Nutrition Notes
What we eat every day seems to be so much ignored by the average person.
At the same time we grew up being told "You are what you eat"... at 13 I laughed ... "I'm a pig" LOL No problem.
I went through all the spiritual questioning in relation to eating animals - came to peace with it. No problem.
Played with vegetarianism for environmental reasons... didn't stick. No problem.
But now I have a son now who is allergic to so much that I've had to think about this in a depth I was never inspired to.
He's allergic to milk, eggs, beef, and pork... has to carry an epi-pen everywhere ...has to worry about possibly dying every time he eats.
I have to know what he can and can't eat on such an intimate level that I've astounded ER physicians and his allergist alike with how much I know. No physician or dietician to date has ever been able to tell me what I could or even should be feeding my son to keep him healthy.
He's like a little piece of litmus paper... testing... I honestly don't know what, but it almost seems like he can pick up on any environmental pollutant no matter how small.
One experience involved tomatoes. I love them... figured vegetarian = lots of spaghetti "woo hoo!".
All was fine for a couple of years, until I noticed a rash after eating a fresh tomato. He tested postive for allergy to tomato... just out of the blue, like most allergies are. That was a very sad day... though thankfully was one of his weakest allergies.
Years later at his allergist exam - he's still allergic, but she tells me we can try to have him eat it again as sometimes the blood tests can give a false positive. He was able to eat it no problem. No doctor has ever been able to explain why allergies work this way - but this is a common experience. They come and go. Nobody has figured out why or how to stop them. At the same time in the paper - the first I'd ever read about it... I found an interesting coincidence. The paper was annoucing the withdrawl of the Flavr Savr tomato - the first genetically modified food to hit the supermarket. Apparently it didn't taste very good to most consumers and the company didn't make the money off of it that they hoped. Oddly enough the paper mentioned the date it was first released to the stores - and it coincided with my son's initial tomato allergic reaction.
He is the exception to the rule. He is the allergy case the FDA does not cover in their safety requirements. I'm not bringing this up as a point of recommendation or to scare anyone from eating genetically modified foods. But this is the stuff that really made me stop and think about how as human beings - we absorb our environments. It's just true that we don't know what we are doing to ourselves on a daily basis. One thing rings true time and again - We adapt to our environment and the things we put into our bodies. We are changing ourselves with our food choices, our soaps, perfumes and chemicals.
On the other hand, we really can't know it all - we shouldn't live in fear. It's also true that our ancestors survived all this time going on their gut instincts, and cravings and hormonal inclinations. We were built to survive. We're finding out amazing things every day:
Gene experts after studying the DNA of hundreds of different kinds of bacteria in the human gut have reached the conclusion that the human race may not be quite as human as we may think.
The researchers say the body is a mixture of bacteria and human cells and some scientists believe as many as 90 percent of the cells on our body are actually bacteria.
One small study found people who crave daily chocolate show signs of having different colonies of bacteria than people who are immune to chocolate's allure.
I find it interesting that Hippocrates - the Father of Modern Medicine is quoted as saying, "Let your food be your medicine" ... it seems so far from where we are today.
I don't think it takes rocket science and DNA testing to figure out the puzzles of nutrition in our own lives. I'm not sure we really need to try and know this down to a genetic level. I also think it's highly personal - there are no cookie cut answers.
For anyone that has questions though - or goals to meet in their diet there are nutritional needs as humans we all have in common. I've deliberately changed my food cravings to align with my values and my family's convenience. I simply figured out what nutrient I was lacking/craving... weeded out the addictions from the necessities by the impact on my health and moved forward ... a slave to my inclinations no longer. I just think it was cool that I could do that. I think it is helpful to stop and give pause to the things we notice about what we put into our bodies. Become sensitive again to the choices we make in an effort to study their impact on our own health and longevity.
I'm posting this forum for observations - anyone noticing things about themselves in relation to a nutritional experiment, weight loss attempt... successes, failures... things that make you go "hmmm". It's not really where I want to discuss or defend the reasons for my personal choices (or yours) or the politics behind it. Call it science notes on the human diet if you like.
Happy cows mean better tasting and healthier meat
Happy animals
I was just wondering why Kobe beef was supposed to be so special :-) And I agree--that makes a lot of sense. Thanks for the link, DL.
I heard an interview with Temple Grandin, an autistic woman who advocates for humane treatment of animals, especially livestock on Freshair one day. She draws on her autism as a way to connect with animals I think (finds it easier to read their cues). I read a chapter of her book when I was in the bookstore one day and I thought it was really good. It's called Animals Make Us Human.
Animals make us human
I read the first few pages on Amazon. It seems like it could be an interesting book, though I'm not sure it helped explain the choice in title to me.
I think people can go overboard with that kind of sentiment. I've known some people who personify a creature and then classify animals as having the exact needs of the human species and then judge other humans as being morally deficient for not feeling the same way.
In the first few pages this book does a pretty good job at explaining how animals evolved to have specific needs like burrowing and hiding - that humans don't necessarily share, though the underlying biochemical reactions in the brain to stress are essentially the same.
Somewhat of a tangent...
