Is lack of vitamin D linked to swine flu?

This is an improbable speculation. Vitamin D is added to butter and margarine these days so everybody should be getting enough. Though I suppose that the anti-fat brigade may have reduced usage of butter and margarine among some people. As for the reason why health is unusually poor in Scotland, why are we not mentioning Scotland's rate of alcohol consumption and the inactivity that accompanies high rates of unemployment?

Scotland has a disproportionately high number of swine flu cases. There could be a simple reason. It was all very predictable, I suppose, that when the first UK death from someone suffering from swine flu came, it did not come from St Ives or St Andrews. Jacqueline Fleming lived on a rundown council estate in Glasgow; she came from the other Scotland, the bleak one we garland with jokes and statistics but ultimately prefer to ignore.

The H1N1 outbreak is an uncomfortable reminder that the health gap both between the rich and the poor in Scotland, and between Scotland and practically everywhere else in Europe, is not only inescapable - it is, sadly, one of the things that define this country. How symbolic that Ms Fleming, 38 - the first person with swine flu outside the Americas to die - lived of all places in poor little Carnwadric, a deprived council ward in the West of Scotland. She is, in death, a Scottish landmark, an unintended indictment of this country's disproportionately woeful health record.

Ms Fleming apparently suffered from strokes and seizures. She was described as “a good, quiet woman”; a full-time mother, who lived an existence constrained by lack of opportunity and income. She was expecting her third child. When she caught the illness, which had occurred at a local primary school, she was made doubly vulnerable through her chronic condition and by virtue of the pregnancy. She fell gravely ill, gave birth to her baby at 29 weeks and died two weeks later without regaining consciousness. Her child, Jack, who did not have the virus, died 24 hours later: a private double tragedy that echoed round the world.

The following day, I was invited on The Jeremy Vine Show. We want to ask, said the researcher, why Scotland? Why is swine flu cutting swaths across Scotland, and killing people? The unvoiced question hovered: what's wrong with you people that makes you the sickest in half the world? You can understand where they were coming from. Scotland has 530 confirmed cases of swine flu, 441 possible cases and 300 clinically diagnosed possibles - a total of more than 1,200. By comparison, bigger countries are relatively unscathed. England, with ten times the people, only has 1,062 cases, Austria 7, Portugal 3, France 80, Germany 170, Spain 488 and Ireland 12.

Beneath the soundbites, there are several answers. One can say with absolute certainty that there has been better monitoring here. NHS Scotland and its many limbs, Health Protection Scotland and Health Scotland and NHS Quality Improvement Scotland and the Healthcare Environment Inspectorate and the Information Services Division - I could go on - are just part of one of the most impressive health service data engines in the world. In this regard Scotland purrs along like a Rolls-Royce: few other nations have information that combines high-quality data, consistency, national coverage and the ability to link data to allow patient-based analysis and follow-up. No case of swine flu has a chance of getting away from that lot.

And yes, of course, there's much to monitor. Scotland possesses a health record that would make a Third World dictator wince: hospital admissions from alcohol up 7 per cent on the previous year and up 17 per cent on five years ago; chronic levels of disability from strokes, coronary heart disease and cancer; lung cancer; drug use; a diet built on fat and sugar; and soaring levels of obesity. Surely these endemic weaknesses are what makes us vulnerable to swine flu?

Yes - but it's not the whole answer either. Since devolution, and the pumping in of billions of pounds, NHS Scotland is a fairly magnificent operation. Rates of ill health are declining, although the gap between the most deprived areas and the most affluent is widening, and England's health, similarly blessed with extra funding in the good times, is improving faster than Scotland's.

Which brings us face to face with the disconcerting thing they call the health deficit: the unexplained gap between Scotland's health outcomes and that of the rest of Britain; a gap that still persists even when the epidemiologists factor in all the lifestyle issues; the gap, in other words, that makes the Scots sick no matter how much money is spent on them.

It was fashionable for a while to talk about the biology of poverty, explaining it away by poor housing and a history of deprivation; cooked up with low self-respect and expectation.

But could the puzzle have a simpler answer? Recently The Times has revealed astonishing research showing the links between low vitamin-D levels and poor general health. Multiple sclerosis, cancer and diabetes are just some of the diseases linked to an immune system compromised by lack of the vitamin. And the Scots, living in a cloudy climate, are known to be twice as likely to be vitamin D deficient as the English. Increasing numbers of scientists suspect vitamin D could be the Scots' Achilles' heel.

Influenza, we know, strikes in the winter when vitamin D levels are naturally lowered - hence a possible reason why swine flu is at present widespread in Australia, where it's winter. Could the disproportionate prevalence of H1N1 in Scotland be related to endemic low levels of vitamin D among the population - especially those least likely to buy themselves supplements? It is a huge, intriguing question.

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British Navy captain bans brussels sprouts

Good man!

A BRITISH navy captain has banned brussels sprouts from his ship, labelling them the "devil's vegetable". Commanding officer Wayne Keble delivered the order to his 390-strong crew on HMS Bulwark because he hates the vegetable, Britain's Daily Telegraph reported. But he denied speculation he imposed the ban because sprouts make the sailors suffer from flatulence in the cramped conditions on board.

Keble disclosed his order after he was asked to confirm reports he had banned fried foods from his ship on health grounds. He said: "The only thing I have banned on board is brussels sprouts. They are the devil's vegetable and the only thing I do not like, and the only thing I hate. "Brussels sprouts are absolutely banned on board HMS Bulwark. I do not eat them so I do not know what the after-effects are.'' The distinctive smell of sprouts is caused by sulphur compounds released when cooked.

A spokesman for the Royal Navy and the Ministry of Defence said sprouts had only been banned from the captain's table. But a source on board the ship said Keble was "very serious'' about the ban and refused to allow any sprouts on board. "This ban is no joke ... The MoD can say what they like but Captain Keble runs the ship and he has categorically said that sprouts are banned,'' the source said.

HMS Bulwark is at present deployed in the Mediterranean and Far East.

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Eat-your-greens fight a lost cause

George Bush Senior became a hero to little boys everywhere when he banned broccoli from all his dinners and said: "I'm President of the United States and I'm not going to eat any more broccoli"

CHILDREN really do hate their vegies and parents are apparently hopeless at doing anything about it. The Australian Institute of Health and Welfare's snapshot of Australian children released today shows the level of disdain children have for their greens. The report, A Picture of Australian Children 2009, citing a 2007 nutrition survey, says: "Only a very small proportion of children met the recommendations for daily serves of vegetables (excluding potatoes) - 3 per cent of 4- to 8-year-olds and 2 per cent of 9- to 13-year-olds. "Even with the inclusion of potatoes, the proportions remained low (22 per cent and 14per cent respectively).

