Dr. Chris Jones Health 360

So Just How Toxic Are We?

by Chris Jones on February 6, 2010

It seems that the word Detox, short for detoxification, is now well established in our vocabulary and it leads us to ask the following questions. Just how toxic are we and is this something we should worry about? If it is, then how do we get rid of the toxins?

A study of newborn babies and their non-smoking mothers in New York City showed that the newborns had accumulated a high number of genetic mutations that were linked to environmental pollutants, including vehicle emissions and second-hand cigarette smoke (1). Surprisingly, the babies had more toxins in their bodies from second-hand cigarette smoke than did their non-smoking mothers and this occurred in spite of the filtering action of the placenta. The results may be explained by the lack of a fully effective detoxification system in the newborns, thus accounting for toxin build-up. Also, any toxins secreted into the amniotic fluid would be reabsorbed because the fetus swallows the fluid.

Shortly after this work was published, a study commissioned by the non-profit Environmental Working Group based in Washington DC began with the purpose of examining the blood of newborn babies for chemical pollutants. Cord blood samples were taken from ten newborn babies in U.S. hospitals between August and September 2004 and sent to two specialist laboratories where they were tested for a total of 415 chemical contaminants. Each newborn was found to have an average of 200 foreign chemicals in its blood and a total of 287 chemicals were found altogether across the group. These included mercury (found in all ten babies) and an array of carbon-based industrial chemicals, pesticides and pollutants. A new term has been coined to describe this state of affairs, “prepollution”, referring to pollution already being present before birth. As if this finding wasn’t shocking enough, it was discovered that 212 of the 287 chemicals detected in the newborn babies had been banned over 30 years before.

What about adults?

It is self-evident from the above findings in newborn babies, that the chemicals also had to be present in the mothers, so there is no doubt that adults will certainly be a repository for many industrial chemicals, pesticides and pollutants.

In 2005, ten residents of Washington State agreed to have their hair, blood and urine tested for the presence of toxic chemicals as part of an investigation conducted by the Toxic-Free Legacy Coalition. The purpose was to determine what chemicals might be found in our bodies, in what quantities, and how they might have got there. The ten participants agreed to have their results published (3) and posted on the Internet (www.pollutioninpeople.org).

The study found that the participants had between 26 and 39 of the toxic chemicals that were tested for and that these pollutants came from performing seemingly normal everyday activities. The results for Lisa Brown, a State senator and professor who was age 49 when the analysis was performed, are discussed below. It should be noted that fewer chemicals were tested for in this study than in the one commissioned by the Environmental Working Group on newborns.

Senator Lisa Brown’s Chemical Profile

Senator Brown’s results showed the presence of 37 chemicals and yet she was unaware of any specific exposures to toxic compounds apart from the pesticides that had been used at her home. Her mercury level was above that considered safe by the Environmental Protection Agency (EPA). One of the phthalates detected (DEHP) was greater than that reported for 75% of the U.S. population and another (DBP) was greater than 95%. As the table shows, phthalates can be found in polyvinylchloride (PVC) flooring and other PVC products, toys, personal care products, and soft plastics such as shower curtains. Senator Brown tested positive for 7 out of the 8 classes of toxins assayed, including arsenic and pesticides. Only lead was negative. With respect to her diet, she estimated that 15% of it was organic. It is interesting to note that the four members of the study group who reported the highest consumption of organically raised food, Karen Bowman, Denis Hayes, Pam Tazioli and Laurie Valeriano, all tested negative for the pesticides assayed.

Should we be concerned about these toxins?

Yes, we should certainly be concerned, especially if we are repeatedly exposed to these substances and they build up in our bodies. Three of the classes of substances, namely arsenic, Teflon chemicals and pesticides have been implicated in cancer and the American Institute for Cancer Research and the World Cancer Research Fund have reported that arsenic convincingly increases the risk of lung cancer (4).
There are also other toxins that we should be concerned about and these include the chemicals in cigarette smoke, smog, household and industrial products, certain medications and their residues, and the toxins produced by unfriendly bacteria and yeasts that can abide in our intestine.

