Clipmarks | kmcolo's 'diet' clips

Arsenic and Paddy Rice: A Neglected Cancer Risk?

Tue, 15 Jul 2008 17:42:18 GMT

clipped by: kmcolo

Does the food that sustains half of humanity also increase the risk of cancer for some? That question arises from three sets of findings that report elevated arsenic levels in rice and products such as rice bran and rice crackers.

Tags: food, health, diet, cancer, rice

Omega-3 fatty acid may stop repeat stroke

Mon, 07 Jul 2008 18:09:14 GMT

clipped by: kmcolo

Clip Source: www.reuters.com

NEW YORK (Reuters Health) - Eicosapentaenoic acid, or EPA -- the essential omega-3 polyunsaturated fatty acid abundant in oily fish -- may help protect stroke patients from suffering a second stroke, a Japanese study shows.

In a study of people with high cholesterol who were taking a low dose of a cholesterol-lowering "statin," researchers found that adding EPA did not reduce the occurrence of a first stroke but did lower recurrence rates in those with a history of stroke.

Tags: health, diet, omega-3

Tofu 'may raise risk of dementia'

Sat, 05 Jul 2008 14:17:35 GMT

clipped by: kmcolo
clipper's remarks: Emphasis on may. note that there may be other factors and that one study does not make "the truth". Nonetheless an interesting potential health issue.

Clip Source: news.bbc.co.uk

Eating high levels of some soy products - including tofu - may raise the risk of memory loss, research suggests.

The researchers found high tofu consumption - at least once a day - was associated with worse memory, particularly among the over-68s.

A third theory is that damage is caused not by the tofu, but by formaldehyde, which is sometimes used in Indonesia as a preservative.

The researchers admit that more research is required to ascertain whether the same effects are found in other ethnic groups.

Tags: diet, health, brain, food

Weekends slow weight loss

Wed, 02 Jul 2008 12:37:19 GMT

clipped by: kmcolo

Clip Source: esciencenews.com

Saturday can be the worst enemy for our waistlines, according to researchers at Washington University School of Medicine in St. Louis. They found that study subjects on strict diet and exercise programs tend to lose weight more slowly than expected because they eat more on weekends than during the week. The investigators report their findings in the advance online publication of the journal Obesity.

Tags: diet, health

Drink more coffee; lower your liver cancer risk

Fri, 27 Jun 2008 19:59:20 GMT

clipped by: kmcolo
clipper's remarks: But I wouldn't lose sleep over it.

Clip Source: esciencenews.com

A new large, prospective population-based study confirms an inverse relationship between coffee consumption and liver cancer risk.

Tags: coffee, diet, health, cancer

Beat Jetlag by Fasting

Wed, 18 Jun 2008 13:45:57 GMT

clipped by: kmcolo
clipper's remarks: Waiting 12 to 20 hours for your "breakfast" will reset your internal clock.

Clip Source: www.sciencefriday.com

It's been known for years that the brains of many organisms incorporate a 'circadian clock,' a biological timekeeping mechanism that connects the body's rhythms to external light levels.

Writing this week in the journal Science, researchers report that mice seem to have a second, independent circadian clock that connects to food consumption -- and it can overrule the regular light-based clock.

The food-synced clock, the researchers believe, could be used in nature to help animals adjust to hard times. "This new timepiece enables animals to switch their sleep and wake schedules in order to maximize their opportunity of finding food,"

Tags: science, podcast, science friday, diet, sleep, jetlag

FDA Taking a Look at Raw Milk

Mon, 16 Jun 2008 17:13:24 GMT

clipped by: kmcolo

Clip Source: www.newsinferno.com

In 1938, milk was the cause of 25 percent of all food poisoning incidents. With the introduction of universal pasteurization—long considered one of the most successful public health endeavors of the last century—that number fell to one percent by 1993. Despite this, a growing number of dairy owners have been selling raw milk—some illegally—as part of the growing natural food movement.

