Vitamin B9, Folate needs Vitamin -CLAA and Vitamin B12 to be synthesized properly, which is why Vitamin B12, Cobalamin, also belongs in the Vitamin- C cluster.
Anti-Covid Properties Vitamin B12, Cobalamin
According to the Be Well study, Covid 19 not only resembles Vitamin B12 deficiency, Covid 19 symptoms are also alleviated with Vitamin B12 supplementation.1
Confusing factors and misconceptions Vitamin B12, Cobalamin and fake Vitamin B12, Cyanocobalamin
Contrary to what is often said, Vitamin B12 is not fat soluble.
Vitamin B12 is a water-soluble vitamin that is naturally present in some foods,.. Because vitamin B12 contains the mineral cobalt, compounds with vitamin B12 activity are collectively called “Cobalamin” 2
Water-soluble vitamins are not stored in the body.3
The exact time that water-soluble vitamins circulate in your body will depend on factors like age, nutrient status, diet, and the like. However, most are depleted within 1-2 days, which means replenishing them daily to ensure sufficient levels if critical for optimal health and performance. 4
Vitamin B12 binds to the protein in the foods we eat. In the stomach, hydrochloric acid and enzymes unbind vitamin B12 into its free form. From there, vitamin B12 combines with a protein called intrinsic factor so that it can be absorbed further down in the small intestine.5
And contrary to what is often claimed, Vitamin B12, Cobalamin, should be taken with Vitamin B9, Folate!
It is often claimed it should not, but it should. In fact, Vitamin B12 enables Folate absorption, instead of what is claimed that, Folate hinders Vitamin B12.
Cyanocobalamin is a manufactured version of vitamin B12. 6
Both are nearly identical and contain a cobalt ion surrounded by a corrin ring.7
However, each have a different molecule attached to the cobalt ion.
While methylcobalamin contains a methyl group, cyanocobalamin contains a cyanide molecule. Cyanocobalamin is a synthetic form of vitamin B12 that’s not found in nature.8
Cyanide is a deadly toxin!18 Stay away from this stuff! Potential Risks of the fake B12, Cyanocobalamin are: Eye: Contact may cause transient eye irritation. Skin: May cause skin irritation. Ingestion: May cause gastrointestinal irritation with nausea, vomiting and diarrhea. Ingestion of large amounts may cause convulsions, tremors, muscular contractions or spasticity, diarrhea, or fever Inhaling may cause death,.People working with it need protective clothing.19
Function and Health Benefits Vitamin B12,Cobalamin
Vitamin B12 is an essential vitamin needed for proper development and functioning of the nervous system.
Vitamin B12, or Cobalamin, is necessary for making DNA and for creating energy in our cells. (1) A deficiency of vitamin B12 leads to anemia, fatigue, mania, and depression. A long-term deficiency can cause permanent damage to the brain and central nervous system.
Vitamin B12 is involved in making red blood cells and
Vitamin B12 is involved in keeping the nervous system healthy
Vitamin B12 is involved in release energy from food
Vitamin B12 is an especially important vitamin for maintaining healthy nerve cells, and it helps in the production of DNA and RNA, the body’s genetic material. Vitamin B12 works closely with vitamin B9, also called Folate, to help make red blood cells and to help iron work better in the body. Folate and B12 work together to produce S-adenosylmethionine (SAMe), a compound involved in immune function and mood.20
Vitamin B12 B6, and B9 work together to control blood levels of the amino acid Homocysteine. High levels of Homocysteine are associated with heart disease. However, researchers are not sure whether Homocysteine is a cause of heart disease or just a marker that indicates someone may have heart disease.21
Vitamin B9 (Folate) +Vitamin B12 (Cobalamin): Many of the functions of Folate and B12 are linked because of their complementary roles in the “Folate” and “methionine” cycles. Low levels of B12 can result in a functional Folate deficiency, as Folate becomes trapped in the form of methyltetrahydrofolate.
Proper function of the Folate cycle is essential for the synthesis and regeneration of tetrahydrobiopterin, a co-factor for enzymes that convert amino acids to monoamine neurotransmitters (Serotonin, Melatonin, Dopamine, Noradrenaline, Aadrenaline) and Nitric Oxide
They’re also heavily involved in red blood cell production and proper function of the nervous system.22
Relationships Vitamin B12: Made by Bifidus, Enables Vitamin B9 metabolism, is colleagues with Vitamin B9 to make red blood cells so iron works better in the methionine cycle and Vitamin B9 and Vitamin B12 are colleagues with Vitamin B6 to control Homocysteine
Deficiency Causes of Vitamin B12, Cobalamin
Both Folate and Vitamin B12 deficiency are due to the induction of a functional Folate deficiency, which in turn is induced by Vitamin B12 deprivation.
The interrelationship between these two Vitamins is best explained by the methyl trap hypothesis stating that Vitamin B12 deficiency can lead to lowered levels of methionine synthetase, which results in a functional Folate deficiency by trapping an increased proportion of Folate as the 5-methyl derivative. 23
A synthetase, also called ligase, is an enzyme that catalyzes the linking together of two molecules usually using the energy derived from the concurrent splitting off of a pyrophosphate group from a triphosphate (such as ATP).24
In addition, as 5-methyl-H4PteGlu is a poor substrate for folylpolyglutamate synthetase, there is a decreased synthesis of folylpolyglutamates and consequently a decreased retention of folates by tissues. The real Folate deficiency that ensues because of decreased tissue Folate levels is probably as important physiologically as the functional deficiency caused by the methyl trap. The sparing effect of methionine can be explained by adenosylmethionine inhibition of methylenetetrahydrofolate reductase, which would prevent the buildup of 5-methyl-H4PteGlun. A deficiency in vitamin B12 would not, in itself, be sufficient to cause a disturbance in Folate metabolism.
The deficiency would have to result in lowered methyltransferase levels before any such disturbance would be manifest. 25
Vitamin B9 (Folate) +Vitamin B12 (Cobalamin): Many of the functions of Folate and B12 are linked because of their complementary roles in the “Folate” and “methionine” cycles. Low levels of B12 can result in a functional Folate deficiency, as Folate becomes trapped in the form of methyltetrahydrofolate.
Folic Acid interferes with Vitamin B12 So that’s why you can get a shortage even though your beneficial microbes make it. And Cyanocobalamin is not real Vitamin B12, so people are taking supplements thinking they are getting Vitamin B12, while they are not. The supplements are poisonous as well. And Vitamin B12 deficiency symptoms resemble Covid-19, as do so many Vitamin deficiencies caused by phony supplements.
Deficiency Symptoms Vitamin B12, Cobalamin
A deficiency in vitamin B12 can lead to
weight loss,
constipation,
anemia.
depression,
dementia, and
memory loss.
Megaloblastic anemia—a condition of larger than normal sized red blood cells and a smaller than normal amount; this occurs because there is not enough vitamin B12 in the diet or poor absorption
Fatigue,
weakness
Nerve damage with numbness, tingling in the hands and legs
Memory loss, confusion
Dementia
Depression
Seizures
Cardiovascular disease
Impaired Cognitive function
Schizophrenia
Vitamin B12 deficiency may show up as Folate deficiency, since without vitamin B12, Folate cannot synthesize properly.
A study by Silver (2000) on 644 bedridden psychotics reported that 78.3% of schizophrenic patients had vitamin B12 deficiency.
Upper limit Vitamin B12, Methyl Cobalamin: there is none
No upper limit for real Vitamin B12, Cobalamin. The fake Vitamin B12 in supplements, Cyanocobalamin, is useless and dangerous in all quantities, since it has cyanide.26
RealVitamin B12 , Cobalamin is a water-soluble vitamin, so any unused amount will exit the body through the urine. Generally, up to 1000 mcg a day of an oral tablet to treat a deficiency is considered safe. The Institute of Medicine states “no adverse effects have been associated with excess vitamin B12 intake from food and supplements in healthy individuals.”
RDA for Vitamin B12, Cobalamin
Now this is tricky, since official sources don’t make a distinction between real and fake Vitamin B12. This is what the NIH says:
“RDA: The Recommended Dietary Allowance for men and women ages 14 years and older is 2.4 micrograms (mcg) daily. For pregnancy and lactation, the amount increases to 2.6 mcg and 2.8 mcg daily, respectively.
UL: A Tolerable Upper Intake Level (UL) is the maximum daily dose unlikely to cause adverse side effects in the general population. No upper limit has been set for vitamin B12, as there is no established toxic level. However, some evidence suggests that supplements of 25 mcg per day or higher may increase the risk of bone fractures.
Adults (aged 19 to 64) need about 1.5 micrograms a day of vitamin B12.”27
It’s fake Vitamin B12, the cyanocobalamin that causes problems. Real Vitamin B12, Methylcobalamin, is healthy.
Nori 77.6 30One sheet of nori has 1.9 mcg of B1231 1.9 mcg is above the RDA for people over 60 and more than half the daily amount recommended for pregnant women!
Mushrooms such as Porcini mushrooms, Parasol mushroom, oyster mushroom and Black Morels 0.9 mcg/100mcg dried weight38
Low fat yogurt: 100 grams has 0.6μg (25% DV)39, the same amount that meat has on average (porc has 0.3 mcg, beef has about 2 mcg of B12 per 100 grams40) so the claim that you need meat to get enough Vitamin B12, as well as the claim that seaweed is an unreliable source of B12 because the amounts vary, has no base in reality. With at least 50 times the amount of B12 there is in meat and 30 times the RDA, there is plenty of room for variation and zero chance that you will miss out on Vitamin B12 when you rely on seaweed as a source!
Image: Vitamin B12, Cobalamin food sources 42: Kombucha, Chiorella, Nori, Shiitake mushrooms, Swiss cheese, Emmentaler, Brie, Oyster mushrooms, and also black trumpet mushrooms, Porcini mushrooms, parasol mushroom and black morels, Yogurt and Kefir.
Stability Vitamin B12, Cobalamin
Vitamin B-12 is stable at room temperature. It doesn’t need to be refrigerated. Cooking doesn’t destroy it. Vitamin B-12 doesn’t break down—even at the boiling point of water—for several hours.43
References
1Be well: A potential role for vitamin B in COVID-19PMC, August 15, 2020, Shakoor H, Feehan J, Mikkelsen K, Al Dhaheri AS, Ali HI, Platat C, Ismail LC, Stojanovska L, Apostolopoulos V. Be well: A potential role for vitamin B in COVID-19. Maturitas. 2021 Feb;144:108-111. doi: 10.1016/j.maturitas.2020.08.007. Epub 2020 Aug 15. PMID: 32829981; PMCID: PMC7428453.Hira Shakoor,a Jack Feehan,b,c Kathleen Mikkelsen,b Ayesha S. Al Dhaheri,a Habiba I. Ali,a Carine Platat,a Leila Cheikh Ismail,d,e Lily Stojanovska,a,b and Vasso Apostolopoulosb,* Department of Food, Nutrition and Health, College of Food and Agriculture, Al Ain, United Arab Emirates University, United Arab Emirates
bInstitute for Health and Sport, Victoria University, Melbourne, Australia
cDepartment of Medicine, Western Health, The University of Melbourne, Melbourne, Australia
dClinical Nutrition and Dietetics Department, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
17Methyl versus formylcyanide and cyanide anion molecular structure,Dandhea, April 2, 2023
18Acute cyanide Intoxication: A rare case of survival, PMC, May-June , 2014, Jethava D, Gupta P, Kothari S, Rijhwani P, Kumar A. Acute cyanide Intoxication: A rare case of survival. Indian J Anaesth. 2014 May;58(3):312-4. doi: 10.4103/0019-5049.135045. PMID: 25024476; PMCID: PMC4090999.,Durga Jethava, Priyamvada Gupta,1 Sandeep Kothari,1 Puneet Rijhwani,2 and Ankit Kumar1, Department of Anaesthesiology, Mahatma Gandhi Medical College and Hospital, Jaipur, Rajasthan, India1Department of Critical Care, Mahatma Gandhi Medical College and Hospital, Jaipur, Rajasthan, India2Department of Medicine, Mahatma Gandhi Medical College and Hospital, Jaipur, Rajasthan, IndiaAddress for correspondence: Dr. Durga Jethava, Department of Anaesthesia, Mahatma Gandhi Medical College and Hospital, Jaipur, Rajasthan, India. E-mail: moc.liamg@avahtejd, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4090999/
The best way to get Vitamin D is through sunlight, but every source of UVB light will do. In fact that is an important part of how Vitamin D was discovered,
There’s no risk of your body making too much Vitamin D from sun exposure,. This is what all sources agree on1
The best time to get vitamin D from the sun is when it is at its highest, which is around noon, depending on the season between 10 am and 3 pm or between 11 am and 2 pm. The sun’s angle needs to be between 35 degrees and 145 degrees so you get UVB rays, the ones that make Vitamin D. See image below:
You can find the angle of the sun by imagining an x axis parallel to the earth and estimating the angle the sun makes with the earth.
The solar zenith angle is the angle between the sun and the vertical Y axis, which you can see by imagining a pole where you are standing. The zenith angle is similar to the height angle but it is measured from the vertical Y axis rather than from the horizontal X axis, thus making the zenith angle = 90° – height. 42.1 With the sun directly overhead you thus have zenith zero, and at sunrise zenith 90.
Height and Zenith
Image: Height and Zenith. In the example above the solar height is about 60 degrees and the zenith is 90-60 is 30 degrees. Zenith +height always equals 90.3
UV for D Sun Chart
The UV for D Sun chart shows you how you can tell by the sun’s zenith or height how much Vitamin D you can potentially make from sunlight, provided you take care not to exaggerate with substances that sabotage Vitamin D formation in the body. Even if the sun’s height is as low as 35 degrees, on a clear day at zero altitude you can still get the recommended 800IU daily dose from it in just 12 minutes!
Calculate how long you need to stay in the sun to get the RDA (Recommended Daily Allowance) of Vitamin D, which is 800IU) IU stands for International Units,. Divide it by 40000 to get to the number of milligrams, which is 0.02.
The chart also shows how to altitude and surroundings into account when calculating how much Vitamin D you are getting from the sun. It also shows what the Vitamin D helpers and blockers are.
You can see what an abundance of Vitamin D we get, which is stored in the skin as previtamin D3. Your cholesterol which is every cell, can store it for a very long time, and you get enough very quickly.
1.Estimate the suns height by looking at your shadow. Is it as long as you, it is 45 degrees height, as well as zenith. Is it shorter than you? Then the sun is between 50 and 90 degrees height or between 40 and zero degrees zenith. Is it longer than you? Then it is between 0 and 40 degrees height or 90 and 50 degrees zenith.
As you can see in the UV for D Sun chart, being in the sun for an hour on a clear day at altitude zero (that means at sea level) with no water or snow at zenith 45, which is 45 height, which isn’t very high. already gives enough previtamin D for 10 days!
The links to the research it is based on can be found in the Vitamin D blog post on the Scentses website.5
UVICSZA stands for UV Index with Clear Sky at Zero Altitude, and no other influences.
2.To see how to adjust the UVICSZA numbers to fit your situation, look at your altitude (how high above sea level you are, then what the surroundings are (is there water, sand or snow), then what the weather conditions are (is it clear or cloudy).
That determines how many percent you need to add to the UVICSZA (The UVB on a clear day at zero altitude.(
Clouds give some reduction, but not as much as you would think, Even an overcast sky still transmits 31 % of the UV0B, which means you need to stay outside about 3 times as long as you would on a clear day to get the same amount of previtamin D.
Scattered clouds still transmit 89%., broken clouds still transmit 73%.
Snow gives an 80% gain!
That means that an hour in the snow on a sunny day at zero altitude when the sun’s zenith and height are 45 degrees, gives you enough previtamin D for 18 days! That’s why people with rickets weren’t found in Northern countries where the sun does not get above 30 degrees for half the year. In the rest of the year they got more than enough Vitamin D from the sun to bridge that period. Children with Rickets were found in the streets of London where the houses were built in such a way that there was never any sun at all. And they did not have to go to Florida to get cured. Just the English sun was good enough. 6
Sand gives a 25% increase, and water a 30% increase meaning you get enough for over 12 days in an hour at zenith 45.
There is a 4% increase for every 350 meters increase in altitude,
A 1% loss for every centimeter under water, but of course that is generously compensated by the 30% increase the reflection of the water gives.
Shade only gives a 90% reduction, which means that even then still 10 percent comes through.
And you don’t have to torture yourself with bare skin if the weather does not permit it.. Kurt Huldischinsky was able to heal rickets one arm by shining a UV-B light on the other, which is how Vitamin D was discovered. In fact, if you feel cold, that will sabotage Vitamin D uptake. So your Vitamin D uptake with less bare skin and being comfortable will be higher than with more bare skin but being cold.
You even get it through the eyes, so no worries about the Inuit not getting enough, especially as long as they still have snow, which enhances UV light, and thus per-Vitamin D formation in the skin, with 80%
Vitamin D helpers are Calcium, magnesium, Vitamin K2, which we make ourselves with Vitamin K1 and Lactobacillus lactis, Vitamin B5, Lysine, Zinc, all from organic food of course.
And when people have a lack of Vitamin D, there are plenty of other possible problems
Vitamin D blockers are anything that damages the skin, like Sodium lauryl Sulfate in soap,
Smoking and Excessive alcohol sabotages Vitamin D formation.
Olive oil and Apple cider vinegar enhance Vitamin and mineral uptake.
You will get infinitely more Vitamin D from the sun than you could ever hope to get safely orally.
And more importantly, our body gets to decide when and how to use it, instead of us throwing it in randomly at times when it is not the right timing for the body and not the right quantity, since oral vitamin D needs to be used immediately. It can’t be stored in the skin for the body to use whenever and however it needs it, as is the case for sun sourced pre vitamin D can. In the body’s harmony, sun sourced Vitamin D is the skilled musician playing at the right beat at the right time, whereas oral vitamin D is the tone deaf amateur who blurts out his notes with no regard for what the rest of the orchestra is doing. Even if he accidentally hits a right note, it will still be at the wrong time and volume.
Essential Fatty acids Omega-3-ALA andOmega-6-LA reside in the cell membrane. Each organ has its own balance of Omega-3-ALA andOmega-6-LA
Artemis Simopoulos found that eating Omega-3-ALA and Omega-6-LA in the same balance as the organ you have problems with cures the problems.
Brian Peskin says you can eat as much Omega-6-LA as you like,
The way to bridge these theories is by eating Omega-3-ALA and Omega-6-LA in the right balance the first meal of the day.
During the first meal of the day, eat Omega-3-ALA and Omega-6-LA from healthy sources in the right balance for the organ you want to heal. T
hen for the rest of the day you can eat as much Omega-6-LA as you want. Here you see which organs have which balance, and how you can achieve the right balance with healthy sources.
The RDA of Omega-3-ALA is set at between 1-5 grams daily.
The tables below show how to get 2 grams of Omega-3-ALA and how to achieve the right balance with Omega-6-ALA with natural, organic, healthy foods.
Vitamin D has become a popular remedy for Covid prevention and healing. But oral vitamin D is as different from Vitamin D from the sun as Vitamin A is from Beta-carotene. Vitamin D from the sun is healthy, oral Vitamin D is not. In fact, many of the Covid symptoms line up exactly with what you would expect from the hyper calcemia oral Vitamin D intake causes. Another problem with the skewed information on Vitamin D is that it fails to mention that Vitamin D is part of a cluster, and that any element missing from it will show up as Vitamin D deficiency. And something else that is never mentioned is that Vitamin D deficiency and Vitamin D overload often resemble each other. Here you can read all about the Vitamin D cluster, its blocks and food sources, as well as a tool to calculate exactly how much sunlight you need to get to the RDA. Spoiler: usually 5 minutes of noon sun is enough!
Lysine also helps Calcium to be absorbed in the bones. Olive oil also helps with Calcium absorption.
Zinc is directly linked to Calcium. Hyper calcemia means Zinc deficiency.
Vitamin D is blocked by statins, cigarettes, high fructose corn syrup, and overuse of alcohol.
7.5.D.1. Vitamin D through Sunlight
Unlike other vitamins,Vitamin D is a hormone.1 , and every single cell in your body has a receptor for it.2
Vitamin D is made out of cholesterol.
It has an important role in the immune system. It modulates the immune system and prevents the cytokine storm in the second phase of Covid-19.
Vitamin D plays a vital role in Calcium metabolism. But not all blockages of Calcium metabolism are caused by lack of Vitamin D.
Vitamin D, Calcium, Magnesium, Vitamin K2, Vitamin B5, Lysine, Cholesterol and Sunlight all play a role in calcium metabolism, and anything that blocks any of these elements will block Vitamin D formation.
Besides being a precursor for cholesterol, 7DHC is also a precursor in vitamin D synthesis. This reaction is catalyzed by ultraviolet B (UVB) irradiation of the skin and represents the major source of vitamin D in humans.
But the most important difference in Vitamin D types is not the form, but whether you get it orally or from sunlight.
Unlike dietary vitamin D, you cannot overdose on vitamin D3 produced in your skin’s cholesterol by sunlight. If your body already has enough, your skin simply produces less.3
And pre vitamin D3 is not just synthesized in the skin after exposure to sunlight, but also in the eyes! That was the conclusion of a study done in 2012.4
Vitamin D from the sun can be compared to Beta-carotene, which can be stored indefinitely and vitamin D from diet cane compared to to Vitamin A from diet, which can cause overload.
Vitamin D4 i is present in mushrooms. It has a role as a fungal metabolite. It is a vitamin D and a seco-ergostane.5
Vitamin D overload only occurs with Vitamin D2 or D3 supplementation, not when it is acquired through sunlight.
Cholecalciferol6(vitamin D3) and ergocalciferol7 (vitamin D2) are used as rodenticides8, or rat poison. They affect calcium and phosphate homeostasis9in the body. Vitamins D10are essential in minute quantities (few IUs per kilogram body weight daily, only a fraction of a milligram), and like most fat soluble vitamins, they are toxic in larger doses, causing hypervitaminosis D11. If the poisoning is severe enough (that is, if the dose of the toxin is high enough), it leads to death.
As rodenticidal bait, it causes hypercalcemia,12 raising the calcium level, mainly by increasing calcium absorption from food, mobilizing bone-matrix-fixed calcium into ionised13form (mainly monohydrogencarbonate calcium cation, partially bound to plasma proteins, [CaHCO3]+), which circulates dissolved in the blood plasma14. After ingestion of a lethal dose, the free calcium levels are raised sufficiently that blood vessels, 917kidneys, the stomach wall and lungs are mineralized/calcificated (formation of calcificates, crystals of calcium salts/complexes in the tissues, damaging them), leading further to heart problems (myocardial tissue is sensitive to variations of free calcium levels, affecting both myocardial contractibility and excitation propagation between atrias and ventriculars), bleeding (due to capillary damage) and possibly kidney failure. It is considered to be single-dose, cumulative (depending on concentration used; the common 0.075% bait concentration is lethal to most rodents after a single intake of larger portions of the bait) or sub-chronic (death occurring usually within days to one week after ingestion of the bait). Applied concentrations are 0.075% cholecalciferol (30,000IU/g) and 0.1% ergocalciferol (40,000 IU/g) when used alone, which can kill a rodent or a rat.
There is an important feature of calciferol’s toxicology, that they are synergistic with anticoagulant toxicant. In other words, mixtures of anticoagulants and calciferols in same bait are more toxic than a sum of toxicities of the anticoagulant and the calciferol in the bait, so that a massive hypercalcemic effect can be achieved by a substantially lower calciferol content in the bait, and vice versa, a more pronounced anticoagulant/hemorrhagic effects are observed if the calciferol is present. This synergism is mostly used in calciferol low concentration baits, because effective concentrations of calciferols are more expensive than effective concentrations of most anticoagulants.
The Merck Veterinary Manual states the following:
Although this rodenticide [cholecalciferol] was introduced with claims that it was less toxic to nontarget species than to rodents, clinical experience has shown that rodenticides containing cholecalciferol are a significant health threat to dogs and cats. Cholecalciferol produces hypercalcemia, which results in systemic calcification of soft tissue, leading to kidney failure, cardiac abnormalities, hypertension, CNS depression and GI upset. Signs generally develop within 18-36 hours of ingestion and can include depression, anorexia, polyuria and polydipsia. As serum calcium concentrations increase, clinical signs become more severe. … GI smooth muscle excitability decreases and is manifest by anorexia, vomiting and constipation. …Loss of renal concentrating ability is a direct result of hypercalcemia. As hypercalcemia persists, mineralization of the kidneys results in progressive renal insufficiency.”
Additional anticoagulant renders the bait more toxic to pets as well as human. Upon single ingestion, solely calciferol-based baits are considered generally safer to birds than second generation anticoagulants or acute toxicants. Treatment in pets is mostly supportive, with iv fluids and pamidronate disodium. The hormone calcitonin is no longer commonly used.
The best way to get Vitamin D is through sunlight, but even UV light will do. In fact that is an important part of how Vitamin Dwas discovered,
There’s no risk of your body making too much vitamin D from sun exposure,.. This is what all sources agree on15
Vitamin D became so popular that in the 1930s and 1940s a wide variety of foods and beverages as well as personal care products were fortified with vitamin D.They included not only milk and other dairy products but also soda pop, beer, hot dogs, custard and even soap and shaving cream.16
However in the early 1950s an outbreak of hypercalcemia in infants who had elfin faces, heart problems, and mental retardation led to an investigation by the Royal College of Physicians. The experts concluded that this was most likely due to vitamin D intoxication since a similar presentation had been observed in neonatal rodents born of mothers who were fed high doses of vitamin D. Legislation quickly followed banning the fortification of any food or personal use products with vitamin D in Great Britain. This ban quickly spread across Europe and for the most part remains in effect today with the exception of a few foods including margarine and some cereals being fortified with vitamin D.17
.Vitamin D deficiency symptoms resemble Vitamin D overlaod symptoms and can be caused by a deficiency in any of the Vitamin D clusternutrients.
Many things that are called Vitamin-D deficiency can in fact be caused by a deficiency in any of the nutrients of the Vitamin D cluster, which prevents Vitamin D from being sythesized properly., and in some cases defenciency symptoms and overload symptoms are identical.
A lack of vitamin D, known as vitamin D deficiency, can cause bones to become soft and weak, which can lead to bone deformities.18But that can be caused by a lack of any of the nutrients of the Vitamin D cluster.
In children, for example, 19a lack of vitamin D can lead to rickets, but so can a lack of Phosphorus. In adults, it can lead to Osteomalacia, which causes bone pain and tenderness.
Autoimmune diseases: Multiple sclerosis, Type 1 diabetes Rheumatoid arthritis are said to be caused by Vitamin D deficiency but can in fact be caused by a deficiency in any of the elements of the Vitamin D cluster.
Same goes for Cancers: Prostate cancer, Breast cancer Colorectal cancer Ovary cancer Non-Hodgkin lymphoma Psychiatric disorders: Seasonal affective disorder Mood disorders Schizophrenia20
Getting sick or infected often may be a Vitamin D deficiency, but a Vitamin D overload has the same symptoms, since that causes Zinc deficiency. If you often become sick, especially with colds or the flu, low vitamin D levels may be a contributing factor, but could be Vitamin D overload as well, since that causes Zinc deficiency, which causes low resisitence to disease.Several large observational studies have shown a link between a deficiency of Vitamin D and respiratory tract infections like colds, bronchitis and pneumonia. Vitamin D deficiency associated is with an increased risk of tuberculosis and influenza. But Vitamin D overload has the same symptoms.
Fatigue and Tiredness, again, can be caused by a deficiency of any of the elements of the Vitamin D cluster.
Bone and Back Pain, but that can be a Phosphorus defiiency as well, since both are needed for proper one formation. Or it can be a deficiency of any of the elements of the Vitamin D cluster.
Depression can be caused bya lackof any of the nutrients in the Vitamin D cluster.
Same goes for Muscle Pain and impaired Wound Healing
Bone Loss, which can also be Phosphorus deficiency or a deficiency of any of the elements of the Vitamin D cluster.
Hair Loss, but that can also be Slenium overload.
Low Vitamin D levels between the ages 13 and 18 increase the prevalence of M.S. in adulthood.21
The lower the vitamin D levels, the higher the cytokine storm in the second phase of Covid-19.
Numerous studies have shown that vitamin D deficiency also increases the risk of dental decay. This is because vitamin D helps the body absorb calcium and phosphate — both of which are crucial for building and keeping strong tooth enamel 22
In the UV for D Sun Chart, you can see how long you need to stay in the sun and at which time. Between 11am and 2 pm is best.
The UV for D Sun chart shows you how you can tell by the sun’s zenith or height how much Vitamin D you can potentially make from sunlight, provided you take care not to exaggerate with substances that sabotage Vitamin D formation in the body. Even if the sun’s height is as low as 35 degrees, on a clear day you can still get the recommended 800IU daily dose from it in just 12 minutes, as youcan see in the picture below.
Vitamin D from the sun
The best time to get vitamin D from the sun is when it is at its highest, which is around noon, depending on the season betwee 10 am and 3 pm or between 11 am and 2 p.m. The sun’s angle needs to be between 35 degrees and 145 degrees so you get UVB rays, the ones that make vitamin D.
. See image below:
The solar zenith angle is the angle between the sun and the vertical Y axis, the pole where you are standing. The zenith angle is similar to the elevation angle but it is measured from the vertical Y axis rather than from the horizontal X axis, thus making the zenith angle = 90° – elevation.23With the sun directly overhead you thus have zenth zero, and at sunrise zenth 90.
High Fructose corn syrup accelerates the transition from active Vitamin D to an inactive Vitamin D. The schedule below shows how that happens:
Oxidative stress may play a key role in the severity of Covid-19 infection.
A variety of studies have demonstrated how high sugar intake (and fructose in particular – such as high fructose corn syrup) contributes not only to oxidative stress but to the inactivation of a usable form of vitamin D as well.29 Dr. Seheult illustrates of how these pathways work.
Covid-19 patients have 9 times as many blood clots in the lungs as patients with other diseases.
This study published on PubMed study shows patients with elevated bmi’s, kidney disease and cardiovascular disease are most at risk.
High fructose corn syrup is a problem with oxidative stress, not normal fruit sugar as is present in fruits, although you do want to eat fruits whole, with the fiber, to prevent glycemic spikes. Read more about that here.30
Animals fed fructose have more problems than those fed sucrose.31
In the following graph32 the caloric intake of sweeteners per country is compared.
There seems to be a correlation between sweeteners consumption and Covid-19 deaths, but that does not have to mean that it’s causation.
The schedule below shows the difference between sun sourced and diet sourced Vitamin D synthesis.
Here you see how fructose blocks the pathway to activating Vitamin D.33
Alcohol blocks Vitamin D much the same way Fructose does
Alcohol34inhibits fat absorption and thereby impairs absorption of the vitamins A, E, and D that are normally absorbed along with dietary fats. Vitamin A deficiency can be associated with night blindness, and vitaminD deficiency is associated with softening of the bones.35
Vitamins A, C, D, E, K, and the B vitamins, also deficient in some alcoholics, are all involved in wound healing and cell maintenance. In particular, because vitamin K is necessary for blood clotting, deficiencies of that vitamin can cause delayed clotting and result in excess bleeding. Deficiencies of other vitamins involved in brain function can cause severe neurological damage.36
Minerals.37Deficiencies of minerals such as calcium, magnesium, iron, and zinc are common in alcoholics. Decreased calcium absorption due to fat malabsorption; magnesium deficiency due to decreased intake, increased urinary excretion, vomiting, and diarrhea; iron deficiency related to gastrointestinal bleeding and zinc malabsorption or losses related to other nutrient deficiencies (17). Mineral deficiencies can cause a variety of medical consequences from calcium-related bone disease to zinc-related night blindness and skin lesions.38For more on Zinc, look here39. For more on Iron look here40.
Furthermore, COPD is increasingly coming to be understood as a systemic inflammatory disease.42
Vitamin D deficiency is associated with lower lung function and more rapid lung function decline in smokers over 20 years in a longitudinal cohort of elderly men. This suggests that vitamin D sufficiency may have a protective effect against the damaging effects of smoking on lung function.43
Vitamin D has immunomodulatory and antiinflammatory effects.44
1,25-dihydroxyvitamin D(3) (1,25(OH)(2)D(3)), the active form of vitamin D, is known to regulate calcium and phosphorus metabolism, thus being a key-player in bone-formation.
However 1,25(OH)(2)D(3) also has a physiological role beyond its well-known role in skeletal homeostasis. 1,25(OH)(2)D(3) is seen as an immunomodulator targeting various immune cells, including monocytes, macrophages, dendritic cells (DCs), as well as T-lymphocytes and B-lymphocytes, hence modulating both innate and adaptive immune responses.45
Besides being targets, immune cells express vitamin D-activating enzymes, allowing local conversion of inactive vitamin D into 1,25(OH)(2)D(3) within the immune system.
Taken together, these data indicate that 1,25(OH)(2)D(3) plays a role in maintenance of immune homeostasis.
Several epidemiological studies have linked inadequate vitamin D levels to a higher susceptibility of immune-mediated disorders, including chronic infections and autoimmune diseases.
1,25(OH)(2)D(3) has complex immune-regulatory effects on immune cells as well as a role in infectious and autoimmune diseases, more in particular in tuberculosis and type 1 diabetes (T1D).
TNF-α, is a key cytokine implicated in lung destruction in COPD
TNF-α is down-regulated by vitamin D
1,25-dihydroxyvitamin D(3) is able to modulate inflammation in monocytes.
Matrix metalloproteinases Enzymes are implicated in COPD,
The matrix metalloproteinases (MMPs) comprise a family of at least 20 proteolytic enzymes that play an essential role in tissue remodeling. MMP1 (interstitial collagenase),
MMP9 (gelatinase B) and MMP12 (macrophage elastase) are thought to be important in the development of emphysema.
A study was done to investigate the role of MMP polymorphisms in the development of chronic obstructive lung disease.46
The prevalence of these polymorphisms in 590 continuing smokers chosen from the National Heart Lung and Blood Institute.47
These data suggest that polymorphisms in the MMP1 and MMP12 genes, but not MMP9, are either causative factors in smoking-related lung injury or are in linkage disequilibrium with causative polymorphisms.48
In asthma, airway smooth muscle cell (ASMC) hyperplasia plays an important role in airway remodelling.1,25-(OH)(2)D(3) has direct inhibitory effects on passively sensitized HASMCs in vitro, including inhibition of cell proliferation and expression of MMP-9 and ADAM33, suggesting a possible beneficial role for 1,25-(OH)(2)D(3) in preventing and treating asthmatic airway remodelling.
1,25-(OH)(2)D(3) has direct inhibitory effects on passively sensitized HASMCs in vitro, including inhibition of cell proliferation and expression of MMP-9 and ADAM33, suggesting a possible beneficial role for 1,25-(OH)(2)D(3) in preventing and treating asthmatic airway remodelling.
Matrix metalloproteinases Enzymes may be modulated by vitamin D.
1alpha,25-dihydroxyvitamin D3 and its analogues down-regulate cell invasion-associated proteases in cultured malignant cells.49
Vitamin D also induces production of antioxidants.
The cells exposed to 1,25(OH)2D3 showed increased tolerance (cell survival) to UVB injury. 1,25(OH)2D3-induced MT may act as a radical scavenger in oxygen-mediated UV injury including SBC formation in the skin. These results indicate that 1,25(OH)2D3 may be practically applied to humans for the purpose of photoprotection.
This may be beneficial in exposure to the oxidative stress of cigarette smoking that leads to lung damage.
Sun burn
Sun burn and the measures we take against that with sunblocks is also a reason for Vitamin D blockage. This is caused by a weakening of the skin because of toxic diet and care products.51 A good way to strengthen your skin are the diet and care tips in the e4dc52. An important element of that is the e4dc shower routine.53 Unlike the aggressive substances people usually use to wash themselves, it leaves the skin in tact so that sunblocks and sunscreens are unnecessary and Vitamin D formation in the skin through sunlight is unhindered.
Statins stop the production of cholesterol. First, statins block the enzyme that creates cholesterol. Reduced production lowers the total amount of cholesterol available in your bloodstream.
Statins help reabsorb existing cholesterol. Your body needs cholesterol to perform certain tasks. These tasks include helping you digest food, make hormones, and absorb vitamin D. If statins lower your cholesterol level, your body can’t get the cholesterol it needs from your circulating blood. Instead, your body needs to find other sources of cholesterol. It does this by reabsorbing cholesterol that has built up as plaques containing LDL in your arteries.
There’s not enough evidence to know what the effects might be of taking high daily doses of pantothenic acid supplements.
Pantothenic acid overload has not been observed from food sources. With very large daily doses of 10 grams a day, stomach upset or mild diarrhea has been reported. However, this is rare and a Tolerable Upper Intake Level for pantothenic acid has not been established.
What blocks B5?
Vitamin C, thiamine (B1) and pantothenic acid are all “sensitive” or “highly sensitive” to damage by heat. Probiotic cultures are even more delicate and cannot live above 120 °F, or 48,8 degrees Celsius as with virtually all bacteria and yeast
Our bodies need calcium and phosphorus to build and maintain bones.
Calcium is a mineral involved in a large number of vital functions, primarily bone health.
It is necessary for the growth and maintenance of strong teeth and bones, nerve signaling, muscle contraction, and secretion of certain hormones and enzymes.
Signs of Calcium Deficiency
Osteoporosis
A deficiency in calcium can lead to numbness in the fingers and toes, muscle cramps, convulsions, lethargy, loss of appetite, and abnormal heart rhythms. A long-term deficiency can lead to bone loss (osteopenia) and fragile bones (osteoporosis).64
An observation made in the 1980s drew attention to the relationship between calcium intake and preeclampsia/eclampsia during pregnancy66
Health Benefits of Calcium
Bone Health – Adequate intake of calcium during childhood, adolescence, and early adulthood up to age 30 is essential to increase bone mass. The higher the bone mass at this age, the lower the risk of osteoporosis.67
Many factors lead to osteoporosis and affect its severity. The evidence is mixed regarding whether a diet high in calcium actually benefits those with osteoporosis. 68The U.S. Food and Drug Administration does however suggest that a diet high in calcium, in combination with vitamin D and regular exercise can reduce the risk of osteoporosis.69
Lower Blood Pressure – There is mixed evidence regarding whether increased calcium intakes lower or raise blood pressure. This study claims there is decrease in blood pressure with increased calcium uptake. 70And this one says Calcium supplementation may lead to a small reduction in systolic but not diastolic blood pressure71.
