Re: The Health Thread

[seraphim]

I do not recommend keeping testosterone levels high as in the article. That is not good at all, and will actually cause a male to produce more estrogen, that is why when a person takes steroids, you have to take estrogen blockers and why big guys grow boobs. That is just one side effect, a minor one.
Sadly everyone wants to be big, gals these days too! (A gal wanting to look like a guy..........some major brainwashing programming going on there, you would think). From what I studied and talked to countless people who workout. The best way to grow muscle is to exercise, of course weightlifting and eat meat. Because it is the highest in protein. You need lots of it! And will have to take extra including beef aminos, and, or dessicated liver. Keep in mind that sex hormones are made out of cholesterol and you can only get that from animal fats.
Then in order to keep it on and stay in an anabolic state, it is very important to take in extra carbohydrates, complex preferrably. Otherwise your body will burn your muscle. And it is more difficult to recover after workout. Experiment with that. Everyone's ratios are different.

And no you will not gain weight if you are eating carbs and following a sensible routine. Especially if weightlifting.
Sleep is also very important as it directly influences the hormones. And hormones control weight, state of mind, muscle being built......and other things.

P.S....I've been out of order for awhile:lol: , but I just want to say thanks for having me post here and I appreciate everything here from all of you fine folks! You are great!

[Flames]

Hi Seraphim.

"That is a real good question Flames. Besides all the profit from these drugs and chemicals, the side effect is death. That is the ultimate stop. But for some odd reason, not even death from these effects phases a person when it happens. How numb did we get. That is alarming. So that makes me question why a person just goes a long with this and ingests and use anything given to them. What is going on in our minds to make us think certain ways and do certain things?! I am questioning a person even more than the FDA, what is inherently wrong with a person! Including myself. Why am I so vulnerable and allow all this brainwashing to happen in me. Our minds have been taken over, there is doubt. That is the final conclusion...........from experience and proof from scientific studies... I choose hormones as they are quite fascinating, are extremely sensitive and not nearly studied enough.....as well as personal experience of mine........."]

You raise some valid moral and philosophical problems. It's interesting, because there is no real cultural conversation going on about ones health or well being. Everything we consume on an industrial level is so toxic, that it amazes me people have kept it together this long. Corporations make money off of people being sick, and somehow that is where we are at morally and philosophically as a society.

I will use the term "epistemological warfare" again. People suffer for their lack of knowledge. In a corporate fascist state the (deemed) subhumans are expendable. Worse than trash. The way I see it, the proverbial well has already been poisoned. It's just a matter of how much poison one chooses to take.  

[tgII]

re: stop consuming soy

Has soy been covered in this health thread? If not here is a
reminder.

Don't eat the shit. It reduces testosterone levels significantly
in males as well.

More Infants Developing Cancer Due To Effects of Estrogens and Arsenic In Soy-Based Formulas

There are ONLY two ways you should consume soy if you eat it:

1) fermented
2) tofu

If soy is not constituted into one of these two forms don't eat
it. When soy is fermented which is the only way the Japanese
eat the shit, the fermentation neutralize the destructive enzymes
in soy.

[seraphim]

Hi Flames! Thank you and I agree there is not much going on in the health, especially the mind department. Hope your journey in health is going well. Let me know how yours is doing.

Hi TGII! Hope you are doing good. You are right on as usual. I wanted to add that there are active ingredients in broccoli and saw palmetto (plant sterols), that metabolize estrogen. A good working liver is important because it breaks down hormones and fats, and when it can't the they get recycled back into the body. Sadly meat and dairy are filled with steroids and that doesn't help any.

http://www.sheilashea.com/uterine.html

[quicksilvercrescendo]

There are many reasons why one should not consume soy.
A lot of tofu sold is western stores is a white soybean curd, but has not been fermented at all.
Fermented tofu is called Tempeh and the fermentation reduces many of the negative qualities of soybean.
Tempeh tends not to be white in color like tofu, but a beige color.
With that distinction one should avoid tofu, unless it is assuredly a fermented variety.

Japanese miso, tamari soy sauce and natto of high quality are also good forms of fermented soy.

http://en.wikipedia.org/wiki/List_of_fermented_soy_products

I buy a high quality tamari soy that is extra aged, but I am concerned that anything coming out of Japan should be scanned with a radiation detector.
Some tell me the nuclear plant is still blasting out radiation and another source tells me it is all a controlled lie and a psy-op.
The news recently indicated the guy running the plant died of cancer.

What says you TG on the Fuck-ashima event?

[tgII]

re: What says you TG on the Fuck-ashima event?

We're screwed. Some serious stuff spewing out around the reactors...
cesium...tritium, God knows what....

Expecting thyroid cancer to get cooking here shortly in children then
we're going to see people get enraged.

