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>>> 'Unhealthy dose' of pesticides found in popular produce, new report reveals
Fox Business
by Daniella Genovese
4-18-24
https://www.msn.com/en-us/health/nutrition/unhealthy-dose-of-pesticides-found-in-popular-produce-new-report-reveals/ar-AA1ng5bH?cvid=be3ca3c907324f41e3c5957f5501587a&ei=46
About 20% of all fruits and vegetables examined by Consumer Reports in a new report revealed an "unhealthy dose of dangerous pesticides."
Consumer Reports published the report — its "most comprehensive review" of pesticides in food to date — after analyzing 59 common fruits and vegetables, which included fresh, canned, dried and frozen products.
"Our new results continue to raise red flags. Pesticides posed significant risks in 20 percent of the foods we examined," Consumer Reports said.
CHEMICAL FOUND IN CHEERIOS, QUAKER OATS, OTHER OAT-BASED FOODS LINKED TO POTENTIAL HEALTH ISSUES: STUDY
Bell peppers, blueberries, potatoes and strawberries were included in the report, as well as green beans, which "had residues of a pesticide that hasn’t been allowed to be used on the vegetable in the U.S. for over a decade," according to the report.
"Imported produce, especially some from Mexico, was particularly likely to carry risky levels of pesticide residues," the organization said.
CHLORMEQUAT: WHAT IS THE CHEMICAL FOUND IN CHEERIOS, QUAKER OATS?
Consumer Reports analyzed seven years of data from the Department of Agriculture, which every year tests a selection of conventional and organic produce grown in or imported to the U.S. for pesticide residues.
Certain chemicals are used by farmers to control bugs, fungi and weeds. However, some of these chemicals carry "unacceptable health risks."
Consumer Reports said that certain "notorious pesticides, such as DDT, have been banned in the U.S." but claimed that government regulators have been slow to ban others. Additionally, the outlet argued that when a dangerous chemical is removed from the market, chemical companies and growers, in some cases, start relying on "other options that may be as dangerous."
Consumer Reports said that it has been tracking the use of pesticides on produce for decades and has "seen this pattern repeat itself over and over."
On the other hand, it said pesticides "presented little to worry about in nearly two-thirds of the foods," which included nearly everything that was organic.
According to Consumer Reports' analysis, "the largest risks are caused by just a few pesticides, concentrated in a handful of foods, grown on a small fraction of U.S. farmland."
According to its analysis, about 16 of the 25 fruits and about 21 of the 34 vegetables tested showed low levels of pesticide risk. This means that kids and those who are pregnant can safely consume more than three servings a day of those foods, Consumer Reports food safety experts said.
Ten foods were of moderate risk. This means up to three servings a day were safe to consume.
A dozen foods "presented bigger concerns." This means kids and pregnant women should consume less than a serving a day of high-risk fruits and vegetables. They should also consume less than half a serving per day of very high-risk ones, Consumer Reports said.
"Everyone else should limit consumption of those foods, too," it said.
Consumer Reports created a list of six conventionally grown fruits and vegetables where pesticides pose a serious problem and possible substitutions for them.
Substitutions: organic blueberries did well and fresh domestic strawberries fared okay.
Substitutions: organic bell peppers are the best choice or to consume this food "sparingly."
Hot peppers also posed a "high risk," Consumer Reports said.
Substitutions: sweet potatoes pose a low risk.
Substitutions: snap peas pose a low risk. Organic green beans grown domestically are also a good substitute.
Substitutions: organic kale and mustard greens as well as broccoli all pose a very low risk.
Fresh spinach, which is also a better choice, poses a moderate risk.
Substitutions: organic watermelon. Cantaloupe also poses a very low risk.
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>>> Tilray Wellness Introduces New Superfood Products Powered by Hemp at Expo West
GlobeNewswire
Tilray Brands, Inc.
March 13, 2024
https://finance.yahoo.com/news/tilray-wellness-introduces-superfood-products-171000101.html
Manitoba Harvest, Pioneers in Hemp and Natural Foods, Will Present New Superfood Breakfast Staples at Expo West March 13-15, 2024
NEW YORK and WINNIPEG, Manitoba, March 13, 2024 (GLOBE NEWSWIRE) -- Manitoba Harvest Hemp Foods, a leader in hemp-based foods and a wholly-owned subsidiary of Tilray Brands, Inc. (NASDAQ: TLRY; TSX: TLRY), will showcase groundbreaking innovation at this year’s Natural Products Expo West, to be held in Anaheim, CA on March 13-15, 2024. Revolutionizing healthy breakfast, Manitoba Harvest will inspire attendees to “fuel your day with hemp” while sampling their new Superseed Oatmeal and debuting their new Bioactive Fiber for gut-health and regularity.
“The breakfast category is filled with unsustainable sources of energy, such as caffeine and sugar,” states Sam Garfinkel, SVP of Commercial Operations & Strategy at Manitoba Harvest. “What consumers want most is healthy, long-lasting sources of energy to fuel active lifestyles. Our latest innovation empowers holistic health with unprecedented nutritional benefits in familiar and delicious formats that the whole family will love.”
As the global market leader in hemp foods, with retail acceleration spanning from natural channel leader Whole Foods Markets to conventional grocery leader Walmart, Manitoba Harvest is an important staple of the annual Natural Products Expo West and represents the future of sustainable, nutrient-powered innovation. Manitoba Harvest is a Certified B Corp, certified CarbonZero and has pioneered Regenerative Agriculture practices in Hemp.
Experience New Innovation from Manitoba Harvest Hemp Foods:
Organic Bioactive Fiber: A complete fiber solution with 6g of fiber per serving. Fiber supports healthy digestion and bowel regularity while helping to feel full for longer. In collaboration with Bioactives company Brightseed™, this proprietary powder is powered by Brightseed™ Bio Gut Fiber, an organic, prebiotic hemp fiber that actively supports gut health.*
Original Superseed Oatmeal: This hemp hearts, oats and flax super seed blend is good source of 10 essential vitamins and minerals. Boost your breakfast with 10g of Protein, 4g of Fiber and 9g of Omegas 3 & 6 per serving.
Apple & Cinnamon Superseed Oatmeal: Packed with apple pieces and warm cinnamon, this super seed blend puts a wholesome twist on a familiar favorite. Boost your breakfast with 10g of Protein, 4g of Fiber and 8g of Omegas 3 & 6 per serving.
Maple & Brown Sugar Superseed Oatmeal: This nostalgic childhood standby with craveable maple flakes gives you the fuel you need to look forward to mornings. Boost your breakfast with 10g of Protein, 4g of Fiber and 9g of Omegas 3 & 6 per serving.
Find Manitoba Harvest and sample the new Superseed Oatmeal at booth #N805 in the North Hall, Level 1. Full event details are available here. To learn more about Manitoba Harvest, visit manitobaharvest.com.
*These statements have not been evaluated by the food and drug administration. This product is not intended to diagnose, treat, cure or prevent any disease.
About Manitoba Harvest
Manitoba Harvest is a pioneer and leader in branded hemp-based foods, and is recognized as a Certified B Corporation and the first Canadian food company to attain a Carbonzero Certification.
Taking the seed-to-shelf approach since 1998, Manitoba Harvest is committed to quality, sustainability, and consumer wellness. With an extensive product portfolio of Hemp Hearts (shelled hemp seed), Hemp Protein, Hemp Protein Blends, Hemp Granola, and Hemp Oil, Manitoba Harvest products are sold globally and in approximately 17,000 retail stores across North America.
To learn more about Manitoba Harvest and shop, visit www.manitobaharvest.com and follow @manitobaharvest across all social platforms.
About Tilray Brands
Tilray Brands, Inc. (Nasdaq: TLRY; TSX: TLRY), is a leading global cannabis lifestyle and consumer packaged goods company with operations in Canada, the United States, Europe, Australia, and Latin America that is changing people's lives for the better – one person at a time – by inspiring and empowering a worldwide community to live their very best life, enhanced by moments of connection and wellbeing. Tilray’s mission is to be the most responsible, trusted, and market-leading cannabis and consumer products company in the world with a portfolio of innovative, high-quality, and beloved brands that address the needs of the consumers, customers, and patients we serve. A pioneer in cannabis research, cultivation, and distribution, Tilray’s unprecedented production platform supports over 20 brands in over 20 countries, including comprehensive cannabis offerings, hemp-based foods, and craft beverages.
For more information on how we open a world of well-being, visit www.Tilray.com and follow @tilray on all social platforms.
About Brightseed
Brightseed is a pioneer in biosciences and artificial intelligence that illuminates nature to restore human health. Brightseed’s Forager® AI platform accelerates bioactive discovery, biological validation and ingredient formulation from years to months, rapidly revealing new connections between nature and humanity. Brightseed produces clinically proven bioactives for dietary supplements, food & beverage CPG, specialty nutrition and medical foods to power proactive health worldwide.
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>>> Zombie deer disease is spreading and scientists are concerned that it could jump to humans
Phys.org
by Samuel J. White, Philippe B. Wilson
2-19-24
https://www.msn.com/en-us/health/other/zombie-deer-disease-is-spreading-and-scientists-are-concerned-that-it-could-jump-to-humans/ar-BB1ix3R3?OCID=ansmsnnews11
In the tranquil expanses of North America's woodlands and grasslands, a silent but concerning phenomenon is unfolding: chronic wasting disease (CWD). The condition, often dubbed "zombie deer disease", is stealthily spreading among deer populations, sparking concerns among scientists, conservationists and the public alike.
This neurological affliction, characterized by myriad symptoms, such as drooling, lethargy, stumbling and a vacant gaze, has now been detected in over 800 samples of deer, elk and moose in Wyoming alone, highlighting the scale and urgency of the issue.
At the heart of the CWD puzzle lies a peculiar culprit: prions.
Prions are misfolded proteins that can cause normal proteins in the brain to misfold as well, leading to neurological degeneration. This unique feature makes prion diseases particularly concerning as they are notoriously resilient and can persist in the environment for years, resisting traditional disinfection methods such as formaldehyde, radiation and incineration at extreme temperatures.
The spread of CWD poses significant ecological and potentially human health risks. While there is no conclusive evidence that CWD can directly infect humans, the possibility remains a point of concern.
Prion diseases, such as Creutzfeldt-Jakob disease (CJD) in humans and "mad cow disease" in cattle, have shown that they can cross the species barrier—with devastating consequences. The outbreak of mad cow disease in Britain, for instance, resulted in the slaughter of millions of cattle and led to 178 human deaths attributed to the human variant of the disease since 1995.
Despite the lack of confirmed cases of CWD in humans, concerns persist due to several factors. First, studies have shown that prions responsible for CWD can infect and propagate within human cells under laboratory conditions, raising the specter of potential transmission.
Second, humans are already inadvertently exposed to potentially infected animals by hunting and eating them. Reports suggest that between 7,000 to 15,000 CWD-infected animals were consumed annually by humans in 2017, with projections indicating a 20% annual increase.
In regions where CWD prevalence is high, such as Wisconsin, thousands of people may have unwittingly consumed meat from infected deer, underscoring the urgency for measures to mitigate risks.
Also, the inherent difficulties associated with detecting and diagnosing prion diseases in humans further complicate the situation. Unlike conventional infectious agents, prions do not trigger an immune response, making them difficult to detect through conventional means. This poses a significant obstacle to early intervention and containment efforts.
The potential for CWD to affect human health is not limited to direct transmission. The environmental persistence of prions means that humans may also be exposed through indirect routes, such as contaminated soil, water and other environmental sources. Given the resilience of prions and their ability to persist in the environment for extended periods, the long-term consequences of CWD on human health remain uncertain but warrant serious consideration.
Beyond the immediate health concerns, the spread of CWD also poses significant ecological and economic risks. Deer hunting is not only a popular recreational activity but also a vital source of sustenance and livelihood for many communities. The proliferation of CWD threatens to disrupt this delicate balance, potentially decimating deer populations and compromising food security in affected regions.
Furthermore, the ecological effects of CWD extend beyond deer populations, affecting entire ecosystems. Deer play a crucial role in shaping vegetation dynamics (how plant communities change and evolve over time) through browsing and grazing. And their decline could have cascading effects on plant communities, soil health and other wildlife species that depend on deer as a food source or habitat modifier.
In Europe too
It is noteworthy that while there have been no outbreaks of CWD in the UK, in 2016 it was diagnosed in wild deer in Norway, marking the first cases of CWD in Europe. This development underscores the potential for CWD to spread beyond its current range and highlights the need for international cooperation in monitoring and controlling the disease.
Addressing the many challenges posed by CWD requires a comprehensive and coordinated approach. This includes bolstering surveillance and monitoring to track the spread of the disease, and implementing stringent biosecurity measures to prevent further transmission—such as controlling the movement of deer and elk populations, conducting regular testing to monitor disease prevalence, and promoting responsible hunting practices to minimize the risk of transmission.
More research is also needed to better understand the disease's transmission dynamics, its ecological effects and potential human health implications.
Ultimately, the specter of CWD underscores the interconnectedness of ecosystems and human health. By heeding the warnings of scientists and taking decisive action to mitigate risks, we can strive to protect both wildlife and human populations from the insidious grip of CWD and other emerging zoonotic diseases. In doing so, we honor our commitment to safeguarding the health and well-being of our planet and its inhabitants for generations to come.
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>>> Being vegetarian may be partly determined by your genes
New Scientist
by Clare Wilson
https://www.msn.com/en-us/health/other/being-vegetarian-may-be-partly-determined-by-your-genes/ar-AA1hHHA2?OCID=ansmsnnews11
People’s likelihood of being vegetarian appears to be influenced by several genetic variants, and two of the three most important genes found so far seem to be involved in fat metabolism.
This hints that some people find it easier to give up meat because they naturally produce certain fat molecules, says Nabeel Yaseen at Northwestern University in Chicago. “Maybe there’s some fat that’s essential for some people to have in their diet but not for others,” he says.
About 5 per cent of people in the UK and US avoid all meat and fish. But surveys indicate that some people who say they are vegetarian still eat meat sometimes. That suggests that some people would like to be vegetarian but find it too hard, says Yaseen.
Genetic factors are known to influence other aspects of diet, such as whether people like coffee or alcohol. To see if genes also affect vegetarianism, Yaseen and his team turned to the UK Biobank, a large study where people filled in lifestyle and medical surveys and had their DNA sequenced. They analysed about 5300 people who said they were strict vegetarians and another 330,000 people who were meat eaters.
Three gene variants were more common in vegetarians. Two, called NPC1 and RMC1, are involved in the transport and metabolism of cholesterol and other fatty molecules called glycolipids. The third gene, called RIOK3, has various functions, including affecting the immune system.
It isn't known exactly how these genes could relate to vegetarianism. But one of the chief differences between animal-based foods and plant-based ones is the chemical make-up of their fats or oils, collectively known as lipids. Yaseen and his colleagues speculate that some people may function better on a vegetarian diet because they are more able to synthesise certain lipid molecules that are present in meat.
People who try vegetarianism but give up may be doing so because the body becomes deficient in the postulated essential lipids, says Yaseen. “They decide that this diet is not for them or gradually creep back into an omnivore diet. Some people might think they just don't have the willpower.”
Yaseen says, however, that another possibility is that the apparently vegetarianism-promoting gene variants affect people’s taste. “A lot of information about genes is yet to be known,” he says.
Albert Koulman at the University of Cambridge says most research into how food nutrients influence satiety and food choices has focused on proteins rather than fats. “We don’t know enough about [this idea] to either accept or dismiss it,” he says.
Richard McIlwain at the UK Vegetarian Society says the number of vegetarians has been rising in recent years, almost doubling in the UK between 2012 and 2019. “That would seem to suggest something other than underlying genetic factors are at play,” he says.
“People go vegetarian because, more and more, they are concerned about climate, about animal welfare or about their health. Psychological factors, such as tradition, education and awareness of animal suffering in food production, and ‘taste preferences’ are far more important determinants of vegetarianism than any physiological factors,” says McIlwain.
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Why Synthetic Food Is Very Dangerous
https://articles.mercola.com/sites/articles/archive/2023/10/04/synthetic-food.aspx?ui=cb65499db52abec6a9a590992872244905bf545afdb5f24bd660a43f2e592f19&sd=20150424&cid_source=dnl&cid_medium=email&cid_content=art1ReadMore&cid=20231004&foDate=false&mid=DM1472816&rid=1928841571
Summary>>>>
An estimated 99% of the components making up whole food are a complete mystery. The U.S. Department of Agriculture’s National Nutrient Database for Standard Reference details 188 nutritional components of food, including 38 flavonoids, yet scientists estimate there are more than 26,000 different biochemicals in our food
We know even less about the constituents of processed foods and synthetic foods, which falsely claim to be “equivalents” to whole foods, such as “animal-free meats” or “animal-free milk”
Scientists cannot create equivalence when they don’t even know what 85% or more of the whole food they’re trying to replicate consists of
A paper published in the April 2023 issue of Animal Frontiers warns that cultured products are not nutritionally equivalent to the meats they’re intended to replace
A May 2023 report by the Food and Agriculture Organization concluded there are at least 53 potential health hazards associated with lab-grown meat, including the possibility of contamination with heavy metals, microplastics, nanoplastics and chemicals, allergenic additives, toxic components, antibiotics and prions
Niacin toxicity - >>> Taking Too Much of This Common Vitamin May Cause Vision Loss and Liver Damage
Yahoo Finance
by Ashley Lall
June 6, 2023
https://www.yahoo.com/lifestyle/taking-too-much-common-vitamin-112619630.html
Vitamins and supplements are a part of many of our daily health regimens. After all, when you're trying to live a long, healthy life, getting the right nutrients is super important! However, research shows that taking too much of certain vitamins, like niacin, could have potentially harmful side effects.
What is Niacin?
Niacin is a part of the B group of vitamins, also called vitamin B3. It plays a role in our nervous system function and metabolism, helping us turn the food we eat into energy. Our cells also need niacin to function and develop.
Niacin has also been shown to be a powerful nutrient for heart health. In fact, doctors will sometimes prescribe niacin supplements alongside statins to help people struggling with high cholesterol. For that reason, niacin supplements are often touted for having heart-healing benefits, and many choose to self-treat with them. However, this may not be such a smart move.
Effects of Too Much Niacin
Unfortunately, it's possible to take so much niacin that the nutrient actually becomes toxic to your body. For adult women, the recommended amount is 14 milligrams (mg) per day. However, popular supplements will often contain as much as 500 mg in a single dose.
In one study, a team of doctors from the New York Eye and Ear Infirmary of Mount Sinai were treating a 61-year-old man who came to them complaining of sudden vision loss. His initial eye exam showed that he was almost legally blind. The patient told doctors of his medical history, including his high cholesterol, but did not initially inform them that he was taking self-prescribed niacin to treat it. Once he informed the doctors of the extensive list of supplements he was taking, the doctors were able to conclude that the patient was consuming about three to six grams of niacin per day for several months, and hypothesized that this was causing his eye problems.
The medical team took images of the patient's retina to confirm that there was cellular damage caused by the niacin, and they were able to diagnose a rare toxic reaction called niacin-induced maculopathy. With this condition, fluid builds up in the macula — the small area in the center of the retina — and causes swelling in the eye and, consequently, blurry vision. Luckily, the team found that discontinuing use of the vitamin reversed this effect and restored the patient's vision.
Niacin in high doses has been linked to other adverse health consequences, too. Taking 1,000 mg daily of the supplement could cause headaches, dizziness, low blood pressure, high blood sugar, nausea, heart burn, and stomach pain. Doses higher than this can cause more severe health problems like muscle damage, stomach ulcers, and even liver injury. Yikes!
Since niacin is an essential nutrient, you'll want to be sure you're getting enough of it, even if you're not taking a supplement. To do so, just make sure you have foods like poultry, fish, avocados, peanuts, mushrooms, brown rice, and whole wheat products in your diet.
So as another reminder, while supplements aren't as regulated as regular medications, it's crucial to talk to your doctor about any vitamins that you are taking. More of something isn't always better, and keeping your levels of certain nutrients within a safe limit is just as important as getting enough of them.
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>>> Ways to Get More Iodine in Your Diet with Hypothyroidism
Healthgrades
By Denise Mann
July 2, 2021
https://www.healthgrades.com/right-care/thyroid-disorders/7-ways-to-get-more-iodine-in-your-diet-with-hypothyroidism#:~:text=A%20large%20egg%20has%2024,third%20of%20your%20daily%20needs.
Your doctor suggested that you include more iodine in your diet, only you don't know where or how to start.
Iodine is a mineral that helps us convert food into energy. It also supports thyroid health. One of the reasons your doctor may have suggested that you up your iodine intake is to boost your thyroid gland's ability to produce thyroid hormone. Severe iodine deficiency can cause hypothyroidism, a condition that occurs when the thyroid gland is not producing enough thyroid hormones. It is marked by weight gain, fatigue, constipation, dry skin, and hair loss. Iodine deficiency is very, very rare in the U.S. since table salt became iodized.
So how much iodine do you need? The Institute of Medicine recommends that adult men and women get 150 micrograms of iodine per day. The requirement is higher for pregnant and breastfeeding women.
It's not easy to tell how much iodine is found in food; it's not listed on food packaging in the U.S. To make sure you reach your iodine goals talk to your doctor about adding iodine to your diet in the following ways:
1. Sprinkle Some Salt
A ¼ teaspoon of iodized table salt provides about 95 micrograms of iodine. Yes, too much salt can raise blood pressure in certain individuals, but the main source of salt in our diets is not the kind that comes from the shaker—it's the kind found in processed foods. (Processed foods almost never contain iodized salt.) The American Heart Association suggests we consume no more than 2,400 milligrams of sodium per day. A ¼ teaspoon salt has 575 milligrams sodium, so you can safely sprinkle some salt on your favorite side dish. Be sure to read the salt label before purchase since many "sea salt" products contain no iodine.