Some believe raw milk contains organisms that treat all manner of maladies, including digestive problems, asthma, and autism and feel raw milk offers greater benefits because it allegedly does not contain chemicals and hormones found in many dairy products. This growing contingent says the heat necessary for pasteurization kills healthy natural proteins and enzymes.

Tags: raw milk, milk, diet, health

Diet: Much ado about high-fructose corn syrup in beverages

Thu, 01 May 2008 22:28:54 GMT

clipped by: kmcolo

Clip Source: www.ajcn.org

Over the past 35 y the prevalence of obesity has risen concurrentlywith an increased availability of added sugars in the food supply.

a 20% increase in the availability ofcaloric sweeteners (sugars) in the United States from 1970–1974to 2000

More recently, the intensity of the debate wasfueled by the hypothesis that introduction in the 1970s of high-fructosecorn syrup (HFCS) as a caloric sweetener in beverages was specificallyat fault (4). HFCS was proposed to lead to obesity because fructosebypasses food intake regulatory systems and favors lipogenesis.

HFCS has primarily been usedto substitute for sucrose as a caloric sweetener rather thanto be used in addition to sucrose.

There is no evidence that the ratio of fructose and glucoseconsumed from sugars has changed over the past 4 decades asa result of HFCS replacing sucrose in many applications.

Thus, thereis no evidence that sucrose—when consumed in its intactform—would confer any benefits over HFCS

Tags: diet, health, sugar, carbohydrates, hfcs

Diet: Carbohydrate: Type and Amount

Thu, 01 May 2008 22:15:58 GMT

clipped by: kmcolo

Clip Source: www.sciencedirect.com

Both the type and amount of carbohydrate found in foods influence postprandial glucose levels and can also affect overall glycemic control in individuals with diabetes.

This review

provides a description and interpretation of the clinical studies involving diabetes and type and amount of carbohydrate. Although the relationship between blood glucose and insulin is linear, not all types of carbohydrate are fully metabolized to blood glucose. Added sugars such as sucrose and high fructose corn syrup are digested, absorbed, and fully metabolized in a similar fashion to naturally occurring mono- and disaccharides. Only about half of the carbohydrate grams from sugar alcohols and half or less from dietary fiber are metabolized to glucose whereas almost all “other carbohydrate” (mainly starch such as amylose and amylopectin) becomes blood glucose.

Tags: diet, health, sugar, carbohydrate, hfcs

BIOMEDICINE: The Fires of Aging

Mon, 25 Feb 2008 17:32:43 GMT

clipped by: kmcolo

Clip Source: www.sciencemag.org

The Biology of Human Longevity
Inflammation, Nutrition, and Aging in the Evolution of Life-spans
by Caleb E. Finch
Academic (Elsevier), Amsterdam, 2007.

n The Biology of Human Longevity, Caleb Finch spotlights the relationships among cellular processes that are considered important causes of aging-related disease. This formidable book successfully integrates the "freeradical damage" hypothesis with a new more general theory of aging having direct implications for preventing specific pathological syndromes that increase with chronological age.

Oxidative damage remains a central player in the drama he unfolds, but now it shares the stage with several lesser-known, equally important accomplices: inflammation, damage during development, and the hazards of overnutrition.

Tags: book, aging, health, diet, science

Review: "The Red Wine Diet" # 2

Sat, 02 Feb 2008 19:53:46 GMT

clipped by: kmcolo

Clip Source: tdh46.typepad.com

Color me red: High procyanidin wines = best for your heart

Now, though, I suspect we have the holy grail of wine-health, and it is the substance procyanidin, whose properties and effects are described clearly and convincingly by Roger Corder, a medical researcher in England. In his new book, The Red Wine Diet, Corder names names when it comes to high-procyanidin wines and producers, which makes it a useful early guide for the heart-conscious wine drinker.

By the way, even though the book ends with a lot of recipes and the usual diet-book stuff -- no doubt the publisher thought it would sell better as yet another miracle diet guide -- one of the best aspects of The Red Wine Diet is Corder's description of his investigational method and its hypotheses. When I say convincing, I mean it; this is not one of those half-baked, faith-based prescriptions for weight loss and long life.

