The Gary Null Show – 07.28.22


Stunning AI shows how it would remove humans. w Elon Musk.

Elon Musk’s Last Warning 2022 – “I Tried To Warn You The Last Few Years” (BEFORE IT’S TOO LATE!!!)

A terrifying prediction for 2030 (the Great Reset)

Inflation Will Wipe Out 50% of Population, It’s the End of America Warns Robert Kiyosaki

Diets high in N-3 polyunsaturated fats may help decrease risk of breast cancer

A new study evaluates associations between breast cancer risk and intake of n-3 polyunsaturated fatty acids, based on menopause status

North American Menopause Society, July 27, 2022

Diet has long been reported to potentially affect breast cancer risk. Growing evidence suggests that n-3 polyunsaturated fatty acids (PUFAs) may play a role in the pathogenesis of breast cancer. A new study documents an inverse association between breast cancer risk and n-3 PUFA consumption, especially in premenopausal women who are obese. 

Previous studies have been conducted to investigate the association of n-3 PUFAs with breast cancer risk but have shown mixed results. Many of these studies were performed only in postmenopausal women because the peak age for breast cancer is 60 to 70 years in western countries, whereas it is age 40 to 50 years in Asian countries.

In this latest hospital-based, case-control study including nearly 1,600 cases, researchers not only examined the association between the intake of n-3 PUFAs in general with breast cancer, but they also looked at the effect of individual n-3 PUFAs. Good sources of n-3 PUFAs include fish, vegetable oil, nuts (especially walnuts), flax seeds and flaxseed oil, and leafy vegetables. Because the human body does not produce n-3 fatty acids naturally, these food sources are essential.

The study concluded that a higher intake of marine n-3 PUFAs and total n-3 PUFAs was associated with a lower risk of breast cancer. Dietary a-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid also were inversely associated with breast cancer risk. Such inverse associations were more evident in premenopausal women and women with certain types of breast tumors. In addition, a decreased risk of breast cancer was significantly associated with increasing n-3 PUFA intake in women who were overweight or obese but not in women of normal weight. There was a significant interaction between linoleic acid and marine n-3 PUFAs.

Zinc can halt the growth of cancer cells, study reveals

University of Texas Arlington,  July 22, 2022 

Research out of the University of Texas at Arlington has found that zinc is integral in cancer prevention, particularly cancer of the esophagus. By the way, previous research had determined the importance of zinc and its protective effect for the esophagus; however, scientists were never sure exactly why this was so.

Researchers out of the UTA College of Nursing and Health Innovation partnered with an experienced esophageal cancer researcher. Their efforts determined that zinc actually targets esophageal cancer cells while leaving normal cells alone.

It seems that it works by impeding overactive calcium signaling in the cancer cells, which isn’t a problem in normal cells. In this way, zinc inhibits cancer selectively, only in the cells that are exhibiting this behavior.

Supplementation of just 15 mg of zinc daily has been found to improve T-cell functioning and increase the body’s ability to fight infection, according University of Florida researchers. 

Harm from blue light exposure increases with age, research suggests

Oregon State University, July 27, 2022

The damaging effects of daily, lifelong exposure to the blue light emanating from phones, computers and household fixtures worsen as a person ages, new research by Oregon State University suggests.

The study, published today in Aging, involved Drosophila melanogaster, the common fruit fly, an important model organism because of the cellular and developmental mechanisms it shares with other animals and humans.

Jaga Giebultowicz, a researcher in the OSU College of Science who studies biological clocks, led a collaboration that examined the survival rate of flies kept in darkness and then moved at progressively older ages to an environment of constant blue light from light-emitting diodes, or LEDs.

The darkness-to-light transitions occurred at the ages of two, 20, 40 and 60 days, and the study involved blue light’s effect on the mitochondria of the flies’ cells.

“The novel aspect of this new study is showing that chronic exposure to blue light can impair energy-producing pathways even in cells that are not specialized in sensing light,” Giebultowicz said. “We determined that specific reactions in mitochondria were dramatically reduced by blue light, while other reactions were decreased by age independent of blue light. You can think of it as blue light exposure adding insult to injury in aging flies.”

The scientists note that natural light is crucial for a person’s circadian rhythm—the 24-hour cycle of physiological processes such as brain wave activity, hormone production and cell regeneration that are important factors in eating and sleeping patterns. But there is evidence suggesting that increased exposure to artificial light is a risk factor for sleep and circadian disorders, Giebultowicz said. And with the prevalent use of LED lighting and device displays, humans are subjected to increasing amounts of light in the blue spectrum since commonly used LEDs emit a high fraction of blue light.

In the earlier research, flies subjected to daily cycles of 12 hours in light and 12 hours in darkness had shorter lives compared to flies kept in total darkness or those kept in light with the blue wavelengths filtered out. The flies exposed to blue light showed damage to their retinal cells and brain neurons and had impaired locomotion—the flies’ ability to climb the walls of their enclosures, a common behavior, was diminished.

