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Health

  #241 (permalink)
 
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Abstract

Solid-liquid extraction of phytic acid (PA) from rice bran was optimized by the maximization of the yield using response surface methodology. A Box-Behnken design was used to monitor the effects of three processing parameters of extraction on the PA yield, including ratio of acid solution to raw material (mL/g), hydrochloric acid concentration (mol/L), and extraction time (h). The results showed that the optimal conditions were acid solution/raw material of 8.5:1 (mL/g), HCl concentration 0.62 mol/L and extraction time 5.5 h. Validation tests indicated that the actual yield of PA was (2.15 ± 0.02)% with RSD = 1.92% (n = 5) under the optimized conditions, which was in good agreement with predicted yield. Antioxidant assays suggested that the extracted PA had weaker DPPH, hydroxyl and superoxide free-radical-scavenging capabilities than vitamin C at the same concentration of 0.5 mg/mL.
Keywords
Phytic acid Rice bran Extraction Antioxidant activity

source:
Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects | SpringerLink

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  #242 (permalink)
 
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Upon closer inspection, many health-promoting practices inadvertently control iron. For example, taking an aspirin a day to prevent heart attacks and strokes causes blood loss via the digestive tract on the order of about a tablespoon per day. This results in iron loss. [7] Raymond Hohl, M.D., an assistant professor of internal medicine and pharmacology at the University of Iowa in Iowa City, says even chronic use of a baby aspirin may help to control iron and in some cases can induce iron-deficiency anemia. [8] Aspirin also appears to increase the production of ferritin, an iron-binding protein that prevents iron from inducing oxidation. [9] By exercising, a person loses about 1 mg of iron through sweat. [10] Fasting and vegetarian diets, both of which promote longevity in animals and humans, limit iron consumption because red meat contains the highly absorbable heme iron. Whether or not related to iron consumption, restricting red meat consumption has been shown in various studies to reduce the risk of colon cancer. [11]

Normal Iron Regulation

In healthy individuals there is little if any unbound iron circulating in the blood. In all disease states, however, unbound iron (also called free iron) is released at sites of inflammation and can spark uncontrolled oxidation. [12] Fortunately, there are numerous automatic mechanisms in the body that help to control iron, many by chelation—compounds that bind to a toxic substance (such as iron) and render it nontoxic or nonactive. Albumin, a simple protein found in blood, acts as a chelator by loosely binding to iron. [13] Ferritin, produced in the liver, is another iron-binding protein. [14] Transferrin is a protein that chelates iron and totes it back to the liver, where it is metabolized and excreted. [15] The liver produces lactoferrin, another iron chelator, when challenged by infectious agents. [16] This is important because pathogenic organisms such as viruses, bacteria and fungi require iron for growth. Furthermore, as iron stores increase, the gastric absorption of iron decreases. So the body employs numerous mechanisms to control iron that are activated when threatened by disease. However, these defensive mechanisms can be overwhelmed.

Blood tests for iron levels (i.e., hemoglobin and ferritin levels are checked for transferrin saturation percentages) are often useful, but the results of these tests are confounded in states of prolonged inflammation or disease. [17] A skilled hematologist is often the best professional from whom to obtain personal information concerning blood iron levels.

Differentiating between anemia and iron overload can be difficult because both conditions cause fatigue. One study at the Department of Medicine, University of Western Ontario in Canada, found that iron overload can produce a wide range of symptoms, such as joint pain (particularly hip), unexplained gastric pain, frequent infections, skin bronzing, elevated liver enzymes, cessation of menstruation, hair loss and heart flutters (fibrillation). Yet, of 410 iron-overload patients, 27 percent experienced no symptoms whatsoever. [18] Common symptoms of iron-deficiency anemia are lowered resistance to infections, fainting, breath holding, mental fatigue, sleepiness, cold hands and feet, and cravings for ice, meat or tomatoes, all which are more likely to occur among women. [19]

