25 Simple Steps to Prevent Alzheimer's

25 Simple Steps to Prevent Alzheimer's

Alzheimer’s strikes fear in all of us. The thought of losing your mind as you grow older is terrifying and made worse by the fact that, before now, there appeared to be little we could do to slow down or avoid Alzheimer’s, the most common form of dementia.

However research has found a lot of factors that raise or diminish the risk of Alzheimer's disease. Following these tips, you could slash your chances of developing the disease:

1. Check out your ankle

Low blood flow in your foot is a clue to trouble in your brain and a simple test can reveal its cognitive state and your likelihood of stroke and dementia. The theory is blood vessel health is similar throughout the body. The degree of clogged arteries and blood flow in the feet can suggest atherosclerosis in cerebral blood vessels. Ask your doctor for an ankle-brachial index (ABI) test which involves an ultrasound device and a blood pressure cuff that compares blood pressure in your ankle with that in your arm. To remedy any impairment of blood flow your GP may advise stepped-up exercise or a change in diet/medication.

2. Anti-oxidant-rich foods

Certain foods infuse your brain with antioxidants that can slow memory decline and help prevent Alzheimer’s. All fruit and vegetables are good but top of the list are black raspberries, elderberries, raisins and blueberries.

3. Beware of bad fats

The type of fat you eat changes your brain’s functioning for better or worse. Stay away from saturated fats which strangle brain cells causing them to become inefficient. Buy low fat or fat-free dairy products including milk, cheese and ice cream. Cut down on deep-fried foods.

4. Grow a bigger brain

Your brain starts to shrink when you reach 30 or 40 so it takes longer to learn. However scientists now believe you can increase the size of your brain through the act of learning. Try studying, learning new things or broadening your circle of friends for stimulation.

5. Chocolate Treat

Cocoa, the main ingredient in chocolate, has sky-high concentrations of antioxidants called flavanols, which possess strong heart and brain-protecting properties. Drinking cocoa increases blood flow to the brain. Cocoa powder has twice as many flavanols as dark chocolate which has twice a many as milk chocolate. White chocolate has zero.

6. The oestrogen evidence

Sixty eight per cent of Alzheimer’s patients are women, possibly as midway through life they lose the protection of the hormone oestrogen which boosts memory. Unless your GP says otherwise, start taking oestrogen immediately at the time of menopause – starting any later risks dementia and strokes.

7. Raise good cholesterol

It’s well known that having high good-type HDL blood cholesterol protects you from heart disease. But it can also save your brain. Researchers claim it blocks sticky stuff that destroys brain cells and acts as an anti-inflammatory to lessen brain damage. Ways to ramp up good cholesterol include exercise, drinking moderate amounts of alcohol and losing weight.

8. Google something

Doing an internet search can stimulate ageing brains even more than reading a book.

And MRI scans show that savvy surfers have twice as many sparks of brain activity as novices. Go online to search for information, things to buy or games to play. Although it’s not known how much it will benefit your brain, it’s better than passive pursuits.

9. The ApoE4 gene

One in four of you reading this has a specific genetic time bomb that makes you three to 10 times more susceptible to developing late-onset Alzheimer’s. The gene is called apolipoprotein E4. If you inherit a single variant of ApoE4 from one parent, your Alzheimer’s risk triples. If you inherit a double dose from both parents, your risk rises by 10 times. Ask your doctor about a DNA test to reveal your ApoE4 genotype.

10. Say yes to coffee

Coffee is emerging as a tonic for the ageing brain. It is anti-inflammatory, helps block the ill effects of cholesterol in the brain and cuts the risks of stroke, depression and diabetes, all promoters of dementia. It is also high in antioxidants and caffeine which stop neuronal death and lessen diabetes, high blood pressure and strokes that bring on dementia. For most people, a moderate daily intake of coffee, two to four cups, won’t hurt and may help.

11. Dangers of underweight

Unexplained weight loss after age 60 or so may be a sign of Alzheimer’s. A study showed that women with the disease started losing weight at least 10 years before dementia was diagnosed. Among women of equal weight, those who went on to develop dementia slowly became thinner over three decades and, when diagnosed, weighed an average 12lb less that women who were free of Alzheimer’s. Talk to your doctor about unexplained weight loss after 60.

12. Drink wine

A daily glass of wine may help delay dementia. Research says that alcohol is an anti-inflammatory and raises good cholesterol which helps ward off dementia. High antioxidants in red wine give it additional anti-dementia clout. Such antioxidants act as artery relaxants, dilating blood vessels and increasing blood flow which encourages cognitive functioning.

13. Know the early signs

Memory problems are not the first clue. You may notice a decline in depth perception, for example you reach to pick up a glass of water and miss it. Or you misjudge the distance in walking across a street.

Doing a jigsaw puzzle or reading a map may also be confusing. Losing your sense of smell can also be an early clue, as well as asking the same question repeatedly or misplacing belongings in odd places (like putting keys in the fridge). Be aware of memory problems as the earlier the signs are spotted, the more successful lifestyle changes and medications are likely to be.

14. Mediterranean diet

The Mediterranean diet, no matter where you live, can help save your brain from memory deterioration and dementia. Studies consistently find that what the Greeks and Italians eat is truly brain food. Following this diet – rich in green leafy vegetables, fish, fruits, nuts, legumes, olive oil and a little vino – can cut your chances of Alzheimer’s by nearly half. Rather than depending on just one food or a few nutrients, it is a rich menu of many complex brain benefactors, including an array of antioxidants, which shield brain cells from oxidative damage.

15. Middle Age Obesity

Your brain cares if you are fat. A study showed obese people had 8% less brain tissue and overweight people had 4% less brain tissue than normal weight people, which according to one scientist hugely increases the risk of Alzheimer’s. Moreover, brain shrinkage

occurred in areas of the brain targeted by Alzheimer’s, and which are critical for planning, long term memory, attention and executive functions, and control of movement.

Tackle signs of rising weight early, when you are young or middle aged. Oddly, being obese after the age of 70 does not raise the risk of Alzheimer’s but that doesn’t mean you should neglect exercise as it is the best way of stimulating cognitive functioning and may delay the onset of Alzheimer’s at any age.

16. Get a good night’s sleep

A lack of sleep is toxic to brain cells. Sleep has surprising powers to protect your brain against memory loss and Alzheimer’s. It is a wonder drug that helps manipulate levels of the dreaded brain toxin peptide beta-amyloid, a prime instigator of Alzheimer’s, which according to one scientist puts you at accelerated risk. Research has also found that sleeping an average of five hours or less a night is linked to large increases in dangerous visceral abdominal fat, which can cause diabetes and obesity that can lead to Alzheimer’s. Take naps and seek treatment for sleep disorders.

17. Have a big social circle

Studying the brain of a highly sociable 90-year-old woman who died from Alzheimer’s, researchers in Chicago found that having a large social network provided her with strong “cognitive reserve” that enabled her brain to not realise she had Alzheimer’s. Why this happens is a mystery but interacting with friends and family seems to make the brain more efficient. It finds alternative routes of communication to bypass broken connections left by Alzheimer’s. So see friends and family often and expand your social network. The stronger the brain reserve you build through life, the more likely you are to stave off Alzheimer’s symptoms.

