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Are Antioxidants Beneficial for Arthritis?

seafoodblogs — Sun, 31 Jan 2010 03:06:00 GMT

Question: Are Antioxidants Beneficial for Arthritis?

Antioxidants have been touted as being beneficial for arthritis and other medical conditions. Are antioxidants used to treat arthritis or prevent arthritis, or are they just healthful? What are antioxidants, and in what food sources can they be found?

Answer:

Antioxidants are substances that reduce damage caused by oxidation (when chemicals or substances combine with oxygen). More specifically, it is thought that antioxidants protect your cells from the effects of free radicals.

http://arthritis.about.com/od/diet/f/antioxidants.htm

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How Antioxidants Work

seafoodblogs — Sat, 30 Jan 2010 01:38:00 GMT

"Look and feel younger!" "Reverse the aging process!" "Boost your energy!" What could possibly do all that? -- antioxidants, devoted pill-poppers will tell you, despite the fact that the Food and Drug Administration (FDA) has prohibited manufacturers from claiming that consuming their antioxidant products will reduce disease risk.

Each year, countless hopeful Americans shell out billions of dollars on antioxidant supplements (nearly $2 billion, in fact, just on beta carotene and vitamins C and E), believing they will dramatically lower their risk of cancer, heart disease, and memory loss. Most experts agree, however, that taking antioxidants is not a shortcut to good health or the answer to staying young. So, where does that leave us?

In this article, you'll learn the truth about antioxidants: what they are, how they function, how much of them you need, where to find the best dietary sources, and what the latest scientific research shows.

Vitamin E is actually a generic term that refers to all entities (eight found so far) that exhibit biological activity of the isomer tocopherol (an isomer is one of two or more molecules that have the same chemical formula but different atomic arrangements). Alpha-tocopherol, the most widely available isomer, has the highest biopotency, or strongest effect in the body. Because it is fat-soluble (and can only dissolve in fats), alpha-tocopherol is in a unique position to safeguard cell membranes -- largely composed of fatty acids -- from damage by free radicals. Alpha-tocopherol also protects the fats in low-density lipoproteins (LDLs, or the "bad" cholesterol) from oxidation.

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. As such, it scavenges free radicals that are in an aqueous (watery) environment, such as inside your cells. Vitamin C works synergistically with vitamin E to quench free radicals. Vitamin C also regenerates the reduced (stable) form of vitamin E.

Beta-carotene, also a water-soluble vitamin, is the most widely studied of the 600 carotenoids identified to date. It is thought to be the best quencher of singlet oxygen (an energized but uncharged form of oxygen that is toxic to cells). Beta-carotene is also especially excellent at scavenging free radicals in low oxygen concentration.

Selenium is a trace element. It is a mineral that we need to consume in only very small quantities, but without which we could not survive. It forms the active site of several antioxidant enzymes including glutathione peroxidase.

Similar to selenium, the minerals manganese and zinc are trace elements that form an essential part of various antioxidant enzymes.

Antioxidant Enzymes
The antioxidant enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) serve as your primary line of defense in destroying free radicals.

SOD first reduces (adds an electron to) the radical superoxide (O2-) to form hydrogen peroxide (H2O2) and oxygen (O2).

2O2- + 2H --SOD--> H2O2 + O2

Catalase and GPx then work simultaneously with the protein glutathione to reduce hydrogen peroxide and ultimately produce water (H2O).

2H2O2 --CAT--> H2O + O2

H2O2 + 2glutathione --GPx--> oxidized glutathione + 2H2O

(The oxidized glutathione is then reduced by another antioxidant enzyme -- glutathione reductase.)

Together, they repair oxidized DNA, degrade oxidized protein, and destroy oxidized lipids (fat-like substances that are a constituent of cell membranes). Various other enzymes act as a secondary antioxidant defense mechanism to protect you from further damage.

Other Antioxidants
In addition to enzymes, vitamins, and minerals, there appear to be many other nutrients and compounds that have antioxidant properties. Among them is coenzyme Q10 (CoQ10, or ubiquinone), which is essential to energy production and can also protect the body from destructive free radicals. Also, uric acid, a product of DNA metabolism, has become increasingly recognized as an important antioxidant. Additionally, substances in plants called phytochemicals are being investigated for their antioxidant activity and health-promoting potential.

Do Antioxidants Improve Health?
Since antioxidants counteract the harmful effects of free radicals, you would think that we should consume as much as of them as possible. The truth is, although there is little doubt that antioxidants are a necessary component for good health, it is not clear if supplements should be taken and, if so, how much. Once thought to be harmless, we now know that consuming mega-doses of antioxidants can be harmful due to their potential toxicity and interactions with medications. Remember -- antioxidants themselves may act as pro-oxidants at high levels.

