New Diabetes Drug Linked to Infections and Cancer
July 6, 2011 by admin
Filed under News Stories
July 6th, 2011
Natural News
By: Jonathan Benson
Tests on a new diabetes drug being developed by drug giants Bristol-Myers Squibb and AstraZeneca have revealed that the new class of drug may be linked to causing urinary tract and genital infections, and several forms of cancer. Add to that dapagliflozin’s many other known side effects, and the experimental drug fares even worse than metformin, the more-common drug for treating type 2 diabetes.
The two-year study found that out of 5,478 patients treated with dapagliflozin, nine of them developed bladder cancer. Only one patient in the control group of 3,156, on the other hand, developed bladder cancer. Based on these results, a person taking dapagliflozin appears five times more likely to develop bladder cancer than a person not taking the drug.
The results were similar for cases of breast cancer. Nine out of 2,223 women taking dapagliflozin developed breast cancer, while only one of 1,053 in the control group developed breast cancer. These figures point to women taking dapagliflozin being more than four times more likely than women not taking the drug to develop breast cancer.
The way dapagliflozin works is that it blocks glucose from being absorbed into the bloodstream through the kidneys, and instead dispels it directly through the urine. By artificially flooding the urinary tract with excess sugars in this way, the urinary tract and genitals become far more prone to bacterial infections than if the sugar was processed in the normal way, and the negative effects of this were observed in the trials as well.
According to data presented at the annual meeting of the American Diabetes Association (ADA), other serious side effects associated with taking dapagliflozin include back pain, influenza, diarrhea, headache, nasopharyngitis, upper respiratory tract infection, renal impairment or failure, and hypoglycemia.
Ultimately, there is no need for diabetics to take dangerous drugs like dapagliflozin and risk complicating their condition with new ones. Reversing and curing diabetes is fully possible, and it can be done safely and naturally without the use of drugs.
Click here for the full report from Natural News
Shocking! This ‘Tequila’ Sweetener is Far Worse than High Fructose Corn Syrup
March 21, 2011 by admin
Filed under News Stories
March 21st, 2011
Mercola.com
By: Dr. Mercola
Many people interested in staying healthy have switched to agave as a safer “natural” sweetener. They want to avoid well documented dangerous sweeteners like HFCS (high fructose corn syrup) but are unaware that most agave is actually WORSE than HFCS.
This expose will offend many hard core natural health advocates because they have been convinced of the agave hype by companies that are promoting it.
Some have even criticized me for having “ulterior” motives. But nothing could be further from the truth. Although I do offer natural health products for sale on this site, I sell no competing products to agave.
Rather, I recommend other options such as stevia products. You can also use xylitol in small amounts or glucose which is sold as dextrose and can easily be purchased on Amazon for $1 per pound. I do not sell any of these products.
My only purpose for sharing this information is to help people understand the truth about health. In case you haven’t noticed, we have an epidemic of obesity in the US and it wasn’t until recently that my eyes opened up to the primary cause – - fructose.
I had similar epiphanies about omega-3 fats and vitamin D since I started this site, but this is the most major health appreciation I have had since I learned about vitamin D over five years ago. This is serious business and it is my intention to make the public fully aware of it and let you make your own choices.
Yes it is all about freedom of choice. It is hard to have freedom if you aren’t given the entire story, and up until now that has been the case with agave.
So Just What is Agave?
Blue agave is an exotic plant growing in the rich volcanic soil of Mexico under a hot tropical sun, boasting a stately flower stem that blooms only once in its lifetime. “Agave” literally means “noble.” It’s generally recognized as a superstar of the herbal remedy world, claiming to offer relief for indigestion, bowel irregularity, and skin wounds.
Ferment it, and you have Mexico’s favorite adult beverage — tequila.
Just the name “agave” conjures up images of romantic tropical excursions and mysterious shamanic medicine.
These are the mental images many agave “nectar” sellers want you to hold. They use agave’s royal pedigree to cover the truth that what they’re selling you is a bottle of high-fructose syrup, so highly processed and refined that it bears NO resemblance to the plant of its namesake.
Such a high fructose content isn’t typical of all agave products. “Depending on how the syrup is processed, it may or may not contain more fructose,” says Roger Clemens, a professor at USC and spokesman for the Institute of Food Technologists, whose research has focused on functional foods, food processing and nutrition.
