Avoid this Pretty Food That is Deadly And Harmful To Your Brain And Lungs!
Pretty Food At A Cost:
Deadly And Harmful To Your Brain And Lungs:
Brightly colored dried fruit, thick red juicy meats, and delicious wines perfectly preserved and calling out to you from your grocer's shelf, sometimes for months at a time. Colorful, beautiful and well-preserved poison . . . thanks to an unregulated, seriously harmful, potentially deadly, food additive.
Sulfites
For centuries, sulfites have been an accepted additive used to assist with the preservation of foods in various forms for centuries. And they have always been considered relatively safe by the United States Food and Drug Administration (FDA), so why I am talking about it now?
For two reasons: One, because they are considered a food additive rather than an ingredient, regulatory organizations such as the FDA, only require minimal labeling of foods that contain sulfites. According to the FDA, approximately one in 100 people is sensitive to sulfites in food, and the majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite-sensitive are prone to experiencing headaches, breathing problems, and rashes – and in the most severe cases – cardiac arrest and death. That bag of dried tropical food isn't looking as appetizing now, is it? Unfortunately for the sulfite sensitive, dizzying arrays of foods contain added sulfites, in addition to those which may be naturally occurring. Wine and dried fruit are the two biggest culprits, but sulfites can also be found on vegetables and seafood. In most cases, a restaurant or grocery store will not know about the sulfite content of the food they sell, and therefore have difficulty assisting consumers with identifying potentially dangerous foods. In some cases, companies which target the sulfite sensitive have arisen, offering foods which are guaranteed to be sulfite free.
Wine is the food most people associate with sulfites, because it has longer stability and shelf life when sulfites are added. The fermentation process of wine also produces sulfites, so no wine can be truly sulfite-free. Organic wines must be produced without added sulfites, but for the sulfite sensitive, this does not eliminate the risk. Other foods such as dried fruit are sometimes sold in an “unsulfured” version, which means that they were produced without sulfites. Unsulfured dried fruit tends to be dull in color, and has a shorter shelf life, even though it is perfectly delicious. Some Things to Watch for with Sulfites
Sulfites in food are not dangerous for most of the population, although they can lead to discomfort and allergies in varying amounts. Asthmatics should try to be careful with foods that may contain sulfites, and in all cases, if you visit a doctor because of an allergic reaction, make sure to detail what you have eaten in the last 24 hours. Most violent reactions to sulfites happen within an hour of consuming them, but it is better to err on the side of detail when it comes to allergies. The FDA estimates that one out of a hundred people is sulfite-sensitive, and that five percent of those who have asthma, are also at risk of suffering an adverse reaction to the substance. Complicating matters, scientists have not pinpointed the smallest concentration (response threshold level) of sulfites needed to provoke a reaction in a sensitive or allergic person. FDA requires food manufacturers and processors to disclose the presence of sulfite agents in concentrations of at least 10 parts per million, but the threshold may be even lower. The assay used to detect the level of sulfites in food is not sensitive enough to detect amounts less than 10 ppm in all foods (that's one part sulfite to 100,000 parts of food – the equivalent of a drop of water in a bathtub).
Watch for Reactions to Sulfites
The most rapid reactions occur when sulfites are sprayed onto foods or are present in a beverage, but the most severe reactions occur when sulfites are constituents of the food itself, says one leading researcher. And while a person can develop sulfite sensitivity at any point in life, no one knows what triggers the onset or the mechanism by which reactions occur. Let me give you a personal example. Just recently my right arm started itching (Remember, I sent out an email telling people how to control or reduce dry itchy skin. I found that turmeric (Turmeric Force) and the GHI cleanse (Health Masters’ GHI Cleanse) did a great job to stop the itching.) I started thinking that perhaps I had developed a food allergy. I went to see my family physician, Dr. Todd Robinson, and we did a simple blood test for allergies . . . and guess what? I had developed a tomato allergy. Since I stopped eating tomatoes, the itching has stopped. Eliminating tomato-based products was not a big deal for me as I never really cared for them or any other night shade vegetables: I've always been concerned with their inflammatory response in the body and how they contribute to rheumatoid arthritis. Asthmatics Beware
Many doctors also believe that asthmatics could develop difficulty breathing by inhaling sulfite fumes from treated foods. In a severe reaction, an overwhelming degree of bronchial constriction occurs, causing breathing to stop. Once this occurs, oxygen is unable to reach the brain, heart, and other organs and tissues thus possibly producing a fatal heart rhythm irregularity. The most common forms of sulfite used by the food industry include: • Sulfur dioxide • Sodium sulfite • Sodium and potassium metabisulfite • Sodium, calcium or potassium bisulfite Uses for Sulfites Sulfur-based preservatives, or sulfites, have been used around the world for centuries to:
• Inhibit oxidation ("browning") of light-colored fruits and vegetables (dried apples and dehydrated potatoes)
• Prevent melanosis (black spots) on shrimp and lobster
• Discourage bacterial growth as wine ferments
• Condition dough • Bleach food starches
• Maintain the stability and potency of some medications.
