A Simple, Inexpensive Method to Improve Your Health

How do we break the inflammation cycle and encourage the body to operate at a heightened level of efficiency?

Toxic substances stimulate the immune system to go into action. These substances can range from foreign chemicals to bacteria, viruses, fungus, or parasites.

The immune system’s response to toxins generates free radicals which create inflammation throughout the body. A healthy body can clear this inflammation in a short period of time. However, our day to day food, lifestyle, and environmental milieu hammers on our bodies. These assaults erode the efficiency of the body's anti-inflammatory mechanisms. Thus, inflammation builds up in various parts of the body leading to a degeneration of health and vigor.

Throughout the history of natural medicine, cleansing has been a mainstay - or at least beginning - for optimizing health. A variety of techniques have been used, for instance:

★ Fasting.
★ Modified fasting using fruit and vegetable juices.
★ Eating raw foods.
★ Following a mucus-less diet.
★ Supporting the blood and liver in their cleansing activities.
★ Using herbs, plant fiber, or salt water to purge the colon.
★ Colonics
★ Enemas.
★ Charcoal.
★ Stimulating the kidneys.
★ Sitting in a room or shelter which encourages profuse sweating.
★ Application of hot and/or cold water baths.

From the Aruvedic tradition of India comes yet another tool to add to this arsenal: oil pulling. It is mentioned in the ancient Ayurvedic text, Charaka Samhita, where it is called Kavala Gandoosha or Kavala Graha. It has been brought to the attention of modern practitioners by a Dr. F. Karach. He presented oil pulling in a paper before a meeting of oncologists and bacteriologists belonging to the Academy of Science of the USSR.

Oil pulling is a traditional Indian folk remedy for strengthening teeth, gums, and jaws. It helps to prevent tooth decay, bad breath, bleeding gums, dryness of the throat, and cracked lips. It is also used to reduce enamel wear from stomach acid in hangovers and bulimics.

Other systems of the body benefit from oil pulling as well. Dr. Karach lists these examples of ailments which are alleviated by oil pulling:

★ head-aches.
★ bronchitis.
★ tooth pain.
★ thrombosis.
★ eczema.
★ ulcers.
★ diseases of stomach, intestines, heart, blood, kidney, liver, and lungs.
★ women’s diseases.
★ diseases of nerves.
★ paralysis.
★ encephalitis.
★ prevents the growth of malignant tumors, cuts and heals them.
★ chronic sleeplessness.

The procedure is simple, inexpensive, and uses readily available ingredients. First thing in the morning (and before meals, on an empty stomach), oil is swished around in the mouth for 15 to 20 minutes, then spit out. That is all there is to it. No fancy equipment or complicated techniques are required.

Cold pressed sesame oil is regarded as the best oil for this use. Extra Virgin coconut oil or Sunflower oil also comes highly recommended. If these are not available, you may try refined oils or another pure vegetable oil that does not have genetically modified sources. However, oils other than sesame or sunflower have not been shown to be as effective.

Sesame oil is derived from the plant Sesamum indicum of the Pedaliaceae family. The seeds of the plant are known as benne, 'gingelly' or 'teel'. It is often used for cooking and as a flavor enhancer in Indian, Chinese, Korean, and to a lesser extent Southeast Asian cuisine. Due to the natural antioxidants present in the oil, it is least prone among cooking oils with high smoke points (its average smoke point is 420°F) to turn rancid when kept at room temperature. Still refrigeration is recommended for optimum freshness.

Sesame , one of the first crops processed for oil, is considered the queen of the oil seed crops because of its nutritional qualities and many desirable health effects. Few people have allergic reactions to sesame. If you have a mild allergic reaction, try a different brand of oil, as manufacturing practices vary from one to another.

Sesame oil has a high concentration (41 percent) of polyunsaturated fatty acids. It is a good source of vitamin E. Among six edible plant oils tested, sesame oil had the highest antioxidant content. The antioxidants present in it are mainly sesamol, sesamin, and sesamolin. Sesamin has been found to inhibit the absorption of cholesterol as well as limiting cholesterol production in the liver. It reduces the formation of fat cells and acts to lower blood pressure. Sesame oil is said to generally fortify the constitution during recuperation from severe or prolonged illness.

