Questioning the safety of synthetic human growth hormone (HGH)

As many middle-aged adults unfortunately know all too well, aging is often accompanied by weight gain. As Gary Null writes in Power Aging, "In fact, each year after the age of forty, a pound of fat replaces a pound of muscle. This means that by the time you are fifty, ten pounds of your muscle have been replaced with ten pounds of fat." But those of you who are middle aged and struggling with your weight don't need him to tell you that, right? You just want to get the pounds and inches off as quickly and easily as possible. If that is the case, you may be considering treatment with synthetic human growth hormone (HGH) injections.

Throughout our lives, our pituitary glands naturally make HGH. As the name implies, during childhood, HGH supports our continued growth. Then, even after we reach our full growth potential in adulthood, HGH continues to play an important role in keeping our metabolism efficient. However, as we get older and our bodies stop producing enough HGH, our metabolic rates decrease, leading to fatigue, weight gain, hypertension and the other ailments commonly associated with aging.
When scientists discovered a way to synthetically produce HGH, they and many consumers hailed synthetic HGH as an "elixir of youth." In study after study, human test subjects experienced increased bone density, increased muscle mass, a disappearance of wrinkles, improved sexual performance and, of course, weight loss. As Burton Goldberg describes in Alternative Medicine, "[Those taking synthetic-HGH injections] demonstrated a reversal in the aging process, appearing younger, sleeker and stronger and benefiting from an increase in muscle mass and a loss in body fat."
InA Physician's Guide to Natural Health Products that Work, Dr. James Howenstine writes, "These injections appear able to reverse 10 years of aging with one year of treatment." Furthermore, one 1987 study revealed that even young adults lose body fat and gain lean muscle mass from taking synthetic-HGH injections, according to Ronald Katz and Robert Goldman's bookStopping the Clock. These studies, combined with overwhelmingly popular media coverage, have created worldwide synthetic-HGH hype. But is it justified?

Looking deeper into HGH injections

When scientists first synthetically produced HGH, they didn't create the mythical "elixir of youth." They merely created a highly marketable product. Synthetic HGH fits right into modern society's dream of magic, no-effort, miracle cures. This is the same ideal that piles money into pharmaceutical companies and their million-dollar research schemes.

Synthetic HGH promises weight loss without effort -- without dieting, without exercise. All you have to do is find an anti-aging specialist and pay an outrageous amount of money for synthetic-HGH injections. As Dr. Dharma Singh Khalsa writes in Brain Longevity, "Several of my patients report that it has helped them feel better, to lose weight, and to think more clearly. Synthetic HGH is, however, considerably more expensive than the other pharmaceutical drugs that help rejuvenate the body and brain."

Now researchers are exploring the possible dangers of synthetic-HGH injections. They simply may not be safe for long-term use, especially for people who are not already deficient in the hormone. Young athletes, for example, often use synthetic-HGH injections to boost athletic performance; in fact, the 1996 Olympic Games in Atlanta were popularly dubbed the "Growth Hormone Games," due to the large amount of Olympic athletes using synthetic HGH. According to the Dr. Donal P. O'Mathuna of Thompson American Health Consultants, synthetic-HGH injections overdose young people with HGH, potentially causing headaches, fluid retention, insulin resistance and gynecomastia. Even in later years, synthetic-HGH injections may not be safe for you, as you many not be deficient enough in HGH to warrant synthetic-HGH injections without the risk of overdose.
Furthermore, you don't have to rely on expensive and potentially dangerous injections to get the benefits of HGH. At any age, your body will naturally produce HGH after high anaerobic exercise, enabling you to safely and inexpensively lose body fat and gain muscle mass.

You can learn how to make your body produce its own high levels of natural HGH by visiting www.neulifelabs.com

Your body already has the natural ability to combat aging-associated weight gain by producing HGH. It just takes effort to release it.

