Veterans finding benefit in Qi Gong.

While many veteran's medical benefits cover medication to mask the aches and pains accumulated in years of service, they do not cover preventative maintenance and other alternative ways to prevent or ease these ailments, including PTSD. Alternative treatments such as Qi Gong are now gaining popularity. Read more: 

From the Columbia Daily Tribune 

Jerry Cupit, 65, said it was by accident that he wound up in a workshop demonstrating the traditional Chinese healing practice of qigong.

Cupit, a Vietnam War veteran, said he was at Harry S. Truman Memorial Veterans' Hospital to be treated for post-traumatic stress disorder on a recent Friday night. When he walked by the door of the auditorium, he saw a group of people gathered and was interested to find out what was going on.

What he discovered was a newfound passion for meditation and qigong, despite initial skepticism about the practice. He came back for a second workshop yesterday and plans to attend a weekly class.

"It was a sense of spirituality," he said. "I feel like there were some things in my life I needed to work on, like concentration, relaxation and the ability to heal myself."

Cupit said he has a lot of bone pain, and the qigong techniques helped ease it. By yesterday afternoon, he said his hip didn't hurt and he was able to stand up straight for the first time. Emotionally, he felt better, too. As he's aged, he said he's started to feel more sad and guilty about surviving a war when so many of his friends didn't. After some qigong, those feelings started to fade.

"I feel stronger, I feel like I'm centered. I feel balanced," he said.

read the original article here: Veterans Learn to Heal With Qigong 

Step behind the closed doors of the junk food industry: Addictive sickening food by design.

Food that makes you feel hungry after eating it, consistencies that make you crave the feeling of eating more and more of a product, and empty calories and chemicals that are artificial added just for the sake of psychological appeal ... a bag of chips and a cheap can of soda all have millions of dollars of scientific investment in them. 

But this investment is not to make you healthy, rather it's an investement by the manufactureres to make you consume more, at all costs, even your health. 

From the New York Times, this excerpt sets up a must read article. Links below. 

A chemist by training with a doctoral degree in food science, Behnke became Pillsbury’s chief technical officer in 1979 and was instrumental in creating a long line of hit products, including microwaveable popcorn. He deeply admired Pillsbury but in recent years had grown troubled by pictures of obese children suffering from diabetes and the earliest signs of hypertension and heart disease. In the months leading up to the C.E.O. meeting, he was engaged in conversation with a group of food-science experts who were painting an increasingly grim picture of the public’s ability to cope with the industry’s formulations — from the body’s fragile controls on overeating to the hidden power of some processed foods to make people feel hungrier still. It was time, he and a handful of others felt, to warn the C.E.O.’s that their companies may have gone too far in creating and marketing products that posed the greatest health concerns.

The discussion took place in Pillsbury’s auditorium. The first speaker was a vice president of Kraft named Michael Mudd. “I very much appreciate this opportunity to talk to you about childhood obesity and the growing challenge it presents for us all,” Mudd began. “Let me say right at the start, this is not an easy subject. There are no easy answers — for what the public health community must do to bring this problem under control or for what the industry should do as others seek to hold it accountable for what has happened. But this much is clear: For those of us who’ve looked hard at this issue, whether they’re public health professionals or staff specialists in your own companies, we feel sure that the one thing we shouldn’t do is nothing.”

As he spoke, Mudd clicked through a deck of slides — 114 in all — projected on a large screen behind him. The figures were staggering. More than half of American adults were now considered overweight, with nearly one-quarter of the adult population — 40 million people — clinically defined as obese. Among children, the rates had more than doubled since 1980, and the number of kids considered obese had shot past 12 million. (This was still only 1999; the nation’s obesity rates would climb much higher.) Food manufacturers were now being blamed for the problem from all sides — academia, the Centers for Disease Control and Prevention, the American Heart Association and the American Cancer Society. The secretary of agriculture, over whom the industry had long held sway, had recently called obesity a “national epidemic.”

Mudd then did the unthinkable. He drew a connection to the last thing in the world the C.E.O.’s wanted linked to their products: cigarettes. First came a quote from a Yale University professor of psychology and public health, Kelly Brownell, who was an especially vocal proponent of the view that the processed-food industry should be seen as a public health menace: “As a culture, we’ve become upset by the tobacco companies advertising to children, but we sit idly by while the food companies do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco.”

