Uncategorized

I had cause to encounter this spongy vegetable recently. Well, I had seen it a lot in the movies and it didn’t leave a good impression. Managed to see it in a vegetable market in Jos and bought it. Funny enough it tasted quite pleasant and rich!.. I went ahead to find out its health benefits and here’s what I found.. Enjoy!

Improving bone health:

Poor vitamin K intake is linked with a high risk of bone fracture. Just one cup of chopped broccoli provides 92 micrograms of vitamin K, well over 100% of your daily need. Consuming an adequate amount of vitamin K daily, improves bone health by improving calcium absorption and reducing urinary excretion of calcium. Broccoli also contributes to your daily need for calcium, providing 43 milligrams in one cup. Antioxidant vitamin C, when eaten in its natural form (in fresh produce as opposed to supplement form) can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture.

Protection from chronic disease:

According to theDepartment of Internal Medicine and Nutritional Sciences Program of the University of Kentucky, high fiber intakes are associated with significantly lower risks of developingcoronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.
Increased fiber intake has also been shown to lower blood pressure and cholesterol levels, improve. insulin sensitivity, and enhance weight loss for obese individuals.

Fighting cancer:

Eating a high amount of cruciferous vegetables has been associated with a lower risk of cancer; namely lung andcolon cancer. Studies have suggested that sulforaphane, the sulfur-containing compound that gives cruciferous vegetables their bitter bite, is also what gives them their cancer-fighting power. Researchers have found that sulforaphane can inhibit the enzyme histone deacetylase (HDAC), known to be involved in the progression of cancer cells. The ability to stop HDAC enzymes could make sulforaphane-containing foods a potentially powerful part of cancer treatment in the future. Sulforaphane is now being studied for its ability to delay or impede cancer with promising results shown inmelanoma, esophageal, prostate andpancreatic cancers.Another important vitamin that broccoli contains,folate, has been shown to decrease the risk of breast cancer in women. Adequate intake of dietary folate (in food) has also shown promise in protecting against colon, stomach, pancreatic and cervical cancers. Although the mechanism of protection is currently unknown, researchers believe that folate’s protective effects have something to do with its role in DNA and RNA production and the prevention of unwanted mutations. There is no evidence that folate in supplement form provides the same anti-cancer benefits.

Broccoli’s Anti-Inflammatory Benefits:

When threatened with dangerous levels of potential toxins, or dangerous numbers of overly-reactive, oxygen-containing molecules, signals are sent within our body to our inflammatory system, directing it to “kick in” and help protect our body from potential damage. One key signaling device is a molecule called Nf-kappaB. When faced with the type of dangers described above, the NF-kappaB signaling system is used to “rev up” our inflammatory response and increase production of inflammatory components (for example, IL-6, IL-1beta, TNF-alpha, iNOS and COX-2). This process works beautifully in temporary, short-term circumstances when healing from injury is required. When it continues indefinitely at a constant pace, however, it can put us at risk for serious health problems, including the development of cancer.

Research studies have made it clear that the NF-kappaB signaling system that is used to “rev up” our inflammatory response can be significantly suppressed by isothiocyanates (ITCs). ITCs—the compounds made from glucosinolates found in broccoli and other cruciferous vegetables—actually help to shut down the genetic machinery used to produce NF-kappaB and other components of the inflammatory system. These anti-inflammatory benefits of ITCs have been demonstrated in the laboratory, and with consumption of the ITCs themselves. While they have yet to be demonstrated on consumption of broccoli in an everyday diet, we fully expect future research to show anti-inflammatory benefits from the routine consumption of broccoli (and its glucosinolates), not just from consumption of ITCs.
As mentioned earlier in this section, chronic inflammation can sometimes get triggered by overexposure to allergy-related substances. In this context, broccoli has yet another anti-inflammatory trick up its sleeve, because it is a rich source of one particular phytonutrient (a flavonol) called kaempferol. Especially inside of our digestive tract, kaempferol has the ability to lessen the impact of allergy-related substances (by lowering the immune system’s production of IgE-antibodies). By lessening the impact of allergy-related substances, the kaempferol in broccoli can help lower our risk of chronic inflammation.

