A gut microbe that stops food allergies

By Jennifer Couzin-Frankel 

A class of bacteria commonly found in the guts of people—and rodents—appears to keep mice safe from food allergies, a study suggests. The same bacteria are among those reduced by antibiotic use in early childhood. The research fits neatly into an emerging paradigm that helps explain a recent alarming increase in food allergies and other conditions, such as obesity and autoimmune disease, and hints at strategies to reverse the trend.

Food allergies have increased about 50% in children since 1997. There are various theories explaining why. One is that the 21st century lifestyle, which includes a diet very different from our ancestors’, lots of antibiotic use, and even a rise in cesarean section deliveries, has profoundly changed the makeup of microbes in the gut of many people in developed countries. For example, the average child in the United States has taken three courses of antibiotics by the time he or she is 2 years old, says Martin Blaser, an infectious disease specialist and microbiologist at New York University in New York City. (See here for more on the reach of microbiome research these days.)

Cathryn Nagler, an immunologist at the University of Chicago in Illinois, has spent years probing links between the immune system, intestinal bacteria, and the onset of allergies. Back in 2004, she and her colleagues reported that wiping out gut bacteria in mice led to food allergies. Since then, Nagler has continued trying to understand which bacteria offer allergy protection and how they accomplish that.

In one of the latest efforts, Nagler’s team first confirmed that mice given antibiotics early in life were far more susceptible to peanut sensitization, a model of human peanut allergy. Then, they introduced a solution containing Clostridia, a common class of bacteria that’s naturally found in the mammalian gut, into the rodents’ mouths and stomachs. The animals’ food allergen sensitization disappeared, the team reports online today in the Proceedings of the National Academy of Sciences. When the scientists instead introduced another common kind of healthy bacteria, called Bacteroides, into similarly allergy-prone mice, they didn’t see the same effect. Studying the rodents more carefully, the researchers determined that Clostridia were having a surprising effect on the mouse gut: Acting through certain immune cells, the bacteria helped keep peanut proteins that can cause allergic reactions out of the bloodstream. “The bacteria are maintaining the integrity of the [intestinal] barrier,” Nagler says.

The research “opens up new territory,” Blaser says. It “extends the frontier of how the microbiome is involved” in immune responses and the roles played by specific bacteria. (Blaser’s group reported earlier this month in Cell that giving mice penicillin soon after birth changed their gut microbiome and made them much more likely to be obese as adults.) Nagler and her university have filed for a patent application on the new findings. The ultimate goal is to “interrupt [the allergy] process by manipulating the microbiota,” she says—a probiotic consisting of Clostridia could be a new allergy therapy, for example. Nagler knows of none on the market yet, and they would need testing in people before becoming a treatment of choice.

Posted in Biology, Health The Microbes That Make Us
http://news.sciencemag.org/biology/2014/08/gut-microbe-stops-food-allergies

Here Is What’s Actually Happening To Your Body During A Hangover

by Jeff Roberts

We’ve all been there. The parched mouth. The throbbing headache. The degradation of basic cognitive abilities. The sulking in one’s own self pity. Yes, it’s the all feared hangover.

Considering the painful aftermath of binge drinking, it’s surprising to note that one out of six adults in the US binge drinks 4 times per month, consuming at least 8 drinks per binge. Perhaps this is partly due to the heavy promotion of alcohol in mainstream commercialism, which was reported to have spent $8 billion on advertising between 2002-2009.

But what’s hardly talked about in those clever marketing campaigns is the aforementioned aftermath of a ‘good’ night out, which finds many mercilessly clinging to their porcelain friend in the early hours of the morning.

What exactly is happening to our body during a hangover that causes the insistent headaches, nausea and lethargy? Many would likely claim the culprit of these symptoms to be dehydration, and while this may be a part of the equation, studies suggest other significant factors are at play.

Looking Inside The Body

Hangover symptoms have been attributed to several causes, including direct physiological effects of alcohol on the brain and other organs, alcohol withdrawal, and non-alcohol factors, such as the toxic effects of other biologically active chemicals (congeners) in the beverage and broken sleeping patterns.

Although current evidence suggests that more than one factor most likely contributes to the overall hangover state, the following sections address each of the proposed causes.

 Your Stomach & Intestines Are Inflamed

Alcohol directly irritates the stomach and intestines, causing inflammation of the stomach lining (i.e., gastritis) and delayed stomach emptying, especially when beverages with a high alcohol concentration (i.e., greater than 15 percent) are consumed.

High levels of alcohol consumption can also produce a fatty liver, an accumulation of fat compounds called triglycerides and free fatty acids in liver cells. In addition, alcohol increases the production of gastric acid as well as pancreatic and intestinal secretions.

