Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

 An article by Christina Pirello, an advocate of natural foods nutrition and professor of culinary arts at Drexel University, on Huffington Post states the uncomfortable truth about healthcare reform that the mainstream media consistently fails to report:

“Healthcare reform is irrelevant until Americans improve their lifestyles.”

The fact is, our healthcare costs are out of control because the diet and lifestyle that has become the societal norm in this country causes disease.  As Ms. Pirello mentioned in her article:

“We are willing to tolerate this revolutionized food because it's cheap. But it comes at a high price to our health. We spend less on food today than any other people at any other time in recorded history. And the less we spend on food, the more we spend on health care.”¹

 Here are some numbers:

- Overweight and obesity rates are at an all time high – 73% of Americans are either overweight (38.8%) or obese(34.2%).² In 1980, 15% of adults were obese – over the past 30 years,that number has more than doubled.³

- According to the CDC, U.S. obesity-related health costs totaled $117 billion in 2000, and if current trends continue, that figure is projected to reach $344 billion per year by 2018.^3,4

- Coronary heart disease costs are estimated at $177 billion for 2010, costs for stroke at $74 billion, costs for hypertension at $77 billion. ⁵

- Health insurance premiums have gone up 131% in the last 10 years.⁶

- Over 50% of insured Americans take prescription drugs for a chronic condition – the majority of these drugs are for blood pressure or cholesterol.⁷  

These costly diseases are caused by poor lifestyle choices, and they are also preventable by positive lifestyle choices.

The problem is not the fact that there are so many uninsured Americans – the problem is that there are so many unhealthy Americans. Do we need a better health care system? Of course. But not as desperately as we need better health. Better health through improved lifestyle choices is also fiscally responsible. Vegetables are cheaper than statin drugs. A gym membership is cheaper than bypass surgery.

Health care costs are the symptom, poor lifestyle choices are the cause. If we want to improve the situation, we need to address the cause. The only way to reduce these costs is to reduce the prevalence of these devastating (but preventable) diseases.

No matter how many confusing messages the American public gets about nutrition, there are some very simple truths. Fruits and vegetables are healthy, processed foods and fast food are not. If you follow a nutritarian diet, it will cost less to keep you healthy. 

Ms. Pirello suggests a healthcare system in which individuals are rewarded for having healthy habits – sounds like a great idea to me. She also mentions Whole Foods Market’s new Health Starts Here program, for which I provide nutritional guidance.

“They are about to implement a program that encourages their employees to get and stay healthy. Beginning with a simple blood test and survey, each employee who chooses to participate will receive a diet plan. Each benchmark they hit (lower cholesterol and blood pressure, healthier BMI, etc., will result in a greater discount on their groceries purchased at Whole Foods Market. Imagine a health care plan that does the same thing.”¹

No matter what the outcome of healthcare reform in Washington D.C., if enough of us develop and practice healthy habits, it will be to the benefit of our healthcare system.

References:

1. http://www.huffingtonpost.com/christina-pirello/healthcare-reform-is-irre_b_440589.html

2. Ogden CL et al. Prevalence of High Body Mass Index in US Children and Adolescents, 2007-2008. JAMA. 2010;303(3)

Flegal KM et al. Prevalence and Trends in Obesity Among US Adults, 1999-2008. JAMA. 2010;303(3)

3. http://www.cdc.gov/nchs/data/hestat/overweight/overweight_adult.htm

http://www.cdc.gov/nccdphp/publications/AAG/pdf/obesity.pdf

4. http://www.americashealthrankings.org/2009/obesity/ECO.aspx#2018

5. http://circ.ahajournals.org/cgi/reprint/CIRCULATIONAHA.109.192667

6. http://money.blogs.time.com/2009/09/30/a-dozen-disturbing-health-care-statistics/

7. http://www.cbsnews.com/stories/2008/05/14/health/main4094632.shtml?source=related_story

• Email This
• Print
• Comments (14)
• Trackbacks
• Share Link

Wait! Before you skip over this recipe . . . it’s good! When I first read the title, I thought to myself, “No way!”   (Plus, read on ~ Dr. Ferreri made a delicious Chocolate Cherry Pie using it for the crust.)

