How food is digested

Do your stomach a favor by chewing food thoroughly before you push it down your throat. Our mouth is a food processor that chops and grinds food intake into small particles aided by digestives enzymes before sending down to the esophagus and entering the stomach.


Digestive process:

(1)  Carbohydrates


The term "sugar" is commonly associated with sweet treats or a white crystalline powder added to foods like bread, pastries and beverages. As a classification of carbohydrates, it takes on varying chemical structure form - in single units called monosaccharides (eg fresh fruits, milk), double units or disaccharides (eg table sugar, germinating grains and dairy), and multiple units known as oligosaccharides or polysaccharides (eg wheat bread, oatmeal). In any case, the body digests all sugars in a one step process.

-  Sugar: an enzyme in the mouth - amylase dissolves the simple sugar immediately. It travels down the esophagus to the stomach where digestive juices dilute it quickly and passes on to the small intestine. Other forms of sugar are broken down into the smallest possible sugar molecule with the help of digestive enzymes (carbohydrage) found in the stomach and the lining of the small intestine. Once sugar returns to single molecule form, or a monosaccharide, it is readily absorbed through the small intestine into the bloodstream as glucose.


-  Complex carbohydrates -  contain a high amount of indigestible fiber and thus prolong the digestion process and aid in stabilizing the sugar level.


Carbohydrate metabolism is the biochemical process that allows your body to form, breakdown and convert glucose. Three main hormones are involved in controlling the blood sugar concentrations namely glucagon, insulin and epinephrine (adrenaline).


-  When the concentration of glucose in your blood is too high, your pancreas secretes insulin to effect transfer of glucose into the cells to use as energy or store temporarily in the form of adenosine triphosphate (ATP).


-  The process of glycogenesis or anabolism involves changing the glucose in your liver and muscles to store as glycogen. When your blood glucose levels are low, glucagon hormones are secreted to stimulate the conversion of glycogen into glucose as a source of energy through a process called glycogenolysis or catabolism.


-  In a state of emergency, released adrenaline causes the liver and muscles to break down glycogen into glucose in greater intensity for immediate use.


(2)  Protein

Since proteins are used by the body for creating hormones, enzymes and neurotransmitters, repairing and building cells (including DNA and RNA), understanding how protein digestion and absorption work is essential.

A protein molecule comprises a string of linked amino acids, folded into a complex globular shape. Digesting the protein in the foods you eat involves unfolding the protein chain and then unlinking the amino acids it contains (catabolic). Upon absorption, they become incorporated into new proteins that the body synthesizes for growth and maintenance needs (anabolic). Complete protein contains the full range of essential amino acids (eg. tofu, soymilk) whilst the incomplete protein has some amino acids not present (eg. vegetables, grains, legumes).

The process begins with protein food being chewed and swallowed. Once it reaches the stomach, the hydrochloric acid in it unfolds the protein to access the bonds holding the individual amino acids together. A specific protein-degrading enzyme called pepsin cleaves the large, bulky, unfolded protein molecule into smaller pieces of protein known as peptides. The high acidity environment leaves little chance for microorganisms inadvertently consumed with your food to perish in the digestive process.


The pancreas secretes a bicarbonate-containing buffer called protease that serves to neutralize the gastric contents as they move out of your stomach. By now, the broken down amino acids are of very small dimensions and thus able to penetrate the intestinal lining. From here, they enter tiny bloodstream called capillaries and transport by liquid blood plasma and red blood cells to various tissues, depending on where cell structures need to be created or repaired. Excessive intake is stored in liver (fatty liver) and adipose (fat) cells lying around. On the contrary, any sharp deficit is to be recalled from the muscle. 


(3)  Fats (lipids)

Most lipids that you consume in your diet are fats which we digest and metabolize in the form of triglycerides. A small portion of digestion occurs in the mouth and the stomach, with most takes place in the small intestine. Bile is produced by the liver, stored and released in the gall bladder to emulsify fat globules into smaller droplets. Pancreatic lipase, an enzyme secreted by the pancreas, then splits triglycerides apart into smaller parts called diglycerides, monoglycerides and free fatty acids. About 20% of these smaller fatty acids go straight to the portal vein where they bind to the protein albumin and travel to the liver to be used for energy or turned into longer chains as and when required.

Larger fatty acids are reformed into triglycerides, then are packaged into lipoproteins called chylomicrons and released into the bloodstream for short term energy and some stored in adipose tissue throughout the body for long-term energy needs. All of your cells can use fatty acids for energy, except for those in your brain, red blood cells and eyes.
By now....  
 
Food particles with fat and protein contents would have stayed in the stomach for about 3 hours and hydrochloric acid is produced to break it down further into a soft liquid known as chime to enable easy absorption of nutrients into the bloodstream.  


(4)  Vitamins


Vitamins which are passing through the small intestine are grouped based on how the body absorbed them. Water-soluble B-complex and C vitamins dissolve in water prior to absorption. As they are not easily stored, surplus amounts are excreted in your urine. The fat-soluble A, D, E and K require bile acids to dissolve in fat to be absorbed and stored in the liver for later use. Incidentally, this organ acts as a detoxifier and storage centre for essential components required for daily body functioning like blood, vitamins, glycogen, sugars, enzymes and to metabolise fats and proteins.


