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Detoxifying
with Green Foods
Recent research now suggests that the oxidation product of
alcohol, acetaldehyde, may be responsible for cancer and other
health problems related to alcohol consumption. Acetaldehyde is
toxic to tissues and may produce genetic mutations by damaging
DNA.
Normally, alcohol is metabolized in the liver to carbon dioxide
and water via several enzymatic steps. However, some people lack
the gene that is responsible for the production of the enzyme,
aldehyde dehydrogenase (ALDH), which is helps breakdown
acetaldehyde. For those who lack this enzyme, drinking alcohol may
not only be unpleasant, but may have long-term health
consequences. Chronic drinkers and people who over imbibe at one
time may also wind up with a level of acetaldehyde in their body
that may not be metabolized fast enough to prevent damage.
In fact, researcher Dr. Mikko Salaspuro, chairman of Alcohol
Diseases at the University of Helsinki, noted that acetaldehyde
accumulates in the gut when people drink alcohol and this may have
toxic effects on all the tissues of the digestive tract. It is
well known that esophageal cancer is linked to heavy alcohol
consumption but the cause has not yet been determined.
Since acetaldehyde is produced in the gut during drinking, it may
be possible to breakdown the acetaldehyde by consuming certain
drinks or food. Dr. Shibamoto's laboratory has recently shown that
fresh, young barley grass juice (the same kind used in Green
Magma) helps prevent the oxidation of alcohol and the production
of acetaldehyde. The formation of acetaldehyde is prevented by the
presence of a unique bioflavonoid, called
2"-O-glycosyisovitewxin or 2"-O-GIV, found so far only
in barley grass juice.
This action of 2"-O-GIV is particularly important in light of
recent research by Finnish researchers showing that acetaldehyde
toxicity from alcohol consumption may be a causative factor in
cancer of the esophagus and other gastrointestinal tissues. It may
also play a role in other cancers as well. Over the last decade,
Dr. Shibamoto's laboratory in the Environmental Toxicology
Department at the University of California, Davis has published a
number of peer-reviewed articles showing that 2"-O-GIV from
barley grass juice is very effective at preventing the formation
of two types of aldehydes, acetaldehyde and malonaldehyde, from
oxidation of lipids in plasma. In 1998, Dr. Shibamoto's laboratory
published an article [1] demonstrating the potent ability of
2"-O-GIV in preventing the formation of acetaldehyde in beer
stored at elevated temperatures for over 7 weeks. As little as 1
microgram of 2"-O-GIV per milliliter of beer inhibited the
formation of acetaldehyde by more than 60%, whereas the same
amount of the chemical preservative, BHT, reduced it by only 15%.
Because acetaldehyde is such a potent toxin to the body, it would
seem prudent to drink some high quality barley grass juice known
to contain 2"-O-GIV before, during and even after that next
alcoholic drink.
1. S. Nakajima, Y. Hagiwara, H. Hagiwara, and T. Shibamoto. Effect
of the antioxidant 2"-O-Glycosylisovitexin from young green
barley leaves on acetaldehyde formation in beer stored at 50
degrees C for 90 days, 1998, Journal of Agriculture and Food
Chemistry Vol. 46 (4), 1529-1531.
SOURCE:
www.greenfoods.com
©Copyright 2003, Green Foods Corporation. All rights reserved.
Copyright
© 2009 by Living Whole Foods, Inc.
All rights reserved. Permission granted up to 100
words in a review when proper credit is
given. Proper Credit = website reference: www.wheatgrasskits.com
and article citation.
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Veggie
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