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Monday, February 14, 2011

Sunscreen causes rickets - new wave of cases in England

Overprotective parents who cover their children with sunscreen even in far northern latitudes have helped bring the disease rickets back from the grave across the United Kingdom, orthopedic surgeon Nicholas Clark has warned.

Ricketts is a childhood bone-softening disease produced by deficiency of vitamin D, which the body produces upon exposure to sunlight. Children living far from the equator, where the sun is weaker, are particularly at risk if they do not get regular skin exposure to full-strength sunlight. The disease was common in the United Kingdom for centuries, until fortification of milk helped stamp it out 80 years ago.

Now doctors are warning that cases are on the rise even in the southern parts of England, where they had not been seen for decades.

"The return of
rickets in northern parts of the UK came as a surprise despite the colder climate and lower levels of sunshine in the north, but what has developed in Southampton is quite astonishing," Clark said.

"In my 22 years at Southampton General Hospital, this is a completely new occurrence ... that has evolved over the last 12 to 24 months and we are seeing cases across the board, from areas of deprivation up to the middle classes."

Clark attributes the rise in rickets in large part to a more sedentary, indoor lifestyle combined with over-application of sunscreen.

Only extreme cases of vitamin D deficiency produce rickets, but more mild cases of deficiency and insufficiency can also increase the risk of a wide variety of diseases.

"Vitamin D levels ... significantly affect the complications associated with ... a Westernized diet and lifestyle," writes Gabriel Cousens in his book There Is a Cure for Diabetes.

"Research shows that vitamin D has a variety of important benefits besides lowering blood sugar. It seems to protect against eighteen different kinds of cancers, has a significant positive impact on the immune system in fighting colds and flus, viruses, and TB, and protects against rickets and osteoporosis."


A glass of wine a day helps prevent diabetes



A single glass of red wine may be as effective at controlling blood sugar as standard diabetes drugs, according to a study conducted by researchers from the University of Natural Resources and Applied Life Sciences in Vienna, Austria.

Previous research has shown that red wine, grape skins and red grape juice are high in plant chemicals called polyphenols. These antioxidants have been shown to help the body regulate blood sugar, and may thereby help prevent or control diabetes. In the current study, researchers studied the action of grape polyphenols on a cell receptor called PPAR-gamma, which plays an important role in blood sugar regulation, energy storage and fat storage. They found that even a small glass of wine has enough polyphenols to activate the receptor at least as effectively as the diabetes drug Avandia.

The researchers also compared the polyphenol content of 12 different wines, confirming the popular wisdom that concentrations are higher in red wine.

"This is further scientific evidence that a small amount of wine really is beneficial for health," researcher Alois Jungbauer said.

He cautioned, however, that wine can be high in calories and that moderate consumption is key.

"Moderate is the equivalent of a small glass each day for women, and two for men," he said. "Our big problem is to convey the message of a healthy lifestyle because too much wine will cause diabetes and obesity."

"If you have wine then you must reduce your intake of calories from food by the same amount."

Moderate wine consumption is a characteristic of the Mediterranean Diet, which has been shown to improve lifespan and reduce the risk of chronic disease.

"The traditional Mediterranean diet has shown tremendous benefit in fighting heart disease and cancer, as well as diabetes," write Michael Murray and Joseph Pizzorno in The Encyclopedia of Healing Foods.

"It has the following characteristics: Olive oil is the principal source of fat. The diet centers on an abundance of plant food, including fruit, vegetables, breads, pasta, potatoes, beans, nuts, and seeds. Foods are minimally processed, and there is a focus on seasonally fresh and locally grown foods."

Spinach: This Green has Powerful Healing Ability

Can just one green, leafy vegetable prevent cancer, help one achieve weight loss goals, lower blood pressure, strengthen the heart, and even prevent birth defects? Spinach is an excellent source of Vitamin K, Vitamin A, Manganese, Folate, Magnesium, Iron, Vitamin C, Vitamin B 2 (Riboflavin), Calcium, Potassium, and Vitamin B 6. The strong natural mineral and vitamin content in spinach can be an effective source of healing for a multitude of health ailments. One cup of boiled spinach produces 41.4 calories with a whopping 1100% daily value percentage of Vitamin K in just one serving.

Spinach has been used in Ayurvedic medicine for centuries. It is known in Ayurveda to be a cooling medicine that enriches one`s complexion. Spinach is used in Ayurveda as a headache remedy by bandaging spinach leaves onto the forehead. It is still promoted today, in Ayurvedic ways, as a sleep remedy for insomnia. While old Ayurveda texts claim spinach to be an aphrodisiac, modern medicines have linked the consumption of spinach to decreased hearing loss in men over 60.

Folate, a mineral found in high amounts in spinach, has been shown to reduce high blood pressure and inflammation of blood vessels. The chemical version of folate, folic acid, has long been associated with lower rates of birth defects when taken orally during pregnancy.

Eating raw spinach is a popular choice but not the best choice for everyone. Spinach is high in oxalic acid when ingested raw. Oxalic acids can produce damage to blood vessels. Some people may produce symptoms such as gout, arthritis, and rheumatism after eating large quantities of raw spinach. These acids can cause kidney stones and gallstones in people with lower renal functions.

However, oxalic acid can be lowered in spinach by boiling. Frequently change the water the spinach cooks in by boiling, draining the cooking water, boiling again, and then rinsing before consumption. This will greatly lower the oxalic acids present. The nutritional value of spinach does reduce with cooking, yet it still remains one of the most excellent sources for bountiful natural nutrients available.

Choosing spinach wisely is an extremely important factor according to the Environmental Working Group (EWG). The EWG has compiled a list of vegetables most affected by pesticide use. Spinach tested as the eighth most likely to carry a large amount of pesticides after washing.

Organic fresh spinach from local growers is an excellent choice for consumption. Storing spinach in a refrigerated airtight container after preparation can lend creative uses of spinach in the kitchen. Taking advantage of spinach`s excellent vitamin and mineral content can be as easy as adding already prepared spinach to soups, sweet smoothies, green smoothies, and dips.