Depending on the source and processing method used, agave syrup can, therefore, contain as little as 55% fructose, the same amount found in high-fructose corn syrup — in which case the syrup would offer no advantage.
What is the “Real” Truth about Agave?
If you knew the truth about what’s really in it, you’d be dumping it down the drain — and that would certainly be bad for sales.
Most agave “nectar” or agave “syrup” is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, and offering you metabolic misfortune in its place.
Unfortunately, masterful marketing has resulted in the astronomical popularity of agave syrup among people who believe they are doing their health a favor by avoiding refined sugars like high fructose corn syrup, and dangerous artificial sweeteners.
And if you’re diabetic, you’ve been especially targeted and told this is simply the best thing for you since locally grown organic lettuce, that it’s “diabetic friendly,” has a “low glycemic index” and doesn’t spike your blood sugar.
While agave syrup does have a low-glycemic index, so does antifreeze — that doesn’t mean it’s good for you.
Most agave syrup has a higher fructose content than any commercial sweetener — ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent.
This makes agave actually WORSE than HFCS.
It is important to understand that fructose does not increase insulin levels, which is not necessarily good as what it does do is radically increase insulin resistance, which is FAR more dangerous. You see, it’s okay for your insulin levels to rise, that is normal. You just don’t want these insulin levels to remain elevated, which is what insulin resistance causes.
That is why fasting insulin is such a powerful test, as it is a very powerful reflection of your insulin resistance.
In addition to insulin resistance, your risk of liver damage increases, along with triglycerides and a whole host of other health problems, as discussed in this CBC News video about the newly discovered dangers of high fructose corn syrup. The study discussed in this news report is about HFCS, however, it’s well worth remembering that agave contains MORE fructose than HFCS, and in all likelihood, it’s the FRUCTOSE that is causing these severe liver problems.
How Agave is Grown and Produced Proves it is Unnatural
Agaves grow primarily in Mexico, but you can also find them in the southern and western United States, as well as in South America. Agaves are not cacti, but succulents of the yucca family, more closely related to amaryllis and other lilies. Edible parts of the agave are the flowers, leaves, stalks and the sap.
A mature agave is 7 to 12 feet in diameter with leaves that are 5 to 8 feet tall — an impressive plant in stature, to be sure. There are over 100 species of agave, in a wide variety of sizes and colors.
Although the industry wants you to believe that agave nectar runs straight from the plant and into your jar, nothing could not be farther from the truth.
In spite of manufacturer’s claims, most agave “nectar” is not made from the sap of the yucca or agave plant but from its pineapple-like root bulb[i]. The root has a complex carbohydrate called inulin, which is made up of fructose molecules.
The process which many, if not most, agave producers use to convert this inulin into “nectar” is VERY similar to the process by which cornstarch is converted into HFCS1.
Click here for the full report from Mercola.com
Cell Phones Increase Brain Activity
March 1, 2011 by admin
Filed under News Stories
March 1st, 2011
ABC Good Morning America
By: Courtney Hutchison
Fears concerning the possible dangers of prolonged cell phone use won’t go away, despite numerous studies showing no conclusive link between cell phones and brain tumors or cancer.
Now new data from the National Institutes of Health suggesting that cell phone radiation boosts brain activity is poised to stir the debate even further.
Researchers used PET scans to measure brain activity in 47 participants when they had cell phones held to their ears in both off and on but muted positions and found that exposure to an in-use cell phone for more than 50 minutes increased brain activity by about 7 percent in the regions closes to the antenna.
This suggests that while no link has been proven between adverse health effects and cell phone radiation, the human brain is sensitive in some way to the electromagnetic waves coming off of a cell phone.
Whereas past studies have looked at cerebral blood flow to measure changes in brain activity, this study measured the brain’s consumption of glucose — the fuel of the brain — in order to measure localized activity near the antenna.
“There have been several studies since the late 1990s trying to address whether the human brain is affected by the electromagnetic radiation from cell phones because it’s very, very weak,” said the lead author on the study, Dr. Nora Volkow of the National Institute on Drug Abuse. “The studies were very inconsistent, but we designed this study so it would be powered to detect small activity.
“This shows that the human brain is sensitive to these weak magnetic impulses.”
But sensitivity does not equal harm or an increased risk of cancer, Volkow says, and it may even turn out that the ability of this radiation to boost brain activity could have therapeutic effects. Further study is needed, however, to explore the potential detrimental or beneficial effects of such an increase in activity.
