Alzheimer’s disease is attributed to a slow breakdown of neuronal networks throughout the brain. It may begin in the mid-brain level in an area called the hippocampus. A neuronal network may be dedicated to a scene (person, animal, place), sound, taste, smell, touch. In conjunction with other neuronal networks, these help form your reality. Alzheimer disease interferes and destroys these networks. There are several hypotheses as to why and how this happens. A group of researchers at the University of California San Francisco have detected a gene variant among Alzheimer brains and are studying its use to find causes and a cure of Alzheimer disease.
Alzheimer disease apoE4 genetic cure? Studies published in April 2018 show positive indicators that a gene variant of APOE4 may be associated with beta-amyloid fragments and plaque found in those diagnosed as dementia/Alzheimer disease.. There are many kinds of memory loss coming from many sources. Alzheimer is seemingly over-diagnosed and is not limited to an older population. This APOE4 genetic variant may be only a piece of a very large puzzle. Alzheimer disease is not a game. It’s very serious. Yet, inferences of causality and treatment of those are ethereal – like gases.
The APOE gene set provides instructions for making a protein called apolipoprotein E. This protein combines with fats (lipids) in the body to form molecules called lipoproteins. Lipoproteins are responsible for packaging cholesterol and other fats and carrying them through the bloodstream. One of these APOE4 genes might lead to a pathway to cure Alzheimer’s disease, a cognitive memory disorder.
Alzheimer disease is a diagnosis within the category of dementia. Alzheimer is usually found on brain examinations after death. New tests, such as MRI, PET, and Tau help physicians study potential possibilities to infer exact causes. Complicating an Alzheimer disease diagnosis is that both dementia and Alzheimer is a neurodegenerative disease, which means there is progressive brain cell death that happens over time. In a person with Alzheimer’s, the tissue has fewer and fewer nerve cells and connections.
For example, I was part a study on REM-Dream Sleep and cerebral memory storage. During REM, there is a switch among 2 neurotransmitters – acetylcholine and nor-epinephrine. Dreaming helps store long-term memories and associations. REM dreaming involves bringing acetylcholine up to the cortex to help store these memories. Theory was that if normal REM did not occur, long term memories would not be stored. This remains one of a dozen possible theories of a possible inference of dementia toward Alzheimer.
A more current hypothesis are the development of beta-amyloid plaques and tangles to (and within) the brain. These could disassociate memory linkages. These are found in results of MRI and PET scans. The beta-amyloid protein involved in Alzheimer’s comes in several different molecular forms that collect between neurons. It is formed from the breakdown of a larger protein, called amyloid precursor protein. By disrupting neuronal network interaction, formation of these beta-amyloid proteins and peptides (over time) may result on Alzheimer disease symptoms.
Beta-amyloid is an important peptide, an amino acid chain from a host protein.. It does leave fragments between neurons that can form plaques. A normal brain, however, can eliminate beta-amyloid fragments before they disrupt neuron transmissions. Beta-amyloid comes from a larger protein found in the fatty membrane surrounding nerve cells. Beta-amyloid is chemically “sticky” and gradually builds up into plaques.
Based on the beta-amyloid hypothesis and APOE44 variants, there are tests available to determine if you have these APOE4 gene variants. It is not FDA approved and is not concise at determining whether or not you may get Alzheimer disease. It may cause more worry than calm. APOE4 has been behind diagnoses such as high-cholesterol, coronary artery diseases, and obesity. Can APOE4 variants be used to treat, cure, or detect Alzheimer disease with some accuracy?
Could something as nasty as APOE4 variations help treat dementia and aging? Who knows? Potentially there may be other genes and other proteins? Nutritionists believe that diets rich in these foods may help reduce beta-amyloid build-up:
Foods That Reduce Your Alzheimer’s Risk
Walnuts (and almonds, pecans, hazelnuts) Walnuts might be small in size, but they pack a big nutritional punch.
Salmon (and mackerel, sardines, other fatty fish) …
Spinach (and kale, other leafy greens)
In March 2018, the president signed into law a $414 million increase for Alzheimer’s and dementia research funding at the National Institutes of Health (NIH) and Kevin and Avonte’s Law, important legislation to protect those who wander. Alzheimer disease is getting everyone’s attention.
The dilemma is how valid this Beta-Amyloid hypothesis is, and how solid the apoE4 genetic cure for Alzheimer disease might be. As most early studies indicate, further research is necessary.
The food and mood relationship keeps coming up in research. Does that mean you should drop your medications? The answer is No. Depression and other mood disorders may very well be chemically related. It is associated with hormones and fluids in the brain and elsewhere, heavily supported by comprehensive studies. Eating certain foods may augment those chemicals but not necessarily change their bio-availability. The food and mood relationship is further exacerbated by what foods help and what food don’t help. The professionals are so conflicted about the foods that, for affective effectiveness, you might just as well stick to the pill.
For more than 30 years, books on food and mood have lined shelves and online searches filled with twists of what may work.
Columbia University’s Mailman institute seems to be focused on food and mood by delivering interesting studies about childhood anxiety and food allergies. CBS news has produced a story how researchers are trying to tie-in numerous and large studies to explore and reveal the food and mood connection.
digestive system parts are linked to the brain by the vagus nerve.
The vagus nerve, when stimulated, sends mild signals to the brain to indicate that the gut is hungry. At this point all sorts of hormones are triggered, insulin is -preparing for food but none is coming. That might have something to do with brain fog that develops a couple hours after a routine meal. Brain fog occurs when the symptoms of low blood sugar are experienced a few hours after a meal even though blood glucose levels remain normal. This is also known as postprandial (“after eating”) hypoglycemia or postprandial dip. Performance a few hours after eating can fade and lead to anxiety.
There are some unique clinical aspects that are discussed because the relationships of food and mood seem like a simple way of treating depression. Is it? And do we really know what they are and how they work?
Then there are many other possible causes of depression mood disorder, not associated with food. The exact cause of depression disorders are not clearly known. However, there are several factors that can increase the risk of developing the condition. The APA might suggest that there are combinations of genes and stress that can influence changes in brain chemistry and reduce the ability to maintain mood stability. Yet, the American Psychiatric Association (APA) does stress depression’s alarming statistics:
Depression affects an estimated one in 15 adults (6.7%) in any given year. And one in six people (16.6%) will experience depression at some time in their life.
Yet the diagnosis is more involved with the symptoms than lifestyle causes of depression. It is very unlikely to indicate food and mood.
Per APA, symptoms are:
(Depression symptoms can vary from mild to severe and can include:)
Feeling sad or having a depressed mood
Loss of interest or pleasure in activities once enjoyed
Changes in appetite — weight loss or gain unrelated to dieting
Trouble sleeping or sleeping too much
Loss of energy or increased fatigue
Increase in purposeless physical activity (e.g., hand-wringing or pacing) or slowed movements and speech (actions observable by others)
Feeling worthless or guilty
Difficulty thinking, concentrating or making decisions
Thoughts of death or suicide
Of course, other possibilities may have an influence over any of these symptoms.
Food and mood may be associated with adding certain Omega 3 fats with slow absorbing carbohydrates. Low glycemic foods, chocolate, and food that has high levels of omega-3 fatty acids, magnesium, tryptophan, folate and other B vitamins, have all been studied to evaluate their impact on mood. Results vary from study to study, but there usually appears to be an association between these foods and improved mood. Fundamentally, a good, healthy meal, with a vitamin supplement, might suggest an elevation in mood.
Beyond food, the importance of adequate hydration is often neglected. Your body needs water above any other liquid refreshment. General recommendations indicate that you drink 2 liters of water each day. Studies seem to indicate that moods change as your hydration drops. Water is the most overlooked nutrient. Many active people use skin sensing hydration monitors to assure that they are adequately hydrated. Drinking water also helps reduce that brain fog that may occur when meals are spaced too far apart – or beyond habituation. Think of water as a filling snack. Just keep it clear. No sweet drinks, sodas, juices, or coffee. Just cool, clear water.
