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Newsletter Archives > Monthly Health Newsletter: January 2013 Health Newsletter

January 2013 Health Newsletter

Current Articles

» DTS Spinal Decompression
» Why You Need Supplements
» The Digestion / Absorption of Fish Oil: The Importance of the Triglyceride Form
» Misleading Labels, High Caffeine Levels in Diet Supplements
» Whole Grains Reduce Risk of Prediabetes
» Skip Mouth-to-Mouth to Save Heart Attack Victims?
» Kids Offered Healthier Snacks Eat Less

DTS Spinal Decompression

DTS Spinal Decompression


DTS Spinal Decompression Therapy is a new highly advanced procedure that is the leading non-surgical alternative to medication, steroid injections, and surgery for treatment of neck and back pain.� DTS therapy is a proactive and pain-free treatment that has shown a very high rate of success for the treatment of herniated discs, disc bulges, disc degeneration, spinal stenosis and sciatica.� As reported by C. Norman Shealy, MD, PhD, in the American Journal of Pain Management, "Eighty-six percent of ruptured intervertebral disc (RID) patients achieved 'good' (50-89% improvement) to 'excellent' (90-100% improvement) results with decompression. Sciatica and back pain were relieved." "Of the facet arthrosis patients, 75% obtained 'good' to 'excellent' results with decompression." If you suffer from neck or back pain, you owe it to yourself to consider DTS - Spinal Decompression Therapy. Call our office at (609) 654-4299 to schedule a free consultation to see if DTS Spinal Decompression can help you. Read more ...

Click here to watch the DTS video found on our homepage.

Author: Evergreen Marketing Group, Inc.
Source: Encore Medical
Copyright: Evergreen Marketing Group, Inc. 2009

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Why You Need Supplements

Todays diets are depleted of vitamins, minerals, essential fatty acids and other nutrients due to the decreasing quality of our food supply and busy lifestyles. Combining a healthy diet and dietary supplements is the best approach to achieve optimal health.


Modern lifestyles typically involve juggling work, family and other activities. This leaves little time devoted to quality food choices and meals, leading instead to selections based on convenience. These options tend to be higher in fat, refined carbohydrates and sodium and usually involve extensive processing to enhance taste, which can destroy or remove nutrients. Furthermore, higher amounts of these types of foods are associated with marginal micronutrient intake and low serum concentrations of vitamin A, E, C, B12, folate and carotenoids.1

In a survey of almost 2,000 adults, the most important values in choosing a lunch were convenience and taste. Health was the least important value.2


Data from the National Health And Nutrition Examination Survey (NHANES) indicates that only 40% of Americans ate the recommended five or more servings of fruits and vegetables per day.3 The standard American diet is typically characterized by a high intake of:

Saturated Fat
Red Meat
Refined Grains

It is also generally low in essential fats, which are critical for healthy cardiovascular function, inflammatory balance and cognitive support.*4,5Essential fats include:

Omega-3 fatty acids: fish, flaxseed and walnuts
Omega-6 fatty acids: vegetable oils, grains and seeds

Americans typically consume a diet that has a ratio of 10:1 omega-6 to omega-3 fatty acids. Research indicates that an optimal ratio is closer to 3:1.


Consuming a balanced diet that meets the recommended servings of fruits, vegetables, whole grains, essential fatty acids and lean sources of protein still may not ensure ample nutrient intake due to changes in our food supply. A recent comparison study evaluated potential changes in the average nutrient content of 43 fruits and vegetables between 1950 and 1999 and found the following results6:

6% decrease in protein
16% decrease in calcium
9% decrease in phosphorus
15% decrease in iron
38% decrease in riboflavin
20% decrease in ascorbic acid

Food quality changes like these are the result of multiple factors:
Storage time and maturity at harvest

Nutrients can be harmed during storage or transportation. A 2004 study cited that storing tomatoes for 5 days decreased ascorbic acid by almost 13%.7 Harvesting plants prior to proper maturity diminishes nutrient content potential, particularly for fiber, vitamin A, vitamin C and polyphenols.8,9
Genetic selection

Modern fruits and vegetables are genetically selected, and in some cases modified, for shelf life, high yield or other growth characteristics rather than their ability to extract or synthesize nutrients from the environment.10
Atmospheric CO2

An increased level of CO2 in the atmosphere, due to pollution, decreases the nitrogen, potassium, magnesium and protein content of plants.11
Fertilization quality

Fertilization of the soil with isolated key nutrients such as nitrogen, phosphorus and potassium, as opposed to more comprehensive fertilizers, can alter the composition of plants and lead to nutrient losses. For example, plants raised on high-potassium soil have higher levels of potassium, but reduced levels of calcium and magnesium.10,12
Growing region

