". . .phytochemicals stress our bodies in a way that leaves us stronger."  

". . . evidence has mounted to suggest that antioxidant vitamin supplements, long assumed to improve health, are ineffectual."

Illustration by John Hendrix

by Moises-Velasquez Manoff via Nautilus.

You probably try to exercise regularly and eat right. Perhaps you steer toward “superfoods,” fruits, nuts, and vegetables advertised as “antioxidant,” which combat the nasty effects of oxidation in our bodies. Maybe you take vitamins to protect against “free radicals,” destructive molecules that arise normally as our cells burn fuel for energy, but which may damage DNA and contribute to cancer, dementia, and the gradual meltdown we call aging.

Warding off the diseases of aging is certainly a worthwhile pursuit. But evidence has mounted to suggest that antioxidant vitamin supplements, long assumed to improve health, are ineffectual. Fruits and vegetables are indeed healthful but not necessarily because they shield you from oxidative stress. In fact, they may improve health for quite the opposite reason: They stress you.

That stress comes courtesy of trace amounts of naturally occurring pesticides and anti-grazing compounds. You already know these substances as the hot flavors in spices, the mouth-puckering tannins in wines, or the stink of Brussels sprouts. They are the antibacterials, antifungals, and grazing deterrents of the plant world. In the right amount, these slightly noxious substances, which help plants survive, may leave you stronger.

Eating food from plants that have struggled to survive toughens us up as well.

Parallel studies, meanwhile, have undercut decades-old assumptions about the dangers of free radicals. Rather than killing us, these volatile molecules, in the right amount, may improve our health. Our quest to neutralize them with antioxidant supplements may be doing more harm than good.

The idea that pro-oxidant molecules are always destructive is “oversimplified to the point of probably being wrong,” says Toren Finkel, chief of the center for molecular medicine at the National Heart, Lung, and Blood Institute in Bethesda, Maryland. “Oxidants may be a primordial messenger of stress in our cells, and a little bit of stress, it turns out, may be good for us.”

Although far from settled, a wave of compelling science offers a remarkably holistic picture of health as a byproduct of interactions among people, plants, and the environment. Plants’ own struggle for survival— against pathogens and grazers, heat and drought—is conveyed to us, benefitting our health. This new understanding begins, in part, on a treadmill.

In the mid-20th century, as modern medicine seemed poised to vanquish the infectious diseases of yore, some scientists turned to the degenerative diseases associated with aging. Attention fell on a class of molecules called “reactive oxygen species,” or ROS. These volatile substances could damage DNA. Degenerative diseases, such as cancer and cardiovascular disease, often showed evidence of “oxidative stress,” suggesting that ROS spurred disease.

Oddly, our mitochondria, the energy factories of our cells, emitted ROS naturally. So degenerative disease seemed to stem in part from our own metabolic function: Your mitochondria “burned” fuel, emitted this toxic exhaust, and inadvertently set the limits on your existence. That was the working hypothesis, at any rate.

Experiments on rats and worms showed that reactive oxygen species, such as hydrogen peroxide, tear atoms from other molecules, destroying them in the process. That can be problematic when those molecules are DNA, our cellular instruction manual. We produce native antioxidants, such as the molecule glutathione, to counteract this pro-oxidant threat. They react with ROS, neutralizing the pro-oxidants before they can damage important cellular machinery.

When scientists blocked rodents’ ability to manufacture these protective molecules, lifespan declined. Observational studies, meanwhile, suggested that people who regularly ate vitamin-laden fruits and vegetables were healthier. So were people with higher levels of vitamins E and C in their blood.

Vitamins were strongly antioxidant in test tubes. So the ROS theory of aging and disease rose to prominence. You could slow aging, it followed, by neutralizing free radicals with antioxidant pills. A supplement industry now worth $23 billion yearly in the U.S. took root.

But if those ROS were so harmful, some scientists asked—and the basic design of our (eukaryote) cells was over 1 billion years old—why hadn’t evolution solved the ROS problem? At the same time, scientists began finding that exercise and calorie restriction increased lifespan in animals. Both elevated ROS. According to the ROS model of aging, animals that exercised and fasted should have died younger. But they lived longer.

