Grass fed vs Corn fed...a question that might still be confusing to most

I be here are still many who do not know the difference between grass fe and corn fed beef or grass finished or if it is really beneficial to eat organic meats. I found this article informative and it helps explain some of the differences and the nutritional benefits to you.

I highly recommend only eating organic 100% grass fed beef, dairy products and being particular about the labels and certifications of such products.

Grass-Fed Beef: Marketing Jargon or Quality Promises?

By Whitney Crouch, RDN, CLT

“Natural.” “Humanely raised.” “Environmentally friendly.” “Agriculturally sustainable.” “Grass-fed.” “Pastured.” Terms that are, essentially, meaningless. These are all declarations that are not validated by any standardized methodology or verified by a United States governmental body, so these terms cannot actually help consumers rely on the quality of the beef they purchase.1

There are many factors to consider when looking at beef quality, and, as the previously mentioned marketing terms suggest, individuals often do consider different aspects of how the animal was bred and raised when purchasing meat for consumption. 

What’s the difference when it comes to beef? 

The American Heart Association (AHA) recommends that Americans reduce their red meat intake in an effort to reduce saturated fats in the diet and increase “healthy” fat intake, such as those found in plants and fish.2 To reduce saturated fat from red meat, the AHA further recommends consumers look for lean beef (round, sirloin, chuck, loin), buy “choice” or “select” grades of beef rather than “prime,” and choose lean (or extra lean) ground beef with no more than 15% fat.2 They do not, however, discuss how the beef cattle’s feed affects its nutrient profile. 

Grass-fed, predominantly grass-fed, or 100% grass-fed

Beef cattle raised for consumption are usually all raised on pasture for the first 6-9 months of life. After these first few months, and weaning from the mother, all cattle are reared by using conventional methods or pastured means.

Approximately 95% of the beef cattle in the United States continue to be “finished,” or fattened, on grain for their last 160 to 180 days (about 25-30% of their life).3 The average weight gain is 2.5-4 pounds per day. While most of a calf’s nutrition until it is weaned is from grass, feedlot rations are generally composed of 70-90% grain and protein concentrates.4

Technically, the conventionally raised type of meat could be labeled “grass-fed,” because the cow did live off of foraging for the first 6-9 months and there is no longer a “USDA Process Verified Grass-Fed” label that creates standards for this term.5-6 The USDA previously certified meats from farmers who claimed to only feed the animals grass (forage); however, there was no verbiage stating that the animals had to forage their own food, so they effectively could have been on a feedlot receiving harvested grasses. Currently, the Food Safety and Inspection Service (FSIS) of the Department of Agriculture (USDA) reviews and approves all labels on meat to verify that the products are properly labeled according to what information is submitted to them, and nongovernment certifying bodies are working to verify and maintain consistent standards for labeling.1 If 95% of beef is conventionally farmed, this leaves the other approximately 5% of cattle to the grass-fed production method, and the lines can get a little blurry with regard to labeling. 

Grass-fed animals are typically raised on grasses for their entire life, from birth to slaughter. This, however, does not mean that the cattle have been out on pasture daily, nor does it mean they are free from antibiotics or growth hormones. Incidentally, there are also no standards regarding antibiotic or growth hormone use in beef cattle. 

When it comes to body composition, grass-fed cows tend to be leaner than their age-matched, grain-fed counterparts.3 In comparison to conventionally-raised and grain-finished cattle, if adequate energy is supplied to the grazing cattle, grass-fed cattle may be expected to gain 2.0 to 2.5 pounds per day.3

Studies show that there are differences in the fatty acid profiles of beef finished on pasture/grass, as opposed to grains.7-10

Overall, a grass-fed animal is leaner than its grain-fed counterparts, and the composition of the fat in the grass-fed animal’s meat has slightly increased levels of omega-3 polyunsaturated fats and reduced amounts of monounsaturated and saturated fats as compared to grain-fed animals.7-10 It is also important to note that grass/forage variety and form, as well as cattle breed, have a significant impact on the nutritional profile of beef.7 