Right, the Fukushima manager for responsible for repairs and
emergency work died of caner a few weeks ago.

180,000 Japanese still in shelters.

I'll try to put something half way decent together at some point.

[quicksilvercrescendo]

Thanks for the update TG.

[bedido]

TG -
If Getting Out is not an option, MSM is a great preventative of exposure.
Its also a super-synergist for your supplements so your immune system stays strong.
Right after the disaster I read up on immune boosters and read much on how MSM stacks
immune strength against the radiation nasties. Cant find them now ... but for what it's worth,
I've been eating it ever since. Good luck &Take Care!
Japan is such a lovely place. What a shame.

What is MSM?

[Flames]

Yes. I too still worry about the safety of the Japanese, and you TG, after the Fukushima disaster. I didn't know about the manager dying. That's awefully tragic.

[seraphim]

About yogurt or any dairy that is pure....once the cow get hormones injected then gets sick it gets a round of antibiotics, in the meantime it's body floods itself with white blood cells due to infection, which get dumped in the lymphatic system and that in turn gets out of the body as pus. That gets mixed with your dairy you eat. They take it out and then boil the milk, then you drink it or eat it. That kind of dairy is full of estrogen so be careful with that.

Bedido, I never heard of eating organic sulphur powder before. I hear there is high amounts in the skin. And mostly used for pain and joint function and great for healing scars. But as far as protection against UV rays. I would choose seaweeds since they ingest tons of sulpher. They have evolved for millions of years and have a natural sunblock of their own. Especially astaxanthin which goes straight to the skin when you eat it. Not only that but the composition of seaweed is extremely similar to human skin! I think it functions better as a sunblock than MSM.

Thanks for the article, I was thinking of using DMSO.

[bedido]

DMSO IS a vetranerian grade (less refined form) of MSM.  
Careful of where this seaweeds harvested since so much radiation is left to run into the oceans...   The MSM is protective of organ tissues , connective tissues, and endocrine functions.   Don't take my word, though.  Every body's different and should be the gauge for whether or not this substance can do the trick, whether its pain relief, muscle stiffness,  ... name it.  

One drawback is it temporarily effects vision depending on the dosage according to weight.  Insensitivity to pain stimuli should also be a consideration of note...smearing it on the skin is something I haven't considered, or explored.  A perceived undercurrent of caution gave pause for this response.

"Nuclear Guinea Pigs”: Deadly Experiments and Contaminated Reality


"As quantum physicist John Wheeler explained, “Participator is the incontrovertible new concept given by quantum mechanics. It strikes down the term ‘observer’ of classical theory, the man who stands safely behind the thick glass wall, and watches what goes on without taking part. It can’t be done, quantum mechanics says.”

And so, if there is really no way to observe any event or phenomenon without somehow affecting what happens, what are journalists or scientists to do? Well, at least act responsibly. This means acknowledging bias, intervening with compassion, and providing enough information to let the public make its own, fully informed choices.

Greg Guma’s second novel, Dons of Time, will be published in October by Fomite Press.

[bedido]

Geo Engineering -


Shark tale: 12-foot Arctic predator caught in warm Gulf of Mexico
"Greenland sharks are cold-water swimmers, and usually live in the northern Atlantic, near the Arctic Circle. When they swim south, as they often do, they swim deeper, at depths below 3,000 feet where the water is a bracing 40 degrees Fahrenheit. It's quite a contrast to the Gulf of Mexico's waters, more than 80 degrees Fahrenheit at the surface the day the shark was caught."

[KapitanScarlet]

Hows the GM food industry going ?  its becoming normalised , inevitable part of future dietplan

SOYLENT


Maybe inspired by the 1973 Dystopian film Soylent Green

[Flames]

Hows the GM food industry going ?

From what I hear, Europe and Russia have been strongly pushing back the importation of GMO's from the U.S. So it looks like Monsanto and DuPont have been retreating back to their base of operations.  

[quicksilvercrescendo]

Yes, they will have to make a small effort to increase their American market share where anything goes.

[Flames]

Some Nutrition Facts:

Pears

Health Benefits

Antioxidant and Anti-Inflammatory Support

While pears are not an unusual source of conventional antioxidant or anti-inflammatory nutrients (for example, vitamin E or omega-3 fatty acids), the phytonutrient category is where this fruit excels. For example, in the Baltimore Longitudinal Study of Aging (1,638 participants, average age range 62-69 years), the combination of apples/pears ranked as the second highest source of flavonols among all fruits and vegetables - partly due to the epicatechin richness of pears. Average flavonol intake in the study was about 14 milligrams per day, and one pear can provide about half of this amount all by itself. The list of phytonutrients found in pears has been of special interest to researchers, and the list below summarizes their findings about key phytonutrients provided by this fruit.