As with most plant based condiments, sesame oil contains magnesium, copper, calcium, iron, zinc and vitamin B6. Copper provides support for the nerves which regulate heart beat and provides relief for rheumatoid arthritis. Magnesium supports muscle, blood vessel, and respiratory health. Calcium helps prevent colon cancer, osteoporosis, migraine and PMS. Zinc promotes bone health.

Sesame seed oil helps joints keep their flexibility.

Keeping the skin supple and soft, sesame oil has multiple uses in skin care. It heals and protects areas of mild scrapes, cuts and abrasions. It helps tighten facial skin, particularly around the nose, controlling the usual enlargement of pores as skin ages chronologically.

In The Green Pharmacy, the prominent herbalist James Duke states that sesame contains at least seven pain-relieving compounds. Thus, sesame may also have some power as an analgesic.

In lab cultures, sesame seed oil inhibited the growth of malignant melanoma - a skin cancer (Prostaglandin Leukatrines and Essential Fatty Acids 46: 145-150, 1992) and replication of human colon cancer cells (Anti Cancer Research 11: 209-216, 1992).

Two scientific studies indicate the effect of oil pulling against specific bacteria in the mouth cavity. Streptococcus mutans, which reportedly causes dental caries, was measured. Subjects swished sesame oil in their mouths for ten minutes a day. Within a week, bacterial counts in the mouth were significantly lowered.

The mouth contains many blood vessels quite close to the surface. When food is thoroughly chewed, it mixes with saliva which contains a large number of enzymes. Many nutrients are absorbed through the buccal tissue (tissues inside the mouth) before food descends to the stomach. In fact, with enough chewing, forty percent of carbohydrate digestion takes place in the mouth. Thus, the beneficial effects of the sesame oil can be transmitted to the body, without swallowing it. While some controversy exists about whether molecules can be passed through these membranes into the mouth, there is a sense in which oil pulling may remove toxins from the body.

Oil, which is composed of fat molecules, is a medium which is very absorbent. The fat in your body stores certain vitamins, excess hormones, and many toxic chemicals.

Sesame oil is reputed to penetrate the skin easily, and is used in India for oil massage. Sesame seed oil absorbs quickly and penetrates through the tissues to the very marrow of the bone. It enters into the blood stream through the capillaries and circulates. The liver does not sweep sesame seed oil molecules from the blood, accepting those molecules as friendly. Oil soluble toxins are attracted to sesame seed oil molecules which can then be washed away. These same properties may take place in the buccal tissues during oil pulling.

Here is the oil pulling procedure, step by step:

Step 1: First thing in the morning, on an empty stomach, and before drinking any liquids (including water), pour exactly one tablespoon of sesame or sunflower oil into your mouth. Use one teaspoon for children old enough to be able to swish it without swallowing it – most sources suggest an age of five. If you wear dentures, oil pulling is done with the dentures out of your mouth. Some people choose to accelerate oil pulling’s effects by swishing two or three times a day. It should be done before meals or several hours after a meal, on an empty stomach.

Step 2: Swish the oil around in your mouth without swallowing it for about twenty minutes. Move it around in your mouth and through your teeth. Sip and suck it through the teeth. Use a gentle chewing motion from time to time. Don't tilt your head back to gargle. Keep swishing. If your cheek or jaw muscles get sore while swishing, you are putting too much effort into it. Relax your jaw muscles and use your tongue to help move the liquid around the inside of your mouth. When you do this correctly, you will feel very comfortable. Pretty soon, it will become second nature. You will find that the oil starts to get watery in the first ten minutes, as your saliva mixes with it.

Step 3: As the end of the oil pulling session approaches, the oil/saliva mixture in your mouth becomes thicker. This is quite normal, since it is pulling out toxins from your body. When 20 minutes are up, spit out the oil into the commode. It is best if you do not spit into the sink. Do not be alarmed if it looks yellow or whitish – this also is normal.

