Testosterone Therapy in Men - The Hype, The Benefit, How to Measure It and Produce More of Your Own - An Interview with Gary Huber, DO

Testosterone Therapy in Men. The Hype! Who Needs It? And How to Increase Your Own Testosterone Production (57:12 min) Kirk's video overview of Dr. Huber's interview (12:09 min)

Dr. Huber started with bio-identical hormone treatment using progesterone in women and was influenced by many teachers, including Dr. John R. Lee, who was a big proponent of the use of micronized progesterone only for female health problems. He notes the landmark article by Chang et al.(read also) regarding the use of radio-labeledtopical progesterone being given to women two weeks before removal of their breast biopsy and the fact that large quantities of radio-labeled progesterone were found in the breast tissue removed, but there was little rise in serum levels, suggesting the progesterone was absorbed but that serum levels weren't reflective of topical application. Dr. Huber sites the specific work of David Zava, PhD, owner of ZRT Laboratories, who is an expert on hormone testing for topically applied hormones (read article) helping to clarify this debate regarding the best way to assess topical hormone therapy with saliva testing versus traditional serum testing.

Topical Testosterone Using Physiologic Doses and Saliva Over Serum Testing
In men the use of supra-physiologic doses of topical testosterone cream is many times administered at 50, 100 or 150 mg per day (the male only produces 5-12 mg of testosterone per day). These doses will create a "tachyphylaxis" or attenuation of the hormone's ability to activate the hormone receptor sight due to supra-physiologic doses of topical testosterone in the attempt to raise serum levels. More and more testosterone is used with less and less benefit while serum levels rise slowly and moderately (sometimes not at all) over time.

Dr. Huber has found that by using physiologic doses of testosterone in the 5-10 mg range, endogenous testosterone production is not suppressed as much or at all, and there is a better long-term clinical effect from the testosterone and can be followed nicely using saliva testing. The goal is to enhance the body's own ability to increase or maintain physiologic testosterone levels, not suppress them or replace them if possible with supra-physiologic doses.

When Dr. Huber uses these physiologic doses of topical testosterone between 5-12 mg per day he doesn't see the side effects of rising PSA (prostate specific antigen) and DHT (dehydrotestosterone) levels, aromatization (conversion to estrogen) or increased red blood cell production (sometime wrongly called polycythemia). In younger men between the ages of 20-40 it is even more important if testosterone is used to use lower non-supressing, but supportive doses of testosterone at 2.5-5 mg per day of topical testosterone. He follows his testosterone patients on topical creams with saliva testing which immediately and accurately shows absorption of adequate amounts of testosterone.

When asking two large drug companies who manufacture prescription topical testosterone products where their absorption studies are that show the "10% absorption" rule from their topically applied products there was no absorption studies available from these companies.

Many integrative medicine hormone training programs still teach using topical testosterone in 25-100 mg doses to start off with because they still are using serum testing when using topical testosterone creams or gels.

Injectable Testosterone and Serum Levels
With the use of injectable testosterone serum levels of testosterone are more reflective of a more physiologic dose. Dr. Huber will start of with 35 mg of testosterone injected subcutaneously (most people are still trained to give it intramuscularly, but SQ works as well, is less painful and easier to give a smaller, more exact dose) twice weekly. Sometimes he may taper the dose up to 50 mg SQ twice weekly. His goals is not to get to "youthful" levels of testosterone in the 900-1100 ng/dl range but more in the 400-600 mg range with the patient feeling clinically well.

Testosterone Levels Are Lower Now Than in the 1980s
Testosterone levels in males have declined over the last 30-40 years.
- Reasons include:  exposures to plastics with compounds such as BPA (Bisphenol A), environmental toxins, pesticides, herbicides, chemicals, etc. These compounds can reduce testicular size; their production of testosterone; reduce the activity of the Leydig cells which produce testosterone in the testicles; reduce sperm cell count and sperm motility; and reduce sex drive.
- Polypharmacy - many of the drugs which men take for cholesterol lowering, blood pressure, depression/mood, diabetes, etc. can reduce testosterone production.
- Stress effects the HPA axis (hypothalamic pituitary axis) which sends the chemical messages to the testicles that produce testosterone.
- Lack of sleep can reduce testosterone levels. Testosterone is produced in 4-5 "pulses" throughout the day with the biggest being in the morning (peak 0530 and 0800 h).
- Sugar consumption can reduce testosterone levels (Americans are consuming 150 pounds per person per year).
- Past or current head trauma.
- Mercury exposure from amalgams.

Clomid and HCG to Increase Testosterone Production
Clomid (clomiphene) is a drug which blocks estrogen receptors on the hypothalamus which causes a release of lutenizing (LH) and follicle stimulating hormone (FSH) which stimulates the testicles to produce testosterone and sperm respectively. It is used for infertility treatment in men and women. It can be beneficial in stimulating one's own production of testosterone at a dose of 50 mg by mouth two to three times per week over 6-12 month period, with lifestyle change, to see if a man can increase his own testosterone production. Sometimes men can get off the Clomid, and if they have corrected their lifestyle enough, they have good testosterone production and symptom improvement without any more drug therapy. HCG (human chorionic gonadotropin) hormone can sometimes be pulsed with the Clomid at 100-200 mcg 2-3 time per week SQ to directly stimulate testicular production of testosterone. But Dr. Huber has good results using lifestyle and Clomid by itself usually.