Since Valentine’s Day is just eleven days away, and chocolate and valentines go hand-in-hand, I decided to give the recipe a try to see if it would be worth making as a special treat for my family. I didn’t mention that beans were in it, and they liked them. However, I highly recommend keeping the black beans a secret ingredient!

I have a son with type I diabetes that requires accurate insulin coverage, so I calculated approximately 30 grams of carbs per brownie if the recipe is cut into 12, even pieces. Because of the beans, they didn’t affect his blood sugars in a negative way. 

Black Bean Brownies

½ cup dark cocoa powder

2 t. vanilla

1 t. baking soda

1 (15 oz.) can of salt-free black beans (drain liquid)

1 large handful of sunflower seeds or 1 T. ground flaxseed

1 ¼ cup unsweetened applesauce

2 cups pitted dates (chopped)

¾ cup whole wheat flour

1 cup walnuts

Put the first six ingredients in a food processor. Turn it on and then gradually add the 2 cups of chopped dates, a few at a time until blended. Add the flour and continue to mix until everything is well blended. Turn off the machine, remove the blade, and stir in the nuts. Spread into a 13” x 9” pan. Bake at 350 degrees for 20-25 minutes. 

Note: I doubled the recipe, put the batter into the 13” x 9” stoneware pan, and increased the baking time to 55 minutes. It made 24, chewy brownies. I thought they were plenty sweet, but next time I’ll slightly reduce the applesauce, and add one or two ripe, mashed bananas to make them a tad bit sweeter for my family's tastebuds. 

Dr. Ferreri made and taste-tested the following recipe. She and her friends gave it a “thumbs up!”

Chocolate Cherry Pie

Crust = ½ recipe of the black bean brownies

Spray a pie plate with olive oil, and spread the brownie batter into the bottom and sides.  Bake 15 minutes at 350 degrees.

Filling:

2 - 16 oz bags of frozen cherries, thawed

1 cup dates

1 Tbsp arrowroot

Drain the cherries and reserve the juice.  Set aside ½ cup of cherries, and place the rest in a bowl.

Blend in Vitamix or blender: cherry juice, ½ cup cherries, dates, arrowroot

Stir the juice/date mixture in with the cherries, spoon into the crust.  Bake for 1 hour at 350 degrees.

Enjoy! These recipes make delicious, health promoting treats. Please let us know how yours turn out!    

image credits: hearts, cabotblog.com; brownie batter, Emily Boller

• Email This
• Print
• Comments (13)
• Trackbacks
• Share Link

Both iron and copper serve vital functions, but as we age excess stores of these metals may build and become toxic. A report from the American Chemical Society¹ suggests that iron and copper toxicity are unrecognized but significant threats to public health, in particular for adults over the age of 50.

Iron is crucial for oxygen transport and the proper function of several enzymes and proteins. Similarly, copper is also a component of enzymes that catalyze important reactions in several of the body’s cells and tissues. The human body evolved to store excess iron and copper to fuel these vital processes in case of extreme conditions like bleeding or famine, but their accumulation over time may be detrimental because both metals are involved in the production of reactive oxygen species (ROS).

It is now generally accepted that oxidative damage, a byproduct of oxygen-dependent energy production, contributes to chronic diseases and aging.

Oxidation of LDL cholesterol is one of the initial steps of atherosclerotic plaque development. Epidemiological associations between body stores of each of these metals and atherosclerosis have been found, and this is thought to be due to ROS production.² 

Oxidative damage and depletion of the brain’s natural antioxidant defenses are implicated in the neurodegeneration associated with Alzheimer’s disease. Because the brain uses more oxygen and produces more energy than any other organ, it is the most vulnerable organ to oxidative damage. The high iron content of the brain, even higher in those with excessive iron stores, makes the brain even more vulnerable to oxidative stress.³

In people at least 65 years of age who consumed diets high in saturated and trans fats, copper intake was associated with accelerated cognitive decline. Copper bound to cholesterol is also commonly found in the β-amyloid plaques characteristic of Alzheimer’s disease.⁴

Excess quantities of these metals primarily come from meat, followed by multivitamin/multimineral supplements. Copper in supplements and drinking water is even more toxic than copper derived from food sources.¹   

The author of this new report has outlined steps that we can take to limit our exposure to copper and iron, including:

• Avoiding or minimizing red meat consumption

• Avoiding drinking water from copper pipes

• Choosing a multivitamin that does not contain copper and iron. 