Several studies report that those who obtain calcium from plant sources are likely to have lower blood pressure and reduced risk of heart disease.59 healthy, omnivorous subjects aged 25-63 years were randomly allocated to a control group, which ate an omnivorous diet for 14 weeks, or to one of two experimental groups, whose members ate an omnivorous diet for the first 2 weeks and a lacto-ovo-vegetarian diet for one of two 6-week experimental periods. Mean systolic and diastolic blood pressures did not change in the control group but fell significantly in both experimental groups during the vegetarian diet and rose significantly in the experimental group which reverted to the omnivorous diet. Adjustment of the blood-pressure changes for age, obesity, heart rate, weight change, and blood pressure before dietary change indicated a diet-related fall of some 5-6 mm Hg systolic and 2-3 mm Hg diastolic. Although the nutrient(s) causing these blood-pressure changes are unknown, the effects were apparently not mediated by changes in sodium or potassium intake.72
Conversely, those who predominantly consume their calcium from salty cheeses are more likely to have higher blood pressure and increased risk of heart disease.73
Reduced Risk of Colon Cancer (*Controversial) – Several observational studies link a higher intake of calcium with reduced colon cancer risk.74 However, various other studies report the results to be inconclusive when compared to a placebo group.75
Impairment of the Kidneys – Extremely high levels of calcium, often associated with hyperparathyroidism, as opposed to food or supplement intake, can impair functioning of the kidneys, and lead to reduced absorption of other essential minerals, such as iron, and zinc.77
Increased Risk of Cardiovascular Disease – Some studies show that taking calcium supplements in excess of 500mg daily can increase risk of cardiovascular diseases.78
Increased Risk of Prostate Cancer Several studies have found a link between increased calcium intake, or 2.5 servings of dairy foods, and increased risk of prostate cancer. It is inconclusive whether the dairy products or the calcium increases the risk. 79
However, several other studies have found no association between prostate cancer and calcium, suggesting that calcium from plant foods is better than from dairy products.80
Decreased Absorption of Certain Medications – Excessive intake of calcium can decrease the absorption of the following:
Vitamin D Intake – Vitamin D enhances calcium absorption. It can be found in foods or created by exposing skin to sunshine.86
Phytic and Oxalic Acid – phytic and oxalic acid affect calcium absorption,87
The percent daily value already accounts for this absorption factor. High amounts of oxalic acid are found in plant foods like spinach, collard greens, sweet potatoes, rhubarb, and beans. 88
Phytic acid is found in whole bread and wheat bran. It is difficult to separate the effects of fiber and phytic acid in cereal products, because they occur together in these foods.89
Sodium, Protein, Alcohol, Fructose Caffeine – A diet high in sodium, protein, alcohol, and caffeine can reduce the absorption and retention of calcium by causing more calcium to be excreted. Alcohol also interferes with the metabolism of vitamin D.90
Tobacco and Alcohol do so by inhibiting the metabolism of Vitamin D. More about that under Vitamin D inhibitors.
Sodium, Protein, and Caffeine: enhance the excretion of calcium,91
But at the same time they counterhypercalcemia for a diet that is high in calcium and Vitamin D , which explains why people who start diets to improve their life style need to beware of the symptoms of hypercalcemia 92and find healthy ways to counter this, like apple cider vinegar.93
How high sodium intake lowers Calcium
When sodium intake becomes too high, the body gets rid of sodium via the urine, taking calcium with it, which depletes calcium stores in the body. High levels of calcium in the urine lead to the development of kidney stones, while inadequate levels of calcium in the body lead to thin bones and osteoporosis.94
When sodium leaves a body, it takes calcium along with it, creating risk for kidney stones and osteoporosis.95
Caffeine
Current evidence relates caffeine intake to calcium metabolism96. It has been demonstrated that caffeine negatively influences calcium balance by reducing renal reabsorption of calcium, and possibly by reducing intestinal calcium absorption.97
Oral doses of caffeine increase the urinary excretion of calcium, magnesium, sodium and chloride for at least 3 hours after consumption. 98
Caffeine intake is associated with higher levels of both urinary calcium and intestinal calcium secretion.99
Any beverage or food containing caffeine such as coffee, tea, chocolate and some sodas can inhibit the absorption of vitamins and minerals and increase their excretion from the body.100
Animal Protein
It is well established that dietary protein increases endogenous acid production. In response to the acid load, bone may be called upon as a reservoir of alkali, and, as a consequence, bone calcium is mobilized.101
The average American diet, which is high in protein and low in fruits and vegetables, generates a large amount of acid, mainly as sulfates and phosphates.102
The kidneys respond to this dietary acid challenge with net acid excretion, as well as ammonium and titratable acid excretion. 103
Concurrently, the skeleton supplies buffer by active resorption of bone.104
Indeed, calciuria is directly related to net acid excretion. Different food proteins differ greatly in their potential acid load, and therefore in their acidogenic effect.105
A diet high in acid-ash proteins causes excessive calcium loss because of its acidogenic content.106
The addition of exogenous buffers, as chemical salts or as fruits and vegetables, to a high protein diet results in a less acid urine, a reduction in net acid excretion, reduced ammonium and titratable acid excretion, and decreased calciuria.
Bone resorption may be halted, and bone accretion may actually occur.107
Alkali buffers, whether chemical salts or dietary fruits and vegetables high in potassium, reverse acid-induced obligatory urinary calcium loss.108
So excessive dietary protein from foods with high potential renal acid load adversely affects bone, unless buffered by the consumption of alkali-rich foods.109
Most fruits and vegetables, nuts, seeds, and legumes are alkaline-promoting foods.110
Dairy, eggs, meat, most grains, fall on the acid side.111
Calcium overdose can also lead to Zinc deficiency,, the symptoms of which are, among others, lower immune response and loss of taste and smell129. Sound familiar?
Hardening of the arteries (atherosclerosis): Taking vitamin D could make this condition worse, especially in people with kidney disease.
A type of fungal infection called histoplasmosis: Vitamin D may increase calcium levels in people with histoplasmosis. This could lead to kidney stones and other problems.
High levels of calcium in the blood: Taking vitamin D could make this condition worse.
Over-active parathyroid gland (hyperparathyroidism): Vitamin D may increase calcium levels in people with hyperparathyroidism.
Lymphoma: Vitamin D may increase calcium levels in people with lymphoma. This could lead to kidney stones and other problems.
Kidney disease: Vitamin D may increase calcium levels and increase the risk of “hardening of the arteries” in people with serious kidney disease. This must be balanced with the need to prevent renal osteodystrophy, a bone disease that occurs when the kidneys fail to maintain the proper levels of calcium and phosphorus in the blood. Calcium levels should be monitored carefully in people with kidney disease.
A disease that causes swelling (inflammation) in body organs, usually the lungs or lymph nodes (sarcoidosis): Vitamin D may increase calcium levels in people with sarcoidosis. This could lead to kidney stones and other problems.
Tuberculosis: Vitamin D might increase calcium levels in people with tuberculosis. This might result in complications such as kidney stones.
Conclusions and relevance:Vitamin D supplementation is ineffective as an agent for lowering Blood Pressure and thus should not be used as an antihypertensive agent.
Signs of Calcium Overload
Conversely, excess calcium (particularly from supplements) can lead to kidney stones, calcification of soft tissue, and increased risk of vascular diseases like stroke and heart attack.133
Kidney Stones134– At least one clinical trial has shown that 7 years of vitamin D and calcium supplementation is associated with increased risk of kidney stone risk.
Calcium overdose can also lead to Zinc deficiency,, the symptoms of which are, among others, lower immune response and loss of taste and smell. 135Sound familiar?136
Oral Vitamin D supplementation can lead to calcium overload, which in its turn lead calcification of arteries and to Zinc deficiency, the symptoms of which resemble Covid-19 and long Covid: shortness of breath and loss of taste and smell.
Vegan Calcium sources are superior to non vegan ones, since animal protein causes acidic metabolic waste, which causes Calcium to be excreted through urine. The effects of Phytic acid in plants can be countered with apple cider vinegar.
Magnesium is the fourth most abundant cation in the body and plays an important physiological role in many of its functions. Magnesium balance is maintained by renal regulation of magnesium reabsorption. The exact mechanism of the renal regulation is not fully understood. The term “renal” refers to the kidney. For example, renal failure means kidney failure.144 Magnesium deficiency is a common problem in hospital patients, with a prevalence of about 10%. There are no readily available and easy methods to assess magnesium status. Serum magnesium and the magnesium tolerance test are the most widely used. Measurement of ionized magnesium may become more widely available with the availability of ion selective electrodes.145
Magnesium deficiency and hypomagnesaemia can result from a variety of causes including gastrointestinal and renal losses. Magnesium deficiency can cause a wide variety of features including hypocalcaemia, hypokalaemia and cardiac and neurological manifestations. Chronic low magnesium state has been associated with a number of chronic diseases including diabetes, hypertension, coronary heart disease, and osteoporosis. The use of magnesium as a therapeutic agent in asthma, myocardial infarction, and pre-eclampsia is also discussed.146
Hypermagnesaemia is less frequent than hypomagnesaemia and results from failure of excretion or increased intake. Hypermagnesaemia can lead to hypotension and other cardiovascular effects as well as neuromuscular manifestations.
Function
Magnesium is an essential mineral required by the body for muscle and nerve function, maintaining heart rhythm, building strong bones147 and energy production. The secretion and action of insulin also require magnesium.
About 60% of the magnesium in your body is found in bone, while the rest is in muscles, soft tissues and fluids, including blood
In fact, every cell in your body contains it and needs it to function.
One of magnesium’s main roles is acting as a cofactor or helper molecule in the biochemical reactions continuously performed by enzymes.
Magnesium is involved in more than 600 reactions in your body, including
Energy creation:148Helps convert food into energy.
Protein formation:149Helps create new proteins from amino acids.
Gene maintenance:150Helps create and repair DNA and RNA.
Muscle movements:151Is part of the contraction and relaxation of muscles.
Nervous system regulation:152Helps regulate neurotransmitters, which send messages throughout your brain and nervous system.153
Magnesium plays a critical role in brain function 154and mood: Magnesium supplementation has been linked to improvement in depression symptoms, Stress. Physical and emotional stress drain the body of magnesium. In fact, studies show inverse relationships between serum cortisol and magnesium—the higher the magnesium, the lower the cortisol. 155
It Has Benefits Against Type 2 Diabetes People who get the most magnesium have a lower risk of type 2 diabetes. Moreover, Magnesium has shown to lower blood sugar in some people.
Magnesium Reduces Insulin Resistance
Magnesium Has Anti-Inflammatory Benefits
Magnesium Can Help Prevent Migraines
Magnesium Improves PMS Symptoms
Deficiency symptoms
A deficiency in magnesium can lead to numbness, muscle cramps, seizures, abnormal heart rhythms, and coronary spasms.
Depression: A variety of neuromuscular and psychiatric symptoms, including different types of depression, was observed in magnesium deficiency.156
Low magnesium intake is linked to chronic inflammation, which is one of the drivers of aging, obesity and chronic disease.157
Magnesium Overload symptoms
Conversely, consuming too much magnesium typically causes diarrhea and nausea as the body attempts to excrete the excess.158
RDA Magnesium
The current daily value (DV) for magnesium is 420 mg.
Sources of magnesium
High magnesium foods include dark leafy greens, seeds, beans, whole grains, nuts, dark chocolate, yogurt, avocados, bananas and more.
Pumpkin seeds:159 46% of the RDI, in a quarter cup (16 grams), that is 193 mg per 16 grams, and 1206,25 mg per 100 grams
Cocoa160, raw, or cacao161, 15 grams has 102 mg, 100 grams has 680 mg162
Cocoa, roasted, 499 mg of magnesium per 100 grams163
Almonds:164Almonds 270mg (64% DV)25% of the RDI in a quarter cup (24 grams), That is105 mg. 100 grams has 437,5 mg.
Flax seeds 392 mg per 100 grams
Brazil nuts: 25% DV in 1oz of Brazil nuts.165 10 grams has 376 mg
Sesame seeds: 100 grams have 351 mg
Cashews:16620% DV in 1oz of cashews.25% of the RDI in a quarter cup (30 grams). That is 105 mg. 100 grams has 350 mg.
Chia seeds: 100 grams have 335 mg of magnesium
Buckwheat: 100 grams had 281 mg167, 20% DV in 1 cup of buckwheat
Pine nuts: 17% DV in 1oz of pine nuts168, is 71, 4 mg per ounce, is 252 mg per 100 grams
Bulgur: 14% DV in 1 cup of bulgur 100 grams has 164 mg.
Hazelnuts 100 grams has 163 mg per
Walnuts: 100 grams has 158 mg.
Dark chocolate (70–85% cocoa):16933% of the RDI in 3.5 ounces (100 grams), that is 138,6 mg of magnesium per 100 grams of dark chocolate.
Pecans: 9% DV in 1oz of pecans, is 37,8 mg per ounce, is 133,34 mg per 100 grams170
Sunflower seeds per 30 grams 9% DV,171 37,8 mg of magnesium per 30 grams, is 126 mg of magnesium per 100 grams of sunflower seeds.
Prunes: 100 grams of prunes have 41 mg of magnesium
Lentils: 17% DV in 1 cup of lentils lentils, boiled, 100 grams have 35 mg of magnesium. 182
Raisins: 100 grams have 32 mg of magnesium
Avocado:18315% of the RDI in one medium avocado (200 grams). That is 63 mg. 100 grams has 31,5 mg,
Turnip greens: 8% DV in 1 cup of turnip greens, 100 grams of turnip greens have 31 mg of magnesium.
Whole wheat pasta, boiled, 100 grams has 30 mg184. 15% DV in 1 cup of whole wheat pasta
Collard greens 10% DV in 1 cup of collard greens, That is 42 mg. 100 grams of collard greens have 27 mg of magnesium
Banana’s 100 grans has 27mg (6% DV)
Oatmeal has 26 mg per 100 grams
non fat yogurt 100 grams has 19mg(5% DV)
Kefir: 175 grams has 3% of the RDI, which is 12.6 mg.100 grams has 7,2 mg.
Grapes: 100 grams of grapes have 5 mg of magnesium
Apple: 100 grams of apple has 5 mg of magnesium.
Aloe Vera Gel contains calcium, chromium, copper, selenium, magnesium, manganese, potassium, sodium and zinc. They are essential for the proper functioning of various enzyme systems in different metabolic pathways and few are antioxidants. 185
Increased intakes of protein and fructose from fruit improve apparent magnesium absorption (magnesium intake minus fecal excretion) in humans, whereas a lowering effect occurs with consumption of cellulose and phytic acid187
Olive oil also enhances magnesium absorption.
Magnesium absorption due to active and passive transport together, was greater in resected than in transected rats in all three intestinal segments, although the difference was significant only in the jejunum (the segment closest to the anastomosis), because of the greater increase in mucosal mass in resected animals. When the three intestinal segments were compared, magnesium absorption in favour of and against the concentration gradient in the proximal colon was significantly greater than in the duodenum or the jejunum, in resected and transected animals fed diet A or diet B. These findings show that the colon is the segment that most efficiently absorbs magnesium in rats with intestinal resection, especially when diet B is given.188
Not to be confused with Vitamin K1 or phylloquinone,(C31H46O2, also called Phytonadione) which is mostly found in plant foods like leafy green vegetables.195 “Vitamin K1 has a relatively short half-life and is rapidly cleared from the blood and is cleared by the liver within eight hours. In comparison vitamin K2 has a longer half-life of up to 72 hours, meaning it remains biologically active in the body for longer.196
K1, phylloquinone,(C31H46O2, also called Phytomenadione)197
Function: In controlled studies in people, researchers have also observed that vitamin K2 supplements generally improve bone and heart health, while vitamin K1 has no significant benefits.198
K1 is converted into K2 in the gut, but since this conversion happens inefficiently, we need to get K2 from the diet. 199
Vitamin K2 in particular has been demonstrated to restore mitochondrial function and has a key role in production of mitochondrial adenosine triphosphate. Thus, it is reasonable to speculate that dietary supplementation with vitamin K2 could increase the function of muscle with high mitochondrial content (ie, skeletal and cardiac muscle).201
Facilitation of blood clotting.
Another task of vitamin K2 is to prevent calcium deposits in blood vessels and cartilage.
The regulation of cell division is also dependent on vitamin K2.
Vitamin K2 helps repair processes in the liver, kidneys, nerve cells, blood vessels and eyes.
Thanks to vitamin K2, bone resorption is inhibited in women after the menopause.
Vitamin K-2 acts as an essential cofactor to prevent calcification of our blood vessels. Vitamin K-2 acts to prevent calcification of arteries, and it can reverse calcification after it happens.
In general, vitamin K2 ensures the maintenance of normal bones. Vitamin K 2can both accelerate bone growth at a young age and slow down its breakdown in old age. Vitamin K2 ensures an adequate mineral content in our bone tissue, which ensures firm and strong bones.
Vitamin K2 reduces the risk of developing osteoporosis. With a vitamin K2 deficiency, the calcium is not stored in the bones and this leads to osteoporosis.
According to some studies, vitamin K2 is said to have positive effects on memory, especially in old age.
Vitamin K2 is also said to help against high blood pressure and other cardiovascular diseases.202
Health benefits
Heart Health
Vitamin K2 moves calcium from the blood to the bones, and this effect helps prevent hard deposits (calcium and fatty material) from forming in artery walls. Smooth and flexible blood vessels ensure healthy circulation203, reducing the risk of harmful blood clots and heart disease.204
Studies show higher vitamin K2 intake reduces the risk of dying from heart disease with 57%.
In the Rotterdam Study206, a large-scale, population-based study with 4,807 Dutch women and men (age: 55+), the effect of dietary vitamin K1 and vitamin K2 over a 10-year period (1990 to 2000) was investigated with regard to the risk of coronary heart disease, arterial calcification and overall mortality207. This study found that vitamin K1 (intake: ∼250 μg/day) had no protective effect on the cardiovascular system or overall mortality. Vitamin K2 (intake: ∼25 μg/day) reduced the relative risk of dying of heart disease by 57%. Vitamin K2 also markedly reduced the occurrence of coronary heart disease (by 41%) and overall mortality (by 36%). Vitamin K2 even reduced the risk of severe arterial calcification by 52% (OR: 0.48)208 and 209
Vitamin K-dependent proteins, including matrix Gla-protein, have been shown to inhibit vascular calcification. Activation of these proteins via carboxylation depends on the availability of vitamin K. We examined whether dietary intake of phylloquinone (vitamin K-1) and Menaquinone (vitamin K-2) were related to aortic calcification and coronary heart disease (CHD) in the population-based Rotterdam Study. The analysis included 4807 subjects with dietary data and no history of myocardial infarction at baseline (1990-1993) who were followed until January 1, 2000. The risk of incident CHD, all-cause mortality, and aortic atherosclerosis was studied in tertiles of energy-adjusted vitamin K intake after adjustment for age, gender, BMI, smoking, diabetes, education, and dietary factors. The relative risk (RR) of CHD mortality was reduced in the mid and upper tertiles of dietary Menaquinone compared to the lower tertile [RR = 0.73 (95% CI: 0.45, 1.17) and 0.43 (0.24, 0.77), respectively]. Intake of Menaquinone was also inversely related to all-cause mortality [RR = 0.91 (0.75, 1.09) and 0.74 (0.59, 0.92), respectively] and severe aortic calcification [odds ratio of 0.71 (0.50, 1.00) and 0.48 (0.32, 0.71), respectively]. Phylloquinone intake was not related to any of the outcomes. These findings suggest that an adequate intake of Menaquinone could be important for CHD prevention211.
In a new study,212 scientists have presented powerful evidence that vitamin K2 can reduce the progression of atherosclerosis, the “blockage” of the arteries that can lead to heart attacks and strokes213.
Strong Bones
Our bodies need calcium to build and maintain bones. When it breaks down calcium in our bodies, vitamin K2 activates a protein that helps the mineral bind to our bones to do its job.
While research is ongoing, studies show a higher K2 intake improves bone density and reduces the risk of bone fractures.
Anticancer Properties
Researchers have found that vitamin K2 may slow or stop cancer cell activity.
Other studies show this may improve survival rates and reduce cancer’s recurrence. However, these studies have focused on only certain cancers, like liver and prostate, so much more research is needed.
A vitamin K2 deficiency leads to calcium deposits in our artery walls, which can affect the functions of kidneys and the brain.
Without vitamin K2, the calcium metabolism does not work and the mineral content decreases. Bones can become porous on this.
Without vitamin K2, no coagulation factors can be produced to stop bleeding.215
Consequences of too much
These only occur with excessive artificial supplementation or injection and can include:
Decreased appetite
decreased movement or activity
difficulty in breathing
enlarged liver
general body swelling
irritability
muscle stiffness
paleness
yellow eyes or skin
Rare
Difficulty in swallowing
fast or irregular breathing
lightheadedness or fainting
shortness of breath
skin rash, hives and/or itching
swelling of eyelids, face, or lips
tightness in chest
troubled breathing and/or wheezing
Rare
Blue color or flushing or redness of skin
dizziness
fast and/or weak heartbeat
increased sweating
low blood pressure (temporary)
Some side effects may occur that usually do not need medical attention. These side effects may go away during treatment as your body adjusts to the medicine. Also, your health care professional may be able to tell you about ways to prevent or reduce some of these side effects. Check with your health care professional if any of the following side effects continue or are bothersome or if you have any questions about them:
Vitamin K2 (Menaquinone) concentrations were measured in a wide range of cheeses and the effects of fat content, ripening and origin of the cheeses were investigated. Moreover, the Menaquinone content of cheese was compared with that of other foods known to contain vitamin K2. It was found that cheese and curd are the most important sources of long-chain menaquinones in the Western diet and, in general, hard cheeses are richer in menaquinones than soft cheeses. However, the actual Menaquinone content varies substantially and is dependent on the type of cheese, the time of ripening, the fat content and the geographic area where the cheeses are produced 220.
depending on how the chickens were fed, one large egg yolk may contain around 5.8 mcg of Vitamin K22222
One dozen eggs a day from caged hens won’t supply enough K2 for your daily requirement, whereas two to four eggs a day from pasture-raised hens may provide adequate K2.222.3
Animal products need to come from animals that were pasture raised. If dairy cattle feed on grain or soy, they do not get the K1 from the grass. This means they don’t convert it to Vitamin K2, so in turn, we don’t receive it from products produced by these animals..222.4
But even when cows are fed hay, eating dead hay may not produce K2 rich dairy products..222.5
Lysine is one of the essential amino acids that your body needs to build proteins. Since our bodies can’t produce essential amino acids, including lysine in your diet is the only way to make sure you’re getting it.
Lysine plays an important role in supporting your immune system. It may also improve athletic performance. People with certain health conditions, like the herpes simplex virus (HSV) and diabetes, may also benefit from consuming extra lysine. Why You Need Lysine
Since there are 21 different amino acids, tracking how much you are getting of each one would be a difficult task. If you are getting adequate protein, you are probably getting enough lysine. Adults need about 7 grams (g) of protein for every 20 pounds of body weight, so a person weighing 160 pounds would need 56g.
Lysine plays several roles in the body, including two very important ones:
It helps the body create collagen, which is present in bones and connective tissues such as skin and cartilage.
It produces carnitine, which converts fatty acids into energy in a process that also lowers cholesterol.
Lysine is sometimes combined with another amino acid, arginine. Scientists say that the two amino acids use the same pathways in the body. Therefore, taking arginine might lower your lysine levels.
As an essential amino acid, lysine is important to health. Although evidence is inconclusive, it has been used for these purposes:
1. Muscle Strength
Athletes have used some amino acids, including lysine, in supplement form to increase muscular strength. Research has failed to prove that lysine improves muscle strength more than strength training alone. One study of older adults showed that taking a combination of three amino acids, including lysine, improved lean body mass.
2. Bone Health
Lysine can help the body absorb calcium, and it can reduce the amount of calcium lost in your urine. Researchers have theorized that lysine could prevent osteoporosis, but they have found no evidence that this is true.
3. Mouth Health
Lysinehas been used as a treatment for cold sores caused by the herpes simplex virus and for canker sores. Researchers have not found conclusive evidence that lysine is effective for these problems.
4. Anti-anxiety Effects
Some studies have looked at whether lysine and arginine could reduce anxiety. In two studies, the subjects showed reduced levels of the stress hormone cortisol.227
The study Dietary L-lysine and calcium metabolism in humans by
Calcium deficiency contributes to age-related bone loss; 228
Bone Health
Lysine can help the body absorb calcium, and it can reduce the amount of calcium lost in your urine. Researchers have theorized that lysine could prevent osteoporosis, but they have found no evidence that this is true.229
Consequently, any preventive approach to osteoporosis should include dietary Ca adjustment or supplementation.
The ideal Ca supplement would yield the greatest bioavailability.
Studies in animals have shown that dietary supplements with certain amino acids, particularly L-lysine, can increase Ca absorption.
Therefore, researchers examined the potential effect of this essential amino acid on Ca metabolism in humans.
In one study, the acute effects of an oral Ca load (3 g as CaCl2) administered with or without 400 mg of L-lysine were compared in 15 healthy and 15 osteoporotic women.
In all cases, the oral Ca load determined a progressive increase in serum total Ca and Ca2+ and a concomitant decrease in neophrogenous cAMP.
As expected, a progressive increase in urinary Ca excretion was also observed, except in the L-lysine-treated healthy subjects, who exhibited a blunted calciuric response to the Ca load.
In a second study, the effects of a short-term dietary supplementation with either L-lysine, L-valine, or L-tryptophan (800 mg/day) on 47Ca fraction absorption were compared in 45 osteoporotic patients. L-Lysine but not L-valine or L-tryptophan significantly increased the intestinal absorption of the mineral.
The suggest that L-lysine can both enhance intestinal Ca absorption and improve the renal conservation of the absorbed Ca.
The combined effects may contribute to a positive Ca balance, thus suggesting a potential usefulness of L-lysine supplements for both preventive and therapeutic interventions in osteoporosis.
Lysineis also an anti viral.
A great many virusesincluding HSV and Cytomeglavirus require Arginine to replicate and are inhibited by Lysine. You can drastically reduce your viral load by making sure that every meal (and every snack) you eat contains more Lysinethan Arginine.
Researchers estimate that a 70 kilogram (kg) person needs around 800–3,000 mg of lysine per day. A person’s body weight affects how much they need as follow
Dosage recommendations for lysine vary according to what you’re using it for. The typical dietary guideline for lysine is 1 gram (g) or 1000 milligrams (mg) per day.231
Good sources of lysine include foods that are rich in protein, such as:232
R evici classified Phosphorus as theoretically anabolic.
What are the consequences of too much?
What are the best combinations for optimal absorption?
How much do you need of it a day?
What are the best food sources?
Those questions are answered in the summary at the end.
The rest is a compilation of all the information from studies on phosphorus I found.
When you order the information, the disconnect between the functions of phosphorus and the usual lists of consequences of too little and too much phosphorous, the information gaps become apparent. Here those gaps are closed with the most recent research.
Conclusion: Phosphorus is much more important, and the consequences of too little or too much are much more serious than the usual articles claim.
What Is Phosphorus?
In drug or supplement form, it’s called phosphate275.
What are really the health benefits of phosphorus and the consequences of too little or too much?
In the information I find on phosphorus I observe a disconnect between the function of phosphorus and what the consequences are of too little phosphorus. You can read it here:
Function of Phosphorus
Phosphorus plays an important role in keeping you healthy, so it’s an important part of your diet276.
One of its main tasks is to serve as a building block for healthy teeth and bones277.You may think that’s calcium’s job. But calcium needs phosphorus to make your teeth and bones strong278 and create healthy bones279 create energy and make new cells280.
Phosphorus also helps your nerves and muscles do their jobs281.
It’s a buffer that keeps the pH level in your blood balanced282.
Phosphorus also helps you turn fat, carbs, and protein283into energy.
But what about the function of phosphorus to regulate blood pH? Does lack of phosphorous then not cause blood pH imbalance, and what is the consequence of that? And what about the role of phosphorus in creating string teeth and bones? Does lack of phosphorus not cause weak bones and bad teeth? And what about the role of phosphorus in transforming fat, proteins and carbohydrates into energy? Does lack of phosphorus then not cause lethargy and weight gain?
Let’s take a look
What are the consequences of blood pH imbalance?
A blood pH imbalance can lead to two conditions: Acidosis and Alkalosis. Acidosis refers to having blood that’s too acidic, or a blood pH of less than 7.35. Alkalosis refers to having blood that’s too basic, or a blood pH of higher than 7.45294.
Consequences of Acidosis
The glycolytic enzyme phosphofructokinase is pH dependent, as its activity decreases with decreasing pH, and thus glucose utilization in brain cells is impaired.
Therefore, the clinical consequences of decreasing blood pH are
Acidosis is characterized by primary reduction in bicarbonate and pH revealed during arterial blood gas analysis297.
Treatment of acidosis
For more than 50 years, standard care of patients suffering metabolic acidosis, whatever its cause, has included iv administration of the base sodium bicarbonate to correct the acidosis298.
But look at the name of the study: Sodium bicarbonate: basically useless therapy299.
It states:
“This review examines the history of sodium bicarbonate use in neonatology and the evidence that refutes the clinical practice of administering sodium bicarbonate during cardiopulmonary resuscitation or to treat metabolic acidosis in the NICU300.”
Perhaps phosphorus supplementation would be a better idea. And indeed, this is what the literature confirms301.
Phosphorus aids in weight loss
And if phosphorus helps turn fat, carbs and protein into energy, you would expect that it aids in weight loss, and that low phosphorus can lead to weight gain.
And indeed, this is the case:
Low phosphorus status has been positively associated with increased body weight302.
Bones and Teeth
Since Phosphorus plays a role in healthy teeth and strong bones, you would expect lack of it to result in bad teeth and weak bones.
Without phosphorus, your body can’t use calcium well, even with Vitamin D. The results include bone brittleness and teeth that chip easily303
Phosphorus is abundant in all cells and tissues as an important component of DNA, RNA and phospholipids, a source of high-energy bonds in adenosine triphosphates (ATP), a substrate for various kinases and phosphates, and a regulator of intracellular signaling. Phosphate homeostasis on a cellular level is therefore a significant aspect of normal function for most tissues and organs. Approximately 85% of phosphorus, the second most abundant mineral in the human body, is in bone, primarily compounded with calcium (Ca2+), the most abundant mineral, in hydroxyapatite (HAP) crystals deposited on the collagen matrix (Broadus, 2003). Other mineralized tissues such as teeth also contain calcium phosphate as HAP. The remainder is in soft tissue with only about 1% in extracellular fluids (Drezner, 2002). Therefore, maintenance of “normal” phosphate (inorganic or orthophosphate, Pi) homeostasis is essential for normal development, maintenance, and repair of teeth and skeletal tissues304.
Natural foods contain substantial quantities of phosphorus. Deficiency can occur as a result of severe starvation, intake of Pibinders that prevent absorption in the gut, or in diseases associated with renal Piwasting. Dietary Piis absorbed in the small intestine where the impact of hormonal regulation, mediated by the active form of vitamin D, 1,25 (OH)2vitamin D3(referred to herein as Vit D), is minor relative to dietary load. From blood, phosphorus is taken into cells, incorporated into mineralized tissue matrices, or excreted from the body in urine. Hormonal regulation is critical to the homeostasis of absorbed Pi, with the primary locus being the kidney, as much of the absorbed Piis excreted in the urine. Consequently, hormonal regulation of Piexcretion and reabsorption, more so than absorption, maintains circulating plasma concentrations (Drezner, 2002). This “parathyroid-kidney-intestine-bone/tooth” axis of Ca2+and Pibalance is exhibited in Figure 1, with further description of the factors of interest featured in section II305.
Serum calcium (Ca2+) and phosphate (Pi) levels regulate gene expression in the parathyroid-kidney-intestine- tooth axis
Decreases in serum Ca2+ induce the calcium sensing receptor in the parathyroid glands, embedded in the thyroid gland, to secrete PTH into the bloodstream. PTH stimulates the activity of 1-α-hydroxylase in the kidney which catalyzes the formation of the active 1,25 dihydroxy form of Vit D (line 1). PTH potently stimulates osteoclast activity to release Ca2+ from bone. Active Vit D increases intestinal absorption of Ca2+ via the TRPV6 Ca2+ channel and of Pi through the Npt2b ion channel. Renal reabsorption of Pi is increased by Vit D through increased Npt2c activity (line 2). PTH acts to reduce Pi reabsorbtion by down-regulation of Npt2a, while the induced increase in serum Ca2+ reduces secretion of PTH. Vit D has effects on tooth mineralization as evidenced by dentin defects under Vit D deficient states. Vit D acts to increase the expression of FGF23 in bone and the FGF23 receptor binding partner Klotho in the kidney (line 3). FGF23 reduces the activity of 1-α-hydroxylase, decreasing the formation of active Vit D (line 4), closing the loop began by PTH demonstrated by the lines numbered 1-4. SIBLING protein expression in bones and teeth are affected by Pi levels. Mutations in Phex induce expression of FGF23 in osteocytes and ameloblasts and odontoblasts, with concurrent increases in MEPE expression and ASARM formation. Loss of function mutations in Dmp1 induce an increase in FGF23 and decrease in DSPP expression levels. The gene expression changes in these mutations result in decreased mineralization in bones and teeth. The hyperphosphatemia in the FGF23 loss of function mutant may induce the observed increased expression of DMP1 in bone and tooth in a compensatory attempt to increase mineralization306..
Kidney stones
Low phosphorus may also cause kidney stones:
“Alterations in phosphorus homeostasis also may contribute to calcium kidney stones. In one cross-sectional study of 207 calcium stone formers and 105 controls, mean serum phosphate was 9% lower and fractional excretion of phosphate was 29% higher in stone formers. Other investigators also have reported lower values of serum phosphate in smaller series of patients with kidney stones. More recent data have led to speculation that higher plasma fibroblast growth factor 23 (FGF23), an osteocyte-derived phosphaturic hormone, may contribute to calcium kidney stone formation 307.
Nerve disorders
If phosphorus is important for nerves, you would expect nervous system disorders to occur when there is lack of phosphorus, and according to to the following study, this is indeed the case:
“Severe hypophosphataemia, when combined with phosphorus depletion, has been known to cause a number of clinical conditions, including haematological impairment, metabolic acidosis, osteomalacia, central nervous system dysfunction, myocardial dysfunction, rhabdomiolysis and peripheral neuropathy”308.
Osteomalacia
Osteomalacia refers to a marked softening of your bones,. The softened bones of children and young adults with osteomalacia can lead to bowing during growth, especially in weight-bearing bones of the legs. Osteomalacia in older adults can lead to fractures309.
Rickets is the clinical consequence of impaired mineralization of bone matrix throughout the growing skeleton, whilst osteomalacia is the result of this disturbance after the growth plates have fused in adults310.
Rhabdomyolysis
Rhabdomyolysis is a serious syndrome due to a direct or indirect muscle injury. It results from the death of muscle fibers and release of their contents into the bloodstream. This can lead to serious complications such as renal (kidney) failure. This means the kidneys cannot remove waste and concentrated urine. In rare cases, Rhabdomyolysis can even cause death. However, prompt treatment often brings a good outcome. Here’s what you need to know about Rhabdomyolysis.
The “classic triad” of Rhabdomyolysis symptoms are: muscle pain in the shoulders, thighs, or lower back; muscle weakness or trouble moving arms and legs; and dark red or brown urine or decreased urination. Half of people with the condition may have no muscle-related symptoms.
Confusion, dehydration, fever, or lack of consciousness311
Peripheral neuropathy
Peripheral neuropathy, a result of damage to the nerves located outside of the brain and spinal cord (peripheral nerves), often causes weakness, numbness and pain, usually in the hands and feet. It can also affect other areas and body functions including digestion, urination and circulation312
Risks of Too Much Phosphorus
While phosphorus is beneficial for most people, it can be harmful when consumed in excess. People with kidney disease can have trouble removing it from their blood and may need to limit their phosphorus intake 313.
Symptoms of too much phosphorus are:
High levels of phosphorus can cause
your bones to lose calcium or
calcium deposits to form in your blood vessels, eyes, heart, and lungs.
If you have too much phosphorus in your body for a long period of time, your chance of a heart attack316 or stroke317goes up318.
High phosphate levels cause calcium levels in the blood to drop.
Acidosis reduces, and alkalosis increases the binding of calcium to albumin, causing increased or decreased levels of ionized calcium, respectively324.
So acidosis reduces the binding of calcium to albumin, causing increased levels of ionized calcium,
and alkalosis increases the binding of calcium to albumin, causing decreased levels of ionized calcium.
High pH levels cause low calcium levels.
Consequences of Alkalosis
When blood pH levels become too high, and thus the blood too alkaline it is called alkalosis. Metabolic alkalosis can have central nervous system manifestations ranging from confusion to coma, peripheral neuropathic symptoms of tremor, tingling and numbness, muscle weakness and twitching, and arrhythmias, particularly when associated with hypokalemia and hypocalcemia1227.
Respiratory alkalosis
Respiratory alkalosis occurs when there isn’t enough carbon dioxide in your bloodstream. It’s often caused by:
a large loss of potassium or sodium in a short amount of time
antacids
accidental ingestion of bicarbonate, which can be found in baking soda
laxatives
alcohol abuse
Hypochloremic alkalosis
Hypochloremic alkalosis occurs when there’s a significant decline of chloride in your body. This can be due to prolonged vomiting or sweating. Chloride is an important chemical needed to maintain balance in bodily fluids, and it’s an essential part of your body’s digestive fluids.
