NATURAL IMMUNITY

 NEWSLETTER: OCTOBER 2010

       The cold and flu season is upon us and the push is on to get immunized against the flu through vaccination by either having  a killed flu virus injected into the blood stream with a needle or having a live but weakened flu virus administered by a nasal sprayer. Both types of influenza vaccines contain three influenza viruses that research indicates will be most common during the upcoming season. The 2010-2011 flu vaccine is designed to protect against 2009 H1N1 (Swine Flu), and two other influenza viruses (an H3N2 virus and an influenza B virus).  These vaccines cause antibodies to develop in the body against infection by the three viruses contained in the vaccines.  It takes about two weeks after vaccination for antibodies to develop in the body against the designated three flu viruses.  

       The flu vaccine is a pathogen (disease causing organism) designed to stimulate the immune system into producing antibodies against a potential attack by the flu virus. The goal is to have antibodies to the flu virus already present if and when such virus attracts the body. A strong immune system, however, will naturally produce antibodies in response to attack by pathogenic organisms and will produce a host of other defense forces to protect the body from infection.         

       Our immune system is multifaceted and begins with our skin secreting certain acids which will destroy pathogens on contact.  We have mucus membranes lining our respiratory and digestive tract trapping pathogens and moving them out of the body or into the stomach where strong stomach acid will quickly neutralize them.  In the small intestine and colon, various friendly bacteria, such as acidophilus and bifidus, play an important role in providing control over organisms hostile to the body.

       If these first lines of defense fail to destroy a pathogen, the second line of defense goes into action. This army of defenders is made up of a variety of white blood cells divided into neutrophils, macrophages and lymphocytes.  Neutrophils are the first to swing into action as they swarm all over pathogens, killing them with enzymes.  If the neutrophils can’t get the job done, next on the scene are a group of large white cells called macrophages.  Like microscopic “pac men,” macrophages have the ability to gobble up pathogens, and clean up the debris left by the neutrophils activity.

       If pathogens escape the macrophages, they are next met by natural killer cells (NK cells).  These cells attack all manner of parasites, viruses, bacteria, fungi and cancer cells by releasing toxic enzymes and also releasing the chemical compound interferon that stop viruses from replicating.  T lymphocytes also join the foray. These cells are formed in the bone marrow and then migrate to the thymus gland where they are further differentiated into effector, (cytotoxic T-cells), helper cells and suppressor cells.

       Effector cells, also known as killer lymphocytes, are able to destroy pathogens by producing cytotoxins which are poisonous to the pathogens.  Helper cells are responsible for calling up additional killer lymphocytes and antibodies when needed to complete the job.  Suppressor cells limit the activity of effector cells so that they don’t run wild. When T cells are unable to overcome particular pathogens by themselves, the helper cells call on the B lymphocytes which produce plasma cells which in turn secrete chemical agents called antibodies.  What is interesting about antibodies is that they are specifically matched to an individual pathogen and will be retained by B memory cells so that if you are exposed to the same pathogen again in the future, your body will rapidly respond with the appropriate antibody.

       Antibodies work by locking onto a pathogen and inactivating it.  The pathogen and antibody are destroyed by another chemical component of the immune system called compliment.  When the process is complete, macrophages and neutrophils return to the scene to gobble up the remains.  The thymus gland, spleen, tonsils, appendix and lymph nodes all play an important role in the development and proliferation of lymphocytes.

       With such an extraordinary defense system, why do we get sick and experience disease?  While the answer to that question is multifaceted, a major reason we get sick is that we often fail to support our immune system with proper nutrition.  The body’s immune response doesn’t just happen.  Like all areas of human physiology, the immune system requires a consistent supply of nutrients in order to function at optimal level.  Here are a few examples.

