Archive for January, 2014
Pancreatic cancer is one of the most aggressive and lethal cancers. The five-year survival rate is only 3%—and unfortunately, this type of cancer is not rare. It’s the fourth most common cause of cancer-related deaths in the United States, and eighth in the world.
While smoking causes nearly one in three cases of pancreatic cancer, people with type 2 diabetes are also at high risk for this aggressive invader. Much of this is because diabetes is a pancreatic disease in the first place, but it turns out the treatments for diabetes are also to blame. In other words. . .
There are some diabetes drugs you may want to avoid. . .
What if Adjusting Your
Blood Sugar Was as Easy
as Adjusting the Thermostat?
If you have diabetes, or high blood sugar that puts you at risk for diabetes. . .
You’ve probably been told you must eat better and avoid “bad-for-you” foods, like carbs and sugar.
But I’ve got shocking news: Trying to follow this advice won’t just make you miserable – it can actually spoil your chances of controlling your blood sugar and living a normal, healthy life.
Instead, get your blood sugar under control naturally without any kind of restrictive diet. Click here to see the free video presentation…
Research from UCLA and the University of Florida in early 2013 showed popular type 2 diabetes drugs inflame the pancreas, potentially leading to cancer.
In March 2013, the FDA began reviewing incretin mimetic drugs for their possible role in acute pancreatitis and an overgrowth of abnormal pancreatic cells (called dysplasia). Both are known causes of pancreatic cancer.
Despite the nearly year-old inquiry, incretin mimetics are still some of the most commonly prescribed and purchased drugs on the market. Januvia, Janumet, and Victoza remain on the top 100 list of pharmaceutical drugs, having sold a total of 3.74 million units in the 3rd quarter of 2013. These are just three of the fourteen brand names available. (1)
How incretin mimetics work
Incretin is a gastrointestinal hormone your body naturally produces, secreted just minutes after you begin to eat. It causes the islets of Langerhans in the pancreas to produce insulin, which goes to work lowering blood sugar before it gets too high.
As the name “incretin mimetics” implies, these drugs were designed to mimic the natural incretin response, with two primary differences: the drugs prevent the pancreas from producing too much glucagon (a hormone that tells the liver to release stored blood sugar into the bloodstream) and they decrease the rate at which your stomach empties, helping you stay full.
It’s the effect on glucagon that researchers believe is causing a problem.
In the study, published in Diabetes in March 2013, researchers from UCLA and the University of Florida examined 20 post-mortem pancreases. 8 had been treated for at least one year with incretin therapy, while the other 12 had not. The researchers also compared the results to 14 non-diabetic pancreases.
The organs that had been treated with incretin therapy were generally larger because of cell overgrowth. Plus, these pancreases showed dysplasia (a pre-cursor for cancer), as well as engorged alpha cells, which are responsible for making glucagon.
Even worse, four of the eight organs had small cancer tumors.
The 12 pancreases that had not been treated with these drugs did not show any of these signs. (2)
Don’t wait for a product recall to switch medication
Currently, FDA recommends physicians continue to prescribe incretin mimetic therapies for type 2 diabetes patients as directed.
I believe that’s a mistake. I predict the drug will be removed and replaced soon. If you’re taking these drugs, it’s time to look around for better ways to help control your blood sugar.
We publish a book called Defeat High Blood Sugar – Naturally! It’s loaded with supplements and superfoods that can reverse high blood sugar and even full-blown diabetes. One of them is ordinary vinegar. Yes, vinegar: it’s more effective than the drugs.
But if you insist on sticking with conventional treatments, consider this: An analysis paper published in 2012 showed the drug metformin (brand name Glucophage) may actually decrease pancreatic cancer risk as well as diabetic cardiovascular complications. (3)
Remember, pancreatic cancer is so deadly because it grows quickly and it’s practically invisible until it’s too late. If you have diabetes, you’re already at risk … don’t make it worse with additional drugs. Please talk to your doctor as soon as possible.
(2)Research suggests popular drugs can cause abnormal pancreatic growth in humans. 26 March 2013.