For Michael Ristow, a researcher of energy and metabolism at the Swiss Federal Institute of Technology in Zurich, the inconsistencies became impossible to overlook. In worms, he found that neutralizing those allegedly toxic ROS reduced lifespan, so he designed a similar experiment in humans.

He had 39 male volunteers exercise regularly over several weeks; half took vitamin supplements before working out. The results, published in 2009, continue to reverberate throughout the field of exercise physiology, and beyond. Volunteers who took large doses of vitamins C and E before training failed to benefit from the workout. Their muscles didn’t become stronger; insulin sensitivity, a measure of metabolic health, didn’t improve; and increases in native antioxidants, such as glutathione, didn’t occur.

Exercise accelerates the burning of fuel by your cells. If you peer into muscles after a jog, you’ll see a relative excess of those supposedly dangerous ROS—exhaust spewed from our cellular furnaces, the mitochondria. If you examine the same muscle some time after a run, however, you’ll find those ROS gone. In their place you’ll see an abundance of native antioxidants. That’s because, post-exercise, the muscle cells respond to the oxidative stress by boosting production of native antioxidants. Those antioxidants, amped up to protect against the oxidant threat of yesterday’s exercise, now also protect against other ambient oxidant dangers.

Contrary to the ROS dogma, Ristow realized, the signal of stress conveyed by the ROS during exercise was essential to this call-and-response between mitochondria and the cells that housed them. To improve health, he figured, perhaps we shouldn’t neutralize ROS so much as increase them in a way that mimicked what happened in exercise. That would boost native antioxidants, improve insulin sensitivity, and increase overall resilience.

Ristow called this idea “mitohormesis.” The term “hormesis” came from toxicology (“mito” was for mitochondrion). It describes the observation that some exposures generally considered toxic can, in minute amounts, paradoxically improve health. For instance, minuscule quantities of X-ray radiation, a known carcinogen, increases the lifespan of various insects.

Hormesis may be most easily grasped when considering exercise. Lift too much weight or run too long, and you’ll likely tear muscle and damage tendons. But lift the right amount and run a few times a week, and your bones and muscles strengthen. The intermittent torque and strain increases bone mineralization and density. Stronger bones may better tolerate future shocks that might otherwise cause fractures.

In his experiment, Ristow saw that vitamin supplements interrupted this sequence of stress followed by fortification, probably because they neutralized the ROS signal before it could be “heard” elsewhere in the cell. By interfering in the adaptive response, vitamins prevented the strengthening that would have otherwise followed the stress of physical exertion. Antioxidant supplementation paradoxically left you weaker.

Vitamins are necessary for health. And supplements can help those who are deficient in vitamins. Insufficient vitamin C, for instance, causes scurvy, which results from defective collagen, a protein in connective tissue.

Among other functions, vitamin C aids collagen synthesis.  But the primary role of vitamins in our body, according to Ristow and others, may not be antioxidant. And the antioxidant content of fruits and veggies does not, he thinks, explain their benefits to our health. So what does?

Mark Mattson, Chief of the Laboratory of Neurosciences at the National Institute on Aging, has studied how plant chemicals, or phytochemicals, affect our cells (in test tubes) for years. The assumption in the field has long been that, like vitamins, phytochemicals are directly antioxidant. But Mattson and others think they work indirectly. Much like exercise, he’s found, phytochemicals stress our bodies in a way that leaves us stronger.

Plants, Mattson explains, live a stationary life. They cannot respond to pathogens, parasites, and grazers as we might—by moving. To manage the many threats posed by mobile life, as well as heat, drought, and other environmental stresses, they’ve evolved a remarkable number of defensive chemicals.

Health doesn’t result solely from the instructions your genome contains, but your relationship with the world.

We’re familiar with many components of their arsenal. The nicotine that we so prize in tobacco slows grazing insects. Beans contain lectins, which defend against insects. Garlic’s umami-like flavor comes from allicin, a powerful antifungal. These “antifeedants” have evolved in part to dissuade would-be grazers, like us.

Mattson and his colleagues say these plant “biopesticides” work on us like hormetic stressors. Our bodies recognize them as slightly toxic, and we respond with an ancient detoxification process aimed at breaking them down and flushing them out.