The higher trace amounts of omega-3 fatty acids docosapentanoic acid (DPA), eicosapentaenoic acid (EPA), and docosahexanoic acid (DHA) all support a healthier balance of fats in the diet when consumed over time; however, if the goal is to increase omega-3 fatty acids in the diet, even grass-fed meat cannot provide the amounts of these omega-3 fatty acids that are found in in fatty fish, such as salmon.7 

Does swapping grain-fed meat for 100% grass-fed red meat actually have an effect on blood levels? To answer that question, researchers conducted a study where healthy people replaced their usual grain-fed red meat intake with three portions per week of grass-fed red meat (beef and lamb). Lab tests after four weeks confirmed significantly higher levels of omega-3 fatty acids in the blood after grain-fed meat consumption. This demonstrates intake of grass-fed meats, rather than grain-fed meats, may help individuals achieve healthier, more balanced fatty acid levels over time.11

It’s not just the fat that’s different. The antioxidant values differ as well. 

In addition to increased ratios of healthy fats, vitamin E levels are higher in pasture-raised meat. This characteristic is not only beneficial to the individual consuming the meat, but it also helps to prevent oxidation of the meat between slaughter and consumption.12 Research has shown  a seven-fold increase in β-carotene levels in grass-fed beef over grain-fed beef.13

Shopping for quality

With these factors in mind, consumers should look for “100% Grass-Fed” on labels, as there are factors that could lead a herd to receive varying amounts of grains to prevent malnourishment, including seasonal changes to forgeable food, digestibility of forgeable grasses, lack of grazing land, or population-dictated food demands.3

While these meats can still be considered predominantly grass-fed, having even a few days of grain negates the “100% Grass-Fed” label. When shopping for beef, one should inquire with the farmer or butcher about the animal’s feed and grazing habits. If a consumer is shopping for a product derived from the protein-only portion of the grass-fed beef (as with collagen peptides and related products), it may be helpful to keep in mind that the fatty acid profile does not play a role here. Look for labels that disclose “100% Grass-Fed” or “Predominantly Grass-Fed,” and when in doubt, ask questions. 

Here are a few other third-party labels one can look for to verify meat quality:1

PCO Certified 100% Grassfed: Beef is certified as both organic and 100% grass-fed (after weaning), with no grains in the diet. An “organic” designation means no antibiotics or growth hormones were used during the animal’s rearing, and no synthetic pesticides were used on the pastures the animal grazed on.

Animal Welfare Approved Grassfed: Animals receive humane treatment from birth to slaughter with continuous access to pasture. This designation prohibits use of feedlots. No growth hormones are used in these animals, and no pesticides are used on their pastures; however, antibiotics can be administered to treat sick animals. Branding and dehorning are prohibited; however, castration and disbudding of horns are permitted before specific ages. Animals are given a 100% grass- or forage-based diet after weaning.

American Grassfed: Animals are grass-fed throughout their entire lives (after weaning), with no grains in the diet. The animals had continuous access to pasture, and when grazing on pasture was not possible (because of weather or other such conditions), a grass-based forage was provided. The standards also prohibit antibiotics, growth hormones, and the use of certain parasiticides. Standards do, however, allow the use of pesticides and herbicides on pasture, as well as genetically engineered alfalfa.