National Health and Medical Research Council guidelines recommend one serve of fruit and two serves of vegetables a day for children aged four to seven, one serve of fruit and three serves of vegetables for those eight to 11, and three serves of fruit and four serves of vegetables for ages 12 to 18. A serve is about half a cup.

The report's author, Deanna Eldridge from the AIHW's Children Youth and Families unit, said vegetable consumption was a key concern related to children's health and wellbeing. "This is a crucial figure to highlight, because this is occurring at a time when young bodies are growing and developing," she said.

Accredited practising dietician Kate Di Prima said that however hard parents might find it to get children to eat vegetables, they must persist. "Parents find it very difficult to encourage children to eat green vegetables and fruit," Ms Di Prima said. "They are happy to eat dairy foods and soft pastas and rice, but when it comes to chewing something with more than a bland taste, parents battle."

The prime concern about low levels of vegetable consumption was the lack of fibre in children's diets and the health consequences that flowed on, such as constipation, she said. Ms Di Prima said she advised parents to start small and build up. "Put a bit of carrot and a bit of broccoli on the plate," she said. "Or grate some zucchini and put it in with the pasta. This will put some balance in their diet. It's better than nothing." Don't cave in if a child is not co-operating, she said. Let them go to bed without eating anything rather than take the easy option and fill them up with some milk or yoghurt.

Parramatta mother Alexis Henderson said she improvised to make sure her five-year-old son, Brooklyn, ate enough vegetables. "You can mash them up, hide them, you can cook a cake with pumpkin in it, or make corn muffins," Ms Henderson said. She said Brooklyn did pretty well at home, but getting him to eat vegetables at school lunch was tricky. "It's hard when most other kids are bringing chips and Nutella sandwiches and all sorts of unhealthy things."

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Discovery could ease cancer pain

A breakthrough could lead to drugs to alleviate the pain experienced by cancer patients. The biology of cancer pain is different to other types of pain, often rendering analgesic drugs ineffective. Work by a German team, published in Nature Medicine, shows that blocking a specific type of hormone-like molecule produced by tumours could help. The team showed that the molecules make nerve endings grow in nearby tissue, causing an acute sensation of pain.

Pain is one of the most debilitating symptoms associated with the many forms of the disease. It can become excruciating as cancer advances, but tackling it has proved difficult for doctors.

The molecules highlighted by the latest study, by a team at Heidelberg University, were known to play a role in the development of blood cells in the bone marrow. But this is the first time they have also been shown to have a role in causing pain. The researchers hope their work could lead to new drugs to block this action.

Dr Mark Matfield is scientific adviser to the Association for International Cancer Research, which partly funded the work. He said: "Identifying one of the ways in which cancer causes pain - in fact, perhaps the main mechanism - is a crucial step towards drugs that could bring relief to cancer sufferers across the world."

Dr Joanna Owens, of the charity Cancer Research UK, said: "It's important that we continue to improve pain relief for people with cancer, and this study reveals an intriguing new avenue to explore. "What's particularly encouraging is that this research could one day lead to drugs that can block pain locally at the tumour site - which could ultimately lead to more effective pain relief with fewer side effects."

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Australia: Health nazis losing obesity war

THE Aussie pie, pizzas and sausage rolls are back in school canteens as the war against child obesity falters and threatens to collapse. Lollies, ice creams, chips and even banned sports drinks have also re-emerged on school menus because thousands of families are snubbing healthier foods.

Nutritionists and dietitians are desperately trying to rescue the $750,000 school health campaign launched five years ago by former Premier Bob Carr. They are offering "low fat" Aussie beef pies, pizzas made with wholemeal pita bread and vegetables and chicken burgers to children who turn their noses up at salads and wraps.

The anti-health push is greatest at secondary level where students leave school grounds to eat at local fast food outlets or order in takeaway pizza on their mobile phones.

Dietitians have told The Daily Telegraph some schools are offering pies to children three times a day - at breakfast, recess and lunch. In a bid to reverse the trend the Healthy Kids School Canteen Association is taking over some school food operations. Low fat pies, pizzas and sausage rolls, with ingredients that meet health guidelines and home-made lasagne are now the front line items aimed at winning customers back.

Friday is pie and pizza day at Holy Cross Primary School at Glenwood in Sydney's west - portion sizes limited to healthy amounts - and the kids are lining up to get their orders. Canteen Association dietitian Jennifer Madz said Holy Cross would become a template across the state. "The problem is parents see the canteen as a treat and expect treat food there. We are trying to change the behaviour," Ms Madz said. "High schools are a special problem where students with money in their pockets go off campus to lunch in local fast food outlets. We are working on a plan to combat that."

Canteens hit by the global recession claim profits have been eroded as students resist low-fat menus.

While most sugary drinks are banned from school canteens, the food industry has manipulated some products to get around the rules. To get a non-milk-based gelato accepted the manufacturer added calcium and reduced the portion size. Banned Powerade became "Powerade Light" and juice was carbonated and sold in a can so children would think it was a softdrink. Under the nutrition rules foods are divided into red (no more than twice a term), amber (to be selected carefully and in smaller servings) and green (fill the menu) categories.

But enforcement has been almost non-existent and the Catholic and independent school sectors are not bound by them.

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Trial shows rituximab can slow progress of rheumatoid arthritis

Treating rheumatoid arthritis with a drug currently used only when patients are severely disabled appears to slow the progression of the disease dramatically, a study suggests.

A trial involving rituximab, an advanced antibody drug, has shown a remarkable reduction in symptoms for patients in the early stages of the disease. It has led one expert to claim that it could lead to a “paradigm shift” in the use of arthritis therapies.

Almost 500,000 people in Britain are affected by rheumatoid arthritis, which occurs when the body’s immune system attacks the joints. About 40 per cent of sufferers are forced to stop work during the first five years of their illness. The condition costs the economy about £4 billion a year.

A total of 755 patients took part in the Image trial, led by Professor Paul-Peter Tak, from the University of Amsterdam. All participants had recently received an arthritis diagnosis and had generally suffered the disease for less than a year.

After a year of treatment, those receiving a combination of methotrexate, a “gold standard” early-stage treatment, and rituximab were found to be three times as likely to have fewer symptoms — and a reduction pronounced enough to meet the criteria for remission — than those on methotrexate alone. During the second six months, continuing joint damage was almost completely halted in patients treated with rituximab.