18. deal with stress

When you are under stress, your body pours out hormones called corticosteroids, which can save you in a crisis. But persistent stress reactions triggered by everyday events like work frustration, traffic and financial worries can be dangerous. Over time, it can destroy brain cells and suppress the growth of new ones, actually shrinking your brain. Sudden traumatic events like the death of a loved one or a life-changing event like retirement can leave a hangover of severe psychological stress that precedes dementia. Be aware that chronic stress can increase older people’s vulnerability to memory decline and dementia. Seek professional advice. Antidepressants, counselling, relaxation techniques and other forms of therapy may head off stress-related memory loss if treated early.

19. Take care of your teeth

Bad gums may poison your brain. People with tooth and gum disease tend to score lower in memory and  cognition tests, according to US dental researchers who found that infection responsible for gum disease gives off inflammatory byproducts that travel to areas of the brain involved in memory loss.

Consequently, brushing, flossing and preventing gum disease may help keep your gums and teeth healthy but also your memory sharper. In another study, older people with the most severe gingivitis – inflamed gums – were two to three times more likely to show signs of impaired memory and cognition than those with the least.

20. Get enough Vitamin B12

As you age, blood levels of vitamin B12 go down and the chance of Alzheimer’s goes up. Your ability to absorb it from foods diminishes in middle age, setting the stage for brain degeneration years later. Researchers at Oxford University found that a brain running low on B12 actually shrinks and a shortage can lead to brain atrophy by ripping away, myelin, a fatty protective sheath around neurons. It can also trigger inflammation, another destroyer of brain cells. Take 500 to 1000mcg of vitamin B12 daily after the age of 40. If you or an older family member has unexplained memory loss, fatigue or signs of dementia, be sure to get tested for vitamin B12 deficiency by your GP.

21. Vinegar in everything

There is plenty of evidence that  vinegar sinks risk factors that may lead to memory decline, namely high blood sugar, insulin resistance, diabetes and pre-diabetes and weight gain. Researchers in Phoenix, Arizona, have noted in studies of humans and animals that the acidic stuff packs potent glucose-lowering effects. Studies have also found it can curb appetite and food intake, helping prevent weight gain and obesity, which are associated with diabetes, accelerated dementia and memory loss. Pour on the vinegar – add it to salad dressings, eat it by the spoonful, even mix it into a glass of drinking water. Any type of vinegar works.

22. Have your eyes checked

If you preserve good or excellent vision as you age, your chances of developing dementia drop by an astonishing 63%. And if it’s poor, just visiting an optician for an eye test and possible treatment at least once in later life cuts your dementia odds by about the same amount. Exactly how vision problems promote dementia is not clear but impaired vision makes it difficult to participate in mental and physical activities such as reading and exercising, as well as social activities, all believed to delay cognitive decline. Be aware that your eyes reflect and influence how your brain is functioning, especially as you age. Don’t tolerate poor vision as often it can be corrected.

23. Eat curry

Curry powder contains the yellow-orange spice turmeric, packed with curcumin, a component reported to stall memory decline. One study showed elderly Indians who ate even modest amounts of curry did better in cognitive tests. Curcumin works by blocking the build-up of Alzheimer’s-inducing amyloid plaques (deposits found in the brains of sufferers) then nibbles away at existing plaques to slow cognitive decline.

It is recommended to eat two or three curries a week, and make it a yellow curry. Otherwise, sprinkle the spices on your food.

24. diabetes control

Having type 2 diabetes makes you more vulnerable to Alzheimer’s. Studies show it may double or triple your risk and the earlier diabetes takes hold, the higher the odds of dementia. Some experts refer to Alzheimer’s as “diabetes of the brain”. The two disorders have similar causes – obesity, high blood pressure, high cholesterol, high fat and high sugar diets, low physical activity as well as high blood sugar. In short, diabetes can deliver a double whammy to the brain, destroying neurons and increasing inflammation. Do everything possible to keep blood sugar levels low and stick to a low-saturated fat diet and regular exercise.

25. Drink more tea

Evidence suggests that tea stalls the cognitive loss that precedes Alzheimer’s and that the more tea you drink, the sharper your ageing memory is. Tea’s secret is no mystery. The leaves are packed with compounds able to penetrate the blood-brain barrier and block neuronal damage.

One particular green tea antioxidant can block the toxicity of beta-amyloid, which kills brain cells. Make a point of drinking black and green tea. Don’t add milk, it can reduce tea’s antioxidant activity by 25%.

Easy tips on weight loss

The first key to weightloss is understanding a few basic concepts. A pound is equal to 3500 calories. Weightloss can be simplified as math, you eat more than you burn you will gain, you eat less you will lose. However calories from different sources do vary and will help your body in different ways. Both protein and carbohydrates have 4 calories per gram while fat has 9. Carbohydrates are best eaten in the early morning or lunch as they are the first to break down and give you energy. if you eat them late at night without burning them off they will turn into fat. protein is important in keeping muscle mass as well as giving you energy. and as bad as a rap as fat has gotten it is necessary for many bodily functions, though should be highly moderated.
Easy tips
1. Brush your teeth if you feel you will be tempted by snacking. Not only will your dentist love you, but you'll be a lot less likely to indulge.
2. Drink a glass of water everytime that you feel hungry. A lot of times what you mistake for hunger is actually thirst.
3. To lose a pound a week, burn an extra 500 calories a day. This can easily be split up into eating 250 calories less and burning 250 more.
4. Jump roping is not just for kids. This is a great cardiovascular exercise that can burn upwards of 600 calores an hour. It's also usually not more than $2-5 for a rope depending.
5. Learn some isometric exercises. Think squats, lunges, pushups. Despite the flashbacks to high school gym class, these will keep both you and your wallet in good shape, and take less time than commuting to the gym.
6. Variety. Make sure to eat a good variety of fruits and vegetables. Not only are they usually low in calories but are very dense on many vital vitamins and minerals that we don't often get in our 21st century diets. It may even stave off a visit to the doctor.
7. Hold it. For every ten seconds that you hold in your abdominal area it is the equivalant of doing a sit-up. Next time you're stuck in traffic, don't get mad at the delay, instead, get in some probably well needed exercise.
8. Move it. Its said the the average american walks less than a mile a day. Try to incorporate extra movement into daily activies ie, take the stairs, park farther away from the store, or better yet walk to the store if close enough, take the family for a walk, etc.
9.Be a kid again. Just because you are over the age of 18 does not mean you should not have fun. Get a pick up game of soccer, football, baseball going with friends, organize a street hockey game and ref, roll down the hill, what ever catches your fancy. What matters is that you're active and that you enjoy yourself. Your waist will enjoy it too.
10. Last but not least. The most important thing is to take everything in moderation. Exercise and food included. Variety is necessary with both in order to ensure a life change, not just a diet that you will rebound in. Dont ever deny anything as it tends to make you crave it more. Just remember, that ice cream or cake can be eaten tommorrow, do you really need it tonight? Reward yourself with a hot bath or relaxing walk instead. And remember, don't ever give up what you want in the long run for what you want today.

