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HOW TO INCREASE TESTOSTERONE NATURALLY

Testosterone is the male hormone, which stimulates muscle growth. The levels vary from person to person, like metabólicas.Asi rates as some people are endowed with a higher metabolic rate, some bodybuilders naturally have more testosterone than others.

must be taken into account the need to fully stimulate the muscles for growth, and then have to give them a chance to recover, because at this stage is that growth occurs.

seven tips Follow these basic tips to maximize hormone levels anabolic testosterone.

[1] Do not skimp on the meat

Research shows that, unlike a diet rich in meat, a vegetarian diet can cause decreased testosterone, and a high-fat diet promotes higher testosterone levels than a diet low in fat.

The meat contains cholesterol, a precursor of many hormones, including testosterone. Red meat is rich in zinc, a mineral needed to stimulate testosterone.

include meat in their diet at least two of its five or six meals a day to maintain levels of testosterone.

[2] Carbos after training

You should be aware that your workout meal should be rich in simple carbohydrates, about 5-6 grams (g) per kilogram of body weight.

This will help stimulate insulin, a hormone that stimulates the metabolism of muscle building.

The reason for the consumption of simple carbohydrates after exercise is the release of insulin, provides an environment that suppresses the hormone cortisol, a hormone that destroys muscle metabolism between doing that in catabolic conditions blocking the anabolic state . High levels of cortisol not only destroy the flesh, but also decreases testosterone. Adequate intake of carbohydrates in the post-training can help prevent high levels of cortisol, which helps recovery of testosterone levels.

[3] The use of whey protein (whey) glutamine before physical activity.

Whey one of the proteins easier to digest and rich in branched chain amino acids (BCAA).

Studies show that consuming BCAAs before exercise helps to maintain the strength and testosterone levels. In terms practical, 20 g whey provides about 7 grams of BCAA and an increase of 5 g of glutamine helps maintain the relationship controlled cortisol / testosterone.

Side whey protein (whey) and glutamine with a small amount of carbohydrates slowly release as oats and mix water, supplemented with other slow-burning carbohydrates.

Eat this meal about 40 minutes before training.

[4] Supplement (phosphatidylserine) PS

Phosphatidylserine (PS) is a supplement derived primarily from soybeans. The PS and other phospholipids found in cell membranes.

The PS has been shown to reduce high levels of cortisol during the exercise, promotion of homeostasis and preservation of the integrity of cell membrane proteins.

Take 800 mg (mg) a day before workouts to help control cortisol levels.

Again, keep low cortisol levels will remain high testosterone levels.

[5] Increase your intake of vitamin C

A survey showed that taking vitamin C supplements can help further reduce levels of cortisol. Take at least 500 mg of vitamin C in the morning with your first meal, and 500 mg at night with their third or fourth meal. In this way, minimize the peaks of the release of cortisol in your body.

[6] Do not overtrain

Did you know that overtraining is to enter?

If you follow a high calorie diet that includes at least two grams of protein per kilo of body weight per day and still can not grow, you are probably overtraining.

If your workouts are too long, more than an hour, is likely to have high levels of circulating cortisol. This, in turn, reduce testosterone, which hinders the growth maximum is trying to achieve.

may even be difficult to accept, but needs more rest, and make more intense routines but less repetitive, ie reduce the total training time.

If you do, you begin to notice increases in mass and improve vascularity. All this happens when you get lower levels of cortisol!

Thus increased levels of circulating testosterone.

SOURCE: http://www.ejerciciosconpesas.es/articulos/como-aumentar-la-testosterona-de-manera-natural/

Group N º 18

Life And Health License Benefits

Study refutes link between iron and breast cancer

Translated to English: Tuesday, November 16, 2010

By Lynne Peeples

NEW YORK (Reuters Health) - A new study suggests that iron in meat cause breast cancer.

"The highest rates of disease are in countries with a high standard of living and consumption of meat," said Dr. Geoffrey Kabat of the Albert Einstein College of Medicine in New York.

saturated fat in meat was the focus of many studies on the relationship with cancer.

"But little attention was iron intake, especially heme iron, which is the main type of iron in meat, "said Kabat, who noted that iron can cause oxidative damage to DNA, which could increase the risk of developing cancer.

Kabat's team studied 116,674 postmenopausal women who had participated in Diet and Health Study trial, conducted by the National Institutes of Health United States to find evidence of the relationship between the level of iron in the diet of women and the risk of developing breast cancer.