Lifestyle approaches include taking Agnus Castus in the morning and pituitary complex (support) at night; reducing heavy metals; enhancing gut health and liver detoxification; avoiding plastics; removing amalgams and sources of metals; taking chlorella and probiotics; exercise, stress reduction and getting adequate sleep (7-8 hours per night).

Side effects with Clomid are minimal and reversible such as mood swings and some vision changes.

Testosterone Therapy and Prostate Cancer and Heart Disease Risk
Testosterone therapy does not cause prostate cancer. Those with higher levels of testosterone get less prostate cancer and less aggressive forms.

Testosterone therapy does not increase cardiovascular risk. It reduces plaque; increases coronary artery dilation; reduces CRP; is associated with a reduction in diabetes; belly fat; and decreases hypertension. Dr. Huber feels the research on testosterone's cardiovascular protective effects is overwhelming and some the of recent research showing some risk is severely flawed.

Dr. Huber share his personal experience with his 85 year old father who's health, quality of life and ability to function were failing until he gave him testosterone by pellet insertion, since his dad wouldn't comply with a topical cream. Immediately his attitude, mood, cognition, strength, demeanor and cardiovascular health improved. Dr. Huber believes his father is alive today with a good quality of life because of the testosterone therapy.

Dr. Huber's message is do lifestyle first and add hormones at physiologic doses second (and measure topical hormone creams with saliva testing...). Or, hormones are the "Sprinkle" on the cupcake. They should be given after improving gut health; immune system stabilization, cortisol/adrenal normalization and thyroid balancing.

____________________

Dr. Gary Huber spent 20 years as an emergency medicine physician before evolving his practice to integrative care. Dr. Huber lectures on hormone replacement therapies, cardiovascular care, sports medicine and other integrative medicine topics to physician groups. He has developed the highly successful Huber Personalized Weight Loss Program, which not only promotes healthy weight loss but works to reverse issues of metabolic syndrome.

Dr. Huber earned his medical degree from the Ohio University College of Osteopathic Medicine and did his residency at  Doctors Hospital, Columbus, Ohio and is Board Certified in Emergency Medicine.

Gary Huber, D.O., AOBEM Huber Personalized Medicine, 8170 Corporate Park Drive, Suite 150, Cincinnati, Ohio 45242, Cellular phone# (513) 284‐3785, E‐Mail: huber@huberpm.com Website: www.huberpm.com

Be and Stay Well,

Kirk

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It's OK To Be "CooCoo" for Cocoa P......

Remember the "I'm CooCoo for Cocoa Puffs" ad when you were little? .... Well those of you who are getting "ancient" like me!.... That crazy bird might have been right about the cocoa in the Cocoa Puffs... If you leave out the added sugar, bad fats and processed grains the cocoa is rich in flavonols that appears to help with brain function and memory in this study. So use plain cocoa liberally in your diet....less the sugar, added fats and processed carbs!

Enhancing dentate gyrus function with dietary flavanols improves cognition in older adults

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
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Hidden Mold Toxicity Can Lead to Memory Loss, "Brain Fog" and Possibly Alzheimer's Disease - Listen to Dr. Neil Hirschenbein An Expert in the Diagnosis and Treatment of Neurologic Mold Illness

Neurologic Illness Triggered By Mold Toxicity - Assessment, Treatment and Hope! (33:19 min)
Kirk's video overview of his interview with Neil Hirschenbein, MD, PhD (4:59 min)
Mold exposure in genetically susceptible individuals who cannot detoxify mold toxins well (25% of the population) can lead to a cascade of biochemical and hormonal changes that cause inflammation in many body system leading to a constellation of physical complaints (fatigue, pain, muscle weakness, gut disorders, sleep problems, inflammation, immune dysregulation, etc.) some of which are neurologic manifestations such as "foggy brainness", confusion and memory loss. Some research shows that mold illness may be a component of a type of Alzheimer's disease known as "Inhalation" or "Type 3" Alzheimer's.  (See also "Reversal of Cognitive Decline in Alzheimer's Disease";   Alzheimer’s Disease and Cognitive Decline Helped by a Personalized, Integrative Approach; MPI Cognition - Bredesen Protocol).

Dr. Hirschenbein is seeing more and more individuals with a history of mold exposure, a constellation of complaints,  including cognitive issues, with subsequent improvement by following a step-wise approach of reducing/eliminating the exposure to the mold source; enhancing the removal of the mold toxins from the body; and providing the body with supportive therapies such as biochemical and hormonal optimization and treating the sinuses for MARCoNS.

