The Gary Null Show - 12.06.22

1. “Foot-Long Blood Clots” From mRNA, Says Pathologist Dr. Ryan Cole w/ Dr Kelly Victory – Ask Dr. Drew (start @ 20:30 – 40:30)
2. Putin just scored a KNOCKOUT blow to Europe and the WEF | Redacted with Clayton Morris (0:00 – 9:05) 
3. Watch Out Us Dollar! China and Saudi are Building a New Currency and World (0:00 – 9:40)

 

Watercress Found to Block Breast Cancer Cell Growth

Natural Society November 27, 2022

A new study from the University of Southampton indicates that watercress could be useful in the fight against breast cancer. According to the study, published in the British Journal of Nutrition, a compound in the cruciferous plant could work to turn off signals in the cells that are used to facilitate cancer growth, thereby starving cancer cells to death. When a tumor outgrows its own blood supply, it sends signals to surrounding tissues to deliver more oxygen and nutrients. Its these signals that phenylethyl isothiocyanate—the watercress compound—may actually shut off. For the research, a small group of breast cancer survivors ate a bowl of watercress and then had their blood tested for a period of 24 hours following. The participants had a significant level of phenylethyl isothiocyanate in their blood following the meal and the signaling function was “measurably affected.”

According to the study’s abstract:
“Although further investigations with larger numbers of participants are required to confirm these findings, this pilot study suggests that flow cytometry may be a suitable approach to measure changes in 4E-BP1 phosphorylation following the ingestion of watercress, and that dietary intake of watercress may be sufficient to modulate this potential anti-cancer pathway.” The research is promising, and when paired with research on the benefits of other cruciferous vegetables, we may have identified the family of vegetables that can successfully combat cancer

(NEXT)

Going to the gym in later life could lower dementia risk
Australian National University, November 30, 2022

Early results from a new study led by ANU indicate that people aged in their 60s and early 70s could lower their risk of dementia if they maintained a healthy weight by going to the gym to retain muscle mass. Lead researcher Dr Marnie Shaw said “As our population ages, the number of people with dementia will increase, but an active lifestyle offers real opportunities for reducing dementia risk,” said Dr Shaw from the ANU Research School of Engineering. The researchers observed about 400 people aged in their 60s and early 70s from Canberra at several different stages over time. Dr Shaw said the study was the first to show that the relationship between body mass index (BMI) and brain shrinkage changed from midlife to older age. Research evidence has linked brain shrinkage to the onset of dementia. “Both increasing and decreasing BMI was associated with more brain shrinkage at an older age,” Dr Shaw said.”Preliminary results from our research indicate that it’s important for people in later years to go to the gym to maintain a healthy weight and not lose their muscles,” Dr Shaw said

(NEXT)

Not all micronutrients are created equal: Study identifies some supplements that benefit cardiovascular health

Brown University, December 5, 2022

Healthy diets are rich in antioxidants like amino acids, omega-3 fatty acids and vitamin C, but exactly how beneficial these micronutrients are for cardiovascular health has long been controversial. Now a new meta-analysis published in the Journal of the American College of Cardiology provides some clarity. Researchers systematically reviewed a total of 884 studies available to date on micronutrients taken as dietary supplements and analyzed their data. They identified several micronutrients that do reduce cardiovascular risk—as well as others that offer no benefit or even have a negative effect. More than 883,000 patients were involved in the combined studies. “For the first time, we developed a comprehensive, evidence-based integrative map to characterize and quantify micronutrient supplements’ potential effects on cardiometabolic outcomes,” said Simin Liu, MD, professor of epidemiology and medicine at Brown University and a principal investigator for the study. “Our study highlights the importance of micronutrient diversity and the balance of health benefits and risks.” “Research on micronutrient supplementation has mainly focused on the health effects of a single or a few vitamins and minerals,” Liu said. “We decided to take a comprehensive and systematic approach to evaluate all the publicly available and accessible studies reporting all micronutrients, including phytochemicals and antioxidant supplements and their effects on cardiovascular risk factors as well as multiple cardiovascular diseases.”
The researchers looked at randomized, controlled intervention trials evaluating 27 different types of antioxidant supplements. They found strong evidence that several offered cardiovascular benefit. These included omega-3 fatty acid, which decreased mortality from cardiovascular disease; folic acid, which lowered stroke risk; and coenzyme Q10, an antioxidant sometimes marketed as CoQ10, which decreased all-cause mortality. Omega-6 fatty acid, L-arginine, L-citrulline, Vitamin D, magnesium, zinc, alpha-lipoic acid, melatonin, catechin, curcumin, flavanol, genistein and quercetin also showed evidence of reducing cardiovascular risk. Not all supplements were beneficial. Vitamin C, Vitamin D, Vitamin E and selenium showed no effect on long-term cardiovascular disease outcomes or type-2 diabetes risk, while beta carotene supplements increased all-cause mortality. According to the researchers, the findings point to the need for more personalized, precision-based dietary interventions that involve specific combinations of beneficial supplements. Further study is needed, including large, high-quality interventional trials to investigate the long-term effects of certain micronutrients on health.

