The Sockeye salmon, or Oncorhynchus Nerka, is the smallest most delicate of the Kenai Wild salmon family. These wild pacific salmon are the most sought after salmon in Alaska due to their unique flavor and bright red, extra firm texture. The average size is 6 – 9 pounds and they can measure up to 2.8 feet.  Sockeye salmon are typically seen in south central Alaska in late May until early August. One half pound of sockeye fillet has about 332 calories, 42 grams of protein, 2.9 grams of saturated fat, and 93 mg of sodium. Unlike farm-raised salmon, wild sockeye salmon are drug and antibiotic-free, have higher levels of beneficial Omega-3 fatty acids, as well as, lower levels of saturated fats. These fish have beneficial amounts of selenium, protein, niacin, Vitamin B12, phosphorus, magnesium, and Vitamin B6. It is also one of the few protein sources with alkaline verses acidic properties.

The biggest health benefit from sockeye salmon comes from the superior amount of Omega 3 fatty acids. In fact, this type of salmon has the highest content of Omega-3s verses any other fish. These fatty acids are extremely beneficial for the heart, have natural anti-inflammatory healing properties, and are necessary for the creation of healthy cell walls within your body. Research has shown that Omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden death.  Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure. Additionally, Omega-3s also have an anti-aging effect by improving skin tone, as well as, hair and nail texture and growth rates. People consuming high amounts of Omega-3 have reported less joint pain and stiffness. Omega-3s also have a favorable effect in breast cancer. They have been proven to delay tumor appearance and decrease the growth, size, and number of tumors. They also are beneficial in regards to mental health. Decreased feelings of depression, decreased symptoms of Autism Spectrum Disorder, ADD/ADHD, as well as, lower risks for dementia and Alzheimer’s disease were seen in people who consumed high amounts of Omega-3 fatty acids. To receive all these benefits it is widely recommended to eat fatty fish, especially salmon, at least twice a week. Here at the Robert Fishman Institute, we also believe in supplementing your diet with an Omega-3 to achieve optimal results.

Drawing of ocean phase Sockeye (red) salmon (Oncorhynchus nerka). These fish are packed with Omega 3s, protein, vitamins and minerals.

When comparing wild salmon to farm-raised salmon, the health benefits are far and away superior. Wild salmon contains no added chemicals, no artificial coloring, no preservatives, no growth hormones, no antibiotics, and no GMOs. To give an eye-opening comparison, listed below is the scary truth of farm raised salmon:

• At salmon farms, thousands of salmon are kept in net pens, endangering the health of the fish as well as the surrounding waters.
• Farmed salmon are frequently fed antibiotics, which contribute to the growth of drug-resistant bacteria in humans who consume them.
• Farmed salmon is much higher in saturated fats than wild salmon. Saturated fat is a known contributor of health problems in humans. Farmed Atlantic salmon contain 70 percent more fat than wild Atlantic salmon and 200 percent more fat than wild Pacific salmon. Also, farm-raised salmon have been found to contain significantly higher concentrations of PCBs, dioxin, and other cancer-causing contaminants than salmon caught in the wild.
• The study, A Global Assessment of Organic Contaminants in Farmed vs. Wild Salmon: Geographical Differences and Health Risks, which is being considered the most thorough analysis of farmed and wild salmon to date, found in most cases that consuming more than one serving of farmed salmon per month could pose unacceptable cancer risks, according to United States Environmental Protection Agency (EPA) standards for determining safe fish consumption levels. Farmed salmon were found to have up to 10 times higher levels of PCBs and dioxins than wild salmon.
  • Farmed salmon are administered chemical dyes to color their flesh a salmon pink. Without this dye, a farmed salmon would be an unappetizing grayish-brown. Wild salmon has a much better texture than farm-raised fish, which tend to be mushy and bland.