       VITAMIN C stimulates the movement of neutrophils and macrophages, as well as enhances T cell formation.   BETA-CAROTENE converts in the body to vitamin A which has been shown to stimulate the production of T lymphocytes. ZINC is important to T-cell and natural killer cell formation.  Supplementation with zinc has been shown to increase the ability of macrophages to digest invaders and to raise the level of interleukin-2 which in turn stimulates cytotoxic T-cells to attack invaders. SELENIUM is important to the production of antibodies and like zinc, is necessary for the production of interleukin-2 which activities T-cells. CO-ENZYME (CoQ10) has been found to dramatically increase the production of the antibody IgG.  This is the most abundant antibody in the body and plays a major role in the destruction of bacterial and viral organisms.

       The ability of our immune system to respond to pathogenic attack is dependent on our providing that system with a daily supply of nutrients required by this system to function at an optimal level.  Vaccination provides artificial stimulation of the immune systems components.  How well the immune system responds to such stimulation depends on how well it is nourished. A well nourished immune system will go a long way in protecting your body against pathogenic attack and may make the need for artificially stimulating it through vaccination unnecessary.

       Eating a diet rich in whole foods and avoiding processed refined foods is a major step toward achieving stronger immunity and enabling the body to better cope with pathogenic attack. Adding a high quality multiple vitamin/mineral supplement along with a green food concentrate will help to ensure strong immunity.

       In addition to the above, it is wise during the cold and flu season, to supplement with a quality immune formula. Such  formulas provide a variety of botanical extracts that have been clinically proven to enhance immune response.  At Milk ‘N Honey we have a number of immune formulas that will strengthen your immune systems response not only to the flu virus but to other pathogens such as viruses that cause the common cold which is more prevalent than the flu during the winter months.

 NEWSLETTER: NOVEMBER 2010

WHY WE NEED ANTIOXIDANTS

   

       We need antioxidants to combat the negative effects of oxygen. Oxygen is necessary to facilitate the many processes continually occurring in the body.  Oxygen also creates negative side effects.  When oxygen interacts with other substances it creates the breakdown of such substances, a process called oxidation. For example, when oxygen interacts with unprotected metal, oxidation occurs in the form of rust.  Oxidation in the body results from oxygen interacting with cells to create free radicals. Antioxidants are substances that neutralize free radicals.  What is a free radical?

        All cells of all living things are made up of molecules which in turn are made up of atoms. Atoms are largely made up of protons, neutrons and electrons.  Electrons operate as partners within an atom.  Often an electron will leave its partner as it orbits around the nucleus of an atom, and in so doing, will seek to join some other electron that has left its orbit or it will try to rob a partner from some other paired electron.   It is this free-floating electron that is called a free radical.  It’s called a free radical because it is freely darting about in a very radical way trying to hook up with another electron.  It is the action of oxygen upon cellular components that cause free radicals to develop.

        Why should we be concerned with the erratic behavior of an electron running wild?   When an electron leaves its partner in the atom of a particular molecule, it causes that molecule to become unbalanced and therefore unstable. When this same electron attempts to join or rob an electron from the paired electrons of other molecules, those molecules become unbalanced and unstable.

        Single electrons, which have been abandoned by their partners, become very active in seeking another electron to replace the one that left.  As this process continues, chain reactions occur where billions of electrons are darting about seeking partners, and in the process, creating instability for billions of molecules which in turn create instability for millions of cells.  It is this instability that causes cells to break down.   When enough cell damage occurs, it results in tissue damage which can lead to organ damage.

       Is all free radical activity bad?  No, it is not.  Free radical activity is a normal part of all living things.  It is as responsible for the decay of the carrot left too long on your kitchen table as it is responsible for the aging and eventual death of the human organism.  Free radical activity is a normal dynamic of metabolism and serves many important functions in the body.  For example, our immune system will generate free radicals to destroy viral and bacterial organisms. 

       Normal metabolic processes, involving oxidative activity (oxygen uniting with nutrients), will produce free radicals.The normal and beneficial activity of free radicals depends on the release of limited quantities of them in the right place at the right time.  When they are released in quantities above that which the body needs or can handle is when they become a threat to our health.  There are many causes for excessive production of free radicals in the body.   Stress, chemicals in our food, water, and air supply, drugs of all kinds, rancid fats, excessive exercise, radiation, etc. will all contribute to the production of free radicals.  A common problem associated with excess free radicals is inflammation.  Uncontrolled inflammation can lead to many health problems and degenerative disease. This is why we need to be concerned about free radical activity and this is where antioxidants come in.