Currently most patients go through a set order of treatments as the disease progresses, moving from ordinary anti-inflammatory painkillers, such as ibuprofen, to anti-rheumatic drugs such as methotrexate, which slow progression and delay joint damage.

In severe cases newer drugs called biologics may be used, including treatments that block an immune system signalling molecule called tumour necrosis factor (TNF). Under current guidelines, patients qualify for rituximab, which is marketed as MabThera, only on failing to respond to an anti-TNF. Originally developed to treat leukaemia, the injected drug targets specialised white blood cells that play a key role in the immune response behind rheumatoid arthritis.

Of the patients receiving the methotrexate and rituximab combination, 30.5 per cent experienced significant reduction of symptoms, compared with 12.5 per cent taking only methotrexate. A course of rituximab treatment costs £3,492 — significantly less than the £12,000 cost of a typical anti-TNF drug. Coupled with the new trial data, this is likely to have a bearing on how rituximab is made available.

The findings were presented last week at the annual meeting of the European League Against Rheumatism (Eular) in Copenhagen. Professor John Isaacs, a leading rheumatologist from the Institute of Cellular Medicine at the University of Newcastle, said: “These positive data clearly show the efficacy of using rituximab earlier and could signal a paradigm shift in the use of this drug.”

A task force of Eular experts is developing new evidence-based guidelines for the management of rheumatoid arthritis. Ailsa Bosworth, of the National Rheumatoid Arthritis Society, said: “These results are a very encouraging sign for the future for patients in the early stages. If I could have prevented damage when I was first diagnosed, it would have changed my life.”

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Atavists attack food from GMOs

Practically everything we eat is genetically modified. Tomatoes were originally yellow, for instance. Treating GMOs as an undifferentiated group is mindless. If a particular GMO has a problem that should be studied but all those GMOs released have been already studied extensively. Studies done by opponents of GMOs -- such as those reported below -- are probably just examples of the experimenter expectation effect and should not be taken seriously. If the FDA was once dubious about GMOs, it has found since from research that many are safe and has approved them. It is a very cautious organization, overcautious in the estimation of many

The American Academy of Environmental Medicine (AAEM) has issued a warning urging the public to avoid genetically modified foods and has also called for a moratorium on GMOs until long-term, independent studies can prove their safety. The group has also called for required labeling of foods that contain GMOs, a move that has been strongly opposed by the Food and Drug Administration and Big Biotech which cooperatively purport that consumers should not have the right to know whether or not the foods they buy come from traditionally bred or genetically engineered sources.

While urging for more independent studies, the AAEM paper cites its own studies alleging that genetically modified foods cause serious adverse health effects, emphasizing more than a mere "causal association" as is commonly assumed. These effects include rapid aging, severe alterations to the major bodily organs, infertility, immune problems, gastrointestinal dysfunction, and disruption to proper insulin regulation, among others.

Many doctors are warning their patients to avoid GMOs as well, recognizing the distinct correlation between GMOs and disease. Ohio allergist Dr. John Boyles believes genetically engineered foods are so dangerous that people should never eat them. Biologist Pushpa M. Bhargava, following the review of more than 600 scientific journals, has concluded that the drastic deterioration of Americans' health in recent years can be attributed to GMOs being introduced into their diets.

Experimental studies of genetically engineered foods and their effects in the body are disturbing, to say the least. Biologist David Schubert of the Salk Institute has stated that children are the most likely people to experience the adverse effects of GMOs, noting that apart from adequate safety studies, children become "the experimental animals". In truth, every citizen is a guinea pig when genetically altered organisms are introduced into the food supply without adequate safety studies let alone honest labeling.

In the animal studies that have been conducted, some noteworthy findings have been discovered about GMOs:

Female rats fed genetically modified soy saw most of their babies die within three weeks compared to the 10% death rate experienced by rats fed natural soy. The babies that survived in the genetically modified-fed control group were also born smaller and had problems getting pregnant later on.
Male rats fed genetically modified soy experienced a change in testicular color from pink to dark blue, as well as altered young sperm and significant changes in their DNA.

Indian buffalo that consumed genetically modified cottonseed experienced various birthing complications including infertility, abortions, premature delivery, and prolapsed uteruses. Many of the calves that survived birth died shortly thereafter.

In the United States, about 24 farmers reported that their pigs became sterile after consuming genetically modified corn.

Genetically modified corn and cotton, purposely engineered to create their own built-in pesticide called Bt (Bacillus thuringiensis), have been indicted in several studies to provoke intense allergic and immune reactions and death. Since the levels of Bt produced in the plant represent thousands of times more a concentration of Bt than natural Bt spray, the effects are greatly amplified. Shepherds whose sheep grazed on Bt cotton after harvest witnessed thousands of their sheep die. Post mortem examinations revealed severe irritation and black patches in the intestines and liver, as well as enlarged bile ducts. All sheep fed the Bt cotton eventually died within 30 days while those that grazed on natural cotton remained healthy.

Bt corn was also responsible for the deaths of cows, horses, water buffaloes, and chicken in both Germany and the Philippines.
Genetically modified tomatoes fed to rats were shown to cause bleeding stomachs and eventually killed many of the rats.

These are just a few examples of the many catastrophic effects of using genetically modified organisms as food.

Probably the worst finding in the AAEM report is the fact that GMOs can live and reproduce in the intestinal flora of the body long after being eaten. The genes present in the genetically modified organisms transfer into the DNA of intestinal bacteria, the good bacteria that digests food and maintains bodily health. This reprogramming can cause the intestinal flora to begin reproducing Bt pesticides, for example, rather than producing the living bacteria it is supposed to. The permanent, deadly implications of these alterations are mind boggling since intestinal flora is crucial for life.

Despite consensus from most FDA scientists in the early '90s declaring that genetically modified foods are inherently dangerous and could lead to all sorts of serious health problems, politics won out as mandates were given from Washington to promote biotechnology and GMOs in spite of apparent and obvious dangers. This led to the promotion of Michael Taylor, former attorney for Monsanto, as head of GMO policy at the FDA, a move that led to the official denial by the agency of any knowledge or substantiated concern by any FDA scientists about the safety of GMOs.

Despite findings in some 44,000 pages of internal FDA memos and reports released in 1999 due to a lawsuit, findings that contained the warnings from then scientists about the "unintended negative side effects" of genetic engineering, official FDA GMO policy has been scrubbed clean of the truth and purports blatant lies in its defense of GMOs as safe. In fact, current policy emphatically states that no safety studies on GMOs are even required or necessary; it is instead up to Big Biotech to determine the safety of its own genetically modified organisms if it so chooses.