Step 4: Rinse out your mouth a couple of times with warm water or with a good mouthwash and spit into the commode. I prefer to rinse and spit with regular hydrogen peroxide diluted half and half with water (or use full strength). Once again, do not swallow. The hydrogen peroxide is very effective in rinsing out any toxins or organisms which may be left in the mouth.

Step5: Brush your teeth. Use a damp toothbrush with a small amount of baking soda. A small amount goes a long way and minimizes the abrasive effect of the baking soda. The baking soda will normalize the pH of the mouth.

Sesame oil has the following advantages over the standard and commercially available mouthwashes: it causes no staining, has no lingering aftertaste, and causes no allergic reactions. It is five to six times more cost-effective than the commercially available mouthwashes and is, moreover, readily available in the household.

For more information:

http://www.oilpulling.com
http://www.ijdr.in/text.asp?2008/19/2/169/40476
http://www.jisppd.com/article.asp?issn=0970-4388;year=2008;volume=26;issue=1;spage=12;epage=17;aulast=Asokan
http://iadr.confex.com/iadr/2008Toronto/techprogram/abstract_105440.htm
http://www.answers.com/topic/sesame-oil
http://www.youthingstrategies.com/qualities.htm
http://findarticles.com/p/articles/mi_g2603/is_0006/ai_2603000655/

Fermented Soy is Only Soy Food Fit for Human Consumption

by Barbara Minton, Natural Health Editor

(NaturalNews) Writings about the soybean date back to 3000 B.C., when the Emperor of China listed the virtues of soybean plants for regenerating the soil for future crops. His praises centered on the root of the plant, not the bean. These ancient writing suggested that the Chinese recognized the unfitness of soybeans for human consumption in their natural form. Now 5000 years later, we are once again catching on to the anti-nutritive qualities of the soybean, and realizing that the only soybean worth eating is one that has been fermented.

The key to releasing the nutrients of the soybean has been known for thousands of years

About 1000 B.C. some smart person in China discovered that a mold, when allowed to grow on soybeans, destroyed the toxins present and made the nutrients in the beans available to the body. This process became known as fermentation and led to the creation of the still popular foods tempeh, miso, and natto.

A few centuries later, a simpler process was developed to prepare soybeans for consumption. After lengthy soaking and cooking, the beans were treated with nigari, a substance found in seawater. The end product was tofu. During the Ming dynasty, fermented soy appeared in the Chinese Materia Medica as a nutritionally important food and an effective remedy for diseases.

Unfermented soybeans contain potent anti-nutrients

In their natural form, soybeans contain phytochemicals with toxic effects on the human body. The three major anti-nutrients are phytates, enzyme inhibitors and goitrogens.

These anti-nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce. They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals. All plants have some anti-nutrient properties, but the soybean plant is especially rich in these chemicals. If they are not removed by extensive preparation such as fermentation or soaking, soybeans are one of the worst foods a person can eat.

Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.

Groups most at risk of experiencing negative effects from the anti-nutrient properties of soy are infants taking soy baby formula, vegetarians eating a high soy diet, and mid-life women going heavy on the soy foods thinking they will help with symptoms of menopause.

Soybeans contain high levels of phytates

All legumes contain phytate (also known as phytic acid) to some extent, but the soybean is particularly rich in this anti-nutrient. Phytate works in the gastrointestinal tract to tightly bind minerals such as zinc, copper, iron, magnesium and calcium. It has a particularly strong affinity for zinc, a mineral that supports wound healing, protein synthesis, reproductive health, nerve function, and brain development. It is believed that people living in developing countries are shorter than those in developed countries because of zinc deficiency caused by eating too many legumes. There is also evidence that mental development can be negatively impacted by a diet high in phytate.

