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weed-killerBetween the picnics and the pool parties, there’s a good chance your summer weekend plans will include a little lawn care—but before you reach for the weed killer there’s something you should know: scientists at the Massachusetts Institute of Technology (MIT) recently discovered that a chemical called glyphosate (found in some popular weed-killing products) could be wreaking havoc on your gut bacteria.

A team of researchers looked at more than 300 studies surrounding the use of glyphosate and determined that exposure to the commonly used chemical has been linked to a broad range of disorders from birth defects to cell damage. And most recently, glyphosate was found to destroy the beneficial bacteria in the human gut that help protect us from illness and disease.

While harmful bacteria like C. difficile are able to withstand glyphosate, good bacteria such as Bifidobacteria and Lactobacilli are not. The resulting imbalance can threaten a healthy gut lining and lead to a condition known as Leaky Gut Syndrome, in which toxins and harmful microbes are allowed to enter the bloodstream. This, in turn, can negatively impact a healthy immune response. In addition, glyphosate disrupts serotonin production in the gut. Serotonin is an important neurotransmitter linked to healthy mood and behavior.

Until now, glyphosate has been relatively low on the EPA’s radar because it is not considered toxic when used at recommended doses. The problem? With a rise in GMO crops across the country, large-scale herbicide use has increased dramatically, which means glyphosate finds its way into the plants and animals we eat. “When you disturb something in nature, there aren’t any voids,” said retired pathologist and Purdue University Professor Emeritus Don Huber, PhD in a recent article. “You take the good guys out and the bad guys rule. And that’s what’s happening.”

To reduce exposure to glyphosate, experts recommend opting for organically grown foods (because organic farming bans the use of chemical pesticides and fertilizers) as well as eating more whole foods and fewer processed foods, since the majority of glyphosate-treated crops—including corn and canola—are those most often found in processed foods.

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french-friesEating right is one of the most important things you can do for the health of your body, but sometimes it’s hard to know what’s good for you and what’s not—especially when it comes to a little thing called fats. The most important thing to know here is that not all fats are bad, as many of us have been led to believe. There are, in fact, healthy fats like the Omega-3 fatty acids found in oily fish (along with some nuts, seeds and veggies), but on the same note there are also some not-so-healthy fats—the most notorious of which are trans fats.

Why are Trans Fats so Bad?
Trans fats are essentially unsaturated oils that have been treated with hydrogen so that the oil becomes solid and more stable at room temperature. Many margarines, shortenings, fried foods and processed foods (think baked goods, pizza dough, cookies, crackers and snack foods) are high in trans fats, and studies have shown that these unhealthy fats can wreak havoc on the body. According to the American Heart Association,

“Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.” i

Don’t Trust the Label
Did you know that foods labeled “no trans fat” can legally contain a certain amount of trans fats? It’s true. Manufacturers are allowed to round down anything less than 0.5 g of trans fat—something to keep in mind when you think you’re eating a trans fat-free food. (You could actually be consuming more of these unhealthy fats than you think.) Though new label changes may be on the horizon, to be on the safe side always check your food labels and avoid anything that contains partially hydrogenated oils.

3 Quick Tips for Eating Fats

  1. Eat more monounsaturated fats (found in olive oil) and Omega-3 fats. These unsaturated fats contribute to the fluidity of cell membranes, as well as to the regulation of inflammatory response—all health-promoting actions.
  2. Be sure to eat saturated fats in moderation. Even better, obtain your saturated fats from coconut oil, a medium-chain saturated fat considered a healthy saturated fat due to its shorter chain length and rapid metabolism.
  3. Eat fats along with veggies. A recent study found that the carotenoid nutrients (beta carotene is a carotenoid) found in salads were best absorbed when eaten in combination with monounsaturated fats as opposed to saturated or even polyunsaturated fats. If you’ve been passing on the salad dressing because you want to cut down on fat, you’re better off adding fat—opt for a vinaigrette made with olive oil.

And always remember that fat is a nutrient—not the enemy! Just be sure to choose the right fats.

i http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp

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