References:

1.    www.wildpacificsalmon.com

2.    www.kasilofseafoods.com

3.    www.wikipedia.org

4.    www.americanheart.org

Event highlights include an intriguing medical device called Asyra:  a bioenergetics system that evaluates patients for allergies, pathogens, toxins, emotional factors, structural issues, metabolic issues, and much more. For example, in a recent double-blind study conducted by E. Alan Jeppsen, M.D., and Steven G. Osguthorpe, N.D., of the University of Utah Alternative Medicine Department, the Asyra yielded a 97 percent correlation with blood chemistry using a clinical pool of 1,800 patients.

Another event highlight was Standard Process speaker and RFI Board Member, Dr. Lynn Lafferty. Her lecture on How to Balance Your Hormones Without a Prescription was truly engaging and was a real crowd favorite. The program examined saliva testing of cortisol over 1 day to establish circadian rhythm. Using this analysis, Dr. Lafferty explained how to balance insulin and sex hormones without a prescription for chemical or bio-identical hormones, insulin or other prescription sugar-balancing drug. Dr. Lafferty also examined and spoke about the role of hormones in sleep, weight, and mood disorders.

If you missed Dr. Lynn Lafferty at this lecture, you will have another chance to see her at the “Yes … We Can Think Outside the Box” Next Generation Conference, to be held Feb. 19^th & 20^th, 2011 at Nova Southeastern University. Tickets to this event are going fast. Click here to learn more about the conference and register now to take advantage of $200 in early bird registration savings.

AVOID

• White Potatoes
• White Rice
• Pasta
• Bread containing wheat
• White Sugar
• Soy

CONSUME

• Vegetables (preferably organic)
  

  Add a teaspoon of raw blue agave to a baked sweet potato for a delicious and healthy alternative to white potatoes.

• Fruits (preferably organic)
• Beans
• Nuts
• Sweet Potatoes
• Brown Rice
• Chicken (hormone free)
• Beef (hormone free)
• Fish (not farm raised)
• Eggs (free range, organic, hormone free)
• Butter (raw where possible, if not organic)
• Cheeses (Imported, NOT processed)
• Oatmeal (NOT instant)
• Acceptable Breads: Ezekiel, Spelt, Rye
• Milk: Cow (raw where possible, if not organic), Goat, Almond, or Rice

We do not recommend consuming products made with wheat. The reason we want consumers to avoid wheat, is because the gluten within the wheat is very damaging to our gastro-intestinal tract. Also much of our wheat has been genetically modified. Wheat gluten may cause of the following disease-states:

• Celiac Disease
  

  It is very important to avoid wheat glutens and there are plenty of alternatives available on the market.

• Irritable Bowel Syndrome
• Leaky Bowel Syndrome
• Crohns Disease (inflammation of the intestines)
• And many other diseases

However, we understand that in our society it is very hard to completely avoid wheat altogether; wheat has been an American staple. So, we have created a general rule-of-thumb when it comes to eating wheat products: If you are going to consume wheat, make sure it is NOT genetically modified (which usually means organic), look at the nutritional label and if wheat is listed in the first four ingredients, the product should be avoided.  Don’t be fooled by “whole wheat” as this still contains wheat gluten.

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

The Robert Fishman Institute is very pleased to announce the addition of two new world-renowned speakers for the “Yes … We Can Think Outside the Box” The Next Generation 2-Day Conference on Functional Medicine. (Please click on the below lecture’s names for a complete biography).

Russell Blaylock, M.D Featured Topic: Nutrition & Behavior

Richard Lord, PhD Featured Topic: The Brain-Gut Connection

As previously announced, New York Times Best Selling Author, Daniel G. Amen, M.D. will be presenting the research and findings of his book: “Change Your Brain, Change Your Body.”

Don’t miss out on the chance to take your practice to the next level … Early registration is going on until September 27^th – take advantage of the $200 in savings now.

Other invited speakers:

• Robert Fishman, P.D.
• Lynn Lafferty, Pharm.D, N.D.
• Steven Joyal, M.D.
• Scott Fogle, N.D.
• Stacey Nottingham, D.C.

