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Matti Narkia

Boswellic acid - Wikipedia, the free encyclopedia - 0 views

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    Boswellic acids are a series of pentacyclic triterpene molecules which are produced by plants in the genus Boswellia. Like many other terpenes, boswellic acids appear in the resin of the plant which exudes them; it is estimated that they make up 30% of the resin of Boswellia serrata
Matti Narkia

Honest Nutrition: Acid-Alkaline Food Chart - 0 views

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    "This chart comes from Russell Jaffe, MD, and he retains all rights.

    Prepared by Dr. Russell Jaffe, Fellow, Health Studies Collegium. Reprints available from ELISAIACT Biotechnologies. 14 Pidgeon Hill, #300, Sterling,VA 20 165. Sources include USDA food data base (Rev 9 & 10), Food & Nutrition Encyclopedia; Nutrition Applied
    Personally by M.Walczak; Acid & Alkaline by H.Aihara. Food growth, transport, storage, processing, preparation, combination, & assimilation influence effect Intensity. Thanks to Hank Liers for his original work. (Rev 6/0 1]"
Matti Narkia

Coconut oil - Wikipedia, the free encyclopedia - 0 views

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    "Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palm (Cocos nucifera). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. What makes coconut oil different from most other dietary oils is the basic building blocks or fatty acids making up the oil. Coconut oil is composed predominately of a special group of fat molecules known as medium chain fatty acids (MCFA). The majority of fats in the human diet are composed almost entirely of long chain fatty acids (LCFA).

    The primary difference between MCFA and LCFA is the size of the molecule, or more precisely, the length of the carbon chain that makes up the backbone of the fatty acid. MCFA have a chain length of 6 to 12 carbons. LCFA contain 14 or more carbon

    Historically, many populations within the tropics have used coconut medicinally as a treatment for a wide variety of ailments.[8]

    A study into the effects of a "diet rich in.." medium-chain fatty acids (such as in coconut oil and butter) concluded that "MCFAs in the form of MCTs significantly increased plasma triacylglycerol and LDL-cholesterol concentrations and the ratio of LDL to HDL cholesterol and thereby resulted in a less beneficial lipid profile overall."[9]

    Further, research done by nutritionist Mary Enig has found that non-hydrogenated coconut oil (i.e. extra-virgin) consumed in moderate amounts "is at worst neutral with respect to atherogenicity of fats and oils and, in fact, is likely to be a beneficial oil for prevention and treatment of some heart disease."[10] The lack of negative effects of a diet rich in coconut oil on cardiovascular health is born out in studies of Polynesian populations who consume as much as 65% of their calories in the form of coconut oil and yet, have almost no incidence of heart disease and normal blood lipid profiles.[11]
Matti Narkia

Whole Health Source: Butyric Acid: an Ancient Controller of Metabolism, Inflammation an... - 0 views

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    "Susceptible strains of rodents fed high-fat diets overeat, gain fat and become profoundly insulin resistant. Dr. Jianping Ye's group recently published a paper showing that the harmful metabolic effects of a high-fat diet (lard and soybean oil) on mice can be prevented, and even reversed, using a short-chain saturated fatty acid called butyric acid (hereafter, butyrate).

    The butyrate-fed mice remained lean and avoided metabolic problems. Butyrate increased their energy expenditure by increasing body heat production and modestly increasing physical activity. It also massively increased the function of their mitochondria, the tiny power plants of the cell."
Matti Narkia

Butyric acid - Wikipedia, the free encyclopedia - 1 views

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    "Butyric acid (from Greek βούτυρος = butter), also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid is found in rancid butter, parmesan cheese, vomit, and body odor and has an unpleasant smell and acrid taste, with a sweetish aftertaste (similar to ether). It can be detected by mammals with good scent detection abilities (such as dogs) at 10 ppb, whereas humans can detect it in concentrations above 10 ppm.

    Butanoate is produced as end-product of a fermentation process solely performed by obligate anaerobic bacteria. Fermented Kombucha "tea" includes butyric acid as a result of the fermentation. This fermentation pathway was discovered by Louis Pasteur in 1861.