Humans absorb only a fraction of the iron they consume, but there are many controlling factors. [20] Iron absorption rates from food vary widely, from less than 1 percent to nearly 100 percent. [21] Cooks who use iron or stainless steel pots increase the amount of iron they consume. [22] Generally, iron in plant foods is not as well absorbed as iron from meat: Only 5 percent of iron in plant foods is available, vs. 30 to 50 percent of iron from meat. [23] Olive oil and spices such as anise, caraway, cumin, licorice and mint promote iron absorption, [24] while antacids, eggs and soy reduce availability. [25] Since dairy products contain lactoferrin, milk also inhibits the absorption of iron. [26] Moderate alcohol consumption is unlikely to pose a problem with iron absorption, but excessive amounts of alcohol is associated with iron overload, particularly in adult males. [27]

Vitamin C also increases iron absorption. [28] However, there is no evidence that vitamin C leads to iron overload. Thus vitamin C should not be avoided by meat-eaters for this reason, since studies show high-dose vitamin C supplements are associated with a decreased risk for heart disease, cancer, cataracts and other disorders. [29] A vegetarian diet does not generally cause iron-deficiency anemia because there is more vitamin C in plant-food diets, which enhances absorption. [30]

A 1982 human study was conducted to assess the effect of various drinks on iron absorption. A subject ate a standard meal of a hamburger, string beans, mashed potatoes and water. When green tea was drunk instead of water, iron absorption was reduced by 62 percent. Coffee reduced iron absorption by 35 percent, whereas orange juice (as a source of vitamin C) increased absorption by 85 percent. Contrary to other studies, milk and beer had no significant effect. [31]

Bioflavonoids (found in berries, coffee, green tea, pine bark, quercetin and the rind of citrus fruits, particularly blueberry, cranberry, elderberry and grape seed) and phytic acid (a component of whole grains and seeds such as sesame) bind to iron and other minerals in the gastric tract and help to limit iron availability. If bioflavonoids and phytic acid haven't bound to minerals in the digestive tract they will get into the bloodstream, where they can bind to free iron, acting as blood-cleansing iron chelators. Therefore, maximum iron chelation in the blood circulation is achieved when these iron binders are consumed apart from meals.

Phytic acid—also called inositol hexaphosphate, or IP6—is comprised of six phosphorus molecules and one molecule of inositol. It has been mistakenly described for decades as an "anti-nutrient" because it impairs mineral absorption. However, in the 1980s food biochemist Ernst Graf, Ph.D., began to tout phytic acid for its beneficial antioxidant properties achieved through mineral chelation. [32]

Phytic acid in foods or bran should be distinguished from supplemental phytic acid, which is derived from rice bran extract.

In foods, phytic acid binds to iron and other minerals in the digestive tract and may interfere with mineral absorption.


As a purified extract of rice bran, taken between meals so it will not bind to minerals in the digestive tract, phytic acid is readily absorbed into the bloodstream, where it acts as a potent mineral chelator. [33] Phytic acid binds to any free iron or other minerals (even heavy metals such as mercury, lead and cadmium) in the blood, which are then eliminated through the kidneys. Phytic acid removes only excess or unbound minerals, not mineral ions already attached to proteins.

Phytic acid is such a potent—but safe—iron and mineral chelator that it may someday replace intravenous chelation therapy such as the mineral-chelator EDTA or iron-binding drugs such as desferrioxamine (Desferal). Because of its ability to bind to iron and block iron-driven hydroxyl radical generation (water-based) as well as suppress lipid peroxidation (fat-based), phytic acid has been used successfully as an antioxidant food preservative. [34]

Iron-rich foods such as red meat and molasses may prevent anemia and build strength during the growing years but in adulthood may lead to iron overload among men and postmenopausal women. Those individuals who learn how to achieve iron balance will maintain the most desirable state of health throughout life.

Iron: Too Much of a Good Thing

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  #243 (permalink)
 
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Scientists found that heating up vegetable oils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia. Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, said that his research showed “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation.. “If you eat too much corn oil or sunflower oil, the brain is absorbing too much omega 6, and that effectively forces out omega 3,” said Prof Stein. “I believe the lack of omega 3 is a powerful contributory factor to such problems as increasing mental health issues and other problems such as dyslexia.”


