Antioxidant properties of ancient organic grain can protect against oxidative stress, study

Antioxidant properties of ancient organic grain can protect against oxidative stress, study

By Helen Glaberson, 25-Jan-2011

Related topics: Research, Antioxidants, carotenoids

Kamut Khorasan wheat, an ancient and organic grain, has antioxidant properties which protect against oxidative stress suggests a new study.

The research, published in Frontiers of Bioscience, showed that animals fed on the Kamut wheat breads had a better response to oxidative stress than modern wheat, according to the researchers.

Commissioned by the wheat supplier Kamut International, the study was conducted by researchers at the Department of Food Sciences and the Department of Biochemistry at the University of Bologna in Italy.

Ancient grains and cereals have enjoyed a revival of interest in recent years, as they fit with the desire for less processed ingredients and attention to the nutritional value of foods.

From these findings, the scientists claim that the reduced risk of chronic diseases related to wholegrain consumption is attributed in part to their high antioxidant content.

“This published study represents the first of many, which we believe will eventually result in a scientific explanation of why people with sensitivities to modern wheat claim they feel better when they eat Kamut Brand wheat.” said Bob Quinn, president of Kamut International.

“In this initial paper, however, we focused on a nutritional property which has significant implications for everyone,” he added.

Method and results

Phase one of the antioxidant evaluation on the Kamut brand khorasan wheat evaluated and compared the antioxidant effect of the two different bread types in rats: wholegrain ancient Kamut khorasan bread and wholegrain modern durum wheat bread (WB).

Two different bread-making processes were also compared for the wholegrain ancient Kamut bread: baker’s yeast (KB) and sourdough (SKB).

According to the researchers, the concentration of all potential antioxidant compounds was different in the three experimental breads. The scientists said that the total polyphenols and in particular selenium, were significantly higher in the two types of Kamut bread than WB.

Vitamin E and beta-carotene were in lower concentrations in KB compared to WB, but both compounds were increased in the SKB by the sourdough fermentation, the study found.

After feeding these different breads to rats for seven weeks, the rats were submitted to an exogenous oxidative stress. The researchers claim that the rats that were fed the Kamut breads were better able to overcome the induced stress than those fed the modern durum bread and that those fed the SKB fared best of all.

The researchers said that the benefits may be stronger when Kamut bread is obtained by sourdough fermentation.

“The research is ongoing, evaluating in the rat liver the mechanisms related to the higher protective activity of ancient Kamut khorasan wheat,” they said.

Source: Frontiers of Bioscience

Title: “Role of cereal type and processing in whole grain in vivo protection from oxidative stress”

Authors: A. Gianotti, F. Danesi, V. Verardo, DI. Serrazanetti, V. Valli, A. Russo, Y. Riciputi, N. Tossani, M.F. Caboni, M.E. Guerzoni, A.Bordoni.

Calls for voluntary folic acid fortification in NZ grow

Calls for voluntary folic acid fortification in NZ grow

Post a commentBy Shane Starling, 25-Jan-2011

Related topics: Regulation, Vitamins & premixes, Cancer risk reduction, Maternal & infant health, Women’s health

New Zealand opposition party members are calling on the government to fortify the country’s flour supply and bread output with folic acid, following reports of the success of a similar program across the Tasman Sea in Australia.


Bread: To fortify or not to fortify? That is the folic acid question concerning some New Zealand parliamentarians

New Zealand Labour Party Food Safety spokesperson, Dr Ashraf Choudhary, referenced a recent study that found blood folate levels in Australia have increased since the country began fortifying its bread supply in September 2009.


“It’s time Kate Wilkinson pulled her head out of the sand. Three slices of bread containing folate a day could save $39m per year and most importantly could prevent up to 14 Spina Bifida (neural tube defects) cases annually,” Dr Choudhary said in press reports.


Choosing whether or not to fortify food supplies with folic acid is an issue that has many governments scratching their heads. While the B vitamin’s ability to benefit women of childbearing age and reduce neural tube defects in newborn babies is well-founded, it has also been linked with some cancers, especially among the elderly and even among babies.


Australia joined places like the United States, Canada and Chile when it began fortifying bread products mandatorily after a Food Standards Australia New Zealand (FSANZ) safety review found no inherent safety issues.


“It’s time New Zealand did the same,” said Dr Choudhary.


