High intake of cholesterol shown to actually repair damaged brains!

High intake of cholesterol shown to actually repair damaged brain

Friday, June 22, 2012 by: Ethan A. Huff, staff writer

(NaturalNews) Including high-cholesterol foods as part of a healthy diet may not be the poor dietary choice we have all been told it is, suggests a new study published in the journal Nature Medicine. It turns out that cholesterol actually helps increase production of an important component of the nervous system that facilitates proper nerve cell communication, and prevents the onset of brain diseases such as Parkinson's and Alzheimer's disease.


The study focused specifically on patients with a condition known as Pelizaeus-Merzbacher disease (PMD), in which nerve cells are unable to properly manufacture protective myelin sheaths. It is these myelin sheaths, which are composed of lipid fats and proteins, that allow nerves to communicate and send appropriate electrical signals that trigger movement and cognition, and that protect nerves from damage.


Cholesterol, which is commonly dismissed as harmful and something that people should avoid, actually contributes to producing and maintaining myelin sheaths. Without it, as evidenced by the recent studies, individuals with PMD -- and potentially all individuals -- are at a higher risk of developing cognitive illness and brain degradation. And particularly those with PMD, low-cholesterol diets are almost sure to leave them exceptionally prone to nerve damage.


"This six-week-long cholesterol treatment delayed the decline in motor coordination," wrote the scientists in their report. Researchers from the Max Planck Institute of Experimental Medicine in Germany fed a group of mice with PMD a high-cholesterol diet for six weeks, as well as another group of PMD mice a low-cholesterol diet. Those on the high-cholesterol diet stopped experiencing cognitive decline, while the low-cholesterol mice continued to get worse.

Source - read more: http://www.naturalnews.com/036258_cholesterol_brain_repair_Alzheimers.html#ixzz1ykyHGmnM

Related articles

• Cholesterol 'helps' damaged brain (bbc.co.uk)
• High cholesterol diet helps mice with fatal genetic disease (news.bioscholar.com)
• Basics Of A Low Cholesterol Diet (answers.com)
• High cholesterol diet found to help mice afflicted with Pelizaeus-Merzbacher disease (medicalxpress.com)
• Foods To Raise HDL Cholesterol (answers.com)

Mangoes: Natural Weight-Loss Food

We grew up eating lots of mangoes in Ghana so how come we never realized that mangoes can help one to lose weight. Now mango is the new super fruit joining the ranks of acai and noni.

Ghana can probably earn more from exporting mangos than from extractive industries like gold mining.

So before Americans get over this latest fad, I suggest that a sizeable acreage in Ghana be devoted to growing and exporting mangoes. However, Ghana's mangoes have more fiber than the mangoes that Americans prefer so it may make sense the plant the less fibrous varieties.

Whether this is another fad or not, mangoes are good for you. Now I have a good excuse to indulge in lots of mangoes without guilt!

Mangoes: Natural Weight-Loss Food

by About the Natural Weight-Loss Authors

Anyone wanting to lose weight will be sweet on mangoes. This versatile fruit is packed with nutrients, so you can eat less per meal and still meet the daily requirements for nutrition. Mangoes are also famous for their fleshy, stringy fruit, which is full of fiber and is a snack guaranteed to keep your raging appetite satiated until dinnertime.

This "fruit of India," as it is sometimes called, is unique in its wealth of nutrients and richness of flavor. Its pungent flavor is loved by most but may be an acquired taste for some. It delivers a great one-two nutrition punch.

Nutritional Values Mango Serving Size: 1/2 cup Calories: 54 Fat: 0 g Saturated Fat: <1 g Cholesterol: 0 mg Carbohydrate: 14 g Protein: <1 g Dietary Fiber: 2 g Sodium: 2 mg Vitamin A: 631 IU Niacin: <1 mg Riboflavin: <1 mg Thiamin: <1 mg Vitamin B6: <1 mg Vitamin C: 23 mg Calcium: 8 mg Magnesium: 7 mg Potassium: 129 mg Carotenoids: 381 mcg

Health Benefits
If you're limiting your calorie intake, eating concentrated sources of nutrients makes sense. And mangoes deliver. Mangoes are a superior source of beta-carotene. In fact, they are one of the top beta-carotene providers you can eat. Consuming large amounts of this antioxidant has been linked to a reduced risk of some forms of cancers.


Mangoes are rich in another carotenoid called lycopene, which is a potent antioxidant. Lycopene works to protect cells and suppress tumor growth.


Just one mango provides almost an entire day's worth of vitamin C. Unlike many other fruits, mangoes contribute several B vitamins and the minerals calcium and magnesium.


Selection and Storage

There are hundreds of varieties of mangoes in every shape, size, and color. The color of mangoes ranges from yellow to red and will deepen as the fruit ripens, though some green may remain even in perfectly ripened fruits. When ripe, a mango has a sweet, perfumey smell. If it has a fermented aroma, then it's past its prime. Choose mangoes that feel firm, but yield to slight pressure. The skin should be unbroken, and the color should have begun to change from green to yellow, orange, or red. Though it's normal for mangoes to have some black spots, avoid those mottled with too many. It's a sign the fruit is overripe. Ditto for loose or shriveled skin. If you bring home a mango that isn't ripe, you can speed the process by placing it in a paper bag with a ripe mango. Check daily to avoid over-ripening.


Preparation and Serving Tips

Mangoes are very juicy. You can peel the fruit and eat it as you would a peach, but just be sure to have plenty of napkins or paper towels on hand to sop up the juice that runs down your chin.

The best way to prepare a mango is to first slice off the "cheeks." These are on both sides of the thin, elongated seed found in the middle of the mango. Once you have two halves, lay them skin-side down on the cutting board. Cut the flesh in a crosshatch pattern, being careful not to cut through the skin. Then pick up the mango half and bend it backwards, so the cubes will pop up. Cut exposed cubes off of the skin.


Try eating chilled mangoes as dessert or as breakfast fruit. For extra zip, sprinkle them with a little lime juice. Mangoes are an indispensable ingredient in sauces and chutneys.


Complex carbohydrates, such as mangoes, help to jump-start your metabolism, so your body will burn more calories. When those midafternoon hunger pangs start to kick in, and they will, reach for that mango instead of that milk chocolate.






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Source: Discovery Health "Mangoes: Natural Weight-Loss Food"