Each participant completed a detailed questionnaire on their food, which included the consumption of certain types of meat, preparation and cooking level which would affect the iron content.

During the 6.5 years of the study, 3,396 women were diagnosed with breast cancer, researchers report in the American Journal of Clinical Nutrition.

After accounting for other factors possibly associated with cancer (age, obesity, family history, smoking, use of hormone therapy and exercise), the team found no association between breast cancer and different types of iron in food.

The authors noted some limitations of the study, such as incomplete information on the iron intake of the participants through supplements and the lack of data iron intake in adolescence or during development of breast tissue.

"Decades of research failed to identify strong effects of diet, as assessed in adulthood risk of developing breast cancer," said Kabat.

"For all we know, a varied diet, a healthy body weight and physical activity are the most important habits to incorporate the lifestyle to reduce the risk of developing cancer," he added.

SOURCE: American Journal of Clinical Nutrition, found October 20, 2010

Link: http://www.nlm.nih.gov/ medlineplus / news / fullstory_105669.html


Group No. 2

Thickness Of An Illinois Drivers License

HONEY: GOLDEN DELIGHT ESA

Whether as a natural sweetener or from their different culinary uses, the fact is that this soft sweet nectar is a complete food and should have a daily use, with a number of beneficial properties to the human body, rich in sugars, vitamins, minerals and enzymes.

Containing antibiotic, antiseptic, healing, antioxidant, anti-anemic, which facilitates the digestive and respiratory function, which has diuretic and sedative, which helps with coughs, bronchitis, colds, rheumatism and constipation, these are just some of the many benefits and properties that are attributed to honey. An almost miraculous elixir. While it delivers great benefits to our bodies, specific properties of it, depends on their botanical origin.


In general, the honeys are made by a group of nectar from different plants of different species, none of which predominates over another. This type of honey known as polifloral are very interesting from the standpoint of flavor and nutrition, but has no specific properties to treat symptoms or specific diseases. Gloria Montenegro


Director of Research and Graduate School of Agriculture and Forestry of the Catholic University is conducting a study on the properties of the Chilean honey. She notes that the various properties Healing honey depend solely on its botanical origin. "If the plant which extracted the nectar the bee has specific qualities, the honey will have it," he explains. The single-flower honeys are those that are 50% of nectar from a specific plant species and it is they who have the highest properties, depending on the botanical source.


Montenegro says Ulmo honey is one of the most emblematic in Chile. "He comes from a plant called Eucryphia cordifolia, forests of southern Chile. In the studies we have conducted, we found that Ulmo honey has high bactericidal and fungicidal properties. It is capable of kill bacteria and fungi of different species. Eliminates bacteria that cause human infections such as stomach and typhoid. Several controls in humans have validated our experiments in laboratories. So if you want to control stomach infections, eating honey Ulmo would be a good idea, "he says.

Quillay
The single-flower honey is another important in Chile. "While there has great antibacterial properties, it has powerful antioxidants. This and the Ulmo are emblematic of Chile, which are exported. " However, throughout our country we can find a number of excellent and tasty single-flower honeys such as machinery and blackberry that are completely unknown by the general public. In the north there are great honey native desert flora. This occurs in very wet years and are unique in the world. " This type of honey can be found at small fairs and markets where beekeepers come to sell their products. Montenegro


also highlights the Eucalyptus honey, although not a native species. "This honey has medicinal properties. In general is widely used for respiratory diseases and bronchial. It is very good for coughs, "he says.


Worldwide, one of the most important and prominent honey for their large properties of Manuka is produced in Australia and New Zealand. This precious honey contains natural antibiotics that can prevent the growth of a number of wound infections. In addition to its strong antibacterial properties, it has been found to have anti-inflammatory properties that reduce pain associated with injuries.


Laboratory tests have shown that the UMF factor, which measures the antibacterial property of Manuka Honey inhibits the growth of the bacterium Helicobacter pylori. This bacteria is believed to cause most stomach ulcers, dyspepsia and peptic ulcers. Applied to clinical trials patients taking Manuka honey have shown that they have all expressed considerable relief from their ailments. Has also been shown be effective in a wide range of bacteria such as Staphylococcus aureus and esquericias stafiloco coli. It also is used topically with success, helping to heal cuts, skin ulcers, bedsores, burns and infected wounds, facilitating the natural healing and preventing infections.