Animals make us human
Choice of title--actually I don't remember her explaining the title well in the interview. When asked about it she told stories of relating easily to animals and having the animals respond positively back to her. Just speculating but I wonder if being autistic she finds it easier to get in touch with that emotional feedback loop with animals, so with animals she feels more human, more in touch with her own emotions.
Yes, I've experienced that kind of judgement especially around two things--crate training, and having trained my dog to sit during dinner so that he doesn't beg for table scraps. Some people think both those things are "mean."
I read the chapter on dogs and I liked the distinctions she made between dog behavior in the wild (pack animals) and in human families--no longer really socialized with other dogs. And that one has to adjust the training accordingly rather than just try to assume the "dominant" alpha dog position.
Summary of one finding on dogs
tahini is awesome
I just thought I'd post part of the article that made me think about the benefits of eating like a bird...
Tahini contains B Vitamins B1, B2, B3, B5 and B15. B Vitamins play an essential part in the running of the body. They promote healthy cell growth and division, including that of red blood cells, which will help prevent Anemia. They also support and increase the rate of metabolism, enhance immune and nervous system function as well as helping to maintain healthy skin and muscle tone. Recent studies have also shown that Vitamin B can help protect against one of the most deadly forms of cancer, pancreatic cancer, but only when consumed in food. It is because of this that you will now find tahini for sale in most health shops.
...just 35grms of tahini can contain almost 35% of your recommended daily calcium intake. In fact many people believe that tahini has a higher concentration of calcium than any other food.
Zee what you eat
I just heard a snippet about this company, Zeer, on a radio show about local start-ups and how they're doing in the current economy. This company isa combination of social networking and database centered on food---reviews, nutrition information, communities, etc. One thing the mentioned on the radio show was an app you can buy fo your iphone (ipod too? not sure) which allows you to remotely access information about what's in a particular product. The example they gave on the show was that, say you are allergic to pistachios and there's a product you want to buy that says "may contain nut products"--the app lets you put in the product name and get more specific product info and access reviews by other people with pistachio allergies. You can also access all that info from their website.
Dirty Hippies are rich in Vitamin D!
I was reminded of this article that I read the other day by Dr. Mercola. As usual it begins and an educational article that turns into another sales pitch - however the science behind the sales pitch is referenced to an arguably reputable source.
How do we get Vitamin D from sunshine?
(Dr. Mercola website report quoted below)
Vitamin D3 is an oil soluble steroid hormone. It’s formed when your skin is exposed to ultraviolet B (UVB) radiation from the sun (or a safe tanning bed // of course Dr. Mercola sells these...//). When UVB strikes the surface of your skin, your skin converts a cholesterol derivative in your skin into vitamin D3.
However, the vitamin D3 that is formed is on the surface of your skin does not immediately penetrate into your bloodstream. It actually needs to be absorbed from the surface of your skin into your bloodstream.
How long does it take the vitamin D3 to penetrate your skin and reach your bloodstream?
New evidence shows it takes up to 48 hours before you absorb the majority of the vitamin D that was generated by exposing your skin to the sun!
Therefore, if you shower with soap, you will simply wash away much of the vitamin D3 your skin generated, and decrease the benefits of your sun exposure. So to optimize your vitamin D level, you need to delay washing your body with soap for about two full days after sun exposure.
This article from Elsevier references how sunlight is filted from healthy (UAB) to unhealthy (UVA) by passing through windows.
This article gives the current scientific understanding of the molecular actions of vitamin D.
The Mercola article - or links somewhere on the page mention that pollution has decreased our outdoor exposure to healthy UVB rays that actually help prevent things like skin cancer. Hmm... maybe those hippie tree huggers stink, but they could be onto something...
...'cause they're smart
Article on Vitamin D and improved cognition--especially as one ages.
Mornin' brew's good for you :-)
This article on coffee pointed to a lot of health benefits associated with coffee (like lowering the risk of developing type 2 diabetes). One good thing about this article is that it makes distinctions between what caffeine does and what coffee does. I also had never heard of the fact listed at the end--that filtered coffee was better as far as blood cholesterol effects than french press style coffee.
More brew...
Good to the last drop
Yes, I really like that this article delineated what caffeine does and what coffee does - and that there are benefits to both. I appreciate that they stressed moderation and then cited studies that supported their opinions.
I keep hearing lots of good reasons to have one cup a day. Sometimes I've quoted them just to laugh, because I get teased just how much I like coffee. I'm wary of people promoting a bias too, so I understand if they don't buy my justifications. 
I think it's important with anything like this to notice that the other 98% of the beverage, though they don't know the mechanics of it all, actually offsets the potential negatives of the caffeine. I'm sure there are lots of good foods out there like that. So I'm also wary of studies that draw conclusions based solely on an isolated compound simply found in a food.
Isolated compunds
This article picked up on that point of looking at foods through the lens of one isolated compound: calories, carbs, fats, sugars, etc. and suggested that diets that take a more holistic approach are going to help people maintain weight loss and be better for your health.
(Not about the overall content of the article, but I wondered what people thought of the "Our mothers" reference in regard to people who have been concerned with measuring calories in food in the past. Yeah, I think probably generally true--but does stating something in a generalization perpetuate it?)
The other side of the pendulum...
This article promotes caution and thought about the things we eat and why...