Broccoli’s Antioxidant Benefits:

Amongst all of the commonly consumed cruciferous vegetables, broccoli stands out as the most concentrated source of a premiere antioxidant nutrient—vitamin C. This central antioxidant vitamin can provide longer-term support of oxygen metabolism in the body if it is accompanied by flavonoids that allow it to recycle. Broccoli provides many such flavonoids in significant amounts, including the flavonoids kaempferol and quercitin. Also concentrated in broccoli are the carotenoids lutein, zeaxanthin, and beta-carotene. All three of these carotenoids function as key antioxidants. In the case of lutein and beta-carotene, broccoli has been shown not only to provide significant amounts of these antioxidants but to significantly increase their blood levels when consumed in the amount of three cups. Other antioxidants provided by broccoli in beneficial amounts include vitamin E and the minerals manganese and zinc.

Considered as a group, the vitamins, minerals, flavonoids, and carotenoids contained in broccoli work to lower risk of oxidative stress in the body. The ability of these nutrients to support oxygen metabolism and avoid excess formation of overly reactive, oxygen-containing molecules makes them equally helpful in lowering risk of chronic inflammation and risk of cancer. If cancer development is compared to a 3-legged stool, the antioxidant benefits of broccoli can be viewed as weakening one leg of the stool, namely the leg called “oxidative stress.” We’ve already seen how the glucosinolates and omega-3 fats in broccoli can be viewed as helping to weaken a second leg of the stool (chronic inflammation).

Enhancing Detoxification:

Most toxins that pose a risk to our cells must be detoxified in our body by a 2-step process. What’s remarkable about broccoli is its ability to alter activity in both of these two detox steps. Isothiocyanates (ITCs) made from the glucosinolates in broccoli are well-documented modifiers of the first step in detoxification (called Phase I). In fact, some ITCs like sulforaphane can actually help shut down the genetic machinery that produces certain Phase I enzymes. ITCs are equally capable of altering the activity of enzymes involved in the second step of detoxification (called Phase II). From research in the field of genetics, we know that ITCs can help bridge gaps in Phase II activity when it is insufficient. Taken in combination, the impact of ITCs on Phase I and II detox events is unique—and equally unique is the presence of glucosinolate compounds in broccoli that can be used to make ITCs. Glucosinolates like glucoraphanin, gluconasturtiian, and glucobrassicin are simply not found in other foods in the same combination and concentration that is offered by broccoli. By helping to promote as well as regulate detox activity in our cells, the ITCs made from broccoli can help prevent insufficient detoxification of dangerous substances that threaten our cells.

Broccoli has a strong, positive impact on our body’s detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body’s detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli’s glucosinolates, and they help control the detox process at a genetic level.

Broccoli and Digestive Support

The digestive support provided by broccoli falls into two basic categories: fiber support, and ITC (isothiocyanate) support. At approximately 1 gram of dietary fiber for every 10 calories, you don’t have to eat much broccoli to get a large amount of your daily requirement! For 100 calories—only 5% of a 2,000-calorie diet—you get about 10 grams of fiber, or 40% of the Daily Value (DV). And, 250 calories of broccoli (about 12% of a 2,000-calorie diet) will give you the full daily requirement for this important nutrient! Few components of food support our digestive system as well as fiber. The speed that food travels through us, the consistency of food as it moves through our intestine, and bacterial populations in our intestine are all supported as well as regulated by dietary fiber.

Alongside of broccoli’s dietary fibers are its glucosinolates. These phytonutrients are converted by our bodies into isothiocyanates (ITCs). ITCs—and particularly sulforaphane—help protect the health of our stomach lining by helping prevent bacterial overgrowth of Helicobacter pylori or too much clinging by this bacterium to our stomach wall. Broccoli sprouts appear to have especially strong stomach support properties in this regard.

Broccoli and Cardiovascular Support

Although research in this area is still in the early stages, anti-inflammatory substances found in cruciferous vegetables are becoming the topic of increasing interest with respect to heart disease. One particular focus here involves the anti-inflammatory properties of sulforaphane, one of the isothiocyanates (ITCs) derived from the glucoraphanin in broccoli. In some individuals susceptible to high blood sugar, sulforaphane may be able to prevent (or even reverse) some of the damage to blood vessel linings that can be cause by chronic blood sugar problems. Decreased risk of heart attacks and strokes may also eventually be linked in a statistically significant way to intake of broccoli and its glucoraphanin.

