Welcome to Tony Pantalleresco Radio Show Notes – Show of March 15th 2014. Remember you can get the original show note on Tony’s site.. www.augmentinforce.50webs.com
In this weeks show Tony covers the following Topics:
Beetroot and Hawthorn May Improve Heart Health
1939 Cancer Act-of the UK
Oleuropein boosts testosterone level, lowers cortisol secretion, stimulates anabolism
Estimation of Apigenin, an Anxiolytic Constituent, in Turnera aphrodisiaca.
The body derives several benefits from regular use of beef juice. It apparently could bring about a strengthening of the body without irritating the cells in the intestinal tract which might bring about a change in the nature of the lymph and the lymphatic functioning that might in turn disturb the body, causing sleeplessness and general irritation. The following readings are commentaries on it plus descriptions of how to prepare it. —
“The combinations that have been indicated for the body as to diet are very good; yet we would add the greater strengthening influence without the addition of weight or of heavy foods – which would materially aid, and would not irritate those tendencies for the accumulations or separations in the active forces of mucus that has produced and does produce in the lymph those segregations and accumulations about which the body becomes so disturbed at times. These as we find may be had in the Pure Beef Juice; not broth, but prepared in this manner:
Take a pound to a pound and a half preferably of the round steak. No fat, no portions other than that which is of the muscle or tendon or strength; no fatty or skin portions. Dice this into half inch cubes, as it were, or practically so. Put same in a glass jar without water in same. Put the jar then into a boiler or container with the water coming about half or three-fourths toward the top of the jar, you see. Preferably put a cloth in the container to prevent the jar from cracking. Do not seal the jar tight, but cover the top. Let this boil (the water, with the jar in same) for three to four hours. Then strain off the juice, and the refuse may be pressed somewhat. It will be found that the meat or flesh itself will be worthless. Place the juice in a cool place, but do not keep too long; never longer than three days, see? Hence the quantity made up at the time depends upon how much or how often the body will take this. It should be taken two to three times a day, but not more than a tablespoonful at the time – and this sipped very slowly. Of course, this is to be seasoned to suit the taste of the body.
“Also once a day it will be most beneficial to take beef juice as a tonic; not so much the beef itself but beef juice; followed with red wine. Do not mix these, but take both about the same time. Take about a teaspoonful of the beef juice, but spend about five minutes in sipping that much. Then take an ounce of the red wine
“Q-5. What quantity of beef juice to be taken daily?
A-5. At least two tablespoonsful, but no fat in same. A tablespoonful is almost equal to a pound of meat or two pounds of meat a day; and that’s right smart for a man that isn’t active!” (1424-2)
“Beef juice should be taken regularly as medicine, a teaspoonful four times a day at least, but when taken it should be sipped, not just taken as a gulp.” (5374-1)
“As we find, we would use small quantities at a time – but take almost as medicine – of the beef juices … This is easily assimilated, gives strength and vitality, and is needed with the vital forces of the body in the present. Take at least a tablespoonful during the day, or two tablespoonsful. But not as spoonsful; rather sips of same. This, sipped in this manner, will work towards producing the gastric flow through the intestinal system, first in the salivary reactions to the very nature of the properties themselves, second with the gastric flow from the upper portion of the stomach or through the cardiac reaction at the end of the esophagus that produces the first of the lacteals’ reaction to the gastric flows in the stomach or digestive forces themselves; thirdly making for an activity through the pylorus and the duodenum that becomes stimulating to the activity of the flows without producing the tendencies for accumulation of gases.”