Along with Australia, New Zealand did commit to folic acid fortification of bread products in 2007, but baulked at the last moment over the cancer concerns.




The UK too has been considering mandatory fortification, but like New Zealand has held back due to the cancer links, despite advocacy from the UK Food Standards Agency (FSA), which says dozens of babies can avoid neural tube defects if fortification goes ahead.


The Institute of Food Research (IFR) has highlighted some of those concerns that include increased risk of certain types of bowl cancer, cognitive degeneration in older individuals who have depleted levels of B6 and B12, and cardiovascular disease.


The concern is that the risks (associated with mandatory fortification) make take 10 to 20 years to emerge. So we may have to wait another 10 years to see its full effects,” the IFR’s Dr Sian Astley told this publication in 2009.


At the time a Department of Health spokesperson said: “We will now consider their (FSA’s) recommendation for the introduction of mandatory fortification of flour with folic acid alongside controls on voluntary fortification.”


Back in New Zealand, Dr Choudhary went even further than the bread supply, calling for flour to be fortified.


“I am also concerned that the communities who make their own bread at home are not getting any folate because it is not added to the flour. It’s time this Government took action on this issue.”


A survey of the effect of the fortification programme in Australia found a 77 per cent reduction in low serum folate levels after analysing more than 20,000 blood samples collected from a varied group of hospital patients between April 2007 and April 2010. The 77 per cent drop occurred between April 2009 and April 2010.

Calcium plus vitamin D shows bone boosting benefits for teenage girls

Calcium plus vitamin D shows bone boosting benefits for teenage girls

By Stephen Daniells, 24-Jan-2011

Related topics: Research, Minerals, Vitamins & premixes, Bone & joint health, Women’s health

Supplements of calcium and vitamin D may boost the bone health of girls undergoing puberty, and potentially reduce the risk of osteoporosis later in life, suggests a new study from Down Under.

Australian researchers report that a supplement containing 800 mg of calcium and 400 IU of vitamin D3 produced significant increases in the bone density and strength of peripubertal female identical twins, compared with placebo.


The study is published in the journal Osteoporosis International.


Osteoporosis is characterized by low bone mass, which leads to an increase risk of fractures, especially the hips, spine and wrists. An estimated 75 million people suffer from osteoporosis in Europe, the USA and Japan.


Women are four times more likely to develop osteoporosis than men.


Potential reduction of osteoporosis has traditionally been a two-pronged approach by either attempting to boost bone density in high-risk post-menopausal women by improved diet or supplements, or by maximising the build up of bone during the highly important pubescent years.


About 35 per cent of a mature adult’s peak bone mass is built-up during puberty.


Study details


Researchers from the Australian Catholic University recruited 20 pairs of identical twins and randomly assigned one from each set of twins to receive the vitamin D, calcium combination, and the other to receive a placebo for six months.


The study, reportedly the first to use peripheral quantitative computed tomography (pQCT) to measure bone responses to the combined supplement in peripubertal children, found that the vitamin D and calcium combination was associated with increased bone density and bone strength in the shinbone (tibia) and in the arm (radius).


Indeed, shin and arm bone strength was improved by between 4 and 66 percent, depending on the specific site of the bone tested.


Strong supporting science


The study supports previous findings, including results from an 18-month randomised trial from scientists at the University of Sheffield in the UK (American Journal of Clinical Nutrition, February 2008, Vol 87, Pages 455-462).


In the Sheffield study, a daily 792 mg calcium supplement was associated with increases in bone mineral content and density. However, the effects were then reversed once supplementation was discontinued.


Commenting on the mechanism, the Sheffield scientists proposed that the mineral most likely worked by suppressing bone turnover.


Calcium is reported to be the biggest seller in the US supplements industry. Annual sales were about $993m (€836m) in 2004, according to the Nutrition Business Journal.


Source: Osteoporosis International
February 2011, Volume 22, Issue 2, Pages 489-98
“Calcium and vitamin-D supplementation on bone structural properties in peripubertal female identical twins: a randomised controlled trial”
Authors: D.A. Greene, G.A. Naughton

Goodbye, Jack Lalanne, and thanks for all the healthy smiles (and pushups)

Goodbye, Jack Lalanne, and thanks for all the healthy smiles (and pushups)

Learn more:

NaturalNews) Today NaturalNews honors Jack Lalanne, the fitness guru who motivated America to get off its lazy tush and start moving. Lalanne passed away last night at the age of 96, probably with a barbell in his hands.