Differences in climate and soil type can cause large variations in nutrient content. Calcium-rich soil will produce plants higher in protein, while potassium-rich soils produce plants higher in carbohydrates. Regional rainfall can create wide variations in vegetable mineral composition, particularly for calcium, magnesium and potassium.12
Farming practices

Free-range animals produce meat with significantly higher levels of omega-3 fatty acids and conjugated linoleic acid.13 Dairy products made from grass-fed animals are also higher in vitamin A, E and betacarotene.14 Feed-lot fed animals produce meat containing lower levels of these critical nutrients. Antibiotics fed to these animals can also result in altered probiotic profiles.15
Industrial waste and contamination

Chemical residues and industrial waste, including heavy metals, pollute the land, water and food supply.16A 2004 analysis of 2,644 individuals found that most people in the U.S. carry a significant body burden of pesticides and pesticide metabolites, with the average person testing positive for 13 out of the 23 analyzed. Estrogenic compounds, such as DDT and its metabolites, polychlorinated biphenyls (PCBs) and p-nonyl-phenol and bisphenol-A, are of particular concern.17
Choose nutrient dense foods

Whole grains and brightly colored fruits and vegetables typically have high nutrient levels. Choosing lean, free-range sources of protein and fat, as well as organic foods is also important.
Preserve nutrients during cooking

Avoid overcooking food to optimize nutrient retention. Whether baking, grilling, or steaming, fruits and vegetables should still be colorful and slightly crisp when consumed.18
Buy fresh local foodsorganic when possible

Reducing the amount of time foods are in storage or transit helps to preserve the naturally occurring nutrients in foods. Less transit also means less CO2generated in the atmosphere.
Take high quality nutritional supplements

supplement brand that is free of fillers, coatings, binders, allergens, artificial colors, preservatives, hydrogenated oils or other excipients. These undesirable ingredients can diminish the bioavailability or health-promoting potential of the nutrients. Unlike foods, supplements also have the benefit of providing consistent levels of vitamins and minerals.19 For specific health concerns, it is important to choose supplements that reflect active ingredients and dosage levels used in studies. Ask your health professional for more information.


1. Kant AK. Consumption of energy-dense, nutrient-poor foods by adult Americans: nutritional and health implications. The third National Health and Nutrition Examination Survey, 1988-1994. Am J Clin Nutr. 2000 Oct;72(4):929-36.
2. Blanck HM, Yaroch AL, Atienza AA, et al. Factors Influencing Lunchtime Food Choices Among Working Americans. Health Educ Behav. 2007 Jun 29.
3. Guenther PM, Dodd KW, Reedy J, Krebs-Smith SM. Most Americans eat much less than recommended amounts of fruits and vegetables. J Am Diet Assoc. 2006 Sep;106(9):1371-9.
4. Bazzano LA, He J, Ogden LG, et al. Fruit and vegetable intake and risk of cardiovascular disease in US adults: the first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study. Am J Clin Nutr. 2002 Jul;76(1):93-9.
5. Zampelas A, Panagiotakos DB, Pitsavos C, et al. Fish consumption among healthy adults is associated with decreased levels of inflammatory markers related to cardiovascular disease: the ATTICA study. J Am Coll Cardiol. 2005 Jul 5;46(1):120-4.
6. Davis DR, Epp MD, Riordan HD. Changes in USDA food composition data for 43 garden crops, 1950 to 1999. J Am Coll Nutr. 2004 Dec;23(6):669-82.
7. Molyneux SL, Lister CE, Savage GP. An investigation of the antioxidant properties and colour of glasshouse grown tomatoes. Int J Food Sci Nutr.2004 Nov;55(7):537-45.
8. Punna R, Rao Paruchuri U. Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables. Int J Food Sci Nutr. 2004 Nov;55(7):561-7.
9. Marn A, Ferreres F, Toms-Barbern FA, Gil MI. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). J Agric Food Chem. 2004 Jun 16;52(12):3861-9.
10. Bear FE. Variations in vegetable mineral content. Soil Science Society of America Journal. Sept-Oct 1991. 55(5).
11. Taub DR, Miller B, Allen H. Effects of elevated CO2 on the protein concentration of food crops: a meta-analysis. Glob Change Bio.14(3):565-75.
12. Albrecht, WA. Our Teeth and Our Soils. Annals of Dentistry. 1947. 6(4):199-213
13. Kraft J, Kramer JK, Schoene F, Chambers JR, Jahreis G. Extensive analysis of long-chain polyunsaturated fatty acids, CLA, trans-18:1 isomers, and plasmalogenic lipids in different retail beef types. J Agric Food Chem. 2008 Jun 25;56(12):4775-82.
14. Searles, SK et al. Vitamin E, Vitamin A, and Carotene Contents of Alberta Butter. Jour of Diary Sci. 53(2) 150-154.
15. Price LB, Johnson E, Vailes R, Silbergeld E. Fluoroquinolone-Resistant Campylobacter Isolates from Conventional and Antibiotic-Free Chicken Products. Environ Health Perspect. May 2005. 113(5): 557-560.
16. Mahaffey KR, Clickner RP, Bodurow CC. Blood organic mercury and dietary mercury intake: National Health and Nutrition Examination Survey, 1999 and 2000. Environ Health Perspect. 2004 Apr;112(5):562-70.
17. Schafer KS, Reeves M, Spitzer S, Kegley SE. Chemical Trespass: Pesticides in Our Bodies and Corporate Accountability. Pesticide Action Network North America. May 2004.
18. Galgano F, Favati F, Caruso M, Pietrafesa A, Natella S. The influence of processing and preservation on the retention of health-promoting compounds in broccoli. J Food Sci. 2007 Mar;72(2):S130-5.
19. Fletcher RH, Fairfield KM. Vitamins for Chronic Disease Prevention in Adults Clinical Applications. JAMA. 2002;287:3127-3129.