Topics will include:

• Fishman Institute Protocol of Bioidentical Hormones
• What to Do When Your Patients Want to Get Off Prescriptions
• The Gut-Brain Connection
• Neurotransmitters: A New Way to Look at Psychiatric Diseases
• Pancreas Fatigue: Predicting and Treating Before Diabetes Begins
• Weight Loss: New Findings on Losing and Keeping it off
• Optimal Sexual Health: Amazing New Findings
• Your Hormones: More Than You Think
• Practical Use of Supplements & Nutrition In Your Practice

Register: Visit www.lef.org/OutsideTheBox • Call 1-866-598-6752 • Fax 1-800-528-8984

Location: Nova Southeastern University Health Professions Division 3200 S. University Dr., Davie, FL (Fort Lauderdale area)

Early Bird Registration Specials (prices good through Sept. 27, 2010): $599 for All Medical Professionals (CME credits available) $149 for Life Extension Members (non-medical                  professionals only)

Full Tuition Registration (prices effective after Sept. 27, 2010): $799 for All Medical Professionals (CME credits available) $199 for Life Extension Members (non-medical professionals        only)

Get Up To Speed: Purchase the 2009 6-Disc DVD Box-Set, complete with all lecturer’s pdf slideshow documents! Cost is $99 plus shipping. Click here to order now.

]]> http://www.askrfi.com/2010/08/19/two-new-renowned-keynote-speakers-coming-to-the-2011-conference/feed/ 0 http://www.askrfi.com/2010/08/11/the-importance-of-folic-acid-for-women-during-childbearing-years/ http://www.askrfi.com/2010/08/11/the-importance-of-folic-acid-for-women-during-childbearing-years/#comments Wed, 11 Aug 2010 12:58:00 +0000 TiffanyJewel29 http://www.askrfi.com/?p=539 By Dr Samira Hernandez & Tiffany Ellis

The Folic Acid Molecular Structure

Folic acid is an important nutrient for women who may become pregnant, because a woman’s blood levels of folate fall during pregnancy due to an increased maternal RBC (Red Blood Cell) synthesis in the first half of the pregnancy and fetal demands in the second half.[7] The first four weeks of pregnancy (when most women do not even realize they are pregnant) require folic acid for proper development of the brain, skull, and spinal cord.[8] Folic acid deficiency is linked to neural tube defects, such as spina bifida and anencephaly. In order to prevent these birth defects, it is recommended that all women of childbearing age supplement their diet with folic acid in a dosage of 400 mcg to 800 mcg daily. The greatest benefits of folic acid supplementation are seen within the first 6 weeks of gestation and the three months previous. Therefore, it is imperative that all women of childbearing age take the recommended supplementation of folic acid.

So what exactly is folic acid? Folic Acid, is also known as vitamin B9 [1] or folacin. Folate is the naturally occurring form, as well as pteroyl-L-glutamic acid and pteroyl-L-glutamate, which are forms of the water-soluble vitamin B9. Folic acid is itself not biologically active, but its biological importance is due to tetrahydrofolate and other derivatives after its conversion to dihydrofolic acid in the liver.[2]
Vitamin B9 (folic acid and folate inclusive) is essential to numerous bodily functions ranging from nucleotide biosynthesis to the remethylation of homocysteine. The human body needs folate to synthesize DNA, repair DNA, and methylate DNA as well as to act as a cofactor in biological reactions involving folate.[3] It is especially important during periods of rapid cell division and growth. Children and adults both require folic acid in order to produce healthy red blood cells and prevent anemia.[4]

A 2003 opinion article in the New York Times[6] named micronutrients, especially folic acid, the “world’s most luscious food,” since absence of folic acid and a handful of other micronutrients causes otherwise-preventable deformities and diseases, especially in fetal development. This article suggests that adding folic acid and micronutrients to the food supply of developing countries would have a greater impact than any other single action in improving world health.
Folate and folic acid derive their names from the Latin word folium (which means “leaf”). Leafy vegetables are a principal source of folate, although, in Western diets, fortified cereals and bread may be a larger dietary source, although this is much less nutritious than consuming leafy greens.

