Making HayFever while the Sun Shines...

As we head towards the height of Summer, there are those amongst us (you know who you are) who are quaking in their summer sandals each and every time they venture outdoors.

Hayfever strikes again! The sneezes and annoying sniffles, the itching eyes and sensitive skin are all indicators that for many, it is that time of the year again.

So, aside from the usual prescription for antihistamine preparations and anti-inflammatory sprays from our over-worked and under-funded GPs, what else can be done to help sufferers of this most debilitating condition?

Well, nutritional solutions offer more help than you might think from natural products which raise the body's immune defenses to supplements which may help lower inflammation and therefore the associated discomfort.

Basically all allergies and allergic reactions are inflammatory by nature. They aggrevate our immune systems, provoking them into a premature response. This causes inflammation and pain at the source of the problem from the overactive production of the allergic antibody IgE.

It is this starting point which triggers a whole raft of immune activity all designed to build up and store large amounts of the inflammatory chemical Histamine. But don't worry, Mother Nature has a few tricks up her sleeve.

Quercetin is a potent antioxidant and water soluble anti-inflammatory agent. This is exceptionally useful during periods of high pollen count and can help stabilise the break up the cell clusters from which inflammation starts therefore slowing down or even stopping the spread of the inflammation

Bromelain. The problem with Quercetin is that it is barely soluble in water and so requires pretty optimal digestion to get it where it is needed. Bromelain on the other hand has the same, if not better anti-inflammatory properties but is much more 'food form' and so the body just laps it up. So, here's an idea. What about supplementing Quercetin and Bromelain together? Now that is the recommendations of several studies into increased effectiveness of these two key 'seasonal defence' nutrients. The compliment and enhance each other and the potency and absorbency of the Bromelain helps the potent but not so motivated Quercetin to get exactly where it is needed.

Bromelain also has its own key properties. Not least of which is that it appears to be associated with the break down and therefore reduction of mucus during seasonal allergic inflammatory attacks

Finally, that old favourite, Vitamin C. It is immune supportive and it's antioxidant properties help bolster and enhance the work of the nutrients that help immune function generally like Vitamin A and Vitamin E which it helps re-cycle to maximise their efficacy.

So, for sufferers of hayfever, experiencing symptoms from 'annoying' to 'debilitating' help is certainly at hand with this proven and simple combination of readily available herbal formulas.

Better Bones with Boswellia... New studies indicate this simple herb may help osteoarthritis suffers

The herb Boswellia Serrata (which is actually a source of the somewhat 'mythical' frankincense) has been studied widely of late and has been found to contain several unique anti-inflamatory properties.

The active ingredient in Boswellia is 5-Loxin and as a proprietary extract, has been shown to significantly reduce the painful inflammatory symptoms associated with Knee osteoarthritis.

Most pharmaceutical drugs aimed at reducing this type of inflammation target what are called the Cox-1 and Cox-2 inhibitors - these are groups of enzymes which stir up inflammation and therefore pain. The 5-Loxin substance found in Boswellia appears to act in the same way on these same enzyme groups to reduce their activity and thus reduce inflammation.

In a recent study in the US, 75 patients suffering with acute osteoarthritis of the knee joints were given 100mg or 250mg of Boswellia as 5-Loxin or a placebo. Results showed that both dosages of 5-Loxin led to significant and measurable reduction in pain and importantly this allowed greater mobility. It was also found that the patients taking the higher dose (250mg) of 5-Loxin showed benefits from the supplement much faster and with greater cessation of pain and discomfort in a shorter period from onset.

It was also discovered that the Boswellia extract appeared to have an effect on the enzyme Matrix Metalloprotienase which, in knee joints, is involved in the breakdown and renewal of cartilage and synovial fluid. 

Vitamin D Supplementation... Your own personal little ray of sunshine!

Vitamin D has always been known for its role in the utilisation of Calcium and bone health. Now new research seem to be supporting the role of Vitamin D in the protection against heart attacks and strokes too.

This certainly makes Vitamin D (also known as the sunshine vitamin as we can get a good dose daily from simple exposure to the sun and it's UV Rays) a must for anyone and everyone conscious of their heart health

Researchers also found those with low blood levels of the sunshine vitamin were twice as likely to suffer heart failure, a heart attack or a stroke than those with higher levels.

The risk was still 62 per cent after adjusting for well-established risk factors such as high blood pressure and high cholesterol.

Dr Thomas Wang, who led the research, said: 'Our data raise the possibility that treating vitamin D deficiency, via supplementation or lifestyle measures, could reduce cardiovascular risk.'

The five-year study, published in the respected medical journal 'Circulation', involved 1,700 sons and daughters of the participants in the Framingham Heart Study, a major investigation of heart disease risk factors launched in 1948.

Most of the body's supply is provided by sunlight on the skin. The rest comes from foods such as fish, eggs and fortified milk and breakfast cereals.

The mechanism by which it works is only partly understood, but Vitamin D has been shown to slow the rate of growth of cancer cells and may boost the function of blood vessels or the immune system.

Although most of those living in northern Europe are not sufficiently lacking in vitamin D to be classified as deficient, some experts believe blood levels should be higher to optimise health.

Only 10 per cent of the study sample had levels considered ideal even for bone health.