However, Gloria Montenegro indicates that consumption of multi-flower honey is very beneficial to our health. "The honey in bulk, we can buy at any supermarket or exhibition has large energy capacity and its high content of pollen is very important from the point of view of protein and amino acids. Is the complete feed. Her sugar is very digestible, very healthy. It is very nutritious. "


The expert noted that the ideal is to eat a tablespoon of honey a day. "We are highly unlikely to make desserts with honey. Americans are much given to throw honey to meat, the dressing for salads. One teaspoon takes away the acidity in lemon, vinegar. Therefore, the call is to eat honey, as it is, because as they say "gringos": "One spoon full of Honey Keeps the doctor away."

Source: http://www.restaurantes.emol.com/articulos/detalle_articulo.asp?id_articulo=3383

Group No. 15

Theater Themed Bedroom Ideas

Strength of cholesterol-Lowering supplements varies Widely

Bottles of the popular cholesterol-lowering supplement red yeast rice almost always list 600 milligrams of rice as the sole ingredient. But different brands of capsules contain widely varying amounts of the active ingredient that fights cholesterol, a new study suggests.

The active ingredients in red yeast rice, a type of fermented rice, are compounds known as monacolins that slow the production of cholesterol in the liver. One compound, monacolin K, is a naturally occurring version of the prescription drug lovastatin.

The study was conducted by researchers from ConsumerLab.com, who analyzed the ingredients of 12 red yeast rice products that were bought in stores or ordered over the Internet. (ConsumerLab.com is a company that independently tests dietary supplements and other nutritional products.)

Supplements for cholesterol: what works?

Although each brand of capsule was said to contain 600 milligrams of red yeast rice, the level of monacolins ranged across brands, from a low of 0.31 milligrams to a high of 11.15 milligrams per capsule -- a 100-fold difference, the researchers found. Levels of monacolin K varied by a similar amount.

Although the brands were not named in the study, previously published ConsumerLab.com data indicate that they included Nature's Plus, Solaray, and Walgreens.

The fact that consumers who take red yeast rice capsules don't know exactly how much active ingredient they're ingesting could be a problem, the researchers say.

Heart trouble? 30 herbal remedies to avoid

"Red yeast rice is certainly effective at lowering cholesterol and may have an important role in people who can't take statins or [who] refuse to take statins, but there's a lot of variability and potentially dangerous side effects," says the lead author of the study, Dr. Ram Gordon, M.D., a cardiologist at Chestnut Hill Hospital, in Philadelphia, and Abington Memorial Hospital, in Abington, Pennsylvania. "Until there's better regulation and oversight, we all have to be very cautious in recommending it to patients."

What's more, one-third of the products contained small but detectable amounts of citrinin, a toxin that can cause kidney failure in animals, according to the study, which appears in the Archives of Internal Medicine. The risk citrinin poses to humans isn't clear.

Dr. Stephen Kopecky, M.D., a cardiologist at the Mayo Clinic, in Rochester, Minnesota, says that the variability seen in the study is "nothing new." He generally discourages patients from taking red yeast rice and other cholesterol-lowering supplements and instead recommends low doses of lovastatin.

"You can get that for about $10 for three months at many of the big pharmacies," he says. "It's the same substance but a more exact amount."

Why isn't your doctor recommending red yeast rice?

The lack of standardization across brands is found throughout the supplements industry, not just in red yeast rice products, says Kate Ulbricht, the editor of the Journal of Dietary Supplements and a co-founder of the Natural Standard Research Collaboration, an independent research group focused on complementary and alternative treatments.

"It's happened across products," Ulbricht says. Multiple lab tests have found that supplements "contain sawdust or 99 percent water," she adds.

Although they did not investigate variations within brands of red yeast rice in this study, Gordon and his colleagues suggest that monacolin levels may vary even across batches of the same brand.

Red yeast rice differs from many dietary supplements in that one of its active ingredients is a drug regulated by the Food and Drug Administration (FDA). Numerous red yeast rice products have attracted the attention of the FDA because federal law prohibits companies from marketing dietary supplements that contain any ingredient previously approved as a drug.

In 1998, the FDA tried to ban one red yeast rice product, Cholestin, after claiming it constituted an unapproved drug, and the agency has sent warning letters to several other manufacturers.

How to use supplements safely

Due to the laws surrounding the marketing of red yeast rice, manufacturers aren't allowed to list the amount of monacolins their products contain, says Andrew Shao, Ph.D., the senior vice president of scientific and regulatory affairs at the Council for Responsible Nutrition, a trade association that represents the supplements industry.

"Red yeast rice supplements cannot claim the amount of lovastatin on their label," Shao says.