Along with a good medical history for mold symptoms, Visual Contrast Sensitivity Testing, a series of blood and genetic tests and mold assessment of the home/work environment Dr. Hirschenbein frequently does a 3D MRI of the brain without contrast, then has the pictures run through the Neuroquant program that measures the volumes of different brain structures because there is a specific pattern that appears to be exclusively found in mold exposed neurotoxic patients.The forebrain parenchyma and cortical grey matter areas are enlarged ("brain swelling") and the caudate nucleus deep in the brain near the basal ganglia is reduced in size. With appropriate treatment of these mold toxic individuals, not only have symptoms of cognition improved, but also these brain structures have gone back to their normal sizes. Much of this protocol of mold assessment and treatment can be found on SurvivingMold.com. Parts of this program of assessment and treatment have been incorporated into the Bredesen Protocol for treating "Inhalational" or "Type 3" Alzheimer's disease.

Dr. Hirschenbein concludes by stating that he is seeing more of mold toxin related neurologic illness, but there is significant hope for these individuals if diagnosed, since by following this step-by-step proven mold treatment protocol, neurologic symptoms can improve in a consistent fashion in an illness which doesn't have much hope from conventional medical approaches.

Neil Hirschenbein, MD PhD attended medical school at the University of Illinois, Chicago, and completed his residency and fellowship at the University of California, San Diego. He earned a Ph.D. in clinical psychology from Boston University. Dr. Hirschenbein is Board Certified in internal medicine, gastroenterology and Anti-Aging Medicine and has been prescribing bio-identical hormone replacement therapy since 1993. He is also certified as a specialist in treating mold related illness.

Neil Hirschenbein, MD, PhD,  University Center Lane, Suite 530, La Jolla California 92122, 858-546-8055. www.sandiegobio-identicaldoctor.com

Be and Stay Well,

Kirk

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Whole Soy Foods Are Protective Against Breast Cancer and Help Bones

You may think this video is a "Plant" since I just got back from Okinawa 2 weeks ago
and shared the Okinawan elders in the past ate more soy than almost any other
population, and still today consume significant portions of whole soy foods in their daily
diet. They still have one of the lowest incidences of hormone dependent cancers
(breast, endometrial, ovarian and prostate cancers).

This video does an excellent job of reviewing the literature showing that "whole soy
foods" reduce the risk to breast cancer, endometrial and ovarian cancers, menopausal
symptoms and can IMPROVE bone density. It was also noted in the video that a
progesterone cream "slowed" bone density. It was probably a bio-identical progesterone
cream.

Dr. Greger did mention that combined estrogen therapy with a synthetic progesterone
increased breast cancer risk in the well publicized Women's Health Initiative II study, but
he didn't mention that estrogen therapy ALONE (without the synthetic progesterone)
portion of the trial REDUCED breast cancer risk
.

Moral of the story is eat whole soy foods unless you are truly allergic to them. They
are a healthy food. Progesterone cream may help with bone loss, and estrogen alone,
or at least not taken with Provera (non-bioidentical progestin), is not a major breast
cancer risk factor and may have bone and neuroprotective effects and can be selectively
and safely used.

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
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Enjoy Your Thanksgiving Meal! ...Be Gentle on Your Pancreas with the Meat Portion...

One of the things I "re-learned" on my tripped to Okinawa is to use animal food as a condiment,  not a big portion of your plate....like what most of American will NOT do today with LARGE portions of turkey, ham and such.

One of the concepts that is hard to get across to people in our "carb fearing" nation is that UNPROCESSED carbs (example the wonderful Ben Imo....Okinawa purple sweet potato) reduce the risk to diabetes, and that increasing animal protein, which is generally high in saturated fat, increases diabetes risk. Fat, particularly saturated fat, which is making a comeback, "plugs up" insulin's ability, which comes from our pancreas, to "push" sugar into the cell to be burned. Therefore the pro-inflammatory insulin goes UP along with blood sugar....and you get more insulin resistance and type 2 diabetes which is the 6 or 7 leading cause of death in the U.S.

Dr. Greger's discussion on this topic is very well done and worth the read.

So today when you pile food on your plate hit the vegetables and salad hard, throw a few yams on the pile (but they are probably loaded with butter) and keep a smaller portion of turkey, ham, etc. and then try and be full for the desserts so you just eat less.

And if you can, which is so Un-American, practice Hara Hachi Bu, a practice of the long-
living Okinawan Centenarians...."EAT TILL YOU ARE 8 PARTS FULL!" or push away from
the table and stop eating long before you are stuffed!....I'll have to work on that in about
4 hours :-))!

Enjoy your family and friends and above all be THANKFUL FOR EVERYTHING. We have
so much abundance and freedom in the U.S...

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
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Take Flaxseed...Past Your Driver's Physical!

I had a patient today who didn't pass his commercial drivers license physical exam
because his blood pressure was to high. In this video a study is reviewed that 1/4
cup of ground flax seed for 6 months reduced systolic blood 10 points and diastolic
7 points which correlates with a 46% reduction in stroke risk and 29% reduction in
heart disease risk. If the individuals started with a systolic blood pressure greater than
140 they had a 15 point drop in systolic blood pressure.

This reduction is comparable to hypertension drugs without side effects.

I told my patient to go on strict, whole food, no added oil, plant-based diet. He is already
on 2 blood pressure medications. I also told him to take a 1/4 cup of flax seed in his
packed green smoothie daily. If he's listening let's see if he increases the amount of
flax seed to a 1/4 cup of ground flaxseed. I will see him in two weeks and see what
happens.

