Key points

•  People use probiotic products as CAM to prevent and treat certain illnesses and support general wellness. 
•  There is limited evidence supporting some uses of probiotics. Much more scientific knowledge is needed about probiotics, including about their safety and appropriate use.
•  Effects found from one species or strain of probiotics do not necessarily hold true for others, or even for different preparations of the same species or strain.
•  Tell your health care providers about any CAM practices you use. Give them a full picture of what you do to manage your health. This will help ensure coordinated and safe care. 

What probiotics are
Experts have debated how to define probiotics. One widely used definition, developed by the World Health Organization and the Food and Agriculture Organization of the United Nations, is that probiotics are “live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host.” (Microorganisms are tiny living organisms — such as bacteria, viruses, and yeasts — that can be seen only under a microscope.)
Probiotics are not the same thing as prebiotics — nondigestible food ingredients that selectively stimulate the growth and/or activity of beneficial microorganisms already in people’s colons. When probiotics and prebiotics are mixed together, they form a synbiotic.
Probiotics are available in foods and dietary supplements (for example, capsules, tablets, and powders) and in some other forms as well. Examples of foods containing probiotics are yogurt, fermented and unfermented milk, miso, tempeh, and some juices and soy beverages. In probiotic foods and supplements, the bacteria may have been present originally or added during preparation.
Most probiotics are bacteria similar to those naturally found in people’s guts, especially in those of breastfed infants (who have natural protection against many diseases). Most often, the bacteria come from two groups, Lactobacillus or Bifidobacterium. Within each group, there are different species (for example, Lactobacillus acidophilus and Bifidobacterium bifidus), and within each species, different strains (or varieties). A few common probiotics, such as Saccharomyces boulardii, are yeasts, which are different from bacteria.
Some probiotic foods date back to ancient times, such as fermented foods and cultured milk products. Interest in probiotics in general has been growing; Americans’ spending on probiotic supplements, for example, nearly tripled from 1994 to 2003. http://bit.ly/69nnc

Definition
Silicon is the second most plentiful substance in the earth’s crust, second to oxygen, and is found in the form of sand and quartz. Silicon dioxide is a mixture of silicon and oxygen, which together make up 75 percent of the earth’s crust. Because silicon dioxide is so abundant, it is used for a variety of purposes, including wire insulation, radio and TV signals, wrist watches, window glass, sandblasting and anti-caking in supplements.

Function
The finely ground silicon dioxide found in fat-burning supplements is used as an anti-caking, drying mechanism to keep the moisture out and the supplements dry. Silicon dioxide prevents moisture in the air from soaking into the pills or from the pills sticking together. Because it is naturally low in toxicity, this is the choice for most supplements. Research continues to study whether silicon dioxide is safe to ingest.

Effects
Pure silicon dioxide is harmless, containing no fumes or nutritional value. According to an article from “Whole Foods Magazine,” silicon alone contains nutritional values for the body. However, silicone dioxide, which is what is added to pills as an anti-caking mechanism, is indigestible. The silicon dioxide must be swallowed in small amounts, which is an average of 10 mg. This amount will pass through the digestive system, untouched.

Theories/Speculation
Ivan Fraser, a former nurse who experienced these symptoms firsthand, founded a theory that silicon dioxide may cause Chronic Fatigue Syndrome. The symptoms Fraser experienced from supplements that contained silicon dioxide were similar to those experienced by women when their breast implants leak, which contain a significant amount of silicon dioxide. No scientific research has backed up this theory, however. Worldimage.com recommends not consuming silicon dioxide in pills because it is used to make glass and electrical components and it might be “carcinogenic to humans,” according to the International Agency for Research on Cancer.

FDA Rule
The U.S. Food and Drug Administration (FDA) states that silicon dioxide is found all over the world. Not only is it the foundation of sand on beaches, in bodies of water and in deserts, but it is also found in drinking water, in plants and in animals. Therefore, it is naturally part of the foods we eat. No scientific research has found whether it is a necessary nutrient for our bodies, nor has research found any signs that it causes harm to the body. The rule goes that if supplements contain less than 2 percent of silicon dioxide, they are safe.

http://bit.ly/hIkLlD

http://bit.ly/fBdmfj

High Pressure Processing is a cold pasteurization technique which consists in subjecting food, previously sealed in a flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes. It is the same effect than placing the food 60 Km deep into the Ocean would have -if an Ocean this deep existed.

Although the Non Thermal Pasteurisation effect of high pressure on foods is known since the XIX Century, it was not until the 1990′s that the first HPP products were developed. Particularly since 2000, High Pressure Processing has been successfully implemented in all type of food industries worldwide.