Certain foods are very high in folate:
? Leafy vegetables such as spinach, asparagus, turnip greens
? Legumes such as dried or fresh beans, peas and lentils
? Liver and liver products also contain high amounts of folate
? Baker’s yeast
? Fortified grain products (pasta, cereal, bread); some breakfast cereals (ready-to-eat and others) are fortified with 25% to 100% of the recommended dietary allowance (RDA) for folic acid
? Sunflower seeds

Certain foods that have moderate amounts of folate:
? Fruits, such as: orange juice, canned pineapple juice, cantaloupe, honeydew melon, grapefruit juice, banana, raspberry, grapefruit, strawberry
? Vegetables, such as: beets, corn, tomato juice, vegetable juice, broccoli, brussels sprouts, romaine lettuce, bok choy,[8]

A table of selected food sources of folate and folic acid can be found at the USDA National Nutrient Database for Standard Reference.[10] Folic acid is added to grain products in many countries, and, in these countries, fortified products make up a significant source of the population’s folic acid intake.[11] Because of the difference in bioavailability between supplemented folic acid and the different forms of folate found in food, the dietary folate equivalent (DFE) system was established. 1 DFE is defined as 1 µg of dietary folate, or 0.6 µg of folic acid supplement. This is reduced to 0.5 µg of folic acid if the supplement is taken on an empty stomach.[12]

Folic acid naturally found in food is susceptible to high heat and UV, and is soluble in water.[13] It is heat-labile in acidic environments and may also be subject to oxidation.[13]
The risk of toxicity from folic acid is low because folate is a water-soluble vitamin and is regularly removed from the body through urine.[14] The Institute of Medicine has established a tolerable upper intake level (UL) for folate of 1 mg for adult men and women, and a UL of 800 µg for pregnant and lactating (breast-feeding) women less than 18 years of age. Supplemental folic acid should not exceed the UL to prevent folic acid from masking symptoms of vitamin B12 deficiency.[15] A 10,000-patient study at Tufts University in 2007 concluded that excess folic acid worsens the effects of B12 deficiency and in fact may affect the absorption of B12.[16]

A study at the University of Adelaide concluded that the intake of folic acid supplements during late pregnancy increases the risk of babies developing childhood asthma by 30%, although researchers emphasized that their finding did not contradict recommendations to supplement folic acid in first trimester, when no additional risk was found.[17]

References:
[1] ^ Ural, Serdar H. (2008-11). “Folic Acid and Pregnancy.”. Kid’s Health.
[2] ^ a b c d Bailey SW, Ayling JE (September 2009). “The extremely slow and variable activity of dihydrofolate reductase in human liver and its implications for high folic acid intake”. Proceedings of the National Academy of Sciences of the United States of America 106 (36): 15424–9. doi:10.1073/pnas.0902072106. PMID 19706381.
[3] ^ a b c d Weinstein SJ et al Null Association Between Prostate Cancer and Serum Folate, Vitamin B6, Vitamin B12, and Homocysteine Vol 12 pg 1271-1272 Cancer Epidemiology, Biomarkers, & Prevention November 2003
[4] ^ “Dietary Supplement Fact Sheet: Folate.”. Office of Dietary Supplements, National Institutes of Health.
[5] ^ a b Ebbing M, Bønaa KH, Nygård O, et al. (2009). “Cancer incidence and mortality after treatment with folic acid and vitamin B12″. JAMA 302 (19): 2119–26. doi:10.1001/jama.2009.1622.
[6] ^ New York Times World’s Healthiest Foods
[7] ^ a b c Barr, S. FNH 371:Human Nutrition Over the Life Span, course notes. (2009), page 19
[8] ^ a b c http://www.eatrightontario.ca/en/ViewDocument.aspx?id=109
[9]^ [1]
[10] ^ “Reports by Single Nutrients”. USDA. 2009-02-13. Retrieved 2009-03-19.
[11] ^ Dietrich M, Brown CJ & Block G (2005) The effect of folate fortification of cereal-grain products on blood folate status, dietary folate intake, and dietary folate sources among adult non-supplement users in the United States. J Am Coll Nutr 24, 266-274.
[12] ^ Suitor CW & Bailey LB (2000) Dietary folate equivalents: interpretation and application. J Am Diet Assoc 100, 88-94.
[13] ^ a b [2]
[14] ^ Hathcock JN. (1997). “Vitamins and minerals: efficacy and safety”. American Journal of Clinical Nutrition 66 (2): 427–37. PMID 9250127.
[15] ^ Baggott JE, Morgan SL, HaT, Vaughn WH, Hine RJ (1992). “Inhibition of folate-dependent enzymes by non-steroidal anti-inflammatory drugs”. Biochemical Journal 282 (Pt 1): 197–202. PMID 1540135.
[16] ^ BBC Folic acid ‘hinders malaria drug’ 21 October 2006
[17] ^ Foodproductiondaily
[18] ^ Popular Science Uh-oh: Folic Acid Linked to Rise in Childhood Asthma 4 November 2009