Moving on....

The journey down is a whopping 66 feet of intestines taking approximately 12-14 hours. The small intestine sees 95% of food processing completed, working in concerted effort with the other digestive organs like the liver, pancreas and gallbladder where enzymes and bile are secreted to dissolve the food particle as well. The remaining indigestible food passes into the first part of the large intestine where the food remnant remains 12-14 hours. Its main function is to hold water to be made available when the body is dehydrated. When water level runs low, food passes through tend to be hard and can cause damage to the inner lining of the intestines, leading to diverticulitis, hemorrhoids or cancer.

Upon exiting the rectum, it can tear and veins collapsed to form painful hemorrhoids. Food overstaying results in fermenting and rotting eventually. Danger of toxins being leaked and re-circulated from here into the bloodstream, thereby poisoning the cells is high for constipated individuals. Remember 80% of diseases arise from an unhealthy colon.


During the entire digestive process, enzymes play an important role in the proper absorption of nutrients, failing which disorders and symptoms occur. Some common ones are gastritis, bloating, gas, irritable bowel syndrome, heartburn and indigestion, liver disease and gall bladder. Broadly speaking, they keep us well alive.

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Having understood the entire digestive process, does this statement makes sense: "The more you eat, the sooner you die. The lesser you eat, the longer you live?"

To see how eating habits affect lifespan, a professor from the Universtiy of Texas did an experiment on 100 mice....

+ For the first group, there is no food restriction;
+ The second group was fed only 60% full;
+ The third group enjoyed no food restriction but with protein servings halved.

After 2.5 years, guess how many mice were still alive out of 100?

* First group - only 13 mice survived;
* Second group - only 3 mice died.
* Third group - half still alive.

These are the interesting findings -

+ Eating too full is doing a big disfavour to your body.
+ Eat 60% full is the way to live longer and healthier.
+ Overloading of protein is harmful to your body.

Analogy

Given a small family car to be used for short travel between home and office, you use it for long distance travel between different cities daily. Instead of using it for an hour a day, you stretch it for 10 hours a day. Instead of driving at 70 km/h, you always speed up to 170 km/h, hitting engine's red line to get to the faraway spot as soon as possible.

You should be able to guess your car's life span and expect having various mechanical problems after a short time right?

On the same basis of comparison, eating too much is like driving your car at high speed for a long time. Your body is forced to work harder and harder at its red line.

Digestive process

Eating too full zaps up much of your body energy for digestion which otherwise may be used for other purposes such as enhancing your immunity. That is why you become very tired easily after a big meal as your body is working hard to digest all the food you take in.

For instance, when you eat an extra bowl of noodle, your pancreas has to produce extra insulin hormone to process the extra carbohydrates intake. Your liver, stomach and intestine also have to produce extra enzymes to digest and process specific nutrients from that bowl of noodle.

Again draw the analogy from your car.  Its engine burns fuel and produces exhaust smoke which is toxic. There is outlet fitted to disperse the smoke from your vehicle.

Our body cells burn nutrients from food like fats and carbohydrates for energy to survive. In the process, free radicals are being generated. Being harmful to the body, they have to be neutralized and expelled. In minute quantity, this process is carried out without our knowledge. However, the more you eat, the more free radicals your body produces. Without adequate control, these free radicals can easily attack your body cells and eventually cause all sort of chronic diseases eg. heart disease, diabetes and cancer.

How to avoid eating too much?

1. Always eat until 70% full only. This is when you feel slightly full.

2. Avoid having buffet style meal which makes it harder to control the food intake. Instead, finish the food you prepare in a plate and do not add anymore.

3. Leaving the dining table earlier may prevent you from picking some extra food to eat.

4. It is always a good idea to prepare lesser food in the first place. Do not be afraid of having not enough food to serve. In fact, lesser food is beneficial for everyone's health.

In an eating outlet, order in small amount first. You can always add in some extra order if necessary. We tend to overeat if there are much food on the table.

5. Avoid stuffing your fridge with sinful foods such as ice cream, chocolate or other dessert.

6. Do not feel obligated to finish food that is too big for your stomach. You can just put aside some food to another empty plate first. Someone can take up this share portion later.

7. When you get too hungry before your meal time, just take some fruits instead of heavy meal.

Our comments

Do we eat to survive or survive to eat? Think is time to go back to the basics and eat to survive if we want to survive well. Modern people are overeating the rich foods leading to various diseases, some unheard of in the past. Look at the monks around do they look strong and energetic?  Mind you they take only two simple meals a day.

Is sinful to eat excessive on most meals. Why not balance up with fasting on vegetable/fruit juices on some days to let the body rests and do a good detox. If your car needs maintenance after travelling certain mileage, your body should also need constant maintenance before servicing is required or worst overhauling a major system.


VIVA corner


+ VIVA Fibercleanse provides psyllium husk to help in promoting a healthy digestive system and bowel regularity.

+ VIVA Floraguard provides adequate amount of the friendly bacteria for improving the peristalsis movement and reducing the production of gas.

+ VIVA Nutrazyme provides the additional enzymes you need to help break down food into nutrients effectively for use.