(3)Soranna D. Cancer risk associated with use of metformin and sulfonylurea in type 2 diabetes: a meta-analysis. Oncologist. 2012;17(6):813-22.
If you feel like a large part of your life is out of balance, your waistline is too big, your thinking and memory are not as sharp as you’d like, and your foods are unsatisfying, some researchers believe all these factors are connected to one another. In fact, you probably can fix them fairly easily with adjustments to your daily routine.
Now, you can probably sense another lecture coming about losing weight and cutting calories. You’re right – but it comes with a couple of “sweeteners” (if I can use that word), to make it easier AND give you a powerful reason to do it. . .
The Secret of Enzymes Plus an Odd Fact:
Most Health Foods are a Waste of Money
By Lee Euler
You can take vitamins, minerals and antioxidants by the handful and still suffer poor health. Now we know why. Our diets lack a vital food—a type of nutrient that even some alternative doctors don’t know about. I’m talking about enzymes.
Thanks to enzyme supplements, a mother’s lifelong migraines disappeared, and a man with “terminal” kidney cancer was alive and well 15 years later. In fact, a great many cancer patients beat the disease and are still alive today thanks to enzymes.
Enzymes are a key part of most alternative cancer treatment plans. More important: Even if you’re healthy today, taking enzymes is something you can and should do now to prevent not only cancer, but also heart disease, pain and diabetes and many other ailments.
Enzyme supplements are among the top-selling pain-relievers in Germany and they’re even used by the German Olympic team. As for us older folks, research indicates that enzymes improve circulation and can outperform blood-clot and blood-thinning drugs. (Good-bye, warfarin!)
They’ve even helped 9 out of 10 autistic children. A few months back I received a letter from a mother whose 7-year-old autistic son was almost completely cured after she read my Special Report called The Missing Ingredient, and then started giving him enzymes.
This letter came to me out of the blue. The mother wrote, “He has basically been nonverbal until summer 2009, he started talking one day and has never stopped!!” She adds, “The enzymes have kept my 3-year-old son, Noah’s eczema AWAY! We are truly blessed, and I believe our Lord led me to you and your book.”
How can ONE supplement possibly do all this? Just ask yourself: What if you were getting NO vitamins in your diet? You’d be very sick. This nutrient is just as important, and you’re getting almost none, if you’re like the typical American. Click here to learn more.
Scientists think that because our brain development was designed for the kind of lifestyle and food selection people had 20,000 years ago, our bodies, brains and diets are mismatched in ways that harm both our physiology and cognitive powers.
But they see a way out by making straightforward shifts in the foods we choose to eat. Some of these scientists are convinced that these improvements can conquer two widespread modern afflictions: our bulging waistlines and our shrinking brains. And it’s the degeneration in brain tissue that leaves us vulnerable to problems like Alzheimer’s disease.
Brain-Saving Food Ideas
The primary strategy many researchers embrace is simply to eat less food and cut calories while increasing the nutritional density of the foods we eat. They urge more fruits and vegetables, fewer factory-made, refined-carbohydrate snacks like potato chips or cookies. The latter are loaded with calories but light on vitamins, minerals and other nutrients.
This advice isn’t new, but what IS new is the linkage to shrinkage (of your brain, that is).
According to research performed in Italy, our surfeit of calories speeds up brain aging while adding unwanted pounds of body fat. Their lab research shows that easing back on calories stimulates the release of a molecule called CREB1i. CREB1 increases the expression of genes connected to extended life expectancy and better brain function.
When researchers at the Catholic University of the Sacred Heart in Rome fed lab animals only 70 percent of the calories they normally eat, the animals lived longer and had brains that aged more slowly. The scientists point out that CREB1 has been shown to regulate vital brain functions like memory, learning and anxiety control. Normally, its activity declines with aging and it is physiologically stymied as you grow older.