Hydroxybenzoic acids

chlorogenic acid
gentisic acid
syringic acid
vanillic acid
Hydroxycinnamic acids

coumaric acid
ferulic acid
5-caffeoylquinic acid
Hydroxyquinones

arbutin
Flavanols, also known as Flavan-3-ols

catechin
epicatechin
Flavonols

isorhamnetin
quercetin
kaempferol
Anthocyanins (in red-skinned varieties, including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson)

Carotenoids

beta-carotene
lutein
zeaxanthin
Virtually all of these phytonutrients have been shown to provide us with antioxidant as well as anti-inflammatory benefits. As a result, intake of pears has now been associated with decreased risk of several common chronic diseases that begin with chronic inflammation and excessive oxidative stress. These diseases include heart disease and type 2 diabetes.

Decreased Risk of Type 2 Diabetes and Heart Disease

As a very good source of dietary fiber, pears might logically be expected to help protect us from development of type 2 diabetes (or DM2, which stands for "diabetes mellitus type 2) as well heart disease. Adequate intake of dietary fiber is a long-established factor in reducing our risk of both diseases, and in the case of pears, this benefit may be even more pronounced due to the helpful combination of both soluble and insoluble fiber in this fruit. In addition to their fiber content, however, pears have other ways of helping to protect us against these diseases. In the case of DM2, scientists now know that pear flavonols (including isorhamnetin, quercetin, and kaempferol), flavan-3-ols (especially epicatechin), and the anthocyanins (found in red-skinned varieties including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) all help improve insulin sensitivity. (More and more research attention is being given to mechanisms of action in this area, including regulation of the enzyme NADPH oxidase.) In the case of heart disease, recent research has shown that pear fibers are able to bind together with bile acids in the intestine, lowering the pool of bile acids and decreasing the synthesis of cholesterol. In addition, the phytonutrients in pear may play a special role in these fiber-bile acid interactions. The ability of pear fibers (and other fruit fibers) to bind bile acids has actually been compared to the cholesterol-lowering drug cholestyramine, with pears showing about 5% of the ability of the drug to accomplish this result. (Among commonly eaten fruits, only bananas and pineapples showed more bile acid-binding ability at 9% and 6%, respectively.)

Reduced Cancer Risk

The health benefits of pear fiber also extend into the area of cancer risk. Fiber from pear can bind together not only with bile acids as a whole, but also with a special group of bile acids called secondary bile acids. Excessive amounts of secondary bile acids in the intestine can increase our risk of colorectal cancer (as well as other intestinal problems). By binding together with secondary bile acids, pear fibers can help decrease their concentration in the intestine and lower our risk of cancer development. In the case of stomach cancer (gastric cancer), intake of pears has also been shown to lower cancer risk. Here the key focus has not been on pear fiber, however, but on pear phytonutrients, especially cinnamic acids (including coumaric acid, ferulic acid, and 5-caffeoylquinic acid). In a recent study from Mexico City, it took approximately 2 total fruit servings per day and 4 daily vegetable servings to accomplish a decrease in gastric cancer risk. Pears and mangos were among the key foods determined to provide cinnamic acids in the study.

Esophageal cancer (specifically, esophageal squamous cell carcinoma, or ESCC) is a third cancer type for which pear intake helps lower risk. In a very large-scale study conducted by the National Institutes of Health and the American Association of Retired Persons (involving 490,802 participants), pears were found to be a key food associated with reduced risk of ESCC. Interestingly, numerous foods belonging the rose (Rosaceae) family were also found to lower risk of ESCC, including apples, plums, and strawberries.

Other Health Benefits

It's become fairly common to hear both laypersons and healthcare practitioners talking about pear as one of the more easily digested fruits. In fact, many practitioners recommend that pear be one of the first fruits considered when it comes time to introducing an infant to his or her first pureed fruits. Even though we have been unable to find large-scale human studies to support these digestibility claims, we don't question the fact that easier digestion has been experienced by many individuals in the context of pears versus other fruits. One factor that may come into play here is the low acid nature of pears, especially in comparison to widely enjoyed citrus fruits like lemons, grapefruits, and oranges.

It's also become fairly common to hear pears being described as a "hypoallergenic" (low allergy) food. Healthcare practitioners often allow clients to continue eating pears when following a low-allergy diet plan, and many individuals report having fewer allergy-related symptoms when consuming pears versus other fruits. Of course, no fruits are classified as major allergens according to the U.S. Centers for Disease Control and their rules for identification of allergenic foods on product labels. In addition, we have been unable to find large-scale research studies to support any low-allergy claims for pears. Still, we do not question the fact that many people seem to do much better when consuming pears versus other fruits in terms of allergic response.

It's very possible that these two experiences - better digestibility and decreased allergic response - are related, and that future research will help us understand why pears may provide us with special health benefits in these areas.

