Jun 2, 2011

June Newsletter

Hi everybody, this is June newsletter which will discuss anti-aging strategies.

The major chronic diseases of aging are: cardiovascular disease, cancer, osteoarthritis, diabetes Alzheimer's. For optimum healthy aging appearance of these diseases should be prevented, or at least delayed. 

All these diseases have in common one thing- they all  are associated with onset of chronic inflammation and oxidative stress, decline in metabolism, especially decline in production T3-main thyroid hormone, GH- Growth hormone, estrogens, progesterone and testosterone decline which will be manifested by male and female menopause, development of insulin resistance and onset of diabetes type 2.

Use of herbs is ideally suited to prevention as herbs have low toxicity, can be taken long term and can sometimes be included in the diet.

For prevention of Alzheimer's  disease can be safely used:

 Ginkgo Biloba- it has anti-inflammatory and  antioxidant  properties, it demonstrated neuroprotective effects in numerous studies.

 Green tea-consumption of green tea is associated with lower prevalence of cognitive impairment, just having 2 or more green cups a day will help you.

 Turmeric' active ingredient-Curcumin lowers oxidative brain damage and plaque build up in the brain, it is known that elderly people living in the Indian villages have the lowest incident of Alzheimer's disease- they use a lot of turmeric in cooking. Do not be afraid to use curry in your cooking- it will save your brain!

 Wine  and Alzheimer's - according to the scientific data mild wine drinkers had a 55% chance of development of AD compared to non-drinkers. The protective factors in wine could be resveratrol and some other bioflavonoids in wine.

For cancer prevention we have to know risk factors:

 BMI-target between 21 and 23, avoid weight gain and increase in waist circumference,

Daily vigorous exercises are protective, sedentary life style -predisposing, energy rich food -predisposing, fruits and non-starchy vegetables (protective), red meat and processed meats ( predisposing), salt ( predisposing), breastfeeding(protective).

 Ginseng, esp Korean Ginseng decreased cancer rate in Ginseng users in 50%- it demonstrated in numerous studies, the protective effect increased with rising duration and frequency  of Ginseng intake.

Consumption of Green tea, Turmeric, Silumarin from Milk Thistle, sulfur phytochemicals  from Garlic and cruciferous plants  is associated with reduced frequency of colon, bladder, pancreas, lung and esophagus cancers.

 Cardiovascular risk factors: Cigarette smoking, high blood pressure, elevated total and LDL cholesterol, low HDL -good cholesterol, elevated homocysteine, C reactive protein - as a marker for chronic inflammation, elevated fibrinogen- we need it for the healthy clotting, but if body produces too much of fibrin-it can cause clotting when we do not need it,  elevated triglycerides, family history of early onset of CVD, type A personality.

In 1990 Linus Pauling and Mattias Rath proposed  that  cardiovascular disease is  induced by vitamin C deficiency. Use of Vitamin C, Garlic and Hawthorn  demonstrated efficacy in prevention and complimentary treatment of CVD.  Garlic especially has ability to low triglycerides and increase HDL, increase production of NO which relax blood vessels walls. And again-Green tea is said very effective in prevention and complimentary treatment of cardiovascular diseas: Green tea consumption of 5 cups per day could dramatically reduce women's risk of cerebral infarction.  In the next newsletter I will discuss risk factors and herbal treatments for Osteoarthritis, Hypertension.

 Recipe of the month

 Tuna and bean salad with Garlic pita toasts


 1 can cannelini beans, rinsed and drained

1 can tuna drained

2 ripe tomatoes cut into thin wedges

1 small red onion

1 bunch of arugula

2 table spoons lemon juice

1 table spoon  extra virgin olive oil

salt and freshly ground pepper

4 small whole wheat pitas

1-2 large garlic cloves halved

 In a large bowl combine everything, toast pitas on both sides and rub garlic, serve with salad.

Bon appetit!

Dr. Natalie

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