Prevent Alzheimer’s by Sunning & Skipping Sunscreens

Alzheimer's is largely a disease of the modern world & a big part of the problem is the atrocious advice given by doctors. Their decades-long battle to keep us out of the sun is one of the epidemic's causes.

Originally published on Gaia Health

The thought of growing old and losing your golden years to Alzheimer's is frightening, but most of us can avoid that fate. A new study has found a clear connection between Alzheimer's and Vitamin D levels in the blood. You can lower your risk of developing dementia by simply getting out in the sun and throwing the sunscreens away.

The advice you've gotten over the last decades from modern medicine—to stay out of the sun and if you must go out, then slather yourself with sunblockers—is among the worst things they've done to us. It's likely one of the primary reasons that Alzheimer's has become almost the norm for people as they age.

Studies Supporting the Lack of Vitamin D-Alzheimer's Connection

Titled Vitamin D, cognition, and dementia, A systematic review and meta-analysis, this study published May 2012 in Neurology compared the results of Mini-Mental State Examination (MMSE) scores and blood levels of Vitamin D in people.  They found that lower levels of Vitamin D were associated with lower cognitive ability.

Another recent study published in the Journals of Gerontology in March 2012, Higher Vitamin D Dietary Intake Is Associated With Lower Risk of Alzheimer's Disease: A 7-Year Follow-up, followed 498 women for 7 years. They found that women with lower intakes of Vitamin D at the beginning of the study were more likely to develop Alzheimer's.

Published in the Journal of Alzheimer's Disease in March 2012, Genomic and Nongenomic Signaling Induced by 1α,25(OH)2-Vitamin D3 Promotes the Recovery of Amyloid-β Phagocytosis by Alzheimer's Disease Macrophages, demonstrated that Vitamin D helps clear amyloid-β plaques that develop in the brains of Alzheimer's patients. This may mean that Vitamin D can help reverse Alzheimer's, but that isn't clear at this point, as the brain damage itself may not be reversible. It does, though, strongly indicate that Vitamin D can prevent that damage./

In the journal Neurobiology of Aging, published in August 2012, Vitamin D receptor and Alzheimer's disease: a genetic and functional study documented the connection between inadequate systemic Vitamin D and the development of Alzheimer's.

Sources of Vitamin D

You have a couple of realistic choices in obtaining adequate Vitamin D to help avoid Alzheimer's. One is to take pills. That, of course, is not the natural way to do it. It also may become next-to-impossible soon as regulating agencies start to crack down on vitamin potencies. Since 400 IUs a day is officially considered adequate Vitamin D intake, in the face of research that clearly shows our needs are better measured in thousands of units, relying on pills could become a dangerous tactic.

However, the sun is still available—and it's free! You can obtain doses many times the inadequate official recommendations by getting out and exposing some skin for just a few minutes a day. Better yet, combine that time with some sort of exercise. Walking in the sun accomplishes two health benefits at one time. Why not do it?

What About Cancer?

In fact, there's no connection between sun exposure and melanoma,* other than for people who get serious sunburns. This article won't focus on studies that document it, but Gaia Health has covered the topic in Suntans Have Nothing to Do with Cancer, But Most Sunscreens Do and Sunlight—Required Nutrient, Not a Health Risk, among others.

*[Note: a recent meta-analysis found that sunlight exposure reduced melanoma risk]

So get outside and get some rays! Just don't get burned.

But that's not the only bad advice that's gone along with the idea of staying out of the sun. The other part of that advice, to slather your skin in sunblocking lotions, could very well have something to do with the massively increased rate of cancer over the last decades—including melanoma. Aside from blocking the benefits of the sun, most sunscreens contains cancer-causing ingredients, which your skin soaks up and spreads around your body.

Unless you must be in the sun in a manner that will cause you to get burned, then you are better off simply skipping the sunblock lotions. You'll increase your chances of having good health in mind and body if you get out and catch some rays.

If you can't readily get out into the sun, then read How to Get Vitamin D Without the Sun for information on supplementation, food sources of Vitamin D, and sunbooths.

