Health

Glutamate – Craving a Potato Chip?

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Have you ever wondered why you can’t eat just one potato chip? Or why Asian food, canned soups, packaged cookies, trail mix, and flavored popcorn taste so good?

In the late 1800s, as the early steps for the first industrial revolution were taking place, the quest for new inventions was slowly gaining influence and surely changing world. Many of these new inventions were also reaching kitchen tables.

In the search for flavor enhancers, glutamate was discovered. In 1908, Kikunae Ikeda, a Japanese chemist, was able to extract glutamate from seaweed. The most common form of this additive is monosodium glutamate, more commonly known as MSG. This discovery became a major homerun for the fast food industry.

As delicious as foods with this ingredient added can be, people in the early 20th century were unaware of just how harmful it is to our health and how it would turn into a leading cause of disease.

Since those early years, glutamate has become part of the basic structure of processed foods. No wonder, in spite of the many decades of warnings, trying to quit eating these foods is such a difficult task.

Today, we find glutamate in corn and potato chips, canned beans, tomato sauces, meat products, frozen meals, infant formulas, and other processed foods. It is even used in cosmetics and vaccines.

However, we must understand that glutamate, in and of itself, isn’t something bad. It’s when we have too much of it that we encounter a problem.

Glutamate is a nonessential amino acid. In nutrition, “nonessential” means it isn’t necessary to obtain it from outside sources because your own body has the capability to build this protein through a built-in biochemistry process.

Among the different purposes of glutamate in the body, the Cleveland Clinic stated:

“Glutamate is the most abundant excitatory neurotransmitter released by nerve cells in your brain.”

In other words, in the nervous system electric impulses that carry information for an unnumbered amount of actions in the body run from one neuron to another and neurotransmitters play a massive role in blocking electric impulses or allowing them to proceed. Glutamate is on the “to go” side.

“It plays a major role in learning and memory. For your brain to function properly, glutamate needs to be present in the right concentration in the right places at the right time. Too much glutamate is associated with such diseases as Parkinson’s disease, Alzheimer’s disease, and Huntington’s disease,” the Cleveland Clinic noted.

Glutamate also aids in other bodily functions. At the intestinal level, once located in the epithelial cells, with the presence of other proteins, glutamate helps produce other amino and nucleic acids, the building blocks of DNA and RNA. Glutamate is also used to spark up the energy used by our cells, known as adenosine triphosphate, or ATP.

A large population of glutamate receptors resides in many organs of the body including the heart, kidneys, lungs, and liver. When excessive amounts of glutamate molecules migrate out of the intestines and flow into the blood stream, they scatter into the organs and a trigger is forcefully turned on and off, launching a metabolic roller coaster effect in the system.

In 2010, a brain study was conducted that revealed that the toxicity of MSG, when supplied directly into the bloodstream of newborn mice, immediately enters the brain and induces seizures, creating life-threatening episodes.

In 2021, another study was performed by Frontiers in Neuroscience. This study stated detailed information about the ability of MSG and other forms of artificial glutamate to cause certain proteins to aggregate. It also found that Alzheimer’s, Parkinson’s, Lou Gehrig’s (ALS), and Huntington’s diseases are all associated with an overabundance of protein aggregation which induced neuron death in specific brain regions.

The best recommendation to prevent an overabundance of glutamate and MSG from poisoning the body would be to avoid eating processed foods and even dining out regularly in restaurants that have high probabilities of using those ingredients. Instead, focus on the eight laws of health and following a diet based on wholesome grains, cereals, organic fruits, and vegetables. For an exquisite food taste, remember that the natural flavor enhancers God has provided are herbs, roots, stems, leaves, flowers, and fruits.

You might have to invest some time and energy in homemade preparations, but this diet was given by God Himself to maintain the body He created in healthy and good working order.

Source: Monosodium Glutamate Clinical Report

Lupin Beans

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As much as soy is talked about today, it wasn’t always a well-known product in the West. In fact, scholars of Asian culture and social development, noticed how people in China lived long lives, had large families, and worked the land diligently from generation to generation with trade in soybeans as their main source of income. Their entire livelihood was based on this grain. It took them decades to explore its value and excellent nutritional properties. This product has been an icon of Asian cuisine and life for millennia.

However, in another part of the world, also relatively unknown until the last century, there is a legume very similar to soybean that is native to the South American Andes: the lupin bean.

Lupin bean is a legume cultivated by the ancient inhabitants of the central Andean region since pre-Incan times. According to studies, its cultivation began approximately between 2500 and 2200 BC. Native to the Andes, lupin beans grow at altitudes between 0.1–2.5 miles above sea level, in temperate and cold climates.

Once washed and cooked, it is ready for human consumption. Currently, lupin bean has a strong presence in traditional Ecuadorian cuisine, and because it is a food very rich in protein, it is nutritionally very good for our bodies, even more so than soybeans.

Its cultivation and consumption have grown gradually in recent years due to the ease with which the plant thrives in any type of soil. Lupin has many uses, including medicinal, industrial, and agricultural, and there are also experiments underway to use the plant’s residue as fuel.

Characteristics

Technical name: Lupi Nut

Family: Fabaceae, Leguminosae

Scientific name: Lupinus mutabilis Sweet

Common name: Chocho

Origin: America and Mediterranean

Lupin is an annual plant. Depending on the species it can reach a height of six feet and more. Each plant produces eight to 28 elongated pods, one to two inches long, containing six to eight oval beans that vary in color from white, gray, tan, brown, black, and marbled. They have a high content of calcium, phosphorus, iron, protein, and oils. Various products can be derived from the lupin bean and used in food once the alkaloids that make it bitter have been removed through debittering, either by cooking or prolonged soaking.

