30 Mayıs 2012 Çarşamba

Iron deficiency anemia.

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Iron deficiency anemia is the major nutritional disorder in the world. About one in ten women in the USA are affected by this condition. Iron deficiency anemia affects a large number of women and children in developing countries.

The World Health Organization estimated that over 30 per cent of the world's population is anemic, majority of them are due to lack of iron in the body.

How iron deficiency causes anemia.


Iron plays several important roles in our body. The main function is formation of hemoglobin, which carries oxygen from the lungs to other parts of the body.

Iron is a main component of the hemoglobin, which is a red colored pigment found inside the red blood cells. Hemoglobin gives red color to our blood. Four molecules of iron are found in one hemoglobin molecule.Oxygen is temporarily binds with these molecules and transported throughout the body.

Low levels of hemoglobin in the blood is called anemia.



Normal range of hemoglobin in adults are;
Males 13.5-17 g/dl
Females 12-15 g/dl

Lack of iron in the body leads to reduced production of hemoglobin in the red blood cells.

What are the causes of iron deficiency anemia?


Chronic blood loss, and improper diet are the main causes.

Iron is mainly found in the red blood cells. When we lose 1ml of blood, we lose about 1mg of Fe out of the body. Small amounts of blood loss over a long period of time can lead to low levels of iron in the body.

Chronic blood loss can be due to following reasons.
  • Menstrual loss: Women lose between 30 - 80ml blood each month during their periods. Some may lose more than that amount. Because of that women are more prone to have iron deficiency symptoms.
  • Hemorrhoids (piles): This is a common condition that affects more than a quarter of the adult population. Bleeding from the hemorrhoids is one of the main causes of  iron loss.
  • Hookworm infestation: This worms are found inside the intestine and suck our blood. This is the most common cause of fe deficiency among children, specially in the developing world.
  • Cancer: Cancers in the gastro-intestinal tract, such as stomach, colon and rectum are associated with chronic blood loss. Iron deficiency anemia in a person over the age of 40 is an ominous sign, and should be taken seriously. Necessary  investigations should be done to find out or exclude cancer.
  • Inflammatory bowel disease: Ulcerative colitis and Crohn's disease cause bloody diarrhea and chronic blood loss.
  • Peptic ulcer disease: Gastric or duodenal ulcer can cause chronic bleeding into the gastro-intestinal tract.
  • Analgesic use: Long term use of non steroidal anti-inflammatory drugs (NSAID) such as Ibuprofen may cause bleeding from the gastro intestinal tract.
Eating diet that contain low amounts of iron is another cause of iron deficiency.
Anemia is more prevalent in vegetarians. Although many vegetables contain significant amounts of Fe, the absorption from these food is limited.
Poor absorption from the digestive tract may result in deficiency. People with coeliac disease, and people who have had gastric bypass surgery are at increased risk.
Increased demand during pregnancy can result in low iron level in the body. Pregnant women need extra iron for their growing babies and placentas, particularly in the later part of pregnancy.
In addition, the volume of blood in the body significantly increases during pregnancy. So more hemoglobin is needs to be produced.
Furthermore, many women start their pregnancy with low levels of iron in body stores. So they are more prone to anemia.

Symptoms and signs of iron deficiency anemia.

  • Tiredness and difficulty in doing physical activities.
  • Puffy face and leg swelling.
  • Palpitations or awareness of heart beat.
  • Shortness of breath when doing physical activity.
  • Dizziness.
  • Chest pain during exertion (angina).
  • Pain in the legs while walking (intermittent claudication).
  • Headache.
  • Ringing in the ears.
  • Pallor which is best seen on conjunctiva of the eyes.
  • Brittle and spoon shape nails.
  • Thin and brittle hair.
  • Hair loss.
  • Soreness of the tongue.
  • Altered taste.
  • Eating strange items such as mud or ice. This condition is called pica.
  • Difficulty in swallowing.
  • Ulcers at the corners of the mouth.
  • Impaired immunity and increased susceptibility to infections.
  • Impaired growth in children.
  • Heart failure.

How to prevent anemia due to iron deficiency.


Eating iron rich food is the best way of preventing anemia. Foods of animal origin are the best sources.
Red meat is the number one food that provide adequate amounts of heme iron. Eating beef or lamb one or twice a week is a good way of preventing anemia.
Liver of beef, lamb, and chicken contain large amounts of iron. However, eating too much liver is not recommended because of the risk of vitamin A toxicity.
Beans and green leafy vegetables are the good plant sources. Better examples are; spinach, tofu, lentils, kidney beans, lima beans, soybeans, and dates.
However, iron from these food is poorly absorbed by our bodies. The absorption can be increased by adding vitamin C rich foods such as lemon, lime, and capsicum.

How iron deficiency anemia is diagnosed.


Estimation of hemoglobin (Hb%) in the blood is measured to diagnose anemia. An Hb level of less than 13.5g/dl in men, and less than 12g/dl in women are indicatives of anemia.
Measuring hematocrit is another test. This is the percentage of red blood cells (RBC) by volume in the blood. Normal ranges are 38-50 for males, and 35-45 for females.
These two tests can identify anemia. However, further tests are needed to demonstrate low levels of iron in the body.
Blood picture is a test used to examine the morphology of blood cells. In iron deficiency, red blood cells are smaller and paler in color than normal. This is called microcytic hypochromic anemia.
Ferritin; a protein helps store iron in the body. Estimation of ferritin is done to identify iron deficiency.
If the results indicate anemia due to lack of iron, further tests may be needed to confirm the cause of deficiency. Upper GI endoscopy, colonoscopy, and ultra sound scan are commonly performed.

Treatment of iron deficiency anemia.


Your doctor may recommend you to take iron supplements. In addition, he or she will also treat the underlying cause such as piles, peptic ulcer or menorrhagia.
When taking iron supplements consider following points.
  • Always take the correct dose. Iron overdose can be dangerous.
  • It is better to take it on an empty stomach. If you develop nausea, stomach upset or vomiting, take the pills with small amount of food.
  • You can take the tablets in divided doses to reduce the side effects. For example; taking one tablet in the morning and one in the afternoon is better than taking two at the same time.
  • Do not take iron with antacids or calcium supplements because they reduce the absorption of iron.
  • Avoid tea, coffee and milk at least two hours before and after taking the tablets, because these foods reduce the absorption of iron.
  • Take the tablets with plenty of water. Never swallow the tablets without water.
  • Always take while you are sitting or standing. Never swallow the pills while you are lying on the bed.
  • Vitamin C is an iron absorption enhancer. So, drinking orange juice may help increase the absorption of iron from the gut.
  • Do not chew, crush or split extended release tablets.
  • If you are using liquid form, shake well before use and measure the correct amount carefully.
  • Iron supplements have many side effects, most are minor ones. However they may cause allergic reactions. If you develop symptoms of allergy such as itching, rash, swelling, dizziness and difficult breathing, stop the medicine and seek immediate medical help.
  • Keep the iron and other medications away from children.
  • You may stop taking the iron supplement when your body's iron stores become full. Check you blood for iron and ferritin levels and ask your doctor when to stop.
Anemia due to iron deficiency is a common condition. It can simply be due to poor dietary habits. However, serious health problems such as bowel cancer can be the cause, particularly after 40 years of age. So, always consult your doctor.

Amazing benefits of bananas.

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Bananas are exceptionally healthy food that provide numerous health benefits. Probably bananas are the most widely consumed fruit in the world.

Bananas contain many essential nutrients including vitamins and minerals. In addition, they are a good source of energy, and fiber. Benefits of bananas range from providing healthy skin and hair to prevention of cancer.

Millions of people in developing countries eat banana as a staple food. They also use it as a natural remedy for many illnesses.

There are many health benefits of bananas. I can't tell all of them in detail in one post.
Here are some reasons why bananas are good for your health.

Bananas give you a healthy skin.


Bananas have many nutrients that are essential for your skin. They contain significant amounts of vitamin C which plays vital role in maintaining the integrity of your skin.

Collagen; a type of protein found in our skin. It is essential for strength and elasticity of the skin. Vitamin C is needed for the production of collagen by the body.

In addition, vitamin C is a powerful antioxidant that protects the body from damage caused by oxygen free radicals. Long term destruction caused cause by the free radicals is a major cause of premature aging process of the skin. An important benefit from eating banana is younger looking skin. It can also prevent hair loss.

Good hydration is needed for your skin in order to look nice. Banana has about 75 per cent water by weight in it. Eating bananas help hydrate your skin and prevent it from drying and peeling.

Bananas are good source of vitamin B6 which is also known as pyridoxine. This B group vitamin is essential for a good healthy skin.

Large amounts of manganese is found in banana. Manganese is an antioxidant which protects the skin from damage by free radicals.

Bananas boost your energy.


Energy is needed for our day to day activities. This energy is measured in calories.

Bananas are good source of energy. An average size banana will provide you about 100 calories. They give instant energy, that means, you do not need to wait for long time to get the result. The energy is available as soon as you eat them.

Bananas relieve constipation.


Almost everyone experiences constipation at some point in their life. Constipation is a very common symptom affecting people of all age groups.

Lack of fiber in our diet is the main cause of chronic simple constipation. Bananas are rich in a type of soluble fiber called pectin. Eating them everyday will provide considerable amounts of soluble fiber, which makes your feces soft and bulky. It helps have regular smooth bowel movements.