His resulting theory, described in his new book, "The End of Overeating," is startling. Foods high in fat, salt and sugar alter the brain's chemistry in ways that compel people to overeat. "Much of the scientific research around overeating has been physiology -- what's going on in our body," he said. "The real question is what's going on in our brain."
...
The ingredient list for Southwestern Eggrolls mentioned salt eight different times; sugars showed up five times. The "egg rolls," which are deep-fried in fat, contain chicken that has been chopped up like meatloaf to give it a "melt in the mouth" quality that also makes it faster to eat. By the time a diner has finished this appetizer, she has consumed 910 calories, 57 grams of fat and 1,960 milligrams of sodium.
Instead of satisfying hunger, the salt-fat-sugar combination will stimulate that diner's brain to crave more, Kessler said. For many, the come-on offered by Lay's Potato Chips -- "Betcha can't eat just one" -- is scientifically accurate. And the food industry manipulates this neurological response, designing foods to induce people to eat more than they should or even want, Kessler found.
"Kessler, 57, sees parallels between the tobacco and food industries. Both are manipulating consumer behavior to sell products that can harm health, he said."
Whether government ought to exercise tougher controls over the food industry is going to be the next great debate, especially since much of the advertising is aimed at children, Kessler said. "The food the industry is selling is much more powerful than we realized," he said. "I used to think I ate to feel full. Now I know, we have the science that shows, we're eating to stimulate ourselves. And so the question is what are we going to do about it?"
"Highly palatable" foods -- those containing fat, sugar and salt -- stimulate the brain to release dopamine, the neurotransmitter associated with the pleasure center, he found. In time, the brain gets wired so that dopamine pathways light up at the mere suggestion of the food, such as driving past a fast-food restaurant, and the urge to eat the food grows insistent. Once the food is eaten, the brain releases opioids, which bring emotional relief. Together, dopamine and opioids create a pathway that can activate every time a person is reminded about the particular food. This happens regardless of whether the person is hungry.
Deprivation only heightens the way the brain values the food, which is why dieting doesn't work, he said.
What's needed is a perceptual shift, Kessler said. "We did this with cigarettes," he said. "It used to be sexy and glamorous but now people look at it and say, 'That's not my friend, that's not something I want.' We need to make a cognitive shift as a country and change the way we look at food. Instead of viewing that huge plate of nachos and fries as a guilty pleasure, we have to . . . look at it and say, 'That's not going to make me feel good. In fact, that's disgusting.' "
A study on fries and ketchup
It's a thing of beauty, actually... let us not villify this holy union of tastiness, but embrace it in its truest and purest form.
Fries, they have a bad rap...
Vitamins may protect against carcinogens hiding in your French fries
Chinese scientists report that the humble vitamin B3 may reduce levels of acrylamide in carbohydrate-rich foods like French fries and potato chips.
The Chinese researchers tested 15 vitamins in all, with the best results, and by this I mean acrylamide reductions of over 40 per cent, coming for vitamins B6, C and B3.
...but did you know that potatoes have B vitamins built right in?
Add a magic ingredient... ketchup. Though it only has trace amounts of vitamin C in a serving size, it also provides something else. Lycopene.
(from MSN article linked...)
Lycopene is best absorbed and most helpful to the body when it comes from cooked and processed foods. That's because heat helps breakdown cell walls, releasing the lycopene and making it easier for the body to absorb.
But a fresh tomato still adds about 4 to 5 milligrams of lycopene to your diet and studies show that people who include 7 or more fresh tomatoes into their weekly diet have up to a 60% reduction in cancer. Make sure you choose deep-red tomatoes, since they have more lycopene than pale ones or yellow or green tomatoes.* Vine-ripened tomatoes have more than those picked green and allowed to ripen later. And, those grown outdoors in the summer have more lycopene than those grown in greenhouses.
You need a little fat along with the tomato to help boost absorption of lycopene. Gee, think you could get that from fries? OH YEAH.
So what is lycopene good for? MSN mentions:
For example, the women with the lowest heart-disease risk in the Harvard study averaged about 10 milligrams or more of lycopene a day, that's the equivalent of about a ½ cup of tomato sauce daily.
Tomatoes pack a nutritious bang for each bite, but keep in mind that lycopene is only one of 12,000 phytochemicals in fruits and vegetables that help lower your risk for heart disease, all other age-related diseases and might even help slow the aging process.
Another article states: Lycopene belongs to the same family of chemicals as beta-carotene but is almost twice as powerful.
"Antioxidants are powerful neutralizers of the free radicals that often damage human cells, causing premature aging and many forms of cancer including lung, bladder, cervix and skin. "
*Though, let's debunk MSN on their mention of ketchup/tomato color and how it correlates to lycopene content:
"Testing 13 commercial ketchup sources - organic and different coloured varieties - scientists at the US department of agriculture revealed that the organic versions excelled, with one brand containing 183 micrograms of lycopene per gram of ketchup, about five times as much per weight as a tomato, reports the New Scientist.
"The lycopene content ranged from 59.42 to 183.36 microg, and total carotenoids were as high as 216.6 microg/g fresh weight, respectively," say the researchers, presenting their findings in the December issue of the Journal of Agricultural and Food Chemistry.
Their results showed little difference in lycopene levels between green, purple and red ketchups. "
So if you can find an organic purple ketchup... go at it, have fun!