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

When I first started with bio-identical hormone replacement therapy (BHRT) over 20 years ago, I originally invented a transdermal cream base called Viaderm FMG (Patented & Trademarked 2003). At the time, this was the best transdermal cream I had ever come across, so I started dispensing bio-identical hormones within this cream base.  But after two to four years of my patients being on the cream, I noticed a phenomenon occur:  The majority of my patients came back to me complaining they were experiencing the same hormonal imbalance symptoms that brought them to me in the first place. So, I had to reason out why this was occurring after so many years of success with BHRT. It was obvious the symptoms were returning because the endocrine system was out of balance once again:  but why?

Coincidentally, at the same time this was happening, I had a patient that came to me and who’s saliva test yielded these results:

It is key to note the progesterone levels of this patient, indicated by the flat line at the top of the graph.

So, I decided to re-test all of the patients who were having sudden problems with the BHRT cream. All of the saliva tests came back identical to this patients chart, with the progesterone clearly elevated and not cycling the way it should. I have approximately 500 charts that look the exact same way. At last, I had figured out the imbalance. I deduced that the creams were getting into the muscle and fat cells of these patients; thereby releasing the hormones slowly into the body. At the same time, the women were increasing their own dosage to try to alleviate their symptoms.

You will notice the same elevated progesterone level in this patient's chart. The reason that this patient's progesterone is elevated is due to the way in which the body absorbs BHRT creams. This is why I am an advocate of sublingual dosing.

After much more deliberation on what would make a better way to dose my patients, the idea of using sublingual lozenges came to me. Sublingual delivery is the most superior dosing method, because it is the most immediate method of absorption into the human body and once the sublinguals are absorbed, they go directly to the cells where they are needed. Sublingual delivery allows the practitioner to control the dosage per day, making it easier for the practitioner to alleviate the symptoms of all women, at any age in which hormones play a major part of their life, even in cases of fertility problems and puberty.

-Dr. Robert Fishman

The Healing & Nutritional Properties of Ginger Root

By: Dr. Lynn Lafferty and Truc Phung

1. Scientific name: Zingiber officinale Zingiberaceae

Zingiber comes from the Greek root “Zingiberis” or from Indian root “Zindschi”. It means “known already to the ancients”

2.  Common names: African Ginger, Black Ginger, Blue Ginger (aka Galanga), Cochin Ginger, Gan Jiang, Gingembre, Ginger Essential Oil, Ginger Root, Indian Ginger, Jamaica Ginger, Canadian Snakeroot, Vermont Snakeroot

3. Nutritional profile of Ginger root (calculated on a zero moisture basis per 100 g)

Zingiber officinale

4. Ginger root active constituents

Ginger root contains several volatile oils, which account for its pharmacology properties. The aromatic substances contained within ginger root are zingiberene, bisabolene, zingiberol, zingiberenol. These substances give ginger its distinctive odor and taste. The astringent constituents are gingerol, shogaols, gingerdione and zingerone. These constituents are believed to have antipyretic, analgesic, antitussive, anti-coagulant, anti-inflammatory, sedative, antibiotic, weak antifungal, carminative, hypocholesterolemic, diaphoretic and other properties.