Although the research on this topic has been mixed and inconclusive, Volkow says, their findings reopen the debate about cell phone concerns and make it impossible to ignore that prolonged use over many years might have some kind of unknown effect on the brain.
Justified Caution or Cancer Conspiracy?
This study, published today in the Journal of the American Medical Association, does not speak to the possible cancer risks supposedly associated with cell phone use, but its findings may stir up past debates concerning the health hazards of America’s cell phone habit.
The cell phone-cancer debate began in the late ’90s as increasing use of cell phones both for work and play stirred interest in the potential effects of the small amounts of radiation emitted from any phone in use.
“Our bodies are exposed to electromagnetic radiation all the time, and it is relatively harmless in the low doses we receive,” Dr. Jennifer Smullen of the Department of Otology and Laryngology at Harvard Medical School said.
“But cell phone antennas are associated with strong electromagnetic fields and are placed close to our body.”
Click here for the full report from ABC
What Really Hides in Taco Bell’s ‘Beef’
February 15, 2011 by admin
Filed under News Stories
February 15th, 2011
Mercola.com
Dr. Mercola
If you want to know what Taco Bell actually uses in its “beef” products, here’s an ingredients list of their “Taco Meat Filling,” courtesy of Gizmodo:
“Water, isolated oat product, salt, chili pepper, onion powder, tomato powder, oats (wheat), soy lecithin, sugar, spices, maltodextrin (a polysaccharide that is absorbed as glucose), soybean oil (anti-dusting agent), garlic powder …
…autolyzed yeast extract, citric acid, caramel color, cocoa powder, silicon dioxide (anti-caking agent), natural flavors, yeast, modified corn starch, natural smoke flavor, salt, sodium phosphate, less than 2 percent of beef broth, potassium phosphate, and potassium lactate.”
The filling also includes 36 percent beef. The other 64 percent consist of the ingredients listed above.
According to the USDA, this can’t be called “beef” at all, which is why it comes in a big package labeled “Taco Meat Filling.”
Now an Alabama law firm is presenting Taco Bell with a lawsuit for false advertising for claiming they sell “beef” products. But Taco Bell might be in violation of the law even if they sold “Taco Meat Filling” burritos. The USDA says that any food labeled as “meat taco filling” should at least have 40 percent fresh meat; Taco Bell’s contains only 36 percent.
Taco Bell, meanwhile, says the lawsuit is based on “false statements,” and that they are “proud of the quality of their beef.” They plan to take their own legal action in response.
Click here for the full report from Mercola.com
Is Coconut Oil the Secret Cure for Alzheimer’s Disease?
January 5, 2011 by admin
Filed under News Stories
January 5th, 2010
Natural News
By: David Gutierrez
A doctor says that taking just four teaspoons of coconut oil per day reversed her husband’s dementia.
Mary Newport is the medical director of the neonatal intensive care unit of Spring Hill Regional Hospital in Florida. In 2003, her husband Steve began showing symptoms of Alzheimer’s disease.
“The symptoms of Alzheimer’s disease are progressive mental deterioration characterized by an inability to carry out daily activities, a loss of cognitive functions, and a loss of memory functions,” writes Tom Bohager in his book Everything You Need to Know About Enzymes.
Alzheimer’s disease is fatal, and has no cure. The various drugs on the market have shown only limited effectiveness at slowing the progression of the disease. Indeed, Newport’s husband continued to worsen even after being prescribed three different drugs.
“Many days, often for several days in a row, he was in a fog; couldn’t find a spoon or remember how to get water out of the refrigerator,” Newport said.
Newport began researching the mechanisms of Alzheimer’s disease in the hopes of finding alternative treatments. She learned that researchers attribute many of the disease’s symptoms to the starvation of certain brain cells due to an inability to process glucose.
Researchers have wondered if supplying the brain with more energy from an alternative supply known as ketones might prevent this cell death and thereby halt the disease. The easiest way to get the body to produce ketones is to consume medium-chain triglycerides (MCT), a type of fat.
Newport learned that MCT oil derived from coconut or palm kernel oil has shown great promise in treating Alzheimer’s, so she began feeding coconut oil to her husband. Within two days, he was showing signs of improvement. Within 60 days, he was once again alert, happy and making jokes. Within a year, he regained the ability to complete self-directed tasks and to run, and experienced great improvements in reading comprehension and short-term memory.