Consider fresh broccoli sprouts. Like other cruciferous vegetables, they contain an antifeedant called sulforaphane. Because sulforaphane is a mild oxidant, we should, according to old ideas about the dangers of oxidants, avoid its consumption. Yet studies have shown that eating vegetables with sulforaphane reduces oxidative stress.

When sulforaphane enters your blood stream, it triggers release in your cells of a protein called Nrf2. This protein, called by some the “master regulator” of aging, then activates over 200 genes. They include genes that produce antioxidants, enzymes to metabolize toxins, proteins to flush out heavy metals, and factors that enhance tumor suppression, among other important health-promoting functions.

In theory, after encountering this humble antifeedant in your dinner, your body ends up better prepared for encounters with toxins, pro-oxidants from both outside and within your body, immune insults, and other challenges that might otherwise cause harm. By “massaging” your genome just so, sulforaphane may increase your resistance to disease.

In a study on Type 2 diabetics, broccoli-sprout powder lowered triglyceride levels. High triglycerides, a lipid, are associated with an increased risk of heart disease and stroke. Lowering abnormally elevated triglycerides may lessen the risk of these disorders. In another intervention, consuming broccoli sprout powder reduced oxidative stress in volunteers’ upper airways, likely by increasing production of native antioxidants. In theory, that might ameliorate asthmatics’ symptoms.

Elevated free radicals and oxidative stress are routinely observed in diseases like cancer and dementia. And in these instances, they probably contribute to degeneration. But they may not be the root cause of disease. According to Mattson, the primary dysfunction may have occurred earlier with, say, a creeping inability to produce native antioxidants when needed, and a lack of cellular conditioning generally.

Mattson calls this the “couch potato” problem. Absent regular hormetic stresses, including exercise and stimulation by plant antifeedants, “cells become complacent,” he says. “Their intrinsic defenses are down-regulated.” Metabolism works less efficiently. Insulin resistance sets in. We become less able to manage pro-oxidant threats. Nothing works as well as it could. And this mounting dysfunction increases the risk for a degenerative disease.

Implicit in the research is a new indictment of the Western diet. Not only do highly refined foods present tremendous caloric excess, they lack these salutary signals from the plant world—“signals that challenge,” Mattson says. Those signals might otherwise condition our cells in a way that prevents disease.

Another variant of the hormetic idea holds that our ability to receive signals from plants isn’t reactive and defensive but, in fact, proactive. We’re not protecting ourselves from biopesticides so much as sensing plants’ stress levels in our food.

Harvard scientist David Sinclair and his colleague Konrad Howitz call this xenohormesis: benefitting from the stress of others. Many phytonutrients trigger the same few cellular responses linked to longevity in eukaryotic organisms, from yeasts to humans. Years of research on Nrf2 in rodents suggest that activating this protein increases expression of hundreds of health-promoting genes, including those involved in detoxification, antioxidant production, control of inflammation, and tumor suppression.

In the dance between animals and plants, there’s true mutualism. “We’re in this together, the plants and us.”

Sinclair studies another class of native proteins, called sirtuins, associated with health. They’re triggered by exercise and also, Sinclair contends, a molecule called resveratrol, found in grape skins and other plants. “It’s too coincidental that time and time again these molecules come out of nature that have the surprising multifactorial benefit of tweaking the body just the right way,” Sinclair says.

They’re not all antifeedants, he argues. Plants churn these substances out when stressed, prompting further adaptations to the particular threat, be it drought, infestation by grazing insects, or excessive ultraviolet radiation from the sun.

For grazers, these stress compounds in plants may convey important information about environmental conditions. So grazers’ ability to “perceive” these signals, Sinclair argues, likely proved advantageous over evolutionary time. It allowed them to prepare for adversity. A grape vine stressed by fungi churns out resveratrol to fight off the infection. You drink wine made from those grapes, “sense” the harsh environmental conditions in the elevated tannins and other stress compounds, gird your own defenses, and, in theory, become more resistant to degenerative disease.

One implication is that modern agriculture, which often prevents plant stress with pesticides and ample watering, produces fruits and vegetables with weak xenohormetic signals. “I buy stressed plants,” Sinclair says. “Organic is a good start. I choose plants with lots of color because they are producing these molecules.” Some argue that xenohormesis may explain, at least in part, why the Mediterranean diet is apparently so healthful. It contains plants such as olives, olive oil, and various nuts that come from hot, dry, stressful environments. Eating food from plants that have struggled to survive toughens us up as well.