Growing Climate

The optimal temperature for this crop is between 46° F and 57° F. It should not be planted in areas at risk of frost and hail, which especially affect the plant in its initial stages of development, though it can withstand these conditions in its adult stage.

Cultivation

The lupin crop is located in the Andes Mountains, in the provinces of Cotopaxi, Chimborazo, Pichincha, Bolívar, Tungurahua, Carchi, and Imbabura. It is planted in dry, sandy areas between December and March and has a vegetative cycle of six to eight months, depending on whether it is an early or late variety. It does not need much humidity but is affected by excessive drought. It requires between six and seven hours of sunlight daily.

It thrives in well-aerated, loose soils with a balanced nutrient profile, predominantly phosphorus and potassium, with good natural drainage and a pH between 5.6 and 6.8. During flower and fruit formation, it requires a large amount of water.

Harvest

The lupin bean is harvested when the leaves yellow and fall from the plant, the stem becomes woody, the pods dry, and the beans can withstand the pressure of a fingernail.

Up to two harvests can be carried out: early-maturing ecotypes (six months) and long-cycle ecotypes (12 months). The first harvest is when the central stems are dry, and their beans are used as seed because they are larger and more uniform.

The second harvest takes place 20 to 30 days later when the lateral branches are mature or dry, with a moisture content of 15% to 18%. Harvesting is done with a sickle.

Uses

Initially, lupin beans were used to make ceviche, potato stew with lupin beans, chili sauces, lupin bean tamales, salads, and refreshing drinks. However, they were mainly consumed as whole beans on their own.

Today, the bean is consumed in stews, purées, sauces, salads, ceviches, soups, lupin bean cream, desserts, and juices. Lupin bean flour can be incorporated up to 15% into baked goods to significantly improve the protein and calorie content.

Growing children are greatly benefitted by the use of lupin thanks to its organic calcium and magnesium content. As a personal recommendation, just wait until you taste lupin in ceviche*, I’m sure you’ll be hooked! Enjoy!

* Ceviche is a cold dish appetizer popular in Latin American countries along the Pacific Ocean. While it is most often made including fish and shrimp, there are many vegan recipes made with a variety of different fruits, vegetables, seasonings, and herbs available online.

Sources: Drummond, C. S.; et al. (2012). “Multiple continental radiations and correlates of diversification in Lupinus(Leguminosae): Testing for key innovation with incomplete taxon sampling.” Systematic Biology. 61 (3): 443–60. doi:10.1093/sysbio/syr126. PMC 3329764. PMID 22228799. Archived from the original on 14 July 2016.

Esteban Salazar is a preventive medicine and lifestyle coach with more than 25 years of experience. His work has expanded as an international speaker and featured guest in many TV and radio shows around the world. He has a bachelor’s degree in Health Ministries and Nutrition from Hartland College, Virginia and also completed additional studies at the E. I. Institute of Applied Chemistry in Mittlesinn, Germany. He enjoys country living with his wife Maritza in the Sierra region of Ecuador. He loves playing the piano, traveling, and vegan cuisine.

Health – Bonding, Intuition, and Resilience

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Many times, I’ve wondered how it was that David could exclaim,

“When I consider Your heavens, the work of Your fingers, the moon and the stars, which You have ordained, what is man that You are mindful of him? And the son of man that You visit him?” Psalm 8:3, 4

“For You formed my inward parts; You covered me in my mother’s womb. I will praise You, for I am fearfully and wonderfully made, marvelous are Your works, and that my soul knows very well. My frame was not hidden from You, when I was made in secret and skillfully wrought in the lowest parts of the earth. Your eyes saw my substance, being yet unformed. And in Your book they all were written, the days fashioned for me, when as yet there were none of them. How precious also are Your thoughts to me, O God! How great is the sum of them!” Psalm 139:13–17

And later, Solomon wrote,

“A merry heart does good, like medicine, but a broken spirit dries the bones.” Proverbs 17:22

Ezekiel also said,

“So I prophesied as I was commanded; and as I prophesied, there was a noise, and suddenly a rattling; and the bones came together, bone to bone. Indeed, as I looked, the sinews and the flesh came upon them and the skin covered them over; but there was no breath in them. Also He said to me, ‘Prophesy to the breath, prophesy, son of man, and say to the breath, “Thus says the Lord God: ‘Come from the four winds, O breath, and breathe on these slain, that they may live.’ ” ’ ” Ezekiel 37:7–9

In the quest for an elixir of life, we haven’t found any scientific data dating from those ancient times, so how could David, Solomon, or Ezekiel be so humbled by findings we are now just getting to know? I don’t know about scientific data, but I know that my heart is humbled by the revelation of the Holy Spirit.

Let’s talk for instance about our bodily chemistry.

Bonding

The hormone oxytocin plays an important role in the human body, specifically, in behavior. It is closely related to social connection, feelings of love, reproduction, giving birth, and even postpartum processes.

Recent studies show that looking into a person’s left eye with your right eye produces a bonding connection and trust effect, stimulating affection between two people, like the bonding of a mother with her baby.

These connections have a special effect on the cerebral cortex of the brain where our memories are stored, while our emotions are centered in the limbic system.