(NEXT)

Scientists find inorganic food additives might make babies more vulnerable to allergies
Université Paris-Saclay (France), December 5, 2022

Nanotechnologies have revolutionized food technology with changes to food production, manufacture, and processing that are intended to make our food safer and healthier. Phytosanitary products, processing aids, food additives, and surfaces that touch food in storage can all transfer nanoparticles that might be consumed by humans.
In a review published in Frontiers in Allergy, Mohammad Issa, at the Université Paris-Saclay, and colleagues pointed out that such a significant change to food production could have unforeseen health consequences. The team presented evidence that suggested that nanoparticles not only cross the placenta to reach developing fetuses but leave them at greater risk of potentially life-threatening food allergies. “Due to the immunotoxic and biocidal properties of nanoparticles, exposure may disrupt the host-intestinal microbiota’s beneficial exchanges and may interfere with intestinal barrier and gut-associated immune system development in fetus and neonate,” said Dr. Karine Adel-Patient, corresponding author of the study. “This may be linked to the epidemic of immune-related disorders in children, such as food allergies—a major public health concern.” We know that environmental factors play a significant role in allergy development, and the higher prevalence in children suggests that early life environmental factors are likely key. Dietary practices and the environment affect gut health in young children, and the deprivation of gut microbiota and a wide range of dietary proteins can affect the development of oral tolerance. To understand how nanoparticles can disrupt this delicate balance, the team focused on three nanoparticle-bearing additives which are regularly found in food. “Such agents can cross the placental barrier and then reach the developing fetus,” explained Adel-Patient. “Excretion in milk is also suggested, continuing to expose the neonate.” While nanoparticles crossing the placenta has been demonstrated in rodents, there is also evidence that the additives cross the placenta in humans as well. Nanoparticles are not absorbed in the gut but accumulate there, and affect the bacteria present in the gut microbiome by changing the number of species present and their proportions. Given the evidence for the importance of the gut microbiome in developing a well-educated immune system, this is concerning for allergy development. Nanoparticles also affect the epithelium intestinal barrier, which is another essential component of a healthy reaction to dietary proteins. “Our review highlights the urgent need for researchers to assess the risk related to exposure to foodborne inorganic nanoparticles during a critical window of susceptibility and its impact on children health.”

(NEXT)

Pregnant moms’ stress may accelerate cell aging of white, not Black, kids
University of California, San Francisco, December 4, 2022

Does stress during pregnancy impact children’s cell aging, and does race matter? The answer is yes, according to a new UC San Francisco study published in Psychological Medicine. UCSF researchers followed 110 white and 112 Black women from age 10 to about 40 as well as their first child (average age 8) to understand stress influences on the women’s health and its effects on their children.
What they found surprised them. Financial stress during pregnancy, such as job loss and the inability to pay bills, was linked to accelerated cellular aging of white children but not Black children. “Ours is the first study we know of that examined effects of stressor type and timing on this aspect of health for white and Black mothers and their children,” said lead study author Stefanie Mayer, Ph.D., UCSF assistant professor of psychiatry at the Weill Institute for Neurosciences. “We can speculate on the reasons for the results, but the truth is we need to do more research to understand them.” Cellular age can be measured by the length of one’s telomeres, the protective DNA caps at the end of chromosomes. Telomere length naturally shortens with age, and shorter telomeres predict earlier onset of illnesses such as heart disease and diabetes as well as earlier death.Previous studies showed that prenatal stressors are linked to shorter offspring telomeres, but those studies comprised mostly white mothers. The UCSF study recruited an equal number of white and Black mothers, and examined how stressors that occurred during their adolescence (pre-pregnancy), pregnancy and throughout their lifespan affected their children’s telomeres. The telomere effect in white children was seen only for stressors during pregnancy—not adolescence or across the lifespan. Non-financial stressors, such as divorce or death of a loved one, had no observable telomere effect on children of either race.

(NEXT)

Association Between Consumption of Ultraprocessed Foods and Cognitive Decline

University of São Paulo Medical School (Brazil), December 5, 2022

Although consumption of ultraprocessed food has been linked to higher risk of cardiovascular disease, metabolic syndrome, and obesity, little is known about the association of consumption of ultraprocessed foods with cognitive decline. This was a multicenter, prospective cohort study with 3 waves, approximately 4 years apart, from 2008 to 2017. Data were analyzed from December 2021 to May 2022. Participants were public servants aged 35 to 74 years old recruited in 6 Brazilian cities. Main Outcomes and Measures Changes in cognitive performance over time evaluated by the immediate and delayed word recall, word recognition, phonemic and semantic verbal fluency tests, and Trail-Making Test B version.Results A total of 10, 775 participants data were analyzed. The mean (SD) age at the baseline was 51.6  years. During follow-up of 8 (6-10) years, individuals with ultraprocessed food consumption above the first quartile showed a 28% faster rate of global cognitive decline and a 25% faster rate of executive function decline compared with those in the first quartile. A higher percentage of daily energy consumption of ultraprocessed foods was associated with cognitive decline among adults from an ethnically diverse sample. These findings support current public health recommendations on limiting ultraprocessed food consumption because of their potential harm to cognitive function.