In most legumes such as other varieties of beans, soaking is enough to break down most of the phytate content. However the soybean requires that the enzymes be released in the fermentation process to reduce its phytate content to the point where it becomes fit for consumption. This means that fermented soy foods like miso and tempeh have the lowest levels of phytate and are the best choices for anyone wishing to eat soybean products. Tofu is also a good choice, as long as care is taken to replenish loss nutrients.

Whole soybeans, soy milk, soy chips, soy protein isolates, soy flour and all the other myriad of products made from processed soybeans and advertised as health foods have much higher levels of phytate and are not worth eating.

Unfermented soy products are rich in enzyme inhibitors

When food is eaten, digestive enzymes such as amylase lipase and protease are secreted into the digestive tract to help break it down and free nutrients for assimilation into the body. The high content of enzyme inhibitors in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest. When foods are not completely digested because of enzyme inhibitors, bacteria in the large intestine try to do the job, and this can cause discomfort, bloating, and embarrassment. Anyone with naturally low levels of digestive enzymes such as elderly people would suffer the most from the enzyme inhibiting action of soy.

Soybeans can block production of thyroid hormone

Soybeans have a high content of goitrogens, substances that can block the production of thyroid hormone as well as cause goiter formation. Low thyroid activity plagues women in America, particularly middle-aged women. Thyroid hormone stokes the cellular furnaces, known as mitochrondia. When thyroid production is low, energy levels as well as body heat are also low. Low thyroid level is what makes old people move so slowly and seem like every action is a huge chore. Low thyroid means the action of the heart is reduced, resulting in lack of oxygen to the cells, a prime condition for cancer.

Genistein, an isoflavone found in soybeans, can also block thyroid production. Phytate can accentuate these effects because it binds up zinc and copper, leaving little of these important minerals available to make thyroid hormone.

A transport protein called GLUT1 is shut down by genistein. This protein sends glucose into the cells where it is used to generate energy. Slowing the transport of glucose means less energy production not only of thyroid hormone, but of every other action in the body.

Another way in which soy isoflavones reduce energy in the body is by inhibiting tyrosine kinases, enzymes involved in the transfer of energy from one molecule to another. These enzymes drive cell division, memory consolidation, tissue repair, and blood vessel maintenance and regeneration.

It is this action of regulating cell division that made genistein a popular substance for fighting cancer. When research on this anti-cancer effect of genistein became know, the soy industry feverishly developed products that would appeal to Western women looking for genistein. In the middle of all this excitement, little attention was paid to how the energy reducing effects of genistein lowered cellular energy in normal cells.

The benefits of genistein come at a high cost

Women have been encouraged to use high genistein soy products to alleviate symptoms of menopause and as a guard against bone loss and breast cancer. But given the full range of effects of genistein in the body, high consumption could result in age-related memory loss. Commercial soybean products offer genistein levels as high as 20 to 60 mg per serving. Asians are presented as an example of the benefits of eating soybean products because their incidence of breast cancer and osteoporosis is low. However, the Asian diet of fermented soybean products such as miso and tempeh includes only around 5 mg of genistein a day.

Genistein slows the growth of blood vessels to tumors, another action that makes it popular as a cancer fighter. However, it has the same effect on blood vessels serving normal cells. Eating a regular diet high in genistein could result in the starvation of healthy blood vessels, resulting in a reduced supply of oxygen to cells, setting up a cancer promoting situation.

In a graphic example of how genistein slows cellular energy, a study found that eating high levels of it slowed hair growth by 60 to 80 percent

A decade ago a study of 8,000 Asian men showed that those consuming the highest amounts of tofu had smaller brain size and nearly three times the rate of senile dementia as those who ate the lowest amounts. These results suggest that eating foods high in isoflavones such as soy protein isolates may accelerate the aging of the brain.

Fermentation releases nutrients and transforms soybeans into nutritious food

People filling up their shopping carts with raw or cooked soybeans, soy milk, and other non-fermented soybean products do not realize that the isoflavones they contain will not be available to their bodies. Most of the isoflavones in soy products are bound to carbohydrate molecules called glucosides. In this form genistein is actually called genistin. It is fermentation that transforms genistin into genistein. Many products in the U.S. do not distinguish between genistin and genistein on their labels.