“If anyone in the food industry ever doubted there was a slippery slope out there,” Mudd said, “I imagine they are beginning to experience a distinct sliding sensation right about now.”

Read more: 

http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?pagewanted=all&_r=1&

Chinese, Taiwanese Scientists teaming up to find a natural treatment for Metabolic Syndrome / Obesity.

Obesity might be a very modern problem, but a team of scientists from Taiwan and China is turning to the age-old principles of traditional Chinese medicine (TCM) to help fight it. Breaking research published in the Journal of Biomolecular Structure and Dynamics indicates a possible new direction for the treatment of metabolic syndrome.

TCM compounds have long been recognised as potential lead candidates in creating anti-viral, anti-tumour and anti-inflammation agents. To see whether they might also be used to design agonists targeting PPAR-a, PPAR-g, and PPAR-∂ in the fight against metabolic disease, the researchers consulted the TCM Database@Taiwan, which lists more than 30,000 small-molecule compounds of TCM origin. The team ran a series of models and simulations to virtually screen the database, establishing structure-based pharmacore models for each PPAR protein in order to identify the key actions during docking; molecular dynamics simulation and homology modelling were also performed.

Metabolic syndrome, a collective disorder characterised by obesity and multiple clinical disorders, is on the rise. Obesity itself is an endocrine disease caused by the body's inability to handle excessive energy intake. It can lead to serious chronic diseases like hypertension, osteoarthritis, cardiovascular disease, sleep apnea, stroke and type-2 diabetes.

Peroxisome proliferator-activated receptors (PPARs) are key regulators of lipid and carbohydrate metabolism; they are involved in regulating many physiological functions initiated by nutrients, nutraceuticals and phytochemicals. There are three subtypes of PPARs -- PPAR-a, PPAR-g and PPAR-∂ -which all play important roles. Because of these roles, the three are also important drug targets for treating metabolic syndrome.

At 95 years old, a simple fountain of youth: Daily Walks, Consistency in Diet.

from the Dayton Daily News

DAYTON -- Sarah Deets, 95, is a retired physical education and elementary school teacher who knows the value of regular exercise and diet.

What she does: Deets walks 1 to 2 miles a day around the grounds of 10 Wilmington Place to stay in shape for her beloved annual excursions across the world.

"My husband and I lived on three acres, and I walked there -- that was one of the best habits I ever got into. When we moved here four years ago, I continued to walk."

How exercise keeps her healthy: Before her husband's death in 2008, the couple traveled almost every year, visiting all states, plus trips to such places as Canada, Australia, and England.

"Friends often asked how we could afford it, but we worked our tailbones off to put money in our travel fund," Deets said.

Always ready for adventures, she continues her annual trips with her daughter, Jean Moran and son-in-law Kenneth Bar-nett. They've been to South America and to the Mediterranean, and recently returned from this year's six-week trip to Hawaii, Japan and China.

"In Beijing, we walked and walked in the Forbidden City, and when we went to the Great Wall, we had to climb tall stairs, often without a railing," Deets said. "So many Chinese wanted their pictures taken with me, especially when they found out my age. I kept up with the group, even when we walked to the top of old shrines."

In addition to Beijing, the China trip included Xi'an, Shanghai, and a cruise down the Yangtze River.

"During the entire trip, I 'walked the walk,' without assistance or a wheelchair," Deets said.

She also exercises her mind. Deets received her master's degree in education in Wright State University's first graduating class.

"I've always loved to read and learn," she said. "I'm a member of the College Women's Club, and we meet every month at the Dayton Women's Club. I still attend the meetings, and was assistant treasurer for 12 years."

And, she adds: "I still play the stock markets."

Consistency in exercise and diet: The day after Thanksgiving, when it was so cold and windy outside, Deets put on her coat, bundled up, and walked.

"I thought I'd just walk around the promenade once, but went my usual four times," she said. "I don't feel right if I don't walk every day."

She also notes, "I eat whatever I want, but don't overeat. I love salads, fruits and vegetables, but also love meat and desserts. I just stop when I'm full."

Observations from her son-in-law: "Having no or few gray hairs and a full set of healthy teeth is quite amazing at 95," said Barnett, 74. "The only thing I can think of, other than having good genes, is that she eats well and is a consistent walker. I'm trying to emulate some of her habits."