2. Go Fish
A 3-ounce serving of shrimp contains about 30 micrograms of iodine, a 3-ounce portion of baked cod packs a whopping 99 micrograms of iodine, and 3 ounces of canned tuna in oil has 17 micrograms. All three can dress up your lunch salad, while upping your iodine. Sea bass, haddock, and perch are also rich in iodine.
3. Snack on Seaweed
Seaweed snacks are all the rage today, and they can be rich in iodine—a one gram portion can have anywhere from 16 to 2,984 micrograms. There are many varieties of seafood such as kelp, nori, kombu, and wakame. Iodine content differs among the species. Other ways to get more iodine include ordering a tuna hand roll (raw tuna wrapped in a sheet of seaweed) or another favorite seaweed-wrapped roll. This can pack a potent iodine punch as the fish has iodine too.
4. Scramble Up Some Eggs
A large egg has 24 micrograms of iodine. Many of us tend to order egg whites to cut back on cholesterol, but it's the yellow yolk that has the iodine. Two scrambled eggs provides one-third of your daily needs. Sprinkle some table salt on your scramble and you have basically hit your iodine number by the end of breakfast.
5. Milk It
Dairy products such as milk, yogurt, and cheese are also rich in iodine. One cup of low-fat plain yogurt has 75 micrograms (that's half of your daily allotment right there) and a cup of reduced fat milk has 56 micrograms. One ounce of cheddar cheese has 12 micrograms of iodine. Tip: If you are looking for iodine, don't choose organic dairy foods. Organic milk has a lower concentration of iodine because of what the cows are fed, according to a study in Food and Chemical Toxicology.
6. Color Your Plate with Fruits and Veggies
Fruits and vegetables contain iodine, but the amount varies based on the soil where they grow. A ½ cup of boiled lima beans has 8 micorgrams of iodine and five dried prunes have 13 micrograms. Little by little, this can add up, especially if you stick to the American Heart Association recommendations of eating eight or more fruit and vegetable servings every day.
It is important to avoid certain cruciferous vegetables that can interfere with thyroid function. These include cabbage, Brussels sprouts, cauliflower, kale, spinach and turnips. These veggies possess goitrogens, or substances that can cause enlargement of the thyroid gland. Cooking your vegetables reduces the number of these potentially damaging substances in otherwise healthy vegetables.
7. Make a Sandwich
Grains consumed as breads and cereals are major sources of iodine. Two slices of enriched white bread has 45 micrograms of iodine, and one cup of enriched macaroni has 27 micrograms and a cup of raisin bran has 11 micrograms of iodine. A sandwich with 3 ounces of canned tuna can help you get almost half of your daily iodine.
Vitamins can also be an easy way to step up your iodine intake. Most iodine-containing multivitamins have least 150 micrograms iodine. That said, only half of the multivitamins in the U.S. contain iodine.
If you have any questions or concerns about your iodine intake, talk to your doctor or a nutritionist for some specific recommendations.
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>>> EPA to limit toxic 'forever chemicals' in drinking water
by By MICHAEL PHILLIS and MATTHEW DALY
Associated Press
March 2023
https://www.msn.com/en-us/health/other/epa-to-limit-toxic-forever-chemicals-in-drinking-water/ar-AA18CaVC?ocid=hpmsn&cvid=d4a756b0d88d470fa9a268b5a5fbf30a&ei=18
WASHINGTON (AP) — The Environmental Protection Agency on Tuesday proposed the first federal limits on harmful “forever chemicals” in drinking water, a long-awaited protection the agency said will save thousands of lives and prevent serious illnesses, including cancer.
“The science is clear that long-term exposure to PFAS is linked to significant health risks,” Radhika Fox, assistant EPA administrator for water, said in an interview.
Fox called the federal proposal a “transformational change” for improving the safety of drinking water in the United States. The agency estimates the rule could reduce PFAS exposure for nearly 100 million Americans, decreasing rates of cancer, heart attacks and birth complications.
The chemicals had been used since the 1940s in consumer products and industry, including in nonstick pans, food packaging and firefighting foam. Their use is now mostly phased out in the U.S., but some still remain.
The proposal would set strict limits of 4 parts per trillion, the lowest level that can be reliably measured, for two common types of PFAS compounds called PFOA and PFOS. In addition, the EPA wants to regulate the combined amount of four other types of PFAS. Water providers will have to monitor for PFAS.
The public will have a chance to comment, and the agency can make changes before issuing a final rule, expected by the end of the year.
The Association of State Drinking Water Administrators called the proposal “a step in the right direction” but said compliance will be challenging. Despite available federal money, “significant rate increases will be required for most of the systems” that must remove PFAS, the group said Tuesday.
Environmental and public health advocates have called for federal regulation of PFAS chemicals for years. Over the last decade, the EPA has repeatedly strengthened its protective, voluntary health thresholds for the chemicals but has not imposed mandatory limits on water providers.
Public concern has increased in recent years as testing reveals PFAS chemicals in a growing list of communities that are often near manufacturing plants or Air Force bases.
Until now, only a handful of states have issued PFAS regulations, and none has set limits as strict as what the EPA is proposing. By regulating PFOA and PFOS at the minimum amounts that tests can detect, the EPA is proposing the tightest possible standards that are technically feasible, experts said.
“This is a really historic moment,” said Melanie Benesh, vice president of government affairs at the Environmental Working Group. “There are many communities that have had PFAS in their water for decades who have been waiting for a long time for this announcement to come out.”
The agency said its proposal will protect everyone, including vulnerable communities, and reduce illness on a massive scale. The EPA wants water providers to do testing, notify the public when PFAS are found and remove the compounds when levels are too high.
Utilities that have high levels of a contaminant are typically given time to fix problems, but they could face fines or loss of federal grants if problems persist.
The American Chemistry Council, which represents large chemical companies, slammed EPA’s “misguided approach” and said, “these low limits will likely result in billions of dollars in compliance costs.''
In a statement Tuesday, the group said it has “serious concerns with the underlying science used to develop" the proposed rule, adding: "It’s critical that EPA gets the science right.''
The proposal would also regulate other types of PFAS like GenX Chemicals, which manufacturers used as a substitute when PFOA and PFOS were phased out of consumer products. The proposal would regulate the cumulative health threat of those compounds and mandate treatment if that threat is too high.
“Communities across this country have suffered far too long from the ever-present threat of PFAS pollution,? EPA Administrator Michael Regan said. The EPA’s proposal could prevent tens of thousands of PFAS-related illnesses, he said, and stands as a "major step toward safeguarding all our communities from these dangerous contaminants.”
Emily Donovan, co-founder of Clean Cape Fear, which advocates for cleaning up a PFAS-contaminated stretch of North Carolina, said it was important to make those who released the compounds into the environment pay cleanup costs.
The EPA recently made $2 billion available to states to get rid of contaminants such as PFAS and will release billions more in coming years. The agency also is providing technical support to smaller communities that will soon be forced to install treatments systems, and there's funding in the 2021 infrastructure law for water system upgrades.
Still, it will be expensive for utilities to install new equipment, and the burden will be especially tough for small towns with fewer resources.
“This is a problem that has been handed over to utilities through no fault of their own,” said Sri Vedachalam, director of water equity and climate resilience at Environmental Consulting & Technology Inc.
Many communities will need to balance the new PFAS requirements with removing poisonous lead pipes and replacing aged water mains prone to rupturing, Vedachalam said.
Fox said there “isn't a one-size answer” to how communities will prioritize their needs but said billions of dollars in federal resources are available for water improvements.
With federal help, water providers that serve metropolitan areas should be able to spread out costs in a way "no one will notice,'' said Scott Faber, senior vice president of government affairs at the Environmental Working Group, an advocacy organization that works to get toxic chemicals out of food, water, clothing and other items.
Several states have already imposed PFAS drinking water limits. Officials in Michigan, which has the tightest standards of any state, said costs to remove PFAS in communities where it was found were reasonable.
If the rules are finalized, many people will learn that water in their community or nearby has harmful compounds. When that happens, people may stop trusting the safety of their tap water and quit using it, according to Manny Teodoro, a professor at the University of Wisconsin who focuses on public policy and water.
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>>> The Human Microbiome Is Going Extinct, Scientists Say. The End Will Be Devastating.
Popular Mechanics
by Tim Newcomb
March 2023
https://www.msn.com/en-us/health/medical/the-human-microbiome-is-going-extinct-scientists-say-the-end-will-be-devastating/ar-AA172k3I?ocid=hpmsn&cvid=bdc5a09b603c463880ef35666e585bc7&ei=40
Your gut is endangered. And that’s not a good thing for your health—or the health of the rest of the world.
Researchers say the human microbiome that lives in your gut is now endangered.
The loss of bacteria and microorganisms reduces your chance at a healthy life.
You’re the one killing off your own microbiome.
A new documentary, The Invisible Extinction, highlights how the human microbiome—also known as the bacteria and microorganisms living within the human body, most prevalent in the gut—is on the verge of extinct. And it’s all your fault.
In a discussion with People, two researchers behind the doc, Martin Glaser and Gloria Dominguez-Bello, say the human microbiome is essential for us to digest food, make vitamins, and train our immune systems. “When we eat,” Blaser tells People, “we are nourishing both our human cells and also our microbial cells.”
The slow death of the human microbiome is thanks to our modern way of life. We use antibiotics to kill off bad bacteria. But antibiotics kill off plenty of the good stuff, too. Blaser says the more antibiotics given to a child, the more likely they are to develop a range of illnesses. Blaser adds that the Centers for Disease Control and Prevention (CDC) estimates about one-third of antibiotic prescriptions are unnecessary, leading to the overuse.
Then there’s the highly processed, chemical-laden food that’s wreaking havoc on our gut health. “The single most important component of the diet to feed the microbiome is fiber,” Dominguez-Bello says. These fibers feed your microbiome, while processed food removes the fiber, posing a negative result for your microbiome.
The researchers want better options for the antibiotic issue, both with improved testing to see if a bacterial infection is really in play, and by developing new antibiotics that don’t have the “collateral damage that are killing every bacterium inside.”
“We are making a complete mess of biodiversity, including microbial,” Dominguez-Bello says. “Microbes are essential in every ecosystem, not only in humans or animals or plants, but also in the oceans. He whole thing is linked together by impact of human activities. We need to preserve microbes because they really modulate functions of Earth. They modulate the climate. They modulate everything. They modulate our own gene expression.”
The human microbiome is a big deal. Let’s not kill it.
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>>> Eating Bananas Before They’re Ripe Comes With Surprising Benefits for Your Blood Sugar and Gut Health
Yahoo Finance
by Alexandria Brooks
March 2, 2023
https://www.yahoo.com/lifestyle/eating-bananas-ripe-comes-surprising-100001621.html
While we usually wait for bananas to ripen and enjoy as a naturally sweet treat, it turns out that unripe green bananas pack a whole lot of health punch. Translation: Eating green bananas can help keep our blood sugar in check, maintain gut health, and curb excessive eating.
Are green bananas the same as regular bananas?
If bananas aren't at their peak when we first buy them, we usually let them sit on the counter for a couple days until the bright yellow hue that indicates ripeness appears. By then, however, most of the banana’s resistant starch (RS) has turned into sugar and can cause blood glucose to spike.
Conversely, cooking and eating bananas when they're still green and starchy — which gives them a more savory flavor — will has major health benefits, and might even spice up your cooking routine a bit, too.
“When your body has to break down the starch itself (as it does when you eat a green banana), your blood sugar rises more slowly,” David L. Katz, MD, shared with Oprah.com. The slower digestion and absorption rate makes green bananas a perfect diabetic-friendly dish. The RS and fiber content breaking down gradually will also help you feel fuller for longer, eliminating unnecessary snacking and possible weight gain.
What are the other health benefits of eating green bananas?
Unripe bananas are also a great source of prebiotics. According to a study published in the journal Advances in Nutrition, the high starch content helps feed good bacteria in your gut, which promotes a healthy immune system and digestive tract.
Now that you know all the benefits of eating unripe bananas, you're probably wondering how to prepare them so you can get those benefits. (Don't worry. You don't need to peel 'em and and pop 'em into your mouth like you would ripe yellow bananas.) The experts at Delish.com suggest cooking unripe bananas like plantains or potatoes: mashed, fried, or added to a stew.
Of course, whichever level of ripeness you choose, there’s no denying bananas are a yummy and healthy snack to enjoy any time of the day!
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$RIBT Rice Bran Study 2022--- Conclusions
These results support rice bran as a functional food ingredient targeting gut mucosa in children at high-risk of malnutrition.
https://academic.oup.com/jn/article/152/7/1792/6570920
Concerning apples, they are healthy except for the huge amount of sugar (fructose), which is a big problem if consumed in excess. In nature, fruit is only available in the late Summer and Fall, so biologically speaking that is the only time of year we are 'supposed' to eat fruit (not all year round). Fruit carries the plant's seeds, so the idea is for animals to eat the fruit (attracted by the sweetness) and then walk to another location and ultimately 'poop' out the seeds, which then go into the ground conveniently surrounded by a large dollop of fertilizer. So this is essentially nature's mechanism for dispersing the plant's seeds. The animal gets the benefit of some nutrients, fiber, and a large amount of sugar, which is converted into fat to store energy for the coming Winter.
But large amounts of sugar all year round becomes a disaster for one's health. It turns out that finely ground flour from grains like wheat has an even higher glycemic index than table sugar, producing a mountain of health problems. Large and frequent sugar consumption also impairs immune system function (blocks neutrophil activity for up to 6 hours).
More info from Dr. Steve Gundry -
Why You Should Eat Two Apples a Day
https://greenmedinfo.com/blog/why-you-should-eat-two-apples-day
A recent study points to apples' ability to mediate significant gut microbial metabolic activity. All it takes: two apples a day. In light of the increasing link between gut microbiota and human wellness, this new association is worth exploring and further vouches for this fruit's superfood and super healer status
The old saying that eating an apple a day will keep the doctor away may have some scientific basis after all, as scientific literature is packed with findings that vouch for this fruit's healthful benefits.
Showing that the saying above goes beyond folk medicine fantasy, a study found that eating one apple a day for four weeks translated to lower blood levels of oxidized low-density lipoprotein//beta2-glycoprotein I complex, which may contribute to atherosclerosis, by 40% among healthy, middle-aged individuals.
Apple consumption has also been the subject of a few studies on reducing cancer risk, including liver cancer, breast cancer and esophageal cancer.[ii] A study published in February 2020 points to apples' ability to mediate significant gut microbial metabolic activity. All it takes: two apples a day.
Study Findings
Apples are a frequently consumed fruit and a reliable source of polyphenols and fiber, an important mediator for their health-protective effects.[iii]
Validated biomarkers of food intake (BFIs) have recently been suggested as a good tool for assessing adherence to dietary guidelines. New biomarkers have[iv] surfaced in recent decades from metabolic profiling studies for different foods, yet the number of comprehensively validated BFIs remains limited.
BFIs offer an accurate measure of intake, independent of the memory and sincerity of the subjects as well as of their knowledge about the consumed foods.[v] They overcome food intake measurement with inherent limitations, such as self-reported dietary intake questionnaires, as they objectively assess food intake without biased self-reported assessment.
The researchers sought to identify biomarkers of long-term apple consumption, exploring how the fruit affects human plasma and urine metabolite profiles. In their randomized, controlled, crossover intervention study, they recruited 40 mildly hypercholesterolemia patients and had them consume two whole apples or a sugar and energy-matched beverage daily for eight weeks.
At the end of the trial, they found 61 urine and nine plasma metabolites that were statistically significant after the whole apple intake compared to the control beverage. The metabolites included several polyphenols that could serve as BFIs.
Interestingly, the study allowed the group to explore correlations between metabolites significantly modulated by the dietary intervention and fecal microbiota species at genus level -- specifically interactions shared by Granulicatella genus and phenyl-acetic acid metabolites.
"[T]he identification of polyphenol microbial metabolites suggests that apple consumption mediates significant gut microbial metabolic activity which should be further explored," they wrote.[vi]
Gut Health Affects Your Whole Body
The link between the gut microbiota and human wellness is being increasingly recognized, where it is now well-established that healthy gut flora is a key part of your overall health.[vii]
Previous studies corroborate that the richness of the human gut microbiome correlates with metabolic markers. In a study on 123 non-obese and 169 obese Danish individuals, a group of scientists found two distinct groups displaying a difference in the number of gut microbial genes and thus the richness of gut bacteria in the two groups.[viii]
Individuals with a low bacterial richness had more marked overall adiposity and insulin resistance, for instance, compared with high bacterial richness subjects. The obese subjects among the lower bacterial richness group also tended to gain more weight over time.
A series of largely pre-clinical observations showed, too, that changes in brain-gut-microbiome communication may be involved in the pathogenesis and pathophysiology of irritable bowel syndrome, obesity and several psychiatric and neurologic disorders.[ix]
Additional Apple Benefits
More benefits of apple intake are coming out of the medical literature, confirming its superfood and super healer status that shouldn't be missed out on.
These benefits include addressing common issues such as aging (reduced rate), allergies, alopecia or hair loss, diarrhea, insulin resistance, radiation-induced illness, and Staphylococcal infection. In the area of cancer treatment, apples have been found to both prevent and suppress mammary cancers in the animal model, while carotenoids extracted from the fruit have been found to inhibit drug-resistant cancer cell line proliferation.[x]
>>> A horrifying amount of microplastic discharges from nonstick pans and goes into our food, study says
MSN
by Matthew Rozsa
Nov 4, 2022
https://www.msn.com/en-us/health/medical/a-horrifying-amount-of-microplastic-discharges-from-nonstick-pans-and-goes-into-our-food-study-says/ar-AA13JOy6?cvid=e9318b743e4e4e11859485b893a37f03
Everyone knows the name Teflon, the patented nonstick coating chemical discovered by DuPont in 1938 — which is convenient because the full name for the type of synthetic polymer that includes Teflon, "per- and polyfluoroalkyl substances" (PFAS), is quite the tongue-twister. Although such cookware is beloved by cooks for making cleaning easier, Teflon and other so-called "forever chemicals" in non-stick pans have been turning up in human bodies, and are linked to ailments ranging from high blood pressure and low sperm count to liver disease. It stands to reason that consumers would like PFAS such as Teflon to stay on their cookware and off their food, even though anyone who has prepared a meal knows that does not always happen.
"We must be careful about selecting and using cooking utensils to avoid food contamination."
Now, a new study in the journal Science of the Total Environment reveals that a single surface crack in the teflon coating of a frying pan can eject as many as 9,100 plastic particles, more than enough to enter the human body.
Like the chemicals they studied, the scientists behind this breakthrough hail from an organization whose name is a mouthful. Researchers from the Global Centre for Environmental Remediation and Flinders Institute of NanoScale Science and Engineering used Raman imaging and an algorithm model to visualize microplastics and nanoplastics alike on a microscopic scale. Using this data, they identified that 2.3 million microplastics and nanoplastics were released when a frying pan's teflon coating is broken.
What is microplastic anyway? Inside the insidious pollution that is absolutely everywhere
"The non-stick coating material Teflon is generally a family member of PFAS," University of Newcastle researcher Dr Cheng Fang, who was involved in the study, said in a press statement. "Given the fact PFAS is a big concern, these Teflon microparticles in our food might be a health concern [and] needs investigating, because we don't know much about these emerging contaminants."
Flinders University researcher Professor Youhong Tang added in the statement that the study is a warning about the danger of not cooking in a safe way. Notably, most nonstick pans have instructions that say not to heat them above medium, though the great variation in home stoves means that even rule-following home cooks might not always succeed at keeping such pans from emitting odorless fumes that have been known to kill birds in poorly ventilated rooms.
"It gives us a strong warning that we must be careful about selecting and using cooking utensils to avoid food contamination," Tang said in the statement. "More research is recommended to address the risk assessment of the Teflon microplastics and nanoplastics, given that Teflon is a family member of PFAS."
"It's very difficult for individuals to control their PFAS exposure – PFAS are in so many products (and water, or food) and often we don't even know we are exposed."
In addition to appearing on cooking pans, PFAS can be found in fast food wrappers, popcorn bags and countless other types of commonly-used kitchenware. They are literally inescapable, and that is why the American Heart Association journal Hypertension was so alarmed in June when it studied 1,000 middle-aged women and discovered that "women with higher concentrations of specific PFAS were more likely to develop high blood pressure." More specifically, "women in the highest one-third concentrations of all seven PFAS examined had a 71% increased risk of developing high blood pressure," the study found. High blood pressure can lead to heart attacks and strokes if left untreated.
In another study that isolated seven common PFAS, a report last month in the journal Environmental Health Perspectives found that when pregnant mothers in their first trimester were exposed to a mixture of those PFAS, their biologically male children wound up having "lower sperm concentration, lower total sperm count, and higher proportions of nonprogressive and immotile sperm in young adulthood." Meanwhile a systematic review of scientific literature published in May by the journal Environmental Health Perspectives revealed that there is "a relationship between higher exposure to certain PFAS chemicals and higher blood levels of ALT," or the liver enzyme Alanine Aminotransferease. Study author Liz Costello told Salon at the time that the enzyme is "a good indicator of liver injury." Costello also commented on the ubiquity of PFAS.
"It's very difficult for individuals to control their PFAS exposure – PFAS are in so many products (and water, or food) and often we don't even know we are exposed," Costello explained. "Even when older PFAS are phased out and no longer used, newer PFAS chemicals replace them. You won't usually see these listed on a product label."
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12 'Ancient' Natural Alternatives Better Than Drugs
Rather long paste>>>>>>>
https://greenmedinfo.com/blog/12-ancient-natural-alternatives-better-drugs
>>> Food Items that You Should Avoid Eating Raw
Kent Healthcare Products
https://www.kent.co.in/blog/6-food-items-that-you-should-never-eat-raw/
Fresh vegetables and fruits form a major portion of our daily intake. Whether you want to lose weight or follow a healthy lifestyle, vegetables can work wonders in helping you achieve your objective. However, a common mistake that many people make is eating some vegetables raw rather than cooked. Certain vegetables consist of natural toxins and hard-to-digest sugars that may lead to gastronomical diseases. Even if you wash the food items in a vegetable and fruit cleaner, which removes pesticides and contaminants on the surface of the fruits and vegetables, they are not fit to be consumed raw.