Different Parts of Our Body Age At Different Times

WE all accept that getting older is inevitable, and now leading clinicians have revealed the exact age when different body parts start to decline, most alarming being the brain and the lungs.

French doctors have found that the quality of man's sperm starts to deteriorate by 35, so that by the time a man is 45,

a third of pregnancies end in miscarriage.

 

Here, with the help of leading clinicians, Angela Epstein tells the Daily Mail, the ages when different parts of the body start to lose their battle with time. 

BRAIN - Starts ageing at 20.
As we get older, the numberof nerve cells - or neurons - in the brain decrease. We start with around 100 billion, but in our 20s, this number starts to decline. By 40, we could be losing up to 10,000 per day,affecting memory, co-ordination and brain function.

GUT -Starts ageing at 55.
A healthy gut has a good balance between harmful and 'friendly' bacteria. But levels of friendly bacteria in the gut

drop significantly after 55, particularly in the large intestine,

says Tom MacDonald, professor of immunology at Barts Medical School in London . As a result, we suffer from poor digestion and an increased risk of gut disease. Constipation is more likely as we age, as the flow of digestive juices from

the stomach, liver, pancreas and

small intestine slows down..

 

BREASTS - Start ageing at 35.
BY their mid-30s, woman's breasts start losing tissue and fat,

reducing in size and its fullness. Sagging starts at 40 and the aerola (the area surrounding the nipple) can shrinks considerably.

BLADDER - Starts ageing at 65.
Loss of bladder control is more likely when you hit 65.

Women are more vulnerable to bladder problems as, after the menopause, declining estrogen levels make tissues in the urethra - the tube through which urine passes - thinner and weaker, reducing bladder support. Bladder capacity in an older adult generally is about half that of a younger person

- about two cups in a 30-year-old andone cup in a 70-year-old....

LUNGS - Start ageing at 20.
Lung capacity slowly starts to decrease from the age of 20.

By the age of 40, some people are already experiencing breathlessness. This is partly because the muscles

and the rib cage which control breathing stiffen up.

VOICE - Starts ageing at 65.
Our voices become quieter and hoarser with age. The soft tissues in the voice box (larynx) weaken, affecting the pitch, loudness and quality of the voice. A woman's voice may become huskier and lower in pitch, whereas a man's might become

thinner and higher.

EYES - Start ageing at 40.
Glasses are the norm for many over-40s as failing eyesight kicks in - usually long-sightedness, affecting our ability to see

objects up close.

HEART - Starts ageing at 40.
The heart pumps blood less effectively around the body as we get older. This is because blood vessels become less elastic, while arteries can harden or become blocked because of fatty deposits forming on the coronary arteries - caused by eating too much saturated fat. The blood supply to the heart is then reduced, resulting in painful angina. Men over 45 and women over 55 are

at greater risk of a heart attack.

LIVER - Starts ageing at 70.
This is the only organ in the body which seems to defy the aging process.

KIDNEYS - Starts ageing at 50.
With kidneys, the number of filtering units (nephrons) that remove waste from the bloodstream starts to reduce in middle age.

PROSTATE - Starts ageing at 50.
The prostate often becomes enlarged with age,leading to problems such as increased need to urinate, says Professor Roger Kirby, director of the Prostate Center in London . This is known as benign prosthetichyperplasia and affects half of men over 50, but rarely those under 40. It occurs when the prostate

absorbs large amounts of the male sex hormone testosterone, which increases the growth of cells in the prostate. A normal prostate is the size of a walnut, but the condition can increase

this to the size of a tangerine.

BONES -Start ageing at 35.
'Throughout our life, old bone is broken down by cells called osteoclasts and replaced by bone-building cells called osteoblasts - a process called bone turnover, explains Robert Moots, a professor of rheumatology at Aintree University Hospital in Liverpool . Children bone growth is rapid

- the skeleton takes just two yearsto renew  itself completely.

In adults, this can take ten years. Until our mid-20s, bone density is still increasing. But at 35 bone loss begins as part of the natural aging process.

TEETH - Start ageing at 40.
As we age, we produce less saliva, which washes away bacteria, so teeth and gum are more vulnerable to decay. Receding gum - when tissue is lost from gums around the teeth - is common in adults over 40.

MUSCLES - Start ageing at 30.
Muscle is constantly being built up and broken down, a process

which is well balanced in young adults. However, by the time we're 30, breakdown is greater than build up, explains Professor Robert Moots. Once adults reach 40, they start to lose between 0.5 and 2 per cent of their muscle each year.

Regular exercise can help prevent this.

HEARING - Starts ageing by mid-50s.
More than half of the people over 60 lose hearing because of their age, according to the Royal National Institute for the Deaf.

SKIN - Starts ageing by mid-20s.
The skin starts to age naturally in your mid-20s.

TASTE AND SMELL

- Start ageing at 60.
We start out in life with about 10,000 taste buds scattered on the tongue. This number can halve later in life. After we turn 60, taste and smell gradually decline, partly as a result of

the normal aging process.

FERTILITY - Starts ageing at 35.
Female fertility begins to decline after 35, as the number and quality of eggs in the ovaries start to fall. The lining of the womb may become thinner, making it less likely for a fertilized egg to take, and also creating an environment hostile to sperm.

HAIR - Starts ageing at 30.
Male hair loss usually begins in the 30s.

Hair is made in tiny pouches just under the skin's surface, known as follicles. A hair normally grows from each follicle

for about three years, is then shed, and a new hair grows.

Most people will have some Grey hair by the age of 35. When we are young, our hair is colored by the pigments

produced by cells in the hair follicle known asmelanocytes.

Wolfberry

D. Gary Young


The Chinese Wolfberry story began 1996 when Professor

Chao visited me at our Riverton office. He was on a special

teaching and information-gathering assignment from the

Natural Science University in Beijing, China. He had heard of

essential oils and was fascinated by their potential.

As we started discussing the medical properties of essential

oils, he told me of another powerful botanical that had been

used for centuries in Inner Mongolia but had only recently

been researched. It was called the Chinese wolfberry (also

known by its Latin name, Lycium barbarum, or colloquial

name, "goji berry".

The people who consumed this

fruit apparently lived free of

common diseases like arthritis,

cancer and diabetes. Moreover,

their life expectancies reached

over 100 years.

Both the wolfberry and ginseng

have been highly regarded for

centuries as the foremost nutritional and therapeutic plants in

China. In fact, the Chinese hold a strong belief that human

life might be extended significantly by using either of these

herbs for an extended period of time.

Unfortunately, ginseng is considered too strong for

continuous use, and large amounts may not be suitable for

people with high blood pressure or heart disease. On the

other hand, the wolfberry is much milder, with no known risk

from continuous use.

In 1988, the Beijing Nutrition Research Institute conducted

detailed chemical analyses and nutritional composition

studies of the dried wolfberry fruit.

What they discovered was stunning.