Tags: health, diet, red wine, wine, procyanidin

Review: "The Red Wine Diet"

Sat, 02 Feb 2008 19:42:12 GMT

clipped by: kmcolo

Clip Source: groups.google.com

In his new book "The Red Wine Diet". UK researcher Roger Corder makes an
interesting case for a diet high in procyanidins, one of the phenols found
in red wine, and in chocolate, apples, cinnamon and other plant sources.

Corder makes a
convincing case that wine procyanidins are the solution to the "French
Paradox" rather than resveratrol,

Corder rates wine by * to ***** in order of their procyanidin content, with
the highest ratings going to tannic and acidic wines such as the tannat
based wines of the Madiran region of France

Corder also rates various foods in terms of a medium 4 oz glass of high
procyanidin wine (~60 mg). For instance:

2 Tbs unsweetened cocoa powder (non alkali processed)
1 Tsp cinnamon powder
1 apple, especially tart ones like granny smith
1/2 cup raspberries
1.5 oz walnuts

Note that the USDA estimates the typical USA
consumption of procyanidins as less than 50 mg

Tags: health, diet, red wine, procyanidins, books, book review

Health: Procyanidins

Sat, 02 Feb 2008 19:38:02 GMT

clipped by: kmcolo
clipper's remarks: Wine and chocolate, wine and chocolate! Oh, and apples and cranberry juice too.

Clip Source: jn.nutrition.org

Procyanidins are a subclass of flavonoids found in commonlyconsumed foods that have attracted increasing attention dueto their potential health benefits.

On average, chocolate and apples containedthe largest procyanidin content per serving (164.7 and 147.1mg, respectively) compared with red wine and cranberry juice(22.0 and 31.9 mg, respectively).

However, the procyanidin contentvaried greatly between apple samples (12.3–252.4 mg/serving)with the highest amounts on average observed for the Red Delicious(207.7 mg/serving) and Granny Smith (183.3 mg/serving) varietiesand the lowest amounts in the Golden Delicious (92.5 mg/serving)and McIntosh (105.0 mg/serving) varieties.

In conclusion, the current study demonstrated that commonlyconsumed foods and beverages, including chocolate, apples, cranberryjuice and wine, contain substantial amounts of procyanidins.

Tags: health, wine, chocolate, diet, procyanidins

Good Calories, Bad Calories?

Sun, 06 Jan 2008 18:08:53 GMT

clipped by: kmcolo

Clip Source: www.sciencefriday.com

How much do we really know about how our bodies react to the food we eat? Conventional medical wisdom says that eating foods high in cholesterol is bad for you, and has links to the development of heart disease. In a new book, "Good Calories, Bad Calories," science writer Gary Taubes suggests that perhaps the emphasis on dietary fat and cholesterol is misplaced, and other factors, such as carbohydrate consumption, should be targeted instead.

Join Ira in this segment for a conversation with Taubes about his book, and how it fits into the nutritional big picture. Teachers, find more information about using Science Friday as a classroom resource in the Kids' Connection.

Listen:

more audio options

streaming: RM WM
download: mp3
NPR audio help
podcast (what's this?)

Tools:

Tags: book, health, diet, podcast, science friday

Health: Reduce High-glycaemic food intake

Fri, 21 Sep 2007 12:31:07 GMT

clipped by: kmcolo

Clip Source: news.bbc.co.uk

A diet rich in potatoes, white bread and white rice may be contributing to a "silent epidemic" of a dangerous liver condition.

"High-glycaemic" foods - rapidly digested by the body - could be causing "fatty liver", increasing the risk of serious illness.

The study, carried out at Boston Children's Hospital, looked at the effect of diets with precisely the same calorific content, but very different ingredients when measured using the glycaemic index (GI).

After six months on the diet, the mice weighed the same, but those on the high GI diet had twice the normal amount of fat in their bodies, blood and livers.

The researchers say that because the processed carbohydrates are absorbed so quickly, they trigger the release of more of the chemical insulin, which tells the body to lay down more fat.

Tags: health, diet