Opinion and Research

Sarah Martin asked:


Dolcetto is a type of grape that is used to make a dark very black wine. It is native to northwestern Italy and is primarily grown in the Piedmont region of northwest Italy. Ironically the name means “sweet little grape” but in the end the grape produces a very elegant and sophisticated dry wine. The wine is also often described as being moderately acidic.

It is meant to be aged at least one year before it is suitable for drinking. It cannot be aged too long or it starts growing too thick. It is very regional and the proper growing of it is considered to be a bit of an art form.

The wine itself is considered to be a tasty combination of licorice, black cherry and prune flavors. The finish on the wine is unusual and is reminiscent of bitter almonds. The wine is tannic and very dry, similar to a Malbec. This is one of those black wines that is good for your health because it contains a lot of free radical and heart disease fighting anthocyanins. It goes best with pizzas, pastas and Italian foods.(http://www.wineaccess.com/wine/grape/Malbec/)

The origins of this black grape are bit nebulous but historical records suggest that it originated in France and migrated as a crop down to Monferrato sometime in the eleventh century. There is also a record of this grape vine being exported from Italy to Great Britain in the 1700s where it was given as a present to royalty.

Today the grape is mainly found in the Piedmont region and is grown as an early harvested wine. These are also called “early to market” wines as they are sold first to make sure that the vineyard has income to survive on during the production of its other wines. The grape is specifically associated as brands with grapes grown in Dogliani and Diano d’Alba. In Liguria it is sold as Ormeasco.

Outside of Italy Dolcetto wine has other names. It is known as Charbono in California and Douce Noire in Svoie. It is also an exported wine from Australia. In fact Australia is home to some of the oldest Dolcetto grape vines in the world - ones dating back to the 1860s.

The grape was first brought to the United States by Italian immigrants around the turn of the century and currently it is grown in the Napa Valley, the Santa Cruz Mountains, the Russian River Valley and Santa Barbara County. These grapes are also found in wineries in Oregon and also in Pennsylvania and New Mexico.

There are many names for Dolcetto wine across the world including Acqui, Barbirono, Noir, Cote Rouge Merille, Crete de Coq Bathiolin, Dolciut, Dolsin, Savoyard, Turin, Uva d’Acquia, Uva del Monferrato, Uva di Ovada, Turino, Uva d’Acqui Dolsin Raro, Dolzin, Dolzino, Dosset, Gros Noir de Montelimar, and Gros Plant Batialin. This is by no means a comprehensive list. There are probably about forty more names that this wine is sold by worldwide.

There are so many varieties in fact that only a handful of wines are actually classified in France as being true Doceltto wines. These are known as Docettodi Dogliani. These premium wines taste like sour cherry and black cherry and have after tastes of chocolate and espresso. These wines are organic, grown entirely by hand and are of a very high quality. These are considered to be specialty wines and are much more expensive than the other types of Doceltto wines sold across the world.



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Jill Sabato asked:


The tomato was considered a poisonous food once upon a time. Fortunately for us it regained its popularity in the late nineteenth century.

Lycopene, a member of the carotenoid family and a pigment that contributes to the colour of tomatoes, is a major contributor to their health promoting power. Lycopene has demonstrated a range of unique and distinct biological properties that have intrigued scientists. Some researchers have come to believe that lycopene could be as powerful an antioxidant as beta-carotene. We do know that lycopene is the most efficient quencher of the free-radical singlet oxygen, a particularly deleterious form of oxygen, and lycopene is also capable of removing a large number of free radicals.

Lycopene is a nutrient whose time has come. It’s been the subject of great interest lately as more and more researchers have focused on the particular power of this nutrient. The attention began in the 1980s when studies revealed that people who ate large amounts of tomatoes were far less likely to die from all forms of cancer compared to those who ate little or no tomatoes. Many other studies echoed these findings about the effect of eating tomatoes.