But wait, there's more!
Tomatoes also have CGA What the what?!
"Scientists at the John Innes Centre (JIC) and Institute of Food Research (IFR) in Norwich identified the gene - HQT - as the producer of the antioxidant chlorogenic acid (CGA).
By increasing the activity of HQT, CGA levels in the tomato fruits were lifted, helping to protect them against attack from bacterial disease. CGA could also protect humans eating the tomatoes against degenerative, age-related diseases, the scientists purport.
"CGA is the main polyphenol in this category in tomatoes. Now we have identified the gene for the enzyme that produces it, we can look for genes that produce similar compounds in other plants, with benefits for agriculture and for human nutrition,"said Dr Tony Michael, project deader at IFR.
"For us the excitement is that this adds to our understanding of how plants naturally protect themselves against stress and diseases, but in the long term it may be that this discovery leads to fruits that are better for us," added Dr Cathie Martin, project leader at JIC. "
Fat also helps the absorption of cartenoids
"Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat salad dressing," they report.
This latest research (American Journal of Clinical Nutrition, Vol. 80, No. 2, 396-403, August 2004) links up with additional findings, not yet published but presented at the Institute of Food Technologists (IFT) annual meeting last month, that suggest avocados act as a 'nutrient booster', allowing the body to significantly absorb more nutrients like alpha-carotene, beta-carotene and lycopene found in fruits and vegetables.
Dr. Steven Schwartz from Ohio State University who participated in research for both studies commented: "Many fruits and vegetables are rich in beneficial carotenoids, but most fruits and vegetables are virtually fat free, which may limit the body's ability to absorb some of these nutrients. Our latest research shows that the natural fat content in avocados increases carotenoid absorption, which offers nutritional advantages over other sources of fat like salad dressings."
In the Ohio State Study, adult men and women consumed salads and salsa with and without fresh avocado. The subjects, report the scientists, who consumed a lettuce, carrot and spinach salad containing 75g of avocado (equivalent to 2.5 tablespoons) absorbed 8.3 times more alpha-carotene and 13.6 times more beta-carotene, both of which help protect against cancer and heart disease. The subjects also absorbed 4.3 times more lutein, believed to contribute to eye health and protect against macular degeneration, the leading cause of blindness in the elderly.
Subjects, claim the Ohio researchers, who consumed salsa with 150g of avocado absorbed 4.4 times more lycopene, which has been linked to prostate cancer protection, while absorption of beta-carotene doubled.
Avocadoes, they're very nice too, don't get me wrong... salads yum, but all I'm saying is that if you pay attention and take care to be choosey with your fries and ketchup, there's no need to exclude fun from your diet.
On last word on ketchup... avoid the high fructose corn syrup if you can. It's bad reputation continues to grow:
"Consuming beverages sweetened with fructose leads to weight gain and a build up of abdominal fat, and impairs insulin sensitivity, says a new study.
Overweight and obese individuals consuming fructose-sweetened beverages also showed signs of increased levels of lipids in the blood (dyslipidemia), according to findings published this week in the Journal of Clinical Investigation.
Taken together, such changes are symptomatic of the metabolic syndrome, a condition characterised by central obesity, hypertension, and disturbed glucose and insulin metabolism. The syndrome has been linked to increased risks of both type 2 diabetes and CVD.
Study design
Havel and his co-workers used state-of-the-art metabolic measurements to assess the effects of fructose- or glucose-sweetened beverages at 25 per cent of energy requirements in 32 male and female subjects (average age 50 , and average BMI 29 kg/m2) consumed either fructose- (n = 17) or glucose-sweetened (n = 15) beverages.
Results showed that both groups gained on average about 1.5 kg (3.3 lbs), but those consuming the fructose-sweetened beverages accumulated about twice as much fat around their organs (visceral fat) than the glucose group. Visceral fat is linked to an increased risk of both type 2 diabetes and heart disease.
Furthermore, the fructose consuming participants experienced 14 per cent increase in their LDL-cholesterol levels, while insulin sensitivity decreased by around 17 per cent, compared to the glucose group.
Source: Journal of Clinical Investigation
Published onlhttp://www.jci.org/articles/view/37385/PDF
"Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans"
Authors: Kimber L. Stanhope, J.M. Schwarz, N.L.. Keim et al.
Doesn't it make you wonder about the things we crave and why?
I say.. fry your fries in a healthy oil, grab some of that Amy's organic ketchup and embrace and love your snack foods!
Just a little fat
When avocados or other fat rich foods aren't available...
It would follow that omega-3/omega-6 fatty acids acts as a "nutrient booster". So people who take omega fatty acids daily as part of their diet would already be efficiently absorbing the carotenoids from fruits and veggies?
Study: Fats in Avocados Help Body Absorb Carotenoids
COLUMBUS, Ohio -- Guacamole lovers, take note: The fat-rich avocado just might be good for you. More evidence has mounted to show that a little fat may go a long way in helping your body absorb some key nutrients.
In a study published this month in the Journal of Nutrition, Ohio State University researchers reported that avocados, rich in monounsaturated and omega-3 fatty acids, can increase -- by as much as 15 times -- absorption of nutrients that protect against heart disease, cancer and blindness.