(adsbygoogle = window.adsbygoogle || []).push({});

A second area you can count on broccoli for cardiovascular support involves its cholesterol-lowering ability. Our liver uses cholesterol as a basic building block to product bile acids. Bile acids are specialized molecules that aid in the digestion and absorption of fat through a process called emulsification. These molecules are typically stored in fluid form in our gall bladder, and when we eat a fat-containing meal, they get released into the intestine where they help ready the fat for interaction with enzymes and eventual absorption up into the body. When we eat broccoli, fiber-related nutrients in this cruciferous vegetable bind together with some of the bile acids in the intestine in such a way that they simply stay inside the intestine and pass out of our body in a bowel movement, rather than getting absorbed along with the fat they have emulsified. When this happens, our liver needs to replace the lost bile acids by drawing upon our existing supply of cholesterol, and as a result, our cholesterol level drops down. Broccoli provides us with this cholesterol-lowering benefit whether it is raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw broccoli improves significantly when it is steamed. In fact, when the cholesterol-lowering ability of steamed broccoli was compared with the cholesterol-lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), broccoli bound 33% as many bile acids (based on a standard of comparison involving total dietary fiber).

The B-complex vitamins in broccoli can also make a major contribution to our cardiovascular health. Especially with respect to excessive formation of homocysteine—an event which raises our risk of atherosclerosis, stroke, and heart attack—B-complex vitamin deficiency intake can pose a major risk. Three B vitamins especially important for lowering our risk of hyperhomocysteinemia (excessive formation of homocysteine) are vitamin B6, vitamin B12, and folate. By making an important contribution to our B6 and folate intake, broccoli can help us lower our risk of excessive homocysteine formation and cardiovascular problems that are related to excess homocysteine.

Other Health Benefits Provided by Broccoli:

Three other areas of health benefits are important to mention when considering broccoli and its unique combination of nutrients. The first area is eye health. Two carotenoids found in significant concentrations in broccoli—lutein and zeaxanthin—play an especially important role in the health of the eye. In fact, no tissue in the body is more concentrated with lutein than the area in the outer portion of the retina (called the peripheral retina). Similarly, in the macula near the central portion of the retina, zeaxanthin is uniquely concentrated. Risk of problems involving the macula of the eye (for example, macular degeneration) and problems involving the lens area of the eye (for example, cataracts) have both been show to lessen with intake of foods (including broccoli) that provide significant amounts of the lutein and zeaxanthin carotenonids.

A second area is skin support, including support of sun-damaged skin. Here it is the glucoraphanin found in broccoli—converted into sulforaphane by the body—that has received the most research attention. Since skin cells can carry out the process of detoxification, it may be detox-related benefits of sulforaphane that are especially important in helping to counteract sun damage.

A third area of increasing research interest involves the metabolism of vitamin D. Broccoli is not a source of this vitamin, but it is an excellent source of vitamin K and also of vitamin A (in one of its precursor forms, beta-carotene). Many individuals have large vitamin D deficiencies that cannot be remedied through diet alone, and these deficiencies require sizable amounts of vitamin D to be provided through dietary supplementation. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A appear to help keep our vitamin D metabolism in the proper balance. Assuring adequate intake of vitamins K and A alongside of vitamin D supplementation may turn out to be important in achieving optimal vitamin D supplementation results and avoiding potential problems related to supplementation. Broccoli may turn out to play a particularly helpful role in balancing this set of events by providing its unusually strong combination of both vitamin A and vitamin K.

Broccoli as a “Goitrogenic” Food

Broccoli is sometimes referred to as a “goitrogenic” food. Yet, contrary to popular belief, according to the latest studies, foods themselves—broccoli included—are not “goitrogenic” in the sense of causing goiter whenever they are consumed, or even when they are consumed in excess. In fact, most foods that are commonly called “goitrogenic”—such as the cruciferous vegetables (including broccoli, kale, and cauliflower) and soyfoods—do not interfere with thyroid function in healthy persons even when they are consumed on a daily basis. Nor is it scientifically correct to say that foods “contain goitrogens,” at least not if you are thinking about goitrogens as a category of substances like proteins, carbohydrates, or vitamins. With respect to the health of our thyroid gland, all that can be contained in a food are nutrients that provide us with a variety of health benefits but which, under certain circumstances, can also interfere with thyroid function. The term “goitrogenic food” makes it sound as if something is wrong with the food, but that is simply not the case. What causes problems for certain individuals is not the food itself but the mismatched nature of certain substances within the food to their unique health circumstances.

Possible health risks of consuming broccoli
If you are taking blood-thinners such as Coumadin (warfarin), it is important that you do not suddenly begin to eat more or less foods containing vitamin K, which plays a large role in blood clotting.

It is the total diet or overall eating pattern that is most important in disease prevention and achieving good health. It is better to eat a diet with a variety than to concentrate on individual foods as the key to good health.

