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Stress fractures in the Israeli defense forces from 1995 to 1996. Givon U, Friedman E, Reiner A, Vered I, Finestone A, Shemer J. Clin Orthop Relat Res. 2000 Apr;(373):227-32. PMID: 10810481 Serum levels of bone specific alkaline phosphatase and osteocalcin were elevated in patients with high grade stress fractures compared with control subjects with no symptoms: 37.6 versus 26.2 units/L, and 10.8 versus 8.8 ng/mL, respectively. Levels of 25-hydroxy vitamin D were lower in patients with high grade stress fractures (25.3 ng/mL) than in control subjects (29.8 ng/mL). This study revealed that several parameters can distinguish soldiers with high grade stress fractures, but their predictive value and precise pathogenetic role remain unclear.

Looking at journals of animal farm science, studies for increasing USDA Grades of beef and Marbling Scores (MS) have yielded some interesting perspectives regarding vitamin A and its role in controlling obesity. Do Americans get enough vitamin A? The beef industry has figured out that better grades and thus higher market value can be achieved by restricting vitamin A in the food fed to commercial cows. In fact, by depleting liver stores and restricting the content in food, the grade of meat and percentage of intramuscular (IM) fat increase quite substantially. Better yield for livestock owners. Higher levels of blood glucose (BG) are also associated with lower vitamin A status and higher marbling.

An international comparison of serum 25-hydroxyvitamin D measurements. Lips P, Chapuy MC, Dawson-Hughes B, Pols HA, Holick MF. Osteoporos Int. 1999;9(5):394-7. PMID: 10550457 DOI: 10.1007/s001980050162 The results show that 25(OH)D values from different laboratories can not be assumed to be comparable unless a careful cross-calibration has been performed.

Serum levels of free 1,25-dihydroxyvitamin D in vitamin D toxicity. Pettifor JM, Bikle DD, Cavaleros M, Zachen D, Kamdar MC, Ross FP. Ann Intern Med. 1995 Apr 1;122(7):511-3. PMID: 7872586 CONCLUSIONS: Although the patients had normal or near-normal total 1,25-(OH)2D values, most patients had elevated free 1,25-(OH)2D levels. These findings suggest that elevated free 1,25-(OH)2D levels might play a role in the pathogenesis of hypercalcemia in vitamin D toxicity.

Note: If you or your loved one has cancer, do not avoid, delay, or abandon conventional treatment due to anything you may see here. Cancer treatment has made great advances since 1990. Most alternatives have little to no value. Nothing you see here has been validated by completed human trials.

Shiitake mushroom, native to East Asia, is cultivated worldwide for its purported health benefits. The fresh and dried forms of the mushroom are commonly used in East Asian cooking. It is also valued as an anticancer agent. Lentinan (1,3 Beta-D-glucan), a polysaccharide isolated from Shiitake, has been well studied and is thought responsible for its beneficial effects. It was shown to have anticancer effects in colon cancer cells (1), which may be due to its ability to suppress cytochrome P450 1A enzymes that are known to metabolize pro-carcinogens to active forms

The following list of 100 open courseware projects are designed to offer readers access to supplementary materials for education. They are free (hence "open") and available to anyone who has access to the Internet. The downside to these courseware projects is that you cannot earn credits; however, a few colleges do offer tuition-paying students a chance to earn credits by completing some projects online. The list, which also includes a few open source libraries (for textbooks) and some directories (for open source courses only) to expand your tool base, is alphabetized, as each resource offers more than one category; however, a few resources do specialize in one genre. Therefore, we did not break the resources down into what they offered as we wanted to provide as many different resources as possible. This alphabetical method of organization also shows that we do not value open courseware project over another.

The table lists the acid, base values for 114 common foods. Base-producing foods are fruits and vegetables, whereas grains, meats, fish, cheese and salted processed foods are acid-producing.

Search online for values in the USDA National Nutrient Database for Standard Reference, Release 19. \nDownload software to search the SR database . \nUSDA Database for the Flavonoid Content of Selected Foods, Release 2 (2006). \nRevised USDA Nutrient Dat

Yogurt, applesauce, whole grain cereal, fruit juice- these sound like staples of a healthy child's diet, right? However, these wholesome sounding foods may really be full of fat, sugar, sodium, and unnecessary additives or have little nutritional value at all. Read on to learn how to decipher food labels and make healthier choices for your kids.

"USDA Database for the Proanthocyanidin Content of Selected Foods - 2004 Multicolored dividing line This database was created through a collaborative effort between the Nutrient Data Laboratory and Food Composition Laboratory, USDA-ARS; The Arkansas Children's Nutrition Center, USDA-ARS; Mars, Inc.; and Ocean Spray Cranberries, Inc. The database contains values for 205 food items for the following proanthocyanidins: * Monomers * Dimers * Trimers * 4-6 mers (tetramers, pentamers and hexamers) * 7-10 mers (heptamers, octamers, nonamers and decamers) * Polymers (DP>10)"

An herb is a plant grown for medicinal value or for flavoring food. There is some overlap between the milder leafy herbs and the more strongly-flavored leaf vegetables.