As you get older a systolic blood pressure above 115 may be the greatest predictor
of death.

Watch this short and informative video on ground flaxseed lowering blood pressure as good as medications!
 

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
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Seaweed....It's What's For Dinner!

Right on que, as I settle back in from my Okinawa trip in which I made a commitment to myself to eat seaweed daily, I see this short review on seaweed and blood pressure. Seaweed is an absolute stable of the Okinawan elders, and frankly most Okinawans, and has been so for decades. You can find seaweed in grocery stores and minimarts....I know because I bought some for breakfast there. Seaweed is such a common food it is put into little "pudding cups" for lunches for children (see video at 10:40 mm:ss). There is something more than just iodine in seaweed that benefits health....Omega 3s, fiber, antioxidants....??? I don't know exactly but it will be part of my daily diet from now on!...  Aside from fish there are other plant sources of omega 3s...
 

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
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What Okinawan Foods Keep Your Heart Healthy? What About that Fox0 Gene?

Kirk Hamilton interviews Dr. Craig Willcox on the "Heart Protective Foods of Okinawa" and discusses the importance of diet in conjunction with new research on the Fox03 gene which is involved in cardioprotection, and Okinawan foods that act as calorie restriction mimetics all of which increase lifespan and longevity. (Watch Kirk's interview with Dr. Willcox here 14:54 minutes)

Okinawan Heart Protective Foods

Natto...

Natto is a fermented soybean product frequently consumed in Okinawa. It is a rich source of vitamin K2 which may be cardioprotective. Since its is a fermented soy food it releases enzymes that have been shown to protect against neuronal (brain) plaque and is beneficial for cognitive health. Fermentation of soybeans also increases B vitamins (which may be important in homocysteine lowering). Natto has the cardioprotective effects of other whole soy foods by being a high quality vegetable protein and can lower triglycerides and cholesterol. Soy has been allowed by the FDA to have cardioprotective health claims.

Natto can be purchased in small packets in a grocery store, which Dr. Willcox frequently purchases for his children. Its taste can be "mellowed" by mixing it with a vinegar-like flavoring. It can also be mixed with miso soup which tempers its taste.

Omega-3 Fats in the Okinawan Elder's Diet...

Elders grew up in farming or fishing communities. They would exchange food groups to balance their diets. Farmers would get fish from the fisherman and fisherman would get their produce from the farmers.  To get their omega-3 fats the elders consumed fish daily in small amounts. They also consumed seaweed and sea vegetables daily which are, and were, sources ofomega-3 fats.

Oils Used in Cooking by The Early Elders...

In the first half of the 20th century the elder Okinawans were very poor and used pork fat, not processed oils. This was a healthier type of fat the pigs were free-ranged and fed on sweet potatoes, sweet potato greens and other edible plants available in that environment.  
 
The early elders ate a very low fat diet of less than 10% fat even with pork fat being their main source of added fat to the diet. The pig fat was higher in monounsaturated, polyunsaturatedand even omega-3 fats than the commercially raised and fed pigs of today. This 10% fat diet is comparable to the fat content of some of the plant-based heart disease reversal diets of today which don't use added oils.

Post War and Modern Day Oil Consumption...

The consumption of edible oils has gone up in the last few decades. In the immediate post-war period, the 1950-60s, the sweet potato was the major calorie source and they were steamed. Then in mid 60s and 70s when oil became available the sweet potato was stirred fried.

In the mid 1960s and 1970s the total fat consumption went from <10% to 28% of the total calories. In the modern day elder’s diet fat is about 26% of the total calories consumed daily. Most of the fat today comes from edible oils used that are a mixture of canola and soy oil (salad oil). But today other kinds of edible oils are also being used in the Okinawan diet including olive oil.

The elders have gone through a period in their lives where they had very little oil used in their diet (<10% total fat) to the modern day were they are using more edible oils at a much greater amount (26% total fat).

Turmeric, the Fox03 Gene and Cardioprotection...

Is more well known for its neuroprotective effects but it stimulates the Fox03 (longevity) gene which is cardioprotective. It is a gene involved in the insulin signaling pathway involved in reducing oxidative stress and inflammation. Curcumin, the active component in turmeric, upregulates the Fox03 gene which reduces inflammation and oxidative stress.

Fox03 Gene, Life Extension and Coronary Artery Disease...
 
There are four types of the Fox0 genes. There is a protective version of the Fox03 gene. If you were heterozygote for the protective version of the Fox03 (1 copy of the gene) you have double the chance to reach the age of 100. If you were homozygote for the protective version of the Fox03 gene (2 copies of the gene) you had 3 times the chance to reach 100. If you have the protective version of the Fox03 gene you had a higher chance of living longer because of not dying from cardiovascular disease through reducing your risk to coronary artery disease.

Longevity, Coronary Artery Disease, Diet and the Fox03 Gene...

