PURPLE OAT MILK 
Did you hear about "French Paradox"? Basically it is about French people staying healthy, despite eating heavy food, because they are drinking Red Wine. That is why we invented Purple Oat Milk. If you do not want to drink alcohol, drink Purple Oat Milk. It contain not only Non Alcoholic Red Wine Extract but also Fiber and Beta Glucan.
1/ Dry extract from Red Wine is giving our Purple Oat Milk unique Purple Color. These Red Polyphenols are the latest thing in Health Supplements. They are anti cancer and anti aging also helping your heart stay healthy.
2/ Source of fat is a special High Oleic Sun Flower Oil. This oil is very high on Non Saturated Fat something like Olive Oil, only little better. Daily consuption of these oils is actually recommended by a doctors!!!
3/ We use only a gently, temperature processed Whole Oat in our milk, so full amount of Fiber and Beta Glucan is protected and available.
4/ We also have test results to prove that our Purple Oat Milk will give you slow and long lasting boost of energy. On difference Liquid Oat Milk will give you a first glucose shock ( higher then pure sugar ) only to be followed by extreme low associated with a feeling of hunger. On top of these no Fiber or Beta Glucan in this Liquid Oat Milk, just sweet water.
A COMPOUND IN RED WINE MAKES FAT…
The research, published online by the journal Nature, helps explain a host of observations that have long intrigued researchers, including why French people tend to have fewer heart attacks even though they have high-fat diets and why severely restricting the amount of calories that animals ingest makes them live longer.
"This gives us hope that the idea of harnessing the power of calorie restriction is not a fantasy and can be brought to reality," said Leonard P. Guarente, who studies the biology of aging at the Massachusetts Institute of Technology. "This could produce a whole new approach to preventing and treating the diseases of aging."
Previous research has shown that laboratory animals fed very-low-calorie diets live significantly longer, which has prompted some people to try arduous "caloric restriction" diets as a possible fountain of youth, even though their effectiveness in humans remains unproven.
In the hope of finding a drug that could harness the natural life-extending capabilities activated by caloric restriction, Sinclair and his colleagues identified a number of promising compounds, including resveratrol, which is found in red wine, grape skins, peanuts and other plants. The compound, which increases the activity of enzymes known as sirtuins, prolongs the life span of every organism scientists have tested it on, including yeast, worms, fish and fruit flies.
To examine for the first time whether resveratrol could also extend longevity in mammals, Sinclair and his colleagues studied year-old mice, which are the equivalent of middle-aged humans. One-third of the mice were fed a standard diet. Another third ate the equivalent of a junk-food diet -- one very high in calories, with 60 percent of the calories coming from fat. The last third lived on the unhealthful diet combined with resveratrol.
After a year, the researchers found that both groups of mice that ate the junk-food diet got fat, and those that did not get any resveratrol experienced a host of health problems, including bloated livers and the early signs of diabetes and heart disease. They tended to die prematurely.
But the mice that received resveratrol remained healthy and were about 30 percent less likely to die, living as long as the animals that ate a normal diet and stayed thin. Preliminary results indicate resveratrol increases their life span by about 15 percent, which is the equivalent of adding perhaps about 10 human years.
Moreover, the hearts and livers of the animals getting resveratrol looked healthy, the activity of a host of key genes appeared normal, and they showed some of the biological changes triggered by caloric restriction. They also appeared to have a better quality of life, retaining their activity levels and agility.
"It is really quite amazing," Sinclair said. "The mice were still fat, but they looked just as healthy as the lean animals."
The researchers cautioned that the findings should not encourage people to eat badly, thinking resveratrol could make gluttony safe. They also noted that a person would have to drink hundreds of glasses of red wine a day or take megadoses of the commercially available supplements to get the levels given to the mice -- doses that may not be safe. Until human studies are done, no one knows whether the findings apply to people.
But the findings indicate that resveratrol or molecules like it could have myriad benefits, and Sinclair has started taking it. Several other researchers on aging said the results tempted them to start using the supplements as well.
"This gives us hope that the idea of harnessing the power of calorie restriction is not a fantasy and can be brought to reality," said Leonard P. Guarente, who studies the biology of aging at the Massachusetts Institute of Technology. "This could produce a whole new approach to preventing and treating the diseases of aging."
Previous research has shown that laboratory animals fed very-low-calorie diets live significantly longer, which has prompted some people to try arduous "caloric restriction" diets as a possible fountain of youth, even though their effectiveness in humans remains unproven.
In the hope of finding a drug that could harness the natural life-extending capabilities activated by caloric restriction, Sinclair and his colleagues identified a number of promising compounds, including resveratrol, which is found in red wine, grape skins, peanuts and other plants. The compound, which increases the activity of enzymes known as sirtuins, prolongs the life span of every organism scientists have tested it on, including yeast, worms, fish and fruit flies.
