This article was originally published by The Defender — Children’s Health Defense’s News & Views Website.

The National Toxicology Program (NTP) on Wednesday released a draft report linking prenatal and childhood fluoride exposure to reduced IQ in children, after public health officials tried for almost a year to block its publication.

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Selenium Nanoparticles Destroy Ovarian Cancer Cells

In-vitro studies have shown that high doses of selenium have powerful anti-cancer properties. But until recently, scientists have been unable to test this treatment in humans, as excessive amounts of selenium are toxic. Now a study in Redox Biology shows a promising workaround — selenium nanoparticles. (more…)

One particular probiotic strain found in supplements — Bacillus subtilis — was shown to dramatically reduce Staphylococcus aureus (S. aureus) in the gut without killing off friendly bacteria, according to a study in Lancet Microbe.

S. aureus is a bacterium commonly associated with skin infections. But if it enters the bloodstream, the microbe can cause dangerous antibiotic-resistant infections. This includes strains of methicillin-resistant S. aureus (MRSA), often called superbugs. (more…)

Marrow is packed with anti-inflammatory compounds, like glucosamine (an amino sugar that is important for joint mobility), as well as amino acids like glycine, an important component in the creation of creatine, which can help increase muscle mass and endurance.

—Price-Pottenger

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This article originally published by Price-Pottenger, authored by David J. Getoff, CCN, CTN, FAAIM

As we look at our history of food use for guidance about how to eat today, we must decide just how far back we wish to go. Should we look to our preagricultural hunter-gatherer ancestors who ate what the earth provided for them to fish, trap, hunt, dig, or pick? Perhaps we should only go back to the time before we had stores, electricity for refrigeration and freezing, and packaged “foods” that will seemingly remain “fresh” for years.

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Women utilizing estrogen hormone therapy with an intact uterus are at risk for endometrial proliferation and hyperplasia, a potential forerunner to endometrial cancer, unless a progestogen is given alongside estrogen. However, the type of progestogen, the route of administration, dosage, and timing of therapy are controversial due to incongruent research findings. This article will highlight the challenges in the determination of best practices and describe why research findings are so varied.

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Women utilizing estrogen hormone therapy with an intact uterus are at risk for endometrial proliferation and hyperplasia, a potential forerunner to endometrial cancer, unless a progestogen is given alongside estrogen. However, the type of progestogen, the route of administration, dosage, and timing of therapy are controversial due to incongruent research findings. This article will highlight the challenges in the determination of best practices and describe why research findings are so varied.

(more…)

Background info: Much like traditional African foods and dishes influenced other regions of the world, African cuisine in America forever changed the culinary landscape. Influenced early on by Spanish and French cuisines, it ultimately gave us the southern “soul food” that we know (and love) today.

Carrying on the traditions of their ancestors (who considered fermented foods to be of the utmost importance for women and children’s health), African-American cooks preserved garden-fresh foods by pickling or fermenting. One of the oldest food processing technologies, fermentation of African indigenous vegetables is known to improve nutritional value, with some lactic acid bacteria having been found to possess cholesterol-lowering and antioxidant properties.

—Price-Pottenger

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