    The role of butyrate changes depending on its role in cancer or normal cells. This is known as the "butyrate paradox". Butyrate inhibits colonic tumor cells but promotes healthy colonic epithelial cells.[1], but the signaling mechanism is not well understood.[2]. A review suggested that the chemopreventive benefits of butanoate depend in part on amount, time of exposure with respect to the tumorigenic process, and the type of fat in the diet.[5] Low carbohydrate diets like the Atkins diet are known to reduce the amount of butanoate produced in the colon
Matti Narkia

Relationship of Dietary Linoleic Acid to Blood Pressure: The International Study of Mac... - 0 views

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    Relationship of dietary linoleic acid to blood pressure. The International Study of Macro-Micronutrients and Blood Pressure Study [corrected]
    Miura K, Stamler J, Nakagawa H, Elliott P, Ueshima H, Chan Q, Brown IJ, Tzoulaki I, Saitoh S, Dyer AR, Daviglus ML, Kesteloot H, Okayama A, Curb JD, Rodriguez BL, Elmer PJ, Steffen LM, Robertson C, Zhao L; International Study of Macro-Micronutrients and Blood Pressure Research Group.
    Hypertension. 2008 Aug;52(2):408-14. Epub 2008 Jul 7. Erratum in: Hypertension. 2008 Sep;52(3):e29.
    PMID: 18606902
    doi: 10.1161/HYPERTENSIONAHA.108.112383

    Dietary linoleic acid intake may contribute to prevention and control of adverse blood pressure levels in general populations
Matti Narkia

Cardiovascular Risk and {alpha}-Linolenic Acid: Can Costa Rica Clarify? -- Harris 118 (... - 0 views

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    Cardiovascular risk and alpha-linolenic acid: can Costa Rica clarify?
    Harris WS.
    Circulation. 2008 Jul 22;118(4):323-4. Epub 2008 Jul 7. Review. PMID: 18606912
    doi: 10.1161/CIRCULATIONAHA.108.791467
Matti Narkia

{alpha}-Linolenic Acid and Risk of Nonfatal Acute Myocardial Infarction -- Campos et al... - 0 views

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    Alpha-linolenic acid and risk of nonfatal acute myocardial infarction.
    Campos H, Baylin A, Willett WC.
    Circulation. 2008 Jul 22;118(4):339-45. Epub 2008 Jul 7. Erratum in: Circulation. 2008 Sep 16;118(12):e492.
    PMID: 18606916
    doi: 10.1161/CIRCULATIONAHA.107.762419

    Conclusions - Consumption of vegetable oils rich in {alpha}-linolenic acid could confer important cardiovascular protection. The apparent protective effect of {alpha}-linolenic acid is most evident among subjects with low intakes.
Matti Narkia

Alpha-linolenic acid reduces risk of nonfatal MI - theheart.org - 0 views

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    "July 9, 2008 | Michael O'Riordan
    Boston, MA - The consumption of a diet containing vegetable oils rich in alpha-linolenic acid (ALA) is associated with significant reductions in the risk of nonfatal MI, a new study has shown [1]. Investigators say the protective effect of ALA is evident among individuals with low intakes, suggesting the greatest benefit might be in developing countries, where fatty-acid consumption is limited.

    "The potential for benefit is great when the baseline intake is low," said lead investigator Dr Hannia Campos (Harvard Medical School, Boston, MA). "In countries where people eat very little fish-and some of these countries have almost no sources of omega-3 fatty acids because they cook with corn or sunflower oils-the consumption of vegetable oils with ALA could have a major impact on heart disease."

    In an editorial accompanying the published study [2], Dr William Harris (University of South Dakota, Sioux Falls) said that the data are suggestive and would be good news for individuals who will not or cannot eat fish, but more studies are still needed. "If ALA were able to do the same 'heavy lifting' that [eicosapentaenoic acid] EPA and [docosahexaenoic acid] DHA do, this would be welcomed news, because the capacity to produce ALA is essentially limitless, whereas there are only so many fish in the sea," he writes. "
Matti Narkia

Animal Pharm: Palmitic Acid+ CARBS = Mouse Skeletal Muscle IR - 0 views

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    "Peter at Hyperlipid and Stephan at Whole Health have dispelled yet again myths regarding the indictment of the 16:0 long-chained saturated fatty acid Palmitic Acid as the prime instigator of insulin resistance (IR). Researchers are always wrong -- it's... HIGH CARBS PLUS Palmitic acid.

    Their brilliant posts discuss below:
    --Sportzaid (FRUCTOSE) + Palmitate = IR RETARDNESS
    --High Carb Lab Chow + Palmitate = IR in the brain

    Yes. Such inferences applied to low carbers (LCers) is pure ridiculousness. Non-applicable.

    Low/no carb + Palmitic Acid = GOOD THING. All the low-carb/high saturated fat (palmitic acid) and ketosis trials by Hays JH, Volek JS, and Krauss RM have shown reductions in blood insulin, blood glucoses (BG) and peripheral tissue insulin resistance (IR). Directly contrary to the high carb animal or human studies.

    Palmitic acid has a special evolutionary, adaptive role in mammalian metabolism. Stephan showed that it likely 'fills in' when blood glucose starts to decline. "
Matti Narkia

Whole Health Source: Palmitic Acid and Insulin Resistance: a New Paradigm - 0 views

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    "We've been having an interesting discussion in the comments about a recently published paper by Dr. Stephen C. Benoit and colleagues (free full text). They showed that a butter-rich diet causes weight gain and insulin resistance in rats, compared to a low-fat diet or a diet based on olive oil. They published a thorough description of the diets' compositions, which is very much appreciated!