Benzodiazepines and Alzheimer's

While you're at it, stay away from anxiety drugs. Onn 27 September 2012 the BMJ published Benzodiazepine use and risk of dementia: prospective population based study,  which found that people who take benzodiazepines, such as Valium, can be more than twice as likely to develop Alzheimer's.

Benzodiazepines have now been shown to increase the chance of Alzheimer's disease. Considering the fact that these drugs are effective for only a short time, then become so addictive they can be pure torture to get off, do you really want to risk developing Alzheimer's in exchange for a short period of time anxiety-free? Besides, if you're suffering from anxiety, what could be a better way of dealing with it than getting out in the sun and getting some exercise?

Sources:

• Vitamin D, cognition, and dementia, A systematic review and meta-analysis, doi:10.1212/WNL.0b013e31826c197f Neurology September 25, 2012 vol. 79 no. 13 1397-1405
• Higher Vitamin D Dietary Intake Is Associated With Lower Risk of Alzheimer's Disease: A 7-Year Follow-up
• Genomic and Nongenomic Signaling Induced by 1α,25(OH)2-Vitamin D3 Promotes the Recovery of Amyloid-β Phagocytosis by Alzheimer's Disease Macrophages
• Scientists Pinpoint How Vitamin D May Help Clear Amyloid Plaques Found in Alzheimer's
• Vitamin D receptor and Alzheimer's disease: a genetic and functional study
• Anxiety Drug Use May Boost Dementia Risk
• How to Get Vitamin D Without the Sun

 

Written By:

Heidi Stevenson

 

Heidi Stevenson is Allopathy's Gadfly. She's an iatrogenic survivor whose prior career in computer science, research, and writing was lost as a result. She has turned her skills towards exposing the modern medical scam and the politics surrounding it, along with providing information about the effectiveness of much alternative medicine, without which she would not be here today acting as Allopathy's Gadfly. Find her work on GaiaHealth.com
 

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

 

Source:http://www.greenmedinfo.com/blog/prevent-alzheimer

Chard

Chard - Beta vulgaris - Mediterranean
                   
Chard is a vegetable belonging to the species Beta vulgaris. The chard originated in the Mediterranean basin. It is believed to have been used as both food and medicine from prehistory.

It is thought that this vegetable has been valued in ancient Greece, as was mentioned by philosophers such as Aristotle (384 BC - 322 BC).
In the eighth century, chard cultivation was common in China, then spread to the rest of Asia. Even today it is a key ingredient of the cuisine of various countries in the Far East.

In Europe, the chard started become popular, especially in France, from the Middle Ages.

In actuality, because chard is grown in temperate zones, is widespread worldwide, and can be found several varieties, including the crisp chard, sporting dark green leaves, white stalk and a taste that resembles the spinach, chard stalks that features large white and green leaves, Japanese and Swiss chard leaves and closed juxtaposed with yellowish at the base and core and pale green on the edges.

In Portugal the chard is available for consumption between October and June.

Nutritional Information

The chard, like the other vegetables, is low in energy and high in water. Also noteworthy is its content of vitamin C, calcium, phosphorus, potassium and fiber.

 

Nutritional composition table (100g edible portion)

g = grammg = milligrams= Edible portion with respect to the weight of the food that is consumed after all discarded waste.Source: Lima D, Colugnati F, et al. Brazilian Table of Food Composition. New York: Center for Studies and Research in Food, State University of Campinas. 2006.Advantages and disadvantagesThe chard is a vegetable with health interest because of its nutritional profile. The substantial amounts of fiber and water contribute to the normal function of the gut and regulation of plasma cholesterol levels, which contributes to the improvement of the bowel function and cardiovascular respectively.Potassium plays an important role in regulating blood pressure in the balance of body fluids and muscular contraction. The daily intake of potassium may be limited in cases of renal insufficiency