IV. Nitrogenous Foods. Meat Teas, Meat Extracts, Meat Juices, Peptones And Peptonoids, And Dried Meat Powders
(l) Foods prepared from meat are sold under the name of meat teas, meat extracts, meat juices, peptones and peptonoids, and dried meat powders. Some are supposed to have marvellous nutritive value because of the evaporation of a watery extract of the meat, or of the juice expressed from meat, into a fluid which is stated to contain the nutritive elements of the original muscle fibre in a concentrated form. Others base their claims on the predigestion of the protein before concentration. It is not invariably true that these preparations are made from meat. The absence of creatinin, in some specimens, suggests that these particular ones are purely artificial products.—Analyses of various meats show that the average percentage of protein is about 20 and that it is, therefore, impossible to concentrate meat down to less than a fifth of its bulk, if the total nutritive value of the protein is to be retained. Reference to the tables of analyses of these nitrogenous foods shows that in few instances does the percentage of protein equal that of the original meat from which the food is made, while in many it is very considerably less, even if undiluted. In those cases in which the percentage of protein is high, the food is usually given diluted with a large quantity of water. –The high percentage of extractives in many of these preparations proves that they are fluid extracts of meat. These extractives are of no nutritive value, throw an extra strain on the liver and kidneys, and are probably actively injurious. The high proportion of salts and extractives leads to thirst and diarrhoea, if these foods are given in large quantities.[F12] -A. In the ordinary process of making beef tea and clear soups the product is strained and the protein, coagulated by heat, which forms the nutritious sediment, deprived of its stimulating taste, is usually thrown away. A weak gelatinous fluid is left which is converted into a firm jelly on cooling, if the gelatin amounts to one per cent. Beef tea is often made in institutions from some one or other of the various meat extracts, instead of from fresh meat, so it is worth while to consider the nutritive value and the expense of these different preparations.
Approximate Composition Of Beef Tea Preparations
Water. Proteins. Extractives. Mineral Ash.
Mason’s – strong beef tea . 8902 686 2.47 1.65
Bovril Co. – Vril, albuminous beef tea…………… 84.00 1017 417 1.66
Brand’s – fibrous beef tea . 83.21 11.40 452 086
According to the Lancet analysis Mason’s beef tea contains meat fibre 3.74 per cent, soluble albuminoids and extractives 10.58, mineral salts 2.37.
A comparison of the above preparations with beef tea, as ordinarily made, is distinctly to their advantage. Home made beef tea contains about 1.5 per cent of protein and, if made by the boiling process, may contain considerably less. An analysis of a sample of that made at St. Thomas’s Hospital yielded the following results (The Hospital, June 11, 1904) : –
Water . . . . ….. 96030
Insoluble protein and meat fibre . . . . 0.208
Soluble proteins and gelatin . . . . . 1.342
Meat bases …….. 0.608
Non-nitrogenous extractive matters …. 0.843
Mineral matters ……. 0.770
The total dry solids amounted to 3.97 per cent and of that 1.55 per cent only, inclusive of gelatin, was of value as food.
The price of beef tea made from various foods is given in the following table (The Hospital, June 1, 1907): –
Name of Food. Price. Amount Required. Cost per Pint.
Lemco …. 5s. 6d. per lb. 1 lb. for 60 pints Id. and a fraction
Ramornie1 . 5s. „ 1 oz. „ 3 „ Ditto
Oxo….. 3s. 9d. l 1b. „ 22 „ 2d.
Nursing Oxo2 . 4s. „ l 1b. „ 22 „ 2 1/5d.
Invalid Bovril . 4s. 6d. 3 oz. „ 4 „ 2 1/4d.
Mason’s beef tea – – 3 1/2 d.
Brand’s beef tea 10d. 31b. „ 7 „ 4 1/4d.
Oxvil …. – – 5d.
Foreign meat . 2d. – 3d. ,, – l 1/2 – 2d.
These results are based on institutional prices. The price per pint is not an absolute criterion of the value, unless we regard these preparations as of such little use for nutritive purposes that the actual percentages of protein can be neglected. Probably this is true, for the amount of protein which can be taken in this form is really remarkably small.
These foods may be restorative and stimulant, but they are certainly only feebly nutritive and are an expensive form of diet. The use of beef tea and meat extracts depends on the fact that in digestive disorders and in fevers, in which digestion is impaired, the appetite is bad, and the tongue furred, the patient dislikes food, but can take a hot, clean, non-cloying fluid which by virtue of the heat has some stimulating and nutritive properties [F13]. These preparations have a great influence on the minds of the patient and friends, who are apt to dread abstinence from food as a source of extreme danger and have an abounding faith in the nutritive value of beef teas, jellies and meat extracts. As a food milk is infinitely superior. There is one advantage in these foods which must not be overlooked. They encourage appetite and the secretion of gastric juice. A few tablespoonfuls of clear soup or of a diluted meat extract, taken at the beginning of dinner or just beforehand, will improve both appetite and digestion. A large amount may be harmful by unduly diluting the gastric juice. They may be regarded as concentrated flavouring substances of meat the nutritive matters being extracted. Liebig’s Extract was the first and remains the most typical of these meat extracts. As originally made it is practically free from protein and fat. It is a concentrated watery extract of meat, heated under pressure, filtered and evaporated.