5. Uses:

• Ginger can be used orally for motion sickness, morning sickness, dyspepsia, flatulence, chemotherapy-induced nausea, rheumatoid arthritis, osteoarthritis, indigestion, loss of appetite, migraine headache, anorexia, upper respiratory tract infections, cough, and bronchitis.
• It can also be used as a stimulating diaphoretic. In Chinese culture, they add ginger to meat in order to detoxify the animal protein.
• Ginger can be used topically to relieve pain and stiffness of joints.
• Ginger can lower cholesterol levels and limit blood clots in the same way aspirin works in the body.
• Ginger can be ground or chopped, added to hot water and steeped into a tea. The ginger tea is then used for indigestion, stomachache, malaria and fever. Japanese researchers have found that ginger may be responsible for blocking the body’s reflex to vomit.
• The FDA considers Ginger “Generally Recognized as Safe,” but is not approved by the FDA for any medicinal purposes. Ginger has, however, been approved by Commission E (Germany’s regulatory agency for herbs) for indigestion and to help alleviate motion sickness. Today, its most popular uses are found in the food industry as a flavoring agent.

6. Pharmacology

• (8)-Gingerol, (8)-shogaol, (8)-paradol, and gingerol analogues exhibited anti-platelet activities
• Gingerols and shogaols are believed to be responsible for the anti-emetic activity due to anti-serotoninergic and 5-HT3 receptor antagonism effects
• Regarding anti-inflammatory effect, ginger constituents are inhibitors of both cyclooxygenase and 5-lipoxygenase, which will lead to fewer side effects when compared to NSAID
• (6)-gingerol acts as an antioxidant
• (6)-shogaol contains anti-tussive effect
• Ginger constituents also increase stomach acid production, which in turn aids digestion. It is also shown to suppress the growth of Helicobacter pylori in vitro.

7. Evidence based medicinal properties

Summary of clinical trials through the uses of Ginger shows us its effectiveness in treating these conditions

• Morning sickness
  

  Chopped galanga, or blue ginger, is typically pickled and served alongside sushi

• Postoperative nausea and vomiting
• Vertigo
• Migraine headache
• Osteoarthritis
• Rheumatoid arthritis

8. Products

Common forms of ginger include fresh root, dried root, tablets, capsules, liquid extract, tincture, tea, and use in foods. Ginger is generally available in six forms: fresh, dried, pickled, preserved, crystallized, and powdered or ground.

References:

1. Zingiber officinale. Natural Standard Monograph. Available at http://www.naturalstandard.com.ezproxylocal.library.nova.edu/naturalstandard/monographs/monoframeset.asp?monograph=/monographs/herbssupplements/aux1-ginger.asp&patientVersion=/monographs/herbssupplements/patient-ginger.asp (retrieved on January 12, 2010)

2. Zingiber offcinale monograph. Natural Medicines Comprehensive Database. Available at http://www.naturaldatabase.com.ezproxylocal.library.nova.edu/(S(fblowa45gyzhhg3rrzw0z1nb))/nd/Search.aspx?cs=&s=ND&pt=100&id=961&ds=&name=GINGER&searchid=18601459 (retrieved on January 12, 2010)

3. Mark Pedersen. Nutritional Herbology. 2002.

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

Organic tomatoes of all variants have the most nutritional value

By: Renese Jackson and Dr. Lynn Lafferty

• Scientific Name: Lycopersicon esculentum
• A member of the Solanaceae or “nightshade “ family (was thought to be toxic)
• Leaves contain poisonous toxic alkaloids
• Called pomme d’amour (the love apple) by the French (believed to have aphrodisiac qualities)
• Other names: Tamatar and Raktamaci
• Available as various sizes and colors. Most common color is red, others include yellow, purple, orange, green and brown. Colors may be mixed or striped