Hypokalemic alkalosis
Hypokalemic alkalosis occurs when your body lacks the normal amount of the mineral potassium. You normally get potassium from your food, but not eating enough of it is rarely the cause of a potassium deficiency. Kidney disease, excessive sweating, and diarrhea are just a few ways you can lose too much potassium. Potassium is essential to the proper functioning of the:
heart
kidneys
muscles
nervous system
digestive system
Symptoms of alkalosis
Early symptoms
Symptoms of alkalosis can vary. In the early stages of the condition, you may have:
nausea
numbness
prolonged muscle spasms
muscle twitching
hand tremors
Serious symptoms
If alkalosis isn’t treated right away, severe symptoms can develop. These symptoms could lead to shock or coma. Call 911 or go to the nearest emergency room if you experience any of these symptoms:
Metabolic alkalosis is usually treated by replacing water and electrolytes (sodium and potassium) while treating the cause. Rarely, when metabolic alkalosis is very severe, dilute acid is given intravenously. In respiratory alkalosis, the first step is to ensure that the person has enough oxygen325.
Acidosis
The net movement of calcium from bone into blood leads to excess calcium being excreted in urine, in an effort to stabilize systemic calcium concentrations. Metabolic acidosis increases ionized calcium in blood, by decreasing the amount bound to albumin. 326
Metabolic acidosis symptoms
Some of the common symptoms of metabolic acidosis include the following:
rapid and shallow breathing
confusion
fatigue
headache
sleepiness
lack of appetite
jaundice
increased heart rate
breath that smells fruity, which is a sign of diabetic acidosis (ketoacidosis)
Without prompt treatment, acidosis may lead to the following health complications:
The recommended daily intake (RDI) for adults is 700 mg, but growing teens and pregnant women need more. The daily value (DV) was estimated to be 1,000 mg, but was recently updated to 1,250 mg to cover the needs of these groups331.
Meats and other proteins: beef, chicken, fish, and organ meat like liver
Milk and dairy foods: eggs, cottage cheese, and ice cream
Beans: navy, kidney, pinto, and garbanzo
Grains: bran and wheat germ
Nuts and seeds: almonds, cashews, peanut butter, and sunflower seeds334
Phosphorus is found in most foods, but some foods are especially good sources. This article lists 12 foods that are particularly high in phosphorus336.
Dairy
It is estimated that 20–30% of phosphorus in the average American diet comes from dairy337products like cheese, milk, cottage cheese and yogurt338
Just one ounce (28 grams) of Romano cheese contains 213 mg of phosphorus (30% of the RDI), and one cup (245 grams) of skim milk contains 35% of the RDI339.
Low-fat and non-fat dairy products, like yogurt and cottage cheese, contain the most phosphorus, while whole-fat dairy products contain the least340.
Low-fat dairy products like milk, cottage cheese and yogurt are excellent sources of phosphorus, providing at least 30% of the RDI per serving341.
100 grams of cottage cheese has 128 mg of phosphorus342.
Romano cheese: 100 grams has 760 mg of phosphorus343.
Low fat yogurt: 100 grams has 93 mg of phosphorus344.
Whole fat yogurt: 100 grams has 109 mg of phosphorus345.
Skim milk: 100 grams has 112mg mg of phosphorus346.
Milk kefir: 100 grams of has 228 mg mg of phosphorus349.
Sunflower and Pumpkin Seeds
Sunflower and pumpkin seeds also contain large amounts of phosphorus.
One ounce (28 grams) of roasted sunflower or pumpkin seeds350contains roughly 45% of the RDI for phosphorus 351.
100 grams of pumpkin seeds have 1233 mg of phosphorus352.
However, up to 80% of the phosphorus found in seeds is in a stored form called phytic acid353, or Phytate, which humans cannot digest 354.
Soaking seeds until they sprout can help break down phytic acid, releasing some of the phosphorus for absorption355. Like seeds, most of the phosphorus in nuts is stored as phytic acid, which is not digestible by humans. Soaking may help, though not all studies agree356.
So don’t overdo it with the soaking, because phytic acid has its benefits and fights cancer357. Just soak those nutrients that are inedible otherwise, not the others.
Pumpkin and sunflower seeds can be enjoyed as a snack, sprinkled on salads, blended into nut butters or used in pesto, and are a great alternative for people who are allergic to peanuts or tree nuts.Sunflower and pumpkin seeds contain large amounts of the storage form of phosphorus called phytic acid, which humans can’t digest. Sprouting the seeds can help make the phosphorus available for absorption358.
100 grams of sunflower seeds have 1158 mg of phosphorus359
Nuts
Most nuts are good sources of phosphorus, but Brazil nuts top the list. Just a 1/2-cup (67 grams) of Brazil nuts provides more than 2/3 of the RDI for adults
Brazil nuts have 725mg Phosphorus, per 100 grams360.
Other nuts containing at least 40% of the RDI per 1/2-cup (60–70 grams) include cashews361, almonds362, pine nuts363 and pistachios 364 .
They are also great sources of plant-based protein, antioxidants and minerals. Eating them regularly is linked with better heart health365.
Many nuts, and especially Brazil nuts, are good sources of phosphorus, containing at least 40% of the RDI per 1/2-cup (67-gram) serving366.
Mg of Phosphorus per 100 grams:
Nuts, cashew nuts, raw: 593mg Nuts, cashew nuts, oil roasted, without salt added: 531mg Nuts, cashew nuts, oil roasted, with salt added: 531mg Nuts, cashew nuts, dry roasted, without salt added: 490mg 5. Nuts, cashew nuts, dry roasted, with salt added: 490mg 367
1. Nuts, Brazil Nuts, dried, unblanched: 725mg 2. Nuts, cashew nuts, raw: 593mg 3. Nuts, pilinuts, dried : 575mg 4. Nuts, pine nuts, dried : 575mg 5. Nuts, cashew nuts, oil roasted, without salt added : 531mg 6. Nuts, cashew nuts, oil roasted, with salt added : 531mg 7. Nuts, walnuts, black, dried : 513mg 8. Nuts, almond butter, plain, without salt added : 508mg 9. Nuts, almond butter, plain, with salt added : 508mg 10. Nuts, cashew nuts, dry roasted, without salt added : 490mg 11. Nuts, pistachio nuts, raw : 490mg 12. Nuts, cashew nuts, dry roasted, with salt added : 490mg 13. Nuts, almonds : 484mg 14. Nuts, almonds, blanched : 481mg 15. Nuts, almonds, dry roasted, without salt added : 470mg 16. Nuts, almonds, dry roasted, with salt added : 470mg 17. Nuts, pistachio nuts, dry roasted, without salt added : 469mg 18. Nuts, pistachio nuts, dry roasted, with salt added : 469mg 19. Nuts, almonds, oil roasted, without salt added : 466mg 20. Nuts, almonds, oil roasted, with salt added : 466mg 368
Many whole grains contain phosphorus, including wheat, oats and rice.
Spelt contains the most phosphorus (291 mg or 194 grams per cooked cup370), followed by oats (180 mg or 234 grams per cooked cup371) and rice (162 mg or 194 grams per cooked cup372).
100 grams of cooked spelt has 150 mg of phosphorus373
Most of the phosphorus in whole grains is found in the outer layer of the endosperm, known as the aleurone, and the inner layer, called the germ379.
These layers are removed when grains are refined, which is why whole grains380 are good sources of phosphorus381 and why refined grains are not382.
However, like seeds, most of the phosphorus in whole grains is stored as phytic acid, which is hard for the body to digest and absorb.
Soaking, sprouting or fermenting the grains can break down some of the phytic acid and make more of the phosphorus available for absorption383, 384, 385.
Whole grains like wheat, oats and rice contain a lot of phosphorus. Soaking, sprouting or fermenting the grains may make it more available for absorption386.
Amaranth and Quinoa
While amaranth and quinoa387are often referred to as “grains,” they are actually small seeds and are considered pseudocereals.
One cup (246 grams) of cooked amaranth contains 52% of the recommended daily intake of phosphorus for adults388 and the same volume of cooked quinoa389 contains 40% of the RDI.
100 grams of amaranth has 557 mg of phosphorus390.
Both of these foods are also good sources of fiber, minerals and protein, and are naturally gluten-free392, 393.
Like other seeds, soaking, sprouting and fermenting can increase phosphorus availability394.
Ancient grains like amaranth and quinoa are highly nutritious and are good sources of phosphorus. One cooked cup (246 grams) contains at least 40% of the recommended daily intake395.
Beans and Lentils
Beans and lentils396also contain large amounts of phosphorus, and eating them regularly is associated with lower risk of many chronic diseases, including cancer397 ,398, 399.
Just one cup (198 grams) of boiled lentils contains 51% of the recommended daily intake and over 15 grams of fiber400, 401.
100 grams of lentils have 451 milligrams of phosphorus402.
Beans are also rich in phosphorus, especially Great Northern, chickpeas, navy and pinto beans, which all contain at least 250 mg per cup (164 to 182 grams)403, 404, 405, 406, 407.
Availability of the [phosphorus in beans can be increased by soaking, sprouting and fermenting the beans408, 409 , 410.
Beans and lentils, especially when soaked, sprouted or fermented, are rich sources of phosphorus, containing at least 250 mg per cup (roughly 160–200 grams)411.
Summary:
What is Phosphorus
Phosphorus is the second most abundant mineral in the body, the first being Calcium.
Function of phosphorus
Phosphorus plays an important role in keeping you healthy, so it’s an important part of your diet412.
Phosphorus helps your nerves and muscles do their jobs413.
Phosphorus is a buffer that keeps the pH level in your blood balanced414.
Phosphorus helps you turn fat, carbs, and protein415into energy.
Low phosphorus status has been positively associated with increased body weight424.
Low phosphorus causes the blood pH level to become unstable. If the pH level becomes to ow, and thus the blood becomes to acidic, it is called Acidosis.
The glycolytic enzyme phosphofructokinase is pH dependent, as its activity decreases with decreasing pH, and thus glucose utilization in brain cells is impaired.
Therefore, the clinical consequences of decreasing blood pH are
Peripheral neuropathy, a result of damage to the nerves located outside of the brain and spinal cord (peripheral nerves), often causes weakness, numbness and pain, usually in the hands and feet. It can also affect other areas and body functions including digestion, urination and circulation428
Symptoms of too much phosphorus are:
High phosphorus levels cause calcium levels in the blood to drop.
Since Emanuel Revici and Johanna Budwig both, independently of one another, discovered the benefits of sulfur combined with essential fatty acids to fight cancer, and since we have already concentrated on essential fatty acids, it’s time to focus on sulfur.
Sulfur, calcium470, and phosphorus471are the three most abundant minerals in the human body472. They are all connected to Vitamin D, and thus to sunlight,
7.5.D.8..1.Chemistry of Sulfur
Sulfur is a non-metallic element having the atomic number 16.
Emanuel Revici categorized Sulfur as strongly catabolic. (destructive as in attacking and disposing of cancers and toxins, acidic, negatively charged) Sulfur with an Omega-3-ALA lipid killed cancer was his theory and experience, which Johanna Budwig shared. Only she used sulfur in the form of cottage cheese. Cottage cheese has the sulfur-containing amino acids Methionine and Cysteine
Another health icon, Stephanie Seneff promotes sulfate as essential for health.
7.5.D.8..2.Stephanie Seneff
“Sulfate deficiency is the most common nutritional deficiency you’ve never heard of,” says MIT Senior Research Scientist Stephanie Seneff, PhD, at the recent Clinical and Scientific Insights (CASI) conference in San Francisco.476
Seneff believes that sulfate deficiency is a major culprit behind most modern chronic diseases and health conditions, but it is one that is largely overlooked.477
Sulfate, comprised of the elements sulfur and oxygen is the fourth most abundant anion in our blood.
It exists throughout the body in a variety of forms, filling numerous biological functions.
A critical component of extracellular matrix proteins, it aids in the detoxification of drugs, food additives, and toxic metals.
It also prevents blood from coagulating during transit through capillaries.
Cerebroside sulfate,479 an integral constituent of the myelin sheaths surrounding neuronal axons in the brain, helps to maintain optimal neurological health.
Cerebrosides is the common name for a group of glycosphingolipids called monoglycosylceramides which are important components in animal muscle and nerve cell membranes.480
7.5.D.8..2.1. Sunlight & Sulfation
Like vitamin D–the widely recognized “sunshine vitamin”–sulfate levels depend depend on sun exposure. It is synthesized from sulfide in the skin and red blood cells via a sunlight-dependent chemical reaction.
Seneff described the skin as “a solar powered battery” that captures energy from sunshine to catalyze sulfate synthesis.
The enzyme Endothelial Nitric Oxide Synthase (eNOS) turns sun energy into sulfate in the skin, she said.
We simultaneously produce both molecules, which exist in the bloodstream and many other parts of the body, when we’re exposed to sunlight.
Vitamin D and cholesterol share a key biochemical connection. Cholesterol, must be present for the body to make vitamin D. Sunlight acts like a bridge between the two nutrients, as ultraviolet B rays from the sun reach the skin and activate 7-hydrocholesterol, a chemical precursor of vitamin D, converting it to vitamin D3.
While many people get their vitamin D3 from nutritional supplements, Seneff pointed to a significant difference between the type our bodies produce naturally and the kind that comes from a bottle.
In the presence of sunlight, skin cells produce vitamin D3 sulfate, a water-soluble form of the typically fat-soluble vitamin D.
The sulfate form can travel freely throughout the bloodstream. But the vitamin D3 found in oral supplements is an unsulfated form that requires low density lipoprotein (LDL) for transport to receptor sites in the body.
Sun exposure is the key to achieving a healthy vitamin D status485.
In addition to vitamin D, many other vitamins, hormones, and neurotransmitters must be sulfates for transport in the blood.
Sulfate transport, says Seneff, ranks among the most important bodily functions these various substances perform.
Cholesterol sulfate is another molecule that Seneff believes deserves more attention from health practitioners. Scientists do not yet fully understand the many biological tasks that cholesterol sulfate carries out. Seneff views this as a problematic oversight, urging that both cholesterol and sulfate are “essential to the wellbeing of all cells.”
Red blood cells produce cholesterol sulfate, which collects around the exterior of the cells and creates a negatively charged field around them.
This aids their smooth passage through tiny capillaries.
In essence, the negative charges prevent the cells from getting stuck to each other or to the capillary walls.
Cholesterol sulfate also prevents red blood cells from rupturing, a condition known as hemolysis.
Cholesterol Sulfate supplies oxygen, energy, sulfur, cholesterol and negative charge to all the tissues. 487
In a paper published in the journal, Theoretical Biology and Medical Modeling, Seneff and her colleagues theorized that sulfur deficiency contributes to the development of atherosclerosis, and the buildup of fats, cholesterol, and other undesirable substances in the artery walls.
Most health experts blame atherosclerosis and Cardio Vascular Disease on elevated serum LDL, low HDL, and elevated Homocysteine. But Seneff and the Medical Doctors she collaborates with offer a different theory, one that identifies deficiencies in critical biosulfates–especially cholesterol sulfate–as a prime cause of heart disease.
She suggests that when the body is deficient in sulfates, cardiovascular plaque develops intentionally as an “alternative mechanism” to make and supply more cholesterol and sulfate to the heart.
When sulfate levels are low, artery walls cannot function properly, triggering cascades that lead to plaque production and buildup.
Elevated cholesterol is commonly treated with lipid-lowering statin drugs. But Seneff and the Medical Doctors she works with says addressing heart disease with medications that lower cholesterol is problematic, because “the cholesterol is desperately needed to maintain blood stability.”
“Endothelial cells, macrophages, and platelets collaborate to produce [cholesterol sulfate] from Homocysteine and oxidized LDL,” she wrote in a 2015 paper. Formation of atherosclerotic plaque is, in her view, the body’s elegant way of providing itself with “a well-choreographed program for renewal of cholesterol sulfate” in conditions where insufficient dietary sulfur and inadequate sun exposure contribute to low cholesterol sulfate levels, 488
Seneff believes there is a link between sulfate deficiency and numerous other health conditions including autism, eczema, asthma, anemia, preeclampsia, premature birth, and digestive disorders489
An electrical engineer and computer scientist by training, she generated considerable consternation from some sectors of the medical world when she jumped the interdisciplinary fences and started publishing research on environmental health issues roughly a decade ago, motivated by her husband who had been prescribed statins for heart disease, and started to experience unpleasant side effects.490
She was already aware of the importance of cholesterol for the brain and took him off statins, after which his health improved.
She says deficiencies in cholesterol and sulfate supplies to the blood and to the tissues are the most important factor behind modern diseases. 491
In her search on what heals heart disease, Stephanie Seneff also discovered what works against Alzheimer’s.
7.5.D.8.2.3. Toxins Disrupt Sulfate Synthesis
Her more recent work on sulfates makes a compelling case for increasing sun exposure, and dietary sulfate intake.
A number of environmental and lifestyle factors make this a challenging goal to achieve.
Countless toxic chemicals can disrupt sulfate synthesis and sulfate transport, leading to sulfate deficiency.
Seneff further argues that the overuse of sunscreen disrupts eNOS as well. In addition to preventing sunlight from catalyzing central chemical processes like vitamin D Sulfation, high-SPF sunscreens contain aluminum, which disrupts eNOS.
7.5.D.8..2.4. Boosting Sulfur Intake
To prevent sulfate deficiency, Seneff recommends avoiding exposure to toxins that impair sulfate synthesis, such as aluminum and glyphosate
Glyphosate testing has revealed residues of the herbicide in many staple foods, primarily sugar, corn, soy and wheat.
Replacing conventionally grown produce with organic, non-genetically modified foods significantly lessens the likelihood of unintended toxin consumption.
Eating sulfur-rich foods is another important strategy for boosting sulfate production.
But as with vitamin D, the best way to enhance sulfate synthesis is to get out into the sun.. Easily accessible and entirely free of charge, sunlight is the best and simplest antidote to the problem of sulfate deficiency.492
7.5.D.8.3. Sulfur Function
Your body uses sulfur for various important functions, including building and repairing DNA, as well as protecting your cells against damage. Thus, including enough sulfur-rich foods in your diet is vital for your health493494.
Sulfur plays an important role in crucial functions in your body, such as making protein, regulating gene expression, building and repairing DNA, and helping your body metabolize food495.
This element is also essential for making and recycling glutathione — one of the body’s main antioxidants that help reduce inflammation and prevent cell damage caused by oxidative stress496.
Sulfur also helps maintain the integrity of connective tissues, such as your skin, tendons, and ligaments497.
Sulfur is necessary for several bodily functions and existing research suggests a possible link between the intake of sulfur-rich foods and a lower risk of certain chronic conditions.
7.5.D.8..4.Health benefits and sources of sulfurSulfur is an element that is essential for life, Its form determines its health benefits
7.5.D.8..4.1. Sulfur
Himalayan Salt has 12.4 grams of Sulfur per kg498, which is 1.24 grams of Sulfur per 100 grams, which is 1240 mg. Tha t is 1240 milligrams of Sulfur per 100 grams.
Sea salt has 9.7 milligrams of Sulfur per quarter-teaspoon of sea salt. Sulfur is the third most common mineral in sea salt499. Even though it is not an essential mineral, sulfur plays an important role in your immune system and the detoxification of your body. A quarter-teaspoon of sea salt weighs 1,15 grams 500 If there is 9.7 mg of Sulfur in 1,15 grams of sea salt, then 100 grans of sea salt has 843.48 mg of Sulfur. That is 397 mg less than Himalayan salt.
Methionine, Cysteine, Homocysteine, and Taurine. are the 4 common sulfur-containing amino acids503.
5.4. 2. Organosulfur
Allium vegetables are rich in Organosulfur compounds, which may also help inhibit the growth of cancer cells in the esophagus, breasts, and lungs, according to some animal studies504. The major Organosulfur compounds present in Allium sativum. Regularly eating garlic and other foods high in sulfur is linked to reduced oxidative stress and inflammation as well as higher antioxidant levels505,
The major Organosulfur compounds present in Allium sativum.506Organosulfur compounds of garlic:
The figure shows the major Organosulfur compounds present in garlic. (A)The major compounds found in intact garlic cloves. (B)The crushing of garlic clove converts alliin into allicin by the action of allinase enzyme.
Allicin is a highly unstable compound that degrades and rearranges itself into different organosulfide compounds shown in the figure. (C)Apart from oil-soluble Organosulfur compounds, garlic also has water-soluble Organosulfur compounds shown in the figure.507
The primary sulfur-containing compounds in cruciferous vegetables, known as glucosinolates, may contribute to lower incidences of cardiovascular disease.
One study demonstrated a positive correlation between the consumption of cruciferous vegetables and lower incidences of cardiovascular disease and cardiovascular disease-related mortality. This protective effect is believed to be due in part to their glucosinolate content510.
Broccoli and cauliflower are rich in glucosinolates.
Steaming broccoli for one to three minutes helps maximize the bioavailability of sulfur-containing compounds511.
But on the other hand, that does lower the vitamin C content, while Vitamin C fights Cancer as well, as well, so I wonder how useful that is.
Broccoli and Cauliflower are rich in glucosinolates512
Emerging research has demonstrated that sulforaphane-rich foods may have protective effects against amyloid beta-induced oxidative damage that can contribute to the development of neurodegenerative diseases. Sulforaphane may also promote the clearance of amyloid-beta plaque buildup in the brain, potentially reducing the risk of Alzheimer’s disease 515.Sulforaphane is the inactive form glucoraphanin belonging to the glucosinolate family. Found in cruciferous vegetables, this compound is recognized for its antioxidant and anti-cancer effects516.
Methylsulfonylmethane (MSM) is a sulfur-containing compound found in plant- and animal-based foods.
Glucosinolates have also been shown to reduce the risk of developing certain neurodegenerative diseases, such as Alzheimer’s disease and Parkinson’s disease522.Research has demonstrated that MSM may reduce inflammation and decrease joint and muscle pain523 A randomized, double-blind study found that individuals with osteoarthritis-associated knee pain experienced a reduction in pain and had improved joint function following 12 weeks of MSM supplementation, administered twice daily.
Compared to placebo, MSM produced significant decreases in WOMAC pain and physical function impairment (P<0.05). WOMAC stands for Western Ontario and McMaster University Osteoarthritis Index visual analogue scale. MSM also produced improvement in performing activities of daily living when compared to placebo on the SF-36 evaluation (P<0.05)524.
MSM-sulfur may also have anti-inflammatory and antioxidant effects, contributing to its potential anti-cancer benefits. Studies have shown that MSM-sulfur may help boost immune function and induce cancer cell death in colon, gastrointestinal, and liver cancers. Glutathione, a powerful antioxidant that supports immune function and protects cells from inflammation, requires sulfur for its synthesis and structure. Research has shown that supplementing with MSM and eating plenty of sulfur-containing foods may increase glutathione levels and encourage the upregulation of glutathione enzyme activity, as well as reduce oxidative stress that can lead to cancer525.
MSM-sulfur may form bonds essential to strengthening the keratin in hair and influencing hair growth.
Homocysteine is a sulfur-containing amino acid that the body produces from another amino acid, called Methionine. Homocysteine is usually found in very small amounts in your body530.
Methionine is the initiating amino acid in the synthesis of virtually all eukaryotic proteins533.
Methionine is an antioxidant. It may help protect the body from damage caused by ionizing radiation. It may detoxify harmful substances in the body, such as heavy metals. It may also prevent liver damage from acetaminophen poisoning534.
RDA Methionine
The RDA for Methionine. (combined with Cysteine) for adults has been set at 14 mg/Kg of body weight per day. Therefore a person weighing 70 Kg, independent of age or sex, requires the consumption of around 1.1 g (0.9 mMoles) of Methionine/Cysteine per day. 535
Animal sources include tuna, salmon, shrimp, beef, and lamb. But fish has mercury or antibiotics , and meat has nitrosomes, so plant sources are better.
The two terms Cysteine and Cystine are often confusing because the spellings of the two terms and pronunciation are similar to each other. However, the key difference between Cysteine and Cystine is that Cysteine is an amino acid, while a Cystine forms when two amino acids join together via a disulfide bond.540
Cystine in its neutral form), two cysteines bound together by a disulfide bondS543
Cysteine may play a role in the normal growth rate of hair. Cysteine may also help reduce the effects of aging on the skin. It may help healing after surgery or burns and protect the skin from radiation injury. Cysteine may help burn fat and increase muscle mass544.
Cysteine RDA:
The standard dosage is typically 500 milligrams per day. To treat a respiratory illness, adults can take 200–600 milligrams, twice daily. For COPD, the suggested dose is 600 milligrams, twice daily.
Cysteine Food Sources:
Seeds, especially sunflower seeds545 0,383 grams per 100 grams546
Studies are finding links between Taurine and what seems like every body part and function. Here are seven reasons to make sure you’re getting enough Taurine in your diet.
1. Supports your metabolism
Taurine is necessary for your metabolic and digestive processes. It helps your liver make bile salts, which break down fats in your intestines.
2. Boosts physical performance
A bunch of studies demonstrate how Taurine enhances exercise performance. Research suggests that Taurine may help improve energy levels, combat exercise-related fatigue, and reduce muscle damage. Score!
3. Protects your musculoskeletal system
This miracle amino infuses a little TLC into your bones and muscles.
Taurine may help guard against periodontal disease and may facilitate post exercise muscle recovery. Evidence points to Taurine being effective in treating skeletal muscle disorders like muscular dystrophy, but more research is needed.
4. Does your eyes and ears good
Research in animals has suggested that Taurine may help resolve tinnitus (ringing in the ears) and, in some cases, it may even be able to improve hearing.
A study suggested Taurine could be a serious candidate for treating eye disorders like glaucoma and diabetic retinopathy because low levels of Taurine seem to influence these types of diseases.
5. Safeguards your heart
Findings from studies in humans and animals suggest that Taurine may help reduce high blood pressure, improve blood flow, and promote the health of your arteries.
A 2004 study also shows that Taurine can protect against a risk factor of heart disease, high body weight.
There’s also evidence that Taurine supplementation seems to amplify the exercise efforts of people with heart failure by lowering their cholesterol and inflammation levels.
6. Fights brain aging
Taurine may be your brain’s little fountain of youth. According to some animal studies, Taurine supplementation may benefit learning and memory.
Also, one study found that Taurine supplements could improve cognitive function in older adults with dementia.
7. Combats a variety of conditions
Taurine supplementation may benefit people with certain conditions, including:
diabetes
inflammatory conditions, like arthritis
neurological conditions, like Alzheimer’s and Parkinson’s diseases
hepatitis
Taurine may also improve your mental health. Studies found Taurine modulated or reduced stress, anxiety, and depression in animals557.
Still, some people have reported side effects after taking Taurine, including (20Trusted Source):
vomiting
nausea
liver pain
headache
stomach pain
It’s unclear whether these side effects are related to the amino acid or to a different ingredient that may have been taken alongside Taurine.
It’s worth noting that although no evidence shows that taking Taurine alongside prescription medications causes side effects, it acts as a cytochrome P450 enzyme inhibitor.
This means it could interfere with medications that rely on this enzyme to metabolize drugs, such as antidepressants, anti-epileptic drugs, warfarin, and statins.559
RDA for Taurine
The most common dosage range for Taurine is 500–3,000 mg per day (2, 5). However, keep in mind that an EFSA report from 2012 suggests that up to 6,000 daily is safe, demonstrating its strong safety profile.560
Taurine blocks
Taurine is destroyed by heat processes. One study found that an average of 52 percent of the Taurine in raw meats was lost through baking and an average of 79 percent through boiling. 561
So chick peas 18.7 nmoles/g. horse beans 12.9, and
black beans 9.2 nmoles/g562. become much less after heating the food.
Taurine Food Sources
Foods high in Taurine include, seaweed, brewers yeast and nuts 563
The highest concentration of Taurine was found in clams and octopus (41.4 μmoles/g and 31.2 μmoles/g) followed by shrimp and fish (12.4 μmoles/g and 9.1 μmoles/g).
Beef, pork and lamb meet contain Taurine in concentration ranging 3.5-4.0 μmoles/g.
Taurine concentration in chicken leg was 6.6 μmoles/g and in chicken breast was 1.4 μmoles/g.
No Taurine was found was found either in hen eggs (yolk or white) or in dairy products or in honey. Taurine was undetectable in fruits and vegetables.
From the seeds, cereals and grains examined, rice, wheat, barley, sesame seed, coffee and cacao, contains no Taurine. No Taurine was detected in peanuts.
Almonds between 15-46 nmoles/g.
Cashews between 15-46 nmoles/g.
Hazelnuts between 15-46 nmoles/g.
pine nuts contained Taurine in concentrations ranging 15-46 nmoles/g.
Pumpkin seeds contain 13.5 nmoles/g,
Nori 1,300 milligrams of Taurine per 100 grams.564 but since Taurine is largely diminished by heat, Dulse is probably a better choice.565
Dulse has 300 milligrams of Taurine per serving566.
Pistachios contained very low concentrations of Taurine (4.9 nmoles/g).
All analyses were carried out in uncooked samples.
The interest of these results is considered in terms of reported evidences on the deleterious consequences of Taurine deficiency in animals and humans567.
Sulfur dioxide is widely used in the food and drinks industries for its properties as a preservative and antioxidant571 in dried fruits, pickled vegetables, fruit and vegetable juices, cider, vinegar and wine572, Whilst harmless to healthy persons when used in recommended concentrations, it can induce asthma when inhaled or ingested by sensitive subjects, even in high dilution.
About one in nine asthmatics gives a history of asthma worsened by drinking ‘soft drinks’ containing sulfur dioxide. They are comparatively young and their asthma is predominantly extrinsic.
The amount of sulfur dioxide in foods is limited by regulation in the UK, by directive in the EEC, and by recommendations to ‘good manufacturing practice’ in the USA. A list is given of foods and beverages commonly containing sulfur dioxide.
These are predominantly dried fruits and vegetables, soft drinks and alcoholic beverages.
Maximal permitted concentrations are quoted. Exposure to sulfur dioxide may also occur during the manufacture and preparation of foods and drinks in the factory, restaurant and home573.
Another 2016 study, published in the journal Trends in Molecular Medicine, has found that hydrogen sulfide may cause inflammation in the GI tract. This compound breaks the mucous layer that surrounds the gut and protects it against bacteria and toxins. Therefore, high levels of sulfur in the body may worsen IBD symptoms.
7.5.D.8.5.4. Sulfite
Sulfite is also an oxy-anion of sulfur having the chemical formula SO32-.
Some people may develop sulfite intolerance, and if you fall under this category, you may experience skin irritation and rashes, watery eyes, difficulty breathing and other allergic reactions. These symptoms are more likely to result from exposure to sulfites, and not from dietary sulfur.
7.5.D.8.5.5 Hydrogen Sulfide
Hydrogen sulfide is found naturally in crude petroleum and natural gas. It is also produced through the bacterial breakdown of organic matter. Hydrogen sulfide can be produced by decomposing human and animal waste, and is found in sewage treatment plants and livestock areas.575 Obviously a totally different, inedible substance.
So it’s clear why Emanuel Revici and Johanna Budwig were so fond of Sulfur for treating cancer. And when they combined it with Omega-3-ALA it also was drawn to the lesions in the cell where it could do its healing work.
But why is Himalaya salt not usually mentions as a Sulfur source?
And why do they include inedible sulfur molecules into the equation, again, and pretend that if you are allergic to the toxic substances with sulfur in them, you have to avoid healthy sulfur compounds as well?
It just seems like the same trick over and over again.
Some questions remain unanswered, like can the body make all the necessary Sulfur compounds itself with the Sulfur in Himalayan salt?
Until we know for sure, do keep adding the garlic and broccoli or cauliflower to your menu along with Himalayan salt577, which has many other benefits as well.
7.5.D.9. Zinc
Since Zinc and its ionophores play such a prominent part in Covid prevention, it has its own section in the following section, element 7.6.
7.6.Zinc and theZinc ionophores: a, Quinine, b. Quercetinand c. EGCG
Zinc‘ s place in the periodic table of elements:578
Zinc is a trace element which is essential to to cell function and involved in over 100 enzymes. Zinc has long been touted for it’s potential to support the immune system, but also plays an important role in wound healing, fertility, preventing and treating pneumonia and preserving community between neurons (memory).
According to Revici’s theory581, Zinc is strongly anabolic, which means it builds up the body.
Omega-3-ALAand Omega-6-LAalso work as Zinc ionophores, with the extra advantage of repairing cell membranes and carrying Zinc to damaged cell membranes, as Dr. Revici explained.
Zinc is an essential mineral forming a component of more than 300 enzymes in the body with functions including wound healing, immune system function, building proteins and DNA, fertility in adults and growth in children. Zinc is also needed for maintaining the senses of smell and taste.
The essentiality of zinc in humans was established in 1963.
During the past 50 years tremendous advances in both clinical and basic sciences of zinc metabolism in humans have been observed.
In 1963, we knew of only 3 enzymes that required zinc for their activities, but now we know of >300 enzymes and >1000 transcription factors that are known to require zinc for their activities.582
Zinc is a second messenger of immune cells, and intracellular free zinc in these cells participate in signaling events.
Zinc not only modulates cell-mediated immunity but is also an antioxidant and anti-inflammatory agent.
Health benefits
Zinc has been very successfully used as a therapeutic modality for the management of acute diarrhea in children, Wilson’s disease, the common cold and for the prevention of blindness in patients with age-related dry type of macular degeneration and is very effective in decreasing the incidence of infection in the elderly.
A deficiency in zinc can lead to loss of the senses of smell and taste, stunted growth, diarrhea, impotence, hair loss, eye and skin lesions, impaired appetite, and depressed immunity.
The major factor contributing to zinc deficiency is high phytate-containing cereal protein intake
in the developing world, and nearly 2 billion subjects may be zinc deficient.
Conditioned deficiency of zinc has been observed in patients with malabsorption syndrome, liver disease, chronic renal disease, sickle cell disease, and other chronic illnesses.
Quinine is known as a serious poison, but small quantities are recognized as therapeutic.
The advice is to take 300 mg a day. Tonic water contains no more than 83 mg of quinine per liter—a much lower concentration than the 500 to 1,000 mg in the therapeutic dose of quinine tablets. 606
And the amount in walnuts and grapefruit is still lower.
Quercetin (C15H10O7) is a flavonoid found in fruits and vegetables, which has unique biological properties that may improve mental/physical performance and reduce infection risk. These properties form the basis for potential benefits to overall health and disease resistance, including anti-carcinogenic, anti-inflammatory, antiviral, antioxidant, and psychostimulant activities, as well as the ability to inhibit lipid peroxidation, platelet aggregation and capillary permeability, and to stimulate mitochondrial biogenesis
Quercetins are naturally occurring flavonoids. These flavonoids are found in a variety of foods, including vegetables such as onions, garlic, brassica, mustard greens, and ginger; fruit such as apples, berries, and grapes; and many seeds, nuts, flowers bark and tea leaves610
Quercetin as a Zinc Ionophore
Quercetin is a zinc ionophore (13). A 2015 study found that that Quercetin shows inhibitory activity in the early stages of a wide range of influenza viruses, including H1N1 and H5N1 (14). Although influenza is not in the same family of viruses as the coronavirus, it’s plausible that a similar mechanism could apply here. There is actually some evidence that Quercetin has already proven effective at treating Ebola and Zika viruses611.
Hypothesis of zinc ascorbate as best zinc ionophore for raising antiviral resistance against Covid‐19612.
Quercetin-type flavonols613 (primarily as quercetin glycosides), the most abundant of the flavonoid molecules, are widely distributed in plants.
They are found in a variety of foods including apples, berries, Brassica vegetables, capers, grapes, onions, shallots, tea, and tomatoes, as well as many seeds, nuts, flowers, barks, and leaves.
Quercetin is also found in medicinal botanicals, including Ginkgo biloba, Hypericum perforatum, and Sambucus canadensis .
In red onions, higher concentrations of quercetin occur in the outermost rings and in the part closest to the root, the latter being the part of the plant with the highest concentration .
One study found that organically grown tomatoes had 79% more quercetin than chemically grown fruit .
Quercetin is present in various kinds of honey from different plant sources .
Food-based sources of quercetin include vegetables, fruits, berries, nuts, beverages and other products of plant origin .
In the determined food, the highest concentration is 234 mg/100 g of edible portion in capers (raw), the lowest concentration is 2 mg/100 g of edible portion in black or green tea (Camellia sinensis) 614.
Dietary intake of quercetin was different in several countries. The estimated flavonoid intake ranges from 50 to 800 mg/day (quercetin accounts for 75%), mostly depending on the consumption of fruits and vegetables and the intake of tea615 . Foods that commonly contain quercetin include onions, apples, grapes, berries, broccoli, citrus fruits, cherries, tea, and capers
The concentrations of flavonols (kaempeferol, quercetin, myricetin) were determined in 22 plant materials (9 vegetables, 5 fruits, and 8 medicinal plant organs). The materials were extracted with acidified methanol (methanol/HCl, 100:1, v/v) and analyzed by reverse phase high-performance liquid chromatographic (RP-HPLC) with UV detection. The total flavonols contents varied significantly (P<0.05) among vegetables, fruits and medicinal plant organs ranged from 0 to 1720.5, 459.9 to 3575.4, and 2.42 to 6125.6mgkg(-1) of dry matter, respectively. Among vegetables, spinach and cauliflower exhibited the highest amounts of flavonols (1720.5 and 1603.9mgkg(-1), respectively), however, no flavonols were detected in garlic. Within fruits, highest level of flavonols was observed in strawberry (3575.4mgkg(-1)), whereas, the lowest in apple fruit (459.9mgkg(-1)). Of the medicinal plant organs, moringa and aloe vera leaves contained the highest contents of flavonols (6125.6 and 1636.04mgkg(-1)), respectively, whereas, lowest was present in barks (2.42-274.07mgkg(-1)). Overall, leafy green vegetables, soft fruits and medicinal plant leaves exhibited higher levels of flavonols.617
Aloe Vera has Zinc as well as the Zinc ionophore quercetin628.
Quercetin food sources629: Capers, Elderberries. Dille, Aloe Vera, Cilantro, Onions, Cranberries, Red Lettuce, Red Onions, Asparagus, Kale, Red Bell Peppers, Romaine Lettuce, Green Bell Peppers, Lingonberries, Cocoa.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
EGCG – the most abundant catechin in tea 631especially in in green tea and touted as the most effective chemopreventive polyphenol . A recent study found EGCG amplified the effectiveness of Quercetin as a zinc ionophore. This suggests that EGCG and Quercetin provide a synergistic effect with enhanced bioavailability.