  

ENZYMES – your LIFETIME companion

 

In our body numerous biological reactions take place at the cellular level to maintain balance. Some reactions are performed with the help of certain substances like enzymes. Hence, life cannot exist without enzymes. Take a good look at this illustration on how food ingested is being broken down.

What are enzymes?

Enzymes are energized protein molecules produced in minute quantities by the cells to stimulate a vital reaction in our body. Metabolic enzymes play a crucial role in reactions that provide energy for cells. In fact, vitamins, minerals and hormones must have enzymes to work properly. How?

For individuals who are enzyme deficient, the nutrient rich food are wasted because they cannot be properly broken down. Hence, enzymes are the facilitating agent to deliver nutrients to the cells. Simply put, digestive enzymes break down the food we eat, release nutrients for energy production and promote cell growth.

Why do I need digestive enzyme supplements?

Raw food contains digestive enzymes which promotes digestive health but most of us do not live on a raw food diet. If you eat foods cooked at temperatures higher than 104 F (40 deg ƒ), or consume processed, prepackaged meals, the accompanying enzymes are destroyed and our body has to produce its own to digest the food. This puts stress on our digestive system especially for those who like to eat processed foods and meals higher in calories and fat. In the long run, you are not getting an adequate supply of the enzymes that are critical for the break down of proteins, carbohydrates and fats into the molecules of nutrients your body can assimilate. This can result in bloating, gas, occasional heartburn and acid reflux. More critical condition gives rise to disease and degeneration including arthritis, diabetes, allergies, skin diseases and cancer.


Putting back digestive enzymes can help to digest your food more efficiently and increase the nutrient uptake. This can reverse the trend with removal of free radicals and toxins, and thus strengthen the immune system.


What’s happen to our enzymes store?

The main reason we are running out of enzymes store in the body is the change in our lifestyle.

- Research has shown that older people and patients with chronic disease have fewer enzymes in their saliva, urine and tissues.
- Our poor dietary habits require excessive amounts of enzymes to digest our foods.
- Stress kills and damages cells, resulting in our enzyme-making machinery having to work overtime to help rebuild and replace them.
- Environmental pollution causes cellular damage and requiring ongoing assistance from enzymes just to maintain a healthy immune system.

Hence, for most people there is a need to replenish enzymes from the external source through diet or health supplements.

What is a good enzyme formulation and why?

Enzyme therapy is the use of enzymes to stimulate chemical reactions in the body, designed to improve digestion of foods (raw or cooked) and to cleanse, feed and nurture the trillion of cells for optimal balance.

Cleansing involves removing the causative agents such as allergens, environmental and digestive toxins, bacteria, parasites or viruses. Once the elimination process is done up, digestive enzymes can be introduced. This can then be followed up with providing nutrients to heal the lining of the gastrointestinal tract and nourish cell membranes. (or repair inflamed tissues)

Back to what we eat. About 95% of the food ingested comprising protein, carbohydrates and fats. A great enzyme formulation contains substantial amounts of protease, amylase and lipase with high activity and potency. Protease digests proteins, amylase digests carbohydrates and lipase digest fats.

Why plant-derived digestive enzymes are better?

Plant enzymes (bromelain and papain) are active in a broad pH range of 2 to 12, well within the human body’s normal pH ranges. This is effective even in breaking down and reducing inflammation. A healthy digestive system promotes the growth of healthy intestinal flora.

On the other hand, animal enzymes are derived from animal stomach or intestines, and can work in the alkaline environment of the small intestines. Thus, the enzymes involved (pancreatin, pepsin and trypsin) only start working during the later stage of digestion and not very effective at aiding our body in pre-digestion or be active in the upper alkaline portion of your stomach.

How much enzymes to take?

Enzymes are energy-giving food to aid in digestion greatly. There are 2 choices: to use the energy in the enzymes to help digest your food or the energy in your body to digest the food. Using the digestive enzyme energy conserves the body’s energy and the enzyme reserves.

Does it matter if taking antacids for heartburn and indigestion at same time?

Enzymes will help heartburn and indigestion almost immediately. Antacids provide only temporary relief by neutralizing the acidity in the stomach, but will cause a much greater problem. Antacids stop the body from doing its digestive job while enzymes help the body to perform this specific task.
Also to note, in nearly 80% of acid reflux cases, low stomach acid is the culprit. As such, food that has been sitting in the stomach without enough stomach acid ferments and creates gas. By taking antacids the stomach acid is being reduced further which is the opposite of what is required.

How quick can result be realised?

Most people having acid indigestion, upset stomach, bloating or problems with digestion will usually see immediate results. People having problems with bowel movements will usually see improvement within a week or two. Many people will see increased energy within a couple of weeks to a month. The people that see the best results are the people that continue to take digestive enzymes daily.

What are some physical conditions associated with enzyme deficiencies?

Here are some conditions associated with the decreased levels of each individual enzyme:

*Protease (digests proteins): anxiety, low blood sugar, kidney problems, water retention; depressed immunity, bacterial and viral infections, cancer, appendicitis, bone problems such as osteoporosis, arthritis and bone spurs.
*Amylase (digests carbohydrates): skin problems (rashes, hives, herpes, canker sores), liver and gallbladder disease.
*Lipase (digests fats): high cholesterol, obesity, diabetes, cardiovascular problems, high blood pressure, chronic fatigue, spastic colon, and dizziness.
*Cellulase (digests fiber): gas, bloating, acute food allergies, facial pain or paralysis, candidiasis (yeast infections).

