Tag Archives: Cancer

Vitamin D: Dark Skin Increases Requirement

Posted on August 21, 2013 by Robert Barrington

he adult recommended intake for vitamin D is based on obsolete studies performed on children using cod liver oil supplements to prevent rickets. As a result the recommended intake of vitamin D does not provide enough of the vitamin for … Continue reading →

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More on the Mediterranean Diet and Mortality

Posted on August 14, 2013 by Robert Barrington

he Mediterranean diet is the traditional diet of populations living around the Mediterranean sea in Europe and North Africa. Evidence is accumulating from epidemiology, animal studies and intervention trials that regular consumption of the diet is beneficial to the health. … Continue reading →

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Refined Carbohydrates and Cancer

Posted on August 12, 2013 by Robert Barrington

vidence is accumulating that refined carbohydrates are a cause of the lifestyle diseases that plague the Western health care system. In contrast, consumption of whole grain carbohydrates are considered protective of the same diseases. Refining the grains removes much of … Continue reading →

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Carotenoid Levels Following UV Exposure

Posted on July 31, 2013 by Robert Barrington

Carotenoids are a group of plant compounds some of which show vitamin A activity in humans. Structurally, carotenoids are carbon chains that can be xanthophylls or carotenes, the former differing from the latter in that they contain an oxygen molecule … Continue reading →

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Selenium and Prostate Cancer

Posted on July 7, 2013 by Robert Barrington

Clark’s seminal paper (here) showing a 50 % reduction in cancer mortality from 200 µg per day selenium yeast has been followed by a number of other studies suggesting that selenium deficiency might be a cause of cancer. Cancer is … Continue reading →

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Hydroxylation Improves Vitamin D Effectiveness

Posted on June 5, 2013 by Robert Barrington

Research has recently expanded the biochemistry of vitamin D beyond its traditional role in bone metabolism to include diverse functions on cellular regulation. Dietary vitamin D becomes important during winter months at higher latitudes when sunlight is not intense enough … Continue reading →

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For How Long Should You Cook Broccoli?

Posted on May 23, 2013 by Robert Barrington

roccoli and other cruciferous vegetables of the Brassica family such as radishes, rape seed, water cress, kale, sprouts, turnips and cauliflower contain glucosinolates. Metabolites of glucosinolates, the isothiocyanates, are implicated in protection from cancer because they induce phase II detoxification … Continue reading →

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Fruits and Vegetables: Basic Nutrition

Posted on May 13, 2013 by Robert Barrington

vidence supports the theory that fruit and vegetable consumption is beneficial to health. In particular, plant foods may protect against chronic Western lifestyle diseases. The current recommendation is to consume around five portions of fruits or vegetables per day in … Continue reading →

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How Do Plant Foods Prevent Cancer?

Posted on May 12, 2013 by Robert Barrington

arcinogenesis is an incredibly complex process and the exact aetiology is not fully understood. Mainstream medicine has failed to make any progress at reducing cancer rates because the paradigm adopted by the pharmaceutical companies is one that seeks maximum profit … Continue reading →

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Selenium: Depletion and Repletion

Posted on April 30, 2013 by Robert Barrington

elenium is an essential trace mineral required as a co-factor in a number of selenoproteins including selenoprotein P, thioredoxin reductase, and glutathione peroxidise. Of these glutathione peroxidise is particularly well researched with regard its cellular role, whereby it helps maintain … Continue reading →

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