These are the 6 vegetables that should never be consumed raw
Potatoes
Uncooked potatoes not only taste bad but can also lead to digestive problems. The uncooked starch of the potatoes can lead to bloating and gas. To avoid any type of gastronomical problem, it is advisable to bake, sauté, or cook the potatoes before consumption. It is also advisable to stay away from green potatoes which contain a high amount of solanine, a poisonous toxic which can lead to headaches and nausea.
Cruciferous Vegetables
Vegetables that belong to the cabbage family such as cauliflower, Brussels, broccoli, and sprouts should never be consumed raw. These vegetables contain sugar that is difficult to digest. Eating these vegetables raw may lead to a number of gastronomical problems. Cooking the vegetables make it easy to digest the sugar contained in the vegetables. If you have a thyroid problem, avoid eating raw cruciferous vegetables as these can worsen thyroid conditions.
Red Kidney Beans
Uncooked or undercooked beans contain a large amount of toxin, glycoprotein lectin which leads to problems such as nausea, vomiting, and diarrhea within some hours of consumption. The severity of the symptoms also depends on the number of toxins that have been consumed. Kidney beans have a high amount of lectin which can cause the problems mentioned above. Soaking the beans for 5 hours can help in destroying the toxin.
Mushrooms
Though mushrooms can be eaten raw, however, it is advisable to consume cooked ones to get more nutrients. Roasted, sautéed, or grilled mushrooms have more potassium content than uncooked ones. You can add stir-fried mushrooms to pasta or pizza to give a healthy twist to your favorite foods. However, ensure that you wash the mushrooms properly with a vegetable and fruit cleaner to ensure that you are eating veggies that are safe for consumption.
Eggplant
Eggplant has compound solanine which restricts the absorption of calcium. Solanine poisoning can lead to a number of neurological and gastrointestinal problems the symptoms of which include nausea, dizziness, vomiting, and cramping. Wash it eggplant using a vegetable and fruit cleaner before cooking to make it safe for consumption.
French Beans
Another vegetable that you should never eat raw is beans. Some of the varieties of beans such as hyacinth or Lima can prove dangerous when eaten raw. The variants of beans contain harmful amino acids. To remove the harmful toxin, soak the beans using a vegetable and fruit cleaner before consumption.
Last Few Words
Though eating raw vegetables is a smart move to stay healthy, there are certain vegetables that should never be consumed raw. Ensure that you wash the food items thoroughly with vegetable and fruit disinfectants to remove the residue of pesticides and other chemicals that may be present on the surface.
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>>> Abstract P219: The Vast Majority of People Who Eat “Gluten Free” for IBS, Celiac, or Autoimmune Disease Have Markers of Leaky Gut That Resolve When “Gluten Free” Foods Containing Lectins, Like Corn, Other Grains, Beans, and Nightshades are Removed From Their Diet
Steven R Gundry
https://www.ahajournals.org/doi/10.1161/circ.141.suppl_1.P219#:~:text=Session%2016%20Nutrition-,Abstract%20P219%3A%20The%20Vast%20Majority%20of%20People%20Who%20Eat%20%E2%80%9CGluten,are%20Removed%20From%20Their%20Diet
Originally published 2 Mar 2020
https://doi.org/10.1161/circ.141.suppl_1.P219Circulation. 2020;141:AP219
Abstract
Initial evaluation of pts referred with Irritable Bowel Syndrome, Celiac, and/or autoimmune diseases includes Celiac HLA genetics, Celiac IgA and IgG markers, and autoimmune markers. Most patients are self described as eating a gluten free diet. Increasingly, and with more affordable tests being made available, we have started to use a battery of tests for leaky gut, wheat, corn, lectin, dairy, and egg proteins reactivity/sensitivity from Vibrant Wellness (San Carlos, Ca) called Zoomers.
Leaky gut was determined by Anti-Zonulin IgG and IgA, Anti-Actin IgG and IgA; Wheat sensitivity panels included Transglutaminase, Wheat Germ Agglutinin, Gliadin, Glutenin, and Non-gluten wheat protein IgG and IgA panels. All corn proteins, including the wheat-corn epitope overlap and the GMO Cry proteins IgG and IgA, as well as IgG and IgA reactions to major lectins and aquaporins in beans, squash, spinach, nightshades, corn, and to protein components of dairy and eggs.
We now report results on the first 50 patients, ages 7-76, M:F ratio 1:1, who, following these initial tests, started the lectin limited diet, The Plant Paradox.
Results:
100% of pts were positive for leaky gut (50/50). Forty nine of 50 (98%) were reactive to more than one component of wheat, although only 35/50 (70%) where positive for HLA gluten genes. Seventy percent of pts (35/50) were sensitive to the corn-wheat cross reaction epitope, while 31/50 (62%) reacted to the GMO cry corn protein. Forty nine of 50 (98%) reacted to one or more bean lectins, while 38/50 (76%) reacted to one or more aquaporins in soy, spinach, corn, potatoes, bell peppers. While sensitivities to dairy and egg proteins did occur, they were rare compared to the above proteins.
Retesting has been done in 11 of 50 pts, 2 to 9 months following the first test. Resolution of leaky gut occurred in 10/11 (91%), and reactivity to all wheat proteins as measured by IgG and IgA disappeared, indicating tolerance.
We conclude that most patients following a gluten free diet still have leaky gut with both gluten and wheat antibodies, all of which resolve when a lectin free diet is followed.
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>>> Abstract 706: Dietary Lectins Contribute to Coronary Artery Disease in Humans via an 1L-16 Autoimmune Mediated Response as Shown by the PULS ACS Risk Score
https://www.ahajournals.org/doi/10.1161/atvb.39.suppl_1.706
Steven R Gundry
Originally published19 Jul 2019
Arteriosclerosis, Thrombosis, and Vascular Biology. 2019;39:A706
Abstract
Interleukin 16 (IL-16) is a chemoattractant released by endothelial and other cells to attract activated T cells. It has previously been shown to have expression in many autoimmune diseases (AI). Based on our previous reports using elevated adiponectin levels of 16 ug/mL to predict lectin sensitivity, and showing an association between lectins and AI causation, we have treated a large patient population with known autoimmune disease confirmed by markers. Our continuing hypothesis is that coronary artery disease is an autoimmune process. We reported last year that the PULS Cardiac Test (GD Biosciences Lab, Irvine, CA) a validated blood test for predicting 5 year risk of acute coronary syndrome (ACS), showed that IL-16 elevation was the first or second highest risk factor for ACS in these AI patients. The PULS tests ranks 9 biomarkers, including IL-16, MCP-3, Eotaxin, CTACK, sFas, Fas Ligand, HGF for ACS risk, ranking each biomarker from lowest to highest level contributing to risk.
We subsequently enrolled 278 pts, aged 35 to 91, M/F ratio 1/1, who were positive for elevated IL-16, without AI, and with elevated PULS scores, in our clinical dietary program, The Plant Paradox, which consists of removing major dietary lectins from the diet, including grains, beans, nightshades, peanuts, and using large amounts of olive oil as fat; and measured PULS markers and Risk Score both at baseline and 6 months follow up.
PULS Risk Score at baseline was 23.5+/-8 (normal 4+/-2) with IL-!6 contributing 75% to the risk score. At 6 months, PULS Scores fell to 8+/-5 with IL-16 contributing only 20% to total PULS risk score.
We conclude that based both on IL-16 levels and PULS Scores dramatically falling during six months of lectin avoidance, that this provides further evidence to support an autoimmune contribution to coronary artery disease causation at the endothelial level via T cell activation and attraction, most likely caused by dietary lectins. Removal of dietary lectins reduces risk of ACS and should be recommended nutritional therapy.
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>>> Abstract 137: Reversal of Endothelial Dysfunction Using Polyphenol Rich Foods and Supplements Coupled with Avoidance of Major Dietary Lectins
https://www.ahajournals.org/doi/abs/10.1161/atvb.33.suppl_1.a137
Steven R Gundry and Jean Epstein
Originally published17 Mar 2018
https://doi.org/10.1161/atvb.33.suppl_1.A137
Arteriosclerosis, Thrombosis, and Vascular Biology. 2013;33:A137
Abstract
Endothelial dysfunction (ED) is highly correlated with the development of coronary artery and vascular disease in general. While dietary factors have been previously implicated in the causation of endothelial dysfunction, a purposeful change in dietary habits, coupled with the addition of several polyphenol-containing supplements, has not been studied for their effects on endothelial function, as measured by Peripheral Arterial Tonometry (PAT).
200 consecutive pts, aged 51-86, M:F ratio 3/2, with known vascular risk factors of HTN, DM, Hypercholesterolemia, hx of MI, Stent, CABG, were enrolled in a dietary program, which emphasizes large amts of leafy green vegetables, olive oil, radical reduction of grain, legumes, nightshades, and fruits; and generous amts of grassfed animal proteins, emphasizing Shellfish and avoiding commercial poultry (Diet Evolution). All pts were instructed to take 2-4,000 mg of high DHA fish oil, 200mg of Grape Seed Extract, and 50 mg of Pycnogenol per day. All pts had Endothelial Reactivity (ER) using PAT before and after a 5-minute arm occlusion using the EndoPAT 2000 (Itamar, Israel) at baseline and at 6 months.
Baseline Endothelial Reactivity was 1.88+/-0.7 (range 1.0-3.3), with 145/200 pts (72%) having endothelial dysfunction (less than 1.60). At 6 months, ER increased to 2.25+/-0.5 (range 1.2-3.6) (p<0.01). Only 40/200 (20%) remained with ED, but all had increased ER numbers. Ten pts stopped the polyphenols after a normal PAT; all developed ED on repeat PAT.
We conclude that a limited grain, legume, nightshade, and fruit diet with emphasis on greens, olive oil and grassfed animal proteins, particularly Shellfish, with avoidance of commercial poultry, with supplemental fish oil and polyphenols dramatically improves endothelial function in a group of high risk patients.
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>>> Abstract 309: Twelve Year Follow up for Managing Coronary Artery Disease Using a Nutrigenomics Based Diet and Supplement Program With Quarterly Assessment of Biomarkers
https://www.ahajournals.org/doi/10.1161/atvb.35.suppl_1.309
Steven R Gundry
Originally published 11 Aug 2015
https://doi.org/10.1161/atvb.35.suppl_1.309
Arteriosclerosis, Thrombosis, and Vascular Biology. 2015;35:A309
Abstract
Introduction: Coronary Artery Disease (CAD) is thought to be progressive; standard protocols call for a low fat/low cholesterol diet, exercise, and lipid lowering agents in an effort to slow the onset of recurrent MI’s, stents, CABG’s, stroke, or death. This results in an approximate 30-40% new event rate in 5 yrs.
Methods:
Based upon our experience using a Nutrigenomic-based, Lectin-limited diet to prevent/reverse Metabolic Syndrome and CAD, we have enrolled and followed 978 pts (aged 42-89 yrs) with known CAD, defined as previous MI, stent, CABG, or positive stress test/angiogram, positive Corus score greater than 30, into a diet and supplement based, physician coached program, which emphasizes large amts of leafy green vegetables, olive oil, radical reduction of grain, legumes, nightshades, and fruits; and 4 oz amts of animal proteins, emphasizing shellfish, wild fish, and grass fed meats, while avoiding commercial poultry (Matrix Protocol). All Apo E 4 genotypes ate large amts of shellfish and avoided animal fats and cheeses. All pts were instructed to take 2-4,000 mg of high DHA fish oil, 200mg of Grape Seed Extract, and 50 mg of Pycnogenol per day. Supplements were individualized based on results of Advanced Cardiovascular Risk Markers, which were sent to three core labs, (Berkeley Heart Labs, and Singulex, Alameda, CA, Health Diagnostics Labs, Richmond,VA) q 3 months and followed to measure compliance and to change supplement/eating regimens.
Results: Pts have been followed for 1.5 to 12 years (mean 9 yrs). While enrolled, 13/978 pts (1.3%) have received a new stent, two that were predicted by a rising Lp-PLA2, two required CABG, based on a rising Corus score, despite HDL’s of 110-120 mg/dl. There have been no MI’s, unstable angina. One pt underwent carotid endarterectomy ; one pt suffered a CVA and died, while in atrial fibrillation, A second pt expired from a ruptured cerebral berry aneurysm. Total CV events over 12 years is 16/978 (1.6%).
Conclusions: We conclude that simple Nutrigenomic-based dietary interventions, emphasizing lectin avoidance, with compliance and supplement choices based upon q 3 month assessment of biomarkers, represents a quantum leap forward in preventing/modifying Cardiovascular events in known CAD patients.
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>>> Abstract P238: Remission/Cure of Autoimmune Diseases by a Lectin Limited Diet Supplemented With Probiotics, Prebiotics, and Polyphenols
https://www.ahajournals.org/doi/abs/10.1161/circ.137.suppl_1.p238?cookieSet=1
Steven R Gundry
Originally published 29 Jun 2018
https://doi.org/10.1161/circ.137.suppl_1.p238
Circulation. 2018;137:AP238
Abstract
All autoimmune diseases are highly associated with increased rates of coronary artery and vascular disease secondary to immune cell attack on epithelial cells. The causes of autoimmune disease (AID) seem to be multifactorial. However, the idea that derangement of the microbiome, breaches of the intestinal barrier (leaky gut) and introduction into the human diet of plant defense molecules such as lectins, which are capable of molecular mimicry, prompted our group to investigate the application of a lectin limited diet, coupled with probiotics and prebiotics (The Pant Paradox Protocol) to impact biomarker proven autoimmune disease activity in humans and their impact on endothelial biomarkers of inflammation.
One hundred and two consecutive patients with immunoassay markers of autoimmune disease activity, i.e., RF, anti-CCP, ANA, Histone, etc, and signs and symptoms of RA, Lupus, Sjogrens, Crohns, Colitis, Scleroderma, Mixed Connective Tissue Disease, and biomarkers of endothelial inflammation, were enrolled into a program of elimination of major dietary lectins, consisting of all grains and pseudo grains, beans and legumes, peanuts, cashews, nightshades, squashes, and Casein A1 milk products (The Plant Paradox Program), supplemented with probiotics and prebiotics including resistant starches and polyphenol supplements. All pts initially low Vit D levels and low Omega 3 index and adiponectin levels above 16mg/dl. Biomarkers of inflammation, hs-CRP, TNF-alpha, IL-6, fibrinogen, myeloperoxidase and autoimmune markers were measured every 3 months.
95/102 patients achieved complete resolution of autoimmune markers and inflammatory markers within 9 months. The other 7/102 patients all had reduced markers, but incomplete resolution. 80/102 patients were weaned from all immunosuppressive and/or biologic medications without rebound.
We conclude that a lectin limited diet, supplemented with pro and prebiotics, and polyphenols are capable of curing or putting into remission most autoimmune diseases.
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>>> 5 things you can do to make your microbiome healthier
The Conversation
January 3, 2020
https://theconversation.com/5-things-you-can-do-to-make-your-microbiome-healthier-129215?utm_source=MSN&utm_medium=related-link&utm_campaign=related-link2-i&utm_content=article-181392
It’s common for people to focus on their health at the start of the year. But few consider the well being of the microbes that live inside the human gut – the microbiome – which are vital to an individual’s good health.
How important are these bacteria? There are as many bacterial cells in us as there are human cells, and they help control everything from inflammation and the development and treatment of cancer to how much energy we get from our foods and perhaps even what foods we crave and our moods. When our microbiome becomes unbalanced, often indicated when certain species or groups of bacteria become overly abundant, these functions can be disrupted, contributing to the development of a wide range of diseases such as obesity, cancer, inflammatory bowel disease and many others.
Our gut microbes are also responsible for gas production when we eat new foods as those microbes adapt to this new nutrient source in their environment. So it is clear we want to have a healthy microbiome, but what is that?
There is a lot of debate regarding what exactly constitutes a healthy community of gut microbes, but one thing has become clear. Humans need a diverse microbiome with a variety of bacterial species that can quickly adapt to the wide range of foods that we might want to consume while still performing all those important functions like preventing inflammation. So what are some things that you can do to support a healthy, diverse microbiome?
Antibiotics or the wrong diet damage the good bacteria living in the gut and promote the growth of harmful bacteria.
Eat your fruits and veggies
While all the different foods that make up your diet can influence the gut microbiome, it is the fiber – the carbohydrates in our diet that we cannot break down ourselves but the bacteria in our gut can use readily – that drives the formation of a healthy microbiome. Eating a diverse and abundant selection of fruits and veggies is a great way to feed some of the most health-promoting bacteria in our gut.
Add resistant starch
Most of the starch in our diet - like white bread and pasta - is quickly broken down and absorbed. But a fraction of that starch is resistant to digestion and acts more like a fiber, feeding the bacteria in our gut. Resistant starch has been identified as particularly beneficial for supporting all of those healthy functions of the gut microbiome.
Leftover macaroni, pasta and potato salads may be better for you microbes when they are a couple of days old.
Some sources of resistant starch include potatoes and legumes. All sources of starch can also become more resistant after cooking and then cooling in the fridge. So those leftover potatoes and pasta, cold or reheated, may have some added microbiome-promoting punch.
Experiment with different fibers
Not all gut microbiomes are the same and not all fibers are the same. Certain fibers and microbiomes will mix better than others, depending on what functions are present. This means that you need to do some experimentation to see what fibers will make you and your gut feel the best. You can do this with fiber supplements or with different categories of fiber sources such as whole grains, legumes or cruciferous vegetables like broccoli. Give your microbiome a couple of weeks to adjust to each fiber source to see how it responds.
Exercise for both you and your microbes
Regular physical activity is not only good for your heart, it is good for your gut, too. Studies recently showed that some of the lactate produced during exercise can impact certain gut microbes – although we don’t yet know how and why. Start slow if you haven’t had regular physical activity as part of your daily life. If you start on New Year’s, by Valentine’s Day you could be walking daily, or doing some time of activity that you like, to help your heart, mind and gut.
Add probiotic foods into your diet
What are probiotic foods? These are foods that contain microorganisms that have a health benefit. There are several different kinds of helpful microorganisms that are added to foods like yogurt, or are naturally found in other fermented foods – like sauerkraut or kimchi – that give them a health-promoting effect. Give one of these foods a try in the new year. You might be wondering if probiotic supplements are as beneficial as probiotic food. So far there isn’t enough evidence to say that – so stick with food.
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How the Global Takeover Mirrors the Hijacking of Medicine
It all started over a century ago when this report led to a complete and radical overhaul in medicine, and the now infamous 'trust the science' term. It's happening again, this time with our food supply - here's how to get prepared for the hard times ahead.
STORY AT-A-GLANCE
John D. Rockefeller was instrumental in reshaping American medicine to scientific medicine which sidelined holistic medicine. This started in 1910 with the Flexner Report. Before that time, naturopathic medicine — using herbs, homeopathic remedies and general nutrition from food were very popular
The Flexner Report, commissioned by Rockefeller and the Carnegie Foundation, led to a complete and radical overhaul of the medical system. It criminalized natural therapies and forced about half of all medical schools to shut down. Natural medicine practitioners were put out of business and replaced with “scientific” doctors trained in the use of petrochemical-derived drugs. This was the genesis of Fauci’s motto, “Trust the science”
To this day, the Rockefeller family owns about 50% of all drug companies, and The Rockefeller Foundation has played a central role in the global cabal’s effort to impose worldwide totalitarianism
Understanding how medicine was corrupted can help us understand current-day events better. In many ways, it’s a repeat of the basic process — identify a problem or shortcoming (whether true or fabricated), pronounce a solution, then tear down the old system and replace it with a new one
In July 2020, the Rockefeller Foundation published “Reset the Table: Meeting the Moment to Transform the U.S. Food System.” According to the Foundation, the pandemic revealed problems in the food system that need to be “reset,” much in the same way that the Flexner report found problems in the medical system that needed to be fixed by changing it from the ground, up. Seeing how the Foundation promotes synthetic foods as an equitable answer, the end results on public health are bound to be the same
https://articles.mercola.com/sites/articles/archive/2022/08/13/cdc-hiding-data.aspx?ui=cb65499db52abec6a9a590992872244905bf545afdb5f24bd660a43f2e592f19&sd=20150424&cid_source=dnl&cid_medium=email&cid_content=art1ReadMore&cid=20220813&mid=DM1236995&rid=1575174959
Majority of immune supplements bought on Amazon found to have labels that don’t match contents
11-Aug-2022 By Hank Schultz
Snippet:
A study published yesterday by group that included researchers from the University of Mississippi found that fewer than half of 30 immune supplements bought on Amazon had labels that accurately reflected their contents.
https://www.nutraingredients-usa.com/Article/2022/08/11/majority-of-immune-supplements-bought-on-amazon-found-to-have-labels-that-don-t-match-contents
Yes, they (I-Hub) don't want to look like goose stepping autocrats, but that's what it amounts to. The same thing happened to one of my boards last year, after a series of posts that were critical of the Covid vaccines.
Censorship is everywhere these days. YouTube is almost worthless for anything other than idle drivel. Technically there is still some useful info if you search long enough, but their search engine is rigged against finding alternate viewpoints.
Actually I-Hub is still one of the 'freer' venues for self expression, but I guess it's all relative.
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gfp, remember me telling you they are making more board here "Paid", especially right leaning boards?