Calcium overload shows up as Zinc deficiency, which has exactly the same symptoms as Covid-19. The bad advice on Vitamin D causes Calcium overload. So throw out thoe Vitamin D pills, get in the sun at noon, and eat all the nutrients in theVitamin D cluster as well as all the other good foods that prevent and heal Covid-19! See 7.12.d. Building a Dandhea anti-Covid Day
1Skin as the site of vitamin D synthesis and target tissue for 1,25-dihydroxyvitamin D3. Use of calcitriol (1,25-dihydroxyvitamin D3) for treatment of psoriasis,PubMed, December 1987, Holick MF, Smith E, Pincus S. Skin as the site of vitamin D synthesis and target tissue for 1,25-dihydroxyvitamin D3. Use of calcitriol (1,25-dihydroxyvitamin D3) for treatment of psoriasis. Arch Dermatol. 1987 Dec;123(12):1677-1683a. PMID: 2825606. M F Holick 1, E Smith, S Pincus, US Department of Agriculture/Human Nutrition Research Center, Tufts University, Boston, MA. https://pubmed.ncbi.nlm.nih.gov/2825606/
2Vitamin D Deficiency: Symptoms, Causes, and Treatments,Healthline, Updated on March 10, 2022,, Lisa Wartenberg, MFA, RD, LD and Franziska Spritzler, Medically reviewed by Katherine Marengo LDN, R.D., Nutrition, https://www.healthline.com/nutrition/vitamin-d-deficiency-symptoms
3Vitamin D2 vs. D3: What’s the Difference? Healthline, March 4, 2018, Atli Arnarson BSc, PhD,
4Enhancement of Vitamin D Metabolites in the Eye following Vitamin D3 Supplementation and UV-B Irradiation,PMC, May 25, 2012, Lin Y, Ubels JL, Schotanus MP, Yin Z, Pintea V, Hammock BD, Watsky MA. Enhancement of vitamin D metabolites in the eye following vitamin D3 supplementation and UV-B irradiation. Curr Eye Res. 2012 Oct;37(10):871-8. doi: 10.3109/02713683.2012.688235. Epub 2012 May 25. PMID: 22632164; PMCID: PMC3572765.Yanping Lin,a John L. Ubels,b Mark P. Schotanus,b Zhaohong Yin,c Victorina Pintea,c Bruce D. Hammock,a and Mitchell A. Watskyc, aDepartment of Entomology & Cancer Center, University of California, Davis, CA, USA
bDepartment of Biology, Calvin College, Grand Rapids, MI, USA
cDepartment of Physiology, University of Tennessee Health Science Center, Memphis, TN, USA
Corresponding Author: Mitchell A. Watsky, Department of Physiology, University of Tennessee Health Science Center, Memphis, TN 38163, ude.cshtu@ykstawm, phone: 1-901-448-8206, fax: 1-901-448-7126 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3572765/
Wacker M, Holick MF. Sunlight and Vitamin D: A global perspective for health. Dermatoendocrinol. 2013 Jan 1;5(1):51-108. doi: 10.4161/derm.24494. PMID: 24494042 ; PMCID: PMC3897598.
Matthias Wacker and Michael F. Holick* Department of Medicine; Section of Endocrinology, Nutrition, and Diabetes; Vitamin D, Skin and Bone Research Laboratory; Boston University Medical Center; Boston, MA USA
*Correspondence to: Michael F. Holick, Email: ude.ub@kcilohfm
Wacker M, Holick MF. Sunlight and Vitamin D: A global perspective for health. Dermatoendocrinol. 2013 Jan 1;5(1):51-108. doi: 10.4161/derm.24494. PMID: 24494042 ; PMCID: PMC3897598.
Matthias Wacker and Michael F. Holick* Department of Medicine; Section of Endocrinology, Nutrition, and Diabetes; Vitamin D, Skin and Bone Research Laboratory; Boston University Medical Center; Boston, MA USA
*Correspondence to: Michael F. Holick, Email: ude.ub@kcilohfm
Wacker M, Holick MF. Sunlight and Vitamin D: A global perspective for health. Dermatoendocrinol. 2013 Jan 1;5(1):51-108. doi: 10.4161/derm.24494. PMID: 24494042 ; PMCID: PMC3897598.
Matthias Wacker and Michael F. Holick* Department of Medicine; Section of Endocrinology, Nutrition, and Diabetes; Vitamin D, Skin and Bone Research Laboratory; Boston University Medical Center; Boston, MA USA
*Correspondence to: Michael F. Holick, Email: ude.ub@kcilohfm
Wacker M, Holick MF. Sunlight and Vitamin D: A global perspective for health. Dermatoendocrinol. 2013 Jan 1;5(1):51-108. doi: 10.4161/derm.24494. PMID: 24494042 ; PMCID: PMC3897598.
Matthias Wacker and Michael F. Holick* Department of Medicine; Section of Endocrinology, Nutrition, and Diabetes; Vitamin D, Skin and Bone Research Laboratory; Boston University Medical Center; Boston, MA USA
*Correspondence to: Michael F. Holick, Email: ude.ub@kcilohfm
20Vitamin D for Health: A Global Perspective, PMC, June 18, 2013, Hossein-nezhad A, Holick MF. Vitamin D for health: a global perspective. Mayo Clin Proc. 2013 Jul;88(7):720-55. doi: 10.1016/j.mayocp.2013.05.011. Epub 2013 Jun 18. PMID: 23790560; PMCID: PMC3761874.,Arash Hossein-nezhad, MD, PhD and Michael F. Holick, PhD, MD , Department of Medicine, Section of Endocrinology, Nutrition, and Diabetes, Vitamin D, Skin, and Bone Research Laboratory, Boston University Medical Center, Boston, MACorrespondence: Address to Michael F. Holick, PhD, MD, Boston University School of Medicine, 85 E Newton St, M-1013, Boston, MA 02118. (ude.ub@kcilohfm)https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3761874/
21Timing of use of cod liver oil, a vitamin D source, and multiple sclerosis risk: The EnvIMS, PMC, December 2015, Cortese M, Riise T, Bjørnevik K, Holmøy T, Kampman MT, Magalhaes S, Pugliatti M, Wolfson C, Myhr KM. Timing of use of cod liver oil, a vitamin D source, and multiple sclerosis risk: The EnvIMS study. Mult Scler. 2015 Dec;21(14):1856-64. doi: 10.1177/1352458515578770. Epub 2015 May 6. PMID: 25948625; PMCID: PMC4657387.study, Marianna Cortese, Trond Riise, Kjetil Bjørnevik, Trygve Holmøy, Margitta T Kampman, Sandra Magalhaes, Maura Pugliatti, Christina Wolfson, and Kjell-Morten Myhr,Marianna Cortese, The KG Jebsen Centre for MS-Research, Department of Clinical Medicine, University of Bergen, Norway/Department of Global Public Health and Primary Care, University of Bergen, Norway/Department of Nutrition, Harvard T.H. Chan School of Public Health, USA; Contributor Information.
29Fructose Consumption in the Development of Obesity and the Effects of Different Protocols of Physical Exercise on the Hepatic Metabolism,PubMed, April 2017, Pereira RM, Botezelli JD, da Cruz Rodrigues KC, Mekary RA, Cintra DE, Pauli JR, da Silva ASR, Ropelle ER, de Moura LP. Fructose Consumption in the Development of Obesity and the Effects of Different Protocols of Physical Exercise on the Hepatic Metabolism. Nutrients. 2017 Apr 20;9(4):405. doi: 10.3390/nu9040405. PMID: 28425939; PMCID: PMC5409744. ,Rodrigo Martins Pereira 1, José Diego Botezelli 2, Kellen Cristina da Cruz Rodrigues 3, Rania A Mekary 4 5, Dennys Esper Cintra 6, José Rodrigo Pauli 7, Adelino Sanchez Ramos da Silva 8, Eduardo Rochete Ropelle 9, Leandro Pereira de Moura 10 , 1Laboratory of Molecular Biology of Exercise (LaBMEx), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. rodrigo_mpereira@hotmail.com.
2Laboratory of Molecular Biology of Exercise (LaBMEx), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. jdbotezelli@yahoo.com.br.
3Laboratory of Molecular Biology of Exercise (LaBMEx), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. kellen.rodrigues.nut@gmail.com.
4Department of Nutrition, Harvard T. Chan School of Public Health, Boston, MA 02115, USA. rmekary@hsph.harvard.edu.
5Department of Social and Administrative Sciences, MCPHS University, Boston, MA 02115, USA. rmekary@hsph.harvard.edu.
6Laboratory of Nutritional Genomics (LABGeN), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. dennys.cintra@fca.unicamp.br.
7Laboratory of Molecular Biology of Exercise (LaBMEx), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. jose.pauli@fca.unicamp.br.
8School of Physical Education and Sports, University of São Paulo, 14049-900 Ribeirão Preto, Brazil. adelinosanchez@usp.br.
9Laboratory of Molecular Biology of Exercise (LaBMEx), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. eduardo.ropelle@fca.unicamp.br.
10Laboratory of Molecular Biology of Exercise (LaBMEx), School of Applied Science, University of Campinas, 13484-350 Limeira, Brazil. leandropereiram@hotmail.com.https://pubmed.ncbi.nlm.nih.gov/28425939/
31Compared to Sucrose, Previous Consumption of Fructose and Glucose Monosaccharides Reduces Survival and Fitness of Female Mice1,2,3,PMC, December 10.2014, Ruff JS, Hugentobler SA, Suchy AK, Sosa MM, Tanner RE, Hite ME, Morrison LC, Gieng SH, Shigenaga MK, Potts, K. Compared to sucrose, previous consumption of fructose and glucose monosaccharides reduces survival and fitness of female mice. J Nutr. 201, 5 Mar;145(3):434-41. doi: 10.3945/jn.114.202531. Epub 2014 Dec 10. PMID: 25733457; PMCID: PMC4336529.,James S Ruff,4,* Sara A Hugentobler,4 Amanda K Suchy,4,5 Mirtha M Sosa,4 Ruth E Tanner,4 Megumi E Hite,4 Linda C Morrison,4 Sin H Gieng,6 Mark K Shigenaga,6 and Wayne K Potts4, 4Department of Biology, University of Utah, Salt Lake City, UT;
5School of Life Sciences, Arizona State University, Tempe, AZ; and
6Nutrition and Metabolism Center, Children’s Hospital Oakland Research Institute, Oakland, CA
1Supported by NIH grant RO1-GM039578, National Science Foundation (NSF) grant DEB 09-18969 (WKP), NIH grant R01-GM109500 (WKP), NSF GK-12 Educational Outreach Fellowship DGE 08-41233 (JSR), and NSF-funded Western Alliance to Expand Student Opportunities HRD-1101728 (MMS).
2 Author disclosures: JS Ruff, SA Hugentobler, AK Suchy, MM Sosa, RE Tanner, ME Hite, LC Morrison, SH Gieng, MK Shigenaga, and WK Potts, no conflicts of interest.
3Supplemental Tables 1–4 and Supplemental Figure 1 are available from the “Online Supporting Material” link in the online posting of the article and from the same link in the online table of contents at http://jn.nutrition.org.
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2Department of Biomedical Engineering, Rutgers University, Piscataway, New Jersey, United States of America.
3Department of Biomedical Engineering, Rutgers University, Piscataway, New Jersey, United States of America; Department of Orthopaedics, New Jersey Medical School, RBHS, Newark, New Jersey, United States of America.
4Tissue Protection and Repair, Sanofi-Genzyme R&D Center, Genzyme, a Sanofi Company, Framingham, Massachusetts, United States of America. https://pubmed.ncbi.nlm.nih.gov/24718641/
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2Division of Pulmonary and Critical Care Medicine, Department of Medicine, Brigham and Women’s Hospital, Boston, Massachusetts
3Harvard Medical School, Boston, Massachusetts; and
4Veterans Affairs Boston Healthcare System and Department of Medicine, Boston University School of Medicine, Boston, Massachusetts
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2Division of Pulmonary and Critical Care Medicine, Department of Medicine, Brigham and Women’s Hospital, Boston, Massachusetts
3Harvard Medical School, Boston, Massachusetts; and
4Veterans Affairs Boston Healthcare System and Department of Medicine, Boston University School of Medicine, Boston, Massachusetts
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3Harvard Medical School, Boston, Massachusetts; and
4Veterans Affairs Boston Healthcare System and Department of Medicine, Boston University School of Medicine, Boston, Massachusetts
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3Harvard Medical School, Boston, Massachusetts; and
4Veterans Affairs Boston Healthcare System and Department of Medicine, Boston University School of Medicine, Boston, Massachusetts
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2Department of Human Biology, Faculty of Health Sciences, University of Cape Town, Cape Town 7725, South Africa
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2Pediatrics Medical Group, San Juan, 00907, Puerto Rico
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287Dietary Sources of Phosphorus among Adults in the United States: Results from NHANES 2001-2014, PubMed,JMcClure ST, Chang AR, Selvin E, Rebholz CM, Appel LJ. Dietary Sources of Phosphorus among Adults in the United States: Results from NHANES 2001-2014. Nutrients. 2017 Jan 30;9(2):95. doi: 10.3390/nu9020095. PMID: 28146091; PMCID: PMC5331526. Scott T McClure12, Alex R Chang345, Elizabeth Selvin678, Casey M Rebholz910, Lawrence J Appel111213, Welch Center for Prevention, Epidemiology, and Clinical Research, Baltimore, MD 21205, USA. smcclur7@jhu.edu.
Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA. smcclur7@jhu.edu.
Welch Center for Prevention, Epidemiology, and Clinical Research, Baltimore, MD 21205, USA. achang@geisinger.edu.
Division of Nephrology, Johns Hopkins University, Baltimore, MD 21205, USA. achang@geisinger.edu.
Division of Nephrology, Geisinger Health System, Danville, PA 17822, USA. achang@geisinger.edu.
Welch Center for Prevention, Epidemiology, and Clinical Research, Baltimore, MD 21205, USA. eselvin@jhu.edu.
Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA. eselvin@jhu.edu.
Division of General Internal Medicine, Johns Hopkins University, Baltimore, MD 21205, USA. eselvin@jhu.edu.
Welch Center for Prevention, Epidemiology, and Clinical Research, Baltimore, MD 21205, USA. crebhol1@jhu.edu.
Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA. crebhol1@jhu.edu.
Welch Center for Prevention, Epidemiology, and Clinical Research, Baltimore, MD 21205, USA. lappel@jhmi.edu.
Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA. lappel@jhmi.edu.
Division of General Internal Medicine, Johns Hopkins University, Baltimore, MD 21205, USA. lappel@jhmi.edu.
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305Phosphate: Known and potential roles during development and regeneration of teeth and supporting structures,PMC, December 2008, Foster BL, Tompkins KA, Rutherford RB, Zhang H, Chu EY, Fong H, Somerman MJ. Phosphate: known and potential roles during development and regeneration of teeth and supporting structures. Birth Defects Res C Embryo Today. 2008 Dec;84(4):281-314. doi: 10.1002/bdrc.20136 , PMID: 19067423 PMCID: PMC4526155, B.L. Foster,*,1,2 K.A. Tompkins,*,1 R.B. Rutherford,2 H. Zhang,3 E.Y. Chu,1,2 H. Fong,4 and M.J. Somerman1,2 , 1Department of Periodontics, University of Washington School of Dentistry, Seattle, WA, US 2Department of Oral Biology, University of Washington School of Dentistry, Seattle, WA, USA,3Department of Restorative Dentistry, University of Washington School of Dentistry, Seattle, WA, USA, 4Department of Materials Science and Engineering, University of Washington, Seattle, WA, USA, Corresponding Author: Dr. Martha J. Somerman, DDS, PhD, 1959 NE Pacific, Box 357444, University of Washington, Seattle, WA 98195-7444, Tel: (206) 685-2129; Fax: (206) 616-7478, ude.notgnihsaw.u@namremos, *These authors contributed equally to this review, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4526155/
306Phosphate: Known and potential roles during development and regeneration of teeth and supporting structures,PMC, December 2008, Foster BL, Tompkins KA, Rutherford RB, Zhang H, Chu EY, Fong H, Somerman MJ. Phosphate: known and potential roles during development and regeneration of teeth and supporting structures. Birth Defects Res C Embryo Today. 2008 Dec;84(4):281-314. doi: 10.1002/bdrc.20136 , PMID: 19067423 PMCID: PMC4526155, B.L. Foster,*,1,2 K.A. Tompkins,*,1 R.B. Rutherford,2 H. Zhang,3 E.Y. Chu,1,2 H. Fong,4 and M.J. Somerman1,2 , 1Department of Periodontics, University of Washington School of Dentistry, Seattle, WA, US 2Department of Oral Biology, University of Washington School of Dentistry, Seattle, WA, USA,3Department of Restorative Dentistry, University of Washington School of Dentistry, Seattle, WA, USA, 4Department of Materials Science and Engineering, University of Washington, Seattle, WA, USA, Corresponding Author: Dr. Martha J. Somerman, DDS, PhD, 1959 NE Pacific, Box 357444, University of Washington, Seattle, WA 98195-7444, Tel: (206) 685-2129; Fax: (206) 616-7478, ude.notgnihsaw.u@namremos, *These authors contributed equally to this review, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4526155/
307Calcium and Phosphorus Regulatory Hormones and Risk of Incident Symptomatic Kidney Stones,PMC, April 7, 2015, Taylor EN, Hoofnagle AN, Curhan GC. Calcium and phosphorus regulatory hormones and risk of incident symptomatic kidney stones. Clin J Am Soc Nephrol. 2015 Apr 7;10(4):667-75. doi: 10.2215/CJN.07060714 Epub 2015 Jan 26. PMID: 25623233 ; PMCID: PMC4386254. Eric N. Taylor, *† Andrew N. Hoofnagle,‡ and Gary C. Curhan**Channing Division of Network Medicine and§Renal Division, Department of Medicine, Brigham and Women’s Hospital, Boston, Massachusetts; †Division of Nephrology and Transplantation, Maine Medical Center, Portland, Maine;‡Departments of Medicine and Laboratory Medicine, University of Washington School of Medicine, Seattle, Washington; andDepartment of Epidemiology, Harvard School of Public Health, Boston, Massachusetts, Correspondence: Dr. Eric N. Taylor, Division of Nephrology and Transplantation, Maine Medical Center, 22 Bramhall Street, Portland, ME 04102. Email: gro.srentrap@rolyatnhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4386254/
308Hypophosphataemic neuropathy in a patient who received intravenous hyperalimentation,PMC, October 2007, Iguchi Y, Mori K, Koike H, Mano K, Goto Y, Kato T, Nakano T, Furukawa D, Sobue G. Hypophosphataemic neuropathy in a patient who received intravenous hyperalimentation. J Neurol Neurosurg Psychiatry. 2007 Oct;78(10):1159-60. doi: 10.1136/jnnp.2006.108720 PMID: 17878199 PMCID: PMC2117536.Yohei Iguchi, Keiko Mori, Haruki Koike, Kazuo Mano, Yoji Goto, Takashi Kato, Tomonobu Nakano, Daisuke Furukawa, and Gen Sobue, Yohei Iguchi, Department of Neurology, Nagoya University Graduate School of Medicine, Nagoya, JapanKeiko Mori, Haruki Koike, Department of Neurology, Nagoya University Graduate School of Medicine, Nagoya, JapanKazuo Mano, Yoji Goto, Takashi Kato, Tomonobu Nakano, Department of Neurology, Japanese Red Cross Nagoya First Hospital, Nagoya, JapanDaisuke Furukawa, Department of Gastroenterology, Japanese Red Cross Nagoya First Hospital, Nagoya, JapanGen Sobue, Department of Neurology, Nagoya University Graduate School of Medicine, Nagoya, JapanCorrespondence to: Professor Gen Sobue 65 Tsurumaicho, Showaku, Nagoya 466‐8550, Japan; sobueg@med.nagoya‐u.ac.jp https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2117536/
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†Physiology, University of Alberta, Edmonton, Canada;
‡Institut National de la Santé et de la Recherche Médicale U970, Paris Centre de Recherche Cardiovasculaire, Université Paris Descartes, Sorbonne Paris Cité, Paris, France;
§Department of Cardiovascular and Renal Research, Institute of Molecular Medicine, University of Southern Denmark, Odense, Demark; and
‖Department of Physiologie, Hôpital Européen Georges Pompidou, Assistance Publique Hôpitaux de Paris, Paris, France
corresponding authorCorresponding author.
Correspondence: Dr. R. Todd Alexander, Department of Pediatrics, 4-585 Edmonton Clinic, Health Academy, 11405– 87 Ave, University of Alberta, Edmonton, AB T6G 2R7, Canada. Email: ac.atreblau@2ddothttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5118493/
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439Nutritional Functional Value and Therapeutic Utilization of Amaranth, Submitted: April 3rd, 2019Reviewed: May 17th, 2019Published: August 29th, 2019, Manuel Soriano-García and Isabel Saraid Aguirre-Díaz , DOI: 10.5772/intechopen.86897, https://www.intechopen.com/chapters/67741
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2Pediatrics Medical Group, San Juan, 00907, Puerto Rico
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Internal Medicine Group Practice, PhyNet, Inc, 4002 Technology Center, Longview, TX 75605 USA
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493All You Need to Know About Sulfur-Rich Foods, Healthline,February 26, 2020 ,Written by Alina Petre, MS, RD (NL) on — Medically reviewed by Kathy W. Warwick, R.D., CDE, Nutrition, https://www.healthline.com/nutrition/foods-with-sulfur
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2Pediatrics Medical Group, San Juan, 00907, Puerto Rico
505Potential Role of Sulfur-Containing Antioxidant Systems in Highly Oxidative Environments, PMC,November 25, 2014, Mukwevho E, Ferreira Z, Ayeleso A. Potential role of sulfur-containing antioxidant systems in highly oxidative environments. Molecules. 2014 Nov 25;19(12):19376-89. doi: 10.3390/molecules191219376 PMID: 25429562; PMCID: PMC6271769.Emmanuel Mukwevho,1,†*Zané Ferreira,2,† and Ademola Ayeleso2,†1Department of Biochemistry, North West University, Private Bag X2046, Mmabatho 2735, South Africa
2Department of Biochemistry, University of Johannesburg, P.O. Box 524, Auckland Park 2006, South Africa; E-Mails: moc.oohay@arierref.enaz (Z.F.); moc.liamg@oseleya.alomeda (A.A.)
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2Indian Council of Medical Research, Bhopal Memorial Hospital & Research Centre, Bhopal, India
3Department of Biomedical and Clinical Technology, Durban University of Technology, Durban, South Africa
4School of Life Sciences, University of KwaZulu-Natal, Durban, South Africa
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2Bergstrom Nutrition, Vancouver, WA 98660, USA; moc.noitirtunmortsgreb@nimajnebR
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2Pediatrics Medical Group, San Juan, 00907, Puerto Rico
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593ALOE VERA: A SHORT REVIEW, PMC, 2008, Surjushe A, Vasani R, Saple DG. Aloe vera: a short review. Indian J Dermatol. 2008;53(4):163-6. doi: 10.4103/0019-5154.44785. PMID: 19882025; PMCID: PMC2763764., Amar Surjushe, Resham Vasani, and D G Saple , From the Department of Dermatology, Venereology and Leprosy, Grant Medical College and Sir J J Group of Hospitals, Mumbai – 400 008 Maharashtra, IndiaAddress for correspondence: Dr. Amar Surjushe, Department of Dermatology, Venereology and Leprosy, Grant Medical College, Gokuldas Tejpal Hospital, Mumbai – 400 008, Maharashtra, India. E-mail: moc.liamffider@ehsujrusramard https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2763764/
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595Identification of potential inhibitors of SARS-CoV-2 main protease from Aloe vera compounds: A molecular docking study,PubMed, September 2020, Mpiana PT, Ngbolua KT, Tshibangu DST, Kilembe JT, Gbolo BZ, Mwanangombo DT, Inkoto CL, Lengbiye EM, Mbadiko CM, Matondo A, Bongo GN, Tshilanda DD. Identification of potential inhibitors of SARS-CoV-2 main protease from Aloe vera compounds: A molecular docking study. Chem Phys Lett. 2020 Sep;754:137751. doi: 10.1016/j.cplett.2020.137751. Epub 2020 Jun 30. PMID: 33518775; PMCID: PMC7833182. Pius T Mpiana 1, Koto-Te-Nyiwa Ngbolua 2 3, Damien S T Tshibangu 1, Jason T Kilembe 1, Benjamin Z Gbolo 2 3, Domaine T Mwanangombo 1, Clement L Inkoto 2, Emmanuel M Lengbiye 2, Clement M Mbadiko 2, Aristote Matondo 1, Gedeon N Bongo 2, Dorothée D Tshilanda, 1Department of Chemistry, Faculty of Sciences, University of Kinshasa, P.O Box 190, Kinshasa 11, Congo.2Department of Biology, Faculty of Sciences, University of Kinshasa, P.O Box 190, Kinshasa 11, Congo.3Department of Basic Sciences, Faculty of Medicine, University of Gbado-Lite, P.O Box 111, Gbado-Lite, Congo. 1https://pubmed.ncbi.nlm.nih.gov/33518775/
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2Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center of Healthy, Livestock, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical, Agriculture, Chinese Academy of Sciences, Changsha 410125, China
2Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center of Healthy, Livestock, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical, Agriculture, Chinese Academy of Sciences, Changsha 410125, China
2Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Hunan Provincial Engineering Research Center of Healthy, Livestock, Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical, Agriculture, Chinese Academy of Sciences, Changsha 410125, China
620Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.) PMC,November 23, 2014, Ko EY, Nile SH, Sharma K, Li GH, Park SW. Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.). Saudi J Biol Sci. 2015 Jul;22(4):398-403. doi: 10.1016/j.sjbs.2014.11.012 . Epub 2014 Nov 23. PMID: 26150744 ; PMCID: PMC4486465.Eun Young Ko,a,1 Shivraj Hariram Nile,a,1 Kavita Sharma,a Guan Hao Li,b,⁎ and Se Won Parka,⁎ aDepartment of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea
bDepartment of Food Science, Agricultural College, Yanbian University, Park Road 977, Yanji City, Jilin Province 133002, China
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622Consumption of black currants, lingonberries and bilberries increases serum quercetin concentrations,Nature, October 9, 2001, Erlund, I., Marniemi, J., Hakala, P. et al. Consumption of black currants, lingonberries and bilberries increases serum quercetin concentrations. Eur J Clin Nutr 57, 37–42 (2003). https://doi.org/10.1038/sj.ejcn.1601513https://www.nature.com/articles/1601513
623Evaluation of the total phenolics and quercetin content of foliage in mycorrhizal grape (Vitis vinifera L.) varieties and effect of postharvest drying on quercetin yield,Science Direct, February 20, 2012, M.EftekhariaM.AlizadehaP.Ebrahimib Department of Horticulture, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources (GUASNR), Golestan, Gorgan, Islamic Republic of Iran bGonbad Institute of Higher Education, Golestan, Gonbad, Islamic Republic of Iran
628Hypoglycemic Activity of Aloe vera Powder and Gel Drink in Alloxan-induced Diabetic Rats, Science Alert, 2020, Chatarina Wariyah and Riyanto Chatarina Wariyah and Riyanto , 2020. Hypoglycemic Activity of Aloe vera Powder and Gel Drink in Alloxan-induced Diabetic Rats. Research Journal of Medicinal Plants, 14: 149-155.
633Curcumin as a permeability enhancer enhanced the antihyperlipidemic activity of dietary green tea extract, PMC, June 13, 2019, Pandit AP, Joshi SR, Dalal PS, Patole VC. Curcumin as a permeability enhancer enhanced the antihyperlipidemic activity of dietary green tea extract. BMC Complement Altern Med. 2019 Jun 13;19(1):129. doi: 10.1186/s12906-019-2545-1. PMID: 31196040; PMCID: PMC6567481., Ashlesha P. Pandit,corresponding author1 Shreyas R. Joshi,1 Preeti S. Dalal,2 and Vinita C. Patole1, Department of Pharmaceutics, JSPM’s Rajarshi Shahu College of Pharmacy and Research, Tathawade, Pune, Maharashtra 411033 India
2Department of Pharmaceutical Chemistry, JSPM Rajarshi Shahu College of Pharmacy and Research, Tathawade, Pune, Maharashtra 411033 India
Ashlesha P. Pandit, Phone: +91 9822061364, Email: moc.liamg@tidnap.ahselhsa.
Paolo Bellavite , Department of Medicine, Section of General Pathology, University of Verona Medical School, Strada Le Grazie 8, 37134 Verona, Italy. Alberto Donzelli, Medical Doctor, Scientific Committee of Fondazione Allineare Sanità e Salute, 20122 Milano, Italy. https://pubmed.ncbi.nlm.nih.gov/32823497/
Paolo Bellavite , Department of Medicine, Section of General Pathology, University of Verona Medical School, Strada Le Grazie 8, 37134 Verona, Italy. Alberto Donzelli, Medical Doctor, Scientific Committee of Fondazione Allineare Sanità e Salute, 20122 Milano, Italy. https://pubmed.ncbi.nlm.nih.gov/32823497/
Paolo Bellavite , Department of Medicine, Section of General Pathology, University of Verona Medical School, Strada Le Grazie 8, 37134 Verona, Italy. Alberto Donzelli, Medical Doctor, Scientific Committee of Fondazione Allineare Sanità e Salute, 20122 Milano, Italy. https://pubmed.ncbi.nlm.nih.gov/32823497/
639This graphic depiction of how hespiridin deactivates SARS-CoV 2 is clearer than those in PubMed,https://pubmed.ncbi.nlm.nih.gov/32823497/ and also copyright free. Antioxidants, EISSN 2076-3921, Published in MDPIHesperidin and SARS-CoV-2: New Light on the Healthy Function of Citrus Fruits by Paolo Bellavite, Department of Medicine, Section of General Pathology, University of Verona Medical School, Strada Le Grazie 8, 37134 Verona, Italy and Alberto Donzelli, Medical Doctor, Scientific Committee of Fondazione Allineare Sanità e Salute, 20122 Milano, Italy
Author to whom correspondence should be addressed.Antioxidants 2020, 9(8), 742; https://doi.org/10.3390/antiox9080742 Received: July 25, 2020, Revised: August 10, 2020 Accepted: 11 August 2020 / Published: 13 August 2020(This article belongs to the Special Issue Nutrigenomics and Antioxidant Components of Diet)
640As hesperidin is the dominant flavanone within oranges, there is a range of levels established within and between sweet oranges, tangerines, and sour oranges [45], although hesperidin is present in highest concentration in the peel.
From: Polyphenols: Mechanisms of Action in Human Health and Disease (Second Edition)
2018, Pages 431-440 , Chapter 32 – The Polyphenolic Compound Hesperidin and Bone Protection, Science Direct, September 28, 2018, https://doi.org/10.1016/C2016-0-04277-8 , Jenalyn L.Yumol⁎†Wendy E.Ward⁎†
⁎Health Sciences, Brock University, St. Catharines, ON, Canada
†Kinesiology, Brock University, St. Catharines, ON, Canada
643Aloe vera Gel as a Functional Ingredient and Natural Preservative in Mango Nectar, Researchgate, January 2014, DOI:10.5829/idosi.wjdfs.2014.9.2.1139
645Benefits of Hesperidin for Cutaneous Functions,PubMed, April 2, 2019, Man MQ, Yang B, Elias PM. Benefits of Hesperidin for Cutaneous Functions. Evid Based Complement Alternat Med. 2019 Apr 2;2019:2676307. doi: 10.1155/2019/2676307. PMID: 31061668; PMCID: PMC6466919.,Mao-Qiang Man 1 2, Bin Yang 1, Peter M Elias 2, 1Dermatology Hospital, Southern Medical University, Guangzhou 510091, China.2Department of Dermatology, University of California San Francisco and Veterans Affairs Medical Center, San Francisco, CA 94121, USA., https://pubmed.ncbi.nlm.nih.gov/31061668/
647Antiallergic activity of hesperidin is activated by intestinal microflora, PubMed, August 2004, Lee NK, Choi SH, Park SH, Park EK, Kim DH. Antiallergic activity of hesperidin is activated by intestinal microflora. Pharmacology. 2004 , Aug;71(4):174-80. doi: 10.1159/000078083. PMID: 15240993.,Neung-Kee Lee 1, Seung-Hoon Choi, Sung-Hwan Park, Eun-Kyung Park, Dong-Hyun Kim, School of Oriental Medicine, Kyung Hee University, Seoul, Korea. https://pubmed.ncbi.nlm.nih.gov/15240993/
As a poor heat conductor, stainless steel is best combined with a heat-conducting material, like copper. These are either placed in the core or on the bottom of the pan, or they can be layered in tri-ply or 5-ply layers (also called cladding), which is a feature of many high-quality cookware brands.
Most stainless steel cookware, however, is not just stainless steel. As a poor heat conductor, stainless steel is best combined with a heat-conducting material, like copper. These are either placed in the core or on the bottom of the pan, or they can be layered in tri-ply or 5-ply layers (also called cladding), which is a feature of many high-quality cookware brands.
The Differences between cast iron and stainless steel when Cleaning and Cooking
When used as the outer surface of cookware — in combination with copper — stainless steel pans heat quickly, distribute heat evenly, and can be used to cook any ingredient in your pantry.
The advantage of stainless steel is you can gauge just how “nonstick” you want the surface to be. Making a crunchy stir-fry? One to two tablespoons of oil should do. Whipping up a cheese omelet? Coat the pan with about 1/8 inch of oil then pour out the excess. Give the pan a good wipe with a paper towel, and you’ve made yourself a relatively nonstick stainless steel surface.
This versatility makes stainless steel pans great for all kinds of cooking: making pan sauces, sauteing vegetables, searing scallops, and most quick everyday dishes.
Wooden spoons give you a firm strong handle to hold, making stirring easier and more effective–and without any fear of the handle breaking. … Plastic spoons can begin to melt. Wooden spoons don’t conduct heat so you can stir until your heart’s content without fear of the handle heating up.
If it is too difficult for you to get the aloe vera out of the leaf, find an organic aloe vera, witout aloïne or additives, like this one, and instead of mixing it with the oil like you would do with the gel from the leaf, drink a teaspoon of it before consuming the omega saus.
So then what is the proper way to get Aloe Vera gel out of the leaf?
This is what an Aloe Vera plant looks like:
See how the leaves grow in a spiral? This allows you to peal of the bottom leaf without cutting the plant.
First hang it upside down for 24 hours with a cup underneath to catch the aloine. It is a black, poisonous liquid that us very bad for your health.
After all the aloine has leaked out, using a sharp knife ,cut off the bottom part and carefully cut off the sides.
This can be thrown on the compost heap.
Then cut off the top green layer.
Put this green layer on another plate, This can be used later for skin care purposes, but not for eating, since the green is bitter too.
In this way you free up the gel inside.
Proceed to cut the gel out above a clean plate.
Take what you need, and cut the rest into portions that fit into an icetray, so you can put these in the freezer, where it stays fresh endlessly and can easily be used when needed.
Maria Treben née Günzel (Žatec, Bohemia , September 27, 1907– Grieskirchen, Austria , July 26, 1991) was an Austrian author and herbalist who came to fame in the 1980s.
She was born in 1907 in Žatec, Bohemia, thenAustria-Hungary, the middle of three daughters of the owner of a printing shop who died when she was 10.
For several years they lived in refugee camps until they found refuge in Austria and settled down in Grieskirchen in 1951. She died in 1991.
Treben became famous through her two books: Health Through God’s Pharmacy and Maria Treben’s Cures.The first was translated into 24 languages and sold over 8 million copies.
Treben addressed seminars and presented at natural health conferences in Germany, Austria and across Europe, attracting hundreds of people. She is perceived as a pioneer of the renewed interest for natural remedies and traditional medicine at the end of the 20th century
Agrimonie, brandnetel, daslook, Gele Dovenetel, Duizendblad, Ereprijs, Goudsbloem, Stinkende Gouwe, Guldenroede, Groot Hoefblad, Klein Hoefblad, Kaasjeskruid, Kalmoes, Kamille, Klaverzuring, Mais, Maretak, Walnoot, paardebloem, heermoes, salie, sint janskruid, Sleutelbloem, Smeerwortel, Tijm en wilde Tijm, Vrouwenmantel, Kleefkruid, Smalle en brede Weegbree, kleinbloemig wilgenroosje, wolfsklauw.
She used her own recipes as well as traditional healing remedies like Swedish bitters that she used as a cure-all. Some of her remedies and advice proved to be controversial, such as some of the more esoteric ingredients used in the greater swedish bitters recipe. To this day she is widely read and referred to for her knowledge of European medicinal herbs.
Thymol is also an ingredient in many pesticides — both outdoor and indoor — and is commonly used to target bacteria and viruses, as well as rats, mice, and other animal pests.
Thyme is a wonderful ingredient that’s used in cuisines around the world, particularly in France, Italy, and across the Mediterranean.
Thyme is a main ingredient in this cleansing take on pesto sauce, which you can use as a condiment or add to pasta or rice.
Fresh leaves or whole sprigs can be used while preparing meat or poultry. Thyme is also an excellent ingredient to use with fish, like in this heart-healthy white fish recipe.
Very Well Health writes: Greater celandine (Chelidonium majus) is a plant commonly grown in Asia, Central and Southern Europe, and North America. An extract derived from the plant has a long history of use in traditional Chinese medicine. Often touted as a natural treatment for cancer, greater celandine is also purported to fight health concerns ranging from asthma to atherosclerosis.1
Although research suggests that greater celandine may offer certain benefits, there’s also some evidence that it might be toxic to the liver and using it may cause other harmful side effects.2
What Is Greater Celandine Used For?
In alternative medicine, greater celandine is said to boost the immune system and be a natural remedy for a number of health conditions, including:1
In addition, greater celandine is said to relieve pain, promote detoxification, stimulate the immune system, and fight cancer.1
There’s some evidence that greater celandine may offer certain benefits in the treatment of the following conditions. However, research on the health effects of greater celandine is fairly limited.