When the Federal Food, Drug, and Cosmetic Act were amended in 1958 to regulate preservatives and other food additives, the FDA considered sulfites to be Generally Recognized as Safe (GRAS). But when the FDA reevaluated their safety and proposed to affirm the GRAS status of sulfite agents in 1982, the agency received numerous reports from consumers and the medical community regarding adverse health reactions.
In 1985, the FASEB concluded that sulfites are safe for most people, but pose a hazard of unpredictable severity to asthmatics and others who are sensitive to these preservatives. Based on this report, the FDA took regulatory actions in 1986 and prohibited the use of sulfites to maintain color and crispness on fruits and vegetables meant to be eaten raw (for instance, restaurant salad bars or fresh produce in the supermarket). They also required companies to list on product labels sulfiting agents that occur at concentrations of 10 ppm or higher, and any sulfiting agents that had a technical or functional effect in the food (for instance, as a preservative) regardless of the amount present (This labeling requirement was extended to standardized foods such as pickles and bottled lemon juice in 1993.) The FDA requires that the presence of sulfites be disclosed on labels of packaged food (although manufacturers need not specify the particular agent used).
This information is included in the ingredient portion of the label, along with the function of the sulfiting agent in the food (for instance, a preservative). When food is sold unpackaged in bulk form (as with a barrel of dried fruit or loose, raw shrimp (which you shouldn't be eating anyhow as it is on my top 10 List of Foods to Never Eat), store managers must post a sign or some other type of labeling that lists the food's ingredients on the container or at the counter so that consumers can determine whether the product was treated with a sulfiting agent. In 1987, the FDA proposed to revoke the GRAS status of sulfiting agents on "fresh" (not canned, dehydrated or frozen) potatoes intended to be cooked and served unpackaged and unlabeled to consumers (French fries, for example), and issued a final ruling to this effect in 1990. However, the rule was held null and void in 1990 after a protracted court battle in which the "fresh" potato industry prevailed on procedural grounds.
Sulfites All Around Us Since 1985, the FDA's Adverse Reaction Monitoring System has been tracking reactions to sulfites. Over a 10-year period, 1,097 such cases have been reported. Today, sulfites are still found in a variety of cooked and processed foods (including baked goods, condiments, dried and glazed fruit, jam, gravy, dehydrated or pre-cut or peeled "fresh" potatoes, molasses, shrimp, and soup mixes) and beverages (such as beer, wine, hard cider, fruit and vegetable juices, and tea). {C}{C}{C}{C}{C}Since sulfites are added to so many foods, someone who is sensitive to the additive must not assume that a food is safe to eat. If the food is packaged, read the label.
If it is being sold loose or by the portion, ask the store manager or waiter to check the ingredient list on the product's original bulk-size packaging. Avoid processed foods that contain sulfites, such as dried fruits, canned vegetables, maraschino cherries, and guacamole. If you want to eat a potato, order a baked potato rather than hash browns, fries, or any dish that involves peeling the potato first. If you have asthma, have your inhaler with you when you go out to eat. Similarly, if you've experienced a severe reaction to sulfites in the past (such as breaking out in hives), carry an antihistamine and make sure you ask your doctor if he thinks it necessary for you to have a have handy a self-administering injectable epinephrine, such as EpiPen, so that if you have a reaction you can stabilize your condition until you get to an emergency room. Sulfites are also produced in our bodies as a byproduct of taurine, Cysteine and methionine – which all contain sulfur. Sulfites are also generated by various white blood cells during infections to kill invading microorganisms (people with pneumonia have higher levels of blood sulfites which recede as the infection drops down.) Sulfite oxidase is an enzyme contained within our tissues which enables most people to be protected against bad reactions from sulfites.