Bananas give you better sleep.


One of the main benefits of eating banana is getting good quality sleep, which is essential for our health. Lack of sleep can cause many health problems including obesity.

Sleep is regulated by a hormone called melatonin. This hormone is secreted by pineal gland which is located in the brain.

The pineal gland secretes melatonin in response to darkness. Tryptophan; an amino-acid is necessary for the production of this sleep hormone.

Bananas contain large amounts of tryptophan and serotonin. High carbohydrate content in bananas helps the brain to utilize tryptophan and serotonin to produce the sleep hormone.

Eating banana few hours before bedtime will help you have a peaceful night sleep.

Good source of potassium.


Potassium is essential for many important functions of the body. We need potassium to maintain our blood pressure in a healthy range. Inadequate intake of potassium with our diet can cause high blood pressure.

In addition, potassium is needed for the heart to contract properly. The pumping action helps convey the blood throughout the body.

Furthermore, we need potassium for muscle contraction, and conduction of signals along nerve fibers.

Bananas have good amount of potassium. Many people do not know about the benefits provided by potassium in bananas.

It is recommended by many doctors to eat banana when you have diarrhea. You lose lots of potassium during lose motions. Eating banana can replace the potassium that you have lost in the feces.

Bananas are loaded with nutrients.


Banana is a versatile fruit that contain many nutrients including vitamins and minerals.

The following nutrition information is for an average size banana that would be approximately 100g in weight.

  • calories - 100
  • protein - 1.25g
  • carbohydrates - 25g
  • fiber - 3g
  • potassium - 400mg
  • zinc - 15mg
  • vitamin C - 10mg
  • vitamin B6 - 400micg
  • manganese - 300micg
In addition, they contain calcium, magnesium, and phosphorus which are needed for healthy bones and joints.

Other benefits from eating bananas.


It is believed that bananas give many other health benefits. Some are not clearly proven by scientific studies.

Stabilize your mood: Researches show that serotonin, a neurotransmitter found in bananas may help have a good mood. It can help people with depression to overcome their low mood.

Good for babies: Banana is often the first food given to weaning infants. They are easily digested. Babies like the taste and texture. In addition, only few babies are allergic to it.

Prevents stroke: Some studies reveled that eating bananas as part of a regular diet can reduce the risk of developing stroke. It may be due to the beneficial effect on blood pressure.

Reduce cancer risk: It is believed that eating bananas and other fruits that contain fiber and antioxidants reduces the risk of bowel cancer, and possibly other cancers.

Health benefits from eating bananas are numerous. Instead of drinking a coffee, eat a banana. It will boost your energy and give you good amounts of nutrients.

Balanced diet: what is it?

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Balanced diet is a meal that contain all the necessary nutrients in correct amounts. It is important to have good eating habits. Then only we can have a healthy life. Better understanding of food and nutrition is a crucial factor towards healthy eating behavior.

Your diet should contain correct amount of protein that is needed every day. A normal adult should eat about 1g of protein for every kg of body weight per day. For example; a 70kg man should eat about 70g protein per day. This proteins can be obtained from meat, fish, eggs and beans. You should eat protein containing foods every day, preferably with every meals.



A healthy diet will contain moderate amount of carbohydrates. Carbs are the main source of energy. About 50-60% of the calorie need should be obtained from carbohydrates. Bread, rice noodles and potatoes are the main carbohydrate containing foods. Do not eat too much carbs to fill your stomach. Consumption of excess amount of carbohydrates is linked to the development of obesity and diabetes.

The fat content of your meals should depend on the energy need. About 20-30% of the energy should be obtained from fat. However, it is not recommended to eat lots of saturated fat because it will increase the bad cholesterol levels. Eat more essential fats such as mono and poly unsaturated fats. Omega 3 fats are good for your heart.

Your diet should have all necessary vitamins.

Vitamin A: This is found in meat, fish,eggs, fruits and vegetables. This vitamin is essential for vision, immunity and healthy skin.

B vitamins: These are water soluble vitamins mainly found in cereals, beans and vegetables. You should eat these foods everyday because these vitamins cannot be stored in the body.

Vitamin C content of the your food is specially important. Vitamin C is important for the skin, bones and immunity. this vitamin also cannot be stored in the body for long periods. So it is important to eat fruits such as orange, banana, and grapes everyday. Eat at least one type of fruit with every meal.

Vitamin D is mainly obtained from the Sun. Our body can produce enough vitamin D if we are exposed to UV radiation from the Sun. Only few foods contain vitamin D, so we are largely depend on the vitamin D production from the sunlight.

We should eat a balanced diet to get essential minerals such as iron, calcium, zinc and iodine. Iron is important for the production of haemoglobin in the blood which carries oxygen throughout the body. You can read about iron rich foods here.

Calcium is important for the bones and teeth. What should I eat to get calcium? Well! milk is the main source.

It is important to eat at least 30g of fiber each day. A diet without adequate amount of fiber is not a perfect diet. Fiber is important for good bowel movements. In addition, it help reduce body weight and cholesterol. Vegetables, fruits and cereals are the main sources of fiber.

Water should also be included in your foods. We should drink plenty of water. Remember just water, not fruit juice or coke.

In conclusion, in order to have a healthy meals, you should eat the correct amount of protein, carbs and fat. In addition, you should eat foods that contain all essential vitamins and minerals. Furthermore, your diet should contain adequate amount of calories and fiber. Finally you should drink enough water. So eat a balanced diet to have a healthy life.

Related posts:

What does iron do
Why do we need zinc

Top 10 potassium rich foods

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Potassium is an essential mineral that is needed for your body. It plays many important roles in your body including maintaining normal blood pressure. Eating potassium rich foods helps maintain the vital functions of the body.

Here is a list of foods that contain potassium in high amounts.

  1. Raisins
  2. Tomatoes
  3. Spinach
  4. Bananas
  5. Lima beans
  6. Oranges
  7. Prunes
  8. Potatoes
  9. Soybeans
  10. Lentils
We need to take about 5g of potassium per day with our meals. Eating recommended amounts can help maintain your blood pressure within the normal range.It is recommended to eat foods that have plenty of potassium. In addition, your diet should contain low amounts of sodium (salt). Taking supplements is not a good idea. It can cause many side effects.
People who have certain medical conditions such as chronic kidney failure should not eat large amounts of potassium rich foods.
People who take certain types of medications should consult with their doctor about potassium intake. Some may need additional intake, while others may need to restrict the intake of foods with high potassium levels.
Related post:
What does potassium do? 

What is folic acid?

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Folic acid is a B group vitamin that plays several important roles in the body. It is also known as vitamin B9. Our bodies cannot produce folic acid. Therefore, we should take it from food. Folic acid is water soluble and heat sensitive. That means, it can be destroyed by excessive heat during cooking.

What foods contain folic acid?


Folate is found in vegetables and foods of animal origin. However, vegetables are the main source. Following foods contain folic acid in high amounts.

  • Green leafy vegetables such as spinach, mustard greens and turnip greens.
  • Liver of chicken, beef and lamb.
  • Lentils
  • Pinto beans
  • Black beans
  • Asparagus
  • Beets
  • Cauliflower
  • Broccoli
  • Cabbage
  • Celery

What are the functions of folic acid?


One of the main functions of folic acid is production of red blood cells. These cells carry oxygen throughout the body. Lack of folate in the diet results in reduced production of red blood cells. This condition is known as macrocytic anemia.
Folic acid is needed for the replication of DNA; the genetic material. DNA replication is the key in the production of new cells in the body. Cells with short lifespan such as skin and intestinal mucosa are highly dependent on folate for their production.
Folic acid is essential for the development and maintenance of nervous system. Pregnant mothers need to take adequate amounts of folate. It helps develop proper brain and spinal cord in their babies. In addition, it is needed for the synthesis of neurotransmitters. These are chemicals that involve in the propagation of signals along nerves.

What are the symptoms of folic acid deficiency?


Lack of folate in our diets can lead to deficiency symptoms. Improper cooking methods and increased demands are the main causes of deficiency. If you wash vegetables after cutting into small pieces, this water soluble vitamin will be washed off. Over-cooking of foods can destroy much of the folate.
The requirements of folic acid increase during pregnancy. It is advised to take folate supplements during pregnancy to prevent birth defects in babies.
Folic acid deficiency can cause following symptoms
  • Tiredness, weakness, dizziness and palpitations. These symptoms are mainly due to anemia.
  • Nausea, vomiting and diarrhea.
  • Skin irritation, peeling and pigmentation.
  • Soreness of mouth and tongue.
  • Folic acid deficiency during pregnancy can lead to neural tube defects i babies. These are birth defects of the brain and spinal cord. Anencephaly and spina bifida are the most common defects.

What is the daily requirement of folic acid?


The daily requirement of folate is about 500 micro-grams. Pregnant women need more, and they need to take a supplement even before they are pregnant.
If you had a baby with neural tube defect, you need to take high dose of folic acid before and during subsequent pregnancies. Your doctor will usually prescribe 4000 micro-grams per day. That is ten times the normal requirement. 

26 Mayıs 2012 Cumartesi

25 Healthy eating tips

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Healthy way of eating is important for a healthy and happy life. Proper dietary habits help prevent many disease conditions such as diabetes, high blood pressure, and heart attack.

Here are some healthy eating tips that will really help you.

