect if DHA was given within 5 hours following an ischemic stroke.

Ischemic strokes are caused by a blockage of blood to the brain because of some type of clot or plaque buildup in the arteries. Why this study is so important is because the area surrounding the the blockage can become irreversibly damaged within a few hours if the blood flow is still blocked.


Director of Neuroscience Center of Excellence Dr. Bazan from the Louisiana State University Health Sciences Center induced strokes in rat by blocking the middle cerebral artery for two hours. Some of that rats were to receive DHA intravenously at set hours after the stroke was induced. Other rats were to receive saline intravenously.

Behavioral tests were conducted during the blockage and at 1, 2, 3 and 7 days following the procedure as well as examination of the brain.

A second experiment administered DHA at the 3 hour mark after the blockage occurred and they assessed the brain using MRI at day 1, 3 and day 7. There was also a third experiment conducted where after the DHA was provided at the 3 hour mark their brains were examined for the presence of neuroprotectin D1 (NPD1), which is a substance that has DHA as a precursor and also has anti inflammatory effects.

In the first experiment they found a reduction in neurologic deficits for those that received the DHA instead of saline and this was found to be true even at the 5 hour mark after the onset of stroke symptoms.

Those treated with DHA had total reduced infarct volume by 40% when given 3 hours after a stroke, 66% when given 4 hours later and 59% when given after 5 hours. The group treated with DHA and examined via MRI had smaller infarcts, which were actually not distinguishable from normal tissues by the 7th day. The third experiment showed that there was an increase in NPD1 synthesis in the area surrounding the tissue damage in the DHA treated group like they had hoped.

These findings are significant because they help identify a possible treatment for strokes and also help narrow down the time window when treatment needs to be administered for the greatest success. Understanding the impact of omega 3 essential fatty acids on strokes are just the beginning to unraveling and getting closer to finding a solution for strokes and other neurodegenerative diseases.

According to Dr. Bazaan we are in an unprecedented time in regards to making progress with strokes. Strokes kill over 150,000 Americans each year and most of the damage occurs within the first 24 hours following a stroke. There have been randomized clinical studies showing that patients who consume high omega 3 fat inttakes experience a decreased incidence of stroke. 2,4

Omega 3 intake may also slow down the rate of atherosclerosis which can lead to higher a stroke rate.3 The American Stroke Association even recommends that individuals consider taking a supplement that contains omega 3 fatty acids since most do not consume enough through their diet.

This type of research is what is going to shape our future health and help many of us from ever suffering from these neurodegenerative diseases.

If you are want to get a head start on protecting yourself go here:
http://www.johnhallstudios.getprograde.com/specials.html?advert_id=CN


To Your Health,

John Hall NSCA-CPT

References:

1. Ludmila Belayev, Larissa Khoutorova, Kristal D. Atkins, Tiffany N. Eady, Song Hong, Yan Lu, Andre Obenaus and Nicolas G. Bazan. Docosahexaenoic Acid Therapy of Experimental Ischemic Stroke. Translational Stroke Research. Published Online Nov 4th 2010.

2. He K, Rimm EB, et al. Fish consumption and risk of stroke in men. JAMA. 2002 Dec 25;288(24):3130–6

3. Kris-Etherton PM, Harris WS, et al. Fish consumption, fish oil, omega-3 fatty acids and cardiovascular diseases. Circulation. 2002 Nov 19;106(21):2747–57.

4. Jeerakathil TJ, Wolf PA. Prevention of strokes. Curr Atheroscler Rep. 2001 Jul;3(4):321–7.

Health Benefits of Corn

Corn is a wonderful whole grain food that is a good source of vitamin B1, Vitamin B5, folate, fiber, vitamin C, Phosphorous, Manganese and a nutrient called beta-cryptoxanthin.

In addition to preventing birth defects, Folate can also help to lower your risk of heart attack, stroke and peripheral vascular disease. It has been estimated that consumption of 100% of the daily value of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Folate-rich diets are also associated with a reduced risk of colon cancer.

Consuming foods rich in beta-cryptoxanthin, an orange-red carotenoid found in high amounts in corn, may significantly lower one's risk of developing lung cancer. A study published in the September, 2003 issue of Cancer Epidemiology, Biomarkers and Prevention reviewed dietary and lifestyle data collected from over 63,000 adults in Shanghai, China, who were followed for 8 years. Those eating the most crytpoxanthin-rich foods showed a 27% reduction in lung cancer risk. When current smokers were evaluated, those who were also in the group consuming the most cryptoxanthin-rich foods were found to have a 37% lower risk of lung cancer compared to smokers who ate the least of these health-protective foods.