Cooking with vegetable oils releases toxic cancer-causing chemicals, say experts - Telegraph

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{I think this is a list of linked carcinogins - it sufficient quantity. So yes chimney sweeps got cancer - but that is prolonged soot on the skin (perhaps not washed off) giving testicle cancer. In this list they list soot again. So in many ways it is a not very useful list. However, as I did not know of the herb as "Herbal remedies containing plant species of the genus Aristolochia" I researched this and saw that it had been substituted for a different herb in a weight loss clinic in Amsterdam and caused renal failure. So on the chance there is something on the list of use to another here at FIO I have posted the list]


Tobacco smoking
Sunlamps and sunbeds
Aluminium production
Arsenic in drinking water
Auramine production
Boot and shoe manufacture and repair
Chimney sweeping
Coal gasification
Coal tar distillation
Coke (fuel) production
Furniture and cabinet making
Haematite mining (underground) with exposure to radon
Secondhand smoke
Iron and steel founding
Isopropanol manufacture (strong-acid process)
Magenta dye manufacturing
Occupational exposure as a painter
Paving and roofing with coal-tar pitch
Rubber industry
Occupational exposure of strong inorganic acid mists containing sulphuric acid
Naturally occurring mixtures of aflatoxins (produced by funghi)
Alcoholic beverages
Areca nut - often chewed with betel leaf
Betel quid without tobacco
Betel quid with tobacco
Coal tar pitches
Coal tars
Indoor emissions from household combustion of coal
Diesel exhaust
Mineral oils, untreated and mildly treated
Phenacetin, a pain and fever reducing drug
Plants containing aristolochic acid (used in Chinese herbal medicine)
Polychlorinated biphenyls (PCBs) - widely used in electrical equipment in the past, banned in many countries in the 1970s
Chinese-style salted fish
Shale oils
Soots
Smokeless tobacco products
Wood dust
Processed meat
Acetaldehyde
4-Aminobiphenyl
Aristolochic acids and plants containing them
Asbestos
Arsenic and arsenic compounds
Azathioprine
Benzene
Benzidine
Benzo[a]pyrene
Beryllium and beryllium compounds
Chlornapazine (N,N-Bis(2-chloroethyl)-2-naphthylamine)
Bis(chloromethyl)ether
Chloromethyl methyl ether
1,3-Butadiene
1,4-Butanediol dimethanesulfonate (Busulphan, Myleran)
Cadmium and cadmium compounds
Chlorambucil
Methyl-CCNU (1-(2-Chloroethyl)-3-(4-methylcyclohexyl)-1-nitrosourea; Semustine)
Chromium(VI) compounds
Ciclosporin
Contraceptives, hormonal, combined forms (those containing both oestrogen and a progestogen)
Contraceptives, oral, sequential forms of hormonal contraception (a period of oestrogen-only followed by a period of both oestrogen and a progestogen)
Cyclophosphamide
Diethylstilboestrol
Dyes metabolized to benzidine
Epstein-Barr virus
Oestrogens, nonsteroidal
Oestrogens, steroidal
Oestrogen therapy, postmenopausal
Ethanol in alcoholic beverages
Erionite
Ethylene oxide
Etoposide alone and in combination with cisplatin and bleomycin
Formaldehyde
Gallium arsenide
Helicobacter pylori (infection with)
Hepatitis B virus (chronic infection with)
Hepatitis C virus (chronic infection with)
Herbal remedies containing plant species of the genus Aristolochia
Human immunodeficiency virus type 1 (infection with)
Human papillomavirus type 16, 18, 31, 33, 35, 39, 45, 51, 52, 56, 58, 59 and 66
Human T-cell lymphotropic virus type-I
Melphalan
Methoxsalen (8-Methoxypsoralen) plus ultraviolet A-radiation
4,4’-methylene-bis(2-chloroaniline) (MOCA)
MOPP and other combined chemotherapy including alkylating agents
Mustard gas (sulphur mustard)
2-Naphthylamine
Neutron radiation
Nickel compounds
4-(N-Nitrosomethylamino)-1-(3-pyridyl)-1-butanone (NNK)
N-Nitrosonornicotine (NNN)
Opisthorchis viverrini (infection with)
Outdoor air pollution
Particulate matter in outdoor air pollution
Phosphorus-32, as phosphate
Plutonium-239 and its decay products (may contain plutonium-240 and other isotopes), as aerosols
Radioiodines, short-lived isotopes, including iodine-131, from atomic reactor accidents and nuclear weapons detonation (exposure during childhood)
Radionuclides, α-particle-emitting, internally deposited
Radionuclides, β-particle-emitting, internally deposited
Radium-224 and its decay products
Radium-226 and its decay products
Radium-228 and its decay products
Radon-222 and its decay products
Schistosoma haematobium (infection with)
Silica, crystalline (inhaled in the form of quartz or cristobalite from occupational sources)
Solar radiation
Talc containing asbestiform fibres
Tamoxifen
2,3,7,8-tetrachlorodibenzo-para-dioxin
Thiotepa (1,1’,1”-phosphinothioylidynetrisaziridine)
Thorium-232 and its decay products, administered intravenously as a colloidal dispersion of thorium-232 dioxide
Treosulfan
Ortho-toluidine
Vinyl chloride
Ultraviolet radiation
X-radiation and gamma radiation"