Intuition

A connecting brain function between the cerebral cortex and the limbic system is revealed when we talk about intuition.

Intuition itself is the ability to understand things instantly, without the need for deeper thinking and reasoning.

In order to reach this point, we have learned that intuition is the result of learning from life experiences. Everything we experience throughout our lives leaves an effect imprinted on the neurons. We could say that intuition is an acquired quality of neurological wisdom, thanks to neuronal memory.

These amazing qualities exposed in the brain functionality extend through the nervous system to the neurons present in the digestive organs.

The colloquial expression “I know it in my gut” or “I just have a gut feeling” can be an assertion that truly reveals that intuition is stored even in the neurons of the intestines. For example, all of us know that something very hot doesn’t leave a pleasant impression. We probably learned that as children when we wanted to touch a candle flame with our fingers.

Resilience

The word resilience refers to the ability to overcome critical moments and adapt after experiencing an unusual and unexpected situation. It also indicates a return to normalcy.

The term is derived from the Latin verbs resilio and resilire, which mean “to jump back, to rebound.”

It is an aptitude adopted by some individuals who are characterized by their attitude toward overcoming adversity and high stress, in order to envision a better future.

Other words that help define and are often used in place of resilience are strength, invulnerability, or resistance.

Resilience in Psychology

In psychology, resilience is understood as the capacity a person has to cope with their own problems, overcome obstacles, and not succumb to pressure, regardless of the situation.

It is the ability of an individual to overcome periods of emotional pain and trauma. It corresponds, approximately, to the term fortitude.

Just as the apostle Paul wrote to Timothy, “You therefore must endure hardship as a good soldier of Jesus Christ” (2 Timothy 2:3), we can be sure that even if we have to endure difficult situations in life, we are not left alone, for we can go to Jesus and receive His resilience and power of mind. “For God has not given us a spirit of fear, but of power and of love and of a sound mind.” 2 Timothy 1:7

The promise, “I can do all things through Christ who strengthens me,” (Philippians 4:13), is an assurance that if we put our trust in Christ and keep the eight laws of health, He will see to it that our brain functions perfectly! Amen for that!

Source: Dr. Tara Swart, neuroscientist, award-winning author, and medical doctor (taraswart.com/podcasts)

Eating Bugs. The New Trend?

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As the world is moving rapidly into the so-called “fourth Industrial Revolution,” one of the topics that quickly pops up into the regular lives of people under this massive and world-changing event is food and the prospect of supplementing one’s diet with bugs.

The very idea of having to eat creepy things, is gaining ground under this “revolution.” And even though “there is nothing new under the sun” (Ecclesiastes 1:9), we can surely be surprised at what many of these ideas are suggesting.

For instance, let’s think of a typical lunch box menu during a usual lunch break: a vegetarian burger or a tasty lentil patty prepared and residing within a whole grain bun with vegan mayo and organic ketchup, plus good veggies to complete the meal, or perhaps a nice baked potato, or a health-conscious homemade fruit smoothie. I bet many of you are drooling by now, but just imagine all these with an extra ingredient—insect-derived by-products. Yes, you read that right.

In many countries, there are food processing plants that manufacture insect-derived flour from the larvae of a particular kind of fly, processed and ground to powder for human consumption. Experts say bugs are a climate-friendly and nutrient-rich alternative to typical animal proteins, but when it comes to Western cultures, the “ick” factor is standing in the way of an insect-inclusive diet.

Eating insects is nothing new. We find that almost every country has in its cultural history the inclusion of bugs for food. Even in the Bible, the Lord allowed the consumption of certain kinds of insects for food.

However, in a new world order, having an insect-based diet as a regular meal is a totally new concept. In spite of this trend, we need to be mindful of the counsel we are given regarding a vegan diet and the possible side effects of including bugs in the food we eat.

Insects Contain Chitin

Chitin (poly-N-acetyl-glucosamine), in general, is a biopolymer, very common in nature. It is mainly produced by fungi, arthropods and nematodes. The list also includes crustaceans, arachnids, algae, and, of course, insects. Insects carry this element not only in their body’s structural frame which supports their exoskeletons and trachea where it may be present in amounts ranging up to 60%, but it is a part of the lining of the epithelium in their digestive system as well. Here, the average chitin content in a number of different species is reported to be 33%.

What Are the Dangers of Chitin?

In general, chitin is not toxic to humans. However, things can change when humans are exposed to a high degree of chitin, particularly when found in food.

For instance, a whiff of chitin inhaled triggers an immune response in the lungs, likely causing a reaction similar to being attacked by fungal spores. In some people, that reaction goes haywire, leading to dangerous inflammation and asthma.

Dietary chitosan may influence calcium metabolism by accelerating its urinary excretion. The reported undesirable effects are a marked decrease in the level of vitamin E in the body’s plasma, reduction in bone mineral content, and growth retardation.

Insects also contain ecdysteroids. These are a type of steroidal hormone present also in certain water animals and some plants. In insects, they control various life-cycle processes. Ecdysterone has a similar chemical structure to testosterone, the male androgen. Due to this action, eating insects or insect derived products may interfere in the long run with human hormone metabolism.

At any rate, there are many things we can continue discussing about changing forms of standardized diets. Yet, for myself, I appreciate more God’s wonderful healthy lifestyle and diet program—found in His word—based on fruits, nuts, seeds, cereals, and vegetables for a healthy and happy life.