The Chinese Wolfberry contained over

18 amino acids (that is six times higher in

proportion than bee pollen), 21 trace

minerals, more beta carotene than

carrots, and an astonishing 500 times

more vitamin C by weight than oranges. It

is also packed with vitamin B1, vitamin B6

and vitamin E.

The fruits and pedicels of Chinese

Wolfberry were effective in increasing

white blood cells, protecting the liver and

relieving hypertension. The alcoholic

extract of wolfberry fruits inhibited tumor growth in mice by

58%, and the protein of wolfberry displayed an insulin-like

action that was effective in promoting fat decomposition and

reducing blood sugar.

Another clinical experiment by the Ningxia Institute (Register

No.870306, October 1982 to May 1985) studied the effects of

wolfberry on the immune, physiological and biochemical

indexes of the blood of aged volunteers. The results were

amazing, indicating that the wolfberry caused the blood of

older people to noticeably revert to a younger state.

According to a report of the State Scientific and Technological

Commission of China, the wolfberry contains compounds

known as lycium polysaccharides, which appeared to be

highly effective in promoting immunity. These results were

validated in a number of clinical trials.

In one study on a group of cancer patients, the wolfberry

triggered an increase in both, lymphocyte transformation rate

and white blood cell count (measures of immune function).

In another study involving a group of 50 people with

lower-limit white blood cell counts, the wolfberry increased

phagocytosis and the titre of serum antibodies (another index

of immune function). Unhealthy levels of titre of serum

antibodies have long been associated with Chronic Fatigue

Syndrome (also known as Epstein-Barr). Does this mean that

the Chinese wolfberry could be used as a weapon against

Epstein-Barr? The possibilities are intriguing.

In another study, consumption of wolfberry lead to a

strengthening of immunoglobulin A levels (an index of

immune function). Because the decline of immunoglobulin A

is one of the signs of aging, an increase in these levels

suggests that the wolfberry may enable injured DNA to better

repair itself and ward off tissue degeneration.

As we grow older, the levels of lipid peroxide in our blood

increase, while levels of health-protecting antioxidants, like

superoxide dismutase (SOD), decrease. In a clinical study of

people who consumed doses of Chinese wolfberry, SOD in

the blood increased by a remarkable 48% while hemoglobin

increased by 12%. Even better, lipid peroxide levels dropped

by a whopping 65%.

A test was conducted on the

effects of wolfberry on eyesight.

Twenty-seven people were tested

and showed a dramatic

improvement in both dark adaptation and vitamin A and

carotene content of their serum (measures of eyesight

acuity).

Over the past six years, I had become somewhat lax with my

exercise regimen because of two badly damaged ankles. So

this Christmas, I buckled down and started a fitness program,

combining moderate exercise two to three times a week with

two daily servings of Power Meal alone and with meals.

(Power Meal contains Chinese Wolfberries.)

By the middle of March, while I was studying in Turkey, I

started noticing physical changes: My skin looked brighter

and my energy level was higher. I averaged a fifteen-hour

day between my studies and lab practice.

When I returned home, I discovered that I had dropped 12

pounds, paired off three inches from my lower abdomen, and

gained three inches in my chest.

Then, two weeks ago while I was in Phoenix, I went out for a

one-mile run. I felt limber and energetic and performed the

run with ease. Last week at my home in Utah, located at an

altitude of over 5,000 feet above sea level, I went out for a 2.7

mile run and was not fatigued at all--even in the thinner

high-altitude air.

Two days later, I ran 4.3 miles without feeling tired and

without leg pain. I could have continued on another three or

four miles but decided not to push it. These results take on

even more significance when you consider that, prior to my

try-out in Phoenix, I had not run in over six years.

These types of physiological effects prompted me to probe

deeper into the chemistry of the wolfberry.

What I discovered was startling:

The Chinese wolfberry not only contains super oxide

dismutase, phenylpropanoids, anti-cancer factors and

anti-senility factors, but it also sports a high concentration of

the branched-chain amino acid L-leucine.

Leucine is an essential amino acid that we do not make in our

bodies, so we can only get it from our diet. It is present in

small quantities in both, plant and animal food, and is a

natural component of breast milk.

But leucine is regarded as more than just an essential amino

acid: It also supports immune function, burns fat and builds

muscle.

How?

Because leucine forms the building block of a very unique

compound called HMB (Beta-hydroxy beta-methylbutyrate).

Through its phenylpropanoid activity, the wolfberry helps

convert leucine into HMB.

What makes HMB such a breakthrough in healthmaintenance?

According to noted researcher, Richard
Passwater, Ph.D.,

HMB showed that it lowered total and LDL cholesterol levels

in blood and helped strengthen the immune system while

building muscles and burning body fat. This news is certainly

of interest to body builders and other athletes, but it may also

become of interest to cancer, AIDS and muscular dystrophy

patients.

Food That Can Save Your Heart

24 Foods That Can Save Your Heart
Fresh Herbs
Fresh herbs make many other foods heart-healthy when they replace salt, fat, and cholesterol. These flavor powerhouses, along with nuts, berries — even coffee — form a global approach to heart-wise eating. Read on for 23 more delicious ways to fight heart disease, stroke, high blood pressure, high cholesterol, and diabetes.
Fact: Rosemary, sage, oregano, and thyme contain antioxidants.

Black Beans
Mild, tender black beans are packed with heart-healthy nutrients including folate, antioxidants, magnesium for lowering blood pressure, and fiber — which helps control both cholesterol and blood sugar levels.
Tip: Canned black beans are quick additions to soups and salads. Rinse to remove extra sodium.

Red Wine and Resveratrol
If you drink alcohol, a little red wine may be a heart-healthy choice. Resveratrol and catechins, two antioxidants in red wine, may protect artery walls. Alcohol can also boost HDL, the good cholesterol.
Tip: Don't exceed one drink a day for women; one to two drinks for men – and talk to your doctor first. Alcohol may cause problems for people taking aspirin and other medications. Too much alcohol hurts the heart.

Salmon: Super Food
A top food for heart health, it's rich in the omega-3s EPA and DHA. Omega-3s lower risk of rhythm disorders, which can lead to sudden cardiac death. Salmon also lowers blood triglycerides and reduces inflammation. The American Heart Association recommends two servings of salmon or other oily fish a week.
Tip: Bake in foil with herbs and veggies. Toss extra cooked salmon in fish tacos and salads.

Tuna for Omega-3s
Tuna is a good source of heart-healthy omega-3s; it generally costs less than salmon. Albacore (white tuna) contains more omega-3s than other tuna varieties. Reel in these other sources of omega-3s, too: mackerel, herring, lake trout, sardines, and anchovies.
Tip: Grill tuna steak with dill and lemon; choose tuna packed in water, not oil.

Extra Virgin Olive Oil
This oil, made from the first press of olives, is especially rich in heart-healthy antioxidants called polyphenols, as well as healthy monounsaturated fats. When olive oil replaces saturated fat (like butter), it can help lower cholesterol levels. Polyphenols may protect blood vessels.
Tip: Use for salads, on cooked veggies, with bread. Look for cold-pressed and use within six months.