In one double-blind randomized, placebo-controlled multi-center trial involving 120 participants, gastrointestinal symptoms improved in the group who was treated with a greater celandine-containing herbal preparation for four weeks.3
A meta-analysis examining the effects of an herbal preparation containing greater celandine showed similar results, with an improvement of gastrointestinal symptoms associated with herbal treatment.4
Due to a lack of high-quality clinical trials and serious safety concerns, greater celandine cannot currently be recommended for treatment or prevention of any health problem, including cancer.5
Cancer
In laboratory tests on human cancer cells, scientists found that greater celandine may fight cancer by inducing apoptosis, a type of programmed cell death involved in stopping the spread of cancer cells.1
Results revealed that greater celandine significantly reduced the severity of several eczema symptoms, including itching and inflammation. However, it’s unknown whether greater celandine might have the same effect on eczema in humans.
Little is known about the safety of long-term or regular use of greater celandine and how it might interact with medication. Greater celandine may trigger a number of side effects, including nausea, dizziness, fatigue, and fever.9
Greater celandine may harm liver health. In a report published in the Journal of Ethnopharmacology in 2009, for instance, scientists warn that several cases of acute hepatitis have been linked to greater celandine consumption in previously published studies.10
A 2017 report published in the European Review for Medical Pharmacological Sciences in fact concluded that the risks of greater celadrine use outweigh the potential benefits.5
Given the safety concerns, it’s critical to consult your healthcare provider prior to using greater celandine, especially if you have a history of liver problems.
Also, keep in mind that supplements like greater celandine are largely unregulated by the U.S. Food and Drug Administration (FDA). According to government standards, it is illegal to market a dietary supplement as a treatment or cure for a specific disease or its symptoms. Likewise, these products are not tested by the FDA for safety or effectiveness.11
Some consumers look for products that have been certified by ConsumerLabs, The U.S. Pharmacopeial Convention, or NSF International. These organizations don’t guarantee that a product is safe or effective, but they do provide a certain level of testing for quality.
Published: Apr 25, 2018 · Modified: Sep 30, 2019 by Susan Patterson · This post may contain affiliate links ·
Wild garlic, also known as ramsons or ramps, grows free in abundance on many lands open to foraging. In North America, it’s widespread across the eastern U.S. and eastern Canada, growing all the way from Missouri and Minnesota, as far north as Quebec and in higher elevations in the south, though it can also be found in areas along the west coast. It’s a distant relative of chives that delivers a particularly unique take on this, especially ubiquitous ingredient. You don’t eat the bulbs, rather the pungent leaves. It’s something that’s commonly used among Native Americans for both healing and cooking purposes, and it’s often featured in Central Appalachian dishes.
Wild garlic is a collection of species in the Allium genus and offers many of the same characteristics as the garlic cloves you’ve probably been using for years. Medicinally speaking, it can certainly be considered a superfood. It’s known as the most effective broad-spectrum antimicrobial agent with nearly 40 different anti-fungal, anti-inflammatory, bacterial, parasitic and viral agents.
Plants in the allium family like garlic, contain a compound known as allicin, which is not only responsible for the distinct smell, but for its many potential biological effects that can help cure many different ailments and support good overall health.
This flavorful plant may best be known for flavoring dishes, but it’s also one of the best natural antibiotics on Earth. Research in 2012 from Washington State University found that it was 100 times more effective than two of the most commonly used antibiotics for fighting off a bacteria called Campylobacter, something that’s responsible for multiple intestinal ailments around the world. It can even kill strains of staph and bacteria that have become immune to modern antibiotics. This is something we’ve known for centuries, long before science ever proved its abilities. In fact, garlic has been used for thousands of years as a healing agent, even utilized to ward off the plague in the 18th century.
As mentioned, wild garlic offers many beneficial properties for the body. Other than its use as a natural antibiotic, it’s ability to detoxify, removing harmful toxins from the body, may be the most important. Keeping the body free of toxins and other potentially harmful substances is one of the key factors in overall health and longevity. A 2012 study published in the journal Basic & Clinical Pharmacology demonstrated that garlic was just as effective at eliminating lead from the body as d-penicillamine, minus the serious side effects.
Lead poisoning, as the researchers noted, accounts for 0.2 percent of all deaths worldwide. Unfortunately, the heavy metal that was once commonly used in paints, is still used in some places today despite the fact that it’s widely known to potentially cause damage to the digestive, cardiovascular and skeletal systems, with particularly devastating impacts on the reproductive organs, nervous system, and kidneys. It is known to have significant negative effects on the kidneys, nervous system and reproductive organs.
Of course, the detoxifying properties of garlic don’t just apply to lead, but the long list of other toxins we’re all exposed to from day to day. There are toxins in many of the foods we consume, in the air we breathe, in cleaning products, secondhand smoke and more.
3. SUPPORTING GOOD CARDIOVASCULAR HEALTH THROUGH BETTER BLOOD PRESSURE AND CHOLESTEROL LEVELS
The instance of cardiovascular disease is typically lower in populations that consume lots of garlic. One of the reasons for that may be that garlic has the ability to reduce high blood pressure, or hypertension. A 2013 study out of Saudi Arabia’s King Khalid University published in the Pakistan Journal of Pharmaceutical Sciences, revealed that garlic was at least as effective as the powerful blood pressure lowering medication atenolol for decreasing both systolic and diastolic blood pressure in participants who’d been diagnosed with essential hypertension.
Garlic can also help improve cholesterol levels, further supporting heart health. It lowers both overall cholesterol and LDL, otherwise known as the “bad” cholesterol as shown in numerous studies. On average, studies have shown that it may reduce LDL and total cholesterol by about 15 percent.
4. REGULATING BLOOD SUGAR LEVELS
A 2012 study on diabetic rabbits found that garlic offers hypoglycemic effects, meaning that it can help lower or maintain normal blood sugar levels. A review of studies in 2014, also supported the idea that consuming garlic regularly can help lower blood glucose levels.
5. SLOWING THE AGING PROCESS AND PREVENTING BRAIN AGING DISEASES LIKE DEMENTIA AND ALZHEIMER’S
When your body suffers from oxidative damage caused by free radicals, that serves to speed aging. Wild garlic provides antioxidants that help to support the body’s defenses to protect against oxidative damage. Multiple studies have found that garlic has been linked to increased antioxidant enzymes in addition to the ability to reduce oxidative stress. The combined effects of lowering both cholesterol and blood pressure, coupled with garlic’s potent antioxidant properties, may help prevent common brain aging diseases such as dementia and Alzheimer’s.
WILD GARLIC RECIPES
There are so many delicious ways to make use of your wild garlic, you’ll want to get out there and start foraging now. You can use it in pretty much any dish where you’d use garlic or leeks. While the leaves are tasty raw they can be a bit too garlicky for most, but you may be able to use them with more mild tasting greens in a salad. Cooking tempers the flavor significantly, so you can also wilt the young leaves and stems, similar to spinach, or add them to a soup.
Thoroughly wash, rinse and dry your wild garlic leaves and then place them in a high powered blender or food processor. Add the olive oil and salt, and then blend into a puree. Store the oil in a lidded glass jar, placing an extra layer of olive oil on top to preserve it. If you don’t plan to use it all within a week or so, freeze it in ice cube trays and then place the frozen cubes into a Ziploc-style bag.
WILD GARLIC ‘NO-MAYO’ MAYONNAISE SUBSTITUTE
Ingredients:
2 ripe avocados
1/2 cup cashews, pine nuts, or hemp hearts
A handful of wild garlic leaves
3-4 sprigs of parsley
2 tbsp organic olive oil
Juice of half of one lemon
1/2 cup of water
Pinch of salt, paprika, and chili or cayenne powder
Directions:
Add all ingredients to a large bowl and blend until smooth. If you need to, add more water. Store what isn’t immediately used in a lidded glass jar, pouring a bit of olive oil on top to preserve it.
Veronica officinalis L. (common speedwell) is used for treating liver, eczema, ulceration, snake bites, wound healing, and skin lesions in Balkan traditional medicine
More evidence is needed to rate the effectiveness of calamus for these uses.
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, and Insufficient Evidence to Rate (detailed description of each of the ratings).
SIDE EFFECTS
Calamus is LIKELY UNSAFE when taken by mouth. It can cause kidney damage, shaking, and seizures.
The FDA prohibits calamus use in food products because three of the four species of calamus found in the world contain a cancer–causing chemical called beta-isoasarone. However, the beta-isoasarone content can vary widely among species from 0% to 96%. Some products may be safer than others.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Calamus is LIKELY UNSAFE when taken by mouth during pregnancy or breast-feeding. Avoid use.
Heart conditions: Calamus might lower blood pressure and heart rate. In theory, large amounts of calamus might worsen heart problems in some people with heart conditions.
Low blood pressure: Calamus might lower blood pressure. In theory, taking calamus might make blood pressure become too low in people with low blood pressure.
Surgery: Calamus can affect the central nervous system. It might cause too much sleepiness if combined with medications used during and after surgery. If you are using calamus despite safety concerns, stop using it at least 2 weeks before a scheduled surgery.
INTERACTIONS
Drying medications (Anticholinergic drugs)Interaction Rating: Moderate Be cautious with this combination.Talk with your health provider.
Calamus might increase levels of certain chemical in the body that work in the brain, heart, and elsewhere. Some drying medications called “anticholinergic drugs” can also increase these chemicals, but in a different way. These drying medications might decrease the effects of calamus, and calamus might decrease the effects of drying medications.
Some of these drying medications include atropine, scopolamine, some medications used for allergies (antihistamines), and some medications used for depression (antidepressants).
Medications for Alzheimer’s disease (Acetylcholinesterase (AChE) inhibitors)Interaction Rating: Moderate Be cautious with this combination.Talk with your health provider.
Calamus might increase certain chemicals in the brain, heart, and elsewhere in the body. Some medications for Alzheimer’s disease also affect these chemicals. Taking calamus along with medications for Alzheimer’s disease might increase effects and side effects of medications used for Alzheimer’s disease.
Medications for depression (MAOIs)Interaction Rating: Moderate Be cautious with this combination.Talk with your health provider.
Calamus contains a chemical that affects the body. This chemical might increase the side effects of some medications used for depression.
Some of these medications used for depression include phenelzine (Nardil), tranylcypromine (Parnate), and others.
Medications for high blood pressure (Antihypertensive drugs)Interaction Rating: Moderate Be cautious with this combination.Talk with your health provider.
Calamus might reduce blood pressure. Taking calamus along with medications used for lowering high blood pressure might cause your blood pressure to go too low. Do not take too much calamus if you are taking medications for high blood pressure.
Some medications for high blood pressure include captopril (Capoten), enalapril (Vasotec), losartan (Cozaar), valsartan (Diovan), diltiazem (Cardizem), Amlodipine (Norvasc), hydrochlorothiazide (HydroDiuril), furosemide (Lasix), and many others.
Sedative medications (CNS depressants)Interaction Rating: Moderate Be cautious with this combination.Talk with your health provider.
Calamus might cause sleepiness and drowsiness. Medications that cause sleepiness are called sedatives. Taking calamus along with sedative medications might cause too much sleepiness.
Various medications used for glaucoma, Alzheimer’s disease, and other conditions (Cholinergic drugs)Interaction Rating: Moderate Be cautious with this combination.Talk with your health provider.
Calamus might increase certain chemicals in the brain, heart, and elsewhere in the body. Some medications used for glaucoma, Alzheimer’s disease, and other conditions also affect these chemicals. Taking calamus with these medications might increase the chance of side effects.
Some of these medications for glaucoma, Alzheimer’s disease, and other conditions include pilocarpine (Pilocar and others), donepezil (Aricept), tacrine (Cognex), and others.
AntacidsInteraction Rating: Minor Be cautious with this combination.Talk with your health provider.
Antacids are used to decrease stomach acid. Calamus may increase stomach acid. By increasing stomach acid, calamus might decrease the effectiveness of antacids.
Some antacids include calcium carbonate (Tums, others), dihydroxyaluminum sodium carbonate (Rolaids, others), magaldrate (Riopan), magnesium sulfate (Bilagog), aluminum hydroxide (Amphojel), and others.
Medications that decrease stomach acid (H2-blockers)Interaction Rating: Minor Be cautious with this combination.Talk with your health provider.
Calamus might increase stomach acid. By increasing stomach acid, calamus might decrease the effectiveness of some medications that decrease stomach acid, called H2-blockers.
Some medications that decrease stomach acid include cimetidine (Tagamet), ranitidine (Zantac), nizatidine (Axid), and famotidine (Pepcid).
Medications that decrease stomach acid (Proton pump inhibitors)Interaction Rating: Minor Be cautious with this combination.Talk with your health provider.
Nettle is a herb that is known for its medicinal properties. It is mostly consumed in its tea form to improve several health aspects like heart issues, gut health, immunity development, kidney function enhancement, allergy reduction, UTI treatment and arthritis pain. It is a powerful blood purifier that drives out toxins from the body, making it the perfect addition to your daily routine to stay healthy.
The anti-oxidant levels and vitamins A and C in nettle tea help in boosting the immune system. The anti-oxidants present in nettle protect the immune system against damage and help to strengthen immunity. Scientists at Hacettepe University in Turkey found that nettle stimulates T-cells which help the body to fight against infection and other diseases which can weaken the immune system.
Now, it only takes a couple of steps to make this tea at your home! So, follow the instructions here.
Generally, one cup of nettle leaves should be added to two cups of water to prepare this tea.
Stinging nettle (Urtica dioica) has been a staple in herbal medicine since ancient times.
Ancient Egyptians used stinging nettle to treat arthritis and lower back pain, while Roman troops rubbed it on themselves to help stay warm (1).
Its scientific name, Urtica dioica, comes from the Latin word uro, which means “to burn,” because its leaves can cause a temporary burning sensation upon contact.
However, once it is processed into a supplement, dried, freeze-dried or cooked, stinging nettle can be safely consumed. Studies link it to a number of potential health benefits.
Here are 6 evidence-based benefits of stinging nettle.
1. Contains Many Nutrients
Stinging nettle’s leaves and root provide a wide variety of nutrients, including (1):
Vitamins: Vitamins A, C and K, as well as several B vitamins
Minerals: Calcium, iron, magnesium, phosphorus, potassium and sodium
SUMMARYStinging nettle offers a variety of vitamins, minerals, fatty acids, amino acids, polyphenols and pigments — many of which also act as antioxidants inside your body.
2. May Reduce Inflammation
Inflammation is your body’s way of healing itself and fighting infections.
In human studies, applying a stinging nettle cream or consuming stinging nettle products appears to relieve inflammatory conditions, such as arthritis.
That said, research is insufficient to recommend stinging nettle as an anti-inflammatory treatment. More human studies are needed.
SUMMARYStinging nettle may help suppress inflammation, which in turn could aid inflammatory conditions, including arthritis, but more research is needed.
An enlarged prostate is commonly called benign prostatic hyperplasia (BPH). Scientists aren’t sure what causes BPH, but it can lead to significant discomfort during urination.
Interestingly, a few studies suggest that stinging nettle may help treat BPH.
Animal research reveals that this powerful plant may prevent the conversion of testosterone into dihydrotestosterone — a more powerful form of testosterone .
Studies in people with BPH demonstrate that stinging nettle extracts help treat short- and long-term urination problems — without side effects (14Trusted Source, 15Trusted Source).
However, it’s unclear how effective stinging nettle is compared to conventional treatments.
SUMMARYStinging nettle may help reduce prostate size and treat symptoms of an enlarged prostate gland in men with BPH.
ADVERTENTIE
4. May Treat Hay Fever
Hay fever is an allergy that involves inflammation in the lining of your nose.
Stinging nettle is viewed as a promising natural treatment for hay fever.
Test-tube research shows that stinging nettle extracts can inhibit inflammation that can trigger seasonal allergies (16Trusted Source).
This includes blocking histamine receptors and stopping immune cells from releasing chemicals that trigger allergy symptoms (16Trusted Source).
However, human studies note that stinging nettle is equal to or only slightly better at treating hay fever than a placebo (17Trusted Source, 18Trusted Source).
While this plant may prove a promising natural remedy for hay fever symptoms, more long-term human studies are needed.
SUMMARYStinging nettle may reduce hay fever symptoms. Yet, some research indicates that it may not be much more effective than a placebo. More studies are needed on stinging nettle’s effects on hay fever.
5. May Lower Blood Pressure
Approximately one in three American adults has high blood pressure (19Trusted Source).
High blood pressure is a serious health concern because it puts you at risk of heart disease and strokes, which are among the leading causes of death worldwide (20Trusted Source).
Stinging nettle was traditionally used to treat high blood pressure (21Trusted Source).
Animal and test-tube studies illustrate that it may help lower blood pressure in several ways.
For one, it may stimulate nitric oxide production, which acts as a vasodilator. Vasodilators relax the muscles of your blood vessels, helping them widen (21Trusted Source, 22Trusted Source).
In animal studies, stinging nettle has been shown to lower blood pressure levels while raising the heart’s antioxidant defenses (24Trusted Source, 25Trusted Source).
However, stinging nettle’s effects on blood pressure in humans are still unclear. Additional human studies are needed before recommendations can be made.
SUMMARYStinging nettle may help lower blood pressure by allowing your blood vessels to relax and reducing the force of your heart’s contractions. Yet, more human studies are needed to confirm these effects.
In fact, this plant contains compounds that may mimic the effects of insulin (31Trusted Source).
In a three-month study in 46 people, taking 500 mg of stinging nettle extract three times daily significantly lowered blood sugar levels compared to a placebo (30Trusted Source).
Despite promising findings, there are still far too few human studies on stinging nettle and blood sugar control. More research is necessary.
SUMMARYWhile stinging nettle may help lower blood sugar levels, more human studies are crucial before recommendations can be made.
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Other Potential Benefits
Stinging nettle may offer other potential health benefits, including:
Reduced bleeding: Medicines containing stinging nettle extract have been found to reduce excessive bleeding, especially after surgery (32Trusted Source, 33Trusted Source).
Liver health: Nettle’s antioxidant properties may protect your liver against damage by toxins, heavy metals and inflammation (34Trusted Source, 35Trusted Source).
Natural diuretic: This plant may help your body shed excess salt and water, which in turn could lower blood pressure temporarily. Keep in mind that these findings are from animal studies (31Trusted Source, 36Trusted Source).
Stinging nettle could interact with these medications. For instance, the plant’s potential diuretic effect may strengthen the impact of diuretics, which can raise your risk of dehydration.
The best way to benefit from Lady’s Mantle Herb is to make a tea. Just steep chopped Lady’s Mantle Herb (about 2 teaspoons) in hot water for about 10 to 20 minutes. Then strain and drink. The tea has a delicious taste, similar to green tea. You can also add some Raspberry Leaves, Lemon Verbena, Angelica RootorRose Petals.
A recipe for tincture is: fill a bottle with Lady’s Mantle Herb, cover them with 40% ABV alcohol. Macerate for 3 weeks. Daily dosage is 2- 4 ml before the meal. You can take it up to 3 weeks. For the hip-bath, you can use the whole plant or just boil 4 tablespoons of Lady’s Mantle Herb in 500 ml of water. You also add grounded Comfrey Root,English Plantain Leaf. Strain it and pour into your bath.
The aloe vera plant is a succulent plant species from the genus Aloe. It grows abundantly in tropical climates and has been used for centuries as a medicinal plant.
Aloe vera juice is a gooey, thick liquid made from the flesh of the aloe vera plant leaf. It’s commonly known to treat sunburns. But drinking this healthy elixir in juice form provides you with a number of other health benefits.
The aloe plant is very water-dense, so it’s an ideal way to prevent or treat dehydration. Staying hydrated helps your body detox by providing a way for you to purge and flush out impurities. The juice also packs a hefty punch of nutrients that optimize your body’s organ output.
Drinking aloe vera juice helps increase the water content in your intestines. Research has shown a relationship between increasing the intestinal water content and the stimulation of peristalsis, which helps you pass stool normally.
Aloe vera juice is jam-packed with nutrients. Drinking it is an excellent way to make sure you don’t become deficient. It contains important vitamins and minerals like vitamins B, C, E, and folic acid.
If your digestive system isn’t operating optimally, you won’t absorb all of the nutrients from the food you’re eating. You have to keep your internal engine healthy in order to reap the benefits from your diet.
Aloe vera may help decrease irritation in the stomach and intestines. The juice may also help people with irritable bowel syndrome (IBS) and other inflammatory disorders of the intestines.
One 2013 study of 33 IBS patients found that aloe vera juice helped reduce the pain and discomfort of IBS. The study was not placebo-controlled, so more research is needed.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Keeping aloe vera juice on hand can also be good for a number of beauty and health needs.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Try using it for the following:
m<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P akeup primer (apply before foundation)
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P makeup remover
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P sunburn soother
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P lightweight moisturizer
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P treatment for irritated scalp (mix in a few drops of peppermint oil)
Decolorized (purified, low anthraquinone) whole leaf aloe vera is considered safe. A 2013 study in mice fed various concentrations of purified aloe vera for three months showed no adverse effects at all from the juice.
Colored vs. decolorized aloe juice
On the other hand, nondecolorized, unpurified aloe vera juice can have unpleasant side effects, including diarrhea and cramping.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Though anthraquinone is an organic compound naturally found in the leaf of the aloe vera plant, it’s considered toxic and should be avoided.
One 2013 studyTrusted Source found that aloe vera whole-leaf extract increased the risk of colon adenomas (benign) and carcinomas (cancer) in rats. However, another study on rats that same year noted that purified and decolorized juice is a safer option when compared to colored aloe vera.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P When shopping, look for the following statements on the label:
Aloe juice has been shown to interact with certain medications. If you are taking any drug that is considered a substrate of Cytochrome P450 3A4 and CYP2D6, do not drink aloe vera juice. Aloe vera juice may increase the risk of side effects of these drugs.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Aloe may also add to the effects of sevoflurane, causing excessive bleeding during surgery. If you are taking sevoflurane, check with your doctor before drinking aloe juice.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Unlike most juices, a 4-ounce serving of aloe vera juice contains no sugar and only a few calories. If you’re watching your sugar intake, aloe vera juice is a healthy choice.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Aloe vera juice can be purchased online or in most health food markets. When shopping for aloe vera juice, it’s important to consider the quality of the product.
<a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P Look for organic, pure, and 100 percent aloe juice. It’s important to drink pure aloe vera juice rather than a blend that has fillers. Read the label carefully.
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For a health boost, drink up to 8 ounces of aloe vera juice per day. You can pour it <a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P over ice, mix it in with your smoothie or favorite juice, or just drink it from the bottle.
Jesica Salyer graduated from Midwestern State University with a BS in kinesiology. She <a href=”http://J Res Med Sci. 2013 Aug; 18(8): 732. PMCID: PMC3872617 PMID: 24379854 Aloe vera in treatment of refractory irritable bowel syndrome: Trial on Iranian patients Hossein Khedmat,1,2 Ashraf Karbasi,2 Mohsen Amini,2 Aghdas Aghaei,2 and Saeed Taheri3 Author information Copyright and License information Disclaimer This article has been cited by other articles in PMC. Sir, Irritable bowel syndrome (IBS) is a functional disorder of the intestinal tract, which induces abdominal discomfort concomitant with a change in bowel habit including defecation disorders. IBS is a very common disabling disorder, with prevalence of up to 24% in women and 19% in men;[1] moreover, 12% of visits to primary care physicians and 28% of visits to gastroenterologists belongs to patients meeting diagnostic criteria for IBS.[2] Despite all these unfavorable symptoms of the disease, effective therapies are lacking, and herbal agents are usually used for symptom control. Aloe vera is generally considered “safe” and few studies have investigated the efficacy of Aloe vera in the treatment of IBS. We entered 33 patients consecutively attending our clinic with constipation-predominated refractory IBS into an 8 week treatment course with Aloe vera including a weekly follow-up for evaluating treatment efficacy; and in each session, a new Aloe vera bottle would be given to patients. Aloe vera juice was administered 30 ml twice daily. Visual analog scale (100 mm) questionnaires were used on a daily schedule to assess the variables. The mean ± SD of pain/discomfort at the baseline level was 4.2 ± 0.8, which decreased to 0.3 ± 0.6 at the end of the study (P < 0.001). The mean ± SD of flatulence decreased from 3.7 ± 1.2 at baseline to 0.3 ± 0.6 at the end of the study (P has 10 years of experience in volleyball coaching and mentoring, 7 years working in fitness training and coordination, and experience playing collegiate volleyball for Rutgers University. She also created RunOnOrganic.com and co-founded Further Faster Forever, a community to encourage active individuals to challenge themselves.
Angelica is a genus of plants and herbs that’s often used in traditional medicine, particularly in Asian countries. The roots of many species of Angelica are used to make herbal medicines.
However, angelica root typically refers to the species Angelica archangelica (A. archangelica). It may also refer to Angelica sinensis (A. sinensis).
The roots and other parts of both of these plants have a long history of use in traditional and herbal medicine, although A. sinensis has been more thoroughly researched.
A. sinensis is used in traditional Chinese medicine for various purposes, including hormonal balance, digestive support, and liver detoxification.
On the other hand, A. archangelica is traditionally used in European countries for digestive problems, circulation issues, and anxiety.
Still, there’s little scientific evidence to support many of these uses for either type.
This article reviews what angelica root is, the differences between A. archangelica and A. sinensis, how they’re used, their benefits and downsides, and typical dosage.
Plants in the Angelica genus grow up to 10 feet (3 meters) tall and have globe-like clusters of green or yellow flowers that blossom into small yellow fruits.
They also tend to have a strong, unique smell due to the aromatic compounds they contain. The scent is often described as musky, earthy, or herbaceous (1Trusted Source).
A. sinensis is known by a variety of names, including dong quai and female ginseng. It’s native to China and other countries in East Asia, where it’s used primarily in traditional medicine to treat female hormonal issues.
On the other hand, A. archangelica is commonly known as wild celery or Norwegian angelica. This type grows mainly in European countries, where it’s used in certain culinary applications or as an herbal medicine.
Although the name angelica root implies that just the root is used, most A. archangelica supplements and herbal medicine products contain the root, seeds, fruits, and/or flowers of the plant. A. sinensis products are typically only made with the root of the plant.
SUMMARY
A. sinensis and A. archangelica are related, but typically only the root of the A. sinensis plant is used in herbal medicine, while the entire A. archangelica plant is used.
Angelica root, particularly A. archangelica, has some culinary uses. It’s sometimes used in the production of gin and other spirits, and the leaves can be candied to use as a garnish or decoration.
However, it’s primarily used as an herbal remedy. It has a long history of use as a traditional medicine in Europe and Russia, where it grows wild.
Similarly, A. sinensis root is used in traditional Chinese medicine, primarily for women’s health purposes (2Trusted Source).
SUMMARY
A. sinensis is used for women’s health issues in traditional Chinese medicine, whereas A. archangelica is utilized in certain parts of Europe as an herbal remedy and for making spirits.
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Overall, there’s very little scientific evidence regarding the benefits of angelica root — neither A. sinensis nor A. archangelica.
A. sinensis benefits
It’s thought that most of the potential benefits of A. sinensis come from ligustilide, a powerful compound that comprises approximately 1% of the plant and provides much of its strong fragrance (1Trusted Source, 3Trusted Source, 4Trusted Source).
Anticancer properties
In animal and test-tube studies, A. sinensis extract kills glioblastoma cells, which is a form of aggressive brain cancer (5Trusted Source, 6Trusted Source).
However, this does not mean that taking an angelica root supplement can kill brain cancer in humans. In fact, this is unlikely, and much more research in humans is needed before A. sinensis can be considered a potential cancer treatment.
Although these findings are a promising starting point for future research, you should follow the advice of your healthcare team if you have cancer.
There’s also some early evidence that it can specifically promote the healing of diabetic foot wounds. These can be more severe and slower to heal than other wounds due to the blood vessel and tissue damage that high blood sugar levels cause (9Trusted Source).
Relief of menopausal hot flashes
One of the most common uses of A. sinensis, especially in traditional Chinese medicine, is the management of menopausal symptoms and other female hormonal issues (10Trusted Source).
Complementary therapies are also growing in popularity, as more people seek out natural options for menopause symptoms like hot flashes or night sweats (11Trusted Source).
Some evidence suggests that decreasing levels of serotonin in the body can contribute to menopausal hot flashes, and angelica root may help maintain or increase circulating levels of serotonin — thereby reducing the severity and frequency of hot flashes (12Trusted Source).
Still, there’s very little high quality evidence to support the use of A. sinensis for menopause symptoms, nor any long-term evidence of its safety in menopausal women (13Trusted Source, 14Trusted Source).
Arthritis relief
A. sinensis may provide protection against both osteoarthritis, or joint “wear and tear,” as well as rheumatoid arthritis (RA), an inflammatory, autoimmune condition of the joints.
Supplementing with A. sinensis may decrease inflammation, prevent further joint damage, and promote cartilage repair in osteoarthritis (15Trusted Source).
Regarding RA, A. sinensis may decrease the inflammatory response, reducing pain and improving some of its other symptoms (16Trusted Source).
However, these studies were conducted in test-tube and animal models, so more research is needed.
A. archangelica benefits
A. archangelica may also offer some benefits, but little research has been done on this herb. Additionally, most of the existing research was conducted in test-tube and animal studies, which can only serve as promising starting points for future human studies.
Anticancer properties
In test-tube and animal studies, A. archangelica — like A. sinensis — shows some promising anticancer and anti-tumor effects.
For example, it has been found to kill breast cancer cells in test tubes and inhibit tumor growth in mice. It may have similar effects on cervical cancer, larynx cancer, and rhabdomyosarcoma cells (17Trusted Source, 18Trusted Source, 19Trusted Source).
However, this research is insufficient to prove that A. archangelica can provide anticancer or anti-tumor benefits in humans. More studies are needed. You should follow the treatment plan recommended by your healthcare team if you have cancer.
Antimicrobial effects
A. archangelica may also kill harmful bacteria, viruses, and fungi.
In test-tube studies, A. archangelica essential oil can kill disease-causing bacteria like Staphylococcus aureus and Escherichia coli (20Trusted Source).
A. archangelica extract and some isolated compounds from it, including imperatorin, also exhibit antiviral activity against the herpes simplex (cold sore) virus and coxsackievirus, which causes digestive illness (21Trusted Source).
A. archangelica essential oil also shows promise as a potential food-safe preservative to inhibit mold growth, as it can kill mold that grows on walnuts (22Trusted Source).
Anti-anxiety effects
Finally, there’s some compelling evidence from animal studies that A. archangelica may help reduce anxiety.
However, these studies haven’t been replicated in humans, so it’s difficult to know whether it’d exert the same effects in people. Human studies are needed.
SUMMARY
A. sinensis offers potential benefits for wound healing, menopause, and arthritis. A. archangelica may provide anti-anxiety and antimicrobial benefits. Both types can kill certain cancer cells in test-tube studies, but more research in humans is needed.
Angelica root, particularly A. sinensis, has known side effects and may cause some drug interactions. While A. archangelica may likewise have some potential side effects, it has not been studied as much as A. sinensis.
There have been suspected cases of high dose A. sinensis supplements causing heart problems. A. sinensis may also increase your blood pressure (26Trusted Source, 27Trusted Source).
A. sinensis may likewise interact with blood thinners like warfarin, possibly causing dangerous and potentially fatal bleeding in certain instances. If you’re taking a blood thinner, you should not use A. sinensis without first clearing it with your healthcare provider (28Trusted Source, 29Trusted Source, 30Trusted Source).
Additionally, members of the Angelica genus contain furanocoumarins, which are the same compounds in grapefruit that may interact with many drugs, including certain cholesterol and anti-seizure medications (31Trusted Source).
Talk to your healthcare provider before supplementing with any type of Angelica if you’re taking prescription medications that carry a grapefruit warning.
Furthermore, know that photodermatitis, which is an abnormal skin response to ultraviolet (UV) rays, and contact dermatitis are also a concern when handling the angelica plant (32Trusted Source).
Finally, due to a lack of evidence regarding their safety in pregnant and breastfeeding women, you should avoid taking A. archangelica and A. sinensis if you’re pregnant, trying to become pregnant, or breastfeeding (33Trusted Source).
SUMMARY
A. sinensis may increase your blood pressure, cause heart problems, and interact with blood thinners. Additionally, plants in the Angelica genus may interact with drugs that carry a grapefruit warning.
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Angelica root supplements are sold in capsule and liquid extract form, as well as dried as a tea.
A standard dosage hasn’t been established, nor is it clear what a safe dose would be to avoid complications and potential side effects. Most angelica root supplements contain 500–2,000 mg of powdered angelica root or angelica root extract per serving.
If you’re taking a blood thinner or have preexisting heart problems or high blood pressure, you should avoid A. sinensis unless your healthcare provider has recommended it to you.
What’s more, avoid self-treating a medical condition with an Angelica-based supplement, as doing so may delay professional care and have serious consequences.
Be sure to consult your healthcare professional before considering it for any health purpose.
Purchasing angelica root
Ensure that the product you purchase contains the type of Angelica that you’re looking for and aligns with your desired effects from supplementation.
Many supplements called angelica root or angelica don’t specify which type they’re made with.
As a general rule of thumb, dong quai supplements are made with A. sinensis, and angelica root supplements are made with A. archangelica.
However, some A. sinensis supplements are also called angelica root. To avoid confusion, only purchase a product that discloses what species of Angelica it contains.
SUMMARY
A standard dosage hasn’t been established. Most angelica root supplements contain 500–2,000 mg of powdered angelica root or angelica root extract per serving. Also, check that the species of Angelica used in the supplement is disclosed on the label.
Angelica root is a popular herbal medicine that has been historically used in parts of Europe and East Asia. Angelica root can refer to either A. archangelica or A. sinensis.
Although each has a wealth of reported uses, there’s very little evidence to support any of them, and most of the existing evidence comes from animal and test-tube studies.
If you’re interested in taking angelica root, check to make sure that the supplement you purchase is the species of angelica root you’re seeking.
Some people apply carlina directly to the skin for treating skin diseases, rinsing wounds and ulcers, and treating cancer of the tongue. Some carlina preparations are used for herpes outbreaks, pimples, and toothaches.
More evidence is needed to rate the effectiveness of carlina for these uses.
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, and Insufficient Evidence to Rate (detailed description of each of the ratings).
SIDE EFFECTS
There isn’t enough information to know if carlina is safe.er
Camphor (Cinnamomum camphora) is a terpene (organic compound) that’s commonly used in creams, ointments, and lotions. Camphor oil is the oil extracted from the wood of camphor trees and processed by steam distillation. It can be used topically to relieve pain, irritation, and itching. Camphor is also used to relieve chest congestion and inflammatory conditions.
Camphor has a wide variety of topical uses due to its antibacterial, antifungal, and anti-inflammatory properties. It can be used to treat skin conditions, improve respiratory function, and relieve pain. Continue reading to learn more about the different uses for camphor and its supporting scientific evidence.
Camphor for skin
Lotions and creams containing camphor can be used to relieve skin irritation and itchiness and may help to improve the overall appearance of skin. It has antibacterial and antifungal properties that make it useful in healing infections. A 2015Trusted Source animal study found camphor to be effective in treating wounds and ultraviolet light-induced wrinkles, making it a potential ingredient in anti-aging cosmetics. This may be due to its ability to increase elastin and collagen production. Use a camphor cream on the area you’d like to treat at least once per day.
Relieves pain
Applying camphor to the skin helps to relieve pain and inflammation. A small 2015Trusted Source study found that a spray containing natural ingredients such as camphor, menthol, and essential oils of clove and eucalyptus was effective in relieving mild to moderate pain. The spray was applied to the joints, shoulders, and lower back for a period of 14 days. You may feel a tingling, warming, or cooling sensation when you use camphor products. Apply a camphor spray or ointment to the affected area several times per day.
Heals burns
Camphor balms and creams can be used to heal burn wounds. A 2018Trusted Source animal study found that an ointment containing camphor, sesame oil, and honey decreased the healing time for second-degree burn wounds and was found to be more beneficial than using Vaseline. To use, apply an ointment to the affected area once a day.
Treats arthritis
Camphor products such as Icy Hot and Biofreeze may be effective in relieving pain, inflammation, and swelling due to arthritis. The hot or cold sensations that arise after application of these creams may distract you from the pain. Camphor has also been shownTrusted Source to have anti-inflammatory effects in animal models that are useful in treating arthritis. To use, apply the camphor cream to any affected areas several times per day.
Treats toenail fungus
The antifungal properties of camphor make it beneficial in treating toenail fungus. Research from 2011 found that using Vicks VapoRub, which contains camphor as well as menthol and eucalyptus oil, was effective in treating toenail fungus. In the study, 15 of 18 people showed positive results after using the ointment for 48 weeks. To use, apply Vicks VapoRub to the affected toenails a few times per day.
To use, place 2 teaspoons of Vicks VapoRub in a bowl of hot water. Hold your head over the bowl and cover your head with a towel as you inhale the vapors. You can also apply the balm to your chest or feet and then cover them with socks. Avoid putting it in or around your nostrils.
Antispasmodic
Camphor products may also be used as a muscle rub. It may help to relieve muscle cramps, spasms, and stiffness. A 2004 study found that camphor has antispasmodic and relaxant properties. To use, massage a muscle rub such as Bengay onto your sore muscles a few times a day.
Other uses
Scientific research is limited for some of the purported uses for camphor and the evidence is largely anecdotal. Camphor oil may also be used to treat:
Camphor is generally safe for adults when it’s used correctly. Lotions or creams containing small amounts of camphor can be applied to your skin. Never use undiluted camphor or products containing more than 11 percent camphor. Always do a skin patch test before using camphor on your skin. Apply a small amount of the camphor product to your inner forearm and wait 24 hours to see if any reaction occurs.
Minor side effects such as redness and irritation can occur when using camphor topically. Camphor products should not be used on broken or injured skin because the body could absorb toxic levels. It also can cause respiratory problems such as coughing and wheezing when inhaled. Avoid contact with your eyes.
Don’t use more than 1 tablespoon of camphor solution per quart of water when using it through steam inhalation. Do not heat products containing camphor, such as Vicks VapoRub or Bengay, in the microwave as they have the potential to explode. Never ignite camphor as it has been shownTrusted Source to cause burns.