The most common types include:

• Currant
• Grape
• Cherry
• Pear
• Plum
• Globe
• Beefsteak

Tomatoes are known as a powerhouse of nutrition

• Excellent source à DV = 75%
  • Vitamin C
  • Vitamin A
  • Vitamin K

• Very good source à DV = 50%
  • Molybdenum
  • Potassium
  • Manganese
  • Dietary fiber
  • Chromium
  • Vitamin B1 (thiamin)

• Good source à DV= 25%
  • Vitamin B6 (pyridoxine)
  • Folate
  • Copper
  • Vitamin B3 (niacin)
  • Vitamin B2 ( riboflavin)
  • Magnesium
  • Iron
  • Vitamin B5 (pantothenic acid)
  • Phosphorous
  • Vitamin E
  • Tryptophan
  • Protein

• Tomatoes are used orally for:
  • Reducing the risk of cancer
  • Cardiovascular disease
  • Cataracts
  • The common cold
  • Asthma
  • Digestive disorders

Health Benefits of Lycopene:

• A carotenoid:
  • A group of red and yellow pigments
  • A powerful antioxidant
  • The red color of the tomato attributes to the concentration of lycopene in it
• Antioxidant function
  • Protects cells and structures by preventing oxidative stress (damage)
  • Increases cholesterol resistance to oxidation in blood vessels
  • Protects against various cancers including breast, prostate, pancreatic, endometrial, lung and colorectal
• Colon Health
  • A study published in the American Journal of Clinical Nutrition found that lycopene blood levels of patients with colorectal adenomas was 35% lower compared to study subjects with no polyps
• Prostate Health
  • A meta-analysis of 21 studies published in Cancer Epidemiology Biomarkers and Prevention confirms that eating tomatoes,  especially cooked tomatoes, provides protection against prostate cancer
  • Additive effects against prostate cancer are observed when tomatoes are combined with broccoli and green tea- shown in studies published in Cancer Research and Asia Pacific Journal of Clinical Nutrition, respectively
• Pancreatic Health
  • Data from a 3 year Canadian study, published in the Journal of Nutrition, showed that men consuming the most lycopene had a 31% reduction in their risk of pancreatic cancer
• Cardiovascular health
  • Epidemiologic evidence suggests increased consumption of tomato-based foods is associated with a decreased risk of myocardial infarction, stroke, and other cardiovascular events in women
• Asthma
  • Preliminary studies suggest that the specific tomato extract (LY-CO-MATA) may prevent decreases in forced expiratory volume (FEV1) in exercise-induced asthma
• Hypertension
  • Preliminary studies suggest that the specific tomato extract (LY-CO-MATA) may modestly reduce blood pressure in patients with mild, untreated hypertension
• Cataracts
  • Eating more than 3 servings of tomatoes each week may decrease the risk of developing cataracts
• Additional antioxidant protection is provided by vitamin C and vitamin A group of carotenoids (beta-carotene, etc.)
• These phytonutrients neutralize dangerous free radicals that would cause:
  • Damage to cell DNA and membranes
  • Increased inflammation
  • Increased progression or severity of atherosclerosis, diabetic complications, asthma, and colon cancer
• Dietary fiber
  • Lowers cholesterol levels
  • Controls blood sugar levels
  • Help prevent colon cancer
• Potassium
  • Helps to lower high blood pressure and reduce heart disease risk
• Niacin
  • Helps to lower high cholesterol levels
• Vitamin B6 and Folate
  • Converts homocysteine (a potentially dangerous chemical) to benign molecules
  • Homocysteine damages blood vessel walls and high levels are associated with increased risk of heart attack and stroke
  • Studies have shown that tomato juice reduces blood clotting tendencies and reduces inflammation (by lowering one of the primary markers of TNF-alpha)
• Folate
  • Helps to reduce colon cancer risk
• Riboflavin
  • Helps to reduce the frequency of migraine attacks and improves energy metabolism
• Vitamin K
  • Helps to build bone
• Chromium
  • Helps to control blood glucose levels

