Cataracts

Cataracts

Cataracts are a clouding of the lens within the eye, which causes lack of vision and can lead to blindness. The clouding affects the crystalline lens of the eye, and is particularly common in aged people (called senile cataracts) and is considered an age-related eye disease. 

Bilateral cataracts in an infant due to Congenital rubella syndrome

   If untreated, cataracts can cause a person to lose perception of certain colors (usually blue) and can lead to vision loss.

Cataracts:
•    Various causes including genetics, diabetes, radiation exposure, trauma and denaturation of lens protein
•    Affects central vision
•    Can cause blindness if left untreated
•    Can be cured with surgery and prevented with certain vitamins

  Normal vision                                                           Vision with cataract

                                                  

    Cataracts affect over 18 million people worldwide, and are the leading cause of blindness in some underdeveloped countries.
    Predominant in elderly people, cataracts affect over 40% of people between 52 and 64 and more than 60% of people over the age 65. Some statistics show a 90% prevalence of cataracts in the elderly over the age of 90.
    Cataracts are caused, as mentioned, by the denaturation of proteins in the crystalline lens of the eye. The crystalline lens is located behind the cornea (the bulge on the outer front of the eye) and the aqueous humor (the liquid pocket behind the cornea).
    The lens is made of various elements including water and proteins which are important for the lens’ structure and flexibility, and are arranged in such a way to focus light onto the retina at the back of the eye.
Certain triggers can cause the proteins to ‘cloud’ causing loss of visions and the onset of a cataract. A good analogy of this is the proteins in the ‘white’ of an egg. Initially clear, if you add heat to the egg white, it will start to cloud until, with enough heat, it becomes completely white (opaque).
    Denaturation of the proteins in the crystalline lens works the exact same way. The triggers, however, are numerous and not completely understood by medical research.
    Heat and thermal trauma to the eye can cause a cataract in exactly the same way an egg white turns white. Other factors, particularly radiation, can cause the proteins to cloud over. Other causes have been related to allergies, ultraviolet light (or severe sun exposure), corticosteroid use and vitamin deficiencies.
Cataracts can appear and never get worse (stationary cataracts) or can progressively get worse even if the assumed cause has been isolated and eliminated (progressive cataracts).
    Unlike many age-related eye diseases, cataracts can be treated and cured through surgery. In many cases, the lens of the eye is actually replaced by a plastic lens which is impervious to protein denaturation. When surgery is performed, lenses are created that will also cure certain sight issues, particularly short sightedness, which can be a symptom of cataracts.
    Like many eye diseases, research has shown that proper nutrition and the intake of daily recommended vitamins such as Vitamin A, C and E may help to prevent cataracts. Studies are now being done on the efficacy of these antioxidants. It should be noted that the use of ultraviolet protecting sunglasses can help reduce the chance of getting a cataract, or slow the progression of a cataract.

What are the symptoms of a cataract?
The most common symptoms of a cataract are:
•    Cloudy or blurry vision.
•    Colors seem faded.
•    Glare. Headlights, lamps, or sunlight may appear too bright. A halo may appear around lights.
•    Poor night vision.
•    Double vision or multiple images in one eye. (This symptom may clear as the cataract gets larger.)
•    Frequent prescription changes in your eyeglasses or contact lenses.
•    These symptoms also can be a sign of other eye problems. If you have any of these symptoms, check with your eye care professional.

Diabetic Retinopathy

    Retinopathy generally means damage to the retina.
Diabetic retinopathy is damage to the retina caused by the effects of diabetes mellitus. Diabetic Retinopathy affects almost 80% of people who have had diabetes for more than 10 years. Although diabetic retinopathy may not always cause blindness, the symptoms of the eye disease can come and go very quickly, often overnight.
    Diabetic Retinopathy affects people with both Type I and Type II diabetes.

