(Natural News) There is an organ-transplant crisis going on. There are far too many people on various organ transplant waiting lists, and not enough organ donors. As such, scientists have thought of various solutions for the problem. One new example is organ refurbishing, which is as straightforward as it sounds – scientists take organs and refurbish them before transplanting them to new recipients who will end up using them. The thing is, the organs are sourced not from other humans, but from animals.
A report published recently in the Massachusetts Institute of Technology‘s MIT Technology Review brought the topic up for discussion. Harald Ott, a surgeon from the Harvard Medical School, is said to be spearheading the refurbished animal organ revolution. The report states that someday, people who need transplants may view Ott’s methods as the standard solution for all of their problems.
According to the report, Ott’s lab has unusual methods that involve taking animal organs and cleaning them up, then later turning them into human-compatible versions that can be used in actual, live organ transplants. The process usually starts with the animal organs being hooked up to a pump, which then send detergent throughout them in order to clean them up. Then, once the organs have been emptied of all traces of their animal origins, they are treated as a sort of empty scaffolding, which can be populated with human stem cells taken from patients – the potential recipients. It is through this that the scientists at the lab aim to create fully compatible human organs that won’t be rejected by the body of the person who receives the organ in a transplant.
(Natural News) Fast food is unhealthy; it’s loaded with salt, sugar and fat — and a whole lot of calories. It’s often pretty low in essential nutrients, as well. It’s well documented that fast food should be consumed in moderation, if at all. Indeed, most people know that takeaway meals aren’t ideal, but a recent study has shed light on just how bad going to the drive-thru really is for your health.
As it turns out, fast food doesn’t just contribute to inflammation and disease: It can actually provoke lasting (and damaging) changes to your immune system. Eating a diet laden with refined sugars, saturated fat and salt actually promotes the immune system to act as if there is an infection somewhere in the body, according to lead researcher Dr. Eicke Latz. Dr. Latz is the Director of the Institute for Innate Immunity of the University of Bonn.
To conduct their research, Latz and his team fed a group of mice a simulated “Western diet” for a whole month. This means the mice were fed food loaded with sugar, salt and fat — and were given very little fruits or vegetables.
Annette Christ, another study author, commented on their findings. She explained, “The unhealthy diet led to an unexpected increase in the number of certain immune cells in the blood of the mice, especially granulocytes and monocytes.”
“This was an indication for an involvement of immune cell progenitors in the bone marrow,” Christ added.
(Natural News) Acupuncture can normalize heart rate as well as increase the stamina of athletes undergoing high-intensity training, a study published in the Journal of Traditional Chinese Medicine has found. Prolonged and high-intensity training sessions typically cause athletes to accumulate fatigue and show a decline in performance which increases the risk of sports injuries. Fortunately , recovery and athletic performance can be improved, and fatigue and risk of injuries can be mitigated through proper recovery strategies. Thus, a team of researchers from Khon Kaen University in Thailand looked at the effects of acupuncture therapy on the heart rate of athletes engaging in high-intensity training.
The study involved 24 elite soccer players who were undergoing a four-week, high-intensity training session. The study participants were then randomly assigned into two groups – acupuncture or sham acupuncture group.
The group given acupuncture therapy stimulated the acupressure points Zusanli, Hegu, Shenshu, and Chize for two times a week. On the other hand, the sham acupuncture group received a special placebo-needle technique on the same acupressure points. The researchers measured the heart rate variability parameters of the participants before and after interventions, respectively.
Results showed that the stress index greatly increased in the placebo group, whereas no significant difference was observed in the acupuncture group. A high stress index makes athletes feel anxious, raises mental pressure, and causes fatigue. This means that acupuncture therapy can reduce depression or anxiety disorders, as well as enhance recovery, according to the researchers. Moreover, the researchers wrote that an increase in parasympathetic activity in the acupuncture group indicated that it could be a means for faster heart rate recovery.
(Natural News) The antioxidant properties of bakery products can be increased by adding unrefined pumpkin seed oil, according to a study published in the journal Agronomy Research. The researchers from St. Petersburg Polytechnic University of Peter the Great examined the fatty acid compositions and biologically active components found in vegetable oils such as unrefined rice bran oil, unrefined pumpkin seed oil, and refined and deodorized sunflower oil. They assessed the antioxidant properties of the vegetable oils according to the different factors, such as the formation of the primary and secondary oxidation products; and the oxidation coefficient, which can be identified in the process of applying thermal treatment, resulting in vitamin E being destroyed. However, the resistance to the thermal oxidation process of the vegetable oils were affected due to their biochemical composition. The bakery products used in the study were made from wheat flour dough and were added with four percent of the corresponding vegetable oil and five percent sugar. The products were baked at two temperatures – at 200 C and at 220 C. The researchers looked at the antioxidant activity of the baked goods through chemiluminescence and through DPPH radical assay.
The findings of the study revealed that the vegetable oils increased the antioxidant activity in bakery products. The greatest increase in antioxidant activity was observed in baked goods added with pumpkin seed oil, followed by those with rice bran oil, and those with sunflower oil. In addition, the researchers observed that the total antioxidant activity was higher in the crumbs compared to the crust. Furthermore, the antioxidant activity increased as the baking temperature decreased. This effect was also observed in the antioxidant activity of aqueous extracts of crust and crumb in products with rice bran oil and sunflower oil as determined through chemiluminescence. On the other hand, the antioxidant activity of aqueous extracts in baked goods with pumpkin seed oil was found to be higher in the crust than in the crumb.
My message to Woolworths, one of Australia’s food retail giants, via their Facebook page today asking:
“Instead of exposing me to genderbending BPA and other toxins every time I handle a Woolworths receipt please send it to me via email. Would only take a couple of lines of code and you have all my details already.
Now that is progress…”
I’ll keep you posted on any replies received
— Barefoot Warrior