If you had a good diet and the protective Fox03 gene you lived the longest. Those who had the good diet but didn't have the protective Fox03 gene lived longer than those who had the protective gene but who had the poorer diet (diet is more important than genes!). A good diet can activate the protective version of the Fox03 gene. So while it is good to have the protective version of the Fox03 gene because it reduces your risk to coronary artery disease, it is more important to have a good diet which can activate the protective Fox03 gene.

The protective Fox03 gene is a superintendent gene which controls downstream target genes that effect coronary artery disease risk. This study was done in a Japanese population that included Okinawans.

You can activate the protective version of the Fox03 gene by natural activators in the Okinawan diet such as curcumin, soy, tofu and sweet potatoes.

The Okinawa diet is nutrient dense, low in calories, with lots of Fox03 gene activators that are like calorie restriction mimetics. They activate calorie restriction biochemistry. So the Okinawans have the benefits of calorie restriction on longevity, without reducing the grams of food they consume by eating a reduced calorie, nutrient dense diet, with Fox03 activators, which is ideal for longevity and reducing your risk to coronary artery disease.

Pertinent References:
- The FoxO3 gene and cause-specific mortality.
- Caloric restriction, caloric restriction mimetics, and healthy aging in Okinawa: controversies and clinical implications.
- New Horizons: Dietary protein, ageing and the Okinawan ratio.
- Continuous decline in mortality from coronary heart disease in Japan despite a continuous and marked rise in total cholesterol: Japanese experience after the Seven Countries Study.
- Healthy aging diets other than the Mediterranean: A focus on the Okinawan Diet
- An Okinawan-based Nordic diet improves anthropometry, metabolic control, and health-related quality of life in Scandinavian patients with type 2 diabetes: a pilot trial.

Craig Willcox, PhD, is a professor and researcher at Okinawa International University, Okinawa, Japan. His is a gerontologist and co-principle investigator of the Okinawan Centenarian Study. Dr. Willcox has been studying the Okinawan centenarians since 1994 working with Makoto Suzuki, MD, creator of the Okinawan Centenarian Study, and his brother Bradley Willcox, MD a researcher, internist and geriatrician in Honolulu, Hawaii.

Dr. Willcox is also co-author of the best selling books, "The Okinawa Program" (2002) and the the "Okinawa Diet Plan" (2005).

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
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The "Super Foods" of the Okinawan Centenarians That Can Help You Today!

Kirk Hamilton interviews (video and audio here) Dr. Craig Willcox on a list of "Super Foods" mentioned in a special edition of National Geographic - "National Geographic Blue Zones: The Science of Living Longer - Special Issue" . This edition reviews several Blue Zones from around the world including Okinawa, and reviews some of the most health promoting foods, which Dr. Willcox's discusses and demonstrates in the following interview from his research and personal experience living and studying in Okinawa for more than 20 years.

Okinawan "Super Foods"

"Bitter Melon' or Goya...

Goya has a bitter taste and looks like a warty cucumber. It is low in caloric density and high in nutrient density. When you think of Okinawan vegetables you think of Goya. It has been used as an anti-diabetic food in traditional Okinawan medicine. It is commonly stir fried, frequently with tofu, and is rich in vitamin C which doesn't get destroyed with stir-frying. The elders consume it regularly and have done so for decades. When you think of the Okinawan diet you think of Goya as the "premier" vegetable. The Okinawan diet is rich in green leafy and orange yellow root vegetables.

Whole Soy Foods...

Whole soy foods are eaten frequently today and in the past in Okinawa. People used to carry tofu in woks on their heads. Soy consumption in Okinawa is probably consumed as much or more than any population in the world. The Okinawans have very low rates of prostate and breast cancer. They have healthy thyroids, low rates of dementia and have very large families. They do not have ill health effects from consuming soy products which have been popularized in the Western media. Tofu is used in stir frys. Miso, a fermented soy product, is used as a flavoring commonly throughout Okinawa. Soy products are listed as non-GMO in markets which is easy to find. Tofu is a large portion of the traditional and current Okinawan diet.

Soy foods are good protein sources. Positive health claims for cardiovascular disease such as lowering cholesterol and triglycerides have been made. Older Okinawan women who consume more soy products have less menopausal symptoms and hot flashes. Soy isoflavones have shown improvement in bone density.

Sweet Potatoes (Imo)...

After World War II 60% of the daily caloric intake of the Okinawan elders came from eating sweet potatoes. Sweet potato trucks would drive around and sell them oven baked, like theice cream trucks in the West.

In the older days the Okinawans steamed the sweet potatoes. A common yellow sweet potato is the Satsuma Imo (yellow). Ben Imo is a purple sweet potato famous throughout Okinawa. In Hawaii it is called the "Okinawan Potato."

Sweet potatoes though sweet have a low to medium score on the glycemic index and are incredibly nutrient rich with free radical scavengers including fiber, B vitamins, folate and vitamin E. They are a very high quality and nutritious carbohydrate and are considered a health food in the West. Sweet potatoes are recommended by the American Heart Association. Sweet potatoes were a staple for the Okinawan elders.

Seaweed...

Seaweed is eaten daily in Okinawa by the elders and a large part of the general population. You can get it in convenient cup like packages for daily consumption, like lunches, from any supermarket. Dr. Willcox's children eat these seaweed "cups" for lunch with garlic.

