Immunity Health News

It’s not just that they didn’t eat Twinkies and Cheetos.

Hunter-gatherers ate a wide variety of fruits, vegetables, roots, beans, nuts, tubers, pollen and even flowers rich in antioxidants, phytochemicals, vitamins, minerals and dietary fibre. Some researchers believe that the early humans ate up to 100 different varieties of plants and it’s estimated that their vitamin C intake was about 600mg per day (about 10 times more than the present-day recommended intake). Also, the meat that formed part of the palaeontological diet differed from modern meat because it was low in fat and cholesterol.

In contrast, The everyday diets we follow are much more monotonous and restricted than those of our forefathers. Modern diets are high in energy, low in micronutrients, high in fat and sugar, have a high GI and a low fibre content.

Considering our genetic makeup hasn’t changed much in that time, it’s no wonder so many of us are sick!

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Phytonutrients are

compounds found in plants that are not required for normal functioning of the body but that nonetheless have a beneficial effect on health or an active role in the amelioration of disease. Thus, they differ from what are traditionally termed nutrients in that they are not a necessity for normal metabolism, and their absence will not result in a deficiency disease. What is beyond dispute is that phytonutrients have many and various beneficial health effects. For example, they may promote the function of the immune system, act directly against bacteria and viruses, reduce inflammation, and may also be associated with the treatment and/or prevention of cancer (the focus of this article), cardiovascular disease and any other malady affecting the health or well-being of an individual.

Read about the specific phytonutrients found in different foods and their beneficial properties.

The demand for essential oils and oleoresins in products from food to fragrances has generated a $588.4 million industry, and is expected to reach $859.6 million in 2013.

At the same time, because of difficulty in procuring raw material and narrowing profit margins, many manufacturers are turning to synthetic and “nature-identical” flavourings and fragrances for their low cost and “consistent flavour profile.”

“The key factor driving growth in the U.S. essential oils and oleoresins markets is the changing consumer preference towards natural ingredients, especially in the wake of increasing incidences of neuro-degenerative diseases,” observes Frost & Sullivan Research Associate Sneha Pasricha. “Essential oils and oleoresins are exclusively of natural origin and the growing consumer perception that ‘natural products are safe and healthy’ is being further bolstered by well-known scientific institutions as well as the media.”

Furthermore, essential oils and oleoresins are being increasingly utilized in beverages, confectionery, savory, and niche markets like nutraceuticals. The fast growing beverage application segment is the major application area for essential oils and in a bid to capitalize on the trend toward flavored beverages, manufacturers in the beverage segment are quickly developing offerings such as flavored waters, soft drinks, health drinks, fruit-based drinks, and even flavored alcoholic and tea-based drinks. This apart, fragrance applications are also expected to spur demand for essential oils.

Read the whole article.

A recent study in the American Journal of Clinical Nutrition has shown that over 55% of healthy children — up to 68% in winter — have low levels of Vitamin D, putting them at risk for weakened bones and serious disease.

More than 90 percent of African-American children tested had low blood levels of vitamin D, and about a fifth had levels associated with rickets and other diseases of the bones or muscles.

Vitamin D is needed by the immune system, and a deficiency can lead to poor absorption of bone minerals and may contribute to cancer, multiple sclerosis, hypertension and type 1 diabetes.

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Researchers in India say that the mango peel is a good source of antioxidants, rich in anthocyanins, carotenoids and polyphenols.

Of course, the peel is a little hard to digest. No problem. An extract from the peel is made with acetone. This makes the process of extraction extremely cheap, and cuts down on waste.

Now if they can just figure out a way to utilize that enormouse pit, I’ll really feel like I’m getting my money’s worth.
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Leading dietitian Karen Inge recommends her “Fantastic Four” herbs — garlic, ginger, oregano, and basil — as a way to boost not only flavour, but immune health as well.

“Being a rich source of antioxidants and other phytonutrients, integrating herbs and spices into your diet is one of the simplest ways to help look after yourself,” she said.

“Herbs and spices are now considered to be functional foods, which means they provide additional benefits to the body and do far more than just add flavour to food.”

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We all know someone — perhaps even the person smiling back from the mirror at us — who will swear as to the efficacy of Vitamin C as an immune system enhancer. Of course, they don’t really need to swear, because “everybody knows” that Vitamin C is good for preventing and healing from colds. Everyone except researchers, that is.

The researchers, from the Australian National University and the University of Helsinki, focused on research where participants were taking daily vitamin C supplements.

But their conclusion appears to suggest that the idea vitamin C supplements fight off colds is a myth. They found that only individuals under extreme physical stress, such as athletes and soldiers, stood to benefit.
Read the whole article.

Of course, colds aren’t the only reasons for taking Vitamin C. Let’s not forget about scurvy, and of course it is used daily in the body in a range of metabolic reactions. The researchers do acknowledge that taken in combination with other ingredients, such as echinacea, it may have unknown health benefits.

A recent article on smh.com.au offers skeptics more reasons to be wary of functional/designer/nutraceutical food and beverage manufacturers’ health benefit claims. In some cases, the foods are being promoted as offering health benefits that even the active ingredients never claim to provide.

“Millions of people are consuming these foods and the people who make functional foods are trading on people’s insecurity and looking for an insurance [sic] to give them better health.”

The article also suggests that active ingredients in certain foods, once extracted, may not offer the same health benefit as they did when part of the food.

Read it all.

I have said many times already on this blog how important I feel it is to have empirical research to back up claims of product effectiveness. Apparently the European Food Safety Authority (EFSA) feels the same way.

Their recent draft dossier guidelines make no reference whatsoever to ‘traditional use’ or ‘history of use’ for botanicals in food and food supplements. Instead,

data from intervention studies and observational studies in humans and animals must be used as evidence to make a health claim.

However, this appears to set up a double-standard, as those same botanical ingredients, when marketed as supplements, can continue to rely on ‘traditional evidence’.

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The days of the peanut allergy may be numbered.

Researchers at Britain’s Institute of Food Research have identified a missing molecule — interleukin-12 – which may be responsible for preventing food allergies.

The dendritic cells of mice bred to be allergic to peanuts did not produce this molecule.

If an allergen such as a peanut were taken alongside the Interleukin-12, Dr Nicoletti said that the allergic reactions might be brought under control.

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