 

       Our bodies are designed to neutralize free radicals, provided we provide the nutrients required to maintain this function.  Our bodies produce a variety of enzymes that focus on limiting free radical activity.  One of those enzymes is called superoxide dismutase or SOD for short. During normal aerobic, (with air), cellular metabolism, oxygen and nutrients from food combine to create the basic energy molecule of life called adenosine triphosphate (A.T.P). During this process, the free radical superoxide is created in significant amounts. SOD along with another enzyme called catalase removes the superoxide by converting it to oxygen and water.  This oxygen and water is then recycled by the body and used for other purposes.

        If you’re in normal health, your body will produce around five million units of SOD per day.  If your level of nutritional intake is poor, the production of SOD will diminish.  There is also a gradual diminishing of this enzyme as we age. The very aging process itself is felt to be directly linked to uncontrolled free radical activity.  

       

        In addition to enzymes that help to control free radical activity, there are a variety of vitamins and minerals that act as antioxidants.  Vitamin E is a well known antioxidant that will actually sacrifice itself when confronted with a free radical in order to protect us from further damage.  Beta carotene, vitamin C, and the minerals selenium and zinc all work as antioxidants.  The mineral selenium must be present in order for the body to make the enzyme glutathione peroxidase. This enzyme neutralizes free radicals created in the breakdown of fats in the body. If this mineral isn’t present in sufficient amounts in the body, this enzyme will not be formed and we reduce our level of protection from free radicals caused by fatty acid breakdown.

        Our number one weapon against free radical damage is to eat a wide variety of fresh vegetables and fruits.  It’s in fresh produce, and I emphasis fresh, that we get a wide variety of antioxidant nutrients.  Research shows that it is important to consume vegetables and fruits having different colors such as green, yellow, red and orange.  The color of the produce indicates different types of nutritional factors that have unique ways of supporting our health.  Dark green vegetables will provide a wide range of nutrients, including those enzymes discussed above.  Yellow and orange vegetables and fruits will supply beta carotene and a variety of the over five hundred carotenoids that have been identified.

        Broccoli and other cruciferous vegetables like cabbage, collards, kale and brussels sprouts, contain a nutrient called sulforaphane which has the ability to activate enzymes that remove toxins from the body.   Tomatoes contain a pigment called lycopene, a carotene that acts as a very strong antioxidant.  Lycopene has been shown to prevent the oxidation of LDL cholesterol. Oxidation of LDL cholesterol is one of the main causes of plaque buildup in the arteries.  Lutein is a flavonoid found in brussels sprouts that acts as a strong antioxidant and is especially effective in helping to prevent macular degeneration in the eyes.  There are about 4000 known flavonoids (also called bio-flavonoids), many of which have antioxidant activity. Pycnogenol, a trade name for a flavonoid complex derived from pine bark, provides good antioxidant activity.  These same flavonoids can also be derived from grape seed and red wine and are collectively known as oligomeric proanthocyanidins (OPC’s).

     

       If you are unable to eat a diet that regularly includes generous servings of fresh, unprocessed fruits and vegetables, you can obtain many of these plant nutrients (also referred to as phyto-chemicals) by supplementing your diet with food concentrates.  Food concentrates are generally made by juicing various parts of plants and then dehydrating or freeze drying the juice into a powder.  It is important that any such product is processed at low temperature so that the enzymes and other sensitive nutrients are preserved.

       At Milk ‘N Honey we provide a green food concentrate called BarleyLife which is high in SOD, catalase and a variety of other antioxidant nutrients.  This product is processed at low temperature thus preserving heat sensitive enzymes.  At Milk ‘N Honey we carry a variety of high quality nutritional supplements which will support the ability of the body to control free radical activity.