Walnuts
A small handful of walnuts (1.5 ounces) a day may lower your cholesterol and reduce inflammation in the arteries of the heart. Walnuts are packed with omega-3s, monounsaturated fats, and fiber. The benefits come when walnuts replace bad fats, like those in chips and cookies – and you don't increase your calorie count.
Tip: A handful has nearly 300 calories. Walnut oil has omega–3s, too; use in salad dressings.

Almonds
Slivered almonds go well with vegetables, fish, chicken, even desserts, and just a handful adds a good measure of heart health to your meals. They're chock full of vitamin E, plant sterols, fiber, and heart-healthy fats. Almonds may help lower LDL cholesterol and reduce the risk of diabetes.
Tip: Toast to enhance almonds' creamy, mild flavor.

Edamame
These green soybeans are moving beyond Japanese restaurants, where they're a tasty appetizer. They're packed with soy protein, which can lower blood triglyceride levels. A half cup of edamame also has 9 grams of cholesterol-lowering fiber — equal to four slices of whole-wheat bread.
Tip: Try frozen edamame, boil, and serve warm in the pod.

Tofu
Make soy protein the main attraction more often at dinnertime by cooking with tofu instead of red meat. You gain all the heart-healthy minerals, fiber, and polyunsaturated fats of soy — and you avoid a load of artery-clogging saturated fat.
Tip: Chop firm tofu, marinate, then grill or stir-fry, going easy on the oil. Add tofu to soups for protein with no added fat.

Sweet Potatoes
Sweet potatoes are a hearty, healthy substitute for white potatoes for people concerned about diabetes. With a low glycemic index, these spuds won't cause a quick spike in blood sugar. Ample fiber, vitamin A, and lycopene add to their heart-healthy profile.
Tip: Enhance their natural sweetness with cinnamon and lime juice, instead of sugary toppings.

Oranges
This sweet, juicy fruit contains the cholesterol-fighting fiber pectin — as well as potassium, which helps control blood pressure. A small study shows that OJ may improve blood vessel function and modestly lower blood pressure through the antioxidant hesperidin.
Tip: A medium orange averages 62 calories, with 3 grams of fiber.

Swiss Chard
The dark green, leafy vegetable is rich in potassium and magnesium, minerals that help control blood pressure. Fiber, vitamin A, and the antioxidants, lutein and zeaxanthin, add to the heart-healthy profile.
Tip: Serve with grilled meats or as a bed for fish. Saute with olive oil and garlic until wilted, season with herbs and pepper.

Carrots
The latest research on carrots shows these sweet, crunchy veggies may help control blood sugar levels and reduce the risk of developing diabetes. They're also a top cholesterol-fighting food, thanks to ample amounts of soluble fiber — the kind found in oats.
Tip: Sneak shredded carrots into spaghetti sauce and muffin batter.

Barley
Try this nutty, whole grain in place of rice with dinner or simmer barley into soups and stews. The fiber in barley can help lower cholesterol levels and may lower blood glucose levels, too.
Tip: Hulled or "whole grain" barley is the most nutritious. Barley grits are toasted and ground; nice for cereal or as a side dish. Pearl barley is quick, but much of the heart-healthy fiber has been removed.

Oatmeal
Oats in all forms can help your heart by lowering LDL, the bad cholesterol. A warm bowl of oatmeal fills you up for hours, fights snack attacks, and helps keep blood sugar levels stable over time — making it useful for people with diabetes, too.
Tip: Swap oats for one-third of the flour in pancakes, muffins, and baked goods. Use oats instead of bread crumbs in cooking.

Flaxseed
This shiny, honey-colored seed has three elements that are good for your heart: fiber, phytochemicals called lignans, and ALA , an omega-3 fatty acid found in plants. The body converts ALA to the more powerful omega-3s, EPA and DHA.
Tip: Grind flaxseed for the best nutrition. Add it to cereal, baked goods, yogurt, even mustard on a sandwich.

Low-Fat Yogurt
While low-fat dairy is most often touted for bone health, these foods can help control high blood pressure, too. Milk is high in calcium and potassium and yogurt has twice as much of these important minerals. To really boost the calcium and minimize the fat, choose low-fat or non-fat varieties.
Tip: Use milk instead of water in instant oatmeal, hot chocolate, and dried soups.

Foods Fortified With Sterols
Want the heart-healthy power of vegetables in your milk or on toast? Margarine, soy milk, or orange juice can deliver — when they're fortified with cholesterol-fighting sterols and stanols. These plant extracts block cholesterol absorption in the gut and can lower LDL levels by 10% without affecting good cholesterol.
Tip: Consume at least 2 grams of sterols a day.

Coffee
Coffee and tea may help protect your heart by warding off type 2 diabetes. Studies show that people who drink 3-4 cups a day may cut their risk by 25% — and even decaffeinated coffee works. Caution is due, however, for those who already have diabetes or hypertension; caffeine can complicate these conditions.
Tip: Choose black coffee or a non-fat latte to limit fat and calories.

Cayenne Chili Pepper
Shaking hot chili powder on food may help prevent a spike in insulin levels after meals. A small study in Australia showed that simply adding chili to a hamburger meal produced lower insulin levels in overweight volunteers.
Tip: Chili powder is a blend of five spices, while dried chili pepper comes from a single hot pepper. Both are good substitutes for salt in recipes.

Kosher Salt
This may be worth a try for people trying to control high blood pressure. It has half the sodium of table salt, thanks to its large crystals. You'll still need to measure carefully; a teaspoon of Kosher salt has 1,120 milligrams of sodium — not too far below the 1,500-milligram daily limit for people with hypertension.
Tip: Mix with your favorite herbs for a homemade, low-salt spice blend.

Cherries
Cherries are packed with anthocyanins, an antioxidant believed to help protect blood vessels. Cherries in any form provide these heart-healthy nutrients: the larger heart-shaped sweet cherries, the sour cherries used for baking, as well as dried cherries and cherry juice.
Tip: Sprinkle dried cherries into cereal, muffin batter, green salads and wild rice.

Blueberries
The list of healthy nutrients in blueberries is extensive: anthocyanins give them their deep blue color and support heart health. Blueberries also contain ellagic acid, beta-carotene, lutein, vitamin C, folate, magnesium, potassium, and fiber.
Tip: Add fresh or dried blueberries to cereal, pancakes, or yogurt. Puree a batch for a dessert sauce

The main causes of Liver damage

 The main causes of Liver damage are:
========================
1. Sleeping too late and waking up too late are main cause.

2. Not urinating in the morning.

3 . Too much eating.

4. Skipping breakfast.

5. Consuming too much medication.

6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.

7. Consuming unhealthy cooking oil.
As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.

8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.

We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to 'schedule.'