Some Sources:

Ambrosone CB, Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300. 2009.

Angeloni C, Leoncini E, Malaguti M, et al. Modulation of phase II enzymes by sulforaphane: implications for its cardioprotective potential. J Agric Food Chem. 2009 Jun 24;57(12):5615-22. 2009.

Banerjee S, Wang Z, Kong D, et al. 3,3′-Diindolylmethane enhances chemosensitivity of multiple chemotherapeutic agents in pancreatic cancer. 3,3′-Diindolylmethane enhances chemosensitivity of multiple chemotherapeutic agents in pancreatic cancer. 2009.

Bhattacharya A, Tang L, Li Y, et al. Inhibition of bladder cancer development by allyl isothiocyanate. Carcinogenesis. 2010 Feb;31(2):281-6. 2010.

http://articles.mercola.com/sites/articles/archive/2013/11/09/broccoli-benefits.aspx

I recently had an encounter with this purple beauty. Quite pleasant I must say. I did try to use it on a patient of mine, although after much research and thought I decided against it, I thought it wise to find out what it does have to offer, which turns out to be a lot. Everyone seemed to have something lovely to say about the onion-like root, so…
One cup (100 grams) of raw beets contains 58 calories, 13 grams of carbohydrate(including 9 grams of sugar and 4 grams of fiber) and 2 grams of protein. It provides 1% of daily vitamin A needs, 2% of calcium, 11% of vitamin C and 6% of iron.

Beetroot is a rich source of folate and manganese and also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus,potassium, zinc, copper and selenium. Beets are high in dietary nitrate, which is believed to be the reason why many of the potential health benefits of beetroot are being studied. New products incorporating this highly nutritious food are sprouting up everywhere, especially in juices and drinks.

Beetroot, or table beets, although from the same family as sugar beets (beta vulgaris), are genetically and nutritionally different. Sugar beets are white in color and commonly used for sugar extraction and sweetening manufactured foods. Sugar cannot be obtained from beetroot, which are most commonly found in red and gold varieties.
Now, down to business. What is all the fuss about?

(adsbygoogle = window.adsbygoogle || []).push({});

Reduces Birth Defects:

Beets are excellent for the pregnant women and her unborn child. One amazing quality of the root is that it has an abundant supply of folic acid. Folic acid is important for pregnant mums and unborn babies because it is an essential component for the proper formation of the unborn child’s spinal cord, and can protect the child from conditions such as spina bifida (is a congenital disorder where the child’s spinal cord does not form completely and in most cases looks like it has been divided into two at the base). Beetroot also gives mums-to-be that extra energy boost required during pregnancy.

Treats anaemia:

It is a common myth that because beetroot is reddish in colour, it replaces lost blood and is therefore good to treat anaemia. While this may sound a bit outrageous to many, there is a partial truth hidden in the myth. Beetroot contains a lot of iron. Iron helps in the formation of haemagglutinin, which is a part of the blood that helps transport oxygen and nutrients to various parts of the body. It is the iron content and not the colour that helps treat anaemia.

Prevent Certain Cancers:

Studies have revealed that beets are good at preventingskin, lung, and colon cancer, since they contain the pigment betacyaninis, which counteracts cancerous cell growth. Nitrates used in meats as preservatives can stimulate the production of nitrosamine compounds in the body which can also result in cancer. Studies have now shown that beet juice inhibits the cell mutations caused by these compounds. Researchers in Hungary have also discovered that beet juice and its powdered form slows down tumor development. Adding a healthy weekly amount of beets to your diet can keep your body cancer-free for a very long time

Prevents Respiratory Problems:

Beetroot is asource of vitamin C that helps to prevent asthma symptoms. The natural beta carotene in beetroot also helps to prevent lungs cancer. Vitamin C is also a powerful antioxidant that boosts the immune system in a number of ways. Besides acting as an antioxidant itself and defending against the effects of free radicals in the body, vitamin C also stimulates the activity of white blood cells, which is the body’s main line of defense against foreign bodies, as well as viral, bacterial, fungal, and protozoan toxins that can result in a multitude of infections and illnesses. Vitamin C’s range goes from fighting the sniffles to reducing the chances of cancer, and beets has plenty of vitamin C!

Prevents Cataracts:

The presence of beta-carotene, which is a form of vitamin A, helps to prevent age-related blindness called cataracts as well as a reduction in macular degeneration that commonly occurs as we get older. Vitamin A is considered a powerful antioxidant substance that is involved in many essential activities in the body.