Neugenisis works with your body naturally to stimulate your own increased production of HGH. learn more by visiting

http://www.NeuLifeLabs.com/All_Natural_HGH_stimulator_precursor_supplement_p/ng90tab.htm

Article produced by: Dani Veracity

Resveratrol Has Anti-aging and Anti-Cancer Properties, Linked to Cardiovascular Health

(Via NaturalNews) A wealth of new research findings continue to underscore the wonders of resveratrol, the compound discovered only a few years ago that has already achieved superstar status. Found predominately in red wine, grapes and peanuts, resveratrol is now showing to significantly impact the aging process, regulate for positive cardiovascular function, and protect against and reverse cancer.

Newest research finding

Researchers at Zhejiang University in China investigated the effect of injections of resveratrol on the central regulation of blood pressure, heart rate, and renal sympathetic nerve activity in animals. Their results suggest that resveratrol powerfully inhibits blood pressure, heart rate, and renal sympathetic nerve activity. This study has tremendous implications for anti-aging therapies.

In the July 26, 2008Journal of Agriculture and Food Chemistry, researchers addressed the question of the potential chemo-preventative activity of resveratrol against human cancers and its effect on normal cells. They examined the differential effect of resveratrol at physiologically relevant concentrations on nonmalignant and malignant cell lines and compared the underlying mechanisms via cell cycle modulation, induction of cell death, and potential toxicity. They found that 24 hours of exposure to resveratrol was toxic to both nonmalignant and malignant cells in a dose dependent manner. However, nonmalignant cells re-grew 5 times more than malignant cells after 120 hours. Significant alterations in cell cycle kinetics were induced by resveratrol in the malignant cells, but to a lesser extent for the nonmalignant cells. The proportion of cell death was 3 times higher in malignant cells compared to nonmalignant cells.

This research confirms that resveratrol produces a selective action that is able to target malignant cells for destruction while allowing nonmalignant cells to modulate its effect. It is just this type of malignant cell action that chemotherapy aims to achieve. However, the effects of chemotherapy are also toxic to healthy cells.

Apoptosis, July 26, 2008 reports a search for compounds capable of protecting cells against deoxycholate, a bile salt that harms cells and causes disease. In colon epithelial cells, deoxycholate increased generation of reactive oxygen species and caused DNA damage and cell death. Resveratrol and also quercetin were each able to largely prevent the occurrence of cell death in cells exposed to deoxycholate. These findings suggest that resveratrol may be able to undo cellular damage that leads to colon cancer.

The July 9, 2008Experimental Gerontologyreports researchers finding that resveratrol is able to mimic the effects of rigorous calorie restriction in several cytoskeletal maintenance and multiple stress response pathways. This effect is achieved by control of mitochondrial biogenesis and turnover, critical factors in the maintenance of energy production, the prevention of endogenous oxidative stress, and the promotion of healthy aging. Previous research has revealed the healthy benefits associated with daily caloric restriction of between 30 and 50 percent below what is considered today as average. These benefits also occur as the result of fasting. Such diets have been linked to reduction in the risk of age associated diseases and stress, along with a slowing of age related functional decline. In a previous study, this research team found that consuming resveratrol improved the health and survival of obese mice, even while they continued to consume a high calorie diet. Resveratrol showed to have the same positive effect on the livers, muscles, hearts and bones as calorie restriction. Resveratrol has also been shown to extend the lives of yeast, worms, flies and fish.

In another study at Zhejiang University in China researchers investigated the effects of resveratrol on adenosine diphosphate (ADP)-induced platelet aggregation. Compared with the control group, resveratrol inhibited ADP-induced platelet aggregation and fibrinogen in a dose dependent manner. The accumulation of platelets can form clots which may result in heart attack by lodging in an artery and restricting blood flow to the heart or brain.

About resveratrol

Resveratrol's most abundant source is the grapes used to make red wine, with the highest concentrations being found in the skins. Red wine contains approximately 160 micrograms per fluid ounce. Significant amounts of resveratrol are also found in peanut kernels, with one ounce of peanuts containing about 73 micrograms, the amount also contained in 6 cups of red grapes. It is a component of Ko-jo-kon, an oriental medicine used to treat diseases of the circulatory system, heart and liver. Since wine is the most notable dietary source, it is the primary object of speculation and research on resveratrol, although wine contains many other compounds with biologic effects.

