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Most people understand the concept of vitamin and mineral supplementation, however not many grasp the fact that these are the raw materials and not the workers for implementing health.

Indeed, the nutritional supplement industry surpassed $150 billion in sales during 2004. However, without the enzymatic workers, the continued prevalence of degenerative diseases and chronic conditions continues despite the supplement pill popping taking place nowadays.

Enzymes are the workers in your body that help digest your food, regulate your organ function, fight viruses and bacteria and repair cellular damage.

In an interview with enzyme expert Dr. Edward Howell in his book Enzyme Nutrition, he describes the effects of depleting your body’s enzyme bank as, “…one of the paramount causes of premature aging and early death. I also believe it’s the underlying cause of almost all degenerative disease.”

Dr. Howell continues, “To begin with, if the body is overburdened [in supplying] enzymes to the saliva, gastric juice, pancreatic juice and intestinal juice, then it must curtail the production of enzymes for other purposes. If this occurs, then how can the body also make enough enzymes to run the brain, heart, kidneys, lungs, muscles and other organs and tissues?”

According to Dr. Howell, “This ’stealing’ of enzymes from other parts of the body to service the digestive tract sets up a competition for enzymes among the various organ systems and tissues of the body. The resulting metabolic dislocations may be the direct cause of cancer, coronary heart disease, diabetes, and many other chronic incurable disease.”

Enzymes are the workers in your body that help digest your food, regulate your organ function, fight viruses and bacteria and repair cellular damage. And when you research the most highly regarded digestive enzyme and probiotic (friendly intestinal bacteria) formulators in the world, Michael O’Brien always ranks at the top of the list.

Your body is not designed to deplete its own enzyme stores to digest your food. In a perfect world, the food contains most of the enzymes necessary for digestion. Unfortunately, due to processing, cooking, contamination, etc. most of the enzymes in food are destroyed. So your body is forced to pull enzymes from other areas, like your organs, to promote digestion.

This is why you feel tired, sluggish and bloated after a meal. The longer it takes for an enzyme to breakdown the nutrients in your food, the more enzymes will be pulled away from other metabolic functions in your system.

That’s why it makes sense to upgrade your diet to include plenty of raw fruits, veggies, seeds, nuts and grains. And supplement with vibrant, electrically active enzyme supplements like our favorite here: enzyme supplement

Article by Rita Lambros-Segur, M.H. of Electrical Body, Inc. Rita has helped thousands of regular folks improve their health-restoring strategies. Visit Electrical Body and Infrared Saunas for FREE articles, ezines, catalog, a great e-book offer and more.

Every day, 7 percent of the U.S. population visits a McDonald’s, and 20-25 percent eat fast food of some kind, says Steven Gortmaker, professor of society, human development, and health at the Harvard School of Public Health. As for children, 30 percent between the ages of 4 and 19 eat fast food on any given day.

But that’s just the tip of the iceberg. Americans get processed food not only from fast-food restaurants but also from their neighborhood grocery stores. As it stands, about 90 percent of the money that Americans spend on food is used to buy–that’s right–processed foods.

Think about it … if it comes in a box, can, bag or carton, it’s processed. The fact that these foods are so readily available, and, often, of such poor quality, has led some, like associate professor of pediatrics at Harvard David Ludwig, to say that they’re actually discouraging healthy eating and leading to a “toxic environment.”

“There’s the incessant advertising and marketing of the poorest quality foods imaginable. To address this epidemic, you’d want to make healthful foods widely available, inexpensive, and convenient, and unhealthful foods relatively less so. Instead, we’ve done the opposite,” says Ludwig.

Processed foods have, indeed, been implicated in a host of chronic diseases and health conditions that are currently plaguing the nation. What follows is just a taste of the risks processed foods may present to your health.

Obesity

The World Health Organization (WHO) says processed foods are to blame for the sharp rise in obesity (and chronic disease) seen around the world.

In one study by Ludwig and colleagues, children who ate processed fast foods in a restaurant ate 126 more calories than on days they did not. Over the course of a year, this could translate into 13 pounds of weight gain just from fast food.

“The food industry would love to explain obesity as a problem of personal responsibility, since it takes the onus off them for marketing fast food, soft drinks, and other high-calorie, low-quality products,” Ludwig says.

However, “When you have calories that are incredibly cheap, in a culture where ‘bigger is better,’ that’s a dangerous combination,” says Walter Willett, M.D., D.P.H., professor of epidemiology and nutrition at the Harvard School of Public Health.