Resources: The National Library of Medicine, pubmed.ncbi.nlm.nih.gov/23955853, 3786550, and 31102246

Esteban Salazar is a preventive medicine and lifestyle coach with more than 25 years of experience. His work has expanded as an international speaker and featured guest in many TV and radio shows around the world. He has a bachelor’s degree in Health Ministries and Nutrition from Hartland College in Virginia and also completed farther studies at the E. I. Institute of Applied Chemistry in Mittlesinn, Germany. He enjoys country living with his wife Maritza in the sierra region of Ecuador, South America. He loves playing the piano, traveling, and vegan cuisine.

Cold Water

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In the early 1800s, Vincent Priessnitz, while watching his grazing flock, noticed a wounded doe, injured by hunters, wade into the calm backflow waters of a mountain brook. The following gives us a history of how his curiosity changed his life.

“He wondered as the doe limped away and disappeared in the forest. That night he decided there must be a reason for a wounded animal to seek water to lave [wash, bathe] its wounds. Perhaps instinct was stronger than reason. He would return the next day. He did.

“Sure enough the doe returned to the eddying water at about the same time. It stood silently, without a move, and then after a while limped to the bank and disappeared in the deep foliage of the forest once more. For two weeks, Priessnitz returned daily to his vantage point and watched the wounded doe return and bathe its injured leg in the brook. Each day the deer walked better and finally scampered out of the water on the last day to return no more.

“Before his very eyes he had seen a badly injured deer healed with cool sparkling brook water. Priessnitz never forgot that experience.

“Some years later Priessnitz was injured severely hauling cord wood. Night stole upon him, as did a heavy snow storm. His team bolted through a gulch. The load slipped and his ribs were crushed.

“But while he lay there he had time to reflect on what to do. A doctor was out of the question on a night like that. No help was forthcoming. Somehow, he managed to get home.

“No, he could not soak his injured ribs in water as the deer had done with its leg. He conceived the idea of wrapping the injured ribs with pieces of his torn shirt soaked in cold water. This relieved him. He continued to apply cold wet wrappings, and, in due course, his ribs were free from pain and healed.

“The news of his accomplishment spread. When a neighbor became injured he called for the young man who healed with water. Requests for aid became more frequent and further from home, and his experience grew apace.

“He gave the matter of his discovery, which had meant so much to himself and others much thought. He tried various applications with varying degrees of success. Empirically, by trial and error, he evolved a method or system of cold-water treatment that brought help to thousands.

“He opened a modest place where people could stay. In a matter of months, it became the haven of the sick. His fame spread to every corner of the globe. He treated prince and pauper alike. The medical big wigs of the day protested and closed his doors. To his patients, called to the center of the square, he said, ‘be undismayed. If they will not let me use water we shall find a cure in air.’

“He was persecuted and prosecuted. By trickery and scheming the medical fraternity sought to discredit him. The people who had been healed were evidence against any wrong doing he was accused of. The final gesture was the claim that the water was drugged. The State found he used only pure mountain water.

“To end all persecution the State decreed that no one should ever molest him, that he be permitted to heal the sick as he had been doing.

“Grafenberg became a shrine for the ill. People traveled to it from all over the world. Some of the best records we have came from the pen of Americans who crossed the ocean to take the ‘cure.’

“In 1842, twelve hundred patients from all over the world visited and were cared for at his institution at Grafenberg. During the years 1849, 1850, and 1851, the number of patients rose to as high as fourteen hundred, and came from as many as thirty different countries, such was his fame. …

“Priessnitz’s work was absorbed by other systems which followed as the Kneipp and Bilz system and so on, until we find at the turn of the twentieth century an American Hydro-therapy fostered by the genius of the late John Harvey Kellogg of Battle Creek Sanitarium fame. …” The Cold Water Cure, pg i, ii, by Vincent Priessnitz, 1843.  Reprinted by Kessinger Publishing’s Rare Reprints.

There are instances in the Spirit of Prophecy where water treatments were used.

“I am generally up hours before any other member of my family. On rising I build my fire, take a bath in cold water before the fire, and then, after my praying season, take my pen in hand and, from two o’clock until seven, write many pages. We have family prayers just before breakfast, which is at half past seven. I generally retire at seven o’clock in the evening.” Manuscript Releases, Vol. 14, 259

“If you feel that you must eat at night, take a drink of cold water, and in the morning, you will feel much better for not having eaten.” Counsels on Diet and Foods, 177

“Do not sit in a meeting with cold feet. If the feet are cold, wash them in cold water, and then dry them thoroughly. You will find that the blood will thus be called from the head to the limbs.” Sermons and Talks, Vol. 2, 142

Amazing what a little water can do. Praise God for all of His blessings!

Reprinted from the August 2017 LandMarks

What’s with the Hair?

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You wouldn’t know it to look at me today, but I used to have red hair. All my life, with but a few exceptions, when I suffered from pain, I simply bucked it up, as my mother would say, and lived with it. Headaches, sciatic pain, surgery pain, you name it, I just lived with it. I often wondered how and why I had such a high threshold of pain.

Recently, I was talking with a nurse in the doctor’s office about pain, and I commented that I had been reading about pain and redheads. She confirmed it was true that redheads can bear more pain.

What is it about redheads, often called gingers, that provides us with the ability to suffer higher levels of pain?

“Research has shown that people with red hair perceive pain differently than others.” Notice they use the word perceive rather than feel.