WHAT YOU SHOULD KNOW ABOUT FISH OIL

 NEWSLETTER: DECEMBER 2110/JANUARY 2011

        Millions of people regularly take fish oil supplements as a source for the two omega 3 fatty acids called EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).  EPA and DHA are polyunsaturated fatty acids that are made in our bodies from the omega 3 fatty acid called alpha linolenic acid (ALA).  ALA and LA (omega 6 linoleic acid) are two important essential fatty acids (EFA’s) found in the oils of a variety of foods such as vegetables, grains, beans, nuts and seeds.  EFA’s are called essential because they must be obtained from the diet as our bodies don’t make them.

       Omega 3 fatty acids have a great deal to do with the production in the body of chemical elements called prostaglandins which control inflammation. Inflammation in the body is recognized as a primary contributor to a variety of health problems including arthritis, diabetes, heart disease and cancer.  Inflammation results from environmental toxins, poor diet, injury, infection, stress and is a normal and necessary response by the body to any kind of trauma.

       Omega-6 linoleic acid (LA) is used by the body to make other acids which produce pro-inflammatory P2 prostaglandins in response to injury, stress and other issues.  Omega 3 alpha linolenic (ALA) is used by the body to make EPA and DHA which in turn produce anti-inflammatory prostaglandins such as P1 and P3.  These prostaglandins regulate the activity of the pro-inflammatory P-2 prostaglandins.  This is where fish oil comes in.

       Fish oil provides you with the omega 3 EPA and DHA fatty acids your body needs to make the anti- inflammatory prostaglandins without your body having to first make them from the dietary consumption of omega 3 ALA.  Since the American diet is low in omega 3 ALA and high in the omega 6 LA, many Americans have way too much omega 6 LA and not enough omega 3 ALA.

       Typically, Americans have body tissue ratios of from 10:1 to 20:1 omega 6 over omega 3. If you are regularly consuming products containing oils from safflower seeds, sunflower seeds, peanuts or corn, you may be getting more than is necessary of omega 6 linoleic acid. These oils are high in omega 6 and are used extensively by the food industry in making processed and refined products.  These oils are also used in cooking.  An additional source of omega 6 is found in the meat we eat from animals raised on grain rather than green vegetation.

       This imbalance of fatty acids results in uncontrolled inflammation which can lead to a variety of health problems.  By getting your omega 3 EPA and DHA direct from fish oil, you insure you are giving your body the necessary fatty acids to produce anti-inflammatory prostaglandins which will reduce overall inflammation resulting in better health.  As stated above, our bodies do make EPA and DHA from dietary ALA but often not enough to combat the excessive amount of omega 6 fatty acids consumed in the diet.  Good dietary sources of ALA are flax seeds, pumpkin seeds, walnuts, soy beans and dark green leafy vegetables.  As we get older or become diabetic, our bodies do not efficiently convert ALA to EPA and DHA.

       In addition to their role in producing anti-inflammatory prostaglandins in the body, EPA and DHA help to thin saturated fatty acids in the body and thus prevent such fats from aggregating.  They help keep our blood clotting platelets from overly sticking together.  These omega 3 fatty acids have been shown to lower blood pressure, cholesterol, triglycerides and actually dissolve tumors.  DHA is considered a virtual brain food in that it is essential for neurological function. It is found in high amounts in the retina of our eyes. EFA's along with EPA and DHA are a vital component of cell membranes and play a role in the expression of DNA. 

       Dietary sources of EPA and DHA include cod, salmon, mackerel, sardines, anchovies, black cod, albacore tuna. and various microalgae.  In fact, fish don’t actually make these fatty acids but obtain them from eating phytoplankton, which are single celled algae rich in these fatty acids, or by eating  krill  which  are shrimp-like  crustacians  who live on  phytoplankton. 