Many people may remember the deadly epidemic in the late 1980s from the genetically engineered version of L-tryptophan, a food supplement, that was introduced into the market. An estimated 10,000 people became permanently disabled and about 100 died. Yet despite the rapidly occurring, deadly effects from this particular GMO immediately following its release, including noticeable changes in the blood, it took over four years to identify the existence of this epidemic.

Many concerned doctors hypothesize that the disease-causing symptoms of GMOs being consumed today will take years to show up, further besetting the efforts of those who are trying to expose the dangers of GMOs. Current data is showing that since 1996 when genetically modified crops were first introduced, the incidences of people with three or more chronic diseases has jumped from 7 percent to 13 percent.

In addition to all the existing evidence, AAEM is urging its members, the scientific community, and those in medicine to continue gathering case studies and initiate epidemiological research to help determine, once and for all, the effects of GMOs on human beings in addition to their effects on animals.

It is wise to avoid foods that contain GMOs and ingredients that are genetically engineered. These include non-organic corn and soy derivatives, canola and cottonseed oils, and sugar from sugar beets. Ingredients such as corn starch, corn meal, and soy lecithin are great examples of common ingredients that are suspect. Unless labeled as non-GMO or explicitly organic, these common ingredients are most likely genetically modified and should be avoided at all costs.

Lastly, the mindful citizen should contact grocers, food manufacturers, and restaurants to inquire about genetically modified ingredients and oppose their usage. As increasing numbers of people begin to seek out this information across the food supply-chain and purposefully avoid products that contain GMOs, producers and retailers will phase them out in order to meet demand. This can be seen in the gradual elimination of toxins such as high fructose corn syrup from food as consumers learn about its effects and avoid products that contain it.

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$2.5B spent on testing "alternative" cures. Nothing of any note to show for it

Ten years ago the government set out to test herbal and other alternative health remedies to find the ones that work. After spending $2.5 billion, the disappointing answer seems to be that almost none of them do. Echinacea for colds. Ginkgo biloba for memory. Glucosamine and chondroitin for arthritis. Black cohosh for menopausal hot flashes. Saw palmetto for prostate problems. Shark cartilage for cancer. All proved no better than dummy pills in big studies funded by the National Center for Complementary and Alternative Medicine. The lone exception: ginger capsules may help chemotherapy nausea.

As for therapies, acupuncture has been shown to help certain conditions, and yoga, massage, meditation and other relaxation methods may relieve symptoms like pain, anxiety and fatigue.

However, the government also is funding studies of purported energy fields, distance healing and other approaches that have little if any biological plausibility or scientific evidence. Taxpayers are bankrolling studies of whether pressing various spots on your head can help with weight loss, whether brain waves emitted from a special "master" can help break cocaine addiction, and whether wearing magnets can help the painful wrist problem, carpal tunnel syndrome.

The acupressure weight-loss technique won a $2 million grant even though a small trial of it on 60 people found no statistically significant benefit — only an encouraging trend that could have occurred by chance. The researcher says the pilot study was just to see if the technique was feasible.

"You expect scientific thinking" at a federal science agency, said R. Barker Bausell, author of "Snake Oil Science" and a research methods expert at the University of Maryland, one of the agency's top-funded research sites. "It's become politically correct to investigate nonsense."

Many scientists say that unconventional treatments hold promise and deserve serious study, but that the federal center needs to be more skeptical and selective. "There's not all the money in the world and you have to choose" what most deserves tax support, said Barrie Cassileth, integrative medicine chief at Memorial Sloan-Kettering Cancer Center in New York. "Many of the studies that have been funded I would not have funded because they seem irrational and foolish — studies on distant healing by prayer and energy healing, studies that are based on precepts and ideas that are contrary to what is known in terms of human physiology and disease," she said.

In an interview last year, shortly after becoming the federal center's new director, Dr. Josephine Briggs said it had a strong research record, and praised the many "big name" scientists who had sought its grants. She conceded there were no big wins from its first decade, other than a study that found acupuncture helped knee arthritis. That finding was called into question when a later, larger study found that sham treatment worked just as well.

"The initial studies were driven by some very strong enthusiasms, and now we're learning about how to layer evidence" and to do more basic science before testing a particular supplement in a large trial, said Briggs, who trained at Ivy League schools and has a respected scientific career. "There are a lot of negative studies in conventional medicine," and the government's outlay is small compared to drug company spending, she added.

However, critics say that unlike private companies that face bottom-line pressure to abandon a drug that flops, the federal center is reluctant to admit a supplement may lack merit — despite a strategic plan pledging not to equivocate in the face of negative findings.

Echinacea is an example. After a large study by a top virologist found it didn't help colds, its fans said the wrong one of the plant's nine species had been tested. Federal officials agreed that more research was needed, even though they had approved the type used in the study. "There's been a deliberate policy of never saying something doesn't work. It's as though you can only speak in one direction," and say a different version or dose might give different results, said Dr. Stephen Barrett, a retired physician who runs Quackwatch, a web site on medical scams.

Critics also say the federal center's research agenda is shaped by an advisory board loaded with alternative medicine practitioners. They account for at least nine of the board's 18 members, as required by its government charter. Many studies they approve for funding are done by alternative therapy providers; grants have gone to board members, too. "It's the fox guarding the chicken coop," said Dr. Joseph Jacobs, who headed the Office of Alternative Medicine, a smaller federal agency that preceded the center's creation. "This is not science, it's ideology on the part of the advocates."

Briggs defended their involvement. "If you're going to do a study on acupuncture, you're going to need acupuncture expertise," she said. These therapists "are very much believers in what they do," not unlike gastroenterologists doing a study of colonoscopy, and good study design can guard against bias, she said.

The center was handed a flawed mission, many scientists say. Congress created it after several powerful members claimed health benefits from their own use of alternative medicine and persuaded others that this enormously popular field needed more study. The new center was given $50 million in 1999 (its budget was $122 million last year) and ordered to research unconventional therapies and nostrums that Americans were using to see which ones had merit.

That is opposite how other National Institutes of Health agencies work, where scientific evidence or at least plausibility is required to justify studies, and treatments go into wide use after there is evidence they work — not before. "There's very little basic science behind these things. Most of it begins with a tradition, or personal testimony and people's beliefs, even as a fad. And then pressure comes: 'It's being popular, it's being used, it should be studied.' It turns things upside down," said Dr. Edward Campion, a senior editor who reviews alternative medicine research submitted to the New England Journal of Medicine.