Any help in improving aging skin?

- Enzymes can fight the aging process by increasing the blood supply to the skin. Better circulation helps bring nutrients to the skin and removes the waste products that can make the skin look dull and wrinkled.

- Grape seed and pine bark antioxidants* can also help make the skin softer and more supple. Beautiful skin can be realized and enzymes can definitely help.

Source: http://www.digestive-enzymes.com/enzq&a.html

VIVA corner

VIVA Nutrazyme formulated specifically from plant sources and include special enhancers to increase enzyme effectiveness to help in breaking down food into nutrients you use. It contains:
* Lactose - Helps to breakdown lactose (milk sugar). Beneficial for those lactose intolerance.
* Amylase - Enzyme to break down carbohydrate to simple sugar.
* Protease - Enzyme to break down protein to amino acids.
* Lipase - Enzyme to break down fat to fatty acids.
* Cellulase – Enzyme to break down cellulose fiber.
* Papain (Papaya enzyme) has a mild and soothing effect on the stomach and is very useful in helping to aid protein digestion.
* Bromelain - Protein-digesting enzyme shown to be helpful as a blood thinner and as an anti-inflammatory.

Direction: Take one (1) tablet 30 minutes before each meal.

Does your fart stinks?

What is gas?

Flatulence is the state of having excessive stomach or intestinal gas. This can result in uncomfortable feelings of bloating, as well as increased burping or passing of gas from the rectum. Most people produce about 1-3 pints of gas a day, and pass gas about 14 times a day. So do not be shy if you happened to pass out some gas uncontrollably in a gathering.

History has numerous anecdotal accounts of flatulence, including Hippocrates himself professing, “Passing gas is necessary to well-being.” The Roman Emperor Claudius equally decreed that “all Roman citizens shall be allowed to pass gas whenever necessary.” Having said that, it is embarrassing if your gas stinks! This is the reason why people are seeking medical help.

Composition of gas

The primary components of gas are five odorless gases: nitrogen, hydrogen, carbon dioxide, methane and oxygen. The odor in smelly farts can be attributed to the presence of other gases such as sulfates - specifically hydrogen sulphur, methanethiol and dimethyl sulphur. For some people, the flatulence can be as bad as ‘rotten eggs’ or ‘decomposing vegetables’. For others, it can be ‘sweet and scented.’ The mix of gases can determine the odour and intensity. Women’s gas contains higher concentrations of hydrogen sulphur which gives off a bad odour than men.

About 90% of the food intake should be completely processed in the small intestine, with a higher percentage not treated likely due to a shortage or absence of certain enzymes there. An estimated 30-150 grams of this undigested food should reach the colon in the form of carbohydrate daily. At this last phase, the friendly bacteria takes over the task of breaking down the food, producing hydrogen, carbon dioxide and methane in some cases before expelling out of the rectum.

Causes

+ Excessive gas in the digestive tract can occur with improper swallowing of air while eating or out of habit unconsciously. Activities that cause a person to swallow air include rapid drinking, chewing gum, use of tobacco products, sucking on hard candy, drinking carbonated beverages, loose dentures, and hyperventilation (rapid or deep breathing). Most people burp to expel this excess swallowed air. Any remaining gas moves through the small intestine to be expelled through the rectum.

+ When the gases remain in the digestive system for an extended period, the bacteria within the intestines begin to add sulfates to the gases. This adds a foul smell to an otherwise odorless gas.

+ When your intestinal bacteria breaks down fermentable fibers and undigested starches the gas byproducts take a back-door exit. Some trigger foods are as follows:

• Beans: Beans contain large amounts of the complex sugar known as raffinose. Smaller amounts are found in cabbage, Brussels sprouts, broccoli, asparagus and in other vegetables and whole grains.
• Starches: Most starches found in potatoes, corn, noodles and wheat produce gas when they are broken down in the large intestine. Rice is an exception that does not cause gas.
• Onions: The sugar known as fructose occurs naturally in onions, artichokes, pears and wheat. It is also used as a sweetener in some soft drinks and fruit beverages.
• Dark beer and red wine
• Sorbitol: This sugar is found naturally in fruits including apples, pears, peaches and prunes. It is commonly used as an artificial sweetener in sugar-free gum, candy and other diet products.
• Fiber: Many foods contain soluble and insoluble fiber. Soluble fiber found in oat bran, beans, peas and most fruits is not easily broken down but dissolves easily in water and takes on a soft, gel-like texture in the intestines. Upon reaching the large intestine, its digestion causes gas. On the other hand, insoluble fiber like wheat bran and some vegetables passes essentially unchanged through the intestines and produces little gas.
• Sulphur-releasing foods like eggs and broccoli are especially hard to break down.

 Fats and proteins are known to cause little gas. However for some individuals, consuming gluten-containing products such as rye, barley and wheat can cause gluten-intolerance and Celiac Disease, characterized by carbohydrate mal-absorption, vitamin deficiencies, severe abdominal pain or bloating.

