Guest guest Posted April 4, 2003 Report Share Posted April 4, 2003 : Thu, 3 Apr 2003 14:00:00 -0500 HSI - Jenny Thompson Playing Catch-Up PLAYING CATCH-UP Health Sciences Institute e-Alert April 3, 2003 ************************************************************** Dear Reader, Sometimes the FDA gets it right. And no - that's not another April Fool's joke. The FDA recently announced that it will authorize the use of two health claims for a nutrient that helps preserve cognitive function. This " official " stamp of approval comes a full four years after we first told you about this important nutrient that helps the brain stay sharp. ----------------------------- Two dozen strong ----------------------------- In an e-Alert I sent you just two weeks ago ( " As Time Goes By " 3/18/03) I told you about an essential fatty acid called phosphatidylserine (PS) that has been shown to boost brain function and revitalize memory. At that time I hadn't yet heard that in the last week of February the FDA made it official: manufacturers of PS are now allowed to make two important claims about their product: * Phosphatidylserine may reduce the risk of cognitive dysfunction in the elderly * Phosphatidylserine may reduce the risk of dementia in the elderly Last summer, Dr. Kyl Smith, a noted nutritionist, submitted a petition requesting the FDA to allow the health claims. This marked the first time such a petition had been filed claiming that a supplementary nutrient reduces the risk of cognitive brain diseases. In support of the petition, more than two dozen studies have demonstrated that PS may help improve memory impairment associated with aging. ----------------------------- Brain work ----------------------------- In an HSI Members Alert we sent you in February 1999, we told how the optimal functioning of the brain relies on PS - a compound that's present in every cell of the body, but primarily the brain cells. PS actually helps feed your brain by facilitating two functions: the delivery of nutrients to the brain cells, and the cells' ability to receive the nutrients. PS also activates the nerve cells and nerve-transmitter production, helping to regulate and stimulate instantaneous " flashes " of information and your ability to react to that information. It even gives you more brain circuits with which to communicate by actually increasing the number of neurotransmitter sites. And as if all of that weren't enough, PS has also been shown to have antioxidant properties that further protect the brain from free-radical damage. If there's a downside to PS, it's that our bodies naturally produce less of it as we age. Which, of course, makes supplementing with PS so important - especially for those who may have begun to experience age-related memory problems. ----------------------------- Only one way ----------------------------- Dietary sources of phosphatidylserine deliver only trace amounts, so the one reliable source of PS in effective doses is through dietary supplements, isolated primarily from soybeans. Studies have shown improved mental function in subjects taking 300 mg of PS per day. No significant side effects have been associated with PS (even at levels somewhat higher than 300 mg per day), and at this time there are no known drug interactions. I expect that most supplement and health food stores carry PS, and you can find it through several sources on the Internet. There's also an excellent book called The Memory Cure that specifically addresses the benefits and usage of PS. Authors Thomas H. Crook III, Ph.D., and Brenda Adderly, M.H.A., have devised a six-step program that combines the value of this breakthrough supplement with the most effective memory- enhancing foods, herbs, and lifestyle techniques. The Memory Cure was published in 1998. Maybe we should send a copy around to the folks at the FDA - just to let them know what they've been missing. We do have a few copies of The Memory Cure (287 pages, hardcover) available for sale at HSI if you're interested (http://www.agora-inc.com/reports/680SMECU/W680D435/home.cfm). The book costs US$15 plus US$5 shipping and handling. (Shipping is higher for international orders). And I understand that used copies are available on Amazon.com for just a little more than the price of a share of its stock. ************************************************************** ....and another thing Contrary to what you may have heard, eggs are good for you. And at least one HSI member is happy to hear it. In an e-Alert I sent you last month ( " Skimming & Scamming " 3/19/03), I told you about a Harvard Medical School research project that concluded: Eggs eaten by young women may help prevent breast cancer in later life. More studies will need to be conducted to show if eggs actually help prevent cancer, but what we do know is that eggs are rich with nutrients, including proteins, essential amino acids, vitamins B, D, A, and Riboflavin, and minerals, including calcium, potassium, and iron. A British HSI member named Neil is delighted to hear this. He writes: " Like many people I have avoided eggs for many years falsely believing they are bad for us. I now see them as a food for good health, and of course enjoyment. My question concerns heating eggs in cooking. I rather like eating boiled eggs but I am concerned that cooking may damage the nutrients in eggs? Can they be eaten raw or uncooked to avoid this possible damage? " As with I do with many questions concerning nutrition, I turned to HSI Panelist Allan Spreen, M.D., to address Neil's e-mail: " When cooking an egg, the cholesterol in the yolk is altered when heated and simultaneously exposed to air. Therefore, eggs should be cooked without breaking the yolks (i.e.: poached, boiled, over easy, etc.), instead of scrambled or made into omelets. A raw blended egg should be drunk fairly quickly, or refrigerated, as leaving it out at room temperature will also start the 'cholesterol oxidizing' action, albeit more slowly than by cooking. " Now, concerning other nutrients, rarely does heating improve a food's nutrient quality. Exceptions include carrots and celery, where cooking breaks down the cellulose fibers for better absorption. I understand that cooking tomatoes also better releases the phytonutrients contained within (specifically lutein). Heating does not seem to improve the egg, as food sensitivities tend to be worse eating cooked eggs over raw ones. That is to say, you may be sensitive to cooked egg, while raw ones may not bother you. " Heating does destroy an agent on board the egg called avidin, which has a history of binding biotin, making it less bioavailable to the body. However, a raw egg has such high amounts of biotin naturally that this is not an issue. " As always, Dr. Spreen comes through with the info we need, as well as good news for our British friend: Continue to enjoy your eggs boiled, Neil. To Your Good Health, Jenny Thompson Health Sciences Institute ************************************************************** Sources: " FDA Allows Qualified Health Claims for Phosphatidylserine (PS) Related to Cognitive Dysfunction & Dementia in Elderly " Julie Montzka, Natural Products Industry Center, npicenter.com, 3/21/03 " FDA Allows Health Claim for Nutrient to Help Memory and Dementia " Allan S. Josephs, M.D., For Your Health, vitacost.com, 3/27/03 " Dr. Kyl Smith Files Phosphatidylserine Health Claim Petition with the FDA " Life Extension Magazine, 7/02, lef.org Copyright ©1997-2003 by www.hsibaltimore.com, L.L.C. The e-Alert may not be posted on commercial sites without written permission. ************************************************************** Before you hit reply to send us a question or request, please click here http://www.hsibaltimore.com/ealert/questions.html ************************************************************** ************************************************************** If you'd like to participate in the HSI Forum, search past e-Alerts and products or you're an HSI member and would like to search past articles, visit http://www.hsibaltimore.com ************************************************************** To learn more about HSI, call (203) 699-4416 or visit http://www.agora-inc.com/reports/HSI/WHSIC313/home.cfm. ************************************************************** Gettingwell- / Vitamins, Herbs, Aminos, etc. To , e-mail to: Gettingwell- Or, go to our group site: Gettingwell Tax Center - File online, calculators, forms, and more Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.