Typically, people have higher levels of this enzyme in their liver, kidneys, skeletal muscles, heart, and brain, and low levels in the thymus, spleen, leukocytes, colon, small intestine and lungs. Unfortunately, this enzyme decreases as a person ages or suffers from a chronic illness, making these people prone to severe toxic sulfite reactions. Babies born without this enzyme suffer from seizures, brain destruction, and abnormal brain development and, ultimately die.
Examples of foods that may contain sulfites include: Baked goods Soup mixes Jams Canned vegetables Pickled foods Gravies Dried fruit {C}{C}{C}{C}{C}Potato chips Trail mix Beer and wine Vegetable juices Sparkling grape juice Apple cider Bottled lemon juice and lime juice Tea Many condiments Molasses Fresh or frozen shrimp Guacamole Maraschino cherries Dehydrated, pre-cut or peeled potatoes Tackling Headaches Caused by Sulfites Research points to a connection between migraine headaches and sulfites from foods – with wine, chocolate, and cheese as the main culprits. It is also well established that cheese – high in glutamate – is among the most aggressive triggers for migraines. (Note: studies show that during migraine attacks, spinal fluid glutamate (a measure of brain glutamate levels) rose significantly during the migraine attack and subsides once the attack has ended.
There is another interesting link between migraine headaches, brain toxicity in general, and glutamate in the brain. It's been shown that the needed brain enzyme – glutamate dehydrogenase – is inhibited by high sulfite levels in the blood and tissues. High brain glutamate leads to an adverse brain reaction called excitotoxicity, which can lead to headaches and possibly, Parkinson's, Alzheimer's and ALS, among others. As sulfite inhibits this crucial enzyme, more severe asthma attacks may be triggered. And because the majority of processed foods also contain high levels of glutamate additives, the combination of sulfites and glutamates make the toxic reaction more serious. Is there a Connection between Brain Damage . . . and Sulfites?
Some researchers seem to think the list of havoc that higher levels of sulfites can wreak on ones system is pretty dreadful: • Long-term damage to the nervous system • On-going behavioral problems (depression, insomnia and anxiety, among others) • Free radical production • Chronic inflammation • Neurodegeneration • Cancer Also, sulfites could make existing autoimmune and circulatory conditions even worse and cancerous conditions more deadly. The brain seems to be the most seriously affected by sulfites, as noted by recent research in rats. Rats start out with much higher sulfite oxidase than humans which is reduced to human levels. Studies revealed that sulfites: • Reduced the gluthianone peroxidase in the brain (a symptom common among Parkinson’s sufferers) • Caused impaired function in the studied rats (including difficulty learning) • Increased free radicals in the brain adversely affected memory Signs of a Sulfite Problem Below are several clues that you may be sensitive to sulfites (which probably means your sulfite oxidase enzyme is down): • You become tired after ingesting one of the foods, listed above, that contains sulfites • One can look at the food label to see if the product contains sulfites • You coughs after ingesting sulfites, due to the impairment of the lung ATP energy • You have asthma • You develop low blood glucose (sugar) after ingesting sulfites (since sulfites disrupt the regulation of blood sugar) • You gets a headache after ingesting sulfites • You experiences itching and reddening of the skin after ingesting sulfites contained in foods, drinks or drugs.
Also, sulfites can inhibit 90% of lung ATP energy production can impair liver cell ATP energy production, and can deplete glutathione (chemical that helps the liver filter the blood and helps protect cell enzymes from damage). Anything that reduces your production of ATP energy can cause fatigue Ways to Protect Yourself against Sulfite Toxicity You're never going to be able to protect yourself against all sulfites but there are things you can do avoid – and perhaps even prevent the effects from becoming catastrophic. First, try to avoid drinking wine containing sulfites and cut back or eliminate the foods listed in this article. And remember, the severity of your reaction sulfites will depend on the contributing factors which may already exist. Factors affecting sulfite toxicity: • The level of antioxidants you take in from your diet and supplements • The level of your exposure to environmental toxins (where you live, work, etc.) • How healthy you already are and any preexisting conditions • The effectiveness of any detoxification system you current employ Differences in these factors also explain why some people are severely affected by sulfites and others show no adverse reactions at all.