Link

Acocados

Health Benefits

Promote Heart Health

Before reviewing special health areas in which avocados truly shine in terms of their health benefits, it's worth remembering the big picture. That's exactly what Victor Fulgoni and his fellow researchers at Nutrition Impact, LLC did when they reviewed data from the federal government's National Health and Nutrition Examination Study (NHANES 2001-2006) and the dietary intake of 14,484 U.S. adults. Amazingly, only 273 adults participating in this study reported consumption of avocado within the last 24 hours. Amongst the 273 participants who reported recent consumption of avocado, however, nutrient intake was found to be significant higher than other participants for several vitamins (vitamin E and vitamin K), several minerals (potassium and magnesium), and at least one desirable macronutrient (total dietary fiber). Avocado consumers were also determined to be lower in weight and lower in body mass index than non-consumers. Total fat intake, total monounsaturated fat intake, and total polyunsaturated fat intake was higher in consumers of avocado, even though their overall calorie intake was not significantly different from non-consumers of avocado. This nationwide comparison of avocado consumers and non-consumers doesn't prove that avocado consumers get health advantages from avocado. Nor does it prove that avocado consumption makes us lower in weight. But it does point us in the general direction of viewing avocado as a health supportive food that may give us a "leg up" in terms of health and nourishment.

Wide-Ranging Anti-Inflammatory Benefits

The ability of avocado to help prevent unwanted inflammation is absolutely unquestionable in the world of health research. The term "anti-inflammatory" is a term that truly applies to this delicious food. Avocado's anti-inflammatory nutrients fall into five basic categories:

phytosterols, including beta-sitosterol, stigmasterol, and campesterol
carotenoid antioxidants, including lutein, neoxanthin, neochrome, chrysanthemaxanthin, beta-cryptoxanthin, zeaxanthin, violaxanthin , beta-carotene and alpha-carotene
other (non-carotenoid) antioxidants, including the flavonoids epicatechin and epigallocatechin 3-0-gallate, vitamins C and E, and the minerals manganese, selenium, and zinc
omega-3 fatty acids, in the form of alpha-linolenic acid (approximately 160 milligrams per cup of sliced avocado)
polyhydroxylated fatty alcohols (PSA)s
Arthritis—including both osteoarthritis and rheumatoid arthritis—are health problems that have received special research attention with respect to dietary intake of avocado. All categories of anti-inflammatory nutrients listed above are likely to be involved in avocado's ability to help prevent osteoarthritis and rheumatoid arthritis. One especially interesting prevention mechanism, however, appear to involve avocado's phytosterols (stigmasterol, campesterol, and beta-sitosterol) and the prevention of too much pro-inflammatory PGE2 (prostaglandin E2) synthesis by the connective tissue.

Optimized Absorption of Carotenoids

No single category of nutrients in avocado is more impressive than carotenoids. Here's a list that summarizes key carotenoid antioxidants provided by avocado:

alpha-carotene
beta-carotene
beta-cryptoxanthin
chrysanthemaxanthin
lutein
neochrome
neoxanthin
violaxanthin
zeaxanthin
Optimal absorption of these fat-soluble phytonutrients requires just the right amount and combination of dietary fats—and that is exactly the combination that is provided by avocado! Included within avocado are generous amounts of oleic acid, a monounsaturated fatty acid that makes it easier for the digestive tract to form transport molecules (chylomicrons) that can carry carotenoids up into the body. This great match between avocado's fat content and its carotenoids also extends to the relationship between avocado and other foods. Consider, for example, a simple salad composed of romaine lettuce, spinach, and carrots. This simple salad is rich in carotenoids, and when we eat it, we definitely get important carotenoid benefits. But recent research has shown that if one cup of avocado (150 grams) is added to this salad, absorption of carotenoids will be increased by 200-400%! This improvement in carotenoid absorption has also been shown in the case of salsa made with and without avocado. (That's even more reason, we think, to try our recipe for 15-Minute Halibut with Avocado Salsa!)

Supports Cardiovascular Health

Avocado's support for heart and blood vessels might be surprising to some people who think about avocado as too high in fat for heart health. From a research standpoint, however, many metabolic aspects of heart health - including levels of inflammatory risk factors, levels of oxidative risk factors, and blood fat levels (including level of total cholesterol) - are improved by avocado. In addition, we know that heart health is improved by intake of oleic acid (the primary fatty acid in avocado) and by intake of omega-3 fatty acids (provided by avocado in the form of alpha-linolenic acid and in the amount of 160 milligrams per cup). Since elevated levels of homocysteine form a key risk factor for heart disease, and since B vitamins are very important for healthy regulation of homocysteine levels, avocado's significant amounts of vitamin B-6 and folic acid provide another channel of heart support.