  1. Eat regularly and naturally. Healthy way of eating is not restricting your diet, instead having a balanced diet.
  2. Do not skip your meals, particularly your breakfast.
  3. Eat small portions frequently. Eating six small portions each day is better than three large portions a day.
  4. Include plenty of fresh vegetables in your diet. If they are not available, chose frozen vegetables that are better than canned ones.
  5. Chose whole grain products. They contain adequate amounts of fiber. These cereals and grains should be the main energy source.
  6. Eat slowly and enjoy your meals.
  7. Don't forget to include at least one variety of fruit to each meal. Fruits should be a main part of a healthy diet.
  8. Restrict the intake of sugar and sweets. Consumption of large amounts of refined sugar may lead to overweight and obesity.
  9. Avoid unhealthy fats. Animal fat contain large amounts of saturated fatty acids. They are needed for the body. However, eating too much saturated fat will increase your cholesterol levels.
  10. Trans fat is the worst fat. They are found in margarine and other shortenings. So try to avoid them.
  11. Protein is an essential component in our meals. It is mainly found in meat, eggs, fish, and pulses.
  12. Drink one or two cups of milk everyday. Milk is a good source of calcium and other nutrients.
  13. One of the important tips about healthy eating that I want to share is regarding salt intake. Too much salt can raise your blood pressure. Therefore, use it sparingly.
  14. Eat blueberries. They contain antioxidants that protect your body from oxidative damage. Blueberries are good for your skin.
  15. Eat iron rich foods such as meat, green leafy vegetables, and grains.
  16. Don't forget to include fish in your diet. They are good source of omega 3 fatty acids.
  17. Eat oysters once or twice a month. They have lots of zinc. It is good for your skin and hair.
  18. You need to eat vitamin C rich foods everyday. Most of the fruits contain vitamin C in good amounts. Oranges, lemon and tomatoes are some examples.
  19. Carrots and pumpkins have beta carotene. Include them in your regular diet.
  20. Try to avoid fast food. They are not a healthy diet.
  21. Drink plenty of water.
  22. Soft drinks are not good for your health.
  23. Chose healthy snacks such as raisins, cereal bars, and fruits.
  24. Always read the nutrition label in food packages. Look for calories, salt and fat content.
  25. Teach your kids about healthy eating habits. 

Do bananas have potassium? Best answer here

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Yes! Bananas do have potassium in good amounts. That is why bananas are recommended for lowering blood pressure in people with hypertension.

bananas have potassium in high amounts
Bananas have high amounts of potassium.
Photo credit: Blog.ctnews.com


How much potassium does a banana have?

It is impossible to tell the exact amount. The amount of potassium that a banana contain depends on the size or weight of the banana.


A small size banana weighing about 100g have approximately 400mg of potassium in it. This amount is about 10 per cent of the daily requirement.

Related posts:

Top 10 potassium rich foods.

Health benefits of bananas.

Iron absorption inhibitors

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Absorption of iron in our diet may be inhibited by some substances. These iron absorption inhibitors are usually found in foods and drinks. Some medications also reduce the assimilation process of iron in the digestive system.

Here are a list of inhibitors of iron absorption.

  • Tea and coffee
  • Chocolate
  • Soy products
  • Almond nuts
  • Brazil nuts
  • Large amounts of zinc in the diet
  • Large amounts of manganese
  • Calcium supplements
  • Antacids and other peptic ulcer medications
Tea, coffee and chocolate contain tannins that are chemical substances found in many plants. Tannin makes insoluble molecular complexes with non heme iron, making it harder to digest.A research article published in An International Journal of Gastroenterology and Hepatology says drinking tannin containing beverages such as tea with meals may contribute to the development of iron deficiency anemia.
Soy, almonds and Brazil nuts contain phytate which is a strong inhibitor of iron absorption. Researchers found that phytic acid is a major contributor of reduced iron absorption from soy products.
Related article:Iron absorption enhancers.

Do bananas have fiber?

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Bananas are versatile fruits that have good amounts of fiber. An average size banana contains about 3g of fiber in it.

We need to eat about 30g of fiber each day to have a healthy life.
Bananas have fiber
Bananas are good source of fiber.
Photo credit: Blog.ctnews.com

Fiber is an indigestible substance found in cereals, fruits and vegetables. Even though it is not digested by the body, it is an essential component in our diet. A diet in high fiber content helps prevent many disease conditions such as constipation, high cholesterol and obesity.

Fiber in bananas and other foods passes to the large intestine without getting digested. It absorbs water from the intestine and become soft and bulky. This helps have a smooth and regular bowel movements. So eating banana will help prevent constipation.



Eating high fiber diet may reduce the risk of developing hemorrhoids, diverticular disease, and bowel cancer.Soluble fiber found in bananas and cereals helps lower blood cholesterol levels. It is evident that a high fiber intake is linked to lower risk of coronary heart disease.

Eating high fiber foods helps maintain a healthy body weight. Bananas have significant number of calories. However, high fiber content makes you feel full. It will reduce your apatite and may help lose weight.

In addition to high fiber content, bananas are a good source of other nutrients. They contain many vitamins and minerals.

Eating bananas will help you get adequate amounts of fiber that has many health benefits such as relieving constipation, reducing cholesterol levels and maintaining healthy weight.

Related post:

Do bananas have potassium?

Calories in a banana

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Banana contains significant number of calories. That make it different from other fruits. Normally fruits have fewer calories than other foods such as cereals and beans.
calories in a banana
Banana has calories.
Photo credit: Blog.ctnews.com

Many people think that the calories in banana are bad for their health. Some people argue that diabetic patients should not eat bananas. That is not entirely true. I will explain it later.

How many calories are in a banana?


The calorie content of a banana depends on it size. A medium size banana weighing about 150g contains about 150 calories. In other words, 1g of banana will have approximately 1 calorie in it. Now the calculation is easy.

Compare to apple or pears, the energy content of a banana is high. However, it contain high amounts of fiber, vitamins and minerals.

The calories found in bananas make them a healthy snack. They will provide instant energy and essential nutrition. So diabetic people can eat bananas. However, they should not eat too much. One serving per day is enough for them.

People who are trying to lose weight may think that high calorie content of banana make it harder to burn fat. The truth is, eating a banana is far better than consuming fast food, sweets or soft drinks.

It can be concluded that banana contains moderate amounts of calories. However, high content of vitamins, minerals and fiber makes it as a healthy food.

Related posts:

Fiber in bananas
Potassium in banana

23 Mayıs 2012 Çarşamba

Beyond Ötzi: European Evolutionary History and its Relevance to Diet. Part I

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In the previous post, I explained that Otzi descended in large part from early adopters of agriculture in the Middle East or nearby.  What I'll explain in further posts is that Otzi was not a genetic anomaly: he was part of a wave of agricultural migrants that washed over Europe thousands of years ago, spreading their genes throughout.  Not only that, Otzi represents a halfway point in the evolutionary process that transformed Paleolithic humans into modern humans.

Did Agriculture in Europe Spread by Cultural Transmission or by Population Replacement?

There's a long-standing debate in the anthropology community over how agriculture spread throughout Europe.  One camp proposes that agriculture spread by a cultural route, and that European hunter-gatherers simply settled down and began planting grains.  The other camp suggests that European hunter-gatherers were replaced (totally or partially) by waves of agriculturalist immigrants from the Middle East that were culturally and genetically better adapted to the agricultural diet and lifestyle.  These are two extreme positions, and I think almost everyone would agree at this point that the truth lies somewhere in between: modern Europeans are a mix of genetic lineages, some of which originate from the earliest Middle Eastern agriculturalists who expanded into Europe, and some of which originate from indigenous hunter-gatherer groups including a small contribution from neanderthals.  We know that modern-day Europeans are not simply Paleolithic mammoth eaters who reluctantly settled down and began farming. 

OK, so Europeans are a mix of early agriculturalist and local hunter-gatherer genes, including neanderthals and perhaps other non-human hominids.  What fraction of the collective European genome derives from each?  This is where the evidence gets contentious.  Early studies indicated overall that European ancestry derives primarily from local hunter-gatherers that had been in Europe for thousands of years before the domestication of plants (1, 2, 3).  However, recent studies with more sophisticated methods, and larger sample sizes of modern and ancient genomes seem to be painting a different picture.  Here are a couple of quotes from a recent paper on mitochondrial DNA (4):
The observed changes over time suggest that the spread of agriculture in Europe involved the expansion of farming populations into Europe followed by the eventual assimilation of resident hunter-gatherers.

The [mitochondrial DNA] data thus suggest that the pre-Neolithic populations in Europe were largely replaced by in-coming Neolithic farming groups, with a maximum [mitochondrial DNA] contribution of around 20% from pre-Neolithic hunter-gatherers.
This paper has been criticized by people more knowledgeable about genetic anthropology than myself (5).  However, different methods, including approaches based on skull morphology rather than genetics, have yielded similar results (6).  Here's a paper from 2010 on the Y chromosome (7):
Taken with evidence on the origins of other haplogroups, this indicates that most European Y chromosomes originate in the Neolithic expansion. This reinterpretation makes Europe a prime example of how technological and cultural change is linked with the expansion of a Y-chromosomal lineage ...
The genetic contribution from Middle Eastern agriculturalists may decrease as one moves Northwest throughout Europe, and thus further from the Middle East.  A brand new paper attempted to estimate the proportion of the genome that derives from incoming Neolithic farmers in different European populations (8).  In the following image from the paper, the proportion of the genome derived from Neolithic farmers in different modern European populations is represented in red:


This is the authors' best guess, based on a very limited number of ancient Paleolithic and Neolithic DNA samples from archaeological sites.  The picture will certainly change as more data come in.  However, I think it illustrates the overall points clearly that a) modern Europeans are a genetic mix of indigenous Paleolithic and incoming Neolithic farmer populations, and b) the proportion of Neolithic genes generally decreases with increasing distance from the Middle East.

