Lower Your Cholesterol With Diets Of Cabbage

Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage. 

Researchers now realize that different types of cabbage (red, green, and Savoy) contain different patterns of glucosinolates. This new knowledge means that your broadest health benefits from cabbage are likely to come from inclusion of all varieties in your diet. Cabbage in general—but also Savoy cabbage in particular—turns out to be an especially good source of sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research.  

In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate measurable benefits. New research shows that steaming is a better cooking method than microwaving if you want to maximize the health benefits of glucosinolates found in cabbage. That's because two minutes of microwaving destroys the same amount of myrosinase enzymes as seven minutes of steaming, and you need those myrosinase enzymes to help convert cabbage's glucosinolates into cancer-preventive compounds. 

You'll want to include cabbage as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better from a health standpoint, enjoy cabbage and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups. 

While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of it added nutritional benefits and its robust hearty flavor. We don't think you will be disappointed. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. 

A recent study showed that a 100 gram (about 3 ounces) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. Green cabbages yielded much less per 100 grams: 45 milligrams of polyphenols including 0.01 milligram of anthocyanins. The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around — a great addition to your Healthiest Way of Eating. 

Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates. 

Cabbage ranked in wellness Foods rating system as an excellent source of vitamin C and a very good source of manganese. But in terms of antioxidants in the newer, phytonutrient category, cabbage is impressive, even among cruciferous vegetables. Polyphenols rank at the top of the list for phytonutrient antioxidants in cabbage. In fact, one group of researchers has described polyphenols as the primary factor in cabbage's overall antioxidant capacity.

Even white cabbage (a very lightly-colored form of green cabbage and the most commonly eaten variety of cabbage in the U.S.) provides about 50 milligrams of polyphenols in a half-cup serving. Red cabbage is even more unique among the cruciferous vegetables in providing about 30 milligrams of the red pigment polyphenols called anthocyanins in each half cup. (These anthocyanins qualify not only as antioxidant nutrients, but as anti-inflammatory nutrients as well.) 

Long-established in health research is the role of cabbage juice in helping heal stomach ulcers (called peptic ulcers), but more recent studies on cabbage have looked at the overall health benefits of this food for the stomach and digestive tract as a whole. Present-day studies make it clear that cabbage contains a variety of nutrients of potential benefit to our stomach and intestinal linings. These nutrients include glucosinolates (and the anti-inflammatory isothiocyanates or ITCs made from them), antioxidant polyphenols, and the amino acid-like substance called glutamine.

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Malaria: Scientists Discover New Method Of Curbing Mosquitoes

Scientists have sequenced the DNA from one tiny mosquito for the first time, heralding an “enormous breakthrough” in the fight against malaria. The procedure used DNA from just one mosquito, which has not previously been possible because of how small the insects are.

Traditional DNA models are taken from a patchwork of dozens of mosquitoes.

The advance will enable scientists to create a full, high quality picture of its genetic sequence, allowing researchers to study how the insects spread disease, adapt to insecticides and reproduce.

This could have significant implications  in the stalling battle to eradicate malaria, which still kills roughly 435,000 people each year. The World Health Organization estimated there were 219 million cases of the disease in 2017, rising from 216 million the year before.

The new genetic sequencing technology will give researchers a better understanding of the mosquitoes themselves, said Dr Mara Lawniczak, evolutionary genetics expert at the Wellcome Sanger Institute and co-lead author of the report published in Genes journal.

“I think this is an enormous breakthrough, as it allows us to really see a complete picture of the mosquito genome. This is really important for vector and malaria control, as it allows us to study whole mosquitoes. Right now, we are restricted by the quality of the reference we have, but this gives us a more complete picture of the genome.

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“This is really important for understanding whether to use gene drives or insecticides in future,” Dr Lawniczak added. “For instance we can see how mosquito populations behave and intermingle, and how they develop resistance or reproduce.”

Insecticide resistance is an increasing problem in the battle against malaria but the new genome could help scientists understand how resistance spreads among the insect population.
 
It could also help scientists working on gene drives, which involve modifying the genetic code of a mosquito to reduce malaria transmission.

The technology behind the genome process, developed by a team from the Wellcome Sanger Institute and Pacific Biosciences, is a notable advance.

Instead of years, the new genome took just a couple of weeks to create and cost less than £2,500.

“It’s a remarkable advance to complete a genome so quickly,” said Dr Lawniczak. “The genome is also of higher quality, so we’re winning on multiple fronts.

"The advancement in sequencing technology is vital to decoding the genomes of a huge number of species in the tree of live, giving us greater power to completely understand genetic diversity.

"And (the technology) will only get better as technology is moving so rapidly - it’s a really exciting time to be involved.”