References

1. Rangan U et al. Consumer Reports. Food Safety and Sustainability Center. Beef report. Published August 2015. Available at: https://www.consumerreports.org/content/dam/cro/magazinearticles/2015/October/Consumer%20Reports%20Food%20%26%20Sustainability%20Center%20Beef%20Report_8-15.pdf. 
2. American Heart Association. Meat, poultry, and fish: picking healthy proteins.https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/meat-poultry-and-fish-picking-healthy-proteins. Updated March 26, 2017. Accessed January 16, 2019. 
3. Williamson JA et al. Penn State Extension. Grass-fed beef production. https://extension.psu.edu/grass-fed-beef-production. Updated March 7, 2018. Accessed January 17, 2019. 
4. United States Department of Agriculture: Economic Research Service. Cattle & beef, sector at a glance. https://www.ers.usda.gov/topics/animal-products/cattle-beef/sector-at-a-glance/. Updated August 22, 2018. Accessed January 17, 2019. 
5. United States Department of Agriculture: Agricultural Marketing Service. Grass fed small & very small producer program. https://www.ams.usda.gov/services/auditing/grass-fed-SVS. Accessed January 16, 2019. 
6. United States Department of Agriculture: Agricultural Marketing Service. Notice of withdrawal of livestock and meat marketing claims. https://www.ams.usda.gov/content/notice-withdrawal-livestock-and-meat-marketing-claims. Published January 11, 2016. Accessed January 16, 2019. 
7. Van Elswyk ME et al. Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: the U.S. experience. Meat Sci. 2014;96(1):535-540. 
8. Duckett SK et al. Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content. J Anim Sci. 2009;87(9):2961-2970. 
9. Duckett SK et al. Effects of forage species or concentrate finishing on animal performance, carcass and meat quality. J Anim Sci. 2013;91(3):1454-1467. 
10. Leheska JM et al. Effects of conventional and grass-feeding systems on the nutrient composition of beef. J Anim Sci. 2008;86(12):3575-3585.
11. McAfee AJ et al. Red meat from animals offered a grass diet increases plasma and platelet n-3 PUFA in healthy consumers. Br J Nutr. 2011;105(1):80-89. 
12. Fruet APB et al. Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pasture. Meat Sci. 2018;145:121-126. 
13. Daley CA et al. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J. 2010;9:10 

The PCO Certified 100% GrassFed logo is owned by Pennsylvania Certified Organic.
The Certified Animal Welfare Approved by AGW logo is owned by A Greener World.
The American Grassfed logo is owned by the American Grassfed Association.

Benefits of Collagen peptides...

I love sharing great information...Collagen and bone broth is certainly something we have all seen around and may need a bit more information on...so here you go!

Benefits of Collagen Peptides for Hair, Skin, Nails, & Joints

By Whitney Crouch, RDN, CLT

Collagen: It’s the most abundant structural protein in the body, and it’s more than just a hip, new trend popularized by different lifestyle personalities and brands. It takes the shape of a triple helix composed of the continuous repetitive motif, Gly-X-Y, where Gly is glycine, X is proline (Pro), and Y is hydroxyproline (Hyp).1 The latter two amino acids are specific to collagen structures. These protein building blocks make up the structure in skin, tendons, bones, and teeth and are integral in the health and maintenance of these structures over our lifetime.

Collagen is found naturally in the connective tissue of land animals such as humans, cows, and chickens, as well as some marine life, including fish. It makes up about 25% of our bodies’ protein content and is helpful in soft-tissue repair.2-3 

People who consume animal protein regularly in their diet are consuming some collagen; however, muscle-meat proteins largely lack the rich proteins found in connective tissue. Individuals who routinely sip traditionally prepared bone broth benefit from the collagen extracted from the cartilaginous tissue used in the broth’s preparation. Furthermore, studies show that easily digested and absorbed forms of collagen, like those found in quality dietary supplements, can have an even greater rate of absorption than traditionally prepared foods.

Different types of collagen

Whether from animal or marine sources, all collagen comes from amino acids, the building blocks of protein in the body. Animal and marine collagens are constitutionally the same—that is, they’re made up of the same amino acids—however, animal sources have a larger quantity of some amino acids (proline and hydroxyproline, specifically).4

Research shows there are more than 28 different types of collagen, but the three most abundant are Types I, II, and III. These collagen types form the structural fibrils of tissues, while the others take part in the association of these fibrils with other tissues.2

• Type I: This is the most abundant form of collagen and is found in tendons and throughout the body. It is a key building block for hair, skin, nail, blood vessel, and teeth health.5
• Type II: This type of collagen structure is found most often in joint cartilage.6
• Type III: This is the second most abundant form of collagen and is always found in association with Type I collagen.5

What is the difference among hydrolyzed collagen, collagen peptides, and gelatin?