I put this post up here, >>> https://investorshub.advfn.com/boards/read_msg.aspx?message_id=168906490
And I went to put the link at another food board here and the main poster is "right" leaning. Well, it is now "Paid", and it was free in May. Look at his post>>>>>
https://investorshub.advfn.com/All-Things-Food-25432
Elitists’ Goal: Wipe Out Good Food
STORY AT-A-GLANCE
The Friedman School of Nutrition Science and Policy’s Food Compass, unveiled in late 2021, is another Great Reset tool designed to discourage consumption of animal foods by falsely rating them as unhealthy, and encouraging consumption of ultraprocessed foods by giving them high nutritional ratings
Food Compass rates Frosted Mini Wheats as three times healthier than ground beef, with a score of 87 out of 100, compared to 26 for ground beef
Food Compass also gives high scores to fries, Lucky Charms, Honey Nut Cheerios, chocolate covered almonds and almond M&Ms, while rating whole egg fried in butter, cheddar cheese and ground beef as foods that should be avoided. Based on this tool, you’ll be healthier if you replace whole egg, cheddar cheese and ground beef with candy
Studies have repeatedly shown that diets high in processed foods lead to poor health and depression, and the more processed your diet is, the greater your risk of obesity and chronic diseases that shave years, if not decades, off your life span
Health, food security, independence and freedom are what the global elitists, led by the World Economic Forum, intend to destroy so that they can then roll out a new food system based entirely on patented, processed imitation foods, including lab-grown and plant- or fungi-based “meats” and “clean, green” protein alternatives such as cricket meal and mealworms
https://articles.mercola.com/sites/articles/archive/2022/07/27/food-compass.aspx?ui=cb65499db52abec6a9a590992872244905bf545afdb5f24bd660a43f2e592f19&sd=20150424&cid_source=dnl&cid_medium=email&cid_content=art1ReadMore&cid=20220727_HL2&mid=DM1223867&rid=1559877609
>>> Purple Power: 7 Benefits of Purple Potatoes
Healthline
by Anne Danahy, MS, RDN
November 20, 2019
Medically reviewed by Jillian Kubala, MS, RD, Nutrition
https://www.healthline.com/nutrition/purple-potatoes
Purple potatoes are the eye-catching gems of the potato aisle.
Like other members of the potato family (Solanum tuberosum), they come from a tuber plant native to the Andes mountain region in South America.
They have a blue-purple to almost black outer skin and an inner flesh that’s brilliant purple, even after cooking.
Some common varieties include Purple Peruvian, Purple Majesty, All Blue, Congo, Adirondack Blue, Purple Fiesta, and Vitelotte.
They have a denser texture and slightly nuttier, earthier flavor than white potatoes.
Purple potatoes are a tasty way to add a pop of color to your plate while enjoying a serving of health benefits.
Here are 7 surprising benefits of purple potatoes.
1. Highly nutritious
Potatoes often get a bad rap because of their high starch content, but they contain many other important nutrients and can be a very healthy addition to your diet (1Trusted Source).
Purple potatoes have a nutrient content similar to that of other varieties of potatoes in the Solanum tuberosum family, though their mineral content can vary depending on the soil in which they were grown (1Trusted Source, 2, 3).
There is a misconception that all of the nutrients in potatoes are found in their skin. In fact, more than half of their nutrients are found in their flesh (3).
A 3.5-ounce (100-gram) serving of cooked potato with the skin provides (4Trusted Source):
Calories: 87
Protein: 2 grams
Carbs: 20 grams
Fiber: 3.3 grams
Fat: less than 1 gram
Manganese: 6% of the Daily Value (DV)
Copper: 21% of the DV
Iron: 2% of the DV
Potassium: 8% of the DV
Vitamin B6: 18% of the DV
Vitamin C:14% of the DV
Interestingly, potatoes have more potassium than bananas. In addition, a serving of potatoes provides 3 grams of fiber, from both the flesh and skin, and they’re naturally low in sodium (3, 4Trusted Source).
SUMMARY
All potatoes, including purple potatoes, are quite nutritious and provide a range of nutrients in both their skin and flesh. They’re especially rich in minerals and boast more potassium than a banana.
2. Better for blood sugar
The glycemic index (GI) is a measure of the extent to which a food raises your blood sugar. It ranges from 0 to 100, and a GI greater than 70 is considered high.
A comparison study in humans found that purple potatoes have a GI of 77, yellow potatoes have a GI of 81, and white potatoes have a GI of 93 (5Trusted Source).
While all potato varieties impact blood sugar levels because of their carbohydrate content, purple potatoes may exert less of an effect than other types due to their high concentration of polyphenol plant compounds.
These compounds may decrease the absorption of starches in the intestines, therefore minimizing purple potato’s impact on blood sugar levels (5Trusted Source).
An animal study observed similar results, finding that feeding purple potato extract to rats resulted in better glucose tolerance and improved short and long-term blood sugar levels (6Trusted Source).
SUMMARY
Eating purple potatoes instead of white potatoes is a good move when watching your blood sugar. While the starch in purple potatoes increases blood sugar, it does so to less of an extent than the starch in yellow or white varieties.
3. Packed with antioxidants
Like other colorful fruits and vegetables, purple potatoes’ bright color is a telltale sign that they’re high in antioxidants. In fact, they have two to three times more antioxidant activity than white or yellow potatoes (7).
Antioxidants are plant compounds that can protect your cells from the damaging effects of oxidative stress.
Purple potatoes are especially rich in polyphenol antioxidants called anthocyanins. They’re the same type of antioxidant found in blueberries and blackberries (3, 7, 8Trusted Source).
A higher anthocyanin intake is linked to several benefits, including healthier cholesterol levels, improved vision and eye health, and a reduced risk of heart disease, certain cancers, and diabetes (7, 8Trusted Source).
In addition to their high anthocyanin content, purple potatoes pack other antioxidants common to all types of potatoes, including (9Trusted Source):
vitamin C
carotenoid compounds
selenium
tyrosine
polyphenolic compounds like caffeic acid, scopolin, chlorogenic acid, and ferulic acid
A small study in eight people found that loading up on one meal of whole purple potatoes increased their blood and urine antioxidant levels. In contrast, eating a similar amount of refined potato starch in the form of biscuits caused a decrease (9Trusted Source).
Another study in men who ate 5.3 ounces (150 grams) of different colored potatoes each day for 6 weeks observed that the purple potato group had lower levels of inflammatory markers and markers of DNA damage, compared with the white potato group (10Trusted Source).
SUMMARY
Eating purple potatoes can boost your antioxidant intake and reduce inflammation. They’re especially rich in anthocyanins, which are antioxidant compounds linked to improved eye and heart health, as well as a lower risk of chronic disease.
4. May improve your blood pressure
Eating purple potatoes may promote blood vessel and blood pressure health. This may partly be due to their higher potassium content, as this nutrient helps reduce blood pressure, but their antioxidant content likely plays a role, too.
A small 4-week study in people with high blood pressure found that eating six to eight purple potatoes twice daily reduced systolic and diastolic blood pressure (the top and bottom numbers of a reading) by 3.5% and 4.3%, respectively (9Trusted Source).
In addition, some studies suggest that compared with eating white potatoes, eating purple potatoes may reduce arterial stiffness. Having stiff arteries increases your risk of heart attack or stroke, as your vessels can’t dilate as easily in response to changes in blood pressure (11Trusted Source).
In general, eating more polyphenol-rich foods, including those that contain anthocyanins like purple potatoes, may help relax and strengthen your blood vessels.
In fact, the polyphenol compounds in purple potatoes and many other foods work to reduce blood pressure in a way similar to that of some types of blood-pressure-lowering medications known as angiotensin-converting-enzyme (ACE) inhibitors (12Trusted Source).
SUMMARY
Purple potatoes have been found to improve blood pressure. This effect might be related to their polyphenolic antioxidant compounds, which work in a way similar to that of some blood-pressure-lowering medications.
5. May reduce your risk of cancer
A few lab studies have indicated that some of the compounds in purple potatoes, including their antioxidants, may help prevent or fight cancer, including colon and breast cancer (13Trusted Source, 14Trusted Source).
In one study, cancer cells that were treated with purple potato extract grew more slowly. In some cases, the extract even caused cancer cell death (13Trusted Source, 14Trusted Source).
It’s important to note that the research thus far has been limited to cancer cells treated in a lab and cancers in lab rats. Therefore, it’s unknown whether eating purple potatoes would have similar effects in humans.
SUMMARY
Some of the compounds in purple potatoes may slow the growth of — or even kill — certain cancer cells. The current research is limited to lab studies, so it’s unknown whether adding purple potatoes to your diet affects cancer risk.
6. Can help fill your fiber gap
Most people don’t meet the Dietary Guidelines for Americans’ recommendation to consume 14 grams of fiber per 1,000 calories, but adding a few servings of purple potatoes to your diet each week can help fill the gap (15Trusted Source).
Dietary fiber helps keep you feeling full, prevents constipation, stabilizes blood sugar, and helps maintain healthy cholesterol levels.
The fiber content of potatoes varies slightly depending on the cooking method, but mostly depending on whether you eat the skin.
For example, a 3.5-ounce (100-gram) potato with the skin cooked in the microwave contains 3.3 grams of fiber, while a potato of the same size boiled without the skin has 1.8 grams (16Trusted Source).
Part of the starch in purple (and all) potatoes is a type of fiber called resistant starch. Resistant starch resists digestion in your gastrointestinal tract, but the bacteria in your large intestine ferment it (3).
During this fermentation process, compounds known as short-chain fatty acids are produced. These compounds contribute to improved gut health.
The resistant starch content of potatoes also varies depending on the cooking method, though it doesn’t seem to vary much between the color of potatoes. Resistant starch is highest when potatoes are cooked and then chilled, but not reheated (3).
SUMMARY
Adding purple potatoes to your diet can help increase your fiber intake and add some gut-healthy resistant starch to your diet. To reap the greatest fiber benefits, eat them with the skin on and cook them ahead of time, eating them chilled, such as in a salad.
7. Brighten up your plate
You can use purple potatoes similarly to how you’d use white, yellow, or red varieties.
Substituting them for a lighter flesh potato is a great way to add more color and interest to your meals — after all, you really do eat with your eyes.
Use them to make mashed or baked potatoes and add your favorite toppings for a side dish that everyone will want to try.
If you like them crispy like fries, slice them into wedges, toss them with olive oil, minced garlic, and rosemary, and roast them at 400°F (204°C) for about 20 minutes or until they’re tender.
To reap the benefit of their resistant starch, use purple potatoes to make potato salad.
Leave the skins on, cut them into chunks, and boil them until they’re tender. Then drain and toss them with thinly sliced onions, a handful of fresh minced herbs, and some Dijon-vinaigrette dressing. Chill them in the refrigerator and serve them cold.
SUMMARY
Boil, mash, or roast purple potatoes just like you would any other light-fleshed variety. They don’t take any additional time to cook and add interest and a bright pop of color to your meals.
The bottom line
Purple potatoes are a healthy and colorful member of the potato family that’s worth getting to know.
You can prepare them similarly to how you would prepare white or yellow flesh potatoes, but if you swap them in, you’ll enjoy quite a few health benefits.
Compared with regular potatoes, they have a lower glycemic index and may be better for your blood sugar.
Many of their health benefits, including those related to blood pressure and cancer protection, stem from their content of anthocyanins — important antioxidants that are abundant in these colorful potatoes.
Next time you head to the supermarket, see if you can find this unique potato variety and give it a go.
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>>> The 4 Gut-Healthy, Lectin-Free and Gluten-Free Grains
https://creativeinmykitchen.com/the-4-gluten-free-and-lectin-free-grains/
Creative In My Kitchen website
The 4 gluten free and lectin free grains
Gluten is a type of lectin. Lectins are the defensive mechanism of plants developed millions of years ago to protect themselves and their off-springs from being eaten by insects, animals, and, more recently, humans. According to Dr. Steven Gundry, lectins are a long-term defensive strategy, found in all plants but highly concentrated in only a few.
While gluten-free grains or pseudo-grains are pretty popular, only four gluten-free grains are also lectin-free: millet, fonio, sorghum, and teff.
Millet, Fonio, Sorghum and Teff – The 4 Lectin-Free and Gluten-Free Grains
Before we get an overview of each of these four grains, this is what’s generally common about millet, fonio, sorghum, and teff:
They are ancient grains, originating in Africa
While conventionally they are called grains, millet, fonio, and teff are technically seeds
They are considered environmentally friendly crops
They are gluten-free and lectin-free
They have a better glycemic index than other more popular gluten-free and gluten-containing grains
Consumed in moderation, they can be part of a healthy lectin-free and gluten-free diet
They are packed with fiber and nutrients
They are extremely versatile: in their grain form, they can be used to replace morning cereals, porridge, rice, and quinoa.
While they are growing in popularity for culinary use around the world, they are still more difficult to find and can be more expensive than other more common grains
The nutritional value of these 4 gluten-free and lectin-free grains can be enhanced through fermentation.
This article is about the millet, fonio, sorghum, and teff in the form of grains, not flour. All these grains can be ground into flour; for an overview of gluten-free and lectin-free flours, check my article: Quick Guide to Lectin-Free, Gluten-Free Flours
Note for people with celiac disease: due to cross-contamination, you will still have to make sure these grains are handled in a gluten-free facility and the packaging is labeled gluten-free.
How do lectins affect us?
Lectins are large, sticky proteins that will bind to sugar and will try to damage the mucosal lining of your gut. A healthy gut can withstand a certain amount of lectin attack. Still, if your diet is heavy in lectins and your gut is already damaged from an unhealthy lifestyle, the lectins will trigger the production of a protein called zonulin, which will make holes in your gut wall.
Have you ever heard of “leaky gut”? Pieces of bacteria will then be allowed to enter your bloodstream and lymphatic system and unleash your immune system, which will result in widespread inflammation and set the stage for auto-immune diseases.
According to Dr. Steven Gundry, in The Plant Paradox book, avoiding lectins in your diet will remove the root cause of “leaky gut” and will give your gut lining a chance to recover.
1. The millet grain
What is millet grain?
Millet is a small, round, ancient grain from the Poaceae family. Technically, millet is a seed, but it has a grain’s nutrient profile. Millet is probably the most known of the four lectin-free and gluten-free grains and is gaining more popularity in the West.
Millet has been around for a very long time, used in cuisines around the world, especially in Africa and Asia, tracing back thousands of years. It was the primary grain in China before rice became popular, and it is still the primary grain in many countries in Africa. Millet was also popular in the Roman Empire and Eastern Europe, where polenta and bread were made of millet. Millet is still very popular in Russia and Ukraine, and other countries in Eastern Europe.
Millet is also considered a sustainable crop, resistant to drought and pests, and surviving in harsh environments.
Is millet healthy?
Compared to other grains, millet has a relatively low glycemic index, which is less likely to spike your blood sugar.
Not only is millet a high-protein, high-fiber, and rich in antioxidants grain, but it is also an alkaline food, so it is easy to digest.
While millet has an excellent nutrient profile for a grain, it should be consumed in moderation as part of a balanced diet. Millet contains anti-nutrients and goitrogenic polyphenols that can harm your health if consumed in excess.
What can I use millet grain for?
to replace rice, as a side dish (it has a lower glycemic index)
to replace couscous (which is made of wheat, so not gluten- or lectin-free)
to replace quinoa (millet is alkaline, while quinoa is acid, also quinoa has lectins)
to make porridge (as a substitute for oatmeal, which is not lectin-free and often contaminated with glyphosate)
to make faux cornbread or polenta
as flour, can be used to make bread and other baked goods
in the form of flakes, can be used to replace oats in oatmeal cookies or pancakes
Just remember, make sure you don’t consume millet in excess. I eat it in different forms, about five times a month.
Millet Stuffing
Walnut Millet Bread
How to Make Millet Porrdige
Thyme Roasted Mushrooms with Millet Polenta
Tabbouleh with Millet and Hemp Hearts
Warm Brussel Sprouts and Millet Salad
Where can I find millet?
Millet is quite popular and easy to find in stores worldwide, but if no store carries millet around where you live, you can always order it online. Since millet is a so-called naked grain, it doesn’t have a hull and is naturally grain-free and lectin-free.
How to cook whole grain millet?
Millet can be cooked on the stove or in a pressure cooker. The typical ratio of liquid to millet is 2:1, but from my personal experience, this can slightly differ, depending on the brand of millet, but also the texture you desire. If you are making porridge or even polenta, some extra liquid will be required to create a creamy texture.
When cooked on the stove, millet tends to get a porridge-like texture, so if I want to cook millet for a salad or replace couscous or white rice, I prefer to cook it in a pressure cooker. Times and liquid ratios might differ depending on the pressure cooker you have and the required texture. Below is my current method of making fluffy millet that will work well for salads and couscous-type of dishes.
How to cook millet in a pressure cooker:
toast 1 cup of millet until fragrant, for 2-4 minutes (use the sautee option if you have one), add 2 cups of water and pressure cook for 10 minutes.
let the pressure release naturally, then fluff with a fork
to reheat cooked millet you have to rehydrate it with a little water.
How to cook millet on the stove:
this method is more appropriate for porridge and creamier textures
toast 1 cup of dry millet for 2-4 minutes until fragrant
add 2 cups of water and simmer on low heat until all the water is absorbed, you might need more liquid if the millet grains are still hard from experience and to my taste, I always end up adding a little bit more liquid, depending on what I’m planning to use the millet for
if I make porridge, I add about one more cup of liquid: coconut or hemp milk (see my homemade hemp milk recipe), and continue to simmer until soft and creamy
2. The Fonio Grain
What is fonio grain?
Fonio is a type of millet with a much smaller grain, native to West Africa. Aside from being gluten-free and lectin-free, fonio is also a nutritional powerhouse. Unlike the common millet described above, fonio is considered an underutilized crop and is not readily available in the Western world. Viewing its environmental benefits and nutritional profile, this might change soon.
Is fonio healthy?
Fonio is probably the healthiest of the four gluten-free and lectin-free grains described in this article. Like its cousin millet, fonio has a low glycemic index, and it might not affect blood sugar like other grains. It is also rich in vitamins and minerals, including B vitamins, iron, zinc, copper, and magnesium, and it’s also a good source for plant-based amino acids.
What can I use fonio for?
Like millet, fonio doesn’t have much of a taste, but a nuttiness can be added if lightly toasted before adding liquid. You can enhance its neutral taste by mixing it with pestos, spices, sauces. You can use fonio:
to add to salads and serve as side dishes
to make porridge
to replace couscous, rice or quinoa
to replace flour when milled
to add to vegan meatballs
Chicken and Fonio with Herb-Avocado Cream
Where can I find fonio?
Unfortunately, fonio grain is not very easy to find. You might be able to find it in specialty stores, especially those with a focus on African cuisine, but your best bet is ordering online.
How to cook fonio grain?
Fonio is very easy to cook. It just needs about 5 minutes on low heat. Before boiling it, you can lightly toast it to bring out a more earthy, nutty flavor.
To cook fonio on the stove, add 2 cups of water to 1 cup of fonio and simmer until the liquid is absorbed. It doesn’t take too long. Since the cooking time is short, I never cook fonio in a pressure cooker.
3. The Sorghum Grain
What is sorghum grain?
From the Poaceae family, like millet, sorghum is one of the top five cereal crops globally, originating in Africa. Sorghum is an ancient grain packed with nutritional value and one of the four gluten-free and lectin-free grains. You can buy sorghum in the whole grain form and as ‘pearled sorghum’ (hull has been removed). I mainly use pearled sorghum in my cooking, but whole grain sorghum is excellent for making popped sorghum. Sorghum grain is the biggest among these four gluten-free and lectin-free grains.
Is sorghum healthy?
We can consume sorghum grain in moderation as part of a healthy diet as with any grain. Naturally a gluten-free and lectin-free grain, sorghum is one of the most nutritious grains you can consume. Sorghum is rich in protein, fiber, and antioxidants and packed with iron, vitamin B6, niacin, and magnesium. High in potassium and low in sodium, sorghum might help promote healthy blood pressure.
What can I use sorghum grain for?
Sorghum grain is so versatile and can be included in any meal. Taste- and texture-wise, sorghum is my favorite gluten-free and lectin-free grain. Here are some of its uses:
use it to make porridge
use it to replace rice, couscous or other grains and pseudo-grains
you can make popped sorghum (like popcorn, but much smaller)
you can add it to salads or soups
sorghum flour can be used in baking
Romanian Cabbage Rolls with Sorghum and Paprika
Seafood and Okra Gumbo with Sorghum
Where can I find sorghum grain?
Sorghum can be found as a whole grain or pearled sorghum (hulled removed). I only use whole-grain to make popped sorghum, and I use pearled sorghum for cooking. Sorghum grain is relatively easy to find in stores and easily ordered online.
Gundry MD Pearled White Sorghum
Gundry MD Pearled White Sorghum is a great-tasting alternative to couscous, quinoa, and pasta — without any of the lectins, added sugars, gluten, or extra calories. You can buy Gundry MD Pearled white sorghum here.
How to cook sorghum grain?
Making popped sorghum
I have great news if you don’t eat corn like me but sometimes miss popcorn. You can make delicious, albeit very tiny, popped sorghum, the same way you make popped corn. It would help if you used whole grain sorghum, a small but heavy-duty stainless steel pan with a lid (like a saucepan), and high heat. Oil is optional, and I prefer to make popped sorghum without oil. After popping, you can add extra virgin olive oil, coconut oil, salt, or any spices and flavors you like.
Cooking pearled sorghum
While we can cook sorghum grain on the stove, it does take up to an hour. That’s why I prefer to cook pearled sorghum in a pressure cooker.
To cook sorghum in the pressure cooker: rinse well 1 cup of sorghum, and add it to the pressure cooker with 4 cups of water. Pressure cook on high (normal pressure on a manual pressure cooker) for 12-15 minutes. My sweet spot is 12 minutes, although some prefer cooking it longer. Let the pressure release naturally. If there is still some liquid left, drain it. Fluff with a fork while cooling down.
Cooked sorghum can quickly be frozen or stored in the refrigerator. I rehydrate the sorghum with hemp milk to make porridge and add spices and sweeteners to taste. You can also use cooked sorghum to make risotto by rehydrating it with vegetable stock.