In an age where celebrities are now dying in their 40s, 50s and 60s, for a man to live to the age of 96 is something of a rarity, it seems. It also indicateshe was probably doing something rightwith his physical health. Lalanne was an avid exerciser, of course, but he also followed a relativelyhealthydiet composed primarily of unrefined, non-processed freshfoodingredients.

Jack Lalanne’stelevisionshow was a morning broadcast hit from the 1950s through the 1970s. People all acrossAmericawould wake up to take part in hisexerciseroutines that usually required no special equipment and worked the body using bodyweight, a chair and a towel. At age 43, Lalanne performed more than 1,000 pushups in 23 minutes on live television.

LaLanne helped revolutionize the concept of weighttrainingin America. Before his time, athletes were strictly forbidden from using weight machines to buildstrength– it was believed that large muscles would “slow them down” and hurt athletic performance. Today, of course, strength training is a serious part of every athletic training program. For that, we have Jack Lalanne to thank in large part.

Lalanne was a follower of the dietary principles ofPaul Bragg, a vegetariandietadvocate and fasting enthusiast. Paul Bragg, of course, was the founder of theBragg’sline of nutritional products available on store shelves today. Patricia Bragg remains a regular visitor toraw foodevents and health expos. Paul Bragg was a philosophical father to many of theraw foods enthusiastsactively speaking and teaching today.

NaturalNews wishes Jack LaLanne a loving journey and thanks him for all his valuable contributions to the world of health andfitness. The world is a better place because of Jack LaLanne’s influence. May he rest in peace.

And if you hear thumping in the sky tonight, that’s just Jack LaLanne doing pushups in heaven

Learn more:

Blocking Rogue Gene Could Stop Spread of Cancer, New Research Suggests

Blocking Rogue Gene Could Stop Spread of Cancer, New Research Suggests

ScienceDaily (Jan. 24, 2011) — Scientists at the University of East Anglia (UEA) have discovered a rogue gene involved in the spread of cancer in the body. By blocking the gene, they believe, cancer could be stopped in its tracks.
Published in the journal Oncogene, the discovery is a breakthrough in our understanding of how cancer spreads. It is hoped the research will lead to new drugs that halt the critical late stage of the disease when cancer cells spread to other parts of the body. The culprit gene — known as WWP2 — is an enzymic bonding agent found inside cancer cells. It attacks and breaks down a natural inhibitor in the body which normally prevents cancer cells spreading. The UEA team found that by blocking WWP2, levels of the natural inhibitor are boosted and the cancer cells remain dormant. If a drug was developed that deactivated WWP2, conventional therapies and surgery could be used on primary tumours, with no risk of the disease taking hold elsewhere. Lead author Andrew Chantry, of UEA’s School of Biological Sciences, said the discovery could lead to the development of a new generation of drugs within the next decade that could be used to stop the aggressive spread of most forms of the disease, including breast, brain, colon and skin cancer. “The late-stages of cancer involve a process known as metastasis — a critical phase in the progression of the disease that cannot currently be treated or prevented,” said Dr Chantry. “The challenge now is to identify a potent drug that will get inside cancer cells and destroy the activity of the rogue gene. This is a difficult but not impossible task, made easier by the deeper understanding of the biological processes revealed in this study.” The research was funded by UK-based charity the Association of International Cancer Research (AICR), with additional support from the Big C Charity and the British Skin Foundation. Dr Mark Matfield, scientific co-ordinator of AICR, said: “This is a very exciting new discovery and a perfect example of the way that basic research into cancer can open up ways to develop new ways to treat cancer.” The initial discovery was made while researchers were studying a group of natural cancer cell inhibitors called ‘Smads’. Dr Surinder Soond, who spearheaded the experimental work in the laboratory, said: “This is a very novel and exciting approach to treating cancer and the spread of tumours which holds great potential.”

Vitamin E is safe but ineffective, says new meta-analysis

Vitamin E is safe but ineffective, says new meta-analysis

By Nathan Gray, 24-Jan-2011

Related topics: Research, Antioxidants, carotenoids

Supplementation with vitamin E is neither beneficial nor harmful in terms of mortality, according to the results of a new meta-analysis.

The analysis, published in Current Aging Science, re-examined the relationship between supplemental vitamin E (alpha-tocopherol) and all-cause mortality – finding that vitamin E supplementation is not associated with an increase in the risk of all-cause mortality.