+ A typical problem of most Asians is lactase deficiency, which results in a decreased ability to digest lactose, a natural sugar found in milk and other dairy products such as cheese, ice cream and in certain processed foods such as bread, cereal and salad dressing. As such, the leftovers remain undigested in the digestive system which are then acted upon by bacteria leading to smelly farts. 

Some of the symptoms associated with this condition include flatulence, bloating, watery diarrhea, cramping and loose stools. If you are suffering from lactase deficiency, you may either get rid of dairy products from your diet or take digestive enzymes to solve the problem. Note that aging causes a dip in enzyme levels and increasing amounts of gas after eating food containing lactose.

+ Other problems: Certain conditions can result in other foods being poorly absorbed in the GI tract, allowing for increased bacterial activity.

• Mal-absorption syndromes can be the result of decreased production of enzymes by the pancreas or problems with the gallbladder or lining of the intestines.
• If transit through the colon is slowed down for any reason, bacteria have increased opportunity to ferment remaining material. If a person is constipated or has decreased bowel function for any reason, flatulence can follow.
• While a small amount of yeast in the intestinal tract is normal, too much yeast can lead to some complications. For instance, Candida is a life-saving mechanism that is naturally present in the digestive tract. However, Candida can be stimulated, under certain conditions, to transform into harmful fungus. This fungus grows in the form of minute filaments, with the roots penetrating into body organs and tissues. If you are passing more gas than normally expected, you might be having an overgrowth of this yeast. 
• Change in bowel habit due to poor dietary fiber, drug medications, sickness, poor thyroid function.

Recommendations

+ Try a week of gas-free diet

-  Avoid plant food mentioned above
-  Take more meat, fish and easy-to-digest carbs eg. rice, gluten-free bread, tomato, lettuce, grapes, ginger, peppermint, cinnamon, cherries.
-  Reintroduce food avoided one by one to see which is the culprit.

+ Stop taking sugar alcohols

Three common sugar substitutes namely – sorbitol, mannitol and maltitol, always added into protein shakes and sugar-free gum, have been tweaked chemically so that they are not completely absorbed by the small intestine. It takes less than 10g of sorbitol to increase your gas output and risk of diarrhoea.

+ Increase intake of digestive enzymes

- A good formula contains few types of enzymes to help in breaking down complex carbohydrates into simple sugars. This allows better absorption in your small intestine where most of the foods should be processed. With less remnants to be treated at the colon, less gas is produced correspondingly.

- Friendly bacteria lining the gastrointestinal tract aids in the absorption of food and water. However, invasion by external bacteria, viruses and parasites can block this passage and cause diarrhoea. Thus, having adequate flora can prevent flatulence problem. You can observe that foods that produce gas in one person may not cause gas in another. Why? Some common bacteria in the large intestine can destroy the hydrogen that other bacteria produce. The balance of the two types of bacteria may explain why some people have more gas than others.

 

Whether you are prone to constipation or diarrhoea both conditions point to abnormal movement (too slow or too fast) of the intestines, which results in longer fermentation time and poorer indigestion respectively.

 

Research showed approximately 80% of the intestinal flora passes out with the stool each time. Thus constant replenishment is crucial for a healthy digestive system.

 

Close observation...

 

If it is accompanied by severe weight loss (more than 5% of your original weight in a month), stinky farts could point to mal-absorption of nutrients and/or coeliac disease, a severe form of gluten intolerance, where the immune system responds by damaging the lining of the intestines, according to the US National Institute of Diabetes and Digestive and Kidney Diseases.

 

As the symptoms of coeliac disease are similar to a number of digestive tract conditions, consult a gastroenterologist (a doctor who specialises in digestive tract disorders) for a blood test or biopsy to diagnose the condition.

Let go the gas as and when is necessary.  By not doing so, it is reabsorbed into the bloodstream and the toxins may penetrate into our living cells and cause damage.

 

VIVA corner

Taking sufficient amount of prebiotics and probiotics daily is of paramount importance to a balanced and healthy gastrointestinal system. VIVA Floraguard is an enhanced formula that provides 10 billion CFU per serving of five strains of friendly bacteria that guard the entire gut. It contains prebiotics such as inulin, brewers' yeast and B complex to provide food source for the growth of probiotics. Most products in the market contain only probiotics that offer protection to the lower gut only.  As such it is capable of breaking up the bubbles and gases that built up in the entire digestive system.

For those with weak digestive system, add VIVA Nutrazyme where enzymes like lactose can help to break down milk sugar, and amalyse to break down carbohydrate into simple sugar in the stomach. This accelerated action assists in taking the workload off the small intestine.

GASTRIC Cancer

Several different types of cancer can occur in the stomach. The most common type is called adenocarcinoma, which starts from one of the common cell types found in the lining of the stomach.

 

Causes and risk factors

Scientists have found several risk factors that make a person more likely to get stomach cancer. Some of these can be controlled (eg smoking)  but others cannot (eg. age, family history)

Gender - Stomach cancer is more common in men than in women - up to three males are affected for every female (estrogen may protect women against the development of this cancer form.)

Age - There is a sharp increase in stomach cancer rates in people over the age of 50. Most people diagnosed with stomach cancer are between their late 60s and 80s.

Ethnicity - Globally, stomach cancer is more common in Japan, China, Southern and Eastern Europe, and South and Central America. This disease is less common in Northern and Western Africa, South Central Asia and North America.