The story of human evolution is a story of population expansions that displace and assimilate surrounding populations.  For example, humans expanded and replaced the non-human hominids neanderthals and denisovans in Europe and Asia (although some human populations also assimilated a portion of their genome into our own, so they aren't genetically extinct).  Europeans expanded into North America and Australia, and today represent the majority of the human genetic material on those continents.  Han Chinese expanded and assimilated surrounding populations in China, and continue to do so today.  African Bantu expanded and assimilated surrounding cultures in a large swath of Africa.  There is some evidence for similar events occurring in Native American history before the arrival of Europeans.  This is due in large part to cultural and genetic adaptations that favor the expansion of certain populations.  Like it or not, this is the story of human evolution, and this expansion/assimilation scenario is a plausible explanation for what happened in ancient Europe when agriculturalists arrived. 

Do the Proportions Even Matter for Our Purposes?

The issue of how much modern European DNA comes from local hunter-gatherers, and how much comes from Middle Eastern agriculturalists, is still hotly debated, and I won't pretend to be an authority on the matter.  It will certainly vary by population.  However, I'm going to argue that for our purposes, it doesn't even matter, because the majority of modern Europeans probably carry the most important genetic adaptations to agriculture regardless of the proportion of our genome that has Middle Eastern agriculturalist ancestry.  Why?  Natural selection.  If there has been a significant amount of early agriculturalist genetic material in the European gene pool for thousands of years, which we know at a minimum to be the case, even if that amount is relatively small, natural selection would have favored the propagation of the specific genes that increase reproductive success in an agricultural environment.

Take the example of lactase persistence, a genetic mutation that allows adults to digest the milk sugar lactose.  The mutation that's most common in Europeans arose in a single individual about 7,500 years ago, shortly after the introduction of dairying, and today is present in 590 million Europeans (80 percent).

Here's a hypothetical example to illustrate the point.  You have a group of 90 hunter-gatherers eating large game in Europe 5,000 years ago.  10 Middle Eastern agriculturalists who have been farming for the last 5,000 years come along, teach the hunter-gatherers how to farm, and have children with them.  This newly agricultural population is now 90 percent hunter-gatherer, and 10 percent agriculturalist, genetically speaking.  We know that early adopters of agriculture had serious health problems that must have exerted major selective pressures on them, favoring genetic adaptations over time.  The offspring from this hybrid hunter-gatherer-agriculturalist population would be subject to the same damaging effects of the agricultural diet and lifestyle.  Over time, if the agriculturalists carried any significant genetic adaptations to an agricultural diet and lifestyle, these would be favored by natural selection and increase in frequency, just like lactase persistence.  Fast forward 5,000 years, and you could end up with a hypothetical population that's overall 88 percent descended from European hunter-gatherers, 12 percent descended from Middle Eastern agriculturalists, but nevertheless carries all the key genetic adaptations to an agricultural diet and lifestyle that the early agriculturalists brought along with them when they immigrated to Europe, not to mention any new ones they acquired in the meantime.

In the next post, I'll explain that this process of rapid genetic adaptation is not only plausible, it has already been convincingly demonstrated in humans.  

Media Appearances

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Last October, I participated in a panel discussion organized by the Harvard Food Law Society in Boston.  The panel included Drs. Walter Willett, David Ludwig, Robert Lustig, and myself, with Corby Kummer as moderator.  Dr. Willett is the chair of the Harvard Department of Nutrition; Dr. Ludwig is a professor of nutrition and pediatrics at Harvard; Dr. Lustig is a professor of clinical pediatrics at UCSF; and Kummer is a food writer and senior editor for The Atlantic

The Food Law Society recently posted a video of the discussion, which you can find here.  I commented on the discussion in a previous post.  This was the same meeting at which I gave my TEDx talk, "The American Diet: a Historical Perspective".  It's an informative 17 minutes if you haven't seen it.  Many thanks to the Food Law Society for inviting me to participate.  The Food Law Society is hosting the Ancestral Health Symposium in Boston this summer, at which I'll also be speaking.

I also did a short interview recently with Todd Whitthorne, CEO of Cooper Concepts, a division of the Cooper Aerobics Center in Dallas, which you can find here.  We talked mostly about obesity and food reward.  The Cooper Aerobics Center has been involved in quite a bit of interesting research on the effects of exercise on health.  Hint: it's good for you.  Todd is a nice guy and his enthusiasm is contagious.

Beyond Ötzi: European Evolutionary History and its Relevance to Diet. Part II

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In previous posts, I described how Otzi was (at least in large part) a genetic descendant of Middle Eastern agriculturalists, rather than being purely descended from local hunter-gatherers who adopted agriculture in situ.  I also reviewed evidence showing that modern Europeans are a genetic mixture of local European hunter-gatherers, incoming agricultural populations from the Middle East, neanderthals, and perhaps other groups.  In this post, I'll describe the evidence for rapid human evolution since the end of the Paleolithic period, and research indicating that some of these changes are adaptations to the Neolithic (agricultural/horticultural/pastoral) diet.

Humans have Evolved Significantly Since the End of the Paleolithic

Evolution by natural selection leaves a distinct signature in the genome, and geneticists can detect this signature tens of thousands of years after the fact by comparing many genomes to one another.  A landmark paper published in 2007 by Dr. John Hawks and colleagues showed that humans have been undergoing "extraordinarily rapid recent genetic evolution" over the last 40,000 years (1).  Furthermore:
...Neolithic and later periods would have experienced a rate of adaptive evolution [more than] 100 times higher than characterized most of human evolution.
"Adaptive evolution" refers to natural selection (e.g., evolving the ability to digest the milk sugar lactose in adulthood), rather than genetic change by random drift.  From a later paper published in Science (2):
In general, we find that recent adaptation is strikingly pervasive in the human genome, with as much as 10% of the genome affected by linkage to a selective sweep.
In other words, the authors estimate that the rate of adaptive evolution since the development of agriculture has been more than 100 times faster than during most of the Paleolithic period, and that as much as 10 percent of the genome shows evidence of recent evolution in European-Americans, African-Americans and Chinese (although some of this predates agriculture).  This suggests that we may have evolved as much over the last 10,000 years as we did over the previous 1 million year interval!  Just to give you an idea of the significance of that genetic distance, one million years ago the closest thing to a human was Homo heidelbergensis, a burly, thick-browed hominid that used spears to take down large prey (3). 

This rapid rate of genetic change was driven by at least two factors (Cochran and Harpending. The 10,000 Year Explosion. 2009):
  1. A major change in environment, and thus a change in selective pressures on the genome.
  2. A large increase in population.  The higher the population base, the higher the likelihood that adaptive mutations will arise by chance.
Some of these Adaptations are to Diet

Looking at the archaeological record of early agriculturalists, it's clear that they experienced severe physical stress, including stunting and skeletal abnormalities that indicate nutritional and infectious stress (Cohen and Crane-Kramer. Ancient Health. 2007; Cohen. Health and the Rise of Civilization. 1991).  Looking at the human genome, it's clear that it has changed substantially since the adoption of agriculture.  If we believe that the Neolithic grain-focused diet contributed to the ill health of early agriculturalists, it must have exerted a significant selective pressure on the genome, and therefore it is an inevitable conclusion that some of the genetic changes that have occurred in the last 10,000 years in populations eating a Neolithic diet are adaptations to this diet. 

To give you an idea of how fast genetic adaptations to diet can arise and spread, let's return to the example of lactase persistence (4).  Normally, humans lose the ability to digest the milk sugar lactose after infancy, rendering them lactose intolerant in adulthood.  Certain genetic mutations break the switch that turns lactose production off after childhood, allowing continued lactose digestion in adulthood.  These mutations arose independently multiple times in human history, in Europe, Africa and the Middle East (5).  They appeared shortly after the acquisition of dairy as food.  In each case, a mutation arose in a single individual and rapidly spread throughout the population.  The most common mutation in Europeans arose in one person ~7,500 years ago, and today is present in 80 percent of Europeans and people of European descent.  This illustrates how rapidly evolution and dietary adaptation can occur, although there's an even faster means of evolution that I'll get to later.

Another example is salivary amylase copy number.  Amylase is an enzyme that digests starch into glucose, and salivary amylase is a version of the enzyme that's contained in saliva.  Different people produce different amounts of salivary amylase, and this corresponds to the number of copies of the salivary amylase gene they carry in their genome (6).  Populations that have historically eaten a high-starch diet tend to have more copies, and their genomes show evidence of recent natural selection favoring high copy number due to gene duplications (7).  European-Americans, Japanese, and Hadza hunter-gatherers tend to have high copy number, suggesting adaptation to regular starch consumption, while several traditionally low-starch hunter-gatherers and pastoralists including Biaka, Mbuti, Datog, and Yakut tend to have low copy number.