Considering food and mood routinely is noble. There are subtle nuances in wither with differing benefits and consequences. Prescription anti-depressants are probably the best bet if your mood is blue for over a few months. Anti-depressants also have side effects that may continue to affect your moods negatively.
Severe or abrupt diets or intermittent fasting may be more depressing unless you really believe that you can and will transition for long term results. Food, processed or whole, have calories, carbohydrates, fats, cholesterol (and other things that people need to control) may be significant confounding variables. Eating tuna and salmon daily can bring Mercury poisoning. That alone is something to get depressed over.
Barring any unique illnesses or conditions, following USDA dietary guidelines would provide a healthy diet plan that could be satisfying in many ways, including your mood.
Chronic mood disorders may really require competent psychotherapists to prescribe those medications that work best and that you can tolerate.
People come in all shapes and sizes. Some are tall, some are short. Some are large and some are thin. Age also contributes to the softening of lean tissue. Then there’s dietary fat that can be good or bad for you.
The United States Department of Agriculture recommends that healthy adults over the age of 19 consume between 20 and 35 percent of their daily calories from dietary fat. This means if you eat a diet of 2,000 calories per day, you should consume between 44 grams and 77 grams of total fat daily. Almost all dietary fat in your diet comes in the form of triglycerides. Most of this fat is necessary for metabolizing energy. Some key nutrients require fat for body absorption. A small amount of fat is an essential part of a healthy diet. Excess fat is stored in the body’s cells until it is needed for energy. Fat helps to form ATP as a core component to deliver energy. ATP uses fat, sugars, starches to tabulate energy consumed and used. Dietary fat is necessary – perhaps more than sugars. Is there a best dietary fat?
When eating foods containing dietary fat, here are four major dietary fats in the foods we eat:
Monounsaturated fats. (MUFA)
Polyunsaturated fats. (PUFA)
Unsaturated fats include polyunsaturated fatty acids and monounsaturated fats. Both mono- and polyunsaturated fats, when eaten in moderation and used to replace saturated or trans fats, might help lower cholesterol levels and may reduce your risk of heart disease, when replacing use of saturated or trans fats in food preparation. Keys here are moderate and replacement.
The discussion among the use of better dietary fat offers some complexity about how fat is structured and how those structures interact with your body. Fats are chains of acids. Some are essential, with either short, medium, or long tails that create a fat molecule. Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them. Non-essential fatty acids are those we can produce and are usually added dietary fat for flavor enhancement.
There are differences among saturated and unsaturated fatty acids. Fatty acids that possess no double bonds are saturated (have maximum number of H atoms). Saturated fatty acids are linear in structure, originate from animal sources (i.e. fats) and are typically solid at room temperatures
Fatty acids with double bonds are unsaturated – either monounsaturated (1 double bond) or polyunsaturated (>1 double bond). Unsaturated fatty acids are bent in structure, originate from plant sources (i.e. oils) and are typically liquid at room temperatures. Sources of unsaturated fat vary:
Avocados. One medium avocado has approximately 23 grams of fat, but it is primarily monounsaturated fat.
Walnuts plus other nuts, like almonds and pistachios, and nut and seed butters.
Olives and Olive oil. …
Salmon and other fish oils
Transduction is the process of how your body isolates dietary fat components to feed cells, hormones, and other body parts and functions. Excess or non-essential) fats are stored microscopically in many areas. Chronic excesses start to show in arteries organs, and skin tissues. Either resourced from unsaturated, saturated, essential, or non-essential, many of these excesses are deposited as fat storage. This is how the body transduces (converts) fats. Display of fatty skin deposits usually result from long and accumulating deposits of dietary fat.
So how is fat stored? It’s complicated. Fat cells are actually molecules containing chains of acids. Some are essential fatty acids (EFA) providing nutrients for cell and body function. Other fatty acids are catalysts that aid in controlling balance, elimination, and storage. The fatty acids are bonded together by a glue made of starches. These are called triglycerides and are essential to make and keep fat molecules fatty. It’s a symbiosis for keeping your body comfortably fat. Yet, too much storage leads to obesity and diseases like diabetes and atherosclerosis.
Surprisingly, dietary fat uses a starch-based relative of the carbohydrate family. It’s called glycerol. All oils and fat contain glycerol. Glycerol is a polyhydric alcohol, or a sugar alcohol, a polysaccharide. Glucose is the basic unit, of which polysaccharides like starch and cellulose are composed. Glycerol is an essential component of oils and fats, which are called esters or triglycerides. On one end of the chain there is a carboxyl-group, or a carbon double bonded to an oxygen and single bonded to an oxygen and hydrogen. Double bonds are depicted by using two lines. A fat is formed when a glycerol joins with three fatty acids. Fats are also called triglycerides. On one end of the chain there is a carboxyl-group, or a carbon double bonded to an oxygen and single bonded to an oxygen and hydrogen. Fatty acids are long, straight chain carboxylic acids. A fat (or oil) is formed when three fatty acid molecules react with a glycerol molecule to yield a triglyceride. Double bonds are depicted by using two lines, which you can see in the image below. A fat is formed when a glycerol joins with three fatty acids. Fats are also called triglycerides. These fat molecules bond to tissues of the body.
Two of the fatty acids are considered essential. These essential fatty acids (EFAs) are known as linoleic acid (omega-6) and alpha-linolenic acid (omega-3). One system of fatty acid classification is based on the number of double bonds. Stearic acid is a typical long chain saturated fatty acid. Oleic acid is a typical monounsaturated fatty acid. Linoleic acid is a typical polyunsaturated fatty acid.
Groups of fatty acids bond with a fat molecule and these are called short-chain (SCFA), medium-chain (MFA or MCT), long-chain (LFA), and (sometimes) very long chains. Understanding fats through fatty acids helps you appreciate how fats are essential and basic to cell and body functions. Fats are lipids. Lipids include fats, fatty acids, sterols, phospholipids, glycolipids, waxes, and other substances. They are essential components of every cell membrane.
Short-chain fatty acids are fatty acids with fewer than 6 carbon (C) atoms. They are produced when the friendly gut bacteria ferment fiber in your colon, and are the main source of energy for the cells lining your colon. These 3 short-chain acids work at processing fiber for regularity when eliminating waste products.
Foods containing SCFA consist of:
Resistant starches from whole-grain cereals, barley, brown rice, beans, lentils, green bananas, cooked and cooled potatoes or pasta.
Pectin from apples, apricots, blackberries, carrots and oranges.
The primary acids are:
Acetic acid (2 C atoms)
Propionic acid (3 C atoms)
Butyric acid (4 C atoms)
In the metabolic process, SCFA is simpler because of the shorter fatty acid but are often essential at regulating the use of food fibers from remaining in your body.
Use of these foods provide surprising effects, especially coconut oil (caprylic acid) that are generally saturated fats. Aside from coconut oil, smaller amounts of MCTs can also be found in certain other foods with saturated fats including butter (especially butter from grass-fed cows), cheeses, palm oil, whole milk and full-fat yogurt. While this lies contrary to low-fat dieting there is some scientific support that responsible use of these MCT foods may help contribute to weight loss and higher energy via interactivity with certain proteins.
Long-chain fatty acids are those with 14 or more carbons. They’re found in most fats and oils, including olive oil,
canola oil, soybean oil, fish, nuts, avocado and meat.
Yet, even in these long fat chains conflicts remain about health benefits of Omega-3 and Omega-6 benefits. As social media guru Dr. Mercola indicates:
The science is loud and clear: the correct balance of fatty acids is essential if you want to be the healthiest you can be.
There are actually two problems related to how these fats are being consumed by most Westerners today:
The ideal ratio of omega-3 to omega-6 fats is 1:1, but the typical Western diet is between 1:20 and 1:50.
The typical Westerner is consuming far too many polyunsaturated fats (PUFAs) altogether, which is a problem in and of itself.