Improves sexual health and stamina:

Also known as ‘natural Viagra’, beetroot has been commonly used in a number of ancient customs to boost one’s sexual health. Since the vegetable is a rich source of nitrates it helps release nitric oxide into the body, widening the blood vessels, and increasing blood flow to the genitals – a mechanism that medicines like Viagra seek to replicate. Another factor is that beetroot contains a lot of boron, a chemical compound that is important for the production of the human sex hormone. So the next time, ditch the blue pill and have some beetroot juice instead.

Beets and your Heart Health:

Beet fiber helps toreduce cholesteroland triglycerides by increasing the level of HDL cholesterol (“good” cholesterol). Having a high level of triglycerides increases the risk for heart related problems, so increased HDL is a good line of defense against that. The presence of the nutrient betaine lowers the levels of homocysteine in the body which can also be harmful to the blood vessels. Thus, consumption of beetroot helps to prevent cardiovascular diseases in multiple ways, so conditions like ahterosclerosis, heart attacks, and strokes are less likely to develop. The fiber in beets also works to strip excess LDL cholesterol from the walls and help to eliminate it from the body quickly.

Dementia:

Researchers at Wake Forest University have found that drinking juice from beetroot can improve oxygenation to the brain, slowing the progression ofdementiain older adults. According toDaniel Kim-Shapiro, director of Wake Forest’s Translational Science Center, blood flow to certain areas of the brain decrease with age and leads to a decline in cognition and possible dementia. Consuming beetroot juice as part of a high nitrate diet can improve the blood flow and oxygenation to these areas that are lacking.

Diabetes:

Beets contain anantioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes. Studies on alpha-lipoic acid have also shown decreases in peripheralneuropathyand/or autonomic neuropathy in diabetics.

Digestion and regularity:

Because of its high fiber content, beetroot helps to prevent constipation and promote regularity for a healthy digestive tract.

Antioxidant:

betalain and carotenoid phytonutrients, however, beets are also an unusual source of betaine. Betaine is a key body nutrient made from the B-complex vitamin, choline. (Specifically, betaine is simply choline to which three methyl groups have been attached.) In and of itself, choline is a key vitamin for helping regulate inflammation in the cardiovascular system since adequate choline is important for preventing unwanted build-up of homocysteine. (Elevated levels of homocysteine are associated with unwanted inflammation and risk of cardiovascular problems like atherosclerosis). But betaine may be even more important in regulation of our inflammatory status as its presence in our diet has been associated with lower levels of several inflammatory markers, including C reactive protein, interleukin-6, and tumor necrosis factor alpha. As a group, the anti-inflammatory molecules found in beets may eventually be shown to provide cardiovascular benefits in large-scale human studies, as well as anti-inflammatory benefits for other body systems.

Macular Degeneration:

The beta-carotene present in beetroot aids in reducing or slowing macular degeneration in the eyes.Macular degenerationis often associated with an increase in free radicals, which drastically affect the premature aging process of many people. The beta-carotene is a powerful form of vitamin A, which has antioxidant capabilities and defends the eyes against the damaging effects of these free radicals.

Strokes:

A deficiency of potassium in the body increases the risk of stroke. Therefore, the potassium-rich beetroot is recommended to boost heart health for that reason as well. Potassium is called a vasodilator, meaning that it relaxes the blood vessels and reduces blood pressure throughout the body. When blood pressure is reduced and the vessels and arteries are no longer contracted, blood clots are far less likely to form, or get stuck, and the plaque that may have built up along the walls of your blood vessels will not accumulate more detritus to form additional clots. What is more impressive is that studies have shown the effect to be ongoing. Blood pressure will continue to drop over the course of 24 hours, as though beets are naturally delaying their effects so the body can adjust, rather than plummeting the blood pressure at a dangerous speed.

Increased Energy and Tolerance:

Beets contain a significantamount of carbohydratesthat provides fuel for energy and prolonged sports activities. These are the natural building blocks of energy metabolism, and beets provide them without any of the negative side effects of many other carbohydrate-heavy foods. When the body has a sufficient amount of carbohydrates, it is able to fuel all of the necessary bodily functions as well, including the important metabolic reactions that keep your organ systems functioning efficiently. In a related function, researchers have noticed that oxygen uptake is greatly increased by people who drink beet juice due to the high nitrate content. The results show that oxygen uptake increases by up to 16%, which is an unheard of boost, and is actually more than a normal person can improve by, even when training extensively. This increases stamina for exercising and participating in sports, making beet juice an interesting sports drink that most people would never consider.

