Omega-3 Fatty Acids
Omega-3 fatty acids can help prevent coronary artery disease, high blood pressure, and inflammatory and autoimmune diseases.
The Food and Nutrition Board of the Institute of Medicine suggests 1.1g of omega-3 fatty acids for women daily and 1.6g for men daily.
Salmon is a good source of omega-3 fatty acids. If you enjoy cooking salmon, see BellyBytes.com collection of Healthy Salmon Recipes.
For more information, see also: Omega 3 and Omega 6 Fatty Acids.
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July 3rd, 2008
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EXPOSURE to cooking oil used to fry chips can increase your risk of cancer,
research has revealed.
Scientists say potentially harmful particles are released into the air when oil is
heated to the temperatures needed to cook chips or stir-fries.
Repeated exposure to these chemicals can increase the chance of diseases such
as lung, breast and bladder cancer.
All cooking oils produce the particles but vegetable oil is the most dangerous. Corn
oil and olive oil also pose a risk, researchers say.
Deep-frying chips, in particular, produces large amounts of the cancer- causing
chemicals polycyclic aromatic hydrocarbons.
It also produces the compound acrylamide, another carcinogenic chemical.
The study, published by the Royal Society of Chemistry, estimates that someone
regularly exposed to high levels of these chemicals would have a one in 100
chance of developing cancer.
Last night the researchers advised cooks to make sure kitchens are properly
ventilated and to try to boil and steam foods instead of frying.
They said: ‘It is highly possible for cooks to be exposed to harmful particles even
while cooking at home.
‘It is advantageous to carry out cooking activities in well- ventilated kitchens either
mechanically or naturally ventilated.
Source: http://www.cancercompass.com/
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June 27th, 2008
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June 23, 2008 — Fresca Italia of Brisbane, CA is recalling Burrata, a type of cheese, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as fever, headache, stiffness, nausea, abdominal, or diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.
Read more…
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June 23rd, 2008
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There are lots of recommendations out there that we don’t drink enough water and we ought to drink more. Does it help you lose weight? Are you getting enough? Are American’s dehydrated? Does it make you feel full? Or sleepy?
What we do know is that our kidneys love to make dilute urine. You are getting enough fluids if your urine is clear. Dilute urine looks clear. If it’s yellow, you are getting a little dry and your body is conserving water by concentrating your urine. If your urine starts to have a burning quality and looks darker, you are likely very dehydrated.
The 8 Glasses a Day Theory
It’s interesting to note that this practice came from the Food and Nutrition Board of the Institute of Medicine. The board wrote that a rough rule of thumb would be one milliliter of water per calorie eaten. That makes about 2,000 milliliters, or two liters, of water a day. Two liters equals approximately 2 quarts which then translates into eight, 8-ounce glasses. But more interesting and often left out, is the fact that the report then continues with, “and much of this can be gained from the solid food that we eat”.
It often surprises people to learn, for example, that white bread is more than 30 percent water. People either aren’t aware of that second sentence of just forgot about it, so through the years it became the standard advice to drink those eight glasses of water a day.
Heinz Valtin, a physician and professor emeritus, feels that this emphasis on eight glasses of water per day is encouraged by the bottled water industry. (Nutrition Action Report of June, 2008) He states that the bottled water industry is making billions of dollars on this myth.
It has been known and measured that eating lots of salty foods, or a large meal will make you shift fluids into your gut to process all that stuff. Your body puts into your small bowel the equivalent in fluid volume of about 70 percent of your body weight each day. Then it absorbs it back.
To digest properly, you need lots of water to work with. And if fluids are in your intestine, they aren’t in your blood stream circulating to your brain. A large salty meal will make you feel sleepy. Being a little dehydrated or tired may very well be a sign that you are a little dry. Try it. If you feel fatigued and worn out, a large glass of water will often, by itself, feel like a pick me up.
In hot weather, you can get quite dry just by the sweat you make without your even being aware of it. You can avoid heat stroke completely by drinking ahead of time.
But this is all old news.
Last month in Nutrition Action, there was a wonderful review about the amount of fluids we should or shouldn’t drink, and the consequences of what’s happened to Americans in the last 25 years from the fluids we do drink.
What has happened is that we have had a huge shift to sugared sodas and fruit juices. Fifty years ago, virtually no one drank sugared drinks. Now, we all drink about 400 calories a day in sugared fluids (9 percent of our total calories). If you take that out a year at a time, that many extra calories can add up to a weight gain of as much as 40 pounds a year.