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Avocado Pear: Natural Strength To The Cells

What we refer to as “avocado” is the fruit of the avocado tree, called Persea americana. This fruit is prized for its high nutrient value and is added to all sorts of dishes due to its good flavor and rich texture. It is the main ingredient in guacamole. These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a superfood, which is not surprising given its health properties.

It is often called “alligator pear,” which is very descriptive because it tends to be shaped like a pear and have green, bumpy skin, like an alligator. The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded. Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals. Avocado could be eaten with many other foods, some even using it as a substitute for butter.
Potassium is a nutrient that most people aren’t getting enough of. This nutrient helps maintain electrical gradients in the body’s cells and serves various important functions. Avocados are actually very high in potassium with a 100 gram (3.5 ounce) serving containing 14% of the RDA, compared to 10% in bananas, which are a typical high potassium food. Several studies show that having a high potassium intake is linked to reduced blood pressure, a major risk factor for heart attacks, strokes and kidney failure.


Again, avocado is a high fat food. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat the majority of the fat in avocado is oleic acid. This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects. Oleic acid has been linked to reduced inflammation and have been shown to have beneficial effects on genes linked to cancer.

Fiber is another nutrient found in relatively large amounts in avocado. Fiber is indigestible plant matter that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases. A distinction is often made between soluble and insoluble fiber. Soluble fiber is known to be able to feed the friendly gut bacteria in the intestine, which are very important for the optimal function of our bodies. A 100 gram (3.5 ounce) serving of avocado contains 7 grams of fiber, which is 27% of the recommended daily amount.


Heart disease is the most common cause of death in the world. It is known that several blood markers are linked to an increased risk. This includes cholesterol, triglycerides, inflammatory markers, blood pressure and various others. The effects of avocado on some of these risk factors have been studied in 8 human controlled trials. These are studies where people are split into groups; one group is instructed to eat avocados, while the other is not. Then researchers see what happens to their blood markers over time.

Avocado consumers were found to be much healthier than people who didn’t eat avocados. They had a much higher nutrient intake and were half as likely to have metabolic syndrome, a cluster of symptoms that are a major risk factor for heart disease and diabetes. People who ate avocados regularly also weighed less, had a lower BMI and significantly less belly fat. They also had more HDL (the “good”) cholesterol. However,  correlation does not imply causation and there is no guarantee that the avocados caused these people to be in better health.

When it comes to nutrients, the total amount of them is not the only thing that matters. We also need to be able to absorb them, move them from the digestive tract into the body, where they can be used. Some nutrients are “fat soluble,” meaning that they need to be combined with fat in order to be utilized. This includes vitamins A, D, E and K, along with antioxidants like carotenoids. One study showed that adding avocado or avocado oil to either salad or salsa can increase antioxidant absorption by 2.6 to 15-fold.

Not only do avocados increase antioxidant absorption from other foods, they are also high in antioxidants themselves. This includes nutrients called Lutein and Zeaxanthin, which are incredibly important for eye health. Studies show that these nutrients are linked to a drastically reduced risk of cataracts and macular degeneration, which are common in the elderly. Therefore, eating avocados should have benefits for eye health over the long term.

Not only are avocados healthy, they’re also incredibly delicious and go with all sorts of foods. You can add them to salads and various sorts of recipes, or you can simply scoop them out with a spoon and eat them plain. They have a creamy, rich, fatty texture and blend well with various other ingredients. A notable mention is guacamole, which is arguably the most famous use of avocados. It includes avocado along with ingredients like salt, garlic, lime and a few others depending on the recipe.

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Female Genital Mutilation: 13 Percent Of Victims In Nigeria Cut By Health Workers

A Session Of FGM Awareness Seminar

13 percent of women – about one out of every ten – who have been genitally mutilated (Female Genital Mutilation) in Nigeria were cut by medical professionals, Eugene Kongnyuy, Acting Country Representative, UN Population Fund (UNFPA), said in a recent interview.

Despite the increasing campaigns against the barbaric act, many medical professionals have been engaging in the act, thus causing a setback to the eradication process of the practice. This new trend is being referred to as the “Medicalization of FGM.” 

Female Genital Mutilation (FGM) also known as female circumcision, is the cutting or removal of some or all the external female genitalia, especially the areas near to the clitoris.

In respect to this harmful trend, health professionals across the sector gathered in Abuja on Wednesday, in an advocacy meeting, on the need to curb the ‘medicalization’ of Female Genital Mutilation (FGM) in Nigeria.

The meeting was organised by the University of Ibadan Center for Reproductive Health, in collaboration with UN Population Fund and Federal Ministry of Health.