“This random-effects meta-analysis of vitamin E and all-cause mortality based on 57 studies, which is the largest and most inclusive to date, shows that vitamin E supplementation is associated with neither a reduction nor an increase in the risk of all-cause mortality,” said the researchers, led by Erin Abner from the Sanders-Brown Center on Aging, at the University of Kentucky, USA.

The researchers said that– based on current evidence, supplementation with vitamin E “cannot be endorsed as a means of reducing mortality.”

“In the absence of evidence to the contrary, vitamin E supplementation should not be recommended as a means of improving longevity,” they said.

Evidence for E

Many chronic diseases associated with aging, such as cancer, cardiovascular disease, cataracts and dementia, have been linked to cellular damage from oxidative stress.

The authors said that in theory, powerful antioxidants, such as vitamin E in the form of alpha-tocopherol, may be able to treat or prevent conditions associated with oxidative stress.

They noted that some epidemiological studies and clinical trials of vitamin E have shown positive results, suggesting vitamin D may be beneficial for chronic disease. However, they said that these studies are in the minority.

Meta-analyses of vitamin E and chronic diseases – including liver diseases, gastrointestinal cancers, and cardiovascular disease – have found no relationship between supplementation and mortality or cause-specific deaths.

“Though vitamin E supplementation for prevention or treatment of disease has not been supported by the accumulated evidence, it is generally considered safe,” said the authors.

However, they said that data from recent meta-analyses on all cause mortality have been contradictory. Previous meta-analyses have for example found that the risk of all-cause mortality increases slightly, but significantly, for those taking more than 400 IU/d vitamin E, whereas other analyses – using almost identical data – have found no increased risk of mortality associated with vitamin E at any dose.

“The purpose of the current analysis is to re-examine the safety of supplemental vitamin E, particularly for older people, in light of additional evidence provided by several large trials,” said the researchers.

Study details

Abner and colleagues searched for randomized, controlled trials testing the treatment effect of vitamin E supplementation in adults for at least one year.

They identified 57 clinical trials published between 1988 and 2009 with a supplementation period of at least one year, and pooled the mortality data from each trial.

The trial had an average of 423 participants (ranging from 28 to 39,876) and lasted for an average of 2.6 years supplementation (ranging from one year to over 10 years)

Abner and co workers reported that the meta-analysis produce an overall risk ratio of 1.00 and suggested no relationship between dose and risk of mortality.

“Based on the present meta-analysis, supplementation with vitamin E appears to have no effect on all cause mortality at doses up to 5,500 IU/d,” said the researchers.

They said that their findings differ from two recently published meta-analyses of vitamin E and all-cause mortality, both of which found small but significantly increased risks of mortality for those taking supplemental vitamin E.

One possible explanation for the different findings is the number of included trials, they suggested. They added that the previous meta-analyses were performed on a smaller number of trials, and before data from several large, well conducted trials were available.

“If vitamin E does have an adverse effect on mortality, no biological mechanism has yet been identified,” said the researchers.

Source: Current Aging Science
Vol. 4, No. 2 
“Vitamin E and All-cause Mortality: A Meta-Analysis”
Authors: E.L. Abner, F.A. Schmitt, M.S. Mendiondo, J.L. Marcum, R.J. Kryscio

Day 8 one day after detox Monday 22/01/2011

Final Assessment 

OK, so here goes –   The Juice diet was good. I didn’t do quite as much planning as I could have . I got the book a couple of days before i started as I had decided to do a juice diet and then bought the book more for the recipes.  I have been juicing for a while but rather than site down and work out good tasting recipes that are balanced and contain all the vitamins, minerals amino’s and essential fats, i thought I would buy the book instead.  In the book Jason Vale says you must read it from start to finish  before you do the detox.

 I can see why as he tries to prepare you mentally for doing it, constanlty reminding you that YOU CHOOSE TO DO IT and that  YOU WANT TO DO IT. I think this is good but I knew I would not stop or cheat so I skipped to the shopping list and recipes. (I’m a slow reader too so would not have read it in time anyway) 

I thought throughout the week that I would do this different or that different  but didn’t want to deviate from the plan so I stuck to how it was written.  One thing i wanted to add was fibre.  I didn’t use the loo much last week and I constantly thought about what toxins were being drawn from my tissuse/ cells only to site in my colon and then be reabsorbed.  Aparently these can be more toxic when reabsorbed due to the extra oxidisation .