• Gelatin is the denatured form of collagen, but it is packaged in a different structure from other forms of collagen. It’s created by partial hydrolysis (breaking apart) of the full-length protein, and depending on the extraction process used, gelatin may vary in functional properties, despite having the same amino acids content as collagen. Gelatin, also considered the cooked form of collagen, usually undergoes extensive processing which decreases its bioavailability.7 Gelatin mixes well with hot water and becomes a gummy solid when cooled.
• Hydrolyzed collagen (also called collagen hydrolysate) is the result of the enzymatic breakdown (or hydrolysis) of the full-length collagen protein, extracted and dehydrated (into a white powder). It contains a mixture of different types and combinations of collagen peptides. Because of its smaller size, hydrolyzed collagen is easier to digest and use. The absorption rate of hydrolyzed collagen is said to be over 90% compared to only 27% or less in food.1
• Collagen peptides (another name for hydrolyzed collagen and collagen hydrolysate) involve the breaking down of the molecular bonds between individual collagen strands to peptides. These are specific peptides fragments, usually 2 to 20 amino acid residues in length, which have biological activity. Due to their smaller size, these peptides show higher bioavailability and are better absorbed into the bloodstream.1 Collagen peptides mix well with hot or cold liquids, and these mixtures remain liquid when at room temperature and when cold.

Outward appearance

In addition to improving structural integrity and elasticity of the skin, the consumption of Types I and III collagen also improves skin’s ability to retain moisture and may fight UVB photodamage, which in turn promotes healthier and younger looking skin, according to studies.8-10

There is also mounting clinical evidence of collagen’s benefits in strengthening the collagenous structures of hair and nails. A study in the Journal of Investigative Dermatology reveals that collagen is strongly deposited in hair follicles, and the lack of collagen delays hair cycling and growth, suggesting that collagen could be a potential area warranting further investigation.11

In a six-month study looking at brittle nails, researchers found that daily supplementation with collagen resulted in increased nail growth and improved brittle nails in conjunction with a notable decrease in the frequency of broken nails.12

Inner strength and resilience

Additional evidence shows that supplementing with oral collagen stimulates collagenic tissue regeneration by increasing not only collagen synthesis, but minor components (glycosaminoglycans and hyaluronic acid) synthesis, as well. One such study used validated self-perception questionnaires to measure joint comfort and overall joint health in study subjects. After 90 days of intervention, 78% of subjects in the test group reported to have less joint discomfort, and more than 60% of the subjects agreed their joint health improved by increasing joint flexibility, mobility, and reducing joint stiffness. There were no statistically significant changes in the control group.13

As if the benefits of adequate dietary collagen seen in hair, skin, nails, and joints aren’t enough, there is also evidence to support collagen and gelatin’s role in bone health. In bone, approximately 95% is Type I collagen, providing viscoelastic strength, torsional stiffness, and load-bearing capacity. Type II collagen is also involved in bone formation, even though it is mainly found in cartilage.14

While the body of evidence around collagen supplementation continues to grow, the benefits of daily supplementation with collagen peptides (hydrolyzed collagen) can already be seen. There are uses for both gelatin and collagen peptides in cooking, baking, smoothies, and other means; however, the higher rate of digestion and bioavailability of the peptide form makes this supplement a great addition to anyone’s health routine.

 