Helicobacter pylori infection - People with stomach cancer have a higher rate of H pylori infection than people without this cancer. Even so, most people who carry this germ in their stomach never develop cancer.

Diet - An increased risk of stomach cancer is seen in people with diets that have large amounts of smoked foods, salted fish and meat, and pickled vegetables. Nitrates and nitrites are substances commonly found in cured meats. They can be converted by certain bacteria, such as H pylori, into compounds that have been shown to cause stomach cancer in lab animals. On the other hand, eating lots of fresh fruits and vegetables appears to lower the risk of stomach cancer.

Smoking -Smoking increases stomach cancer risk, particularly for cancers of the upper portion of the stomach near the esophagus. The rate of stomach cancer is about doubled in smokers.

Obesity - Being overweight or obese is a possible cause of cancers of the upper part of the stomach nearest the esophagus. In recent times, the number is rising for the deadly gastric cancer associated with high-fat diets amongst the young population who are fond of junk foods. It is so aggressive that only 2 out of 10 can survive after 5 years as compared to 6 in 10 for the common gastric cancer. Smoking and drinking complicate the problem. Obese people can develop heartburn that worsens the condition.

Existing growth - Have a polyp larger than 2 cm in your stomach or inflammation and swelling of the stomach for a long time.

Previous stomach surgery - Stomach cancers are more likely to develop in people who have had part of their stomach removed to treat non-cancerous diseases such as ulcers. This might be because the stomach makes less acid, which allows more nitrite-producing bacteria to be present. Reflux (backup) of bile from the small intestine into the stomach after surgery might also add to the increased risk. These cancers typically develop many years after the surgery.

Pernicious anemia - Certain cells in the stomach lining normally make a substance called intrinsic factor (IF) that we need to absorb vitamin B12 from foods. People without enough IF may end up with a vitamin B12 deficiency, which affects the body’s ability to make new red blood cells and can cause other problems as well. Along with anemia (too few red blood cells), people with this disease have an increased risk of stomach cancer.

Blood type A - It has been consistently observed that blood type A is associated with an increased risk for stomach cancer and poorer survival. On the contrary, Blood type O appears to exert a protective effect by preventing the growth and spread of the tumor and being associated with longer survival times.

Inheritance - Have a family history of gastric cancer (in 10% of cases reported)

Symptoms

Stage 1 (Early) – Limited to the inner lining of the stomach

• Indigestion or a burning sensation (heartburn)
• Loss of appetite, especially for meat
• Abdominal discomfort or irritation

Stage 2 (Middle) - Penetration to the second and/or third layers of the stomach and nearby lymph nodes

• Weakness and fatigue
• Bloating of the stomach, even after small meals

Stage 3 (Late) – Penetration to the third and/or fourth layer and more distant lymph nodes or has metastasized to other organs

• Abdominal pain in the upper abdomen
• Nausea and occasional vomiting
• Diarrhea or constipation
• Weight loss
• Bleeding (vomiting blood or having blood in the stool) which is blackish, leading to anemia.
• Tumor in the extension of the gastric tumor in to the esophagus.

Note that these can be symptoms of other problems such as a stomach virus, gastric ulcer or tropical sprue.

Signs and tests

+ Not everyone has warning signs such as stomach pain and loss of appetite.

+ Symptoms may not occur in the early stages of the disease or patients may self-treat symptoms that gastric cancer has in common with other, less serious gastrointestinal disorders (bloating, gas, heartburn and a sense of fullness). This causes a delay in diagnosis and treatment.

The following tests can help diagnose gastric cancer:

• Complete blood count (CBC) to check for anemia
• Endoscopy to examine the stomach tissue
• Stool test to check for blood in the stools

Gastric cancer can spread to the liver, the pancreas and other organs near the stomach as well as to the lungs, the doctor may order a CT scan, a PET scan, an endoscopic ultrasound exam, or other tests to check these areas.

Treatment

+ At an advanced stage, is recommended to perform chemotherapy and surgery to remove the entire stomach as well as the surrounding lymph nodes, with the basic purpose of removing all cancer and a margin of normal tissue. Depending on the extent of invasion and the location of the tumor, surgery may also include removal of part of the intestine or pancreas. For aggressive cancer, the relapse rate is higher than for common stomach cancer.

+ For patients who cannot have surgery, chemotherapy or radiation therapy can improve symptoms and may prolong survival, but will likely not cure the cancer. Both treatments are better applied after surgery to improve the chance of a recovery.
 

Chance of recovery

Tumors in the lower stomach are cured more often than those in the higher stomach around the gastro-esophageal junction. How far the tumor invades the stomach wall and whether lymph nodes are involved when the patient is diagnosed affect the chances of a cure.

When the tumor has spread outside the stomach, a cure is not possible and the goal of treatment is to improve symptoms.
 

Prevention

Mass screening programs have been successful at detecting disease in the early stages in Japan, Korea and Taiwan where raw foods are commonly consumed.

The following may help reduce your risk of gastric cancer:

• Avoid smoking
• Eat a healthy, balanced diet rich in fruits and vegetables
• Take a medication to treat stomach disorders

Source: http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001270/

VIVA corner

With the stomach malfunctioning, the digestive system has to work even harder to produce more stomach juices to digest those foods critical for the break down of proteins, carbohydrates and fats into the molecules of nutrients your body can assimilate.

