Coenzyme Q10 (CoQ10) is a compound that helps to generate energy within the cells, which is why it’s so important in combating heart disease, poor brain function, and even cancer. The human body is supposed to naturally produce CoQ10, but it decreases with age. Therefore, we need to supplement as we get older. Recent research out of Kashan University of Medical Sciences (Iran, Nov. 2017) shows CoQ10’s benefits to diabetics.
Coenzyme Q10 (CoQ10) is a vital nutrient in the human body. CoQ10 is widely distributed in the human body and serves as a cofactor for the production of cellular energy in most human cells. As the name implies, a coenzyme is a factor that helps the function of an enzyme; enzymes are small proteins in the body that carry out nearly every chemical reaction. CoQ10 is made in our body and therefore for most people it is not essential to eat CoQ10 or take supplements, however CoQ10 status can become depleted because of various health conditions, medications and environmental factors.
Ashwagandha is a powerful adaptogenic* herb that helps your body manage and adapt to stress by balancing your immune system, metabolism, and hormonal systems. Its anti-inammatory, antitumor, antistress, antioxidant, immunomodulatory, hemopoietic, and rejuvenating properties makes it one of the most important herbs in Ayurvedic medicine.
Alzheimer’s is a degenerative health issue of the cognitive center in the brain. To reverse any degenerative health issue, you must first recognize the importance of the digestive system. First work on your digestive system, because (1) if there is a problem there, unwanted things get into the blood, leading to inflammation, which makes recovery difficult; and (2) you won’t get the nutrients you need if the digestive system has a problem. Here are important tips.
A new report from Sara Middleton, writing for www.naturalhealth365.com, tells of a peer-reviewed study in the journal Science Translational Medicine that is a bit scary. A substance called propionate (a salt from a short-chain fatty acid called propionic acid), which is commonly used as a preservative in baked goods to inhibit mold, increases insulin resistance–even at a “very low dose.” That’s bad news for us Type 2 diabetics, whose insulin resistance is already causing us problems. (But then, we should be frugal with baked goods in our diet, too!) The study, by Amir Tirosh, et al., was reported in the April 24, 2019, issue of the journal.