Even with fermented soy foods, a little goes a long way. The nutrients found in miso, tempeh, and natto can be beneficial in the moderate amounts found in the typical Asian diet, but have the potential to do harm in higher amounts. In China and Japan, about an ounce of fermented soy food is eaten on a daily basis.

When fermented soy foods are used in small amounts they help build the inner ecosystem, providing a wealth of friendly microflora to the intestinal tract that can help with digestion and assimilation of nutrients, and boost immunity.

Dr. John Lee, author of several books on the health of women, recommended that women wishing to consume soy production eat only miso, tempeh, natto. Tofu can also be eaten provided it is accompanied by fish or some other protein source and some seaweed or kelp to replenish bound minerals. Eating small amounts of these foods will provide the cancer protective effects of genistein without causing the other potential problems of genistein. Dr. Lee recommended avoiding genistein and isoflavone supplements, and soy protein isolates.

Sources:

Dr. John Lee, What Your Doctor May Not Tell You About Breast Cancer: How Hormone Balance Can Help Save Your Life, Warner Books.

How Fermenting Takes the Allergy Out of Soy and Other Foods.

The World's Top Five Superfoods for Silky Smooth Skin

(By Mike Adams of NaturalNews) When it comes to healthy-looking skin, nutrition beats cosmetics hands down. Creating radiant, glowing, youthful-looking skin can best be accomplished by focusing on what's inside, not by covering up the skin with artificial colors that try to paint a new face on the outside. But which superfoods, exactly, are best for supporting healthy skin in the first place?

In this article, I reveal the five best superfoods and health supplements I know of for creating youthful-looking skin with the power of nutrition. All of these supplements are available right now. Below, I'll tell you how and where to get them.

Superfood #1: Astaxanthin

What's astaxanthin, you ask? It's a deep-red microalgae that's a fat-soluble antioxidant. That means it can be delivered to the fat molecules of your body, and that includes your skin, of course, which is primarily made of fat and water (by weight).

Astaxanthin is one of my top nutrients of all time. It even protects the skin from sunburn, eliminating the need to use toxic sunscreen lotions. In addition, astaxanthin protects the brain from Alzheimer's disease, the eyes from UV light damage and the entire nervous system from oxidative damage.

You can get astaxanthin at Nutrex-Hawaii or Vitacost

Read my article on astaxanthin.

The best way to take astaxanthin is with a dietary source of healthy fats (see below). That's because astaxanthin binds to fats during digestion and is carried with those fats throughout your body where it protects organs and cells from free radical damage. There is probably no stronger fat-soluble antioxidant in the world than astaxanthin.

Superfood #2: Ocean-Derived Omega-3 Oils

As hinted above, the best way to take astaxanthin is with high-quality omega-3 oils. Ocean-derived omega-3 oils are legendary for their ability to support the body's healthy response to inflammation, meaning that many people are finding marine omega-3s to be a safer, more natural and far more affordable alternative to dangerous NSAIDS and prescription anti-inflammatory drugs (such as Vioxx, which is well known for doubling the risk of heart attacks and stroke)*.

While there are lots of sources of omega-3 oils to choose from, the ocean-derived omega-3s are far more potent than plant-derived omega-3s such as flaxseed oil or chia seeds. The two best omega-3 products I know of are Moxxor, made from green-lipped mussel oil, and LivingFuel Super Essentials, made from sardines and anchovies (wildcrafted, not farmed).

NaturalNews has no financial relationship with Living Fuel. Its Super Essentials product, which combines a small amount of astaxanthin with fish oils, is available here.

NaturalNews is a distributor of Moxxor, and over 1,000 NaturalNews readers have now joined in distributing Moxxor's green-lipped mussel oil, which is grown in eco-friendly aquaculture farms off the coast of New Zealand. The mussels feed on marine phytoplankton and are completely free of heavy metals, pesticides, PCBs and other chemicals. The product can be purchased here.