The seaweed consumed in this demonstration was a Mozoco brown seaweed and it had a Shikwasa flavor, which is a small green, lemon-like, tangerine, citrus fruit rich in flavonoids native to Okinawa and Taiwan.

Seaweed is very high in fiber, B vitamins, calcium, magnesium, iodine, carotenoids and xanthophylls, such as astaxanthins which give crustaceans their red color. Astaxanthins are very powerful anti-inflammatory compounds.

In Canada when toasting you say "Salute", if French speaking, and "Cheers", if English speaking. In Okinawa you say "Karii!"

Green Tea...

Green tea is consumed throughout Japan. Jasmine is popular in Okinawan. Green tea is very high in antioxidants. Elders drink green tea throughout the day.

Other super foods mentioned in this National Geographic Special Edition are brown rice, garlic and Shitake mushrooms.

Craig Willcox, PhD, is a professor and researcher at Okinawa International University, Okinawa, Japan. His is a gerontologist and co-principle investigator of the Okinawan Centenarian Study. Dr. Willcox has been studying the Okinawan centenarians since 1994 working with Makoto Suzuki, MD, creator of the Okinawan Centenarian Study, and his brother Bradley Willcox, MD a researcher, internist and geriatrician in Honolulu, Hawaii.

Dr. Willcox is also co-author of the best selling books, "The Okinawa Program" (2002) and the the "Okinawa Diet Plan" (2005).

Be and Stay Well,

Kirk

You can call for "brief" medical questions 8-9 a.m. PST Monday-Friday   916-489-4400    KwikerMedical.com     StayingHealthyToday.com     Kirk's Healthy Living Tips
Kirk's FREE "21 Day Healthy Living Program"  Kirk's FREE "Heart Disease Reversal Program"

 

Okinawan Longevity "Pearls'...My Experiences from Honolulu to Okinawa

Kirk's video overview of his interview with Dr. Bradley Willcox (9:57 min)
Kirk's Interview with Bradley Willcox, MD, in Honolulu, Hawaii (video or audio min 50:37)

Kirk Hamilton interviews Bradley Willcox, MD
regarding the "old" and "new" Okinawa Centenarian diet still supporting remarkable longevity and function compared to the modern Okinawan diet which is high in processed foods, more processed carbohydrates, more animal foods and higher intakes of inflammatory types of fat resulting in an epidemic of chronic diseases.

Specific topics discussed are types and amounts of carbohydrates consumed by the Centenarians in the early years which was mainly sweet potato and soy bean foods versus the increased consumption of rice and bread products presently; the use of soy and canola oils for cooking presently compared to the very low-fat diet coming from pig lard in the early Centenarians; significant consumption of soy products such as tofu, edamame and miso by early and current Centenarians; daily consumption of small quantities of fish products or meat such as pork, which is currently increasing, but still consumed more as a condiment than a significant portion size; large amounts of colored vegetables such as goya (bitter melon); the consistent daily consumption of seaweed throughout all the years; the higher amounts of herbs and spices, including turmeric, in the Okinawan cuisine compared to traditional Japanese cooking; and the small but increasing amounts of dairy products being consumed.

The elders are still very physically active. Walking, gardening, farming, fishing, etc... Try getting up from the floor in a cross-legged sitting position 10-20 times per day at the age of 90 plus! I can't even get my 70 plus year old patients up once every half hour from their chairs during a television advertisement!

____________________

Interview Summary ...

Dr. Willcox's Background...

Bradley Willcox, MD, is an internist and gerontologist at the Department of Geriatrics,  University of Hawaii, John A. Burns School of Medicine, Kuakini Medical Center.  He is co-principle investigator of the Okinawan Centenarian Study and co-author of the books "The Okinawa Program" (2002) and "Okanawa Diet Plan" (2005) with Makoto Suzuki, MD and brother Craig Willcox, PhD.

Dr. Bradley Willcox has been studying centenarians since 1994 working with Makoto Suzuki, MD creator of the Okinawan Centenarian Study (1976) and his brother Craig Willcox, PhD.

How Bradley Willcox, MD Got Interested in Longevity and Okinawan Health...

He always had an interest in sports and health and in 1992 went to University of Toronto Medical School.  Prior to his first year in medical school he went to Japan and became very interested in the health and longevity of Japanese people. In medical school he worked with David Jenkins, MD, PhD (creator of the Glycemic Index and Dietary Portfolio) and Craig Willcox, PhD (twin brother, Okinawa International University), on a project studying prostate cancer and diet in Japanese men who had an 80% lower incidence of prostate cancer than men in North America.

They compared Japanese men in Canada to those in Japan. He discovered a 105 year old Japanese, Okinawan, who was Canadian. He was always very active and it was difficult to recruit him for the study because he was always doing something. His wife was 90 plus years of age.

It was noted that the health of Okinawan, Japanese was better than the general Japanese population. He did a research exchange in 1994 and he and his brother, along with Dr. David Jenkins, went to study Okinawan longevity.