Philip Hooper, an endocrinologist at the University of Colorado Anschutz Medical Campus, points out that plant-animal relationships are often symbiotic, and communication goes both ways. One example of direct plant-to-animal, biochemical manipulation comes from the coffee bush. Flowering plants compete with one another for the attention of pollinators, such as bees. Coffee bushes seem to gain advantage in this “marketplace” by using caffeine. The drug excites pollinators’ neurons, etching the memory of the plant’s location more deeply in their brains. Some think that biochemical tweaking increases the probability that the pollinator, which faces a panoply of flower choices, will return to that particular coffee bush.

In the dance between animals and plants, says Hooper, “I think there’s true mutualism. We’re in this together, the plants and us.”

While xenohormesis is a compelling idea, it remains unproven. Barry Halliwell, a biochemist at the National University of Singapore, and an expert on antioxidants, has seen the dietary fads, from vitamins to fiber, come and go. He says the hormetic and xenohormetic ideas are plausible, but not certain. Various studies suggest that people who consume a lot of fruits and vegetables have healthier lifestyles generally. Those people probably go easy on the junk food, which alone may improve health.

Even within the hormetic idea, Halliwell sees the attempts to bore down on the individual chemicals as problematic. “That’s worked very well in pharmacology, but it hasn’t worked at all well in nutrition,” he says. He doesn’t think any single phytonutrient will explain the apparent health-promoting benefits of fruits and veggies. “Variety seems to be good,” he says. That critique speaks to a larger problem: It’s often unclear how lab research on simple organisms or cell cultures will translate, if at all, into recommendations or therapies for genetically complex, free-living humans.

What works in genetically uniform organisms, or cells, living in highly controlled environments, does not necessarily work in people. Human studies on resveratrol in particular have yielded contradictory results. Proper dosage may be one problem, and interaction between the isolates used and particular gene variants in test subjects another. Interventions usually test one molecule, but fresh fruits and vegetables present numerous compounds at once. We may benefit most from these simultaneous exposures.

The science on the intestinal microbiota promises to further complicate the picture; our native microbes ferment phytonutrients, perhaps supplying some of the benefit of their consumption. All of which highlights the truism that Nature is hard to get in a pill.

These caveats aside, research into xenohormesis reminds us that we are not at the complete mercy of our genetic inheritance. Genes matter, but health depends in large part on having the right genes expressed at the right time—and in the right amount. If our genome is a piano, and our genes are the keys, health is the song we play on the piano. The science on hormesis, the stresses that may keep us strong, provides hints about what kind of song we should play. Keep the body conditioned with regular exercise. Keep your cells’ stress-response pathways intermittently engaged with minimally processed, plant-based food.

These recommendations end up sounding rather grandmotherly—if your grandmother was a spartan, no-nonsense peasant who lived off the land. But the underlying thrust contradicts assumptions about the need to protect oneself from hardship. Certain kinds of difficulty, it turns out, may be required for health. That’s because health doesn’t result solely from the instructions your genome contains, but from your relationship with the wider world. Resilience isn’t completely inherent to your body; it’s cultivated by outside stimuli. And some of those stimuli just happen to be mildly noxious, slightly stressful chemicals in plants.

Moises Velasquez-Manoff is a science writer and author of An Epidemic of Absence: A New Way of Understanding Allergies and Autoimmune Diseases. He lives in California.

Coffee Is Rich in Polyphenols But Spikes Insulin

Coffee is a stimulant whose breakdown products spike insulin. But coffee has a dark color and that means it is rich in polyphenols or anti-oxidants. Remember, any color in any that occurs naturally is rich in polyphenols. Blueberries, cherries, raspberries, all rich in polyphenols.  Unsweetened chocolate--rich in polyphenols.  Coffee is rich in polyphenols but its breakdown products do spike insulin.  So you need to make the call whether it is worth it.  I like it, so, yes, to me, it is worth it.