Scans confirm that the atrophy in his brain has come to a complete halt.
Click here for the full report from Natural News
Change Diet and Lower Risk of Heart Disease By Over Eighty Percent
December 30, 2010 by admin
Filed under News Stories
December 30th, 2010
Natural News
By: John Phillip
Nearly one million people fall victim to heart disease every year. The vast majority of these people are unaware that this devastating condition can be prevented with a natural approach to diet. Researchers from the European EPIC (European Prospective Investigation into Cancer and Nutrition) study have developed a plan that can reduce the risk of coronary artery disease by 81%. Medical researchers understand that heart disease begins early in life and progresses to threaten life as we approach our senior years. The good news is that heart disease can be controlled and reversed by making simple changes to lifestyle and diet.
Drugs Can`t Fix Heart Disease
The typical patient diagnosed with heart disease is placed on a low fat diet and given a handful of medications including statins. Statins cause muscle pain in 40% of those who take them, and information from a study published in The Lancet journal confirms that this class of medication causes diabetes. Volumes of research confirm that high cholesterol is not the cause of heart disease, yet it remains a popular target of treatment because it`s easy to lower with drugs. Similarly, a low fat diet perpetuates and worsens heart disease as it triggers continual blood sugar surges and high triglycerides.
Correcting the Real Cause of Heart Disease
The results of the EPIC study published in the Archives of Internal Medicine demonstrate that changes in diet could lower the risk of a heart attack by 81% through inflammation reduction and lowering blood pressure. The study highlighted four dietary factors that result in heart disease.
Refined Carbohydrates, Grains and Sugar: Processed foods have become a staple in the typical diet. These foods are loaded with simple carbs that quickly break down to glucose and cause rapid blood sugar spikes. This eventually leads to insulin resistance and damages the delicate inner endothelial lining of the coronary arteries. Cut all breads, pasta, rice, sugary treats and any foods made with wheat (including whole grain) or corn.
Excess Omega-6 Vegetable Oils: Vegetable oils are used in virtually all baked and processed foods to enhance flavor and increase shelf life. Excess amounts of vegetable fats trigger the release of inflammatory chemical messengers that increase oxidative stress and damage the vascular system. Vegetable oils are only stable at room temperature and should not be used for cooking. Avoid all fried foods and corn fed meats.
Omega-3 Fat Deficiency: Our modern diet is virtually void of health-sustaining Omega-3 fats that have been a part of the human diet for countless generations. The proper ratio of Omega-6 to Omega-3 fats is ideally 1:1. Experts agree that many people are closer to a 20:1 ratio. This creates an imbalance and promotes systemic inflammation. Include tuna, salmon, sardines, nuts and seeds to balance your fat ratio or include a high potency fish oil supplement.
Oxidative Stress: The normal course of breathing, eating and moving generates free radicals that can damage our genetic structure and cause LDL cholesterol to become oxidized. We can`t avoid the process entirely but we can include healthy quantities of fresh vegetables, berries and targeted supplements to negate the effects of free radicals on our heart and other organs.
Heart disease is the leading killer of people in western society. Most of these deaths can be prevented by following a natural diet and adopting a healthy lifestyle. Reduce your risk of death from heart disease by making these changes today and live to pass the word to your great grandchildren.
Click here for the full report from Natural News
Is High-Fructose Corn Syrup Bad For You?
November 9, 2010 by admin
Filed under News Stories
November 9th, 2010
Health.com
By: James Worrell
YES: It has not-so-sweet health effects.
Andrew Weil, MD Director, Arizona Center for Integrative Medicine at the University of Arizona Health Sciences Center
- It may promote obesity
Animals that ate a high-fructose diet for six months ate more and gained more weight than those that weren’t exposed to high fructose levels.
- Research shows it could cause cancer
HFCS is high in compounds thought to trigger tissue damage that can lead to type 2 diabetes, a study on soda suggests. And another study shows that some types of cancer cells may metabolize fructose to increase their growth.
- We’re eating more of it than ever
HFCS is the main sweetener in drinks and is found in many foods; its consumption in the United States went up by more than 1,000 percent between 1970 and 1990. Meanwhile, kids are routinely being diagnosed with type 2 diabetes—once seen only in adults.
NO: Too much sugar is just as bad.