Corn is also a good source of Thiamin which is a nutrient essential to good brain cell health and mental function. The brain uses Thiamin to make a neurotransmitter called acetylcholine which is essential for good memory. In addition, maintaining healthy acetylcholine levels may help to reduce the risk of Alzheimer’s disease.

Research reported at the 2004 American Institute for Cancer Research (AICR) International Conference on Food, Nutrition and Cancer, by Rui Hai Liu, M.D., Ph.D., and his colleagues at Cornell University shows that whole grains, such as corn, contain many powerful phytonutrients whose activity has gone unrecognized because common research methods have overlooked them. Dr. Liu’s team measured the antioxidant activity of various foods, assigning each a rating based on a formula. Broccoli measured 80, Spinach 81, Apples 98, Bananas 65, but Corn topped them all measuring a whopping 181.

To Your Health,

John Hall NSCA-CPT

Scientists unlock how trans fats harm arteries

I thought this article to be quite interesting, even though I did not do the write up, there's a lot of knowledge to be shared. Enjoy!

By Nathan Gray, 03-Nov-2010

Related topics: Science & Nutrition, Fats & oils

The method by which dietary trans fats cause hardening of the arteries (atherosclerosis) may have been identified by a new study on mice fed a high trans fat diet.

The research paper, published in The Journal of Nutritional Biochemistry, suggests that high levels of trans fats cause atherosclerosis by reducing the responsiveness of a key protein that controls growth and differentiation in cells. The protein, known as transforming growth factor (TGF)-beta, plays an important role in immunity and the development of heart disease, diabetes and cancer.

The findings of the study reinforce recent moves by industry to move away from the use of trans fats after studies linked the predominantly man-made fat with a range of health problems.

“Our demonstration that suppression of TGF-beta responsiveness (in aortic endothelium and possibly in other tissues) caused by dietary trans fats is likely to have important implications in other trans fat-related diseases and disorders,” stated the researchers, led by Dr. Chun-Lin Chen from Saint Louis University School of Medicine, in the U.S.

“For example, it has been postulated that trans fats are carcinogenic and also contribute to autoimmune disease. These phenomena might be due to suppression of cellular TGF-beta responsiveness by dietary trans fats – since TGF-beta is a well-known tumour suppressor and immuno-suppressor,” they added.

Trans fat risk

Though trace amounts of trans fats are found naturally, in dairy and meats, the vast majority are formed during the partial hydrogenation of vegetable oil (PHVO) that converts the oil into semi-solids for a variety of food applications.

Trans fats are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.

But scientific reports that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago.

In the food industry this has been mirrored by an increase the in pressure on food manufacturers to reduce or remove trans fatty acids from their products and reformulate.

The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.

Despite the well accepted link between trans fats and heart health, the St Louis-based scientists claim that the mechanisms by which trans fats cause atherosclerosis and other diseases remain unclear.

Chen and colleagues stated that there is “accumulating evidence” to indicate that transforming growth factor (TGF)-beta in the circulation protects against atherosclerosis. They stated that previous studies have found that suppressed TGF-beta responsiveness in the walls (endothelium) of the aortic blood vessel plays an important role in the development of atherosclerosis in animals.

The researchers fed mice a high-trans fat (Western) diet or a control diet of standard rodent chow and tested the effects dietary trans fat intake on TGF-beta after 16 or 24 weeks.

Mechanisms

The researchers observed that normal mice fed a high trans fat diet for 24 weeks exhibited atherosclerotic lesions and suppressed TGF-beta responsiveness in the aortic endothelium.

High trans fat mice also showed increased integration of cholesterol into tissue plasma membranes.

The authors reported a 24-week trans fat diet increased the expression of VCAM-1 – a marker of early lesions of atherosclerosis – four-fold compared to mice fed the control diet, corresponding to significant atherosclerotic lesions found in mice fed the trans fat diet.

However, the authors also reported that when mice were switched from the high trans fat diet to control diets at 16 weeks, markers of atherosclerosis, including TGF-beta responsiveness and VCAM-1 expression began to return to normal levels.

Suppressed responses

Dr. Chen and colleagues indicated that their results suggest that dietary trans fats cause atherosclerosis, at least in part, by suppressing TGF-beta responsiveness.