Diabetes

“In the last 50 years, the extent of processing has increased so much that prepared breakfast cereals–even without added sugar–act exactly like sugar itself …

As far as our hormones and metabolism are concerned, there’s no difference between a bowl of unsweetened corn flakes and a bowl of table sugar. Starch is 100-percent glucose [table sugar is half glucose, half fructose] and our bodies can digest it into sugar instantly,” says Ludwig.

“We are not adapted to handle fast-acting carbohydrates. Glucose is the gold standard of energy metabolism. The brain is exquisitely dependent on having a continuous supply of glucose: too low a glucose level poses an immediate threat to survival. [But] too high a level causes damage to tissues, as with diabetes,” he continued.

Heart Disease

Many processed foods contain trans fatty acids (TFA), a dangerous type of fat. According to the American Heart Association, “TFAs tend to raise LDL (”bad”) cholesterol and lower HDL (”good”) cholesterol … These changes may increase the risk of heart disease.”

Further, most processed foods are extremely high in salt, another blow to the heart. One-half cup of Campbell’s Chicken Noodle Soup, for instance, has 37 percent of the daily-recommended amount of sodium.

“Probably the single fastest way to reduce strokes in this country is to halve the amount of salt that’s added to processed food,” says Tim Lang, professor of food policy at the City University, London.

Cancer

A seven-year study of close to 200,000 people by the University of Hawaii found that people who ate the most processed meats (hot dogs, sausage) had a 67 percent higher risk of pancreatic cancer than those who ate little or no meat products.

A Canadian study of over 400 men aged 50 to 80 found similar results. Men whose eating habits fell into the “processed” pattern (processed meats, red meat, organ meats, refined grains, vegetable oils and soft drinks) had a significantly higher risk of prostate cancer than men in the other groups. Men who ate the most processed foods had a 2.5-fold increased prostate cancer risk.

Yet another study published in the journal Cancer Epidemiology, Mile Markers, and Prevention found that refined carbohydrates like white flour, sugar and high fructose corn syrup is also linked to cancer. The study of more than 1,800 women in Mexico found that those who got 57 percent or more of their total energy intake from refined carbohydrates had a 220 percent higher risk of breast cancer than women who ate more balanced diets.

Acrylamide, a carcinogenic substance that forms when foods are heated at high temperatures, such as during baking or frying, is also a concern. Processed foods like French fries and potato chips have shown elevated levels of the substance, according to the Center for Science in the Public Interest (CSPI).

“I estimate that acrylamide causes several thousand cancers per year in Americans,” said Clark University research professor Dale Hattis.

Food Additives: Unknown Effects

The Food and Drug Administration (FDA) maintains a list of over 3,000 chemicals that are added to the processed food supply. These compounds do various things to food: add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify and more.

Some of these additives have never been tested for safety–and require no government approval–but instead belong to the FDA’s “Generally Recognized as Safe” (GRAS) list. An item is “safe,” as defined by Congress, if there is “reasonable certainty that no harm will result from use of an additive.”

Some compounds that are known to be toxic to humans or animals are also allowed, though at the level of 1/100th of the amount that is considered harmful.

Potential side effects from the additives vary, and are controversial. For just one common food additive, monosodium glutamate (MSG), for example, the following symptoms have been reported:

• Numbness
• Burning sensation
• Tingling
• Facial pressure or tightness
• Chest pain
• Headache
• Nausea
• Rapid heartbeat
• Drowsiness
• Weakness
• Difficulty breathing for asthmatics

As is the case with most food additives, some people have no side effects, but others may become ill.

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Elite athletes suffer from it, couch potatoes get it, office workers and people who work outdoors suffer from it. Chronic fatigue still remains a mystery disease that affects a large percentage of the population. The good news is that natural energy supplements, along with changes to diet, can make a difference to your health.

Before we explain how essential nutrients are perfect as energy supplements for chronic fatigue, it’s important to talk a little about the cause of the problem.

Chronic fatigue is actually a complex of symptoms with multiple causal factors - most patients suffering chronic fatigue usually have two or more factors associated with their ‘disease’.

Chronic fatigue syndrome (CFS) is a complicated disorder characterized by a lack of energy that doesn’t improve with rest and may even worsen during any physical or mental activity.

