Tag Archives: wellness

Miami Male Vitamin D Deficiency,Miami Male Fertility

Posted on July 1, 2011 by josevega in Anti-Aging, Nutrition & Detox

JMC Miami Restorative Medicine, in keeping current with the latest associations between vitamin deficiencies, supplementation and your health, brings you this excerpt from the June issue of Human Reproduction, 2011. Sperm from 300 men of all ethnicities and adult age ranges was evaluated for motility and function. In the study, 44% of the men were deficient in Vitamin D. The sperm of the men with the lowest levels of Vitamin D had impaired motility and fewer normally formed sperm than those with high Vitamin D levels thereby making them less fertile. The same studies showed that adequate Vitamin D supplementation increases intracellular Calcium levels.

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Processed Meat Linked to Heart Disease and Diabetes

Posted on September 2, 2010 by Cody Smith, M.D. in Nutrition & Detox

New research has shown that eating small amounts of processed meats, such as sausages and bacon, each day significantly increases the risk of developing heart disease and type 2 diabetes.

Renanta Micha and colleagues at Harvard School of Public Health reviewed 20 studies involving more than a million people from 10 countries. Results showed that each 50 gram (1.8 oz) daily serving of processed meat (1-2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing type 2 diabetes. Conversely, eating 100 grams of unprocessed red meat was not associated with an increased risk of either disease.

“To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating. Processed meats such as bacon, salami, sausages, hot dogs, and processed deli meats may be the most important to avoid,” said Micha.

The authors concluded: “Consumption of processed meats, but not red meats, is associated with higher incidence of CHD and diabetes mellitus. These results highlight the need for better understanding of potential mechanisms of effects and for particular focus on processed meats for dietary and policy recommendations.”

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