Dr. Fuhrman designed his Gentle Care Formula multivitamin/multimineral to be free of potentially toxic ingredients like copper and iron.

References:

1. American Chemical Society (2010, January 22). Consumers over age 50 should consider cutting copper and iron intake, report suggests. ScienceDaily. Retrieved January 29, 2010, from http://www.sciencedaily.com /releases/2010/01/100120113553.htm 

Brewer GJ. Risks of Copper and Iron Toxicity during Aging in Humans. Chem Res Toxicol. 2009 Dec 7. [Epub ahead of print]

2. Brewer GJ. Iron and Copper Toxicity in Diseases of Aging, Particularly Atherosclerosis and Alzheimer’s Disease. Exp Biol Med 232 (2): 323. 2007

3. Kidd PM. Neurodegeneration from Mitochondrial Insufficiency: Nutrients, Stem Cells, Growth Factors, and Prospects for Brain Rebuilding Using Integrative Management. Alternative Medicine Review 2005;10(4):268-293

4. Morris MC et al. Dietary copper and high saturated and trans fat intakes associated with cognitive decline. Arch Neurol. 2006 Aug;63(8):1085-8.

• Email This
• Print
• Comments (3)
• Trackbacks
• Share Link

Mango is the world’s most widely eaten fresh fruit. Mango originated from India and southeast Asia, but is now grown in the Americas, the Caribbean, Africa, and Australia as well – today, Mexico is the world’s largest mango exporter. Mangoes were introduced in the U.S. in the late 1800s, and some are still grown in California and Florida. Mango is part of a nutrient dense family – its relatives include cashews and pistachios, but unlike its family members, the seed of a mango is inedible.

There are over 50 different varieties of mango, and we see about five of these in the U.S. Color varies – green, yellow, orange, red, or a combination. Although unripe mangoes are usually green, the best test of ripeness is how hard or soft the fruit is. A mango that indents in response to gentle pressure is ripe. Tart, unripe green mangoes are used in several ethnic cuisines, and are sometimes sliced and dipped in salt (but not by nutritarians!). Ripe mangoes, however, are extremely sweet and tasty.^1-2 

A great deal of research has been done on the health benefits of high antioxidant fruits – blueberries, goji berries, pomegranates, acai – but the mango has been somewhat ignored by scientists because its antioxidant capacity is not quite as high as these other fruits. Mangoes’ low level of antioxidants are reflected in Dr. Fuhrman’s ANDI scores – mango scores 51, while blueberries score 128. Atulfo mangoes – the smaller, yellow mangoes often sold in Asian supermarkets – have the greatest antioxidant content of the five common varieties found in the U.S. Also, the orange flesh of mangoes is full of beta-carotene and vitamin C.^3-4

A new study has revealed that mango, despite its low level of antioxidant activity, may have potent anti-cancer properties. Researchers treated cells derived from several common cancers – colon, breast, leukemia, and prostate – with mango polyphenol extract. Breast and colon cancer cells were most significantly affected – the cell cycle was disrupted and they underwent programmed cell death in response to the mango extract. Normal colon cells, however, remained alive and undamaged. The researchers suggest that gallotannins, the most abundant antioxidant polyphenols contained in mango, were responsible for the anti-cancer effects.⁵

Fresh mango is delicious all on its own. If you haven’t quite yet figured out how to cut a mango, here’s one way. Another is to slice lengthwise on each side of the pit, score the flesh, and then turn each side inside out, as illustrated here. 

