Aromatherapy

Aromatherapy is the therapeutic use of essential oils extracted from plants by steam distillation or expression; used by inhalation, introduced internally, or applied topically.

Aromatherapy is the practice of using pure plant oils, including essential oils, for psychological and physical well-being. Essential oils are commonly known as the “essence” of a plant.

Essential Oils have been proven to provide both physical and psychological benefits when used correctly and safely. Essential Oils contain natural products that the original plant has in them. They are referred to in essential oils as absolutes and CO2 extracts.

An important note to make is that perfume oils, or fragrance oils are not the same as essential oils. Perfume oils and fragrances contain synthetic chemicals will not provide the therapeutic benefits of essential oils. There are many companies that do not use the proper term for aromatherapy on the products that contain this synthetic or altered oil, so important that you must read the ingredient label to make sure that what you are buying is a true aromatherapy product.
Essential oils that are inhaled into the lungs stimulate the brain and trigger a reaction. Naturally occurring chemicals of the essential oil are then drawn into the lungs and supply physical benefit. However, if you do not use essential oils correctly or as recommended, the use of essential oils can also cause severe consequences.

Essential oils may be mixed or blended together to provide a very pleasing aroma. Oils that are mixed and blended together also provide a specific therapeutic need or action. A synergistic essential oil blend of the correct oils in proper proportions is considered to be greater in the total benefit than singularly using the oil independently. There are many “recipes” for different symptoms and a variety of combinations of these recipes and synergies to bring us the full benefit of using essential oils.

Aromatherapy Products

Not all aromatherapy essential oil products labeled with the word “aromatherapy” are natural and pure. Products with artificial ingredients do not provide the best aromatherapy benefits. At best, these artificial products provide only a fraction of the benefit that a natural oil product will supply. The worst an artificial product will provide is no benefit at all by using the product. People that are seeking pure and true aromatherapy products need to make sure they look at the ingredients within a product to ensure that the product does not contain un-pure (chemical) or fragrance oil components. A good guideline to go by is to be wary of products that do not list their ingredients and those that do not advertise of having pure essential oils (avoid those that have words like fragrance, or do not claim 100% pure essential oils). Some sellers will not list their blends because they are afraid of other companies trying to copy these blends and ingredients. If you simply ask the seller more about the blend, and listening to what they tell you about their products, you should have a better idea about the quality of the blend being sold. Suppliers that sell good grades of essential oils are generally happy to tell you the ingredients when asked. Some customers that have health concerns when using oils should feel comfortable in getting a straight answer about the ingredients when asking a seller about their products.

Even though the term aromatherapy was not used until the 20th Century, the foundations and use of aromatherapy date back thousands of years. The Chinese culture may have been one of the first cultures to use aromatic plants for well-being. Their practices involved burning incense to help create balance and harmony.

Later on, the Egyptians created a rudimentary distillation machine that allowed for the extraction of cedar wood oil. It is also believed by some, that Persia and India may have also invented crude distillation machines, but very little is known.

Oils of cedar wood, clove, cinnamon, nutmeg and myrrh were used by the Egyptians to embalm the dead. When tombs were opened in the early 20th century, traces of the oils and herbs were discovered with intact portions of the entombed bodies. The faint smell of these oils used in the entombing process, was still apparent. Although the cedar wood the Egyptians used was distilled by a crude distillation process, the other oils the Egyptians used were to be believed as most likely infused oils.

The Egyptians also used infused oils and herbal preparations for spiritual, medicinal, fragrant and cosmetic use. It is thought that the Egyptians coined the term perfume, from the Latin “per fumum” which, when translated means “as through the smoke”. It is believed that Egyptian men of the time used fragrance as readily as the women. The method that the men used to fragrance themselves was to place a solid cone of perfume on their heads. Gradually this cone would melt and cover them in fragrance.

The Greeks learned many things about oils and herbs from the Egyptians, however, Greek mythology apparently credits the gift and knowledge of perfumes to the gods. The Greeks also recognized the medicinal and aromatic benefits of plants. Hippocrates, commonly called the “father of medicine” practiced fumigations for both aromatic and medicinal benefit.

The Roman Empire built upon both the knowledge of the Egyptians and the Greeks. Discorides compiled a book called De Materia Medica. This book described the properties of approximately five hundred plants. It is also reported that Discorides studied the distillation process. However, distillation during this period focused primarily on extracting aromatic floral waters and not essential oils.

