Nutrition. Vitamins. You.
Medical professionals are utilizing Vitamin C for COVID patients. Here’s why Vitamin C is so important for the immune system.
Invite Health Podcast, Episode hosted by Jerry Hickey. Ph
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In part 1, we discussed a report that came out of Brooklyn about a mother who had tested positive for the Coronavirus, with all the symptoms including issues with her breathing. A doctor who was an associate of her son, suggested a Glutathione supplement which, according to the patient, greatly helped her breathing. Listen to Episode 1 by clicking here! In today’s episode, we are going to dive further into the studies and science behind the very important and powerful antioxidant, Glutathione.
We have a very thin layer of liquid lining our lungs. This fluid has to be rich in certain antioxidants – natural vitamin E, vitamin c and especially Glutathione. The Glutathione buffers the lungs from inflammation, which can be caused by things that you inhale like mold, cigarette smoke, toxins, air pollution and dust. Research shows how important this antioxidant is for the lungs, ranging from cystic fibrosis to asthma.
Research from the University of Rochester Medical Center in upstate New York shows that free radicals inflame our lungs and are the major cause of lung damage in chronic lung diseases. They write that a drop in Glutathione in the alveoli that line our lungs is a central feature of chronic lung diseases with inflammation and that Glutathione is an important antioxidant that is therapeutic in preventing lung inflammation and lung damage.
A study by the University Colorado in Denver and a bunch of other academic research institutions studied the impact of lung health on older smokers, compared to younger smokers. The protective fluid lining their lungs that contains Glutathione and the other antioxidants dropped by 67%. Their response to smoking, which would normally trigger the response of Glutathione is almost gone. These smokers were also releasing more of the inflammatory precursors than you would see in younger smokers lungs. This drop in protection is connected with the onset of emphysema and other lung conditions related to smoking, including lung cancer. 
There is an interesting study going on right now in Wuhan, China – which has been reported to be the source of the Coronavirus pandemic – where scientists are studying Glutathione attached to nano-sized silver particles to help treat Coronavirus infections. They claim that it is preventing the virus from attaching to tissues. I am not sure where this research is going, but they claim it may slow the viral replication. In other words, the “nastiness” of the virus. NAC and Alpha-lipoic acid are precursors to making Glutathione. They all have the ability to protect your lungs from inflammation caused by pollution, viruses, your immune system and many other factors.
A study published in the American Journal of Respiratory and Critical Care Medicine from the University of Southern California in Los Angeles and The Keck School of Medicine at USC, reports that lungs are uniquely exposed to pollution, toxins, viruses and bacteria so they need to be adaptive. The lungs use Glutathione to protect themselves from all of these things that we are inhaling and to adapt quickly to a changing environment. The study goes on to say that Glutathione plays an important role as an antioxidant in the lungs to stop the inflammatory processes.
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A very important question during this pandemic is, “Can I protect my lungs?” This is where the Coronavirus picks up its tempo and can be really damaging. Here’s what you need to know from Jerry Hickey, Ph.
A variety of vitamins and nutrients are needed as the seasons change. Make sure you are using products that provide a more natural approach towards supporting your respiratory and immunity needs.
While visiting with the team at the Upper East Side location, I met with Archana Gogna our Nutritionist who shared one of her favorite recipes that includes cauliflower, a cruciferous vegetable. Not only did Archana create a tasty dish with added spices that act as anti-inflammatory agent and packed with antioxidants, she also clearly explained the multiple health benefits gained from this nutritious vegetable and how it can protect us from various diseases.
Health Benefits of Cruciferous Vegetables
Cauliflower belongs to the brassica group of vegetables (along with broccoli, brussel sprouts, cabbage and bok choy). This group of vegetables contains phytochemicals, vitamins, minerals and fiber, all of which are essential to health. It is recommended that we eat several servings of these vegetables every week.
One of the big reasons to eat these cruciferous vegetables on a regular basis is that they may help to lower your risk of getting cancer. A review research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer.
Various components in cruciferous vegetables have been linked to lower cancer risks. Some have shown the ability to stop the growth of cancer cells for tumors in the breast, uterine lining (endometrium), lung, colon, liver and cervix, according to the American Institute for Cancer Research. And studies that track the diets of people over time have found that diets high in cruciferous vegetables are linked to lower rates of prostate cancer.
Studies also show that sulfurophane, one of the phytochemicals found in cruciferous vegetables, can help stimulate enzymes in the body that detoxify carcinogens before they damage cells, says Matthew Wallig, DVM, PhD. Another compound in these cruciferous vegetables, indole 3-carbinol, can also activate detoxification enzymes. Di-indolyl-methane(DIM), a lipid soluble compound present abundantly in the Brassica group of vegetables, has been found to be effective as an immune modulator, anti-bacterial and anti-viral compound. DIM has currently found application in the treatment of recurring respiratory papillomatosis caused by the Human Papilloma Virus (HPV) and can also be helpful for cervical dysplasia.
Another way cruciferous vegetables may help to protect against cancer is by reducing oxidative stress. Oxidative stress is the overload of harmful molecules called oxygen-free radicals, which are generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers. Eating cruciferous vegetables 3 to 4 times a week, or even more, is encouraged to help reap their benefits. It’s best to eat these veggies raw or lightly steamed to retain the phytochemicals that make cruciferous vegetables special in terms of health. If you have hypothyroidism, it is important to eat them cooked rather than raw.
Diets rich in fish and vegetables (including cruciferous and dark-yellow veggies) may also help to protect against cardiovascular disease. A recent study found that such a diet was linked to lower levels of markers of inflammation in the body. These markers may signal an increased risk of cardiovascular disease.
Cauliflower is one of my favorite vegetables and can be enjoyed as a side to accompany fish or chicken or as a soup or even as a crudite with a healthy dip on the side.
Cauliflower Soup Recipe
4 to 5 cups of vegetable broth
1 head organic cauliflower, cut into florets
1 medium onion, diced
2 TBS organic extra virgin olive oil
Sea salt, to taste
Fresh cracked pepper
Spices, (1/8 to ¼ tsp each): curry powder, ground cumin, cinnamon and coriander
Directions
Preheat oven to 400 degrees. Toss cauliflower with 1 TBS olive oil and a few pinches of salt, then spread in an even layer on a sheet pan. Roast until tender and lightly browned, about 20-25 minutes.
While cauliflower is roasting, heat the remaining 1 TBS olive oil in a large pot and then add onions and a pinch of salt. Saute until tender and golden, about10 minutes (if using spices, add them while sautéing onions). Add ½ cup broth to deglaze and cook until reduced by half, then add in roasted cauliflower and 3 cups broth. Bring to just under a simmer.Using an immersion blender, or working in small batches with a regular blender, puree soup, adding more broth to reach desired consistency. Adjust salt and pepper to taste.
What are some of you favorite cruciferous vegetables and what meals you’ve prepared with it?