“Thus, our findings identify… an important mediator of the effects of diet on the brain,” says researcher Pani Giovambattista. “This discovery has important implications to develop future therapies to keep our brain young and prevent brain degeneration and the aging process. In addition, our study sheds light on the correlation among metabolic diseases such as diabetes and obesity and the decline in cognitive activities.”
Calories Down, Nutrients Up
Our predilection for overeating, according to George Armelagos, an anthropologist at Emory University, derives from the fact that we’ve evolved large, calorie-demanding brains and short digestive systems that weren’t designed to cope with processed food.
“Our evolutionary history has given us a brain that is focused much of the time on eating, and a gut that isn’t designed for today’s variety and volume of (calorically) high-density food,” Armelagos says.
Armelagos believes that our digestive systems are small in order to save energy and make the body’s resources more available to our complex brains. And those evolutionary developments have long been built into our DNA. As he puts it, “Our cravings for certain foods don’t go back just a few years, or even 10,000 years, but more than a million years.”
In his view, the brain’s neocortex originally was designed to effectively understand how to seek edible plants and animals. But as time went on, the brain, which only takes up about 2 percent of the body’s weight, developed into an almost insatiable organ that devours 20 percent of the body’s energy production.
“The expensive-tissue hypothesis argues that our big brains are fueled by the energy saved by our having a smaller stomach and shorter large intestines,” Armelagos says.
Fixing the Body and Brain
To overcome this “imbalance,” Armelagos advocates eating more fruits and vegetables and nuts as well as grass fed meat (containing healthier fat than meat sold in most groceries). He argues against eating the highly processed foods that we find so irresistible.
“Industrialization of the food system has made an overwhelming abundance of inexpensive, high-energy-dense foods—sugar and fats—available to populations in some areas of the world,” he writes in a report published in the Journal of Anthropological Researchii. “The disjunction between the small amount of physical energy they expend to obtain significant numbers of calories has created the modern obesity epidemic.”
The advice is clear: Offset these evolutionary mismatches by cutting calories and eliminating processed food. Follow this dietary path and you can take care of two problems at the same time: shed pounds and protect your brain as you age.
Can you do it? Yes. Does it take some willpower? Yes. I started shifting to fruits, vegetables and nuts years ago – without giving up “comfort foods” entirely. But recently I kicked it up a notch because my waistline stubbornly continued to expand.
I now have one carb-free meal a day or two meals with a half-portion of carbs (compared to what I used to eat). It’s been easier than I expected. The high-fat nuts and generous portions of vegetables are satisfying and I don’t feel hungry. The waistline is slowly getting smaller.
A couple of things that have helped me: I simply don’t keep certain foods like ice cream in the house. If they’re not there, you can’t eat them. Second, make use of the “ten minute delay.” I’ve found the craving for carbs – the craving for more in general — is partly sheer habit. If I tell myself, “I’m going to wait ten minutes and see if I’m still hungry” – I nearly always find I’m not. I feel satisfied. That’s about how much time it takes your brain to get the message you’ve had enough.
Their advice is downright dangerous. Health authorities recommend you replace solid fats like butter with vegetable oils like corn, safflower or sunflower to reduce your risk of heart disease. Not only will this dietary switch make you more likely to suffer heart problems but it increases your risk of dementia, too. Let me explain. . .
Breast Cancer Survivor was told:
“You’ll be dead in a year”
(Pssst!! That was 12 years ago!)
Doctors didn’t give Wiltrude much hope when they diagnosed her with cancer in the year 2000. Wiltrude, a German psychologist, never thought cancer would happen to her. But it did. And it came as a big shock.
One doctor told her, “You’ll be dead in a year.” Late stage breast cancer is virtually incurable using conventional treatments. Even M.D.s admit it. They talk about “buying you more time.” (Don’t count on it. The evidence shows you’re better off doing nothing than chemo.)
When Wiltrude told her doctor she was going to try alternative treatments, he said, “You are committing suicide with what you’re doing.” But she was determined to find a way to beat her cancer.
Thanks to the wonders of the Internet, this European woman came across a book by my good friend Bill Henderson, one of the smartest and wisest people I know when it comes to cancer treatment.