Or you can get the product at a discount by joining the NaturalNews Moxxor team, explained here.

Marine omega-3 oils not only support healthy skin, they also support and enhance the health of the nervous system, cardiovascular system, respiratory system and many other functions of the human body, including moods and balanced brain function.

Superfood #3: Raw foods and fresh juice

Raw vegetable juice does wonders for healthy skin. There's something about daily juicing that just brings out the most radiant, youthful-looking skin in people.

Live foods, of course, support living, vibrant skin. Dead foods cause skin to age rapidly, and eating fried foods or animal products may cause your skin to break out with acne, eczema or various rashes. Consuming raw vegetable juice on a daily basis is a powerful way to support healthy skin. You'll notice the different in 30 days or less!

Read my article on juicing to learn which juicer I recommend, and what recipe to start with.

Or learn about "Juice Feasting".

Superfood #4: Shellfish, Pumpkin Seeds and Zinc

Zinc is an essential nutrient for skin repair and injury repair (it's also really important for prostate health). If you're deficient in zinc (and probably 70% or more of Americans are), your skin will never look as good as it could. Zinc gives your cells the ability to properly construct and maintain their physical integrity, and it speeds the regeneration of new skin following injuries such as scrapes, scratches or cuts.

Shellfish and pumpkin seeds are good natural sources of zinc. It can also be taken as a nutritional supplement. A good low-cost source is VitaCost.

A high-end source is Wellness Resources' "Strengthener Plus," which also happens to contain MSM, a sulfur derivative that belongs near the top of anyone's list of skin-supporting nutritional supplements. I highly recommend Wellness Resources products, as the company was founded by Health Freedom champion Byron Richards. Here's the product page.

Superfood #5: Clean Water

Okay, I know water doesn't technically count as a superfood, but perhaps it should! Adequate hydration is essential for optimum skin health. Far too many consumers are chronically dehydrated, and as a result they suffer systemic dehydration of their skin, which makes it look older, more wrinkled and less smooth.

Drinking adequate water is crucial for supporting your skin health, but you've got to drink clean water to accomplish this, not tap water.

The cleanest water, of course, is natural spring water. If you're lucky enough to live near a spring, bottle up your drinking water from it (test it for contamination first, of course), and consume that.

Don't buy bottled water as it creates a mountain of waste (plastic bottles). Furthermore, the Bisphenol-A in the plastic bottles has been proven so toxic that it was recently banned from baby bottles in Canada.

So what's the next best choice for your drinking water? Bottle your own. Get yourself an Aquasana water filter, which is, in my view, the No. 1 consumer water filter on the market today. NaturalNews is an affiliate of Aquasana, so your purchase helps support our network. To pay you back, we negotiated a discount for NaturalNews readers on Aquasana products, including the countertop unit, under-the-sink unit, and the highly-recommended shower filter unit which I personally take with me everywhere I travel (it protects you from the toxic chlorine in public water supplies).

Get your Aquasana products at a discount here.

Nutrition is the key to healthy skin

In summary, nutrition and hydration are the keys to healthy skin. Consume omega-3 supplements on a regular basis, take astaxanthin, drink plenty of clean water, and drink fresh juice on a regular basis. Also be sure to take in plenty of trace minerals through sources like sea salt. Healthy salt allows your skin and body to hold on to water, lubricating joints, boosting nervous system function and smoothing out the skin. Good sources for healthy see salt are MountainRoseHerbs or TransitionNutrition.

At the same time, here are some foods to avoid if you want healthy skin:

• Avoid MILK and DAIRY products. See: Four Ways Milk Causes Acne.

• Avoid FRIED foods, including fried snack chips.

• Avoid pharmaceuticals, since many of them cause skin hypersensitivity to sunlight, and that can lead to skin damage (especially if you're not taking astaxanthin).

• Avoid DEAD foods (manufactured foods or processed foods), as they contain chemical additives, unhealthy oils and nutritionally-depleted ingredients (like white flour) that strip the skin of nutrients.