Eat Your Beet Greens Too!

If you simply throw away the green leafy tops to your beets, you’re doing yourself a disservice, as these are among the healthiest part of the plant. Besides containing important nutrients like protein, phosphorus, zinc, fiber, vitamin B6,magnesium, potassium, copper, and manganese, beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron. Beet greens actually have even more iron than spinach (another leafy green in the same botanical family) as well as a higher nutritional value overall than the beetroot itself. They also strengthen your immune system by stimulating the production of antibodies and white blood cells
If you’ve never tried beet greens before, don’t let them intimidate you. They can be added raw to vegetable juice or sautéed lightly right along with other greens like spinach and Swiss chard.

Warning:
Beets contain oxalates, which when consumed in excess can cause bodily fluids to crystallize. People with kidney or gallbladder problems should avoid beetroots because they could exacerbate kidney and bladder stones.

Sources:

https://www.organicfacts.net/health-benefits/vegetable/beets.html

https://www.organicfacts.net/health-benefits/vegetable/beets.html

Elbandy MA and Abdelfadeil MG. Stability of betalain pigments from a red beetroot (Beta vulgaris). Poster Session Presentation. The First International Conference of Food Industries and Biotechnology & Associated Fair. Al-Baath University, North Sinai, Egypt. Available online at: www.albaath univ.edu.sy/foodex2010/connections/ Posters/6.pdf. 2010.

Lee CH, Wettasinghe M, Bolling BW et al. Betalains, phase II enzyme-inducing components from red beetroot (Beta vulgaris L.) extracts. Nutr Cancer. 2005;53(1):91-103. 2005.

The underlying theory of blood type diets is that people with different blood types digest lectins differently, and that if people eat food that is not compatible with their blood type, they will experience many health problems. On the other hand, if a person eats food that is compatible, they will be healthier.

That theory is, in turn, based on an assumption that each blood type represents a different evolutionary heritage. “Based on the ‘Blood-Type’ diet theory, group O is considered the ancestral blood group in humans so their optimal diet should resemble the high animal protein diets typical of the hunter-gatherer era. In contrast, those with group A should thrive on a vegetarian diet as this blood group was believed to have evolved when humans settled down into agrarian societies. Following the same rationale, individuals with blood group B are considered to benefit from consumption of dairy products because this blood group was believed to originate in nomadic tribes. Finally, individuals with an AB blood group are believed to benefit from a diet that is intermediate to those proposed for group A and group B.”

The theory is based on the premisedepending at what point in human development the blood type evolved:

Type O: this is considered the “ancestral blood group” in humans, so the plan suggests a high-animal-protein diet, typical of the hunter-gatherer period.

Type A: this blood type is believed to have evolved when humans settled in agrarian societies, so the plan suggests a vegetarian diet.

Type B: this blood group is believed to originate in nomadic tribes, so the plan suggests a high consumption of dairy products.

Type AB: the plan recommends a diet similar to that of type B, but there are certain restrictions, for example, only eggs and fish are recommended as sources of meat.

Based on the GenoType premise, D’Adamo makes specific recommendations for what you can and cannot eat to maximize your health once you’ve identified the group you belong to. For example, those who fit D’Adamo’s hunter profile — with characteristics including type O blood, long legs, nervous energy, light hair, and a ring finger longer than their index finger — are said to be thrifty with calories, making the most of what a hunter-gatherer might subsist on, but tend to put on weight when faced with a high-calorie Western diet and reduced physical activity. Diet and exercise recommendations are made accordingly, with an emphasis on proteins.

In his latest book, “GenoType Diet”, Dr. D’Adamo, claims that a person can change their genetic makeup. At first, this sounds like something pulled from a science fiction novel, but D’Adamo again backs up his theories with scientific research, and promising data on epigenetics. What exactly does this mean? Epigenetics in layman’s terms is explained as “post-genomic changes to the structure of DNA that does not involve changes to the pattern of sequencing itself.” In relation to your health, these epigenetics are influenced by nutrition and the environment. While your personal genome is permanent, the path to health through your epigenetics gives you a measure of control through the GenoType Diet. Dr D’Adamo explains that an individual’s DNA is unique, and that is why a “one size fits all diet” is ineffective. While nutritionists are quick to label the theory “another gimmick”, two recent landmark studies have found that an individual’s genes have a lot to do with how their bodies react to certain foods. A study of 32,000 people by the Genetic Investigation of Anthropometic Traits, found six genes linked to appetite control and obesity, five of which are active in the brain.