References

1. Fu Y et al. Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges. Crit Rev Food Sci and Nutr. 2018;2:1-17.
2. Rodriguez MIA et al. Collagen: A review on its sources and potential cosmetic applications. J Cosmet Dermatol. 2018;17:20-26.
3. Eastoe JE. The amino acid composition of mammalian collagen and gelatin. Biochem J. 1955; 61(4):589-600.
4. Fazli S et al. Marine collagen: an emerging player in biomedical applications. J Food Sci Technol. 2015;52(8):4703–4707.
5. Lodish H et al. Molecular Cell Biology. 4th edition. New York: W. H. Freeman; 2000. Section 22.3, Collagen: The Fibrous Proteins of the Matrix. https://www.ncbi.nlm.nih.gov/books/NBK21582/
6. Buckley MR et al. Distributions of types I, II and III collagen by region in the human supraspinatus tendon. Connect tissue res. 2013;54(6): 374–379.
7. Eastoe JE. The amino acid composition of mammalian collagen and gelatin. Biochem J 1955; 61(4):589-600.
8. Shimizu J et al. Oral collagen-derived dipeptides, prolyl-hydroxyproline and hydroxyprolyl-glycine, ameliorate skin barrier dysfunction and alter gene expression profiles in the skin. Biochem Biophys Res Commun. 2015;456(2):626-30.
9. Nozomi J et al. Optimization of dose of collagen hydrolysate to prevent UVB-irradiated skin damage. Biosci Biotechnol Biochem. 2016;80(2):356-9.
10. Proksch E et al. Oral supplementation of specific collagen peptides has beneficial effects on human skin physiology: a double-blind, placebo-controlled study. Skin Pharmacol Physiol. 2014;27(1):47-55.
11. Chen P et al. Lack of collagen VI promotes wound-induced hair growth. J Invest Dermatol. 2015;135(10):2358-2367.
12. Hexsel D et al. Oral supplementation with specific bioactive collagen peptides improves nail growth and reduces symptoms of brittle nails. J Cosmet Dermatol. 2017;16(4):520-526.
13. Clark KL et al. 24-week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain. Curr Med Res Opin. 2008;24(5):1485-96.
14. Czajka A et al. Daily oral supplementation with collagen peptides combined with vitamins and other bioactive compounds improves skin elasticity and has a beneficial effect on joint and general wellbeing. Nutr Res. 2018;57:97-108.

What you need to know about the NEW impossible burger and why you shouldn't eat it......

The GMO Impossible Burger is so packed with poisons, that if eating it makes you sick, you’ll never be able to figure out which ingredient to blame.

Mercola.com reports that “any or all of the following ingredients in the Impossible Burger could potentially be GMO and/or contaminated with glyphosate:

"… Soy Protein Concentrate … Sunflower Oil, Natural Flavors … Potato Protein, Methylcellulose (possibly from cotton), Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin … Soy Protein Isolate, Mixed Tocopherols (Vitamin E) … Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12."

Impossible Foods, the Silicon Valley-based maker of the Impossible Burger, admits that consumers could experience adverse reactions to its lab-grown burger.

But in its warning to consumers the company downplays the potential risks associated with the burger’s genetically engineered ingredients, claiming that, hey, people could be allergic to just about any of the burger’s ingredients.

In other words, don’t blame the GMO ingredients!

Impossible Burger’s main ingredient is GMO soy. While organic fermented soy products like tofu or miso are healthy foods, the highly processed GMO soy in the burger is a nutritionally inferior junk food ingredient.

GMO soy is genetically engineered to soak up glyphosate, the active ingredient in Roundup weedkiller. Glyphosate is a “probable human carcinogen” according to the World Health Organization (WHO). Its maker, Monsanto (now owned by Bayer), has recently been ordered to pay out billions in compensation to victims who developed non-Hodgkin lymphoma as a result of using the weedkiller.

The other GMO ingredient in the Impossible Burger is soy leghemoglobin, or heme, which gives the burger its color and makes it “bleed.”

Rather than getting the heme straight from soy, Impossible Foods makes it by taking the genes that code for the soy leghemoglobin protein, inserting them into a species of yeast called Pichia pastoris, then feeding the genetically modified yeast sugar and minerals, to make it grow, replicate and manufacture heme. Then the heme is extracted from the yeast.

So many things can go wrong with this process. And it would be very difficult to detect contamination, before it was too late. 

In 1989, a food supplement, L-tryptophan, that was also produced using genetically modified bacteria, was found to be toxic. It killed 37 people and disabled more than1500 others.

In the L-tryptophan incident, the product was greater than 99 percent pure, devoid of DNA, and the toxin was present in less than 0.1 percent of the final marketed product. Still, it caused disease and death.

Dangers like this are why GMOs need to be safety tested.

The American Medical Association’s Council on Science and Public Health supports mandatory safety assessments prior to release of genetically modified foods because of “a small potential for adverse events . . . due mainly to horizontal gene transfer, allergenicity and toxicity.” 

The National Academy of Sciences concluded that genetic modification posed a higher risk of introducing unintended changes into food than any other crop-breeding method other than mutation breeding, a method in which plant genomes are bombarded with radiation or chemicals to induce mutations.