Perception involves the brain’s interpretation of the signals the body sends to it indicating it has suffered an injury or is experiencing discomfort. Perception is the telegram the brain receives that says, “I fell down. I think I’ve broken my leg.”

Feeling, however, is the actual sensation (the pain) the body is experiencing. Pain behaviors—rubbing, guarding, sighing, grimacing, crying—can lead a person to perceive they are experiencing more pain than someone who does not engage in these behaviors and, therefore, feels less pain.

So, what do gingers have that others do not? It’s in the genes. We have a variant of the melanocortin-1 receptor (MC1R) gene which controls the production of melanin. Melanin is also the primary pigment that determines skin color. The cells that make melanin produce two forms—eumelanin and pheomelanin. Redheads mainly produce pheomelanin.

Anecdotal evidence has also shown that redheads might require additional anesthesia during medical procedures. I know that’s true first hand. I woke up during a couple of procedures, but went quickly back under once the anesthesiologist administered additional medication.

Sources: nih.gov/news-events/nih-research-matters/study-finds-link-between-red-hair-pain-threshold; pmc.ncbi.nih/gov/articles/PMC5350021

Speaking of hair, have you ever wondered why the hair on your head and chin grow continually, while the hair on the body seems to grow to a certain length and then stops?

The life cycle of the hair on our heads consists of three phases: anagen, catagen, and telogen. The anagen phase can take up to seven years. The catagen phase is a transitional phase. Hair growth begins to slow down and finally stops. This takes two to three months. The last phase, telogen, is a resting phase. Hair growth stops, and hair begins to fall out and new hair takes its place. This takes about three months.

Body hair goes through the same three phases however, it is the duration of the anagen phase that makes the difference. Approximately every four to six months the hair stops growing, falls out and new hair takes its place. A much shorter growth period than the three to seven years for head hair. Variations in phase duration and the speed at which hair grows can vary with gender and race. For instance, a woman’s head hair grows faster than a man.

Source: thecosmetist.com/why-your-body-hair-will-never-grow-as-long-as-your-head-hair.

Did You Know?

The record for the longest hair in the world goes to a Vietnamese man named Tran Van Hay. Because of health issues, he was unable to cut his hair for 50 years, so it grew to be 22 feet and weighed just over 22 pounds. He would wear it in a giant dreadlock, wrapping it around his head multiple times. Source: biographs.org/tran-van-hay

Why Do People Pass Out?

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Recently I saw a video of a young man and his girlfriend strapped into an amusement park ride that took them to the top of a tall pole, paused, then suddenly dropped them, and repeatedly stopped and dropped. They both must have been on the ride for the first time because they each expressed concern and even suggested that maybe they should get off.

But before they could execute that suggestion, they were rapidly pulled to the top of the pole and let go. The video shows that the girlfriend screamed and to some degree, seemed to enjoy the ride. The young man, however, screamed and promptly fainted. What made it interesting was that throughout the entire ride, the girlfriend didn’t notice. This young man would wake up screaming and then faint again, over and over. So, why did he keep passing out while the girlfriend did not?

These brief periods of fainting—greyouts or blackouts—are known as syncope. Gravitational forces (G-forces) and abrupt changes in acceleration and deceleration are the reason that people pass out on rides. A roller coaster accelerates upward, forcing blood downward toward the lower extremities, away from the brain, temporarily reducing the oxygen supply to the brain. The individual will experience loss of peripheral vision, what they see is dimmed (a greyout) or they experience total temporary blindness (a blackout).

The body, in an effort to counteract all this, increases the heart rate, and blood vessels constrict in an effort to maintain adequate blood flow to the brain. But because of the G-forces, these compensation efforts may not be sufficient causing a lack of oxygen to the brain and resulting in syncope.

The balance systems—vestibular and autonomic nervous systems—can also play a role. The autonomic nervous system controls involuntary bodily functions. This system can be overwhelmed by extreme sensory input from, let’s say, a roller coaster. This triggers a sudden drop in heart rate and blood pressure (a vasovagal response), which in turn reduces blood flow to the brain and a person will faint. The vestibular system provides information about motion, balance, and spatial orientation. It is located in the inner ear. On a fast-moving ride, what the eyes see conflicts with what the inner ear feels. This mismatch leads to motion sickness symptoms and contributes to the vasovagal response, resulting in overstimulation of the vagus nerve and a temporary loss of consciousness.

But why did the young man do all the fainting, but the girlfriend did not at all? Several other factors can increase a person’s susceptibility to passing out. Dehydration and hunger can reduce blood volume, and the body is then less able to cope with the changes that occur when experiencing G-forces. Fatigue lowers the body’s resilience to stress. Pre-existing medical conditions like low blood pressure and heart issues can contribute to the fainting episodes. Even psychological factors such as anxiety and fear can trigger an adrenaline rush, increasing the heart rate and blood pressure, and once the intense portion of the ride is over, there is a sudden drop resulting in fainting. Hyperventilation or heat illness can also cause a person to faint.

Fainting, without the sudden ups and downs of an amusement park ride, is still caused by a lack of blood flow to the brain. This lack of blood flow can be caused by many of the same things. But just fainting can also be a sign of a serious or even life-threatening condition. If you experience any of the following symptoms, you should take immediate steps to prevent fainting, but you should still try to determine why you felt like fainting.