Note: Camphor should never be ingesting internally as this can cause serious side effects and even death. Signs of camphor toxicity appear within 5 to 90 minutes of ingestion. Symptoms include burning of the mouth and throat, nausea, and vomiting.
Taking camphor internally and using it topically is thought to cause liver damage. Don’t use camphor if you have any medical conditions affecting your liver. You also shouldn’t take camphor if you have asthma or epilepsy.
Do not use camphor products if you are pregnant or breastfeeding, as it has the potential to cause birth defects. Children under the age of 2 should not use camphor products at all. Ingesting camphor has been shownTrusted Source to be fatal to toddlers, even in small doses. It can also cause seizuresTrusted Source in children.ADVERTENTIE
Most camphor products come in the form of a cream, ointment, or balm that can be applied to your skin. You can find sprays and liquid bath soaks. Some anti-itch and shaving creams contain camphor. Some beauty products like face wash, nail polish, and ChapStick contain camphor. It’s also a common ingredient in insect repellents.
Manna is a plant. Its dried sap is used to make medicine. People use the dried sap of manna as a laxative for constipation. They also use it as a stool softener to relieve pain during bowel movements caused by cracks around the anus (anal fissures), hemorrhoids, and rectal surgery.
You may be familiar with myrrh from Biblical stories even if you’re not sure what it is.
Myrrh is a reddish-brown dried sap from a thorny tree — Commiphora myrrha, also known as C. molmol — that is native to northeastern Africa and southwest Asia (1Trusted Source, 2).
A steam distillation process is used to extract myrrh essential oil, which is amber to brown in color and has an earthy scent (3).
Myrrh has long been used in traditional Chinese medicine and Ayurvedic medicine. Scientists are now testing the oil’s potential uses, including for pain, infections, and skin sores (4Trusted Source).
Here are 11 science-based health benefits and uses of myrrh essential oil.
1. Kills Harmful Bacteria
Ancient Egyptians used myrrh and other essential oils to embalm mummies, as the oils not only provide a nice scent but also slow decay. Scientists now know this is because the oils kill bacteria and other microbes (5Trusted Source).
Additionally, in Biblical times, myrrh incense — often in combination with frankincense — was burned in places of worship to help purify the air and prevent the spread of contagious diseases, including those caused by bacteria.
One recent study found that burning myrrh and frankincense incense reduced airborne bacterial counts by 68% (6Trusted Source).
Preliminary animal research suggests that myrrh can directly kill bacteria, as well as stimulate the immune system to make more white blood cells, which also kill bacteria (7Trusted Source).
In one test-tube study, myrrh oil at a low dilution of 0.1% killed all dormant Lyme disease bacteria, which can persist in some people after antibiotic treatment and continue to cause illness (11Trusted Source).
Still, more studies are needed to determine whether myrrh oil can treat persistent Lyme infections.
Myrrh oil has been used to kill harmful bacteria long before scientists discovered that microbes cause contagious illnesses. It may have an impact on some drug-resistant and Lyme disease bacteria.
Due to its antimicrobial properties, myrrh has traditionally been used to treat oral infections and inflammation (12Trusted Source).
Some natural mouthwashes and toothpaste contain myrrh oil, which is approved as a flavoring by the FDA (13Trusted Source, 14).
What’s more, when people with Behcet’s disease — an inflammatory disorder — used a myrrh mouthwash to treat painful mouth sores four times daily for a week, 50% of them had complete pain relief and 19% had complete healing of their mouth sores (15).
Test-tube studies suggest that mouthwash containing myrrh oil may also help gingivitis, which is inflammation of the gums around your teeth due to a buildup of plaque (12Trusted Source).
Yet, more studies are needed to confirm these benefits.
Keep in mind that you should never swallow myrrh oral-care products, as high doses of myrrh can be toxic (15).
Additionally, if you have oral surgery, it may be best to avoid myrrh mouthwash during healing. A test-tube study found that stitches — especially silk ones — can degrade when exposed to myrrh, though they held up in the doses typically found in mouthwash (16Trusted Source).
SUMMARYSome natural mouthwashes and toothpastes contain myrrh oil, which may help relieve mouth sores and gum inflammation. Never swallow these products.
3. Supports Skin Health and May Help Heal Sores
Traditional uses of myrrh include treating skin wounds and infections. Today, scientists are testing these applications (17Trusted Source).
One test-tube study of human skin cells found that an essential oil blend containing myrrh helped heal wounds (18Trusted Source).
Another study noted that myrrh and other essential oils applied via baths helped mothers heal skin wounds from vaginal deliveries (19Trusted Source).
However, multiple oils were used simultaneously in these studies, so the individual effects of myrrh for wound healing are unclear.
Specific studies on myrrh oil are more telling.
A test-tube study on 247 different essential oil combinations found that myrrh oil mixed with sandalwood oil was especially effective at killing microbes that infect skin wounds (20Trusted Source).
Additionally, in one test-tube study, myrrh oil alone inhibited 43–61% of the growth of five fungi that cause skin conditions, including ringworm and athlete’s foot (17Trusted Source).
Human research is needed to confirm these benefits. However, if you want to try myrrh for general skin health, many natural ointments and soaps contain it. You can also apply diluted myrrh oil directly on your skin.
Applying diluted myrrh oil on your skin may aid wound healing and fight microbes that can cause infections. The oil may also deter the growth of skin fungi, including ringworm and athlete’s foot.
4. Combats Pain and Swelling
Pain — such as headaches, joint pain and back pain — is a common complaint.
Myrrh oil contains compounds that interact with opioid receptors and tell your brain you’re not in pain. Myrrh also blocks the production of inflammatory chemicals that can lead to swelling and pain (1Trusted Source, 2, 21Trusted Source, 22Trusted Source).
When people prone to headaches took a multi-ingredient supplement containing myrrh’s pain-relieving compounds, their headache pain was reduced by about two-thirds during the six-month study (23).
Further research is needed to confirm these benefits. The supplement tested isn’t available in the US, and ingesting myrrh oil is not recommended.
You can buy myrrh-containing homeopathic rubbing oils and other essential oils meant to relieve pain when applied directly to sore body parts. However, these haven’t been studied.
Myrrh oil contains plant compounds that may temporarily relieve pain by signaling your brain that you’re not in pain. It may also block your body’s production of inflammatory chemicals that lead to swelling and pain.
5. May Be a Powerful Antioxidant
Myrrh may be a powerful antioxidant, a compound that combats oxidative damage.
Oxidative damage from free radicals contributes to aging and some diseases.
Additionally, in an animal study, myrrh oil helped protect the liver against lead-induced oxidative damage in direct proportion to the amount of myrrh given prior to lead exposure (26Trusted Source).
It isn’t known whether inhaling myrrh oil or applying it topically — which are two safe uses of myrrh oil for people — helps protect your body against oxidative damage.
Test-tube and animal studies show that myrrh oil is a powerful antioxidant and even more effective than vitamin E.
In a preliminary study, women who failed to respond to standard drug treatment for trichomoniasis were given an oral drug, Mirazid, made of myrrh sap and its essential oil. About 85% of them were cured of the infection (31Trusted Source).
Additionally, an animal study found that the same myrrh drug effectively treated giardiasis (32Trusted Source).
Some human research suggests that this myrrh drug also may be effective against the parasite Fasciola gigantica, which can cause liver and bile duct diseases. However, other studies failed to see a benefit (33, 34Trusted Source, 35Trusted Source, 36).
Mirazid is not widely prescribed at this time.
Though more research is needed, myrrh and its oil may prove helpful for treating parasites, especially in cases of drug resistance. Ingesting myrrh oil is not advised, and long-term safety must be assessed (37Trusted Source).
SUMMARYPreliminary studies suggest that a myrrh-containing medicine may help treat some common parasites, but more research on its effectiveness and safety is needed.
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7–10. Other Potential Benefits
Scientists are testing other potential uses for myrrh oil and its beneficial compounds. The following applications are under study:
Sunscreen: One test-tube study found that SPF 15 sunscreen with added myrrh oil was significantly more effective at blocking ultraviolet rays than the sunscreen alone. By itself, myrrh oil wasn’t as effective as the sunscreen (38Trusted Source).
Cancer: Test-tube studies suggest that myrrh oil may help kill or slow the growth of cancer cells from the liver, prostate, breast, and skin. However, this hasn’t been tested in people (39Trusted Source, 40Trusted Source, 41Trusted Source).
Gut health: One animal study indicates that myrrh compounds may help treat intestinal spasms related to irritable bowel syndrome. Another animal study suggests that myrrh may help treat stomach ulcers (42Trusted Source, 43).
Mold: Test-tube studies note that myrrh oil may help kill mold, including Aspergillus niger, which commonly appears as mildew on damp walls, and A. flavus, which causes spoilage and mold contamination of food (3, 44).
SUMMARYScientists are investigating other potential benefits of myrrh oil, including sunscreen effectiveness, cancer treatment, digestive health, and mold elimination.
11. Simple to Use
Myrrh oil can be inhaled, applied topically, or used for oral care. It should not be swallowed.
Here are some general guidelines:
Topical Use
Due to the risk of skin irritation, it’s best to dilute myrrh oil in a carrier oil, such as jojoba, almond, grapeseed, or coconut oil. This also helps prevent the myrrh oil from evaporating too quickly (45).
In general, use 3–6 drops of essential oil per 1 teaspoon (5 ml) of carrier oil for adults. This is considered a 2–4% dilution. For children, use 1 drop of essential oil per 1 teaspoon (5 ml) of carrier oil, which is a 1% dilution.
You can also add a drop or two of myrrh oil to unscented lotion or moisturizer before you apply it to your skin. Some people add myrrh oil to products used for massage.
Avoid applying the oil to sensitive areas, including your eyes and inner ears. Wash your hands with soapy water after handling essential oils to avoid accidental exposure to delicate areas.
Inhaling
You can add 3–4 drops of myrrh oil to a diffuser to distribute the oil as a fine mist into the surrounding air.
If you don’t have a diffuser, you can simply place a few drops of the oil on a tissue or cloth and inhale periodically or add a few drops to hot water and inhale the steam.
One simple trick is to apply a few drops of myrrh oil to the cardboard tube inside a roll of toilet paper. When someone uses it, a bit of the aroma will be released.
Combinations
The earthy aroma of myrrh oil blends well with spicy, citrus, and floral essential oils, such as frankincense, lemon, and lavender, respectively.
The combination of myrrh and frankincense is especially popular — not only because of their complementary scents but also because of their synergy, or interaction that produces even greater benefits.
In test-tube studies, combined myrrh and frankincense oils improved their effectiveness against infectious bacteria and other microbes. About 11% of this improvement was due to synergistic interactions of the oils (46Trusted Source).
SUMMARYYou can apply diluted myrrh oil to your skin, diffuse it, or use it orally. The oil can be used alone or in combination with complementary oils, such as frankincense and lemon.
Potential Risks
Like other essential oils, myrrh oil is very concentrated, so you only need a few drops at a time. Avoid diffusing it close to babies and young children, as it’s uncertain how much they’ll inhale and how much is safe.
Additionally, no one should swallow myrrh oil, as it can be toxic (15).
Some people should be especially cautious with myrrh oil and may need to avoid it entirely. Bear this in mind if any of the following conditions apply to you (45, 47Trusted Source):
Pregnancy and breastfeeding: Avoid myrrh oil if you’re pregnant, as it can cause uterine contractions and may trigger miscarriage. Also avoid myrrh oil if you’re breastfeeding, as its safety to your baby isn’t known.
Blood-thinning drugs: Don’t use myrrh if you’re taking blood thinners, such as warfarin, as myrrh could decrease their effectiveness.
Heart problems: Large amounts of myrrh may affect your heart rate, so use myrrh oil with caution if you have a heart condition.
Diabetes: If you’re taking diabetes medication, keep in mind that myrrh may lower blood sugar. Therefore, this combination could potentially result in blood sugar that’s too low.
Surgery: Myrrh may interfere with blood sugar control during and after surgery. Discontinue using myrrh products two weeks before surgery or as advised by your surgeon.
SUMMARYIf you’re pregnant, have heart problems, are planning surgery, or take blood thinners or diabetes medications, you may want to limit or avoid myrrh oil.
The Bottom Line
In addition to its pleasant, warm, and earthy scent, myrrh oil may also have several health benefits.
However, the majority of these studies are in test tubes, animals, or small groups of people, so it’s difficult to make any firm conclusions about its benefits.
Rhubarb is renowned for its sour taste and thick stalks, which are usually cooked with sugar.
The stalks range in color from red to pink to pale green and have a consistency that’s similar to celery.
This vegetable requires cold winters to grow. As a result, it’s mainly found in mountainous and temperate regions around the world, especially in Northeast Asia. It’s also a common garden plant in North America and Northern Europe.
Several varieties and species exist. In the West, the most common variety is called culinary or garden rhubarb (Rheum x hybridum).
Rhubarb is an unusual vegetable because it’s very sour and slightly sweet.
In fact, it’s easily mistaken for a fruit. Adding to the confusion, rhubarb is officially classified as a fruit by the U.S. Department of Agriculture (USDA) (1Trusted Source).
Due to its sour taste, it’s rarely eaten raw. Instead, it’s normally cooked — either sweetened with sugar or used as an ingredient.
It wasn’t until the 18th century, when sugar became cheap and readily available, that rhubarb became a popular food.
Before that, it was mainly used medicinally. In fact, its dried roots have been utilized in traditional Chinese medicine for thousands of years.
Only the stalks are eaten, most commonly in sweet soups, jams, sauces, pies, tarts, crumbles, cocktails, and rhubarb wine.
As sweet rhubarb pies are a traditional dessert in the United Kingdom and North America, this vegetable is sometimes called “pie plant.”
Rhubarb is not especially rich in essential nutrients, and its calorie content is low.
However, it is a very good source of vitamin K1, providing around 26–37% of the Daily Value (DV) in a 3.5-ounce (100-gram) serving depending on whether it’s cooked (2Trusted Source, 3Trusted Source).
Like other fruits and vegetables, it’s also high in fiber, providing similar amounts as oranges, apples, or celery.
A 3.5-ounce (100-gram) serving of cooked rhubarb with added sugar contains (3Trusted Source):
Calories: 116
Carbs: 31.2 grams
Fiber: 2 grams
Protein: 0.4 grams
Vitamin K1: 26% of the DV
Calcium: 15% of the DV
Vitamin C: 6% of the DV
Potassium: 3% of the DV
Folate: 1% of the DV
Although there are decent amounts of calcium in rhubarb, it’s mainly in the form of the antinutrient calcium oxalate. In this form, your body can’t absorb it efficiently (4Trusted Source).
It is also moderately high in vitamin C, boasting 6% of the DV in a 3.5-ounce (100-gram) serving.
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Studies on the health benefits of rhubarb are limited.
However, a few studies have examined the effects of isolated rhubarb stalk components, such as its fiber.
May lower cholesterol levels
Rhubarb stalks are a good source of fiber, which may affect your cholesterol.
In one controlled study, men with high levels ate 27 grams of rhubarb-stalk fiber every day for a month. Their total cholesterol dropped by 8% and their LDL (bad) cholesterol by 9% (5Trusted Source).
This beneficial effect is not exclusive to rhubarb fiber. Many other fiber sources are equally effective (6Trusted Source).
One study suggests that its total polyphenol content may be even higher than that of kale (7Trusted Source).
The antioxidants in rhubarb include anthocyanins, which are responsible for its red color and thought to provide health benefits. Rhubarb is also high in proanthocyanidins, also known as condensed tannins (8, 9Trusted Source).
These antioxidants may be responsible for some of the health benefits of fruits, red wine, and cocoa (10Trusted Source, 11Trusted Source).
Rhubarb is probably the most sour-tasting vegetable you can find.
Its acidity is mainly due to its high levels of malic and oxalic acid. Malic acid is one of the most abundant acids in plants and contributes to the sour taste of many fruits and vegetables (8).
Interestingly, growing rhubarb in darkness makes it less sour and more tender. This variety is known as forced rhubarb, which is grown in spring or late winter.
Rhubarb is among the richest dietary sources of calcium oxalate, the most common form of oxalic acid in plants.
In fact, according to folk tradition, rhubarb should not be harvested past late June, as oxalic acid levels are said to rise from spring to summer.
This substance is particularly abundant in the leaves, but the stalks may also contain high amounts, depending on the variety.
Too much calcium oxalate can lead to hyperoxaluria, a serious condition characterized by the accumulation of calcium oxalate crystals in various organs.
Not everyone responds to dietary oxalate in the same way. Some people are genetically predisposed to health problems associated with oxalates (13Trusted Source).
Additionally, growing evidence suggests this problem is worse for those who lack certain beneficial gut bacteria. Interestingly, some gut bacteria, such as Oxalobacter formigenes, degrade and neutralize dietary oxalates (15Trusted Source, 16Trusted Source).
Although reports of rhubarb poisoning are rare, make sure you consume it in moderation and avoid the leaves. What’s more, cooking your rhubarb may reduce its oxalate content by 30–87% (17Trusted Source, 18, 19Trusted Source, 20Trusted Source).
Since it may be high in oxalate, you should avoid eating too much of it and try to select stalks from low-oxalate varieties. If you are prone to kidney stones, it might be best to avoid rhubarb altogether.
On the bright side, rhubarb is a good source of antioxidants, vitamin K, and fiber.
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Saffron is the most expensive spice in the world — with 1 pound (450 grams) costing between 500 and 5,000 U.S. dollars.
The reason for its hefty price is its labor-intensive harvesting method, making the production costly.
Saffron is harvested by hand from the Crocus sativus flower, commonly known as the “saffron crocus.” The term “saffron” applies to the flower’s thread-like structures, or stigma.
It originated in Greece, where it was revered for its medicinal properties. People would eat saffron to enhance libido, boost mood, and improve memory (1Trusted Source).
Here are 11 impressive health benefits of saffron.
Saffron contains an impressive variety of plant compounds that act as antioxidants — molecules that protect your cells against free radicals and oxidative stress.
Notable saffron antioxidants include crocin, crocetin, safranal, and kaempferol (2Trusted Source).
Crocin and crocetin are carotenoid pigments and responsible for saffron’s red color. Both compounds may have antidepressant properties, protect brain cells against progressive damage, improve inflammation, reduce appetite, and aid weight loss (2Trusted Source, 3Trusted Source).
Safranal gives saffron its distinct taste and aroma. Research shows that it may help improve your mood, memory, and learning ability, as well as protect your brain cells against oxidative stress (4Trusted Source).
Lastly, kaempferol is found in saffron flower petals. This compound has been linked to health benefits, such as reduced inflammation, anticancer properties, and antidepressant activity (2Trusted Source, 5Trusted Source).
Summary Saffron is rich in plant compounds that act as antioxidants, such as crocin, crocetin, safranal, and kaempferol. Antioxidants help protect your cells against oxidative stress.
2. May Improve Mood and Treat Depressive Symptoms
Saffron is nicknamed the “sunshine spice.”
That’s not just due to its distinct color, but also because it may help brighten your mood.
In a review of five studies, saffron supplements were significantly more effective than placebos at treating symptoms of mild-to-moderate depression (6Trusted Source).
Other studies found that taking 30 mg of saffron daily was just as effective as Fluoxetine, Imipramine, and Citalopram — conventional treatments for depression. Additionally, fewer people experienced side effects from saffron compared to other treatments (7Trusted Source, 8Trusted Source, 9Trusted Source).
What’s more, both the saffron petals and thread-like stigma appear to be effective against mild-to-moderate depression (1Trusted Source, 10Trusted Source).
While these findings are promising, longer human studies with more participants are needed before saffron can be recommended as a treatment for depression.
Summary Saffron may help treat symptoms of mild-to-moderate depression,.
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3. May Have Cancer-Fighting Properties
Saffron is high in antioxidants, which help neutralize harmful free radicals. Free radical damage has been linked to chronic diseases, such as cancer (11Trusted Source).
In test-tube studies, saffron and its compounds have been shown to selectively kill colon cancer cells or suppress their growth, while leaving normal cells unharmed (12Trusted Source).
This effect also applies to skin, bone marrow, prostate, lung, breast, cervix, and several other cancer cells (13Trusted Source).
What’s more, test-tube studies have found that crocin — the main antioxidant in saffron — may make cancer cells more sensitive to chemotherapy drugs (14Trusted Source).
While these findings from test-tube studies are promising, the anticancer effects of saffron are poorly studied in humans, and more research is needed.
Summary Saffron is high in antioxidants, which may help kill cancer cells while leaving normal cells unharmed. However, more human research is needed.
4. May Reduce PMS Symptoms
Premenstrual syndrome (PMS) is a term that describes physical, emotional, and psychological symptoms occurring before the start of a menstrual period.
Studies show that saffron may help treat PMS symptoms.
In women 20–45 years of age, taking 30 mg of saffron daily was more effective than a placebo at treating PMS symptoms, such as irritability, headaches, cravings, and pain (15Trusted Source).
Another study found that simply smelling saffron for 20 minutes helped reduce PMS symptoms like anxiety and lowered levels of the stress hormone cortisol (16Trusted Source).
Summary Both eating and smelling saffron appears to help treat PMS symptoms, such as irritability, headaches, cravings, pain, and anxiety.
Aphrodisiacs are foods or supplements that help boost your libido.
Studies have shown that saffron may have aphrodisiac properties — especially in people taking antidepressants.
For instance, taking 30 mg of saffron daily over four weeks significantly improved erectile function over a placebo in men with antidepressant-related erectile dysfunction (17Trusted Source).
Additionally, an analysis of six studies showed that taking saffron significantly improved erectile function, libido, and overall satisfaction but not semen characteristics (18Trusted Source).
In women with low sexual desire due to taking antidepressants, 30 mg of saffron daily over four weeks reduced sex-related pain and increased sexual desire and lubrication, compared to a placebo (19Trusted Source).
Summary Saffron may have aphrodisiac properties for both men and women and may especially help those taking antidepressants.
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6. May Reduce Appetite and Aid Weight Loss
Snacking is a common habit that may put you at risk of gaining unwanted weight.
According to research, saffron may help prevent snacking by curbing your appetite.
In one eight-week study, women taking saffron supplements felt significantly more full, snacked less frequently, and lost significantly more weight than women in the placebo group (20Trusted Source).
In another eight-week study, taking a saffron extract supplement helped significantly reduce appetite, body mass index (BMI), waist circumference, and total fat mass (3Trusted Source).
However, scientists are unsure how saffron curbs appetite and aids weight loss. One theory is that saffron elevates your mood, which in turn reduces your desire to snack (20Trusted Source).
Summary Saffron has been shown to reduce snacking and curb your appetite. In turn, these behaviors may help you lose weight.
7–10. Other Potential Health Benefits
Saffron has been linked to other health benefits that have not yet been extensively studied:
May reduce heart disease risk factors: Animal and test-tube studies indicate that saffron’s antioxidant properties may lower blood cholesterol and prevent blood vessels and arteries from clogging (21Trusted Source, 22Trusted Source, 23Trusted Source).
May improve eyesight in adults with age-related macular degeneration (AMD): Saffron appears to improve eyesight in adults with AMD and protect against free radical damage, which is linked to AMD (26Trusted Source, 27Trusted Source, 28Trusted Source).
May improve memory in adults with Alzheimer’s disease: Saffron’s antioxidant properties may improve cognition in adults with Alzheimer’s disease (29Trusted Source).
Summary Saffron has been linked to several other potential health benefits, such as improved heart disease risk, blood sugar levels, eyesight, and memory. However, more studies are needed to draw stronger conclusions.
11. Easy to Add to Your Diet
In small doses, saffron has a subtle taste and aroma and pairs well with savory dishes, such as paella, risottos, and other rice dishes.
The best way to draw out saffron’s unique flavor is to soak the threads in hot — but not boiling — water. Add the threads and the liquid to your recipe to achieve a deeper, richer flavor.
Saffron is readily available at most specialty markets and can be purchased as threads or in powdered form. However, it’s best to buy the threads, as they give you more versatility and are less likely to be adulterated.
Though saffron is the most expensive spice in the world, a small amount goes a long way, and you often won’t need more than a pinch in your recipes. In fact, using too much saffron can give your recipes an overpowering medicinal taste.
In addition, saffron is available in supplement form.
Summary Saffron has a subtle taste and aroma, which makes it easy to add to your diet. It pairs well with savory dishes and should be soaked in hot water to give a deeper flavor. Alternatively, you can purchase saffron in supplement form to reap its benefits.
Risks, Precautions, and Dosage
Saffron is generally safe with little to no side effects.
In standard cooking amounts, saffron does not appear to cause adverse effects in humans.
As with any supplement, speak to your doctor before taking saffron in supplement form.
Another issue with saffron — especially saffron powder — is that it may be adulterated with other ingredients, such as beet, red-dyed silk fibers, turmeric, and paprika. Adulteration cuts cost for manufacturers, as real saffron is expensive to harvest (33Trusted Source).
Therefore, it’s important to purchase saffron from a reputable brand to ensure you get an authentic product. If the saffron appears too cheap, its best to avoid it.
In normal doses, saffron is generally safe with little to no side effects. Make sure to purchase saffron from a reputable brand or store to avoid an adulterated product.
It has been linked to health benefits, such as improved mood, libido, and sexual function, as well as reduced PMS symptoms and enhanced weight loss.
Best of all, it’s generally safe for most people and easy to add to your diet. Try incorporating saffron into your favorite dishes to take advantage of its potential health benefits or purchase a supplement online.
Senna is an herbal medicine made from the leaves, flowers, and fruit of a large group of flowering plants in the legume family (1Trusted Source).
Extracts and teas made from senna plants have long been used as laxatives and stimulants in traditional herbal medicine (1Trusted Source).
Originally from Egypt, senna is now grown worldwide, including countries like India and Somalia.
Most commercial products are derived from Cassia acutifolia or Cassia angustifolio, commonly known as Alexandrian and Indian senna, respectively (1Trusted Source).
Today, senna is most often sold as a tea or over-the-counter constipation supplement, but it’s also occasionally used in weight loss pills and drinks.
SUMMARY
Senna is an herb in the legume family that’s often used as a laxative. Additionally, it’s sometimes added to weight loss supplements.
The most common application for senna tea is to stimulate bowel movements and alleviate constipation.
The primary active compounds in senna leaves are known as senna glycosides, or sennosides. Sennosides cannot be absorbed in your digestive tract, but they can be broken down by your gut bacteria (1Trusted Source).
This breakdown of sennosides mildly irritates the cells in your colon, an effect that stimulates intestinal movement and produces a laxative effect.
Senna is an active ingredient in many popular over-the-counter laxative medications, such as Ex-Lax and Nature’s Remedy. For most people, it will stimulate a bowel movement within 6–12 hours (2).
Some people may also use senna tea to relieve discomfort associated with hemorrhoids.
Hemorrhoids are swollen veins and tissues in the lower rectum that can cause bleeding, pain, and itching. Chronic constipation is a major cause, and minor bouts of constipation can irritate preexisting hemorrhoids (4Trusted Source).
However, senna’s efficacy for relieving hemorrhoid symptoms has not been thoroughly studied.SUMMARY
Senna is primarily used to alleviate constipation, but some people may also use it to prepare for colonoscopies and manage hemorrhoid symptoms.
Senna is increasingly included in herbal teas and supplements that claim to boost metabolism and promote weight loss. These products are often referred to as “skinny teas” or “teatoxes.”
Yet, no scientific evidence supports using senna tea for any detox, cleanse, or weight loss routine.
In fact, using senna tea in this manner may be very dangerous.
Senna is not recommended for frequent or long-term use, as it may alter normal bowel tissue function and cause laxative dependence (2).
What’s more, a recent study in over 10,000 women found that those who used laxatives for weight loss were 6 times likelier to develop an eating disorder (5Trusted Source).
Senna is frequently marketed as a weight loss tool, but there’s no evidence to support this effect. Due to its long-term health risks, you should not use senna to lose weight.
Senna tea is generally considered safe for most adults and children over age 12. Nonetheless, it comes with several risks and side effects.
The most common side effects are stomach cramps, nausea, and diarrhea. However, these symptoms are usually mild and tend to resolve relatively quickly (2).
Some people also experience allergic reactions to senna. If you’ve ever had a reaction to a product that contains senna, you should avoid senna tea (6).
Senna is meant to serve as a short-term constipation remedy. You shouldn’t use it for more than 7 consecutive days unless otherwise directed by your healthcare provider (2).
Long-term senna tea intake may lead to laxative dependence, electrolyte disturbances, and liver damage.
Furthermore, senna may negatively interact with certain types of medications, such as (6):
Senna is not generally recommended for women who are pregnant or breastfeeding (6).
Common senna tea side effects include stomach cramps, diarrhea, and nausea. More serious side effects, such as liver damage, may occur from long-term use.
A typical dose of a senna-based supplement is 15–30 mg per day for no longer than 1 week (1Trusted Source).
However, there’s no clear dosing recommendation for senna tea.
It’s considerably more difficult to determine a precise dose because the concentration of sennosides varies dramatically depending on how long your tea steeps.
What’s more, many commercial senna teas, especially those that contain a blend of herbs, don’t state the exact amount of senna leaves used.
In this case, the safest approach is to follow the package instructions for preparation and consumption. Never take more than directed on the label.
SUMMARY
Although no clear guidelines exist for senna tea dosage, you shouldn’t take more than directed on the package.
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Senna tea is often described as having a mild, sweet, and slightly bitter flavor. Unlike many other herbal teas, it isn’t particularly aromatic on its own.
However, many commercial teas combine senna with other herbs that can alter the final aroma and flavor.
If you’re using tea bags or a blend, follow the package instructions.
While some people claim that it promotes weight loss, you shouldn’t use it in any weight loss detox or cleanse. Doing so could lead to laxative dependence, liver damage, and other serious health issues.
Senna tea may cause short-term stomach cramps and diarrhea. To minimize your risk of negative effects, you shouldn’t drink it for longer than 7 days in a row.
theriac venetian (theriac) (a mixture of many herbs and other substances)
During Medieval times, white turmeric was appreciated in the spice trade because people thought that its aroma was a combination of mango, turmeric, and ginger. The plant is also stated in Roman de la Rose’s 13th century poem, and was extolled by Nicolas Culpeper, a 17th century herbalist, for its ability to fight poison, expel wind, stay vomiting, stop the menses and fluxing, kill worms, and help the colic.WHITE TURMERIC IMAGE GALLERYWhite-Turmeric–Amb-haladWhite-Turmeric–Beli-isiotWhite-Turmeric–Curcuma-zédoaire White-Turmeric–GadwârWhite-Turmeric–GajutsuWhite-Turmeric–Gandamatsi White-Turmeric—KrachuraWhite-Turmeric–SetwallWhite-Turmeric–Sutha White-turmeric–ZedoarwortelWhite-Turmeric–ZedoaryWhite-Turmeric–Zedoary-turmeric
White Turmeric is very good for our bodies. White turmeric has a wide range of chemical constituents that include tianin, starch, curcumin, essential oil, sugar, saponins, resins, flavonoids, until the toxic protein that has the capability to prevent cancer cell growth. The presence of so many important ingredients is what that made turmeric supplements so much popular among the masses. Listed below are few of the health benefits of using white turmeric in your daily life
1. Digestive Aid
For millennia, white turmeric has been used to treat digestive problems, mostly in the gastrointestinal tract. The herb’s essential oil and the herb itself are beneficial in the treatment of colic, indigestion, spasms, loss of appetite, infestation of worms, flatulence, irregular bowel movement, and tastelessness. It is also a natural aid in preventing stress-related ulceration.
2. Respiratory Problems
In Ayurveda, an excess of kapha dosha is due to fluids like phlegm and mucus building up in the lungs and other areas of the body. Phlegm and mucus block the nasal passages and lead to breathing difficulties and respiratory disorders like cold, asthma, and cough.
3. Relieves Inflammation and Pain
White turmeric is an anti-inflammatory agent that helps to treat inflammation, wounds, and other skin ailments. It was used in Indonesian folk medicine to treat inflammatory bowel disease (ulcerative colitis). It was also utilized to protect asthmatic patients’ lungs by limitation inflammatory mediators’ release during short-term therapy.
The diuretic properties of zedoary support the elimination of the body’s toxic substances and excess fluids, particularly in the joints. If there is no detoxification, it may lead to inflammation and pain in cases of arthritis and rheumatism. White turmeric also reduces the body’s temperature during fever by purging infectious microbes and promoting sweat. “White Turmeric is an excellent natural anti-inflammatory plant and is often used by golfers looking to naturally decrease their knee pain. Combined with proper strengthening and conditioning of the knee, this product is highly effective”. Kristopher Explains from the website Knee Force.
4. Antimicrobial activity
Extracts of tubers show potent anti-microbial activity against E.coli, S.aureus, Cornyebacterium species, Candida sp, Aspergillus sp. etc.
Research found that anti-microbial action of C. zedoaria was as powerful as that of commercial mouth rinses in inhibiting growth of oral pathogens.
zedoaria’s anti-fungal activity is effective in terminating growth of drug resistant fungal species. It also prevents growth of amoeba, Entamoeba histolytica and also exerts larvicidal effect against mosquitoes.
5. Anti-inflammatory and painkiller property
Curcumenol, a compound obtained from this rhizome, shows painkiller activity better than aspirin. Extracts of the rhizome are proven to have painkiller activity in model of abdominal spasms and compounds- curcumenol and dihydrocurdione contribute to its analgesic activity.
6. Anti-allergic activity
Oils of Curcuma zedoaria have moderate to good antioxidant activity; they search free radicals and chelate heavy metal ions. Curcuminoids present in extracts of Curcuma zedoaria exert anti-allergic activity and are found to be therapeutic in skin related allergic reactions. Curcumin shows the highest anti-allergen activity and this is mediated by inhibiting activity of inflammatory proteins and preventing release of chemicals that initiate allergic reactions.
7. Antibacterial and antifungal
Turmeric is believed to reduce the amount of microbes in the mouth with the same results with mouthwash products on the market. In addition, extracts from white turmeric are also believed to inhibit fungal activity in the human body.
8. Antinyeri medicine
White turmeric was believed to be used as an analgesic or medicine to relieve pain. However, this analgesic effect depends on how many doses you use.
9. Ulcer medicine
Flour from the root of white turmeric is thought to reduce the amount and acidity of the stomach fluid so it can be used as a tukak medicine. These benefits still require clinical research in humans.
10. Anti-toxic
White turmeric extract can also be an antidote or a snake bidder. This can happen because white turmeric can inhibit the activity of snake venom.
11. Anti-cancer
White turmeric is believed to play an important role in the inhibition of cancer metastases or the spread of cancer from an organ to other organs. But, its effectiveness to overcome cancer still requires further research.
Antioxidants Essential oils of white turmeric are supposed to reduce the impact of certain free radicals.
White turmeric is also believed to be beneficial for the treatment of symptoms of arthritis, asthma, anti-rheumatism, and diuretic medications.
12. Lowering blood sugar levels
Eating white turmeric is believed to lower blood sugar levels. However, both still need medical research to prove it.
13. Drugs for women
White turmeric is suspected to treat female complaints like leucorrhea, relieve pain during menstruation, and menstruation expedite. However, this has not been medically proven and still needs further research.
How to use white turmeric, Curcuma zedoaria?
Curcuma zedoaria is used as an herb in traditional medicine. Not much data is available on the dosage but around 1-4 g of dried roots is safe. However these roots are bitter to taste.
In India fresh roots are used directly in dishes and pickles. The powder is used as a thickener in many dishes. In Indonesia dried roots are used or dried powder is obtained and used subsequently in dishes.
The paste of the rhizome is applied externally for pain. Essential oil is used in aromatherapy as well as digestive aid.
A clinical trial investigating the effect of C. zedoaria herbal tea has found that dose of 500mg to 1.5g of zedoaria root dry powder safe to consume over a period of 2 months.
Traditional uses and benefits of White Turmeric
It is used traditionally for the treatment of menstrual disorders, dyspepsia, vomiting and for cancer.
Rural people use the rhizome for its rubefacient, carminative, expectorant, demulcent, diuretic and stimulant properties.
Root is used in the treatment of flatulence, dyspepsia, cold, cough and fever.
It can inhibit cancer cell growth.
It can narrow female organs.
It may help treat itching of the female.
It can strengthen lust.
It is useful as antipyretics (fever).
It is used to treat pain shortness of breath (asthma).
White turmeric is used to treat inflammatory disease of the respiratory tract (bronchitis).
It may be useful as an antitoxin (antidote).
It can help reduce abdominal fat.
Culinary Uses
In Thai cuisine it is used raw and cut in thin strips in certain Thai salads.
It can also be served cut into thin slices together with other herbs and vegetables with certain types of nam phrik.
In Indian cuisine fresh white turmeric is also used as an ingredient to popular dishes.
White turmeric is the underground stem (rhizome) of the tropical plant Curcuma zedoaria in the ginger family. Quite rare in the west, white turmeric is used in Thai, Indonesian and Indian cuisines. It possesses quite a long list of herbal remedies; maybe because its high levels of antioxidants. With very light yellow-cream flesh and a unique pungent and sharp tasting with some fruit-sweetness. It is eaten fresh as a delicacy in salads, accompanies chili relishes or even cooked in curries.
