I shared it before. It is game of Prana. Amino Acids with their unique shape promoting feature, triggers many biological events, including cancer.
Cutting out certain amino acids – the building blocks of proteins – from the diet of mice slows tumour growth and prolongs survival, according to new research* published in Nature.
Researchers at the Cancer Research UK Beatson Institute and the University of Glasgow found that removing two non-essential amino acids – serine and glycine – from the diet of mice slowed the development of lymphoma and intestinal cancer.
Yeah! the meat, beef, dairy products like cheese etc.
And so called vegan diet – almonds, asparagus, chickpea, cow pea, flax-seed, lentils, sesame seed, walnut and soy beans.
Again meat!! Glycine is a conditional/non-essential amino acid found in bone broth, meat, poultry, eggs, dairy products and certain beans and veggies.
Amino acids in diet could be key to starving cancer
Cancer cells have an unnatural appetite for certain amino acids—nonessential amino acids that healthy cells produce themselves, usually in amounts sufficient for ordinary metabolism. If cancer cells are denied these amino acids, they are weakened. They grow and proliferate more slowly. It is possible, moreover, that they could be more vulnerable to conventional cancer treatments, such as chemotherapy and radiotherapy.
Imagine if we expose kids to such infinite loops! Their majority growth period will be occupied in solving forced confusion and chaos due to chemically induced loops of craving
About infinite craving loops
Food sold in bazaar also change with time. What you ate in 80s is drastically altered in 2015.
Original ingredients are replaced with chemicals. Not ordinary chemicals but the one that can generated infinite craving loops. You love the food once and become permanent customer 🙂
More than that, you lose interest in home cooked normal food. 🙂
“A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study.”
“The interesting thing about this finding is that if the same thing happens in humans, eating junk food may change our responses to signals associated with food rewards,” says UNSW Professor Morris. “It’s like you’ve just had ice cream for lunch, yet you still go and eat more when you hear the ice cream van come by.”
Imagine if we expose kids to such infinite loops! Their majority growth period will be occupied in solving forced confusion and chaos due to chemically induced loops of craving.
Junk food makes rats lose appetite for balanced diet
A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study published in the open-access journal Frontiers in Psychology.
The study helps to explain how excessive consumption of junk food can change behavior, weaken self-control and lead to overeating and obesity.
The team of researchers, led by Professor Margaret Morris, Head of Pharmacology from the School of Medical Sciences, UNSW Australia, taught young male rats to associate each of two different sound cues with a particular flavor of sugar water – cherry and grape.
Healthy rats, raised on a healthy diet, stopped responding to cues linked to a flavor in which they have recently overindulged. This inborn mechanism, widespread in animals, protects against overeating and promotes a healthy, balanced diet.
But after 2 weeks on a diet that included daily access to cafeteria foods, including pie, dumplings, cookies, and cake – with 150% more calories – the rats’ weight increased by 10% and their behavior changed dramatically. They became indifferent in their food choices and no longer avoided the sound advertising the overfamiliar taste. This indicated that they had lost their natural preference for novelty. The change even lasted for some time after the rats returned to a healthy diet.
Cafeteria diet impairs expression of sensory-specific satiety and stimulus-outcome learning
A range of animal and human data demonstrates that excessive consumption of palatable food leads to neuroadaptive responses in brain circuits underlying reward. Unrestrained consumption of palatable food has been shown to increase the reinforcing value of food and weaken inhibitory control; however, whether it impacts upon the sensory representations of palatable solutions has not been formally tested. These experiments sought to determine whether exposure to a cafeteria diet consisting of palatable high fat foods impacts upon the ability of rats to learn about food-associated cues and the sensory properties of ingested foods. We found that rats fed a cafeteria diet for 2 weeks were impaired in the control of Pavlovian responding in accordance to the incentive value of palatable outcomes associated with auditory cues following devaluation by sensory-specific satiety. Sensory-specific satiety is one mechanism by which a diet containing different foods increases ingestion relative to one lacking variety. Hence, choosing to consume greater quantities of a range of foods may contribute to the current prevalence of obesity. We observed that rats fed a cafeteria diet for 2 weeks showed impaired sensory-specific satiety following consumption of a high calorie solution. The deficit in expression of sensory-specific satiety was also present 1 week following the withdrawal of cafeteria foods. Thus, exposure to obesogenic diets may impact upon neurocircuitry involved in motivated control of behavior.