What the nugget for today is that liquid calories do not satisfy or surpress your appetite. What you drink isn’t counted by your brain as calories. It just slips under the radar screen and ends up on your hips and belly. When you drink calories, you don’t feel it is food.
What is also interesting, is that soup doesn’t have that effect. In fact, eating a soup course in a meal will reduce your total calories. Why the boundary between soup and liquid fruit juice, we can’t say. Drinking full sugar soda may give you a caffiene effect. If that’s what you need, drink coffee. It’s a great chemical. No harmful effect and lot’s of research to show it.
What will work for me?
This is simple. Drink water. Or diet soda. Stop the sugared soda if you want to control your weight. And stop the sugared fruit juice. Stop feeding your kids the sugared fruit juice. Eat the whole fruit and get the fiber and the appetite effect. Your weight as a child predicts your weight as adults.
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June 21st, 2008
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› FDA is continuing to warn consumers nationwide that a salmonellosis outbreak has been linked to certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes.
http://www.fda.gov/oc/opacom/hottopics/tomatoes.html
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June 17th, 2008
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Repeated Violations Prompt Action Against Seafood Company
FDA has taken enforcement action against Minneapolis-based seafood processor Captain’s Select Seafood Inc. The action follows the company’s extensive history of violating food and drug law. The company also has violated the agency’s regulations that require seafood processors to develop and implement plans that identify food safety hazards and offer preventive measures to control those hazards.
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01846.html
› FDA is warning consumers nationwide that a salmonellosis outbreak has been linked to certain raw red plum, red Roma, and red round tomatoes, and products containing these raw, red tomatoes.
– Press release: http://www.fda.gov/bbs/topics/NEWS/2008/NEW01848.html
– More information: http://www.fda.gov/oc/opacom/hottopics/tomatoes.html
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June 9th, 2008
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› Certain lots of Amish Macaroni Salad under the Orval Kent or Yoder’s label (various sizes) Reason for recall: a precaution due to results of tests on a single package for E. coli O157:H7http://www.fda.gov/oc/po/firmrecalls/orvalkent05_08.html
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June 2nd, 2008
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Lactose intolerance is an often misdiagnosed, even self-diagnosed condition sometimes confused with milk allergy, which is far more serious. Lactose intolerance actually occurs far less than most people realize.
Here we will attempt to set the record straight on what lactose intolerance is, who suffers and what can be done about it and the symptoms it causes.
Lactose Statistics
Lactose is a type of sugar found only in milk and milk products. In your body, it is broken down by an enzyme in the intestinal tract called lactase. Production of this enzyme is highest in infancy and then drops sharply at about three to five years of age. This drop is what results in a reduced ability to digest lactose.
About three quarters of the world are lactose intolerant, meaning simply that they have limited levels of the lactase enzyme. However, that does not mean that they cannot drink milk or eat ice cream. In truth, some people with limited lactase levels have no gastrointestinal symptoms at all.
In short, studies show that only a small number of people, regardless of ethnic background, actually experience hallmark symptoms of lactose intolerance. Common symptoms include flatulence, bloating, cramps and diarrhea.
Intolerance vs. Maldigestion
Part of today’s widespread misconception relates to the term, “lactose intolerance”. Many health professionals incorrectly use the term to refer to both low lactase levels and the symptoms that can occur from consuming lactase lactose containing foods and beverages. Experts differentiate between the two, describing people with low lactase levels as “lactose maldigesters” and those with symptoms after consuming lactose as “lactose intolerant”.
Furthermore, even if you experience a bout of abdominal discomfort after drinking milk, it does not mean you have to swear off milk completely or even that you will experience symptoms the next time you drink milk.
Lactose intolerance is not an all or nothing condition. That is an important point to remember, because avoiding dairy can cause you to miss out on vital nutrients. Dairy products provide calcium, vitamin D, potassium, phosphorus and magnesium. These nutrients are valuable for maintaining good health and staving off chronic disease.
Experts link low fat dairy products with lower blood pressure, stronger bones, reduced risk of colon cancer and better weight management. That is why the Dietary Guidelines recommend three servings of low fat or fat free dairy a day. Moreover, the lactose in dairy products enhances calcium absorption.
Daily Dairy Key
The most important fact for lactose tolerance may be a consistent intake of the milk sugar.
People who have eaten dairy foods all their lives and never stopped, usually do not have a problem. It is people who have stayed away from milk for several months or years and then reintroduce it into their diets who have to watch their lactose intake more carefully.