It’s not only cancer that the lycopene in tomatoes helps mitigate. Lycopene is an important part of the antioxidant defense system in the skin. Dietary lycopene by itself or in combination with other nutrients can raise the sun protection factor (SPF) of the skin. In other words, by eating tomatoes (cooked or processed) you’re enhancing your skin’s ability to withstand the assault from the damaging rays of the sun. It acts like an internal sunblock!

A study conducted by Dr. David Snowdon, of the Sanders-Brown Center on Aging at the University of Kentucky, assessed eighty-eight Roman Catholic nuns ranging in age from 77 to 98. The nuns with the highest concentrations of lycopene in their blood were the most able to care for themselves and complete everyday tasks. Overall, those with the highest levels of lycopene were 3.6 times better able to function in their everyday lives than those with the lowest levels. Most interestingly, no similar relationship between vigor and the presence of other antioxidants (such as vitamin E and beta-carotene) was found.

Lycopene is rare in foods, and tomatoes are one of only a few that are rich in this powerful antioxidant. And ketchup, tomato juice, and pizza sauce account for more than 80 percent of the total lycopene intake of Americans.

While lycopene has received a lot of attention recently, tomatoes are rich in a wide variety of other nutrients as well. All nutrients in the tomato seem to work synergistically to promote health and vitality.

Low in calories, high in fibre, and high in potassium, tomatoes are not only a rich source of lycopene, they’re also a source of beta-carotene, alpha-carotene, and various polyphenols. They contain small amounts of B vitamins (thiamine, pantothenic acid, vitamin B6, and niacin), as well as folate, vitamin E, magnesium, manganese, and zinc.

Some of the most exciting studies on tomatoes have focused on their ability to protect against cancer, especially prostate cancer. Dr. Edward Giovannucci, of the Harvard Medical School, has published two interesting studies that investigated the effects of foods, particularly tomatoes, on cancer risk. In his 1995 study, Dr. Giovannucci found that of the 48,000 men surveyed, those who ate ten or more servings of tomatoes a week reduced their risk of prostate cancer by 35 percent and their risk of aggressive prostate tumors by almost 50 percent. Indeed, it seemed the higher the tomato intake, the lower the cancer risk. Interestingly, lycopene is the most abundant carotenoid in the prostate gland.

Dr. Giovannucci’s subsequent study in 1999 showed that, of all tomato products, tomato sauce consumption-at just two servings a week-was by far the most reliable indicator of reduced risk for prostate cancer.

Two important points emerged from these studies. The first is that processed tomatoes-sauce and paste-are more effective than raw tomatoes at reducing cancer risk. In the raw tomato, the lycopene is bound to the cell walls and fibre. Processing breaks down these cell walls and frees the lycopene to be absorbed by the body. Ounce for ounce, processed tomato products and cooked tomatoes contain two to eight times the available lycopene of raw tomatoes. While processing does diminish the levels of vitamin C in the tomatoes, it elevates the total antioxidant activity, thus you give up one nutrient, that is available in many other foods, to gain a nutrient that isn’t.

The second important point, which Dr. Giovannucci mentions in his article, once again highlights the importance of whole foods. While he notes the association between tomato consumption and reduced cancer risk, particularly lung, stomach and prostate cancers, he makes it clear that “a direct benefit of lycopene has not been proven and other compounds in tomatoes alone or interacting with lycopene may be important.” Given the rich array of nutrients in tomatoes it wouldn’t be surprising if, once again, the synergy of those nutrients were the reason for the positive effects.

Prostate cancer isn’t the only type of cancer that tomatoes seem to help protect against. A growing body of evidence suggests that lycopene provides some degree of protection against cancers of the breast, digestive tract, cervix, bladder, and lung.

In addition to being cancer-protective, there’s ample evidence that tomatoes also play a role in reducing your risk for cardiovascular disease. The antioxidant function of lycopene, combined with the other powerful antioxidants in tomatoes such as vitamin C and beta-carotene, work in the body to neutralize free radicals that could otherwise damage cells and cell membranes. This preservation of cells and their membranes reduces the potential for inflammation and thereby the progression and severity of atherosclerosis.