Show me one processed food item which does not have emulsifiers! Yes, show me one such product which is designed for long shelf life, polished look and structure that last for long and has no emulsifiers.
There are no such products. None. All processed food items contain one or another Emulsifiers. An emulsifier is a molecule in which one end likes to be in an oily environment and the other in a water environment. To make an oil-in-water emulsion, such as mayonnaise, droplets of oil molecules are surrounded by the oil-loving end of the emulsifier molecules.
Invite stress for digestive track who will have to work like your slave and then…one fine day…collapse!
Why such compulsive laziness that we don’t want to cook food for self, same life whom we love a lot?
One habit change and observe the magic. STOP eating processed food.
Widely Used Food Additive Promotes Colitis, Obesity and Metabolic Syndrome, Research Shows
Inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis, afflicts millions of people and is often severe and debilitating. Metabolic syndrome is a group of very common obesity-related disorders that can lead to type-2 diabetes, cardiovascular and/or liver diseases. Incidence of IBD and metabolic syndrome has been markedly increasing since the mid-20th century.
The term “gut microbiota” refers to the diverse population of 100 trillion bacteria that inhabit the intestinal tract. Gut microbiota are disturbed in IBD and metabolic syndrome. Chassaing and Gewirtz’s findings suggest emulsifiers might be partially responsible for this disturbance and the increased incidence of these diseases.
“A key feature of these modern plagues is alteration of the gut microbiota in a manner that promotes inflammation,” says Gewirtz.
“The dramatic increase in these diseases has occurred despite consistent human genetics, suggesting a pivotal role for an environmental factor,” says Chassaing. “Food interacts intimately with the microbiota so we considered what modern additions to the food supply might possibly make gut bacteria more pro-inflammatory.”
Addition of emulsifiers to food seemed to fit the time frame and had been shown to promote bacterial translocation across epithelial cells. Chassaing and Gewirtz hypothesized that emulsifiers might affect the gut microbiota to promote these inflammatory diseases and designed experiments in mice to test this possibility.
The team fed mice two very commonly used emulsifiers, polysorbate 80 and carboxymethylcellulsose, at doses seeking to model the broad consumption of the numerous emulsifiers that are incorporated into almost all processed foods. They observed that emulsifier consumption changed the species composition of the gut microbiota and did so in a manner that made it more pro-inflammatory. The altered microbiota had enhanced capacity to digest and infiltrate the dense mucus layer that lines the intestine, which is normally, largely devoid of bacteria. Alterations in bacterial species resulted in bacteria expressing more flagellin and lipopolysaccharide, which can activate pro-inflammatory gene expression by the immune system.
You entered into famous fast food chain,
you are in queue to order two burgers,
you order and pay for two burgers,
you and your child sit and eat it.
During this entire episode, do you ever get a single thought like ‘this is junk food and it is life-threatening food and why am I eating stupid things?’ ?
No? No thought? If you don’t care for self, whom do you care for? And you say you love your children, really? 🙂
I wonder, what forces us to take irrational decisions > any clue? Does hunger dominate with such cruelty?
If we understand this basic principle, our job to find health remedies will become relatively easy.
यस्य देशस्य यो जन्तुस्तज्ज तस्यौषधं हितम्।
जो प्राणी जहाँ जन्मा है, उसके लिए उसी देश की औषधियाँ एवं आहार विहार हितकर होते हैं।
Your motherland, mother tongue, and mother – never ever disrespect them. Never ever abandon them. Maa is the ultimate life-saving clue. Decipher it, sooner the better.
Go local. Period.
Diet is a local choice. One cannot generalize it for all. For some, there may be a need for animal protein. For others, there is no need or limited requirements! Configuration for diet is complex and local.
This recent evidences counters arguments that since Man used to live in jungles, they were primarily non-vegetarians.