Any or all of these factors can result in the upper abdominal pain, nausea, and vomiting experienced during a hangover.

Your Brain Is Hungry

Because alcohol leads to a condition known as fatty liver (mentioned above), the buildup of lactic acid usually follows, which can inhibit glucose production in the blood. Furthermore, not eating sufficiently enough due to nausea can also inhibit glucose production.

Because glucose is the primary energy source of the brain, hypoglycemia can contribute to hangover symptoms such as fatigue, weakness and mood disturbances. Diabetics are particularly sensitive to the alcohol-induced alterations in blood glucose. However, it has not been documented whether low blood sugar concentrations contribute to hangovers symptomatically.

You Are Thirsty & Depleted

It’s a no brain-er that alcohol increases urination. The consumption of 50 g of alcohol in 250 milliliters (mL) of water (i.e. approximately 4 drinks) causes the elimination of 600 to 1,000 mL (or up to 1 quart) of water over several hours.

Alcohol inhibits hormone release from the pituitary gland, a hormone which normally causes the kidneys to reabsorb water and electrolytes, therefore instead of being reabsorbed, it’s eliminated in the urine. Sweating, vomiting and diarrhea also commonly occur during a hangover, and these conditions can result in additional fluid loss and electrolyte imbalances.

 Your Brain Is Sending The Wrong Sleeping Signals

Although it’s known as a depressant, alcohol actually has counter-active sedative effects on the brain. Alcoho linhibits glutamate production, a stimulant whose job is to keep us awake. However, when our alcohol blood-levels reach zero (i.e., hangover time), our body reacts by overproducing this stimulant, resulting in broken sleeps as well as stomach irritation.

Your Brain Chemicals Are Out Of Whack

Although the complete etiology of alcohol induced headaches is still unknown, research suggests it has something to do with alcohol’s effect on the neurotransmitters histamine, serotonin and prostaglandins. Alcohol intoxication also results in vasodilatation, which may induce headaches.

You’re Actually Going Through Alcohol Withdrawal (AW)

Several lines of evidence suggest that a hangover is a mild manifestation of the AW syndrome in non-alcohol dependent drinkers. First, the signs and symptoms of hangover and mild AW overlap considerably.

One clinical scale used to assess the severity of a withdrawal episode in alcohol-dependent patients measures 10 withdrawal-associated items that are usually present during a hangover, including nausea and vomiting, tremor, sweating, anxiety, headache and sensory disturbances.

Furthermore, the observation that alcohol re-administration alleviates the unpleasantness of both AW syndrome and hangovers suggests that the two experiences share a common process.

Stay Away From The Dark Stuff: Other Compounds In Liquor That Perpetuate Hangovers

Most alcoholic beverages contain smaller amounts of other biologically active compounds. These compounds, known as congeners, contribute to the taste, smell and appearance of alcoholic beverages.

Research has suggested that beverages composed of more pure ethanol, such as gin or vodka, induce fewer hangover effects than do beverages containing a large number of congeners, such as whiskey, brandy, or red wine. However, further research must be conducted to quantify these findings.

Some Final Suggestions To Avoid The Aforementioned Hangover

The sure-fire way to avoid hangovers is clearly abstinence from drinking. However, considering alcohol consumption is engraved into our social culture, avoiding drinking completely just isn’t an option for most. That being said, let’s review some quick and simple steps to avoid inducing a painful hangover. You can read the full article HERE~

6 Tips To Avoid Alcohol-Induced Hangovers

In our previous article, Here Is What’s Actually Happening To Your Body During A Hangover, we took a look inside the body to try and understand why hangovers usually correspond with the all-feared symptoms of nausea, headaches and extreme fatigue.

While avoiding alcohol all-together is the only sure-fired way to prevent a hangover, this isn’t an option for most considering alcohol consumption is engraved into our social culture. So on that note, let’s review some simple steps to help reduce alcohol-induced hangover symptoms.

1) Stray away from diet soda (and soda all together)

One study found that people who drank alcohol mixed with diet soda’s had higher breath alcohol concentrations compared with the same amount of alcohol consumed with a similar beverage containing sugar. The study suggests the lack of sugar simply allows the rate of alcohol absorption to occur in the stomach without hindrance.

Another study also found that carbonated drinks in general increase absorption rate by relaxing the sphincter between the stomach and the small intestine. The alcohol then can get into the intestines faster, where it is absorbed into the bloodstream.

2) Stay hydrated before, during and after

As previously mentioned, alcohol increases urination and loss of water. If you know you are going to be drinking that night, make sure to drink plenty of water before hand to stay hydrated. While drinking, try water and lemon or lime as your mix, it’s more refreshing than you may think. And at the end of your night, chug back a few large glasses of H20, your body will thank you in the AM.