How do we know if we have toxins present in our body?

We can be tested for the presence of toxins in the same manner as Lisa Brown. There is a growing consensus that suffering from the following conditions may indicate the presence of toxicity; Fatigue, Joint Pain, Muscle Aches, Headaches, Heartburn, Bloating, Food Cravings, Constipation, Diarrhea, Skin Rashes, Acne, Eczema, Psoriasis, Difficulty Sleeping, and Premenstrual Syndrome.

So how do we avoid becoming toxic?

First, we should make every effort to live and work where the air quality is good and we should become more aware of the chemicals present in our environment and in the products we use. To do this, we should read labels on all products including cosmetics, foodstuffs, household cleaners, laundry detergents, paints, etc. We should leave our shoes at the door so that we do not walk pollutants into the house. We should check the chemical analysis of our household water supply and run it through a further purification step such as a Brita filter or reverse osmosis system if it’s intended for drinking or cooking. Avoid using non-stick cookware. Always ventilate rooms that have been newly painted, subjected to household cleaning chemicals, or where new carpets have been laid. Use water-soluble rather than oil-based paints and avoid noxious fumes. It is best to use natural products wherever possible. Our diet should be primarily organic and we should certainly avoid those foods that are most heavily contaminated with herbicides and pesticides. Please refer to www.foodnews.org for contamination levels in different fruits and vegetables. Grains and nuts are not included in this list and should be purchased organically-raised wherever possible.

How do we get rid of existing toxins?

Once we have decided on a program of detoxification, as well as discouraging the further ingress of toxins, we need to get rid of the toxins that are already present. Here are some steps we can take to accomplish this.

1) Drink plenty of fresh purified water every day. A good estimate of the amount is to take your body weight in pounds, divide that number by half and that will be the weight of fluid in ounces that you should consume each day. For example, if you weight 160 pounds you should consume approx. 80 ounces of fluid per day. At least 20% of that will come from food and the rest from drinks. When you exercise, you should drink a further 8 ounces of fluid for every 20 minutes of physical activity. If you live in a humid climate, you should also increase your fluid intake.

2) Be active and exercise regularly to keep yourself slim and toned. It’s good to break into a sweat but if you are over 40, overweight or have other health problems, you should always consult your physician first before starting any exercise program. It is best to begin slowly and work up your routine over time.

3) Visit a sauna and perspire. This will facilitate the excretion of fat-soluble chemicals and heavy metals such as cadmium, mercury and lead. It’s important to drink at least 16 ounces of water before entering the sauna and consume additional water during and after the therapy. The sauna achieves cleansing by promoting perspiration and this helps the body to get rid of some toxins. Remember to shower off the toxins afterwards.

4) Eat 8-10 servings of fresh fruits and vegetables every day that are certified organic or are unsprayed. Choose a rainbow of colors and consume at least half of the vegetables uncooked.

5) Include sulfur-containing vegetables in your diet such as garlic, onions, broccoli, Brussels sprouts, cabbage, cauliflower and kale, with at least one example daily. These will help to encourage the synthesis of glutathione, one of the principal agents of detoxification and a powerful antioxidant.

6) Be regular. This should not be a problem if you drink plenty of fluid and consume high fiber foods such as fruits and vegetables, grains and legumes.

7) Stress can also be toxic and so it is important to counter it with some relaxation techniques. Taking slow, deep breaths has been shown to reduce the level of stress almost immediately. Meditating on something peaceful such as a prayer, a tranquil scene or soothing sound is also very beneficial.

Herbal Detox. Certain herbs, either used alone or in specific combinations, can improve the health of body organs such as the kidneys, liver and lungs. For example, artichoke, milk thistle seed and dandelion root are used to improve liver function and enhance detoxification.

