Even increasung of 2 degrees Centigrade may be the “tipping point” that triggers irreversible changes (such as methane release from melting permafrost) with unpredictable but severe consequences for the planet and its inhabitants, Dr. Muller said.

Dr. Muller urged dermatologists to join the International Society of Dermatology and attend its climate change conferences. Scientific, political, and public strategies are needed to help reduce human contributions to climate change and to plan adaptations to reduce damage caused by global warming, he said.

It’s important and one has to know about – http://www.internalmedicinenews.com/news/dermatology/single-article/climate-change-may-result-in-more-skin-disease/71f1cd68a6.html

Anti-inflammatory food can decrease the risk of type 2 diabetes and cardiovascular diseases as well as improve cognitive functions. Results from a new dietary intervention study indicate that by a selection of food products you can obtain a tangible reduction of the risk of type 2 diabetes and cardiovascular diseases. The test products were included in a food portfolio based on different food concepts with expected beneficial effects on risk factors of metabolic syndrome, i e type 2 diabetes, cardiovascular disease and obesity. Food that in different ways might subdue the low-grade
inflammation, the key factor in developing metabolic syndrome, was selected. Examples of food concepts that were included in the study are antioxidants, low GI food, wholegrain products and probiotics. The portfolio included, among others, food with slow carbohydrates, viscous dietary fiber, soy protein, oily fish, blueberries, almonds, cinnamon and vinegar.

Instead of studying each food concept separately they were combined in the same test diet with the aim to achieve, if possible, a more significant reduction of the harmful inflammation. Such a synergetic conception concerning food with focus on anti-inflammatory qualities is new – and resulted not only in moderate levels of inflammatory markers but also attenuated a number of other risk factors for the metabolic syndrome and improved cognitive performance.

The intervention included 44 healthy overweight adults. During periods of four weeks they were eating the especially designed food portfolio and a reference diet with low content of the components or qualities that characterized the food portfolio. Some products in the food portfolio are not yet available on the market as they were developed for the study. A number of different risk markers were registered before and after the end of the two test periods.

The results show that the food portfolio significantly reduced inflammation. Furthermore, LDL-cholesterol was reduced by 33%, blood triglycerides by 14%, blood pressure by 8 % and a thrombotic risk factor by 26 %. In addition, the subjects’ cognitive functions were improved after the food portfolio compared with the reference food. The results are beyond expectations! I would like to say that there is no former study with similar effects in healthy volunteers. Our effects hit broadly on risk parameters and we have shown that by the means of food you can improve cognitive functions, says Inger Björck, professor in food related nutrition, who has been leading the study. The study has been
carried out within the Antidiabetic Food Centre of Lund University, of which Inger Björck is
the director.
- Our purpose was to find out which preventive effect can be obtained on established risk
markers by combining food concepts with an expected positive impact on inflammation.
Inger Björck emphasizes that the study has a politically explosive power
- We hope that these results on healthy subjects will inspire more intense preventive efforts
in society.
It is not possible to tell precisely which food factors have greater or lesser impact on the
research results.
- That’s the point. We believe in the idea of combined effects. Drug or specific products
with health claims affect only one or maybe a couple of risk factors. By a combination of
food you can in a simple and striking way affect many risk parameters simultaneously
explains Inger Björck.

via http://www.ffsc.lu.se/upload/LUPDF/Functional_Food_Science_Centre/eng_pm.pdf
For more information, contact Prof Inger Björck, inger.bjorck@ffsc.lu.se
phone +46 46 222 9738.

Dr Mark Gasson from the University of Reading contaminated a computer chip which was then inserted into his hand. The device, which enables him to pass through security doors and activate his mobile phone, is a sophisticated version of ID chips used to tag pets.

In trials, Dr Gasson showed that the chip was able to pass on the computer virus to external control systems. If other implanted chips had then connected to the system they too would have been corrupted, he said.

“It seems that antioxidants in cocoa are a likely candidate” for explaining the live-saving properties, he added. “Our findings support increasing evidence that chocolate is a rich source of beneficial bioactive compounds,” the researchers concluded.

It’s interesting that research’s results held true for men and women, and across all the age groups included in the study.

So here is great recipe for easy prepared but really tasty (I’ve tried!) Chocolade Cake
The batter is mixed entirely in one sauce pan. This recipe makes enough for one 9×15 pan or 2 8×8 pans.

Melt in sauce pan on low heat, stirring continuously:

4 tbsp butter
4 oz unsweetened chocolate
Add on burner:

1 cup milk
Maintain low heat, stir until it thickens a bit.

Take off burner. Add in order:

2 cups sugar
1 tbsp vanilla
2 egg yolks
Stir, then add:

2 cups flour
1/2 tsp salt
2 tsp baking soda
When mixed, add

1 cup milk
Bake at 350 degrees F for about 25 minutes (until a wooden toothpick, inserted into the center of the cake, comes out relatively clean).

Icing
it’s better to make this cake as a two-layer cake with a sour cream icing in the middle, and whipped cream on the outside. This is a good combination, as the whipped cream isn’t too heavy.

The sour cream icing can be made melting 6 oz of semisweet chocolate. After it is melted, stir in 1/2 cup of sour cream.

Any sculpting should be done after cake is layered, but before the outer icing is applied. Whipped cream can very easily be colored using food coloring, allowing one to decorate colorful cake sculptures

During both normal and cancerous cell growth, a cellular process takes place that involves both glucose (sugar) and glutamine (an amino acid). Glucose and glutamine are both essential for cell growth, and it was long assumed they operated independently, but Ayer’s research shows they are inter-dependent. He discovered that by restricting glutamine availability, glucose utilization is also stopped. “Essentially, if you don’t have glutamine, the cell is short circuited due to a lack of glucose, which halts the growth of the tumor cell” Ayer says.