How Coconut Oil Might Combat Tooth Decay

By Dr. Mercola

Coconuts are among the most nutritionally dense foods on the planet and have been a dietary staple for millennia. Western science is now "playing catch-up" to what natives of tropical regions have known for thousands of years. One of the reasons coconut is so special is that it's a natural antimicrobial food.
Coconut, especially its oil, is a powerful destroyer of all kinds of microbes, from viruses to bacteria to protozoa, many of which harm human health.
Researchers at the Athlone Institute of Technology's Bioscience Research Institute in Ireland set out to test coconut oil's biocidal properties against the bacteria responsible for tooth decay.
Dental caries is a commonly overlooked problem affecting 60 to 90 percent of children and the majority of adults in industrialized countries, according to chief researcher Dr. Damien Brady. His research team tested the antibacterial action of coconut oil in its natural state and coconut oil that had been treated with enzymes, in a process similar to digestion.
The oils were tested against strains of Streptococcus bacteria, which are common inhabitants of your mouth.
They found that enzyme-modified coconut oil strongly inhibits the growth of most strains of Streptococcus bacteria, including Streptococcus mutans, an acid-producing bacterium that is a major cause of tooth decay¹. It is thought that the breaking down of the fatty coconut oil by the enzymes turns it into acids, which are toxic to certain bacteria.² Enzyme-modified coconut oil was also harmful to the yeast Candida albicans, which can cause thrush.
Dr. Brady said:

"Incorporating enzyme-modified coconut oil into dental hygiene products would be an attractive alternative to chemical additives, particularly as it works at relatively low concentrations. Also, with increasing antibiotic resistance, it is important that we turn our attention to new ways to combat microbial infection."

The work also contributes to our understanding of antibacterial activity in the human gut, which helps maintain the balanced flora necessary for a strong immune system.

"Our data suggests that products of human digestion show antimicrobial activity. This could have implications for how bacteria colonize the cells lining the digestive tract and for overall gut health," explained Dr. Brady.

The Many Health Benefits of Coconut Oil

Coconut oil offers an impressive array of health benefits. In addition to its antimicrobial properties, coconut oil is beneficial for:

• Promoting heart health
• Supporting proper thyroid function
• Strengthening your immune system
• Providing an excellent "fuel" for your body and supporting a strong metabolism
• Maintaining healthy and youthful looking skin

One of the primary reasons coconut oil's benefits are so broad is that 50 percent of the fat in coconut oil is lauric acid, which is rarely found in nature. In fact, coconut oil contains the most lauric acid of any substance on Earth. Your body converts lauric acid into monolaurin, a monoglyceride that can actually destroy lipid-coated viruses such as HIV and herpes, influenza, measles, gram-negative bacteria, and protozoa such as giardia lamblia.
Another of coconut oil's antimicrobial components is capric acid, present in lesser amounts.
Coconut oil is also comprised of medium chain fatty acids (MCFAs), which are smaller than the long chain fatty acids that are much more common to vegetable and seed oils. MCFAs are easily digested and readily cross cell membranes, and are sent directly to your liver, where they are immediately converted into energy rather than stored as fat. Coconut oil is easy on your digestive system and does not produce an insulin spike in your bloodstream.

A Traditional Diet Might Not Guarantee You Perfect Oral Health

In the 1900s, Dr. Weston A. Price did extensive research on the link between oral health and physical diseases. He discovered that the most successful primitive groups health-wise were those who paid attention to and integrated beneficial ancient knowledge and dietary wisdom into their lives. The difference, Price reasoned, between primitive cultures who were healthy and those who were diseased came not from solely eating a traditional diet (as they all did), but in the accumulated wisdom enjoyed by certain populations, which allowed them to enjoy optimal health.
One of the keys to oral health is eating a traditional diet rich in fresh, unprocessed vegetables, nuts, and grass-fed meats that are in line with your genetic ancestry. However, as beneficial as that diet is to your dental and overall health, it might not be enough to guarantee perfect oral health.
We know, of course, that eating junk food and sugar certainly causes and worsens dental decay in humans, but there must be more to the story. There is evidence of tooth decay in ancient populations, long before there was exposure to refined sugar and white flour, as well as among wild animals today. Even some dolphins, which generally eat no carbohydrates whatsoever — only fish, squid, and crustaceans — have problems with tooth decay. Clearly, simply following a traditional diet is not enough to explain this phenomenon, or else there would be no dental decay in ancient peoples or wildlife.

Plaque-Busting Strategy No. 1: Fermented Vegetables

In the past, I was also challenged with plaque accumulation which resulted in my having to make monthly visits to the dental hygienist. It seemed no amount of brushing, flossing, and even using a dental irrigator diminished this problem. However, in November of 2011, I was introduced to the first of two natural strategies that have significantly improved my plaque problem. The trick? Simply adding healthy amounts of high quality fermented vegetables to my diet.
Fermented vegetables are loaded with friendly flora that not only improve digestion but alter the flora in your mouth as well. Since the addition of these foods into my diet, my plaque has decreased by 50 percent and is much softer. I later further refined my approach by doing oil pulling with coconut oil and learning how to specifically target the primary source of plague, which is the junction of the tooth and gum surface by carefully directing my toothbrush at the appropriate angle.

Plaque-Busting Strategy No. 2: Oil Pulling

The second technique I've been using for the past year is called "oil pulling" with coconut oil, which has reduced my plaque by another 50 percent, allowing me to go two months between visits to the hygienist, instead of one. Oil pulling is a practice dating back thousands of years, having originated with Ayurvedic medicine. When oil pulling is combined with the antimicrobial power of coconut oil, you have one very powerful health tool.
Sesame oil is traditionally recommended, but it has relatively high concentration of omega-6 oils. Therefore, I believe coconut oil is far superior, and, in my mind, it tastes better. But from a mechanical and biophysical perspective, it is likely that both work.
Oil pulling is simple. Basically, it involves rinsing your mouth with coconut oil, much like you would with a mouthwash. The oil is "worked" around your mouth by pushing, pulling, and drawing it through your teeth for a period of 15 minutes. If you are obsessive like me and want even better results you can go for 30-45 minutes. This process allows the oil to "pull out" bacteria, viruses, fungi and other debris. The best time is in the morning before eating breakfast, but it can be done at any time, the important point is to just do it. I seek to do it twice a day if my schedule allows. The used oil is discarded and your mouth rinsed with water. You should not swallow the oil because it's loaded with bacteria, toxins, pus, and mucous.
When done correctly, oil pulling has a significant cleansing, detoxifying and healing affect, not only for your mouth and sinuses but for the rest of your body as well.
Candida and Streptococcus are common residents in your mouth, and it's these germs and their toxic waste products that cause plaque accumulation and tooth decay, in addition to secondary infections and chronic inflammation throughout your body. Oil pulling can help lessen the overall toxic burden on your immune system by preventing the spread of these organisms from your mouth to the rest of your body, by way of your bloodstream.
The potential benefits of oil pulling extend well beyond your mouth. Oil pullers have reported rapid relief from systemic health problems, such as arthritis, diabetes and heart disease. According to Bruce Fife, naturopathic physician and expert in the healing effects of coconut³, the cleansing effect of oil pulling can be understood with the following analogy:

"It acts much like the oil you put in your car engine. The oil picks up dirt and grime. When you drain the oil, it pulls out the dirt and grime with it, leaving the engine relatively clean. Consequently, the engine runs smoother and lasts longer. Likewise, when we expel harmful substances from our bodies our health is improved and we run smoother and last longer."