A major event for the distillation of essential oils came with the invention of a coiled cooling pipe in the 11th century. A Persian, by the name of Avicenna, invented a coiled pipe which allowed the plant vapor and steam to cool down more effectively than the previous distillers that commonly used a straight cooling pipe. Avicenna’s discovery and contribution led to more focus on essential oils and their benefits.

Within the 12th century, in Germany, a woman named Hildegard grew and distilled lavender for its medicinal properties. She was the female head of a convent of nuns.

Within the 13th century, the pharmaceutical industry was born. This event encourages great distillation of essential oils.

During the 14th century, the Black Death Plague hit and millions of people succumbed to this disease. This plague was the result of an insect known as the Oriental Rat Flea. It lay on the backs of black rats and would infect humans that came in contact with it. Herbal preparations were used extensively to help fight this terrible killer. It is also believed that some perfumers may have avoided the plague by their constant contact with the natural aromatics.

Within the 15th century, more plants were distilled to create essential oils including frankincense, juniper, rose, sage and rosemary. A growth in the amount of books on herbs and their properties also began later in this century. Paracelcus, an alchemist, medical doctor and radical thinker is credited with coining the term “Essence”, and his studies radically challenged the nature of alchemy and he focused upon using plants as medicines.

During the 16th century, one could begin purchasing oils at an “apothecary,” and many more essential oils were introduced. An apothecary was more than a simple druggist or pharmacist. Apothecaries were like doctors form that era. They made house calls and would use essential oils to treat illnesses and other maladies for that time period. During the 16th and 17th centuries, various perfumes started to be considered an art form, and it was more clearly defined as its own field. During the 19th century, perfumery remained a very prosperous industry. Women would have their jeweler create special bottles to hold their treasured perfume. The 19th century also was important scientifically as major constituents of essential oils became isolated. During the 20th century, the knowledge of separating the constituents of essential oils was used to create synthetic chemicals and drugs. It had been believed that by separating the major constituents and then using the constituents alone or in synthetic form would be beneficial therapeutically and economically. These discoveries helped lead to “modern medicine” and synthetic fragrances. This actually weakened the use of essential oils for medicinal and aromatic benefit.

During the early part of the 20th century, a French chemist by the name of René-Maurice Gattefossé, became interested in the various use of essential oils for their medicinal use. Previously, he focused on the aromatic use of essential oils, but his interest in their medicinal use grew after an accident heightened his curiosity.

While working, he had badly burned his arm. By reflex, he plunged his burned arm into the closest liquid, which happened to be a large container of lavender essential oil. The burn he suffered healed quickly and left no scar. Gattefossé is credited with coining the term aromatherapy in 1928 within an article where he supported the use of using essential oils, in their whole, without breaking them down into their primary constituents.

In 1937, Gattefossé wrote a book called “Aromathérapie: Les Huiles essentielles hormones végétales” that was later translated into English and named “Gattefossé’s Aromatherapy”. It is widely read and is still in print.

Other highly respected 20th century aromatherapists include Jean Valnet, Madam Marguerite Maury, and Robert B. Tisserand. Jean Valnet is most remembered for his work using essential oils to treat injured soldiers during the war and for his book, “The Practice of Aromatherapy”, which was originally entitled “Aromathérapie” in French. Austrian Madam Marguerite Maury is remembered as a biochemist, which had avidly studied, practiced, and taught the use of aromatherapy for primarily cosmetic benefit. Robert B. Tisserand is an English aromatherapist who is responsible for being one of the first individuals to bring the knowledge and education of aromatherapy to the English speaking nations. He has written books and articles including the highly respected 1977 publication “The Art of Aromatherapy”. The Art of Aromatherapy was the first aromatherapy book published in English.

From the late 20th century and on into the 21st century, there is a growing resurgence to utilize and use more natural products, including essential oils for therapeutic, cosmetic, and aromatic benefit. The use of essential oils has never ceased, but the scientific revolution minimized the popularity and use of essential oils in one’s everyday life. Today’s heightened awareness regarding the use of therapeutic grade essential oils, coupled with the increased availability of aromatherapy information within books and the internet has refueled the use of essential oils for therapeutic use.