High Pressure Processing is a natural, environmentally friendly process that respects the ingredient and helps maintain the fresh food characteristics like flavour and nutrients. It is a real alternative to traditional thermal and chemical treatments.

What is High Pressure?

High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure (300–600MPa/43,500-87,000psi) transmitted by water.
Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient temperature inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in food, extending the products shelf life importantly and guaranteeing food safety.
High Pressure Processing respects the sensorial and nutritional properties of food, because of the absence of heat treatment, and maintains its original freshness throughout the shelf-life.

Advantages

To meet the demands of the XXI century consumer (convenience foods, higher sensorial and nutritional quality, additive free/natural, functional products, etc.), food companies need to innovate by using the latest non-thermal technologies, and High Pressure Processing is the most relevant one.

•Characteristics of the fresh product are retained, sensorial and nutritional properties remain almost intact: Greater food quality.
•Destroys pathogens (Listeria, Salmonella, Vibrio, Norovirus, etc.): Food safety and exportation.
•Extends product shelf life: Lower returns, improved customer satisfaction.
•Reduces drastically the overall microbiological spoiling flora: Higher quality along shelf life.
•Avoids or reduces the need for food preservatives: Clean label foods (Natural/Additive Free).
•New innovative food propositions. Products that can not be thermally treated can now be High Pressure Processed: Innovation and competitive advantages
•Able to shuck molluscs or extract crustacean meat without boiling: Higher yields, fresh flavour, minimum hand labor…
•Only needs water (which is recycled) and electricity: Environmentally friendly. http://bit.ly/gKYiLX

The Gluten Free Whiplash Effect
This diet phenomenon commonly occurs for many who do not go on a TRUE gluten free diet.
When one initially goes gluten free, a state of dietary distress and confusion sets in.  Many limit their diets to an extreme because they are not quite sure what to eat.  The typical gluten free diet learning curve takes 8-12 weeks.   This is because one must spend enough time educating themselves about acceptable products, restaurants, etc.  During this time, the body starts to heal and most people do very well noticing dramatic improvements in their health.
Once the learning curve is conquered, people tend to gravitate toward the processed, packaged “gluten free” food items.  People tend to get lazy and make the choice of convenience over health.  BIG MISTAKE! Once the cardinal rule of nutrition is broken, the Gluten Free Whiplash Effect tends to set in.

Let’s take a closer look:
- The Cardinal Rule – One cannot achieve or maintain health eating unhealthy foods.
- Processed and packaged food is not healthy regardless of whether or not the label claims to be gluten free.
- Eating unhealthy foods leads to poor health (I know, this should be a no brainer).
- Many over the counter packaged foods contain cross contamination of gluten.
- Many “gluten free” products contain other types of grain based glutens that have not been adequately studied to be safe for those withgluten sensitivity (see video tutorial #1 for more on this).
- Most processed “gluten free” products contain genetically modified grains, high amounts of sugar, and are devoid of any significant nutrient density.

Ultimately, food choice is one of the biggest and most important environmental factors that we have control over.  One should always ask the question – “is that healthy?” vs. “is that gluten free?”
I know that many of you reading this can relate.  I have personally seen this phenomenon clinically in more than a thousand patients.  If you happen to fit the profile above, or if you are just not responding to a classic gluten free diet, a TRUE gluten free diet full of whole, organic, healthy foods will be an answer to your prayers.

http://www.glutenfreesociety.org/gluten-free-society-blog/why-gluten-free-diets-fail/

Nutritional Benefits
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
Next to the olive, the avocado is the second fruit with the highest monounsaturated fatty acids content at 20%. This amounts to almost twenty times that of any other fruit.
Weight-watchers often stay away from avocados specifically because of the fats content of the fruit. But that’s a myth.  The monounsaturated fats and the wholesome nutrition helps the basal metabolic rate, and reduce overeating.
A majority of the fats content is the health-promoting monounsaturated fats, followed by smaller amounts of polyunsaturated and saturated fats.
The potassium content and calories of an avocado is three times that of a banana. Other essential minerals are iron and copper for the blood, phosphorus and magnesium.
The sodium content in avocados and its low sugar content and absence of starch make it an ideal fruit for diabetics and hypoglycemics.
It is also one of the richest source of fiber among all fruits and vegetables. Packed with vitamins A, several B-complex, especially B3 (folic acid), powerful anti-oxidants like vitamins C and E, calcium, iron, potassium, etc.