Proper dental hygiene is important for optimal health in your mouth and in the rest of your body, as discussed by Dr. Bill Osmunson in the interview above. When it comes to preventing cavities, drinking fluoridated water and brushing your teeth with fluoridated toothpaste is not the answer, because fluoride is more toxic than lead. The key is your diet and proper dental care: good old brushing and flossing. By avoiding sugars and processed foods, you prevent the proliferation of the bacteria that cause decay in the first place.
Practicing twice daily brushing and flossing, along with regular cleanings by your biological dentist and hygienist, will ensure that your teeth and gums are as healthy as they can be. You may want to try oil pulling to enhance your current dental hygiene routine.
In addition to consuming foods that are part of the "traditional diet" and avoiding processed foods and refined sugar, make sure you are getting plenty omega-3 fats. The latest research suggests even moderate amounts of omega-3 fats may help ward off gum disease. My favorite source of high quality omega-3 fat is krill oil.
And speaking of sugar, a particular type of honey from New Zealand called Manuka honey has also been shown to be effective in reducing plaque. Researchers found Manuka honey worked as well as chemical mouthwash — and better than the cavity fighting sugar alcohol, xylitol — in reducing levels of plaque. This is most likely due to the honey's antibacterial properties. Clinical trials have shown that Manuka honey can effectively eradicate more than 250 clinical strains of bacteria, including antibiotic-resistant varieties.
I still believe that oil pulling with coconut oil gives you more bang for your buck for your oral health, but just realize you have natural options to harsh and often toxic chemicals.

DURIAN - The King of Fruits; the Queen of benefits

We can give every excuse to consume durians. 

But this one comes from an "ang moh" (Mat Salleh).

Durian is the Healing King of All Fruits 

by Sheryl Walters, citizen journalist

(Natural News)

Durian is a little known fruit from Asia that has an extremely pungent smell and an amazingly sweet taste. The smell of the durian fruit is so bad that many hotels in the areas where durian grows will not allow their guests to have the fruit in their rooms. But those who brave the smell are quickly won over by its beautiful taste and amazing health benefits.  

Unlike most fruits the durian is left to fall from the tree as this is a sign that it is ripe to eat. People in the local villages of South East Asia, where the durian is most common, call it "The King of Fruits," and they will clear the floor under the trees near to harvest time and then camp near them for up to two months just to make sure they get the fruit at its peak. This is a truly exceptional and healing fruit.

  

Health Benefits of Durian. 

Traditionally the durian fruit was seen as a powerful aphrodisiac, while women would eat the ashes from burnt durian skins to help them recover after child birth. But concoctions made from the leaves of the durian tree were also used to help reduce swelling and cure skin disease. More recently nutritionists have claimed that the durian fruit can help lower cholesterol and cleanse the blood as well as cure jaundice and alleviate fevers.

Experts even say that you can rid yourself of yeast infections such as thrush through eating the durian fruit. This is because of the durian's high iron content that helps the white blood cells in our body make specific chemicals that kill off the infection.                                                                                                        

The durian is also packed with amino acids as well as Vitamins B, C and E and many people are even comparing the sweet custard like centre of the durian fruit to the goji berry for its high levels of anti oxidants. These anti oxidants help slow down the destruction of cells from free radicals such as pollution and smoking; in doing so, they decrease the effects of aging on the skin giving you a younger more refreshed look.  

Among the amino acids found inside the durian is tryptophan. Tryptophan is essential for making and maintaining serotonin levels in the body. Serotonin is the hormone in the body that regulates our happiness. People with low serotonin levels tend to have short tempers, are often moody and suffer from depression. This means that not only will eating the durian fruit help keep your body running smoothly but it will also increase your general happiness and wellbeing.

Breast Cancer. WHY WOMEN IN CHINA DO NOT GET BREAST CANCER.

Like to share a write-up by  By Prof. Jane Plant, PhD, CBE. Very interesting and informative. Hope that the article below helps us understand this dreaded illness.


             I had no alternative but to die or to try to find a cure for
             myself. I am a scientist - surely there was a rational
             explanation for this cruel illness that affects one in 12
             women in the UK ?

             I had suffered the loss of one breast, and undergone
             radiotherapy. I was now receiving painful chemotherapy, and
             had been seen by some of the country's most eminent
             specialists. But, deep down, I felt certain I was facing
             death. I had a loving husband, a beautiful home and two young
             children to care for. I desperately wanted to live.

             Fortunately, this desire drove me to  unearth the facts, some
             of which were known only to a handful of scientists at the
             time.

             Anyone who has come into contact with breast cancer will know
             that certain risk factors - such as increasing age, early
             onset of womanhood, late onset of menopause and a family
             history of breast cancer - are completely out of our control.
             But there are many risk factors, which we can control easily.

             These "controllable" risk factors readily translate into
             simple changes that we can all make in our day-to-day lives to
             help prevent or treat breast cancer. My message is that even
             advanced breast cancer can be overcome because I have done it.

             The first clue to understanding what was promoting my breast
             cancer came when my husband Peter, who was also a scientist,
             arrived back from working in China while I was being plugged
             in for a chemotherapy session.

             He had brought with him cards and  letters, as well as some
             amazing herbal suppositories, sent by my friends and science
             colleagues in China .

             The suppositories  were sent to me as a cure for breast
             cancer. Despite the awfulness of the situation, we both had a
             good belly laugh, and I remember saying that this was the
             treatment for breast cancer in China , then it was little
             wonder that Chinese women avoided getting the disease.

             Those words echoed in my mind.    Why didn't Chinese women in
             China get breast cancer?   I had collaborated once with
             Chinese colleagues on a study of links between soil chemistry
             and disease, and I remembered some of the statistics.

             The disease was virtually non-existent throughout the whole
             country. Only one in 10,000 women in China will die from it,
             compared to that terrible figure of one in 12 in Britain and
             the even grimmer average of one in 10 across most Western
             countries.   It is not just a matter of China being a more
             rural country, with less urban pollution. In highly urbanized
             Hong Kong , the rate rises to 34 women in every 10,000 but
             still puts the West to shame.

             The Japanese cities of Hiroshima and Nagasaki  have similar
             rates. And remember, both cities were attacked withnuclear
             weapons, so in addition to the usual pollution-related
             cancers, one would also expect to find some radiation-related
             cases, too.
             The conclusion we can draw from these statistics strikes you
             with some force. If a Western woman were to move to
             industrialized, irradiated Hiroshima , she would slash her
             risk of contracting breast cancer by half. Obviously this is
             absurd. It seemed obvious to me that some lifestyle factor not
             related to pollution, urbanization or the environment is
             seriously increasing the Western woman's chance of contracting
             breast cancer.

             I then discovered that whatever causes the huge differences in
             breast cancer rates between oriental and Western countries, it
             isn't genetic.

             Scientific research showed that when Chinese or Japanese
             people move to the West, within one or two generations their
             rates of breast cancer approach those of their host community.

