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Nutrition & Lifestyle

Obesity in Women: Conjugated Linoleic Acid, Calcium May Be Valuable Allies

By Tori Hudson, ND | Contributing Writer - Vol. 8, No. 3. , 2007

Obesity is especially common among women. Recent studies show that women can lose small but clinically meaningful amounts of weight through the Atkins, Zone, Ornish or LEARN diet regimens. Conjugated linoleic acid may be a valuable ally in weight loss. Calcium supplementation may also help.

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“Bad Cholesterol”: Good Marketing, But Is It Good Medicine?

By Cleaves M. Bennett, MD | Contributing Writer - Vol. 8, No. 3. , 2007

The cholesterol model of heart disease, which labels LDL as “bad” and HDL as “good,” has certainly helped drug companies sell a lot of statin medications. But has it really reduced the impact of obesity, heart disease and diabetes in this country? “Not really,” says Dr. Cleaves Bennett, one of the nation’s leading experts on hypertension, kidney disease and preventive medicine.

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Lycopene Has Health Benefits Beyond Prostate Cancer Prevention

By Stacey J. Bell, DSc, RD | Contributing Writer - Vol. 8, No. 2. , 2007

A recent National Cancer Institute sponsored study has challenged the notion that increased lycopene consumption can prevent prostate cancer. But on closer analysis of the data, that conclusion is hardly written in stone. A wealth of other research shows that this valuable nutrient, found abundantly in tomatoes, can lower blood pressure, reduce cardiac events, and even protect against sunburn.

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Fibroids, Endometriosis & Breast Cancer: Treating Systemic Estrogen Toxicity

By Janet Gulland | Contributing Writer - Vol. 8, No. 2. , 2007

According to Dr. Joel Evans, a holistic gynecologist, these three disorders are far more related than many doctors realize. All reflect maladaptive responses to systemic estrogen, and all are related to obesity and insulin resistance. Rather than focusing on the tumors, physicians ought to be working with women to lose weight, reduce insulin levels, improve estrogen metabolism, and lower inflammation.

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Connexins: Optimizing Health by Improving Intercellular Communication

By Erik L. Goldman | Editor in Chief - Vol. 8, No. 1. , 2007

Connexins are the molecules that connect cells together and regulate passage of biochemical signals through our tissues. Their degree of openness, and consequently, the level of intercellular information flow, is greatly affected by nutrition, lifestyle and environmental factors-especially the relative acidity of one’s diet. Neurophysiologist Darrell Tanelian, MD, PhD, has developed a comprehensive, user-friendly diet and lifestyle program aimed at improving health by improving connexin function at the cellular level.

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Sustainable Weight Loss: Understanding Famine Physiology and the Psychology of Obesity

By Erik L. Goldman | Editor in Chief - Vol. 8, No. 3. , 2007

In 2001, Jon Abrams was a successful fast-track Wall Streeter. He was also morbidly obese, weighing over 400 lb. Despite disciplined dieting on everything from Atkins to Zone, he couldn’t lose weight, until he began to understand why his body wanted to be fat. Speaking at the American Holistic Medical Association’s annual conference, he shared lessons learned on his journey back to fitness.

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Sweet Tempeh-tation: Making the Most of a Nutritious Soy Food

By Rob Streisfeld, NMD | Contributing Writer - Vol. 8, No. 1. , 2007

Much of the controversy over the health benefits or hazards of a soy rich diet arises because people fail to recognize the difference between fermented and unfermented soy. Fermentation ups the beneficia aspects of soy, while minimizing the downsides. Tempeh, a soy cake fermented with Rhizopus mold, is one of the most nutritious and delicious soy foods—one you and your patients should know. Doc Rob, our healthy kitchen guru, offers tips on making tempeh tempting.

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Catch-22: Can We Harvest the Health Benefits of Seafood Without Destroying the Oceans?

By Erik L. Goldman | Editor in Chief - Vol. 7, No. 4. , 2006

The recent Institute of Medicine and Harvard reports on seafood safety go a long way in allaying public concern about mercury toxicity in fish and affirming fish as a healthy food. But they largely overlook the precarious state of the world’s oceans. Can we have our fish and eat them too? Yes, say marine biologists, but only with major changes in fisheries management and consumer consciousness.

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Cultures of Healing: Traditional Fermented Foods Find Their Place in the Modern World

By Rob Streisfeld, NMD | Contributing Writer - Vol. 7, No. 4. , 2006

There’s a reason why nearly all traditional cultures worldwide have some form of fermented food as part of their dietary staples. Unfortunately, in the rush to modernity and “convenience,” many people have lost the taste for things like kefir, kimchi, and natto. These and other fermented foods are extremely healthy, providing a rich source of probiotic gut bacteria, which aid digestion, reduce inflammation and promote overall health.

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The Case for Buying Organic: Is Organically-Grown Food Truly Healthier?

By Laryn Callaway, ND | Contributing Writer - Vol. 7, No. 4. , 2006

With consumer demand for organic foods soaring all over the country, it’s a reasonable question to ask. According to Dr. Laryn Callaway, the best available data points to a resounding yes. Organically-grown foods have higher nutrient levels than their conventionally-grown counterparts, and lower levels of pesticide/herbicide residue.

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