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The longer you sit, the shorter your life  

Sep 19, 2014 - 0 comments

The more Americans engage in one of their favorite pastimes — sitting around — the shorter their average life span, a new study suggests.

The effect remained even after researchers factored out obesity or the level of daily physical activity people were engaged in, according to a study of more than 120,000 American adults.

It's just one more reason to "get up and walk," said Dr. Jay Brooks, chairman of hematology/oncology at Ochsner Health System in Baton Rouge "The message here is like everything in your life. People need to recognize that the things you do every day have consequences. And if you're in a job that does require sitting, that's fine, but any time you can expend energy is good. That's the key."

The salutary effect of exercise on being overweight or obese, rates of which are at an all-time high, have been well documented.

But according to background information in the study, which is published online July 22 in the American Journal of Epidemiology, the effects of sitting per se are less well-studied. Although several studies have found a link between sitting time and obesity, type 2 diabetes, heart disease risk, and unhealthy diets in children, few had examined sitting and "total mortality," researchers noted.

The authors of the study analyzed responses from questionnaires filled out by 123,216 people (53,440 men and 69,776 women) with no history of disease who were participating in the Cancer Prevention II study conducted by the American Cancer Society.

Participants were followed for 14 years, from 1993 to 2006.

In the study, people were more likely to die of heart disease than cancer. After adjusting for a number of risk factors, including body mass index (BMI) and smoking, women who spent six hours a day sitting had a 37% increased risk of dying versus those who spent less than three hours a day on their bottoms. For men the increased risk was 17%.

Exercise, even a little per day, did tend to lower the mortality risk tied to sitting, the team noted. However, sitting's influence on death risk remained significant even when activity was factored in.

On the other hand, people who sat a lot and did not exercise or stay active had an even higher mortality risk: 94% for women and 48% for men.

Study lead author Dr. Alpa Patel, an epidemiologist with the American Cancer Society, said that the obvious reason for the connection is that "the more time you spend sitting, the less total energy expended and you can have consequences such as weight gain and increased obesity." And that affects your metabolism as well as risk factors for various diseases, she said.

But there could be other biological factors beyond simply getting fatter that explain the link.

There's a burgeoning literature evolving around "inactivity physiology," Patel said. When muscles, especially those in the legs, are "sitting," they stimulate or suppress various hormones which then affect triglycerides, cholesterol and other markers for heart and other diseases, she explained.
Source: Amanda Gardner, HealthDay

Alzheimer's Prevention

Sep 16, 2014 - 0 comments

http://online.wsj.com/articles/alzheimers-prevention-for-30-somethings-with-no-symptoms-1410823276

The Dark Side of 'Healthy' Wheat

Sep 16, 2014 - 1 comments

Author and preventive cardiologist William Davis, MD, says it was when big agriculture stepped in decades ago to develop a higher-yielding crop. Today's "wheat," he says, isn't even wheat, thanks to some of the most intense crossbreeding efforts ever seen. "The wheat products sold to you today are nothing like the wheat products of our grandmother's age, very different from the wheat of the early 20th century, and completely transformed from the wheat of the Bible and earlier," he says.

Plant breeders changed wheat in dramatic ways. Once more than four feet tall, modern wheat—the type grown in 99 percent of wheat fields around the world—is now a stocky two-foot-tall plant with an unusually large seed head. Dr. Davis says accomplishing this involved crossing wheat with non-wheat grasses to introduce altogether new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose x-rays to induce mutations.

Clearfield Wheat, a variety grown on nearly 1 million acres in the Pacific Northwest and sold by BASF Corporation—the world's largest chemical manufacturer—was created in a geneticist's lab by exposing wheat seeds and embryos to the mutation-inducing industrial toxin sodium azide, a substance poisonous to humans and known for exploding when mishandled, says Dr. Davis. This hybridized wheat doesn't survive in the wild, and most farmers rely on toxic chemical fertilizers and pesticides to keep it alive when growing it as a crop. (It's important to note, however, that the intensive breeding efforts that have so dramatically transformed wheat should not to be confused with genetic engineering of food, or GMOs. This type of technology has its own set of problems, though.)

So what does all of this plant science have to do with what's ailing us? Intense crossbreeding created significant changes in the amino acids in wheat's gluten proteins, a potential cause for the 400-percent increase in celiac disease over the past 40 years. Wheat's gliadin protein has also undergone changes, with what appears to be a dire consequence. "Compared to its pre-1960s predecessor, modern gliadin is a potent appetite stimulant," explains Dr. Davis. "The new gliadin proteins may also account for the explosion in inflammatory diseases we're seeing."

The appetite-stimulating properties of modern wheat most likely occurred as an accidental by-product of largely unregulated plant-breeding methods, Dr. Davis explains. But he charges that its impact on inflammatory diseases may have something to do with the fact that, in the past 15 years, it's been showing up in more and more processed foods. Wheat ingredients are now found in candy, Bloody Mary mixes, lunch meats, soy sauce, and even wine coolers.

As if making you hungrier weren't enough, early evidence suggests that modern wheat's new biochemical code causes hormone disruption that's linked to diabetes and obesity. "It is not my contention that it is in everyone's best interest to cut back on wheat; it is my belief that complete elimination is in everyone's best health interests," says Dr. Davis, "In my view, that's how bad this thing called 'wheat' has become."

When Dr. Davis' patients eliminate wheat from their diet, the outcomes are often dramatic, with many losing as much as 20 pounds during the first month. He reports that patients experience relief from acid reflux, esophagitis, gas, cramps, and diarrhea stemming from irritable bowel syndrome after ditching wheat. Joint swelling and pain are often completely eliminated, he says, and patients report improvements in everything from asthma and skin conditions to Crohn's disease and ulcerative colitis.

Rye, barley, and oats share some of the same properties of wheat because they all contain gluten-like proteins. Dr. Davis urges his patients to opt for non-wheat grains like quinoa, buckwheat, millet, and wild rice, but in smaller quantities (less than half a cup) to avoid triggering high blood sugar.

Source:  LEAH ZERBE

Glyphosate in Wheat Has Increased Celiac Disease

Sep 14, 2014 - 0 comments

Glyphosate in Wheat Has Increased Celiac Disease

Even though wheat is not a GMO crop, glyphosate is widely used to harvest it and it is typically heavily contaminated with glyphosate
Glyphosate exposure appears to be strongly correlated with the rise in celiac disease
Glyphosate has been shown to severely damage your gut flora and cause chronic diseases rooted in gut dysfunction
The use of glyphosate on wheat crops has risen in tandem with the rise in celiac disease. In fact, it correlates to a greater degree than glyphosate usage on corn and soy.

www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/