Antioxidant May Play Important Role in Asthma Prevention!

An impaired ability to handle oxidative stress that arises from exposure to secondhand smoke and other environmental triggers may contribute to the development of asthma, according to results obtained from the Shanghai Women’s Health Asthma and Allergy Study. The results of the study suggest regulating the body’s antioxidant defense system may play an important role in asthma prevention.


“We found that the host antioxidant defense system is compromised among those destined to develop asthma, and therefore these individuals may be less able to handle environmental exposures that may cause asthma,” said study author Emma Larkin.”Oxidative stress, which is a relative increase of oxidants over antioxidants, is known to be important in many diseases, including asthma,” said Dr. Larkin. “It’s a battle between charged oxygen species that produce damage and our body’s ability to fight them off.”

Dr. Larkin said humans have two ways of building the antioxidant defense: by improving dietary intake of antioxidants (for example, Vitamins A, C and E), called the “non-enzymatic approach;” and by strengthening the host defense system to more effectively use antioxidant enzyme activity to remove oxidants from the system, or the “enzymatic approach.”

“In our study, we took a multi-step approach to understanding the development of asthma, by looking at the enzymatic and the non-enzymatic ways that the body manages oxidative stress in the development of adult-onset asthma,” Dr. Larkin said.”Specifically, we focused on the enzymatic defense system that precedes the onset of asthma symptoms and diagnosis.”

The researchers collected data from 65,732 women with no history of asthma who completed standardized questionnaires about asthma diagnoses and symptoms on two occasions following enrollment. From this group, the researchers selected 150 women with confirmed new development of asthma and 294 healthy controls. Levels of antioxidants and other enzymes associated with oxidative stress were measured from blood and urine samples prior to asthma development. Questionnaire data indicated 96 percent of the women were never-smokers and 44 percent were exposed to secondhand smoke through husbands or workplace exposure.

“Exposure to secondhand smoke increases the risk of asthma, and we believe that our ability to combat the detrimental effects of environmental exposures such as secondhand smoke through antioxidant enzyme defense is very important,” Dr. Larkin said.

The researchers found that increased host antioxidant defense enzyme activity measured prior to disease onset was associated with a reduction in risk of asthma. Specifically, high levels of an enzyme that prevents the formation of platelet-aggregating factor (PAF), which is linked with asthma, were associated with a decreased risk of asthma.

Dr. Larkin said the study is the first incidence study to assess the role of antioxidant defense on asthma risk, and may help researchers develop treatments to help asthma prevention in patients who are at risk for the disease.

“Because this study helps us understand what is occurring in the body prior to the development of symptomatic asthma, the results may point us to nutrients or classes of drugs that could be studied for asthma prevention in those who are high-risk,” she said.
“There are a lot of data on the dietary intake of antioxidants and levels of antioxidants in the blood – the non-enzymatic defenses,” she added. “By focusing on the enzymatic defenses, this study helps give us a clearer picture of the complete asthma development process.

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Marko Cortez


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Are Whole Eggs or Egg Whites Better for Your health?

by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
Author of best-sellers: The Truth About 6-Pack Abs &
The Top 101 Foods that FIGHT Aging