"People are being encouraged to eat more vegetables, many of which are very high in carotenoids and extremely low in fat," said Steven Schwartz, professor of food science and technology in Ohio State University's College of Food, Agricultural, and Environmental Sciences and one of the authors of the study. "But we're finding it takes at least a little fat to help the body increase absorption of many of those carotenoids."
mmmm snack foooods!
And I'm reading from the above that some guacamole and salsa wouldn't be amiss either :-)
Try with sprouted corn chips--I've been reading that sprouted grains carry a lot more nutritional whallop (here's one aricle on sprouted corn [got to love the source: "wiley interscience"]), or there are some bean chips out there I noticed in the store the other day.
Vitamin D
I've seen this information elsewhere, but thought I'd post this shorter article. Vitamin D is on my list of the next nutrient to study.
Why Does the FDA Maintain a Conspiracy of Silence about the Health Benefits of Vitamin D? (American Association for Health Freedom)
In other vitamin news, British researchers have found that vitamin D may help slow aging—in the study, women with higher vitamin D levels showed fewer aging-related changes in their DNA. Professor Brent Richards, who led the study, said, "This could help to explain how vitamin D has a protective effect on many aging-related diseases, such as heart disease and cancer."
And a study in the Journal of Geriatric Psychology demonstrates that vitamin D deficiency is linked to mental decline in older people, and may contribute to the severity of Alzheimers Disease. Researchers found an inverse correlation between blood levels of vitamin D and performance on tests of attention, memory, and orientation in time and space. A lack of vitamin D has also been linked to multiple sclerosis and rheumatoid arthritis.
Vitamin D is produced naturally by the body upon exposure to sunlight. It is known to play a critical role in calcium absorption and bone health, while recent research has suggested that it also contributes to healthy immune function and cancer prevention. At latitudes far from the equator, however, it may be hard for people to get enough vitamin D from sunlight alone, so a supplement becomes necessary. Some foods also contain very small amounts of vitamin D, notably oily fish and eggs.
Red meat & processed meat linked to premature death
Red meat (beef, pork, and I assume lamb though not mentioned in the article) and processed meats like sausage and cold cuts have both been linked to premature death from cancer and heart disease according to a new federal study. Reading this I was thinking about how I had even bought into the whole marketing of pork as a white meat because I was surprised to find it categorized as the same as beef.
Is milk really the "silver bullet" to osteoporosis?
Bone Health - Milk and The calcium myth
This is the crux of the myth — while calcium is clearly important, there are at least 19 other key nutrients that each play a vital role in the structural integrity and overall health of our bones. To put the larger picture in context, I find it is sometimes useful to think of bone as a brick wall where the bricks are made of calcium and the other key nutrients make up the mortar. Without mortar, the wall is unstable. Bricks may fall out, making the wall even weaker. Just like a brick wall without mortar, without vitamin D, vitamin K, and magnesium, bone will lose its calcium.
A Study on Polyphenols
polyphenol   (pŏl'ē-fē'nôl', -nōl') Pronunciation Key Any of various alcohols containing two or more benzene rings that each have at least one hydroxyl group (OH) attached. Many polyphenols occur naturally in plants and some kinds, such as the flavonoids and tannins, are believed to be beneficial to health. |
| The American Heritage® Science Dictionary Copyright © 2002 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved. |
Some quick excerpts from this paper:
Polyphenols: food sources and bioavailability1,2
ABSTRACT
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability. In this article, the nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed. Estimates of dietary intakes are given for each class of polyphenols.
INTRODUCTION
Over the past 10 y, researchers and food manufacturers have become increasingly interested in polyphenols. The chief reason for this interest is the recognition of the antioxidant properties of polyphenols, their great abundance in our diet, and their probable role in the prevention of various diseases associated with oxidative stress, such as cancer and cardiovascular and neurodegenerative diseases (Scalbert A, Manach C, Morand C, Rémésy C, Jime´nez L. Crit Rev Food Sci Nutr, in press). Furthermore, polyphenols, which constitute the active substances found in many medicinal plants, modulate the activity of a wide range of enzymes and cell receptors (1). In this way, in addition to having antioxidant properties, polyphenols have several other specific biological actions that are as yet poorly understood.
CONCLUSION
The many analytic studies of polyphenols in foods that have been conducted to date provide a good indication of polyphenol distribution. Fruit and beverages such as tea, red wine, and coffee constitute the principal sources of polyphenols, but vegetables, leguminous plants, and cereals are also good sources. Polyphenol concentrations in foods vary according to numerous genetic, environmental, and technologic factors, some of which may be controlled to optimize the polyphenol content of foods.
The health effects of polyphenols depend on both their respective intakes and their bioavailability, which can vary greatly. Although very abundant in our diet, proanthocyanidins are either very poorly absorbed or not absorbed at all, and their action is thus restricted to the intestine. The same appears to be true for anthocyanins, unless some of their metabolites are not yet identified but are well absorbed. Intakes of monomeric flavonols, flavones, and flavanols are relatively low, and plasma concentrations rarely exceed 1 mol/L because of limited absorption and rapid elimination. Flavanones and isoflavones are the flavonoids with the best bioavailability profiles, and plasma concentrations may reach 5 mol/L. However, the distribution of these substances is restricted to citrus fruit and soya. Finally, hydroxycinnamic acids are found in a wide variety of foods, often at high concentrations, but esterification decreases their intestinal absorption. As a general rule, the metabolites of polyphenols are rapidly eliminated from plasma, which indicates that consumption of plant products on a daily basis is necessary to maintain high concentrations of metabolites in the blood.
diet
just two quick thoughts--one about noticing how my son eats over the years. I've alwasy pretty much let him have what he wants, and I notice that he tends to eat in food "jags"--like there'll be a period in which he will be eating a lot of tomatoes, but then that might drop off for a while and come back again at another time.