She tried Bill’s top, number one recommendation — a gentle treatment you can do at home for just $5.15 a day. What’s more, the cost goes down to $3.50 after six weeks because you just need a maintenance dose. And it even tastes good.
Not only has Wiltrude passed the five-year cancer survival mark, she’s survived for 12 years. We just interviewed her recently for this publication. The radiologist who tests her every year told her, “You’re the only one with this kind of result.”
You can find out more about Bill’s proven cancer treatment plan if you click here.
When I ask him about some of the treatments that top alternative doctors use, Bill sort of shrugs and says, “They’re fine, but why bother? My treatment works, you can do it yourself, and it costs practically nothing.”
He’s coached thousands of cancer patients with all different types and stages of cancer. Most of the people who follow the detailed, specific plan in this Special Report get over their cancer and live for years.
“Almost any kind of cancer is reversible,” says Bill. “I never give up on anyone.”
The Inflammation Epidemic
The major killer diseases like heart disease, stroke, cancer and Alzheimer’s all share a common symptom. It’s the first one to show up –years before you’re diagnosed with one of these killer disease. That symptom is inflammation.
Inflammation is good when it’s a response to injury. The redness and swelling play a major role in healing. But low level chronic inflammation is something else; it can be very destructive.
And that’s what happens to all of us to some extent, particularly as we get older. Our immune system and other protective systems that should be controlling inflammation stop functioning properly. The inflammation switch is permanently “on” instead of being turned off when a threat has passed.
Instead of making us well, the immune response produces higher levels of inflammatory chemicals on an ongoing basis, with no symptoms and without us being aware of it.
There are many causes for this condition including chronic infections, stress, toxins, pesticides, heavy metals and allergies, but the way we eat is a major influence on our body’s level of inflammation. And one of the most inflammatory features of modern diets is omega 6 fatty acids, the kind found in – you guessed it – vegetable oils like the ones some “experts” will tell you are healthy.
Sure, we need omega 6 fats in our diet. They perform important functions. But it’s shocking to discover that Americans eat fifty times more than we need for good health. And that’s bad news not just for our physical health but for our mental well-being as well.
When healthy adults were given a toxin to promote inflammatory chemicals called cytokines in their bodies, the three major complaints they reported were anxiety, depression and memory problems!
Over time our delicate brain cells get worn down by chronic inflammation. This causes actual structural damage, provoking the manufacture of the plaques and tangles characteristic of Alzheimer’s disease.
The Anti-Inflammation Diet
People who use anti-inflammatory drugs for long periods of time dramatically reduce the risk of Alzheimer’s — by as much as 60 – 80%!
Of course these drugs also have the unwelcome side effect of gastrointestinal bleeding which accounts for ten to twenty thousand deaths each year. A much better and safer approach is to adopt an anti-inflammatory diet – foods that reduce inflammation.
The typical Western diet promotes inflammation with its emphasis on omega 6 fats, sugar and refined carbohydrates.
An anti-inflammatory diet focuses on eating vegetables, legumes, oily fish, olive oil, coconut oil, avocado, culinary herbs and spices, and nuts. This diet is also nutritious, packed with antioxidants and phytochemicals, and helps to maintain steady blood sugar levels.
Surprisingly, saturated fats from plant sources such as nuts, coconut and avocado are extremely healthy. Only saturated fats from animal sources pose a problem. (Even that is in doubt, but it’s a subject for another article.)
If you want to dramatically reduce your risk of major diseases and improve the symptoms of any arthritic or inflammatory condition you already suffer, add these anti-inflammatory superstars to your diet to get you started:
Fish: All species of fish and shellfish have strong anti-inflammatory properties. Oily fish like salmon, mackerel, sardines and herring are even better.
Vegetables: onions, kale, spinach, turnip greens, sweet potato, chili peppers
Spices: ginger, turmeric, garlic, cayenne pepper
Nuts (raw and unroasted): especially walnuts, brazil nuts, macadamia nuts
Tropical Oils: Coconut, avocado
For many people, an illness like Alzheimer’s disease seems worse than death. Though the body continues to live, this irreversible affliction destroys neurons in the brain, kills memory and obliterates personality. Memory gone, you can’t even recognize your closest family members.