There is evidence that: · Vitamin E (Health Masters’ Super Potent E) blocks the toxic effects of sulfites, but not the brain impairment.{C}{C}{C}{C}{C}· Amino acid L-Leucine (Health Masters’ GHI Cleanse) can activate glutamate dehydrogenase (and possibly lower brain glutamate.) · R-lipoic acid can reduce the brain toxicity of sulfites as it raises brain glutathione, an important antioxidant. Below is a list of the key vitamins and minerals needed to help protect the body against sulfite toxicity • High dose vitamin B12 (methylcobalamin) (Health Masters’ Sublingual B12) - 5,000 mcg a day • Thiamine HCL (vitamin B1) (Health Masters’ GHI Cleanse) - 100 mg twice a day; sulfites destroy vitamin B1 in foods • Riboflavin 5-PO4 (Health Masters’ GHI Cleanse) - 50 mg twice a day • Niacinamide (Health Masters’ Insulin Support) - 500 mg twice a day • Pyridoxal 5-PO4 (Health Masters’ Corticare B5 B6) - 30 mg a day • Folate (Health Masters’ GHI Cleanse) - 400 mcg a day • Natural Vitamin E (Unique-E) (Health Masters’ Super Potent E) - 400 IU a day • Tocotrienol (Health Masters’ Super Potent E) - 50 mg twice a day • Magnesium citrate/malate (Health Masters’ Magnesium and Malate Acid) - 500 mg twice daily • R-lipoic acid - 50 mg twice daily with meals The Danger of Your Body's Travelling Amino Acid It looks like the amino acid homocysteine is finally starting to gain traction within the traditional medical community.
Doctors now recognize that very high levels of homocysteine put patients at an increased risk for coronary artery disease. Further, high homocysteine levels may make blood clot more easily than it should cause a clot inside your blood vessel – called a thrombus. A thrombus can travel in the bloodstream and get stuck in your lungs (called a pulmonary embolism), in your brain (which can cause a stroke) or in your heart (which can cause a heart attack.) The new thinking says that high homocysteine is a better indicator of heart attack than cholesterol levels. Keeping homocysteine levels low by using nutrients (B6 (Health Masters’ Corticare B5 B6), B12 (Health Masters’ Sublingual B12), folate (Health Masters’ GHI Cleanse) and betaine (Health Masters’ GHI Cleanse) and magnesium (Health Masters’ Magnesium and Malate Acid), curcumin (Health Masters’ Dimension), quertin (Health Masters’ HGH Stimulate) and ellagic acid (Health Masters’ GHI Cleanse)) can protect tissues. Homocysteine is normally changed into other amino acids for use by the body. If your homocysteine level is too high, you may not be getting enough B vitamins (Health Masters’ B Complex) to help your body use the homocysteine. Most people who have a high homocysteine level don't get enough folate (also called folic acid), vitamin B6 (Health Masters’ Corticare B5 B6) or vitamin B12 (Health Masters’ Sublingual B12) in their diet. Replacing these vitamins often helps return the homocysteine level to normal.
Other possible causes of a high homocysteine level include low levels of thyroid hormone, kidney disease, psoriasis, some medicines or when the condition runs in your family. Research points to homocysteine-producing metabolites in several tissues, producing free radicals, lipid peroxidation byproducts and powerful excitotoxins. One of the major metabolites – Cysteine acid – activates receptors resulting in excitotoxicity which ultimately leads to heart attacks, birth defects, heart failure and some cancers. Plastic Bottles Release Potentially Harmful Chemicals (Bisphenol A) After Contact with Hot Liquids When it comes to Bisphenol A (BPA) exposure from polycarbonate plastic bottles, it's not whether the container is new or old but the liquid's temperature that has the most impact on how much BPA is released, according to University of Cincinnati (UC) scientists.
BPA is one of many man-made chemicals classified as endocrine disruptors, which alter the function of the endocrine system by mimicking the role of the body's natural hormones. Hormones are secreted through endocrine glands and serve different functions throughout the body. The chemical--which is widely used in products such as reusable water bottles, food can linings, water pipes and dental sealants--has been shown to affect reproduction and brain development in animal studies.A team of researchers found when the same new and used polycarbonate drinking bottles were exposed to boiling hot water, BPA, an environmental estrogen, was released 55 times more rapidly than before exposure to hot water.