Chard provides appreciable amounts of vitamin C, an antioxidant that enhances the immune system by helping to protect the body against infection and production of collagen, a protein that forms part of various structures of the body, such as skin, connective tissue, cartilage and tendons.Calcium and phosphorus are involved in the formation and maintenance of healthy bones and teeth, as well, are important during childhood and adolescence to ensure proper growth and development, and in adulthood, for the maintenance of bone mass and teeth and for the prevention of their losses.Phosphorus also contributes to the proper functioning of the immune system and aids tissue regeneration.How to buy and maintainGet a fresh chard with leaves polished, bright, lush and with a firm consistency. Avoid the chard stalk to submit a mole with black marks, or yellowing leaves with dark spots, as these are signs of deterioration.In the cold, the chard keeps it raw or cooked for 3 to 4 days.If you want to freeze the chard, soak the leaves in boiling water and then place them in a container with cold water in order to stop the cooking. Subsequently, store it in the freezer in an airtight containerSource: http://www.nestle.pt/bemestar/presentation/nutricao/Alimentos.aspx?id=306See also:Recipes with chard

Aloe Vera

Aloe vera - Aloe - Liliaceae - Southern Africa

                    

The leaves at the base and whitish green intense toward the end, have toothed edges and find themselves closely linked to the stem short and fleshy. The pendulous flowers are bright red and gathered in a cluster.

The aloe, also known as aloe, is rich in nutrients such as lignin, saponin, mineral, calcium, potassium, magnesium, zinc, sodium, chromium, copper, chloride, iron, manganese, beta-carotene (pro-vitamin A), vitamin B6 (pyridoxine), B1 (thiamine), B2 (riboflavin), B3, E (alpha tocopherol), C (ascorbic acid), folic acid and choline.

This wealth of nutrients that gives the aloe is a huge healing power, especially in autoimmune diseases, such as cancer. Furthermore, it heals and prevents almost all diseases because it restores the entire immune system. Also suitable for diabetics since the glucose balance, and can even cure this disease.The aloe vera is also indicated for patients with AIDS because it strengthens the body.

RECIPE OF FREI ROMANO ZAGO

This recipe cancer was disclosed by Friar Romano Zago.
To do it, the best type of aloe is Aloe arborescens (see photo), which is thinner and contains little gel, considering that over 90% of the medicinal properties of aloe are in the peel.
                                Aloe arborescens

You can also use the Aloe barbadensis (see photo), but remove 80% of the gel before brewing.
                                    Aloe barbadensis
Before taking the aloe, note the following:

•The foot of aloe should be planted 3-5 years in the same location because in this condition it will be very strong, with its active principles in better conditions for healing especially cancer.
•Harvest aloe when not raining at least three days, for the land is too wet and the touch of aloe with water cause it to spoil faster. If this is not possible, make the recipe and keep it in the refrigerator.
•Harvest aloe preferably in the evening or early in the morning, before sunrise, because it should not come into direct contact with sunlight or with artificial lights.
•By manipulating the aloe, just pass a damp cloth to clean it and remove the thorns with the aid of a knife. Do not turn on the light to where it is to prepare it. Turn on the light of a candle or use next room.
•In the period in which the aloe is blooming, do not use it, because it will be changed to its active, since it needs to feed the flowers.

Preparation:

• 400 g of aloé
• 500 g of puré honey bee
• A shot of spirits (cognac, brandy, whiskey)

Place all ingredients in blender and process well for five minutes. No need to strain. Put in a dark bottle and store in refrigerator.

Dosage

• Before taking, shake the bottle well.
•Take two tablespoons of fasting, so waking up in the morning, two tablespoons 10 minutes before lunch and two tablespoons before dinner or before bedtime.

COMMENTS
• Abscesses or pimples may appear in the body, because aloe vera cleanses the blood.
•It is normal to experience a little dysentery because aloe regulates intestinal functions. That does not hurt. In that case, just eat banana silver.
•Cancer sufferers can repeat this recipe many times find it necessary or until the disease disappears.
•Who does not suffer from cancer should give pause thirty days between a recipe and another.
•If honey is pure, it can not hurt to diabetics. But, if you have fear, remove it from the recipe. Take pure and then drink fruit juice to remove the bitter taste of aloe.
•The liquor is important for the conservation of revenue, but it can be removed or replaced by alcohol.