Frozen and dried mango can make a great treat too:

Dr Fuhrman’s Fantastic Mango Ice Cream

Serves: 4

Ingredients:

1/2 cup unsweetened shredded coconut, reserving 1 tablespoon for garnish

1/2 cup hemp, almond or soy milk

1/2 teaspoon lemon juice

1 10-ounce bag frozen mango

4 slices dried mango, unsweetened and unsulfured

Instructions:

Soak dried mango in the plant-milk until soft (overnight or one hour in advance). Then blend all ingredients, including the soaking milk, in a Vita-Mix or other high-powered blender until smooth and creamy. Garnish with reserved coconut.

References:

1. http://en.wikipedia.org/wiki/Mango
2. http://homecooking.about.com/od/foodhistory/a/mangohistory.htm
3. Manthey JA et al. Influences of harvest date and location on the levels of beta-carotene, ascorbic acid, total phenols, the in vitro antioxidant capacity, and phenolic profiles of five commercial varieties of mango (Mangifera indica L.). J Agric Food Chem. 2009 Nov 25;57(22):10825-30.
4. http://www.nutritiondata.com/facts/fruits-and-fruit-juices/1952/2
5. http://www.sciencedaily.com/releases/2010/01/100111154926.htm

• Email This
• Print
• Comments (5)
• Trackbacks
• Share Link

(Full Article)

Dr. Fuhrman has helped countless individuals make dramatic health recoveries through his unique high-nutrient dietary approach, and as a result they have saved thousands of dollars on medications.  These dramatic success stories - like Ronnie, Anthony, Charlotte, and many more - that were achieved with natural whole foods are newsworthy and critical to consider in our present crisis of expensive and unaffordable health care.

 The number of these remarkable success stories is too overwhelming for the media to ignore.  Everybody needs to be aware that they can recover their health and avoid drug dependency.  Read this press release and share it with others to help spread the word!

Who wants to join Dr. Fuhrman's nutritarian army?

• Email This
• Print
• Comments (9)
• Trackbacks
• Share Link

Genetic modification of corn plants usually involves the addition of a gene that will either make the plant resistant to a pesticide that will be sprayed on it or cause the plant to produce a pesticide that will kill crop-damaging pests. 

Monsanto, an agriculture and biotechnology corporation, sells 90% of the world’s genetically modified (GM) seeds.¹ Monsanto lost a court case in Europe and were forced to hand over their data from a 3-month feeding study they had performed on rats using three varieties of their GM corn. 

A group of French researchers following up their similar 2007 study re-examined Monsanto’s data using different statistical analyses. The researchers did find some differences between GM corn fed rats and and controls rats using their chosen analyses – most of these changes implied altered kidney or liver function, which could indicate toxicity. ²

The question is – how relevant are these changes? Do they really translate into toxicity in humans? We can’t really know yet. Even the authors of the study stress that the parameters measured are ‘signs of toxicity’ but not ‘proof of toxicity’. Additional longer studies will need to be done to clarify these findings and determine whether GM corn varieties are safe. 

The deletion or addition of one gene can change the expression of hundreds or even thousands of other genes, making the genetically modified plant quite different from the original. We don’t know for sure if GM corn is dangerous, but based on the physiological changes that took place in this study, it might be dangerous.

Most of the GM corn that is produced in the U.S. is consumed by farmed animals like cattle and pigs, not by humans. But if GM corn is damaging to the health of these animals, how does this affect the humans that eat them? Also some ingredients in processed foods like high fructose corn syrup, cornstarch, and soy products can potentially be from GM sources (if not labeled organic). We can make a conscious decision not to consume GM foods by avoiding meat and processed foods that contain GM corn or soy ingredients. 

References:

1. Wikipedia: Monsanto http://en.wikipedia.org/wiki/Monsanto

2. de Vendômois JS et al. A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health. 2009; 5(7):706-726

• Email This
• Print
• Comments (1)
• Trackbacks
• Share Link

On Wednesday, January 20th, about a week after NYC Mayor Bloomberg proposed his controversial salt reduction initiative, evidence was presented in the New England Journal of Medicine that salt reduction truly can save lives.

