October 2009
View or print a copy of the entire October 2009 issue of Environmental Nutrition
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Arthritis Supplements Show Weakness in Quality Testing Review
Subscribers Only Dietary supplements are a common approach for treating osteoarthritis, which affects 21 million adults in the U.S. Glucosamine and/or chondroitin may reduce symptoms by helping maintain and repair cartilage. But tests from ConsumerLab.com, a company that performs independent evaluations of health products, found a variety of quality problems in such supplements.
Research Roundup: 10/09
Subscribers Only Eco-Atkins diet offers heart health advantages. Scientists from Toronto found that a low-carbohydrate, high-plant protein ("Eco-Atkins") diet focusing on vegetable proteins from gluten, soy, nuts, fruits, vegetables and cereals had lipid-lowering and blood pressure reduction advantages over a high-carbohydrate, low-fat weight-loss diet.
Falling for Farro, the Legendary Italian Grain
Subscribers Only Also known as emmer wheat, farro (triticum dicoccon) is the Italian name for this hulled ancient mother grain that gave rise to modern wheat. Often confused with spelt (triticum spelta), they are two distinct, though closely related grains. Armed with more than twice the protein and fiber of modern wheat, each grain of farro packs a nutritious punch. Not only is it rich in magnesium, niacin, zinc and iron, it also provides a complete protein source when combined with legumes. Farro has a low gluten content with more fragile gluten molecules than those of modern wheat, making it easier to digest, and sometimes tolerable for many gluten-intolerant individuals. An excellent source of whole grains and complex carbohydrates, farro can play a significant role in maintaining healthy body weight, and reducing diabetes, heart disease, and cardiovascular disease risk, as well as helping to prevent certain forms of cancer.
Acai Berry: Panacea or Scam? EN Uncovers the Mysteries of this Exotic Fruit
Subscribers Only Acai (pronounced ah-sigh-EE) berry is one of the hottest health foods on the market now. Harvested from acai palm trees in Central and South America, the acai berry looks a bit like a large blueberry with a big seed in the middle. You can’t miss the massive marketing campaigns for acai berry supplements and products in television, print and websites, many claiming that the acai berry can produce weight loss, increased energy levels, improved sexual performance, improved digestion, detoxification, high antioxidant content, improved skin appearance, improved heart health, improved sleep and more. But is there any scientific proof behind these claims?
How to Avoid Cooking up Dangerous AGEs
Subscribers Only The method of cooking that you use can definitely cause a spike in the level of advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions in foods that have been implicated in age-related diseases and diabetes. The main culprits behind the formation of AGEs are dry heat, fat content, processed foods and high temperatures.
Convenient Comfort Foods: Memories of Mom’s Kitchen
Subscribers Only Bad day? A little under-the-weather? Case of the blahs? Whatever the situation, a creamy bowl of mac & cheese or a big steaming helping of mashed potatoes will help put you back on top again, right? Even if you don’t have time to slave over a hot stove recreating one of your grandmothers’ famous recipes, you’re not out of luck. You need look no further than your grocer’s shelves to get that comfort you crave.
Sifting Through the Fables and Facts of Designer Whole Wheat Flours
Subscribers Only Flour is the product you get when you grind wheat kernels or "berries," a practice that dates back to at least 6,700 B.C. The wheat kernel consists of three parts: the outer covering of the grain called bran; the embryo contained inside the kernel referred to as the germ; and the starchy part of the kernel used in all-purpose flour, called endosperm. During milling, the three parts of the kernel are separated and recombined to achieve different types of flours. There are six different classes of wheat: hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The harder the wheat, the higher the protein content in the flour. Soft, low-protein wheats are typically favored for making cakes, pastries, cookies, crackers and Oriental noodles. Hard, high-protein wheats are usually used in baking breads and quick breads. Durum is used for making pasta and egg noodles.
Finding a Scientific Connection Between Food Choices and the Environment
Subscribers Only People are very concerned about the environmental impact of their food choices today. There’s proof that modern agricultural practices have resulted in polluted soil, air and water, eroded soil, dependence on imported oil and loss of biodiversity. The eco-friendliness of food choices covers a lot of territory—from food miles (the number of miles food travels to get to your plate) to the amount of water and synthetic inputs used on various crops. A current hot topic is the environmental cost of a diet high in animal protein. The Food and Agriculture Organization (FAO) of the United Nations recently reported that livestock production is one of the major causes of the world’s most pressing environmental problems, including global warming, land degradation, air and water pollution and loss of biodiversity.
Calorie Counts at Restaurants May be Sweeping the Nation
Subscribers Only New York City was the first U.S. city to put stock in the notion that calorie information in clear view of customers at restaurants might make them think twice before ordering the 1,500-calorie combo meal. As a result, a mandatory menu-labeling law was passed in 2007 requiring New York City chains with at least 15 units to post calorie information. California soon joined the menu-labeling bandwagon, becoming the first state to pass mandatory restaurant menu-labeling in chains. Since then, restaurant menu-labeling laws have swept the nation as counties, cities and states have considered adopting such measures. Recently, the restaurant menu-labeling campaign reached its crescendo when national legislation was introduced, supported by the National Restaurant Association and many health organizations, to require calories (and additional nutrition information upon request) to be listed on menus.
Putting the Brakes on Inflammation Through Diet and Lifestyle Strategies
Subscribers Only Today’s world of science paints a picture of how inflammation can fuel the major chronic disease killers of our age. Sure, acute inflammation—your body’s natural reaction to an assault—is a good thing. It’s your body’s way of kicking in to neutralize insults like a splinter in your finger or a bacterial infection. During this process, blood leukocytes report to duty to guide a series of biochemical and cellular events in the body. But when inflammation becomes chronic, this body reaction fails to shut off or activates when there is no real trigger. Inflammation can last for days, months or years—becoming the root of many diseases, including heart disease, metabolic syndrome, type 2 diabetes, cancer, rheumatoid arthritis and neurological degeneration.
Healthy Bugs Living in Harmony, Inside the World of Friendly Probiotics
Subscribers Only Digestive health is a big priority these days—the U.S. probiotic ("friendly bacteria") market is projected to be worth up to $2 billion or more by 2013, according to a recent Datamonitor study commissioned by Kraft Foods. Yet even with famous faces and large food companies touting the gut health benefits of probiotics, confusion abounds. The Datamonitor study revealed that 63 percent of consumers are still confused by probiotics and only 13 percent could accurately define what they are. So what are these friendly microbes and how do they work?