4. The Teff Grain
What is teff grain?
Teff, also called lovegrass, is one of the earliest plants cultivated, originating from Africa (modern-day Ethiopia). Like millet, teff is technically a seed, part of the Poaceae family. Also called ‘the world’s smallest grain, ‘ teff has the smallest grain among these four gluten-free and lectin-free grains.
Is teff healthy?
Cooked teff is an excellent source of protein, dietary fiber, and manganese. Naturally gluten-free and lectin-free, teff is highly nutritious, rich in minerals such as iron, copper, magnesium, zinc, potassium, selenium, and exceptionally high in lysine. Due to its high mineral content, teff is sometimes used in baby food.
Like all the above cousins, teff has a lower glycemic index than other more popular grains such as wheat, quinoa, and buckwheat. Like the other three grains above, teff can be part of a healthy diet if consumed in moderation.
What can I use teff grain for?
Teff has an earthy, slightly nutty taste. You can use teff grain:
to make porridge
as a side dish
to add to vegan meatballs
milled into flour, for baking
Where can I find teff grain?
Teff grain is not readily available due to its limited production, but you can order it online from vendors selling gluten-free products in most regions worldwide.
How to cook teff grain?
How to make teff porrdige:
Lightly toast the teff grains for about 2 to 3 minutes, then add three times the amount of water, bring to a boil and simmer for about 15 minutes, until all the water is absorbed and you get a creamy consistency. Add sweetener and flavors to taste.
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>>> Why Farmers Are Turning Away From Organic Milk Despite Popularity
MSN.com
by Michelle Welsch
June 2022
https://www.msn.com/en-us/health/nutrition/why-farmers-are-turning-away-from-organic-milk-despite-popularity/ar-AAYRCJa?cvid=0efedb85094b44b7963cf2c05c909ed4
The pandemic ushered in demand for organic milk among American consumers and provided an incentive to dairy farmers worldwide, per VTDigger. In 2021, organic dairy production reached a record $22 billion in global market value, according to Statista, and this figure is only expected to grow. Yet the challenges farmers face in running successful businesses are many, and some entrepreneurs are calling it quits, reports William Reed's Food Navigator.
After analyzing more than a decade of data collected from Vermont dairies, agricultural researchers pinpointed several major contributors to whether a farm would become profitable: farm size, feeding and farm management, milk price, and input costs. According to a paper published on Sustainable Farming, organic dairy farms have the potential to do better financially than conventional dairy producers. So what's the problem?
Maine Organic Farmers and Gardeners record that in 2003, more than 90% of farms transitioned out of the organic category for economic reasons. And many organic dairy farmers resorted to non-dairy farming activities to support themselves -- 43% reported off-farm income streams. As documented by Time, small farms are struggling to stay afloat.
A Risky Endeavor
"Farmers are facing steeply rising input costs due to global politics and economic conditions, climate variation and weather events, and farm improvement investments that are required, necessary, or both," writes NOFA-VT Director Jen Miller on NODPA. The Australian Farm Business Management Journal echoes similar challenges for farmers throughout the European Union.
NODPA, the Massachusetts-based nonprofit, lists feed as farmers' biggest expense. For an organic dairy farm to succeed, explains eOrganic, the cows must be fed quality foods. These could be organic-certified fields set aside for grazing or quality forage that provide the nutrition cattle need to stay healthy and meet supply demands. The cowscan't be fed anything genetically modified for one year before a farm is organically certified, and it's not only the feed — the land on which livestock live must also qualify, per Darigold. No chemicals, pesticides, or herbicides can be used for three years before and after land certification.
American dairy farmer Cornell Kasbergen told LiveKindly, "You're better off putting your money into trees... almonds, pistachios, grapes. There are a lot of alternatives that provide a higher return than milking cows."
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Uric Acid: The “Beer Belly” Acid Destroying Your Health -
Excellent interview with Dr. David Perlmutter -
Pistachios also have a big advantage in that they don't contain lectins (unlike peanuts and cashews) . Lectins are plant proteins associated with 'leaky gut', which can cause a wide variety of health problems.
I can go through a 10 ounce bag of Pistachios in one setting, morning noon or night.
>>> The Health Benefits of Pistachios Are So Good, It's Nuts
Yahoo Life
by Kirsten Nunez
April 12, 2022
https://www.yahoo.com/lifestyle/health-benefits-pistachios-good-nuts-130000512.html
The next time you're craving a crunchy snack, consider reaching for pistachios. They're delightfully earthy, creamy, and somewhat sweet, making them super satisfying to eat. But beyond their mouthwatering flavor and texture, pistachios pack a nutritional punch. Curious? Ahead, learn why pistachios are some the healthiest nuts you can eat.
What Are Pistachios?
Related to cashews and mangos, pistachios are the seeds of the pistachio tree, a plant that's native to western Asia and sprouts oblong fruits, according to a 2022 scientific review in the journal Plants. When the fruit is ripe, it develops a reddish hue and splits open to reveal a hard beige-colored (and inedible) shell, which contains a single green oval kernel, or seed — that's the part you eat. Botanically speaking, though, pistachio kernels aren't true nuts; they're actually seeds. (True nuts are hard dry pods that aren't surrounded by a layer of fleshy fruit, according to Harvard Health Publishing. Think: acorns or chestnuts.) Still, pistachios boast many of the same benefits and uses as other nuts, as you'll soon see below.
Pistachio Nutrition
There's no other way to say it: Pistachios are nutritional superstars. They're teeming with disease-busting antioxidant compounds, along with protein, fiber, minerals, and vitamins such as folate, vitamin B6, and vitamin E, according to the aforementioned 2022 scientific review. Nuts and seeds in general are also packed with unsaturated fatty acids — and pistachios are no exception. Specifically, they're exceptionally high in heart-healthy monounsaturated fats (i.e. omega-6 and omega-9 fats).
When it comes to pistachio nutrition, it's important to note that the seeds are considered a source of complete protein. Meaning, they contain all the amino acids you need, says Valerie Agyeman, R.D., women's health dietitian and host of the Flourish Heights podcast. Need a refresher? Amino acids are the building blocks of protein, according to the National Center for Biotechnology information (NCBI). Your body can make most of the amino acids your body needs, with the exception of nine; these are called "essential amino acids" because you need to get 'em through food. Most complete proteins (which, again, contain all nine essential amino acids) are animal-based, such as eggs and chicken, but some plants (see: pistachios) fit in that category too. This means the crunchy green eat can significantly contribute to your protein intake, which is ideal if you're looking to fuel up on more plant-based proteins.
Here's the nutritional profile for 1/4 cup (1 ounce or 28 grams) of raw pistachios, according to the United States Department of Agriculture:
159 calories
8 grams carbohydrate
6 grams protein
13 grams fat
3 grams fiber
2 grams sugar
Health Benefits of Pistachios
Contains Antioxidants
Want up your intake of antioxidants? Nosh on some pistachios, as they're a stellar source of antioxidant compounds such as B-carotene (the same stuff that gives orange and yellow produce their color), lutein, and tocopherol, according to registered dietitian nutritionist Maya Feller, M.S., R.D., C.D.N. They also contain chlorophyll, an antioxidant compound that gives pistachios (and plants in general) their greenish hue. Here's why that matters: Antioxidants, such as those in pistachios, can decrease inflammation and oxidative stress, which can be underlying mechanisms behind chronic diseases (e.g. type 2 diabetes and cancer), explains Feller. So, by eating plenty of antioxidant-rich foods such as pistachios, you can help reduce your risk of chronic conditions while supporting your overall health.
Promotes Healthy Digestion
Pistachios might very well be your gut's new BFF. For starters, the seed contains both soluble and insoluble fiber, according to Feller. Soluble fiber form a gel when it comes into contact with H2O in the intestines, which firms up stool and, in turn, can reduce diarrhea. Insoluble fiber, on the other hand, bulks up the stool, potentially keeping constipation at bay, says Feller. The seeds also contain prebiotic fibers, which are "non-digestible carbohydrates that act as food for the beneficial bacteria in [your] gut," adds Feller. This improves the ratio of good vs. bad bacteria in your gastrointestinal tract, ultimately thwarting dysbiosis (an imbalanced gut), which can often be responsible for digestive issues such as inflammatory bowel disease, according to a 2021 scientific review.
While this health benefit of pistachios is surely a perk, keep in mind that you might experience GI upset (think: diarrhea and stomach cramps) after eating pistachios, says says Marissa Meshulam, M.S., R.D., C.D.N., registered dietitian and founder of MPM Nutrition. That's because they contain fructans, which are "sugars that can't be digested by your guts (but rather rely on gut bacteria to do the digesting, making you more gassy and bloated)," Melissa Majumdar, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, previously told Shape. (Related: What Is a Low-FODMAP Diet, Exactly?)
Supports Heart Health
As mentioned earlier, pistachios offer healthy monounsaturated fatty acids, which are great for your heart, as they can help lower LDL ("bad") cholesterol, says Meshulam. "High LDL cholesterol increases the risk of heart disease and stroke, [but] eating a diet high in monounsaturated fats can lower your risk." Pistachios also contain potassium, a mineral that's "important for maintaining healthy blood pressure levels," says Feller. This can also help stave off heart issues, as high blood pressure is a major risk factor of heart disease, according to the Centers for Disease Control and Prevention.
Promotes Satiety
If you're on a mission to keep hunger at bay, add pistachios to your rotation. "Pistachios are a wonderfully satiating food due to [their] high fat content," explains Meshulam. Basically, fat slows down the digestion of food, thus keeping you fuller for longer. The protein and fiber in pistachios lend a hand, too. "Protein works to [reduce] ghrelin, the hormone that tells you that you're hungry," notes Meshulam. "[Meanwhile,] fiber creates volume in the stomach, which helps promote the feeling of fullness." These satiating properties of pistachios can help you stay full and energized, making it easy to focus on everything else you have to do on busy days, says Meshulam.
Potential Risks of Pistachios
"There are no known drug interactions with pistachios," notes Meshulam. Still, if you're new to the seeds, there are a few things to keep in mind. ICYDMI earlier, pistachios contain fructans, a type of carbohydrate also found in foods such as wheat, onion, and garlic. So you might want to skip the green eat you have a fructan intolerance.
You should also approach pistachios with caution if you have a history of tree nut allergies or are allergic to mangoes (which, again, are in the same fam as pistachios). That's because, albeit technically a seed, pistachios (like mangoes) are closely related to tree nuts, according to the American Academy of Allergy, Asthma, & Immunology. Signs of a food allergy include difficulty swallowing, an itchy mouth, stomach cramps, and nausea — all of which should warrant a call to your doc. You can also reach out to an allergist to get a better idea of which, if any, allergies you might have before eating pistachios.
How to Buy and Use Pistachios
Given the impressive health benefits of pistachios, it's not surprising that they're stocked at seemingly every store. At the market, you can find them with or without shells (the latter of which is for sheer convenience) as well as raw, roasted, salted, and unsalted.
"Pistachios naturally contain minimal sodium, while salted pistachios can contain around 130 milligrams [of sodium] per serving [about 1 ounce of 1/4 cup]," adds Meshulam. To put things into perspective, the recommended intake of sodium is less than 2,300 milligrams a day, according to the American Heart Association. So if you're watching your salt intake, consider opting for the unsalted varieties, suggests Agyeman.
Alternatively, you can roast and season pistachios at home. Not only does this allow you control the salt and other added ingredients, but it's also fun to do, says Agyeman. What's more, research suggests that the antioxidants in the seeds stick around even after roasting. Meaning, cooking (read: the heat) won't destroy pistachios' disease-busting benefits. Simply toss shelled raw pistachios with your favorite seasonings (e.g. paprika, rosemary, or cinnamon), then spread them onto a baking sheet in an even, single layer. Pop 'em in the oven for 375°F for ~10 minutes or "until they [are] light brown and give off a light nutty scent," notes Agyeman. If your oven tends to cook food unevenly, you can rotate the sheet halfway through. Let your homemade roasted pistachios cool before eating, then store any leftovers in an air-tight sealed container for about one week.
Similar to other seeds and nuts, pistachios are also frequently processed into different forms and sold as an oil, milk, or butter. Depending on how they're processed, the nutrient content of pistachio products can vary. For example, pistachio oil is often made by roasting and pressing pistachios to release the oil while pistachio milk tends to be the result of blending pistachios and water, then filtering out the pulp. In both cases, you're left with far less fiber than you'd find in the whole seeds. So, if you want to reap the health benefits of pistachios, consider eating the actual ingredient. (Related: The All-Inclusive Guide to Oat Milk vs Almond Milk)
Pistachio Recipes
In terms of flavor, "pistachios are mild with a slightly sweet finish," explains Feller. So, if you're wondering, "what are pistachios good for?" The answer is quite simple: Anything. "They are an extremely versatile nut that go well with many dishes, both sweet and savory [alike]," adds Feller. Ahead, how to cook and bake with pistachios to start using the seed at home:
As a topping. Chopped pistachios, like other nuts, work wonderfully as a topping. Use them to garnish any food that could benefit extra crunch or flavor, such as soups, oatmeal, yogurt, or hummus.
In baked goods. Treat yourself to a pistachio dessert by adding the nut to banana bread or chocolate chip cookies. About 1/3 cup of chopped pistachios works well for most batters, though you can always add more on top.
As a crust. For a mouthwatering meal, try coating your fave protein in crushed pistachios. Finely chop 'em in a food processor or by hand to create a nutty alternative to breadcrumbs.
In salads. Make your next salad extra special with a handful of pistachios. The nuts will add flavor, texture, and protein to boot.
In pesto. Take a tip from Agyeman and use pistachios in your next batch of homemade pesto. Simply replace the pine nuts with chopped pistachios, and you'll have a totally unique (and delicious) sauce.
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Dr. Sarah Hallberg, put my diabetes in remission
Story, obituarey not out yet>>>>>
https://death-obituary.com/dr-sarah-hallberg-obituary-remembering-dr-sarah-hallberg/
Video, her video that helped me put my diabetes in remission>>>>
https://www.youtube.com/watch?v=da1vvigy5tQ&t=303s&ab_channel=TEDxTalks
>>> The Effect of Kyolic Aged Garlic Extract on Gut Microbiota, Inflammation, and Cardiovascular Markers in Hypertensives: The GarGIC Trial
Front. Nutr., 11 December 2018 | https://doi.org/10.3389/fnut.2018.00122
https://www.frontiersin.org/articles/10.3389/fnut.2018.00122/full
The Effect of Kyolic Aged Garlic Extract on Gut Microbiota, Inflammation, and Cardiovascular Markers in Hypertensives: The GarGIC Trial
Karin Ried1,2,3*, Nikolaj Travica1 and Avni Sali1
1National Institute of Integrative Medicine, Melbourne, VIC, Australia
2Discipline of General Practice, The University of Adelaide, Adelaide, SA, Australia
3Faculty of Health Science and Medicine, Bond University, Gold Coast, QLD, Australia
Background: Previous research suggests Kyolic-aged-garlic-extract to be effective in reducing blood pressure in a large proportion of hypertensive patients similar to first-line standard antihypertensive medication. High blood pressure has been linked to gut dysbiosis, with a significant decrease in microbial richness and diversity in hypertensives compared to normotensives. Furthermore, gut dysbiosis has been associated with increased inflammatory status and risk of cardiovascular events.
Objective: To assess the effect of Kyolic aged GARlic extract on Gut microbiota, Inflammation, and Cardiovascular markers, including blood pressure, pulse wave velocity and arterial stiffness.
Methods: A total of 49 participants with uncontrolled hypertension completed a double-blind randomized placebo-controlled trial of 12-weeks, investigating the effect of daily intake of aged-garlic-extract (1.2 g containing 1.2 mg S-allylcysteine) or placebo on blood pressure, pulse wave velocity and arterial stiffness, inflammatory markers, and gut microbiota.
Results: Mean blood pressure was significantly reduced by 10 ± 3.6 mmHg systolic and 5.4 ± 2.3 mmHg diastolic compared to placebo. Vitamin B12 status played a role in responsiveness to garlic on blood pressure in 17% of patients. Garlic significantly lowered central blood pressure, pulse pressure and arterial stiffness (p < 0.05). Trends observed in inflammatory markers TNF-a and IL-6 need to be confirmed in larger trials. Furthermore, aged-garlic-extract improved gut microbiota, evident by higher microbial richness and diversity with a marked increase in Lactobacillus and Clostridia species after 3 months of supplementation.
Conclusions: Kyolic-aged-garlic-extract is effective in reducing blood pressure in patients with uncontrolled hypertension, and has the potential to improve arterial stiffness, inflammation, and gut microbial profile. Aged-garlic-extract is highly tolerable with a high safety profile as a stand-alone or adjunctive antihypertensive treatment, with multiple benefits for cardiovascular health.
Trial Registration: Australian New Zealand Clinical Trial Registry ACTRN12616000185460
(https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=370096)
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>>> Garlic: Is It Good For You?
Web MD
https://www.webmd.com/diet/garlic-good-for-you#1
IN THIS ARTICLE
Nutrition Information
Potential Health Benefits of Garlic
Potential Risks of Garlic
Garlic has been used, both medicinally and as a food or flavoring, since the dawn of recorded history. Ancient medical texts from as far afield as Egypt, China, India, Greece, and Rome discussed the medical uses of garlic. The Bible and Qur’an mention it, and while the plant is native to Central Asia, cloves dating back more than 3000 years were found in King Tut’s tomb.
Garlic is part of the Allium genus, which also includes onions, shallots, leeks, and chives. Some of the other members of this genus share certain health properties with garlic {Encyclopedia Britannica: "Allium."} Its potential benefits include:
Cardiac Health
Antimicrobial
Anticancer
In food, garlic is used in small quantities and contains very few calories, fat, protein, or carbohydrates. Its health action comes from the enzymes and unique compounds that it contains. One clove of garlic contains:
Calories: 4
Protein: 0 grams
Fat: 0 grams
Carbohydrates: 1 gram
Fiber: 0 gram
Potential Health Benefits of Garlic
Medical research links garlic to a number of health benefits. However, some studies have suggested that raw garlic may be more effective than the cooked version, while garlic supplements are the most effective. Garlic tea retains the health benefits of raw garlic, as long as it is prepared properly: the key is boiling your crushed garlic no longer than 3 minutes.
Cardiac Health
Researchers at Emory University School of Medicine found that a component of garlic oil, diallyl trisulfide, helps protect the heart after a heart attack and during heart surgery. Mice that received this component after a heart attack had 61% less damage to the affected cardiac tissue than untreated mice.
The research also suggested that the component could reduce heart enlargement in a mouse model of heart failure. Further research is needed to understand the effects on humans.
Garlic supplements, and in particular aged garlic extract, have also been shown to reduce blood pressure in people with hypertension. It appears to do so in part by preventing vasoconstriction, or narrowing of blood vessels. While garlic’s effects are comparable to standard blood-pressure drugs, it has been found that people who have inadequate levels of vitamin B may not experience this benefit.
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>>> Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota: A review and meta-analysis
Exp Ther Med
. 2020 Feb;19(2):1472-1478. doi: 10.3892/etm.2019.8374. Epub 2019 Dec 27.
Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota: A review and meta-analysis
Karin Ried 1 2 3
Affiliations expand
PMID: 32010325
PMCID: PMC6966103
DOI: 10.3892/etm.2019.8374
Free PMC article
Full text linksCite
Abstract
Garlic supplements have shown effectiveness in reducing blood pressure in hypertensive patients, similarly to first-line standard anti-hypertensive medications. Kyolic garlic has also shown promise in improving cardiovascular health by reducing arterial stiffness, elevated cholesterol levels and blood 'stickiness'. In addition, the prebiotic properties in garlic increase gut microbial richness and diversity.
This article systematically reviews previously published trials investigating the effects of garlic on blood pressure, and provides an updated meta-analysis of hypertensive participants. In addition, we summarise the findings of recent clinical trials investigating the effects of Kyolic aged garlic extract on arterial stiffness, and gut microbiota in hypertensive subjects.
We searched online electronic databases, including PubMed and Google Scholar for randomised controlled trials (RCTs) published between 1955 and December, 2018 examining the effects of garlic on high blood pressure. The meta-analysis of 12 trials and 553 hypertensive participants confirmed that garlic supplements lower systolic blood pressure (SBP) by an average of 8.3±1.9 mmHg and diastolic blood pressure (DBP, n=8 trials, n=374 subjects) by 5.5±1.9 mmHg, similarly to standard anti-hypertensive medications. This reduction in blood pressure was associated with a 16-40% reduction in the risk of suffering from cardiovascular events.
Additionally, this review summarises new evidence for the vitamin B12 status playing an important role in the responsiveness of blood pressure to garlic. Furthermore, Kyolic aged garlic extract significantly lowered central blood pressure, pulse pressure, pulse wave velocity and arterial stiffness, and improved the gut microbiota, evidenced by higher microbial richness and diversity, with a marked increase in the numbers of Lactobacillus and Clostridia species found following 3 months of supplementation. Thus, Kyolic aged garlic extract is considered to be highly tolerable with a high safety profile either as a stand-alone or adjunctive anti-hypertensive treatment, with multiple benefits for cardiovascular health.
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>>> A Natural Way to "Beet" High Blood Pressure
Firelands Health
By Austen Smith, DO, Family Medicine Resident
https://www.firelands.com/blog/a-natural-way-to-beet-high-cholesterol
According to the Centers for Disease Control and Prevention, nearly “1 of 3 U.S. adults (75 million people) have high blood pressure” and “only half (54%) of these people have their high blood pressure under control.”
Health consequences of hypertension can include, but are not limited to:
Coronary artery disease, such as heart attack
Stroke
Retinopathy (eye damage)
Nephropathy (kidney damage)
Heart failure
Dementia
How do beets play a role?