Retinopathy:
•    blood vessels in the eye weakening and/or hemorrhaging due to diabetes mellitus
•    can affect central or peripheral vision or both
•    can cause blindness if left untreated
•    can be treated with surgery or certain steroids

    When a person has diabetes, their blood vessels (particularly the smaller vessels like those in the eye) can become weakened and prone to hemorrhaging due to over-accumulation of blood sugar (glucose/fructose).
When the blood vessels at the back of the eye are weakened, they cannot provide proper nutrients to the retina. At this stage, called nonproliferative diabetic retinopathy (NPDR), the person may experience a blurring of the vision but in many cases will not notice any change in their vision.
    Once the blood vessels are weakened enough, they start to hemorrhage. The resulting fluids can then obstruct the macula, causing a condition called macular edema (swelling of the macula) and cause blurring vision.
    Proliferative Diabetic Retinopathy (PDR) occurs when NPDR advances to the point where lack of oxygen to the retina (caused by weakened or hemorrhaging blood vessels) stimulates the growth of new blood vessels directly on the retina.
    The new blood vessels will cause blurred vision. If the blood vessels then start to bleed (as is common), the resulting fluid can block the retina (causing spotted vision or complete loss of sight), and can actually damage the retina or cause it to detach.
    PDR can be treated in a variety of ways, but it cannot be cure and must be frequently monitored to make sure the retina is not being damaged. Some surgeries, such as laser surgery, can be used to eliminate new blood vessels growing on the retina.

Read More

Dry Macular Degeneration (Nonexudative Macular Degeneration):

   Dry Macular Degeneration (Nonexudative Macular Degeneration)

    Dry Macular Degeneration refers to a condition where the cells below the retina, on the retinal pigment epithelium, start to break down due to a build-up of drusen.
Drusen is a common extra-cellular deposit in the eye that tends to become more frequent with age. When this deposit starts to interfere with the retinal pigment epithelium, rod and cone cells in the area start to degenerate or atrophy.
    Because rod and cone cells literally absorb and decipher light, thereby enabling us to see, the atrophy of rod and cone cells impairs our vision. Because of the area of atrophy (the macula, or the center of the retina), the result is central vision loss.
About 90% of all people who suffer from Macular Degeneration are diagnosed with the dry or nonexudative type. Dry Macular Degeneration seems to have less of an effect on vision than does Wet Macular Degeneration because the atrophy of rod and cone cells tends to be much slower.

         Wet Macular Degeneration (Exudative or Neovascular):

    Wet Macular Degeneration is similar to Dry Macular Degeneration in the sense the macular degenerates, resulting in the loss of central vision.
    In this degeneration type, abnormal blood vessel growth is triggered in the choriocapillaries (the choroids is also located behind the retina), resulting in the leakage of blood and protein.
The resulting fluid leakage and overgrowth of blood vessels can quickly damage the macula and its rod and cone cells, resulting in severe loss of central vision.
    The major symptomatic difference is that Wet Macular Degeneration progresses quickly and can cause legal blindness in a relatively short time. Although Wet Macular Degeneration only affects about 10% of people suffering from Macular Degeneration, the quickness of degeneration and the massive amount of vision loss can be devastating.
    About 10% of people between the ages of 66 and 74 are detected to have Macular Degeneration. These statistics can increase fourfold if someone else in your family has suffered from Macular Degeneration.
Although the disease is not curable, research studies by the National Eye Institute have found that certain vitamins and minerals can significantly reduce the risk of Macular Degeneration.
    Some of these include Beta-Carotene, Vitamin C, Vitamin E, zinc, bilberries, lutein and certain fish oils, vitamins and nutrients your body needs but are sometimes either neglected or not absorbed properly in elderly peoples.

         Glaucoma

    Glaucoma is the second leading cause of blindness worldwide, affecting one person in every 200.
The disease (or group of diseases) usually goes undetected until it is fairly advanced. Because of this ‘creeping’ affect, it has often been called the "thief of the night" or "sneak thief of sight" - indeed, its progression can be so slow that people with glaucoma don’t even realize that their vision has deteriorated by up to 50%.
Glaucoma:
•    caused by increased intraocular pressure (IOP)
•    starts by affecting peripheral vision
•    usually goes unnoticed until relatively advanced
•    no known cure