Name
White Turmeric
Scientific Name
Curcuma Zedoaria Rosc
Native
Bangladesh, Sri Lanka and India
Common Names
White turmeric, zedoaria or gajutsu, zedoary, kentjur, Amba Haldi
Name in Other Languages
anskrit: Krachura, Sati, Shati Hindi: Gandamatsi Bengali: Sutha Arabic: Gadwâr, Satwâl, Zadwâr. Bosnian: Beli isiot, Isiot, Setvar. Chinese: E zhu, E shu, Yu jin (Medicinal name). Crotian: Beli isiot, Isiot, Setvar, Bijeli isiot, Czech: Kurkumovník zedoárový, Zedoár, Zedoárie, Zedoárové koření Danish: Zedoar. Dutch: Zedoar, Zedoarwortel, Maagwortel English: Setwall, White turmeric, Zedoary turmeric, Zedoary. French: Curcuma zédoaire, Gingembre bâtard, Zédoaire, Rhizome de Zédoaire, German: Zedoarwurzel, Zitwer, Zittwer Kurkume. Hindi: Kachur, Amb halad, Gandhmul, kachura (कचुरा) Hungarian: Citvor, Fehér kurkuma, Zedoária-gyökér Italian: Radice di curcuma, Zedoaria, Zedoaria lunga. Indonesian: Kunir putih, kentjur Japanese: Gajutsu, Gajutsu( ガジュツ) Kannada: Kachora, kacora, Kacōra (ಕಚೋರ) Korean: A-cul, Achul, bong-cul, ga-jyu-ceu, Kajyuchu, keo-kyu-meo je-do, Keokyumeo jedo, Kokyumo jedo, Pongchul, gajyucheu (가쥬츠), bongchul (봉출), achul (아출), keokyumeo jedo (커큐머 제도) Laotian: Khi min khay. Malay: Temu kuning, Temu puteh, Temu putih (Indonesia). Nepalese: Kacur, Van haledo. Portuguese: Zedoária. Russian: Kurkuma zedoarskaia (Куркума зедоарская ), Zedoari, Zedoarij, Zedoariy (Зедоарий) Serbian: Beli isiot, Isiot, Setval. Spanish: Cedoaria, Cetoal. Slovak: Zedoár Slovenian: Isiot Spanish: Cedoaria Swedish: Zittverrot Thai: Haeo dam (Chiang Mai), Kha mîn oi (Central Thailand), Kha mîn khuen (Northern Thailand), Kha min hawkuen, Kha min khao, Khamin khun, khamin oi, K̄hmînh̄ạwk̄hụ̂n (ขมิ้นหัวขึ้น), K̄hmînx̂xy (ขมิ้นอ้อย) Turkish: Çevdar, Gulpa hamar Ukrainian: Kurkuma zedoarskaya, Kurkuma zedoarskaâ, Kurkuma zedoarskaya (Куркума зедоарская) Vietnamese: Bông truât, Ngái tim, Nga truât, Tam nai, Nga truật, Nghe den, Nghệ đen
Plant Growth Habit
Herbaceous and rhizomatous perennial plant
Growing Climate
Tropical and subtropical wet forest regions
Plant Size
1.2 m in height
Flower
Yellow flowers with red and green bracts
Rhizome Shape & Size
Large and tuberous with many branches.
Rhizome Color
Brown skin
Flesh Color
Creamy color to light yellow
Flavor/Aroma
Warm and ginger-like, slightly camphorous, with a bitter aftertaste.
Taste
Bitter taste
Plant Parts Used
Roots, oil, and leaves
Health Benefits
Drugs for womenLowering blood sugar levelsAnti-cancerAnti-toxicUlcer medicineAntinyeri medicineAntibacterial and antifungalAnti-allergic activityAnti-inflammatory and painkiller propertyAntimicrobial activityRelieves Inflammation and PainRespiratory ProblemsDigestive Aid
Traditional Medicinal Use
It may increase appetite.It may be useful as a laxative (laxative).It can be used as an antioxidant.It is beneficial to treat fever, colds, bloating, etc.It purifies blood and acts as a body stimulant.It treats respiratory disorders, acts as an aphrodisiac, and tones up the uterus.It is used to treat urinary tract infections and urine-related disorders.In its powdered form, it helps regulate menstruation.It helps to normalizes body temperature, improves liver condition, and improves digestion.It is used to prevent stress ulceration and acts as a gastro-intestinal stimulant in flatulent colic.It helps treat cough, vomiting, colic, and dyspepsia.It is used to make cosmetics, perfumes, bitters, stomach essences, and liquors.It is used as anti-venom for Indian Cobra bites.
Culinary Uses
In Indonesia, it is ground to a powder and added to curry pastes.In India, it tends to be used fresh or in pickling.
Other Facts
The essential oil produced from the dried roots of Curcuma zedoaria is used in perfumery and soap fabrication, as well as an ingredient in bitter tonics.Zedoary roots were extensively exported to Europe where the oil was extracted by steam distillation and used to provide fragrance to perfumes, soaps, oils etc.
Precautions
Pregnant and nursing women are advised to avoid it.Women suffering from heavy menstrual cycles are advised not to use white turmeric.Individuals taking blood thinning medications and blood pressure medicines should consult a health practitioner before taking C.zedoaria.
National Institute of Diabetes and Digestive and Kidney Diseases. Celandine. LiverTox: Clinical and Research Information on Drug-Induced Liver Injury [Internet]. Updated 22 Jan 2017.
The herb rotation schedule in the e4dc is to make sure that you get all the herbs in your diet without overusing any of them.
Below the articles, and the answers to what the health benefits of cinnamon and honey are, what is the best source, and how much is healthy. Let s dive in and become cinnamon experts!
Aside from many beneficial effects, the active ingredient that is more abundant in Cassia than Ceylon cinnamon, Coumarin blocks vitamin K2. That too may be beneficial in certain cases when there is a fear of blood clots and blood thinners are required, but it is something to be aware of and careful with. see https://pubmed.ncbi.nlm.nih.gov/10347843/
It is also something to be careful with during pregnancy , since neurological disorders have been seen in children whose mothers had high coumarin intake during pregnancy. See https://pubmed.ncbi.nlm.nih.gov/11408097/
Coumarin was first isolated from tonka beans in 1820 by A. Vogel of Munich, who initially mistook it for benzoic acid.
Also in 1820, Nicholas Jean Baptiste Gaston Guibourt (1790–1867) of France independently isolated coumarin, but he realized that it was not benzoic acid.In a subsequent essay he presented to the pharmacy section of the Académie Royale de Médecine, Guibourt named the new substance coumarine.
In 1835, the French pharmacist A. Guillemette proved that Vogel and Guibourt had isolated the same substance. Coumarin was first synthesized in 1868 by the English chemist William Henry Perkin.
Coumarin has been an integral part of the fougère genre of perfume since it was first used in Houbigant’s Fougère Royale in 1882.
Coumarin is found naturally in many plants, notably in high concentration in the tonka bean (Dipteryx odorata). It also occurs in vanilla grass (Anthoxanthum odoratum), sweet woodruff (Galium odoratum), sweet grass (Hierochloe odorata) and sweet-clover (genus Melilotus), which are named for the sweet (i.e., pleasant) smell of the compound.
Coumarins were found to be uncommon but occasional components of propolis by Santos-Buelga and Gonzalez-Paramas 2017.
Biological function
Coumarin has appetite-suppressing properties, which may discourage animals from eating plants that contain it. Though the compound has a pleasant sweet odor, it has a bitter taste, and animals tend to avoid it.
4-Phenylcoumarin is the backbone of the neoflavones, a type of neoflavonoids.
Coumarin pyrazole hybrids have been synthesized from hydrazones, carbazones and thiocarbazones via Vilsmeier Haack formylation reaction.Main article: 4-Hydroxycoumarins
Compounds derived from coumarin are also called coumarins or coumarinoids; this family includes:
Coumarins have shown some evidence of biological activity and have limited approval for few medical uses as pharmaceuticals, such as in the treatment of lymphedema Both coumarin and 1,3-indandione derivatives produce a uricosuric effect, presumably by interfering with the renal tubular reabsorption of urate.[30]
Rodenticide precursor
Coumarin is used in the pharmaceutical industry as a precursor reagent in the synthesis of a number of synthetic anticoagulant pharmaceuticals similar to dicoumarol.4-hydroxycoumarins are a type of vitamin K antagonist..They block the regeneration and recycling of vitamin K] These chemicals are sometimes also incorrectly referred to as “coumadins” rather than 4-hydroxycoumarins. Some of the 4-hydroxycoumarin anticoagulant class of chemicals are designed to have high potency and long residence times in the body, and these are used specifically as rodenticides (“rat poison”). Death occurs after a period of several days to two weeks, usually from internal hemorrhaging.
Coumarin anticoagulants inhibit the release of plasma clotting factor VII by vitamin K in liver slices from vitamin K-deficient animals without inhibition of protein synthesis. When the ratio of vitamin K to coumarin anticoagulant is kept constant, but the concentrations are increased, the inhibition disappears. This suggests that the pharmacological action of coumarin anticoagulants depends on irreversible inhibition of normal vitamin K transport to its site of action. At higher concentrations of vitamin K the inhibition can be surmounted, because vitamin K can enter the cell by an alternate route that is not inhibited by coumarin anticoagulants.
Coumarin dyes are extensively used as gain media in blue-green tunable organic dye lasers. Among the various coumarin laser dyes are coumarins 480, 490, 504, 521, 504T, and 521T. Coumarin tetramethyl laser dyes offer wide tunability and high laser gain,[34][35] and they are also used as active medium in coherent OLED emitters.[36][31][32][33] and as a sensitizer in older photovoltaic technologies.
Perfumes and aromatizers
Coumarin is often found in artificial vanilla substitutes, despite having been banned as a food additive in numerous countries since the mid-20th century. It is still used as a legal flavorant in soaps, rubber products, and the tobacco industry, particularly for sweet pipe tobacco and certain alcoholic drinks.
Toxicity
Coumarin is moderately toxic to the liver and kidneys, with a median lethal dose (LD50) of 293 mg/kg, a low toxicity compared to related compounds. Though it is only somewhat dangerous to humans, coumarin is hepatotoxic in rats, but less so in mice. Rodents metabolize it mostly to 3,4-coumarin epoxide, a toxic, unstable compound that on further differential metabolism may cause liver cancer in rats and lung tumors in mice] Humans metabolize it mainly to 7-hydroxycoumarin, a compound of lower toxicity. The German Federal Institute for Risk Assessment has established a tolerable daily intake (TDI) of 0.1 mg coumarin per kg body weight, but also advises that higher intake for a short time is not dangerous. The Occupational Safety and Health Administration (OSHA) of the United States does not classify coumarin as a carcinogen for humans..
European health agencies have warned against consuming high amounts of cassia bark, one of the four main species of cinnamon, because of its coumarin content. According to the German Federal Institute for Risk Assessment (BFR), 1 kg of (cassia) cinnamon powder contains about 2.1 to 4.4 g of coumarin.Powdered cassia cinnamon weighs 0.56 g/cm] so a kilogram of cassia cinnamon powder equals 362.29 teaspoons. One teaspoon of cassia cinnamon powder therefore contains 5.8 to 12.1 mg of coumarin, which may be above the tolerable daily intake value for smaller individuals.However, the BFR only cautions against high daily intake of foods containing coumarin. Its report specifically states that Ceylon cinnamon (Cinnamomum verum) contains “hardly any” coumarin.
The European Regulation (EC) No 1334/2008 describes the following maximum limits for coumarin: 50 mg/kg in traditional and/or seasonal bakery ware containing a reference to cinnamon in the labeling, 20 mg/kg in breakfast cereals including muesli, 15 mg/kg in fine bakery ware, with the exception of traditional and/or seasonal bakery ware containing a reference to cinnamon in the labeling, and 5 mg/kg in desserts.
An investigation from the Danish Veterinary and Food Administration in 2013 shows that bakery goods characterized as fine bakery ware exceeds the European limit (15 mg/kg) in almost 50% of the cases. The paper also mentions tea as an additional important contributor to the overall coumarin intake, especially for children with a sweet habit.
Coumarin was banned as a food additive in the United States in 1954, largely because of the hepatotoxicity results in rodents.[ Coumarin is currently listed by the Food and Drug Administration (FDA) of the United States among “Substances Generally Prohibited From Direct Addition or Use as Human Food,” according to 21 CFR 189.130 ] but some natural additives containing coumarin, such as the flavorant sweet woodruff are allowed “in alcoholic beverages only” under 21 CFR 172.510. In Europe, popular examples of such beverages are Maiwein, white wine with woodruff, and Żubrówka, vodka flavoured with bison grass.
Coumarin is subject to restrictions on its use in perfumery, as some people may become sensitized to it, however the evidence that coumarin can cause an allergic reaction in humans is disputed.
Minor neurological dysfunction was found in children exposed to the anticoagulants acenocoumarol or phenprocoumon during pregnancy. A group of 306 children were tested at ages 7–15 years to determine subtle neurological effects from anticoagulant exposure. Results showed a dose–response relationship between anticoagulant exposure and minor neurological dysfunction. Overall, a 1.9 (90%) increase in minor neurological dysfunction was observed for children exposed to these anticoagulants, which are collectively referred to as “coumarins.” In conclusion, researchers stated, “The results suggest that coumarins have an influence on the development of the brain which can lead to mild neurologic dysfunctions in children of school age.”
That is said in the following study:
Neurological outcome in school-age children after in utero exposure to coumarins
The effect of prenatal exposure to coumarins (acenocoumarol, phenprocoumon) on neurological outcome was assessed in a cohort of 306 children aged 7-15 years. Findings were compared with those in a non-exposed cohort of 267 children, matched for sex, age, and demographic region. We used a neurological examination technique which pays special attention to minor neurological dysfunction (MND). None of the children was found to be neurologically abnormal. However, exposure to coumarins during gestation increases the risk for MND in children of school age, odds ratio (OR) 1.9 (CI(95) 1.1-3.4), predominantly after exposure in the second or third trimester, odds ratio 2.1 (CI(95) 1.2-3.8). We found a dose-response relationship with an odds ratio of 1.2 (CI(95) 1.0-1.5) per mg coumarin derivative prescribed per day. The results suggest that coumarins have an influence on the development of the brain which can lead to mild neurological dysfunctions in children of school age.
Coumarin’s presence in cigarette tobacco caused Brown & Williamson executive[55] Dr. Jeffrey Wigand to contact CBS‘s news show 60 Minutes in 1995, charging that a “form of rat poison” was in the tobacco. He held that from a chemist’s point of view, coumarin is an “immediate precursor” to the rodenticide coumadin. Dr. Wigand later stated that coumarin itself is dangerous, pointing out that the FDA had banned its addition to human food in 1954.[56] Under his later testimony, he would repeatedly classify coumarin as a “lung-specific carcinogen.”[57] In Germany, coumarin is banned as an additive in tobacco.
Alcoholic beverages sold in the European Union are limited to a maximum of 10 mg/l coumarin by law.[58] Cinnamon flavor is generally cassia bark steam-distilled to concentrate the cinnamaldehyde, for example, to about 93%. Clear cinnamon-flavored alcoholic beverages generally test negative for coumarin, but if whole cassia bark is used to make mulled wine, then coumarin shows up at significant levels.
Exceeding the upper limit for coumarin is easily possible if you are consuming a lot of cassia cinnamon. In many cases, just 1-2 teaspoons could bring someone over the daily limit.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.Cinnamomum verum, from Koehler’s Medicinal-Plants (1887)Close-up view of raw cinnamon
Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be “true cinnamon”, but most cinnamon in international commerce is derived from the related species Cinnamomum cassia, also referred to as “cassia”.[1][2] In 2018, Indonesia and China produced 70% of the world’s supply of cinnamon, Indonesia producing nearly 40% and China 30%.[3]
Etymology
The English word “cinnamon”, attested in English since the fifteenth century, derives from κιννάμωμον (‘kinnámōmon‘, later ‘kínnamon‘), via Latin and medieval French intermediate forms. The Greek was borrowed from a Phoenician word, which was similar to the related Hebrew word קינמון (‘qinnāmōn‘).[4][5]
The name “cassia”, first recorded in late Old English from Latin, ultimately derives from the Hebrew word q’tsīʿāh, a form of the verb qātsaʿ, ‘to strip off bark’.[6][7]
Early Modern English also used the names canel and canella, similar to the current names of cinnamon in several other European languages, which are derived from the Latin word cannella, a diminutive of canna, ‘tube’, from the way the bark curls up as it dries.[8]
History
Cinnamon tree
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who reported that it had come from China had confused it with Cinnamomum cassia, a related species.[2] Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a deity; a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.[9] Its source was kept a trade secret in the Mediterranean world for centuries by those in the spice trade, in order to protect their monopoly as suppliers.[10]
Cinnamomum verum, which translates as ‘true cinnamon’, is native to India, Sri Lanka, Bangladesh and Myanmar.[11]Cinnamomum cassia (cassia) is native to China. Related species, all harvested and sold in the modern era as cinnamon, are native to Vietnam, Indonesia and other southeast Asian countries with warm climates.
In Ancient Egypt, cinnamon was used to embalm mummies.[12] From the Ptolemaic Kingdom onward, Ancient Egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia. The gifts of Hellenistic rulers to temples sometimes included cassia and cinnamon.
The first Greek reference to kasia is found in a poem by Sappho in the seventh century BC. According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh and labdanum, and were guarded by winged serpents.[13] Herodotus, Aristotle and other authors named Arabia as the source of cinnamon; they recounted that giant “cinnamon birds” collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests.[13]: 111
Pliny the Elder wrote that cinnamon was brought around the Arabian peninsula on “rafts without rudders or sails or oars”, taking advantage of the winter trade winds.[14] He also mentioned cassia as a flavouring agent for wine,[15] and that the tales of cinnamon being collected from the nests of cinnamon birds was a traders’ fiction made up to charge more. However, the story remained current in Byzantium as late as 1310.[citation needed]
According to Pliny the Elder, a Roman pound (327 grams [11.5 oz]) of cassia, cinnamon, or serichatum cost up to 1,500 denarii, the wage of fifty months’ labour.[16]Diocletian‘s Edict on Maximum Prices[17] from 301 AD gives a price of 125 denarii for a pound of cassia, while an agricultural labourer earned 25 denarii per day. Cinnamon was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year’s worth of the city’s supply at the funeral for his wife Poppaea Sabina in AD 65.[18]
Middle Ages
Through the Middle Ages, the source of cinnamon remained a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the trading ports of Egypt, but where it came from was less than clear. When the Sieur de Joinville accompanied his king, Louis IX of France to Egypt on the Seventh Crusade in 1248, he reported—and believed—what he had been told: that cinnamon was fished up in nets at the source of the Nile out at the edge of the world (i.e., Ethiopia). Marco Polo avoided precision on the topic.[19]
The first mention that the spice grew in Sri Lanka was in Zakariya al-Qazwini‘s Athar al-bilad wa-akhbar al-‘ibad (“Monument of Places and History of God’s Bondsmen”) about 1270.[20] This was followed shortly thereafter by John of Montecorvino in a letter of about 1292.[21]
Indonesian rafts transported cinnamon directly from the Moluccas to East Africa (see also Rhapta), where local traders then carried it north to Alexandria in Egypt.[22][23][24]Venetian traders from Italy held a monopoly on the spice trade in Europe, distributing cinnamon from Alexandria. The disruption of this trade by the rise of other Mediterranean powers, such as the Mamluk sultans and the Ottoman Empire, was one of many factors that led Europeans to search more widely for other routes to Asia.
Early modern period
During the 1500s, Ferdinand Magellan was searching for spices on behalf of Spain, and in the Philippines found Cinnamomum mindanaense, which was closely related to C. zeylanicum, the cinnamon found in Sri Lanka. This cinnamon eventually competed with Sri Lankan cinnamon, which was controlled by the Portuguese.[25]
In 1638, Dutch traders established a trading post in Sri Lanka, took control of the manufactories by 1640, and expelled the remaining Portuguese by 1658. “The shores of the island are full of it,” a Dutch captain reported, “and it is the best in all the Orient. When one is downwind of the island, one can still smell cinnamon eight leagues out to sea.”[26] The Dutch East India Company continued to overhaul the methods of harvesting in the wild and eventually began to cultivate its own trees.
In 1767, Lord Brown of the British East India Company established Anjarakkandy Cinnamon Estate near Anjarakkandy in the Cannanore district of Kerala, India. It later became Asia’s largest cinnamon estate. The British took control of Ceylon from the Dutch in 1796.
Cultivation
Leaves from a wild cinnamon treeCinnamon flowers
Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used.[12] Cinnamon is cultivated by growing the tree for two years, then coppicing it, i.e., cutting the stems at ground level. The following year, about a dozen new shoots form from the roots, replacing those that were cut. A number of pests such as Colletotrichum gloeosporioides, Diplodia species and Phytophthora cinnamomi (stripe canker) can affect the growing plants.[27]
The stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls. Only 0.5 mm (0.02 in) of the inner bark is used;[28][a] the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls (“quills”) on drying. The processed bark dries completely in four to six hours, provided it is in a well-ventilated and relatively warm environment. Once dry, the bark is cut into 5 to 10 cm (2 to 4 in) lengths for sale.
A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation with sulphur dioxide. In 2011, the European Union approved the use of sulphur dioxide at a concentration of up to 150 mg/kg for the treatment of C. verum bark harvested in Sri Lanka.[29]
Species
A number of species are often sold as cinnamon:[30]
Cinnamomum cassia (cassia or Chinese cinnamon, the most common commercial type in the USA)
C. burmannii (Korintje, Padang cassia, or Indonesian cinnamon)
C. loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon)
C. verum (Sri Lanka cinnamon, Ceylon cinnamon or Cinnamomum zeylanicum)
Cassia induces a strong, spicy flavour and is often used in baking, especially associated with cinnamon rolls, as it handles baking conditions well. Among cassia, Chinese cinnamon is generally medium to light reddish-brown in colour, hard and woody in texture, and thicker (2–3 mm [0.079–0.118 in] thick), as all of the layers of bark are used. Ceylon cinnamon, using only the thin inner bark, has a lighter brown colour and a finer, less dense, and more crumbly texture. It is subtle and more aromatic in flavour than cassia and it loses much of its flavour during cooking.
The barks of the species are easily distinguished when whole, both in macroscopic and microscopic characteristics. Ceylon cinnamon sticks (quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder. Indonesian cinnamon is often sold in neat quills made up of one thick layer, capable of damaging a spice or coffee grinder. Saigon cinnamon (C. loureiroi) and Chinese cinnamon (C. cassia) are always sold as broken pieces of thick bark, as the bark is not supple enough to be rolled into quills.
The powdered bark is harder to distinguish, but if it is treated with tincture of iodine (a test for starch), little effect is visible with pure Ceylon cinnamon, but when Chinese cinnamon is present, a deep-blue tint is produced.[31][32]
The Sri Lankan grading system divides the cinnamon quills into four groups:
Alba, less than 6 mm (0.24 in) in diameter
Continental, less than 16 mm (0.63 in) in diameter
Mexican, less than 19 mm (0.75 in) in diameter
Hamburg, less than 32 mm (1.3 in) in diameter
These groups are further divided into specific grades. For example, Mexican is divided into M00000 special, M000000 and M0000, depending on quill diameter and number of quills per kilogram. Any pieces of bark less than 106 mm (4.2 in) long are categorized as quillings. Featherings are the inner bark of twigs and twisted shoots. Chips are trimmings of quills, outer and inner bark that cannot be separated, or the bark of small twigs.[33]
In 2017, four countries accounted for 99% of the world total: Indonesia, China, Vietnam and Sri Lanka. Global production has multiplied more than ten-fold since 1970. The largest change by country was for Vietnam, which went from being a minor producer in 1970 to third largest in 2017.[34]
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico. Cinnamon is often used in savoury dishes of chicken and lamb. In the United States and Europe, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon and sugar mixture (cinnamon sugar) is sold separately for such purposes. It is also used in Portuguese and Turkish cuisine for both sweet and savoury dishes. Cinnamon can also be used in pickling and Christmas drinks such as eggnog. Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks and sweets.[35]
The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition. This essential oil can be prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamaldehyde (about 90% of the essential oil from the bark) and, by reaction with oxygen as it ages, it darkens in colour and forms resinous compounds.[37]
Cinnamon constituents include some 80 aromatic compounds,[38] including eugenol found in the oil from leaves or bark of cinnamon trees.[39]
Alcohol flavourant
Cinnamon is used as a flavouring in cinnamon liqueur,[40] such as cinnamon-flavoured whiskey in the United States, and rakomelo, a cinnamon brandy popular in parts of Greece.
Health-related research
Cinnamon has a long history of use in traditional medicine as a digestive aid, however, contemporary studies are unable to find evidence of any significant medicinal or therapeutic effect.[41]
Reviews of clinical trials reported lowering of fasting plasma glucose and inconsistent effects on hemoglobin A1C (HbA1c, an indicator of chronically elevated plasma glucose).[42][43][44][45][46] Four of the reviews reported a decrease in fasting plasma glucose only two reported lower HbA1c,[ and one reported no change to either measure.[45] The Cochrane review noted that trial durations were limited to 4 to 16 weeks, and that no trials reported on changes to quality of life, morbidity or mortality rate. The Cochrane authors’ conclusion was: “There is insufficient evidence to support the use of cinnamon for type 1 or type 2 diabetes mellitus.”[45] Citing the Cochrane review, the U.S. National Center for Complementary and Integrative Health stated: “Studies done in people don’t support using cinnamon for any health condition.”[41] However, the results of the studies are difficult to interpret because it’s often unclear what type of cinnamon and what part of the plant were used.[47]
A meta-analysis of cinnamon supplementation trials with lipid measurements reported lower total cholesterol and triglycerides, but no significant changes in LDL-cholesterol or HDL-cholesterol. Another reported no change to body weight or insulin resistance.[
A systematic review of adverse events as a result of cinnamon use reported gastrointestinal disorders and allergic reactions as the most frequently reported side effects.[49]
In 2008, the European Food Safety Authority considered the toxicity of coumarin, a component of cinnamon, and confirmed a maximum recommended tolerable daily intake (TDI) of 0.1 mg of coumarin per kg of body weight. Coumarin is known to cause liver and kidney damage in high concentrations and metabolic effect in humans with CYP2A6polymorphism. Based on this assessment, the European Union set a guideline for maximum coumarin content in foodstuffs of 50 mg per kg of dough in seasonal foods, and 15 mg per kg in everyday baked foods ] The maximum recommended TDI of 0.1 mg of coumarin per kg of body weight equates to 5 mg of coumarin for a body weight of 50 kg:
Due to the variable amount of coumarin in C. cassia, usually well over 1.0 mg of coumarin per g of cinnamon and sometimes up to 12 times that, C. cassia has a low safe-intake-level upper limit to adhere to the above TDI. In contrast, C. verum has only trace amounts of coumarin.
They comprise four major species, most of which — including Saigon cinnamon — are considered cassia varieties (1Trusted Source).
Saigon cinnamon contains more cinnamaldehyde than other types. This compound is responsible for its strong flavor and aroma and has powerful antioxidant and anti-inflammatory properties (1Trusted Source).
Furthermore, similarly to other cassia species, Saigon cinnamon is believed to be harmful in large doses due to its high coumarin content (2Trusted Source).
Coumarin is a chemical naturally found in cinnamon that can have toxic effects. Based on animal research, the European Food Safety Authority determined a tolerable daily intake to be 0.05 mg per pound (0.1 mg per kilogram) of body weight (3Trusted Source, 4Trusted Source).
This equates to about 1 teaspoon (2.5 grams) of Saigon cinnamon daily.
side note: 1teaspoon has 2.5 grams of cinnamon, which is 2500 mg, That has 25 mg of coumarin. So that would be the TDI for someone of 250 kg?
Ceylon cinnamon, which is derived from the inner bark of the Cinnamomum verum tree and considered “true cinnamon,” is much lower in coumarin and poses less risk of toxicity (1Trusted Source, 2Trusted Source).
Still, as this type is more expensive, most grocery stores carry the cheaper cassia variety.
SUMMARY
Saigon cinnamon is a species of cassia cinnamon with a stronger flavor and aroma than other varieties. Though it’s considered to be lower quality than Ceylon cinnamon, it’s less expensive and easily found in grocery stores.
Research suggests that cinnamon may help reduce blood sugar, which is especially important for people with diabetes.
Saigon cinnamon is a type of cassia cinnamon, which may play a role in reducing insulin resistance.
It helps your cells become more sensitive to the blood-sugar-lowering effects of insulin, which is a hormone that helps regulate your blood sugar levels (3Trusted Source).
What’s more, several studies in people with diabetes indicate that taking 1–6 grams of cinnamon in supplement form daily for 4–16 weeks may moderately reduce blood sugar levels (5Trusted Source, 6Trusted Source).
However, these studies refer to cassia cinnamon in general and not the Saigon variety specifically.
Though cinnamon may moderately affect your blood sugar levels, most studies have been too small or haven’t found sufficient evidence to support its effectiveness for this use. Thus, more research is needed (3Trusted Source).
Rich in antioxidants and anti-inflammatory compounds
Similarly to other varieties, Saigon cinnamon is high in antioxidants, which are compounds that protect your cells from damage caused by free radicals (7Trusted Source).
The spice also contains several anti-inflammatory compounds that can benefit your health.
Chronic inflammation is linked to several conditions, such as type 2 diabetes, metabolic syndrome, certain cancers, and heart disease (8Trusted Source).
Diets rich in antioxidants and anti-inflammatory compounds are associated with a reduced risk of many of these and other illnesses (7Trusted Source).
Saigon cinnamon is high in cinnamaldehyde — the compound that gives the spice its unique flavor and aroma. This compound is also responsible for many of its antioxidant and anti-inflammatory properties (1Trusted Source, 3Trusted Source, 9Trusted Source).
In fact, cinnamaldehyde is the main substance in cassia varieties, accounting for nearly 73% of its composition (11).
Additionally, human studies indicate that supplementing with high doses of cinnamon extract can increase blood antioxidant levels and decrease markers of oxidative stress, which can lead to cellular damage (9Trusted Source, 14Trusted Source).
Though research is promising, more studies are needed to understand the antioxidant and anti-inflammatory properties of Saigon cinnamon specifically.
May have antibacterial and antimicrobial properties
Indeed, the spice is used in both food and cosmetic products to decrease the risk of bacterial contamination (19Trusted Source).
However, few studies are available on Saigon cinnamon specifically.
One test-tube study found that essential oil compounds in this variety had antibacterial activity against Listeria, a genus of bacteria that commonly causes foodborne illness (20Trusted Source).
Another test-tube study observed that cinnamon extract oil may be more effective than other oils at targeting and eradicating Borrelia sp., the bacteria that causes Lyme disease (21Trusted Source).
Though the antibacterial and antimicrobial properties of cinnamon are promising, more studies in humans and on Saigon cinnamon specifically are needed to better understand these effects.
Other benefits
Here are some additional suggested benefits of Saigon cinnamon:
Improves taste. According to one study, adding Saigon cinnamon to foods may improve palatability. Additionally, due to its naturally sweet and spicy taste, it may be a good alternative to low-calorie sweeteners (22Trusted Source).
Strong flavor. Saigon cinnamon has a stronger flavor than other varieties, perhaps making it a preferable choice if you enjoy a more robust flavor.
SUMMARY
Saigon cinnamon may reduce blood sugar levels and have antioxidant, anti-inflammatory, and antibacterial effects. Plus, it’s a tasty addition to your diet. Nonetheless, more research on Saigon cinnamon specifically is needed.
Saigon cinnamon, also known as Vietnamese cinnamon or Vietnamese cassia, is a type of cassia cinnamon.
It may lower blood sugar levels and has anti-inflammatory, antimicrobial, and antibacterial properties.
Still, due to its high coumarin content, you should limit your intake to 1 teaspoon (2.5 grams) per day.
Ceylon cinnamon is much lower in coumarin and poses a lower risk of toxicity. If you want to try this variety, you can find it online or in health food stores — though it comes with a higher price tag.
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia (India, Indonesia, Laos, Malaysia, Thailand, and Vietnam).[2] It is one of several species of Cinnamomum used primarily for their aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were once used by the ancient Romans.
The tree grows to 10–15 m (33–49 ft) tall, with greyish bark and hard, elongated leaves that are 10–15 cm (3.9–5.9 in) long and have a decidedly reddish colour when young.
Honey is a sweet liquid produced by bees. It has been used for centuries as both a food and medicine.
Today it’s most commonly used in cooking and baking, or as a sweetener in beverages.
Meanwhile, cinnamon is a spice that comes from the bark of the Cinnamomum tree.
People harvest and dry its bark, which curls into what are commonly known as cinnamon sticks. You can purchase cinnamon as whole sticks, ground into a powder, or as an extract.
Both honey and cinnamon have multiple health benefits on their own. However, some people assume that combining the two is even more beneficial.
In 1995 a Canadian tabloid published an article that provided a long list of ailments that could be cured by a mixture of honey and cinnamon.
Since then, bold claims about the combination of honey and cinnamon have multiplied.
While these two ingredients have plenty of health applications, not all of the claims about combining the two are backed by science.
SUMMARY
Honey and cinnamon are ingredients that can be used as both foods and medicines. However, not all of the claims about honey and cinnamon are supported by research.
Cassia cinnamon. Also known as Chinese cinnamon, this variety is the most popular type in supermarkets. It’s less expensive, of lower quality than Ceylon cinnamon, and has some potential side effects.
Ceylon cinnamon. This type is known as “true cinnamon.” It is much harder to find than Cassia cinnamon and has a slightly sweeter flavor.
Cinnamon’s health benefits are linked to active compounds in its essential oil.
The most well-studied cinnamon compound is cinnamaldehyde, and it’s what gives cinnamon its spicy flavor and aroma (1).
May reduce inflammation. Long-term inflammation increases the risk of chronic disease. Studies show cinnamon may help reduce inflammation (2Trusted Source, 3Trusted Source).
May help treat neurodegenerative diseases. A few test-tube studies suggest that cinnamon might help slow the progression of Parkinson’s and Alzheimer’s. These results need to be confirmed in human studies (4Trusted Source, 5Trusted Source, 6Trusted Source, 7Trusted Source).
May help protect against cancer. A few animal and test-tube studies found that cinnamon helps prevent the growth and reproduction of cancer cells. However, these results need to be confirmed with human studies (8Trusted Source, 9Trusted Source).
Some have also suggested that cinnamon may be a natural treatment for attention deficit hyperactivity disorder (ADHD), irritable bowel syndrome (IBS), premenstrual syndrome (PMS), polycystic ovary syndrome (PCOS), and food poisoning.
However, there’s not sufficient evidence to support these claims.
SUMMARY
Cinnamon is one of the healthiest spices in the world. Both types of cinnamon have health benefits, but Ceylon cinnamon is the better choice if you’re going to consume it regularly.
May be an effective cough suppressant. One study found that honey was more effective at suppressing nighttime coughs than dextromethorphan, the active ingredient in most cough syrups. Yet, more research is needed (10Trusted Source).
A powerful treatment for wounds and burns. A review of six studies found that applying honey to the skin is a powerful treatment for wounds (11Trusted Source, 12Trusted Source).
Honey is also thought to be a sleep aid, memory booster, natural aphrodisiac, treatment for yeast infections, and natural way to reduce plaque on your teeth, but these claims aren’t supported by science.
SUMMARY
Honey has several health benefits connected to its antioxidant capacity and antibacterial properties.
One meta-analysis found that a daily dose of cinnamon lowered total cholesterol by an average of 16 mg/dL, LDL (bad) cholesterol by 9 mg/dL, and triglycerides by 30 mg/dL. There was also a slight increase in HDL (good) cholesterol levels (18Trusted Source).
While they have not been studied together, cinnamon and honey have individually been shown to cause modest decreases in blood pressure. However, this research was conducted in animals (2Trusted Source, 19Trusted Source, 20Trusted Source, 21Trusted Source).
Additionally, both foods are rich in antioxidants, which have multiple benefits for the heart. Polyphenol antioxidants improve blood flow to the heart and prevent blood clots, lowering your risk of heart attack and stroke (19Trusted Source).
Honey and cinnamon might also help prevent heart disease because they both reduce inflammation. Chronic inflammation is a major factor in the development of heart disease (2Trusted Source, 22Trusted Source).
May aid wound healing
Both honey and cinnamon have well-documented healing properties that could help treat skin infections when the mixture is applied topically.
Honey and cinnamon each have the ability to fight bacteria and decrease inflammation, which are two properties that are very important when it comes to healing the skin (23Trusted Source, 24Trusted Source).
When applied to the skin, honey has been used successfully to treat burns. It can also treat diabetes-related foot ulcers, a very serious complication of the condition (12Trusted Source, 25Trusted Source).
Cinnamon may provide some additional benefits for healing wounds, thanks to its strong antibacterial properties.
Diabetes-related foot ulcers have a high risk of becoming infected with antibiotic-resistant bacteria. A test-tube study found that cinnamon oil helps protect against antibiotic-resistant bacteria (26Trusted Source, 27Trusted Source).
However, this study used cinnamon oil, which is much more concentrated than the powdered cinnamon you can find at the grocery store. There’s no evidence that powdered cinnamon would have the same effect.
One of the ways in which cinnamon lowers blood sugar is by increasing insulin sensitivity. Cinnamon makes cells more sensitive to the hormone insulin and helps sugar move from the blood into the cells (30Trusted Source).
Honey also has some potential benefits for those with diabetes. Studies have shown that honey affects blood sugar levels less significantly than sugar (35Trusted Source).
Additionally, honey may lower LDL (bad) cholesterol and triglycerides in people with diabetes, while raising HDL (good) cholesterol levels (13Trusted Source, 15Trusted Source).
Honey and cinnamon may be relatively healthier than table sugar for sweetening your tea. However, honey is still high in carbs, so people with diabetes should use it in moderation.
Packed with antioxidants
Both honey and cinnamon are excellent sources of antioxidants, which have multiple benefits for your health (36Trusted Source, 37, 38).
Antioxidants are substances that protect you from unstable molecules called free radicals, which can damage your cells.
Honey is rich in phenol antioxidants, which have been associated with a decreased risk of heart disease (39Trusted Source).
Cinnamon is also an antioxidant powerhouse. When compared with other spices, cinnamon ranks at the very top for antioxidant content (1, 40Trusted Source, 41Trusted Source).
Consuming honey and cinnamon together can give you a powerful dose of antioxidants.
SUMMARY
The combo of honey and cinnamon may offer some benefits, such as improving your heart health, treating wounds, and helping manage diabetes.
The concept of combining two powerful ingredients to create an even more powerful remedy makes sense.
However, no studies have demonstrated that the combination of honey and cinnamon creates a miracle substance that cures multiple ailments.
Additionally, many of the proposed uses for honey and cinnamon are not backed by science.
Here are some of the popular but unproven claims about honey and cinnamon:
Fights allergy symptoms. Some studies have been done on honey’s ability to reduce allergy symptoms, but the evidence is weak (42Trusted Source, 43Trusted Source).