A study conducted in 2015 found that drinking nearly a cup of beetroot juice daily for 4 weeks lowered blood pressure. The participants who drank the beetroot juice reduced their systolic blood pressure (top number) by an average of 7.7 points and their diastolic blood pressure (lower number) by an average of 2.4 points.
How does this happen?Beets contain a high level of nitrates thus making them an excellent way to lower high blood pressure.
Beets contain high levels of nitrates. The digestive system ultimately converts these nitrates into nitric oxide, a molecule that acts on blood vessels. Nitric oxide relaxes and dilates blood vessels, lowering blood pressure, improving blood flow, and reducing strain on the heart.
Where can you find this colorful vegetable?
At your local grocery stores, farmer’s market, and even at Firelands Regional Medical Center! Most days of the week, the salad bar on main campus will offer sliced beetroots.
Also, be on the lookout for other vegetables high in nitrate content including spinach, arugula, kale, rhubarb, butterleaf lettuce, and cilantro.
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>>> 12 Foods That Contain Natural Digestive Enzymes
Healthline
by Ryan Raman, MS, RD on
May 15, 2018
https://www.healthline.com/nutrition/natural-digestive-enzymes
Many organs work together to make up your digestive system (1Trusted Source).
These organs take the food and liquids you eat and break them down into simpler forms, such as proteins, carbs, fats and vitamins. The nutrients are then transported across the small intestine and into the bloodstream, where they provide energy for growth and repair.
Digestive enzymes are necessary for this process, as they break down molecules like fats, proteins and carbs into even smaller molecules that can be easily absorbed.
There are three main types of digestive enzymes:
Proteases: Break down protein into small peptides and amino acids
Lipases: Break down fat into three fatty acids plus a glycerol molecule
Amylases: Break down carbs like starch into simple sugars
Enzymes are also made in the small intestine, including lactase, maltase and sucrase.
If the body is unable to make enough digestive enzymes, food molecules cannot be digested properly. This can lead to digestive disorders like lactose intolerance.
Thus, eating foods that are high in natural digestive enzymes can help improve digestion.
Here are 12 foods that contain natural digestive enzymes.
1. Pineapple
Pineapples are a delicious tropical fruit rich in digestive enzymes.
In particular, pineapples contain a group of digestive enzymes called bromelain (2Trusted Source).
These enzymes are proteases, which break down protein into its building blocks, including amino acids. This aids the digestion and absorption of proteins (3Trusted Source).
Bromelain can be purchased in powdered form to help tenderize tough meats. It’s also widely available as a health supplement to help people who struggle to digest proteins (4Trusted Source).
A study on people with pancreatic insufficiency, a condition in which the pancreas cannot make enough digestive enzymes, found that taking bromelain combined with a pancreatic enzyme supplement improved digestion more than the enzyme supplement alone (3Trusted Source, 5Trusted Source).
SUMMARY
Pineapples contain a group of digestive enzymes called bromelain, which helps break down proteins into amino acids. Bromelain is also available as a supplement.
2. Papaya
Papaya is another tropical fruit that is rich in digestive enzymes.
Like pineapples, papayas also contain proteases that help digest proteins. However, they contain a different group of proteases known as papain (6Trusted Source).
Papain is also available as a meat tenderizer and digestive supplement.
Studies have shown that taking a papaya-based formula may help ease digestive symptoms of IBS, such as constipation and bloating (7Trusted Source).
If you want to eat papayas, just make sure to eat them ripe and uncooked, as heat exposure can destroy their digestive enzymes.
Also, unripe or semi-ripe papayas can be dangerous for pregnant women, as it may stimulate contractions (8Trusted Source).
SUMMARY
Papayas contain the digestive enzyme papain, which breaks down proteins into building blocks, including amino acids. Make sure to eat papayas ripe and uncooked, as high heat can destroy their digestive enzymes.
3. Mango
Mangoes are a juicy tropical fruit that is popular in summer.
They contain the digestive enzymes amylases — a group of enzymes that break down carbs from starch (a complex carb) into sugars like glucose and maltose.
The amylase enzymes in mangoes become more active as the fruit ripens. This is why mangoes become sweeter as they start to ripen (9Trusted Source).
Amylase enzymes are also made by the pancreas and salivary glands. They help break down carbs so that they are easily absorbed by the body.
That’s why it’s often recommended to chew food thoroughly before swallowing, as amylase enzymes in saliva help break down carbs for easier digestion and absorption (10Trusted Source).
SUMMARY
Mangoes contain the digestive enzyme amylase, which breaks down carbs from starch (a complex carb) into sugars like glucose and maltose. Amylase also helps mangoes ripen.
4. Honey
It’s estimated that Americans consume over 400 million pounds of honey each year (11).
This delicious liquid is rich in many beneficial compounds, including digestive enzymes (12Trusted Source).
The following are enzymes found in honey, particularly raw honey (13Trusted Source, 14Trusted Source, 15Trusted Source, 16Trusted Source):
Diastases: Break down starch into maltose
Amylases: Break down starch into sugars like glucose and maltose
Invertases: Break down sucrose, a type of sugar, into glucose and fructose
Proteases: Break down proteins into amino acids
Make sure that you’re buying raw honey if you’re seeking its digestive health benefits. Processed honey is often heated, and high heat can destroy digestive enzymes.
SUMMARY
Honey contains a variety of digestive enzymes, including diastase, amylase, invertase and protease. Just make sure to purchase raw honey, as it is not exposed to high heat. Processed honey may be heated, which destroys digestive enzymes.
5. Bananas
Bananas are another fruit that contains natural digestive enzymes.
They contain amylases and glucosidases, two groups of enzymes that break down complex carbs like starch into smaller and more easily absorbed sugars (17Trusted Source).
Like mangoes, these enzymes break down starch into sugars as bananas start to ripen. That’s why ripe yellow bananas are much sweeter than unripe green bananas (18Trusted Source, 19Trusted Source).
On top of their enzyme content, bananas are a great source of dietary fiber, which may aid digestive health. A medium banana (118 grams) provides 3.1 grams of fiber (20).
A two-month study in 34 women looked at the connection between eating bananas and the growth of healthy gut bacteria.
Women who ate two bananas daily experienced a modest, non-significant rise in healthy gut bacteria. However, they did experience significantly less bloating (21Trusted Source).
SUMMARY
Bananas contain amylases and glucosidases, two enzymes that digest complex starches into easily absorbed sugars. They are more active as bananas start to ripen, which is why yellow bananas are much sweeter than green bananas.
6. Avocados
Unlike other fruits, avocados are unique in that they are high in healthy fats and low in sugar.
They contain the digestive enzyme lipase. This enzyme helps digest fat molecules into smaller molecules, such as fatty acids and glycerol, which are easier for the body to absorb (22Trusted Source).
Lipase is also made by your pancreas, so you don’t need to get it from your diet. However, taking a lipase supplement can help ease digestion, especially after a high-fat meal (23Trusted Source).
Avocados also contain other enzymes, including polyphenol oxidase. This enzyme is responsible for turning green avocados brown in the presence of oxygen (24Trusted Source, 25).
SUMMARY
Avocados contain the digestive enzyme lipase, which breaks down fat molecules into smaller fatty acids and glycerol. Although lipase is made by the body, consuming avocados or taking a lipase supplement may ease digestion after a high-fat meal.
7. Kefir
Kefir is a fermented milk beverage that is popular in the natural health community.
It’s made by adding kefir “grains” to milk. These “grains” are actually cultures of yeast, lactic acid bacteria and acetic acid bacteria that resemble a cauliflower (26Trusted Source).
During fermentation, bacteria digest the natural sugars in milk and convert them into organic acids and carbon dioxide. This process creates conditions that help the bacteria grow but also adds nutrients, enzymes and other beneficial compounds (27Trusted Source).
Kefir contains many digestive enzymes, including lipase, proteases and lactase (28Trusted Source, 29, 30Trusted Source).
Lactase aids the digestion of lactose, a sugar in milk that is often poorly digested. A study found that kefir improved lactose digestion in people with lactose intolerance (31Trusted Source).
SUMMARY
Kefir is a fermented milk beverage that contains many digestive enzymes, including lipases, proteases and lactases. These enzymes break down fat, protein and lactose molecules, respectively.
8. Sauerkraut
Sauerkraut is a type of fermented cabbage that has a distinct sour taste.
The fermentation process also adds digestive enzymes, which makes eating sauerkraut a great way to increase your intake of digestive enzymes (32Trusted Source).
In addition to containing digestive enzymes, sauerkraut is also considered a probiotic food, as it contains healthy gut bacteria that boost your digestive health and immunity (33Trusted Source, 34Trusted Source).
Many studies have shown that consuming probiotics can ease digestive symptoms, such as bloating, gas, constipation, diarrhea and stomach pain, in both healthy adults and those with IBS, Crohn’s disease and ulcerative colitis (35Trusted Source, 36Trusted Source, 37Trusted Source, 38Trusted Source).
Just make sure to eat raw or unpasteurized sauerkraut rather than cooked sauerkraut. High temperatures may deactivate its digestive enzymes.
SUMMARY
Sauerkraut is a type of fermented cabbage that is rich in many digestive enzymes. The probiotic properties of sauerkraut may help ease digestive symptoms.
9. Kimchi
Kimchi is a spicy Korean side dish made from fermented vegetables.
As with sauerkraut and kefir, the fermentation process adds healthy bacteria, which provide nutrients, enzymes and other benefits (39Trusted Source).
Kimchi contains bacteria of the Bacillus species, which produce proteases, lipases and amylases. These enzymes digest proteins, fats and carbs, respectively (40Trusted Source, 41Trusted Source).
Aside from aiding digestion, kimchi has been linked to many other health benefits. It may be especially effective at lowering cholesterol and other heart disease risk factors (42).
In a study in 100 young, healthy participants, scientists found that those who ate the most kimchi experienced the greatest reduction in total blood cholesterol. Elevated total blood cholesterol is a risk factor for heart disease (43Trusted Source).
SUMMARY
Like sauerkraut, kimchi is another dish made from fermented vegetables. It’s fermented with bacteria of the Bacillus species, which tend to add enzymes, such as proteases, lipases and amylases.
10. Miso
Miso is a popular seasoning in Japanese cuisine.
It’s made by fermenting soybeans with salt and koji, a type of fungus (44Trusted Source, 45Trusted Source).
Koji adds a variety of digestive enzymes, including lactases, lipases, proteases and amylases (46, 47, 48Trusted Source).
That’s one reason why miso may improve the ability to digest and absorb foods.
In fact, studies have shown that the bacteria in miso can reduce symptoms linked to digestive problems, such as irritable bowel disease (IBD) (49).
Moreover, fermenting soybeans helps improve their nutritional quality by reducing their antinutrient content. Antinutrients are compounds found naturally in foods that may hinder the absorption of nutrients by binding to them (50Trusted Source).
SUMMARY
Miso is a popular seasoning in Japanese cuisine that’s made by fermenting soybeans. It’s fermented with the fungi koji, which adds digestive enzymes, such as lactases, lipases, proteases and amylases.
11. Kiwifruit
The kiwifruit is an edible berry that is often recommended to ease digestion (51).
It’s a great source of digestive enzymes, particularly a protease called actinidain. This enzyme helps digest proteins and is commercially used to tenderize tough meats (52Trusted Source, 53Trusted Source).
Additionally, kiwifruit contains many other enzymes that help ripen the fruit (54Trusted Source).
Scientists believe actinidain is one reason why kiwifruits seem to aid digestion.
An animal study found that adding kiwifruit to the diet improved the digestion of beef, gluten and soy protein isolates in the stomach. This was thought to be due to its actinidain content (55).
Another animal study analyzed the effects of actinidain on digestion. It fed some animals kiwifruit with active actinidain and other animals kiwifruit without active actinidain.
Results showed that animals fed kiwifruit with active actinidain digested meat more efficiently. The meat also moved faster through the stomach (56Trusted Source).
Many human-based studies have also found that kiwifruit aids digestion, reduces bloating and helps relieve constipation (57Trusted Source, 58Trusted Source, 59Trusted Source, 60Trusted Source).
SUMMARY
Kiwifruit contains the digestive enzyme actinidain, which helps digest proteins. Moreover, consuming kiwifruit may ease digestive symptoms like bloating and constipation.
12. Ginger
Ginger has been a part of cooking and traditional medicine for thousands of years.
Some of ginger’s impressive health benefits may be attributed to its digestive enzymes.
Ginger contains the protease zingibain, which digests proteins into their building blocks. Zingibain is used commercially to make ginger milk curd, a popular Chinese dessert (61).
Unlike other proteases, it’s not often used to tenderize meats, as it has a short shelf life (62Trusted Source).
Food sitting in the stomach for too long is often thought to be the cause of indigestion.
Studies in healthy adults and those with indigestion show that ginger helped food move faster through the stomach by promoting contractions (63Trusted Source, 64Trusted Source).
Animal studies have also shown that spices, including ginger, helped increase the body’s own production of digestive enzymes like amylases and lipases (65Trusted Source).
What’s more, ginger appears to be a promising treatment for nausea and vomiting (66Trusted Source).
SUMMARY
Ginger contains the digestive enzyme zingibain, which is a protease. It may aid digestion by helping food move faster through the digestive tract and boosting the body’s own production of digestive enzymes.
The Bottom Line
Digestive enzymes are proteins that break down larger molecules like fats, proteins and carbs into smaller molecules that are easier to absorb across the small intestine.
Without sufficient digestive enzymes, the body is unable to digest food particles properly, which may lead to food intolerances.
Digestive enzymes can be obtained from supplements or naturally through foods.
Foods that contain natural digestive enzymes include pineapples, papayas, mangoes, honey, bananas, avocados, kefir, sauerkraut, kimchi, miso, kiwifruit and ginger.
Adding any of these foods to your diet may help promote digestion and better gut health.
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Saffron Protects Against Macular Degeneration
https://www.naturalblaze.com/2021/12/saffron-protects-against-macular-degeneration.html
By Margie King, Health Coach
Age-related macular degeneration is on the rise. This ancient spice may save your sight.
As Baby Boomers mature en masse, age-related macular degeneration (AMD) is on the rise.
AMD is the leading cause of vision loss among people 50 and older. It affects more than 1.75 million people in the U.S. and is expected to strike as many as 3 million in the next five years. Fortunately, an ancient spice may provide just the protection you need.
The macula is the small spot near the center of the retina. The eye needs it for central vision to see objects straight ahead. When the macula becomes damaged, it severely limits your ability to see things in your central line of vision.
As age-related macular degeneration progresses, a blurred area develops near the center of your vision. In addition, objects may not appear as sharp or bright as they used to. Colors seem faded. That loss of central vision can interfere with daily activities like recognizing faces, reading, driving, working, cooking, or watching TV.
Besides age, the biggest risk factor for AMD is smoking. Other risk factors include sun exposure, high blood pressure and obesity.
But we also know that people who exercise and eat green leafy vegetables and fish have a lower risk of developing the disease.
Recent studies have found certain nutrients protect against the progression of AMD. Researchers at the National Eye Institute conducted two Age-Related Eye Disease Studies (AREDS and AREDS2).
The first AREDS study showed that a combination of vitamin C, vitamin E, beta-carotene, zinc, and copper reduce the risk of late-stage AMD by 25%.
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AREDS2 found that a combination of lutein and zeaxanthin with vitamin C, vitamin E, zinc, and copper further reduced the risk of late-stage AMD.
Other studies show that rosemary may protect against macular degeneration.
And a study from Australian and Italian researchers shows the Mediterranean spice saffron helps slow progression of AMD and improve vision.
The researchers conducted a randomized, double-blind, placebo-controlled study of people with early stage AMD. One group in the study supplemented with 20 mg per day of saffron. After just 90 days the researchers saw significant improvement in the saffron group.[ii]
Then the researchers tested a group of 29 patients aged 55 to 85 with early-stage AMD. The patients received 20 mg per day of saffron as a supplement for about 14 months.[iii]
The researchers observed improvements in their clinical measurements of the disease after saffron supplementation.
In addition, all of the patients reported an improvement in their quality of vision. They experienced improvements in contrast and color perception, reading ability, and vision in low lighting. All of that added up to a substantial improvement in the patients’ quality of life.
What’s in saffron that protects the eyes?
The researchers noted that saffron from the crocus flower contains chemical compounds called crocin and crocetin. These are antioxidant derivatives of carotenoids. Crocin protects photoreceptors from light-induced death. Crocetin increases the availability of oxygen to the cells.
Saffron also contains over 150 volatile and aromatic compounds that contribute to a long list of other saffron health benefits proven by science.
Saffron beats Aricept for Alzheimer’s Disease
A 22-week randomized, double-blind controlled trial showed that 15 mg of saffron twice a day was as effective as donepezil (Aricept) in the management of mild-to-moderate Alzheimer’s disease.
Another 16-week, randomized and placebo-controlled trial showed that 15 mg of saffron twice per day was both safe and effective in treating mild to moderate Alzheimer’s disease.
Saffron as effective as Prozac for depression
In a double-blind study published in the journal Progress in Neuropsychopharmacology and Biological Psychiatry 15 mg twice daily of saffron was just as effective as Prozac in treating depression, and resulted in a 25% remission rate. And it’s also been shown to improve sexual problems induced by Prozac use.
Another study proved saffron as effective as the depression drug imipramine (Trafanil).
And a meta-analysis found that saffron is effective in treating major depressive disorders.
Other proven health benefits of saffron include:
Increases satiety to help with weight loss
Helps relieve pain better than NSAID drug
Relieves premenstrual syndrome
Fights cancer
Other studies indicate saffron may help protect blood vessels, reduce the effects of diabetes, and improve cognitive decline related to aging.
How To Use Saffron
Saffron comes from the dried dark red or yellow stigmas at the center of the crocus flower (Crocus sativus). But many home cooks shy away from this bright spice because of its cost. In fact, it’s said to be the most expensive spice in the world at about $1,000 a pound.
That’s because it takes about 15,000 flowers to make just 3.5 ounces of dry saffron threads. Each flower blooms for just one week a year. And all those threads have to be harvested by hand.
Fortunately, you don’t need a lot of saffron to get the benefits of its flavor and color in cooking. Just a pinch – about 20 threads – is all you need for most dishes.
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Look for the threads or whole stigmas rather than the powdered form of this spice. The powders may seem like a bargain but they’re often diluted with poor quality or even other less-expensive spices like turmeric.
Steep the threads in hot water or broth for 5 to 20 minutes before adding them to your recipe. This releases the saffron’s essence and aroma.
Add saffron to risotto or other rice dishes. It also goes well in seafood dishes like bouillabaisse or paella. Or use it in beef stews or tomato sauces.
Once you’ve made an investment in saffron, store it in a container away from sunlight. It should last for years.
For more information on the health benefits of this amazing spice, visit Green Med Info’s page on saffron.
>>> Toxins in Household Products Leave FDA Chasing a Vapor Trail
Finding source of carcinogens in sunscreen, antiperspirant challenges regulator and companies
Bloomberg
By Anna Edney
December 29, 2021
https://www.bloomberg.com/news/articles/2021-12-29/toxins-in-household-products-leave-fda-chasing-a-vapor-trail?srnd=premium
When the Food and Drug Administration last week identified the likely sources of a powerful carcinogen that's been found in a myriad of personal-care products, it was the latest development in a year of recalls that has shown the potential dangers of everyday products Americans have long assumed are safe.
Benzene is a known carcinogen, linked to leukemia and other blood cancers, and traces of it have recently been identified in everything from sunscreen to antiperspirant. But determining its origin isn’t a simple matter. The supply chains that bring American consumers their grooming products are so massive and complex that benzene contamination could come from any one of a number of places: a preservative, a propellant, a thickener — all targeted by U.S. health authorities as possible sources.
The chemical is not supposed to be used to make such products, and companies including Johnson & Johnson, Procter & Gamble Co. and Bayer AG that have initiated recalls say they don’t. Yet it has nonetheless slipped through the cracks and into several commonly used grooming products. And no one noticed until a small lab in New Haven, Connecticut, called Valisure went looking. Valisure’s findings that began in March set off a string of benzene-related recalls culminating in a Dec. 23 FDA request for companies to test any products at risk of contamination.
The agency request highlights one of the inherent challenges in its oversight of consumer products: It doesn't conduct testing for contaminants, leaving labs like Valisure and companies themselves to scout them out.
“The agency’s focus is on ensuring that manufacturers are following their legal requirements for good manufacturing practices and identifying and reporting unacceptable levels of benzene quickly so that these products do not reach American homes,” Audra Harrison, a spokeswoman, said in an email.
Valisure started off earlier this year testing liquid and gel hand sanitizers, but the benzene-related recalls of late have centered on aerosol products like certain Neutrogena sunscreens from Johnson & Johnson, Old Spice and Secret antiperspirants from P&G and Bayer’s foot sprays Lotrimin and Tinactin. P&G earlier this month also expanded its recall to dry shampoos and conditioners that don’t require water to apply, including those sold under the brand names Pantene and Herbal Essences. Not every company that sells products Valisure found to be contaminated have conducted recalls and Valisure has tested only a small window of personal-care products.
Sunscreens, antiperspirants and the foot sprays are all considered drugs by the FDA, while shampoos and conditioners are considered cosmetics. Only P&G offered any insight into its recalls, saying the propellants used by a manufacturing partner that it declined to name were to blame for the contamination. J&J didn’t respond to a request for comment. Beiersdorf AG, which has pulled some aerosol Coppertone sunscreens, and Bayer declined to comment on the cause of their recalls or what they’re doing to ensure benzene doesn’t taint their products again.
Some companies didn't recall products even after Valisure identified benzene in them. Those include antiperspirant sprays from Walmart Inc.’s Equate brand and Unilever PLC’s Suave as well as a Summer’s Eve vaginal spray from Prestige Consumer Healthcare Inc. The lab also found benzene in aloe after-sun products from CVS Health Corp. The company halted sales on certain aloe products said Michael DeAngelis, a spokesman, but he declined to offer any more insight into the cause of the contamination or steps the company is taking to ensure it isn’t repeated. Unilever said in an emailed statement it conducted a “robust investigation” of its antiperspirants and deodorants and is confident in their safety. Walmart and Prestige didn’t respond to requests for comment.