That reasoning was used to justify the $2 million weight-loss study, approved in 2007. It will test Tapas acupressure, devised by Tapas Fleming, a California acupuncturist. Use of her trademarked method requires employing people she certifies, and the study needs eight. It involves pressing on specific points on the face and head — the inner corners of the eyes are two — while focusing on a problem. Dr. Charles Elder, a Kaiser Permanente physician who runs an herbal and ayurvedic medicine clinic in Portland, Ore., is testing whether it can prevent dieters from regaining lost weight.

Say a person comes home and is tempted by Twinkies on the table. The solution: Start acupressure "and say something like 'I have an uncontrollable Twinkie urge,'" Elder said. Then focus on an opposite thought, like "I'm in control of my eating." In Chinese medicine, the pressure is said to release natural energy in a place in the body "responsible for transforming animal desire into higher thoughts," Elder said.

In a federally funded pilot study, 30 dieters who were taught acupressure regained only half a pound six months later, compared with over three pounds for a comparison group of 30 others. However, the study widely missed a key scientific standard for showing that results were not a statistical fluke.

The pilot trial was just to see if the technique was feasible, Elder said. The results were good enough for the federal center to grant $2.1 million for a bigger study in 500 people that is under way now.

Alternative medicine research also is complicated by the subjective nature of many of the things being studied. Pain, memory, cravings, anxiety and fatigue are symptoms that people tolerate and experience in widely different ways. Take a question like, "Does yoga work for back pain?" said Margaret Chesney, a psychologist who is associate director of the federally funded Center for Integrative Medicine at the University of Maryland. "What kind of yoga? What kind of back pain?" And what does it mean to "work" — to help someone avoid surgery, hold a job or need less medication?

Some things — the body meridians that acupuncturists say they follow, or energy forces that healers say they manipulate — cannot be measured, and many scientists question their existence.

Studying herbals is tough because they are not standardized as prescription drugs are required to be. One brand might contain a plant's flowers, another its seeds and another, stems and leaves, in varying amounts.

There are 150 makers of black cohosh "and probably no two are exactly the same, and probably some people are putting sawdust in capsules and selling it," said Norman Farnsworth, a federally funded herbal medicine researcher at the University of Illinois at Chicago. Even after a careful study, "you know one thing more precise and firm about what that agent did in that population with that outcome measurement, but you don't necessarily know the whole gamut of its effectiveness," as the echinacea study showed, Briggs said.

The center posts information on supplements and treatments on its Web site, and has a phone line for the public to ask questions — even when the answer is that not enough is known to rule in or rule out benefit or harm. "I hope we are building knowledge and at least an informed consumer," Briggs said.

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How awful! Food production is rational and efficient -- and -- gasp! -- the producers make a profit!

Much better to be "green", "local", "organic" etc. Fortunately we still get a choice about that, though

The new documentary Food Inc. takes aim at corporate giants behind the U.S. food supply. As director Robert Kenner and food advocate and author Michael Pollan tell Steve Inskeep, they made the film in order to raise Americans' awareness about where their food really comes from.

Pollan says he wanted to address "the pastoral illusion we're spinning in the way we market food... You would think it comes from farms and that ranches with big hats are producing the meat."

In fact, say Pollan and Kenner, America's food comes primarily from enormous assembly lines, where animals and workers are being abused.

There are benefits to the current system; as Pollan points out, Americans spend less than nine percent of their income on food — less than any other people in history. But, he adds, the benefits have come "at an exorbitant cost, because the system depends on cheap fossil fuel to work. The system depends antibiotics to work. The system depends on abuse animals to work. And if people want to pay those costs for cheap food, that's great, but let's tell them about the costs first."

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Stillbirth risk triples for Scottish women who choose home delivery with private midwife over NHS

Homebirth has a long tradition in Scotland and what this shows is that women who expect problems would rather go to a private midwife than the NHS! This is a great reflection on the NHS. If the NHS did not treat women like no-account cattle, their first choice in such cases would surely be a hospital

Women who give birth at home aided by an independent midwife are almost three times as likely to have a stillbirth than those who deliver their child in hospital. Home births have long been debated amid concerns about their safety, because specialist care is not on hand in case of serious complications. However, the number of mothers choosing this option have been rising since 1988 and now about 2.5 per cent have a home birth.

NHS babies were more likely to be premature and admitted to a neonatal intensive care unit than those delivered by an independent midwife

Scientists from the University of Dundee studied records of more than 8,6000 women who gave birth in Scotland between 2002 and 2005. This included 1,462 who used the Independent Midwives Association (IMA) and 7,214 who relied on the NHS. They found the risk of stillbirth or neonatal death within a month of birth was 1.7 per cent in the IMA group compared with 0.6 per cent in the NHS group.

However, independent midwives had more patients who knew there would be problematic births, and were expecting twins or had a history of complications in labour. When 'high risk' cases were excluded from both groups, there was little difference between them. [But is that the point? Surely high risk cases should be in hospitals?]

The authors also pointed out that home births had a number of advantages when comparing the two groups. IMA mothers were significantly more likely to start labour spontaneously and have an unassisted birth than NHS mothers. They also took fewer pain relieving drugs.

Their babies were significantly heavier than mothers who had babies in hospital. NHS babies were also more likely to be premature and admitted to a neonatal intensive care unit. Finally IMA mothers were much more likely to breastfeed successfully than NHS mothers.

Belinda Phipps, Chief Executive of the National Childbirth Trust said: 'Women at high-risk of complications are still entitled to choose a home birth and I think we have to ask why they are made to feel that their only option is to turn away from the health service.'

SOURCE

Dangerous junk science in the health care debate

Never do these anti-salt freaks mention the disastrous effects of iodine deficiency that their advocacy could cause. And iodine deficiency is already widespread, probably as a result of the incessant anti-salt campaigns. Iodized table salt is the major source of iodine for most people. And it's not only the iodine in salt that is important: so is the sodium. Google "hyponatremia" if you want to read of deaths from low sodium levels in the bloodstream. For more on the dangers of LOW salt intake, see here

Settled science rarely is. Except to those with a vested policy interest in the debate. True to form, a recent diatribe by Michael F. Jacobson of the Center for Science in the Public Interest acknowledges none of the widely available data that conflict with his passionate crusade against table salt. However, to a debate that has raged for decades, Jacobson does bring a modern twist:

As legislators struggle to craft a health-care program that covers every American…Congress should direct the Food and Drug Administration and Department of Agriculture to require industry to reduce sodium levels [in food] by half over the next five to 10 years.

