Archive for December, 2011

December 28, 2011

N-Acetyl Cysteine (NAC)

N-Acetyl Cysteine (NAC) is a metabolite of the sulfur-containing amino acid, Cysteine. Cysteine is found in high protein foods, N-Acetyl Cysteine is not. N-Acetyl Cysteine is produced within the human body. Cysteine plays a role in the sulfation cycle, acting as a sulfur donor in phase II detoxification and as a methyl donor in the conversion of homocysteine to methionine. Cysteine also helps synthesize glutathione, one of the body’s most important natural antioxidants and detoxifiers. N-Acetyl-Cysteine is the acetylated form of L-Cysteine.  N-Acetyl Cysteine increases Glutathione Levels.

NAC is rapidly metabolized to intracellular glutathione. Glutathione acts as a powerful antioxidant in the body. Glutathione also detoxifies chemicals into less harmful compounds. N-Acetyl Cysteine also protects the body from acetaminophen toxicity and is used in hospitals for patients with acetaminophen poisoning. It has also been shown to be effective at treating liver failure from other causes as well.

N-Acetyl Cysteine Chelates Heavy Metals.

Heavy metals like lead, mercury and arsenic are detoxified and removed from the body by N-Acetyl Cysteine. It also increases the excretion of zinc and other essential minerals when taken over an extended period. It is therefore necessary to supplement zinc, copper and other trace minerals when taking N-Acetyl Cysteine.

N-Acetyl Cysteine and the Immune System

Glutathione is known to aid in the transport of nutrients to lymphocytes and phagocytes, two major classes of immune cells, and to protect cell membranes. While purified glutathione is available as a dietary supplement, absorption is low, and N-Acetyl Cysteine is thought to be a better method of boosting cellular glutathione levels. N-Acetyl Cysteine is being investigated as a treatment for AIDS.

N-Acetyl Cysteine Breaks up Mucus

N-Acetyl Cysteine cleaves disulfide bonds by converting them to two sulfhydryl groups. This action results in the breakup of mucoproteins in lung mucus, reducing their chain lengths and thinning the mucus, improving conditions such as bronchitis and flu. Double-blind research has found that N-Acetyl Cysteine supplements improved symptoms and prevented recurrences in people with chronic bronchitis. N-Acetyl Cysteine at a dosage of 1,200 mg per day helps to prevent Influenza infection, reduces the symptoms of existing Influenza infection and reduces the duration of Influenza infections.

N-Acetyl Cysteine and Cancer

N-Acetyl CysteineN-Acetyl Cysteine has been shown to reduce the proliferation of certain cells lining the colon and may reduce the risk of colon cancer in people with recurrent polyps in the colon. Its action as an antioxidant and a glutathione precursor may also contribute to a protective effect against cancer.

N-Acetyl Cysteine Cautions

When taking N-acetyl cysteine it is recommended that two to three times as much vitamin C be taken at the same time. Failure to do so may result in more harm than good from taking this product because of the prolonged presence of the oxidized form of L-Cysteine. The vitamin C also helps keep the glutathione that is produced from the Cysteine in its reduced form so that it can continue acting as an antioxidant.

N-Acetyl Cysteine Dosage

Typical dosage recommendations are in the range of 250-1500mg of NAC daily for the majority of therapeutic benefits.

N-Acetyl Cysteine Safety

NAC is considered safe for consumption in its therapeutic dosage ranges. Individual reactions may vary and anyone experiencing adverse symptoms while taking N-Acetyl Cysteine should discontinue it.

You can find N-Acetyl Cysteine and other great antioxidants at Baum’s Natural Foods.

*These statements have not been evaluated by the food and drug administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
re-posted from Advance-Health.com
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December 15, 2011

Would You Like To Lose Weight Without Much Effort?

Me too!  Did you see the Dr. OZ show where he talked about a certain fiber that he and his wife both use and have easily lost weight?  That fiber is called Konjac Root (aka. Glucomannan) and is just one of the great fiber sources in PGX from Natural Factors.

PGX is a complex of water-soluble plant fibers, developed after many years of research on the link between blood sugar imbalance, appetite, and weight gain. PGX safely and effectively restores proper blood sugar levels, reduces appetite, and inhibits weight gain.

