Food as Medicine

Archive for the ‘Food as Medicine’ Category

Cancer and Your Immune System: Limiting the Possibility of Recurrence

Monday, March 19th, 2012

By Korey DiRoma, ND

I see many patients post chemotherapy and/or radiation often wondering what to do next. Scans are clear, and there are no “visible” signs of cancer. This of course is great news! The cancer was responsive to therapy and now it’s about staying healthy. So what can you do to limit the possibility of recurrence?

Natural Killer Cells: Our Best Immune Defense
The single best defense we have against cancer is our immune system. Our immune system has the ability to find cancer cells, or foreign cells, and destroy them. In fact newer therapies stimulate the immune system to create antibodies that attack specific proteins on cancer cells.
We know that an unhealthy diet, lack of sleep, and stress can deplete the immune system making us more susceptible to infections and even cancer. But what else can we do to increase our body’s cancer fighting mechanisms? The most important cancer fighting immune cell is the Natural Killer cell or NK cell. These cells circulate and destroy virus and cancer cells and can activate other parts of the immune system to do the same.

Stimulators of NK Cells: Mushrooms and Vitamin D
One of the best and most researched stimulators of NK cells are mushrooms such Maitake, Shitake, and Coriolus- also knows as TurkeyTail. These mushrooms contain a sugar molecule called Beta-glucan within their cell walls, and once extracted, can be used to stimulate NK cell production. And more recently, Vitamin D has been shown to play a role in activating NK cells and other immune cells. Interestingly, mushrooms are also one of the only plant sources of Vitamin D.

So to keep your immune system working optimally after cancer treatment, I would suggest adding the use of medicinal mushrooms and making sure your Vitamin D levels are in an optimal range. Your integrative health care provider can assist you with choosing the correct mushrooms and dosage, and testing for NK cells and Vitamin D levels.

Tags: cancer fighting mechanism, immune building, medicinal mushrooms, Natural Killer Cells, vitamin d
Posted in Cancer Therapy, Food as Medicine, integrative cancer care, Integrative Medicine, Korey DiRoma Naturopath | Click Here to Add a Comment »

Is Red Wine Good for You?

Friday, January 28th, 2011

By Korey DiRoma, Naturopathic Doctor

There is much debate regarding whether red wine is beneficial for your health or not. The debate began with the observation that the French population has lower rates of heart disease compared to the American population, even though the French diet is higher in saturated fat consumption. This has been termed the “French Paradox”. The cause of this paradox is believed to be due to the higher consumption of red wine by the French. In the past 20 years, there have been many studies, including many animal studies, to investigate whether red wine is the main factor in this paradox. However, there have been very few human trials that have shown that there is a positive health benefit. More clinical trials are needed to explore these benefits.

Resveratrol is the main active ingredient in red wine that is thought to have cardiovascular health benefits. Resveratrol is found in the skin of red grapes, and also in blue berries and bilberries. Most supplement forms of resveratrol are made from the roots of Polygonum cuspidatum due to its high amounts of the active resveratrol. A 5oz glass of red wine contains about 0.3-1mg of resveratrol. The kind of grape also makes a difference, as Pinot noir has the highest amount of resveratrol. Grapes grown in warmer, dryer climates have less.

Many studies using mice have found that resveratrol has cardiovascular benefits including lowering LDL cholesterol and raising HDL cholesterol, preventing atherosclerosis, and blood thinning effects similar to aspirin. Resveratrol has also been found to be anti-inflammatory, anti-carcinogenic, and estrogenic.

Resveratrol has been shown to increase insulin sensitivity. Since insulin is a fat promoting hormone, and insulin-resistance increases fat deposition, then increasing insulin sensitivity works to lower fat deposition and improve metabolic efficiency. Resveratrol also directly stimulates lipolysis and decreases the amount of fat cells.

Resveratrol also has very weak estrogenic effects. It is unknown whether this is protective or not, similar to other phytoestrogens such as soy, and is therefore not recommended as a supplement for those with hormone sensitive cancers.

In general, it is my recommendation that small amounts of red wine, not more than 1 glass daily, along with a balanced diet low in processed foods, can have an overall positive effect on all aspects of your health.

Tags: red wine heart health, resveratarol
Posted in Cardiovascular Health, Food as Medicine, General, Korey DiRoma Naturopath, Preventative Health, Women's Health | Comments Off

Is Coffee Good For You?

Friday, July 16th, 2010

By: Korey DiRoma, ND

Coffee has been found to have many health benefits that include a decrease risk of Parkinson’s disease, heart disease, colon cancer, and liver cirrhosis. Coffee can also improve exercise and athletic performance and is often used to prevent headaches. Now there is increasing evidence that coffee consumption can decrease risk for developing type 2 diabetes.