Using mathematical models, the authors were able to make estimates of cardiovascular disease rates based on a population-wide 3 g decrease in salt consumption (1200 mg sodium). 

By their projections, a 3 g salt reduction would result in 60,000 fewer cases of coronary heart disease, 32,000 fewer strokes, and 54,000 fewer heart attacks each year. This is comparable to the cardiovascular benefit from smoking cessation efforts.   These estimates don’t even take into account the beneficial effects on other diseases related to salt excess, like osteoporosis, kidney disease, and stomach cancer.

Health care costs were predicted to decrease by $10 billion to $24 billion, making this type of intervention much more cost-effective than medicating people who have hypertension. With health care reform at the forefront of American politics, this study highlights the value of prevention in bringing down costs. Since about 80% of salt in the diet is already in the food when it is purchased, this intervention must occur at a national policy level rather than a personal responsibility level – hopefully, these data will not be ignored by policymakers.

A 1200 mg decrease in sodium consumption would represent a 34.3% drop in sodium consumption of average Americans, somewhat more ambitious than the 25% reduction proposed by Mayor Bloomberg. But based on the above figures even a 25% reduction is likely to bring cardiovascular benefits.

References:

Bibbins-Domingo K et al. Projected Effect of Dietary Salt Reductions on Future Cardiovascular Disease. NEJM. Published at www.nejm.org January 20, 2010 (10.1056/NEJMoa0907355)

Appel LJ and Anderson CAM. Compelling Evidence for Public Health Action to Reduce Salt Intake. Published at www.nejm.org January 20, 2010 (10.1056/NEJMe0910352)

• Email This
• Print
• Comments (4)
• Trackbacks
• Share Link

On January 1^st, Laurie, a veteran member of the Member Center of DrFuhrman.com, crossed a milestone of being a nutritarian for five years. She’s still excited to be free from yo-yo dieting and Multiple Sclerosis flare-ups that plagued her life for years. Her enthusiasm for, and commitment to eating for health is evident to all as she inspires and encourages so many on the member center forums. Welcome to Disease Proof, Laurie! 

Tell us about yourself and the events that led up to getting your health back?

For years I was a yo-yo dieter. I would lose and regain the same weight over-and-over again; causing my physical and emotional health to suffer. I could never predict whether my clothes would fit or not.

At age 28 I was diagnosed with Multiple Sclerosis and life seemed still more precarious and confusing with the constant threat of a MS flare-up. Still, I didn’t look to healthy foods to help with the disease. Dieting for me was all about body size and appearance; plus, no doctor mentioned nutrition to me.

What’s happened to your body since you’ve committed to Dr. Fuhrman’s high nutrient diet-style?

I lost my excess weight in 2005, and I’ve stayed at 110 lbs (5’4”) ever since then. There will never be any more yo-yo dieting for me!

I’ve stabilized at this same weight for so long that I've forgotten what it feels like to be changing sizes all the time.  I feel like someone who has always been trim.  I'm so happy with the way I look and feel now.

My "good" cholesterol has increased from 40 to 52, total cholesterol has come down from above 150 to 130, my triglycerides fell from 152 to 47, and my blood pressure is now excellent.

I do have some permanent MS symptoms since I didn't start a healthy diet until my 40’s, but I no longer have flare-ups. I don’t experience the bizarre sensory symptoms (numbness and tingling) that I used to get on a regular basis.  I use an elliptical machine and do strength training on a consistent schedule, and no longer feel like a person with a disease.

My husband, who is also a committed nutritarian, told me during the darkest days of my worst MS flare-ups that he would be with me for the rest of our lives. Neither one of us knew at the time that we would become nutritarians together and lead such joyful lives. Truly, this lifestyle change has been the best thing we have ever done for ourselves, and we are immeasurably grateful to Dr. Fuhrman. He has given both of us the gift of good health.

Laurie, do you have any success tip(s) that you’d like to share with others?