So, most consume the wrong amount—AND the wrong ratio of these highly benefical fats.
Both omega-3 and omega-6 fats are PUFAs and they’re both essential to your health, but when omega-6 is consumed in excess, it become problematic.
As a group, when consumed in the wrong ratios, they tend to stimulate inflammatory processes in your body, rather than inhibit them.
You need some inflammation to protect yourself from infections and trauma, and PUFAs help you mount these defenses.
Omega-3 foods are typically fatty fish, such as salmon and sardines. A popular vegan source is flax, either seeds or oil. Despite the positives pf omega-3 dietary fat foods, fish are sources of cholesterol. For those monitoring cholesterol and triglyceride levels, professional holistic physicians should be sought.
The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA) (found in plant oils), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) (both commonly found in marine oils).
Dr. Axe does make points that if the balance of meat-based omega-6 and fish-based omega 3 are askew, there are side-effects:
What are the risks of consuming too little omega-3s (plus too many omega-6s)?
Inflammation (sometimes severe)
Higher risk for heart disease and high cholesterol
Joint and muscle pain
Mental disorders like depression
Poor brain development
(although some of these claims are not well supported by scientific evidence. For example, there are many probabilities for most things on his list). Generally, omega-6 foods are seen as potentially dangerous. Omega-6 dietary fat acids, however, as part of the long chain partner as constituents of many foods.
So Omega 6 is found in foods that include: poultry.
hulled sesame seeds.
most vegetable oils.
While there is a debate about the ratio of Omega-3 vs Omega-6 regarding health, both are essential fatty acid complexes. Omega-6 fatty acids are a type of polyunsaturated fat found in vegetable oils, nuts and seeds. When eaten in moderation and in place of the saturated fats found in meats and dairy products, omega-6 fatty acids can be good for your heart.
While focus tends to be omega-3 and omega-6 dietary fat acids, there are other omega fats. Unlike the 3’s and 6’s, Omega-9 fats are not “essential” fatty acids. That means that you don’t need to get them in your diet – if your body needs them, it can make its own. … Omega-9 fatty acids include: Oleic acid: a monounsaturated fat found in olive oil, macadamia oil, poultry fat, and lard. Poultry fat and lard are trans-fats, generally regarded as unhealthy. Some of the top foods to get omega-9 benefits include sunflower, hazelnut, safflower, macadamia nuts, soybean oil, olive oil, canola oil, almond butter and avocado oil.
Research has shown some evidence that omega-9 fatty acids can help reduce the risk of cardiovascular disease and stroke. Omega-9 benefits heart health because omega-9s have been shown in some tests to increase HDL cholesterol (the good cholesterol) and decrease LDL cholesterol (the bad cholesterol).
While dietary fat may not be a sole determinant of body fat, consuming extra calories than using each day will add body fat deposits. When you consume more calories than your body needs, both carbs and fats end up stored in muscles and in other areas throughout the body. The body stores dietary fats in the form of triglycerides, whether in muscles or fat cells. Carbs are first turned into glycogen, which is stored in the liver and muscles. Ketogenic diets believe that, by removing carbs as an energy source, part of the body fat will be used via gluconeogenesis. It works as a lifestyle choice. The liver, kidneys, and brain can produce the glycogens it requires to function, in the absence of carbs. It also breaks down glycerols found in fat. Body fat, however has layers – particularly visceral and subcutaneous.
Body fat may not be a fashionable ideal but visceral fat is more hazardous. Much of the fat in the stomach area lies directly under the skin. This is called subcutaneous fat and is not necessarily hazardous to your health. The fat that is harmful is the unseen fat around your organs, otherwise known as visceral abdominal fats. These also show up in blood tests. The problems are before they become visceral body fat, visceral fat coats the liver, kidney, and other vital organs. In the bloodstream, they may be factors that clog arteries.
How to Lose Visceral Fat:
See a certified dietician.
Do blood tests.
Cut out all trans fats from your diet.
Don’t drink a lot of alcohol.
Do resistance training.
Do high-intensity interval training (HIIT).
Improve your hormone profile.
Keep cortisol levels under control.
Maintain good sleep hygiene.
Take the right supplements as prescribed by dietician.
Visceral fat and its ties to diabetes and cardiovascular diseases has been called metabolic obesity in contrast with weight-based obesity. Visceral fat is a consequence of eating more fat than your body actually needs, from fat calories. Visceral fat may pose inner dangers. Subcutaneous fat indicates your clothing size. There are several methods of testing visceral fat – others more accurate than some. Speak to a health practitioner if you are concerned about visceral fat.
Reducing fat or lowering carbohydrate consumption will help reduce, at least subcutaneous fat as a lifestyle approach. Never do both! As a low-carb approach, you can eat fat and protein as energy sources. It doesn’t mean you can eat bacon, sausages, and pounds of meat daily. You still need to calibrate your fat consumption responsibly – getting all your required calories from diversified fat sources and protein. Tour body can compensate for the carb co-factors by producing them itself.
Fat, like carbohydrates, translates into energy. Provided you have no existing health issues, dietary fat kept at around 70 to 80 grams daily – with normal movement – may help manage your subcutaneous fat issues, if you have any. Excessive dietary fat loss is very complicated but fat is essential for energy production.
Dietary fat and losing stored subcutaneous (and visceral) fats requires consuming about 80% of fat calories. It’s quixotic to what we learned. Can eating butter responsibly make you skinny? Analyzing dietary fat helps develop a healthy strategy.
Pardon my political incorrectness! This is my entry for Black History Month, February 1018, about a unique part of African-American history yn New York City at the 19th Century – the 1800’s.
In the 18th and 19th centuries, the city of New York used outer areas to house orphans, sick, and unwanted. It kept the peace stable. Most people lived in what is now the financial center and Tribeca. Farms gave way to establishing a city in lower Manhattan. One key question, how were “Negro” orphans treated in the segregated 19th century?
Orphans are and have been a reality for centuries. Churches have tried to camouflage it but there were orphanages in most western civilized societies. If you were black, Afro-American, or Negro in New York City’s 19th-century, and an orphan, you had a safe place to stay. The NY Colored Orphan Asylum was a secure, racist-free orphanage on Fifth Avenue, between 42nd and 43rd Streets. The Colored Orphan Asylum provided home services for about 233 children.
The New York City Colored Orphan Asylum was at this location from 1836 to 1863. Actually, the idea began in 1834 when three Quakers decided to create a safe haven for negro orphans. In 1836 they purchased a house on 12th Street between Fifth and Sixth Avenues. The purchase was necessary because no property owner would lease to a group housing black children. With the house ready to receive orphans, three Quaker women headed to the almshouse. They rescued 11 children who were being housed in the cellar there.
In 1836, New York City barely resembled how it appears today. Most New York City residents lived south of 14th Street. Actually, south pf Canal Street. The infamous 5-Points neighborhood wasn’t built yet toward the now trendy lower east-side.
42nd Street and Fifth Avenue was undeveloped land and a socially acceptable area to build asylums, particularly a Colored Orphan Asylum. People didn’t need to see, hear, or think about the wayward, the sick, and the orphans. As a matter, one main reservoir from the original Croton Reservoir (1843) was on 42nd Street, where Bryant Park is today. That’s how remote the current midtown hub was in 1836. It remained there until 1863 when it was destroyed and burned.
White racism among the poor and immigrant people reacted to the Civil War military draft imposed by President Abraham Lincoln. A key problem focused that the advantaged wealthy were able to pay for exemption. The poor and new immigrants from Germany and Ireland would be drafted.
The poor Irish and German immigrants had a particular focal point at targeting the African-Americans of New York as scapegoats. The Irish usually had to compete with the “Negroes” for jobs and grunt labor, particularly in building tunnels, such as the water tunnels and sewage tunnels. In addition, “Negroes” were pretty much exempt from being drafted due to a lack of military opportunities.