Aerosols are difficult to manufacture. Many are made in bomb-proof facilities since the propellants, such as butane and propane, are derived from petroleum and are prone to explode. Companies that sell the antiperspirants, sunscreens and other products to consumers may turn to specialized firms to make and fill their aerosol cans. They also rely on a network of suppliers that each provide a specific component of a product and often operate in distant countries where labor is inexpensive and regulation is lax.
Aerosol manufacturers are reevaluating many aspects of their industry, including its supply chain and examining specifications for raw materials, including propellants, Alexandra Hayes, a spokeswoman for the Household & Commercial Products Association, said in an email. The lobbying group represents companies that sell and manufacture consumer aerosol products.
“During the manufacturing process, traces of benzene may be present in a variety of raw materials, which may include the propellant that is used to disperse contents from an aerosol can," Hayes said. “While it is not intentionally added in consumer products, its exact source may be difficult to pinpoint.”
Consumer companies have said they’ve found only small traces of benzene that shouldn’t be enough to cause cancer. And the personal-care industry has been quick to stress that people are also routinely exposed to benzene circulating in the air from other sources, mostly cigarette smoke and gasoline fumes.
Still, the FDA is asking consumer companies to recall anything that contains benzene levels higher than 2 parts per million. Valisure found levels as high as 6 parts per million in sunscreens and triple that in antiperspirants. Experts advise reducing exposure to the chemical whenever possible.
“For known human carcinogens there is no safe amount, they increase our exposure to some degree,” said Peter Orris, chief of occupational and environmental medicine at the University of Illinois Hospital and Health Sciences System. “Reducing the amount of exposure to human carcinogens is important because we’re in a soup of different ones.”
Stephen Petty, president and founder of the consulting firm Engineering & Environmental Services Group and an expert on benzene contamination, has testified in hundreds of trials on behalf of plaintiffs suing companies. Manufacturers often claim concentrations in their products are low, he said.
“But if you use it a lot and on a lot of skin area, that might not matter," Petty said. "It really depends on skin area and how much you use it.”
Valisure originally decided to test hand sanitizers for benzene after its Chief Scientific Officer Kaury Kucera learned the FDA temporarily allowed the cleansers to contain trace amounts of the chemical to fill the supply gap during the start of the Covid-19 pandemic. The lab found benzene levels as high as 16 parts per million in hand sanitizers that had recently come on the market to make up for a shortage of name brands like Purell. Hand sanitizers that come in a gel form often rely on a thickening agent called a carbomer, one of the ingredients the FDA flagged last week that could be causing the benzene contamination.
Pharmaceuticals can also rely on carbomers as a binding agent to make pills or for use in extended release formulations. The FDA also said an antifungal preservative called sodium benzoate may form benzene under certain circumstances. An online search found that many brand-name body washes and liquid hand soaps list sodium benzoate as an ingredient. When asked, the FDA declined to identify the specific types of drugs that contain carbomers or sodium benzoate.
The FDA also flagged isobutene and other hydrocarbons, which include butane and propane, as a source of benzene contamination. Hydrocarbons are petroleum distillates, produced by refining crude oil, and benzene is known to be present in petroleum.
Butane and propane are powerful propellants, making them hard for companies to resist, said Ghasem Nasr, professor in the School of Science, Engineering and Environment at the University of Salford in England and an expert on spray technology. In fact they’re 1,700 times stronger than compressed gases, such as nitrogen, according to Nasr. Nitrogen, an inert gas which Guinness uses to make its canned beer taste like it was just poured from the tap, is considered more environmentally friendly than butane and propane.
Nasr, the founder of Salford Valve Company Ltd., invented the company’s Eco-Valve, an aerosol valve that makes nitrogen more attractive as a propellant for personal-care products. Beiersdorf put out a statement earlier this month detailing its new use of the “more climate-friendly aerosol valve system” with its Nivea brand deodorants.
Whatever the source of the contamination, the FDA’s rules on benzene still aren’t clear. While the agency is asking companies to recall products that contain more than 2 parts per million of benzene, the international guidelines the FDA follows only allow for that amount if “use is unavoidable in order to produce a drug product with a significant therapeutic advance.” The FDA did not respond to a question about why they were allowing any amount in products that, as Valisure testing showed, can be made without the carcinogen.
“It’s interesting how many aerosols did not contain benzene,” Orris said. “It appears they can construct these without benzene.”
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Report finds immunity supporting foods and supplement adoption boosted by pandemic fears
03-Dec-2021 By Will Chu
Snippet:
A report by The Global Wellness Economy (GWI) identifies an upsurge in immunity-focused food consumption and supplement use, buoyed on by ongoing health disruptions caused by COVID-19.
https://www.nutraingredients.com/Article/2021/12/02/Report-finds-immunity-foods-supplement-adoption-boosted-by-pandemic-fears
Elizabeth Ryan study RIBT supplied the bran.
h/t Bigbasslur
Positive Synergistic Effects of Quercetin and Rice Bran on Human Gut Microbiota Reduces Enterobacteriaceae Family Abundance and Elevates Propionate in a Bioreactor Model
https://www.frontiersin.org/articles/10.3389/fmicb.2021.751225/full
In 2010 Bill Gates funded CSU(Elizabth Ryan) $1,000,000 to study "Studying How Rice Bran Augments Mucosal Immunity.” Many other positive studies have been done already.
https://csuventures.org/csu-rice-bran-researcher-receives-phase-ii-gates-foundation-funding/
>>> 50 Foods You Should Never Eat
Rodale Wellness
Leah Zerbe
1/13/2016
http://www.msn.com/en-us/health/nutrition/50-foods-you-should-never-eat/ss-BBodjvN?li=BBnb7Kz&ocid=mailsignout#image=2
Whole Wheat Bread
William Davis, MD, creator of Wheat Belly 10-Day Detox
The Problem: Modern wheat is nothing like the grain your mother or grandmother consumed. Today, wheat barely resembles its original form, thanks to extensive genetic manipulations during the 1960s and 1970s to increase the grain's yields. "You cannot change the basic characteristics of a plant without changing its genetics, biochemistry, and its effects on humans who consume it," Dr. Davis notes.
Dr. Davis makes the case that modern-day wheat is triggering all sorts of health problems, everything from digestive diseases like celiac and inflammatory bowel disease to acid reflux, obesity, asthma, and skin disorders. "If there is a food that yields extravagant, extraordinary, and unexpected benefits when avoided, it is bread," says Dr. Davis. "And I don’t mean white bread, I mean all bread: white, whole wheat, whole grain, sprouted, organic, French, Italian, fresh, day-old…all of it."
The Solution: Try eliminating wheat altogether from your diet for a few weeks to see if you note health improvements. But be prepared for the wheat withdrawal syndrome of nausea, headache, fatigue and depression, and a host of other strange side effects of going grain-free during your first wheat-free week, since there are opiates that develop from the gliadin protein of wheat. Once you are through this process, you'll feel better, maybe better than you have in years.
Non-Dairy Coffee Creamer
The Problem: The health benefits of coffee are pretty impressive, so don't go throwing them away by splashing non-dairy creamer in your morning joe. Fake creamers are full of hard-to-pronounce ingredients, including liver-damaging high-fructose corn syrup, inflammatory hydrogenated oils that would never exist in nature, and artificial flavors.
The Solution: Drink your coffee black, or if you want to add cream, opt for organic from grass-fed cows or organic unsweetened coconut milk without the food additive carrageenan
Grape Jelly
The Problem: Concord grapes are delicious (and are one of the few fruits native to North America), but the way most of us taste them is in the form of high-fructose-laden grape jelly. "Even though it's given away for free like ketchup in little plastic packets, it's basically a jelly-textured candy loaded with various forms of sugar, artificial colors, and flavors," Gustafson says.
The Solution: Gustafson suggests opting for real fruit, honey, or apple butter on your PB&(F, H, or AB) sandwich. If you do reach for jelly in the store, look for low-sugar, organic versions—organic bans the use of artificial colors and flavors and requires that the grapes be grown without the use of chemical pesticides. (Nonorganic grapes are one of the most pesticide-laden fruits.)
Diet Soda
The Problem: Dr. Eliaz stays away from any diet soda and foods, sugar-free candies, and gum containing artificial sweeteners such as sucralose, aspartame, acesulfame K, and neotame, among others. "The safety data on these sweeteners is shrouded in controversy and conflicts of interest with the manufacturers of these chemical compounds," Dr. Eliaz warns. "Independent research strongly suggests that when metabolized in the body, these sweeteners can cause health-related issues and problems related to metabolism and weight gain, neurological diseases, joint pain, digestive problems, headaches, depression, inflammatory bowel disease, chemical toxicity, and cancer, among others."
The Solution: From its weight gain effects to the overload of artificial sweeteners, the disturbing side effects of soda are enough to break the fizzy habit. If you're craving a soda but want to avoid the shady sweeteners, fake food dyes, and preservatives found in popular brands, try making one of these naturally flavored water recipes, or brew your own kombucha, a naturally bubbly fermented tea that's easy to make at home.More: How Soda Destroys Your Body
Canned Tomatoes
The Problem: The resin linings of tin cans contain bisphenol-A, or BPA, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Studies show that the BPA in most people's bodies exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. "You can get 50 micrograms of BPA per liter out of a tomato can, and that's a level that is going to impact people, particularly the young," says vom Saal. "I won't go near canned tomatoes."
The Solution: To avoid negative BPA health effects, choose tomatoes in glass bottles (which do not need resin linings), such as the brands Eden Organic and Bionaturae. You can also look for tomatoes in Tetra Pak boxes instead of cans.
Sprouts
The Problem: Sprouts have been the source of so many major food recalls that they're really not worth the risk, Powell says. Be they bean or broccoli, alfalfa or pea, sprouts have been at the center of at least 55 outbreaks of foodborne illness, affecting more than 15,000 people over the last 20 years. Often, sprouts harbor salmonella, E. coli, or listeria; they're vulnerable to contamination because the seeds require moist, warm conditions in order to sprout—ideal conditions for bacteria to thrive and multiply in.
The Solution: Get the crunch of sprouts—without the added bacteria—by shredding cabbage or carrots onto your sandwiches. If you really enjoy the flavor of sprouts, cook them first, but watch out for cross-contamination.
Chicken Wings
The Problem: A single chicken wing has 81 calories and 5 grams of fat. Given that most people don't eat just one, a lone feast of chicken wings could easily lead to 1,000 extra calories and 50 grams of fat—nearly two or three days worth of artery-clogging fat! "Since 500 extra calories per day leads to two pounds per week, chicken wings are a recipe for weight gain," Dr. Bhatia says.
The Solution: If you like chicken, try baked or grilled versions to avoid a calorie overload. Since conventional chicken feed often contains antibiotics to stimulate faster growth (and sometimes even arsenic), choose organic whenever you can. If you want to go the veggie route, try this delicious vegan Buffalo wings alternative.
Nonorganic Strawberries
The Problem: While filming Food Inc., Kenner says he wanted to film strawberry farmers applying pesticides to their fields. "The workers wear these suits to protect themselves from the dozens and dozens of known dangerous pesticides applied to strawberries," he says. "When I saw this, I thought to myself, if this is how berries are grown, I don't really want to eat them anymore. I haven't been able to eat a nonorganic strawberry ever since." Unfortunately, for the food-concerned public, he wasn't able to get footage of these farmers. "I guess they didn't think it looked too appetizing."
The Solution: Opt for organic strawberries! The Environmental Working Group, which analyzes U.S. Department of Agriculture pesticide-residue data, has found 13 different pesticide residues on conventionally grown strawberries.
Butter-Flavored Popcorn
The Problem: Diacetyl is used in a lot of fake butter flavorings, despite the fact that the chemical is so harmful to factory workers that it's known to cause an occupational disease called "popcorn lung," Scranton says. After news of the chemical got out to the popcorn-eating public, companies started replacing diacetyl with another additive—which can actually turn into diacetyl under certain conditions, she adds. Neither chemical is disclosed on microwave-popcorn bags because the exact formulations of flavorings are considered trade secrets. "It's a classic example of the need for better chemical regulation and improved transparency on the chemicals used in our food and other household products," she says.
The Solution: Make your own popcorn using real butter. Pop it on the stovetop in a pot or go an easier homemade popcorn route: Put a small handful of kernels into a brown paper lunch bag and stick the bag in the microwave. The kernels will pop just like those fake-butter-flavored kernels in standard microwave popcorn bags. When they're done, pour some melted organic butter over them. "Makes pretty good popcorn at a fraction of the cost!" Scranton says.
Nonorganic Green Beans
The Problem: Green beans are consistently rated one of the riskiest picks in your produce aisle. In a recent Consumer Reports report, researchers found that green beans tainted with chemical insecticide acephate—and its breakdown product methamidophos—ranked No. 1 as a risk driver for chemical contamination. Its use on green beans accounted for around one-half of total risk across all pesticides and food. Because of this, green beans fall into the report's "very high-risk vegetable" category. And the thing about green beans is that they are consistently contaminated with toxic pesticides. Looking at the measure of both the amount of pesticide residues found on the beans and the chemicals' toxicity, green beans have landed on the very-high-risk category nearly every year since testing began in 1992.
The Solution: Make sure you always opt for organic green beans. Better yet, plant your own. They're incredibly easy to grow, take up little room in the garden, and produce a bountiful harvest in less than two months.
Farmed Salmon
The Problem: "Fish is naturally low in saturated fat, and some types, like salmon, are also high in omega-3 fat, reducing the risk of stroke and heart attack and inflammation throughout the body. While Americans need to eat more seafood and less red meat, some fish such as farmed salmon are contaminated with carcinogenic chemicals such as PCBs (polychlorinated biphenyls), pesticides (including dieldrin and toxaphene) and antibiotics," she says. And unlike wild salmon, farmed salmon are fed a mixture of other fish ground into fishmeal and fish oil, and they concentrate more toxins in their fat tissue than do other fish, Dr. Cuomo notes.
The Solution: "Fish is an important part of my family's diet, and I am very careful to choose wild salmon, rather than farmed salmon, which contains many carcinogens," Dr. Cuomo
Margarine
Dave Asprey, author of The Bulletproof Diet
The Problem: "If you could pick one type of fat that would destroy your performance, decrease your brain function, damage your health, and shorten your life, it would have to be margarine and other trans fats," Asprey says. "They lower your HDL cholesterol and increase your risk of heart disease, increase your triglyceride levels, and damage your arteries and your heart." Not only that, but the inflammatory fats found in margarine impact brain function through inflammation.
The Solution: Instead of margarine, Asprey recommends fats like ghee, avocado oil, coconut oil, and grass-fed butter. Or get a healthy dose of healthy fat with this Bulletproof coffee recipe.
Gummy Vitamins
Mark Moyad, MD, MPH, author of The Supplement Handbook
The Problem: Vitamins in the form of candy? Sounds like a dream to the parents of picky eaters. Too bad it's too good to be true. Each serving is about 15 calories a day and, while 2 or 3 grams of sugar a day (often as corn syrup) doesn't seem like much, Dr. Moyad points out that this translates to nearly 6 cups of sugar a year. Not to mention, gummies contain artificial food dyes and can contain a laundry list of other problematic ingredients: "Many contain gluten, and some also contain corn syrup, carmine, and pregelatinized cornstarch," he says.
The Solution: "Always go to food for nutrition first," says Dr. Moyad. "Don't teach kids to rely on pills at such a young age." Liquid multivitamins can be a good alternative for kids (especially those who can't swallow pills). Double-check the labels for dyes first, and pick one that touts the NSF certification.
Instant Noodles
Jean Nick, senior information analyst at the Rodale Library
The Problem: This frat-house staple contains ingredients like MSG that can actually trigger not just excessive food cravings, but painful migraines, too. In fact, Baylor University researchers recently found that eating instant noodles two or more times a week increases your risk of cardiometabolic syndrome, raising your likelihood of developing heart disease and other conditions, such as diabetes and stroke, explains Nick.
The Solution: To avoid one of the worst ingredients in the ramen packets, MSG (and all of the sneaky names for MSG)—and to inject some nutrition into your cup of noodle meal—stir up this healthy instant noodle recipe.
Nonorganic Corn
Maryam Henein and George Langworthy, directors of Vanishing of the Bees
The Problem: Today's corn plants are more like little pesticide factories with roots. Most of the nation's corn supply is genetically engineered to either produce its own pesticide supply within the plant or withstand heavy sprayings of chemicals, which wind up inside of the food. That's problematic not just for bees, but for people, too. "I avoid corn because most is genetically modified, and on top of that, most of the seeds are treated with systemic pesticides that kill bees," says Henein. "And let’s not be fooled, the sublethal effects of these pesticides also slowly impair our health."
The Solution: In one form or another, corn is present in the vast majority of processed foods. From ketchup to salad dressing, and even bread, it’s hard to escape corn ingredients. One to especially look out for? "I always try to avoid foods containing high-fructose corn syrup," says Langworthy. "Not only is it unhealthy, but the pesticides used in the production of the corn is detrimental to honeybees and other pollinators."
To avoid genetically engineered corn, which has never been tested for longterm impacts on human health, choose USDA organic or Non-GMO Verified foods.
Artificial Sweeteners
Maria Rodale, CEO of Rodale, Inc. and author of Organic Manifesto
The Problem: Ironically, there's a lot of evidence that suggests using artificial sweeteners, which have zero calories, is just as bad for your waistline as using regular, high-calorie sugar. For instance, research from the University of Texas has found that mice fed the artificial sweetener aspartame had higher blood sugar levels (which can cause you to overeat) than mice on an aspartame-free diet. Not only are they bad for your health, but scientists have also detected artificial sweeteners in treated wastewater, posing unknown risks to fish and other marine life. Plus, as Rodale says, "They're unnatural, nonorganic, taste horrible, and lead to all sorts of bad health consequences, false expectations, and short-term strategic thinking."
The Solution: Refined white sugar isn't any healthier, but you can replace it with small amounts of nutritious sweeteners, including honey, blackstrap molasses, and maple syrup, all of which have high levels of vitamins and minerals, or make homemade healthy sweeteners that are far better for your diet.
Processed Honey
Gerard E. Mullin, MD, author of The Gut Balance Revolution
The Problem: "Refined honey is among the most insidious sweeteners of all time," says Dr. Mullin. The pasteurization process eliminates the health properties of honey, essentially turning it into just another form of sugar. To make things more confusing, research has shown that more than 75 percent of honey has been processed to the point where it isn't even considered honey anymore. Some honey is even blended with high-fructose corn syrup, additives, and other flavorings.
The Solution: In moderation, raw honey from your local farmer's market has the opposite effect on your health. "Good data show that a teaspoon or less per day of raw honey has positive effects on gut microbimone health," Dr. Mullin says. Raw honey may have an antimicrobial effect against harmful pathogens in your gut, including E. coli. At the same time, this superfood can help promote the growth of healthy bacteria. "Honey also has anti-inflammatory, antioxidant, immune-regulating, and anti-tumor properties," he points out. It can also improve many aspects of your health, including allergies, bone health, diabetes, and wound healing.
Agave
Robert Lustig, MD, author of Fat Chance
The Problem: Don't trust the health halo claims associated with the natural sweetener agave. While it is technically a low-glycemic food, it actually drives up blood fructose, which is way worse, Dr. Lustig explains. "Fructose causes seven times more cell damage than glucose because it binds to cellular proteins seven times faster and releases 100 times the number of oxygen radicals (like hydrogen peroxide, which damages cells)," he notes.In addition, fructose is turned into fat in the liver, which contributes to the development of metabolic diseases like type 2 diabetes. "Glycemic index is irrelevant; fructose damages your body unrelated to glycemic index. Agave nectar should have a skull and crossbones," Dr. Lustig says.
The Solution: Retrain your tastebuds to not want excessively sweet foods. When you feel like reaching for something sweet, try one of these 25 sugar-free ways to stop sugar cravings instead.
Table Salt
Josh Axe, DNM, DC, CNS, and founder of DrAxe.com
The Problem: Table salt starts out as a healthy sea salt, but the extreme processing that happens next makes this one of the worst things you can put in your body. Manufacturers strip it of all its minerals and heat it to around 1,200 degrees, completely changing its chemical structure. Then, the naturally-occurring iodine that was destroyed is replaced with potassium iodide, and the salt is stabilized with dextrose, which turns it purple. Finally, it is bleached white.
The Solution: For an all-natural, unprocessed way to add flavor to food, choose Celtic sea salt or Himalayan salt. You'll also get a heavy dose of health benefits, including bone support, improved cognitive function and pH balancing.
Food Dyes
Michael F. Jacobson, PhD, executive director of Center for Science in the Public Interest
The Problem: Small studies link some food dyes to hyperactivity in children and cancer in animals, and that's one reason Jacobson avoids them. Red #3 causes cancer in lab rats, and Yellow #5 and Yellow #6 may contain cancer-causing contaminants. Food dyes, often used together with artificial and natural flavorings, are used to make foods appear more healthful than they actually are and to replace truly healthy ingredients like fruit, fruit juice, and vegetables. For instance, Tropicana Twister Cherry Berry Blast contains no berry or cherry juice, but lots of the artificial dye Red #40.
The Solution: Read labels anytime you're considering buying a prepackaged food. Food dyes can crop up in some really unexpected places, even in healthy foods like cheese and yogurt. The good news? Some companies are starting to remove food dye from foods.
Charred Meat
Natasha Turner, ND, author of The Supercharged Hormone Diet
The Problem: While everyone loves a good barbecue, grilling meats can produce carcinogens if you aren’t careful. The two most associated with charring are HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons). HCAs form when meat is cooked at high temperatures; PAHs are created when the flames touch the meat or when fat drips into the flames and produces smoke, which then rises and coats the food.