Notice that government-provided universal health care is taken for granted. Unsurprisingly, so is the constitutional authority of Congress to dictate market terms to the private sector. If this is really a question of health, why not ask if exposing patients to the cost of their unhealthy lifestyle choices (instead of further obscuring them through legislation and health entitlement bureaucracy) might encourage people to alter such habits voluntarily?

Jacobson never asks because the debate is not about health, it is about control. And freedom is not a public option. He simply pronounces:

There are basically three ways to deal with the money issue [in providing universal health care]. One is to cover fewer people and slash services —defeating the very purpose of the legislation. A second is to bring in more revenues. The third is to trim costs. A smart mix of the second and third could help prevent the first. And doing so could be accomplished partly at the dinner table.

As long as Congress sets the menu.

A fourth way, apparently not considered by Jacobson, would be to reform the employer-based health care system and allow true market competition to provide individuals with affordable coverage that meets their needs. Then informed consumers making personal cost-benefit analyses can take an active role in their own treatment.

Of course, these days it seems that informed citizens taking an active role in anything is precisely what the government does not want.

SOURCE






Stress CAN make hair go grey (but it may in theory also protect against cancer)

But only in mice and only when stress is defined as exposure to ionizing radiation and drugs used in chemotherapy! If you want a laugh, compare my realistic heading above with the original newspaper heading

Stress really can make your hair go grey, scientists have found. As the pressure builds, the stem cells that replenish your hair colour become damaged, leaving the tell-tale silver crown, a study has shown. But the very visible sign of ageing appears to also have a beneficial effect - reducing the risk of cancer, a leading expert has claimed.

When scientists from Kanazawa University in Japan studied the effects of radiation and other chemicals on the fur of mice, they found that their coats greyed early. This is because stem cells in their hair follicles were forced to mature, slashing the production of melanin - the chemical that gives colour to the hair and skin, the team explains in the journal Cell.

But Dr David Fisher, chief of the department of dermatology at Harvard Medical School, said that blocking these stem cells, which have damaged DNA, from dividing is also beneficial. It could stop you developing a tumour, which is a ball of damaged cells that grow out of control. ‘Greying may actually be a safety mechanism,’ said Dr Fisher. ‘They’ve shown that this mechanism is actually removing damaged stem cells. ‘The good news is if you do find yourself greying, you’re probably better off not having those cells persist.’

He said the findings, reported in the journal Cell, have ‘far-reaching’ consequences because they suggest that early maturation and differentiation in other groups of stem cells could help prevent cancer as well. Stem cells are the life source of the body, continually making copies of themselves which may differentiate into other cell types. When those located in the hair follicles of mice stopped replicating, the animals soon ran out of that cells that create pigment in their fur.

Dr Fisher commented on the findings made by Dr Emi Nishimura at Kanazawa University in Japan, who he worked with at Harvard. Dr Nishimura had previously discovered the stem cells within hair follicles and showed that their depletion during aging causes hair to turn grey. For this study, her team exposed mice to radiation and drugs used in chemotherapy, then monitored changes in the colour of their fur as well as the status of their stem cells. By looking at the hair follicles under microscopes, they saw when the stem cells turned into other cell types and linked the change to greying hair. A similar mechanism may operate in people, she said.

The findings challenge existing theories about how the body tries to protect itself when it suffers genetic damage from radiation or other toxins, Dr Nishimura said.. People have speculated that cells die when their DNA is damaged by apoptosis, a scientific term for cell suicide, Dr Nishimura said. This would stop damaged cells from growing uncontrollably as tumours.

But these findings suggest the body has another way to protect itself, she said. "Probably the tissue is trying to get rid of risky stem cell populations which have a lot of DNA damage,’ she said.

People constantly face a range of toxic agents that can damage their DNA from household and industrial chemicals, ultraviolet radiation from the sun and X-rays, and their effect on the body accumulates, Dr Nishimura said.

Dr Fisher said that the new findings ‘imply that age-related greying could be a result of accumulated DNA damage.’ It will take further experiments to prove the theory and to demonstrate that what’s true of stem cells in hair follicles is true of other types of stem cells. Dr Nishimura said she is planning other experiments to investigate these possibilities.

SOURCE

Red wine ingredient is a 'wonderdrug'

Here we go again: The antioxidant religion. That moderate drinking simply relaxes you, thus reducing stress-related diseases, seems not to have been considered. That taking antioxidants in pill form actually REDUCES your lifespan suggests that they are not what gives wine its benefits

An ingredient of red wine really is a 'wonderdrug', claim scientists, after research suggested it kills cancer cells and protects the heart and brain from damage. Researchers claim moderate drinking of red wine appears to reduce "all causes of mortality" and protects people from age-related disorders such as dementia, diabetes and high blood pressure. They said that the key ingredient appears to be resveratrol which in small doses acts as an antioxidant protecting organs but in larger quantities kills dangerous cancer cells.

"The breadth of benefits is remarkable – cancer prevention, protection of the heart and brain from damage, reducing age-related diseases such as inflammation, reversing diabetes and obesity, and many more," said Professor Lindsay Brown of the University of Queensland.

The conclusions were drawn by Professor Brown and her team after a "mini review" of a number of recent studies about the health benefits of red wine published in Alcoholism: Clinical & Experimental Research.

The biochemists said that red wine appears to contain a number of antioxidants - naturally-occurring protective compounds - which are good for your health but that resveratrol was the most powerful. They concluded that it "shows therapeutic potential" for cancer and heart disease and may aid in the prevention of age-related disorders that affect the brain and the body.

The ability to protect healthy cells but kill diseased ones was still puzzling scientists, the study claimed, but they said the most likely explanation was low concentrations "activate survival mechanisms of cells while high concentrations turn on the inbuilt death signals in these cells".

But the researchers warned that moderation was the key as too much drinking causes multiple organ damage.

Professor Stephen Taylor, also at the University of Queensland, said that resveratrol is the "compound du jour" and that its beauty was that it is a medicine most people enjoy taking. "I think that red wine has both some mystique and some historical symbolism in the west and of course, some various pleasures attached to its ingestion, all of which give it a psychological advantage edge, food-wise," he said. He said "not many of us can or will eat a couple of cups of blueberries a day for years on end" but we were happy to have a glass of wine.

Professor Brown said the research was starting to explain reports from the last 200 years that drinking red wine improves health. "It is a cliché that nature is a treasure trove of compounds," she said. "But studies with resveratrol show that this is correct. We need to understand better the vast array of compounds that exist in nature, and determine their potential benefits to health."