Author: Juniper Devecis, MS, RD, CCN
Source: Pure Encapsulations
Copyright: Pure Encapsulations 2012

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The Digestion / Absorption of Fish Oil: The Importance of the Triglyceride Form


Our bodies have been efficiently digesting and metabolizing essential fatty acids (EFAs) for thousands of years. The human body transports and utilizes these essential fatsincluding the omega-3s EPA and DHA found in fish oilin the triglyceride form, which resembles three parallel chains of molecules connected at one end by a molecular backbone.


However, unlike the triglyceride form to which the human body is naturally accustomed, many concentrated fish oil products contain fatty acid compounds that lack the molecular backbone connecting adjacent fatty acids. This new to nature form of fatty acid is called an ethyl ester, and it characterizes many forms of fish oils on the market today.

Because ethyl esters lack the molecular backbone found in triglycerides, these synthetic omega-3 molecules are not only less effective at delivering EFAs to the body during digestion and metabolism, they also pose potential side effects.

■ Research confirms that concentrated fish oil in the triglyceride form is absorbed 70% more than as ethyl esters. Because of this, overall levels of EPA and DHA in consumers of triglyceride-based fish oils far surpass those in people who choose ethyl esters.

■ Ethyl esters have only been in the human diet for roughly 20 years. As such, the long-term effects are not yet known.

■ Since ethyl esters lack the molecular backbone naturally found in triglycerides, our bodies must find one during digestion in order to rebuild ethyl esters into triglycerides prior to absorption. This can mean taking a backbone from an existing molecule, which subsequently tries to replace its backbone in the same manner, leaving a surplus of free fatty acids. This competitive process can increase free radical activity in the body and raise oxidative stress levels generally associated with negative health

■ Furthermore, when ethyl esters are consumed, the alcohol molecules on the end of each fatty acid are removed during digestion. These alcohol molecules must then be processed by the liver, putting additional demands on the body during metabolism.

93+% True Triglycerides

Another Industry Exclusive from Nordic Naturals

Nordic Naturals has always produced our fish oils in the triglyceride form. Despite the superiority of triglycerides, few concentrates on the market are sold in this form. Of these, most contain only 60% true triglycerides (or less) with the remaining 40% comprised of diglycerides and monoglycerides. Nordic Naturals, however, has perfected technology that allows us to maintain over 93% triglycerides in our concentrated fish oils.

As scientific evidence continues to recognize the absorption advantage of the triglyceride form, we continue to innovate in order to deliver a superior fish oil that produces superior results.

The concentration process

Fatty acids start in the natural triglyceride form.

Ethanol is added to the oil to separate the
glycerol backbone, and to provide a cap to
stabilize the molecule...

creating ethyl ester fatty acids.
Unwanted fatty acids are then removed,
for replacement with DHA and/or EPA.

Using natural enzymes, Nordic
Naturals takes the extra step to
reassemble ethyl esters back into
triglycerides for optimal absorption.