    Glaucoma is the result of high intraocular pressure, resulting in optic nerve damage and damage to retinal ganglion cells.
    The eye itself is constantly being irrigated by a flow of clear liquid that both replenishes the cells of the eye, but also maintains a certain pressure on the eye, called intraocular pressure. This pressure varies from person to person; an intraocular pressure that causes optic nerve damage in one person may be a perfectly healthy intraocular pressure for another.
    Glaucoma causes permanent damage to the optic nerve, which results in the gradual loss of the visual field. So, unlike Macular Degeneration, the peripheral vision is affected first, slowly 'tunneling' off to the central vision.
    The fact that Glaucoma affects the peripheral vision explains why so many people do not even know they have Glaucoma until it has advanced significantly.
There is no cure for Glaucoma. Some surgeries can be performed for some types of Glaucoma, but their results are temporary.
    Prescription drugs are available to control intraocular pressure (IOP); some examples are Physostigmine, Litanoprost, Bimatoprost, Epinephrine and Dorzolamide.
With the resurgence of natural healing and remedies, recent studies have shown that many natural compounds and ingredients can not only help reduce IOP, but can actually nourish the optic nerve and help regulate eye irrigation.
    Some of these natural compounds include fish oil, bilberries, Vitamin A, C and E, Beta-carotene, Selenium and many more.
 

Read More

Macular Degeneration

Macular Degeneration

 

   Macular Degeneration can be particularly difficult to live with because it affects the central vision. This means that the loss of vision takes places at the spot where your eyes are trying to focus, and not necessarily the peripheral vision.
    People who suffer from Macular Degeneration have difficulties recognizing faces, driving, reading and taking part in any daily activities that require direct sight. Macular Degeneration is the leading cause of non preventative blindness in the United States, and affects over 2 million people over the age of 65.
Macular Degeneration:
•    caused by deposits in the eye or abnormal blood vessel growth in the eye
•    affects central vision
•    can go unnoticed while it develops; can develop rapidly resulting in legal blindness
•    no known cure

    The macula is small oval layer of ganglion cells at the center of the retina (the retina is located at the back of the eye where come cells absorb light and enable you to see).
The macula is usually about 5mm in diameter, and is yellowish in color (it is sometimes called the macula lutea, or "yellow spot"). Its position in the center of the retina is conducive to its job of providing central vision.

    The macula or macula lutea (from Latin macula, "spot" + lutea, "yellow") is an oval-shaped highly pigmented yellow spot near the center of the retina of the human eye. It has a diameter of around 5 mm and is often histologically defined as having two or more layers of ganglion cells. Near its center is the fovea, a small pit that contains the largest concentration of cone cells in the eye and is responsible for central vision, and also contains the parafovea and perifovea.
Because the macula is yellow in color it absorbs excess light that enters the eye and acts as natural sunglasses.
It is specialized for high acuity vision. Within the macula are the fovea and foveola which contain a high density of cones (photoreceptors with high acuity).

    Macular Degeneration is grouped into two types: dry and wet. 'Dry' Macular Degeneration affects about 90% of people with this age-related eye disease, and ‘wet’ Macular Degeneration affects about 10%.

Read More

How Nutrients Work for Eyes

How Nutrients Work for Eyes

      Beta Carotene is converted into a form of vitamin A called retinols.
 

Retinols have numerous functions in the body, including assisting the bio-electrical process of vision (preventing loss of night vision) and eliminating damaged cells from the body (thus helping to prevent dry macular degeneration for example).
     Lutein and beta-carotene are also antioxidants consisting of free radicals that help the eye in numerous ways, most importantly regulating cell health and ridding the body of extra-cellular growths, a key trigger of age related macular degeneration (ARMD). Antioxidants have also been shown to reduce the risk of cataracts.
     Bilberries play a significant role in both eye health and in preventing age-related eye disease. Among its eye health benefits are anthocyanoside, antioxidants that strengthen blood vessels (reducing the chances of blood vessel hemorrhaging in macular degeneration and diabetic retinopathy).
Zinc and selenium have positive effects on the eyes and also help your body to absorb both Vitamin A and Vitamin E, key vitamins in eye health.

Read More

SOYBEAN AND FOOD processed

SOYBEAN AND FOOD processed

BENEFITS:

• Lowers high blood pressure

• Lowering cholesterol levels

• Reduces symptoms of PMS and menopause

• Protects the body from the risk of cancer associated with hormone

• The source of vegetable protein

• Reduce the risk of heart disease (cardiovascular)

• Manage blood sugar levels

• Prevent constipation

Soybean is the most nutritious nuts because they contain essential fatty acids Omega-3 (from lecithin), amino acids, isoflavones (phytoestrogens), protein, minerals, and vitamins. Soybeans can be used in cooking or food such as milk, flour, tempeh, tofu, etc..

FLAVONOIDS

 FIGURE 7.1.  The structural relationship between phytoestrogens and 17b-estradiol.