       EPA and DHA can be obtained by taking fish oil supplements.  The marketplace is currently flooded with such products with there being a wide range of difference in quality. Once oil is removed from the fish it must be quickly processed into its end product to avoid rancidification.  In some cases oil is shipped long distances before it is processed into capsules or bottled.  When this occurs there is a good chance deterioration of the fatty acids and other components of the oil have taken place. 

       There also is the problem of contamination.  Heavy metals, PCB’s and other contaminants may be present in the oil depending on from what waters the fish were obtained.  Molecular distillation is often used to remove contaminants. If the temperature used in such distillation is too high, there can be damage to the molecular structure of the fatty acids.  Some companies tout their product as being “pharmaceutical grade.”  This designation has no particular significance as there are no defined standards for using this term relative to the marketing of fish oil. 

       When purchasing fish oil it is wise to stay away from mass market brands which provide little if any documentation as to how their oils have been processed.  Companies providing high quality fish oils will always provide documentation of where their oil comes from, how it is processed and test results as to contaminants.  At Milk ‘N Honey we carry several brands of high quality fish oils including some with unique processing. 

       A product called Vectomega uses a unique manufacturing process which extracts  phospholipids from salmon that are com­plexed with EPA and DHA through a process called vectorization. Vectorization uses a gentle cold-water and enzyme extraction process which allows the EPA, DHA and phospholipids in the oil to remain in their normal configuration.  The extraction of the oil is carried out in less than an hour in an inert atmosphere at a temperature of less than 60 degrees centigrade. No chemical solvents are used.  This method provides very stable oil that is very well utilized by the body.  Research has shown that ingesting EPA and DHA that is complexed with phospholipids creates up to 50 times more absorbability via cell membranes than EPA/DHA that is not complexed in this manner.

 
      Another fish oil we carry that has unique processing is Wholemega.  It is obtained from salmon caught in pristine Alaskan waters where testing has shown the fish to be free of contaminants without the need to use molecular distillation.  A low heat process is used to extract the oil allowing the EPA and DHA to remain in their normal molecular configuration and also allowing for the preservation of many other components of the oil such as omega 5, 6 and 7 fatty acids and the antioxidant Astaxanthin. 

       Recently, perscription fish oils have been introduced into the marketplace such as the product Lovaza.  These  products  tend to be expensive and provide no nutritional advantage over good quality fish oils obtained at a health food store. The FDA does not allow the manufactures of perscription fish oils to add antioxidants to protect the oil from rancidification. Perscription fish oils are generally perscribed to patients with high triglycerides.  This shows that the medical community recognizes the effectiveness of fish oils lowering these fats in the body.

       There have been thousands of studies done in recent years  that demonstrated the value of adding fish oils to the diet.  Adding a high quality fish oil supplement to your supplement program will insure you are getting these important EPA and DHA fatty acids that play such a vital role in all phases of our health. 

YOUR NEED FOR PROBIOTICS

NEWSLETTER: FEBUARY 2011

       Most are familiar with antibiotics and millions use them on a regular basis.  Antibiotics are used to kill disease causing bacteria and their usage is effective in reducing the severity and length of illness caused by such bacteria.  Unfortunately, antibiotics don’t discriminate between disease causing bacteria and friendly bacteria.  Antibiotics kill both the bad guys and the good guys.  When the friendly bacteria are destroyed, the door is opened for a variety of unfriendly organisms to take residence in our intestinal tract such as yeasts, fungi and other detrimental organisms.

 

       Probiotics are friendly bacteria, also referred to as microflora. The name probiotic means “for life.”  The World Health Organization (WHO) defines probiotics as “viable micro-organisms that contribute to intestinal balance and have the potential to improve the health of their host.”  In our bodies can be found up to 400 different strains of friendly bacteria with 80% residing in our intestinal tract.  While the adult human body has around 10 trillion cells, the intestinal tract can have 100 trillion microflora.  A healthy intestinal tract can have up to four pounds of friendly bacteria. 