A recent study published in the Journal of Agriculture and Food Chemistry demonstrated in mice that coffee reduces the risk of type 2 diabetes. Mice were fed either water or coffee, and scientists found that mice drinking coffee prevented the development of high blood sugar and increased insulin sensitivity. It is thought that this is mostly due to the caffeine content in coffee, but it is not exactly known. In another study, those drinking decaf coffee still had lower risk of developing diabetes, but by only half as much as those drinking the caffeinated versions.

Most of the health benefits from coffee come from caffeine. But coffee also contains large amounts of antioxidants. These antioxidants are more beneficial for heart health and cancer prevention.

Too much coffee can lead to jitteriness, nervousness, heart palpitations, and insomnia, and some are more affected by caffeine than others. Drinking unfiltered coffee, as with French press or espresso drinks, can raise cholesterol levels, specifically LDL levels. Caffeine can also raise blood pressure. Caffeine also inhibits anti-diuretic hormone, or ADH, which causes an increase in urination. If drinking coffee, increase the amount of your daily water intake. Most studies use black coffee, and health benefits are diminished when adding milk and sugar or drinking sweetened espresso drinks.

Posted in Coffee, Food as Medicine, Korey DiRoma Naturopath, Nutrition, Preventative Health | Comments Off

Is Chocolate Healthy for You? Here’s What You Need to Know!

Monday, September 14th, 2009

By: Korey DiRoma, ND
There aren’t too many people that I know that don’t like or even crave chocolate. Why is this so? Simply, chocolate contains certain chemicals that are known to improve mood, but research also shows chocolate to have many important health benefits.

Some of us may have heard that dark chocolate contains “antioxidants” that are beneficial for us. But which antioxidants, how much of them, and how are they good for us?

Catechins and epicatechins are bioflavinoids that act as antioxidants and are found in cocoa, tea leaves (green and black) and wine. Catechins and the consumption of dark chocolate have been shown to significantly induce vasodilation of heart blood vessels, increase heart circulation, and decrease platelet adhesion, or act as a blood thinner http://www.ncbi.nlm.nih.gov/pubmed/17984375?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DiscoveryPanel.Pubmed_RVAbstractPlus
These effects are seen as early as 2 hours after ingestion of 1.5 ounces of cocoa. One study published in JAMA found that of pre-hypertensive and Stage I hypertensive individuals with no other health conditions, eating as little as 6 g of dark chocolate daily for 18 weeks, lowered their blood pressure on average by 3 points. And, hypertension prevalence within the group decreased from 86% to 68% http://www.ncbi.nlm.nih.gov/pubmed/17609490?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DiscoveryPanel.Pubmed_RVAbstractPlus .

What is this now, you say from eating dark chocolate?! Yes… These potent antioxidants help to reduce blood pressure, increase vascular flow in the heart, thin the blood, and reduce inflammation in the body. Sounds like a good thing to me!

Norman Hollenburg, a professor of medicine at Harvard medical school, has gone as far as saying that the epicatechins found in cocoa should be considered a vitamin. Although non-essential, the health effects as stated above, can help to reduce 4 of 5 of the main diseases in the United States; heart disease, cancer, stroke, and diabetes http://www.sciencedaily.com/releases/2007/03/070311202024.htm.

So how much of these antioxidants are really in cocoa? It must be a small amount, because something so good couldn’t be that good for you, right? Well, cocoa has up to 3 TIMES more of these flavonoids than does red wine, green tea, and black tea. Therefore, cocoa has more health benefits than red wine and tea
http://www.ncbi.nlm.nih.gov/pubmed/14640573?ordinalpos=15&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum

Another type of chemical found in cocoa are methylxanthines, and these include caffeine and theobromine. Theobromine, just as caffeine, has stimulatory affects, and has been hypothesized to cause the “addictive” effects of chocolate. Even though theobromine can increase the heart rate, it also acts as a vasodilator, thereby reducing blood pressure. Theobromine is also a natural diuretic, so can help alleviate swelling and high blood pressure due to water retention. It can also help to reduce asthma symptoms, as it is relaxes smooth muscles which causes the bronchioles to dilate, or “open up”. In fact theophylline, an older drug used for asthma, is also a methylxanthine like theobromine.