At one time a mixture of flavonoids was shown to decrease capillary permeability and fragility in human beings and was named vitamin P, but later, 1950, when it was found that they are not dietary essentials, the name was dropped.

More recently there has been epidemiological evidence from observations in population groups with a high intake of fruits and vegetables that flavonoids may have a role in protection against some forms of cancer. Some are antioxidants and may help to prevent atherosclerosis; others have weak estrogen activity (phytoestrogens) and have been associated with lower incidence of breast, uterus and prostate cancer.

Isoflavonoid phytoestrogens such as the soy isoflavones genistein and daidzein are plant derived non-steroidal estrogen mimics, often referred to as (phytoestrogens other phytoestrogens include lignans such as secoisolariciresinol, coumestans such as coumestrol, and prenylflavonoids such as 8-prenylnaringenin; see Figure 7.1), that are extensively investigated to determine their potential, particularly in the protection of human health.

FIGURE 7.1.  The structural relationship between phytoestrogens and 17b-estradiol.

Isoflavonoids include the isoflavones genistein and daidzein, which occur mainly as the glycosides genistein and daidzein (see Figure 7.2), respectively, in soybeans and consequently in a wide range of soy-derived foods and to a lesser extent in other legumes

gb.3

FIGURE 7.2 Chemical structures of the main soy (genistein and daidzein) and red clover (biochanin A and formononetin) isoflavonoids (aglycones and glucosides).

Daidzin and genistin (and to a lesser extent glycitin) and their acetylglucosides and malonylglucosides are the predominant isoflavone forms in soy foods.

After ingestion isoflavones are hydrolyzed by mammalian lactase phlorizin hydrolase, which releases the aglycones daidzein, genistein, and glycitein. These may be absorbed or further metabolized by the gut microflora to metabolites, including the conversion of daidzein to the isoflavan equol or O-desmethylangolensin (O-DMA), and the conversion of genistein to p-ethyl phenol.

More recently, 4-hydroxyphenyl-2-propionic acid was identified from the metabolism of genistein in rats. Studies have shown that particular bacterial groups are involved in the metabolism of the isoflavone glycosides.

Increased soy intake has been associated with a lowered risk of breast cancer in two out of four epidemiological studies that examined a wide range of dietary components in relation to breast cancer risk: no significant effect was observed in the other two studies.

The possible protective effect of isoflavonoids against prostate cancer has recently been reviewed and it is of particular interest that equol may be a novel antiandrogen that inhibits prostate growth and hormone feedback in rat studies.

Estrogens play a vital role in the growth, development, and homeostasis of estrogen responsive tissues. The estrogen receptor mediates the biological activity of estrogens and is a ligand inducible nuclear transcription factor: estrogen binds to the ligand-binding domain of the estrogen receptor resulting in either the activation or repression of target genes.

The selective estrogen receptor antagonist raloxifene, structurally related to the anticancer drug tamoxifen, can inhibit the mitogenic effects of estrogen in reproductive tissues, while maintaining the beneficial effects of estrogen in other tissues.

The crystal structures of the ligand-binding domain of the estrogen receptor complexed to either 17b-estradiol or to raloxifene have been reported, thus providing structural evidence for the mechanisms of estrogen receptor agonism and antagonism. A combination of specific polar and non-polar interactions enables the estrogen receptor to selectively recognize and bind 17b-estradiol with great affinity.

The estrogen receptor is the only steroid receptor able to additionally interact with a large number of non-steroidal compounds, which frequently show a structural similarity to the steroid nucleus of estrogen, including phytoestrogens, and drug and environmental xenestrogens such as dioxins.

In particular, a phenolic ring analogous to ring A in estradiol is required (see Figure 7.1) and these structural features enable them to bind to estrogen receptors to elicit responses ranging from agonism to antagonism of the endogenous hormone ligand

Soya (soy)

A bean (Glycine max) is important as a source of both oil and protein. The protein is of higher biological value than many other vegetable proteins, and is of great value for animal and human food. When raw it contains a trypsin inhibitor, which is destroyed by heat. Native of China, where it has been cultivated for 5000 years; grows 60–100 cm high with 2–3 beans per pod.