Fonte:

http://curapelanatureza.blogspot.pt/2008/03/receita-de-babosa-contra-o-cncer.html

Basil

Basil - Parietaria officinalis - Urticaceae - Europe

It is a small plant that has oval leaves and small greenish or reddish flowers. This plant blooms mainly from July to October.

 

One of the most intriguing features of this plant is that germinate and grow almost anywhere, for example in road cracks and holes in the walls.This plant belongs to the Urticaceae family, the same family which belongs to famous nettle, so to Nettle basil sharing some morphological characteristics, such as size, shape of leaves, and even the characteristic stinging nettles, and the hairs on the basil does not cause skin irritation.

This plant was used to soothe burns, swellings, sores, chapped lips or skin, anal fissures and nipple lesions.Tea made from basil leaves, mixed with honey is widely used to combat various diseases of the urinary tract. The continuous consumption of this tea can help dissolve kidney stones, thus avoiding surgery.

The tea basil also prevents urine retention, since the consumption of basil increases the production of very dilute urine. It is also advised for people with digestive problems, stomach and intestinal disorders, flatulence, hepatitis, fever and cough.

 

Popular name: Basil-the-snake parietaria, grass walls, stick walls herb, herb santana, Our Lady of grass, grass walls, and FAVACA FAVACA-snake (Beira Baixa), helxina, snake (Extremadura), colerinha palietária , palietária, paletaina, palitaina, paleiro, pulitaina (Ponte de Lima), pulitária, nettle mansa (Azores).

 

Part Used

The whole plant.

 

Therapeutic indications

 

 Nephritis, cystitis, prostatitis, kidney stones, oliguria, heavy digestions, flatulence, hepatitis, fever, burns, sores, chapped lips, skin, nipple and anal fissures.

Internal Use

Infusion: 30 to 50 g of the fresh plant or dried for 1 liter of boiling water, that is drunk in doses over 5 daysJuice: the plant to take one tablespoon freshly deciliter 3 times per day.The alcohol and dye: 50 drops per day.Fluid Extract: maximum dose of 20 ml per day.

 

External use

Baths: Infusion of 60 g of fresh or dried plant for 1 liter of boiling water.Gargle: Infusion of 60 g of fresh or dried plant for 1 liter of boiling water.Poultices: fine crushed fresh plant, which applies in the area treated.

 

Side effects

Have not been reported any harmful side effects.

 

Comments

 

Veterinary: infusion or cooking for treatment of nephritis of bovineBibliography: Nunes, John R., 'Folk Medicine Treatment by-medicinal plants', Litexa Publisher, September 1999, Chaves, Antonio J. Leal - "Live Better with Medicinal Plants" - Une Editions - 2008

Lettuce

LETTUCE Lactuca sativa - Composite

Radial soft leaves, oblong gathered in céspedes and yellow flowers.

Bruises, bumps, SKIN (irritation, Flushing):
Poultice - boil some lettuce leaves in a little water for 5 minutes, then warm, anointing with oil and apply on the affected area.

INSOMNIA: -
Decoction - boil half of an lettuce in a quart of water. Let cool, filter and adoças, drink half an hour before bedtime.

GUT: -
Decoction - cooking 60 g of lettuce in half a liter of water, filter while it is still warm, drink 3 cups a day.

Chard

Chard - Beta vulgaris - Mediterranean

 

Chard is a vegetable belonging to the species Beta vulgaris. The chard originated in the Mediterranean basin. It is believed to have been used as both food and medicine, from prehistory.It is thought that this vegetable has been valued in ancient Greece, as was mentioned by philosophers such as Aristotle (384 BC - 322 BC).

In the eighth century, chard cultivation was common in China, then spread to the rest of Asia. Even today it is a key ingredient of the cuisine of various countries in the Far East.In Europe, the chard started become popular, especially in France, from the Middle Ages.