It's worth noting that there's a lot of variability in the European-American and Japanese samples, with copy number ranging from 2-15 in the European-American sample.  Most people cluster in the 4-10 copy range.  Salivary amylase copy number correlates with glucose tolerance-- more copies is associated with better glucose handling-- but the mechanism remains unknown (8).

Chimpanzees only carry two copies (one on each chromosome), less than any known human population, consistent with the fact that they eat very little starch (despite getting a substantial amount of carbohydrate from fruit sugars).  The increase in salivary amylase copy number presumably occurred after humans diverged from chimpanzees, and probably reflects increasing reliance on starch as a food source during human evolution.

Mutation and selection is one path to adaptation, but there's actually another much faster path.  Each human contains essentially the same set of genes as every other human, however, different people often carry different versions of the same genes.  These different versions are called "alleles" of a gene.  Eye color, skin color, hair color, hair texture and blood type are all common examples of traits where different alleles of the same genes create different physical outcomes.  In any population, there's a pool of common alleles, each present at a different frequency.  Changing the population frequency of pre-existing common alleles is the most rapid form of natural selection because it doesn't rely on new mutations arising spontaneously.  Allele frequencies can change dramatically in as little as one generation if there's a strong selective pressure.  For example, if there were a global epidemic of a deadly virus that only infected people with blood type A (or, more likely, people with a particular immune system-related allele), the frequency of that allele could greatly decline within only a few years.  Mutations within a gene result in a new allele, which can then be subject to natural selection, as in the case of lactase persistence, but waiting for the right mutation to occur takes a lot longer than selecting from a pool of alleles that are already present in a population.

As one would expect, changes in allele frequency (even in the absence of new mutations) are one of the genetic forces that has permitted the rapid adaptation of humans to unique environments throughout the world (9).  For example, there are specific allele patterns related to digestion and metabolism that associate with populations that have ancestral dietary patterns dependent on grains or tubers:
A SNP (rs162036) that is strongly correlated with a diet containing mainly the folate-poor roots and tubers lies within the methionine synthase reductase (MTRR) gene, which activates the folate metabolism enzyme methionine synthase and is implicated in spina bifida (22). Perhaps the most interesting signal comes from a SNP (rs4751995) in pancreatic lipase-related protein 2 (PLRP2) that results in premature truncation of the protein and is strongly correlated with the use of cereals as the main dietary component (Fig. 2). Several lines of evidence support an important role for this protein in a plant-based diet. First, unlike other pancreatic lipases, PLRP2 hydrolyzes galactolipids, the main triglyceride component in plants (23, 24). Second, a comparative analysis found that the PLRP2 protein is found in nonruminant herbivore and omnivore pancreases but not in the pancreases of carnivores or ruminants (25). Our results show that the truncated protein is more common in populations that rely primarily on cereals, consistent with the hypothesis that this variant results in a more active enzyme (26, 27) and represents an adaptation to a specialized diet.
These patterns reveal the traces of rapid changes in allele frequency that presumably underlie dietary adaptations.


Patterns of Genetic Change

I just described several examples of rapid, recent human evolution to a change in diet.  If we take a broader look at the types of genes that have undergone recent selection, they cluster predominantly into several categories (10, 11, 12):
  • Immunity
  • Skin pigmentation
  • Brain development/function
  • Food digestion/metabolism
  • Sensory perception (including smell)
  • Muscle-related genes
  • Assorted cell signaling pathways
Some of this is expected, knowing that the late Paleolithic and Neolithic environment brought major changes in pathogen exposure, latitude (in some populations), physical demands, social and cognitive demands, and diet.  Each genetically distinct population (e.g., European, African, Asian) has a unique suite of recent adaptations that helped it thrive in its own ancestral environment, although many of the genetic processes that have occurred are broadly similar between populations. 

We have a broad outline of the kinds of processes that have been subject to recent natural selection in humans, and in some cases the location and function of the selected gene variants are known.  However, the truth is that in most cases where we know natural selection has occurred, we don't know exactly where the variant in question resides, what it does, and often we don't even know what gene it's in.  The point is that the large majority of recent genetic adaptations in the human genome remain totally uncharacterized, and judging by the patterns observed among the mutations we do understand, a number of them are probably adaptations to the Neolithic diet that remain to be explored.

I think it's clear at this point that modern Europeans, and many other populations with long-term ancestral Neolithic diets, carry meaningful genetic adaptations to the Neolithic diet.  However, there's a major caveat here.  The presence of adaptation does not imply that we're completely adapted to the Neolithic diet-- we may only be partially there.  This is a concept I'll explore in the next post. 

Beyond Ötzi: European Evolutionary History and its Relevance to Diet. Part III

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In previous posts, I reviewed some of the evidence suggesting that human evolution has accelerated rapidly since the development of agriculture (and to some degree, before it).  Europeans (and other lineages with a long history of agriculture)  carry known genetic adaptations to the Neolithic diet, and there are probably many adaptations that have not yet been identified.  In my final post in this series, I'll argue that although we've adapted, the adaptation is probably not complete, and we're left in a sort of genetic limbo between the Paleolithic and Neolithic state. 

Recent Genetic Adaptations are Often Crude

It may at first seem strange, but many genes responsible for common genetic disorders show evidence of positive selection.  In other words, the genes that cause these disorders were favored by evolution at some point because they presumably provided a survival advantage.  For example, the sickle cell anemia gene protects against malaria, but if you inherit two copies of it, you end up with a serious and life-threatening disorder (1).  The cystic fibrosis gene may have been selected to protect against one or more infectious diseases, but again if you get two copies of it, quality of life and lifespan are greatly curtailed (2, 3).  Familial Mediterranean fever is a very common disorder in Mediterranean populations, involving painful inflammatory attacks of the digestive tract, and sometimes a deadly condition called amyloidosis.  It shows evidence of positive selection and probably protected against intestinal disease due to the heightened inflammatory state it confers to the digestive tract (4, 5).  Celiac disease, a severe autoimmune reaction to gluten found in some grains, may be a by-product of selection for protection against bacterial infection (6).  Phenylketonuria also shows evidence of positive selection (7), and the list goes on.  It's clear that a lot of our recent evolution was in response to new disease pressures, likely from increased population density, sendentism, and contact with domestic animals.

Why are modern human populations riddled with these common deleterious mutations?  Presumably, these are "genetic shrapnel" that result from rapid changes in the human environment, creating selective pressures that placed strong new demands on the genome.  The modern form of malaria is only a few thousand years old, corresponding roughly to the development of agriculture in Africa and the high population densities that resulted (8).  As soon as malaria evolved into its modern deadly form, there was a massive selective pressure to evolve resistance.  Resistance would be favored at almost any cost, even if it meant that a percentage of offspring would wind up with a serious disorder and probably not reproduce.  So humans evolved this crude stopgap measure, which basically deforms the hemoglobin molecule and makes red blood cells more difficult to infect by malaria parasites.  It also deforms red blood cells into a "sickle" shape if you get two copies, resulting in disease symptoms.

Even the less deleterious mutations like lactase persistence (allows digestion of the milk sugar lactose) are crude.  The mutation that causes lactase persistence basically breaks the genetic "switch" that turns off lactase production after infancy.  In genetics as in life, it's much easier to break something than to build it, so these kinds of mutations are the low-hanging fruit.

Presumably, with time, natural selection would figure out a better way of doing the same thing-- a more sophisticated genetic measure that could fill in for the crude stopgap, which would then fade away.  This is the key principle I'm trying to illustrate with these examples: the crudeness of recent adaptations suggests that we're still in the early phase of genetic adaptation to the Neolithic environment.  Much of the low-hanging fruit has been picked, but I suspect there's a lot of fruit higher up that would also get picked if we had another million years to evolve (assuming our environment remained stable, which it won't).  In other words, I suspect most of us reading this are partially, but not completely, adapted to the Neolithic diet.

Evidence that Adaptation to the Neolithic Diet is Incomplete

Previously, I cited celiac disease as an example of incomplete adaptation.  Affecting just under one percent of US citizens, it's a serious autoimmune disorder that's provoked by gluten from wheat and other gluten grains.  This is a major public health burden coming from a single food type.  On further reflection, I think this isn't a good example of incomplete adaptation, because the gene that confers gluten sensitivity was under recent positive selection.  In other words, the people who first domesticated wheat probably weren't genetically susceptible to celiac disease, but they later acquired it through a twist of genetic irony (9).  Some geneticists suspect the gene confers disease resistance that outweighs its detrimental effects.  Live and learn.  Thanks to Melissa McEwen for pointing this out to me.  I think she heard about it from John Hawks.

Still, I'm drawn to the evidence that early agriculturalists showed signs of nutritional stress.  From Health and the Rise of Civilization, by the anthropologist Dr. Mark Nathan Cohen:
A second common trend is that farmers appear to have been less well-nourished than the hunter-gatherers that preceded them, rarely the reverse.  For example, rates of porotic hyperostosis (suggestive of anemia) are almost universally higher among farmers in a region than in earlier hunter-gatherers in the same region. [he goes on to suggest that this can result from increased parasite load in addition to an iron-poor diet- SG].

Other independent measures of nutrition are less widely reported but most often seem to suggest a decline in the quality of nutrition associated with the adoption and intensification of agriculture.
In the same book, Dr. Cohen comments on the better nutritional state of modern-day hunter-gatherers relative to non-industrial agriculturalists with poor access to animal foods and low diet diversity:
...levels of meat intake reported for most hunter-gatherer groups are comparable to intake by relatively affluent modern Western populations.  They are substantially better than average Third World intake and dramatically better than that of the contemporary third world poor, who may average only a few grams of animal foods per person per day.