The Solution: To grill more healthfully, lower the heat on your gas grill or increase the distance between the fire and the meat if using a charcoal grill. Choose smaller cuts of meat, flip them often, and use a meat thermometer when cooking at lower temperatures so you can check to be sure the meat is fully cooked. Homemade grilling marinades, particularly ones containing rosemary, can reduce the risk of HCAs by up to 99 percent.
Nonorganic Potatoes
Mark Kastel, cofounder at Cornucopia Institute
The Problem: Insects love potatoes. To counter that, nonorganic farmers generally spray chemicals on potato plants several times a year in the field. "But if that's not enough, in many production systems, their vines are sprayed with an herbicide just prior to harvest so they can be more easily harvested," Kastel explains. After harvest and washings, potatoes are often sprayed with a mold and sprout inhibitor—right on the skin, the high-fiber part that is also high in nutrients that we all should all be eating.
The Solution: Buy organic potatoes, including antioxidant-rich blue potatoes, at your farmer's market. "They are cheap and have one of the lowest premiums you need to pay to eat organically," Kastel notes.
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>>> Did a popular sugar additive fuel the spread of two superbugs?
By Amina Khan
Los Angeles Times
1-4-18
https://www.msn.com/en-us/health/nutrition/did-a-popular-sugar-additive-fuel-the-spread-of-two-superbugs/ar-BBHRdlq?
A widely used sugar additive called trehalose may have contributed to the emergence of two hyper-virulent strains of the bacterium Clostridium difficile.
Two bacterial strains that have plagued hospitals around the country may have been at least partly fueled by a sugar additive in our food products, scientists say. Trehalose, a sugar that is added to a wide range of food products, could have allowed certain strains of Clostridium difficile to become far more virulent than they were before, a new study finds.
The results, described in the journal Nature, highlight the unintended consequences of introducing otherwise harmless additives to the food supply.
C. difficile is a nasty bacterium — infection can result in severe diarrhea and death — and numbers among the most prevalent hospital-acquired infections in the United States. According to the Centers for Disease Control and Prevention, nearly half a million people were sickened by the bug in 2011. Some 29,000 of those patients died within 30 days of being diagnosed with C. difficile, and about 15,000 of those deaths were directly linked to the infection.
The disease wasn’t always such a scourge of the sick and hospitalized, and scientists have long been trying to figure out why certain strains have become so successful in recent years. The misuse and overuse of antibiotics has long been thought to be responsible for the rise of many kinds of antibiotic-resistant “superbugs.”
To probe the mystery, a team of scientists led out of Baylor College of Medicine in Texas examined two particularly successful lineages of C. difficile, RT027 and RT078, examining what kind of carbon-rich molecules they ate. Both types, they noticed, seemed very good at using low concentrations of the sugar trehalose as a sole carbon source.
The researchers analyzed the genomes of both RT027 and RT078. While both had RNA sequences that allowed each type to take advantage of trehalose in low doses, they did so in very different ways.
C. difficile bacteria have genes that can break trehalose into glucose (a simpler, more useful sugar) and its derivatives. But a special protein called TreR blocks the microbes from metabolizing trehalose unless the concentration of trehalose in the environment is very high.
In RT027, the TreR protein is modified in a way that lowers the bar, allowing the bacteria to metabolize trehalose even in quite low concentrations.
RT078, however, is using a different mechanism to do the same thing, having picked up four genes that are used in taking up and metabolizing trehalose. (Just one of them, it turns out, was responsible for its powered-up ability to grow in small amounts of trehalose.)
“Unexpectedly, RT078 does not share the genetic alteration in TreR that is found in RT027,” Jimmy D. Ballard of the University of Oklahoma Health Sciences Center, who was not involved in the study, wrote in a commentary. Thus, “it therefore seems that two epidemic strains of C. difficile have optimized trehalose metabolism in unrelated ways.”
The researchers tested their findings in mice. If they removed a gene for trehalose metabolism in RT027, then the strain became far less virulent. And if they added trehalose to the diets of animals affected with an unaltered RT027, the mice’s risk of death shot up.
So, was the trehalose causing a bacterial population boom? Not really. The scientists found the RT027 bacterial load in the mice to be roughly the same regardless of whether they were fed this sugar. Instead, scientists think the microbes’ improved ability to metabolize the sugar meant that they also produced more C. difficile toxins — making the bacteria far more virulent.
The researchers also took fluids from the small intestines of three human study participants who were fed a typical diet and tried to grow different strains of C. difficile in it. Sure enough, RT027 responded to the trehalose in the bodily fluid, while other strains did not.
There’s another reason scientists suspect trehalose is feeding the growth of these C. difficile superbugs: Both started making their big breaks roughly around the same time, researchers said.
“Although considered an ideal sugar for use in the food industry, the use of trehalose in the United States and Europe was limited before 2000 owing to the high cost of production (approximately U.S. $700 per kilogram),” the authors pointed out. “The innovation of a novel enzymatic method for low-cost production from starch made it commercially viable as a food supplement (approximately U.S. $3 per kilogram).”
For now, this evidence doesn’t definitively prove whether trehalose helped fuel the C. difficile strains. But the findings are pretty telling and worthy of more study, Ballard said.
“Despite these concerns, the correlative findings of Collins and colleagues’ study are compelling,” he added. “It is impossible to know all the details of events surrounding the recent C. difficile epidemics, but the circumstantial and experimental evidence points to trehalose as an unexpected culprit.”
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>>> How Do Antioxidants Lend Themselves to Brain Health?
March 30, 2018
by Sherry Christiansen
https://investorshub.advfn.com/secure/post_new.aspx?board_id=25497
Many people know that antioxidants are components of healthy foods that help boost the immune system. But, what exactly are antioxidants, how do they work and can they improve brain health?
How Do Antioxidants Lend Themselves to Brain Health?
Antioxidants
Antioxidants are compounds found in food sources. They play an instrumental role in protecting the enzymes, fats and vitamins in the body. These natural substances help to delay or prevent certain types of damage to the cell. Brightly colored fruits and vegetables, such as those that are part of the Mediterranean diet, are a great source of antioxidants. In general, the brighter the color, the higher the level of disease-fighting antioxidants in food.
Examples of antioxidants include:
•Beta-carotene
•Lutein
•Lycopene
•Selenium
•Vitamin A
•Vitamin C
•Vitamin E
Antioxidants can be broken down into two groups including:
1.Flavonoids are primarily found in plants, approximately 4,000 flavonoids have been identified. This group is broken down into seven different categories, including anthocyanins (from blueberries, grapes and wine) and catechins/epicatechin (found in cocoa, dark chocolate and tea) and more.
2.Non-flavonoids include three categories: minerals, plant pigments and vitamins. Plant pigments include carotenoids (found in orange fruits and vegetables, such as carrots and pumpkins). Vitamin C and E are the primary vitamin antioxidants. Selenium is an example of a mineral antioxidant enzyme, found in Brazil nuts, eggs, fish, grains and meat.
Antioxidants in the Body
Oxidative stress is a condition that is thought to contribute to age-related illnesses, such as Alzheimer’s disease. It results from the body’s inability to detoxify the harmful end products of metabolism (breaking down food into energy). Oxygen is required when food is burned for energy, but during that process, dangerous byproducts are produced called free radicals. As the body ages, it is not as efficient in removing free radicals, and the result is damage to the cells.
One of the most severe examples of free radical attack on the body is memory loss.
Several factors are known to speed up the production of free radicals, including excessive alcohol intake, a diet high in saturated and trans-fats and smoking. Environmental sources (such as pollution) can result in free radicals in the body as well.
Antioxidants and Brain Health
Studies have shown that antioxidants may help to counteract the unstable molecules that comprise free radicals, counteracting the negative effects of oxidative stress. Recent studies discovered that antioxidants may reverse some of the symptoms of aging (such as memory loss).
The brain uses an abundance of oxygen due to its high metabolic activity. This makes the brain more susceptible to free radical attack than just about any other area of the body. Free radical attack on brain cells results in memory loss.
Two types of flavonoids called “luteolin” and “diosmin” were shown to reduce levels of beta-amyloid (a hallmark symptom of Alzheimer’s disease) in the brain. Luteolin can be found in abundance in green peppers and tomatoes, and lemons are high in diosmin.
Studies have also shown that flavonoids called “anthocyanins” found in red berries, are associated with decreasing cardiovascular risks. What’s good for the heart is good for the brain (because cardiovascular disease increases the risk of Alzheimer’s), so, flavonoids are also highly recommended for brain health and Alzheimer’s prevention. In fact, berries are recommended daily on the Alzheimer’s Prevention diet due to the strong evidence that regular intake (a half a cup twice a week of blueberries or strawberries) was associated with delaying cognitive decline for over two years.
Top Antioxidant Foods
•Artichoke (boiled)
•Cilantro
•Cinnamon
•Citrus fruit
•Cocoa
•Cranberries
•Dark chocolate
•Ginger and turmeric
•Goji berries
•Green tea
•Kidney beans
•Oregano
•Pecans
•Tomatoes
•Wild blackberries, blueberries, raspberries, strawberries
Many studies have also been done on the effects of cocoa powder flavonoids on memory loss. Flavonoids from cocoa were found in clinical research studies to inhibit the death of neurons by interfering with free radicals in the brain. The primary flavonoid in cocoa and chocolate is called epicatechin, which was found to improve cognitive function in animals and humans. In rat studies, flavonoids from cocoa and chocolate were found to preserve cognitive abilities. Human studies discovered that cocoa flavonoids lowered the risk of developing Alzheimer’s disease and stroke.
A 2012 study of people with mild cognitive impairment (MCI) who drank a specific type of cocoa drink, called Cocoa Via, resulted in significant improvement in memory function in study participants. It’s important to note that many of the flavonoids are removed when most brands of cocoa are processed from its raw form and that the study involved a particular type of pure, unsweetened cocoa, called CocoaVia.
Resveratrol is part of a group of compounds that act like antioxidants, called polyphenols. Resveratrol is thought to protect the body against damage that can increase the risk of diseases, such as cancer and heart disease. Resveratrol is found in the skin of red grapes, so it’s abundant in blueberries, cocoa powder, cranberries, grape juice, peanuts and wine. Some preliminary animal studies have shown that resveratrol helped to delay cognitive decline, but human studies are somewhat limited. One study did, however, discover that memory function improved in people with mild to moderate Alzheimer’s disease who took supplemental resveratrol.
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>>> What Is the Mediterranean Diet?
March 26, 2018
by Sherry Christiansen
https://www.alzheimers.net/the-mediterranean-diet/
In the mid-1900’s, scientists became aware that people in several Mediterranean countries were healthier and lived longer than in other regions of the world. So, researchers started studying the diet and lifestyle of the Mediterranean people to find out if what they ate, and how they lived had anything to do with the reason they were healthier.What Is the Mediterranean Diet?
Researchers discovered that the diet of the Mediterranean people was much different than the Western diet and its benefits include a reduction of cardiovascular disease, lower risk of cancer, reduced incidence of inflammation, oxidative stress and lower insulin levels. Thus, the Mediterranean Diet was born.
Foods in the Mediterranean Diet
The people in the Southern regions of Greece and Italy have many things in common when it comes to diet and lifestyle. They eat mostly fresh, locally grown food (not having access to many of the unhealthy processed foods in the Western diet) for one.
Other foods on the diet include:
•A wide range of brightly colored (dark skinned) fresh fruits and vegetables
•Extra virgin olive oil (replacing butter, which is high in saturated fat)
•Moderate amounts (2 to 3 times per week) of fresh, locally caught wild, cold-water fish
•Primarily vegetable sources of protein, such as beans and legumes
•Small amounts of red wine
•Very little red meat
•Whole grains
Perhaps just as important as the food eaten in the Mediterranean Diet, is the lifestyle of the people, who socialize frequently and are physically active every day.
Clinical study findings were so astounding for overall health and disease prevention, that the Mediterranean Diet began to be studied for its effect on many different illnesses — including Alzheimer’s disease.
“Based on studies, the Mediterranean diet is considered by some experts to be an excellent method for reducing the risk of Alzheimer’s disease. By one estimate, this diet can decrease disease risk by as much as 40% in older patients. The more strictly patients adhere to the diet, the more dramatically their risk is reduced,” says Dr. Richard Isaacson, M.D., Harvard trained Neurologist, in his book titled, “The Alzheimer’s Treatment & Prevention Diet.”
Foods to Avoid on the Mediterranean Diet
•Animal products such as eggs, low-fat cheese and yogurt (in moderation)
•Artificial sugar
•Fried food
•Processed foods (crackers, boxed instant foods, packaged potato chips and more)
•Red meat should be limited (rarely)
•Starchy foods
•Sugary foods
•Trans-fats (lard)
•Unhealthy saturated fats (butter)
•White pasta
Foods to Eat on the Mediterranean Diet
•Bright colored, thick-skinned fruits, including: apples, berries, red grapes and oranges
•Brightly colored vegetables such as: broccoli, Brussel sprouts, carrots, eggplant, peppers and tomatoes
•Cold-pressed extra-virgin olive oil (a great source of monounsaturated fat that lowers bad cholesterol [LDL] raises healthy cholesterol [HDL] levels)
•Fresh herbs and spices
•Fresh, wild-caught cold-water fish such as: cod, mackerel, oysters and tuna
•Green leafy vegetables such as: collard greens, kale, spinach and Romaine lettuce
•Lean meat such as: chicken and turkey
•Nuts and seeds like: Brazil nuts, sunflower seeds and walnuts
•Red wine (in limited amounts, 1 glass per day for women, 2 glasses per day for men)
•Whole grains such as: barley, oatmeal, quinoa and more
Other Things to Note About the Mediterranean Diet
Dairy Intake
Low-fat dairy should only be eaten in moderation on the Mediterranean diet — such as 1-2 servings per day of plain (no sugar added) Greek yogurt with live cultures, a 4-ounce glass of low-fat milk, or 1 to 2 ounces of low-fat cheese. Only eat dairy from grass-fed cows, because these products are higher in healthy fats, than cows that are fed corn.
Fatty Acids
Omega-3 and Omega-6 fatty acids are important to overall health. Healthy fats are a vital part of the Mediterranean Diet.
Fatty fish from cold water sources, rich in omega-3 fatty acids, was shown in studies to be an important factor in brain and heart health. Healthy choices of wild caught fish high in omega-3 fatty acids include:
Fish should not be fried in oil, but rather baked or broiled. Avoid large amounts of shellfish, which is not considered part of the Mediterranean diet. Farm raised fish is considered by many food experts to be unhealthy and toxic, and it should be avoided altogether.
Recent studies indicate that omega-3 fatty acids protect against heart disease and stroke, reduce blood pressure, raise HDL (good cholesterol) and lower triglycerides. Omega-6 fatty acids mostly come from plant oils (such as corn oil) and from nuts and seeds.
Healthy Omega-3/Omega-6 Ratio
The American Heart Association recommends limiting food calories from omega-6 fatty acids to 5-10%. A diet high omega-6 fatty acid is associated with weight gain in human studies, whereas a high omega-3 fatty acid (fresh wild caught fish) intake decreases the risk for inflammation and weight gain while lowering bad cholesterol. In general, the Western diet is very high in omega-6 fatty acids, and too low in omega-3 fatty acids. It’s important to note that omega-6 fatty acids are healthy when the ratio is correctly balanced.
According to the American Heart Association, fatty fish (such as albacore tuna, herring, lake trout, mackerel, salmon and sardines should be eaten at least 2 times per week, with an average serving of 3.5 ounces cooked or ¾ cup flaked fish.
Those with a high risk of heart disease, or people in the early stages of Alzheimer’s disease, may need to take a supplement of omega-3 fatty acid — under the supervision of the physician. High doses of omega-3 supplements could have dangerous side-effects (such as bleeding).
Foods High in Omega 3 Fatty Acids
•Albacore tuna
•Cod Liver and Krill Oil
•Flax seed oil (has both Omega 3 and Omega 6 fatty acids
•Lake trout
•Wild caught cod
•Wild caught herring
•Wild caught mackerel
•Wild oysters
•Wild caught salmon
Foods High in Omega 6 Fatty Acids
•Flaxseed Oil (has both Omega 3 and Omega 6 fatty acids)
•Grapeseed oil
•Pine nuts
•Pistachios
•Pumpkin seeds
•Unprocessed Non-GMO Corn, Safflower, Sunflower, Sesame and Soybean Oil
•Walnuts
The Mediterranean Diet, found to lower the risk of Alzheimer’s disease, is also thought to slow down symptoms of memory loss in people in the early stages of the disease. According to a recent Harvard Health publication:
“This has been shown to help thwart Alzheimer’s or slow its progression.” Dr. Marshall of Harvard Health added, “A recent study showed that even partial adherence to such a diet is better than nothing, which is relevant to people who may find it difficult to fully adhere to a new diet.”
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>>> The Real Reason Why Egg Yolks Are Different Colors
Reader's Digest
Camille Berry
May 2018
http://www.msn.com/en-us/foodanddrink/foodculture/the-real-reason-why-egg-yolks-are-different-colors/ar-AAy2aFH?li=BBnb7Kz&ocid=mailsignout
Eggshells can come in a rainbow of colors, but did you know that egg yolks come in a variety of shades as well? We’ve all seen the pale yellow yolks found in store-bought cartons, and you’ve likely encountered the richly hued orange yolks when you pick up eggs at a farmers market. Either way, they make for a tasty morning scrambled egg feast!
But do you ever wonder why some yolks are darker than others? Stick around and we’ll break it down for you.
The Secret Behind Egg Yolk Color
Despite this common misconception, the exact shade of your egg yolk has nothing to do with the chicken breed—although it can affect the color of the eggshell. Here’s the real difference between white and brown eggs. The shade of an egg yolk is completely determined by the hen’s diet. Hens that are given feed full of yellow-orange pigments will lay eggs with darker yolks. It’s as simple as that! No artificial coloring is allowed in chicken feed, but some farmers will add marigold petals to give yolks an orangey color boost. Reddish yolks are made possible by adding capsicum (i.e. red bell peppers) to chicken feed, and throwing in a dash of paprika can have the same effect.
What Egg Yolk Color Means for Your Health
OK, so now we know why yolks can vary in color. But does a darker yolk mean a more nutrient-rich egg? You may be surprised to find out that this actually isn’t the case! A pale yellow yolk and a deep orange-gold yolk will have the same amount of protein and fat, although a darker yolk may mean more vitamins and less cholesterol. But the jury is still out on that one.
That said, some folks swear (the author included!) that the darker the yolk, the tastier the egg. You may not notice it as much in a hearty breakfast casserole, but when it comes to a relatively simple French omelet with a few ingredients, an egg with a darker yolk can give your breakfast a major flavor boost.
Regardless of the color of your yolk, eggs are a great way to get extra protein in your diet. Don’t miss these 55 delicious ways to have eggs at every meal.
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>>> Avocado consumption hits record highs, driven by health trends
Food Dive
https://www.fooddive.com/news/avocado-consumption-hits-record-highs-driven-by-health-trends/600858/
Dive Brief:
Monthly shipments of avocados to the U.S. set a new record in January 2021 at nearly 320 million pounds, representing a 33% year-over-year increase, according to research from Rabobank. Demand is also growing year-round, with shipments in March 2021 up 20% compared to the same time in 2020.
While Rabobank does not expect prices to hit the same levels as 2019, it anticipates average avocado prices to remain higher than in 2020. The report estimates shipments for 2021 and 2022 to be up 12% compared to the three-year average for 2018 to 2020.
Per-capita consumption has more than doubled between 2010 and 2020 to hit more than 8.5 pounds per year, and could surpass 11 pounds per person by 2026. Interest in healthy eating is driving demand along with restaurant reopenings and a boost in economic activity as pandemic restrictions lift, but issues around sourcing and sustainable cultivation pose challenges, Rabobank noted.
Dive Insight:
Sometimes referred to as a superfood, avocados pack a serious punch with high levels of monosaturated fat as well as potassium, fiber, folate, essential vitamins and minerals. Consuming the green fruit instead of refined carbohydrates can also boost satiety in adults with weight gain and obesity, according to research from the Illinois Institute of Technology’s Center for Nutrition Research.
Avocados have also proven to be highly versatile, making their way into everything from guacamole to ice cream. The upcycling startup Hidden Gem Beverage Co. even makes beverages from avocado pits. Indeed, the seeds have much potential value. At Pennsylvania State University, researchers have developed a range of natural food colorings in the red-orange-yellow spectrum from avocado seeds, and the pits may even have the ability to fight listeria.
However, as demand soars, sourcing remains a challenge for the avocado industry due to the regional nature of cultivation, the Rabobank report notes. Mexico is the main provider of avocados to the U.S. market, with Peru and California also among the biggest in the world. California will have a slightly lighter avocado crop this year compared to recent years, according to Rabobank. This could create supply challenges when California and Peru’s crop seasons end and Mexico transitions to a new season.
And the avocado industry needs to keep an eye on sustainability to ensure that the fruit's "green gold" reputation remains. The Sustainable Food Trust has called attention to what it describes as the detrimental impact of the ongoing “green gold rush” around avocados. It cites research from Carbon Footprint Ltd that finds two small avocados in a packet has a carbon footprint that is twice the amount of a kilo of bananas, for example. Avocados are a challenging crop to cultivate, requiring specific conditions and a high number of inputs in some cases.
The several thousand miles they often travel to reach consumers is another factor that drives avocados’ carbon footprint along with land management policies in countries that incentivize production without accounting for deforestation.
This scrutiny comes as foods' environmental and sustainable credentials become more important to consumers. Eleven percent of consumers recently shifted their purchasing decisions to include more products with environmental claims between 2019 and 2020, according to research from Kearney.
There are a few efforts to improve avocado sustainability. Finding a way to upcycle avocado seeds could also boost the carbon footprint of avocado production and provide food manufacturers with an opportunity to market their upcycled products to sustainability-focused consumers.
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