Resveratrol's properties as an antioxidant and anti-cancer agent are rapidly becoming documented, and it is sometimes referred to as an explanation for the "French Paradox", the low incidence of heart disease in the French population who eat a relatively high fat diet. In grape and peanuts plants, resveratrol's role is antibiotic and part of the defense system.

Other documented effects

Results from various research studies have shown resveratrol to be protective against the oxidation of LDL cholesterol in the blood. It is this oxidation of LDL that initiates the deposition of cholesterol in the walls of the arteries that can lead to heart attack. Its hydrophilic and lipophilic properties can provide more effective protection than other well-known antioxidants, such as vitamins C and E.

Research at the University of Illinois in Chicago using resveratrol extracted from grapes found that the threat of cancer was reduced in animals when the compound was used to stop the growth of damaged cells. Had these damaged cells been left to grow, they would have become out of control, resulting in cancer.

The Peanut Institute has concluded that the finding of resveratrol in peanuts may support epidemiological studies from Loma Linda University, Harvard School of Public Health and University of Minnesota that show peanuts may reduce the risk of heart disease by more than half when eaten frequently in small amounts.

Should you supplement with resveratrol?

Research on resveratrol is just beginning to reveal its array of health benefits, and many extracts of resveratrol are appearing on the market that make adding it to your diet very easy. Probably the best choice is to add a glass of red wine or peanuts to your diet. Both red wine and peanuts have been proven to provide very significant overall health benefits. The consumption of red wine is an integral part of the Mediterranean diet, found to be extraordinarily health promoting. It is in red wine and peanuts that resveratrol is found in nature, suggesting that this is how nature intended for us to consume it. When any compound is part of a whole food, it is a part of a complex of balanced compounds that give it an integrity not found when it appears as an isolated extract.


Learn more about our Neulife Neugenisis Weight-Control product containing resveratrol: www.NeuLifeLabs.com/Neugenisis_Weight_Control   

Miso Soup: A Delicious Bowl Full of Health and Anti-Aging Benefits

(Via NaturalNews) Miso is a delicious fermented food that has been eaten in China and Japan for many centuries. Today it is a favorite of health minded people in the West because of its many anti-aging benefits. Miso and other fermented foods and drinks help build up the inner ecosystem and assure the digestive tract is amply supplied with beneficial bacteria. These bacteria help digest, synthesize, and assimilate nutrients so necessary for good health and anti-aging. They also strengthen the immune system, keeping it at the ready to fight infection and cancer.

Miso can raise the nutritional value of many recipes

Miso is a fermented soybean paste with a salty taste, a buttery texture and a unique nutritional profile that make it a versatile condiment for a host of different recipes, and a foundation for traditional miso soup. In addition to soybeans, miso can include rice, barley or wheat.

Miso is made by adding a yeast mold known as koji to soybeans and other ingredients and allowing them to ferment for a period of time ranging from months to years, depending on the specific type of miso being produced. When the fermentation process is completed, the mixture is ground into a paste similar in texture to nut butter.

The color, taste, texture, and saltiness of miso depend on the exact ingredients used and the duration of the fermentation process. Miso can range in color from white to brown. The darker the coloring, the more robust the flavor and saltiness. The six popular types of miso are:

Hatcho miso (made from soybeans only)
Kome miso (made from white rice and soybeans)
Mugi miso (made from barley and soybeans)
Soba miso (made from buckwheat and soybeans)
Genmai miso (made from brown rice and soybeans)
Natto miso (made from ginger and soybeans)

Miso making is complex and is esteemed as an art form in Asia. In the U.S., interest in miso is increasing due to the growing interest in health and the popularity of Asian food culture stimulated by research suggesting it has numerous health benefits.

Prepared miso is widely available in the U.S.