VIVA Nutrazyme helps to reduce this burden to prevent further depletion of the enzyme stores.

  

Papaya for overall good health

The papaya is a native plant in the tropics of the Americas, and was first cultivated in Mexico several centuries ago. This plant is available in most parts of the world now.

Ripe and green papayas have similar nutritional values. However, the green ones contain higher levels of potassium and papain - a powerful enzyme that facilitates chemical reactions in the body as well as provides strong defence mechanisms against invading micro-organisms like viruses, tumors, allergens, yeasts and various forms of fungus. Now we know why grandma advocates curing dengue fever with green papaya.

Nutritional benefits


A low-calorie, low sugar fruit, papaya is a rich source of antioxidants, containing both carotenes and flavonoids.

One cup of cubed fresh papaya contains 0.85 grams of protein, 55 calories and 2.5 grams of dietary fiber. Other contents as follows:


Vitamins - vitamin A – 1532 IU, vitamin C - 86 mg. Small amounts of vitamin B, E and K.


Minerals - Potassium – 360 mg, calcium 34 mg

Tiny traces of phosphorus, magnesium, sodium, iron, selenium, zinc, manganese and copper.

Health benefits

+ By eating papaya after a meal promotes digestion, and helps prevent bloating, gas production and indigestion as it helps to break down proteins from food into amino acids for bodily functioning. This is especially useful to elderly with slower metabolism as their lower levels of digestive enzymes are unable to effectively digest proteins, resulting in overgrowth of unwanted bacteria in the intestinal tract, and a lack of available amino acids for healthy maintenance.


+ Papain is able to destroy intestinal parasites. For those after a course of antibiotic, it is necessary to replenish friendly intestinal bacteria to combat against the unwanted bacteria. When the intestinal tract is well populated with friendly bacteria, the immune system can be re-strengthened to better protect against flu and cancer.

+ Not readily found amongst other plants, its fibrin content reduces the risk of blood clots and improves the quality of blood cells and blood circulation vital for preventing strokes. This is great for those on long plane rides and long hours desk-bounded job.

+ Scientists studied 14 plant foods commonly consumed in Mexico to determine their ability to halt breast cancer cell growth, including avocado, guava, mango, pineapple, grapes, tomato and papaya. They were evaluated on contents like beta-carotene, phenolics, gallic acid and antioxidant, and found that only papaya had a significant effect on stopping breast cancer cell growth. Another compound called isothiocyanates may restore the cell cycle to eliminate cancer. In animal experiments, it protected against cancers of the breast, lung, colon, pancreas, prostate and leukemia. Extending to humans, it should inhibit both the formation and development of cancer cells through multiple pathways and mechanisms.

+ The intense orangy-pink color of papaya is choked with cancer fighting carotenoids, especially beta carotene and lycopene which are highly reactive toward oxygen and free radicals. Studies showed an inverse relationship between lycopene intake and prostate cancer risk, as well as induces cancer cell death and promotes anti-metastatic activity.


Summary of Healing Properties

• Revitalizes the human body and maintains energy and vitality.
• Encourages the renewal of muscle tissue. Its anti-inflammatory properties can relieve the severity of rheumatoid arthritis and osteoarthritis.
• Supports cardiovascular system.
• Revs up the immune system.
• Helps with the digestive system, by breaking down the proteins and supporting production of digestive enzymes.
• Treats external skin wounds that do not heal quickly by digesting unwanted scar tissue both on the skin and under its surface – use papaya peel or its ointments.
• Prevents the cataract formation with its potent antioxidant properties.
• Helps to lower risk of lung cancer in smokers and passive smokers with its high Vitamin A content.
• Alleviates inflammation.
• Helps with the nausea and constipation.
• Benefits people suffering colon cancer and other forms of cancers and aliments of cardiovascular and gastrointestinal systems.

Source: http://www.traditionaloven.com/articles/124/papaya-sweet-pawpaw-answer-to-well-being-and-health


More comments


+ A slice of papaya or papaya juice each day is great too. Not to worry about too much of Vitamin A and beta carotene that can turn the skin yellowish – it will go away.

+ The seeds are known to aid digestion and the leaves are used to fight malaria with its abundant enzymes. So try out next time someone got dengue.

The HEALING fruit - pineapple

  

Grown well in the tropical regions, the sweet, spiky pineapple originally hails from Brazil. It is an unique member of the bromeliad family as the other members are not known to produce edible fruit. It consists of dozens of individual flowers that grow together to form the entire fruit, with each scale or eye riping from a separate flower. In fact, the more scales on the surface, the sweeter and juicier the taste.

Do not pick an unriped fruit because it stops ripening the minute is picked.  No special way of storing can help ripen it further. Also, the appearing color does not determine its level of ripeness.

HEALTH BENEFITS


Most people like pineapple for its lush, sweet and exotic flavour, but may not know that it is one of the most healthful foods available today.  It’s literally true medicine!

(1)  Potential Anti-inflammatory and digestive benefits – for easing indigestion (including rid of intestinal worms), arthritis or sinusitis.