To examine for the first time whether resveratrol could also extend longevity in mammals, Sinclair and his colleagues studied year-old mice, which are the equivalent of middle-aged humans. One-third of the mice were fed a standard diet. Another third ate the equivalent of a junk-food diet -- one very high in calories, with 60 percent of the calories coming from fat. The last third lived on the unhealthful diet combined with resveratrol.
After a year, the researchers found that both groups of mice that ate the junk-food diet got fat, and those that did not get any resveratrol experienced a host of health problems, including bloated livers and the early signs of diabetes and heart disease. They tended to die prematurely.
But the mice that received resveratrol remained healthy and were about 30 percent less likely to die, living as long as the animals that ate a normal diet and stayed thin. Preliminary results indicate resveratrol increases their life span by about 15 percent, which is the equivalent of adding perhaps about 10 human years.
Moreover, the hearts and livers of the animals getting resveratrol looked healthy, the activity of a host of key genes appeared normal, and they showed some of the biological changes triggered by caloric restriction. They also appeared to have a better quality of life, retaining their activity levels and agility.
"It is really quite amazing," Sinclair said. "The mice were still fat, but they looked just as healthy as the lean animals."
The researchers cautioned that the findings should not encourage people to eat badly, thinking resveratrol could make gluttony safe. They also noted that a person would have to drink hundreds of glasses of red wine a day or take megadoses of the commercially available supplements to get the levels given to the mice -- doses that may not be safe. Until human studies are done, no one knows whether the findings apply to people.
But the findings indicate that resveratrol or molecules like it could have myriad benefits, and Sinclair has started taking it. Several other researchers on aging said the results tempted them to start using the supplements as well.
Alcoholic Beverage Intake and Risk of Lung Cancer: The California Men's Health Study
Chun Chao1, Jeff M. Slezak1, Bette J. Caan2 and Virginia P. Quinn1
1 Department of Research and Evaluation, Kaiser Permanente Southern California, Pasadena, California and 2 Division of Research, Kaiser Permanente Northern California, Oakland, California
Requests for reprints: Chun Chao, Department of Research and Evaluation, Kaiser Permanente Southern California, 100 South Los Robles Avenue, Suite 201, Pasadena, CA 91101. Phone: 626-564-3797; Fax: 626-564-3409. E-mail: chun.r.chao@kp.org
We investigated the effect of alcoholic beverage consumption on the risk of lung cancer using the California Men's Health Study.
Methods: The California Men's Health Study is a multiethnic cohort of 84,170 men ages 45 to 69 years who are members of the Kaiser Permanente California health plans. Demographics and detailed lifestyle characteristics were collected from surveys mailed between 2000 and 2003. Incident lung cancer cases were identified by health plan cancer registries through December 2006 (n = 210). Multivariable Cox's regression was used to examine the effects of beer, red wine, white wine (including rosé), and liquor consumption on risk of lung cancer adjusting for age, race/ethnicity, education, income, body mass index, history of chronic obstructive pulmonary disease/emphysema, and smoking history.
Results: There was a significant linear decrease in risk of lung cancer associated with consumption of red wine among ever-smokers: hazard ratio (HR), 0.98; 95% confidence interval (95% CI), 0.96-1.00 for increase of 1 drink per month. This relationship was slightly stronger among heavy smokers (≥20 pack-years): HR, 0.96; 95% CI, 0.93-1.00. When alcoholic beverage consumption was examined by frequency of intake, consumption of ≥ 1 drink of red wine per day was associated with an approximately 60% reduced lung cancer risk in ever-smokers: HR, 0.39; 95% CI, 0.14-1.08. No clear associations with lung cancer were seen for intake of white wine, beer, or liquor.
Conclusion: Moderate red wine consumption was inversely associated with lung cancer risk after adjusting for confounders. Our results should not be extrapolated to heavy alcohol consumption. (Cancer Epidemiol Biomarkers Prev 2008;17(10):2692–9)
1 Department of Research and Evaluation, Kaiser Permanente Southern California, Pasadena, California and 2 Division of Research, Kaiser Permanente Northern California, Oakland, California
Requests for reprints: Chun Chao, Department of Research and Evaluation, Kaiser Permanente Southern California, 100 South Los Robles Avenue, Suite 201, Pasadena, CA 91101. Phone: 626-564-3797; Fax: 626-564-3409. E-mail: chun.r.chao@kp.org
We investigated the effect of alcoholic beverage consumption on the risk of lung cancer using the California Men's Health Study.