1 Liebig’s Extract of Meat as prepared by the Australian Meat Co.
The Approximate Composition Of Meat Extracts
Water. Proteins . and Gelatin Extractives. . N.free.
Sub- Mineral stances Ash.
References and Remarks.
Armour’s Extract1 24.30 ! 16.08 20.55 20.06 19.03
15.55 10.89 43.23 4.122 25.91 Food and Sanitation,l893
Bovril 44.40 16.94 20.32 __ 18.32 Stutzer, 1897
39.58 912 34.10 1.292 13.52 Chittenden
Bovril Fluid Beef1 38.10 12.24 1204 19.75 17.87 –
Invalids’ Bovril1 21.82 21.42 39.60 – 17.16 –
21.16 16.66 16.13 29.23 16.82 Allen’s commercial analysis
Bouillon Fleet . 61.95 11.81 9.87 3.87 12.50 Tatlock
Brand’s Beef Bouillon 1 36.27 9.58 19.34 19.75 15.07 –
Brand’s Essence. 87.17 10.433 1.01
1.39 Candy, vide Hutchison, 1904. The juice of beef, mutton, veal or chicken, without any addition
Hipi …. 42.00 43.00 – 6.60 8.40 Medical Press, 1899. A mutton extract
Lemco1 . 17.80 16.48 3812 6.00 21.50 –
Liebig’s Extract 20.06 0.06 55.72 0.912 24.04 Chittenden. Fat and protein free.
18.30 9.40 30.00 18.602 23.60 Tankard
Mason’s Essence 77.07 303 7.47 2.92 9.51 Food and Sanitation,1896 (Hehner)
Oxine Extract1 . 62.90 13.00 4.54 – 19.60 Hutchison
Oxo1 . . . 38.10 18.93 2031 5.35 17-31 Meat extract, albumin and fibrin, without fat
Viking Beef Essence 90.68 3.63 1.85 2.41 1-43 Tankard
1 Analysis given by the manufacturers.
2 Ether extract.
3 Half gelatin.
4 Including extractives.
Read more: http://chestofbooks.com/health/nutrition/Diet-Dietetics/IV-Nitrogenous-Foods-Meat-Teas-Meat-Extracts-Meat-Juices-Peptones-And-Pepto.html#.UwenGIVyxbw#ixzz2tzS3EaTx
Meat Extract –
A term which in popular usage embraces several products differing considerably in character. That best known and most widely used in the preparation of “Beef tea” is the commercial meat or Beef extract obtained by simple boiling, straining and evaporation without the addition of other ingredients. It consists principally of “extractives,” or meat flavor, together with a certain proportion of mineral salts. The fat is removed, as it would in time render the extract rancid, and nearly all the valuable albuminoids are also lost – they coagulate during the stewing of the meat and are strained off together with the fibrine, etc. Dry albumin is added to some preparations in the final processes, but no attempt is made to carry through the natural Beef albumen as, under the conditions in which meat extract is ordinarily made, marketed and used, it would readily decompose and spoil the product.
Meat extract of the type described, was formerly rated as a condensed food product of high nutritive value. That position has been entirely abandoned and it is now acknowledged that it is entirely inadequate to support life, but it has retained great importance in both the medical and commercial worlds on the more solid foundation of its indisputable merit as the basis of an agreeable and thoroughly wholesome beverage of mildly stimulating properties. Physicians find it a valuable adjunct in the care of invalids and convalescents, and its meaty taste often lends zest to the necessarily restricted diet of the sick room, exercising a highly beneficial effect by enabling the digestive organs to extract more nutriment from other foods. It is especially useful for mixing with milk – persons who cannot assimilate plain milk can nearly always digest it when flavored with a little Beef extract. Its other uses include its employment in large quantities to give a relish to the condensed foods, such as those made with pease-meal, carried by army commissaries, and its similar familiar employment in the kitchen to enhance the flavor of soups, sauces, etc. It is worth remembering that extract of meat contains those flavoring properties to which is principally due the higher market value of the choice cuts.
Many almost worthless preparations are, however, sold as “meat extracts” and it is advisable to confine purchases to houses of known reliability.
Somewhat similar value attaches to properly made commercial preparations of meat juices or “meat extracts,” obtained by pressure of the raw meat and then preserved without cooking.