Practitioners of aromatherapy believe that fragrances in the oils stimulate the nerves in the nose. Those nerves send impulses to the part of the brain that controls emotion and memory. Depending on the type of oil, the result on the body may be calming or stimulating.

Essential oils are thought to interact with the body’s hormones and enzymes to cause changes in blood pressure, pulse, and other body functions. Another theory suggests that the fragrance of certain oils may stimulate the body to produce pain-fighting substances.

What is aromatherapy used for?

Aromatherapy may promote relaxation and help relieve stress. It has also been used to help treat a wide range of physical and mental conditions, including burns, infections, depression, insomnia, and high blood pressure.

Is aromatherapy safe?

Practitioners of aromatherapy are not specially licensed in the United States. A wide range of licensed health professionals (such as massage therapists, nurses, and counselors) may have experience and training in aromatherapy. It is important to talk with your medical doctor to see whether aromatherapy may be helpful and safe for your specific health conditions.

It is always best to tell your doctor if you are using an alternative therapy or if you are thinking about combining an alternative therapy with your conventional medical treatment. It may not be safe to forgo your conventional medical treatment and rely only on an alternative therapy.

Most aromatherapy dispersed through a diffuser which allows small mists of essential oils into the air. Other way to use aromatherapy include certain places on your body that will allow your body to absorb oils, or to be able to be placed in an area of your body where you can breath these oils.

]]> http://www.carlenesteadman.com/?feed=rss2&p=36 0 http://www.carlenesteadman.com/?p=16 http://www.carlenesteadman.com/?p=16#comments Fri, 10 Dec 2010 02:54:48 +0000 admin http://www.carlenesteadman.com/?p=16
Acid-Alkaline Balance and Your Health

Many healers are concerned with the level of
acidity or alkalinity of the body, from
orthodox medical doctors to alternative
practitioners like cancer doctor Emanuel
Revici, controversial test developer Dr.
Carey Reams or the sleeping prophet Edgar
Cayce. When these different healers speak
about acid-alkaline balance in the body,
what do they mean? Why is this important?
And how do nutrition and lifestyle affect
acid/alkaline balance? Our purpose here
is to explore this topic and to answer
some of these questions, particularly as
it relates to the research of Dr. Weston
Price.

First, let
us define the terms acidity and
alkalinity and get familiar with some
basic chemistry. In terms of chemistry,
when one talks about acidity or
alkalinity, one is talking about
hydrogen. An acid is a substance that
releases hydrogen into a solution and an
alkali or base is one that removes
hydrogen from a solution. The amount of
free hydrogen is measured on a scale
ranging from 1 to 14, called pH, that
denotes the exact level of acidity or
alkalinity. A pH value below 7 is
considered acid and above 7 alkaline.

Inside the
human body, the acid-alkaline balance is
important since many functions in the
body occur only at a certain level of
acidity or alkalinity. Many enzymes and
chemical reactions in the body work best
at a particular pH. A small change in pH
can have a profound effect on body
function. For example, muscle
contractibility declines and hormones
like adrenaline and aldosterone increase
as the body becomes slightly more acid.
In addition, different parts of the body
have different levels of acidity and
alkalinity. Some of these are shown in
Table 1. It should be noted that while
there can be a wide range of pH values
for the saliva and urine, the value for
the blood is maintained within narrow
bounds.

REGULATION OF ACID-ALKALINE BALANCE

Because of
the importance of the acid-alkaline
balance in the blood and tissues, the
body has a number of mechanisms for
regulating this balance (1) (2). These
mechanisms are shown in Table 2.

Many body
functions are involved in the regulation
of acid-alkaline balance including
respiration, excretion, digestion and
cellular metabolism. In the blood stream,
there are substances known as buffers
that act chemically to resist changes in
pH. The most important of these compounds
in the blood are bicarbonate, albumin,
globulin and hemoglobin. Other regulation
of blood pH is done chiefly by the lungs
and kidneys.

The lungs
aid in acid-alkaline regulation by
removing carbon dioxide from the blood.
Carbon dioxide combines with water in the
body to form carbonic acid, so that
removing carbon dioxide is equivalent to
removing acid. Respiratory rates can vary
depending on the acidity of the body,
speeding up under acid conditions to
remove carbon dioxide and reduce acidity
and slowing down under alkaline
conditions to retain acids and reduce
alkalinity.