SOURCE

Update:

Apologies for not giving a link to premature death from antioxidant pills. Here's one





Steak-lovers have little chance of children

This is a REAL doozy. I don't know how my father had four children, two conceived rather late in life. Like many Australians of his generation, he ate steak every day. And he certainly wasn't big on fruit and vegetables (unless you call beer a vegetable!). Anyway, below it is just the old antioxidant religion again. It's a very small and limited study: Of men attending a Spanish fertility clinic. And how come 31 of them DIDN'T have "reproductive problems"?? Why were they there?

Men who gorge on steak, burgers and full-fat cream have such poor quality sperm they stand little chance of fathering a child, scientists say. Those who eat a lot of fruit and vegetables have higher quality sperm that swims faster, according to new research.

Scientists in Spain found good quality sperm is a direct result of a diet high in antioxidants found in fruit and vegetables and especially in peppers, citrus fruits and spinach. Antioxidants work by slowing or stopping the oxidation of other molecules in the body which has a direct effect on both the number of sperm and their ability move fast.

Sperm are fewer and slower in men who eat few antioxidants and instead feast on meat and full-fat dairy products. Lead researcher Jaime Mendiola, of the University of Murcia, Spain, said: "A healthy diet is not only a good way of avoiding illness, but improves the quality of semen. "Men who eat lots of meat and full-fat dairy products have much poorer quality sperm than those who eat lots of fruits, vegetables and low-fat dairy products. People who eat more fruits and vegetables are ingesting more antioxidants, and this is the important point."

The scientists spent four years studying men in two fertility clinics in Spain to see if anything in their diets or exposure to pollution at work was making it difficult for some to father children. "We saw that, among the couples with fertility problems coming to the clinics, men with good semen quality ate more vegetables and fruit, which means more vitamins, folic acid and fibre and fewer proteins and fats, than those with poor sperm quality," Professor Mendiola said.

In his next study he will examine if it matters if men receive their vitamins from food or from pills. The study carried out among 61 men, 30 of whom had reproductive problems and 31 who didn't. The research was published in the journal 'Fertility and Sterility'.

SOURCE

Mushrooms on superfood list

The report below is typical of a myriad of enthusiastic claims about the benefits of mushrooms. There is however no flavour of scientific objectivity about the report. It appears to be just a piece of PR puffery from yet another enthusiast. Note however that there have been suggestions that, regardless of what nutrients mushrooms may contain, they also contain a compound that INTERFERES with nutrient uptake in the stomach. I eat mushrooms myself but I do so because of the taste alone and always in small amounts combined with other foods. Normal edible mushrooms also been shown to have toxic effects to some degree. Uncooked edible mushrooms can certainly give you cancer. And we also know that "there are toxic levels of metals, including arsenic, lead, cadmium, and mercury as well as the presence of radioactive contamination" in common mushrooms. I could go on but I think I have said enough to show that the report below is unbalanced

Mushrooms have earned the ranking of a superfood by Australia's leading scientific agency. Studies suggest the edible fungus is capable of helping weight loss, preventing disease and possibly even could be a cure for vitamin D deficiency.

CSIRO Associate Professor Manny Noakes, a best-selling author who wrote The Total Wellbeing Diet, has released a report into mushrooms at the Australian Dietitians Association annual conference. Dr Noakes reviewed 11,000 international papers on the health benefits of mushrooms, finding a diverse range of nutrients. "I was always a mushroom-lover but the research has shown me even more about the rich range of essential nutrients they offer," Dr Noakes said.

The research showed mushrooms were the only non-animal food to provide a natural source of Vitamin D, delivering one of the strongest anti-oxidant effects of all foods.

WHY some experts saying eating mushrooms is good for your health:

THEY are a natural source of Vitamin D and provide essential B group vitamins riboflavin, niacin and biotin.

MUSHROOMS are low in salt and are packed with essential minerals such as selenium, phosphorus and potassium.

THEY help strengthen the body's immune system and attack killer cells that can lead to tumours and cancer. They also may hold clues to help combat Alzheimer's.

It also showed mushrooms contain a healthy dose of B-group vitamins riboflavin, niacin and biotin, and a range of essential minerals such as selenium, phosphorus and potassium while being low in salt.

The CSIR0 believes mushrooms may boost the body's immune system, increasing its ability to fight bugs and attack killer cells, beating off viral infections such as influenza and tumours that cause bowel and breast cancer.

"While many believe B12 is only found in animal foods such as milk, research has now confirmed that it is available in mushrooms in modest amounts and, more importantly, in a form that is easily absorbed by the body," Dr Noakes said. "It was believed to be coming from compost, but that has been disproven. "It is a major surprise. "The common mushroom is also unique because it contains glutamate, known to enhance flavour and associated with umami, which is the `fifth flavour' and creates what we call `deliciousness'. "It makes you feel satisfied and full. "This means it has the potential to maintain appetite control without having to eat a lot."

While many Australians are generally cautious about sun exposure, there is a growing body of evidence that low levels of vitamin D contribute to a range of diseases including osteoporosis, diabetes and some cancers. The unique nature of mushrooms is that the action of sunlight is able to trigger the production of vitamin D.

Growers are planning to deliver vitamin D-rich mushrooms for sale during the next 12 months, providing consumers with a natural solution to the vitamin D problem. The CSIRO is continuing a range of research projects into the benefits of mushrooms, including their ability to ward off Alzheimer's disease.

The above story by Suellen Hinde appeared in the Brisbane "Sunday Mail" on June 7, 2009





Magnetic fields test “reflexes” of autism

This seems very crude but maybe it's a useful first step

Scientists are trying a new approach to unravel the workings of the autistic brain: the neurological equivalent of banging a patient's knee with a hammer to test reflexes. Instead of a hammer, though, researchers are pressing a flat paddle against patients' heads and creating a magnetic field that triggers brain cell activity.

As the quest to understand autism has grown more urgent, researchers have used brain scanners to peer into autistic minds, searched for faulty genes, and scrutinized the play of 1-year-olds.

The work has provided theories - but few concrete answers - about what goes awry to cause social isolation, repetitive behaviors, and communication problems that afflict an estimated one in 150 children with autism spectrum disorders. The hunt has focused on everything from "mirror neurons," brain cells some researchers think enable people to understand other's actions and intentions, to an overgrowth of local connections in the brain.

Now a small but growing number of researchers see hope in a tool called transcranial magnetic stimulation, which lets scientists spark activity in specific areas of the brain and watch what happens to patients' behavior. The technology may illuminate some of the biology behind the disease, and some specialists speculate it may one day offer a treatment.