The riots were a three-day orgy of violence towards Afro-American owned businesses, Afro-Americans, and Native Americans. They marched upwards to the shanty areas where those “minorities” lived. And, by the third day, the Colored Orphan Asylum was burned to the ground. Most of the children were rescued by the Fire and Police department.
The asylum would relocate to 144th Street and Amsterdam Avenue, in the new village of Harlem, at Sugar Hill. Later it moved to Riverdale in the Bronx. Though attractive, the Riverdale site was the most upper, out-of-the-way area of the Bronx, on West 261 Street bordering Yonkers. It was larger and considered one of the best orphanages in New York City. In the 1960’s, the site was sold to the Hebrew Home for the Aged.
Dr. James McCune Smith, an African-American physician, provided medical services for about 20 years to the orphans at Colored Orphan Asylum in New York. As there were absolutely no opportunities for Africans to enter medical schools in the United States, Dr. McCune received his medical education at the University of Glasgow in Scotland. In addition, he was the founder of the American Geographic Society.
It is difficult to put yourself in the shoes of those who are not seen as being on par with tour status. Many minorities are viewed under different scopes. This included blacks and the poor. The conceptualization of race (or gender) moved from the biological to the sociological sphere with the march of science. The atmosphere created by racial inferiority theories and stereotypes, 246 years of black chattel slavery, along with biased educational processes, almost inevitably led to medical and scientific abuse, unethical experimentation, and over-utilization of African-Americans as subjects for teaching and training purposes. Stricter ethical controls became issues only in the late 1970’s.
With no acceptance to the American Medical Society, most 19th-century African medical doctors received training in Africa, Europe, or very segregated schools in the Americas. Thus it is important to understand how influential the Quakers were in providing medical care to those residing at the New York City Colored Orphan Asylum.
In contrast to what happened in Manhattan in 1863, There was a Home for Colored Aged in Crown Heights in 1863, supported by many philanthropists of that area. These African Americans had lived in a Brooklyn area called Weeksville. This area had one of the largest (one of three) “Colored” communities.
Unwanted or orphaned children continues to be a society-wide dilemma, often debated. Fortunately, segregation is no longer legally valid. Despite strides toward the American Dream of equal opportunity, people are still separated by race, ethnic, religious and gender issues. As Senator Patrick Moynihan may have said, New York (and the USA) is less of a melting pot but more like a tossed salad. There are still many strides and challenges to overcome.
Cognition is about thinking and interpreting sensory perceptions – touch, see, hear, smell, and taste. We create emotional attachments to these senses and the viability of those senses off significant contributions to survival and growth. These begin at birth. Some say before birth, as evolutionary genetic markers pass along to generations.
Many people get frightened when they seem forgetful or get stuck on that tip-of-tongue phenomenon. Some fear these are signs of Alzheimer Disease. Other causes for memory problems can include aging, medical conditions, emotional problems, mild cognitive impairment, or another type of dementia.
Alzheimer Disease was once exclusively attributed to aging. It is the degradation of the ability to develop and access cognitive networks. Simply put, it isn’t. Many adults maintain cognition throughout their entire lifespans. Alzheimer disease may also form at much earlier ages. Cognition is a very lively, experimented topic. The development of Alzheimer disease and cognitive research are part of a mutually cohesive network with many branches. Can brain stimulation of certain areas improve chances of reducing or avoiding the effects of Alzheimer disease?
The use and research of brain pacemakers is less than a decade old and was originally developed to help treat Parkinson’s disease. A significant research sponsor is Michael J. Fox, a popular TV actor who was diagnosed with Parkinson’s.
When it comes to Alzheimer Disease, there are many memory disorders. Currently research theorists on the development of Alzheimer disease debate inferences of causality.
The problem has been that as it emerged beyond the aged norm of senility, Alzheimer’s disease was diagnosed with complete accuracy only after death, when microscopic examination of the brain reveals the characteristic plaques and tangles. This leads to questions as to why so many living people are being diagnosed with Alzheimer disease?
There has been much evidence that has shown how mice kept in a stimulated environment (vs mice in a non-stimulated environment) developed more brain tissue and neuron networks. Neurologists have been discussing that physical exercise produces BDNF or Brain-derived neurotrophic factors. BDNF, it is believed, promotes the survival of nerve cells (neurons) by playing a role in the growth, maturation (differentiation), and maintenance of these cells. It may play a role in building new neuron networks. Some studies support that BDNF increases as a result of physical exercise, aiding neuronal health. The presence of BDNF acts as a natural stimulant for certain brain areas. Since BDNF is genetic, can the reduction or absence of BDNF be behind some cognitive declines?
Cardio-exercise, REM Sleep, Antioxidants found in Coffee or Tea and Meditation help produce BDNF. Subsequently, stress, sugar, and social isolation may reduce BDNF. As such, some that are immobile or old (lacking social networks) might be developing some cognitive impairment because of lower BDNF levels.
According to BBC News,Doctors have known for some time that loneliness is bad for the mind. It leads to mental health problems like depression, stress, anxiety, and a lack of confidence. But there’s growing evidence that social isolation is connected with an increased risk of physical ill health as well. Again, stimulation helps cognitive wellness.
Use of brain pacemakers to help prevent cognitive decline is relatively new and few agree where they should be implanted. Nonetheless, Nanobioelectronics represents a rapidly developing field with broad-ranging opportunities in fundamental biological sciences, biotechnology, and medicine. Instead of referring to these as pacemakers, I prefer neuroprosthetics for monitoring and treating neurological diseases that may help resolve some of those cognitive pathologies that we only are beginning to fathom. Be it Parkinson’s, dementia (there are 4 types of dementia), aphasia, or Alzheimer disease symptoms, there are futures to behold.
There are many things that disrupt access to memories. Finding the seat to how memories are retrieved, processed and accessed is very complex and often to broad to even consider. Normal memory function involves many parts of the brain. Any disease or injury that affects the brain can interfere with memory. Amnesia, for example, might result from a physical trauma from an injury or accident. It may also develop from other causes, often undefined. Dissociative amnesia is organic and may results from a medical or psychological cause as opposed to direct damage to the brain.
There are two types of amnesia:
Anteror Grade Amnesia – Anterograde amnesia is a loss of the ability to create new memories after the event that caused the amnesia, leading to a partial or complete inability to recall the recent past, while long-term memories from before the event remains intact. In a sense, one with Anteror Grade amnesia has no short-term memory.
RetroGrade is a loss of memory-access to events that occurred, or information that was learned, before an injury or the onset of a disease. … It is not to be confused with antero-grade amnesia, which deals with the inability to form new memories following the onset of an injury or disease. One with retrograde may create new memories.
While neuroscience has made inroads at understanding the locations of where memories are stored and, possible treating amnesia. Yet, as result of research, amnesia – particularly antero-grade amnesia – was medically induced. This happened in the case of H.M.
The high incidences of cognitive loss and Alzheimer disease continue despite vast experimentation and research. Are more people being diagnosed with Alzheimer’s than before. There is a genetic marker, APOe-4, that seems to cite some evidence. Yet there are clean genes, dirty genes, and mutated genes. And nutritionists believe that this gene could be influence by dietary factors.
But is APOe-4 the only gene behind Alzheimer onset? Is there more research necessary? In the complex universe of the brain, there is obviously a vast network of questions covering nutrition, neurotransmitters, neurotransmission co factors, and infinite variables from environment and activity.
How would positive results of an APOe-4 test and scale influence one’s life, career, and state of living?
Are we dealing with Alzheimer disease, micro-stroke with cognitive decline, or other cognitive issues?
Of course many of the research experiments aren’t well funded. Perhaps some corporate donors might want to sponsor the research. Elon Musk, of Tesla and Space-X, is developing Neuralink that connects brains with computers. While Neuralink shows no ambitions to treat Parkinson or Alzheimer disease, it may stimulate other business leaders to consider possible investments.