The kidney
also responds to the pH of the blood. If
the blood is too acid, the kidney
excretes extra hydrogens into the urine
and retains extra sodium. Phosphorus in
the form of phosphate is required for
this exchange. The body obtains this
phosphorus from bone if it is otherwise
unavailable. When the bloodstream is
extremely acid, the kidney uses a
different method and excretes ammonium
ions, which contain four hydrogens, into
the urine. When the body is too alkaline,
the process is reversed, and hydrogen is
retained.

In the
digestive process, acid-alkaline balance
is affected by the secretions of the
stomach and the pancreas. These
secretions are absorbed into the
bloodstream and affect the rest of the
body. When food is eaten, the stomach
secretes hydrochloric acid. In response
to this acid, the pancreas secretes
bicarbonate which neutralizes the stomach
acid so that pancreatic enzymes can work
properly. Normally, after eating, there
are transient changes in blood pH, known
as the acid and alkaline tides, that
correspond to the stomach and pancreatic
secretions. Usually the pH of the blood
quickly returns to normal. However, if
digestive secretions are out of balance,
then the whole body can be affected. Some
physicians, like Dr. William Philpott,
feel that insufficient secretion of
pancreatic bicarbonate is a major cause
of over-acidity in the body. Other
digestive problems that affect the body’s
pH are diarrhea, which results in a loss
of bicarbonate, and vomiting, which
results in a loss of acid.

Just as
the pH of the bloodstream is kept under
tight control, the acid-alkaline
environment inside the cells is also
regulated so that it remains within
narrow bounds. One way that this
regulation occurs is by pumps in the cell
membrane that cause hydrogen to enter or
exit from the cell. Many of these pumps
require phosphorus and magnesium to
function so that micronutrient nutrition
is a factor affecting acid-alkaline
balance. Another way that cells regulate
the pH inside the cell is by changing the
chemical reactions that occur so that
more or less hydrogen is produced (1).

SYMPTOMS OF OVER ACIDITY OR ALKALINITY

When the
blood is too acid, symptoms include
drowsiness, progressing to stupor and
coma. Acute acidosis can result from
kidney or lung problems, dehydration,
ingestion of certain drugs, diabetes or
diarrhea, and is treated by giving an
alkaline solution such as bicarbonate of
soda. A particular form of acidosis is
ketosis that occurs in diets high in fat
and lacking in carbohydrates, as well as
in conditions of diabetes or starvation,
when the body burns fats rather than
carbohydrates. However, when normal
quantities of fat are consumed in a diet
containing carbohydrate, the fats cause
no problems in acid-alkaline balance for
the majority of people.

When the
blood is too alkaline, symptoms include
cramps, muscle spasms, irritability and
hyperexcitability. Acute alkalosis may be
caused by impaired kidney function,
hyperventilation, use of diuretic or
steroid drugs, vomiting or gastric
drainage. Acute alkalosis is treated by
giving an acid solution such as ammonium
chloride or by breathing expired carbon
dioxide from a paper bag (3).

HOW
BODY pH IS MEASURED

Most of
what is known and used clinically relates
to the acidity and alkalinity of the
bloodstream, since it is possible to
measure the pH of blood and difficult and
sometimes impossible to measure the pH of
other tissues. Medical doctors typically
try to determine the acidity or
alkalinity of the body and its cells by
analyzing the blood. Some of the elements
in blood that are measured are sodium,
potassium, chloride, carbon dioxide and
bicarbonate. A number known as the anion
gap can be calculated using the sodium,
chloride and bicarbonate measurement. The
anion gap, along with the other values,
are used to assess the acidity or
alkalinity of the body tissues (1).

Alternative practitioners may use systems
developed by Carey Reams, Harold Hawkins
or Emanuel Revici. All three measure
urine pH plus other factors to assess
metabolism. Drs. Reams and Hawkins also
measured saliva pH. None of these systems
claims that internal pH can be determined
by saliva or urine pH alone. As we saw
earlier, the kidney has several methods
for disposing of excess acid, and each
has a different effect on the urine pH.
Similarly, the saliva pH is affected by
bacteria and other microbes in the mouth
so that saliva pH is not a reliable
indicator of the internal environment.
Nonetheless, Dr. Reams felt that saliva
pH reflected the strength of digestive
fluids (4) (5) (6).