Not a great deal is known about the disease, however it can occur after an infection such as a cold, glandular fever (mononucleosis or Epstein Barr virus), intestinal illness or low blood sugar (hypoglycemia).

Diet and Lifestyle

Here are some lifestyle changes you can adopt to help deal with fatigue and tiredness:

• eliminate caffeine, alcohol, fried foods and margarine and foods containing processed sugar.

• have an allergy test - as food allergies can sometimes be responsible for fatigue (as well as a lack of nutrients in the diet).

• have a liver flush to detoxify your system.

• Reflexology, chiropractic manipulation and massage can also help. An Applied Kinesiologist friend in Singapore successfully treats people suffering chronic fatigue.

Natural Energy Supplements: Vitamins, Minerals and Essential Fatty Acids
In order to function properly, the body needs optimal amounts of the all of the essential nutrients - 60 minerals, 16 vitamins, 12 amino acids and 2 to 3 essential fatty acids. If we lack any of them in our diet then we can develop health problems and diseases.

Plant derived liquid minerals along with a good source of very high quality multi-vitamins and essential fatty acids are ideal. They help by giving your system a real boost by improving cellular function, improving nutrition to the cells and making the supply of energy more efficient.

A Chromium supplement can assist with maintaining healthy blood sugar levels as low blood sugar or hypoglycaemia is frequently associated with the condition and can also make you feel tired.

Sports Energy Supplements

A recent development in health and nutrition has been the advent of ‘functional drinks’ - particularly those developed for sport. I’m not talking about ‘Red Bull’ or some other sugar-and-caffeine-infested-carbonated drink, I’m talking about health drinks containing a range of nutrients.

The best ones to look for will be drinks developed for sport. Look for those containing a blend of vitamins and minerals, they should be low in sugar and carbohydrates and high in protein (so that rules out most of the real popular drinks like Gatorade) and ideally may contain a small amount of natural green tea that is an ideal and very healthy ‘pick me up’.

Copyright http://www.Global-Longevity.com

Paul Newland is a health writer, sports training consultant and martial arts instructor and manages the Global-Longevity.com website.
He is the author of numerous health information books and guides, including the Wellness Report, The Ultimate Antioxidant Report, The Selenium Report, The Bird Flu Report, The Ultimate Nutrient Guide and The Essential Fatty Acid Report and The Ultimate Sports Nutrition Guide - available Free (for a limited time) through Global-Longevity.com

There seems to be fairly poor tracking by any formal standards once a product is approved as a food additive. Despite supposedly tracking adverse reactions, the reality has been different at the FDA. Aspartame is a case in point. Apparent collusion, distorted research reports, lack of funding for independent research, questionable practices in tracking adverse reactions and reporting them. It’s a pretty ugly sounding story. It’s been said that Aspartame is a contract on humanity. Here’s one source you might find puts you off Aspartame for good: http://www.holisticmed.com/aspartame/suffer.faq - “Reported Aspartame Toxicity Effects”.

Are the estimates (in the report above) of the real number of toxic reactions accurate? I’m no epidemiologist but what struck me was the large number of serious toxic reactions reported by pilots. My conclusion — I won’t use the stuff. And there are suggestions that the offshoot - Neotame - may be even worse.

Everyone pretty much knows the kinds of problems that have been reported with cyclamates and Saccharin. Weirdly - perhaps bad tracking? - the actual dangers still seem unclear after many years of use. However, as I read it, they seem to be substantially less toxic than some more recent artificial sweeteners.

Splenda is the latest and greatest. Reportedly manufactured from sugar by substituting 3 chlorine atoms for 3 hydroxyl groups, some claim that the end product is not what it should be. Apparently if it were made from sugar then when you dissolve it in water (hydrolyze), it ought to produce chlorinated glucose which is a known toxin. Instead it produces chlorinated monosaccharides.

Splenda, or sucralose, is a chlorocarbon. Chlorocarbons have an illustrious history, being known for causing organ, reproductive and genetic damage. Whether sucralose (Splenda) is as safe as the manufacturer claims (which is pretty much what manufacturers always claim) remains to be seen. Here is another reference worth taking a look at: http://www.mercola.com/2000/dec/3/sucralose_dangers.htm - “Secret Dangers of Splenda”.

Andrew Weil, MD has some pertinent - and more moderate comments on Aspartame and Splenda here: http://www.drweil.com/u/QA/QA106654/ - “Aspartame: Can a Little Bit Hurt”. He suggests using the “precautionary” principle - which basically says if there are questions about the safety of a product, don’t use it.