Industry-wide manufacturing practices introduced in 2007 may already have minimized the variability found in the study, Shao says. (All but two of the products tested in the study were analyzed in March 2008.) Still, he acknowledges the potential risk caused by uncertain amounts of monacolins and urges consumers to talk to their doctors before taking red yeast rice.

10 best foods for your heart

Research suggests that red yeast rice may be a viable alternative to prescription statins such as Zocor and Lipitor. A 2008 study led by one of Gordon's co-authors found that red yeast rice, when accompanied by fish oil supplements and lifestyle changes, lowered LDL ("bad") cholesterol as effectively as Zocor.

Red yeast rice isn't the only nonprescription alternative for people with high cholesterol who can't take a statin (or don't want to), Kopecky says. A combination of oat bran, plant sterols and stanols (compounds found in supplements and in products such as margarine), and psyllium seed (found in products such as Metamucil) can also be effective, he says.

"Exercising regularly, cutting down on calories, losing seven or eight or 10 pounds, and taking the three supplements is going to do more for prolonging life than taking a pill," Kopecky says.

Fuente: http://www.cnn.es/2010/HEALTH/10/25/health.cholesterol.lowering.supplements/index.html

Grupo Nº3

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aversion to vegetables in children

aversion to vegetables children. A U.S. study showed curious results have found that a gene called TAS2R38 can be responsible for children's aversion to bitter tastes. Each of us carries two of these genes. There are two versions different gene, one of which more sensitive to bitter tastes than the other. If one or both of the bitter-sensitive genes are present, it is more likely to not like a bitter taste.

Amazing is not it? And sometimes we think are the whims of the children he not eating vegetables. The study included 143 children and their mothers, and over 79% of children had one or two copies of the genes bitter. Interestingly, the presence of bitter-sensitive gene had a greater impact on children's food preferences as their mothers.

tastes of the mothers seemed to be more influenced by race and ethnicity of children. If this study is true, then 80% of children will not be happy to eat broccoli and cauliflower. It can be difficult to convince their children to eat more vegetables if more sensitive to bitter tastes.

But anyway there are tips to disguise these bitter tastes eg

• Mix vegetables sweet sour vegetables and the taste is disguised.
• Add sauces to vegetables
• Sprinkle with grated cheese or cheese sauce

While this study may help explain why children do not like vegetables, remember that vegetables are an important part of our diet . Continue to serve them, just add a side dish of patience.

Source: http://www.nutricion.pro/01-12-2010/alimentos/la-aversion-a-verduras-en-ninos

Group No. 7

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food-restricted diets have psychological consequences

Madrid (Europa Press) .- The treatments based on diet of food restriction have psychological consequences as depression, irritability, sleep disturbances, mood disorders, obsessions with food and access to bulimics who finished with a high number of failures, says the vice president of Danone Institute, Dr. Ana Sastre.

Under the Day Nutrition for Primary Care Physicians , held this week in Madrid, the Danone Institute experts have shown how, from a purely physiological point of view, it could provide a "perfect diet", but it would be "unenforceable" because many people "could be reminded to think" so "is not easy to determine what is eating adequate ".

For Professor of Nutrition and Dietetics at the University of Barcelona (UB) Pilar Cervera, good eating habits" can not be imposed "and good nutrition" should not be based on accurate and strict diet, it suffices that is "sufficient" (not excessive), balanced (55% carbohydrate, 30% fat and 15% protein), varied (containing foods from all groups) and appropriate.

addition, Dr. Cervera He added that "any diet must be adapted to the tastes, customs, beliefs and abilities of each individual, and to eat should not only be nurtured." The proposal for health professionals, as revealed Professor of Nutrition and Food Science, UB Abel Marine, passing through "proper food education."

In it, he notes, "must involve all sectors of society, school, government, media, industry and health professionals and actively involving the subjects." In this sense, nutrition education programs "should aim to generate positive attitudes and eating behaviors to health, while trying to generate a healthy lifestyle, a more successful alternative to restrictive diets."

Source: http://www.lavanguardia.es/ciudadanos/noticias/20101126/54077232648/las-dietas-de-restriccion-alimentaria-tienen-secuelas-psicologicas.html

Group No. 16

Scab Onthe Cartilage In My Nose

A high protein diet is the best way to lose kilos

LOS ANGELES. - More lean meat, less white bread and mashed potatoes. Just in time for the Christmas feast, a large study found that diets high in protein (low-fat dairy products and vegetables) and low in carbohydrates can help to avoid regaining the weight is lost.

