Monday, October 7, 2013

Cell Glycosylation - Most Important Function Of The Human Body

Cell Glycosylation - Most Important Function Of The Human Body

Expert Author JC Spencer
Glycan signals were at work even before the sperm fertilized the egg. The intimate communication, the very first touch, begins the process to make a new human being. The DNA blueprint contributed from each parent will be read, translated, merged, and transcribed into every new cell. Instantly, the process starts that will continue, not only until birth but for life and for generations yet to be born.
The glycan (sugar coating) on the sperm and the egg forms the Operating System (OS). In the split second when the sperm hits the egg, the tiny antennae on the egg, signals to all other sperm, "I'm taken. Go away."
Glycosylation is how LIFE is given to the cell and to the human body. Remove the glycans, the glycoprotein receptor sites, from the cell and the cell is dead.
We have known and studied this science for two decades and now medical scientific community world-wide understands that this paramount discovery of glycobiology will change the world of healthcare. Measuring these life giving receptor sites is the ultimate frontier of the life sciences.
If you are a healthy individual, you probably have somewhere around 800,000 antennae on each of your some 70 trillion cells. When you get up close to these sugar chains, you begin to understand why glycomics is thousands of time more complex than the human genome project.
When we are able to analyze the health of these glycoproteins, we will be able to diagnose and know what the health of that individual will be months and even years down the road.
All scientific bodies world-wide agree this soon coming diagnostics will be the Holy Grail of medicine and all healthcare.
Glycobiology has provided me with the firsthand experience of witnessing the three phases of truth. Initially truth is denied. In the eighties and early nineties, the medical community scoffed at the possibilities of sugars doing anything but supplying energy to the body.
Secondly, truth is violently attacked if it is not understood. And, glycoscience was not under-stood. Thirdly, truth is accepted as self-evident.
Ajit Varki, head of Glycobiology Research at the University of California San Diego, said, "It's like we've just discovered the continent of North America. Now we have to send out scouting parties to find out how big it is... "
DNA may help us understand about 30% of the health propensity of a person. The glycans may help us understand about 70% of the health propensity of that same individual. The 30%/70% rule of nature and nurture seems to be right for the current health conditions of most people. Diagnosing both the genes and the glycoproteins will provide the ultimate to determine in advance what should be done to improve health.
This coming diagnostics is how we can address the important instead of waiting to address the urgent.
Glycan diagnostics can potentially save trillions of dollars in healthcare costs and allow the individual to be more in charge of his or her future health.

Wednesday, October 2, 2013

Glass of wine a day during teens & breast cancer

Women who drink a glass of wine a day during their teens could increase risk of developing breast cancer
Women who drink just one glass of wine a day in their teens and early twenties could be increasing their risk of breast cancer by a third.
Scientists have found that consuming fairly small amounts of alcohol early on in life has harmful effects on breast tissue.
Those who drank the equivalent of one glass of wine a day between the age of their first period and when they gave birth to their first child increased their risk by a third.
US researchers believe that the breast tissue of young women, which is still developing, is highly susceptible to the harmful effects of alcohol.
Although experts have known for some time that alcohol raises the risk of breast cancer, this is one of the first studies to show how it can have an effect so early in life.
Researchers from the Washington University School of Medicine in St Louis examined the drinking habits of 116,671 women aged 25 to 44.
They were asked to recall how much alcohol they drank a day from the ages of 15 to 17, 18 to 22, and 23 to 30.
They were also told to note down the age when they first started their periods and when or if they gave birth to their first child as pregnancy is known to protect against breast cancer. It was also recorded whether they had ever been diagnosed with the condition.
From their answers, the researchers were able to work out roughly how much alcohol the women had drunk per day over the various stages of their lives.
The results showed that women who drank a glass of wine a day between their first period and the age at which they had their first child increased their risk of breast cancer by 34 per cent.
When alcohol is broken down by the body it creates a substance called acetaldehyde, which can trigger genetic mutations in cells that lead to tumours.
It also increases production of oestrogen, the hormone linked to tumour growth.
The researchers, whose study is published in the Journal of the National Cancer Institute, said: ‘These findings add support to the importance of exposure [to alcohol] between menarche [the first period] and first pregnancy in breast cancer development.
‘Reducing alcohol consumption during this period may be an effective prevention strategy for breast cancer.’
Richard Francis, head of research at Breakthrough Breast Cancer, said the link was likely to be caused by breast tissue being particularly susceptible to developing cancer between these key ages.
‘We recommend that women of all ages reduce their alcohol intake in order to help prevent breast cancer,’ he said.
‘Regularly drinking is also associated with a range of other health problems, so we’d urge anyone wanting advice or support on cutting down on alcohol to speak with their doctor.’
Just under 50,000 British women are diagnosed with breast cancer every year and there are around 11,500 deaths annually.
But there is growing evidence that women can drastically lower their risk by adopting healthier lifestyles.
Smoking, obesity, a lack of exercise as well as alcohol are all thought to trigger the illness.
Earlier this year scientists warned that excess drinking was behind soaring rates of breast cancer in the under 50s.