Research on avocado and heart disease remains in the preliminary stage, with studies mostly limited to lab studies on cells or animals fed avocado extracts. But we fully expect to see large-scale human studies confirming the heart health benefits of this unique food.

Promotes Blood Sugar Regulation

One of the most fascinating areas of avocado research—and one that may turn out to be the most unique for health support—involves carbohydrates and blood sugar regulation. Avocado is relatively low-carb food, with about 19% of its calories coming from carbs. It's also a low-sugar food, containing less than 2 grams of total sugar per cup, and falls very low on the glycemic index. At the same time, one cup of avocado provides about 7-8 grams of dietary fiber, making it an important dietary source of this blood sugar-regulating nutrient. Given this overall carb profile, we would not expect avocado to be a problematic food for blood sugar unless it was eaten in excessive amounts (many cups per serving).

Within its relatively small carb content, however, avocado boasts some of the most unusual carb components in any food. When it is still on the tree, avocado contains about 60% of its carbs in the form of 7-carbon sugars. In sizable amounts, 7-carbon sugars (like mannoheptulose, the primary carb in unripened avocado) are rarely seen in foods. Because of their rare status, food scientists have been especially interested in the 7-carbon sugars (mannoheptulose, sedoheptulose, and related sugar alcohols like perseitol) found in avocado. The 7-carbon sugars like mannoheptulase may help regulate the way that blood sugar (glucose) is metabolized by blocking activity of an enzyme called hexokinase and changing the level of activity through a metabolic pathway called glycolysis. Research in this area is still a long way from determining potential health benefits for humans from dietary intake of these 7-carbon sugars. But it's an exciting area of potential health benefit for avocado, especially since this food is already recognized as low glycemic index.

One final interesting observation comes from this research on avocado and its carbs: after five days of ripening (post-harvest, beginning with removal of the avocado from the tree), the carb profile of avocado changes significantly. The 7-carbon sugars change from being the predominant form of carbs in avocado (60%) to being an important but minority component (between 40-50% of total carbs). With ripening, the 5-carbon sugars—especially sucrose—become the predominant carbs. While it's too early in the research process to draw health-oriented conclusions from this information, these findings may be encouraging us to consider degree of avocado ripeness as an important factor in its health benefits. We already know to stay away from an extremely overripe avocado that has become overly soft and has developed dark sunken spots on its skin. Perhaps off in the future, we'll be able to zero in on exact amounts of avocado ripeness that offers different types of unique health benefits, including carb-related benefits.

Anti-Cancer Benefits

The ability of avocado to help prevent the occurrence of cancers in the mouth, skin, and prostate gland has been studied in a preliminary way by health researchers, mostly through the use of lab studies on cancer cells or lab studies involving animals and their consumption of avocado extracts. But even though this anti-cancer research has been limited with respect to humans and diet, we believe that the preliminary results are impressive. The anti-cancer properties of avocado are definitely related to its unusual mix of anti-inflammatory and antioxidant nutrients. That relationship is to be expected since cancer risk factors almost always include excessive inflammation (related to lack of anti-inflammatory nutrients) and oxidative stress (related to lack of antioxidants).

But here is where the avocado story gets especially interesting. In healthy cells, avocado works to improve inflammatory and oxidative stress levels. But in cancer cells, avocado works to increase oxidative stress and shift the cancer cells over into a programmed cell death cycle (apoptosis), lessening the cancer cell numbers. In other words, avocado appears to selectively push cancer cells "over the brink" in terms of oxidative stress and increase their likelihood of dying, while at the same time actively supporting the health of non-cancerous cells by increasing their supply antioxidant and anti-inflammatory nutrients. We look forward to large-scale studies in this area involving humans and dietary consumption of avocado.

Link

Garlic

Health Benefits

Whole books have been written about garlic, an herb affectionately called "the stinking rose" in light of its numerous therapeutic benefits. A member of the lily or Allium family, which also includes onions and leeks, garlic is rich in a variety of powerful sulfur-containing compounds including thiosulfinates (of which the best known compound is allicin), sulfoxides (among which the best known compound is alliin), and dithiins (in which the most researched compound is ajoene). While these compounds are responsible for garlic's characteristically pungent odor, they are also the source of many of its health-promoting effects.

More recent research has identified additional sulfur-containing compounds that are responsible for garlic's star status as a health-supporting food. These sulfur compounds include 1,2-vinyldithiin (1,2-DT), and thiacremonone. The hydrogen sulfide gas (H2S) that can be made from garlic's sulfides has also been the subject of great research interest. When produced and released from our red blood cells, this H2S gas can help dilate our blood vessels and help keep our blood pressure under control.