Geneticist Jose Ordovas says research is uncovering the complex interactions between diet and a person’s DNA, which could lead to more personalised advice about what to eat and drink to stave off heart disease, cancer and other chronic conditions. In future, scientists hope to use gene technology to promote weight loss.

Which genotype are you:

The hunter

Tall and thin, full of nervous energy and prone to allergies and asthma.
Eat: Meat-rich, low-gluten foods.
Superfoods: Beef, lamb, salmon, hard cheese, wild/brownrice, artichokes,broccoli, grapefruit.
Avoid: Nuts, grains, wheat, sugary foods, soft cheese.

The teacher

Strong and sinewy, withgreat stamina.
Eat: White meat and fish.
Superfoods: Turkey, white fish, black beans, peanuts, peas, tofu, flaxseeds, .
Avoid: Sugary food, white carbohydrates, red meat.

The explorer

Muscular, broad shoulders, narrow hips and low body fat.
Eat: Legumes, liver, beans, cheese and meat.
Superfoods: Liver, lamb, ricotta, mozzarella, lentils, parsnips, ginger, raspberries.
Avoid: Alcohol and caffeine.

The gatherer

Full-figured, gains weight easily, has trouble processing alcohol and caffeine.
Eat: High-protein, low-GI.
Superfoods: Liver, lamb, ricotta, mozzarella, lentils, parsnips, ginger, raspberries.
Avoid: Fried and microwaved food.

The warrior

Long and lean when young, tends to gain weight with age.
Eat: Plant-based, low-GI diet.
Superfoods: Seabass, cottage cheese, peanuts, pine nuts, edamame beans, tofu.
Avoid: High-GI foods,high-fat dairy and meat.

The nomad

Large-boned and muscular, long legs. Usually sensitive to immune problems.
Eat: Foods rich in essential fatty acids (salmon, mackerel), red meat and dairy.
Superfoods: Beef, liver, herring, caviar, cheddar.
Avoid: Gluten, barley, oats.

(adsbygoogle = window.adsbygoogle || []).push({});

No Evidence to Support Diet-genotype Theory

Research on ABO blood types has advanced rapidly in the past few years and decades. There is now strong evidence that people with certain blood types can have a higher or lower risk of some diseases. For example, type Os have a lower risk of heart disease, but a higher risk of stomach ulcers. However, there are no studies showing this to have anything to do with diet.

In a major 2013 review study where researchers examined the data from over a thousand studies, they did not find a single well-designed study looking at the health effects of the blood type diet. Examining 1,455 participants who were mostly young and healthy adults, the team collected information about their usual diets, as well as fasting blood samples that were used to determine blood type and cardiometabolic risk factors -insulin,cholesteroland triglycerides. The researchers also calculated diet scores, based on the food items in D’Adamo’s book, in order to determine the participants’ adherence to the four blood type diets. However, they emphasize that these markers of health were independent of the participants’ blood types.

In detail, adherence to each blood type diet yielded associations with the following benefits:

Type O: lower serum triglycerides
Type A: lowerBMI,blood pressure, waist circumference, triglycerides and insulin levels
Type B: improved HDL cholesterol levels
Type AB: lower blood pressure, serum total cholesterol, triglycerides and insulin levels.

What do you think/ know concerning this sensitive topic?.. please share with us.

Sources:

D’Adamo P. J. (2009). Eat Right for your Type. Harmony, England.

http://www.medicalnewstoday.com/articles/271349.php

https://en.m.wikipedia.org/wiki/Blood_type_diet

http://authoritynutrition.com/the-blood-type-diet-review/

http://diet.lovetoknow.com/wiki/The_GenoType_Diet.

There are several reasons why a good diet can help to prevent and even reverse ED. Eating healthful foods reduces your risk of common vascular problems that are caused by high cholesterol, high blood sugar, high triglyceride levels, and being overweight.

ED is a problem of blood flow, so when you keep your blood vessels in good health, you reduce your risk of ED.

The Massachusetts Male Aging Study found a direct connection between diet and ED. Men in the study who consumed plenty of fruits, vegetables, and whole grains, and avoided red meat and processed grains, were less likely to experience ED.

