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Brits twice as healthy, half as sick as Americans. Why? (Milwaukee Journal Sentinel Online)
"Indeed, when the researchers divided people from the two countries by both education and income levels, Americans with higher incomes and who were more educated often had higher rates of ailments such as diabetes, cancer and heart disease than English who were in the bottom strata."The study looked at health data and self-reported disease rates among 4,386 Americans aged 55 to 64 and 3,681 Brits in the same age range. To eliminate the confounding issue of race and health status, only non-Hispanic whites were included in the analysis.
"The data came from government-funded health surveys in the two countries. The study was sponsored by the governments of the two countries.
"Overall, the diabetes rate was 6.1 percent in England vs. 12.5 percent in the United States. The cancer rate was 5.5 percent in England, compared with 9.5 percent in the United States. The heart disease rate was 9.6 percent in England, compared with 15.1 percent in the United States."
~~~~ Milwaukee Journal Sentinel Online
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Let's Eat Right to Keep Fit
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NEWS ITEM: The Adelle Davis Foundation will be re-publishing Adelle's books in the not-too-distant future. We are soooo happy! A whole generation of people has not heard of her work, due to the demise of the Health Food Movement in the early 1970's.
Adelle's advice for people taking radiation treatments
Definitions
Acid: a substance or chemical that has a high number of electrons in the outer shell, which gives the substance certain reactive properties; capable of combining with a base to produce a salt
ALERT: abbreviation for Adelle's book Let's Eat Right to Keep Fit
Alkaline: also called a base; a substance or chemical that has a low number of electrons in the outer shell, which gives the substance certain reactive properties; it is capable of combining with an acid to produce a salt
Amino Acids: An amphoteric organic amino acid containing the amino group NH2: esp: any of the alpha-amino acids that are the chief components of proteins and are synthesized by living cells or are obtained as essential components of the diet. They are the building blocks of protein. Amino acids contain nitrogen, unlike other foods. There are 22 kinds of amino acids. Thousands of kinds of proteins can be made from these 22 amino acids. (See "Essential Amino Acids" below.)
Atom: the basic unit of matter, generally thought to be composed of three kinds of smaller particles (protons, neutrons, and electrons), the number of the particles in the atom determining the observable properties that that substance has; generally, the nucleus of the atom is made of protons and neutrons, while the much smaller electrons orbit around the nucleus, one electron for each proton, in an arrangement of spherical shells, or so it has been conceived in the past; there are only about 100 different kinds of atoms in the universe, numbering from 1 (which is hydrogen, having one proton and one electron) to Lawrencium (having 103 protons and electrons) (See "Elements" below.)
Beriberi: a disease caused by B-vitamin deficiencies, marked by inflammatory or degenerative changes of the nerves, digestive system, and heart caused largely by a lack of, or inability to assimilate, the B vitamin thiamine, as well as other B vitamins
Bioflavonoids: Ketone derivatives that occur in many parts of primroses and other plants, and which enhance the activity of Vitamin C in humans; sometimes used as dyestuffs
Calorie: 1. One of two recognized units of heat. The large or great calorie is the amount of heat required to raise the temperature of one kilogram of water 1 degree Centigrade. The small calorie is the amount of heat required to raise one gram of water 1 degree Centigrade. 2. Physiol. The large calorie, a measure of the energy value of foods or the heat output of organisms./ An amount of food having an energy-producing value of one large calorie.
Carbohydrates: Sugars, starches and cellulose; compounds containing carbon combined with hydrogen and oxygen, which break apart to release quick energy
Chemical: a substance derived by chemical processes, or used to create something through chemical processes; a chemical is usually composed of just one kind of molecule, or a specific blend of several kinds of molecules in specific proportions
Complete Protein: A protein food that contains all 8 essential amino acids, and thus is capable of supporting life if no other protein source is consumed.
Compound: a mixture of chemicals; also called a "chemical compound"
Element: a substance composed of just one kind of atom; look up "element" in your dictionary for a list of them; they can be gaseous, liquid or solid; there are 102 different kinds of elements, at last count.
Emulsified: when a substance has been blended into another substance in an emulsion
Emulsion: a combination of two liquids that normally will not mix, accomplished by breaking up one liquid into extremely tiny particles that remain suspended in the other liquid; most commonly, a combination of an oil or fat in a water-based liquid; oil-based vitamins are often treated this way in hopes they will be better absorbed in the digestive tract
Essential Amino Acids: Of the 22 amino acids, all but 8 can be manufactured in the body. These 8 amino acids must be obtained from foods; thus they are termed "essential." They are tryptophane, lysine, methionine, phenylalanine, threonine, valine, leucine, and isoleucine. Two more are sometimes essential to children: histidine and arginine. The proteins of beans (legumes) and grains have complementary essential amino acids, and when the two foods are eaten together, the resulting protein provides all 8 essential amino acids.
Essential Fatty Acids ("EFA's"): Fatty acids that the body cannot produce, and which are extremely important for myriad health processes. There are two types of EFA's: Omega-3 and Omega-6. They cannot be interchanged in the body. Omega-3's come largely from the green parts of plants (especially grass eaten by ruminants) but including some seeds, and the sea plankton eaten by fish. Omega-6's come from many seeds of plants and animals that eat them. Today, with most of our food animals being fed corn and other grains, Americans are extremely high in Omega-6's and deficient in Omega-3's, which can cause major health disorders. Many, many nutritionists are recommending supplementing the diet with Omega-3 EFA's as a preventative measure for myriad diseases. This was research that was just beginning to come to the public's attention in the 1980's; before that time, Adelle Davis was seeing the very earliest research when she commented on the linoleic, linolenic, and arachnidonic EFA's.
Fatty Acids: Any of numerous saturated aliphatic monocarboxylic acids, including many that occur naturally, usually in the form of esters in fats, waxes, and essential oils; any of the saturated or unsaturated monocarboxylic acids (as palmitic acid) usually with an even number of carbon atoms that occur naturally in the form of glycerides in fats and fatty oils
Gram: Unit of measurement of weight; about 454 grams ("g") equal one pound. About 28 grams equal one ounce. In measuring vitamins, 1/1000th of a gram is a milligram, written "mg"
Iodide: any of several compounds containing iodine, artifically added to salt to prevent goiter, an enlarging of the thyroid gland of the throat due to deficiency of iodine; Adelle believed strongly in using real sea salt, or iodized salt
Iodine: chemical element number 53, using the symbol "I"; needed by the thyroid glands