As any dieter knows, how difficult it is to lose kilos, but not retrieved. Previous research has shown that when one burns more calories than you consume, it is possible to lose weight regardless of diet does. Few studies have examined ways to prevent getting fat again.

European scientists led by University Copenhagen think they have a solution to break the vicious circle.

Diets rich in lean meats, poultry and beans, and low in starch "seem to be ideal to prevent weight gain again," they wrote in a study published Thursday in the New England Journal of Medicine .

The study involved 773 obese people with families originating from eight European countries. Adults average had lost 11 kilograms (24 pounds) after two months on a diet low in fat and researchers thought to involve families motivated to help keep the subjects.

Participants underwent one of five diets to prove which was better to prevent weight gain. Four were combinations of high or low amounts of protein and carbohydrates.

The fifth was a diet consisting of moderate amounts of protein, but no limits on carbohydrates.

Members of each group wanted and eat as often as desired. Received advice and recipes. In addition, they kept a diary describing their meals and provided blood and urine.

After six months, only the group of low protein and high carbohydrate gained a significant amount of weight, about two kilograms (four pounds).

In contrast, there was a trend toward greater weight loss in those in the group of high protein and low carbohydrates. In general, there was a dropout rate among participants than expected, possibly because it was difficult to keep the family motivated.

Few adults in the group of more protein and less carbohydrate left the study, indicating that managed to follow the program.

The research was funded by a health agency of the European Commission. Number of food producers and companies donated food diets and other products.

Source: http://www.emol.com/tendenciasymujer/Noticias/2010/11/25/20407/Una-dieta-rica-en-proteinas-es-la-mejor -to-lose-kilos.aspx

Group No. 6

Ordering A Snowboard From The House

cloned livestock products are safe

meat and milk produced cloned cattle are safe for human consumption, says an independent panel of scientists.

milk and meat from cloned animals are no different from conventional products.

The British organization called the Advisory Committee on Novel Products and Processes, do not think these foods pose risks to humans.

The report was carried out after the UK was announced some months ago that was selling to consumers meat from cloned animals

Did you eat it?

Scientists say that such products are substantially different from conventional foods and is unlikely to be harmful to health.

The sale of products from cloned animals is very controversial in this and other European countries.

Critics maintain that there are many reasons of ethics and animal welfare why this trade should be prohibited.

However, in other countries and allow the cloning of animals for food. Disadvantages

According to Food Standards Agency (FSA, for its acronym in English) of the United Kingdom last August it was reported three cases in which they had sold meat from a cloned cow in the country.

The meat came from a calf born descendant of eight animals in the United Kingdom with embryos produced in the United States with a cloned cow.

Now the FSA's chief scientist, Andrew Wadge, said that "the Advisory Committee on Novel Products and Processes has confirmed that meat and milk cloned livestock and their offspring do not show substantial differences to conventionally produced milk and meat, and therefore is unlikely to pose risks to health ".

In the U.S., Argentina, Brazil and Japan, farmers can raise cows, sheep and pig clones to increase production of meat and milk.

But in Europe (except Denmark, which has banned the cloning of animals for commercial purposes) breeders want to introduce cloned animal products into the food chain should apply for special authorization because these products are considered "new foods".

This, experts say, is effectively a ban. And those who violate the Novel Foods Regulations can be fined.

Some European farmers think they are being put at a disadvantage by denying them the option of using this technology .

Is it safe to eat milk and meat from cloned livestock?

But critics point out that there are strong reasons to prohibit its use in European livestock.

"There are still many unanswered questions about cloning of animals, both ethical and practical, and not enough regulation, "said a spokesman for the Soil Association.

" Cloning has a negative impact on animal welfare and we have no long term evidence the impact of these products in health, "he adds.

The European Commission is proposing to ban meat and milk from clones and their offspring and in December is expected to discuss the subject FSA to present the UK position in negotiations Europe.

Source: http://www.bbc.co.uk/mundo/ noticias/2010/11/101126_ ganado_clonado_consumo_seguro_ Men.shtml


Group N º 12

Panic Attack Everytime I Smoke

green vegetables and oranges

Eat lots of oranges and green vegetables such as carrots, sweet potatoes and peas, reduce the risk of disease and prolong life.

This time, beta-carotene is not the plant, but his cousin, the alpha-carotene. Both are members of the carotenoid family of antioxidants, which scientists attribute to them the capacity to promote health to counteract the DNA damage associated with oxygen.

The consumption of fruits and vegetables reduces the risk of developing diseases like cancer and heart disease, said Li Chaoyang, the Centers for Disease Control and Prevention U.S..