Methods: The California Men's Health Study is a multiethnic cohort of 84,170 men ages 45 to 69 years who are members of the Kaiser Permanente California health plans. Demographics and detailed lifestyle characteristics were collected from surveys mailed between 2000 and 2003. Incident lung cancer cases were identified by health plan cancer registries through December 2006 (n = 210). Multivariable Cox's regression was used to examine the effects of beer, red wine, white wine (including rosé), and liquor consumption on risk of lung cancer adjusting for age, race/ethnicity, education, income, body mass index, history of chronic obstructive pulmonary disease/emphysema, and smoking history.
Results: There was a significant linear decrease in risk of lung cancer associated with consumption of red wine among ever-smokers: hazard ratio (HR), 0.98; 95% confidence interval (95% CI), 0.96-1.00 for increase of 1 drink per month. This relationship was slightly stronger among heavy smokers (≥20 pack-years): HR, 0.96; 95% CI, 0.93-1.00. When alcoholic beverage consumption was examined by frequency of intake, consumption of ≥ 1 drink of red wine per day was associated with an approximately 60% reduced lung cancer risk in ever-smokers: HR, 0.39; 95% CI, 0.14-1.08. No clear associations with lung cancer were seen for intake of white wine, beer, or liquor.
Conclusion: Moderate red wine consumption was inversely associated with lung cancer risk after adjusting for confounders. Our results should not be extrapolated to heavy alcohol consumption. (Cancer Epidemiol Biomarkers Prev 2008;17(10):2692–9)
Grape skin compound fights the complications of diabetes
Resveratrol in grape skins could stop diabetic complications such as heart disease, retinopathy and nephropathy, research finds
Research carried out by scientists at the Peninsula Medical School in the South West of England has found that resveratrol, a compound present naturally in grape skin, can protect against the cellular damage to blood vessels caused by high production of glucose in diabetes, according to a paper published in the science journal “Diabetes, Obesity and Metabolism” this week.
The elevated levels of glucose that circulate in the blood of patients with diabetes causes micro- and macrovascular complications by damaging mitochondria, the tiny power plants within cells responsible for generating energy. When they are damaged they can leak electrons and make highly damaging ‘free radicals’.
Complications that can result when this happen include nephropathy (kidney disease), heart disease and retinopathy (which if left untreated can lead to blindness).
Resveratrol stops the damage by helping cells make protective enzymes to prevent the leakage of electrons and the production of toxic ‘free radicals’.
As well as being naturally present in grape skins, resveratrol is also present in seeds, peanuts and red wine.
Dr. Matt Whiteman, Principal Investigator and Senior Lecturer at the Institute of Biomedical and Clinical Science, Peninsula Medical School, commented: “Resveratrol’s antioxidant effects in the test tube are well documented but our research shows the link between high levels of glucose, its damaging effect on cell structure, and the ability of resveratrol of protect against and mend that damage.”
He added: “Resveratrol or related compounds could be used to block the damaging effect of glucose which in turn might fight the often life threatening complications that accompany diabetes. It could well be the basis of effective diet-based therapies for the prevention of vascular damage caused by hyperglycaemia in the future.”
More information is available by logging on at www.pms.ac.uk
Contact: Andrew Gould
media@pr-works.co.uk
44-139-268-6107
The Peninsula College of Medicine and Dentistry
Research carried out by scientists at the Peninsula Medical School in the South West of England has found that resveratrol, a compound present naturally in grape skin, can protect against the cellular damage to blood vessels caused by high production of glucose in diabetes, according to a paper published in the science journal “Diabetes, Obesity and Metabolism” this week.
The elevated levels of glucose that circulate in the blood of patients with diabetes causes micro- and macrovascular complications by damaging mitochondria, the tiny power plants within cells responsible for generating energy. When they are damaged they can leak electrons and make highly damaging ‘free radicals’.
Complications that can result when this happen include nephropathy (kidney disease), heart disease and retinopathy (which if left untreated can lead to blindness).
Resveratrol stops the damage by helping cells make protective enzymes to prevent the leakage of electrons and the production of toxic ‘free radicals’.
As well as being naturally present in grape skins, resveratrol is also present in seeds, peanuts and red wine.
Dr. Matt Whiteman, Principal Investigator and Senior Lecturer at the Institute of Biomedical and Clinical Science, Peninsula Medical School, commented: “Resveratrol’s antioxidant effects in the test tube are well documented but our research shows the link between high levels of glucose, its damaging effect on cell structure, and the ability of resveratrol of protect against and mend that damage.”
He added: “Resveratrol or related compounds could be used to block the damaging effect of glucose which in turn might fight the often life threatening complications that accompany diabetes. It could well be the basis of effective diet-based therapies for the prevention of vascular damage caused by hyperglycaemia in the future.”
More information is available by logging on at www.pms.ac.uk
Contact: Andrew Gould
media@pr-works.co.uk
44-139-268-6107
The Peninsula College of Medicine and Dentistry