Archive for the ‘Nutrition’ Category

Flavoring food with herbs helps lower salt intake

Friday, March 21st, 2014

crop1_240x240_21mar14A new study has found that teaching people how to flavor food with and herbs is considerably more effective at lowering salt intake.

According to the research, people who had cooking lessons had less salt in their diet and learning to use seasonings is the first step to dietary change.

Cheryl Anderson, lead author of the study and associate professor in the Department of Family and Preventive Medicine at the University of California San Diego, said that helping people cook differently gave them control over their diet.

Anderson added that salt is abundant in the food supply and the average sodium level for Americans is very high and the use of a behavioral intervention where people learn how to use spices and herbs and less salt in their daily lives can help regulate that.

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Oats could help ward off cancer

Thursday, March 20th, 2014

image_2_240x240mar20Scientists have found that oats may help in warding off cancer, as there is growing evidence that it has a ntioxidant, anti-inflammatory, anti-itch and anti- cancer properties.

Scientists revealed that the type of phenolic compound avenanthramide found in oats can help in protecting the heart.

Dr. Shengmin Sang of the Center for Excellence in Post-Harvest Technologies at North Carolina Agricultural and Technical State University said that though the data to support the importance of oat beta-glucan remains, these studies reveal that the health benefit of eating oats may go beyond fiber.

Sang added that they have discovered bioactive compounds in oats, which may provide additional cardio-protective benefits.

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Eating healthy this Holi!

Wednesday, March 12th, 2014

holi_02_240x240Holi is a festival of colours and the vibrant aura and playful mood adds to the spirit of tradition. With tradition comes our love for delicious food and like every other festival, Holi does have its personal favourites when it comes to delicacies. Sugar, maida, starch, ghee, cream and other fats, mostly deep fried comprise the final dishes of this festivity. No doubt they taste above all but when it comes to our health we know we need to make healthier choices.

This time Dietician Priyam Ahuja allows you to eat your traditional Holi favourites with a slight magical twist added to each to make it not just healthy but also tempting and tasty.

HOLI TREAT 1: GUJIYA
Holi is incomplete without Gujiya. This Holi have gujiya but make a healthier selection of the stuffing. Add loads of dry fruits to the stuffing which shall not only make it healthy but shall maintain festivity delicacy as well. Baked Gujiya with dry fruits stuffing is my pick for the authentic Holi treat.

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Broccoli with enhanced anti-cancer benefits to be produced

Monday, March 3rd, 2014

food1_240x240_03marResearchers have found a way to produce broccoli that has more anti-cancer benefits and won’t spoil quickly in refrigerator.

Jack Juvik, a University of Illinois crop sciences researcher, explained that the combined application of two compounds, both are natural products extracted from plants, increased the presence of cancer-fighting agents in broccoli while prolonging the post-harvest storage period.

The researchers used methyl jasmonate (MeJA), a non-toxic plant-signal compound (produced naturally in plants) to increase the broccoli’s anti-cancer potential, which they sprayed on the broccoli about four days before harvest. When applied, MeJA initiates a process of gene activity affiliated with the biosynthesis of glucosinolates (GS), which are compounds found in the tissue of broccoli and other brassica vegetables (such as cauliflower, cabbage, and kale).

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Why people choose healthy foods when happy

Thursday, February 27th, 2014

image_1_240x240feb27Emotional eating is something we’re all familiar with. Happy or sad, up or down, there’s a plethora of media in the world that tells us our moods often dictate the foods we choose to eat.

A study by University of Delaware associate professor Meryl Gardner finds that there’s more to stress eating than simply emotion and in fact, thinking about the future may help people make better food choices.

Gardner tried to find out why when someone is in a bad mood will they choose to eat junk food and why when someone is in a good mood will they make healthier food choices?

“In an evolutionary sense, it makes sense that when we feel uncomfortable or are in a bad mood, we know something is wrong and focus on what is close to us physically and what is close in time, in the here and now,” said Gardner.