The 116 things that can give you cancer - Telegraph

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  #245 (permalink)
 
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On the other hand, coconut oil is a source of myristic acid, an omega-5 fatty acid that has been found to be associated with increased breast cancer risk. One population study in the Philippines (which has a high rate of breast cancer compared to other Asian countries) found a strong positive association between boiling food in coconut milk and the risk of breast cancer. Another study reported that women in Crete with high levels of myristic acid in their fat tissue were at higher risk of breast cancer than women with low levels. In addition, high intake of saturated fat has been linked in several studies to increased breast density, a risk factor for breast cancer and recurrence.
Additional comments

While it is clear that coconut oil is preferable to corn oil for breast cancer patients, survivors and those at high risk for breast cancer, canola oil or olive oil are still better choices. Based on the available evidence, coconut meat and coconut milk can be enjoyed in moderation. However, coconut milk brands listing carrageenan (a breast carcinogen) as an ingredient should be avoided. In addition, food cooked in coconut milk (such as some yellow curries) should be limited or avoided.

Virgin coconut oil has been shown to have antifungal, and antioxidant properties (virgin coconut oil is produced using chilling and fermentation whereas commercial coconut oil is refined, bleached and deodorized). The antioxidant capacity of virgin coconut oil appears to be due to phenolic compounds, including ferulic acid and p-coumaric acid. Coconut has been shown to greatly reduce the incidence and number of colon tumors when added to the diet of rats treated with a carcinogen known to cause colon cancer.

Coconut | Food for Breast Cancer

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Coconut Oil Kills >93% of Colon Cancer Cells In Vivo

In this newly published lab study, lauric acid (coconut oil is about 50% lauric acid) killed over 93% of human colon cancer cells (Caco-2) after 48 hours of treatment. Intriguingly, the lauric acid poisoned the cancer cells by simultaneously unleashing profound oxidative stress while strongly reducing their levels of glutathione (which is exactly what the cancer cells needed to protect themselves from the increased oxidative stress).

While we are just now discovering coconut oil’s full anti-cancer potential, its many health benefits have already been well established through medical research. It naturally kills multiple viruses, bacteria, fungi and parasites. It aids digestion and liver metabolism, reduces inflammation, and promotes healthier skin and faster wound healing when applied topically.

Coconut Oil Kills >93% of Colon Cancer Cells In Vivo

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Indeed, many studies have actually found a higher risk of heart disease associated with statin use. One of the new studies, conducted by researchers from Kinjo Gakuin University in Nagoya, Japan, claims to have uncovered the mechanism by which statins may actually directly cause hardening of the arteries and heart disease.

It's because statins deplete coenzyme Q10, which the mitochondria in your body need in order to produce ATP, which your body uses for energy. A lack of ATP leads to cellular fatigue and degeneration. Because the heart is such a high-energy muscle (as it must pump at all times), the effects are felt there more strongly than in other muscles.

In addition, statins also deplete a protein known as heme A, which transports both iron and oxygen to the heart. This further cuts off the heart's energy supply.