Miso is available at health food stores and many traditional markets, particularly those that stock foods from around the world. Because the lighter colored misos have a more delicate flavor, they are better suited for soups, dressings and light sauces. The darker varieties go best with foods having pungent flavors. If stored in the refrigerator in a tightly sealed container, miso can be kept for up to a year.

Certified organic miso made with sea salt is the best choice if available. Miso should ideally have a fermentation time of between six months and two years.

Miso is a versatile food

Miso-tahini sandwishes are delicious. Spread miso on a piece of bread and top with tahini. Sprinkle on slivered almonds or slivered radishes

Miso can be added to marinades for meat, fish, poultry or game. Use it in baked potatoes after they are cooked and spice them up with some herbs. Add miso and herbs to warm or cold rice dishes.

Combine miso with olive oil, ginger and garlic to make a delicious dressing that can be used on salads, cold grain dishes, or pasta.

Carry dried miso soup packets and use them at coffee break time.

Traditional miso soup is quick and easy to prepare. Its health benefits are legendary, making chicken soup pale in comparison.

Traditional Miso Soup Recipe

Ingredients:

5-inch strip wakame (sea vegetable), or 2 teaspoons dried wakame
1 large onion (about 1 cup)
4 cups purified water
2 to 8 Tablespoons light miso depending on the richness desired

Instructions:

Soak the wakame in water for 10 minutes and slice into 1.5 inch pieces.

Thinly slice onions.

Put water, onions and wakame in a saucepan and bring to a boil.

Reduce heat and simmer for 10-20 minutes, until tender.

Remove 1.5 cups of broth from the saucepan and place in a bowl.

Allow water in the bowl to cool a bit and add the miso, mixing it into the water (the water should be cooled to a temperature of 105 degrees or lower so the beneficial microflora and enzymes in the miso remain in tact).

Turn off heat, allowing the remaining water in the saucepan to also cool to 105 degrees or below. When it has cooled, add the miso broth to the soup in the saucepan. Add chopped parsley, green onions, ginger or watercress for garnish.

This is a vegetarian version of miso soup. Dried bonito fish flakes found in Asian markets can be added to this soup to make a more substantial broth. Simmer one tablespoon of bonito flakes in the soup water for 10 minutes and strain.

Sip miso soup for your health

Many studies have shown the health benefits of miso on humans and animals. Benefits include reduced risks of breast, lung, prostate, and colon cancer, and protection from radiation. Researchers have found that consuming one bowl of miso soup per day, as do most residents of Japan, can drastically lower the risks of breast cancer.

Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection. Its high antioxidant activity gives it anti-aging properties.

Miso helps the body maintain nutritional balance. It is loaded with other nutrients along with its beneficial bacteria and enzymes. Miso provides protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber. Its high content of the amino acid tryptophan makes miso a good choice right before bedtime. Tryptophan is nature's sleep inducer.

Miso helps preserve skin beauty through its content of linoleic acid, an essential fatty acid that helps skin stay soft and free of pigment.

Miso is a good choice for women with menopausal complaints because it is able to fill estrogen receptors and produce some of the actions of estrogen in the body.

The long, slow process of fermentation needed to break down soy requires more hardy bacteria than is used for other fermented products, contributing the special health benefits of miso. Dr. Hiro Watanabe, an expert in developmental biology and cancer prevention in Japan, conducted several animal and human studies using freeze dried rice miso. His goal was the understanding of how miso protects against cancer, radiation and other diseases.

Dr. Watanabe's studies showed that for cancers like those of the breast and prostate, the ideal length of fermentation was between 6 months and 2 years. He found that miso fermented for 180 days is typically a rich color and has plenty of healthy microflora.

According to Dr. Watanabe's studies, the sodium in miso did not produce adverse effects in people with salt sensitivity and hypertension. For cancer, Dr. Watanabe recommended 3 cups of miso a day. For high blood pressure, he recommended 2 cups, and for relief of menopausal symptoms, he recommended 1 to 3 cups per day. His maintenance amount is 1 cup per day. He noted the beneficial effects of replacing the salt used in food preparation with miso.