Marion Nestle, PhD, MPH Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University
- Biochemically, it’s almost the same as table sugar
The American Medical Association has concluded that HFCS isn’t any worse for you than other caloric sweeteners. The 55:45 ratio of fructose to glucose in HFCS is almost the same as the ratio in table sugar and honey—50:50. HFCS has 4 calories per gram, just like table sugar.
- Blame calories for weight gain
All sugars have calories. And all sugars may be metabolized by the body as fat instead of energy.
- Cut back on sweets, period
People who eat lots of sugary foods and drinks of any kind tend to be heavier. The average American consumes about 60 pounds each of sugar and HFCS a year. That leaves plenty of room for us to cut down.
The Takeaway:
For the sake of your health, limit all added sweeteners, including sugar and HFCS. Try not to get more than 40 grams (about 10 teaspoons) of added sugars daily. Got a sweet tooth? Opt for fruit, a natural sugar source high in key nutrients.
Click here for the full report from Health.com
The Kevin Trudeau Show: 11-3-10
Today, Kevin makes a HUGE announcement about the radio show! Plus, he explains how YOU can fight pet obesity and why diabetes is predicted to triple within the next 40 years!
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Turn Off Lights To Lose Weight
Potato Farmers Prepare to Battle USDA
Link Found Between GMO’s & Health Care Crisis
GlaxoSmithKline To Pay $750m Fine For Sale of Bad Drugs
Whistle Blower Wins $96m For Exposing Drug Giant
Corn Syrup More High In Fructose Than Originally Thought
Pfizer Recalls Lipitor For Third Time Since August
Moo-ve Over Sleeping Pills
Diabetes To Triple In US By 2050
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Protect Your Liver with Curry Spice
November 2, 2010 by admin
Filed under News Stories
November 2nd, 2010
Natural News
By: Jonathan Benson
A powerful compound in curry known as curcumin may play an important role in liver health, according to a new study out of Saint Louis University (SLU). Researchers observed that curcumin seems to help fight and prevent damage caused by liver fibrosis, a chronic liver disease that typically leads to cirrhosis, liver failure, and portal hypertension, as well as the eventual need for a liver transplant.
“My laboratory studies the molecular mechanism of liver fibrosis and is searching for natural ways to prevent and treat this liver damage,” explained Anping Chen, Ph.D., author of the study and director of research in the pathology department of SLU. “[O]ur study suggests that curcumin may be an effective therapy to treat and prevent liver fibrosis, which is associated with non-alcoholic steatohepatitis (NASH).”
Curcumin plays many important roles in health. Besides recent research published in the journal Gut that found similar benefits for curcumin in liver health, studies have shown that curcumin prevents and fights cancer, prevents and treats Alzheimer’s disease and other mental conditions, and even reverses the aging process.
High levels of leptin, a key protein hormone that helps regulate energy intake and use, is linked to causing liver fibrosis. Leptin activates hepatic stellate cells which can cause the overproduction of collagen protein responsible for liver damage. But Chen and his team learned that curcumin helps to stop leptin from activating these cells, effectively halting the liver damage process.
Other key factors associated with liver disease include high glucose and insulin levels, both of which are common among obese and type-2 diabetic individuals. These conditions make people more prone to developing liver disease, but in the presence of curcumin, the likelihood of their onset is significantly reduced.
Click here for the full report from Natural News
Corn Syrup More High In Fructose Than Originally Thought
October 28, 2010 by admin
Filed under News Stories
October 27th, 2010
AOL News
By: Dave Thier
For years, nutritionists and industry officials alike have considered the merits of high-fructose corn syrup with one key fact in mind: At a chemical level, it has nearly equal levels of fructose and glucose.
As it turns out, that may not be true after all.
A new study published in the journal Obesity measured the amounts of different types of sugars in 23 kinds of drinks sweetened with high-fructose corn syrup. And they found that several brands contained corn syrup made up of 65 percent fructose, not 55 percent, which has been the commonly cited statistic until now. The average percentage of fructose in the drinks is 59.
Because fructose has been proved to be worse for your health than glucose, these findings will likely only further damage the already faltering brand of high-fructose corn syrup, which the Corn Refiners Association has attempted to rescue with a series of television ads and a name change to “corn sugar.”
Several experts, however, including but not limited to the Corn Refiners Association, have pointed out serious problems with the “obesity” study, suggesting that more samples were required and that the very high-fructose drinks could have been mixed differently at a stage in their process that does not reflect on HFCS generally.