             The same thing happens when oriental people adopt a completely
             Western lifestyle in Hong Kong . In fact, the slang name for
             breast cancer in China translates as 'Rich Woman's Disease'.
             This is because, in China, only the better off can afford to
             eat what is termed ' Hong Kong food'.

             The Chinese describe all Western food, including everything
             from ice cream and chocolate bars to spaghetti  and feta
             cheese, as "Hong Kong food", because of its availability in
             the former British colony and its scarcity, in the past, in
             mainland China .

             So it made perfect sense to me that whatever  was causing my
             breast cancer  and the shockingly high incidence in this
             country generally, it was almost certainly something to do
             with our better-off, middle-class, Western lifestyle.

             There is an important point for men here, too. I have observed
             in my research that much of the data about prostate cancer
             leads to similar conclusions.

             According to figures from the World Health Organization, the
             number of men contracting prostate cancer in rural China is
             negligible, only 0.5 men in every 100,000. In England,
             Scotland and Wales , however, this figure is 70 times higher.
             Like breast cancer, it is a middle-class disease that
             primarily attacks the wealthier and higher socio-economic
             groups, those that can afford to eat rich foods.

             I remember saying to my husband, "Come on Peter, you have just
             come back  from China . What is it about the Chinese way of
             life that is so different?"

             Why don't they get breast cancer?'
             We decided to utilize our joint scientific backgrounds and
             approach it  logically.

             We examined scientific data that pointed us in the general
             direction of fats in diets.
             Researchers had discovered in the 1980s that only l4% of
             calories in the average Chinese diet were from fat, compared
             to almost 36% in the West.
             But the diet I had been living on for years before I
             contracted breast cancer was very low in fat and high in
             fibre.
             Besides, I knew as a scientist that fat intake in adults has
             not been shown to increase risk for breast cancer in most
             investigations that have followed large groups of women for up
             to a dozen years.
             Then one day something rather special happened. Peter and I
             have worked together so closely over the years that I am not
             sure which one of us first said: "The Chinese don't eat dairy
             produce!" It is hard to explain to a non-scientist the sudden
             mental and emotional'buzz' you get when you know you have had
             an important insight. It's as if you have had a lot of pieces
             of a jigsaw in your mind, and suddenly, in a few seconds, they
             all fall into place and the whole picture is clear.
             Suddenly I recalled how many Chinese people were physically
             unable to  tolerate milk, how the Chinese people I had worked
             with had always said that milk was only for babies, and how
             one of my close friends, who is of Chinese origin, always
             politely turned down the cheese course at dinner parties.

             I knew of no Chinese people who lived a traditional Chinese
             life who ever used cow or other dairy food to feed their
             babies. The tradition was to use a wet nurse but never, ever,
             dairy products.
             Culturally, the Chinese find our Western preoccupation with
             milk and milk products very   strange. I remember entertaining
             a large delegation of Chinese scientists shortly after the
             ending of the Cultural Revolution in the 1980s.

             On advice from the Foreign Office, we had asked the caterer to
             provide a pudding that contained a lot of ice cream. After
             inquiring what the pudding consisted of, all of the Chinese,
             including their interpreter, politely but firmly refused to
             eat it, and they could not be persuaded to change their minds.
             At the time we were all delighted and ate extra portions!

             Milk, I discovered, is one of the most common causes of food
             allergies . Over 70% of the world's population are unable to
             digest the milk sugar, lactose, which has led nutritionists to
             believe that this is the normal condition for adults, not some
             sort of deficiency. Perhaps nature is trying to tell us that
             we are eating the wrong food.

             Before I had breast cancer for the first time, I had eaten a
             lot of dairy produce, such as skimmed milk, low-fat cheese and
             yogurt. I had used it as my main source of protein. I also ate
             cheap but lean minced beef, which I now realized was probably
             often ground-up dairy cow.

             In order to cope with the chemotherapy I received for my fifth
             case of cancer, I had been eating organic yogurts as a way of
             helping my digestive tract to recover and repopulate my gut
             with 'good' bacteria.

             Recently, I discovered that way back in 1989 yogurt had been
             implicated in ovarian cancer. Dr Daniel Cramer of Harvard
             University studied hundreds of women with ovarian cancer, and
             had them record in detail what they normally ate. Wish I'd
             been made aware of his findings when he had first discovered
             them.
             Following Peter's and my insight into the Chinese diet, I
             decided to give up not just yogurt but all dairy produce
             immediately. Cheese, butter, milk and yogurt and anything else
             that contained dairy produce - it went down the sink or in the
             rubbish.
             It is surprising how many products, including commercial
             soups, biscuits and cakes, contain some form of dairy produce.
             Even many proprietary brands of margarine marketed as soya,
             sunflower or olive oil spreads can contain dairy produce
             .
             I therefore became an avid reader of the small print on food
             labels.

             Up to this point, I had been steadfastly measuring the
             progress of my fifth cancerous lump with callipers and
             plotting the results. Despite all the encouraging comments and
             positive feedback from my doctors and nurses, my own precise
             observations told me the bitter truth.

             My first chemotherapy sessions had produced no effect - the
             lump was still the same size.
             Then I eliminated dairy products. Within days, the lump
             started to shrink
             .
             About two weeks after my second chemotherapy session and one
             week after giving up dairy produce, the lump in my neck
             started to itch. Then it began to soften and to reduce  in
             size. The line on the graph, which had shown no change, was
             now pointing downwards as the tumour got smaller and smaller.

             And, very significantly, I noted that instead of declining
             exponentially (a graceful curve) as cancer is meant to do, the
             tumour's decrease in size was plotted on a straight line
             heading off the bottom of the graph, indicating a cure, not
             suppression (or remission) of the tumour.

             One Saturday afternoon after about six weeks of excluding all
             dairy produce from my diet, I practised an hour of meditation
             then felt for what was left of the lump. I couldn't find it.
             Yet I was very experienced at detecting cancerous lumps - I
             had discovered all five cancers on my own. I went downstairs
             and asked my husband to feel my neck. He could not find any
             trace of the lump either.

             On the following Thursday I was due to be seen by my cancer
             specialist at  Charing Cross Hospital in London . He examined
             me thoroughly, especially my neck where the tumour had been.
             He was initially bemused and then delighted as he said, "I
             cannot find it." None of my doctors, it appeared, had expected
             someone with my type and stage of cancer (which had clearly
             spread to the lymph system) to survive, let alone be so hale
             and hearty.

             My specialist was as overjoyed as I was. When I first
             discussed my ideas with him he was understandably sceptical.
             But I understand that he now uses maps showing cancer
             mortality in China in his lectures, and recommends a non-dairy
             diet to his cancer patients.
             I now believe that the link between dairy produce and breast
             cancer is similar to the link between smoking and lung cancer.
             I believe that identifying the link between breast cancer and
             dairy produce, and then developing a diet specifically
             targeted at maintaining the health of my breast and hormone
             system, cured me.

             It was difficult for me, as it may be for you, to accept that
             a substance as 'natural' as milk might have such ominous
             health implications. But I am a living proof that it works
             and, starting from tomorrow, I shall reveal the secrets of my
             revolutionary action plan.