In one study, German scientists compared the lycopene levels in the tissues of men who had suffered heart attacks with those of men who had not. The men who had suffered attacks had lower lycopene levels than those who hadn’t. Interestingly, the men with the lowest levels of lycopene were twice as likely to suffer a heart attack as those with the highest levels.

In another large European study that compared carotenoid levels among patients from ten different countries, lycopene was found to be the most protective against heart attack.

Tomatoes are also a good source of potassium, niacin, vitamin B6, and folate-a great heart-healthy combination of nutrients. Potassium-rich foods play a positive role in cardiovascular health, being especially effective in helping to achieve optimal blood pressure. Niacin is commonly used to lower elevated blood cholesterol levels. The combination of vitamin B6 and folate effectively reduces levels of homocysteine in the blood. Elevated levels of homocysteine are associated with a higher risk of heart disease.



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Dianne Ronnow asked:


American scientists and other health experts from around the world are puzzled as they try to discover the “secret” behind the French Paradox. The problem is that the French consume three times as much saturated fat as Americans and one-third less French people die from heart attacks. The French also have much less obesity than America and other Western countries.

The French eat rich foods high in saturated fats, such as cream, butter, pastry and rich cheeses. But they also consume red wine and olive oil. Researchers have found olive oil to be a heart-healthy source of fat. However, the olive oil the French consume does not rule out the high amounts of saturated fats they eat, and therefore does not properly explain the French paradox.

Red wine may be the reason. Some scientists believe the French habit of moderate red wine drinking with a meal is the key to French paradox. Studies show that people who drink red wine regularly have lower rates of cancer, Alzheimers, and heart disease.

Red wine and red grapes contain special flavinoid antioxidants called resveratrol, that can offset some of the effects of gluttony, say researchers at Harvard Medical School. Resveratrol is shown to help lower glucose levels, help your liver, and promote health benefits to the heart and blood vessels.

Red grapes are one of the richest sources of resveratrol flavonoids, which is why red wine is more heart-healthy than white wine, beer, or other spirits.

Resveratrol is known for its ability to protect plants from bacteria and fungi, and researchers are now finding out that it helps us by preventing the negative effects of high-calorie diets, and it has anti-inflammatory and anti-cancer potential.

Researchers are finding that antioxidants seem to trigger receptors in your upper intestine that tell your brain you’re full, researcers are finding. Lab animals fed the extracts also decreased their food intake by about 8%. This could explain why Resveratrol- a powerful antioxidant- seems to produce a weight loss effect that many people’s experience when they use it.

One recent study showed that resveratrol reverses the coronary and obesity effects of a diet high in fat and calories in mice. When large doses of resveratrol was given to lab mice, the mice ran twice as far on a treadmill than they had previously and also had a reduced heart rate. The mice also lived longer than mice who had not received the resveratrol.

The findings led to a marked increase in red wine sales in the United States despite the fact that the amount of resveratrol is very small in most red wines in the United States, because of the way that most grapes are grown and processed for wine.

If you are ready to add these beneficial nutrients to your diet, it’s important that you find a source that is powerful, natural and bio-available (easily absorbed and used by your body).

I found a great whole food supplement that includes these ingredients. It is called Genesis? from Symmetry Direct. Each single ounce of Genesis? is guaranteed to contain the health benefits of resveratrol equivalent to one whole bottle of red wine, plus the hydroxylated polyphenols found in one fresh pomegranate.



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K. Pat. M. asked:


The Acai Berry can be found deep in the Amazonian Rain Forest and is hard enough to get to. Couple that with the fact that they are probably the most perishable berry on earth, and the rarity increases. It’s known that the Acai Berry perishes within a day or so from being picked making it difficult to transport over any great distances. This may be the reason you don’t see it stocked on the shelf right next to the Blue Berries, which until now was ranked at the top of the Antioxidant Rich berry List.