To understand how one product can do so much, you need to understand the link between blood sugar, appetite and weight gain. Many overweight people do not realize that they are on a blood sugar roller coaster.  Blood sugar levels rapidly rise and fall throughout the day. The brain pays close attention to this cycle. Minute by minute it monitors blood sugar levels, because a rapid drop is as threatening to the body as a loss of oxygen. When blood sugar falls, the brain sends out powerful messages designed to bring blood sugar back to appropriate levels. “Eat!” the brain demands. These messages that we recognize as food cravings are almost impossible to ignore.

To lose weight effectively, appetite needs to be corrected. To many this involves trying to suppress appetite, but this is a short-term, ineffective solution. For long term success, appetite needs to be corrected through blood sugar balance. PGX has been clinically proven to correct appetite, helping you lose weight, control and balance blood sugar levels, and even lower cholesterol.

PGX is taken with meals and is available at Baum’s in a softgel capsule or in granular form that you mix with water or food.  Let’s all LOSE weight this winter with PGX!

*These statements have not been evaluated by the food and drug administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
December 8, 2011

Could Gluten Be Ruining Your Day?

Ever imagined that a quick bite of bread you had for lunch could actually give you a major headache? Probably not, but this could be the honest truth for almost 1 of every 130 people. Wheat Intolerance is one of a handful of common food intolerances. It’s not because of something you caught or something you did, it’s in your genes.

Wheat and gluten sensitivity is a major cause of headaches, especially migraines. Ten percent of the population is sensitive to wheat & gluten and this problem may result in a wide variety of symptoms, not just digestive ones that would come to mind first.

Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to the spongy consistency. Rice and corn do not contain gluten, however, gluten is only one protein found in wheat, rye and barley. These foods, like all other foods, contain a number of different proteins that can result in  reactions, like:

  • fatigue
  • anemia
  • nerve pain
  • memory loss
  • osteoporosis
  • infertility
  • flatulence
  • diarrhea
  • digestive tract distress

Gluten refers to a group of proteins that are difficult for humans to digest. One group of proteins called gliadin is thought to do most of the damage to the intestinal lining. Glutenins are another group of proteins found in gluten and thought to be associated with autoimmune skin diseases and asthma. Gluten proteins are extremely resistant to intestinal digestion, despite grinding, cooking, processing and digestive juices.

It should be remembered that wheat or gluten intolerance is different from wheat allergy. Wheat allergy refers specifically to adverse reactions involving immunoglobulin E (IgE) antibodies to one or more protein fractions of wheat Since, gluten is the more commonly known wheat protein, wheat allergy is often wrongly known as gluten allergy. The majority of allergic reactions to wheat involve the albumin and globulin fractions. Allergic reactions to wheat can adversely impact a person’s health.

Allergic reactions may be caused by ingestion of wheat-containing foods or by inhalation of flour containing wheat (also called Baker’s asthma). True food allergies, such as wheat allergy, often produce quite violent reactions, from swelling of the lips and tongue, a red rash to, in extreme cases, fatal anaphylaxis.  Additional wheat allergy symptoms can include asthma and hives.

On the other hand, food intolerances will not trigger a life-threatening immune response, but may trigger symptoms such as migraines, bloating or skin rashes, and in some cases can worsen the effects of conditions such as asthma, eczema or migraines.
A recent study showed that many patients who reported to be having frequent attacks of migraine headache had sensitivity to gluten. By switching to a gluten-free diet

Do Not Despair!

It’s easier than you think to eat a gluten-free diet!  Any of the following everyday foods are gluten-free:

  • Fresh meat
  • Fish
  • Shellfish
  • Poultry
  • Vegetables
  • Fruit
  • Nuts
  • Eggs
  • Cheese
  • Cottage Cheese (not cheese spreads)
  • Milk
  • Rice
  •  Corn

Baum’s carries an entire section of wheat-free/gluten-free foods to make it even easier!  We have gluten-free breads that actually taste… like bread!  We carry cookies, pasta, crackers, cereal, chips, and different flours for baking.

There are some great books available about gluten-free cooking & what to order when eating out. Get involved with “GIG” (Gluten Intolerance Group) online for tons of information.
Baum’s carries a great new product called Gluten-Ade specially formulated to break down wheat proteins that may be ingested accidentally (like when eating away from home).

If you are having trouble with any of the symptoms listed, try eliminating wheat and gluten containing foods from your diet and give Gluten-Ade a try to deal with any missed gluten sources.

*These statements have not been evaluated by the food and drug administration. These products are not intended to diagnose, treat, cure, or prevent any disease.