9) Fasting can be used to aid in the detoxification process.

a) Water-only fast – Here, only water is consumed and this fast serves as an extreme method of achieving detoxification and weight loss. It has also been shown to be effective in the treatment of high blood pressure (hypertension).

b) Juice-only fast – A juice-only fast is considered to be gentler on the system than a water-only fast because the body is not starved of important nutrients such as vitamins and antioxidants. Certain juices also have an alkalizing effect and this serves to reduce some of the side effects of detoxification.

Fluid-based fasts should always be performed under the supervision of a qualified health care practitioner and it is recommended that your physician be consulted. There are instances where detox has not been performed properly and serious health consequences have resulted. For example, excessive consumption of water or water-based drinks can lead to water intoxication and disruption of the body’s fluid and electrolyte balance. Excessive water intake will cause the dilution of salts in the blood and this in turn will lead to more water entering the cells of our organs, resulting in swelling. When this happens in the brain, seizures can occur.

What is the Government doing?

There are now over 80,000 chemicals that are used in products in our environment and the Environmental Protection Agency (EPA) has only required testing of approximately 200. It is little wonder that autism, leukemias and developmental abnormalities are on the increase in our children. On May 20, 2008, Senator Frank R. Lautenberg (D-NJ) and Representatives Hilda L. Solis (D- CA) and Henry Waxman (D-CA) introduced the Kid Safe Chemical Act, designed “to protect Americans, especially children, from toxic chemicals in everyday consumer products. The bill would ensure for the first time that all the chemicals used in baby bottles, children’s toys and other products are proven to be safe before they are put on the market.” This legislation is currently working its way through Congress and the main points are as follows:

(i) Require Basic Data on Industrial Chemicals, (ii) Place the Burden on Industry to Demonstrate Safety, (iii) Restrict the Use of Dangerous Chemicals Found in Newborn Babies, (iv) Use New Scientific Evidence to Protect Health, (v) Establish a National Program to Assess Human Exposure, (vi) Expand the Public Right to know about Toxic Chemicals and (vii) Invest in Long-Term Solutions.

References

1) Perera, F.P. et al. (2004) Biomarkers in Maternal and Newborn Blood Indicate Heightened Fetal Susceptibility to Procarcinogenic DNA Damage. Environ. Health Perspect. 112, 1133-1136.

2) Environmental Working Group (2005) BodyBurden, The Pollution in Newborns. A Benchmark Investigation of Industrial Chemicals, Pollutants and Pesticides in Human Umbilical Cord Blood. EWG, Washington DC, pp. 83. http://archive.ewg.org/reports_content/bodyburden2/pdf/bodyburden2_final-r2.pdf

3) Schreder, E., Washington Toxics Coalition (2006) Pollution in People: A Study of Toxic Chemicals in Washingtonians. Toxic-Free Legacy Coalition, Seattle, WA 98103, p.69. http://www.pollutioninpeople.org/files/pollutioninpeople_may06.pdf

4) World Cancer Research Fund/American Institute for Cancer Research (2007) Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective. AICR, Washington DC, pp. 516. http://www.dietandcancerreport.org/

http://www.aicr.org/site/PageServer?pagename=res_report_second

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Diet and Alzheimer’s Disease

by Chris Jones on February 2, 2010

Introduction

Alzheimer’s disease is the most common form of dementia and is usually diagnosed in people over age 65 but it can occur earlier. A progressive form of senile dementia, it damages areas of the brain involved in memory, intelligence, judgment, language and behavior. The disease is characterized by the presence of neurofibrillary tangles and beta-amyloid plaques in the nerve cells. The cause of Alzheimer’s disease is currently unknown but there are some factors that may increase its likelihood, including high blood pressure, severe head injury and the prior occurrence of Alzheimer’s disease in a first degree relative, such as a parent, brother or sister. Biochemical differences observed in Alzheimer’s patients, coupled with the effects of different diets on the frequency of the disease, have also suggested a dietary association which we will examine.