Decaffeinated coffee is soaked in methelyne chloride.  The same stuff is used to soak your laundry at the laundromat when they dry clean it.  This pulls out the caffeine.  Then they try to drive off all of the methelyne chloride and then add the flavors back.  What!  That doesn't make sense. This method may be the cheapest method to extract the caffeine.  There are more expensive, time-consuming methods that uses hot water to extract caffeine.  Caffeine is more water-soluble than the polyphenols are. 

He says that most people don't do well with coffee--caffeinated or de-caffeinated.  Hmm. 

He recommends teas, particularly green tea.  He cites the green color in green tea as possessing a lot of polyphenols.  But all teas have color. I haven't come across a single tea in my life that doesn't have color.  Unless you're talking about plain hot water; if so, that's not tea.  He explains that black tea (there's your colors) are fermented green teas. Didn't know that. He says that black teas, like Lipton teas and others, have only 1/10 the amount of polyphenols that green has.  Again, not heard that before. It's why green tea tastes more bitter than black tea.  Interesting.  So the bitterness of a food also indicates a higher concentration of polyphenols? Apparently so if you're comparing chocolates.

To knock out the bitter taste of green tea, he recommneds adding lemon or sugar.  He points out that tea has about half the caffeine as coffee. One cup of green tea will contain about 600 ORAC units. The higher the units, the greater concentration of polyphenols.  Dr. Mercola explains what polyphenols are and why they're important:  

Polyphenols are phytochemicals, meaning compounds found abundantly in natural plant food sources that have antioxidant properties. There are over 8,000 identified polyphenols found in foods such as tea, wine, chocolates, fruits, vegetables, and extra virgin olive oil, just to name a few.

Polyphenols play an important role in maintaining your health and wellness.  Antioxidants as a group help protect the cells in your body from free radical damage, thereby controlling the rate at which you age.

If your body does not get adequate protection, free radicals can become rampant, causing your cells to perform poorly. This can lead to tissue degradation and put you at risk of diseases such as heart disease, cancer, and Alzheimer’s disease, for example.

Healthwise, seems that coffee is best when fully caffeinated and enjoyed with a meal to minimize the spike in inuslin.  So enjoy a cup today.  

H1N1 ATTACKS THE LUNGS

H1N1 and the Damage It Can Cause

H1N1 ATTACKS THE LUNGS
The respiratory tract.  H1N1 attacks the lungs, which form the major organs of your lower respiratory system.  You may not know that you have the H1N1, which is a particularly pernicious attack on lung tissue. A coworker/friend who had H1N1 said she had a case of bronchitis.  I am sure that is how it was registered.  She said that it was a particularly bad case of bronchitis and that she could not get rid of it.  She said this as she coughed.  

from thehealtsite.

The alarming rate at which swine flu is claiming lives, recovering from the flu is definitely akin to getting a new lease of life. However, most patients who develop the flu and are discharged from the hospital after proper treatment and care, often fear if – life would be the same even after recovery. Read to know if swine flu is completely curable.

ROAD TO RECOVERY

On the surface, there might not be a lot of changes that one needs to deal with after recovery. ‘A normal healthy individual can recover from the symptoms of swine flu within 48 to 75 hours, if proper treatment is given on time, which means soon after developing the symptoms. Even with supportive therapy, like proper ventilation to improve oxygenation of blood, one can recover from the flu within five to seven days. Although, general fatigue, weakness and tiredness can be persistent for about a fortnight, it subsides with rest and proper diet,’ informs Dr Prakash Jiandani, Director of Critical Care Unit, Wockhardt Hospital, South Mumbai. Here is the proper treatment and medicine guide for a swine flu patient.

However, people who suffer from moderate to severe symptoms of swine flu, end up with a suppressed lung function or problems related to the respiratory tract. ‘This is because the progression of swine flu attacks lung function and most deaths or critical cases of swine flu are the ones with respiratory infection or failure. That’s a reason why oxygen therapy, with proper ventilation, becomes a necessity for patients suffering from swine flu in advanced stage,’ says Dr Jiandani.

COMPLICATIONS of SWINE FLU

In most severe cases of swine flu, one develops acute respiratory distress syndrome or ARDS, a life-threatening condition and prime reason for so many lives being lost to the flu. In this condition, the lungs of the patient are damaged to such an extent that there is low level of oxygen in the blood, which interferes with the functioning of other organs. For people with a suppressed immune system, like the ones suffering from diabetes, hypertension, elderly generation, etc., recovery from ARDS is very rare. Here is a complete food guide for people suffering from swine flu.