“This effect is presumably mediated by the increased deposition of cholesterol into cellular plasma membranes in vascular tissue, as in hypercholesterolemia,” they added.


To Your Health,

John Hall NSCA-CPT

Belly Fat and Metabolic Syndrome

Belly Fat and Metabolic Syndrome:
http://johnhallstudios.getprograde.com/metabolic-syndrome.html

Tomatoes Are Souper!!

Tomatoes Are Souper!
Scientists are suggesting that tomato lovers may be more likely to reduce the risk of serious disease. Lycopene, an anti oxidant which gives tomatoes their lovely rich red color, helps remove free radicals from the body. Free radicals are unstable oxygen molecules and have been implicated in cancer and other serious diseases.

Professor Michael Avirim of the Rambam Medical Center in Haifa, Israel who is testing lycopene in clinical trials says, ' In its natural form, lycopene is an excellent anti oxidant that helps to prevent formation of oxidized LDL, the 'bad' cholesterol in blood, which contributes to the build up of plaque that narrows, stiffens and constricts arteries and can lead to heart attacks. When this natural extract was added to cancer cell cultures, the lycopene inhibited their growth. Lycopene is the most potent nutritional antioxidant found to date.

Another study compared men who had had a heart attack with the same number of healthy men and found that those with high levels of lycopene appeared to reduce their risk of heart diseases by 50%.  The study’s coordinator, Lenore Kohlmeier, professor of nutrition and epidemiology at the university of North Carolina, said, 'Based on our findings, and other research, lycopene can be an excellent antioxidant, we recommend that people eat tomato based cooked foods.'

Several recent studies have shown that a diet rich in tomatoes and tomato products is strongly linked to a reduced risk of certain cancers. In a six year study of 48,000 male professionals, Dr Edward Giovannucci and colleagues at Harvard Medical School found that consuming tomatoes and tomato based products between five to seven serving a week was associated with a reduced risk of prostate cancer of 21% to 34%.

Another study published in the International Journal of Cancer said that lycopene appears to protect against cancer of the mouth, pharynx, esophagus, stomach, colon and rectum. Researchers at the University of Illinois report that women with the highest lycopene levels had a five fold lower risk of developing precancerous signs of cervical cancer than women with lowest lycopene levels.

The human body does not produce lycopene alone and therefore relies on a consumption of tomatoes and tomato based products for this anti oxidant. Nutritionists and other health professionals have long advocated the cancer preventative benefits of a diet high in fruits and vegetables. .

Lycopene: Just The Facts

Research by Dr. Joseph Levy and colleagues from Ben-Gurion University of the Negev, Beer-Sheva, Israel, may have identified the unique mechanism through which lycopene protects against cancer which is by activating cancer-preventive phase II enzymes.

Lycopene is an open-chain unsaturated carotenoid that imparts red color to tomatoes.

Lycopene is a proven anti-oxidant that may lower the risk of certain diseases including cancer and heart disease.

In the body, lycopene is deposited in the liver, lungs, prostate gland, colon and skin. Its concentration in body tissues tends to be higher than all other carotenoids.

Epidemiological studies have shown that high intake of lycopene-containing vegetables is inversely associated with the incidence of certain types of cancer. For example, habitual intake of tomato products has been found to decrease the risk of cancer of the digestive tract among Italians.

In one six-year study by Harvard Medical School and Harvard School of Public Health, the diets of more than 47,000 men were studied. Of 46 fruits and vegetables evaluated, only the tomato products (which contain large quantities of lycopene) showed a measurable relationship to reduce prostate cancer risk. As consumption of tomato products increased, levels of lycopene in the blood increased, and the risk for prostate cancer decreased. The study also showed that the heat processing of tomatoes and tomato products increases Lycopene bioavailability.

Ongoing research suggests that lycopene can reduce the risk of macular degenerative disease, serum lipid oxidation and cancers of the lung, bladder, cervix and skin.

To Your Health,

John Hall NSCA-CPT

Breakthrough study shows personalised nutrition future for probiotics

I am a firm believer in the ingestion of probiotics and thought this was a great little article!! Enjoy.

To Your Health,

John Hall NSCA-CPT

By Stephen Daniells, 15-Sep-2010

Related topics: Probiotics, Research, Probiotics and prebiotics, Gut health

Probiotic bacteria may affect gene activity and the cellular reactions they control in the human intestine, a study has revealed for the first time.

Consumption of a dairy drink containing three strains of probiotic bacteria was associated with changes in the activity of hundreds of genes, with the changes resembling the effects of certain medicines in the human body, including medicines that positively influence the immune system and those for lowering blood pressure.