Author: Dyerberg J, et al.
Source: Nordic Naturals
Copyright: Nordic Naturals 2011

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Misleading Labels, High Caffeine Levels in Diet Supplements

A recent study of diet supplements conducted by the Harvard Medical School in Boston found that the amount of caffeine in the supplements varied widely and that the product labels were often inaccurate or contained no caffeine information at all. High levels of caffeine can can be dangerous for certain individuals, due to side effects such as tremors and anxiety. The study, published by JAMA Internal Medicine, tested 31 dietary supplements known to contain caffeine or herbal ingredients that naturally contain caffeine. Researchers found that of the products tested, five had labels with inaccurate caffeine information and another six did not have caffeine on their labels, but contained very high levels of caffeine; averaging between 210 and 310 milligrams per serving. To compare, an eight-ounce serving of coffee contains approximately 100 milligrams of caffeine. The study concluded that the levels of caffeine in the supplements would not be an issue on their own, but may cause problems for people who combine the diet products with energy drinks, coffee and other high-caffeine foods and beverages. More troublesome was the wide-spread inaccuracy of the labels, which make it nearly impossible even for users who read the product information to know what they are consuming. The researchers added that current laws regulating product labeling arent strong enough and that the U.S. Food and Drug Administration (FDA) must do a better job enforcing what labeling regulations exist.

Source: JAMA Internal Medicine, online January 7, 2013.
Copyright: LLC 2013

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Whole Grains Reduce Risk of Prediabetes

Researchers in Sweden have recently concluded that the risk of of prediabetes, a blood sugar elevation that often precedes diabetes in adults, can be lowered by the consumption of whole grains. The study followed 5,477 Stockholm residents without diabetes, who kept food diaries of the amounts of whole and refined grains they ate. Blood glucose levels of participants were recorded and then followed up on ten years later. The researchers discovered that subjects who consumed approximately two or more ounces of whole grains per day were found to be 27% less likely to become prediabetic. However, these results may not help Americans, because of the difficulty in obtaining whole grain foods in the U.S. American food manufacturers can label a food that contains eight grams per serving as whole grain; Sweden requires a food product to contain least half whole grains to receive the designation. Whole grains span the spectrum of grain, from brown rice to whole wheat, but to be whole, the entire kernel is used, including the grain hull. Refined grains, where the hull and other parts of the grain are removed are far more common in the U.S. The American Diabetes Association now estimates that one in four Americans are prediabetic and that nearly a quarter of people with the condition will develop full-blown diabetes. Further, fewer than three percent of Americans get the recommended 48 grams per day of whole grains. Because refined grains contain more calories and carbohydrates, which are risk factors for diabetes, researchers concluded that Americans should simply aim to consume less grain in general.

Source: American Journal of Clinical Nutrition, online December 12, 2012.
Copyright: LLC 2013

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Skip Mouth-to-Mouth to Save Heart Attack Victims?

New medical research, recently published in the journal Circulation, finds that heart attack victims given compression-only cardiopulmonary resuscitation were less likely to die in following years than people given standard mouth-to-mouth CPR. This finding supports an American Heart Association recommendation that the simpler form of CPR is more appropriate for bystanders often intimidated by the prospect of combining chest compressions with rescue breathing. Over 383,000 people in the U.S. suffer cardiac arrests every year; only about 10 percent survive. The study, authored by researchers in Seattle, France and Sweden, tracked more than 3,200 adults who suffered heart attacks and were administered either standard or compression-only CPR. Mortality in the compression-only group was 9% lower than in the standard CPR group, with benefits persisting for up to five years after the event. However, the researchers added that their recommendations don't apply to CPR performed by medical personnel or people who are proficient in rescue breathing. They also apply only to adult victims with heart problems, where cardiac arrest was caused by reasons other than trauma, suffocating or drowning. It is still recommended that pediatric victims suffering cardiac arrest be administered rescue breathing.

Source: Circulation, online December 10, 2012.
Copyright: LLC 2013

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Kids Offered Healthier Snacks Eat Less

A new study conducted by the Food and Brand Laboratory at Cornell University suggests that substituting cheese or vegetables for potato chips, might help reduce the amount of calories children eat at snack time. The findings are of interest to a nation combating a recognized childhood obesity epidemic and looking for ways to help kids slim down. The study of over 180 children ages nine to twelve, put the kids in a room to watch TV and eat a snack. 45 of the children were given potato chips, 36 were offered cheese, 59 were given raw vegetables and 43 were given cheese and vegetables. There were no restrictions on the quantity of the snacks; the kids were allowed to eat until they felt full. After 45 minutes, the researchers measured the amount of calories eaten. Unsurprisingly, the children in the chip group consumed the most, averaging 620 calories, or approximately 40% of the daily amount of calories recommended for a moderately active eight-year-old boy. The children in the other groups ate an average of 200 calories of cheese, 60 calories of vegetables and 170 calories of the combination cheese-and-vegetables snack. Kids also reported feeling full after eating less of the cheese and vegetables than the potato chips. Experts disagree on the findings however, pointing out that children will eat more of a snack they prefer - like potato chips, than one they don't - like raw vegetables. They also acknowledge that it is not always feasible, especially in lower income families where obesity has hit hardest, to provide healthy alternatives to cheaper processed foods.

Source: Pediatrics, online December 17, 2012.
Copyright: LLC 2013

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