At its severity, the H1N1 virus, causing the seasonal flu, disrupts the functioning of the lungs to a great extent. If one develops ARDS, it could mean that the air sacs or the alveoli of the lungs are filled with fluid and hence, unable to pump requisite oxygen for proper functioning of the entire body. The symptoms of ARDS include: Shortness of breath, rapid breathing, and low blood pressure.

This detail--that the alveoli could be filled with fluid and "unable to pump requisite oxygen" should be a very serious cause for concern with this particular flu.  Do not mess around with toughing it out or going mild on treatment.  You want to aggressively consume large amounts of Vitamin C, eat whole lemons or drink the juice from them perhaps, but whatever you do be sure to get massive amounts of Vitamin C.  Look, if you've already got a chronic condition or you've got injuries somewhere or you've got arthritis, getting the H1N1 could be life-threatening, so don't play around with this.  Other folks I know, a few years older than me, who contracted H1N1 did not do so well in recovery and probably have been working out of a chronic condition since then [two years ago] and may very well end up fighting that chronic condition for the rest of their lives. It is awful.  And very serious.  A friend of mine in the medical field said that the H1N1 is no more serious than any other flu, joking that there is no flu season, that the flu does not take a vacation the rest of the year and then in the winter it comes back with a vengeance.  

Bill Sardi wrote about the swine flu in the winter of 2014. Lots of people died.  He pointed to the collective depressed immunity brought on by vaccines as the culprit.  Regardless, you need to fight for your life.

However, if recovery takes place with all the requisite treatment modalities, ‘it might end up with a scar formation in the lungs which could lead to a radical sequel of the same in the future. There is quite a bit of chance of recurrence of respiratory problems even after recovering from the flu,’ says Dr Jiandani. Prevent the spread of swine flu following these 10 dos and don’ts.

LIFE AFTER RECOVERY

Although ARDS is a life-threatening condition, if one recovers from it, one might have to live with:

Scarring in the lungs: For most people suffering from ARDS, there develops scar in the lungs and the air sacs thickens, which remain unaltered even after recovery. This stiffening of the lung tissues can make it difficult for proper oxygen dissemination in the bloodstream.

Being prone to infections: ‘With a suppressed immunity and scarring in the lungs, a person might also be prone to bacterial infections and other respiratory tract infections in the future,’ says Dr Jiandani.

Abnormal lung functions: Most people with ARDS recover with their lungs functioning normally. However, in some rare cases, the lungs might need supportive oxygen supplementation for few hours a day or few times in a month to help one breathe to the optimum.

Emotional disturbance: Low levels of oxygen in the blood stream due to an impaired lung function can also lead to memory or cognitive impairment and could lead to depression and emotional imbalances in some survivors.  

FOODS & NUTRIENTS THAT FIGHT H1N1
ANTI-OXIDANTS
Vitamin C, Vitamin C, Vitamin C.  One way not to have to live with ARDS is to treat the flu, any flu you contract, immediately with Vitamin C.  Not sugary Cranberry juice or orange juice or even an orange, though the flavonoids of an orange actually would help.  But instead get a blast of Vitamin C by way of ascorbic acid or buffered capsules with a full panel of bioflavonoids or try one of the synthetic Vitamin Cs that bypass your digestive tract.  You want lots of Vitamin C, for according to this report, anti-oxidants [like Vitamin C] destroy the virus, protect and repair lung tissue.  ". . . this discovery is another reason to drink red wine to your health. Antioxidants may be a weakness of the H1N1 flu virus."

GARLIC

BEEF or CHICKEN BROTH

CAYENNE PEPPER

WHITE FOODS (I am not being racist, I swear)

Radishes, mushrooms, Asian pear, and white fish.  Sounds good.  I am thinking of halibut and perhaps a fish chowder with a buttery cream sauce, not one of those made with a heavy cornstarch.

One food that is hard for me to avoid is dairy.  I love raw milk, cheeses, yogurt, and butter.  I would still recommend some butter during your bout with and recovery from H1N1.  Maybe even yogurt too.  Probiotics help with immunity.