One thing about my own diet is that I consciously cut a lot of refined sugar out of my diet about 5 years ago (except for the occasional *cough* donut) and have found that incidents of having an upset stomach almost went away completely. And I used to sometimes have a feeling of faintness if I hadn't eaten much or if it had been awhile between meals and that also has gone away
cravings and diet
I've noticed the "eating in jags" about myself too... I have seasonal jags, jags like what you talk about with your son... even throughout the day it seems like my body has a pattern of what it wants.
One other interesting thing I noticed about my son when he was having issues with tomatoes.... He actually complained out of the blue that he didn't like the taste of them first before the allergy showed symptoms. He previously had not shown a preference or refused them. I definitely think that cravings - linked to taste and smell are a good indicator of what our bodies need or don't want. Though cravings can't be the only judge of what is good... or we'd drink antifreeze for the sugar in it.
He started not liking the taste of orange juice at that same time he was having issues with the tomatoes as well - though he did not have an allergy to this. The allergist told me that lactic acid was very close to citric acid in molecular structure. This side effect only lasted a year or two - OJ is one of his favorite beverages right now. Despite not being allergic to tomatoes anymore - right now he has a slight aversion to tomatoes still - though I have a tendency to think it's an emotional response to when he got sick. When he doesn't know it's in something, he loves the way it tastes. I keep challenging him with this (going organic as much as possible) and talking to him about my theories and he is admitting to me that he's starting to like the taste of tomatoes again.
Ever notice...
Everything tastes better out of a glass jar vs. plastic?
*sigh*
Allergies
My wife was reading a claim by the producer of the organic milk she buys. They said that many people that think they're lactose intolerant really aren't. It's just that during the homogenizing process, many milk producers use foreign material, like chalk! to even out the milk. They say that it is those foreign ingredients that cause some people's problems. So, we're trying it on me. So far I've only had one cup of the organic milk, but I had no troubles with it. I'm looking forward to trying it out further.
Also, is it the EPA or the FDA whose current head is a former CEO of Monsanto? I don't think for one minute that either organization is out to protect the interests of anyone but big business. Until it's ruled that public figures can't own stock or have any ties to big business, it's folly to think they're looking out for the best interests of the public.
The real reason why vegans are grumpy activists?
A little tongue in cheek humor there...
This is my Red Bull saga...
I've been very tired lately (happen to be a vegan) and one day driving home broke down and did something I don't normally do - I drank a Red Bull that my sister had on hand. I'm not a big fan of caffeine or energy drinks. I prefer to get the proper amount of rest, yada yada... however I do utilize the benefits of these beverages when the risks outweigh the costs. It's not the perfect fall back plan, but it works for me when done thoughtfully and carefully.
I normally drink coffee when sourcing for caffeine. I've tolerated it well in the past; I love the way it tastes and it packs the antioxidant impact of 10+ oranges from a freshly brewed cup. I go to the places that roast the green beans on site to boost the benefical qualities of the brew. But the problem is - it's most helpful when I'm tired due to an illness that impacts my lungs in a specific way...it boosts the corticol steriod levels and is proven to help asthmatics. When it's just tired because I didn't sleep though - I have to admit... it just doesn't rejuvenate my tired bones and ends up just making me half awake and only if I drink it all day long. I'll admit though, I've always had a prejudice against the energy drinks out there as I don't think children are utilizing them in healthful ways.
So you have to imagine my shock and amazement my prejudiced mind had when not even halfway through the can of Red Bull and I felt like I was freakin' 18 again with a full night's rest. I'd tried other energy drinks before - and most of them nowadays have the ginseng and guarana in the right quantities that somehow buffers/softens my cardiac response to the increased level of caffeine... but none of them turned the light switch on in my brain the way this did or took away the aches and pains in my joints at the same time too... my heart didn't even feel stressed like it sometimes will with caffeine alone.
So I'm reading the label ... agonizing over whether to buy a 4 pack. I mean dang... I want to feel 18 again! (Nevermind the agony I'm going through in regard to the politics of bringing it into my house.) I start reading about taurine... apparantly what gave the beverage its name.
Wiki tells me this: Taurine levels were found to be significantly lower in vegans than in a control group on a standard American diet.
Hmm I say....
Some of the claims:
According to some animal studies taurine may act as a modulator or anti-anxiety agent in the central nervous system.Some researchers believe that taurine can be a beneficial dietary supplement for people who suffer from bipolar disorder (manic depression).
I have to say I have struggled with depression all my life, but I will admit it has been slightly harder since becoming vegan. I chalked it up to "getting old and crusty". Good sources of taurine include brewer's yeast, eggs and other dairy products, fish and red meat. I don't get any of those.