Previous studies have shown that if you repeatedly scrub, dish-wash and boil polycarbonate baby bottles, they release BPA, telling us that BPA can migrate from various polycarbonate plastics. Bottles used for up to nine years released the same amount of BPA as new bottles. To conduct their tests, the researchers purchased commercially available polycarbonate water bottles. The bottles were subjected to seven days of testing designed to simulate normal usage during backpacking, mountaineering and other outdoor adventure activities. It was discovered that the amount of BPA released from new and used polycarbonate drinking bottles was the same -- both in quantity and speed of release -- into cool or temperate water. However, drastically higher levels of BPA were released once the bottles were briefly exposed to boiling water. Because so many baby bottles are made of polycarbonate, one should be concerned over the release of toxins into baby's milk once the bottle is heated.
Also of concern is that the women now bottle-feeding their babies use soy-based milk – another endocrine-disrupting concoction. Scientists continue to be baffled as to how these endocrine disruptors – including natural phyto-estrogens from soy which are often considered healthy – collectively impact human health, but a growing body of scientific evidence suggests it might be at the cost of one's health. Source: University of Cincinnati (2008, February 4) Organic Versus Industrial Foods In the past few years shopping became much harder. Whether you're buying for a quick dinner for two or feeding the relatives on Sunday, now there's a decision to make: Do you buy healthy organic or cheap industrial?{C}{C}If organic food weren't that expensive, the decision would be easy. Everybody would just consume organic food. But unfortunately not everybody can afford it. Sometimes it looks like healthy food is becoming a luxury item. Or are some people just trying to earn big cash with organic food labels? The answer is a no-brainer. Just look at milk.
One study said organically produced dairy products resulted in lower eczema in children. Organic apples? More antioxidant protection and less DNA damage than industrial apples. Industrial tomatoes? Lower levels of lycopene than organic tomatoes. Organic veggies? Packed with more powerful flavonoids than industrially produced foods. And the levels of harmful lipid peroxidation plummeted thanks to organic wines. I could go on, but I think you get the point: you can't beat the nutritional value of organically grown foods. You know the study I want to see? The one that covers the long- and short-term health effects of pesticides and herbicides left on fruits and veggies. That ought to be an eye opener. And that should explain the increasing number of chronic diseases, cancers and developmental disorders in our country. The Side Effects of Food Additives Consider this: The transport of one form of glutamate (monosodium glutamate) is controlled by the Bioterrorism Act of 2002. Because there is so much concern about MSG, the FDA commissioned a study to be conducted by the Federation of American Societies for Experimental Biology (FASEB). The study resulted in a 350-page report completed on 31 July 1995 (which has since mysteriously been deleted from public archives).
The research determined that MSG consumption can result in the following side-effects: • Burning sensation in the back of the neck, forearms and chest • Numbness in the back of the neck, radiating to the arms and back • Tingling, warmth and weakness in the face, temples, upper back, neck and arms • Facial pressure or tightness • Chest pain • Headache • Nausea • Rapid heartbeat• Bronchospasm (difficulty breathing) in MSG-intolerant people with asthma • Drowsiness • Weakness Hidden Dangers in Your Food A majority of our best loved – and most successful food companies – use all kinds of chemicals and food additives to make our food look better, taste sweeter, last longer and line their pockets with huge profits. And who suffers? We do.
Below is partial list of these so-called 'food grade' additives: • High fructose corn syrup • Omega-6 oils Colorants Citrus Red 2 is carcinogenic and used to enhance the color of the skin in some Florida oranges and other fruits. Red dye #3; Studies were done in 1983 that showed thyroid tumors in rats on high amounts of this dye used in products that have a low moisture content such as tablets, or in high fat products, such as icing. FD&C Blue #1 – Brilliant Blue FCF was previously banned in many EU countries, but most have removed the ban. It is on the list of approved colorants in the U.S. FD&C Green #3 has been linked to studies showing tumors in rats that were injected with this dye.