A wide range of reports about contemporary hunter-gatherers in various parts of the world suggests that they, like the San, eat eclectic diets of fresh vegetable foods that, along with their meat intake, tend to assure a good balance of vitamins and minerals.  These observations about dietary balance are largely confirmed by reports and observations on hunter-gatherer nutritional health.

Most casual descriptions of hunter-gatherer groups in tropical or temperate latitudes comment on their apparent vitality and the absence of obvious malnutrition...  Reports of acute malnutrition or kwashiorkor are extremely rare [kwashiorkor = protein deficiency- SG].  These descriptions present a striking contrast to descriptions and evaluations of many Third World populations and to descriptions of historic dietary quality for the lower classes in Europe.
It's a great book if you haven't read it.  Anyway, the main point is that hunter-gatherers, living the deep ancestral lifestyle, are generally better nourished than agriculturalists with diets restricted mostly to grains and with poor access to animal foods, and this was particularly true of early adopters of agriculture.  However, the nutritional status of agriculturalists improved over time, presumably because of the introduction of complementary foods (domestic animals, legumes, vegetables, etc.), preparation methods (e.g., fermentation), and genetic adaptations.

If we look for it, there is plenty of evidence to be found that a grain-heavy diet is not optimal, especially in the context of low animal foods.  Children are particularly sensitive, while adults are fairly resistant to the negative effects of extreme diets.  For example, the macrobiotic diet is based around whole grains, legumes, vegetables, and some fruit, and typically contains no animal foods.  It's not a third world diet-- it's a diverse, whole food-based diet that's composed with great care.  It doesn't take much digging to find evidence of deficiency diseases in macrobiotic children, including rickets (10), vitamin B12 deficiency (11), and assorted mineral deficiencies.  Here's a quote from a survey of macrobiotic children conducted in the Netherlands (12):
Ubiquitous deficiencies of energy, protein, vitamin B-12, vitamin D, calcium, and riboflavin were detected in macrobiotic infants, leading to retarded growth, fat and muscle wasting, and slower psychomotor development. Breast milk from macrobiotic mothers contained less vitamin B-12, calcium, and magnesium.
There are a number of nutritional problems with grains, particularly whole grains, that emerge when they make up too large a proportion of the diet.  One of the key problems is that although whole grains contain a sufficient quantity of many minerals, the availability of these minerals is often low because they're bound by phytic acid.  Much of it just ends up in the toilet.  This is why mothers on a macrobiotic diet, eating large amounts of magnesium-rich brown rice, end up with magnesium-deficient milk.

This explains why cultures that rely too heavily on whole grains (particularly unfermented) can end up with mineral deficiency symptoms despite a seemingly adequate supply of minerals in the diet.  One example is rickets.  Normally associated with vitamin D deficiency, it can also be caused by mineral deficiency, principally calcium, even when vitamin D status is good.  In Dublin in 1942, the incidence of rickets rose sharply, coinciding with a switch from refined wheat flour to whole wheat flour.  Investigators had this to say about it (13):
It therefore appears likely, as Jessop (1950) suggested, that the major change in the
extraction rate of the flour used as a staple item of diet in Ireland was responsible for a marked simultaneous rise in the incidence of rickets, independent of changes in vitamin D intake [or sun exposure- SG]. This hypothesis is supported by the subsequent decline in the incidence of rickets in older children between 1 and 4 years as the extraction rate of flour was reduced. The observation that the incidence of rickets changed little in children under 1 year who consumed little or no bread is consistent with this hypothesis...
The traditional Asian [they mean Indian here- SG] diet contains much unleavened high-extraction cereal as chapatty and a variety of pulses. In Iran Amirhakimi (1973) and Rheinhold (1971) found rural rickets in children whose sunshine exposure appeared normal but whose diets contained large quantities of unleavened wholemeal bread as tanok. In rural Kashmir Wilson (1931) found severe osteomalacia in field workers who spent many hours a day outdoors but whose diets were exclusively vegetarian, consisting almost entirely of rice, lentils (dal) and wholewheat flour (atta). Pettifor et al. (1978) found severe adolescent rickets in rural Bantu children in Natal whose diet consisted almost exclusively of maize and green vegetables; their sunshine exposure was high.
Investigators have shown that a diet high in unleavened whole grain bread causes mineral loss from the body over time, and this cannot be corrected by supplementing vitamin D (14, 15).  These diets lead to zinc deficiency as well, and correcting this deficiency alleviated growth stunting in Iranian children eating a diet rich in unleavened wheat bread (16).

Heavily grain-dependent cultures also often show signs of severe vitamin A and protein deficiencies (17).  Dr Edward Mellanby commented on the high susceptibility to infectious disease in the agricultural Kikuyu tribe compared with their neighbors the milk-drinking Masai, who also physically dominated the Kikuyu and other surrounding agricultural groups.  Based on his studies of vitamin A and infectious disease resistance, he attributed this in part to better vitamin A status among the Masai (Edward and May Mellanby. Nutrition and Disease. 1934):
The high incidence of bronchitis, pneumonia, tropical ulcers and phthisis among the Kikuyu tribe who live on a diet mainly of cereals as compared with the low incidence of these diseases among their neigh­bours the Masai who live on meat, milk and raw blood (Orr and Gilks"), probably has a similar or related nutritional explanation. The differences in distribution of infective disease found by these workers in the two tribes are most impressive. Thus in the cereal-eating tribe, bronchitis and pneumonia accounted for 31 per cent. of all cases of sickness, tropical ulcers for 33 per cent. and phthisis for 6 per cent. The corresponding figures for the meat, milk and raw blood tribe were 4 per cent., 3 per cent. and l per cent.
This is a problem that's more related to a low intake of animal foods and green vegetables than to grains per se.  Animal foods are a more effective source of vitamin A than plant foods, particularly in the subset of the population that converts plant carotenes into vitamin A inefficiently. 

Another issue is that grains are low in potassium compared with tubers.  Potassium is an important nutrient for bone and cardiovascular health, and insufficient intake (i.e. the amount most Westerners eat) may promote osteoporosis and hypertension (18, 19).  All else being equal, a diet based on tubers such as potatoes, sweet potatoes, or taro will be higher in potassium than one based on grains.

The point of all this is to show that we aren't yet well enough adapted to an agricultural diet that we can subsist primarily on a high-grain, very low animal food diet without facing health consequences, particularly if diet diversity is low.  If we had another million years of grain-heavy diets, we would likely be able to subsist on them more effectively, like rodents who are more able to access minerals from whole grains than humans (20).  That being said, this does not suggest that grains, including whole grains, cannot be part of a healthy diet in moderation.  To take that statement out of double negative land, in my opinion well prepared grains can be part of a healthy, diverse, omnivorous diet for most people, particularly if they're "externally digested" by fermentation.  Some people will benefit from avoiding wheat however, particularly flour.

Conclusion

It's time to wrap up this lengthy series.  I hope a few people followed along to the end.  The evidence suggests that many human populations have been rapidly evolving since the end of the Paleolithic, and that some of this evolving has made us better suited to consuming agricultural foods such as grains and dairy.  We aren't simply hunter-gatherers in a suit and tie-- we're an amalgam of hunter-gatherer and non-industrial agriculturalist adaptations, with a lot of population and individual variability.  The implication is that grains, dairy, and perhaps legumes are part of the European ancestral diet, stamped into our genome, and this applies to many other human lineages as well.  If these foods agree with you, in my opinion they can be part of a healthy diet in moderation.  However, some people are healthier and feel best when eating a stricter "Paleolithic" diet that excludes agricultural foods, and there is currently good evidence from controlled trials to support the health benefits of this dietary pattern in certain people, particularly those with glucose intolerance or diabetes (21, 22).

Lower Blood Pressure Naturally

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Recently, Chris Kresser published a series on dietary salt (sodium chloride) and health (1).  One of the issues he covered is the effect of salt on blood pressure.  Most studies have shown a relatively weak relationship between salt intake and blood pressure.  My position overall is that we're currently eating a lot more salt than at almost any point in our evolutionary history as a species, so I tend to favor a moderately low salt intake.  However, there may be more important factors than salt when it comes to blood pressure, at least in the short term. 

One factor that Chris brought up is the potassium content of the diet.  Potassium intake is strongly related to blood pressure.  Controlled trials have shown that potassium supplementation can reduce blood pressure by a significant amount in people with hypertension (high blood pressure) (2).  However, there are better ways to get potassium than via supplements.  Vegetables and fruits are excellent sources of potassium, including starchy root vegetables such as potatoes and sweet potatoes. 

Simply replacing grains in the diet with root vegetables will greatly increase potassium intake, as shown by the following graph, illustrating the USDA percent recommended intake from a 100-calorie portion of each food:

Refined grains contain very little potassium, but even whole grains don't compare to potatoes and sweet potatoes.  You can make up for this in a grain-based diet by increasing fruit and vegetable intake, but the fact remains that at a given level of fruit/vegetable intake, a diet in which starch comes from root vegetables will contain more potassium than one in which starch comes from grains.