I'm sure these are the reasons it's included in an energy drink:
Taurine is one of the most abundant free amino-acid-like compounds found in the heart, the skeletal muscles and the nervous system.
At times of extreme physical exertion, the body no longer produces the required amounts of taurine, which results in a relative deficiency. Taurine acts as a metabolic transmitter and is also known to have a detoxifying effect.
It's used to treat heart disease in Japan.
Recent findings in mice show taurine alleviates muscle fatigue in strenuous workouts and raises exercise capacity.
Taurine has also been shown in diabetic rats to decrease weight and decrease blood sugar.
There is also evidence that taurine in adult humans reduces blood pressure.
From a physician's site:
Because taurine is produced by the body, most people do not need taurine supplements. Depending on the condition, many practitioners typically recommend two grams TID for a total of six grams per day.Low amounts of taurine may cause anxiety, epilepsy, hyperactivity and poor brain function. As of this writing, there are no known toxicity levels for taurine; however, excessive levels may cause diarrhea and peptic ulcers.
Taurine may interact with certain chemotherapy medications. Be sure to consult with a qualified health care provider before taking taurine supplements.
Taurine supplements recommeded for vegans
This study I found was significant to me personally. It's only one study, mind you - take it in perspective, but there seems to be evidence mounting...
Basically, low levels of taurine may induce over active blood clotting which would lead to an unhealthy heart disease scenario.
Sub-optimal taurine status may promote platelet hyperaggregability in vegetarians Mark F. McCarty ,Pantox Laboratories, 4622 Santa Fe St., San Diego, CA 92109, USA
Received 20 September 2002; accepted 11 November 2002. Available online 25 May 2004. Abstract
Although vegan diets typically have a very favorable effect on a range of vascular risk factors, several independent groups have reported that the platelets of vegetarians are more sensitive to pro-aggregatory agonists than are those of omnivores. In light of clear and convincing evidence that platelet function has an important impact on risk for thromboembolic events, it is important to clarify the basis of platelet hyperaggregability in vegetarians. A dietary deficit of long-chain ω-3 fatty acids is not likely to explain this phenomenon, since most omnivore diets do not include enough of these fats to discernibly influence platelet function. A more plausible possibility is that relatively poor taurine status – a function of the facts that plants are devoid of taurine and the human capacity for taurine synthesis is limited – is responsible. Plasma taurine levels are lower, and urinary taurine excretion is substantially lower, in vegetarians than in omnivores. Platelets are rich in taurine, which functions physiologically to dampen the calcium influx evoked by aggregating agonists – thereby down-regulating platelet aggregation. Supplemental intakes of taurine as low as 400 mg daily have been reported to markedly decrease the sensitivity of platelets to aggregating agonists ex vivo. Although the average daily intake of taurine from omnivore diets may be only about 150 mg, it is credible to speculate that a supplemental intake of this magnitude could normalize the platelet function of vegetarians in the long term; in any case, this thesis is readily testable clinically. Taurine is just one of a number of nutrients found almost solely in animal products – “carninutrients” – which are rational candidates for supplementation in vegans.
orresponding author. Present address: NutriGuard Research, 1051 Hermes Ave, Encinitas, CA 92024, USA. Tel.: +1-619-942-3223Another study on heart attacks discussing hyperaggregability of platelets:
BACKGROUND: Platelet aggregation, blood coagulation, and fibrinolysis play a pivotal role in the pathogenesis of unstable angina. METHODS: Platelet aggregability was examined on admission and after 2 weeks of treatment in 22 patients with unstable angina, in particular with regard to small-sized platelet aggregates, plasma tissue factor (TF) antigen levels as a marker of blood coagulation, and plasma plasminogen activator inhibitor (PAI) activity levels as an indicator of fibrinolysis. We also examined the same parameters in 19 patients with stable exertional angina and 17 patients with chest pain syndrome. RESULTS: The number of small-sized platelet aggregates increased more significantly in the unstable angina group than in the stable exertional angina and chest pain syndrome groups. In the unstable angina group, the number of small-sized platelet aggregates decreased significantly after 2 weeks of treatment, but was still higher than that in the stable exertional angina and chest pain syndrome groups. Plasma TF antigen and PAI activity were higher in the unstable angina group than in the stable exertional angina and chest pain syndrome groups. TF and PAI activity decreased to normal ranges after 2 weeks of treatment in the unstable angina group. There were significant positive correlations among the three parameters on admission. CONCLUSIONS: It was demonstrated that small-sized platelet aggregates, plasma TF antigen and PAI activity levels increased concomitantly in the unstable angina group. While the blood coagulation and fibrinolytic parameters decreased after stabilization of the clinical symptoms, platelet hyperaggregability still persisted. These results suggest that continuous antiplatelet therapy is essential for the treatment of unstable angina. Publication Types: Research Support, Non-U.S. Gov'tinteresting study on Fatty acids / blood clotting
| Title: | Differential effects of dietary fats on aggregation of platelets from rats. |
| Author: | Schoene, N.W. : Church, J.P. |
| Citation: | Nutr-Res. Tarrytown, N.Y. : Pergamon Press. May 1991. v. 11 (5) p. 479-489. |
Well this was my best understanding of it...
Definitions:
- Generally speaking, a lipid is a fat....