  Many people get clear whites in their eyes after a detox as liver health can often show in the eyes. Mine were very read (unusually red) for days.  I read sunday night on about page 211 of the book that Jason recomends physillium husk be added to one juice per day!!!!   I guess it was my fault for not finishing the book as he had said but i think the husks should be part of the shopping list!  It’s not the end of the world although i highly recommend you take the husks from day one, in fact I would start taking for a good week before hand to give you a head start on the cleanse. 

All in all from the Monday morning I started when the scales said 17st 2lbs I lost 11lbs when the scales said 16stone 5lbs  this morning. Now, the numbers are the numbers but its a little squewed because on the saturday morning pre diet I was 16stone 12lbs then the monday i was 17 stone 2lbs. Thats a 4lbs difference in two days. I had eaten clean that previous week and the weekend I  didn’t eat bad but ate a couple of home made chicken salad  wraps. I seemed to be a bit carb sensitive and a bit of bread makes me hold water. Any way, thats probably too much info. today I felt good. Energetic, good in the gym, possitive happy mood. I also love my coffee but woke up and had a herbal tea. i had a coffee at lunch and it effected me. I wont be having  coffee for a couple of days. 


 Would I recommend Jason Vales 7lbs in 7 days juice diet?  YES. 

 Would I do it again?  YES – but i would modify it  to be a little more weight lifting friendly, adding some BCAA’s and maybe some olive oil  and /or coconut oil / walnut oil to a couple of juices. Not all and not every day but but  if your a hard core weight lifter and worry that you may loose muscle then this could apply and be a good work around. I would definately do at least three days pure juice with no added extras though.  

 With all that said, 7 days of pure fresh fruit and vege juice isn’t going to make you shrink or be too bad so to keep things simple you could  just buy the book and do the programe as written and im sure you will feel some great benifits.

 If you have and questions or comments please feel free to join up and log on.



Day 7 of juice Diet – Final Day!

 So here we are day 7.  I feel good, not hungry and although I juiced allot already before I done this juice diet  I will be making sure I get at least two in per day and the odd juice only day from here on in. 
 It feels good, its healthy and I enjoy it. I will say that I didn’t get to read the whole book by Jason Vale and I finished it today. I found out that he in fact encourages the use of a fibre supplement!!!! which is something I fault was missing from the juice diet and was thinking I would add in future. I didn’t want to add it as i was following this diet, as i thought , to a T.  Never mind.
 It’s been fairly easy and I think ill do something similar in the future and I recommend it to anyone weight training allot and consuming lots of protein. I think a good cleansing few days will do any one the world of good. 
I weigh in tomorrow so i’ll see what effect it has had there bu ti really wanted the energy and clear thinking. I have not used any fibre supplementation so going to the loo has been more or less non existent (without being too graphic) . I think this is important and elimination of the toxins you are pulling from every cell in your body need to be gotten rid of other wise they can be re-absorbed.
 I will finish off this blog tomorrow night.  

Saturday Day 6 of Juice Diet! Jan 22 2011

Well today is the second from last day of the Jason Vale 7lbs in 7 Days Juice diet. 

So far I  have not felt hungry, in the last couple of days i’ve had good energy but less strength and stamina. I have not had the clear thinking side effects of this diet but maybe that will come.  These juices must have flushed my body  clean of toxins (allot if not all) right down to the cells. My liver and digestive tract will have thanked me for this but I have some things that I will change next time I do a juice fast.  

  So far todays probably been t he hardest in terms of  not eating crap as the weekends is where I came away from eating regular ‘clean’ meals. I am definitly ready for some  MEAT! and more Protein but I have planed my meals for next week and will not be over doing it. I will add a final write up on here  Monday as to final thoughts and weight. 

Friday DAy 5 of Juice Diet

Been busy so not been online much.  Wednesday I had some headaches and found myself falling asleep at work. I have had times of feeling very happy, like waves of euphoria but then some real tired times.  Hunger has not been a problem. The gym tonight was good, I felt energized.

  Looking forward to my next shake, then just the weekend to go! Hoping to feel more energized in the next two days.  I still feel that some added aminos would be  benificial and after listening to a Super Human Radio show which featured Dr Rouse im now convinced that is the case. Never the less im sticking to this as written.