A third class contains the soluble albumoses (peptoses) of the meat predigested – i.e., digested by artificial means. The best of these offer food values in important percentages, but their use should be regulated by medical advice
In spite of the fact that most people enjoy – or at all events do not object to – the strong flavor of the best extracts, their taste and odor are sometimes found quite offensive by those possessing especially delicate palates. When this objection is found by a patient, it can be obviated to a considerable extent by putting a little butter, and plenty of salt in the hot Beef tea.
Beef tea should always be served hot – if drunk cold, or nearly so, its stimulating property is much reduced.
Following are the standards for meat extracts and similar products adopted by the Association of State and National Dairy and Food Departments and the Association of Official Agricultural Chemists.
(1) meat Extract is the product obtained by extracting fresh meat with boiling water, and concentrating the liquid portion by evaporation after the removal of fat, and contains not less than 75% of total solids, of which not over 27% is ash and not over 12% is sodium chloride (calculated from the total chlorine present), not over 0.6% is fat and not less than 8% is nitrogen. The nitrogenous compounds contain not less than 40% of meat bases, and not less than 10% of creatin (a compound found in muscular flesh) and creatinin.
(2) Fluid meat Extract is identical with meat extract, except that it is concentrated to a lower degree, and contains not more than 75% and not less than 50% of total solids.
(3) Bone Extract is the product obtained by extracting fresh trimmed bones with boiling water and concentrating the liquid portion by evaporation after removal of fat, and contains not less than 75% of total solids.
(4) Fluid Bone Extract is identical with bone extract, except that it is concentrated to a lower degree and contains not more than 75% and not less than 50% of total solids.
(5) meat Juice is the fluid portion of muscle fibre, obtained by pressure or otherwise, and may be concentrated by evaporation at a temperature below the coagulating point of the soluble proteins. The solids contain not more than 15% of ash, not more than 2.5% of sodium chloride (calculated from the total chlorine present), not more than 4% nor less than 2% of phosphoric acid and not less than 12% of nitrogen. The nitrogenous bodies contain not less than 35% of coagulable proteins and not more than 40% of meat bases.
For a number of years after its first introduction, the greater part of both the European and American supply came from the Argentine Republic, in which country the Liebig Company, the original manufacturer, established its first factory. The United States is now one of the principal producers.
Home-Made Beef Tea, meat Juices, etc. In contrast to that from commercial meat Extract, home-made “Beef tea,” as generally prepared, is entitled to rank as both food and stimulant, as it contains a fair percentage of protein and fat, in addition to the gelatine and
Beetroot and Hawthorn May Improve Heart Health
A recent study conducted by the University of Texas (UT) and Neogenis Laboratories suggests that a dietary supplement containing beetroot and hawthorn beery may boost heart health.–Beetroot and hawthorn berry both affect the body’s nitrate-nitrite-nitric oxide (NO) pathway. The resulting NO compound is important to cardiovascular health because it dilates blood vessels, thereby lowering blood pressure (one of the most significant predictors of heart disease) and improving blood flow. Researchers tested the effects of a combination of the two herbs on NO availability. Beetroot was selected for study because it contains high levels of nitrate. Similarly, hawthorn berries have a high activity of the enzyme nitrite reductase, facilitating the conversion of nitrite to NO.—Previous research on the hawthorn berry has already shown promise for its use in treating heart conditions. In a review of literature, Pittler et al. found hawthorn berry effective in improving symptoms of chronic heart failure, including impaired heart workload capacity. Other researchers found that hawthorn berry effectively reduced blood pressure in healthy subjects. The previous literature has not yet established beetroot’s effectiveness in treating heart problems.—In the UT study, 30 participants, all above the age of 40, were randomly assigned to consume either the herb blend Neo40 Daily® or a placebo twice daily for 30 days. The subjects all presented with at least three of the following known risk factors for cardiovascular disease: elevated blood pressure (hypertension), obesity, high blood lipid levels (hyperlipidemia), diabetes, family history of heart disease, sedentary lifestyle, and history of smoking.—After 30 days of therapy, the herb supplement group had significant increases in NO levels, as compared to the placebo group. Furthermore, 72 percent of the individuals in the herbal supplement group experienced statistically significant reductions in blood triglyceride levels, another risk factor for heart disease.–This study provides evidence for the herbs use in reducing risk for cardiovascular disease. However, additional research is needed to completely qualify the relationship between diet, NO availability and heart disease.