The researchers note that statins also prevent the body from synthesizing vitamin K2, a vitamin that protects the arteries from forming the plaques that lead to heart disease. Finally, they block selenoproteins including glutathione peroxidase, which protects the tissue of muscles (including the heart) from oxidation damage caused by free radicals.

"An impairment of selenoprotein biosynthesis may be a factor in congestive heart failure, reminiscent of the dilated cardiomyopathies seen with selenium deficiency," the researchers wrote.

source:
Statin scam worsens cardiovascular disease epidemic - NaturalNews.com

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The Health Dangers of Carrageenan

The most recent medical paper we have on carrageenan’s carcinogenicity suggests that carrageenan consumption increases the risk for certain cancers. [1] It is also suggested that carrageenan has negative effects on the gastrointestinal tract, potentially contributing to issues such as irritable bowel disease (IBD) and colitis.

--------
How to Avoid Carrageenan

One of the best ways you can avoid carrageenan is to avoid dairy-free milk products, this includes some brands of almond milk. While you can definitely make your own using fresh almonds and water, try to avoid purchasing store bought because these typically contain some type of thickening agent, like carrageenan. Simply look at the ingredients labels of your foods to make sure they’re free from the additive. Also, if you purchase gluten-free goods, make sure it doesn’t contain the ingredient, either. Many gluten-free baked goods will contain carrageenan as a binding agent to replace the gluten, and these products may also contain xanthan gum and guar gum. These gums may also cause gut irritation in sensitive individuals.

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[summary
don't take/eat if you take high blood pressure medication have low pressure, have a sensitive gut]

------------
Bleeding disorders: Carrageenan might slow blood clotting and increase bleeding. In theory, carrageenan might make bleeding disorders worse.

Low blood pressure: Carrageenan might lower blood pressure. In theory, taking carrageenan might make blood pressure become too low in people with low blood pressure.

Surgery: Carrageenan might slow blood clotting and lower blood pressure in some people. In theory, carrageenan might increase the risk for bleeding and interfere with blood pressure control during surgical procedures. Stop using carrageenan at least 2 weeks before a scheduled surgery.

CARRAGEENAN Interactions What is this?

Moderate Interaction Be cautious with this combination

Medications for high blood pressure (Antihypertensive drugs) interacts with CARRAGEENAN

Carrageenan seems to decrease blood pressure. Taking carrageenan along with medications for high blood pressure might cause your blood pressure to go too low.
Some medications for high blood pressure include captopril (Capoten), enalapril (Vasotec), losartan (Cozaar), valsartan (Diovan), diltiazem (Cardizem), Amlodipine (Norvasc), hydrochlorothiazide (HydroDiuril), furosemide (Lasix), and many others.
Medications taken by mouth (Oral drugs) interacts with CARRAGEENAN

Carrageenan is a thick gel. Carrageenan can stick to medications in the stomach and intestines. Taking carrageenan at the same time as medications that you take by mouth can decrease how much medication your body absorbs, and decrease the effectiveness of your medication. To prevent this interaction, take carrageenan at least one hour after medications you take by mouth.
Medications that slow blood clotting (Anticoagulant / Antiplatelet drugs) interacts with CARRAGEENAN

Carrageenan might slow blood clotting. Taking carrageenan along with medications that also slow clotting might increase the chances of bruising and bleeding.
Some medications that slow blood clotting include aspirin, clopidogrel (Plavix), diclofenac (Voltaren, Cataflam, others), ibuprofen (Advil, Motrin, others), naproxen (Anaprox, Naprosyn, others), dalteparin (Fragmin), enoxaparin (Lovenox), heparin, warfarin (Coumadin), and others.

source:
CARRAGEENAN: Uses, Side Effects, Interactions and Warnings - WebMD

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April 20, 2017, 4:00 PM EDT

When it comes to the dangers of regularly drinking soda and other sugar-sweetened beverages, the science is clear. It rots your teeth, makes you fat, and puts you at a higher risk of diabetes, heart attack, and stroke. The list goes on and on—just ask your doctor.