Finally, when thinking about the sulfur compounds in garlic, it is important to remember that sulfur itself is a key part of our health. Several research studies have noted that the average U.S. diet may be deficient in sulfur, and that foods rich in sulfur may be especially important for our health. In addition to all of the sulfur-related compounds listed above, garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium.

Cardiovascular Benefits

Most of the research on garlic and our cardiovascular system has been conducted on garlic powder, garlic oil, or aged garlic extracts rather than garlic in food form. But despite this research limitation, food studies on garlic show this allium vegetable to have important cardioprotective properties. Garlic is clearly able to lower our blood triglycerides and total cholesterol, even though this reduction can be moderate (5-15%).

But cholesterol and triglyceride reduction are by no means garlic's most compelling benefits when it comes to cardioprotection. Those top-level benefits clearly come in the form of blood cell and blood vessel protection from inflammatory and oxidative stress. Damage to blood vessel linings by highly reactive oxygen molecules is a key factor for increasing our risk of cardiovascular problems, including heart attack and atherosclerosis. Oxidative damage also leads to unwanted inflammation, and it is this combination of unwanted inflammation and oxidative stress that puts our blood vessels at risk of unwanted plaque formation and clogging. Garlic unique set of sulfur-containing compounds helps protect us against both possibilities—oxidative stress and unwanted inflammation.

The following provides a list of sulfur-containing garlic's constituents that help lower our risk of oxidative stress:

alliin
allicin
allixin
allyl polysulfides (APS)*
diallyl sulfide (DAS)
diallyl disulfude (DADS)
diallyl trisulfide (DATS)
N-acetylcysteine (NAC)
N-acetyl-S-allylcysteine (NASC)
S-allylcysteine (SAC)
S-allylmercaptocysteine (SAMC)
S-ethylcysteine (SEC)
S-methylcysteine (SMC)
S-propylcysteine (SPC)
1,2-vinyldithiin (1,2-DT)
thiacremonone
* "Allyl polysulfides" is a general term that refers to a variety of compounds.

On the anti-inflammatory side of the equation, garlic's 1,2-vinyldithiin (1,2-DT) and thiacremonone are the compounds that have been of special interest in recent research. Both compounds appear to work by inhibiting the activity of inflammatory messenger molecules. In the case of thiacremonone, it is the inflammatory transcription factor called NFkappaB that gets inhibited. In the case of 1,2-DT, the exact anti-inflammatory mechanisms are not yet clear, even though the release of inflammatory messaging molecules like interleukin 6 (IL-6) and interleukin 8 (IL- by macrophage cells has been shown to be reduced in white adipose tissue by 1,2-DT. The combination of anti-inflammatory and anti-oxidative stress compounds in garlic makes it a unique food for cardiovascular support, especially in terms of chronic degenerative cardiovascular conditions like atherosclerosis.

In addition to the ability of garlic to help prevent our blood vessels from becoming blocked, this allium vegetable may also be able to help prevent clots from forming inside of our blood vessels. This cardiovascular protection has been linked to one particular disulfide in garlic called ajoene. Ajoene has repeatedly been shown to have anti-clotting properties. It can help prevent certain cells in our blood (called platelets) from becoming too sticky, and by keeping this stickiness in check, it lowers the risk of our platelets clumping together and forming a clot.

Equally impressive about garlic is its ability to lower blood pressure. Researchers have known for about 10 years that the allicin made from alliin in garlic blocks the activity of angiotensin II. A small piece of protein (peptide), angiotensin II helps our blood vessels contract. (When they contract, our blood is forced to pass through a smaller space, and the pressure is increased.) By blocking the activity of angiotensin II, allicin form garlic is able to help prevent unwanted contraction of our blood vessels and unwanted increases in blood pressure.

More recently, however, researchers have found that garlic supports our blood pressure in a second and totally different way. Garlic is rich in sulfur-containing molecules called polysulfides. It turns out that these polysulfides, once inside our red blood cells (RBCs), can be further converted by our RBCs into a gas called hydrogen sulfide (H2S). H2S helps control our blood pressure by triggering dilation of our blood vessels. When the space inside our blood vessels expands, our blood pressure gets reduced. (H2S is described as a "gasotransmitter" and placed in the same category as nitric oxide (NO) as a messaging molecule that can help expand and relax our blood vessel walls.) Interestingly, our RBCs do not appear to use processed garlic extracts in the same way that they use polysulfides in food-form garlic.

Garlic's numerous beneficial cardiovascular effects are due to not only its sulfur compounds, but also to its vitamin C, vitamin B6, selenium and manganese. Garlic is a very good source of vitamin C, the body's primary antioxidant defender in all aqueous (water-soluble) areas, such as the bloodstream, where it protects LDL cholesterol from oxidation. Since it is the oxidized form of LDL cholesterol that initiates damage to blood vessel walls, reducing levels of oxidizing free radicals in the bloodstream can have a profound effect on preventing cardiovascular disease.