    They went on to show that infusing palmitic acid (a 16-carbon saturated fat) directly into the brain of rats also caused insulin resistance relative to oleic acid (an 18-carbon monounsaturated fat, like in olive oil). Here's a representation of palmitic acid. The COOH end is the acid end, and the squiggly line is the fatty end. Thus it's called a "fatty acid", various forms of which are the fat currency of the body."
Matti Narkia

Hyperlipid: Physiological insulin resistance and palmitic acid again - 0 views

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    "I like palmitic acid. It causes insulin resistance. Thank goodness.

    Ted sent me this link. It's depressing.


    I'm going to discuss a thought drug. I'm going to call it Palmitofake, and it can be developed by Pfizer, no, Fort Dodge. I particularly dislike FD for anaesthesia related reasons.

    So what does Palmitofake do? BTW, if you didn't need any other hint you can tell this drug is going to bomb as there is neither an x, y or z in its name. Trust FD to screw up (in my mind).

    Palmitofake is a fluoride substituted analogue of palmitic acid which irreversibly binds to the acyl-CoA interaction site of JNK1 and so inhibits the pathway by which palmitic acid keeps GLUT4 transporters off of the cell surface membrane, whole body-wide.

    The logic to this is that the lipotoxin, palmitic acid (nature's second biggest mistake, the biggest was obviously cholesterol) can no longer keep glucose out of cells and metabolism can run, unimpaired by fat, for ever on glucose. Woo hoo bring on the glucose."
Matti Narkia

Fatty acid intake and the risk of community-acquired pneumonia in US women - 0 views

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    Fatty acid intake and the risk of community-acquired pneumonia in U.S. women.
    Alperovich M, Neuman MI, Willett WC, Curhan GC.
    Nutrition. 2007 Mar;23(3):196-202. Epub 2007 Jan 22.
    PMID: 17236748
    doi: 10.1016/j.nut.2006.11.007.

    Conclusions
    Fatty acid intake may affect the risk of community-acquired pneumonia in young and middle-aged women. Higher dietary intake of palmitic acid and possibly DHA and EPA may increase the risk of community-acquired pneumonia in women while higher oleic acid intake may decrease the risk.
Matti Narkia

Review of fat and fatty acid requirements and criteria for developing dietary guideline... - 0 views

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    Review of fat and fatty acid requirements and criteria for developing dietary guidelines.
    Smit LA, Mozaffarian D, Willett W.
    Ann Nutr Metab. 2009;55(1-3):44-55. Epub 2009 Sep 15.
    PMID: 19752535
    DOI: 10.1159/000228995
Matti Narkia

RANK ligand and TNF-{alpha} mediate acid-induced bone calcium efflux in vitro -- Frick ... - 0 views

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    Frick KK, LaPlante K, Bushinsky DA.
    RANK ligand and TNF-alpha mediate acid-induced bone calcium efflux in vitro.
    Am J Physiol Renal Physiol. 2005 Nov;289(5):F1005-11. Epub 2005 Jun 21.
    PMID: 15972386 [PubMed - indexed for MEDLINE
Matti Narkia

Cortisol Inhibits Acid-Induced Bone Resorption In Vitro -- Krieger et al. 13 (10): 2534... - 0 views

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    Krieger NS, Frick KK, Bushinsky DA.
    Cortisol inhibits acid-induced bone resorption in vitro.
    J Am Soc Nephrol. 2002 Oct;13(10):2534-9.
    PMID: 12239242 [PubMed - indexed for MEDLINE]
Matti Narkia

Effects of pH on bone calcium and proton fluxes in vitro -- Bushinsky et al. 245 (2): 2... - 0 views

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    Bushinsky DA, Krieger NS, Geisser DI, Grossman EB, Coe FL.
    Effects of pH on bone calcium and proton fluxes in vitro.
    Am J Physiol. 1983 Aug;245(2):F204-9.
    PMID: 6881337 [PubMed - indexed for MEDLINE]
Matti Narkia

A Positive Association of Lumbar Spine Bone Mineral Density with Dietary Protein Is Sup... - 0 views

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    A positive association of lumbar spine bone mineral density with dietary protein is suppressed by a negative association with protein sulfur.
    Thorpe M, Mojtahedi MC, Chapman-Novakofski K, McAuley E, Evans EM.
    J Nutr. 2008 Jan;138(1):80-5.
    PMID: 18156408

    Results suggest that protein intake is positively associated with aBMD, but benefit at the LS is offset by a negative impact of the protein sulfur acid load. If validated experimentally, these findings harmonize conflicting theories on the role of dietary protein in bone health.
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