In actuality, because chard is grown in temperate zones, is widespread worldwide, and can be found several varieties, including the crisp chard, sporting dark green leaves, white stalk and a taste that resembles the spinach, chard stalks that features large white and green leaves, Japanese and Swiss chard leaves and closed juxtaposed with yellowish at the base and core and pale green on the edges.In Portugal the chard is available for consumption between October and June.

Nutritional Information

The chard, like the other vegetables, is low in energy and high in water. Also noteworthy is its content of vitamin C, calcium, phosphorus, potassium and fiber. Nutritional composition table (100g edible portion)

 g = gram

mg = milligrams

Edible portion  = with respect to the weight of the food that is consumed after all discarded waste.

Source: Lima D, Colugnati F, et al. Brazilian Table of Food Composition. New York: Center for Studies and Research in Food, State University of Campinas. 2006.

Advantages and disadvantages

The chard is a vegetable with health interest because of its nutritional profile. The substantial amounts of fiber and water contribute to the normal function of the gut and regulation of plasma cholesterol levels, which contributes to the improvement of the bowel function and cardiovascular respectively.

Potassium plays an important role in regulating blood pressure in the balance of body fluids and muscular contraction. The daily intake of potassium may be limited in cases of renal insufficiency.

Chard provides appreciable amounts of vitamin C, an antioxidant that enhances the immune system by helping to protect the body against infection and production of collagen, a protein that forms part of various structures of the body, such as skin, connective tissue, cartilage and tendons.

Calcium and phosphorus are involved in the formation and maintenance of healthy bones and teeth, as well, are important during childhood and adolescence to ensure proper growth and development, and in adulthood, for the maintenance of bone mass and teeth and for the prevention of their losses. Phosphorus also contributes to the proper functioning of the immune system and aids tissue regeneration.

How to buy and maintain

Get a fresh chard with leaves polished, bright, lush and with a firm consistency. Avoid the chard stalk to submit a mole with black marks, or yellowing leaves with dark spots, as these are signs of deterioration.In the cold, the chard keeps it raw or cooked for 3 to 4 days.

If you want to freeze the chard, soak the leaves in boiling water and then place them in a container with cold water in order to stop the cooking. Subsequently, store it in the freezer in an airtight container.

Source: http://www.nestle.pt/bemestar/presentation/nutricao/Alimentos.aspx?id=306

See also:

Recipes with chard

Avocado

Avocado, Persea americana - South America

It is a tree of the family of laureáceas,  native to Mexico or South America, now widely grown in tropical regions, including the Canary Islands and the Isle of Madeira.1

Facilitates digestion and prolonged consumption, also combats rheumatism and uric acid. It is useful in combatting the calculations of the gallbladder and gastroduodenal ulcers.
 

Native to tropical American regions colonized by Spaniards, Avocado spread through South America, reaching the Amazon and may be found today in all regions of the globe that have fertile soil and enough heat. There are more than 30 types of Avocados in Brazil, currently the world's largest producer, but exports less than it should, because the reason for our being big and beautiful
Avocado (weighs about 500 grams),  is strange and unfamiliar to European consumers who prefer smaller fruits such as Avocado (grown just for 1 decade in Brazil) weighing about 85 grams only.
Brazil is the only country in the world which cultivated the habit of eating avocado with sugar. The rest of the world  consumes it in savory preparations. By reason of being consumed with sugar in Brazil, the Avocado, a fruit that is rich in fat, easily won the reputation of being too rich in calories and thus for fear of gaining weight and increased cholesterol facts it has been excluded from the usual diet throughout the population. This is a big Myth as enlisted hereunder! 

NUTRITIONAL COMPOSITION

 Avocado is one of the few fruits that contain protein. It is rich in monounsaturated fat (the same as olive oil), vitamin E, C and A, folic acid (essential for pregnant women), potassium, iron and beta carotene.

 

WHAT ARE ITS BENEFITS?
 Anti-obesity

It is reputed to cause gain of weight and because it contains wealth of calories has always been treated as "the villain and enemy of fruit diets". 