I supported and studied frontal lobe dementia. Frontal lobe dementia does not cause memory loss, but it can exhibit cognitive and neurological problems similar to those caused by Alzheimer’s disease or stroke. The particular area of atrophy is not dissimilar between schizophrenia and dementia. Similar theorists believe that long-term memory storage may have been disaffected due to biochemical deficiencies in REM sleep. On either level, there are no clear etiologies that indicate or predetermine any causal effect of alzheimer disease type symptoms. Yet schizophrenic symptoms and dementia symptoms share some similarities that may be from a missing link between the cortex and the mid-brain memiry centers.
Genetics, diet, smoking, alcohol, substance abuse might be not highly associative to dementia. The problems involve neurotransmitters, catalysts, inhibitors, proteins, peptides, enzymes and a host of variability make us wonder ever more how this prefrontal lesion originated and its effects on memory and organized thinking.
A neurostimulation implant pacemaker therapy may be one significant approach to help suppress cognitive deficits. Using nano-electronic intervention for cognitive decline and avoiding Alzheimer disease, is a promising exploration into helping patients and families deal with cognitive decline. Whether a brain pacemaker will be a benefit is really up to further research as to where they could best stimulate possible reduction in Alzheimer disease decline. Yet, the pot of gold at the end of the rainbow may still require a series of quixotic games, puzzles, and questions to conclusively answer. We still don’t know what lies ahead. Do you?
It isn’t what you eat. It’s when you eat. Meet newer wisdom that may be or not be true.
Research indicates that Time Restricted Eating is a better, healthier way of curbing obesity and weight management. This mouse study shows some really interesting results from its strict controlled environment. Can humans follow it?
Humans do not live in a research lab.
The research went like this: A mouse allowed to eat 24 hours a day (left) had much higher levels of liver fat (white) than one that consumed the same high-fat diet within an 8-hour daily feeding window (right). Mice that eat only during certain hours avoid obesity and related health problems—even on a high-fat diet.
According to the researchers of this study, While we eat, the body stores fat, which adds weight and puts stress on the liver, and produces glucose, which elevates blood sugar levels—a sign of diabetes. In contrast, evidence suggests that when we stop eating for several hours, the liver stops releasing glucose into the blood, and instead uses it to repair cellular damage. It also releases enzymes that break down cholesterol into acids, which in turn help break down brown fat—a “good” fat that converts calories into heat.
The researchers also add some caution — It’s not yet clear whether there’s a minimum fasting time for the metabolic benefits to kick in at all, or whether they simply work better the longer the fasting time. The researchers also caution that the study shouldn’t motivate anyone to adjust their eating schedule and then completely ignore the fat content of their diet. They also add that there is no evidence that mouse results would be applicable to humans.
Barring some diseases and more sedentary behaviors, obesity. Pictures from our past show many people that would be called obese today. In the past, your ancestors struggled with food scarcity; whereas, today, Americans enjoy an overabundance of available food sources.
Our ancestors had no refrigeration so they ate as needed. Mostly agrarian, they were proficient at storing carbohydrate grains through harsh winters.These ancestors faced difficult lives with long, strenuous, routine labors. Today, office work is more common and computing devices replaced more manual labor.
Gluconeogenesis is a trick that favors low-carb dieting. Time restricted eating, ketogenic, and Intermittent fasting diets postulate that restricting carbohydrates will result in the body creating its own glucose, if you restrict sugars and starch from your body. No sugars mean the body cojnverts body fat into energy. Weight loss is the gain. Simple. Yet the process may also produce some harmful effects down the line. Going too extreme can create stress to your normal functions and cortisol is the end product of managing stress.
The cortisol/glucogenesis relationship is a hormonal process and high levels of cortisol can make any of these low-carb dieters consider other options. Cortisol is an end-product of Adrenalin, secreted by adrenal glands, and is considered one of the key ways that our body responds to stress as fight or flight. Cortisol, the primary stress hormone, increases sugars (glucose) in the bloodstream, enhances your brain’s use of glucose and increases the availability of substances that repair tissues. The reaction is supposed to be brief as cortisol washes away after a stressful incident. When cortisol remains for too long it may be possible to develop HPA Syndrome or adrenal fatigue.
The problems associated with chronically elevated cortisol levels include:
High blood sugar (hyperglycemia)
Metabolic syndrome and type 2 diabetes.
Fat deposits on the face, neck, and belly.
Reducing cortisol to a healthy balance requires managing body stress. That takes a chronic approach. Cortisol is made by your adrenal glands, two small glands that sit on top of your kidneys. As a critical end-product in stress management, cortisol plays a key role in other functions, including how your body breaks down carbohydrates, lipids, and proteins. Ketogenic diets believe that if no carbohydrates are present, the liver and kidneys will generate simple-carbs for what the body requires, including the brain. It then metabolizes lipids (fats) and proteins that promote weight loss. While there are tests for cortisol levels, any of these fad diets require scrutiny in the long run.
Cortisol is one of the byproducts among the mechanisms used as natural body protectors in stressful situations. Other hormones are from the pituitary gland that releases corticotropin releasing hormone, or CRH. This hormone acts as a catalyst to create corticosteroids – one of which is cortisol.
This network of natural responses deal with maintaining homeostasis (balance) within the body. Trying to adapt time restricted eating and intermittent fasting diets are habits that run against normal balance. They can be very stressful. Habituation to these diets can be extremely difficult.
In addition, living requires homeostasis — body balance. For some, skipping meals and severely limiting calories can be dangerous. People with certain conditions, such as diabetes, coronary diseases, hypertension, and others associated with chronic obesity may be prone to electrolyte abnormalities from fasting. Some may be dietary while others may be side-effects from medicines you are taking.
When it comes to managing weight, time restricted eating and intermittent fasting diets require serious (if not religious) thought. Can you follow these prerequisites and conditions for both weight loss and health maintenance?
The major research on time restricted eating is at the mouse level. Harvard University indicates research on intermittent fasting has been small. One of the not-so-alarming results was a very high dropout rate (38%) in the intermittent fasting group.
While time restricted eating and intermittent fasting diets are in vogue, there is confusion of what foods can be eaten when you can eat. Ads show higher caloric, carb-rich foods, and bad fat foods. That really doesn’t work.
That Hippocrates was mentioning the complex nature of corpulence around 2500 years ago, is a worthy observation that indicates obesity as a significant reality in human history. The low-carbohydrate, high fat diet was developed by William Banting in the 19th century. It was anecdotal as he was the only subject of his original study. He was the first person to do it. It’s been made popular by Professor Tim Noakes in his book The Real Meal Revolution. The idea is that this way of eating makes your body switch from burning carbs for energy to burning fat. Later, Atkins and others wrote books supporting this approach.
From appearance to wellness, diets reign as top in the self-help books and articles. Weight gain and slower metabolism is normal with age. Fashion and health guidelines determine obesity leveling. The main caveat, your body tries to keep an inner balance. Your body is happy being fat and doesn’t consider the possible illnesses that may be attributed to that condition.
Both intermittent fasting and time restricted eating are throwing blows to the generally acceptable calorie restriction diets. Advocates of intermittent fasting and restricted eating claim that, following either, will improve biorhythms and sleep. Yet more people are concerned about their fasting schedules. How will it affect my work, my leisure, and all my other activities. There can be social problems as to whether you can eat dinner out. Unlike our ancestors that ate 2 meals per day – morning and evening – our day spans 24-hours of probable resting and active activity. Does time impact weight gain? Is this a stressor?
The key basis of time restricted eating is that our ancestors followed a circadian rhythm guided by sunrises and sunsets. Once we were able to control light, adjustments were allowed to live differently. Electricity and digital-age change the way we see time. Living 24/7 is probable but is it healthful?
As such, Time restricted eating, Intermittent fasting diets, and any other radical regimen that sweep through the media have to be taken as light jokes. Sensibilities dictate that you really consider whether you can follow these diets in a world where you work, play, and have an abundance of meal and snacking choices. As you age, fat develops and metabolism rates reduce. While responsible eating and exercise matters, how easily can you adapt to any diet?