Composition/100 g:

(edible portion 53%) water 67.5 g, 615 kJ (147 kcal), protein 12.9 g, fat 6.8 g (of which 15% saturated, 25% mono-unsaturated, 60% polyunsaturated), carbohydrate 11.1 g, fibre 4.2g, ash 1.7g, Ca 197mg, Fe 3.5mg, Mg 65mg, P 194mg, K 620mg, Na 15mg, Zn 1mg, Cu 0.1mg, Mn 0.5mg, Se 1.5μg, vitamin B1 0.44mg, B2 0.17mg, niacin 1.6mg, B6 0.06mg, folate 165μg, pantothenate 0.1mg, C 29mg.

Soybean oil is 15% saturated, 24% mono-unsaturated, 61% polyunsaturated, contains 9.2mg vitamin E, 198mg vitamin K/100g.

Soya flour Dehulled, ground soya bean.

The unheated material is a rich source of amylase and proteinase and is useful as a baking aid.

Composition/100 g:

Water 7.3 g, 1381kJ (330kcal), protein 47 g, fat 1.2 g (of which 13% saturated, 25% mono-unsaturated, 63% polyunsaturated), carbohydrate 38.4 g (20 g sugars), fibre 17.5 g, ash 6.2 g, Ca 241mg, Fe 9.2mg, Mg 290mg, P 674mg, K 2384mg, Na 20mg, Zn 2.5mg, Cu 4.1mg, Mn 3mg, Se 1.7μg, vitamin A 2μg RE (24μg carotenoids), E 0.2mg, K 4.1mg, B10.7mg, B2 0.25mg, niacin 2.6mg, B6 0.57mg, folate 305μg, pantothenate 2mg.

Soy sauce

A condiment prepared from fermented soya bean, commonly used in China and Japan. Traditionally the bean, often mixed with wheat, is fermented with Aspergillus oryzae over a period of 1–3 years. The modern process is carried out at a high temperature or in an autoclave for a short time.

Tofu

Originally Japanese; soybean curd precipitated from the aqueous extract of the soya bean.

Composition/100 g:

Water 85 g, 293 kJ (70 kcal), protein 8.2 g, fat 4.2 g (of which 23% saturated, 31% mono-unsaturated, 46% polyunsaturated), carbohydrate 1.7 g (0.6 g sugars), fibre 0.9 g, ash 1 g, Ca 201mg, Fe 1.6mg, Mg 37mg, P 121mg, K 148mg, Na 12mg, Zn 0.8mg, Cu 0.2mg, Mn 0.6mg, Se 9.9μg, vitamin B1 0.06mg, B2 0.06mg, niacin 0.1mg, B6 0.07mg, folate 19μg, pantothenate 0.1mg.  An 80 g serving is a source of Cu, P, a good source of Ca, Mn.

Foods that have been shown to have low glycaemic indices (55 or less) compared to glucose (100):

Soya beans (18) Pearl barley (28) Bananas (53) Lentils (29) All pastas (40-45) Apples (36) Dried peas (31) Rolled oats (55) Apple juice (36) Canned baked beans (40) Oat bran (50) Grapefruit (25) Frozen peas (boiled) (48) All Bran (40) Oranges (43) Other dried legumes, (around 30) Pumpernickel (rye) bread (41) Orange juice (57) Plums (24) Peaches (28) Milk (full cream or low fat) and yoghurt (25-35)

The glycaemic index of glucose is 100, of fructose 20, of sucrose (half way between) 60, of lactose 45.

High fat foods may also give a low glycaemic index, because of delayed gastric emptying, but are not recommended.

Lecithin - An Amazing Youth Element

Lecithin is the most abundant of the phospholipids. It is a fatty food substance, which serves as a structural material for every cell in the body. It is an essential constituent of the human brain and nervous system. It forms 30 per cent of the dry weight of the brain and 17 per cent of the nervous system.

Lecithin is also an important component of the endocrine glands and the muscles of the heart and kidneys. It makes up 73 per cent of the total liver fat. Nervous, mental or glandular over-activity can consume lecithin faster than its replacement. This may render a person irritable and exhausted. It is, therefore, of utmost importance to add lecithin to the diet, if the body’s own supply decreases as in old age or working under stress.

Rich Sources

Lecithin is derived from the Greek Word, likithos, meaning egg yolk.

Egg yolk is a rich source of lecithin, and also a rich source of cholesterol. This combination makes it possible for the lecithin to emulsify the cholesterol. Vegetable oils, whole grain cereals, soybeans, liver and milk are other rich sources of lecithin.