NUTRITION AND ACID-ALKALINE BALANCE

Before
World War II, there was considerable
interest in how the food we eat affects
the acid-alkaline balance of the body.
While today the subject is not receiving
much attention in orthodox circles, many
alternative practitioners place
considerable stress on the acid-base
balance characteristics of various diets.
In spite of a certain amount of ongoing
debate, it is generally acknowledged that
the food that is eaten is a major source
of acid and alkali for the body (7).

Some
confusion in terminology has resulted
because of the way that the discussion
evolved. In investigating how different
foods might affect the acid-alkaline
balance, various foods were burned to ash
in the laboratory, and the pH of the
resulting ash was measured. These foods
were then classified as acid, alkaline or
neutral ash foods as shown in Table 3
(8).

In
addition, various alternative
practitioners such as Edgar Cayce and
Bernard Jensen have referred to acid and
alkaline-forming foods, based on the
reaction of foods in the body. These
categories are shown in Table 4 (9).

The terms
acid or alkaline ash and acid and
alkaline forming are often used
interchangeably, but as can be seen from
these tables, the terms are not always
synonymous.

Using the
more scientific definitions, alkaline ash
foods are those that contain large
quantities of magnesium, calcium,
potassium and/or sodium, minerals that
form alkaline compounds. Most fruits and
vegetables are considered alkaline. Acid
ash foods are those that contain
chloride, phosphorus, or sulphur,
minerals that form acid compounds. These
acid ash foods include meat, fish,
poultry, legumes and grains, which all
contain high levels of phosphorus, and
mustard and eggs, which contain sulphur.
In addition, the fruits, plums, prunes,
cranberries, rhubarb and sour cherries
are also acid-forming since they contain
either oxalic or benzoic acid, organic
acids which are not completely broken
down in the body (5) (7) (8).

Individual
digestion and metabolism also plays a
role in determining whether a food leaves
an acid or alkaline residue. For example,
certain foods containing organic acids,
such as citrus fruits and tomatoes, which
normally leave no acid residues, may be
incompletely metabolized in some people
and are acid-forming for these
individuals. This is quite frequently the
case where stomach acid is low or thyroid
activity is subnormal (5).

There are
other metabolic and life style factors
which affect the acidity of the body and
the reactions of foods. Infection,
smoking and alcohol consumption tend to
make the body more acid (5) (10).
Conversely, exercise will tend to make
the body more alkaline, but if continued
beyond a comfortable level it can become
acid forming, as lactic acid levels build
up (1) (5). Furthermore, the dietary
content of trace elements also affects
acid-alkaline balance. Adequate magnesium
and phosphorus are necessary for cellular
pumps. Zinc is necessary both for
secretion of acid in the stomach and for
excretion or retention of acid by the
kidney. In addition, many other
nutrients, the B vitamins as an example,
are necessary to completely oxidize
carbohydrates and fats.

It has
been recommended by Edgar Cayce and
others that the diet be comprised of 80%
alkaline forming foods and 20%
acid-forming ones. In more practical
terms, the recommendation was four
vegetables and two fruits to one starchy
food and one protein food (9). It is not
clear whether these proportions apply for
all people. By contrast, Dr. Weston Price
found that the traditional diets of the
healthy primitives he studied were higher
in acid ash foods than in alkaline ash
foods. (See From the Archives, page 10.)
The traditional diets were higher in
minerals than the more processed modern
diets. (11). Dr. Price’s research
confirms the importance of
nutrient-dense, unrefined, properly
prepared foods.

Moreover,
genetic differences may play a role in
what constitutes an appropriate balance
in the diet. For example, it is known
that Eskimos handle fats far more
efficiently than other populations and do
not suffer from ketosis from very high
fat consumption as other groups do (12).
The fact that Cayce’s recommendations
seem at odds with those of Dr. Price can
be explained by the fact they were aimed
at a different population group, living
in a different climate with a different
level of activity.