As time restricted eating and intermittent fasting diets have little research on humans, long-term side-effects aren’t really known. You might lose weight but at what biochemical cost? Will it extend overall wellness? Habits are hard to break but you can learn to tweak them in proper directions.We all make adjustments to new realities with responsibility and care. Overall, we are not mice in a cage. We are people living in modern societies.
Nearly all dramas are filled with secret lies and betrayals. They sell books and make movies popular. An Australian psychologist coined a term micro-cheating as any relationship that may be mildly flirtatious or even as sending a romantic emoji or gif to someone online.
Melanie Schilling, an Australian psychologist, claims this type of behavior isn’t as innocent as you may think. It might be akin to emotional betrayal. The term “micro-cheating” is supposed to serve as an umbrella term for all of the little ways both emotionally and/or physically that you can be unfaithful to your partner.
As a psychologist, Schilling also considers herself a dating expert. In her perspective and view micro-cheating is defined as a series of small actions and/or thoughts that indicate a person’s interest or focus outside their prime relationship.
If micro-cheating made it to the Diagnostic Statistic Manual or some social or legal venue, micro-cheating has a list of symptoms:
1. Lying about your relationship status to attractive-looking strangers.
2. ‘Liking’ Instagram photos of attractive people way too often.
3. Casually flirting with colleagues at work.
4. Never refusing anyone who offers to buy you a drink.
5. Keeping regular touch with exes and frequently meeting them for drinks.
6. Making jokes about dating/hooking-up with someone.
In a “me too” era where dozens of influential people lose jobs and status from allegations of forms of negative behavior in work or off-work relationships. These allegations depict a variety of behaviors.
Yet, the media is filled with stories about twisted relationships, affairs, and betrayals. In literature, it goes back a few hundred years. Thousands of years if you include the pld testament of the Bible. That “You shall not commit adultery” managed to make it into the 10 commandments sends hints that relationship cheating and betrayals might have been pervasive problems.
In contrast, there are those that favor polyamory. Polyamory is a philosophy or state of being in love or romantically involved with more than one person at the same time. In a polyamorous relationship each partner kind of knows that one or the other may have other partners with no prime commitments. All partners do this consensually so betrayal is not an issue.
The difficulties that discussing an anecdotal term like micro-cheating is that casual or friendships or acquaintances are now questionable. Maintaining close relationships is often difficult. The courts, jails, and psychotherapy couches are active and filled with effects of disaffection within a relationship.
Spread by the media, and with open-access to social media, micro-cheating is entering jargon and thoughts of a young generation trying to establish roots. It is yet another delicate tight-string to provoke thoughts of cheating and betrayal in otherwise stable, loving relationships.
It is sad that romantic and pure love is meeting needless tensions. As sexuality types of all situations are finding voice and equality, adding micro-cheating as a pseudo-psychology term is just another waste of time and emotion.
I can only think of a Tina Turner lyric:
What’s love got to do, got to do with it
What’s love but a second hand emotion
What’s love got to do, got to do with it
Who needs a heart when a heart can be broken
And the introduction of micro-cheating may make heart breaks easier. Is micro-cheating okay? Will it just be a passing fad?
Any new year means new goals to achieve. Many resolutions scatter and fade like dust in a wind. Top of the list, for many, is to shed the gained weight from the previous year(s). The simplest thing might be to cut the cakes and transition to salad. There are many vices that lurk atop and within a salad. Sometimes the key suspects may not be in the salad but in the salad dressing. Exploring and enjoying salads is an adaptation that is easy to adopt as a lifestyle. There are hundreds of salad types, with or without salad dressing, for any season.
According to the 2018 US News World Report Diet list, the Mediterranean Diet is, again, rated #1. This diet incorporates fruits, vegetables, fish and whole grains, and advises a strict limit of limit unhealthy saturated fats. The most prominent salad dressing and food additive is olive oil. Tied with Mediterranean on the list is the DASH diet. Both are easy to do but, of these the better is the Mediterranean Diet.
The quick way to benefit the Mediterranean lifestyle for weight loss is to reduce breads and limit servings of pasta. Breads and pasta are tasty but were perfect if you were active all day, working the fields and vineyards. In a general sedentary lifestyle, reducing those carbohydrates is helped by eating salads and using olive oil as a primary dressing.
Those top-tier fashion models eat servings of salads and snack yogurt as part of their daily regimen. Bread and pasta might be measured by bites instead of servings. That helps them maintain top-tier status, earning demand from advertisers.
Yet, beyond the Mediterranean, salads are a significant part of a meal.
The main complaint about salads in the United States is that they aren’t filling or they don’t taste like anything. That’s because, in the USA, salads consist of lettuces, cucumbers, and tomatoes. Yes, far less appetizing than a hero from Subway or a Pizza shop. Of course, a hero has about 400 calories in bread and around 80 grams of carbohydrates. dry. Salads don’t necessarily require lettuce and can be very filling, satisfying, and nutritious.
In the Mediterranean region, for example, salads are eaten with fish or chunks of cheese and chunks of meat. They also add mushrooms, onions, peppers, and olives. Those salads are meals. Some add ground herbs and a little salt. The dressing? Olive Oil and (sometimes) vinegar. The royalty of vinegar is Balsamic, made from grapes. There are fundamentally no other salad dressings. A flavored salad dressing from a bottle might be for tourists.
Vinegar has also many supportive but non-scientific substantiated benefits as a partner for olive oil. It contains potassium, which thins mucus; and the acetic acid in it prevents germ growth, which could contribute to nasal congestion. Apple Cider vinegar has been purported to play a role at controlling:
Diabetes. Some preliminary research suggests that consuming vinegar or apple cider vinegar might reduce blood sugar levels after a meal.
Slow digestion (gastroparesis).
Leg cramps and pain.
High blood pressure.
Among the Mediterranean region, the somewhat costlier Balsamic vinegar, with its slightly sweet flavor, lends a romance with olive oil to transform any salad from dull to tasty.
Balsamic vinegar also is purported to help support immunity. The grapes that are used to make balsamic vinegar contain antioxidants that may fight against cell damage, improve the body’s immune system and make blood platelets more flexible.
A tablespoon of olive oil and a tablespoon of balsamic vinegar add calories as a salad dressing. Olive oil delivers 120 calories (mostly from healthy MUFA and PUFA) per tablespoon. Balsamic Vinegar adds 14 calories per tablespoon, mostly from natural grape carbohydrates. For an entree salad, 3 or 4 tablespoons are recommended. A USA tablespoon is about a 1/2-ounce. Four tablespoons are 2 ounces. Basically, a 1:1 combination (2 tablespoons each) yields about 268 calories. You can reduce calories by using 1 tablespoon olive oil to 3 tablespoons balsamic vinegar, that would subtract about 100 calories to the salad dressing mix. Usually, after mixing salad contents, much of the liquid remains at the bottom of the bowl.
USA supermarket shelves have at least 6 dozen different salad dressings from about 4 manufacturers, not including small gourmet varieties. Some of these dressings seem healthy and appetizing but aren’t as clear and simple as they seem. Are they healthy or just convenient?
Organic Vegetable Oil (Organic Soybean Oil, Organic Extra Virgin Olive Oil), Organic Balsamic Vinegar, Water, Organic Distilled Vinegar, Organic Cane Sugar, Salt, Contains 2% Or Less Of: Organic Garlic Puree, Organic Spices, Organic Red Bell Pepper*, Organic Onion*, Organic Gum Acacia, Xanthan Gum.
They reveal that Olive Oil is one of many oils and that Balsamic Vinegar is diluted with ordinary distilled vinegar. Now here is the ingredient that is quite confusing. Organic Cane Sugar. In my view, whether it’s processed sugar or raw sugar, it is still sugar. As a principle ingredient, there are no sugar warnings for people on special diets. Why the added sugar?