He and his brother met Dr. Makoto Suzuki, a cardiologist and geriatrician from Tokyo. Dr. Suzuki came from Japan to Okinawa to help with rural health when Okinawan went back to Japanese control from U.S. control in 1972. He found the elder Okinawans were extremely healthy. He became very interested in the differences in the health of the Okinawans versus other Japanese. The Okinawans were the healthiest of all the Japanese. Dr.Suzuki started the Okinawan Centenarian Study in 1975-76.

Okinawans - The Healthiest of All Japanese...

Okinawans were the healthiest from all of the 47 prefectures (or states) in Japan. There is an improving health gradient from the northeast to southwest in Japan. Those who live in the northeast are the least healthy because they consumed more salt and had more hypertension. As you go more southwest the population becomes more healthy, of which the Okinawans are the most healthy. They have two growing seasons. Eat more vegetables. Eat less salt and they live the longest. Since the 1880s the Okinawans have had higher numbers of 80 to 100 year-olds compared to the rest of Japan.

Japanese Standing on Longevity...

Japan didn't become the world's longest lived country until the 1970s and early 1980s when they past the Nordic countries, Sweden and Norway, because they previously had a higher incidence of stroke and hypertension, and, they had more infectious diseases (i.e tuberculosis, parasites, etc.) because of a poor public health system.

They did not develop a good public health system until after World War II and then got rid of infectious diseases, parasites and reduced infant mortality and stroke rates (by controlling salt intake and hypertension), then the Japanese', and Okinawans' in particular, with their good lifestyle, exercise and dietary patterns increased Japan's overall life expectancy, and then they became the country with the longest life expectancy.

Birth Cohort Effects of Japanese Health...

The "early" elders who were born before WWII, were the first cohort of the 20th century. They had very healthy diets and living habits. They survived to middle age, then got good health care and this propelled them to the top of the longevity charts around the world.

Younger Okinawans Lifestyle Reduces Overall Life Expectancy in Okinawa...

Modern Okinawan elders still have the longest life expectancy in Japan, which is still the world's longest lived country. But as you go down in generations the life expectancy, versus other prefectures in Japan, drops because the younger generation of Okinawans are more obese, eating unhealthy and drinking and smoking more.

Okinawan women at birth are "number 4" in life expectancy in Japan, but used to be "number 1." Men at birth were "number 1" in life expectancy and now they are 26th in Japan within the 47 prefectures because of the unhealthy lifestyle habits of the younger Okinawans males. This was called the "26 Shock" because of younger Okinawan males poor lifestyle pulling down the overall lifespan of Okinawan males.

Okinawan Life Expectancy...

Unhealthy Okinawan youth aside, today any Okinawan over the age of 65 still has the longest remaining life expectancy in Japan. Okinawan women over 50 still are "number 1" in Japan for life expectancy. Okinawan men are in the middle of the 47 prefectures in life expectancy in Japan. The younger Okinawan generation has a significant reduction in life expectancy.

Diet of the Okinawan Elders - Post War and Today...

In 1950-1960s the diet of the elders was largely plant-based diet. 80% from carbohydrates, 6% (5-10%) fat (pig fat), and 5-10% protein. Types of carbohydrates for the early elders had a low glycemic index and load. The majority were vegetables and root vegetables, such as sweet potatoes. More than 60% of the calories came from sweet potatoes. The rest of Japan consumed white rice along with lots of vegetables. There used to be sweet potato trucks, like ice cream trucks. (The elders of today have partially replaced the sweet potato calories with white rice and white bread).

The early elders for breakfast consumed low sodium miso, vegetables and chunks of very healthful tofu. Elder females were farmers "number 1" and "tofu makers" "number 2". There is lots of water in tofu. Some fat. But generally tofu is a low calorie food.

In older times meat was consumed maybe on average at 3-4 grams per day. Slaughtering of a pig occurred at the beginning of the year and the pig was eaten from "voice to tail."

Protein content of elders of today has doubled by eating more fish and pork. Some meat, fish or pork, is eaten daily. The elders of today eat small amounts of fish every day. In the early days maybe 15 grams of fish was eaten daily, mainly in miso soup.

Now the elders diet is 25-30% fat from fish and vegetable oils (canola and soy oil). In the older days the fat was 1/4 monounsaturated, 1/4 saturated and 1/2 polyunsaturated fats (high omega 3s in their diet) from pig fat.

Fatty acids have been measured in the elders and they have good omega-3:6 ratio. C-reactive protein, a marker of inflammation in the blood vessels, is low in the older Okinawans.

Edamame, tofu and miso are health foods. The elders of today still consume a large amount of tofu, though not as much as the early elders.

Elder's Basic Diet - Older Days...

Breakfast - Miso soup and side dish of sweat potatoes
Lunch - Stir fry tofu, bitter melon and side of sweet potatoes
Dinner - Vegetables and sweet potatoes

They dad some fish daily (15 gm/d). But smaller amounts than today, usually in miso soup. Sweet potatoes was their "bread or rice." Their grains were millet and brown rice. 9-10% of calories came from protein. 3-4 grams per day on average of pork were consumed. It was in very small amounts. The older Okinawans were very poor. Pork was eaten more at times of celebration. Generally not daily. In the beginning of the year they would slaughter a pig and eat it "from voice to tail."