Pittler MH, Guo R, Ernst E. Hawthorn extract for treating chronic heart failure. Cochrane Database Syst Rev. 2008 Jan 23;(1):CD005312. View Abstract
Zand J, Lanza F, Garg HK, et al. All-natural nitrite and nitrate containing dietary supplement promotes nitric oxide production and reduces triglycerides in humans. Nutr Res. 2011 Apr;31(4):262-9. View Abstract
Simple Remedy—take hawthorn leaf and add to it beets in equal weight ( example 2 oz of each) then take either red wine or alcohol ( ethanol) and add 6 oz and then blend down for 7-10 minutes—strain and use anywhere from 1 tablespoon to 1 oz daily several times a day
(OMNS Aug 3, 2012) Most citizens of Great Britain are totally unaware of the 1939 Cancer Act which effectively prevents them from finding out about different treatments for cancer.
Excerpts from the UK 1939 Cancer Act:
“4 – (1) No person shall take any part in the publication of any advertisement – (a) containing an offer to treat any person for cancer, or to prescribe any remedy therefor, or to give any advice in connection with the treatment thereof; or (b) referring to any article, or articles of any description, in terms which are calculated to lead to the use of that article, or articles of that description, in the treatment of cancer. —In this section the expression “advertisement” includes any “notice, circular, label, wrapper or other document, and any announcement made orally or by any means of producing or transmitting sounds”.  –Publication of such advertisements is permitted to a very restrictive group comprising members of either House of Parliament, local authority, governing bodies of voluntary hospitals, registered or training to become registered medical practitioners, nurses or pharmacists, and persons involved in the sale or supply of surgical appliances. A very tight grip, therefore, is exercised on information that is fed to citizens of Great Britain; interestingly, the Act does not apply to Northern Ireland. —That pretty much wraps it up, and wraps us (in Britain) up in the legal stranglehold that this outdated Act still exerts. Was this enacted to protect the citizens from charlatans and “quacks” or to safeguard the interests of the National Radium Trust, to whom the British Government lent money?[F14] If no one is allowed to tell us, how can we, the general public, ever find out what alternatives there are to those offered by mainstream medicine, mainly surgery, chemotherapy and radiotherapy?
No Freedom of Therapy, Information, or Assembly
My colleague, Sarah Ling, and I unwittingly found ourselves in a maelstrom when we decided to hold a convention in Birmingham, later this year, to do just that – inform the general public about some of the other ways to tackle this hideous disease than those generally doled out to their mostly trusting, but fear-filled patients. A well-justified fear of the actual treatments as well as the disease prevails. –Last year, Sarah’s sister was diagnosed with an aggressive form of cancer. Chemotherapy was the only treatment offered, which she accepted out of fear. She nearly died within hours of having it, and very sadly died days afterwards. Sarah was determined to help prevent others from enduring such trauma and so, under the umbrella of our Institute (The Cambridge Institute of Complementary Health), we organised a convention to educate people – conventional/complementary health professionals and the general public – about different ways to treat people who have cancer. —We quickly drew up a short list of speakers that we felt would have much to contribute, including Dr Stanislaw Burzynski who agreed to come and talk about his pioneering work on antineoplastins. —After posting our speakers on our web-site, one, an oncologist, pulled out due to a malevolent e-mail she had received, questioning her wisdom at sharing a platform with Dr Burzynski. She didn’t want to cause her team any controversy. We then discovered that we had attracted a lot of adverse attention that was derogatory, critical of our speakers, casting aspersions on them and on us as an organisation. Unfortunately Dr Burzynski decided not to come – so as not to expose us to the sort of attacks that he has suffered. Regrettably, the public lost an opportunity to hear first-hand of his pioneering treatments in tackling cancers, including inoperable brain tumours.[F15] –Two speakers down, we then found ourselves possibly contravening the archaic Cancer Act. We’ve had to be extremely careful in how we word any publications relating to the convention so that the Advertising Standards Agency doesn’t come down on us like a ton of bricks and prevent us from holding it at all. Britain cherishes its long-held tradition of freedom of speech, but in recent years that seems questionable. However, we can still hold debates, and that is what we are doing.
We are aware that efforts will be made to stop us, from those who are not seekers of truth. If they were truly interested in the welfare of people, they would be advocating most of the alternative/complementary approaches instead of deriding them and trying to close down clinics and individuals who practise them, via the Advertising Standards Agency. This ridiculous Act affords them the guise of protecting the public and gives them ammunition that they can use against persons advocating alternatives.