"Horseradish Protection Against Cancer and More By Steve Goodman Horseradish: Protection Against Cancer and More Whether it's fighting the flu and respiratory disorders or combating tonsillitis and urinary tract infections, horseradish is a condiment that can help keep you healthy.1-3 Used to treat a wide variety of ailments over centuries, nearly every part of the horseradish plant seems to have some medicinal value. Tea made from its root has been used as an expectorant,1 while tea brewed from its flowers can be used to fight the common cold.3 A poultice can also be made of its roots to externally treat joint discomfort. In addition, raw leaves of horseradish also fulfill a purpose as a natural analgesic and, pressed against the forehead, can eliminate headache pain. Furthermore, an infusion of horseradish has known antibiotic properties,4-6 which have been proven effective against pathogenic fungi.4,5 A perennial plant, horseradish is related to mustard, cabbage, and other cruciferous vegetables. Despite its long history as a versatile herbal remedy, however, perhaps the most interesting health benefit of horseradish is emerging from recent studies of its anticancer effects."

"COLLEGE STATION - Mango. If you know little about this fruit, understand this: It's been found to prevent or stop certain colon and breast cancer cells in the lab. That's according to a new study by Texas AgriLife Research food scientists, who examined the five varieties most common in the U.S.: Kent, Francine, Ataulfo, Tommy/Atkins and Haden. Though the mango is an ancient fruit heavily consumed in many parts of the world, little has been known about its health aspects. The National Mango Board commissioned a variety of studies with several U.S. researchers to help determine its nutritional value. "If you look at what people currently perceive as a superfood, people think of high antioxidant capacity, and mango is not quite there," said Dr. Susanne Talcott, who with her husband, Dr. Steve Talcott, conducted the study on cancer cells. "In comparison with antioxidants in blueberry, acai and pomegranate, it's not even close." But the team checked mango against cancer cells anyway, and found it prevented or stopped cancer growth in certain breast and colon cell lines, Susanne Talcott noted. "It has about four to five times less antioxidant capacity than an average wine grape, and it still holds up fairly well in anticancer activity. If you look at it from the physiological and nutritional standpoint, taking everything together, it would be a high-ranking super food," she said. "It would be good to include mangoes as part of the regular diet." The Talcotts tested mango polyphenol extracts in vitro on colon, breast, lung, leukemia and prostate cancers. Polyphenols are natural substances in plants and are associated with a variety of compounds known to promote good health."

No one can dispute that mother's milk is the ideal nutrition, as far as the biochemical composition is concerned. It contains 3 to 11 grams of fat per 1 gram of protein (0.4% unsaturated fat). The conclusion is obvious - if Nature included such a minute quantity of that constituent in such a wonderful food, then we should respect it. Meanwhile, people are being persuaded that plant-derived fats containing polyunsaturated fatty acids which do not exist in mother's milk, are healthy. Nothing is more misleading. The best are the fats which contain the highest percentage of energy contributing constituents, or in other words, such in which COOH group is attached to the longest fatty acid chain. Short fatty acid chains contain around 30-40% of energy-contributing constituents, the longest ones over 90%. Long-chain fatty acids fully saturated with hydrogen, yields approx. 10 cal/g when metabolised, the same as petrol. Fat's value as a "fuel" for our body increases with the increase in the amount of hydrogen per gram of carbon in its molecule, with the increase in the energy-contributing constituents. Chemically, the best are long-chain fully saturated fatty acids, that is to say, solid fats of animal origin. Only fats with the length of the chain above 10 carbon atoms are suitable to be utilised by our cells and tissues without conversion. These fats are directed straight to the blood stream via the lymphatic system, and they do not have to be converted and made suitable by the liver, as is the case with inferior fats (with shorter chains), or all other constituents of consumed and digested foods

Tofu and cognitive function: food for thought. Grodstein F, Mayeux R, Stampfer MJ. J Am Coll Nutr. 2000 Apr;19(2):207-9. Review. PMID: 10763901 In addition, a plausible biologic hypothesis is generally an important part of judging epidemiologic relations. While high tofu intake may lead to lower plasma estrogen levels [12], we do not know how tofu influences estrogen levels in the brain; we also know very little about estrogen effects in men. Furthermore, data have not even consistently indicated that low endogenous estrogen levels are directly related to cognitive function in non-demented subjects [13]. The authors also posit a non-estrogen mediated hypothesis for the effects of tofu, namely that soy inhibits hippocampal tyrosine kinase and may block long-term potentiation (the likely mechanism by which humans learn and remember). Still, considerably more work must be done to substantiate this hypothesis. Finally, the single measures of outcome used in this study may have limited value, as cognitive function and brain structure change over time. Factors which predict these measures at one point may or may not be the same as those which predict decline over time; fundamentally, the public health interest is in preventing cognitive decline, as the steepness of the decline trajectory likely provides an early marker for risk of the more clinically relevant result-dementia.

"Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12[1][2] (though it is uncertain whether this B12 is always present and bioavailable[3]). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus which makes very little B12 and could be missing Klebsiella pneumoniae which has been shown to produce significant levels of B12 analogs in tempeh when present. Whether these analogs are true, bioavailable B12, hasn't been thoroughly studied yet.

Long-term consumption of a carbohydrate-restricted diet does not induce deleterious metabolic effects. Grieb P, K?apcin'ska B, Smol E, Pilis T, Pilis W, Sadowska-Krepa E, Sobczak A, Bartoszewicz Z, Nauman J, Stan'czak K, Langfort J. Nutr Res. 2008 Dec;28(12):825-33. PMID: 19083495 doi:10.1016/j.nutres.2008.09.011 These results indicate that long-term (>1 year) compliance with a low-CHO high-fat "optimal diet" does not induce deleterious metabolic effects and does not increase the risk for cardiovascular disease, as evidenced by maintenance of adequate glycemic control and relatively low values for conventional cardiovascular risk factors.

Are dried figs healthy for weight loss? Learn more about health benefits of figs and their nutritional value. Read here to know how effective are Dried Figs for weight Loss.

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