Coffee Benefits May Outweigh Health Risks for Many

Coffee cup and coffee beans on table

Coffee’s affect on general health has been considered mostly negative for decades. But recent years have seen more reports and studies pointing to beneficial health effects from consuming coffee on a regular basis.

Despite a recent epidemiological study that alluded to longer life without dangerous diseases among those who drank five or more cups daily, moderation and understanding one’s own physiological reaction tolerance is basic for managing coffee’s health benefits beyond risks.

Some cannot manage even one cup of coffee without getting too fidgety to function. Others have a threshold of time for coffee that can’t be broken if they want to get a good night’s sleep. Another aspect to consider is the type of coffee consumed, how it’s brewed, and what is added to the final brew.

Confusing Health Contradictions Regarding Coffee

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The Fatty Liver

We are all concerned with the obesity epidemic and our patients’ health risks with increased weight. Metabolic syndrome, elevated lipids, hypertension, blood sugar dysfunction, and hyperinsulinism are among the many issues at risk in an overweight patient. The worry that an obese patient may develop diabetes is sufficient reason to focus on diet and exercise. What we often overlook is the fatty liver. As much as 30% of the US population has nonalcoholic fatty liver disease (NAFLD), and a significant number of these patients progress to nonalcoholic steatohepatitis (NASH). In this issue, Dr. Mona Morstein examines the fatty inflamed liver, reviewing its pathophysiology, diagnosis, and treatment. (more…)

Medical Breakthrough: The Root Cause of Chronic Disease That You Can Stop Naturally

Medical researchers have discovered that a rogue molecule called galectin-3 is directly involved in chronic and life-threatening diseases such as heart disease, cancer, cirrhosis, arthritis and Alzheimer’s. But there’s a natural way to fight back against galectin-3’s destruction: modified citrus pectin, the only proven natural galectin-3 inhibitor. (more…)

Get to know Phosphatidylcholine very well

Phosphatidylcholine

Date: 03/30/2003

Phosphatidylcholine (derived from lecithin), a primary dietary source of choline, is composed of a phosphate group, 2 fatty acids, and choline. The composition of essential fatty acids in phosphatidylcholine determines its value in promoting health. When phosphatidylcholine is ingested, most of it is broken down into choline, glycerol free fatty acids, and the phosphate group, rather than being incorporated intact into cellular membranes.

• Although choline can be manufactured in humans from either methionine or serine, it has recently been designated an essential nutrient.

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Chelating Iron in Conditions of Iron Overload (Hemochromatosis)

Biochemistry
Iron is one of the most abundant earth elements, yet only traces are essential for living cells of plants and animals. In humans, most of the iron is contained within the porphyrin ring of heme in proteins such as hemoglobin, myoglobin, catalase, peroxidases, and cytochromes. as well as iron-sulfur proteins such as NADH dehydrogenase and succinate dehydrogenase, in which iron is present in clusters with inorganic sulfur. In all these systems, iron has the ability to interact reversibly with oxygen and to function in election transfer reactions that makes it biologically indispensable.

Pathophysiology
The average adult male contains approximately 4 grams of body iron. About 65% to 70% is found in hemoglobin, 4% in myoglobin, and less than 1% in other iron-containing enzymes and proteins. The remaining 25% to 30% represent the storage pool of iron. By contrast, women have a much smaller iron reserve, with the adult female body containing about 3 grams of iron. Women also have a slightly lower hemoglobin concentration in blood than males. Patients with iron overload diseases may store as much as 20 g of iron.

Excess iron can result in cell injury. Menstruation, bleeding due to injury, or bloodletting help to excrete excess iron. Other than that, humans do not excrete excess iron effectively.

Iron overload can result from an increased absorption of dietary iron or from parenteral administration of iron. When the iron burden exceeds the body’s capacity for safe storage, the result is widespread damage to the liver, heart, joints, pancreas, and other endocrine organs.1 It must be noted that low serum iron alone is not an indicator of iron deficiency. Serum ferritin, transferrin levels and total iron binding capacity must confirm the diagnosis before iron is supplemented. To improve iron absorption and utilization, adequate amounts of vitamins C and B, especially folic acid, B6, and B12, must be provided. (more…)