When it comes to diet soda, the science has been less solid. It will lower your overall sugar consumption to switch from Coke to Diet Coke, but it might cause other problems. Artificial sweeteners have been associated with—but not shown to necessarily cause—weight gain, diabetes, and heart disease.

On Thursday, two studies by the same group of researchers gave soda drinkers—both diet and regular—a whole new reason to drop the habit entirely.

The first, published in the medical journal Stroke, found that consumption of artificially sweetened beverages was associated with a higher risk of stroke and dementia, including Alzheimer’s disease. The second, published in Alzheimer’s & Dementia, found that higher consumption of sugary beverages was associated with markers for pre-clinical Alzheimer’s disease.

Led by researchers at Boston University School of Medicine, the authors of the Stroke study conducted a review of data collected through the Framingham Heart Study, a multi-decade observational review that began with more than 5,000 volunteer participants in 1948 and has included their offspring since 1971 and their grandchildren since 2002. The FHS entailed nine examination cycles held approximately every four years; participants logged beverage intake through questionnaires that surveyed their diets over the previous 12 months. In these studies, the researchers looked at the seventh cycle for the offspring, from 1998 to 2001, and the second cycle for the grandchildren, from 2008 to 2011.

In the study cited in Alzheimer’s & Dementia, the researchers found that higher consumption of sugary beverages was associated with a pattern consistent with preclinical Alzheimer’s, including smaller total brain volume and poorer episodic memory. The authors called the findings “striking” because they were found in a middle-aged sample and withstood statistical adjustment for such factors as physical activity and total caloric intake. The results align with earlier research done with smaller samples, including one with 737 middle-aged participants in the Boston Puerto Rican Health Study, which found that higher sugar intake was cross-sectionally associated with Alzheimer’s-like behavioral patterns.

The Alzheimer’s & Dementia study notes its limitations, including that it doesn’t establish causality, the homogenous population sample didn’t include minorities, and questionnaire-based consumption data are inherently unreliable.

Responded William Dermody Jr., vice president of policy at the American Beverage Association, the chief lobby for soda makers: “The Alzheimer’s Association points out that the greatest risk factors for Alzheimer’s are increasing age, family history of Alzheimer’s, and genetics—not sugar intake, from any source.”

The Stroke study, meanwhile, found an association with artificially sweetened beverages and stroke and dementia, while not finding a similar association for consumption of sugar-sweetened beverages, an observation the authors characterized as “intriguing.” An editorial accompanying the study noted this finding—and that it contradicted other studies that found the opposite. This study, the authors noted, has the same limitations as the Alzheimer’s & Dementia analysis, as well as another important one: The association could be a case of reverse causality, “whereby sicker individuals consume diet beverages as a means of negating a further deterioration of health.”

That concern is based on the way diabetes status partially mediated the association between artificially sweetened beverage consumption and dementia. In other words, having diabetes may be more of a risk factor for dementia than consuming artificially sweetened beverages is. The relationships among beverage consumption, diabetes, and dementia remain unclear.

All this, said Dean M. Hartley, director of Science Initiatives at the Alzheimer’s Association, points to an important reminder: Correlation doesn’t necessarily mean causation. Dermody of the American Beverage Association emphasized this point: “The authors of this study acknowledge that their conclusions do not—and cannot—prove cause and effect.”

Still, Hartley said, this study provides an important starting point for further studies. “Many of our first understandings of a disease come from associations,” he said. “It’s why it’s critical to get more funding at a national level.” The Alzheimer’s Association has been advocating increased research funding, including a $400 million boost for 2017 through the National Institutes of Health, currently pending before Congress, and at least another $414 million for 2018. (The Trump administration budget proposal calls for a $5.8 billion cut (PDF) to the NIH for 2018, which is about 20 percent.)

Hartley also recommends the association’s 10 Ways to Love Your Brain for proactive steps towards brain health, including exercise, a healthy diet, and keeping up education, and he advises everyone to speak with physicians about their specific health conditions. Still, when it comes to soda—diet or regular—the safest course is to skip it. “I think they’re both bad,” he said. “Pure water is always a very good thing.”

https://www.bloomberg.com/news/articles/2017-04-20/drinking-too-much-soda-may-be-linked-to-alzheimer-s

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