Healing Wise

Calcium supplements increase risk of heart attacks, study finds

Calcium supplements increase risk of heart attacks, study finds

By Thomas H. Maugh II
http://www.latimes.com/news/science/sciencenow/la-sci-sn-calcium-heart-disease-20120523,0,5563591.story

Taking calcium supplements increases the risk of having a heart attack, Swiss and German researchers reported Wednesday. The finding adds to the growing body of evidence that such supplements increase the risk to those who take them while providing only minimal benefits. The study is considered
important because large numbers of people, especially elderly women, continue to take the supplements in hopes of minimizing loss of bone density. The body of evidence now seems to suggest that calcium consumed as part of a normal diet can, indeed, increase bone density and perhaps help lower blood pressure, but that supplements may be too risky for most people to take.

A team headed by epidemiologist Sabine Rohrmann of the University of Zurich studied almost 24,000 participants in a German arm of the European Prospective Investigation into Cancer and Nutrition. All participants were between the ages of 35 and 64 when they enrolled in the study between 1994 and 1998. Normal diets were assessed for the preceding 12 months and they were quizzed about whether they regularly took vitamin and mineral supplements.

Participants were then tracked for 11 years, during which the researchers recorded 354 heart attacks, 260 strokes and 267 deaths related to either heart attacks or strokes.

The team reported in the journal Heart that those who had a moderate amount of calcium in their diet (820 milligrams daily) had a 31% lower risk of having a heart attack than those in the bottom 25% of calcium consumption, but those with a daily intake of more than 1100 mg did not have a lower
risk. There was no evidence that any level of calcium intake in the diet affected stroke risk.

But when the team considered supplements, they found that those who took calcium supplements regularly were 86% more likely to have a heart attack than those who used no supplements. For those who took only calcium supplements, and no others, the risk doubled.

In an editorial accompanying the report, Dr. Ian R. Reid and Dr. Mark J. Bolland of the University of Auckland in New Zealand note that earlier studies have shown similar, albeit smaller effects. Those studies were smaller, however, and researchers did not put tremendous amounts of faith in them. Other studies, they note, have also shown that calcium supplements increase the risk of kidney stones by about 20%, cause gastrointestinal symptoms (particularly constipation) and double the risk of being hospitalized with an acute abdominal condition.

They speculate that the different effects of calcium in food and in supplements is caused by how they are absorbed. Calcium in food is absorbed in relatively low doses over a period of time, while calcium supplements produce a spike of calcium in the blood that may be the source of problems.

"Calcium supplements have been widely embraced by doctors and the public, on the grounds that they are a natural and therefore safe way of preventing osteoporotic fractures," they wrote. "It is now becoming clear that taking this micronutrient in one or two daily [doses] is not natural, in that it does not reproduce the same metabolic effects as calcium in food."

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Thomas H. Maugh II, who has a bachelor's degree in chemistry from MIT and a doctorate from UCSB, was a science and medical reporter at the LA Times for 27 years. LATMaugh

Interested in herbal medicine and alternative remedies for health and vitality? Having problems with fertility, pregnancy, PMS, breast health, menopause, or other women's health concerns? You can learn about Wise Woman Ways with green witch Susun Weed! Visit www.susunweed.com

Studying with Susun

Good afternoon. I am interested in herbal remedies and natural healing. I am interested in taking classes to learn more, and I came across your site while surfing the internet....If you would e-mail me with more information about your class and what everything is about I'd appreciate it greatly. Thank you.

Hello,

You can find Susun's complete schedule, including workshops that will be conducted at Wise Woman Center here:  http://www.susunweed.com/EventsCalendar.htm

Next ones which would be an excellent starting point are coming up:

May 19: Herbal First-Aid with Susun Weed

May 20: Hands-on Herbal Medicine/Early Summer with Susun Weed

Susun also offers online courses through her Wise Woman University: http://www.wisewomanuniversity.org/weed/    and correspondence courses as well:

http://www.herbalmedicinehealing.com/store/store_results.asp?Category=3&SubCat=1005&Section=Correspondence+Course

Susun offers a tremendous amount of resources, including an active forum, weekly newsletters and a free online course, Nourishing Herbal Infusions.

Just let us know if you need any further assistance.