Researchers from NIZO Food Research, Maastricht University, UMC St Radboud and Wageningen UR – within the framework of TI Food and Nutrition – report their findings in the Proceedings of the National Academy of Sciences (PNAS).

“Probiotics cause a local reaction in the mucosa of the small intestines,” said Prof Michiel Kleerebezem of NIZO food research. “These effects are similar to the effects of components that the pharmaceutical industry applies to medicines, but less strong.”

The researchers used dairy drinks containing the commercial probiotics Lactobacillus acidophilus Lafti-L10 (DSM), L. casei CRL-431 (Chr. Hansen), and L. rhamnosus GG (Valio) and compared this with a placebo drink. Seven healthy volunteers participated in the study.

Six hours after consumption of these drinks, the researchers took biopsies from the upper part of the small intestine (duodenum) and genetically analysed. The researchers observed “hundreds of differentially expressed genes that participate in (the regulation of) basal mucosal pathways, some with clinical relevance.

“This shows that investigating the effect of specific bacterial strains in cross-over trials using human volunteers may yield clinically relevant results,” they added.

“The results from this study may also contribute to the identification of the bacterial molecules that are involved in co-regulating human mucosal function. We consider that probiotics research might eventually deliver therapeutic interventions that correct mild deviations from normal intestinal metabolism and may contribute to maintenance of intestinal health under conditions of mild stress, such as physical exercise.

The Best Way To Beat Cellulite

Cottage cheese Orange Peel Rice Pudding


Even though this sounds like it, I’m not talking about food here. These are just some of the names given to an undesirable skin condition known as cellulite that plagues the backsides and tummies of women all over the world.



Sure, some men are affected by it, but for the most part, women’s biggest fear about wearing a bikini in the summer is the dimply appearance of her butt and thighs or mid-section. And, women don’t even have to be considered “chubby” or “fat” to have cellulite in the most awkward of places. Even our beloved, so-called perfectly thin actresses have cellulite that they work incredibly hard to hide.

But why is it that women are mostly stricken with mattress-like backsides and how do we prevent it or minimize its appearance?

What is cellulite?

Cellulite consists of several alterations in your skins normal structure, coupled with circulation issues (fatty areas of cellulite tend to have low blood flow and are cold to the touch), and changes with the fat cells themselves.

If you have cellulite, there isn’t much you can do to abolish it, but you can definitely reduce it’s appearance.

Even Babies Have Cellulite

My first realization about cellulite came when I noticed my 7-month old daughter had a cottage cheese-like appearance to her cute little butt cheeks when they were slightly squished.

At first I was upset – why does she have cellulite? How is this possible? But then I realized my own battles with cellulite were partially out of my control. Females, by virtue of our hormonal environment and body structure are stricken with cellulite from the very beginning.

Normal, healthy, fatty tissue development (growth of new fat cells, not fat cell size) begins in the womb and continues until a child is 18 months old. It then picks up again during puberty. In today’s society, with all the junk food and excessive calories, some children are in a constant state of fat cell growth and potentially new fat cells.

Fatty tissue near the skin consists of two layers separated by a facial layer. The more external layer is called the areolar layer, which is formed by globular and large fat cells (adipocytes) arranged vertically; here the blood vessels feeding the fat cells are numerous and fragile. The deeper layer is called the lamellar layer and the cells are fusiform, smaller and arranged horizontally; the vessels here are larger. The second layer increases in thickness when a person gains weight, mainly due to the increase in fat cell volume which presses against the outer, areolar layer, making it more pronounced.



In women, the outer areolar layer is thicker and the skin covering it is usually thinner which is the case right from birth (and explains my daughters dimply butt cheeks). As a woman ages and gains more body fat from an increase in the inner lamellar layer, it makes the fat cells in the areolar layer more visible.

Female hormones can be evil

When women start to hit puberty, the battle with thigh cellulite commences. The femoral region of a woman (the back of the upper thigh) is very responsive to her very unique hormonal profile.

Estrogen increases the response of thigh fat cells to anti-lipolytic alpha receptors (preventing fat breakdown and loss) and stimulates an enzyme called lipoprotein lipase (LPL) that stimulates fat growth. This can occur in the gluteal region and abdomen as well, but is usually localized to the back of the legs.

Prolactin (the breast-feeding hormone) is another hormone that makes cellulite more visible because it increases water retention in the fatty tissue, which makes each cell look larger and more lumpy.

