Better diet and nutrition critical in maintaining mental health

Better diet and nutrition critical in maintaining mental health

London, Jan 30 (ANI): Scientists claim that a good diet and proper nutrition is essential in maintaining mental health. 

A new international study led by the University of Melbourne and Deakin University has stated that as with a range of medical conditions, psychiatry and public health should now recognise and embrace diet and nutrition as key determinants of mental health.

Lead author, Dr Jerome Sarris said that while the determinants of mental health were complex, the emerging and compelling evidence for nutrition as a key factor in the high prevalence and incidence of mental disorders suggested that nutrition was as important to psychiatry as it is to cardiology, endocrinology and gastroenterology.

In the last few years, significant links have been established between nutritional quality and mental health. Scientifically rigorous studies have made important contributions to our understanding of the role of nutrition in mental health, he added.

Findings of the review revealed that in addition to dietary improvement, evidence now supports the contention that nutrient-based prescription has the potential to assist in the management of mental disorders at the individual and population level.

 

Studies show that many of these nutrients have a clear link to brain health, including omega-3s, B vitamins (particularly folate and B12), choline, iron, zinc, magnesium, S-adenosyl methionine (SAMe), vitamin D, and amino acids.

"While we advocate for these to be consumed in the diet where possible, additional select prescription of these as nutraceuticals (nutrient supplements) may also be justified," Dr Sarris said.

It was time for clinicians to consider diet and additional nutrients as part of the treating package to manage the enormous burden of mental ill health, he said. 

The study is published in The Lancet Psychiatry today. (ANI)

Sources: http://www.lef.org/News/LefDailyNews?NewsID=23432&Section=VITAMINS

Turmeric, Curcumin Shown to Prevent Numerous Cancers in Many Studies

 Turmeric, Curcumin Shown to Prevent Numerous Cancers in Many Studies 

Turmeric, the bright yellow root that is ground and put in foods for its deep flavor and beautiful color, is not only a tasty addition to curries and salads, but is also a known cancer-fighter. Turmeric is most often found in cuisines of the Middle East, Northern Africa, and Southeast Asian regions, but as the health benefits of this classic spice become more widely known, its popularity is growing.

Responsible for many of its benefits, curcuminoids are the active components of turmeric. Curcumin, one of these specific compounds, is frequently cited as the most potent component of the spice, though the term is also used applying to cucuminoids as a whole.

As Anthony Guicciardi reported more than three years ago, scientists studying the effects of curcumin found it to be a potent medicine when used against brain cancer cells. Glioblastoma (GBM) is a fatal form of brain cancer. The study published in the Journal of Nutritional Biochemistry found that curcumin was able to decrease these tumors by 81 percent in 9 out of the 11 studies.

Another study in 2008 looked specifically at the effects of curcumin on breast cancer cells. The researchers found the compound was able to inhibit the spread and growth of these cells by altering the function of alpha-6 beta-4.

As far back as 1996, scientists were reporting on the anti-cancer properties of turmeric, finding that “even low doses of turmeric inhibit the accumulation of DNA mutations, reduce DNA damage, repair precancerous lesions, lower the urine concentration of mutagenic chemicals in smokers and inhibit formation of tumors in the breast, gut, mouth and skin,” according to NaturalNews.

Few studies have been carried out in a clinical setting. Instead, these benefits are being revealed in labs, where curcumin is directly applied to cells. Still, if the spice is working at a cellular level, it isn’t a stretch to imagine that it would have similar benefits when working on the body as a synergistic system.

“Curcumin is an amazing natural compound that has profound effects on cancer and hundreds of other diseases,” said Gucciardi. “While it has been widely studied compared to many other nutritional substances, studies are only beginning to recognize the healing effects of curcumin and turmeric.”

Sources:  http://naturalsociety.com/many-anti-cancer-benefits-turmeric/#ixzz3QZcQ33nV

Cancer Doctor Explains How Cooking with Turmeric Leads to Amazing Health Benefits

Cancer Doctor Explains How Cooking with Turmeric Leads to Amazing Health Benefits 

 

It’s one thing to read all the studies, to keep informed through breaking news and research about natural health, but it’s another to hear it from the people who put it into practice. When you can combine the practical applications of natural health with the scientific background, the evidence can be awfully convincing. This is where Johns Hopkins medical oncologist Dr. Saraswati Sukumar comes in, explaining how you can get the most out of the amazing spice turmeric.

The Power of Cooking with Turmeric

Dr. Sukumar is a cancer doctor, but she is also a frequent user of turmeric. She knows first-hand how curcumin (the active component in turmeric) can provide health benefits and how it can easily be incorporated into your daily life. She uses it daily in her kitchen and has built a good portion of her professional reputation on touting the benefits of this powerful root.

“The health benefits are many, many. For example, for those who suffer from rheumatoid arthritis, who have painful swelling in the knees, turmeric is a great way to suppress the inflammation,” says Dr. Sukumar. “A Woman’s Journey.”“We have close to 300 publications (that cite turmeric) for its anti-cancer effects. Many diseases, such as colon cancer and other types of cancer, are being traced to inflammation.”

She can point to the research that shows how curcumin can not only regulate inflammation which leads to certain types of cancer, but also the other types of cancer where curcumin “actually seeks out malignany cancer cells and alters the regulation of DNA in order to kill them,” as stated by Natural News.

As Dr. Sukumar said, the benefits of turmeric are many—from inflammation of the joints as is common in arthritis, to reduced cancer risk and the treatment of diabetes. But, not all sources of curcumin are equal. As Dr. Sukumar points out, your body can get the most benefits when you add it to your cooking.

“The problem with the pill is that it is very insoluble in water,” said Dr. Sukumar. “The better way to take it, I feel, is to use it in your cooking very extensively. If you have any sauté, just sprinkle it in. The moment you heat oil and add turmeric to it, it now becomes completely bio-available to you.”

Fortunately, turmeric is versatile. It has a mellow, smoky flavor despite its bright color. It tastes great in sautéed veggies of all kinds and if you are a meat-eater, you can use it in a rub. Dr. Sukumar says she uses as little as one-quarter to one-half teaspoon in her cooking, depending on the dish. But there is nothing wrong with using more in intensely flavored dishes like curry.

Sources: http://naturalsociety.com/cancer-doctor-explains-how-cooking-turmeric-health-benefits/#ixzz3QZbG594B