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By James Meschino DC, MS
 A flavonoid called icariin may join calcium and vitamin D as key weapons in the fight against osteoporosis.
In North America, osteoporosis is estimated to affect one in four women and one in four men over the age of 50, with complications from osteoporotic fractures accounting for more deaths each year than the combined mortality from breast and ovarian cancer in the Canadian female population. Many patients are seeking natural answers to the prevention and management of osteoporosis (and osteopenia), and many research investigations have been undertaken in recent years.
In addition to exercise, the best results have occurred from the use of supplements using various forms of calcium (e.g., carbonate, citrate, citrate-malate) and vitamin D, as well as supplementation with ipriflavone. Most recently, we have seen that the unique flavonoid icariin, derived from the horny goat weed plant, has an ability to increase bone density at the hip and lumbar spine in postmenopausal women. Health practitioners should be aware that horny goat weed with standardized icariin will likely soon replace ipriflavone in most bone supplements due to new legislation making ipriflavone available only by prescription in many countries.
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By Ronald Klatz, MD, DO, and Robert Goldman, MD, DO, PhD
On a cellular scale, metabolism is the breakdown of fats, proteins or carbohydrates and how our cells, organs, and tissues process these fuels. On a broader scale, metabolism is not merely the process of burning up the calories we consume from food, but rather how the various nutrients from that food help us maintain a healthy body.
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A pair of studies published recently in the Nutrition Journal suggest that consumption of rye-flour-based products can improve post-prandial insulin response and satiety. In the first study, researchers gave 12 healthy subjects products made from rye endosperm, whole grain or bran as breakfasts in random order. White wheat bread was utilized as a reference and blood glucose, serum insulin, plasma ghrelin and subjective satiety were measured during 180 minutes immediately following consumption of the products.
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