Category: Health Tips

A 30 percent vitamin C solution dissolved in DMSO cleared 86 percent of basal cell skin cancer lesions within eight weeks in a clinical trial. In a randomized study published in Biomedicine & Pharmacotherapy, researchers tested a topical mix of high-concentration ascorbic acid and dimethyl sulfoxide, a solvent that helps substances penetrate deeply into the skin.

Applied twice daily for eight weeks, the combination produced complete clearance in 13 of 15 lesions (86.7 percent) among patients with low-risk basal cell carcinoma. This rate exceeded that of the standard topical treatment imiquimod, which cleared 8 of 14 lesions (57.1 percent). The vitamin C–DMSO formulation also caused fewer side effects and avoided the lasting skin hypopigmentation sometimes seen with conventional topical therapies.

Because basal cell carcinoma is the most common form of skin cancer worldwide, these early results suggest a possible low-cost, non-invasive option. Larger trials are still required before the approach can be adopted as standard care.

[Burke, B., & Bailie, J.-E. (2022). Randomized trial of topical ascorbic acid in DMSO versus imiquimod for the treatment of basal cell carcinoma. Biomedicine & Pharmacotherapy, 148, 112710. DOI: 10.1016/j.biopha.2022.112710]

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With a majority of the population reporting food intolerances it pays to ask why this is the case far, far more so than it was previously.

The function of the immune system is to detect and respond against perceived harmful agents. The fact that our immune systems are more and more classifying various foods as harmful is cause for concern.

Immune tolerance is the term used to describe how reactive an immune system is to non-pathogenic elements. A person with optimal immune tolerance does not have food intolerances. Someone who has lost immune tolerance is, to a greater or lesser extent, intolerant to various foods.

The immune system does not react to fats and carbs, it reacts to proteins. More specifically to a specific sequence of amino acids. The amino acid sequence for a food can change with cooking and can also be matched across different foods.

This explains why a person with food sensitivities who never eats shrimp may test sensitive to shrimp – because the amino acid sequence in shrimp is similar to those foods to which they are sensitive.

And, interestingly enough, this similar amino acid profile explains why I have a similar reaction to non-dairy milk alternatives to the one I have to cow’s milk and sometimes to non-gluten containing breads to wheat breads.

A class of immune cells called T cells are vital to our health. They are severely compromised by a lack of Vitamin A and D and a lack of adequate movement. Stress devastates regulatory T cells.

Dendritic cells are on the surface of the gut. They are the samplers that test whether or not a protein is potentially harmful.

When they return a false positive, reporting a normal food as potentially harmful, this is lowered immune tolerance.

Another class of immune cells are called Secretary IgA. They are called an aminoglobulin. They surround and coat the incoming food via saliva so the dendritic cells in the gut do not have to sample everything.

(From a presentation given as part of the Food Sensitivity Summit.)

Dancing, resistance training and walking.

Get the whole story: https://www.austinperlmutter.com/post/3-unexpected-exercises-that-could-grow-your-brain-s-memory-center

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