The World Health Organization has stated: “Different GM organisms include different genes inserted in different ways. This means that individual GM foods and their safety should be assessed on a case-by-case basis and that it is not possible to make general statements on the safety of all GM foods.” 

The WHO recommends that “adequate post-market monitoring” is carried out to ensure the safety of genetically modified foods. Yet such monitoring is not carried out anywhere in the world. 

That’s why nearly 300 independent scientists from around the world issued a public warning that there was no scientific consensus about the safety of eating genetically modified food, and that the risks, as demonstrated in independent research, gave “serious cause for concern.”

The Impossible Burger is getting all kinds of media attention these days. Fast-Food restaurants are keen to sell it. And it could soon be on supermarket shelves.

The final FDA comment period on GMO heme comes to a close on September 3. This is your last chance to weigh in on the need for real regulation of GMOs.

TAKE ACTION BY SEPTEMBER 3: Tell the U.S. Food & Drug Administration to safety test the GMO Impossible Burger—before the burger is sold to consumers!

Soil based organisms and Probiotics.

There are so many questions regarding probiotics and soil based organisms. Here is a brief description on our new soil based product and a youtube clip explaining why the Bacteriophages are  important.
I personally take both the spores and my daily probiotics for improved Immunity and gut function, basically for better health.

Spore Probio is a Soil-Based Spore-Forming Probiotic combination containing powerful digestive enzymes with a synergistic bacteriophage formula that promotes immune function and digestive health.

Probiotic Spores, or Soil-Based Organisms (SBOs) have been receiving much attention over the last few years, ideally utilized in conjunction with traditionally used quality probiotic supplements. 

Humans use to get regular exposure to these Probiotic Spores, or Soil-Based Organisms (SBOs) , by gardening with your bare hands, walking barefoot in non-chemically treated grass, even eating food from non-chemically treated gardens without washing the consumed produce. 

These soil based organisms served as a "natural fertilizer" to recondition your intestinal lining, preparing the gut lining to implant the beneficial/protective bacteria, especially the bifido bacteria. This unique spore-forming probiotic formula (Spore Probio) effectively reconditions the gut by increasing microbial diversity and encouraging the growth of key health-promoting, commensal gut bacteria.

The soil based spore-forming probiotics are antibiotic, acid, heat, and enzyme resistance making them effective and able to supplement most anytime, even when on antibiotics. 

Spore Probio contains one of the highest concentrations (5 billion per serving size) of the most effective soil based, spore-forming probiotics. These spore forming probiotics have a 5 year shelf life and don’t require refrigeration. 

The Bacteriophages (phage technology) have been used for decades in Russia, Central Europe, and the US as effective alternatives to antibiotics. These bacteriophages don’t infect humans, instead they modulate the microbiome and support healthy gastro-intestinal health. They get into the pathogens DNA and destroy them…like heat seeking missiles. Their popularity fall off with the introduction of antibiotics which were a major breakthrough in the late 40’s. 

For a really concise, entertaining video explanation of Bacteriophages (phage technology), the effectiveness of “Phage Therapy”: 

<https://m.youtube.com/watch?v=YI3tsmFsrOg>

Spore Probio contains the prebiotic “Xylo Oligosaccharides (XOS)" which unlike some oligosaccharides such as FOS, only feeds the beneficial bacteria, ”Enzymes to support digestion", "Bacteriophages (phage technology)",and powerful "Probiotic Spores, or Soil-Based Organisms (SBOs)" in one convenient formula.

Spore Probio comes in a 60-capsule bottle (catalog code is T2196) - Suggested dosing is 2 capsules daily (with or without food) - 

From Dr.Mercola:

• Improve the condition of your microbiome and gut integrity
• Promote tight junctions in your gut epithelial lining
• Support a normal inflammatory response in your gut and body
• Enhance digestion and absorption of nutrients
• Lower the pH in your gut to promote the growth of beneficial bacteria
• Support your body’s immune function
• Reduce unwanted biofilm effects to help fight pathogenic bacteria
• Support your GI tract’s detoxification processes
• Boost the production of short-chain fatty acids by as much as 40 percent
• Enhance the benefits of Complete Probiotics (reseeding probiotics)* 

Because your gut needs both kinds of probiotics, I believe many people will benefit from taking both both spore and probiotics especially if you have a compromised gut or if any of these situations apply to you:

• You’ve taken antibiotics any time during the last two years
• You’ve had surgery or a hospital stay within the last two years
• You’ve travelled to another country in recent months (your microbiome can change in as little as 24 hours!)