We can’t hold an open day of education on treating cancer in this country: how bizarre is that? How much longer can this information be contained?
The Cost of Ignorance
The UK National Health Service is overstretched and, as more and more people contract cancer (one in three presently), the rising costs of expensive and often ineffective treatments will surely mean they have to look at alternatives. —
Conventional healthcare professionals are too often ignorant of the enormous value of unconventional treatments. How can they be otherwise, as those outside of their profession are prohibited from alluding to the fact that they can help treat cancer? Shockingly, even nutrition is most often totally overlooked during orthodox cancer treatment, and the very foods that promote cancers are given to patients in our hospitals sometimes in order to maintain calorie intake. There is frequently no advice on diet, that most crucial aspect of our health.  –
Thankfully, some oncologists do recognise the benefits that alternative/complementary treatments offer.  Hopefully more and more will come to accept that integrating the best of conventional and complementary/alternative methods is the way forward.
It is our opinion that a reform of the 1939 Cancer Act is long overdue. The tenacious grip that it holds on treating cancer must be relinquished, so that patients and their healthcare providers can make an informed choice as to what approach may be best for their individual needs. -(Madeline C. Hickey-Smith has an honours degree in biology and is cofounder of the Cambridge Institute of Complementary Health http://cichealth.org.uk . The direct link to the convention page is http://cichealth.org.uk/#/cancer-convention/4566602766 .)
Oleuropein boosts testosterone level, lowers cortisol secretion, stimulates anabolism
Oleuropein is a compound that occurs naturally in olive oil and helps the body to use proteins more economically. In a Japanese study, published in the Journal of Nutritional Biochemistry, rats that had a protein-rich diet retained no less than 46 percent more protein when large amounts of oleuropein were added to their food. In addition, they produced more testosterone and less cortisol.
Oleuropein is found in olives, olive oil and leaves of the olive tree. Supplements containing olive-leaf extracts have been on the market for years, and if you look carefully you’ll find cheap extracts containing 25 percent oleuropein.
The structural formula of the substance is shown below on the left. With a bit of chemical tinkering you can remove the glucose group from the oleuropein molecule, leaving you with a pared-down version – chemists call it an aglycon – of oleuropein. The Japanese experimented with the natural version of oleuropein.
Seven years ago the Japanese reported that virgin olive oil boosted the metabolism of rats.
It was the phenol oleuropein that was responsible for this, they discovered later. [J Nutr Sci Vitaminol (Tokyo). 2008 Oct;54(5):363-70.] Oleuropein boosted the secretion of adrenalin and noradrenalin in rats, and made the brown fat cells burn more fatty acids.
The discovery of the adrenergic effect of oleuropein prompted some manufacturers to add oleuropein to bodybuilding supplements..
Fifteen years ago the same researchers discovered that garlic had approximately the same effect. And when the Japanese combined garlic supplementation with a protein-rich diet, they observed that the garlic boosted anabolism: lab animals retained more nitrogen, and produced more testosterone and less cortisol. That’s why the Japanese were curious whether oleuropein also had a similar anabolic effect.
The researchers gave three groups of rats food containing 10, 25 or 40 percent protein [Casein] for 28 days. Half of the rats in each group were given food containing 1 g oleuropein per kg.
The researchers counted the number of nitrogen molecules in the urine and droppings of the rats, which enabled them to calculate how much nitrogen the rats retained. The more nitrogen you retain, the more proteins your body builds up. Nitrogen is an essential component of proteins.
The rats retained relatively more nitrogen, the more oleuropein they consumed. In the group that ate food containing the most protein, supplementation with oleuropein boosted the amount of nitrogen retained by 46 percent.
In the rats that ate large amounts of protein, oleuropein tripled the concentration of testosterone in the testes, while the concentration of cortisol in the blood went down by more than half.
The concentration of LH increased as the researchers introduced increasingly higher concentrations of aglycon made from oleuropein into the rats’ circulatory system. This increased secretion of LH may be a consequence of the higher adrenalin and noradrenalin levels caused by the oleuropein, the Japanese think.
The researchers believe that these hormonal effects are the key to explaining the anabolic effect of oleuropein.