Dose/Administration:

Oral:

• For preventing prostate cancer, four or more servings of tomato products per week (equivalent to a dietary lycopene intake of greater than 6 mg daily) has been used
• For exercise-induced asthma, a specific tomato extract (Lyc-O-Mato) 30 mg daily has been used
• For hypertension, a specific tomato extract (Lyco-O-Mato) 250 mg daily has been used

Adverse Effects:

• Tomatoes contains oxalates, which are capable of:
  • Forming tiny insoluble crystals with sharp edges that causes tissue irritation (patients with kidney problems, gall-bladder problems, gout or rheumatoid arthritis should avoid foods with oxalates)
  • Impairing calcium absorption (patients using calcium supplementation should avoid foods rich in oxalates)
  • is associated with eating large amounts of tomatoes or foods high in lycopeneà resulting in a yellowish pigmentation of the skin (benefit: sunscreen)
  • Allergic reaction to tomatoes have been reported
  • Severe mucous membrane irritation, including vomiting, diarrhea, and colic
  • Signs of oral poisoning are not expected with ingestion of less than 100 grams of tomato leaves

Conclusion:

• Tomatoes contains a whole array of phytonutrients which exhibits synergistic properties to keep our bodies stable with the environment.
• It protects us from various cancers, cardiovascular disease, inflammation, asthma, uncontrolled blood glucose and assists the immune system in protecting our bodies from illnesses.
• Hence increasing our tomato intake, provides optimal health by preventing diseases, reduces early aging hence improving our overall wellbeing.

References:

• The World’s Healthiest Foods: Tomatoes, Accessed online April 1, 2010 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44
• Frusciante L, et al, Evaluation and use of plant biodiversity for food and pharmaceuticals, Fitoterapia, Vol. 71, Supplement 1, August 2000, pg. S66-S72
• Teta J. et al, Tomatoes and Tomato Products as Medicine, The Naturopathic Health Clinic of North Carolina, Accessed online April 1, from www.naturopathichealthclinic.com
• Tomato, Natural Medicine Comprehensive Database, Accessed online 4/12/2010 at http://www.naturaldatabase.com.ezproxylocal.library.nova.edu/(S(rhiyn2rqdqfnvcu3mvegg3nb))/nd/PrintVersion.aspx?cs=CP&s=ND&id=900

*THE STATEMENTS HAVE NOT BEEN EVALUATED OR APPROVED BY THE US FOOD AND DRUG ADMINISTRATION (FDA). THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

Some of my personal highlights are the fact that we signed up 50 pharmacists for our upcoming “Yes … You Can Think Outside the Box” conference. All of our recently registered attendees have expressed how much they are looking forward to meeting and learning from the keynote speaker, Daniel Amen, who is headlining the February 19^th and 20^th, 2011 event. If you haven’t heard of the upcoming conference, click here for all the details. You won’t want to miss out on all the revolutionary medical information that will be presented.

The ice cream social was also one of my favorite activities during this year’s convention, with past Florida Pharmacy Association president’s serving up scoops of Haagen-Dazs. Sometimes it’s ok to cheat on our healthy diets for the sake of some good-ol’-fashioned fun!

-Lisa Feiler, R.N.

(from left to right) Dr. Robert Fishman, Dr. Lynn Lafferty, Dr. Henry Lewis (Dean of Pharmacy at FAMU), and Lisa Feiler, R.N at the 120th Annual Florida Pharmacy Association's Convention

Vendors Stefanie & Alan at The Robert Fishman Institute & Standard Process booth at the 120th Annual Florida Pharmacy Association's Convention

The Robert Fishman Institute and Standard Process joint-booth at the 120th Annual Florida Pharmacy Association's Convention