This does not allow Vegan Militancy! Neither it allows Mass Animal Slaughter as it happens worldwide now!
One must not force diet options globally! Decentralize and go local for food and energy!
Secrets of the Paleo diet: Archeological discovery reveals plant-based menu of prehistoric man
A tiny grape pip (scale 1mm), left on the ground some 780,000 years ago, is one of more than 9,000 remains of edible plants discovered in an old Stone Age site in Israel on the shoreline of Lake Hula in the northern Jordan valley, dating back to the Acheulian culture from 1.75-0.25 million years ago. The floral collection provides rich testimony of the plant-based diet of our prehistoric ancestors.
While around the world remains of Paleolithic plants are scarce, this unique macro-botanical assemblage has allowed researchers from the Hebrew University of Jerusalem and Bar Ilan University to study the vegetal diet of humans from early-mid-Pleistocene, which is central to understanding the evolution, adaptation and exploitation of the environment by hominins.
The findings were recovered during archeological excavations at the waterlogged site of Gesher Benot Ya’aqov, where the earliest evidence of human-controlled fire in western Asia was discovered in recent years.
Prof. Naama Goren-Inbar of the Institute of Archeology at the Hebrew University of Jerusalem, who conducted the excavations with colleagues, have long studied findings of hominid occupations in the Levantine Corridor, through which several hominin waves dispersed out of Africa.
In a research paper published in the Proceedings of the National Academy of Sciences (PNAS), titled “The plant component of an Acheulian diet: a case study from Gesher Benot Ya‘aqov, Israel”, Prof. Goren-Inbar reveals the discovery of the ancient macrobotanical remains, which for the first time indicate to the rich variety of plant assortments and subsistence opportunities that were available to the early humans on the transition from an African-based to a Eurasian diet.
“In recent years we were met with a golden opportunity to reveal numerous remains of fruits, nuts and seeds from trees, shrubs and the lake, alongside the remains of animals and man-made stone tools in one locality,” Prof. Goren-Inbar said.
Of the remains found on site, Prof. Goren-Inbar and Dr. Yoel Melamed of the Faculty of Life Sciences at Bar Ilan University have identified 55 species of edible plants, including seeds, fruits, nuts, leaves, stems, roots and tubers.
The findings, many of them minor in size, have been preserved for hundreds of thousands of years thanks to the damp conditions in the vicinity of the site, said Dr. Melamed. The basalts under and in the site were dated by Ar/Ar and the dates were further confirmed by results of paleomagnetic analyses.
“This region is known for the wealth of plants, but what surprised us were the sources of plant food coming from the lake. We found more than 10 species that existed here in prehistoric times but no longer today, such as two types of water nuts, from which seven were edible,” explained Dr. Melamed.
The site was submerged under the Jordan River and the Hula Lake in conditions of humidity and lack of oxygen, aided by the fast covering of layers of sediments, in which archaeologists also found stone tools and animal fossils.
Gesher Benot Ya’aqov is also the place where Prof. Goren-Inbar found the earliest evidence of the use of fire in Eurasia (LINK). “The use of fire is very important because a lot of the plants are toxic or inedible. Using fire, like roasting nuts and roots for example, allows the use of various parts of the plant and increases the diversity of the plant component of the Acheulian diet, alongside aquatic and terrestrial fauna,” said Prof. Goren-Inbar.
The use of fire and the availability of a diverse range of flora highlight the ability of prehistoric man to adjust to a new environment, to exploit the environment for his own benefit and to colonize beyond Africa.
PRE-CUT SALAD MAY ENCOURAGE GROWTH OF SALMONELLA
Pre-prepared salads are sold increasingly commonly in grocery stores, said Freestone. They also appear in fast food and in airline meals. However, few studies had previously investigated the behavior of Salmonella within ready-to-eat bagged salad, she said. “We wanted to investigate what happens to Salmonella in a bag of salad to better understand the potential risks to consumers and inform future research on reducing attachment of this pathogen to salad leaves. This study is part of our ongoing research into ways to reduce the risk of Salmonella persisting and growing when it is present in bagged salad.”