So, is there any basis for the hoopla? The experimental (intervention) studies completed so far have had mixed results:

* The Alpha-Tocopherol Beta-Carotene Cancer Prevention Study (ATBC) involved Finnish men who were heavy smokers and alcohol drinkers. The volunteers were either given 20 milligrams (mg) of synthetic beta-carotene, 50 mg of vitamin E, a combination of the two, or a placebo. After eight years, the men who took vitamin E had 32 percent fewer diagnoses of prostate cancer and 41 percent fewer prostate cancer deaths compared to men who did not. However, after only four years, there were 16 percent more cases of lung cancer and 14 percent more lung cancer deaths in the beta-carotene-only group.

* In the Carotenoid and Retinol Efficacy Trial (CARET), volunteers were either smokers or asbestos workers. They were given a combination of 30 mg of synthetic beta-carotene and 25,000 International Units (IU) of retinol (pre-formed vitamin A) or placebo. This study was stopped early due to the fact that preliminary findings suggested that there was a 28-percent increase in lung cancer rates in the beta-carotene group compared to the placebo group.

* The Physicians' Health Study (PHS) of 22,000 physicians, 11 percent of whom were smokers and 40 percent were past smokers, showed neither a protective effect nor a toxic effect after 12 years of follow-up. The participants were randomized to receive either 50 mg of beta-carotene every other day or placebo. (A second PHS underway is testing beta-carotene, vitamin E, vitamin C, and a multivitamin with folate in healthy men age 65 and older for slowing cognitive decline.)

* A 1997 study published in the Journal of the American Medical Association found that 60 mg of vitamin E a day strengthened the immune system in a group of healthy patients at least 65 years old, and 200 mg generated a four-to-six fold improvement after four months. However, 800 mg of vitamin E resulted in worse immunity than receiving no vitamin E at all.

* In 2001, the Age-Related Eye Disease Study (AREDS), a randomized, placebo-controlled clinical trial, showed that high-dose supplementation of 500 mg of vitamin C, 400 IU of vitamin E, 15 mg of beta-carotene, 80 mg of zinc, and 2 mg of copper significantly reduced development of advanced age-related macular degeneration (AMD) compared to placebo. In addition, the antioxidant-plus-zinc group had significant reduction in rates of at least moderate visual acuity loss.

There are several possible explanations to account for the results.

* The amount of antioxidants in supplements may be so high compared with that in the diet that it leads to a toxic effect.
* Other nutrients may be present in fruits and vegetables that work in sync with antioxidants and are necessary to provide a protective effect.
* The study participants may have been too old to start taking antioxidants, or they may have led lifestyles that were too unhealthy for the antioxidants to make a positive difference.

Furthermore, literally hundreds, if not thousands, of observational studies (where investigators look for associations without giving participants supplements to take) have linked diets rich in antioxidant-rich fruits and vegetables to a lower risk for diseases like cancer, heart disease, stroke, cataracts, Parkinson's, Alzheimer's, and arthritis. So, despite the disappointing findings of trials, scientists remain certain of the many potential benefits of dietary antioxidants -- they simply haven't figured out exactly how the different antioxidant systems work together in our bodies to protect us from free-radical damage.

How Much Do I Need?
The American Heart Association, for one, does not recommend using antioxidant supplements "until more complete data are in," but instead, suggests "people eat a variety of foods daily from all of the basic food groups." Moreover, in April 2000, the Food and Nutrition Board of the Institute of Medicine, an advisory group that is part of the National Academy of Sciences, reported that Vitamin C, vitamin E, selenium, and carotenoids like beta-carotene should come from food, not supplements. After examining available data on the beneficial and harmful health effects of antioxidants, the panel concluded that there isn't enough evidence to support using large doses of these nutrients to combat chronic diseases. In fact, the group warned that extremely high doses of antioxidants may lead to health problems, including diarrhea, bleeding, and the risk of toxic reactions.

Since 1941, the Food and Nutrition Board has determined the types and quantities of nutrients that are needed for healthy diets by reviewing scientific literature, considering how nutrients protect against disease, and interpreting data on consumption of nutrients. For each type of nutrient, the Board has established a Recommended Dietary Allowance (RDA)-a daily intake goal for nearly all (98 percent) healthy individuals, and a "tolerable upper intake level" (UL)-the maximum amount of a nutrient that healthy individuals can take each day without risking adverse health effects. In some cases, the Board has decided there isn't enough evidence to determine the amount at which a particular nutrient is essential or harmful to health.

Where Antioxidants Are Found
Although research may look promising, particularly with regard to vitamin E, food remains the smart choice for where to obtain your antioxidants. Studies consistently demonstrate that for optimum health, you should eat at least five servings of fruits and vegetables everyday as part of a balanced diet. Below is a list of where to find specific antioxidants. If you are interested in taking antioxidant supplements, talk to your doctor about what is right for you.