Monday, September 30, 2013

Cutting the umbilical cord after 3 minutes 'is much better for a baby's health.'

By delaying the
cutting of the umbilical cord for more than 3 minutes 'is much better for a baby's health.'  Infants' blood iron levels were better when the cord was clamped later, a review of previous studies showed.  Cutting the umbilical cord immediately after birth currently standard practice puts the baby at risk of iron deficiency.  Leaving the cord attached for a few minutes allows the blood in the cord to transfer to the baby. The National Institute for Health and Care Excellence (NICE).  In many countries it's standard practice to clamp the umbilical cord connecting mother and baby less than a minute after birth.  Now we know that cutting the cord too soon may reduce the amount of blood that passes from mother to baby via the placenta affecting the baby's iron stores.    On the other hand delayed cord clamping which is carried out more than a minute after birth may also slightly increase the risk of jaundice. The World Health Organisation now recommends cord clamping between one and three minutes after birth.  The existing guidance on cord-clamping was published in 2007 when the consensus was that cutting the cord immediately was the best option something which had been the case for decades.  But since then researchers have questioned whether that is still the case.  The latest study involving 3,911 women and their babies showed clamping the cord later made no difference to the risk of maternal haemorrhaging, blood loss or haemoglobin levels and babies were healthier in a number of respects.    When cord cutting was delayed babies had higher haemoglobin levels between one and two days after birth and were less likely to be iron deficient three to six months after birth.  Birth weight was also higher with delayed cord clamping.  Dr Philippa Middleton, of Adelaide University, said: ‘In light of growing evidence delayed cord clamping increases early haemoglobin concentrations and iron stores in infants, a more liberal approach to delaying clamping of the umbilical cord in healthy babies appears to be warranted.’    Clamping the cord later did lead to a slightly higher number of babies needing treatment for jaundice which is treated by light therapy.  Dr Middleton said: ‘The benefits of delayed cord clamping need to be weighed against the small additional risk of jaundice in newborns.  ‘Later cord clamping to increase iron stores might be particularly beneficial in settings where severe anaemia is common.’  The study is published in The Cochrane Library.    
Please sign up for my "Free Newsletter on Wellness" click here   or go to .

Saturday, September 14, 2013

9 Things to Look for In Choosing Healthy Tomatoes.

* Farmers market with a sign saying organic. In a grocery store the sticker should start with the number "9" not a "4" Means there organic. This is true with all produce in a grocery store.
*  Vine ripened tomatoes are best, so they should have a stem still attached.
*  When you slice it is should be juicy and solid not with big air pockets. See my 3 min video below.
*  It should be completely ripe and not green.  See my 3 min video below.
*  It should have a lot of flavor and not taste like cardboard.
*  Food enzymes are only found in raw uncooked tomatoes.
*  After slicing open the tomato they start losing their nutritional value very rapidly so it's best to always eat them in less than three hours. I'm referring to the enzymes, many phytochemicals and the vitamins. The mineral content does not change.
*  Dehydrated tomatoes or frozen and canned tomatoes have less enzymes and vitamins.
*  Each variety of tomatoes have different nutritional values of phytochemicals, vitamins, minerals, enzymes, glyco nutritionals and amino acids. So it's best to not eat to see kind or type of tomato year after year. Use a variety to get these other nutritional factors that one tomato might have been another variety will not.
It's these small things in life that make a difference in our good health and that of our family.

