Abstract
Recently, there has been popular attention and medical research focused on the connection between blood type, genetic profile and nutrition. The wide-spread commercial success of books such as: “Eat for your [Blood] Type,” and the more recent and niche “Tay-Sachs Disease Diet Cookbook,” indicating the growing influence of the “Food as Medicine” movement. This paper explores significant developments in two areas that appear unrelated: [1] innovation in sickle cell generation Therapy and [2] research about the chemical profile of sorghum gain. Analysis covers three distinct areas, which address current sickle cell origin, history, and innovation. After a discussion of past treatments, the paper reviews both the highly experimental chemical-pharmaceutical treatments, which includes gene therapy, such as stem cell treatment and gene editing, as well as mid-level medical treatments including blood transfusions and medicines for treatment of the condition and for its symptoms. The paper then pivots to the history of non-traditional medicine, sometimes called homeopathic treatment. This study includes the use of various plant- based, home-made medicines. The final section examines research by the medical community, considering one particular food based dietary prevention/treatment for Sickle-cell anemia - namely Sorghum. This discussion includes the development Sorghum based medicines for the it’s anti-sickling properties for treatment of anemia (notably, but not exclusively in West Africa) from RD to application in humans - preventing mortality in children, as treatment instead of surgery where growths (fibroid) and organ failure (notably kidneys) is a factor.
Presenters
Nadra HashimReviewer, Journal of Agriculture, Food Systems, and Community Development, Kentucky, United States
Details
Presentation Type
Theme
KEYWORDS
Food, Medicine, Sickle, Cells, Genes, Treatments, Sorghum