 

blessings,

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Nutrition in Comfrey

Hello,

I read an awesome article from Mountain Rose Herbs by Cori Young listing the vitamin content in herbs. I notice comfrey is only listed containing germanium when other sources say it contains A, B-12, C, E, calcium, magnesium, phosphorus, potassium, iron, sulfur, copper and zinc.

I also know that comfrey is one of susan's favorite infusions, so i'm just wondering what you guys (i'm not sure if i'm writing to susan specifically or some sort of organization) think about this. I'm particularly interested in if it really contains B-12.

Thank you!

Hello,

Here is one study done by Mark Petersen and listed at herbalist Paul Bergner's site:http://medherb.com/Materia_Medica/The_Mineral_Content_of_Herbal_Decoctions_.htm

Info on the nutritional breakdown of many herbs in Mark's book, Nutritional Herbology : A Reference Guide to Herbs.

 

blessings,

Kim

Wise Woman Team

www.wisewomanweb.com

www.wisewomanbookshop.com

www.wisewomanuniversity.org

 

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A Boost for Botanicals

A Boost for Botanicals

http://www.rmgtmagazine.com/content/boost-botanicals

A swallow of sassafras, a nibble of nettles, or a thirst for thistles?

No, these aren’t requests on your latest doctor’s prescription, but some of the things you could be having in restaurants these days.

Botanicals are hot on menus.

Chamomile crème brûlée and herbed ricotta dumplings with nettles have graced the menu daily at Poppy in Seattle. Chef Jerry Traunfeld, who’s also the author of books including The Herbal Kitchen, says he uses botanicals like these because they’re delicious. Health benefits are simply a plus.

“In a fine dining restaurant [consumers] are not choosing things because they think the herbs are medicinal. I do believe they are good for you in a lot of ways, but I don't cook with them because of that reason. I cook with them because they taste good. It’s more about new flavors, interesting ingredients.” 

But it’s true that botanicals such as juniper and chamomile are almost elixirs.

Nettles, for example, Traunfeld says, are “historically served as a spring tonic, full of vitamins. When I eat a bowl of nettle soup I feel like I'm doing something that's really good for my body.”

At San Francisco’s The Ice Cream Bar, which opened in January, all soda flavors derive from botanicals.

“It's where people got flavor before artificial flavorings,” says owner Juliet Pries, who counts 24 house-made extracts (bergamot, rosewood, sassafras) and more than 75 tinctures lined up on the bar.

“It is novel but we're trying to do it very authentically. Soda fountains started in pharmacies, so a lot of the herbs they gave people were for digestion or improving mood.”

Pries makes no medicinal claims and most customers simply want something novel and tasty to drink. “But people who are interested might order something they know is good for them: ‘I'm getting a cold, so give me some ginger.’”

Her ‘soda jerks’ are all mixologists, blending traditional phosphates and lactarts with the artisan aesthetic of the progressive cocktail movement—minus alcohol.

The New Orleans Hangover combines mood-enhancing St. John's wort with chicory, coffee, saffron and ice cream. The Panacea includes cinchona tincture (cinchona bark is the natural source of the quinine in tonic water, originally for medicinal use) with juniper aromatic, and lime, which gives it a gin and tonic tang.

“In this farm-to-table movement, even the average consumer is becoming so aware and more adventurous in [his or her] palate,” says Melissa Abbott, director of culinary insights at The Hartman Group.

“Incorporating thyme into streusel toppings, stepping outside the lines a little bit. It increases the consumers' repertoire of things they get to choose from.”

Back in February, the Hartman Group ran a webinar, Looking Ahead: Ingredient Trends 2012, which highlighted ingredients for wellbeing, including a growing interest in botanicals for new flavor combinations and possible herbal benefits.

The Hartman Group forecast, based on menu tracking, food industry developments, and research with cutting-edge consumers, speaks to a five- or 10-year trend of botanicals on menus, according to Abbott.

Restaurants might serve dandelion leaves instead of regular greens, she says (dandelion is said to help with detoxification, as are burdock and milk thistle), or chamomile in desserts to replace the traditionally relaxing chamomile tea at the end of a meal. Abbott tips highly nutritious nettles as a spinach replacement. “It also helps with allergies,” she says.

But like Traunfeld, Abbott says: “It's much more about offering new, interesting, novel flavors. The health aspects are a by-product.”

By Tania Casselle

Courtesy of Restaurant Management Magazine-http://www.rmgtmagazine.com