Scientist say there is up to 10,000 different nutrients in tomatoes. They also say that some tomatoes have as little as 200 to 1000 watch my three minute video to understand the difference in tomatoes.
PointAcross Player 

Friday, March 1, 2013

A Vitamin C deficiency causes scurvy.

A vitamin C deficiency causes scurvy. Yet synthetic vitamin C called ascorbic acid does not reverse and cure the condition. Because it's not food. Ascorbic acid, sodium ascorbate and calcium ascorbate are all man-made synthetic vitamin C, not one of these three man-made synthetic vitamin C sources of vitamin C will cure scurvy. Real food that God has made like lemons and limes with this real food vitamin C does clear up and cure the disease of scurvy. Check your vitamin bottle labels to see if you're taking man-made synthetic vitamin C, okay? Vitamin C has many functions in the body over seven specifically and synthetic vitamin C only helps in one of those seven categories. Since "synthetic vitamin C ascorbic acid" is made from petroleum – oil (tar) and petroleum is from the earth then it can be called natural, but it's not food. God designed us to eat food & when we do we function and feel good. As long as you're not deficient in any molecules that your body needs to function properly. All auto immune disorders are a deficiency of one or more nutrients. They can also be from too many toxins yet when the bodies well-nourished of all the nutrients God designed our body so that we could detoxify. Scurvy is probably best known as a condition that once affected sailors on long sea voyages. There is one cause of this condition, and that is an inadequate amount of vitamin C in the diet. Sailors used to take large amounts of fruit — usually lemons or limes — onto their ships, and when the fruit ran out, scurvy could set in. Some of the common symptoms of this condition include pale skin with reddish or purple spots, frequent colds and runny nose, sunken eyes, tender gums, bleeding gums from simply brushing teeth is a real red flag of a danger, and diarrhea.
This condition occurs when the body has depleted its store of vitamin C. The exact time scale for the condition to appear depends on how much vitamin C the body has stored. After the intake of vitamin C has ceased, scurvy can set in within anywhere from a week to three months.
The symptoms of scurvy include a number of ailments within the body. Sufferers can feel extremely fatigued as well as nauseated. They might also experience an overall feeling of discomfort, and pain will be felt in the muscles and joints of the body.
If the sufferer has cuts or wounds, they might take a long time to heal properly. In the mouth area, the teeth might become loose, and there may be some swelling and bleeding in the gums. The hair and skin will become dry.
Another major symptom is bleeding into the body’s muscles and joints, such as in the knees and arms. This symptom is extremely painful. If scurvy appears in a child, it can have consequences on the child’s natural growth. Thin tissue that encases the child’s bones will begin to bleed, causing pain and growth irregularities.
Scurvy is not as common as it once was. Vitamin C can easily be obtained from fruits, vegetables and drinks, including fresh raw cow or goat milk. The body needs vitamin C to maintain healthy skin and bones. Our body cannot manufacture vitamin C like all other animals (with the exception of fruit eating bat the rhesus monkey and the guinea pig). Real food vitamin C ensures healthy growth in the hair and helps heal any wounds, cuts or bruises.
Some people are more susceptible to an insufficiency of this important vitamin C not because there unique in some way it is because they eat more junk food, process food and much less real food. Older people might be lacking in it because they often don't eat fresh produce (because of bad teeth or dentures) and they don't drink raw milk. A diet that is low in vitamin C is the biggest risk factor for scurvy. Scurvy can be diagnosed by a simple blood test. If there is a deficiency in the vitamin C levels in the white blood cells, then adequate treatment will be required. Man-made synthetic vitamin C will not clear up the condition.
This condition is easily treated. Improving the diet to strengthen the levels of vitamin C is all that is necessary a supplement of real food technology supplying vitamin C will speed up the process.. The symptoms should disappear within a day to a few weeks. Maintaining a diet of real food that is rich in vitamin C will prevent any further attacks of this condition.