In people
of European descent in the U.S.,
manipulation of the acid or alkaline
nature of the diet has been used along
with other measures to treat disease
conditions, particularly dental caries.
Dr. Harold Hawkins, a professor of
dentistry at the University of Southern
California in the 1940s, studied the
effects of foods on the pH and mineral
content of the saliva, urine and
bloodstream. Dr. Hawkins found that the
pH and mineral composition of the saliva
and urine were affected by diet, but that
the pH of the bloodstream was more
influenced by digestion and other
metabolic and lifestyle factors.

As a
result of his studies over many years,
Dr. Hawkins was able to construct a diet
that was adequate for most people and to
treat those with dental problems and
other disease conditions using primarily
diets adjusted to balance saliva and
urine chemistry. Like Dr. Price, Dr.
Hawkins stressed the importance of animal
protein and whole grains along with
adequate fat and vegetable intake (5).

CONCLUSION

The
acid-alkaline balance is an important
factor in the health and functioning of
the body. Diet is one factor that
influences acid-alkaline balance both
through the acid or alkaline forming
nature of the foods that are eaten and
through the nutrient content which
affects metabolism. Nutrient rich
traditional diets provide the essential
factors necessary for excellent
metabolism, good acid-alkaline regulation
and optimal health.

Editor’s
Note: A number of alternative
practitioners today advocate a diet based
primarily on fruits and vegetables, one
that minimizes “acid-forming” foods such
as meat, fish and grains. While the
inclusion of fruits and vegetables in the
diet is important for many reasons,
including the fact that these foods
provide alkalinizing minerals, for most
people it is not necessary to minimize
acid ash foods such as meat and whole
grains in order to maintain acid-base
balance. In fact, a diet in which these
acid ash foods are absent can lead to
deficiencies which undermine the body’s
ability to maintain the proper blood pH.
Meat and other animal foods provide
protein, red meats provide zinc, and meat
and properly prepared whole grains
provide phosphorus, all of which are
needed for the regulation of acid-base
balance. Fat soluble vitamins found in
organ meats, shellfish and good quality
butter help maintain the health of the
lungs and kidneys, the two prime organs
involved in acid-base regulation. Weston
Price’s research indicates a
nutrient-dense diet that supplies both
alkaline-ash and acid-ash minerals in
liberal amounts is key to the health of
the entire organism, including the
complex systems that regulate acid-base
balance.

REFERENCES

1. Bedani
   A, DuBose TD (1995). Cellular and
   whole-body acid-base regulation. IN:
   Fluid, Electrolyte and Acid Base
   Disorders (Arieff, AI and DeFronzo, RA,
   eds.). Churchill Livingstone. New York.
   p. 69-103.
2. Narins
   RC, Kupi W, Faber MD, Goodkin DA,
   Dunfee TD (1995). Pathophysiology,
   class and therapy of acid-base
   disorders. IN: Fluid, Electrolyte and
   Acid Base Disorders (Arieff, AI and
   DeFronzo, RA, eds.). Churchill
   Livingstone. New York. p. 104-198.
3. Berkow
   R, ed. (1982). Merck Manual (14th
   edition). Merck, Sharp & Dohme Research
   Labs, Rahwy, N.J. p. 945-52.
4. Beddoe
   AF (1984). Biological Ionization as
   Applied to Human Nutrition, Principles
   and Techniques. Agro-Bio Systems, Fort
   Bragg, Ca.
5. Hawkins
   HF (1947). Applied Nutrition.
   International College of Applied
   Nutrition. La Habra, California.
6. Shenker
   GR (1997). The Nutri-Spec Letter
   8(7):1-6.
7. Rector
   FC (1973). Acidification of the urine.
   Handbook of Physiology Section 8: Renal
   Physiology (Orloff J, Berliner RW and
   Fieger S, eds.) American Physiological
   Society. Washington D.C. p. 431-54.
8. 
   Ensminger AH, Ensminger ME, Konlande JE,
   Robsin JRK (1994). Foods and Nutrition
   Encyclopedia (2nd edition). CRC Press.
   Boca Raton, Florida. p. 6-7, 41.
9. Read A,
   Ilstrup C (1967). A Diet/Recipe Guide
   Based on the Edgar Cayce Readings.
   A.R.E. Press. Virginia Beach, Va..
10. Beisel
    WR (1990). Nutrition and infection. IN:
    Nutritional Biochemistry and Metabolism
    (Linder M, ed.). Elsevier. New York. p.
    507-42.
11. Price
    WA (1935). Acid-base balance of diets
    which produce immunity to dental caries
    among the south sea islanders and other
    primitive races. Dental Cosmos
    1935:842-46.
12. Guyton
    AC (1980). Textbook of Medical
    Physiology (2nd edition). W.B. Saunders
    Co.. Philadelphia. p. 457, 803, 853.