Health Benefits
Avocado is a fruit that is often avoided because of its high fats content. Together with that perception, the numerous health benefits are also overlooked. It’s time we take a good look at the healing virtues of this fruit:
Bad breath: The avocado is one of the best natural mouth wash and a remedy for bad breath. It is effective in removing intestinal putrefactions or decomposition which are the real cause of a coated tongue and this unpleasant condition.
Beauty aid: The oil extracted is widely used in preparation of beauty products. These include creams, cleansers and moisturizers to prevent the ageing effect of dehydration; bath oils, shampoos, scalp conditioner and hair tonic.
Blood pressure: The high potassium and folate content in avocado helps to regulate blood pressure, protecting your body against circulatory diseases, heart problems and stroke.
Cholesterol: An avocado contains oleic and linoleic acids that are effective in lowering the LDL cholesterol and increasing the healthy HDL cholesterol.
Duodenal ulcer: The blandness of this fruit (and papaya) is comforting and soothing to the hypersensitive surfaces of the stomach and duodenum. Its abundant nutrient and enzymes are an effective remedy to treat these ulceration.
Eyesight: The potent anti-oxidant content in avocado helps neutralize free radicals that are important for improving eyesight and prevent eye problems like astigmatism, cataracts and glaucoma.
Fetal development: The high folate content is important and necessary for healthy fetal cell and tissue development.
Immune system: Regular consumption of avocados strengthens the body’s immune system.
Increases absorption of phytonutrients: Studies have proven that when even a small amount of avocado is consumed together with other fruits and vegetables, the absorption of phytonutrients are a few times higher than when consumed on its own. This alone makes it worthwhile to be eating avocados regularly.
Kidney stones: Consumption of the high-potassium content fruit helps to reduce urinary calcium excretion, lowering the risk of stones forming in the kidney.
Morning sickness: The vitamin B6 helps relieve nausea and queasiness associated with pregnancy.
Muscle and nerve: The high potassium content helps balance our body’s electrolytes, aids muscle activity, nerve function and energy metabolism.
Prostate cancer:  Studies have shown that certain unique phytonutrient substances in avocados have been known to help prevent the growth of prostate cancer cells and may even help repair the damaged cells.
Psoriasis: The avocado oil is beneficial in the treatment of psoriasis. Apply regularly on affected parts to remove the scales.

What Happens When a Person Has an Egg Allergy?

Eggs in themselves aren’t bad, but when you’re allergic to them, your body thinks they are. When a person is allergic to eggs, the body’s immune system overreacts to proteins in the egg. Every time something made with eggs enters the digestive system of a person with an egg allergy, the body thinks that these proteins are harmful invaders.

The immune system responds by creating specific antibodies to that food, which are designed to fight off the “invader.” These antibodies — called immunoglobulin E (IgE) — trigger the release of certain chemicals into the body, one of which is histamine (pronounced: hiss-tuh-meen).
So when a person with an egg allergy eats a food that contains eggs, the immune system unleashes an army of chemicals to protect the body. The release of these chemicals can affect the respiratory system, gastrointestinal tract, skin, and the cardiovascular system — causing allergy symptoms like wheezing, nausea, headache, stomachache, and itchy hives.

Most people who are allergic react to the proteins in egg whites, but some can’t tolerate proteins in the yolk. Egg allergy usually first appears when kids are very young, and most kids outgrow it by the time they’re 5 years old.

Reactions

Egg allergy is like most food allergy reactions: It usually happens within minutes to hours after eating eggs. Most reactions last less than a day and may affect any of three body systems:

•the skin — in the form of red, bumpy rashes (hives), eczema, or redness and swelling around the mouth

•the gastrointestinal tract — in the form of belly cramps, diarrhea, nausea, or vomiting•the respiratory tract — symptoms can range from a runny nose, itchy, watery eyes, and sneezing to the triggering of asthma with coughing and wheezing

Most people with egg allergy have some of the reactions listed above, but a few people may have a very strong reaction called anaphylaxis (pronounced: ah-nuh-fuh-lak-sis). This severe allergic reaction causes swelling of the mouth, throat, and airways leading to the lungs, resulting in breathing difficulty. In addition, there is a dangerous drop in blood pressure, which can make someone dizzy or pass out, and may quickly lead to shock.
For people who are especially sensitive to eggs, even egg fumes or getting egg on the skin can cause an anaphylactic reaction, so eggs should be kept out of the house completely.

How Can Doctors Tell If a Person Has an Egg Allergy?

