Tag Archives: Cancer

Blue Genes: More on Biochemical Individuality

Posted on December 11, 2013 by Robert Barrington

Polymorphisms are variations in a particular coding region of a gene sequence, with single nucleotide polymorphisms being known as SNPs (‘SNIPS’). Because genes code for proteins, polymorphisms produce variety in the phenotypes of those genes. Such variation is clearly visible … Continue reading →

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Aspartame: You Can Run But You Can’t Hide

Posted on December 10, 2013 by Robert Barrington

Aspartame is an artificial sweetener favoured by the food industry because of its sweet taste and non-calorific value. This makes it a popular choice for diet drinks and other sugar-free products. However, the bad publicity surrounding the adulteration of our … Continue reading →

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Black Tea: Milk, No Sugar

Posted on December 5, 2013 by Robert Barrington

Epidemiological evidence suggest that tea is protective of cancer and cardiovascular disease. However, in general, studies show a more consistent health effect for green tea compared to black tea, suggesting that nuances exist between their physiological effects. The chemical composition … Continue reading →

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Aspartame is Carcinogenic?

Posted on December 4, 2013 by Robert Barrington

The current obesity epidemic has increased the popularity of artificial sweeteners and the food manufacturers have not been slow to expand their use. In particular, the popularity of aspartame (L-α-aspartyl-L-phenylalanine methyl ester) sweetened beverages has increased in recent decades. Aspartame … Continue reading →

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Tea and Gut Cancer

Posted on November 9, 2013 by Robert Barrington

Tea is a decoction of leaves from the plant Camellia sinensis. Steaming the leaves, as in green tea preparation, maintains much of the original flavonoid content of the plant, which includes high concentrations of catechins (flavan-3-ols). In contrast, black tea … Continue reading →

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The Decline of the Traditional Diet

Posted on October 17, 2013 by Robert Barrington

vidence suggests that traditional eating plans such as the Mediterranean, Inuit and Okinawan diets are protective of disease. Despite obvious differences in composition, common characteristics of such traditional diets exist. In particular, traditional diets are low in sugar and refined … Continue reading →

Posted in Abdominal Obesity, Cancer, Cardiovascular Disease, Diabetes, Eskimo Diet, Insulin Resistance, Mediterranean Diet, Okinawan Diet | Tagged , , , | Comments Off on The Decline of the Traditional Diet

Glutathione Peroxidase and Selenium Supplements

Posted on September 29, 2013 by Robert Barrington

Glutathione peroxidase is an important antioxidant in mammals, including humans. Glutathione peroxidase is important because it is involved in the reduction of hydrogen peroxide to water, and also reduces lipid hydroperoxides. In this respect glutathione peroxidase plays an important role … Continue reading →

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High Fat Diets are Healthy

Posted on September 25, 2013 by Robert Barrington

he recent advice to limit intakes of dietary fat has been a disaster for health. Medical recommendations to lower fat and cholesterol intakes, based on the erroneous cholesterol theory of cardiovascular disease, have caused an epidemic of obesity in Western … Continue reading →

Posted in Alpha Linolenic Acid, Cancer, Cardiovascular Disease, Essential Fatty Acids, Fat, Fatty Acids, Hydrogenated Vegetable Oil, Linoleic Acid, Monounsaturated Fatty Acids, Mortality, Polyunsaturated Fatty Acids, Saturated Fatty Acids, Trans Fatty Acids | Tagged , , , | Comments Off on High Fat Diets are Healthy

White Bread: The Devil’s Food

Posted on September 14, 2013 by Robert Barrington

ating refined cereal grains such as in white bread significantly increase the chance of developing cancer, diabetes and cardiovascular disease. White bread is particularly problematic amongst the refined grains because it has a high glycaemic index (GI) that is similar … Continue reading →

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Blackberries: Pick Your Own Wine

Posted on September 8, 2013 by Robert Barrington

erries are a good source of anthocyanins, a sub-class of the flavonoid group of phytochemicals. Flavonoids are of interest to nutritionists because epidemiological evidence suggests that they are beneficial to the health. In particular, flavonoids may protect from cancer and … Continue reading →

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