 Yet now, believe it or not, researchers from around the world claim that the fruit causes loss of weight, amnd also decreases the body mass index ( BMI) and reduces by 42% the risk of metabolic syndrome (disorder can trigger diabetes and obesity). The secret is to eat fruit frequently in moderate doses, alone or in light recipes.

 The merit of this power is in oleic acid, the same fat from olive oil, this type of fat is excellent for regulating the levels of total cholesterol and raise good cholesterol (HDL cholesterol).

What are the effects that help in reducing weight?

Increases satiety, postpones hunger and demand for food;

The presence of a substance called beta-sitosterol reduces inflammation cells, facilitating weight loss, loss of body fat, improving the control of diabetes;

 

When consumed at bedtime, avocado intensifies the action of growth hormone (GH), which helps the body to build more muscle and use stored fat as an energy source.
 

Considerations about body weight

Being a food calorie exaggeration does not rule weight gain, so it is vital to consume the correct amount and no sugar. Ask help of your nutritionist to adhere to some safe diet.

 

Keep in mind: we shall cause gain in weight when we eat more than the appropriate doses!

 

Unfortunately there are no things like miracles! We  always have to exert some good judgment about what we choose to eatand also to resort to some routine of physical activity.

 

The correct amount to consume the avocado is on an average of 2 tablespoons, 3 times a week. Such portions are enough  to bring about positives to our health.
 
Other Health Benefits of Avocado:

• Important for children's growth and balanced nutrition of the elderly;
• Aid again diabetics in controlling blood glucose due to its low glycemic index;
• For hypertensive insignificant due to its high content of potassium and sodium;
• Prevents and treats cardiovascular disease (monounsaturated fat);
• Essential for the treatment of liver diseases (fatty liver - "fatty liver", hepatitis, poisoning) due to its high content of L-glutathione, a powerful antioxidant which helps to mitigate the damage in the organ;
• Improves digestive tract problems (gastritis, constipation, intestinal colic and flatulence), besides having a good digestibility;
• For athletes helps muscle strength and performance, being a great source of energy;
• Has beta-sitosterolM; also helps to fight wrinkles, Acne and Cellulite;
• Has anticancer polyphenols which help the body to neutralize the action of free radicals.

                                    

FIGHTING A MYTH: And what about cholesterol?

As of plant origin Avocado has no cholesterol in its composition.

 

The monounsaturated fat present in Avocados and olive oil protects against attacks of heart and blood vessels , stroke, blockage of veins, heart disease and blocks the action of LDL (bad cholesterol).

 

Frequent consumption of avocados lowers levels of total cholesterol and triglycerides and increases HDL levels (good cholesterol).

 

CULINARY TIPS

Proper Care when buying:

The best avocados are heavier and firmer. Sometimes they have patches of light brown color on its skin. Still this is only some superficial defect that does not alter the quality of the fruit. To find out about if the fruit mis ripe press lightly with your fingers on the shell.  When it is mature the finger sinks slightly into the  fruit.

 

Take Care when preparing:

 

The pulp should be without fibres but spotlessand is about starting to soften.
Can not be cooked or heated;
To prevent the Avocado cream to darken put it promptly into a deep and the stone fruit, unwashed,
For the Avocado cream does not darken, then promptly put it in a deep dish and put the stone fruit unwashed, right into the middle and keep it in the refrigerator until ready to serve;

For savory dishes, use very ripe avocados, otherwise it will taste quite bitter;

 

How to store it:

Should be stored in cool and airy places;

If you want the Avocados to ripen faster at home, wrap it into some paper bag and place it into some place without light;

The Avocado Green can not be stored in the refrigerator since the process of maturation will be interrupted in such case;
 To prevent a sliced Avocado to  darken pass thin layer of lemon on the cut;

When using only half of one Avocado leave the other half refrigerated with the kernel in it in order to prevent quick deterioration;

http://danusaefarida.blogspot.pt/2012/05/aproveite-abacate-fruta-da-estacao.HTML


Green Tips:

I know that Amazon's Botanists also indicate avocado to lower uric acid levels in the blood and so it is good for treating gout. (referenced in "Green Pharmacy", James A. Duke)