Besides increasing the intake of potassium-rich foods, here are a few other strategies that can reduce blood pressure naturally in people with hypertension:
  1. Fat loss.  If you carry excess body fat, losing some or all of it can help reduce blood pressure.  This is true regardless of the method used to lose fat, suggesting that the excess body fat and/or excess calorie intake that typically accompanies it is the culprit.
  2. Exercise.  Although exercise can transiently increase blood pressure, over time as fitness increases, both blood pressure and pulse rate decline in previously unfit people with hypertension.
  3. Improving the quantity and quality of sleep.  Short sleep duration is associated with the development of hypertension, obesity, and other problems (3).  Correcting sleep apnea reduces blood pressure (4).  Quality sleep is a major foundation of good health.  If it's 10 PM or later where you are, why not make a commitment to go to bed right after finishing this post?
  4. Hibiscus tea.  Commonly consumed as a pleasant herbal tea in the Middle East, this one is quite effective and has been supported by several placebo-controlled trials (5).  It also tastes good.
  5. Chocolate.  Several placebo-controlled trials have shown that dark chocolate or cocoa reduces blood pressure in people with high or even high-normal blood pressure (6, 7).  Dark chocolate also appears to increase insulin sensitivity and the skin's resistance to sunburn if eaten regularly, but that's for another post.  All effects are probably related to chocolate's polyphenol content.  I prefer plain toasted cocoa nibs because they don't encourage overeating, but dark chocolate (70+ percent cocoa mass) also works if you're able to include it in moderation as part of an overall healthy eating pattern.  You may want to avoid eating chocolate in the evening because it can interfere with sleep.
  6. What did I leave out?  Put it in the comments.
These simple strategies are worth considering as a natural treatment for hypertension, and they should also have positive effects on overall health.  Hypertension is a medical condition with potentially serious consequences, and I'm not a medical doctor, so this is not medical advice.  Please discuss treatment strategies with your doctor. 


17 Mayıs 2012 Perşembe

How to Increase Hair Growth - 6 Natural Ways to Increase Hair Growth

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When you're battling hair loss, a really good way to fight it is to increase the speed of your hair growth. But instead of heading over to your favorite drug store, we're going to go over a few simple ways to help speed up your hair growth without having to spend so much money.

Vitamin C And D

Here are 6 Natural Ways To Increase Hair Growth
1. Do Scalp Shifting
Using the pads on your fingers, firmly place them all over your scalp and move your skin in a circular way, do this for about 5 minutes.

Vitamin C And D

2. Put Red Bell Pepper On Your Head
The spiciness of this fresh herb will speed hair growth by over 50%. Put a few slices in boiling water for about 10 minutes, then let cool for 15 minutes. Then apply it on your scalp for 30 minutes, then rinse away.

3. Eat More Protein
Hair is made out of protein, therefore, by taking in more protein you are promoting rapid hair growth. Foods such as fish, chicken, cottage cheese, whey, peanut butter, and steak are high in protein.

4. Take A Biotin Supplement
Biotin works great for your skin, nails, and especially for your hair. There are currently no toxicity levels known for Biotin so it's best to take the high potency supplement of 5,000 mcg per day.

5. Take A Magnesium Supplement
Just like Biotin, Magnesium is hair food. This helps with nerve stimulation and also relaxes your muscles.

6. Drink 6-8 Glasses of Water Daily
Did you know that your body takes in new impurities every day? A good way to flush your system of these impurities to take in a sufficient amount of water every day. Water is the element which gives life, and it also keeps your body pure. Sometimes your body will hold on to substances that harm your hair's natural balance, so it's best to clean out your system every night, simply drink 1-2 glasses of water before bed should be enough.

How to Increase Hair Growth - 6 Natural Ways to Increase Hair GrowthVitamin C And D

Cordless Milwaukee

Vitamin D Side Effects: Risk and Treatment

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The Side Effects of Vitamin D
Vitamin D is a natural occurring substance. The best source for this is the sun. However, it is also added in some foods and there are supplements for it as well. There have been some cases of vitamin D side effects, but these are rare. With the right kind of precaution and physician consultations before taking them, these vitamin D side effects can be avoided. Ideally, one should always read all the information beforehand before taking any new medication or supplements. A little bit of research is

vitamin d

From Our Bookshelf: The Botany of Cannabis

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by Lyle E. Craker, Ph.D., and Zoë Gardner

11-5-2010-pot book coverExcerpted from The Pot Book: A Complete Guide to Cannabis , edited by Julie Holland, M.D., with permissission from Inner Traditions Bear & Company (c) 2010. The following excerpt can be found on Pages 35 to 43. 

In many locations, the plant genus Cannabis has become synonymous with the recreational drug marijuana. While Cannabis plants are grown and used for food, fiber, fuel, medicine, and shelter (Brown 1998a, Guy 2004) in different areas of the world, primary cultivation, especially in the United States, is for the psychoactive chemical constituents known as cannabinoids. These cannabinoids have been demonstrated to be effective in the treatment of an assortment of human disease conditions (Russo 2004), but they have also been deemed addictive and dangerous substances with no therapeutic value (NIDA 2007). Thus, species of Cannabis are considered to be both a botanical blessing and a scourge to society.

As a plant with a long history of cultivation and use (Russo 2004; Schultes 1970; Wills 1998), Cannabis has been dispersed from origins in Central Asia, the northwest Himalayas, and, quite possibly, China (Nelson 1996; Schultes 1970) to a number of habitats throughout the tropical and temperate regions of the world (Russo 2004; Wills 1998) by populations enthralled by the intoxicating resin and the functional applications of the fibers and the extractable oil from the fruit (achenes, commonly known as seeds) (Clarke 1993; Schultes 1970). This dichotomy of uses for Cannabis as a medicinal and recreational drug and as a fiber and oil source has continuously stimulated public and scientific interest and curiosity in the value of the plant, leading to earlier reviews on the botany and other aspects of the plant (Brown 1998b; Boyce 1912; Clarke 1993; Guy 2004; Joyce and Curry 1970; Walton 1938). Cannabis is a member of the Cannabaceae family along with the genus Humulus (hops) and the genus Celtis (hack-berry and sugarberry).

11-5-2010-cannabis
Cannabis ilustration courtesy
Wikimedia Commons  

Nomenclature 

Complete taxonomic classification within the genus Cannabis remains under considerable dispute. Some authorities (Small and Cronquist 1976; Quimby 1974) claim that all Cannabis plants grown for fiber or resin or other purposes belong to the species C. sativa, with subspecies, such as C. sativa subspecies indica, to differentiate among types. Other authorities (Schultes and Hofmann 1991) insist that morphological differentiation (narrower leaflets, thinner cortex, and more branches) and lack of cannabinoids within plants of European origin, as compared with plants in India, indicate two species, C. sativa (historically identified as the source of hemp fibers) and C. indica (historically identified as the source of canabinoid-containing resin). Additional species have been distinguished: C. ruderalis (wild/naturalized accessions) and C. chinensis (currently thought to be a subset of C. indica) have been proposed due to differentiation in phenotypic traits of the plants (Schultes and Hofmann 1991). A recent investigation on allozyme (an enzyme that differs by one amino acid from other forms of the same enzyme) variation within 157 populations of Cannabis (Hillig 2005) strongly suggests that the genus Cannabis consists of only two species, C. sativa and C. indica.

The relationships within Cannabis species and the production of fiber and cannabinoids, however, are not completely understood, making abso-lute assignment of C. sativa as the source of fiber and C. indica as the source of the resin unwarranted until more complete chemotaxonomic data is available. The movement and selection of plants by growers and others has certainly led to a number of environmental and cultivated vari-ants of Cannabis, as the plants became adapted to growth in various loca-tions and growers chose and seeded plants (accessions) with desirable characteristics. Strains of Cannabis approved for industrial hemp production in Europe and elsewhere have been selected to produce only minute amounts of psychoactive constituents, while strains of Cannabis used for medicinal and recreational use have been selected for production of can-nabinoids (Small and Marcus 2002). A study of ninety-seven Cannabis accessions (de Meijer et al. 2003) indicated that plants produced for delta-9-tetrahydrocannabidiol (THC) and cannabidiol (CBD) demonstrated a continuous variation in content of these constituents among the acces-sions with no phenotypic characteristic (physical appearance) that could accurately separate those with high THC from those with low THC con-tent. All species of Cannabis can seemingly be bred to produce fiber or cannabinoids.

Botanical History 

Historically, botanical interest in Cannabis undoubtedly began as the plant became recognized as a source of food, fiber, and medicine. Archaeological evidence indicates use of the plant in China as a fiber some twelve thou-sand years ago (Nelson 1996; Schultes 1970). Early use as medicine is documented by inclusion of the plant in the first known Chinese materia medica (treatise on medical remedies), Pen Ts’ao (accredited to Emperor Shen Nung, 2737 and 2697 BCE), in which people were advised to cultivate the female plant for its greater medicinal properties (Schultes 1970). As the plant moved from country to country in trade, first to Asian counties such as India, Korea, and Japan, cultivation was initiated by farmers as demand for the product increased. Over subsequent years, several rituals were developed for cultivation of the plant, most likely to ensure the growth of the female plant to be used for the resin produced.