While fainting can happen and there’s nothing you can do to stop it, there are things you can try when you feel a faint coming on:

  • Make a fist
  • Cross your legs
  • Squeeze your thighs together
  • Tighten the muscles in your arms
  • Lie down or put your head between your knees

A person may faint only occasionally as a result of easily-recognized reasons, but if a person experiences frequent fainting spells, it might be time to consult a healthcare provider to determine the cause.

Did You Know?

Fainting happens most often to people between the ages of 10 and 30 years, and in those 65 and older.

Commonly found in males, micturition syncope can cause a person to pass out when they urinate, cough or stretch.

Standing for long periods with knees locked can cause you to faint. This is a result of blood pooling in your leg veins.

FAINTING SYMPTOMS causes of lack of blood flow to the brain
Feeling flushed and warm Dehydration
Weakness Shock
Confusion Drugs and alcohol
Dizziness or lightheadedness Drug interactions
Headache Orthostatic Hypotension (standing up too fast)
Nausea Anxiety or fear
Shortness of breath Stress
Cold sweats Sight of blood
Trembling of shaking Getting a shot
Tunnel or blurred vision

Source: biologyinsights.com/why-do-some-people-pass-out-on-rides; verywellhealth.com/causes-of-fainting

Marvelous Feet

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Taken for granted, used and abused, and squeezed into stylish, but uncomfortable shoes, our feet are simply marvelous.

The human foot is one of the most complex structures in the body. It has more than 100 moving parts that include 28 bones, 33 joints, 19 muscles, over 100 tendons and ligaments, and more than 200,000 nerve endings. Absorbing impact and bearing the entire weight of the body, all of these moving parts work together so that our feet can perform their important, primary functions—enabling us to walk, run, and maintain balance.

Because the foot’s structure is so complicated, it is prone to injury, including traumatic and repetitive use injuries such as sprains, strains, torn ligaments, broken bones, tendonitis, and diseases and disorders such as arthritis, fallen arches, bunions, corns, plantar fasciitis. These injuries, diseases, and disorders do not only cause pain, but can also significantly impair quality of life and lead to loss of mobility.

Did You Know?

The pinky toe is of little value, and those who were born without or lost one or both pinky toes notice very little effect on or change in their activities.

The foot is divided into three parts:

Forefoot

The forefoot is comprised of 21 bones: the phalanges, metatarsal bones, and sesamoid bones.

The phalanges (toes) consist of 14 bones. The big toe has two bones, and the remaining four have three bones each.

The metatarsal consists of five long bones extending from the base of each toe to the midfoot. The metatarsal bones in the big toe have a vital role in forward motion, while the remaining four metatarsals provide stability.

The sesamoids are two pea-shaped bones embedded in a tendon running below the first metatarsal bone at the bottom of the foot. These bones stabilize and reduce stress on the tendon.

Midfoot

Seven tarsal bones help form the arch of the foot. Five of these bones are found in the midfoot. These five are called distal tarsal bones—distal, meaning the little toe side of the foot.

The navicular bone is a C-shaped bone in the heel that articulates (hinges) the five tarsal bones.

The cuboid bone is cube-shaped and sits next to the navicular bone. It is immovable and supports the arch of the foot.

Three cuneiform bones—the medial, intermediate, and lateral—are highly mobile and make up the actual arch of the foot.

Hindfoot

There are only two bones in the hindfoot. Collectively, they are called the proximal tarsal bones—proximal, meaning the big toe side of the foot. They transmit the weight of the entire body to the foot. These tarsal bones are the calcaneus (the heel bone) and the talus (an ankle bone that sits near the calcaneus and between the tibia and fibula).

While the foot provides a solid foundation on which the body stands, the toes have the crucial job of helping the foot to maintain balance by helping with weight distribution, and providing the necessary push forward (propulsion) during activities like walking and running. They anchor the body to the ground and contribute to the foot’s shock absorption. All ten toes are essential, but the big toe is the powerhouse. It bears most of our body weight with a weight-bearing capacity double the nine other toes combined.

“But He knows the way that I take; when He has tested me, I shall come forth as gold. My foot has held fast to His steps; I have kept His way and not turned aside.” Job 23:10, 11

Thank you, Lord, for our marvelous feet.

Sources: verywellhealth.com/foot-anatomy-and-physiology; helpshoe.com/toes-importance

What’s in a Sneeze?

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Reasons for Sneezing

  • Allergies
  • Viral infections
  • Breathing in certain medications like nasal sprays
  • Eating spicy foods
  • Stress and strong emotions
  • Temperature change
  • Bright lights

Sneeze Droplets Can Carry

  • Common cold
  • Flu
  • Strep throat
  • Respiratory syncytial virus (RSV)
  • Pneumonia
  • Meningococcal disease

“Sneezing … is a sudden and forceful expulsion of air through the nose and mouth. It is the body’s natural reflex to clear the nasal passages of irritants and harmful particles.” (medicoverhospitals.in/symptoms/sneezing)

A sneeze sends 40,000 droplets of moisture into the air and on nearby surfaces. These droplets carry viruses and bacteria that can be inhaled by others.

What happens to these droplets once they are sneezed out depends on their size. The bigger they are, the quicker they fall and end up on the floor or some other surface—although movement in the room can cause them to become airborne again. For instance, opening a door can change the airflow and pull viruses up from the floor. Smaller and lighter droplets can stay airborne almost indefinitely.

Sneezing is a symptom of many different conditions, so to treat sneezing, healthcare providers treat the underlying issue. For instance, if the underlying condition is a bacterial infection, a doctor might prescribe antibiotics.