At this point, I think it’s my head that’s spinning. I’m uncertain whether Splenda is safe, reasonably safe, slightly risky or seriously risky. When I looked at the manufacturer’s site and a couple other sites that were all enthused about Splenda, I didn’t see any answers to the points the critics are making. Mostly it’s all lightness, sweetness and the miracle of modern science.

Like you I’ve seen some miracles of modern science turn into nightmares when the testing wasn’t adequate, when the results were fudged, when coverups went on. So questions exist about all the artificial sweeteners. Splenda may be less dangerous than Aspartame (which I sure wouldn’t recommend to anyone). Long-term and independent studies are lacking. And here’s the real kicker:

***** From Consumers’ Research Magazine “There is no clear-cut evidence that sugar substitutes are useful in weight reduction. On the contrary, there is some evidence that these substances may stimulate appetite.”

Now that just tears it. Risk your health using one of these chemicals and then end up eating more because it stimulates your appetite. Terrific.

So what alternatives are there? Surprisingly there are quite a few. One interesting alternative is a South American plant called Stevia. Apparently once considered a potential threat to the sugar industry, it seems to have been deep-sixed early in the twentieth century. It has been used as a sweetener for centuries by South American natives. In the U.S., it seems (somehow) to have been kept from being available as an “additive” and the FDA has said not enough studies have been done. Yet it’s widely used by diabetics and in countries such as Japan and Brazil. Stevia is available at health stores as a supplement (though without any indication that it could be used as a sweetener). It’s a fascinating story which you can read here: http://www.stevia.net/ - The Stevia Story

More information on alternative sweeteners is in our article: http://www.carb.werkz.org/healthier-sweeteners.php - “Healthier Alternatives to Artificial Sweeteners.”

Our health is challenged on all sides these days. New chemicals, new additives, genetically engineered foods, highly processed foods, empty calories, stress and pollution all pose threats to our bodies. I’ve come to the conclusion that the fewer highly processed, chemically enhanced, questionably assessed, factory created products we ingest, the better off we will probably be.

Our bodies evolved as a part of the natural world and though we are changing the world radically (which is only natural, it is what people do after all), our bodies do not evolve and adapt at the rate technology changes. And for scientific, political and economic reasons, the quality and thoroughness of evaluations done on newly created products don’t match up to our industrial creativity.

Finally, balancing the need to lose weight (or maintain an optimum weight) against potential risks creates difficult choices. It’s up to you to make the best choice you can for your specific situation — just remember, that old saw still holds - Let the buyer beware.

Copyright 2005 Richard Keir

http://www.Carb.Werkz.org is an informational site providing recipes, articles, news and diet resources. Since many recipes are designed to use Splenda, please take a look at http://www.Carb.Werkz.org/healthier-sweeteners.php and http://www.Carb.Werkz.org/how-to-use-splenda.php for additional information.

A body deficient in calcium is proof of an inadequate supply of calcium or a failure to metabolize calcium. This is the chief bodybuilding element of bones and teeth, and is among the vital minerals that contribute to the growth, repair and reproduction of the human body.

In situations when the blood calcium level falls below normal, calcium is retrieved from the bones and returned through food intake. But if one’s diet is so low in calcium that it cannot return the borrowed amount of calcium back to the bones, it leads to a condition called osteopenia, the precursor of osteoporosis or fragile and brittle bones. About 75 percent of Americans fall below the mandatory calcium recommendations for their age and gender, putting them at great risk for osteoporosis.

Low calcium levels bring on osteoporosis, colon cancer and hypertension. Of these, osteoporosis threatens the health of 44 million Americans, in the 50-years+ age group or 55 percent of people, causing over 1.5 million fractures a year. To prevent the growth of polyps in the colon, linked to invasive colorectal cancer, take calcium supplements.

High blood pressure or hypertension affects roughly one out of every four adult Americans or 50 million. According to studies conducted, women who took 800 mg/day of calcium had a 23 percent lower risk of high blood pressure than women who took only 400 mg/day.

Pregnant women with low calcium levels (1500-2000 mg/day) have a greatly reduced risk of developing pregnancy-related hypertension. Studies also point to the fact that calcium taken in by the mother affects the baby’s blood pressure. Where women had high calcium intakes, they gave birth to heavier babies and lower blood pressure. This low blood pressure level was found to be the same for the first five years of the infant’s life.