Elder's Diet - Modern Days...

For breakfast it is miso soup with more fish. Now they eat less sweet potato and more white rice. Seaweed is consumed daily generally in miso soup. The protein content hasgone up to 18-20% of diet for the modern elders which is almost doubled from the early centenarians. Some meat is consumed every day from fish or pork. The modern elders are slower to change than younger generation so they still are "hanging on" to some of the old and healthier dietary patterns. While they are eating more fish and pork, it is not as much as the younger generation.

Dr. Willcox notes for longevity protein restriction is valuable when you are younger. But you may need more protein requirements as one gets older. In animal models of aging, the animals do better with lower protein in their younger years and higher protein intake in their middle ages and beyond.

"Bringing Back the Old Ways" In Okinawa...

There is a Government movement in Okinawa for health prevention on "Bringing Back the Old Ways." Scientists are working with the politicians on how to do this. Craig Willcox, PhD is on one of these committees.

Some of the "Old Ways"...

- Eat more sweet potatoes
- Eat more bitter melon (traditional vegetables)
- Eat more seaweed
- Eat more fish
- Eat more green and yellow vegetables
- Use more spices - different type of garnishes (turmeric, mugwort, etc.) - the Okinawan foods
are more vibrant than other parts of Japan. Okinawan food is "Japanese food with salsa".

Aging Research at the University of Hawaii...

The Kuakini Honolulu Heart Program from the University of Hawaii on Japanese males has spawned many longevity studies.

- Hawaii Life Span Study
- Hawaii Health Span Study

The NI-HON-SAN Study (started 1965 - now the youngest participant is 95 and the oldest was 106) became a longevity study. Originally there was 8006 Japanese and Okinawan males that were mostly born in Hawaii (Ohau), except 12% born Japan. In Japan there was a high incidence of stroke and very low heart disease. By the third generation of Japanese immigrants in the U.S.they had increased rates of heart disease and less stroke.

Top Things to Prevent Heart Disease...

There is 90% less heart disease in Okinawa than in the United States. But younger Okinawans are now getting heart disease at an alarming rate.

Things to Do...

- Eat a "plant heavy" diet
- Consume omega-3 fatty acids from fish, sea food, tofu (oils and phytoactive compounds)
- Be very active - the Okinawan farmer or fisherman walked miles each day
- Eat more green and yellow vegetables
- Carbohydrates are still the major of source of calories of the diet - eat low glycemic, high fiber carbohydrates like the sweet potato

Bone Health, Dairy and Calcium...

Older Okinawans did not consume much dairy but had strong bones. They were very physically active. Phytoestrogens from tofu were good for bone health. They ate some goat meat and goat's milk. There was very little dairy foods in the original Okinawan diet. They didn't have to have dairy to have strong bones. Okinawans had higher bone density than other areas of Japanese.

Alzheimer's Disease and Cognitive Decline...

Okinawans tend to maintain cognition longer and have less Alzheimer’s and dementia than other areas of Japan and the West. Alzheimer's and dementia are a strong vascular component. The brain gets "clogged" arteries.

The Kuakini Honolulu Aging Study (has spawned several hundred studies on dementia), which is an off-shoot study of the original Honolulu Heart Program (other "spin-off" studies include cancer, diabetes, Alzheimer's (AD) and dementia as areas of focus).

There are classically plaques and tangles in AD and dementia. There is a strong vascular component in AD and dementia. They (Kuakini Honolulu Aging Study) have done over a thousand brain autopsies and found some people with plaques and tangles who had perfect cognition. They have found others with multiple mini-strokes in their brains, but they still had good cognition. When they have a combination of the plaques and tangles along with the vascular lesions in the hippocampus (mini-strokes) AD and dementia can present themselves.

Dr. Bradley Willcox's believes there is a strong vascular component to AD and cognitive decline. Both have a strong inflammatory component (vascular disease and AD/cognitive) as well.

Dr. Bradley Willcox's Final Comments...

At the University of Hawaii, Kuakini Medical Center, Department of Geriatric Medicine, they are doing lots of studies on the chronic diseases of aging. There is a lot which can do to prevent these diseases of aging. By any measure the healthy Okinawan elders are a model for healthy aging to be learned from.

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Bradley Willcox MD, MS is Co-Principal Investigator of the Okinawa Centenarian Study and "Kuakini Hawaii Lifespan Study", funded by NIH-NIA. He received his Bachelor and Master of Science from the University of Calgary and his MD from the University of Toronto andsubsequently trained in internal medicine at the Mayo Clinic and geriatrics at Harvard Medical School. He has published and lectured extensively in aging, nutrition and health, especially with reference to Okinawan longevity and has won numerous awards for his work. Dr. Willcox is currently funded by several research grants from the US National Institutes of Health including the Hawaii Lifespan Study (NIA) and the Prostate, Lung, Colon, Ovarian Cancer Trial (NCI) to study genetic and environmental factors that lead to healthy aging lower cancer risk. He is also part of the "Okinawa Research Center for Longevity Science" research team.

Be and Stay Well,

Kirk

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