3) Eat something

Having food in your stomach slows the absorption of alcohol into your system so you have more time to metabolize what you’ve been drinking. Consumption of fruits, fruit juices, or other fructose-containing foods is reported to decrease hangover intensity.  Also, bland foods containing complex carbohydrates, such as toast or crackers, can counter low blood sugar levels in people subject to hypoglycemia and can possibly relieve nausea.

4) Avoid smoking

Although the exact mechanisms are still unclear, researchers at Brown University found that at the same number of drinks, people who smoke more that day are more likely to have a hangover and have more intense hangovers. Her team controlled for other factors as well, such as whether students reported drug use in the past year. Smoking itself was linked to an increased risk of hangover compared with not smoking at all.

According to Cancer Research, tobacco smoke contains the chemical acetaldehyde which is also formed in your tissues when you drink alcohol and is thought to be responsible for many nasty hangover symptoms.

Anecdotal evidence strongly supports the idea that nicotine and alcohol go hand-in-hand, and that smoking when drinking leads to higher levels of alcohol consumption.

5) Choose your spirit wisely

In their analysis of multiple studies, researchers Robert Swift, M.D., Ph.D., and Dena Davidson, Ph.D, discuss the evidence for choosing a clear or more distilled spirit versus a darker liquor.

“The type of alcohol consumed also may have a significant effect on reducing hangover. Alcoholic beverages that contain few congeners (e.g., pure ethanol, vodka, and gin) are associated with a lower incidence of hangover than are beverages that contain a number of congeners (e.g., brandy, whiskey and red wine).”

6) Shake it off

Besides being fun, dancing up a sweat also increases your metabolic rate which will clear alcohol out of your blood faster. Taylor Swift’s lyrics suddenly make more sense…

http://www.collective-evolution.com/2014/12/13/6-tips-to-avoid-alcohol-induced-hangovers/

12 Facts About Microwaves That Should Forever Terminate Their Use

12 Facts About Microwaves Pt.1


Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.
 Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature. Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible. Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it.

Think about all the prepackaged and processed foods we purchase and consume annually. It's no wonder the state of our health is in dire straits. Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases.

 These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells. Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses. Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

 In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites. In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases. In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states: "Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
 Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens." There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods.

 One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health). Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. 12 Enumerated Effects of Microwaves

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Read More:  http://www.whydontyoutrythis.com/2014/08/12-facts-about-microwaves-that-should-forever-terminate-their-use.html

The 7 Dangerous Acts After Meal : MUST READ

by: Medic Man

The 7 Dangerous Acts after meal….MUST READ

* Don’t smoke- Experiment from experts proves that smoking a cigarette after meal is comparable to smoking 10 cigarettes (chances of cancer is higher).

* Don’t eat fruits immediately -When you eat your fruits with meals, the fruit is stuck in the stomach along with the contents of the meals and cannot reach the intestines in time. Lying there they get spoilt and spoil the remaining food in the stomach too. Thus it is recommended that you eat a fruit at least one hour after eating a meal or before your meal and preferably in the morning with empty stomach. It is in the morning that the body can best use the nutrients in the fruit and get enough energy to start the day.

* Don’t drink tea – Because tea leaves contain a high content of acid. This substance will cause the Protein content in the food we consume to be hardened thus difficult to digest.It is preferable to drink tea an hour after meals.

* Don’t loosen your belt -Fiction, not particularly bad for you!
We generally have an attitude that a good meal is that which forces us to loosen our belts. However, loosening the belt is bad, not because it causes the intestines to twist or block but because it means that you have over eaten to a level that you are uncomfortable. Loosening of the belt may also cause you to feel comfortable once again which means you may continue overeating.
So eat only to the extent that you can be comfortable without loosening your belt!

* Don’t bathe – Bathing after meal will cause the increase of blood flow to the hands, legs & body thus the amount of blood around the stomach will therefore decrease. This will weaken the digestive system in our stomach.

* Don’t walk about -Fact, it is bad for you! Walking directly after meals is a bad idea, it can result to acid reflux and indigestion. However, walking about half an hour after meals is known to be good for you. Researchers in the Department of Exercise Science at the University of South Carolina, have found that walking after exercise is a good way to burn energy.

The point to note is when to walk, you should ideally walk for about 10 minutes and only 20-30 minutes after meal to prevent acid reflux and stomach upsets.

* Don’t sleep immediately – The food we intake will not be able to digest properly. Thus will lead to gastric & infection in our intestine.

http://www.healthdigezt.com/the-7-dangerous-acts-after-meal/