But substance is not known what induces these effects and by what mechanism.

To better understand the merits of the forgotten alpha-carotene, Li's team analyzed data from more than 15,000 participants of the third edition of a national health survey (Third National Health and Nutrition Examination Survey Follow-up Study). All patients had blood samples drawn at baseline, they had provided other medical and lifestyle.

At 14 years of the study, nearly 4,000 participants had died. And participants with more alpha-carotene in blood at baseline, had a lower risk of having an illness or death.

For example, unlike participants with traces of alpha-carotene in the blood, those with the highest levels were up to 39 percent lower risk of dying, published in the Archives of Internal Medicine.

Yet the authors warn that the relationship does not prove that all the merit is of alpha-carotene.

"would be at least partially responsible for risk reduction. We could not identify the possible influence of other antioxidants or components of vegetables and fruits in reducing the risk of dying," said Li.

The alpha-carotene, "has a lot of overlapping chemical properties with beta-carotene and received the same mechanisms of action, "said Howard Sesso, School of Public Health at Harvard, in Boston, who reviewed the results to Reuters Health.

" In fact, it is difficult to disaggregate they tend to move together, "said the expert. Carrots are the key source of both.

Source: http://www.nlm.nih. gov / medlineplus / news / fullstory_106021.html

Group 17

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prolong life, study finds an unhealthy diet could worsen COPD

a new study suggests that certain vitamin deficiencies could lead to less lung function among those with chronic obstructive pulmonary disease (COPD ), which includes emphysema and chronic bronchitis.

For the study, 20 COPD patients (thirteen women and seven men) filled out a questionnaire to assess dietary intake of vitamins A, C, D, E and selenium that contain antioxidants that protect cells . A diet low in antioxidants, compared with the national requirements of dietary intake, was common among patients.

The following were the percentages of disability: 25 percent (selenium), 45 percent (vitamin C), 90 percent (vitamin E), 55 percent (vitamin A) and 70 percent (vitamin D).

The researchers then measured the maximum amount of air patients could exhale forcefully. Patients in the selenium-deficient diet had reduced lung function. Among patients with deficiency of vitamins A, C and D, only the men had reduced lung function.

The study should be presented Tuesday at the annual meeting of the American College of Chest Physicians (ACCP), in Vancouver, Canada.

"Our study, along with other research, suggests that strategies should take account of changing diet and supplementation in COPD patients," he said in a news release from the ACCP, Dr. M. Salman Khan Akron City Hospital in Ohio.

"More studies are needed to clarify the role of gender on loss of lung function in COPD and the impact of the intake of antioxidant nutrients, said Khan.

Khan added that antioxidants could also benefit patients with severe asthma.

"We may assume that the role of antioxidant nutrients in a patient with poorly controlled asthma may be less than that observed in COPD patients," said Khan. "However, in severe asthma patients with poorly controlled symptoms and frequent, recurrent exacerbations and intake of antioxidants, it could have much to do with the preservation of lung function."

According to ACCP, COPD is the fourth leading cause of death in the United States and collects 119.000 deaths each year.

Source: http://www.nlm.nih.gov/ medlineplus / news / fullstory_105084.html

Group 2

Lynsey Dawn Mckenzie 16

nutrition studies exploring the benefits of fish

Salmon and albacore tuna are rich in healthy natural compounds called omega-3 fatty acids. Studies have helped to reveal new details about how these components of fish oil help protect humans against chronic diseases.

In a previous study with laboratory mice, we investigated the interactions between two omega-3 fish oil, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid)-and a third fatty acid, CLA (and trans-10, cis-12 CLA), which is included in some dietary supplements.

The test results with 50 mice for eight weeks showed that DHA protected the animals against two side effects of CLA: the insulin resistance induced by CLA, and disease of Nonalcoholic fatty liver induced by CLA. By contrast, the EPA offered only partial protection against the disease in nonalcoholic fatty liver induced by CLA, and offered no protection against insulin resistance.

Without treatment, insulin resistance can lead to diabetes. From 36 million to 57 million Americans have insulin resistance. Fatty liver disease can lead to cirrhosis of the liver or liver cancer. In a related study, we examined the results of dozens of studies of EPA and DHA. The researchers said the findings reported during the last decade have been inconsistent regarding the effects of EPA and DHA on insulin resistance in human volunteers.

SOURCE: http://www.ars.usda.gov/is/espanol/pr/2010/101008.es.htm

GROUP 11