If sneezing is the only symptom you are experiencing, you likely won’t need to contact your doctor. However, if the sneezing is combined with a fever, nausea and vomiting, shortness of breath, hives, diarrhea, and itchy, watery eyes, then you probably have severe allergies or an infection.

While sneezing is most often spontaneous, it is possible to make yourself sneeze.

  • Wiggle tissue or a Q-tip around in your nose
  • Sniff pepper
  • Rub the roof of your mouth with your tongue
  • Massage the bridge of your nose
  • Pluck your eyebrow or nose hair

Interestingly, one in three people can make themselves sneeze by looking at a bright light. This ability is hereditary and called photic sneezing. We don’t really know how bright light causes the sneeze, but maybe the light stimulates a branch of our parasympathetic nervous system, which is part of the autonomic nervous system which is responsible for the body’s rest-and-digest activities such as digestion, salivation, and urination when the body is at rest. Or the light source may stimulate the optic nerve, which stimulates the trigeminal nerve (cranial nerve responsible for sensation in the face and motor functions like biting and chewing) and that makes you sneeze.

Trying to hold back a sneeze can be bad for your health. It can damage blood vessels, cause vertigo, rupture ear drums, and even cause hearing loss.

The nasal cavity—our nose—is part of the upper respiratory tract because we breath in and out through it (inspiration and exhalation). Noses are big, small, and all sizes in between. But when you consider how much is contained in the nasal cavity, it will shock you. In it we find bones, cartilage, tissues, blood vessels, and nerves all of which extend to the back of the upper part of the throat (the nasopharynx).

The anterior or front of the nose, known as the vestibule, is lined with tissue and short, coarse hair. This nose hair is a natural air filter.

Nose hair …

  • Protects your respiratory system by trapping airborne particles like dust, pollen, and other particles and pathogens, like viruses and bacteria from reaching your respiratory tract.
  • Retains water which keeps your mucus membranes moist. They don’t function well when dry.
  • Is coated with a thin layer of mucus that traps smaller particles that may try to sneak past the coarse hairs in front.
  • Cilia (tiny, hair-like structures) work with the mucus to move the trapped particles into the throat where they can be swallowed or expelled.

And here is a plus: Studies have shown that the denser the nose hair, there is a reduced risk of developing asthma, especially if you have allergies. Of course, some people prefer to trim or even remove these hairs for cosmetic reasons, but removing too many can lead to a greater risk of respiratory illnesses. Nose hairs won’t make you sneeze, but stimulation of the nerves inside the nose and the gathering of debris, particles, and unfamiliar materials in the nose hairs can cause you to sneeze.

Since sneezing clears the nose and throat of irritants and things that make us sick, and can also spread viruses and bacteria to those around us, here are some common-sense ways to protect not only ourselves, but others as well, from the bad stuff contained in the 40,000 moisture droplets in each sneeze.

  • Cover your nose and mouth with a tissue
  • Sneeze in your upper sleeve, not your hands
  • Wash your hands after sneezing, coughing, or blowing your nose
  • Avoid contact with sick people

Strange Cases

In 2023, Katelyn, a young 12-year-old girl began to sneeze for reasons unknown. She would sneeze 12,000 times per day, 20 sneezes per minute for up to 15 minutes at a time, affecting every aspect of her life. Her father told of one instance when she sneezed for 45 minutes straight. Doctors said it was a tic. She would experience a funny feeling in her nose and then the sneezing would begin. They say that this funny feeling is very common for tics. She would find some relief in listening to The Beatles, which stopped the sneezing temporarily, but no one could say why.

Another young girl, Lauren, also sneezed constantly over a four-month period. She was diagnosed with an extremely rare condition known as PANDAS—a pediatric autoimmune neuropsychiatric disorder believed to be the result of cross-reactive antibodies that cause an inflammatory response in the basal ganglia (a topic for another issue). This condition is linked to streptococcal infections when the body has a hyper-reaction to a bacterial infection like strep, tics, even OCD (Obsessive Compulsive Disorder).

Sneezing is even mentioned in a strange case in the Bible. After Elisha “stretched himself out” on the Shunammite woman’s dead son, the boy sneezed seven times and opened his eyes. (See 2 Kings 4:18-37.)

Sources: my.clevelandclinic.org/health/symptoms/sneezing; my.clevelandclinic.org/health/body/23266-parasympathetic-nervous-system-psns; tyla.com/health/girl-sneezes-12000-times-day-775774-20230118; urmc.rochester.edu/encyclopedia/What the Inside of Your Nose Reveals; nosetrimmer.club/nose-hair-cause-sneezing; healthfully.com/The Function of Nose Hairs; aspire.care/families-caregivers-pandas-is-autoimmune-encephalitis; livescience.com/3686-gross-science-cough-sneeze

Did You Know?

During a sneeze, some of those moisture droplets are propelled out of the nose at ≥200 miles per hour.

You cannot sneeze once you are in deep REM sleep because the associated muscles are inactive.

It’s not true that your heart stops when you sneeze. It can slow it down for a short period of time, but it doesn’t stop it.

Beets – A Superfood

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Everyone has food preferences. Some eat just about everything, while others are very picky and won’t even try foods they “don’t like.” Some are hesitant to try anything new.

Sometimes, you might say you don’t like a particular food because your parents didn’t, so you might not have been introduced to it until later in life. You might have eaten something as a child and liked it but then didn’t eat it again for decades. You may need to learn to enjoy it again, as eating is a learning process. Try exciting your sense of smell with a sniff or your taste with just a smidge on the tongue. You may be drawn to its appearance on your plate, the various ways you can prepare it, or the different sauces and seasonings you might use.