The Bottom Line

For those readers who would like to get straight to the bottom line, here it is. There is growing evidence to suggest that eating a predominantly plant-based diet reduces the risk of getting Alzheimer’s disease. As the animal and caloric content of the diet increase, so also does the risk, except in the case of eating fish or taking supplements rich in the omega 3 fatty acid DHA, which may confer some protection. For more details, please read on.

Plasma Homocysteine Levels in Alzheimer’s Disease

In a rigorous prospective study of 1092 elderly subjects who were initially free of dementia, it was found after 8 years of follow-up that 111 of the subjects developed dementia, most cases being Alzheimer’s disease (1). It was discovered that an elevated level of plasma homocysteine could be a predictor of the disease with the risk nearly doubled for those with the highest concentrations. The authors concluded that “an increased plasma homocysteine level is a strong, independent risk factor for the development of dementia and Alzheimer’s disease.” An association has also been reported between elevated levels of plasma homocysteine and cognitive impairment (reduced mental capacity) (2). The investigators found serum homocysteine to be “an early and sensitive marker for cognitive impairment”. Thirty-nine percent of their patients with mild cognitive impairment had pathological serum homocysteine levels. Homocysteine is formed in the liver from the amino acid methionine, a building block of protein, and this amino acid is present in 2-3 times higher concentrations in dietary animal protein compared to plant protein.

Association between Different Diets and the Incidence of Alzheimer’s Disease

Dietary studies have shown that there is a greater risk for Alzheimer’s disease in people who consume diets high in cholesterol, saturated fats, and total calories, and low in fiber, vegetables, and fruits (3 – 5). In a prospective study of Seventh Day Adventists, subjects were matched for age, sex and zip code and those who ate meat were more than twice as likely to become demented as their vegetarian counterparts in the matched group. The discrepancy was further widened when past meat consumption was taken into account (6).

In a study of 4,740 Utah residents, it was found that supplements containing the antioxidant vitamins C and E might offer protection from Alzheimer’s disease. At the beginning of the study, people taking the vitamin supplements were 78% less likely to be diagnosed with Alzheimer’s disease. Four years into the study, those who had been taking the supplements were 64% less likely to have the disease suggesting that the antioxidants might protect the aging brain from oxidative damage associated with the pathological changes of Alzheimer’s disease (7).

A recent study of 2,258 non-demented individuals in New York has shown that adherence to the Mediterranean Diet is associated with a reduced risk of Alzheimer’s disease (8, 9). This diet is characterized by a high intake of vegetables, legumes, fruits, and cereals; a high intake of unsaturated fatty acids (mostly olive oil), and a low intake of saturated fatty acids; a moderately high intake of fish; a low to moderate intake of dairy products (mostly cheese or yogurt); a low intake of meat and poultry; and a regular but moderate intake of alcohol, mainly wine and with meals. The study found that the greater the adherence to the diet, the lower the risk of Alzheimer’s disease. There was a significant dose – response relationship. Compared to those with the lowest scores of adherence, those with middle scores were 15% less likely to develop Alzheimer’s disease, and those with the highest scores were 40% less likely to have the disease. In a complex analysis in which adjustments were made for cohort, age, sex, ethnicity, education, apolipoprotein E genotype, caloric intake, smoking, medical comorbidity and body mass index, adherence to the diet remained the main predictor of Alzheimer’s disease. Those who adhered most to the diet also tended to smoke less and had a lower calorie intake.

In a follow-up study (10) by the New York researchers of almost 2000 people averaging 76 years of age of whom 194 had developed Alzheimer’s disease, the results were confirmed. The investigators analyzed each person’s diet during the previous year and scored it on how closely it followed the Mediterranean diet, including mild to moderate consumption of alcohol and low red meat intake. The more closely a Mediterranean diet was consumed, the lower the risk correlation for Alzheimer’s disease. In an extension of this study, the 194 people who had developed Alzheimer’s disease were followed up prospectively every 1.5 years to determine if there was a relationship between adherence to a Mediterranean diet and longevity with the disease. It was found that higher adherence to a Mediterranean diet was be associated with a lower mortality in these patients (11).