Beets:

Erectile health, like heart health, is all about blood flow. Beets are rich sources of nitrate, a form of nitrogen that is transformed into nitrite by bacteria on the tongue. When the nitrite reaches the stomach, it converts into nitric oxide or enters the blood as nitrite. Nitric oxide increases blood flow by dilating (widening) the blood vessels. Since all the oral medications to treat erectile dysfunction work by increasing nitric oxide, it seems to follow that beets may help with ED as well. The more you can do to promote better blood flow, the better your erectile health will be.

Dark chocolate:

The flavonoids (which are potent antioxidants) in dark chocolate have demonstrated an ability to improve blood circulation, as reported in a scientific article in the journalCirculation. The authors said that “abundant evidence indicates that flavanol-rich cocoa acting on nitric oxide synthesis and perhaps degradation has a profound influence on the blood supply of the extremities.” To reap the potential benefits, however, be sure to choose dark chocolate—milk chocolate or even dark chocolate eaten along with milk negates the advantages—and organic when possible.

Ginseng:

Ginseng is an herb that has been used since ancient times for various health issues, including erectile dysfunction. In a 2013 animal study, investigators looked at the ability of Korean red ginseng (Panax ginseng) versus ginseng berries to treat erectile dysfunction and found that the latter were more potent. An earlier (2002) Korean study that included 45 men found that taking 900 milligrams of Korean red ginseng three times a day for 8 weeks improved erections.

Leafy green vegetables:

When you choose lettuce, collard greens, spinach, and other leafy green veggies, you provide your body with a rich supply of nitrates, which help to increase blood flow and improve circulation. By the way, the ED drugs on the market were designed to have the same effect by inhibiting an enzyme that can cause blood vessels in the penis to contract. That’s right, the “PDE5 inhibitors”, as they are medically known (Viagra, Cialis, Levitra etc), all work by inhibiting the contraction of blood vessels caused during an erection. So it also makes sense to promote better blood flow through the foods you eat, and avoid taking expensive, potentially harmful drugs.Although generally we like to promote fresh fruits and vegetables, in the case of tomatoes and their lycopene content,processed is better. (Forget lycopene supplements, by the way which don’t work.) Lycopene is a phytonutrient that helps promote circulation and also supports prostate health, which is an added benefit. When choosing tomato products (e.g., tomato juice, tomato paste, tomato soup), look for organic products. Lycopene is best absorbed when it consumed along with healthy fats, such as avocado and olive oil.

Watermelon:

Although watermelon is typically viewed as a summertime fruit, it also can be considered an anytime treat for men who have erectile dysfunction. Watermelon is a great source of an amino acid calledcitrulline, which has been shown to boost blood flow to the penis. Twenty-four men with mild ED took either citrulline or a placebo for one month. When they took citrulline, 50 percent of the men experienced an improvement in erection hardness compared with only 8.3 percent when they took placebo. Frequent consumption of watermelon or watermelon juice could provide a boost to your erections.

(adsbygoogle = window.adsbygoogle || []).push({});

Your food choices can have a positive impact on blood circulation and therefore erectile dysfunction. Many of the foods in this list can be enjoyed separately and combined in creative ways so you can help erectile dysfunction every day.

Some Other Natural Remedies Currently Under Investigation

One small study also indicated Rhodiola rosea may be helpful. Twenty-six out of 35 men were given 150 to 200 mg a day for three months. They experienced substantially improved sexual function.

DHEA:

Dehydroepiandrosterone (DHEA) is a natural hormone produced by the adrenal glands. It can be converted to both estrogen and testosterone in the body. Scientists make the dietary supplement from wild yam and soy. The influential Massachusetts male aging study showed that men with ED were more likely to have low levels of DHEA. Forty men with ED participated in anotherstudy published in 1999, in which half received 50 mg DHEA and half received a placebo once a day for six months. Those receiving the DHEA were more likely to achieve and maintain an erection.

L-Arginine:

L-arginine is an amino acid naturally present in the body. It helps make nitric oxide. Nitric oxide relaxes blood vessels to facilitate a successful erection. Researchers studied the effects of L-arginine on ED in 1999. Thirty-one percent of men with ED taking 5 grams of L-arginine a day experienced significant improvements in sexual function.

A second study showed that L-arginine combined with pycnogenol, a plant product from tree bark, restored sexual ability to 80 percent of participants after two months. Ninety-two percent had restored sexual ability after three months.

Some Sources:

http://www.healthline.com/health/erectile-dysfunction/ed-natural-treatments#L-Arginine8

https://www.everydaymale.com/9-foods-that-help-with-erectile-dysfunction/