The cells of the body are also capable of synthesizing it as needed, if several of the B vitamins are present. Since these B vitamins are generally removed when grains are refined, people who eat exclusively white flour products are lacking them.

Benefits

The action of lecithin on the heart is the most important of all its proved benefits. It achieved its popularity initially in this area. Cholesterol is a fatty substance that tends to collect in the walls of the arteries and veins, thus narrowing them. This may eventually lead to a fatal blood clot.

Scientific studies have shown that lecithin has the ability to break up cholesterol into small particles which can be easily handled by the system. With sufficient intake of lecithin, cholesterol cannot build up against the walls of the arteries and veins.

Like cholesterol, lecithin is continuously produced in the liver, passes into the intestine with bile and is absorbed in the blood. It helps in the transportation of fats. It also helps the cells to remove fats and cholesterol from the blood and to utilise them. It increases the production of bile acids made from cholesterol, thereby reducing the amount in the blood. It will thus be seen that cholesterol can cause trouble only if lecithin is lacking in the system.

All atherosclerosis or changes in the arterial walls are characterized by an increased of the blood cholesterol and a decrease in lecithin. It has been shown that experimental heart disease, produced by feeding cholesterol, could be prevented merely by giving a small quantity of lecithin.

Atherosclerosis has been produced in various species of animals by increasing the blood cholesterol or decreasing the lecithin.

In normal health, when a diet high in fat is taken, there is tremendous increase in the production of lecithin. This helps in changing the fat in the blood from large particles to smaller and smaller ones. In case of atherosclerosis, however, the lecithin in the blood remains very low regardless of the quantity of fat entering the blood. The result is that, the fat particles remain too large to be able to pass through the arterial walls. A more serious situation can develop if there is lack of lecithin in cells also.

Besides reducing the cholesterol level in the blood, there is mounting scientific evidence to suggest several other benefits from lecithin. It has been suggested that its intake in sufficient amounts can help rebuild those cells and organs which need it. Lecithin helps to maintain their health once they are repaired. It may mean that a deficiency of lecithin in the diet may be one of the causes of ageing and that its use may be beneficial in retarding the ageing process.

Edward R. Hewith in his book, The Years Between 75 and 90 says, "with older people the fats remain high in the blood for from five to seven hours and in some cases as long as 20 hours, thus giving the fats more time to become located in the tissues. If lecithin is given to older people before a fatty meal, it has been found that the fats in the blood return to normal in a short time, in the same way they do in younger people.”

In some cases, the cosmetic effect of lecithin does as much for the mental outlook of persons as it does for their physical well-being.

·         It has been found to eliminate the yellow or yellow- brown plaques on the skin or around the eyes caused by fatty deposits.

·         It is a natural tranquillizer which is beneficial in nervous exhaustion.

·         It can produce great alertness in elderly people.

·          

Some studies have indicated that:

1.      lecithin increases the gamma globulin in the blood. This helps fight infection. It provides an increased immunity against pneumonia.

2.      It has also been found to lower blood pressure in some people.

3.      In combination with vitamin E, it has proved helpful in lowering the requirements of insulin in     diabetics.

4.      It has also proved valuable in the treatment of certain skin ailments, including acne, eczema and psoriasis.

5.      Lecithin has been suggested as a sexual aid. It was used in Germany 30 years ago as a restorative of sexual powers, for glandular exhaustion and nervous and mental disorders. Seminal fluid is rich in lecithin. Because of its loss from the body, its need for men is regarded especially great.

6.      Lecithin use is also considered valuable in minimizing pre-menstrual and menopausal tension.

Dr. N.A. Ferri, an eminent physician remarks –

            "Lecithin has a versatile function in life. It is an extremely important factor in the digestion and oxidation of fats, thus creating more muscle and glandular activity, resulting in greater body exertion and less fat accumulations.

            Lecithin is essential not only for tissue integrity of the nervous and glandular system in all living cells, but has been regarded as also the most effective generator and regenerator of great physical, mental and glandular activity.

            Shattered nerves, depleted brain power, waning activity of vital glands, find in lecithin, especially in the cellular structure of the nervous system and endocrine glands a source of dynamic energy."

The best way to increase lecithin is to eat the same amount of fat as usual, but reduce animal fat except that from fish. Oil may be used for cooking, seasoning and salad dressing. All hydrogenated fats such as margarines, cooking fats, hydrogenated peanut butter and processed cheese should be avoided as also foods prepared with them.

Read More