If your doctor suspects you might have an egg allergy, he or she will probably refer you to an allergist or allergy specialist for further testing. The allergy specialist will ask you questions — these may cover things like how often you have the reaction, the time it takes between eating a particular food and the start of the symptoms, and whether any family members have allergies or conditions like eczema and asthma.
The allergy specialist may perform a skin test on you. This test involves placing liquid extracts of egg protein on a person’s forearm or back, pricking the skin a tiny bit, and waiting to see if a reddish, raised spot forms, indicating an allergic reaction.
You may need to stop taking anti-allergy medications (such as over-the-counter antihistamines) 2 to 3 days before the skin test because they can interfere with the results. Most cold medications as well as some antidepressants may also affect skin testing. Check with the allergist’s office if you are unsure about what medications need to be stopped and for how long.
Some doctors may also take a blood sample and send it to a lab where it will be mixed with some of the suspected allergen and checked for IgE antibodies.
In some cases, however, positive results of skin and blood tests aren’t enough to prove that a person’s symptoms are definitely being caused by eggs. So doctors may use what’s called a food challenge to help diagnose the allergy.
With a food challenge, the person is told to not eat eggs or anything made with egg proteins for a certain period of time — usually a few weeks. After that, the person will eat foods that contain eggs only under close supervision from a doctor. If symptoms come back after eating egg products, it’s a pretty sure bet the person has an egg allergy.

How Is It Treated?

Treating egg allergy might seem simple — you just don’t eat eggs. But so many foods are made with eggs and egg products that it can be really hard to know what’s OK and not OK to eat. It’s a good idea to work with a registered dietitian to develop an eating plan that provides all the nutrients you need while avoiding things you can’t eat. Check out our section on Living With an Egg Allergy (below) for more tips.
If you have a severe egg allergy — or any kind of serious allergy — your doctor may want you to carry a shot of epinephrine (pronounced: eh-puh-neh-frin) with you in case of an emergency. Epinephrine comes in an easy-to-carry container about the size of a large marker. It’s easy to use — your doctor will show you how.
If you accidentally eat something with egg in it and start having serious allergic symptoms, like swelling inside your mouth, chest pain, or difficulty breathing, you can give yourself the shot right away to counteract the reaction while you’re waiting for medical help. Always call for emergency help (911) when using epinephrine. You should make sure your school and even good friends’ houses have injectable epinephrine on hand, too.
Keeping epinephrine on hand at all times should be just part of your action plan for living with an egg allergy. It’s also a good idea to carry an over-the-counter antihistamine as this can help alleviate allergy symptoms in some people. Antihistamines should be used in addition to the epinephrine and not as a replacement for the shot.
If you’ve had to take an epinephrine shot because of an allergic reaction, then you should go immediately to a medical facility or hospital emergency room so they can give you additional treatment if you need it. Up to one third of anaphylactic reactions can have a second wave of symptoms several hours following the initial attack. Therefore, you might need to be observed in a clinic or hospital for 4 to 8 hours following the reaction.

Living With an Egg Allergy

The best way to be sure a food is egg free is to read the label. Manufacturers of foods sold in the United States must list on their labels whether a food contains any of the most common allergens. This means that you should be able to find statements like these somewhere on the label: “contains egg ingredients,” “made using egg ingredients,” or “made in a facility that also processes eggs.”
This new label requirement makes things a little easier than reading the ingredients list — instead of needing to know that the ingredient “ovoglobulin” comes from egg protein, you should be able to tell at a glance which foods to avoid. Still, to make sure the foods you eat are egg free, you’ll need to be on the lookout for any ingredients that might come from eggs. That means asking questions when eating out at restaurants or at a friend’s home and carefully reading food labels.

When you eat in a restaurant or at a friend’s house, try to find out how foods are cooked and what’s in them. In some cases, you may want to bring your own food with you. When you’re shopping, look for egg-free alternatives to foods that usually contain eggs, such as pasta.

People with an egg allergy may find that the health food section of the grocery store offers the most options. That’s where you’ll find vegan foods that are made without eggs or egg products. 

When preparing your own food, you can substitute one of these egg alternatives in your recipes. Each of these replaces one egg (these substitutes may not work as well in recipes that call for more than three eggs): 

•1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
•1 teaspoon yeast dissolved in ¼ cup warm water
•1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder
•1 packet gelatin + 2 tablespoons warm water (don’t mix until ready to use)
•1 tablespoon pureed fruit such as apricots or bananas

When cooking at home, always carefully scrub the utensils you’re using in case they have been used on egg products. 