We all know how important it is to spend time in Nature....Well now there is a study that confirms the more time we spend out in Nature the greater the benefits to health and wellbeing.

Enjoy this study and get outside and enjoy nature and get in your garden and enjoy the abundance mother nature offers us daily.

Spending Minimum Two Hours Weekly in Nature Tied to Good Health, Wellbeing

(Reuters Health) - People who experience nature for at least 120 minutes per week are more likely to report good health and psychological wellbeing, a large UK study suggests.

Researchers found that it didn't matter how participants achieved their total time outdoors, whether in one long stretch or several short visits, but the greater the weekly "dose" of nature exposure up to about 300 minutes, the bigger the benefit.

"Doctors (and patients) are often quite aware that spending time in natural environments might be good for people's health, but the question that keeps coming up is, 'How much is enough?'" said lead study author Mathew White of the European Centre for Environment and Human Health at the University of Exeter Medical School in the UK.

"Our aim was to take a step in answering this simple, sensible question," he told Reuters Health by email. "Common sense, really.”

White and colleagues analyzed 19,800 responses in 2014-2016 to a UK government survey assessing "engagement with the natural environment" in a nationally-representative sample of residents of England. Participants were asked about their contact with nature during the previous week, including parks, nature areas, beaches, farmland, hills and rivers, but not including routine shopping trips or time spent in their own garden. They were also asked about their health and wellbeing with the questions, "How is your health in general?" and "Overall, how satisfied are you with life nowadays?”

White's team found that people who spent two hours in nature during the last week had 23% higher odds of reporting high wellbeing and 59% higher odds of reporting good health compared to those with no nature contact. The positive effect increased with additional time outdoors, peaking at about three hours per week for health and five hours per week for wellbeing.

The researchers adjusted for gender, age, health problems or disability, as well as socioeconomic factors and local air pollution levels, but the effect held for all kinds of people.

"The most surprising thing for us was just how consistent the pattern was across lots of different groups in society, including old and young, male and female, rich and poor," White said. "For us, the most important was also the same pattern for people with long-term illness or disability. It benefits everyone.”

The survey participants who reported better health and wellbeing and who spent two to three hours in nature per week were more likely to live near neighborhood greenspace, to meet recommended physical activity guidelines and to have an occupation with a higher socioeconomic status, the researchers note in the journal Scientific Reports, online June 13, 2019.

"This has implications for our greenspace and how we design towns and cities, as well as street trees and backyards," said Richard Fuller of the Centre for Biodiversity and Conservation Science at the University of Queensland in Brisbane, Australia, who wasn't involved in the study.

"The difficulty in studying this area, however, is that it's tough to experiment other than on a small scale," he told Reuters Health in a phone interivew. "It's harder to study cause-and-effect with nature on the street, in a park or during our lived experience.”

Future studies should include a long-term look at how changes in weekly nature exposure affect health and wellbeing, White said. Since these studies can often be difficult to measure and are expensive, it may be a few years before researchers can offer scientific guidelines, he added.

Researchers also want to know in what ways nature affects health and if different people respond in different ways to different types of nature, Fuller said. A football field is considered greenspace, for instance, but it may not offer the same nature-related benefits as a park or forest. At the same time, it's simply important for people to go outside, he added.

"Nature is good for us. Let's get outside, especially with the growing concern around spending time looking at computers all day," he said. "It's fun and easy and makes us feel good.”

SOURCE: https://bit.ly/2ZvuXPC
Sci Rep 2019.

Self-esteem and self worth defined.