Garlic's vitamin B6 helps prevent heart disease via another mechanism: lowering levels of homocysteine. An intermediate product of an important cellular biochemical process called the methylation cycle, homocysteine can directly damage blood vessel walls.

The selenium in garlic can become an important part of our body's antioxidant system. A cofactor of glutathione peroxidase (one of the body's most important internally produced antioxidant enzymes), selenium also works with vitamin E in a number of vital antioxidant systems.

Garlic is rich not only in selenium, but also in another trace mineral, manganese, which also functions as a cofactor in a number of other important antioxidant defense enzymes, for example, superoxide dismutase. Studies have found that in adults deficient in manganese, the level of HDL (the "good form" of cholesterol) is decreased.

Anti-Inflammatory Benefits Across Body Systems

Our cardiovascular system is not the only body system that may be able to benefit from garlic's anti-inflammatory properties. There's preliminary evidence (mostly from animal studies, and mostly based on garlic extracts rather than whole food garlic) that our our musculoskeletal system and respiratory system can also benefit from anti-inflammatory compounds in garlic. Both the diallyl sulfide (DAS) and thiacremonone in garlic have been shown to have anti-arthritic properties. And in the case of allergic airway inflammation, aged garlic extract has been show to improve inflammatory conditions (once again in animal studies).

Even more preliminary is research evidence showing that some inflammatory aspects of obesity may be altered by sulfur-containing compounds in garlic. Specifically, there is one stage in development of the body's fat cells (adipocytes) that appears to be closely related to status of our inflammatory system. Fat cells cannot become fully themselves unless they are able to progress from a preliminary stage called "preadipocytes" to a final stage called "adipocytes." One of the sulfur compounds in garlic (1,2,-vinyldithiin, or 1,2-DT) appears able to lessen this conversion of preadipocytes into adipocytes, and the impact of 1,2-DT appears to be inflammation-related. Even though very preliminary, this research on 1,2-DT is exciting because obesity is increasingly being understood as a disease characterized by chronic, low level inflammation and our inflammatory status is precisely where garlic's 1,2-DT has its apparent impact.

Antibacterial and Antiviral Benefits

From a medical history standpoint, the antibacterial and antiviral properties of garlic are perhaps its most legendary feature. This allium vegetable and its constituents have been studied not only for their benefits in controlling infection by bacteria and viruses, but also infection from other microbes including yeasts/fungi and worms. (One particular disulfide in garlic, called ajoene, has been successfully used to help prevent infections with the yeast Candida albicans.) Very recent research has shown the ability of crushed fresh garlic to help prevent infection by the bacterium Pseudomonas aeruginosa in burn patients. Also of special interest has been the ability of garlic to help in the treatment of bacterial infections that are difficult to treat due to the presence of bacteria that have become resistant to prescription antibiotics. However, most of the research on garlic as an antibiotic has involved fresh garlic extracts or powdered garlic products rather than fresh garlic in whole food form.

Overgrowth of the bacterium Helicobacter pylori in the stomach—a key risk factor for stomach ulcer—has been another key area of interest for researchers wanting to explore garlic's antibacterial benefits. Results in this area, however, have been mixed and inconclusive. While garlic may not be able to alter the course of infection itself, there may still be health benefits from garlic in helping to regulate the body's response to that infection.

Cancer Prevention

While not as strong as the research evidence for cruciferous vegetables, research on the allium vegetables—including garlic—shows that these vegetables have important anti-cancer properties. Interestingly, high intake of garlic (roughly translated as daily intake of this food) has been found to lower risk of virtually all cancer types except cancer of the prostate and breast cancer. However, moderate intake of garlic (roughly translated as several times per week) has been repeatedly found to lower risk of only two cancer types—colorectal and renal cancer. This difference between "high" versus "moderate" garlic intake may be a real difference that suggests we all need to eat more garlic if we want to maximize its cancer-related benefits. Or it may be a difference that is more related to research complications involving the options given to research participants when reporting their food intake. Still, garlic has a consistent track record with respect to general anti-cancer benefits, and there are good research reasons for classifying garlic as an "anti-cancer" food.

The allyl sulfides found in garlic may play a key role in its cancer-prevention benefits. These garlic compounds are able to activate a molecule called nuclear erythroid factor (Nrf2) in the main compartment of cells. The Nrf2 molecule then moves from the main compartment of the cell into the cell nucleus, where it triggers a wide variety of metabolic activities. Under some circumstances, this set of events can prepare a cell for engagement in a strong survival response, and in particular, the kind of response that is needed under conditions of oxidative stress. Under other circumstances, this same set of events can prepare the cell to engage in programmed cell death (apoptosis). When a cell recognizes that it has become too compromised to continue functioning in a healthy manner with other cells, it stops proceeding through its own life cycle and essentially starts to dismantle itself and recycle its parts. It's critical for a cell to determine whether it should continue on or shut itself down, because cells that continue on without the ability to properly function or communicate effectively with other cells are at risk of becoming cancerous. The ability of garlic's allyl sulfides to activate Nrf2 suggests that garlic may be able to help modify these all-critical cell responses and prevent potentially cancerous cells from forming.