I would recommend Dr. Fuhrman's Member Center to everyone. The recipes are scrumptious, and have enabled me to cheerfully leave behind pizza, ice cream, and other previously irresistible treats. The newsletters and teleconferences are essential, and the social interaction and support is priceless. We treasure the friends we have made on the Member Center of DrFuhrman.com and at Dr. Fuhrman's health getaway vacations.

 

Is there a final thought that you would like to share with anyone who is discouraged or has given up hope?

To anyone who is feeling hopeless I would say, "If I can do it, anyone can!" You cannot imagine how much I loved the taste of the foods that made me fat. It is astonishing how dramatically our tastes in food can change to enable us to truly enjoy eating for health.

Congratulations Laurie on such a great accomplishment! Your continual success is an inspiration to many.

• Email This
• Print
• Comments (26)
• Trackbacks
• Share Link

First New York City banned trans fat, then required chain restaurants to post calorie counts, then warned about weight gain from sugary sodas, and now it’s taking on salt.

Mayor Bloomberg has called for a nation-wide initiative to reduce sodium content of packaged and restaurant food by 25% over the next five years. The program would be voluntary for the food manufacturers and restaurant chains.

Of course, cutting sodium by 50% would be even better, but this is a respectable first step.   A reduction in sodium intake by 50%, according to a recent meta-analysis, is estimated to reduce the rate of stroke by 23% and cardiovascular disease by 17%.¹

A similar voluntary salt reduction program has been in action in the U.K. since 2003, and has so far has managed to reduce the average salt consumption consumption from 9.5g (approx. 3,800 mg sodium) to 8.6g (approx. 3,400 mg sodium). This year, the U.K. has set more challenging salt reduction goals for 2012.

Salt is dangerous - I have always warned people about excess salt consumption - here are some facts:

• The human diet, for millions of years, did not contain any added salt – only the sodium present in natural foods. This equates to less than 1000 mg of sodium per day. 

• Today, according to the CDC, Americans typically consume 3500 mg of sodium per day.

• Excess salt contributes to hypertension, kidney disease, heart disease, osteoporosis, stroke, hemorrhagic stroke, ulcers, and stomach cancer.²

• Americans have a 90% lifetime probability of having high blood pressure

• 80% of sodium in the American diet comes from processed and restaurant foods. As NYC health commissioner Dr. Thomas Farley said, “Most of the salt we consume is in the food when we buy it.”  The Center for Science in the Public Interest has found several chain restaurant meals that contain over 6,000 mg of sodium!

• And finally, sea salt is not healthier than table salt – all salt comes from the sea, and it doesn’t matter if it’s pink or gray or white, it’s still about 98% sodium chloride. It’s salt, and it’s dangerous. 

Many people interpret public health policies such as these as the “food police” telling us what we can and cannot eat. I see it as the opposite – progress in consumer freedom. By putting a limit on the amount of salt in foods that can be sold to us, we now have the choice. We, not the corporations that sell food to us, are in control of our salt intake. We are able to purchase packaged food and eat at restaurants without consuming dangerous levels of sodium. For those who prefer to ignore the risks of high sodium intake, no one is outlawing salt shakers.

Even more troubling, others see this as an ‘insignificant’ issue compared to health care reform, the economy, unemployment, etc...

Our health and quality of life are insignificant? Heart disease, stroke, kidney disease – insignificant? I don’t think so. People who die from diseases of nutritional ignorance are not around to worry about the economy.

But won’t cutting salt make the foods bland? First, the program plans to reduce salt gradually so that foods will not appear to be bland. And actually, excess salt deadens the sense of taste - if you cut down your salt intake, your taste buds will adjust over time, becoming more sensitive to salt. By avoiding salty foods, you regain your ability to detect and enjoy the subtle flavors in natural foods.

What do you think about this new push in New York City to improve people’s diets? I think it is great.