The theme for the meeting was “curbing medicalisation of FGM and sanctions for erring medical personnel in Nigeria”. 

Speaking at the meeting, the minister of health, Isaac Adewole, said the medicalisation of FGM was one of the major bottlenecks of the achievements of the fight to end the negative traditional practice in the country.

The minister, represented by Kayode Afolabi, director, Family Health in the ministry, said the medicalisation of FGM is getting rampant because people believe that once the FGM is done by a medical professional, it is acceptable. “FGM is being hospitalized,” he said.

“The impression they are giving the people is that once it is done by a nurse, doctors, then it is acceptable.”

He said it is a big problem that needs to be tackled. He urged stakeholders to commit time and resources to curb the art of FGM from being medicalised.

He also challenged all partners to take the message to their various networks to enhance awareness on the issue.

Mr Kongnyuy commended the federal Ministry of Health for leading the cause in the fight to eliminate FGM in Nigeria. He said the magnitude of FGM in Nigeria is shocking because Nigeria constitutes at least 10 percent of the burden of FGM globally.

UNICEF estimated, in 2016, that 200 million women living today in 30 countries – 27 African countries of which Nigeria is one have undergone the procedure.

Mr Kongnyuy said out of 200 million women with FGM, Nigeria accounts for 20 million women and 25 percent of women in Nigeria have been genitally mutilated. Out of this, 13 percent of such cases were carried out by medical professionals.

He said talking about statistics seems to make it insignificant, but thinking about those behind the statistics makes it very important.

“These are women who are suffering from short or long-term effects of FGM, who are suffering the physical, physiological and sexual effects of FGM in terms of mutilations who have haemorrhage, they have infertility, they have infections, and they have pains, because of FGM”. He expressed shock that most of the mutilations were done by health professionals.

“Looking at statistics of those behind FGM, I was also shocked to realise that 12.7 percent of FGM is actually done by health professionals in Nigeria.

“That to me is unacceptable. There is no justification, there is no medical reason and no medical benefit for FGM. We have to look at the impact of what we are doing, that is, the short and long-term effect of FGM on the female population,” he added.

Oladosu Ojengbede, the director, University of Ibadan Centre for Reproductive Health, outrightly condemned the practice.

He said the involvement of medical professionals has made success of eradicating the menace more challenging.

This, he said, has also encouraged the traditional practitioners to continue in their trade, believing they are being cheated out of their professions.

He also noted that the culture of silence is having a negative effect on sanctioning erring medical personnel who administer FGM.

Mr Ojengbede explained that five states, Osun, Oyo, Ekiti, Imo and Ebonyi top the chat on the prevalence of FGM in Nigeria.

“This is unacceptable. Why cut at all? We need to put a surveillance system in place at the community level and health care level. Prosecution is also difficult as only 11 states have laws banning FGM.

The professor of Gynaecology and Obstetrics said the non-domestication of the laws across states of the federation has made it more difficult to sanction erring personnel.

He, therefore, advocates for multi-sectoral efforts to end FGM in Nigeria especially in the five states with the high burden of the problem.

Five harms of FGM

1. Can lead to excessive bleeding and death of mother during child birth.
2. Can cause damage to the woman’s vagina making her lack sexual sensation during sex

3. High risk of contracting infections

4. Causes menstrual pain as the normal passage for blood flow could have been narrowed

5. Cervical evaluation during labour may be impeded and labour prolonged or obstructed.

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Honey: Natures Power Against A Variety Of Ailments

Honey contains a treasure chest of hidden nutritional and medicinal value for centuries. The sweet golden liquid from the beehive is a popular kitchen staple loaded with antibacterial and antifungal properties that has been used since the early days of Egyptian tombs. Honey’s scientific super powers contribute to its vastly touted health benefits for the whole body. The healthy natural sweetener offers many nutritional benefits depending on its variety. Raw honey is the unpasteurized version of commonly used honey and only differs in its filtration, which helps extend its shelf life. 

A tablespoon of raw honey contains 64 calories, is fat-free, cholesterol-free, and sodium-free, says the National Honey Board. Its composition is roughly 80 percent carbohydrates, 18 percent water, and two percent vitamins, minerals, and amino acids. Typically, honey is sweet but can be cruel to infants. Spores of Clostridium botulinum bacteria — found in dirt and dust, which can contaminate honey — may lead to infant botulism and produce a toxin inside the body that can cause muscle weakness and breathing problems. 

Honey’s anti-inflammatory effects and ability to soothe coughs has led to the belief it can also reduce seasonal allergy symptoms. Although there are no clinical studies proving its efficacy, Dr. Matthew Brennecke, a board certified naturopathic doctor practicing at the Rocky Mountain Wellness Center in Fort Collins, Colo., told Medical Daily in an email, "A common theory is that honey acts like a natural vaccine." It contains small amounts of pollen, which if the body is exposed to small amounts of it, it can trigger an immune response that produces antibodies to the pollen.