But scientists are making new progress with stem cells, undifferentiated cells that can be coaxed into becoming any type of cell in the body. And they’re starting to believe they may be able to revive the brains of Alzheimer’s victims.
If they can regenerate neurons to replace the ones that have stopped functioning, a person’s cognitive abilities might also recover. Here’s what they know so far. . .
7 DEADLY DRUGS THE GOVERNMENT
WANTS YOU TO SWALLOW
THIS JUST IN: An insider near Washington D.C. has just blown the lid off the 7 Deadly Drugs the U.S. Government can’t wait for you to swallow. I wish I could say this was just a conspiracy theory, but this whistleblower has concrete evidence “the powers that be” are shoving pure poison down your throat. Who knows how long this list will be up before “Big Brother” catches on… so don’t wait. Click here now for the full list.
Looking for Ways to Restore Neural Networks
When neurons connect to form webs, they create neural networks that continually swap the electrical signals that underlie the basic processes in the brain that enable us to think. As scientists study ways to heal brains afflicted with Alzheimer’s, the challenge is to find a way to restore those disrupted networks.
Researchers at Penn State University believe they are on track to develop the kind of technology that can yield precisely those types of structures. If they succeed, they could rescue brains destroyed by dementia. i
Invasion of the Glial Cells
When the brain’s neurons decrease as Alzheimer’s disease gets worse, cells called glial cells increase in order to construct defenses against toxins and pathogens that might further harm the brain.
The downside of the glial defense system: The accumulation of glial cells can eventually form scars that get in the way of neuron growth and function.
“A brain-injury site is like a car-crash site,” says researcher Gong Chen. “Reactive glial cells are like police vehicles, ambulances, and fire trucks immediately rushing in to help — but these rescue vehicles can cause problems if too many of them get stuck at the scene. The problem with reactive glial cells is that they often stay at the injury site, forming a glial scar and preventing neurons from growing back into the injured areas.”
Chen’s research team is working on ways to make the glial cells in these scars evolve into neurons that can take part in thinking processes. In so doing, they are extending previous research that has been performed on stem cells.
Chen says: “There are more reactive glial cells and fewer functional neurons in the injury site, so we hypothesized that we might be able to convert glial cells in the scar into functional neurons at the site of injury in the brain. This research was inspired by the Nobel prize-winning technology of induced pluripotent stem cells (iPSCs) developed in Shinya Yamanaka’s group, which showed how to reprogram skin cells into stem cells.”
In the case of the glial cells, Chen and his fellow scientists have focused on the cellular reaction to a protein called NeuroD1. (This protein is known to stimulate neuron formation.)
In lab tests, they found that certain glial cells were reprogrammed into functional neurons about a week after exposure to NeuroD1.
According to Chen: “Our passionate motivation for this research is the idea that an Alzheimer’s patient, who for a long time was not able to remember things, could start to have new memories after regenerating new neurons as a result of our in vivo conversion method, and that a stroke victim who could not even move his legs might start to walk again.”
This research at Penn State is another reason why stem cell research is important for the future of medicine. Advances in this technology could mean new hope for brain problems that until now have been considered hopeless.
If there was one food that could increase good cholesterol, provide 13 essential vitamins and minerals, and reduce the risk of type 2 diabetes … while building muscle, making you feel full and satisfied, and boosting your energy longer … well, wouldn’t you say it sounds like the perfect food?
New research is showing this once controversial protein is definitely good for you. You’ve probably guessed I’m talking about eggs – and now scientists have discovered yet another benefit…
4 Deadly Mistakes that
Kill Brain Cells and Wipe Out Your Memory
Every day, you’re probably doing four things that shrink your brain—literally! These common, avoidable mistakes kill brain cells. They cause you to lose not only your memory but also your ability to think fast and make decisions.