References:

1. Strazzullo P et al. Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies BMJ 2009;339:b4567 ; http://www.diseaseproof.com/archives/osteoporosis-sodium-acidbase-balance-and-bone-health.html

2. Tsugane S, Sasazuki S. Diet and the risk of gastric cancer. Gastric Cancer 2007;10(2):75-83

http://www.nytimes.com/2010/01/11/business/11salt.html

http://www.cnn.com/2010/HEALTH/01/11/new.york.salt/index.html

http://www.nypost.com/p/news/opinion/opedcolumnists/as_salt_on_science_t5MDuh3FqtTWpMS5bs282J 

• Email This
• Print
• Comments (8)
• Trackbacks
• Share Link

Approximately 1300 men who had been diagnosed with prostate cancer were followed for two years to document their dietary patterns and recurrence or progression of their disease. In this study, two specific animal foods were found to be risky - the men that ate the most eggs or poultry with skin were twice as likely to have their disease recur or progress.¹

This study makes three important points.

1. Diet does matter, even after a prostate cancer diagnosis.
2. There is something in chicken, specifically in the crispy outer portion and skin that is powerfully cancer-inducing. Heterocyclic amines, carcinogenic compounds that are formed when meat is cooked at high temperatures, are a probable culprit. A November 2009 study of 175,000 men showed an increase in prostate cancer risk with consumption of barbequed and grilled meat.²
3. Consumption of eggs and egg whites is not without risk. Eggs are high in animal protein, which has been linked to cancers. Our populations’ idea that more protein is favorable and that egg (whites) are the perfect food does not hold up to scrutiny. Eggs also could affect prostate cancer due to their high choline content – egg consumption increases the amount of choline in the plasma, and high plasma choline increases prostate cancer risk.³ 

Four previous studies implementing a plant-based diet and exercise following prostate cancer diagnosis found a decrease in prostate cancer progression rates.⁴ 

Dietary strategy for prostate health 

References:

1. Richman EL et al. Intakes of meat, fish, poultry, and eggs and risk of prostate cancer progression. Am J Clin Nutr. 2009 Dec 30. [Epub ahead of print]

2. Sinha R et al. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. Am J Epidemiol. 2009 Nov 1;170(9):1165-77. Epub 2009 Oct 6.

3. http://www.foodnavigator.com/Science-Nutrition/Meat-not-linked-to-prostate-cancer-recurrence-risk

4. R. W.-L. Ma, K. Chapman. A systematic review of the effect of diet in prostate cancer prevention and treatment. J Hum Nutr Diet, 22, pp. 187–199 

• Email This
• Print
• Comments (4)
• Trackbacks
• Share Link

While taking his daily five-mile walk on Monday, 104 year old Joe Rollino was crossing Bay Ridge Parkway in Brooklyn when he was struck by a minivan. Sadly, he died a few hours later at a local hospital.

In the 1920s, Mr. Rollino was a strongman on Coney Island billed as “The World’s Strongest Man.” He got his start in boxing and bodybuilding at age 10. Mr. Rollino became a vegetarian in his teens and firmly believed in fueling the body with natural, health-promoting foods.

He once lifted 475 lbs. with his teeth, 635 lbs. with one finger, and 3200 lbs. with his back. Even more astounding is that he did all this standing at 5’4” and weighing less than 150 lbs. 

Mr. Rollino was not only strong and muscular, he was agile. In the 1920s, he boxed as “Kid Dundee,” often against boxers 50 pounds heavier than he was. He was a World War II veteran, and he swam daily laps in the ocean year-round. He was a classic example of all-around fitness and good nutrition. Joe Rollino, like other fit nutritarians such as Herbert Shelton and Jack LaLanne occasionally corresponded with Dr. Fuhrman on the subject of nutrition. These men provide proof that aging doesn’t have to mean heart disease, diabetes, dementia, and physical fragility.

On his 103^rd birthday, Joe Rollino put a quarter between his teeth and bent it with his fingers. He skipped the cake.

March 19, 2010 would have been his 105^th birthday. Imagine how long he could have lived. 

http://www.nytimes.com/2010/01/12/nyregion/12ironman.html?ref=nyregion

http://www.thesweetscience.com/boxing-article/5769/joe-rolino-103-still-fit-fiery/

http://weightlifting.org/aobsnews/aobsnews.htm

• Email This
• Print
• Comments (9)
• Trackbacks
• Share Link