 I was on a weekend trip with some friends recently and one of my friends was cooking breakfast for the whole group. I went over to see what he was cooking and saw he was getting ready to make a big batch of eggs.
Well, to my shock and horror, I noticed that he was cracking the eggs open and screening the egg whites into a bowl and throwing out the egg yolks. I asked him why the heck he was throwing out the egg yolks, and he replied something like this...
"because I thought the egg yolks were terrible for you...that's where all the nasty fat and cholesterol is".
And I replied something along the lines of... "you mean that's where all of the nutrition is!"
This is a perfect example of how confused most people are about nutrition. In a world full of misinformation about nutrition, somehow most people now mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG!  It's a shame at how many restaurants you can walk into these days and see that the "healthy" breakfast menu always has egg white items instead of whole eggs.  Are we really still in the "fat-phobic" 80's? 
By throwing out the yolk and only eating egg whites, you're essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients... it's not even worth trying to list them all.
In fact, the egg whites are almost devoid of nutrition compared to the yolks.
Even the protein in egg whites isn't as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. Not to even mention that the egg yolks from free range chickens are loaded with healthy omega-3 fatty acids.
Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs).
And now the common objection I get all the time when I say that the yolks are the most nutritious part of the egg...
"But I heard that whole eggs will skyrocket my cholesterol through the roof"
No, this is FALSE!
First of all, when you eat a food that contains a high amount of dietary cholesterol such as eggs, your body down-regulates it's internal production of cholesterol to balance things out.
On the other hand, if you don't eat enough cholesterol, your body simply produces more since cholesterol has dozens of important vital functions in the body.
And here's where it gets even more interesting...
There have been plenty of studies lately that indicate that eating whole eggs actually raises your good HDL cholesterol to a higher degree than LDL cholesterol, thereby improving your overall cholesterol ratio and blood chemistry.
And 3rd... high cholesterol is NOT a disease!  Heart disease is a disease...but high cholesterol is NOT.  Cholesterol is actually a VERY important substance in your body and has vitally important functions... it is DEAD WRONG to try to "lower your cholesterol" just because of pharmaceutical companies propaganda that everyone on the planet should be on statin drugs.
If you're interested in this topic of cholesterol specifically, I have another article listed at the bottom of this page about why trying to attack cholesterol is a mistake, and what the REAL deadly risk factors actually are.
In addition, the yolks contain the antioxidant lutein as well as other antioxidants which can help protect you from inflammation within your body (the REAL culprit in heart disease, not dietary cholesterol!), giving yet another reason why the yolks are actually GOOD for you, and not detrimental.
To help bring even more proof that whole eggs are better for you than egg whites, I recently read a University of Connecticut study that showed that a group of men in the study that ate 3 eggs per day for 12 weeks while on a reduced carb, higher fat diet increased their HDL good cholesterol by 20%, while their LDL bad cholesterol stayed the same during the study.  However, the group that ate egg substitutes (egg whites) saw no change in either and did not see the improvement in good cholesterol (remember that higher HDL levels are associated with lower risk of heart disease) that the whole egg eaters did.
So I hope we've established that whole eggs are not some evil food that will wreck your body... instead whole eggs are FAR superior to egg whites.
But what about the extra calories in the yolks?
This is actually a non-issue and here's why... even though egg yolks contain more calories than just eating the egg whites, the yolks have such a high micro-nutrient density in those calories, that it increases your overall nutrient density per calorie you consume.  Essentially, what this does is help to regulate your appetite for the remainder of the day, so you end up eating less calories overall.  In addition, the healthy fats in the egg yolks help to maintain a good level of fat-burning hormones in your body.
Overall, this means that the extra fats (healthy fats) and calories from the yolk are so nutrient-dense that they actually HELP you to burn off body fat!
Also, your normal supermarket eggs coming from mass factory farming just don't compare nutritionally with organic free range eggs from healthy chickens that are allowed to roam freely and eat a more natural diet.  Your typical cheap grocery store eggs will have lower nutrient levels and a higher omega-6 level and lower omega-3 level.  On the other hand, the cage-free organic eggs from healthier chickens allowed to eat more natural feed and roam freely will have much higher vitamin and mineral levels and a more balanced healthier omega-3 to omega-6 fatty acid ratio.
I recently compared eggs I bought at the grocery store with a batch of eggs I got at a farm stand where the chickens were free roaming and healthy.
Most people don't realize that there's a major difference because they've never bought real eggs from healthy chickens... The eggs from the grocery store had pale yellow yolks and thin weak shells. On the other hand, the healthier free range eggs from the local farm had strong thick shells and deep orange colored yolks indicating much higher nutrition levels and carotenoids... and just a healthier egg in general.
This is due to the fact that a free-roaming hen allowed to roam on plenty of land will eat a variety of greens, insects, worms, etc transferring MUCH higher levels of nutrients to the eggs compared to an unhealthy hen that is trapped inside a dark factory farm hen house in horrible conditions and fed nothing but piles of corn and soy.  It's a DRASTIC difference in the nutrition that you get from the egg.
So next time a health or fitness professional tells you that egg whites are superior (because of their "fat-phobic" mentality towards dietary fats), you can quietly ignore their advice knowing that you now understand the REAL deal about egg yolks.
And can we all please STOP with this sillyness about eating an omelete with 4-5 egg whites and only 1 egg yolk... If you want real taste and real health benefits, we'd all be better off eating ALL of our eggs with the delicious nutrient-dense yolks.
After all, do you REALLY think that our ancestors thousands of years ago threw out the yolks and only ate the egg whites?  NOT A CHANCE!  They intuitively knew that all of the nutrition was found in the yolks.  But our modern society has been brainwashed with misinformation about fats and cholesterol.
Another interesting study about eggs...
I read a study recently that compared groups of people that ate egg breakfasts vs groups of people that ate cereal or bagel-based breakfasts.  The results of the study showed that the egg eaters lost or maintained a healthier bodyweight, while the cereal/bagel eaters gained weight. 
It was hypothesized that the egg eaters actually ate less calories during the remainder of the day because their appetite was more satisfied compared to the cereal/bagel eaters who would have been more prone to wild blood sugar swings and food cravings.
Oh, one last thing I almost forgot... I personally eat 4 whole eggs almost every day with breakfast, and I maintain single-digit bodyfat most of the year. 
Enjoy your eggs and get a leaner body!