Cures the common cold. Honey and cinnamon have strong antibacterial properties, but most colds are caused by viruses.
Treats acne. While the antibacterial properties of both ingredients can be beneficial for acne-prone skin, studies have not explored the mixture’s ability to treat acne.
Aids weight loss. A few studies suggest that replacing sugar with honey contributes to less weight gain, but there’s no evidence that honey and cinnamon will help you lose weight (44Trusted Source, 45Trusted Source).
Relieves arthritis pain. Honey and cinnamon reduce inflammation, but there’s no proof that applying these foods to your skin can reduce inflammation in the joints.
Calms digestive issues. There are claims that honey can coat your stomach, and that both ingredients will fight bacterial infections in the gut. However, these claims aren’t backed by research.
SUMMARY
Honey and cinnamon are both beneficial for your health, but there’s no evidence that combining them will multiply their effects.
The best way to use honey in your diet is as a replacement for sugar.
Make sure you purchase unfiltered honey, as most of the highly processed honey on supermarket shelves doesn’t offer any health benefits.
Use honey with caution though, since it’s still high in sugar.
You should also be aware that cinnamon contains a compound called coumarin, which can be toxic in large doses. Coumarin content is much higher in Cassia cinnamon than in Ceylon cinnamon (46Trusted Source, 47Trusted Source).
It’s best to purchase Ceylon cinnamon, but if you consume the Cassia variety, limit your daily intake to 1/2 teaspoon (0.5–2 grams). You can safely consume up to 1 teaspoon (about 5 grams) of Ceylon cinnamon per day (46Trusted Source).
To use honey and cinnamon to treat a skin infection, mix honey with a small amount of cinnamon oil and apply it directly to the infected skin.
SUMMARY
Honey and cinnamon can be eaten or applied to the skin. Purchase high quality unfiltered honey and Ceylon cinnamon to reap the greatest benefits.
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Cinnamon is a highly delicious spice.
It has been prized for its medicinal properties for thousands of years.
Modern science has now confirmed what people have known for ages.
Here are 10 health benefits of cinnamon that are supported by scientific research.
1. Cinnamon Is High in a Substance With Powerful Medicinal Properties
Cinnamon is a spice that is made from the inner bark of trees scientifically known as Cinnamomum.
It has been used as an ingredient throughout history, dating back as far as Ancient Egypt. It used to be rare and valuable and was regarded as a gift fit for kings.
These days, cinnamon is cheap, available in every supermarket and found as an ingredient in various foods and recipes.
In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, even outranking “superfoods” like garlic and oregano (6Trusted Source).
In fact, it is so powerful that cinnamon can be used as a natural food preservative (7Trusted Source).
SUMMARY
Cinnamon contains large amounts of highly potent polyphenol antioxidants.
3. Cinnamon Has Anti-Inflammatory Properties
Inflammation is incredibly important.
It helps your body fight infections and repair tissue damage.
However, inflammation can become a problem when it’s chronic and directed against your body’s own tissues.
The antioxidants in cinnamon have anti-inflammatory effects, which may help lower your risk of disease.
4. Cinnamon May Cut the Risk of Heart Disease
Cinnamon has been linked to a reduced risk of heart disease, the world’s most common cause of premature death.
In people with type 2 diabetes, 1 gram or about half a teaspoon of cinnamon per day has been shown to have beneficial effects on blood markers.
It reduces levels of total cholesterol, “bad” LDL cholesterol and triglycerides, while “good” HDL cholesterol remains stable (10Trusted Source).
More recently, a big review study concluded that a cinnamon dose of just 120 mg per day can have these effects. In this study, cinnamon also increased “good” HDL cholesterol levels (11Trusted Source).
In animal studies, cinnamon has been shown to reduce blood pressure (3Trusted Source).
When combined, all these factors may drastically cut your risk of heart disease.
SUMMARY
Cinnamon may improve some key risk factors for heart disease, including cholesterol, triglycerides and blood pressure.
5. Cinnamon Can Improve Sensitivity to the Hormone Insulin
Insulin is one of the key hormones that regulate metabolism and energy use.
It’s also essential for transporting blood sugar from your bloodstream to your cells.
The problem is that many people are resistant to the effects of insulin.
This is known as insulin resistance, a hallmark of serious conditions like metabolic syndrome and type 2 diabetes.
The good news is that cinnamon can dramatically reduce insulin resistance, helping this important hormone do its job (12Trusted Source, 13Trusted Source).
By increasing insulin sensitivity, cinnamon can lower blood sugar levels, as discussed in the next chapter.
SUMMARY
Cinnamon has been shown to significantly increase sensitivity to the hormone insulin.
6. Cinnamon Lowers Blood Sugar Levels and Has a Powerful Anti-Diabetic Effect
Apart from the beneficial effects on insulin resistance, cinnamon can lower blood sugar by several other mechanisms.
First, cinnamon has been shown to decrease the amount of glucose that enters your bloodstream after a meal.
It does this by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in your digestive tract (14Trusted Source, 15Trusted Source).
This greatly improves glucose uptake by your cells, though it acts much slower than insulin itself.
Numerous human studies have confirmed the anti-diabetic effects of cinnamon, showing that it can lower fasting blood sugar levels by 10–29% (18Trusted Source, 19Trusted Source, 20Trusted Source).
The effective dose is typically 1–6 grams or around 0.5–2 teaspoons of cinnamon per day.
Cinnamon has been shown to reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1–6 grams or 0.5–2 teaspoons per day.
7. Cinnamon May Have Beneficial Effects on Neurodegenerative Diseases
Neurodegenerative diseases are characterized by progressive loss of the structure or function of brain cells.
Alzheimer’s and Parkinson’s disease are two of the most common types.
Two compounds found in cinnamon appear to inhibit the buildup of a protein called tau in the brain, which is one of the hallmarks of Alzheimer’s disease (21Trusted Source, 22Trusted Source, 23Trusted Source).
In a study in mice with Parkinson’s disease, cinnamon helped protect neurons, normalized neurotransmitter levels and improved motor function (24Trusted Source).
These effects need to be studied further in humans.
SUMMARY
Cinnamon has been shown to lead to various improvements for Alzheimer’s and Parkinson’s disease in animal studies. However, human research is lacking.
8. Cinnamon May Protect Against Cancer
Cancer is a serious disease, characterized by uncontrolled cell growth.
Cinnamon has been widely studied for its potential use in cancer prevention and treatment.
It acts by reducing the growth of cancer cells and the formation of blood vessels in tumors and appears to be toxic to cancer cells, causing cell death.
A study in mice with colon cancer revealed that cinnamon is a potent activator of detoxifying enzymes in the colon, protecting against further cancer growth (30Trusted Source).
These findings were supported by test-tube experiments, which showed that cinnamon activates protective antioxidant responses in human colon cells (31Trusted Source).
Whether cinnamon has any effect in living, breathing humans needs to be confirmed in controlled studies.
For a list of 13 foods that could potentially lower your risk of cancer, you might want to read this article.
SUMMARY
Animal and test-tube studies indicate that cinnamon may have protective effects against cancer.
9. Cinnamon Helps Fight Bacterial and Fungal Infections
Cinnamaldehyde, one of the main active components of cinnamon, may help fight various kinds of infection.
Cinnamon oil has been shown to effectively treat respiratory tract infections caused by fungi.
However, the evidence is limited and so far cinnamon has not been shown to reduce infections elsewhere in the body.
The antimicrobial effects of cinnamon may also help prevent tooth decay and reduce bad breath (34Trusted Source, 35).
SUMMARY
Cinnamaldehyde has antifungal and antibacterial properties, which may reduce infections and help fight tooth decay and bad breath.
10. Cinnamon May Help Fight the HIV Virus
HIV is a virus that slowly breaks down your immune system, which can eventually lead to AIDS, if untreated.
Cinnamon extracted from Cassia varieties is thought to help fight against HIV-1, the most common strain of the HIV virus in humans (36Trusted Source, 37Trusted Source).
A laboratory study looking at HIV-infected cells found that cinnamon was the most effective treatment of all 69 medicinal plants studied (38Trusted Source).
Human trials are needed to confirm these effects.
SUMMARY
Test-tube studies have shown that cinnamon can help fight HIV-1, the main type of HIV virus in humans.
It Is Better to Use Ceylon (“True” Cinnamon)
Not all cinnamon is created equal.
The Cassia variety contains significant amounts of a compound called coumarin, which is believed to be harmful in large doses.
All cinnamon should have health benefits, but Cassia may cause problems in large doses due to the coumarin content.
Ceylon (“true” cinnamon) is much better in this regard, and studies show that it’s much lower in coumarin than the Cassia variety (39Trusted Source).
Unfortunately, most cinnamon found in supermarkets is the cheaper Cassia variety.
You may be able to find Ceylon in some health food stores, and there is a good selection on Amazon.
The Bottom Line
At the end of the day, cinnamon is one of the most delicious and healthiest spices on the planet.
It can lower blood sugar levels, reduce heart disease risk factors and has a plethora of other impressive health benefits.
Just make sure to get Ceylon cinnamon or stick to small doses if you’re using the Cassia variety.
Cinnamon is a spice made from the inner bark of the Cinnamomum tree.
It’s widely popular and has been linked with health benefits like improved blood sugar control and lowering of some risk factors for heart disease (1, 2Trusted Source).
Cassia: Also called “regular” cinnamon, this is the most commonly used type.
Ceylon: Known as “true” cinnamon, Ceylon has a lighter and less bitter taste.
Cassia cinnamon is more commonly found in supermarkets, given that it’s much cheaper than Ceylon cinnamon.
While Cassia cinnamon is safe to eat in small to moderate amounts, eating too much may cause health problems because it contains high amounts of a compound called coumarin.
Research has found that eating too much coumarin may harm your liver and increase the risk of cancer (3Trusted Source, 4, 5Trusted Source).
Furthermore, eating too much Cassia cinnamon has been linked to many other side effects.
Here are 6 possible side effects of eating too much Cassia cinnamon.
Cassia (or regular) cinnamon is a rich source of coumarin.
The coumarin content of ground Cassia cinnamon may range from 7 to 18 milligrams per teaspoon (2.6 grams), while Ceylon cinnamon only contains trace amounts of coumarin (6).
The tolerable daily intake of coumarin is approximately 0.05 mg/pound (0.1 mg/kg) of body weight, or 5 mg per day for a 130-pound (59-kg) person. This means that just 1 teaspoon of Cassia cinnamon could put you over the daily limit (3Trusted Source).
Unfortunately, several studies have found that eating too much coumarin may cause liver toxicity and damage (4, 5Trusted Source).
For example, a 73-year-old woman developed a sudden liver infection causing liver damage after taking cinnamon supplements for only 1 week (7Trusted Source). However, this case involved supplements that provided a higher dose than you would get from diet alone.
SUMMARYRegular cinnamon contains high amounts of coumarin. Studies have shown that eating too much coumarin may increase the risk of liver toxicity and damage.
Animal studies have shown that eating too much coumarin, which is abundant in Cassia cinnamon, may increase the risk of certain cancers (3Trusted Source).
For example, studies in rodents have found that eating too much coumarin can cause cancerous tumors to develop in the lungs, liver, and kidneys (8, 9, 10Trusted Source).
The way in which coumarin may cause tumors is unclear.
However, some scientists believe that coumarin causes DNA damage over time, increasing the risk of cancer (11Trusted Source).
Most research on the cancerous effects of coumarin has been performed on animals. More human-based research is needed to see if the same link between cancer and coumarin applies to humans.
SUMMARYAnimal studies have found that coumarin may increase the risk of certain cancers. However, more research is needed to determine whether this also applies to humans.
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Some people have experienced mouth sores from eating products that contain cinnamon flavoring agents (12, 13Trusted Source, 14Trusted Source).
Cinnamon contains cinnamaldehyde, a compound that may trigger an allergic reaction when consumed in large amounts. Small amounts of the spice don’t seem to cause this reaction, as saliva prevents chemicals from staying in contact with the mouth for too long.
In addition to mouth sores, other symptoms of a cinnamaldehyde allergy include:
tongue or gum swelling
a burning or itching sensation
white patches in the mouth
While these symptoms aren’t necessarily serious, they can cause discomfort (14Trusted Source).
However, it’s important to note that cinnamaldehyde will only cause mouth sores if you’re allergic to it. You can get tested for this type of allergy with a skin patch test (15Trusted Source).
Also, mouth sores seem to mostly affect those who use too much cinnamon oil and cinnamon-flavored chewing gums, as these products can contain more cinnamaldehyde.
SUMMARYSome people are allergic to a compound in cinnamon called cinnamaldehyde, which can cause mouth sores. However, this seems to mostly affect people who use too much cinnamon oil or chewing gum, as these products contain more cinnamaldehyde.
While eating a bit of cinnamon may help lower your blood sugar, eating too much may cause it to fall too low. This is called hypoglycemia. It can lead to tiredness, dizziness, and possibly fainting (20Trusted Source).
People who are most at risk of experiencing low blood sugar are those taking medications for diabetes. This is because cinnamon may enhance the effects of these medications and cause your blood sugar to fall too low.
SUMMARYWhile eating cinnamon may help lower your blood sugar, eating too much may cause it to fall too low, especially if you’re on medication for diabetes. Common symptoms of low blood sugar are tiredness, dizziness, and fainting.
Eating too much ground cinnamon in a single sitting may cause breathing problems.
This is because the spice has a fine texture that can make it easy to inhale. Accidentally inhaling it can cause:
coughing
gagging
difficulty when trying to catch your breath
Also, the cinnamaldehyde in cinnamon is a throat irritant. It may cause further breathing problems (21).
People with asthma or other medical conditions that affect breathing need to be especially careful of accidentally inhaling cinnamon, as they are more likely to experience trouble breathing.
SUMMARYEating too much ground cinnamon in a single sitting may cause breathing problems. The fine texture of the spice makes it easy to inhale and irritate the throat, which may cause coughing, gagging, and trouble catching your breath.
Cinnamon is safe to eat in small to moderate amounts with most medications.
However, taking too much may be an issue if you’re taking medication for diabetes, heart disease, or liver disease. This is because cinnamon may interact with those medications, either enhancing their effects or intensifying their side effects.
For example, Cassia cinnamon contains high amounts of coumarin, which can cause liver toxicity and damage if consumed in high amounts (3Trusted Source, 4, 5Trusted Source).
If you’re taking medications that may affect your liver, such as paracetamol, acetaminophen, and statins, excessive intake of cinnamon may increase the chance of liver damage (7Trusted Source).
Also, cinnamon may help lower your blood sugar, so if you’re taking medications for diabetes, the spice may enhance their effects and cause your blood sugar to fall too low.
SUMMARYIf eaten in large amounts, cinnamon may interact with medications for diabetes, heart disease, and liver disease. It may either enhance their effects or increase their side effects.
Since the “cinnamon challenge” has become wildly popular, many have attempted to eat large amounts of dry cinnamon.
This challenge involves eating a tablespoon of dry, ground cinnamon in under a minute without drinking water (22).
While it may sound harmless, the challenge can be very dangerous.
Eating dry cinnamon can irritate your throat and lungs, as well as make you gag or choke. It can also permanently damage your lungs.
This is because the lungs cannot break down the fibers in the spice. It may accumulate in the lungs and cause lung inflammation known as aspiration pneumonia (23, 24Trusted Source).
If aspiration pneumonia is left untreated, the lungs may become permanently scarred and possibly collapse (24Trusted Source).
SUMMARYWhile eating large amounts of dry cinnamon might seem harmless, it can be very dangerous. If cinnamon reaches your lungs, it can’t be broken down and may cause an infection and permanent lung damage.
This equates up to 8 mg of coumarin per day for an adult weighing 178 pounds (81 kilograms). For reference, the amount of coumarin in 1 teaspoon (2.5 grams) of ground Cassia cinnamon ranges from 7 to 18 mg (6). Keep in mind that children may tolerate even less.
Although Ceylon cinnamon contains only trace amounts of coumarin, excessive intake should be avoided. Cinnamon contains numerous other plant compounds that may have adverse effects when consumed in high amounts. Use all cinnamon sparingly as a spice.
SUMMARYAdults should avoid eating more than 1 teaspoon of Cassia cinnamon per day. Children may tolerate even less.
Cinnamon is a delicious spice, linked to many health benefits.
While eating small to moderate amounts is safe, eating too much may cause side effects. This mostly applies to Cassia or “regular” cinnamon because it contains high amounts of coumarin, which has been linked to conditions like liver damage and cancer.
On the other hand, Ceylon or “true” cinnamon only contains trace amounts of coumarin.
While eating too much cinnamon may have some drawbacks, it’s a healthy spice that’s safe to eat in small to moderate amounts. Eating less than the tolerable daily intake is more than enough to provide you with its health benefits.
The claim: Honey and cinnamon can improve heart disease, arthritis, cholesterol, GI issues, common cold, acne, skin infections and weight loss amongst many others
In a Facebook post, a bottle of golden-colored honey and red-brown cinnamon is held side by side. The accompanying text alludes to a treatment “drug companies won’t like … getting around.”
“It is found that a mix of honey and cinnamon cures most diseases,” David Wright posted to Facebook in 2014 in a post that has garnered attention on the platform since late May. In separate paragraphs dedicated to certain diseases and common ailments, he provides detailed dosages and methods for intake.
“Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam, and eat it regularly for breakfast,” Wright advises for heart disease. For arthritis, bladder infections, colds, GI and respiratory issues, longevity and even hearing loss, he recommends mixing varying proportions of the household spice and sweetener with boiling or lukewarm water to drink daily or until symptoms dissipate.
Wright also dispenses relevant scientific facts to add a layer of medical authenticity.
“A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu,” he writes. “Constant use of honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.”
The post has received over a million shares and 70,000 comments, the latter of which have been overwhelmingly positive.
“Wow, I knew it helped with some things but I had no idea it helped so many things!” Belinda Lee Christian commented.
Some commenters, however, expressed skepticism.
“How the heck is hearing related to something you ingest??” Diane Plourde asked.
Wright did not respond to USA TODAY for comments and clarification.
The history and science behind honey and cinnamon
The use of honey has been well-documented since antiquity, dating as far back as the Stone Age. In the fourth century B.C., the Sumerians of Mesopotamia, a region once spanning most of modern-day Iraq and eastern Syria, documented the sweet, viscous syrup as both nutritional and medical, even using it as an ointment. Ancient texts penned by the fathers of early medicine like Aristotle and Hippocrates, as well as Arab and Ayurvedic doctors, also recognized honey’s medicinal benefits.
In the last 20 years or so, scientists have uncovered much about this food made by the humble bee.
“Bees collect the dilute-sugary nectar of flora plants, produce an enzymatic activity after ingestion, regurgitate it into honey cells and evaporate a high percentage of water out of it,” Dana Hunnes, a senior dietitian at Ronald Reagan UCLA Medical Center, explained to Time last year.
The end product – honey – consists of simple sugar molecules, mostly fructose and glucose, which can be easily used by the body for energy.
The rest of honey’s chemical composition is made up of enzymes, amino acids, vitamins, calcium, iron, zinc and potassium to name a few. And much of its prized pharmacological effect comes from antioxidants called polyphenols.
“These compounds are responsible for some of honey’s potential health benefits and part of what distinguishes the sweetener from more traditional ones like sugar,” Jenny Friedman, a Philadelphia-based registered dietitian, told Time last year.
Cinnamon, like honey, has also enjoyed a long history. Its first documented use was as a perfuming agent during the ancient Egyptian embalming process. During the Middle Ages, it became known as a useful meat preservative and a treatment for coughs, arthritis and sore throats.
The much-loved fragrant spice, obtained from the bark of Lauraceae family of trees found in Asia, Australia and South America, contains polyphenols and various other chemical compounds with reported anti-inflammatory, antimicrobial, antidiabetic, anticancer and lipid-lowering properties.
According to the U.S. Department of Agriculture, one teaspoon of ground cinnamon contains 26 mg of calcium, 0.2 mg of iron, less than 1 mg of magnesium and phosphorous each, about 11 mg of potassium and 0.4 micrograms of vitamin A.
Honey or cinnamon, but not both, may confer some health benefit
Many studies involving honey or cinnamon have not focused on their combined action. Thanks to its antimicrobial properties, honey has shown promise in wound care and fighting off catheter-associated UTIs. More rigorous studies are needed to conclude it’s helpfulness in alleviating eczema, ringworm, or acne but it’s generally agreed salving on some of the natural sweetener doesn’t hurt.
The claim of honey and cinnamon for oral hygiene, however, may be substantiated. One 2017 study found that honey and cinnamon appear to work together to fight against Streptococcus mutans, a bacterium known for its role in tooth decay.
There are no studies indicating honey and cinnamon effective in curing hearing loss, fatigue, or increasing life span in human subjects. While honey and cinnamon may soothe symptoms of the common cold or the flu, they cannot kill “influenza ‘germs’” (influenza being a virus and not a bacteria) as the Facebook post claims.
Not all honey or cinnamon is created equally
There are hundreds of honey types worldwide, with over 300 variations in the United States alone. The benefits of one particular honey can differ from another depending on many factors including the nectar’s floral source, the environment and even the bee’s age. New Zealand manuka honey has been well-researched and recognized for its medicinal properties; Tualang honey found in Malaysia and buckwheat honey are also gaining attention. Buyers must beware of imported honey, which can be filtered with other sweeteners like corn syrup thereby reducing its health and nutritional value.
When it comes to cinnamon, it may come as a surprise to learn most supermarket cinnamon is not of the “true” cinnamon or Ceylon variety, but cassia, Chinese cinnamon. While both have been used in studies looking at effects on blood glucose, eating too much of cassia cinnamon may be harmful in large doses.
As far as recommended daily dosages of either one, experts recommend consuming no more than a tablespoon of honey or one-quarter to about 1.25 teaspoons of cassia daily (there are no human studies available yet for optimal dosing with Ceylon cinnamon). Many of the doses prescribed in the Facebook post exceed the recommended limits.
Our ruling: Partly false
We rate the health claim of honey and cinnamon as a cure for most diseases PARTLY FALSE because some of it was not supported by our research. While it’s true honey and cinnamon individually may help improve and even protect against some diseases, there is a lack of studies looking at both honey and cinnamon together. There’s no scientific evidence backing improving hearing loss and the claim of weight loss may be inferred but has not been confirmed. The prescribed dosages mentioned exceed the recommended daily servings and could be potentially harmful.
Thank you for supporting our journalism. You can subscribe to our print edition, ad-free app or electronic newspaper replica here.
Our fact check work is supported in part by a grant from Facebook.
Summary:
There are two types of cinnamon, Ceylon cinnamon, also called true cinnamon, and Cassia cinnamon. Saigon cinnamon is a type of Cassia cinnamon.
The reason we are told that Cassia cinnamon is of lower quality than Ceylon cinnamon is because of the coumarin content.
The lethal dose of coumarin is 293 mg/kg. So if someone ways 50 kg, he or she would need to consume 14.650 kilograms of coumarin before it is lethal. That is 1400 kg of Cassia cinnamon and 350000 kg Ceylon Cinnamon!
So the TDI of coumarin for someone of 50 kilograms would be 2.5 mg. In order to reach that amount, you would have to eat 250 mg of Cassia cinnamon,and 62500 mg of Ceylon cinnamon.
1 teaspoon of Cassia cinnamon has 0.0276 grams, is 27.6 mg . That has 0.276 mg of coumarin. That is the TDI for someone weighing 2.76 kg.
There are 9.05 teaspoons in 250 mg. There are three teaspoons in a tablespoon. So the TDI of Cassia Cinnamon for someone of 50 kg is 3 tablespoons! That’s TDI of Cassia cinnamon for someone who weighs 50 kg. It is less for someone who weighs less and more for someone who weighs more.
For Ceylon cinnamon, it is 2265 table spoons!
Still, the anticoagulant, vitamin K blocking, bloodsugar lowering and briandamge in unborn infants during opregnancy is reason to be mindful of your cinnamon use, as with all herbs.That’s what the herb rotation schedule is for.
Conclusion:
The TDI (Tolerable Daily Intake) of cinnamon is based on the Coumarin content., and is set on 0.1 mg per kg of body weight.
The TDI (Tolerable Daily Intake) of 1 teaspoon of Cassia Cinnamon is set for someone weighing a little under 3 kg.
For someone who weighs 50 kg , the TDI is 3 table spoons!
That is way more than you will ever want to take. Usually you just sprinkle a pinch over your toast with some honey.
Now it is very odd that Coumarin is seen as so dangerous, because it is an anti coagulatie, which is used in many drugs, so if anything, the cheaper Cassia cinnamon, which has 1% Coumarin, should be more valuable than Ceylon cinnamon, which only has 0.04 percent Coumarin!
To benefit from the positive effects and not be bothered with the negative one, I would stick with using cinnamon once a week, as is advised in the herb rotation schedule.
Your immune system can handle just about any disease. But in order for that immune system to function properly, you must get the essential nutrients, preferably via organic food or the sun in case of vitamin D. Most discoverers of essential nutrients were awarded Nobel Prizes. Finding those who discovered that linoleic acid is essential was like looking for a needle in a haystack. But I found them. George and Mildred Burr. Between 1929 and 1932 they wrote 3 studies in which it was conclusively proven. And what did another research couple think, now? Indeed, in the middle of a deactivated SARS-CoV-2 spike, linoleic acid. Where do you find that then? That linoleic acid? In raw, organic sunflower seeds, for example. But you have to eat it in balance with linolenic acid, which is in linseed or chia seeds. Here you see how
And here you can read more about George and Mildred Burr:
The fatty acid fraction is the only part of the fat effective in curing or preventing the disease
Rats suffering from the low fat disease are not cured by the saturated fatty acids (stearic, palmitic, myristic, lauric, or lower acids). These same rats are cured by linoleic acid (either isolated in pure state, or in olive oil, lard, corn oil, poppy-seed oil, linseed oil3, or egg lecithin4).
In the early 1900s, dietary fat was viewed simply as a source of calories, interchangeable with carbohydrates. 6
Dietary fat was recognized as a good source of energy and fat-soluble vitamins by the first part of the 20th century, but fatty acids were not considered to be essential nutrients because it was thought they could be synthesized from dietary carbohydrate. 7
In 1929, 1930 and 1932 George and Mildred Burr published three papers in the Journal of Biological Chemistry that turned the notion on its head. 8George and Mildred Burr reported that dietary fatty acid was required to prevent a deficiency disease that occurred in rats fed a fat-free diet. 9
George Oswald Burr, a young, comparatively unknown assistant professor of plant physiology at the University of Minnesota, reported that the deficiency disease observed in rats fed a fat-free diet was caused by the absence of dietary fatty acids, not by the lack of a lipoid contained in the fat, and he concluded that fat was an essential dietary component10.
George Burr then demonstrated that the addition of a small amount of linoleic acid, the 18-carbon ω-6 polyunsaturated fatty acid containing two double bonds (18:2ω-6), cured this deficiency disease and, therefore, was an essential fatty acid/11
These seminal papers are now regarded as classics in biochemistry12, but they initially met with considerable skepticism. To understand why, one must appreciate the paradigm-changing nature of the discovery and the stature of the experts whose views concerning dietary fat were being challenged by Burr’s findings.
Through meticulous analyses of rats fed special diets, George and Mildred Burr discovered that fatty acids were critical to health. If fatty acids were missing in the diet, a deficiency syndrome ensued that often led to death. 13
The papers they published were:
1929: A New Deficiency Disease Produced by the Rigid Exclusion of Fat from the Diet (Burr, G. O., and Burr, M. M. (1929) J. Biol. Chem. 82, 345–367) February 11 1929 14
1930: ON THE NATURE AND R6LE OF THE FATTY ACIDS ESSENTIAL IN NUTRITION.* BY GEORGE 0. BURR AND MILDRED M. BURR. (From the Department of Botany, University of Minnesota, Minneapolis.) (Received for publication, January 9, 1930.) 15
In 1981 George Burr pubished an article called THE ESSENTIAL FATTY ACIDS FIFTY YEARS AGO17
The Burrs identified linoleic acid as an essential nutrient and coined the phrase “essential fatty acids.”
In the 1929 JBC paper, the Burrs described the new nutrition deficiency in detail. When fats were eliminated from the diet for several months but the amount of food was not changed, the rats developed scaly skin. Their tails became inflamed and soon ridged with scales.The hind paws reddened and sometimes swelled. The fur on the back filled with dandruff. The animals lost fur around the face and throat, and sores appeared. As they continued on the fat-free diet, the animals began to lose weight and, within three or four months of the weight loss, died. When they were autopsied, the Burrs noted that the animals’ kidneys and urinary tracts bore significant signs of damage. The Burrs showed that the added vitamins did not help the animals recover from the syndrome, but that adding small amounts of lard, as little as three drops, was enough to help the animal recover.
At this stage, the Burrs could only observe that fat starvation over a period of several months caused a disease in rats that eventually led to death. They did not know if the rats died because of the strain of having to internally synthesize fats or because of the missing fats from the diet.
They end their first paper with a discussion rather than a conclusion:
The fatty acid fraction of lard is fairly well known. Some workers have almost quantitatively accounted for all acids present with about the following distribution: stearic acid, 15 per cent; palmitic acid 25 per cent; oleic acid, 50 per cent; and linoleic acid, 10 per cent. Traces of arachidonic, linolenic, lauric, and myristic acids have been reported. Ellis and Isbell show that the diet has a marked effect upon the distribution of the fatty acids in lard. If these well known fatty acids are responsible for the cures described , then we must assign to them a function far more subtle than the production of nine calories of energy per gm. burned. By their presence they have changed the entire economy of the animal, causing an increase in body weight equal to 10 times the weight of the acids consumed. The increase in weight is always accompanied by a return to normal health. If the effect is not due to the ordinary fatty acids, then we must look for a new substance of the nature of an ether-soluble organic acid which must be present in exceedingly smaI1 amounts. This acid would be classed as a vitamin until its isolation permitted the assigning of a definite chemical formula and name. No conclusion can be drawn from the data at hand and for the present we will speak of this dietary deficiency as due to the absence from the diet of the acids present in fats. 18
The second paper, which appeared the next year, put the question to rest.
The Burrs showed that linoleic acid was an essential fatty acid that was needed in only small amounts to support health.
Their work “led them to identify polyunsaturated fatty acids” as essential nutrients.
The Burrs established that the fat-deprived rats could not be cured with saturated fatty acids, such as stearic, palmitic, and lauric acids. However, if the rats were given linoleic acid (Omega 6) from sources such as olive oil, lard, or flaxseed oil, they were cured.
These were their conclusions of their second paper ON THE NATURE AND ROLE OF THE FATTY ACIDS ESSENTIAL IN NUTRITION, published January 9th, 1930
1. Fat-free diets regularly produce kidney lesions in the rat, which have been observed in every case at autopsy. Kidney degeneration probably causes the death of the rat in most cases. 2. High protein diet seems to increase the severity of the kidney degeneration so that bloody urine appears more frequently. 3. The small emaciated animals on fat-free diets drink twice as much water as their controls and eat the same amount of food. The excess water is not lost through the urine. 4. Ovulation often is irregular or ceases entirely in fat-free animals. When a curative oil is fed, ovulation is resumed within a few days. 5. Vitamin E is not a controlling factor in the disease resulting from fat-free diet, but may affect the size of the males somewhat. 6. Female rats on the fat-free diet will mate when ovulation G. 0. Burr and M. M. Burr 619 occurs and will produce litters. The very poor litters are attributed to the general poor condition of the mother. 7. With few exceptions, males on a fat-free diet will not mate, while their controls, receiving 10 drops of lard, mate and sire normal litters. Those males fed fat-free diets, which do mate, cannot sire litters. 8. In this new type of sterility the normal sex responses are lost, while in the sterility resulting from lack of vitamin E the sex response is retained after the loss of the seminiferous epithelium. 9. Rats suffering from the low fat disease are not cured by the saturated fatty acids (stearic, palmitic, myristic, lauric, or lower acids). 10. These same rats are cured by linoleic acid (either isolated in pure state, or in olive oil, lard, corn oil, poppy-seed oil, linseed oil, or egg lecithin). 11. The phospholipid, egg lecithin, is of no more value than pure methyl linolate. 12. Oleic acid in butter and coconut oil is of doubtful value but certainly it is not equal to linoleic acid. 13. Complex, unsaturated oils (like corn oil, linseed oil, cod liver oil) appear to be more effective curative substances than a single fatty acid or phospholipid. 14. High grade butter fat (3 per cent of the total diet) does not cure the skin condition, supporting the view that vitamin A and vitamin E deficiency is not involved. 15. The hypothesis is put forward that warm blooded animals in general cannot synthesize appreciable quantities of linoleic acid. The synthesis of other unsaturated acids, including linolenic, is probably equally limited. 16. Linoleic acid (and possibly other acids) therefore is an essential fatty acid. 19
Mildred Burr was also a coauthor of the 1932 paper reporting the essentiality of α-linolenic acid (18:3ω-3), the ω-3 analog of linoleic acid that is the parent of the ω-3 family of polyunsaturated fatty acids. 20
An observation in the 1932 paper was:
It seems that linolenic acid can replace linoleic acid completely in the curing of rats suffering from a deficiency of fat.
And the conclusions of the 1932 research were:
1. Both linolenic acid and linoleic acid are effective in curing rats suffering from a fat deficiency. They seem to be about equal in value and can replace each other in the tissues. 2. Oleic acid is ineffective in the curing of sick rats and is classed with the saturated acids. 3. ar-Eleostearic acid, an isomer of linolenic acid, is ineffective in curing sick rats. This might be attributed t,o its high melting point. 4. Tung oil, like butter, has enough undetermined unsaturated acids to effect slow cures. 5. Mixtures of linoleic and linolenic esters are no more effective than a single ester, while the addition of a preparation of methyl arachidonate has a slight unexplained depressing effect. 21
Artemis Simoupolis22 had a different observation in her 2002 study23 where it concerns the effects of mixtures of Omega 3 ALA, and Omega6 LA Perhaps this is because it is of vital importance in which balance they are taken, and the quality of the oils is very important too.
The Burrs also had to use physical and chemical means of separation to analyze the components of the fats because their work preceded the days of common analytical techniques, such as thin layer and gas chromatography, spectroscopy, and automatic fractionating methods.
The discovery of essential fatty acids was a paradigm-changing finding, and it is now considered to be one of the landmark discoveries in lipid research.
Their findings were “born into controversy” wrote Ralph Holman of the Hormel Institute in 1988.
In the 1940s, Holman was one of George Burr’s graduate students and later a research associate.
Holman pointed out that in the same issue of the Journal of Biological Chemistry 25 as the second paper, a group led by Lafayette B. Mendel at Yale University had a paper that concluded that fat’s nutritional value was solely in fat-soluble vitamins and calories but not fatty acids.
In his 1981 article, George Burr remembered receiving a letter of condolence for coming to the conclusion that fatty acids were important .
Later work (some of it done by Holman) went on to demonstrate that linoleic acid (Omega 6) was critical in the human diet .
As more research gave credence to the Burrs’ work, a different mindset took hold that went to the other extreme. Nutritionists believed that linoleic acid (Omega 6) was the only essential fatty acid.
The skin symptoms in the Burrs’ rats were striking. It is only now that some understanding of how linoleic acid plays a role in maintaining healthy skin is starting to emerge. In a recent JBC publication, recognized as one of the “Best of JBC 2011” papers, Alan R. Brash’s group at Vanderbilt University proposed an explanation for the critical role of linoleic acid in building the water barrier in the skin
Brash says that the Burrs noted that the fat-deprived rats lost more water through their scaly skin. By using a series of analytical techniques, Brash’s group demonstrated that two particular lipoxygenases are responsible for oxidizing linoleic acid esterified in a special ceramide to allow the subsequent covalent bonding of epidermal proteins and ceramides together to produce a functional barrier to water loss.
Mildred Burr died in 1962. George Burr’s career later took him to Hawaii and Taiwan, where he worked on photosynthesis in agricultural crops. Burr was the first to discover that sugarcane used C4 carbon fixation.
George Burr was appointed as a consultant to the Royal Swedish Institute for Scientific and Engineering Research in 1946, and he was invited by the Nobel Foundation to submit a nomination for the Nobel Prize in Physiology or Medicine. This obviously pleased him greatly, because it is one of the few honors that he mentioned in his autobiographical material26 .
The 1982 Nobel Prize in Physiology or Medicine was awarded to Sune Bergström, Bengt Samuelsson, and Sir John Vane for their discoveries concerning Prostalglandins, 27 Prostaglanins28 are derived from Arachichidonic acid, an Omega 6 fatty acid derived from Linoleic Acid.
6A New Deficiency Disease Produced by the Rigid Exclusion of Fat from the Diet (Burr, G. O., and Burr, M. M. (1929) J. Biol. Chem. 82, 345–367) Febuary 11 1929
On the Nature and Role of the Fatty Acids Essential in Nutrition (Burr, G. O., and Burr, M. M. (1930) J. Biol. Chem. 86, 587–621) A NEW DEFICIENCY DISEASE PRODUCED BY THE RIGID EXCLUSION OF FAT FROM THE DIET.* BY GEORGE 0. BURR AND MILDRED M. BURR. (From the Department of Botany, University of Minnesota, Minneapolis.) (Received for publication, February 11, 1929.)
ON THE NATURE AND ROLE OF THE FATTY ACIDS ESSENTIAL IN NUTRITION.* BY GEORGE 0. BURR AND MILDRED M. BURR. (From the Department of Botany, University of Minnesota, Minneapolis.) (Received for publication, January 9, 1930.) https://www.jbc.org/article/S0021-9258(20)78929-5/pdf
28The prostaglandins. a group of lipids made at sites of tissue damage or infection that are involved in dealing with injury and illness. They control processes such as inflammation, blood flow, the formation of blood clots and the induction of labour.The prostaglandins (PG) are a group of physiologically active lipid compounds called eicosanoids having diverse hormone-like effects in animals. Prostaglandins have been found in almost every tissue in humans and other animals. They are derived enzymatically from the fatty acidarachidonic acid.[Every prostaglandin contains 20 carbon atoms, including a 5-carbon ring. They are a subclass of eicosanoids and of the prostanoid class of fatty acid derivatives.
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