A spokesman for the Health Supplements Information Service said: 'Dietary surveys show that large numbers of people in Northern climates, including Britain, have blood levels of vitamin D which are too low'.

'Diet does not provide enough vitamin D and the need for each of us to expose our skin to sunlight for short periods of time to make it runs contrary to advice to avoid sunbathing to the reduce risk of skin cancer'.

'Confusing messages, combined with seasonal variation in the strength of UV radiation, geographic-latitude, time of day, cloud cover and use of sunscreen merge to hamper reliable vitamin D synthesis'.

Because of these unstable factors and the negative warning surrounding UV exposure brings many people to the conclusion that now is the time for Vitamin D supplementation on a daily basis. Most nutritionists and Nutritional Health professionals would support this as Vitamin D is quite difficult to obtain from diet alone. However, like all nutritional supplement regimes, it is always wise to get good advice from your nutritionist or GP first to make sure you actually need it or are in a deficiency risk category.

Green Tea, Metabolism & Weight Loss

It sounds too good to be true but something as simple a pure Green Tea really can help us to lose weight and stay healthier

Studies show that the caffeine and polyphenols in green tea increase thermogenesis (heat creation of the type produced when our bodies burn food for energy), the rate at which calories are burned, and therefore raises metabolism. Raising metabolism causes the body to burn more calories, which in turn can lead to weight loss. In addition, research indicates that green tea consumption activates a higher rate of fat oxidation, which can also help weight loss.

In a human study, participants taking green tea extract and still following a typical Western diet experienced a significant increase in their energy levels. The researchers concluded that participants using green tea extract had increased fat usage to burn as energy - it effectively raised their metabolism and started the process of burning fat for energy (which is actually a much better source than standard Carbs/glucose) In addition, researchers observed that participants using green tea extract did not have increased heart rate, suggesting that green tea may be an alternative to many stimulant based diet aids.

Green Tea Increases Ability to Burn Fat and Calories

Using green tea for dieting offers several benefits. Research indicates that the combination of components in green tea, including caffeine and certain antioxidants, stimulate metabolism as well as oxidation of fat. Human studies show that consuming green tea increases the body's rate of calorie burning, which can lead to weight loss, and this research supports use of green tea for dieting.

Green Tea can also suppress appetite

In addition to increasing calorie and fat burning, green tea aids dieting by suppressing appetite. In an animal study, rats given green tea extract ate 60% less food, which led to over 20% weight loss.

Finally, a raft of studies at The University of Maryland in the USA have shown that green tea may also have a positive effect on LDL (bad) Cholesterol lowers total cholesterol and raises HDL (good) cholesterol in both animals and people. One population-based study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Vitamin K supplementation and Blood Sugar Regulation

Increasing research has pointed to the importance of vitamin K in maintaining normal glucose tolerance and therefore resistance to diabetes. Now, researchers at Tufts University, Boston, have found that modest supplemental amounts of vitamin K do in fact improve several markers of glucose tolerance.

Sarah Booth, PhD, and her colleagues gave 355 men and women, ages 60 to 80 years old, either 500 mcg of vitamin K1 or placebos daily for three years. By the end of the study, men taking vitamin K had improvements in fasting blood sugar and fasting insulin levels, as well as in the Homeostasis Assessment Model for Insulin Resistance (HOMA-IR). The HOMA-IR is a calculation of insulin resistance based on a combination of fasting blood sugar and insulin.

By the end of the study, men taking vitamin K had decreases in HOMA-IR and fasting insulin — indicating improved glucose tolerance — whereas men taking placebos experienced increases. Men taking vitamin K had a slight increase in fasting blood sugar, but men taking placebos had a four-fold greater increase. Vitamin K did not influence glucose tolerance in women.

Fish Consumption & Lowered Risk of Eczema in Infants

Including fish from weaning and before the age of nine months seems to reduce the risk of eczema in infants, according to a study by Swedish researchers. Eczema is a type of skin inflammation also described as atopic dermatitis.

Bernt Alm, MD, PhD, of the University of Gothenburg and his colleagues analyzed the diets and other potential factors and the risk of eczema of 4,921 infants. At six months of age, almost 14 percent of the infants had developed eczema, and at 12 months almost 21% of infants had developed eczema. Three of the strongest associated risk factors were a mother with eczema, a sibling with eczema, and allergy to cow’s milk.

However, infants who began consuming some fish before the age of nine months had a 24% lower risk of developing eczema. The study indicated that the reason for this may have been the anti-inflammatory nature of the Omega 3 fats found in most fish. 

Bacon additive speeds tumour growth

New research by scientists in Korea has renewed fears over the health risks of eating large amounts of processed meats, reports the Daily Mail.

According to the scientists from Seoul National University, inorganic phosphate salts — a common additive in ham and bacon used to alter the texture and flavour of processed meats — could be fuelling the growth of certain types of cancer.

In experiments involving laboratory mice, the Korean scientists were able to show that the additives increased the size of tumours in mice who had been bred to be vulnerable to lung cancer.

The same chemicals are also added to bread, cakes and cheeses. The Mail speculates that the research will increase concerns that additives used to boost food industry profits could be contributing to cancer rates.

Kath Dalmeny of the pressure group Sustain told the paper there was growing evidence that processed meats increased the risk of cancer: 'A major study has linked red meats - and particularly processed meats with high levels of saturated fats such as bacon and salami - to bowel cancer.'