Gradual exposure to dairy foods when reintroducing them can significantly improve tolerance. Over time, lactose digesting bacteria not only increases to meet demand, they become more efficient at breaking down lactose, thereby minimizing symptoms.
Tackling the Challenge
A big barrier to downing more dairy may not be physical symptoms, but preconceived expectations. Sometimes, just thinking you have lactose intolerance can produce symptoms.
Besides a positive attitude, what can you do? Lactose intolerance is a highly individual condition with a broad range of symptoms. What affects one person may not affect another. Following is what current research and excerpts suggest:
Start small. Most nutritionists recommend half cup portions to start, and then work your way up from there once your body adjusts. If you spread your milk intake throughout the day, you may be able to reach three cups a day without a problem.
Eat with food. Most research shows that even people with low levels of lactase can tolerate one eight ounce glass of milk (12 grams of lactose) at a time, especially if it is accompanied by a meal. Having dairy with other foods, such as milk with cereal, is key to avoiding symptoms, because additional food slows down stomach emptying, giving your body more time to digest the lactose.
Vary your diet. Try a variety of products to find what works for you. Whole milk and chocolate milk are generally better tolerated than low fat and unflavored milk. And aged cheeses like Cheddar, Swiss, Parmesan and Colby usually go down easily, since they contain smaller amounts of lactose.
Get cultured. Yogurt, buttermilk and kefir are good options, despite being high in lactose, because they contain live cultures that predigest some of the sugar. Frozen yogurt and ice cream, on the other hand, are best eaten in smaller amounts.
The Bottom Line
Lactose maldigesters who have avoided dairy for years may struggle to imagine a world that includes pizza, ice cream and cheese. But research suggests they do not have to deprive themselves. Choosing dairy foods wisely and paying attention to portion sizes is key to making nutrient rich, low fat dairy foods a part of your daily diet.
If, however, even small amounts of lactose cause severe discomfort, opt for Lactaid lactose free milk products. You will still get all the nutrients of milk without all the lactose.
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May 21st, 2008
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Cream Cheese, Seafood Operations Closed Following Repeat Violations
FDA has announced the shutdown of cream cheese and seafood operations at Illinois-based Lifeway Foods Inc. and its subsidiary, LFI Enterprises Inc., until they comply with food safety laws. The
action follows a history of violations of food and drug law dating back to at least 2004. http://www.fda.gov/bbs/topics/NEWS/2008/NEW01835.html
Texas Seafood Processor Ordered to Shut Down, Recall Products
FDA has directed Texas-based Hope Food Supply Inc. to shut down and recall all seafood products manufactured from its facility since 2007. An earlier consent decree required the company to develop and implement an adequate Hazard Analysis and Critical Control Point (HACCP) plan for its fish and fishery products. Because the company has not developed this plan., it cannot restart manufacturing until an FDA-approved HACCP plan is in place. Seafood processors must implement adequate HACCP plans that identify all food safety hazards likely to occur for each kind of seafood product that they process, and set forth preventive measures to control those hazards.
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01836.html
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May 19th, 2008
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Aloeride with the compounds of Aloe Barbarensis Miller works to improve the functioning of the immune system.
When you take a look at your immune system, you will see it is almost as complex as your nervous system. There are trillions of cells that make up our bodies. They work to protect us using a method of communication to all the different cell types, which makes up just our immune system. These cells will then activate or deactivate chemical processes, which can all be quite confusing to most of us.
The basic job of your immune system is to discriminate between self and non-self entities; in other words, things that belong and things that don’t belong. Examples of some the things that do not belong are sugar protein covering a virus, or the cell wall of a bacterium. When the immune system is working correctly, it will react promptly to invading things in order to get rid of any foreign bodies. There are times during the course of our life when your immune system will stop working as it is supposed to work. When this happens your immune system will be unable to tell the difference between those things that belong and those that don’t belong.
When a substance has been identified as an immune booster, we have found something very valuable because it helps the immune system to react as it should and regulates the cellular and humoral immune functions.
The immune system recognizes, identifies and remembers the things it comes across. Antibodies attach themselves only to certain targets — the ones they were created for. Once they have attached themselves the antibody attracts other cells of the immune system. The other come and the target is destroyed, which then releases another molecules to signal other cells to come clean-up the mess.
All the cells that respond to signal and have certain tasks to perform such as identify, recognize, remember, signal, destroy, and clean up are all part of the cellular community of the immune system. Without the work of these cells we would be sick a lot more often than we are. Aloeride is a substance, which gives our immune system the boost it needs to ensure it stays in good working order.
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May 9th, 2008
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