This may seem a little science intensive, so the bottom line is, what does this mean for me? It appears that eating about 1 ounce of cocoa, or at least 60% dark chocolate, as much as 4-5 times per week, could be of great health benefit. This does mean pure DARK CHOCOLATE! White chocolate does not contain cocoa. Commercial chocolates, chocolate ice cream, cakes, pastries, and candy, do not have the same health benefits. For one, many of these contain milk chocolate, which is high in saturated fat, and added sugar. Secondly, manufactures strip all the flanvonoids from the chocolate because they taste bitter. Yes, real cocoa is bitter, and hence better for you! There is a fine line between eating too much chocolate and gaining the health benefits, so this is not a license to eat dark chocolate all day every day. Again, about 1 ounce daily is more than enough to improve your health.

Posted in Food as Medicine, Korey DiRoma Naturopath, Nutrition, Preventative Health | 2 Comments, Click Here to Add Yours »

Lentil Dal Recipe for a Beautiful Body and Mind

Saturday, July 25th, 2009

by Beth Netter, M.D.

lentils

Today I am offering you a recipe that is not only delicious but it is also full of beautiful earth foods that provide your body and mind great energy and health-promoting nutritional strength to help balance the damage done via oxidation of tissues, disease, and mental stress. Along with sunshine, gentle exercise, deep breathing and meditation, foods like this support your immune system in functioning at its best, and help you feel happier and healthier.

It includes lentils (which contain 26% protein, along with vegetables, and quinoa which contains all of the essential amino acids our body needs to support protein-based tissues in our bodies but cannot produce on its own). This recipe was created by the founders of the American Meditation Institute in Averill Park, NY.

AMI’s DAL (Bean Soup) Preparation time: 40 minutes. Serves: 6 – 8

Ingredients:
1/4 tsp. – salt
1 cup – split lentils (Masoor Dal; red lentils)
5 cups – hot water (approximately)
1 tsp. – salt
1/4 tsp. turmeric
2 Tbsp. – ghee (clarified butter—see below)
1 medium onion
1/2 cup diced carrots
1/2 cup diced celery
2 Tbsp. chopped cilantro (or ½-1 teaspoon dry)
1 Tbsp. toasted onions

Pick through beans, removing organic debris and stones. Rinse very well.

When you’re ready to cook: Dice carrots and celery (about 1/4 inch pieces).

Peel and cut onions in half, top to bottom. Place cut side down and cut into very thin slices. Set aside.

Place lentils and hot water in medium saucepan with carrots and celery. Bring to a boil on high heat. Cook with the lid off. Skim off any extra white “froth” that arises.

Add turmeric and immediately lower heat to medium low and continue cooking.

Place the ghee and sliced onion in a medium skillet on medium heat. Cover pan. Stir occasionally as onions brown, loosening any areas that stick and always replacing the cover after each stir. Continue until about half the onions have browned and all are translucent and limp — about 25 minutes.

When the beans lose shape and form a creamy soup (about 25 minutes), add salt. Reduce heat to very low. Add cilantro, cooked onions and toasted onions. Cover and simmer 5 minutes to blend flavors.

Store in jars and use as needed in the days to come.
To prepare a delicious meal with this lentil dal:
Add 3 to 4 vegetables in one dish: Green beans (Green Giant frozen with roasted almonds), kale, Swiss chard, carrots, asparagus, spinach, kale, sweet corn cut from the cob, Brussels Sprouts, zucchini, yellow squash, broccoli, cauliflower, sweet potatoes (yams)

To Cook Vegetables: Pick 2-3 vegetables and cut up into very small pieces. Low boil the vegetables in a ¼ cup of water and 1-2 tablespoons of olive oil or ghee (clarified butter) for 10 minutes.
Once these are cooked, combine vegetables with a nice portion of the lentil dal, a big scoop of quinoa (in lieu of pasta or rice), and cubed avocado. A sprinkling of roasted almonds adds crunch, flavor and a protein boost.

To cook quinoa:
1 cup quinoa (You can soak overnight if you would like. It tastes better. Rinse the quinoa in that pot a few times, drain).
2 cups water.
Bring to boil and turn to lowest heat. Cooks in 10-15 minutes. It should be soft but not soupy.
Ghee is clarified butter—butter that has been slow cooked, the solids removed, and a more “clean” oil remains. It does not have to be refrigerated. It does contain saturated fat but is an alternative to butter or margarine. I bring this to work for lunch every day and find it provides all the energy and nutrients I need.

The Stram Center for Integrative Medicine

Archive for the ‘Food as Medicine’ Category

Cancer and Your Immune System: Limiting the Possibility of Recurrence

Is Red Wine Good for You?

Is Coffee Good For You?

Is Chocolate Healthy for You? Here’s What You Need to Know!

Lentil Dal Recipe for a Beautiful Body and Mind

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