One especially interesting area of research on garlic and cancer prevention involves meat cooked at high temperatures. Heterocyclic amines (HCAs) are cancer-related substances that can form when meat comes into contact with a high-temperature cooking surface (400˚F/204˚C or higher). One such HCA is called PhIP (which stands for 2-amino-1-methyl-6-phenylimidazopyridine). PhIP is thought to be one reason for the increased incidence of breast cancer among women who eat large quantities of meat because it is rapidly transformed into DNA-damaging compounds.

Diallyl sulfide (DAS), one of the many sulfur-containing compounds in garlic, has been shown to inhibit the transformation of PhIP into carcinogens. DAS blocks this transformation by decreasing the production of the liver enzymes (the Phase I enzymes CYP1A1, CYP1A2 and CYP1B1) that transform PhIP into activated DNA-damaging compounds. Of course, your best way to prevent formation of PhIP is not to bring your meat into contact with a 400F/204C cooking surface in the first place. But this area of research still bolsters our view of garlic as an allium vegetable with important cancer-preventive properties.

Garlic and Iron Metabolism

Recent research has shown that garlic may be able to improve our metabolism of iron. When iron is stored up in our cells, one of the key passageways for it to be moved out of the cell and returned into circulation involves a protein called ferroportin. Ferroportin is protein that runs across the cell membrane, and it provides a bridge for iron to cross over and leave the cell. Garlic may be able to increase our body's production of ferroportin, and in this way, help keep iron in circulation as it is needed.

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[KapitanScarlet]

from the list above = chlorogenic acid

It was reported in the uk this week that some of the coffees purchased in high st cafes can contain up to 350mg of caffeine per serving = Speed  
So i thought id check out how much caffeine was in the dolce gusto americano and lungu pods I've been favouring recently and it turns out their not too bad at all with 95mg and 72mg respectively, made from 100% arabica beans but not meeting organic standards although the lady on the makers phone asked me if id like to tho on the list of people requesting organic pods from them , blah blah blah (:

And then i found that the roasting of the beans at a high temperature destroys the very beneficial ingredient stated above which then put me on a search which uncovered this latest phenomena called the green coffee bean extract

anyone got any thoughts on this , video sales link on page too (;

CHLOROGENIC ACID IN GREEN COFFEE

[KapitanScarlet]

This is a nice summisation of the qualities of dark chocolate
http://www.thenibble.com/reviews/main/chocolate/high-percentage-cacao-chocolate.asp

[quicksilvercrescendo]

It is very high in magnesium.

I make a hot chocolate drink with milk, cream, cocao powder and some honey. I whip it all up with a whisk so it gets light and frothy and may top it with some fresh made whipped cream.

[KapitanScarlet]

Does this 118 year old dude still frequent deep soul-stirring orgasms , or has he avoided such for 118 years and panting at the crib , that is da question

[KapitanScarlet]

Good points here on the importance of maintaining ones health amongst other aspects of self evolution / control / disintegration

[KapitanScarlet]

https://uk.lifestyle.yahoo.com/semen-makes-women-happier-affectionate-apparently-092000138.html

[quicksilvercrescendo]

They be hidden powers of immensity contained within the dick juice.

[KapitanScarlet]

Ive been looking into water filters and as far as i can see , distillers and reverse osmosis types should be avoided at all costs,

All things considered , this is the best units i have observed so far , if anyone has further knowledge , please add
http://www.berkeyfilters.com/berkey-answers/berkey-water-filter-faq/

[quicksilvercrescendo]

I think certain metals, like lead, can only be removed through distillation, but not completely sure.
Then there is talk that distilled water has a charge than can remove minerals from your body and that it is...lifeless...whatever that means.
Not sure about that because rain water is technically...distilled.
From what I know, distillation removes the most toxins and leaves you with the most pure water of all methods.
Some say if you add some Concentrace mineral drops to it or even a squeeze of fresh lemon juice to it prior to drinking that this may restore the life back to the water that is allegedly removed during distillation.
I think it is best to have your water professionally and thoroughly tested to see what you may need to remove from it.
Perhaps, if you are lucky according to the test results, you may only need a carbon filter system.

The Berkey actually seems to be a good system...the fat man at prison planet sells them at a 10% discount when ordered from his Zionist sponsored website.

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