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What are Antioxidants!

Although eggs are recognized to be a great source of proteins, lipids, vitamins and minerals, scientists lately found they also have antioxidant properties, which assists in preventing cardiovascular disease and cancer.

Read the full-length article: Antioxidant Properties of Eggs Could Help Prevent Heart Disease

The outcomes of research suggest that regulating the body’s antioxidant defense system could play a significant role in asthma prevention.

Read the full-length article: Antioxidant Defense May Play Important Role in Asthma Prevention

 

Eggs Could Help Prevent Heart Disease.

While eggs are well known to be an excellent source of proteins, lipids, vitamins and minerals, researchers recently discovered they also contain antioxidant properties, which helps in the prevention of cardiovascular disease and cancer.

Jianping Wu and fellow researchers examined egg yolks produced by hens fed typical diets of either primarily wheat or corn. They found the yolks contained two amino acids, tryptophan and tyrosine, which have high antioxidant properties.

After analyzing the properties, the researchers determined that two egg yolks in their raw state have almost twice as many antioxidant properties as an apple and about the same as half a serving (25 grams) of cranberries.


However, when the eggs were fried or boiled, antioxidant properties were reduced by about half, and a little more than half if the eggs were cooked in a microwave.
“It’s a big reduction but it still leaves eggs equal to apples in their antioxidant value,” said Wu.
The discovery of these two amino acids, while important, may only signify the beginning of finding antioxidant properties in egg yolks, said Wu.

“Ultimately, we’re trying to map antioxidants in egg yolks so we have to look at all of the properties in the yolks that could contain antioxidants, as well as how the eggs are ingested,” said Wu, adding that he and his team will examine the other type of antioxidant already known to be in eggs, carotenoids, the yellow pigment in egg yolk, as well as peptides.

In previous research, Wu found that egg proteins were converted by enzymes in the stomach and small intestines and produced peptides that act the same way as ACE inhibitors, prescriptions drugs that are used to lower high blood pressure.

That finding defied common wisdom and contradicted the public perception that eggs increased high blood pressure because of their high cholesterol content. Additional research by Wu suggests the peptides can be formulated to help prevent and treat hypertension.

Wu is convinced the peptides also have some antioxidant properties, which leads him to suggest that when he completes the next step in his research, the result will likely be that eggs have more antioxidant properties than we currently know.

Vitamin C Can Help With Alzheimer’s Disease

Researchers have discovered that treatment with vitamin C can dissolve the toxic protein aggregates that build up in the brain in Alzheimer’s disease.

The brains of people with Alzheimer’s disease contain lumps of so-called amyloid plaques which consist of misfolded protein aggregates. They cause nerve cell death in the brain and the first nerves to be attacked are the ones in the brain’s memory centre.

“When we treated brain tissue from mice suffering from Alzheimer’s disease with vitamin C, we could see that the toxic protein aggregates were dissolved. Our results show a previously unknown model for how vitamin C affects the amyloid plaques”, says study author Katrin Mani.
“Another interesting finding is that the useful vitamin C does not need to come from fresh fruit. In our experiments, we show that the vitamin C can also be absorbed in larger quantities in the form of dehydroascorbic acid from juice that has been kept overnight in a refrigerator, for example”.
There is at present no treatment that cures Alzheimer’s disease, but the research is aimed at treatments and methods to delay and alleviate the progression of the disease by addressing the symptoms.

That antioxidants such as vitamin C have a protective effect against a number of diseases, from the common cold to heart attacks and dementia, has long been a current focus of research.
“The notion that vitamin C can have a positive effect on Alzheimer’s disease is controversial, but our results open up new opportunities for research into Alzheimer’s and the possibilities offered by vitamin C”, says Katrin Mani.

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Reference for: Vitamin C Can Dissolve Toxic Protein Aggregates in Alzheimer’s Disease