Liv for the Moment

[Guest guest]

" HSI - Jenny Thompson " <hsiresearch

HSI e-Alert - Liv for the Moment

Wed, 01 Mar 2006 06:50:00 -0500

 

 

 

 

HSI e-Alert - Liv for the Moment

 

Health Sciences Institute e-Alert

****************************************************

March 01, 2006

 

 

 

Dear Reader,

 

Former Surgeon General C. Everett Koop has called hepatitis C an even

graver threat to our public health than HIV and AIDS. And the numbers

are indeed grave: More than 170 million people worldwide are currently

infected with this blood-borne disease. And in about 85 percent of

those cases the infection is chronic, which can prompt cirrhosis, a

debilitating liver disease.

 

In the e-alert " Insider Out " (2/27/06), I told you how vitamin C and

an immune system booster called Active Hexose Correlated Compound

(AHCC) might be useful in controlling hepatitis C. But if hepatitis

has already led to cirrhosis, a new study reveals that an herbal

formula may be helpful.

 

-----------

Tried and true

-----------

 

Could this be a significant breakthrough in cirrhosis therapy?

 

More than 50 years ago, an herbal formula called Liv-52, which is

derived from traditional avuryedic treatments, was first marketed as a

liver support product. Over the decades, many studies have

demonstrated the effectiveness of Liv-52. But this new research (from

the Institute of Medicinal Plants (IMP) in Tehran, Iran) may be " the

best-designed clinical trial of Liv-52 yet published " according to

Healthnotes Newswire.

 

Researchers randomly assigned Liv-52 or placebo to 36 patients with

cirrhosis of the liver. During the six-month trial period the IMP team

monitored liver function with several methods, including the

measurement of various enzymes that mark liver damage, and analysis of

ascites (excess fluid in the space between the two membranes that line

the abdominal cavity).

 

Results showed no significant changes in the placebo group. In the

Liv-52 group, however, cirrhosis markers were lowered considerably. No

adverse side effects were reported.

 

Writing in the journal Phytomedicine, the researchers stated: " This

protective effect of Liv-52 can be attributed to the diuretic,

anti-inflammatory, anti-oxidative, and immunomodulating properties of

the component herbs. " Some of the herbs in Liv-52 are believed to

boost levels of glutathione, an antioxidant that provides excellent

liver support.

 

Liv-52 can be found at health stores and through a number of sites on

the Internet, but those who have hepatitis C, cirrhosis or other

serious liver problems should talk with their doctors before using Liv-52.

 

-----------

A number of Ks

-----------

 

Any patient with cirrhosis might also consider increasing their intake

of vitamin K.

 

In the e-Alert " Special K " (3/1/05), I told you about a Japanese study

in which 40 women with cirrhosis were given 45 mg of vitamin K2 or a

placebo daily for two years. Of the women in the K2 group, only two

developed liver cancer, while nine of the women in the placebo group

developed cancer. Because of the length of the study, the researchers

were confident that K2 supplements helped reduce the risk of liver cancer.

 

Also in that e-Alert, HSI Panelist Allan Spreen, M.D., explained the

difference between the different types of vitamin K: " The plant-based

source of vitamin K (K1, or phylloquinone) seems to have no toxic

effects in most any reasonable dose. But the synthetic form (K3, or

menadione) has caused some liver toxicity and, rarely, a form of

anemia when taken in high doses. There's also K2 (or menaquinones),

but K1 and K2 are fine. As usual, it seems best to avoid synthetic

forms, if possible. If the individual is on coumadin (blood thinner),

he needs to talk with his doctor, as vitamin K can interfere with its

effect. "

 

Good dietary sources of vitamin K1 include dark, leafy green

vegetables (such as spinach, kale and carrot tops), cauliflower,

broccoli, Brussels sprouts, endive, lettuce olive oil and avocados.

 

Vitamin K1 is converted into K2 in the intestine, but we also get some

amount of K2 in meat, liver and egg yolk, and fermented products such

as yogurt and cheese.

 

....and another thing

 

U.S. supermarkets lose as much as $1 billion per year when meat turns

brown and has to be discarded. Even though the meat may still be fresh

enough to eat, customers won't buy it, so out it goes.

 

The solution? It couldn't be simpler: Just pump a little carbon

monoxide into the meat package!

 

That may sound crazy, but if you didn't hear about it on the evening

news last week, it's all true: In 2004 the FDA approved the practice

of treating airtight meat packages with carbon monoxide in order to

keep the meat looking fresh, even when it's not.

 

This technique is called " modified atmosphere packaging. " Hmm. I guess

the term " poisonous gas packaging " was rejected for some reason.

 

A New York Times article on this topic carried this rosy statement:

" The carbon monoxide is itself harmless at the levels being used in

the treated packaging. " Gee, that sounds so reassuring. Then why don't

I feel reassured? Maybe because the statement is backed up by no

evidence at all. In fact, after reading several articles about this

process, I can't find a single mention about any safety research.

 

Meanwhile, they're having none of it over in Europe. Three years ago

the European Union banned this dubious packaging process when a review

panel decided that the practice deceived customers while exposing them

to unsafe meat.

 

Promoters of the practice note that consumers can still check the

" sell by " date on package labels. And they certainly better check

those labels because the carbon monoxide treatment makes meat stay red

and fresh-looking long after the " sell by " date. Also, if meat has not

been stored at a proper temperature, bacteria may be growing on that

nice red meat.

 

The Times article did provide a very useful bit of information.

Apparently two supermarket chains do not carry carbon monoxide

packaged meat: A & P and Pathmark. The policy about using this sort of

packaging may vary from store to store in other chains.

 

To Your Good Health,

 

Jenny Thompson

 

*******************************

 

 

****************************************************

 

 

 

Sources:

 

" The Efficacy of Liv-52 on Liver Cirrhotic Patients: A Randomized,

Double-Blind, Placebo-Controlled First Approach " Phytomedicine, Vol.

12, No. 9, September 2005, ncbi.nlm.nih.gov

" Herbal Combo Protects the Liver " Jeremy Appleton, N.D., C.N.S.,

Healthnotes Newswire, 12/22/05, pccnaturalmarkets.com

" Role of Vitamin K2 in the Development of Hepatocellular Carcinoma in

Women with Viral Cirrhosis of the Liver " Journal of the American

Medical Association, Vol. 292, No. 3, 7/21/04, jama.ama-assn.org

" Which Cut is Older? (It's a Trick Question) " Marian Burros, The New

York Times, 2/21/06, nytimes.com

" Supermarket Meat May Not Be as Fresh as You Think " Lance Gay, Scripps

Howard News Service, 2/21/06, woai.com