I know you’re probably making these four brain-killing mistakes because almost EVERYBODY makes them. And it’s easy to know you’re making these four mistakes because your body tells you.
Don’t wait till things get really bad and you can’t remember the names and faces of those you love—or even how to eat or go to the bathroom! Yes, that’s what happens when you have dementia. It’s tragic AND it’s avoidable!
If you take action when you first experience these symptoms, you can help avoid the risk of brain decay, age-related memory loss, foggy thinking and degenerative diseases like Alzheimer’s. Instead, you can hold on to your foolproof memory and “wow” your friends and family with your mental fitness for years to come.
This is all explained in the first chapter of our new Special Report, How to Save Your Brain—you can read it for FREE if you click here.
Several new studies have been published recently showing the multiple benefits of eating this all-natural protein for breakfast. Eggs are affordable sources of high quality protein that helps reduce the risk factors for metabolic syndrome, which can lead to type 2 diabetes and cardiovascular disease. Metabolic syndrome is often called pre-diabetes.
A large waistline is one of the several risk factors included in metabolic syndrome. A gut hanging over your belt indicates fat is growing around vital organs. Weight management is essential in preventing type 2 diabetes.
Dr. Barbara Gower from the University of Alabama showed that a high protein diet with 40% carbohydrates — compared with a “normal” 55% carbohydrate diet — allowed overweight adults to lose dangerous visceral fat specifically.
Dr. Gower also made a point to note that the 40% carb diet was higher in fat—indicating the presence of healthy fats is good for healthy people. Plus, the diet promoted insulin sensitivity, another key factor in preventing diabetes. (3)
A recent study from Metabolism agreed: whole eggs improved the types of fat in the blood and insulin sensitivity better than egg-substitutes. (4)
To yolk, or not to yolk?
The controversy over whether eggs are healthy comes down to the nutrient-dense yolk. While the yolk contains the saturated fat that concerns some doctors, it also contains healthy monounsaturated and polyunsaturated fats, omega-3 and omega-6 fatty acids, vitamins A, D, and E, and most of the egg’s calcium.
Egg whites are nutritious too. They contain essential minerals like potassium, selenium, and magnesium. When it comes to protein, the white and the yolk are almost equal. But the yolk is rich in nutrients you won’t find in the white. Together, they make for a well-rounded food.
And, Dr. Thomas Behrenbeck, a Mayo Clinic cardiologist, says, “Eating four eggs or fewer per week hasn’t been found to increase your risk of heart disease.” (2)
But, if you’re still worried about the fat content in eggs, try this trick. Cook two eggs: one whole, with the yolk, and one with the yolk removed. You’ll get double the protein without doubling the fat.
Personally, I don’t worry about the fat in egg yolks. It’s good for you.
When shopping for eggs…
There is a lot of confusion over which type of egg to buy. These are my recommendations when purchasing eggs:
- Brown or White? It turns out there’s very little difference. The color of the egg depends solely on the breed of hen; the color of the shell has nothing do to with the egg’s nutrition. The nutrition all depends on how the hen is raised and what it eats. If you buy farm-fresh eggs laid by free-range chickens, they’re often blue or green! The uniform white eggs you see in stores are the product of factory farming.
- Buy Organic. Organic chickens are raised without hormones or antibiotics, which leech into the eggs. They are given an organic, vegetarian feed.
- Pasture-Raised is your best bet for finding a truly humanely raised chicken—plus, they’re able to eat a more natural diet, raising the omega-3s and vitamin E levels in the yolk naturally. (1)
- Local farms are another good bet for finding healthy hens.
I hope these studies put your mind at ease, and you’re able to re-introduce the incredible egg back into your breakfasts.
(1) Eggs, pasture-raised. The World’s Healthiest Foods.
(2) Are chicken eggs good or bad for my cholesterol? Mayo Clinic: Expert Answers.
(3) Dr. Barabara Gower, ASN Advances and Controversies in Clinical Nutrition Speaker. Dec. 7, 2013.
(4) Blesso CN. Whole egg consumption improves lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome. Metabolism, published online September 2012.