In the 1890s, researchers began isolating and studying bromelain, a natural mixture of two proteases (protein-digesting enzymes) abundantly extracted from the stem of the fruit. Most commercially grown pineapple is sliced, canned or juiced. The remains are rich with this corrosive substance which is then extracted. Note that the flesh of a pineapple does not have the high bromelain content like the core does.  Bromelain works in these capacities due to its ability to separate amino acids and thus aids the body in digesting proteins more efficiently. Bodybuilders can take note of this point.


Even during steak preparation, it can be used for tenderizing. Together with the small bits of fiber it provides, help to de-clog the digestive and intestinal tracts, and reduce arterial plaque and blood pressure. One cup of fresh pineapple daily can cut painful bloating within 72 hours.

Thus, excessive inflammation, excessive blood coagulation and certain types of tumor growth (including breast, lung, colon, ovarian and melanoma) may be reduced by therapeutic doses of bromelain when taken as a dietary supplement. Also, its ability to relieve painful joints common to osteoarthritis makes it a popular remedial food for approved as a post-injury medication because it is thought to reduce inflammation and swelling. It can also prevent asthma and allergies by addressing the root cause – a hyperactive, over-sensitive immune system.


(2)  Pineapple is high in the trace mineral –  manganese, also an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase (SOD), which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese.  This reaction is helpful for development of strong bones and connective tissue, especially amongst the elderly, whose bones tend to become brittle with age.

Pineapple, chunks, fresh
1.00 cup
(165.00 grams)

Calories: 83
GI: medium

NutrientDRI/DV

 vitamin C105%

 manganese77%

 copper20%

 vitamin B611%

 vitamin B111%

 fiber9%

 folate7%

 pantothenic acid7%

(3)  Pineapple is a good source of thiamin or Vitamin B1 that acts as a cofactor in enzymatic reactions central to energy production.  Other Vitamin B present are vitamin B6 and folate. Taking many antioxidants in the fruit at the same time can reduce visible wrinkles and blemishes, and lower your chances of developing cancer. According to a study conducted, it was uncovered that “The addition of bromelain increased the die off of cancer cells significantly as it has the potential of being developed as a therapeutic agent in treating malignant cancer.”

(4)  Vitamin C is a powerful water-soluble antioxidant (choose fully ripened pineapple for higher amount) that protects our body against free radicals from attacking and damaging normal cells. In some patients, it can lead to asthma attacks by causing the airway spasm, and contribute to the joint pain and disability seen in osteoarthritis and rheumatoid arthritis. In severely-damaged cases, it is seen to promote the artery plaque build-up of atherosclerosis and diabetic heart disease, and turns the colon cells cancerous. In fact, this vitamin helps to metabolize fats and cholesterol.

It is also vital for the proper functioning of the immune system, often associated with the prevention of recurrent colds and flu as well as decrease in severity of infections.

Vitamin C helps build and repair bodily tissue and promotes wound healing. Its ability to enhance the uptake of amino acids (the primary building blocks and maintenance of skin, blood vessels, organs, cartilage and bones) by many folds leads to the production of more collagen. 

The high vitamin C content in pineapple is good for oral health as it can reduce the risk of gingivitis periodontal disease and other gum disease.

Vitamin C and bromelain, acting jointly can reduce mucous in the throat. For this reason, it is used in Europe as a post-operative measure to cut mucous after certain sinus and throat operations. As such, those individuals with allergies like sinus problems should take fresh pineapple daily.

(5) Pineapple juice is a natural diuretic (reduce water buildup), enabling the body to eliminate toxins, lower blood pressure and prevent weight gain (contains minimal fat)

Our comments

Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.

+  Add fresh pineapple to your morning smoothie, lunch time yogurt, any fruit and most vegetable salads.

+  As for pineapple juice, taking with some nuts makes a healthy snack.  Not only it is a mouth refresher, those with morning sickness can find relief too.

+  Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration.

+  To enhance taste, coat with salt for a sugary taste. Also, reduces the biting effect of its enzymatic reaction on the mouth lining.

+  By taking pineapples together with amino acids, bodybuilders can achieve better results as the delivery of proteins to growing muscles is enhanced.

Other considerations

+  Individuals who are taking blood-thinning medications should inform their health-care provider before taking bromelain.


+  Foods with a low GI (Glycemic Index) of 55 or less are not likely to cause spikes in blood sugar levels, while those high on the GI scale, with scores of 70 or more, may cause these spikes. Raw pineapple has a GI score of 59, making it a medium-glycemic food.

+  While pineapple is full of beneficial fiber and bromelain to promote normal digestion, too much at one sitting leads to uncomfortable side effects in some people. If you do not normally consume a lot of high-fiber foods, the sudden intake of fiber from pineapple may upset your stomach. Having a large portion of pineapple piles tons of fiber in your digestive tract together with high amounts of bromelain may lead to diarrhea or possibly constipation.

VIVA corner

Bromelain protein-digesting enzyme can be obtained from VIVA Nutrazyme diet supplement with each capsule serving of 18 MCU to take before meal.

Taking VIVA NutraZyme with every meal is an easy way to ensure that your digestive system receives the support it needs to help you properly assimilate whatever you eat. The tablets are completely vegetarian, formulated specifically from plant sources and include special enhancers to increase enzyme effectiveness.