Chinese mushroom found to have powerful anti-aging benefits

(Via NaturalNews) The cordyceps mushroom is back in the spotlight again, except this time for its anti-aging properties. Researchers from Nu Skin Enterprises, Inc., and LifeGen Technologies have found thatCordyceps sinensis(Cs-4), a traditional Chinese mushroom, is a powerful anti-aging food with the ability to improve energy metabolism, decrease fatigue, bolster endurance levels and lengthen lifespan.

New research has found even more beneficial uses for this emerging superfood. By encouraging human genes to express in ways that promote longevity, cordyceps has incredible potential in helping to reverse the negative effects of aging.

"We're making great breakthroughs in gene expression science that have application in the fields of health and longevity," explained Joe Chang, Ph.D., chief scientific officer and executive vice president of development at Nu Skin. "These studies ... help validate the critical role gene expression modulation plays in the aging process. We believe that the future of anti-aging is in developing consumer solutions that support youthful gene expression."

In tests, cordyceps successfully altered the expression of certain gene clusters that typically begin to slow down their production of cellular mitochondria around the age of 30. The mushroom's compounds sparked them back to youthful production levels.

Other results included a demonstrated lengthening of the maximal and average lifespans of the populations on whom the mushroom was tested, as well as significant increase in antioxidant activity that reduced oxidative damage from free radicals.

This powerful berry should be part of your anti-aging diet

(Via NaturalNews) Many health-minded individuals understand the importance of functional foods and especially members of the berry family in chronic disease risk reduction and in free radical scavenging antioxidant ability. Aronia berries, more commonly known as chokeberries, are not well known in North America. Falling from favor due to their highly astringent taste, chokeberries are slowly gaining popularity due to their powerful capacity to prevent heart disease, cancer, diabetes and neurodegenerative conditions. The result of research presented in theJournal of Agricultural and Food Chemistrydemonstrates that chokeberry extract leads all other natural foods on the ORAC antioxidant rating scale and can significantly lower chronic disease risk.

The ORAC (Oxygen Radical Absorbance Capacity) scale provides an important tool to gauge the ability of functional foods to protect against common diseases that threaten our longevity and quality of life. Aronia extracts have been shown to reduce LDL cholesterol oxidative stress, making the lipid structure less likely to become a component in the formation of arterial plaque.

Researchers publishing in the journalAtherosclerosisfound that the high anthocyanin flavonoid content of the berry extract significantly lowered the most dangerous small dense LDL particles known to increase the risk of a heart attack. Additionally the study found that systolic and diastolic blood pressure was reduced by a mean average of 11 and 7.2 mmHg, respectively. The study authors concluded"In view of the fact that chokeberry flavonoids reduce the severity of inflammation, they can be used clinically for secondary prevention of ischemic heart disease."

Functional foods that are extremely high in antioxidants play an important role in the prevention of many types of cancer. A study published in the journalGenes and Nutritionfound that colon cancer cells exposed to chokeberry juice were 40% less likely to proliferate and become mature cancer cells. The designers of this research study found that the free radical scavenging capacity of Aronia prevented damage to the DNA structure and modified enzymatic activity known to promote polyps and initiate cancer.

Another novel characteristic of chokeberry is to moderate blood glucose levels by lowering oxidative stress and preventing damage to the endothelial lining of the arteries. Reporting the results of a study in the journal Plant Foods for Human Nutrition, scientists noted that a small concentration of chokeberry fruit extract muted the activity of sugars in the blood that lead to development of chronic diseases and complications associated with metabolic syndrome.

Although not a household name in America, chokeberry has been embraced in parts of Europe over the past century and has been slowly regaining acceptance in colder growing climates of North America. Chokeberry extract claims the highest antioxidant ORAC score that makes it a strong ally in the fight against metabolic disease, cancer, heart disease, stroke and Alzheimer`s dementia. Avoid products that include the berry in a sugary base such as jams and candies in favor of the pure extract that can be added to beverages and smoothies to naturally improve your health.