Dr.
Worthington has a Master of Science
degree in nutritional sciences from the
University of Maryland and a doctorate
in International Health with a
specialty in nutrition from Johns
Hopkins University, School of Public
Health. In addition, she has studied
herbal and nutritional medicine with
several herbalists and traditional
healers.

Dr.
Worthington has 13 years of experience
in various aspects of nutrition
including research, community
nutrition, nutrition education and
clinical work with individual patients
using nutritional and herbal therapies.
She is currently in private practice in
Washington, DC and writes on health
related subjects.

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All
information Copyright ©1997,1998, 1999,
2000, 2001 PPNF. All rights reserved.

Contact The Price-Pottenger Nutrition
Foundation at

info@price-pottenger.org

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May 20, 2008 6:24 AM ]]> http://www.carlenesteadman.com/?feed=rss2&p=16 0 http://www.carlenesteadman.com/?p=1 http://www.carlenesteadman.com/?p=1#comments Thu, 09 Dec 2010 19:24:43 +0000 Carlene Steadman http://www.carlenesteadman.com/?p=1

Healthy Eating Benefits include Reduced Risk of Chronic Diseases

Healthy eating is the basis of good health and is a key element in healthy human development, from the prenatal and early childhood years to adulthood. Healthy eating is equally important in reducing the risk of many chronic diseases and is critical to your children’s well being. It is generally agreed that it is best to stick to basic dietary principles of eating less, do more exercise, eat fruits and vegetables and whole grains and avoid too much junk food.

So what are the benefits of healthy eating? Well, here are a few:

Cancer Prevention

It’s long been believed that eating the “right” foods is more likely to prevent cancer: this includes eating more fruit and vegetables which are full of antioxidants (thought to have cancer-fighting properties), eating low fat and high fiber foods. Although there is no shortage of media reports that bad diets cause cancer and good diets prevent cancer, the link between diet and cancer is a little tenuous; however, new studies are coming out saying that women that eat a diet low in meat with lots of fruit decrease their risk for breast cancer and colon cancer.

Fruit and Vegetables

Fruits and vegetables are almost always low in calories and fat, and they are generally very nutritious as well. Fruits and vegetables are advisable for healthy snack

Healthy Eating Benefits include a Strengthened Immune System

Energy

For people who have to leave early for work, have a heavy schedule, and then have a demanding family, they often find that their energy levels drop and they don’t feel capable of additional exercise. Minerals and Vitamins such as iron and B12 give you energy to get through the day. Select foods that will meet your needs of energy and essential nutrients.

Sugary drinks are a big source of empty energy. Healthy eating increases energy, improves the way your body functions, strengthens your immune system and delays weight gain.

Cholesterol

Cholesterol is present in all parts of the body, including the brain, nerves, muscle, skin, liver, intestines, and heart. Cholesterol travels in your blood in packages called lipoproteins. Not all cholesterol is actually bad for you – it is a natural substance that serves as a building block for cells and hormones and helps to carry fat through the blood vessels for use or storage in other parts of the body; however, a high blood cholesterol level can lead to a build-up of plaque in your arteries, which can increase your risk of heart attack and stroke. Certain types of fiber (e.g. oats) can help to lower cholesterol and to keep blood sugar levels normal.

Meals

Believe it or not, 3 meals and 2 snacks are best to maintain both energy levels and healthy weight. You are more likely to overeat or choose nutrition-poor foods when you skip meals and are over-hungry. Try to relax and pace yourself so that your meals last at least 20 minutes, since it takes 20 minutes for you to feel full. It’s hard to compete against fast-food kid’s meals that are fatty, salty, served quickly, packaged in bright colors and they come with toys.

There seems to be a common belief that it costs more to buy healthy foods. The author firmly believes that this is a fallacy. Using the economy of seasonal shopping, fruit and vegetables can be very cheap and go a long way to filling you up; with some careful planning you can produce exciting, cheap meals that are also good for you.