 

       The two primary genuses of probiotics connected with human health are lactobacilli bacteria and bifidobacteria.  From these two genus are derived the hundreds of species and varieties within species of the friendly bacteria that inhabit our body. Lactobacilli bacteria work to ferment carbohydrate with the end product being the production of lactic acid.  Lactic acid inhibits the action of spoilage agents and thus protects against putrefaction of food and creation of toxic material in the intestinal tract. The presence of an abundance of lactobacilli bacteria and bifidobacteria can prevent a host of intestinal problems such as gas, bloating, constipation, diarrhea and such common health problems as irritable bowl syndrome (IBS) and overgrowth of the yeast/fungus called Candida Albacans. 

 

       As is true of lactobacilli bacteria, bifidobacteria also ferments carbohydrate.  While lactobacilli are found primarily in the small intestine where the majority of digestion occurs, bifidobacteria are found primarily in the large intestine (colon) where some digesting takes place but where the wastes of digestion and metabolism are processed for elimination from the body.

 

       Bifidobacteria exert a wide range of health benefits.  They inhibit the activity of pathogenic bacteria and are very helpful in preventing and treating diarrhea.  Bifidobacteria play a role in the regulation of the body’s immune system and have been shown to repress pro-carcinogenic enzymatic activity. They also produce certain vitamins and are involved in the conversion of a number of dietary compounds into bioactive molecules.

 

Friendly Bacteria and Breast Milk:

 

       Ingesting friendly bacteria from supplements or foods containing such bacteria does not appear to pass into the breast milk.  Recent research, however, indicates that breast milk does contain bifidobacteria. What also appears to happen is that about halfway through pregnancy, the mother undergoes a hormonal change causing the lining of the vaginal wall to build up a lot of glycogen which encourages the growth of lactobacilli, including lactobacillus acidophilus.  When the baby is born and passes through the birth canal, it gets bathed with lactobacilli bacteria which enter the baby’s mouth, travels through the digestive tract and begins to form colonies.  This bacteria receives its nutrition to grow and multiply from breast milk.   Bifidobacteria appears on the mother's nipples at about the eighth month of pregnancy and is ingested by the baby through breast feeding.  Bifidobacteria are the predominant bacteria in the intestines of breast-fed infants and plays a major role in providing protection from disease causing organisms.  You can see how important having a normal virginal birth and breast feeding is to the health of an infant. 

Sources of Friendly Bacteria:

       The most common species of lactobacilli is lactobacillus acidophilus and the most common species of bifidobacteria is B. bifidum. These are the strains of friendly bacteria found in many probiotic supplements. Some probiotic supplements have a wider range of both lactobacillus and bifidobacteria and thus provide a broader spectrum of the friendly bacteria.  Cultured foods such as yogurt, kefir, tempeh, miso, sauerkraut and some cheeses are natural sources of probiotics. If such foods are over processed, however, they will not be very usefulness in providing probiotics to the body.

      Once in the body, friendly bacteria need food to live on and multiply.  These bacteria largely live on carbohydrate fibers, the most common of which are fructo-oligosaccharides (FOS). These are short-chain sugar molecules containing fructose. Since we don’t digest such fibers, FOS remains in the digestive tract and stimulate growth of beneficial bacteria. Sources of FOS include fruits, legumes, and whole grains. FOS may be taken as a supplement as well.

 Quality of Supplemental Probiotics:

 

       There are multiple dozens of probiotic products in the marketplace.  Choosing a probiotic that will actually colonize in the intestinal tract can be a challenge.  Probiotics are very sensitive to heat, light and oxygen.   They can easily be destroyed by the hydrochloric acid produced in the stomach.  Reputable manufactures go to great lengths to make their probiotics in a way that will protect these sensitive organisms from being destroyed before reaching targeted locations in the intestinal tract where they can get a foothold and begin to multiply.  Some probiotic products in the market are not made with care and are a virtual waste of money.  I urge caution when purchasing a probiotic supplement.  It is best to purchase such products from a health food store that has knowledgeable staff able to explain the processing of the probiotic brands they carry.   At Milk 'N Honey we carry high quality probiotics.