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Pastimes : My House -- Ignore unavailable to you. Want to Upgrade?

To: Original Mad Dog who wrote (1436)	9/27/2002 12:11:55 PM
From: E	Respond to of 7689

Poet and I will co-chair that committee. Have fun.

To: Original Mad Dog who wrote (1436)	9/28/2002 5:02:00 PM
From: E	Read Replies (1) \| Respond to of 7689

Re veges, dood: Free oxygen radicals appear to be involved in several pathologic conditions such as: Development of hardening of the arteries Different stages of cancer development Autoimmune destruction of ß cells in the pancreas leading to diabetes Mediators of inflammatory damage in asthma and in joints in rheumatoid arthritis Process leading to cataracts Flavonoids are products of plant metabolism and have different phenolic (benzene-type ring) structures. They are effective antioxidants because of their free radical scavenging properties and because they are chelators of metal ions thus, they may protect tissues against free oxygen radicals and fat oxidation. Because of differences in their chemical structure, bioavailability, distribution, and metabolism, different flavonoid compounds may have different effects on human health. A study of over 10,000 people found that those consuming fruits and vegetables rich in different flavonoids have a reduced risk of overall mortality and of several chronic diseases. What do flavonoids do? Flavonoids, which are found in a variety of fruits and vegetables as well as in tea and red wine, are thought to boost health in part by combating oxidation, a process in which cell-damaging substances called free radicals accumulate. How was the study conducted? Participants filled out a questionnaire and completed an interview to find out what they had eaten during the previous year. Based on average flavonoid contents of foods available in the study area, the researchers estimated each person's flavonoid intake. The researchers tracked the development of disease in the participants for up to 28 years after the initial interview. What did the study show? The results of our study suggest the presence of a protective association between flavonoid intake and subsequent occurrence of heart disease, stroke, lung and prostate cancer, type 2 diabetes, and asthma. What flavonoids were the most effective? For instance, greater consumption of apples, a main source of quercetin in the study area, and onions, which contain a flavonoid called kaempferol, were both linked to a reduced risk of dying from heart disease. Myricetin, hesperitin, and naringenin were also found to be useful. A lifestyle associated with a high intake of foodstuffs rich in flavonoids appears to reduce the risk of chronic diseases. American Journal of Clinical Nutrition September 2002;76:560-568

To: Original Mad Dog who wrote (1436)	9/28/2002 7:37:21 PM
From: Lazarus_Long	Respond to of 7689

I am going to be stepping out for awhile. I am not sure if I will be back until Monday. PARTY TIME! The old dog is gone! Who's got the booze? Where are the wimmin?

To: Original Mad Dog who wrote (1436)	9/29/2002 10:12:28 AM
From: E	Read Replies (1) \| Respond to of 7689

I have the solution: Tea could soon join fruit and vegetables on the list of must-have health foods. Recent studies have suggested the traditional cuppa protects against a range of conditions including cancer, heart disease and Parkinson's. But scientists in the United States now believe that the health benefits are so great that everyone should be urged to drink tea. The body of evidence has been growing substantially William Gorman UK Tea Council Experts believe antioxidants in tea help to repair cells in the body which have been damaged by sunlight, chemicals, stress and many foods. Damaged cells can lead to cancer and heart disease as well as a host of other serious conditions. Fresh evidence Scientists made their case at a meeting in Washington organised by the US Department of Agriculture, the American Cancer Society and the Tea Council. Officials from the Department of Agriculture outlined findings from a study which suggested tea reduces the risk of heart disease by lowering cholesterol. Joseph Judd, acting director of the department's Beltsville Human Nutrition Research Center in Maryland, tested eight men and eight women who agreed, for a period of three weeks at a time, to eat and drink only what they were given at the Beltsville lab. "We gave them a beverage that mimicked tea - water flavoured like tea," he said. For a second three-week period the same volunteers got five cups a day of tea to drink. "We found that their blood lipids, when they drank tea compared to the placebo beverage, had up to 10 % lowering of low density lipoprotein, the 'bad' cholesterol," Mr Judd said. Overall, total cholesterol was lowered 6 % on average over the three weeks, his team found. "There was no effect on 'good' cholesterol," he added. "HDL remained constant." Help for smokers In another study, researchers at the University of Arizona tested 140 smokers to see if drinking tea reduces the risks of cancer. They examined whether tea repaired damage to cells caused by smoking. In particular, they looked at the affects on a chemical called 8-OhDG, which is found in urine and is believe to cause cell damage. For four months, volunteers drank either green tea, black tea or water. "They were asked to eat whatever they were eating and just add tea to their diet," said Dr Iman Hakim, who headed the study. Researchers tested the participants' urine for levels of 8-OHdG. "What we found was a 25% decrease in the green tea group," she said. However, no changes were seen in the people who drank black tea or water. "We think green tea, in our group of smokers, is associated with a reduction of oxidative stress in their urine," Dr Hakim said. The meeting was told that efforts should be made to encourage Americans to drink more tea. More than 135 million cups of tea are drunk in Britain every day but so far Americans have failed to convert from their beloved coffee. William Gorman, executive director of the UK's Tea Council which represents the tea industry, is at the Washington meeting. He said the research being presented there was "very interesting". "The body of evidence has been growing substantially. There is a lot of strong scientific information being presented here," he told BBC News Online. Mr Gorman added: "The tea industry has always been very cautious about presenting the science around tea but certainly the organisations behind this meeting are very confident in the data." news.bbc.co.uk