I recently had s discussion regarding self-esteem and the merits of that as part of the tapestry of life. I wish I had read this article before that discussion as I would have been able to articulate the subtle difference a lot more eloquently.Know your self with and self-esteem will never be an issue. Worth

BY MADISYN TAYLOR Your worth is not a product of your intelligence, your talent, your looks, or how much you have accomplished. Though much of who and what we are changes as we journey through life, our inherent worth remains constant. While the term self-worth is often used interchangeably with self-esteem, the two qualities are inherently different. Self-esteem is the measure of how you feel about yourself at a given moment in time. Your worth, however, is not a product of your intelligence, your talent, your looks, your good works, or how much you have accomplished. Rather it is immeasurable and unchanging manifestation of your eternal and infinite oneness with the universe. It represents the cornerstone of the dual foundations of optimism and self-belief. Your worth cannot be taken from you or damaged by life's rigors, yet it can easily be forgotten or even actively ignored. By regularly acknowledging your self-worth, you can ensure that you never forget what an important, beloved, and special part of the universe you are. You are born worthy--your worth is intertwined with your very being. Your concept of your own self-worth is thus reinforced by your actions. Each time you endeavor to appreciate yourself, treat yourself kindly, define your personal boundaries, be proactive in seeing that your needs are met, and broaden your horizons, you express your recognition of your innate value. During those periods when you have lost sight of your worth, you will likely feel mired in depression, insecurity, and a lack of confidence. You'll pursue a counterfeit worth based on judgment rather than the beauty that resides within. When you feel worthy, however, you will accept yourself without hesitation. It is your worth as an individual who is simultaneously interconnected with all living beings that allows you to be happy, confident, and motivated. Because your conception of your worth is not based on the fulfillment of expectations, you'll see your mistakes and failures as just another part of life's journey. Human beings are very much like drops of water in an endless ocean. Our worth comes from our role as distinct individuals as well as our role as an integral part of something larger than ourselves. Simply awakening to this concept can help you rediscover the copious and awe-inspiring worth within each and every one of us.

A Slimy bacterium that may fight obesity...

In a Medscape commentary (July 5, 2019), F. Perry Wilson, MD, MSCE discusses "This Slimy Bacterium May Fight Obesity”…

 

"Akkermansia muciniphila, a mucin-eating, gram-negative, obligate anaerobe that lives happily in the intestinal tract—that is, if you're lucky, as more and more data point to A muciniphila as an obesity-fighting bacterium.”

 

The presence of A muciniphila goes down as BMI goes up in humans, and mouse studies have shown that treatment with live A muciniphila reduced weight gain by 50% when mice were put on a high-fat diet.

But mice aren't people. And until now, all of the suggestive findings about this bacterium were based on association, not causation.

That changes a bit this week with the publication of this study[1] in Nature Medicine, a pilot randomized trial of A muciniphila administration among individuals with metabolic syndrome and insulin resistance.

Thirty-two such individuals were randomized to placebo, live A muciniphila, or dead pasteurized A muciniphila. The active treatment groups took around 10 billion bacteria (suspended in glycerin) daily for 3 months. The primary outcome was safety, and the good news is that there were no serious adverse events.

 

We could stop there, but the data got more interesting than that. Multiple markers of metabolic health improved in the groups receiving the bacteria compared with the groups receiving placebo.

 

Compared with placebo, insulin sensitivity increased while total cholesterol and some liver function tests decreased. Interestingly, there was a significant decrease in the white blood cell count in those who got the bacteria, associated with a decrease in lipopolysaccharide in the blood, suggesting a strengthening of the gut barrier.

 

Reference:

1. Depommier C, Everard A, Druart C, et al. Supplementation with Akkermansia muciniphila in overweight and obese human volunteers: a proof-of-concept exploratory study. Nat Med.2019 July 1. [Epub ahead of print]

The “Bad News”:

 

"And for now, if you want to get your hands on A muciniphila, you're out of luck. There's only one lab producing it at quantity, and it won't be on the market until at least 2021.”

 

 

The “Good News”:

 

• *The probiotic strain animalis ssp. lactis 420 / Bifidobacterium lactis B-450™ (UltraBiotic Integrity) increased the abundance of A. muciniphila, which is associated with healthy, lean body composition and improved metabolism.