Beets (beta vulgaris), love them or despise them, provide some truly amazing health benefits.

A staple food found in ancient civilizations like Babylon, Greece, and Rome. We have evidence that they were cultivated in areas of North Africa as far back as 4,000 years ago. Beet leaves and stalks were first utilized for culinary purposes, while its roots were used for medicinal purposes. During the 16th to the 19th century, beets began to spread around the world. Like potatoes, onions, and turnips, the beet was viewed as a common crop grown and harvested when more sophisticated foods and meat were unavailable. It eventually found its way to America with the colonists.

These deep-red root vegetables abound in nutrients, antioxidants, vitamins, and minerals that are incredibly beneficial for human health. One of the reasons it is so good for the human body is that it contains varying amounts of nearly all the vitamins and minerals the body needs. It is particularly rich in certain essential nutrients like folate, manganese, copper, magnesium, potassium, and iron.

Folate, a B vitamin, is particularly needed to produce red and white blood cells in bone marrow, DNA, and RNA throughout the human lifespan, but especially during periods of growth like pregnancy, infancy, and adolescence. The beet is an outstanding vegetable for the heart, as it contains nearly all the vitamins and minerals necessary to support a strong and healthy heart. It may also lower the risk of Alzheimer’s disease.

Beets are also high in antioxidants, which fight the free radicals that can damage cells, the heart, and even DNA. They are high in nitrates, which are converted to nitric oxide gas in the body, one of the most critical items for blood vessel health, promoting better and easier blood flow and lessening the heart’s workload.

A researcher from the UK states: “Research has proven that a daily inorganic nitrate dose can be as effective as medical intervention in reducing blood pressure, and the best part is we can get it from beetroot … .” (From the 8 Fantastic Health Benefits of Beets.)

This same increase in blood flow that helps the heart also benefits the brain. Decreased blood flow to the brain often precedes cognitive decline and may contribute to dementia and Alzheimer’s disease. Therefore, improved blood flow to the brain may help delay or prevent these issues. Some studies have shown that beetroot juice has a positive impact on the frontal lobe of the brain, where our working memory, judgment, decision-making, and man’s higher power (his will) are located. Beet juice has the potential to increase neuroplasticity. This enables us to learn new skills and to change and adapt throughout our lives. Adding beet juice to our diet would be beneficial.

Inflammation is a common factor in most, if not all, diseases, including heart disease, cancer, liver disease, stroke, diabetes, arthritis, and more. Beets naturally combat inflammation in the body through the potent pigmented compounds called betalains. Animal studies have confirmed that beets combat both chronic inflammation and the oxidative stress associated with free radicals. Additionally, another study found that beets reduce the pain and discomfort commonly associated with osteoarthritis.

In addition to your heart and brain benefiting from the nitrate influence on circulation, the efficiency of the mitochondria is also beneficial. Our mitochondria are the primary source of energy produced by our cells. The improved circulation helps deliver more oxygen to the muscles. This dual benefit enhances both the endurance and performance of athletes.

Beets are also beneficial for eye health. It, and especially the leaves and stems, are high in beta-carotene, lutein, and lycopene. Beta-carotene is an essential nutrient that can be converted into Vitamin A. Vitamin A, the workhorse of vitamins, is essential for healthy eyesight. Lycopene may help reduce the risk of age-related macular degeneration and cataracts. Lutein helps protect your retina and lens from light damage and UV rays that can potentially cause macular degeneration. As with the other organs we have mentioned, eye health is supported by the circulation improvements that nitric oxide provides.

Regarding bone loss, calcium is not the only mineral needed for healthy bones. Magnesium plays a critical role in preventing bone loss. Vitamin C produces collagen that helps maintain healthy bones and cartilage. Antioxidant-rich foods, such as beets, offer a protective health benefit for all organ systems. Reducing the effects of free radicals that damage many things can increase longevity, improve vitality regardless of age, and reduce the risk of cancer.

Beets are high in fiber. Fiber improves bowel function, creates a healthier microbiome, helps you feel fuller, better controls blood sugar levels, and reduces cholesterol. Each of these benefits can be achieved through pharmaceutical methods, but why use pharmaceuticals when all you need is a glass of beet juice regularly or to thinly slice a beet and season it with olive oil and herbs?

Like many fruits and vegetables, the beet’s maximum benefits are obtained by eating them raw-in salads and coleslaw. Blend them with yogurt, fresh garlic, or humus to make a healthy and colorful dip. While beet juice is nutritious on its own, adding it with the juice of other vegetables, such as carrots and celery, makes an even more nourishing drink. Beets can also be roasted, steamed, pickled, and used in soups such as borscht. The leaves and stems, which are even more nutritious, can be cooked like you would spinach or kale.

So, if you like beets, eat them more often. If you don’t like them or haven’t really tried them, give them a chance. Remember 12 tries to decide, for your health.

Did You Know?

It takes 10-12 tries to decide if you like something or not.

Sources: Try and Try at Least 12 Times – Your Kid’s Table; 8 Fantastic Health Benefits of Beets – The Art of Anti-Aging; 8 Health Benefits of Beets—Plus Ideas for How to Eat More of Them; 9 Impressive Health Benefits of Beets; 12 of the Best Foods for Your Heart Health