A recently reported study from the same research team showed that adherence to a Mediterranean-type diet and increased physical activity were independently associated with a reduced risk of developing Alzheimer’s disease (12). An important component of the Mediterranean diet is fish and in a prospective study of 815 people, aged 65-94 years, in a biracial community in Chicago it was found that subjects who consumed fish once a week or more had a 60% lower risk for developing Alzheimer’s disease than those who consumed fish less frequently (13). Consumption of omega 3 fatty acids that included docosahexaenoic acid (DHA) also reduced the risk of developing Alzheimer’s disease over the 4 years of the study (13). Animal studies using the TG3 transgenic mouse model of Alzheimer’s disease have shown that dietary supplementation with DHA results in a decrease in amyloid plaques and tau protein in brain cells (14). Interestingly, this effect was diminished when the DHA supplementation was combined with the omega 6 fatty acids, arachidonic acid and docosapentaenoic acid (DPA).

Conclusion

It is clear from the studies described that diet may have a role to play in determining the onset of Alzheimer’s disease. Now it remains to identify those dietary factors responsible for the observed differences in the hope that they may yield useful information regarding the causes, prevention and possible treatment of Alzheimer’s disease. A clinical trial sponsored by the National Institute on Aging (NIA) is currently underway to determine whether administration of the omega 3 fatty acid DHA can slow the progression of Alzheimer’s disease (15).

References

1. Seshadri, S et al. (2002) Plasma Homocysteine as a Risk Factor for Dementia and Alzheimer’s Disease. N. Eng. J. Med. 14, 346 (7), 476-483.

2. Gottfries C. G. et al. (1998) Early Diagnosis of Cognitive Impairment in the Elderly with the Focus on Alzheimer’s Disease. J. Neural Transm. 105:8-9, 773-786.

3. Luchsinger, J. A. et al. (2002) Caloric Intake and the Risk of Alzheimer Disease. Arch. Neurol. 59:1258-1263.

4. Morris, M. C. et al. (2003) Dietary Fats and the Risk of Incident Alzheimer Disease. Arch. Neurol. 60:194-200.

5. Ortega, R. M. (1997) Dietary Intake and Cognitive Function in a Group of Elderly People. Am. J. Clin. Nutr. 66:803-809.

6. Giem, P., W. L. Beeson, and G.E. Fraser. 1993. The Incidence of Dementia and Intake of Animal Products: Preliminary Findings from the Adventist Health Study. Neuroepidemiology 12: 28-36.

7. Zandl, P. (2004) Reduced Risk of Alzheimer Disease in Users of Antioxidant Vitamin Supplements. The Cache County Study. Arch. Neurol. 61, 82-88.

8. Scarmeas, N. et al. (2006) Mediterranean Diet and Risk for Alzheimer’s Disease. Ann. Neurol. 59 (6), 912-921.

9. Hitti, M. (2006) Mediterranean Diet may cut Alzheimer’s.

http://www.webmd.com/alzheimers/news/20060418/mediterranean-diet-cut-alzheimers

10. Scarmeas, N. et al. (2006) Mediterranean Diet, Alzheimer Disease, and Vascular Mediation. Arch Neurol. 63:1709-1717.

11. Scarmeas, N. et al. (2007) Mediterranean Diet and Alzheimer Disease Mortality. Neurology 69:1084-1093.

12. Scarmeas, N. et al. (2009) Physical Activity, Diet, and Risk of Alzheimer Disease. JAMA 302: 627-637.

13. Morris, M. C. et al. (2003) Consumption of Fish and N-3 Fatty Acids and Risk of Incident Alzheimer Disease. Arch. Neurol. 60: 940-946.

January 5, 2010

Recognition
First, we have to realize that there is an issue that requires our attention. It has to be something over which we have complete control. If we are not troubled by anything, then there will be no motivation to make any changes. The first step in bringing about change is to realize [...]

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