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Yoghurt helps reduce type 2 diabetes risk

Friday, February 14th, 2014

hea02_240x240_feb14Scientists have claimed that eating four or five pots of yoghurt per week may reduce our risk of developing type 2 diabetes.

In a large study, which examined an as yet unexplained link between some dairy products and a lowered risk of diabetes, researchers at the University of Cambridge found that risk was reduced by 28 percent in people who ate a large amount of yoghurt to those who ate none.

Dairy products an important source of protein, vitamins and minerals, and the reduced risk also applied to other low-fat, fermented products such as fromage frais and low fat cottage cheese s.

While the study could not prove a conclusive causal link between eating dairy and lower diabetes risk, the association was strong.

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Low fat milk good for diabetics: Dr. Radhanpurwala

Wednesday, February 12th, 2014

Fatima-C_240x240Dr. Fatima Radhanpurwala is a Senior Dietician at Sterling Wockhardt Hospital, Mumbai. She has actively participated as consultant dietician in a camp organised by Saifee Ambulance at Kandivali and given lectures on “Balanced diet” in Sula Wines Company. She has also been a Consultant Dietitian in camps organized by Wockhardt hospital at Dhirubhai Ambani Knowledge center, Koparkhairne. She has conducted various lectures on nutrition for children, healthy ageing, nutrition in cancer, lifestyle management and weight loss.

Dr. Fatima Radhanpurwala answered Sify readers’ queries related to the above in an exclusive chat. Read the transcript below.

Pls name some healthy snacks that could be made at home.
Sprouts chaat, fruit salads, dry bhel, sweet corn, dry fruits and pop-corn

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Mediterranean diet linked with lower risk of CVD

Tuesday, February 11th, 2014

saf_02_240x240A new research has revealed that greater adherence to Mediterranean-style diet was associated with lower risk factors for cardiovascular disease (CVD).

The study led by researchers from Harvard School of Public Health (HSPH) and Cambridge Health Alliance (CHA) is the first to assess the effects of Mediterranean-style diet among a group of young, working U.S. adults.

“Our study adds more evidence showing the health benefits of a Mediterranean diet, even after adjusting for exercise and body weight,” Stefanos Kales, associate professor in the Department of Environmental Health at HSPH and chief of occupational and environmental medicine at CHA, said.

U.S. firefighters are known to have a high prevalence of obesity and risk factors for CVD. A Mediterranean diet, rich in fish, nuts, vegetables, and fruits, has been shown in previous studies to lower risk of CVD.

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Too much salt intake linked to obesity in adolescents

Thursday, February 6th, 2014

saltpx_24Adolescents consuming more than twice the recommended daily allowance of salt increases their high sodium intake that correlates with fatness and inflammation regardless of how many calories they consume, a new study has found.

In the study of 766 healthy teens, 97 percent self-reported exceeding the American Heart Association’s recommendation of consuming less than 1,500 milligrams of sodium daily.on regardless of how many calories they consume, a new study has found.

“The majority of studies in humans show the more food you eat, the more salt you consume, the fatter you are,” Dr. Haidong Zhu, molecular geneticist at the Medical College of Georgia and Institute of Public and Preventive Health at Georgia Regents University, said.

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Omega-3 may have wider range of benefits

Wednesday, January 29th, 2014

463193083_240x240_27jan13A new study has revealed that omega-3 fatty acids, especially DHA may have an even wider range of biological impacts than previously thought, suggesting that they could be of significant value in the prevention of fatty liver disease.

The research by scientists at Oregon State University and several other institutions, was one of the first of its type to use “metabolomics,” an analysis of metabolites that reflect the many biological effects of omega-3 fatty acids on the liver.

It also explored the challenges this organ faces from the “Western diet” that increasingly is linked to liver inflammation, fibrosis, cirrhosis and sometimes liver failure.

Supplements of DHA, used at levels that are sometimes prescribed to reduce blood triglycerides, appeared to have many unanticipated effects. There were observable changes in vitamin and carbohydrate metabolism, protein and amino acid function, as well as lipid metabolism.

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