Honey is an excellent source of all-natural energy at just 17 grams of carbohydrates per tablespoon. This natural unprocessed sugar — fructose and glucose — directly enter the bloodstream and can deliver a quick boost of energy. The rise in blood sugar acts as a short-term energy source for your workout, especially in longer endurance exercises. Brennecke said there is a benefit in adding honey to your workout.

The sweet nectar is loaded in antioxidants that may help prevent cellular damage and loss within the brain. A 2011 study published in Menopause found a daily spoonful of Malaysian honey may boost postmenopausal women’s memory, which can provide an alternative therapy for the hormone-related intellectual decline. After four months of taking 20 grams of honey a day, the women were more likely to have better short-term memory than their counterparts who took hormone pills.

Honey can be the all-natural cure when it comes to pesky colds. A persistent cough that won’t go away can easily be remedied with two teaspoons of honey, according to a 2012 study published in the journal Pediatrics. Children between the ages of 1 and 5 with nighttime cough due to colds coughed less frequently when they received two teaspoons of honey 30 minutes before bed. 

Honey can be a health aid for sleepless nights. Similar to sugar, honey can cause a rise in insulin and release serotonin — a neurotransmitter that improves mood and happiness. “The body converts serotonin into melatonin, a chemical compound that regulates the length and the quality of sleep,” Rene Ficek, registered dietitian and lead dietitian nutritionist at Seattle Sutton's Healthy Eating in Chicago, Ill., told Medical Daily. 

Honey also contains several amino acids, including tryptophan that is commonly associated with turkey. Honey’s steady rise in insulin, according to Brennecke, causes the tryptophan in honey to enter the brain, where it’s then converted into serotonin and then into melatonin, which is a sleep aid. This hormone is responsible for regulating sleep and wake cycles. 

Honey can bring temporary relief to the scalp by targeting dandruff. A 2001 study published in the European Journal of Medical Research found applying honey diluted with 10 percent warm water to problem areas and leaving it on for three hours before rinsing led to itch relief and no scaling within a week. Skin lesions healed within two weeks and patients even showed an improvement in hair loss. The patients did not relapse even after six months of use.

Honey is a natural antibiotic that can act both internally and externally. It can be used as a conventional treatment for wounds and burns by disinfecting wounds and sores from major species of bacteria such as methicillin resistant Staphylococcus aureus (MRSA). A study published in the British Journal of Surgery found all but one of patients who suffered from wounds and leg ulcers showed remarkable improvement after applying a topical application of honey.

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Obesity Raises Risk Of Higher Cancer Rates In Younger People - Study

Scientists have said that obesity, which has become a global public health concern, is now fueling certain types of cancers among young adults. These are the results of a new study published in the journal; ‘The Lancet Public Health.’ 

According to the study, which was released to coincide with World Cancer Day, February 4, the study found that rates of certain cancers linked to obesity, including multiple myeloma, colorectal, uterine, gallbladder, kidney and pancreatic cancers, increased among adults aged 25 to 49. 

Lead author of the study and a scientist with the American Cancer Society, Ahmedin Jemal, said: “Primary care physicians should regularly assess body weight,” with a view to determine those at risk so as to counsel them appropriately.

“Only a third of obese patients actually get a diagnosis of and counseling for obesity,” he added. Cancer is the second leading cause of death globally, and was responsible for an estimated 9.6 million deaths in 2018. Globally, about one in six deaths is due to cancer. The number of global cancer deaths is projected to increase by 45 per cent between 2008 and 2030 and approximately 70 per cent of deaths from cancer oc-cur in low- and-middleincome countries.

In Nigeria, about 100,000 new cancer cases were recorded, according to estimates from the World Health Organisation (WHO) annually and an estimated 80,000 die from the medical condition in Nigeria because ‘most of the cancer patients report late, when it’s late to help them, except for palliative measures only. Previous studies have shown that about 30 per cent of cancer deaths could be avoided by a change of lifestyle and through the adoption of more healthy behaviours.

The team in the current research studied the incidence of 30 of the most common cancers, including 12 that are obesity related, from 1995 to 2014 in people ages 25 to 84 in more than 14.6 million cases. Using five-year age cohorts, they found that for six of the 12 obesity-related cancers, the risk for disease increased in adults 25 to 49, with the magnitude of the increase’s steeper with younger age. 

For example, compared with people born in 1950, those born in 1985 had a risk of multiple myeloma 59 per cent higher, and a risk of pancreatic cancer more than twice as high at comparable ages.

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