The birthday video is ready! 慶生會的影片出爐了！

Gwohann's 60th birthday party was filled with laughter mixed with emotional moments.  Thank you to everyone who make it a memorable one!  國漢的六十歲慶生會歡樂又感人。謝謝親朋好友們共創美好的回憶。

Spirulina - blue green algae

Spirulina is used by holistic therapist for cancer prevention, here is a trusted report of its effectiveness.

http://www.mskcc.org/cancer-care/herb/blue-green-algae

Clinical Summary
Blue-green algae, also known as Cyanobacteria, are primitive autotrophic prokaryotes. They are a source of food in some parts of the world and patients take the supplemental form to prevent and treat cancer and viral infections, and for weight loss. Spirulina species are cultured in alkaline fresh water whereasAphanizomenon flos aquae (AFA) is naturally grown and harvested from Upper Klamath Lake, Oregon, USA. Blue-green algae products frequently contain one or both of these strains of algae.
Studies have shown that spirulina may be effective against allergic rhinitis ⁽⁵⁾, in managing diabetes ⁽³⁾, and showed a cholesterol-lowering effect in patients with nephrotic syndrome-induced hyperlipidemia ⁽⁴⁾. Preliminary data indicate that it may also be a safe and effective agent in the treatment of chronic hepatitis C virus infection ⁽¹⁹⁾.

Animal studies suggest that spirulina has chemoprotective and radioprotective effects ⁽⁶⁾, but human data are lacking.
Blue-green algae may be contaminated by strains of algae (e.g. microcystin species) that are toxic.

Constituents

• Proteins (50-70%): All essential amino acids
• Carbohydrates: Rhamnose, ribose, mannose, fructose, polysaccharides
• Vitamins: A, E, cyanocobalamin, niacin, choline, folic acid, thiamine
• Other: Chlorophyll, copper, magnesium, zinc, potassium

Warnings

Microcystin contamination can cause hepatotoxicity, renal failure, and neurotoxicity. Products should be certified free from contamination.

Fermented food and cancer

A study on fermented food and cancer risk
by Johanna W. Lampe, PhD, RD
Fred Hutchinson Cancer Research Center
Seattle, WA

Click to see the Original presentation

Fermentation products generated:
 May cause adverse effects:
-- N-nitroso compounds (NOCs), mycotoxins
 May offer health benefits:
-- anti-microbials; viable bacteria in non-pasturized products

Cultured Dairy Products as Modifiers of
the Gut Microbiome and Gut Physiology
 Source of probiotics, mostly
Lactobacillus and Bifidobacterium
 Probiotic-supplemented yogurt in
mice and humans:
-- did not appreciably alter the
composition of the gut microbiota
-- induced transcriptional and metabolic
changes reflecting increases in
carbohydrate metabolism

Flowered-rind soft cheeses contain live bacteria.

 Camembert microbes can survive intestinal transit.

 Camembert feeding did not modify gut bacterial populations.

 Had a beneficial influence on intestinal metabolism

 Decrease in azoreductase activity and NH3 concentration

 Increase in mucolytic activities

 Increase proportion of ursodeoxycholic resulting from chenodeoxycholic 

epimerisation 

 Increase β-galactosidases 

 Decrease azoreductases and nitrate reductases

Fermented Foods and Cancer: SUMMARY
 Fermented foods as a group include a variety of foods.
 They are not consumed in isolation and traditional
cuisines high in some types of fermented foods also
include other foods that may be considered healthy or
less healthy.
 Mechanistic studies have identified components of
fermented foods that influence risk of some cancers.
 N-nitrosocompounds in pickled vegetables and fish
 Interactions between diet and microbial infections may
increase risk
 More mechanistic studies are needed to follow up on
epidemiologic findings.
 Identify ways to minimize risk and increase beneficial effects