The answer may be found in the minute amount of actual balsamic vinegar in the Newman dressing mix. True Balsamic Vinegar comes from Modena, Italy. The main ingredient is White Trebbiano grape juice. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes, not as wine like other vinegar, but as juice through an aging fermentation process. A tablespoon of balsamic vinegar contains 14 calories and zero grams of fat and protein that create a healthy bond as a tasty salad dressing when mixed with olive oil.
There are about 360 calories in a 4 tablespoon salad dressing of Paul Newman’s Balsamic Vinaigrette and an undisclosed amount of MUFA/PUFA distribution. There are about 600mg of salt and 2 grams of sugar. While similar nutritionally to Balsamic and Olive oil mix, Newman’s salad dressing is saltier and spicier.
About Salad Toppings
Using a small base of mixed greens, there are a wide variety of toppings that can make your salad healthier, more flavorful, and filling. Here are a few: When using mixed greens as a base, packaged salads are usually better. These packaged salad greens usually go through a thorough washing process to remove any insects and surface pathogens that may be lodged at the base. I prefer not to use them at all. Make your mix using these:
Of course, any additive will add caloric values from carbohydrates or fat to your overall salad mix. Don’t think calories at first. Learn to be filled with salad. In the USA, salad is a learning experience. Food filled salads and hearty salad dressing should help replace snack foods filled with excess carbohydrates.
The general idea is to use salads to provide nutrition, energy, and fullness. Eat salad as much as possible. Beyond recipes I have shown, simplicity could be a 6-ounce can of salmon, a can of beans, some shredded carrots, broccoli, a spoon of grated cheese and edamame. Make an easy salad dressing for flavor and you have a great meal – large enough for snacking it between meals. Salad recipes may be diversified and lettuces aren’t always necessary.
Bottled salad dressing may be a tasty shortcut. Be aware that those flavors may not be what you might think they are. Realize that a balsamic vinaigrette may have very little olive oil and balsamic vinegar. A blue cheese dressing may have little or no blue cheese. An Italian salad dressing may have no resemblance to the salad dressing a typical Italian might eat. When you make your own salad dressing, you know what you are getting.
Plant foods contain thousands of natural chemicals. They may have been naturally designed for its survival and they may have minute properties that might help remove cholesterol, certain body fats, and regulate over all body balnce at cellular and blood levels. Many fruits and vegetables contain phytonutrients. Phytonutrients are not considered nutrients that are essential for life, like carbohydrates, protein, fats, vitamins and minerals. Among the benefits of phytonutrients are antioxidant and anti-inflammatory activities. These nutrients have only recently been studied as co-factors that the body needs and dark berries, fruits and vegetables are believed to contain many of these. Phytonutrient index, or PI, refers to the amount of colorful plant pigments and compounds in a food that help prevent disease and promote health. Some of these phytonutrients ma come from different regional soils and environments.
Would cooked fruits, vegetables, and herbs promote or eliminate nutrient or phytonutient properties? Some phytonutrient-rich foods may unleash additional bioactve properties after they have been heated. These include green, leafy vegetables and tomatoes. In salad creation for health, these are healthy options. Cooking some ingredients properly may be healthier.
The US News and World diet report did rate medically-proven ketosis and intermittent-fasting lifestyles at the bottom of their lists. These are radical approaches that virtually eliminate sugars as glucose as glycogen from your diet. The result is that your body uses available body fat. Your liver, brain, and kidneys will create whatever glycogen it needs. You can eat a diet with fat and protein, but almost no sugar. In the USA diet, this takes a great deal of discipline. USA foods highly regard sugars and starches. Going without them is almost as impossible as fighting opioid and nicotine addictions. Maintenance of body ketosis will help you drop body-fat weight rapidly and keep it off.
In considering a Mediterranean diet, Obesity among aging Italians has become a focus of European research as part of an approach to study body weight in the Mediterranean regions. The Mediterranean Diet may not be helping those currently living by the Mediterranean.
Salads are the good thing of the Mediterranean diet lifestyle but, where most people become sedentary consumers instead of active agrarians, this easy diet may not yield tremendous weight reduction results.
Considering all your salad options, keep pasta and grain additions low. Do not eat more than a slice of bread with your salad serving. Use herbs with olive oil and balsamic vinegar for added flavor enhancement.
Weight loss resolutions often die horrible deaths at gyms or at diet centers, if they even realize in the first place.
Winter is a tough time to establish a weight loss regimen with lower levels of light and colder temperatures. The ideas of weight and weight loss may be associated with depressing moods that confound your goals. Because of the multitude of possible salads, following a regimen is easier as you make a transition toward a reasonable goal.
For those of you who are frightened from using lettuce in a salad because of the latest E-Coli association with romaine lettuce, Eat This Not That offers a list of 20 salads you can make easily with health and weight loss in mind. For those seeking an entree-size salad with Mediterranean flare, try this Italian Lentil Salad:
What you need:
1 lb(s) green lentils – canned
2 scallions, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
½ cup coarsely chopped, skinned and toasted hazelnuts
2 tsp lemon zest (from about 2 lemons)
⅓ cup fresh lemon juice (from 1 to 2 lemons)
⅓ cup extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
Heat canned lentils and cook or steam, stirring occasionally, about 5 to 10 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the salad dressing, I’d recommend this alternative:
Juice 2 fresh lemons
Stir in olive oil (about 1/4-cup)
Add a little salt, pepper, and garlic to taste
This recipe provides 3 satisfying servings filled with protein, fiber, and phytonutrients. Variations might include add-on canned sardines, canned tuna, canned salmon, or no more than 4 ounces of fresh seafood or meat.
There are literally thousands of salad recipes on the Food Network that do not require veganism or vegetarianism. When you kill some of the commercial salad dressing options, you keep control of your tastes. There’s no mystery. Just lots of food to help you target resolve at slowly attaining a weight management resolution.
Adapting a healthy weight management lifestyle means adopting a holistic lifestyle approach you can live with for a long time. Salads are very much whole food eating. Commercial salad dressing is convenient and tasty. Taking time to make your own salad dressing helps brings you at one with your salad for an appreciative lifestyle. Solve the dark mystery of salad dressing.
The clues to the mystery is what you choose to place in your salad and how to add the right condiments. Squeezes of lemon, drops of olive oil and balsamic vinegar are the culinary rewards. You would be Amazed how many salad dressings are available from FOOD NETWORK online.
Boxer Muhammad Ali recently passed away from a decades struggle with Parkinson’s Disease. The culprit might have been from a result of getting too many punches to the head. Recently, there were incidence among football players with speech and cognitive disorders. Soldiers in action, surprised by attacks, developed cognitive problems after leaving military service. A diagnosis might be several diseases but the umbrella is CTE. Scientists, doctors and engineers are studying CTE to discover possible preventives and treatments. CTE and lesions of the brain is a firm of newer approaches stemming from advanced needs and developments in neurosciences.
Chronic Traumatic Encephalopathy (CTE) is a degenerative brain disease found in athletes, military veterans, and others with a history of repetitive brain trauma. In CTE, a protein called Tau forms clumps that slowly spread throughout the brain, killing brain cells, resulting with varied symptoms such as speech disorders, confusion, memory disorders and more. Speech patterns are also effected and are often early signs of CTE. These may mimic aphasia and other frontal lobe related speech problems.
Encephalopathy is a general term describing a disease that affects the function or structure of your brain. There are many types of encephalopathy associated with brain disease. The term represents a very broad spectrum of potential problems. Encephalopathy is often dependent of other diseases of the body, particularly liver, kidney, and other vital organs. It is how the brain may react.
CTE is relatively new to research and the possible symptoms and results go overlap with other diseases:
Personality changes (including depression and suicidal thoughts)
Erratic behavior (including aggression)
Problems paying attention and organizing thoughts
Difficulty with balance and motor skills
The prominent symptoms of CTE may be chronic episodes of confusion and speech patterns. There’s an area of the brain’s frontal lobe named after an early scientist named Wernicke and it is aptly called the Wernicke area. Wernicke discovered an area of the brain identified as being associated with something called aphasia. Aphasia delivers a form of state that resembles one who is drunk. It is associated with difficulty walking, speaking, remembering, and a vast number of symptoms, not dissimilar from CTE. Aphasia has been associated with patients recovering from strokes having problems with language comprehension.