Although the number of people in the United States with food allergies is low (just over 1% of the total population), there’s a growing awareness about food allergies. This means that everyone — from the waitstaff at a restaurant to food manufacturers — is more understanding and willing to accommodate a person’s food needs. So living with an egg allergy doesn’t have to be a big pain, just a bit of an adjustment.

 http://bit.ly/gRKxMi

Reviewed by: D. Pauline Williams, MPA, RD, CD

Date reviewed: November 2009

Originally reviewed by: Susan Konek, MA, RD, CSP

A new Danish study published in the journal Pediatrics has identified a link between neonatal jaundice and autism. Babies born with jaundice have a significantly increased risk of developing both general psychological problems and autism, and researchers believe a vitamin D deficiency is to blame.
Formed from data on over 733,000 Danish children born between 1994 and 2004, the study revealed that jaundiced newborns are 87 percent more likely to develop a psychological disorder than newborns without jaundice. Jaundiced babies are also 56 percent more likely to develop autism than their otherwise healthy counterparts.
Part of the reason why experts believe vitamin D deficiency might relate to autism is the fact that babies born between October and March were about twice as likely to develop autism than children born during other parts of the year. The months between October and March are during the wintertime in Denmark, when sunlight exposure is at a minimum. And besides producing vitamin D in the body, sunlight exposure also breaks down bilirubin, a substance implicated in causing jaundice.
Bilirubin is a natural metabolite that the liver normally processes and eliminates, but newborns are incapable of breaking it down, which leads to jaundice. And excess amount of bilirubin are known to cause serious brain injury when left untreated, lending credence to the hypothesis that the chemical may be somehow involved in causing autism.
According to Dr. John Cannell, vitamin D expert and director of the Vitamin D Council, prenatal vitamin D deficiency is strongly linked to autism. Vitamin D not only naturally eliminates bilirubin, but it cures neonatal jaundice as well.
Dr. Cannell suggests that women take 5,000 IU of vitamin D a day during pregnancy. He also suggests that babies born with jaundice be exposed to natural sunlight as an effective treatment, and in order to avoid brain injuries.
You can read more about Dr. Cannell’s research on vitamin D and autism by visiting the following page:
http://www.vitamindcouncil.org
To learn more about autism, check out the NaturalNews.com autism page:
http://www.naturalnews.com/autism.html

Skim Milk vs Fat Free Milk: Facts

Skim Milk: Conventionally, skim milk was prepared by simply removing the thick top layer of fat or cream from the dairy milk. But, nowadays with the help of centrifugation, the fat content is totally separated from the milk to obtain skim milk. Following are the nutritional components of 1 glass (16oz) of skim milk.

Fat – less than 0.5%
Calcium – 316 mg
Calories – 90

Skim milk is rich in nutrients like vitamins A and D, magnesium and phosphorous which are added during processing. So it is richer than whole milk in terms of nutrients. Read more on skim milk vs whole milk and skim milk vs soy milk.
Fat Free Milk: While skim milk contains reduced fat levels of less than 1% or may be up to 2.5% in different varieties, fat free milk contains absolutely no fat. But generally, skim milk is confused with fat free milk as many dairies label their products separately such as ’1% Milk’(containing 1% fat) and ’2% Milk’(containing 2% fat), so as to give the consumers more options. The dairies are following a new way of marketing, stressing on the words ‘fat free’, since people have become more conscious about the fat content in anything they consume. ‘Fat-free’ sounds better than ‘skim’ and thus sells more. Thus, skim milk is now sold under the label of fat free milk.

Skim Milk vs Fat Free Milk: Legalities
United States Department of Agriculture (U.S.D.A.) has recently changed the laws for milk labeling. Four types of milk are recognized by the USDA. These different types of milks are differentiated on the basis of the amount of fat (cream or butterfat) present in them. Following are the types of recognized milk:

Whole milk – Minimum fat – 3.25%
2% Milk – Reduced fat – 2.0 to 2.5%
1% Milk – Reduced fat – 1 to 1.5%
Fat Free Milk – 0 to 0.5% Fat Difference Between Skim Milk and Fat Free Milk

From the above discussion, it is quite clear that skimmed milk which contains 0.5% fat, is known as fat free milk while 1% milk or 2% milk can be considered as skim milk along with the 0.5% milk. We can conclude that there is almost no difference between skim milk and fat free milk with the fat level differing by 0.5%. Skim milk and fat free milk, being almost the same, do not portray any marked difference in their nutritional value as well. Fat free milk is just the new term for marketing skim milk which has negligible fat.

Every type of milk has it’s own set of advantages and disadvantages, no matter what the level of fat content. Skim milk or fat free milk is definitely an essential and healthier option for a weight loss program. Instead of debating fiercely over skim milk vs fat free milk, enjoy a glass of milk, as it is a miracle of nature and one the most nutritious drinks known to us. 

By Leena Palande http://bit.ly/c6oS4v