News & Reviews

A longitudinal study comparing 13,116 children suggests that children treated with antibiotics in their first year of life appear to have a significantly higher risk of developing asthma by age 7 compared with babies not given antibiotics. The risk of asthma was highest in children receiving more than four courses of antibiotics. The risk doubled in kids receiving antibiotics for non-respiratory infections, as well as for those who did not live with a family dog before their first birthday. Dogs expose a child to germs, and it is suspected that this exposure is helpful for the infant's immune system to develop normally. Last year, a University of British Columbia analysis of 7 studies involving more than 12,000 children found a similar doubling of risk.

When the researchers looked at reasons for antibiotic use, it appeared asthma at age seven was almost twice as likely in children receiving an antibiotic for non-respiratory tract infections compared with children who had not received the drugs.

A variety of homeopathic, nutritional and herbal alternatives to antibiotics are available. Probiotics, oregano oil, garlic, bee propolis, tea tree oil, and aloe vera can strengthen your immune system naturally, protect your natural ‘friendly bacteria’, and fight infection without antibiotics.

Stay tuned to NaturallySavvy.com for future articles about natural treatments for asthma.

Reference: Kozyrskyj, A., Ernst, P. & Becker, A. (2007) “Increased risk of childhood asthma from antibiotic use in early life,” Chest. 131.

AGEs & Aging

AGEs, or advanced glycation end products are created when proteins or fats react with certain sugars during high-temperature cooking. These compounds are absorbed into the body’s tissues and can cause damaging health effects. AGEs may be formed internally through normal metabolism and aging, or externally by cooking food.

AGEs affect nearly every cell in the body and are thought to be major factors in aging and age related chronic diseases. They are also believed to play a significant role in the vascular complications of diabetes. The total state of oxidative stress and inflammation on the body is proportional to the dietary intake of AGEs. What does this mean? It means that cooked foods may contribute to the aging process.

A recently published study examined 172 young (under 45 years old) and older (over 60 years old) healthy individuals to determine whether the concentration of AGEs were higher in older compared to younger persons, and whether they correlated with the intake of dietary AGEs, as well as any markers of inflammation. The study found that AGE levels were higher in older participants and were directly influenced by the intake of dietary AGEs, independent of age.

Reducing consumption of cooked foods and introducing more fresh vegetables and fruit play a significant role in the rate of aging and the prevention of age-related diseases. Think about that the next time you choose French fries over a salad!

Reference: Uribarri, J., Weijing, C., Peppa, M., Goodman, S., Ferrucci, L., Striker, G. & Vlassara, H. (2007) “Circulating glycotoxins and dietary advanced glycation endproducts: Two links to inflammatory response, oxidative stress, and aging,” The Journals of Gerontology. 62.