Tartrazine, also known as FD&C Yellow #5 or E-102; It provides the color yellow and as such, can also be found in green and blue candies. There is currently a petition to the FDA to ban tartrazine from food. This chemical has been linked to severe allergic reactions, especially in asthmatics and is one of the food additives thought to be a cause of hyperactivity in children. FD&C Yellow #6 – Sunset Yellow is Sudan 1 that has been sulfonated. Sudan 1 often remains as an impurity in Sunset Yellow. It may cause hyperactivity in children when combined with Sodium Benzoate.Ferrous Gluconate is a naturally derived, mineral colorant added to olives. It is also a medication used for treating anemia, and as a drug, has side effects, and contraindications. Preservatives Chlorphenesin and Phenoxyethanol .The FDA has issued a consumer warning that these two substances cause depression of the central nervous system, vomiting and diarrhea in infants.
Phenoxyethanol is used as a preservative in medications and cosmetics. BHA is a preservative used in cereals, potato chips and chewing gum to stop them from becoming rancid. The U.S. Department of Health and Human Services considers BHA to be a carcinogen and that it poses a reasonable risk to health. Flavor Enhancers Aristolochic acid is an ingredient used in “traditional medicines” or “dietary supplements” that is known to potentially cause irreversible and fatal kidney failure. Sodium nitrate and nitrite are added to meats to stabilize them, give them their red color and provide that characteristic smoked flavor.
Chloropropanols are a family of drugs commonly found in Asian food sauces like black bean, soy, and oyster sauce. Diacetyl, the chemical that imparts the buttery flavor in microwave popcorn has a disease named after it due to the large amount of microwave popcorn factory workers that came down with the lung condition Diacetyl Induced Bronchiolitis Obliterans; or “Popcorn Worker’s Lung”. Potassium Bromate is a chemical added to flour to make bread rise better and give it a uniform consistency. Ask Dr. Broer Q: I've been taking omega-3 oils for two years. I recently became pregnant. Is omega-3 good for my baby? Absolutely! Intake of dietary omega-3 fatty acids has been shown to have a number of important health benefits for developing babies and newborns – including giving them an edge in terms of early development.DHA (one of the two components of omega-3) (Health Masters’ Norwegian Omega 3) is important for the developing brain, which accumulates large amounts of it during the first two years of life. Researchers found that infants born to mothers with higher blood levels of the omega-3 fatty acid docosahexaenoic acid (DHA) at delivery had advanced levels of attention spans well into their second year of life.
Attention is an important component of intelligence early in life. In their first six months, these infant were two months ahead of those babies whose mothers had lower DHA levels. I recommend a daily dosage of 500 mg. for a pregnant woman.
Adding a tablespoon daily of our cod liver oil (Health Masters’ Organic Blue Ice Cod Liver Oil) in the third trimester has been shown to actually increase IQ scores.
Q: I'm thinking of adding omega-3 to my regimen. I'm a 6' tall guy in relatively good health. How much should I be taking each day? Generally, I recommend at least 6 grams of omega-3 oils a day. (Health Masters’ Norwegian Omega 3) I believe that omega 3 fatty acids are the one essential nutrient most missing in our modern day diet. This deficiency is now believed to play a major role in why so many people suffer from heart disease, cancers and brain disorders. The human body requires a tremendous amount of omega 3 fatty acids to function properly. In fact, the human brain is comprised of 60% fats, and approximately half of that fat is DHA omega 3.
Q: Is it safe to take omega-3 with an anti-coagulant? If not, is there a supplement I should consider? You should never take omega-3 oils with an anti-coagulant without first consulting with your physician who gave you the drug. Ask him if you can try a natural approach using vitamin E (Health Masters’ Super Potent E) and omega-3 oils. (Health Masters’ Norwegian Omega 3)
Here are a few supplements you can take in place of anti-coagulants from pharmaceutical companies (many of which have some very nasty side effects): Ginkgo biloba (Health Masters’ Memory Support) acts on the blood vessels to improve blood flow, reduces platelet adhesion and neutralizes free radicals, all without side effects. Magnesium (Health Masters’ Magnesium and Malate Acid) reduces abnormal blood clotting; People with high blood pressure usually have magnesium deficiency. Therefore, extra nutrients and mineral supplements with magnesium content are vital for them to avoid additional medical complications. Grape seed extract and pycnogenol also prevent abnormal blood clotting as it improves circulation, reduces inflammation, and controls blood sugar. It's also thought to strengthen blood vessels and improve visual function.