"There's a lot of mystery about autism - it's not as if there's a well-understood story of what's going on at all, and there's a huge variety of autism, too," said John Gabrieli, a neuroscientist at Massachusetts Institute of Technology. Transcranial magnetic stimulation "is fantastic for identifying brain regions that are essential for specific mental functions. . . . I think if we can start to use it more systematically with autism, one could hope we'd understand a lot more about what's going on."

Gabrieli said he hopes to team up with researchers at Beth Israel Deaconess Medical Center who are already getting preliminary results with the technology, finding that autistic brains appear to be more malleable than those of other people.

Researchers at the Boston hospital's Berenson-Allen Center for Noninvasive Brain Stimulation used rapid, repetitive stimulation to simulate what happens in the brain when people learn a new task. Then they gave a single pulse of stimulation and measured minute muscle twitches that told them how long people's brains maintained connections formed by the initial stimulation.

In people with no evidence of autism, changes lasted about 30 minutes, on average. But in people on the autism spectrum, the initial stimulation caused brain changes that lasted much longer - on average an hour and a half. "As they're going through their world, their brains are changing their circuits much more and much longer," said Lindsay Oberman, a postdoctoral researcher at Beth Israel Deaconess. "They're making connections, just not breaking them at the same rate as normal people." That suggests to Oberman that important cognitive processes may be getting stuck on labyrinthine side roads.

Researchers in the laboratory are also investigating whether stimulating a specific area of the brain improves language skills.

John Elder Robison, 51, said he decided to participate in the experiments because it wasn't until he reached adulthood that he was diagnosed with Asperger syndrome, a disease on the autism spectrum. "I have a strong desire to do this to benefit people like me," Robison said. "I knew how much I had struggled as a young person - not knowing, being called 'retard' or 'freak.' This might help young people."

Use of transcranial magnetic stimulation to investigate autism is in its early days, but the technology is well-established. In the noninvasive procedure, a current travels through two loops in a figure-eight-shaped paddle, creating a changing magnetic field. The paddle is pressed against the patient's head, and the changing field induces an electrical current in brain tissue.

Transcranial magnetic stimulation was approved by the US Food and Drug Administration as a depression treatment last fall. The main side effect is a risk of seizure, but the risk is low, researchers say, because years of research have provided insight into how to use the technology safely.

While such stimulation may turn out to be a useful tool in autism research, Michael Merzenich, emeritus professor at the University of California at San Francisco, cautioned that a limitation of the technology may be that so much has gone wrong in the autistic brain. "Virtually any way you would probe it in detail, you'd quickly reveal abnormalities," Merzenich said. "My question is, if I start poking around . . . it's a pretty complex, multivariable mess that I'm poking. How likely is it that's going to lead to great insight?"

Dr. Manuel Casanova, a neuroscientist at the University of Louisville, began using the technique on patients a few years ago. Casanova was interested in groups of brain cells called minicolumns, which are abnormally small in autistic people and seem to lack what he calls an inhibitory "shower curtain" that prevents activity from spilling into the rest of the brain. His idea was to boost the shower curtain using the stimulation.

Casanova reported last year in the Journal of Autism and Developmental Disorders that when he used repetitive stimulation on 13 high-functioning people with autism spectrum disorder, the treatment seemed to improve synchronization between brain regions. The patients were also able to sit still longer, follow directions better, and reduce repetitive behaviors.

Initially, he paid for the research out of his own pocket, but last week he received gratifying validation - a grant from the National Institutes of Health to support his work over the next four years.

Dr. Marco Iacoboni, a psychiatry professor at the University of California at Los Angeles, recently submitted a grant proposing a study using the technique. He would like to use it to inhibit activity in a part of the brain that may be suppressing the activity of "mirror neurons" - brain cells that appear to be active both when a person moves and when the person watches someone move.

Robison, the Asperger patient, said he believes some of the experiments at Beth Israel Deaconess have helped him, and Oberman and colleagues have been encouraged by their attempts to use the tool as a treatment. But researchers embracing the tool also urge caution. "These are just the very first steps - it's the first man on the moon just collecting rocks and looking at the composition of the rocks," Iacoboni said. "There is a very strong rationale for doing this; that's why it's promising. But people shouldn't hope we've found anything yet."

SOURCE

Junk diet is `like a narcotic'

All that was apparently shown here is that rats got to like human foods and acted disturbed when given only rat pellets again. If someone fed me rat pellets instead of my normal diet, I would get pretty disturbed too. It undoubtedly shows that rat pellets are unappetizing but what else it proves I fail to see

PEOPLE who eat too much junk food can become addicted to it in the same way a drug-user becomes dependent on narcotics, ne research shows. Researchers at the Sansom Institute in South Australia have found that excessive consumption of foods high in fat and sugar triggers the release of dopamine in the central reward pathwav in the brain.

"This creates a feeling of pleasure not dissimilar to that caused by drugs of abuse," lead researcher Zhi Yi Ong said. "Repeated activation of the dopaminergic reward pathway is associated with the development of addiction."

Ms Ong and her team used rodents to explore junk food dependence feeding them biscuits, Nutella, peanut butter, Froot Loops and Cheetos for two months.

"Their desire for junk food ended up over-riding their physiological hunger signals," she said. The rodents also displayed anxiety when the researchers replaced their junk food with standard food. "The ability of chronic junk food intake to produce junk food dependence may explain why many individuals struggle to control their desire for these foods," she said.

The above story by Suellen Hinde appeared in the Brisbane "Sunday Mail" on June 7, 2009





Bubs'IQ plummet from lack of iodine

IODINE deficiency among pregnant women has reached such alarming levels. they will produce a generation of dumber children. a leading expert warns. Endocrinologist Professor Creswell Eastman has just completed a study of 400 pregnant women at Sydney's Westmead Hospital and found 60-70 per cent of them were iodine-deficient - up from 50 per cent a few years ago.

Iodine is a trace element essential for brain growth in a developing foetus and to maintain normal thyroid function, growth and metabolism.

Professor Creswell, vice-chair of the International Council for Control of Iodine Deficiency Disorders, said women involved in the study were only getting half the iodine they required. "Children born to mothers who are moderately iodine-deficient have lower IQs ... It is dumbing down our population," Prof Eastman said. "We could solve the whole problem if we could convince the Government that all salt for human consumption should be iodised," Prof Eastman said.

The above story by Sharon Labi appeared in the Brisbane "Sunday Mail" on June 7, 2009

Table salt IS already all iodized as far as I know. Salt used in food manufacture probably is not however. So it is the health nuts warning people off adding salt to their food who are causing this problem