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Written by Cathy Ostroff
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Monday, 08 September 2008
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Dr. Cathy Ostroff has had a successful holistic health practice since 1978. In addition to chiropractic, Dr. Ostroff utilizes homeopathy, clinical nutrition and craniosacral therapy to treat a wide variety of ailments and is certified in blood chemistry analysis using a holistic-nutrition model. Dr. Ostroff has worked with thousands of people, incorporating scientific nutrition, chiropractic and wellness concepts, to help patients acheive optimum health from minor back sprains to those with serious illnesses. Dr. Ostroff trained at the Upledger Institute for Craniosacral Therapy and completed certification as a Master Homeopathic Clinician in 1997. She holds advanced certification from Activator Methods Chiropractic and is an instructor of anatomy and physiology.
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| | Promising New Research on Aging | As a chiropractor and wellness practitioner, I pay close attention to the latest scientific findings in achieving optimum health. Research has shown that there is a significant connection between the foods we eat and the rate at which we age. Therefore, in working with patients, I always emphasize diet and lifestyle habits that will help prevent the diseases associated with aging. Advanced Glycation End products, aptly abbreviated AGEs, are toxic subtances that form in your body when high amounts of refined sugars in your bloodstream react with proteins and lipids. Glycation interferes with the proper functioning of proteins and has been implicated in age-related conditions such as osteoarthritis and macular degeneration. Glycation, researchers believe, is a key reason why diabetics are at a high risk of nerve (neuropathy), artery (atherosclerosis), and kidney damage--because the high sugar levels in their blood significantly accelerates the formation of AGEs. The problem with AGEs is that they wreak havoc in your body by causing both inflammation and oxidative stress. Chronic inflammation can affect all your major organs such as the heart (myocarditis), the large intestine (colitis or Crohn's), and the lungs (asthma). Oxidation occurs when unstable oxy-gen molecules, known as free readicals, cause damage to the body's cells resulting in rapid aging and deterioration. Foods that may become high in AGEs are those that are "browned" or "caramelized", particularly high -protein, high-fat foods cooked at high temperatures. Food manufacturers have also added AGEs to foods, especially in the last 50 years, as flavor enhancers and colorants to improve appearance. A partial list of these foods includes donuts, barbecued meats, cake, and dark colored soda pop.
A recent study showed that people with diabetes who consumed foods cooked at lower temperatures such as stewing, boiling, braising and steaming had lower levels of AGEs and inflammatory proteins. But those who ate high-temp foods had increased levels of two indicators of inflammation--tumor necrosis factor-alpha and c-reactive protein. What can you do to reduce the formation of AGEs in your body? 1. Limit your intake of refined sugars and processed foods which are often pasteurized at high temperatures. 2. Limit the amount of grilled, fried and broiled foods in your diet. 3. Use "wet" rather than dry cooking methods such as stewing, steaming, and braising. 4. When you do grill, use acidic marinades including lemon juice and vinegar, which are thought to help fight AGEs. And trim the fat off meat before cooking. | |
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