Her advice to others: "It's so simple to travel, and to love life and enjoy it. Retired folks need to get up and move every day, not just sit around and play cards. On our trip, I saw people in wheelchairs, but they were still traveling -- it's so simple to travel.

"As Rosalind Russell said, 'Life is a banquet' - you just have to get out and do it."

And, like Deets, it's best to be in shape, prepared to enjoy the feast.

"For Profit" Health Care System: Different Approach & Consequences.

From the NYTimes

Thirty years ago, Bonnie Svarstad and Chester Bond of the School of Pharmacy at the University of Wisconsin-Madison discovered an interesting pattern in the use of sedatives at nursing homes in the south of the state.

Patients entering church-affiliated nonprofit homes were prescribed drugs roughly as often as those entering profit-making “proprietary” institutions. But patients in proprietary homes received, on average, more than four times the dose of patients at nonprofits.

Writing about his colleagues’ research in his 1988 book “The Nonprofit Economy,” the economist Burton Weisbrod provided a straightforward explanation: “differences in the pursuit of profit.” Sedatives are cheap, Mr. Weisbrod noted. “Less expensive than, say, giving special attention to more active patients who need to be kept busy.”

This behavior was hardly surprising. Hospitals run for profit are also less likely than nonprofit and government-run institutions to offer services like home health care and psychiatric emergency care, which are not as profitable as open-heart surgery.

A shareholder might even applaud the creativity with which profit-seeking institutions go about seeking profit. But the consequences of this pursuit might not be so great for other stakeholders in the system — patients, for instance. One study found that patients’ mortality rates spiked when nonprofit hospitals switched to become profit-making, and their staff levels declined.

Read more of this alarming analysis...

http://www.nytimes.com/2013/01/09/business/health-care-and-pursuit-of-profit-make-a-poor-mix.html?_r=1&

Cauliflower: Pale in color but not in nutrients.

We've all heard that brown rice is more nutritious than white, whole-wheat bread beats plain white and white sugar not only lacks health benefits but also might be toxic. We've heard the darker the green vegetable the better and other encouragements to eat a rainbow of colorful foods. So what's the story with cauliflower? It is not colorful. It is white. Is it really good for us?

Unlike processed white foods, cauliflower has many health benefits:

l The antioxidants avert oxidation and damage to our cells, helping to prevent cancer and other diseases.

l The anti-inflammatory properties of the vegetable help to prevent arthritis, diabetes, heart disease, irritable bowel syndrome and other inflammatory diseases.

l The fiber helps to support digestion and detoxification.

l Cauliflower is full of B vitamins, potassium and phosphorous, which support the nervous system, muscles and bones, respectively.

We have been experimenting with the vegetable, because with all of those health benefits, I would like to secure a place for cauliflower in our family's dinner rotation. My favorite is cauliflower soup with chives, but my children's preference is what I call "cauliflower popcorn." They claim it isn't nearly as tasty as real popcorn, but they agree it has a similar flavor and texture. They tend to eat more when I add a little cinnamon to the recipe, and little do they know that cinnamon is beneficial to their blood sugar levels.

Here are some fun facts about the vegetable:

l The head, which is called a curd, is a bunch of undeveloped flower buds.

l The trunks are edible, too.

l The coarse outer leaves protect cauliflower from sunlight, preventing the chlorophyll from turning it green. Broccoli's outer leaves don't cover its flower buds as extensively, so it has more opportunity to turn green from the sunlight.

l It is in the same family as broccoli, kale, cabbage, Brussels sprout and collards; these are called the cruciferous vegetables.

l It is easy to overcook and turn into mush, so be careful!

l When cooking, avoid aluminum and iron pots: Cauliflower incites a chemical reaction with these surfaces, turning the vegetable yellow. Science experiment, anyone?

How Holiday Spices are Good For Your Health.

Cinnamon

The sweet and spicy flavor of cinnamon has been used by many different cultures for its medicinal properties for hundreds, even thousands, of years.

One of the most talked about benefits of cinnamon relates to type 2 diabetes. A study published in the journal Diabetes Care found that half a teaspoon of cinnamon a day significantly reduces blood sugar levels in people with type 2 diabetes. It also reduces triglyceride, LDL cholesterol, and total cholesterol levels among this group.