So, most women are going to have some issues with cellulite, just because they are women.

Insulin make cellulite more visible

One of the greatest influences on cellulite appearance is the blood glucose-regulating hormone insulin. Whenever you eat carbohydrate, your body releases insulin to manage the influx of glucose (from carbs) into your bloodstream. In an ideal world, your muscle cells recognize this insulin and invite the glucose into muscle cells to be used for energy or stored for later use (as glycogen).

However, in the case of most sedentary people, insulin sends the carbs to fat cells to be turned into fatty acids and stored as triglycerides (called lipogenesis). This makes fat cells in the lamellar layer bigger, causing fat cells in the areolar layer to be squished out and more visible.


Unless a person is a constant exerciser or exercises incredibly hard every day, high carb diets will cause your body to produce more fat. Insulin also stops your body from using fat as fuel and can cause your body to store more water, pushing cellulite out for the world to see.

Change your lifestyle, smooth out cellulite

Of all the things under our control with respect to cellulite, there are two major things we can change to minimize its appearance. With cellulite, you either have it, or you don’t (lucky girl!), but if you have it, you can make it look less pronounced despite never really being able to get rid of it.

First and foremost – get off your butt! Consistent physical activity (no, not armchair football) decreases your body’s insulin levels naturally and makes your muscle cells more receptive to burning up carbs and fats for energy.

Daily exercise also increases muscle mass, which helps decrease body fat. It increases circulation in your lower extremities, providing more blood to thigh fat cells and enabling them to be used as a energy source. Finally, it improves rigidity of your tendons and muscles, making fatty areas seem smaller and less pronounced.

You’ve got to think: all that sitting on your behind, day in and day out, does not do much for improving blood flow to your thighs or making your butt look any smaller. So, get up and move as much as you can -- every day. Even consider investing in a stand-up desk, so your butt can get a break.

Second - eliminate simple carbs, sodium, alcohol and manufactured fats from your diet.

You now know carbs are the major promoters of insulin, but not all carbs are bad and timing is important. High-fiber carbs from non-starchy vegetables (like greens and colorful veggies) produce the lease amount of insulin and some starchy veggies (like sweet potato, squash and peas) produce a bit more insulin, but their high fiber content is important. Fiber helps keep your body regular (along with adequate water intake) which improves blood flow in your lower limbs.

Simple carbs, like those used in Prograde Workout, and even fruit carbs are used best by your body after exercise, and sometimes before. At this time, your muscles are primed to use that insulin for repair and re-growth instead of for fat storage.

High sodium, processed foods, like those microwave lunches, have to be packed with sodium to prevent spoilage. This sodium causes water retention and makes cellulite look worse than it is. On the same note, watch out for sodium in canned foods (soups, fish) and focus on fresh, non-processed items as often as possible. Sauces, like soy sauce and teriyaki are also a no-no as they can be both high in sodium and simple carbs.




Alcohol is also an issue – this chemical acts just like insulin, causing your body to store fat and create fat and preventing it from using it for energy. Light beer is not going to help you cause at all. Just limit or stay away from alcohol all the time and your fat cells will be smaller and you’ll be happier.

Manufactured fats, such as those found in most boxed and packaged foods are incredibly problematic. First, the poor quality of these fats, which can be trans fats or just excessive polyunsaturated fats, loved to be stored by the body. They also increase inflammation, which leads to water retention and decreased fat breakdown. Finally, they’re often associated with high simple carb foods (cake anyone?)




The best diet to reduce the appearance of cellulite is one that contains high quality, whole-food proteins that are not laced with preservatives, sodium, and sugar (foods like organic beef and chicken, organic eggs and purified whey proteins), plenty of colorful vegetables and fruits to provide fiber, antioxidants and potassium to balance sodium, and plentiful whole food fats, especially those high in unsaturated fats like avocados, egg yolks, fish, fish oil and krill oils, and olives and olive oil.

Don’t believe the hype- just do what Mother Nature told you to do

Everyday you’re going to be bombarded with some product, or some new fancy diet that proclaims to be the terminator of all cellulite, but don’t buy into those claims.

Fighting the dimply look of cellulite isn’t really that hard – you just need to eat real food, food that Mother Nature gave us, and exercise or move your body every day.

Or, pick the right parents and ask for thick skin. But, If it was that easy, the world wouldn’t be so interesting.



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To Your Health,

John Hall NSCA-CPT





By Cassandra Forsythe-Pribanic, PhD, RD