After contact with the Indian subcontinent by the Indo-Europeans, cultivation of Cannabis was spread throughout the Middle East and Europe for both fiber and resin. Cannabis was a fiber crop in America in prehistoric times (Schultes 1970), and the plant was prevalent in America before the arrival of European explorers. Early cultivators of Cannabis, including George Washington and Thomas Jefferson, provided extended notes on planting, harvesting, and expected yields, indicating a familiarity with the botany of the plant (Nelson 1996). After America outlawed the cultivation and use of marijuana, it became “hidden” among other crops, forested areas, and enclosed structures to prevent discovery. Yet, despite the efforts at restriction on the growth of Cannabis by local, state, and fed-eral governments, American growers are estimated to have produced 22.3 million pounds of marijuana with a value of $35.8 billion in 2006 (Gett-man 2006).

Growing in the wild, Cannabis plants usually have limited growth, generate small seeds, and produce small amounts of oil, fiber, or resin, as com-pared with cultivated species, due to lack of soil nutrients. To maximize development and productivity, the Cannabis plant, which is known as a “heavy feeder,” needs lots of mineral nutrients, levels that can be supplied under cultivated conditions. Other environmental variables, such as tem-perature, light, water availability, and plant spacing, also affect the growth and development of the Cannabis plant, causing variations in plant appearance and productivity

(Bósca and Karus 1998; Clarke 1993; Potter 2004). To maximize quality production for use of the plant for medicinal purposes and to ensure quality and “hidden” production of the plant for recreational use, Cannabis is often produced hydroponically in a greenhouse or enclosed room where the environmental conditions can be controlled (Clarke 1993; Potter 2004). Of the current Cannabis crop grown in America, 17 percent is thought to be cultivated inside buildings under controlled conditions (Gettman 2006). To meet the need for specialized equipment for controlled growth, various equipment suppliers offer hydroponic equipment and instructions designed to produce vigorously growing plants.

Morphology 

Cannabis is a rapidly growing dioecious (male and female reproductive organs on different plants), wind pollinated, annual herb that in some plant selections can reach heights of twenty feet (six meters) (figures 4.1 and 4.2). Seeds, which readily germinate within a week, develop two seed leaves (cotyledons) that are approximately one-half inch (1.7 cm) long, slightly unequal in size, and broader at the tip than the base (Clarke 1993; Stearn 1970). The first true leaves, which form as a pair on opposite sides of the stem at right angles to and approximately an inch above the cotyle-dons, consist of two narrow, serrated leaflets (blades) two to four inches (5 to 10 cm) long connected to the plant stalk by a distinct petiole (Clarke 1993). The next pair of leaves, formed at right angles to the first pair, can be unifoliate (one leaflet per leaf) or palmate (multiple leaflets arising at a single point on the end of the petiole). The number of leaflets per leaf generally increases as new leaves form on the stem until a maxi-mum of ten or eleven leaflets per leaf is reached.

The stem, which is sometimes hollow, is angular and pubescent (cov-ered in small hair-like structures) (Stearn 1970). If the plant has adequate growing space, the axillary buds (growing points located where the leaf joins the stem) will form branches. If vegetative growth conditions are fa-vorable, the stem will increase in height by two inches per day when ex-posed to the long daylight periods of summer. While some selections of Cannabis are day-neutral (flower under any day length), most are classified as short-day plants (they need a long dark period, usually fourteen hours or more) and shift from vegetative to generative (reproductive) growth upon exposure to short daylight periods. With the change to reproductive growth, the leaf pairs change from leaves opposite each other on the stem to an alternate, spiral arrangement (a single leaf on one side of the stem and the next leaf higher on the stem is not directly above the lower leaf) (Potter 2004).

During vegetative growth, male and female plants of Cannabis cannot be distinguished from each other with any certainty, although the female plant tends to be more stocky and flower later than the male plant (Raman 1998). As the plants enter the reproductive phase, however, the density of leaves on the upper part of the plants begins to differ, with the male plant having fewer leaves than the female plant. The male plant forms flowers in long, loose clusters (six to twelve inches long) from buds within claw-shaped bracts on branches at the top of the plant, while the female plant forms flow-ers in tight, crowded clusters from buds within tubular-shaped bracts. In male flowers, the bracts are formed from five relatively short pubescent se-pals (small leaflike structures), a half-inch long or less, that are a yellowish, greenish, or whitish in color (Clarke 1993). The female flowers are borne in pairs, and each individual flower is enclosed in green colored bracts (calyx formed by sepals).
The upper leaves, unfertilized flower heads, and flower bracts of the female plant are the primary source of cannabinoids in Cannabis (Russo 2004). The cannabinoids are enclosed in tiny (just visible to the eye) glan-dular trichomes (globe-shaped structures, supported on short stalks) found on bracts and floral leaves and unstalked, glandular trichomes (peltate trichomes) found on vegetative leaves and pistillate (flower) bracts (Hammond and Mahlberg 1977; Raman 1998; Starks 1990) and produce the sticky resin containing cannabinoids and terpenes.

Maximum cannabinoid-producing trichomes occur on the flowering part of the Cannabis plant during the late flowering period. The flowering head and other vegetative tissues (lower leaves and stems) of the plant can also develop three other types of trichomes (unicellular curved, squat uni-cellular, and bulbous) that do not produce cannabinoids. The number of resin-producing trichomes is higher in female plants than on male plants, especially on the bracts.

Applications 

Pollination occurs when pollen grains move from the male to the female flower by floating in the wind or by the purposeful transfer of pollen to cre-ate specific crosses (mating the same or two different strains to develop de-sirable features) (Green 2005). Following fertilization (the fusion of the male and female gametophytes, sperm and egg, respectively), the female flower develops seeds (achenes) over fourteen to thirty-five days. The male plant usually dies after shedding pollen, but the female plant, fertilized or unfertilized, continues to mature for another two to five months. Monoecious plants (having both male and female flowers on the same plant) occasionally occur, but this is not a normal occurrence except in specially selected varieties.

In new plantings from seed, an essentially equal number of male and female plants can be expected, although extreme stress, such as that pro-duced by nutrient excesses or deficiencies, temperature extremes, altered light cycles, or mutilation may increase the number of female plants in the population (Clarke 1993). Cannabis plants can also be grown from vegetative cuttings (asexual reproduction, also known as cloning, in which a small part of a plant is used to develop a complete plant) (Clarke 1993; Potter 2004). The use of vegetative cuttings is used to preserve unique characteristics, as the new plant will have the same genotype (genetic composition) and thus the potential for the same phenotypic char-acteristics as the plant it was taken from, though a different environment may change the plant appearance and chemistry. Offspring of sexually propagated plants (those grown from seed) will have genotypes different from the parent plants, as inheritable characteristics (genes) that deter-mine the plant phenotype come from both the male and the female plant. Planned plant crosses (mating of male and female plants by trans-fer of pollen from a specific male to a specific female) are used to develop new varieties.

Cannabis plants used for fiber production are strains that produce only very small quantities of cannabinoids (Rannali 1999; Schultes 1970). To produce the best fibers, these plants are best grown in cold or temperate regions and harvested in the juvenile (vegetative) stage of growth. As the plant ages, the bast fibers (fibers that run the length of the stem, produced in the inner bark) undergo lignification (a hardening that makes the fibers brittle) (Potter 2004). Monoecious plants are preferred for fiber produc-tion because the plants all mature at the same time, enabling mechanical harvest. Seeds to be used as a fixed (fatty) oil source (nonnarcotic), food, or propagation material are harvested only after the seeds have matured. Many seeds usually fall to the ground before harvest, as the achenes held in the flower pods are loose, and the pods have a tendency to dehisce (discharge seeds) upon ripening.

Cannabis plants grown for medicinal or recreational products are har-vested for the resin produced by the leaves and bracts of the flowering tops (Nelson 1999). To maximize the number of glands and resin production, male plants are frequently removed from the production location to pre-vent flowers on the female plants from producing seeds. The lack of seed formation induces the female plants to produce more flowers, leading to increased resin production, frequently with higher cannabinoid content than resin from plants with seeds (ElSohly et al. 1984). The plant material used for recreational purposes produced from nonseed flowering tops of female plants is known as sinsemilla and is valued for high THC content, enhanced appearance, and a more intense aroma, as compared with other similar products obtained from plants allowed to form seeds (Hanrahan 2001; Rosenthal 1984). Dried, crushed flowers and small upper leaves used as the recreational drug are commonly known as marijuana, while the resin collected by brushing the glandular trichomes from the plant tissues and used as a recreational drug is commonly known as hashish.

Conclusion 

As plants closely associated with humans for several thousand years, Cannabis species have undergone morphological and chemical changes through plant selection and breeding to adapt the botany of the plant to meet the needs of the populace. The closeness and overlapping of traits among the species has made differentiation difficult and created confusion among taxonomists (Schultes 1970; Schultes and Hofmann 1991). Differ-ences among Cannabis types suggest that some were selected and improved to produce fibers, while other types were selected and improved for pro-duction of cannabinoids. Such selection of desirable types continues and has led to plants that can grow in different environments and produce more resin or fiber than wild types of Cannabis (de Meijer, van der Kamp, and van Eeuwijk 1992, 1993; Hillig 2005; Russo 2004; Schultes 1970).

Considerable efforts in breeding and selection have produced Cannabis varieties and cultivars that are uniquely suited for production of medicinal or psychoactive compounds, fibers, and fixed oils. Examination of medicinal applications of Cannabis has been renewed in the past twenty years, with botanical selections now being made to meet that need (Guy 2004). Having been in close association with humans for thousands of years, the Cannabis plant continues to be botanically adaptable to meet the requirements of the societies in which the plant is grown.


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