* This statement has not been evaluated by the Food and Drug Administration. None of the products mentioned here are intended to treat, cure, diagnose or prevent any disease.

Scientific Revelation: Age Related Decline Is Not Inevitable

A Dutch woman decided to will her body to science when she was 82 years old. When she turned 111, she contacted the researchers, worried that she was too old to be of interest to them. On the contrary, they assured her, because of her age, they were especially interested in her.

Over the next four years, she submitted to testing twice. The results showed her to be above average, even for people aged 60 to 80 years of age. There were essentially no signs of cognitive decline or memory loss.

Gert Holstege, a neuroscientist at the University Medical Center Groningen, in The Netherlands examined her body after she died at 115 years of age. The results are reported in the August issue of the journal Neurobiology of Aging.

To the surprise of the examiners, the woman’s brain showed no sign of Alzheimer’s. They found no signs of atherosclerosis, a narrowing of the arteries. Very few brain abnormalities were evident. almost no deposits of so-called beta-amyloid, which are characteristic in Alzheimer's brains. Other abnormalities present, including "neurofibrillary tangles," were too mild to cause significant mental impairment. In fact, the number of brain cells she retained was similar to that expected in healthy people between 60 and 80 years old.

Scientists were amazed at these findings, because they showed that Alzheimer’s and dementia are not inevitable as people age.

On the Spanish island of Minorca, a man recently died at the age of 114. Reports speak of him riding his bicycle to tend to the family’s orchards until he was 102. He is survived by a brother, who is 101, a nephew who is 85, and two daughters, aged 81 and 77. All seem to live an active health-filled lifestyle.

Scientists tested the family’s DNA for two markers associated with healthy bones and longevity. The markers were not found. Gil Atzmon, of the Albert Einstein College of Medicine in New York informs us that some 10 to 20 genes have been identified as related to longevity thus far.

These findings lead scientists to believe that longevity may be more complicated than a single gene, or group of genes.

As of yet, no particular diet or lifestyle has a proven association with longevity. Yet some clues have been uncovered that point us in the direction of factors which can contribute to a longer, healthier life.

In the 1930's, Cornell University researchers found that rats fed a lower calorie diet than their litter mates lived 40 percent longer. The increased life span occurred regardless of the age of the rats at the time of their diet change.

A mother’s nutrition while she is pregnant and nursing can have a profound effect on her offspring’s life span. Scientists at Cambridge University in England found that mice fed a high protein diet during pregnancy and a low protein diet while nursing had pups that lived fifty percent longer than those whose diets were reversed.

Happily married couples tend to live longer, claims a study from the University of Chicago. Linda Waite reported that married men were found to live, on average, 10 years longer than non-married men, and married women lived about four years longer than non-married woman.

A May 2, 2006 article in the American Journal of Medicine reports that walking is a factor in health and longevity. In their study, patients in their 70's who were in good health were challenged to walk a quarter mile. Those who completed the course were more likely to survive the next six years without disability. Those who walked slower were at higher risk of death and disability than the faster walkers, but still ahead of those who could not finish.

As a matter of fact, additional studies show that walking or other exercise three or more times a week is a hedge against Alzheimer’s.

Staying mentally and physically active throughout life is the best way to keep the mind sharp.
Individuals with high mental stimulation had a reduced risk of Alzheimer's disease and other forms of dementia by nearly half by building and maintaining a reserve of stimulation. Another study showed that after five weeks of memory-based exercise, participants increased brain chemistry markers in a direction that was opposite to that seen in Alzheimer's. The change was concentrated in the hippocampus, one of the first brain regions to be affected in dementia.

Currently, there are more than 80,000 Americans 100 years of age or older, according to the U.S. Census Bureau. That number is expected to rise to more than 580,000 centenarians by 2040. The hope is that these centenarians might live long, healthy, and happy lives.

References:

((http://www.livescience.com/health/08060...)

((http://www.livescience.com/health/08050...)

((http://www.livescience.com/health/06052...)

((http://www.livescience.com/health/06050...)

((http://www.livescience.com/health/06012...)