Good News for those interested in Acai Berries and their benefits. The fact is out of all the Acai Companies being formed right now. There is a process of blending the Powerful Berry, with other Berry juices that keep the integrity of the acclaimed antioxidant rich berry. To learn more about it visit Kuntz Health and Wealth.

Ever since America has learned about the benefits of the Acai Berry the news had spread to shows like Oprah, Rachel Ray and Hollywood Name Brand Dieters. The weight loss secret of Hollywood has fast become the new moniker and is now getting top billing. However the power of the berry doesn’t stop there. Colon Health has become increasingly important today than ever before. Intestinal Parasites, impacted foods and a host of Free Radicals can cause tremendous damage to the body if left unchecked. The Acai Berry also has the innate ability to increase digestion as well as any blueberry in fact the digestive enzyme factor is part of all the buzz surrounding the berry.

When Dr. Perricone announced it as the #1 super food in the world, he listed colon health as a main property. Sure we all know he is the amazing Beauty Supply Doctor but his notoriety isn’t without merit. Linking good intestinal health to beauty was ingenious but not new. Healthy fats vs. Unhealthy Fats is serious business.

According to the Intestinal Health Institute, America is facing a new health crisis: obesity and dietary malnutrition. The nutrient-poor, calorie-rich “All-American” diet — fast-food, “junk-food”, oversized meal portions — has progressively swelled the waistline of the average American, and often lacks the essential nutrients we need to live healthy, long lives. Obesity is not only affecting children and teens at alarming rates, but the final impact of a poor diet and chronic obesity has remained silent for years.

Not to strike fear but these habits may lead to causing life-threatening illnesses such as cancer, heart disease, diabetes, and inflammatory bowel diseases, among others such as poor skin and pre-mature aging.

So how do we get our hands on it. Do what Jack La Lane has been telling us for years, “Juice It”. What does Rachel Ray Call her favorite “Power Juice”, and now you have your answer. It’s true what can hurt us may cost less, a can of pop and some chips maybe $2 bucks at the convenient stores and a bottle of good vino could cost you thousands. So why not spring for the good stuff.



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Judy Sommer asked:


Schizophrenia is a difficult malady, both to diagnose and to treat. It’s defined as any of a group of psychotic disorders usually characterized by withdrawal from reality, illogical patterns of thinking, delusions, and hallucinations, and accompanied in varying degrees by other emotional, behavioral, or intellectual disturbances. Recent research suggests that those who suffer from schizophrenia could benefit from incorporating more B3 (niacin), essential fatty acids (EFAs) and eating more whole grain carbohydrates to help level out blood sugar levels so that bouts with hypoglycemia are lessened. Food sources high in niacin include light-meat chicken, tuna, salmon, turkey, enriched flour, peanuts, and fortified cereals. Niacin is an important player in the digestion process, and it aids in converting food into energy. Therefore, it also plays a role in the essential fatty acid metabolism of the brain, processes of which are disrupted in schizophrenia. 

Because these processes are disrupted in the brain, it’s imperative that essential fatty acids are a base in the diet of a schizophrenic patient. Since they can’t be synthesized by the body, they must be obtained from food. Look to fish, shellfish, flaxseed, pumpkin seeds, dark green leafy vegetables and walnuts for EFAs. Essential fatty acids play a part in many metabolic processes, and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a factor in a number of illnesses, including schizophrenia.

Some schizophrenic patients also suffer from bouts of hypoglycemia, which can be greatly helped by choosing healthy, whole grain carbohydrates such as whole grain breads and pastas, as they help the body maintain a steady blood glucose level. Other research shows that some schizophrenic patients suffer from food allergies that greatly affect their thinking and behavior. For this reason, keeping a detailed food journal and paying close attention to moods and thinking patterns after eating is imperative.

Research has also shown that some schizophrenic patients suffer from high levels of copper, an essential metallic element that can adversely affect the brain in high doses. Vitamin B6, found in bananas, turkey and spinach, as well as zinc, found in red meats, peanuts, chickpeas and almonds, can help remove excess copper from the body.



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