This article taken from

http://health.howstuffworks.com/life-stages/aging/antioxidant6.htm

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ASPARTAME VERSUS SPLENDA (SUCRALOSE)

seafoodblogs — Sun, 17 Jan 2010 23:44:00 GMT

ASPARTAME VERSUS SPLENDA (SUCRALOSE)

The dangers of aspartame are now widely known, but the risks of using Splenda are not documented – until now. Splenda may not penetrate the blood brain barrier as aspartame does, hence entering the brain and creating neurotoxin havoc at the brain center, but Splenda CAN adversely affect the body in several ways because it IS a chemical substance and not natural sugar.

December newsletter Equal Sues Splenda

The same patterns with aspartame (NutraSweet/Equal) are repeating with sucralose (Splenda). Their claims of product safety and research results are identical to those used by The NutraSweet Company. Note the comparisons and repetitions between the products, the corporations,and marketing. Maybe now, consumers can prevent damage to human health sooner than with NutraSweet, which has damaged the health and lives of millions of innocent consumers since it was placed in the public food supply in 1982.

Has the FDA repeated the aspartame approval process for sucralose,allowing a product with proven carcinogens to flood our food supply? Only time will tell, as it has with aspartame. Yet at the cost of human lives.

Knowledge is power. As an educated consumer, you have the awareness to choose what you and your family will ingest. Unnatural artificial sweeteners may affect your health. Why take the chance? With this book, you woke up and smelled the coffee just in time. Now you can drink it safely.

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Spiny Lobster Salad

seafoodblogs — Sun, 10 Jan 2010 03:35:00 GMT

Ingredients

* 2 boiled spiny lobsters
* 1/3 cup mayonnaise
* 1/3 cup sour cream
* 3 green onions with part of tops, minced
* 1 large hard-boiled chicken egg, chopped
* 1 tbsp minced red bell pepper
* 1 tbsp finely chopped fresh parsley
* salt to taste
* pepper to taste
* Hungarian paprika
* lemon slices (for garnish)
* parsley sprigs (for garnish)

Cooking Instructions

Split the spiny lobsters in half. Remove and dice the meat; chill. Clean out the shells, dry them, and set aside. Mix the mayonnaise, sour cream, green onions, bell pepper, parsley, salt, and pepper. Mix in the chopped egg and lobster meat. Spoon the mixture evenly into the shells, sprinkle with paprika, garnish with lemon slices and parsley, and serve. Two spiny lobsters of a nice size will feed 4 for a light lunch - but I'll want a whole lobster, if possible.

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Spicy Lobster with Linguine

seafoodblogs — Sat, 02 Jan 2010 21:35:00 GMT

Ingredients

    * 1-1/2 cups white wine (or vermouth or vodka)
    * 4 lobsters (1-1/4 lbs each)
    * 4 tbsp olive oil
    * 3 garlic cloves, minced Red pepper flakes to taste
    * 1 2unce can of peeled plum tomatoes
    * 1/4 cup fresh mint leaves, chopped
    * 1 lb linguine
    * Coarse kosher salt and freshly ground black pepper to taste

Cooking Instructions

Combine approximately 1 cup water with the wine in a large pot and steam the lobsters for 8 to 10 minutes. Cool. Split the lobsters and shell the tails and claws. Reserve the bodies for other uses.

Heat the olive oil in a large saucepan over medium heat. Add the garlic and saute for 2 minutes. Add the red pepper flakes. Add the tomatoes and break them up with a wooden spoon. Stir in the mint. Bring to a boil, reduce the heat, and simmer for 5 or 6 minutes. Keep warm.

Cook the pasta in a large pot of boiling salted water until just tender. Drain. Toss with the sauce, season with salt and pepper, and arrange on a serving platter with the lobster claws and tails. Serve immediately.

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South Pacific Shrimp

seafoodblogs — Fri, 01 Jan 2010 07:30:00 GMT

Ingredients

    * 1/3 cup “lite” coconut milk
    * 2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
    * 1 teaspoon minced fresh ginger
    * 1 clove garlic, minced
    * 2 teaspoons reduced-sodium soy sauce
    * 1/4 cup lime juice
    * 1 tablespoon brown sugar
    * 1 pound medium shrimp (30-40 per pound), peeled and deveined
    * 1 teaspoon extra-virgin olive oil
    * 1/2 cup diced seeded tomato
    * 4 cups baby spinach

Cooking Instructions

1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

Tips: Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).

Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.

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Oyster & Walnut-Stuffed Lobster

seafoodblogs — Thu, 31 Dec 2009 02:42:00 GMT

Ingredients

    * Four 1-1/2-pound Maine lobsters, steamed for 4 - 5 minutes
    * 1 recipe Oyster & Walnut Stuffing
    * 6 tbsp (3/4 stick) melted butter

Cooking Instructions

Preheat oven to 450 F. Lay each lobster on its back. Using an 8-inch French knife or small knife, insert the tip into the lobster's mouth and split down to the tail. Carefully open the lobster without breaking in half. Remove the brain located behind the lobster's eyes and fill all of the lobsters with the stuffing.

Place the lobsters in a large broiler pan, shell-side down, and divide the butter evenly over the top of the stuffing and bake for 10 - 15 minutes, or until the tail meat is cooked.

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