“Oleuropein supplementation enhances protein anabolism and suppresses protein catabolism owing to hormonal regulation by the stimulation of steroid hormones via noradrenaline, leading to a higher testicular testosterone level and a lower plasma corticosterone level in rats fed a high-protein diet”, the researchers conclude.
Interestingly, the rats that were given oleuropein did not put on weight. As far as the researchers could see – although they did not study the effect on body composition extensively – the rats became slimmer. Their fat deposits did shrink at least.
So doing a quick calculation: a rat eats about 50 g feed per kg bodyweight daily. That means 50 mg oleuropein. Converted to human proportions, that means 8 mg oleuropein per kg bodyweight per day. So if you weigh 80 kg, you’d need 640 mg oleuropein daily. If you can get that quantity out of an olive leaf extract that consists of 25 percent oleuropein, you’d need about 2.6 g extract each day. –That’s manageable.
J Nutr Biochem. 2013 May;24(5):887-93.
Diet rich in mono-unsaturated fat boosts EPOC 17.01.2012
Animal study: olive oil is good for (old) muscles 12.08.2011
Your body burns unsaturated fat better after exercise 11.11.2010
Why you stay slimmer more easily with olive oil than with saturated fats 31.10.2010
Olive oil converts cholesterol more easily into testosterone 01.09.2009
More adrenalin through olive oil 23.06.2009
Estimation of Apigenin, an Anxiolytic Constituent, in Turnera aphrodisiaca.
Kumar S, Madaan R, Sharma A.
An HPTLC densitometric method has been developed to estimate apigenin in Turnera aphrodisiaca aerial and its segregated parts (leaves, stems, flowers and fruits) so that plant can be standardized on the basis of its bioactive marker. The apigenin content in methanol extract of T. aphrodisiaca aerial parts was found to be about fourteen times less than acid hydrolyzed methanol extract of the plant indicating the presence of most of apigenin in glycosidic form. Amongst different plant parts, flowers possessed maximum content of apigenin followed by leaves. The apigenin content was also determined in three marketed formulations of T. aphrodisiaca viz., NLK, DWSG and SBL. DWSG contained higher content of apigenin. Aerial parts of the plant were collected at bimonthly intervals over a period of one year in the months of January, March, May, July, September and November. The plant material collected in September showed maximum content of apigenin.
[F1]Per Os = orally
[F2]Interesting play on words on how this is being used to explore military use in space
[F3]May have to RE Evaluate cause due to aluminum particulates and barium and radioactive particles and nano polymers falling from the sky—this can be an issue and the real cause of this condition happening
[F4]Almost sounds like a Marketing Game—there is some truth to the genetic acceptance but this would be contingent to the genes in the foods rather then the individual –in some cases there maybe an element to this where there maybe a mutated gene in a person causing some kind of anomaly –but the real test should be the test in the genetics of food
[F5]We are dealing with worms who would have a direct contact to genetics
[F6]May have to RE Evaluate cause due to aluminum particulates and barium and radioactive particles and nano polymers falling from the sky—this can be an issue and the real cause of this condition happening
[F7]This is an Illuminati doctrine and when humans and Nature can not co exist human are to be expendable—go asked the natives you can see how this is manifesting in North America
[F8]Now You have to Wonder was this a Self Induced entitlement—with all the wonderful science on this tech we all know there is nothing sustainable here about it
[F9]There are 3 seed banks which have stored non GMO seeds —these are usually released after a cataclysmic event to re start the food supply again
[F10]Never Mind Just America —the whole planet—there has been an ongoing insanity to feed animals GMO based foods—to avoid a controversy with having it grown direct—they just allowed the soil to be contaminated with these genetics and now the worms –bugs- bacteria –fungi will all be affected by this
[F11]This is a JOKE and do not waste your time the USDA is assisting in the implementation of the Monsanto and Biotech properties
[F12]Counterfeits will be of no value
[F13]Due to the condition of a person in recovery stage this would be the easiest way to issue health and vitality back without exerting a high amount of energy and resources the body would need to use —
[F14]To protect against quacks—hmm seems like parliament has failed the quackery we are dealing with today is coming from the gov’t instituted systems and the medical and pharmaceutical and medical supply places —so much for this “legal “ protection
[F15]A coordinated attack by gov’t corporocracy that dismantled this activity before it got off he ground
These people who were chased away by fear should be ashamed of themselves –and should have resisted instead—they gave in to nothing