Cinnamon’s other benefits include:

• Supports digestive function
• Constricts and tones tissues
• Relieves congestion
• Relieves pain and stiffness of muscles and joints
• Relieves menstrual discomfort
• Blood-thinning compounds that stimulate circulation
• Anti-inflammatory compounds that may relieve arthritis
• Helps prevent urinary tract infections, tooth decay and gum disease
• It’s a powerful anti-microbial agent that can kill E. coli and other bacteria

Nutmeg

Nutmeg is another spice that has a variety of healing properties and can be used in a wide range of dishes during the holidays and all year long. It is useful for:

• Insomnia (nutmeg can produce drowsiness so it should be taken when you have a chance to relax or sleep)
• Anxiety
• Calming muscle spasms
• Nausea and vomiting
• Indigestion
• Diarrhea
• Joint pain and gout
• Lowering blood pressure
• Male infertility and impotence
• Improving concentration
• Increasing circulation
• Lowering cholesterol
• Toothaches (nutmeg oil)

** Please note that taking too much nutmeg (one to three nuts or less) can cause side effects such as nausea, hallucinations, swelling and shock.

Clove

Cloves have a potent, sweet and spicy, aromatic flavor that makes a great complement to many foods. They have been consumed in some areas, such as Asia, for more than 2,000 years. Among the clove’s most well-known healing properties is its ability to relieve tooth and gum pain, but it has many benefits beyond that. These include:

• Anti-inflammatory, anti-bacterial and antioxidant properties
• Relief from respiratory ailments such as asthma and bronchitis
• Relief from muscle pains from injuries or arthritis and rheumatism
• Eliminates intestinal parasites, fungi and bacteria
• May encourage creativity and mental focus

Ginger

Ginger is another spice with a potent flavor that is great for warming your body and adding kick to foods. It’s medicinal properties include:

• Soothes nausea, motion sickness and other stomach upset
• Relieves morning sickness
• Anti-inflammatory properties
• Eliminates intestinal gas
• Relaxes and soothes the intestinal tract
• Antioxidant properties
• Relieves dizziness
• Boosts the immune system
• Protects against bacteria and fungi
• Encourages bile flow
• Promotes cardiovascular health

Peppermint

The therapeutic effects of fresh peppermint leaves have been known since ancient times and its aromatic aroma has come to symbolize hospitality in many cultures. Its healing properties include:

• Soothing to the digestive tract
• Relieves symptoms of irritable bowel syndrome
• May protect against cancer
• Inhibits the growth of bacteria and fungus
• Relieves the symptoms of allergies and asthma

While there are many benefits to be had by adding spices to your diet, don't forget that these foods should not be taken every day or you run the risk of developing an allergy to them. Spices should not be looked at as a "cure" for your health problems, only by addressing the underlying causes of illness with a healthy diet and lifestyle will you be able to achieve optimum health.

Original article from http://www.mercola.com

Food: More nutrients in the peel than in the fruit?

 Disclaimer: Certain foods that are mass producted or farmed can have very high concentrations of toxins or pesticides in the peels themselves, specificially apples and other fruits that are generally treated very heavily. CMJ reccomends organic foods; and surprisingly organic apples and oranges often are just a pocketfull of change more than the alternative, but allow someone to eat the full fruit without worry, which as the article below shows, can be very good for you! 

Fruit and vegetables should always be eaten unpeeled if possible to give you the full nutrients. For example, 100 grams of unpeeled apples have about 16 mg of vitamin C and 12 microgram of folate while the same amount of peeled apples only has 8 mg and 5 micrograms.

If foods must be chopped up then they should be washed beforehand. Washing afterwards means that the nutrients are washed away.

Foods should best be processed directly after cutting them as the chopping destroys the cell structure, which fosters the loss of vitamins. For example, chopped cabbage or grated apples sit around for two hours, they lose up to 62 per cent of their vitamin C compared to the uncut product.

A way of at least slowing the loss of vitamin C is drizzling the cut pieces with vinegar or lemon juice and storing them in a cool place. And to maintain as much vitamin C as possible, stewing vegetables in recommended. Stewing means cooking the food with very little water.