Amla Extract May Boost Endotheial Function, Immune Response and More

Nizam Institute of Medical Sciences (India), July 18, 2022

Endothelial dysfunction (ED) has been observed in individuals with metabolic syndrome (MetS) and contributes to the initiation and progression of atherosclerosis. The primary management of MetS involves lifestyle modifications and treatment of its individual components with drugs all of which have side effects. Thus, it would be of advantageous if natural products would be used as adjuncts or substitutes for conventional drugs. The aim of the present study was to evaluate the effect of standardized aqueous extract of fruits of amla (P. emblica) 250 mg and 500 mg twice daily on ED, oxidative stress, systemic inflammation and lipid profile in subjects with MetS.

Out of 65 screened subjects all 59 enrolled completed the study. Amla aqueous extract (PEE), 250 mg and 500 mg twice daily dosing, showed significant reduction in mean RI, measure of endothelial function, at 8 and 12 weeks compared to baseline and placebo. PEE 500 mg twice daily was significantly more efficacious than the 250 mg twice daily and placebo. No participant discontinued the study because of adverse events.

Amla aqueous extract significantly improved endothelial function, oxidative stress, systemic inflammation and lipid profile at both dosages tested, but especially at 500 mg twice daily. Thus, this product may be used as an adjunct to conventional therapy (lifestyle modification and pharmacological intervention) in the management of metabolic syndrome.

Histamine-producing gut bacteria can trigger chronic abdominal pain

McMaster University and Queen’s University (Ontario), July 27 ,2022

Researchers from McMaster University and Queen’s University have discovered a gut bacterial “super-producer” of histamine that can cause pain flare-ups in some patients with irritable bowel syndrome (IBS).

The culprit is what has now been named Klebsiella aerogenes, identified in up to 25 percent of gut microbiota samples from patients with IBS. Researchers examined stool microbiota samples from both Canadian and American patient cohorts.

“We followed up these patients for several months and found high levels of stool histamine at the time when the patients reported severe pain, and low stool histamine when they were pain-free,” said senior author Premysl Bercik, professor of medicine of McMaster’s School of Medicine.

The McMaster-Queen’s research team pinpointed the bacterium Klebsiella aerogenes as the key histamine producer by studying germ-free mice colonized with gut microbiota from patients with IBS. They also colonized some mice with gut microbiota from healthy volunteers as a control group.

The study found that the bacterium Klebsiella aerogenes converts dietary histidine, an essential amino acid present in animal and plant protein, into histamine, a known mediator of pain. The bacterial histamine then activates the gut immune system through histamine-4 receptor, which draws immune mast cells into the intestines. These activated mast cells produce even more histamine and other pain-signaling mediators, triggering inflammation and pain.

The study found that when the mice colonized with histamine producing bacteria were fed a diet low in fermentable carbohydrates, bacterial histamine production dramatically decreased. This was due to change in bacterial fermentation and acidity within the gut, which inhibited the bacterial enzyme responsible for histamine production.

Bercik said that these results explain the beneficial effects of a low fermentable diet observed in patients with IBS.

Eating more ultra-processed foods associated with increased risk of dementia

Tianjin Medical University (China), July 27, 2022

People who eat the highest amounts of ultra-processed foods like soft drinks, chips and cookies may have a higher risk of developing dementia than those who eat the lowest amounts, according to a new study published in the online issue of Neurology. Researchers also found that replacing ultra-processed foods in a person’s diet with unprocessed or minimally processed foods was associated with a lower risk. The study does not prove that ultra-processed foods cause dementia. It only shows an association.

Ultra-processed foods are high in added sugar, fat and salt, and low in protein and fiber. They include soft drinks, salty and sugary snacksice cream, sausage, deep-fried chicken, yogurt, canned baked beans and tomatoes, ketchup, mayonnaise, packaged guacamole and hummus, packaged breads and flavored cereals.

For the study, researchers identified 72,083 people from the UK Biobank, a large database containing the health information of half a million people living in the United Kingdom. Participants were age 55 and older and did not have dementia at the start of the study. They were followed for an average of 10 years. By the end of the study, 518 people were diagnosed with dementia.

Researchers determined how much ultra-processed food people ate by calculating the grams per day and comparing it to the grams per day of other foods to create a percentage of their daily diet. They then divided participants into four equal groups from lowest percentage consumption of ultra-processed foods to highest.

After adjusting for age, gender, family history of dementia and heart disease and other factors that could affect risk of dementia, researchers found that for every 10% increase in daily intake of ultra-processed foods, people had a 25% higher risk of dementia.

Researchers also used study data to estimate what would happen if a person substituted 10% of ultra-processed foods with unprocessed or minimally processed foods, like fresh fruit, vegetables, legumes, milk and meat. They found that such a substitution was associated with a 19% lower risk of dementia.

“Our results also show increasing unprocessed or minimally processed foods by only 50 grams a day, which is equivalent to half an apple, a serving of corn, or a bowl of bran cereal, and simultaneously decreasing ultra-processed foods by 50 grams a day, equivalent to a chocolate bar or a serving of fish sticks, is associated with 3% decreased risk of dementia,” said Li. “It’s encouraging to know that small and manageable changes in diet may make a difference in a person’s risk of dementia.”