CTE has been seen in people as young as 14, but symptoms do not generally begin appearing until years after the onset of head impacts. CTE has been associated as a product from repeated physical child and spouse abuse.
Virtually all people may, at one time, have a head concussion from a fall, an accident, or a physical altercation. Some symptoms might include headache, confusion, memory issues, and unconsciousness Key difference is it’s a one-time concussion and those symptoms are temporary. Those with CTE have had many head collisions resulting with or without concussions and not noticed.
The reasons why CTE hasn’t been a formidable problem until now is that most diagnoses were based on post-mortem brains. Recent findings that clusters of tau protein build-up may be associated with CTE onset and development. With diagnostic tests which can identify the signs of early onset CTE, it would be possible to screen professional athlete, military personnel and others who are at risk for developing this condition so as to safeguard their future health and happiness. Doctors at Boston University, in September 2017, have possibly discovered a way to diagnose CTE signs in living individuals.
Tau protein develops in neuron networks. Some tau deviations and clusters have been under the watchful eyes among neurocognitive practitioners as a possible association with Alzheimer Disease development. As a natural protein, Tau is essential in tiny amounts as nerve stabilizers. Theorists claim Tau buildup is caused by increased activity of enzymes that act on tau called tau kinases, which causes the tau protein to misfold and clump into tangles within the brain. This contributes to cognitive loss.
Whether there are CTE research breakthroughs from UCLA on the west coast and Boston University on the east coast, skepticism rises from established brain injury specialists that CTE may be susceptible to over diagnosis. Research studies are small and are often sponsored by interested parties, such as the National Football League (NFL). The NFL has quite a financial and protective interest in protecting their players from CTE and determining early CTE symptoms.
Chronic, repetitive head injuries, no matter how small, may leave lesions on the brain. A brain lesion is an abnormality seen on a brain-imaging test, such as magnetic resonance imaging (MRI) or computerized tomography (CT). It may seem like a scratch (as you might gain in a physical injury, or a bump, pr a change in thickness. Lesion development may have associations with cancer, muscular dystrophies, and neuromuscular disorders, as well as cognitive issues. Locations and types of lesions translate into conditions. If a lesion falls on Wernicke ‘s or Broca’s areas, aphasia symptoms might develop. Yet brain lesions aren’t just dependent on CTE, brain lesions may form many other ways.
Many things, including keyboard shapes and styles, have changed to prevent repetitive problems that affect our limbs and muscles. While CTE emerges as results of repetitive brain impacts through sports and military activity, CTE covers a very broad range of complicated neurological disorders. Head gear upgrades are necessary. Yet, in a discussion with a former boxer, use of head gear in a fight detracts and reduces “knockout” potential. But…at what cost? What research into ergonomic designs?
I agree that possible repetitive injuries may result when protective gear against CTE are not worn. Also, I would want gear for amateur as well professional players. Then again, some argue that such protective gear significantly reduces the challenges of competitive sports.
Simultaneously, there are those that develop brain diseases without ever having had repetitive injuries. The causes may arise from many other areas and conditions. There are ergonomic needs required for those that work or play and are subject to repetitive injuries of the head. I really would like to see that happen.
Ultimately there are so many reasons, theories, and studies as to how the brain works and how diseases develop within neural networks. It’s complicated. Rattling the brain’s positions around to champion a rough, challenging sport may (or may not) develop consequences down the road. CTE is an important concern. Yet CTE injury concerns are at infancy, with only slight regard within the economics of sports. Often it partners with the quests for ultimate prizes and contracts. Is the possibility of CTE really that important?
At writing, there really aren’t any conclusive tests to determine if CTE is present or if someone is a more likely candidate. As a recent researched topic, there are really no particular methods of treatment or cure, other than resulting symptoms.
Yet, there has been much research (not CTE related) that cite some evidence that music may trigger or suppress certain neurotransmitters that affect brain functioning.
Recurring CTE throughout life is believed to lead to dementia as indicated in MRI tests of patients. Obviously, not all dementia patients were sportingly active. As an umbrella term, CTE is more like a phantom – something to acknowledge as a threat or as a neutral agonist. There’s much more to be studied about CTE and potential harms or benefits from sports and general living.
Soy is a bean. It is a vegan source of protein, fiber, with low carbohydrates. Sold as beans, soy seems like a perfect food that also adds no cholesterol and healthy body fats. Marketers, however, extend soy into milks, oils, and pastes (todu, veggie patties, tempeh) as a means of integrating soy products as a major part of healthy meals. How do they do this? Is it healthy?
The problem comes in when Hexane is used to help convert the bean into one of those food products. Hexane is naturally found in fruits, vegetables, and some seafood. Hexane is found in citrus. Hexane is an extraction solvent used in food production Present in volatile fractions of various plant species e. g. apples, orange juice, guava fruit, roasted filberts, porcini (Boletus edulis), shiitake (Lentinus edodes), heated sweet potato and sage. Also present in scallops Hexane has been shown to exhibit hepatoprotective, antibiotic, anti-nociceptive, anti-inflammatory and anti-microbial functions.
Of course hexane isn’t necessarily extracted from those sources. It is manufactured. Hexane is a highly volatile aliphatac hydrocarbon. It is a commercial and industrial product that contains a mixture of hydrocarbons with six carbon atoms. It is likely that hexanes are used in the bulk processing of many soy products we hold dear.
Soy is the main protein source among vegans and those trying to lower LDL cholesterol naturally. Can dietary soy also be bad for you?
What makes a good thing like soy possibly toxic? Hexane is a byproduct of gasoline refining. It is a neurotoxin and a hazardous air pollutant. Soybean processors use it as a solvent — a cheap and efficient way of extracting oil from soybeans, a necessary step to making most conventional soy oil and protein ingredients.
Yet….there are soy beans and genetically modified soybeans, One of the miniscule components in soy is phytoestrogen that mimics a hormone that might add feminine characteristics to men and possible breast cancer and heart problems in women. These results are studied but research remains inconclusive. Many foods are packed with phytonutrients that may also include phytohormones and some valuable nutrients like Luteinand other phytonutrients.
Vegans aside, I believe that various sources of protein – from soy, beans, wheat gluten, fish and meats – are healthier. The goal is to moderate on each source.
Consequently, natural soy is a rich vegan source of lecithin that delivers many benefits that are believed to protect the heart, liver, and other parts of the body.
Should hexane in soy isolates be harmful to your health? Not really. As long as you stick to recommended servings of these soy food products, your liver filters out the hexane. Hexane has been shown to be associated with nervous conditions in shoe manufacturing, where there is high exposure to Hexane solvents. Also, many warnings against feeding babies soy milk are required on soy packaging. Adults should monitor their own intake of processed soy products.
Soy beans and minimally processed soy products offer health benefits as a vegetarian, no cholesterol protein. Soy beans are also natural derivatives of lecithin. While soy burgers are good sources of protein, the processing to make them delicious uses a toxic solvent called Hexane. The quantity of hexane in each soy burger is extremely tiny. If you eat a serving or two with a meal two or three times a week, studies show that there will be no negative effects of hexane because your liver filters hexane, as it would many other of the potential toxins you eat and drink daily.
Yet, dietary, chronic soy dependency may yield higher doses of hexane Chronic exposure can cause damage to the nervous system. If swallowed, it may cause abdominal pain and impact the respiratory system, resulting in shortness of breath.
Diversify your protein sources and try to stay away from processed foods. Just because that soy patty tastes like chicken or steak may not mean it’s healthier than eating small servings of fish, chicken, and meat. Soy burgers, in moderation, may not harm or compromise its perceived health benefits.
Of course, soy is a high value market with millions of fans. There are many studies that will say that soy dependence is healthy and has no harmful issues.