- Phospholipids are the main fats on cell membranes
- Platelets are the cells circulating in the blood that are involved in the cellular mechanisms leading to the formation of blood clots. Wiki has a good article:.
- An agonist in biochemistry is a drug or other chemical that can combine with a receptor on a cell to produce a physiologic reaction typical of a naturally occurring substance.
I'm sure you've heard at least a reference to "omega" fats or fatty acids ... and that there are different types of them.
Primarily discussed are Omega 3 (the best source of this found in fish) and Omega 6 (found in vegetable oils) - wiki has some stuff on them if you're interested in delving further.
So in this study they fed a group of rats menhaden oil - as a souce of the Omega 3 fat variety
and another group of rats corn oil - as a souce of the Omega 6 fat variety
Platelets are activated when brought into contact with collagen or thrombin (though there are several other activating factors.).
Once the cells are activated, they release a number of different coagulation factors and platelet activating factors. The Functions of platelets applicable to the study are Adhesion (stickiness) and Aggregation (clumping). Fish oil has been shown to lessen the clumping and stickiness of platelets.
Platelet aggregation is stimulated by thromboxane and collagen
SO.... They fed 3 things to both group of rats to see what would happen to the stickness and clumping of their blood platelets
Collagen and U46619 (a thombroxane mimic) to test cell stickiness produced by reacting with the platelet through receptors on the cell membrane -
and flouride (which is a thromboxane mimic) as a substance that causes stickiness and clumping of platelets through a different cellular mechanism (bypassing the outer membrane receptors)
The menhaden (omega 3) oil created a situation where there was less stickiness and clumping in the blood cells when Collagen and U46619 were used as platelet activators through receptors on the membrane of the blood cell. This beneficial effect apparently didn't happen with the (omega 6) corn oil group.
There was no difference in the clumping and stickiness of the blood cells when using fluoride - which bypasses these receptors on either the omega 3 or omega 6 group.
This suggests then that the benefits (less clumping and stickiness of platelets) seen by eating fish oil (omega 3) supplements are due to the affect of the oil on the receptors of the blood cell, not through some physiology after these receptors have been bypassed.
And why would I even give a crap about platelet receptors...
... to go to all of the trouble of understanding all this?
Well - my brother swears by this diet:
According to Dr. Peter DÁdamo, author of Eat Right For Your Type, a chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. This reaction is caused by a factor called Lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood. So when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system and begin to agglutinate blood cells in that area. Different lectins target different organs and body system.
Fortunately, most lectins found in the diet are not quite so life threatening, although they can cause a variety of other problems, especially if they are specific to a particular blood type. For the most part your immune systems protect you from lectins. Ninety-five percent of the lectins you absorb from your typical diets are sloughed off by the body. But at least five percent of the lectins you eat are filtered into the bloodstream and different reactions in different organs.
Your blood type diet is the restoration of your natural genetic rhythm. Your blood type diet works because you are able to follow a clear, logical, scientifically researched plan based on your cellular profile. Each food groups are divided into three categories: Highly beneficial ( food that acts like Medicine), Foods allowed (food that are no harm to the blood type) and Foods not allowed (food that acts like a Poison)
I've been finding more and more evidence in my personal life and in other studies (geneological and dietary) that suggest there is some truth to all of it.
red bull/taurine
Common Irregular Heartbeats are Completely Normalized by Taurine
Linking this cool study article here. It's mentioned that taurine production decreases with age.
Common Irregular Heartbeats are Completely Normalized by Taurine and Arginine
According to Dr. George Eby, the lead researcher and founder of the Institute, the body's production of both taurine and arginine may decline as people age, with the result that cardiac rhythms are upset. Taurine and arginine, which are considered conditional essential nutrients in younger people, then become completely essential and require supplementation to prevent morbidity and mortality.
The researchers studied case histories of people with very frequent irregular heartbeats and found that 10 to 20 g of taurine per day reduced premature atrial contractions by 50% and prevented all premature ventricular contractions, but did not prevent pauses in heartbeats. They found that adding 4 to 6 grams of arginine immediately terminated essentially all remaining pauses and premature atrial contractions.
Taurine regulates the minerals in the heart
The body's supply of taurine is concentrated primarily in the heart muscle, white blood cells, skeletal muscles, and nervous system. It is a building block of all the other amino acids as well as a key factor in the production of bile. Adequate levels of bile are needed for the proper digestion of fats, absorption of fat-soluble vitamins, and the regulation of cholesterol. Any dysfunction in these areas suggests taurine deficiency.
Taurine is vital for the proper utilization of sodium, potassium, calcium, and magnesium, and is instrumental in preventing potassium loss from the heart. Taurine deficiency is often paired with zinc deficiency, and may be used with zinc as treatment for breast cancer. Diabetes increases the body's requirement for taurine, and supplementation with taurine and another amino acid, cystine, may decrease the need for insulin.
Taurine is protective of the brain, and is often used to treat anxiety, epilepsy, and seizures. Children's brains have four times the amount of taurine found in the brains of adults, making it an ideal treatment for children with hyperactivity. It may also benefit children with Down syndrome and muscular dystrophy.
Taurine is found in eggs, fish, meat, and milk, but not in vegetable proteins. It can be synthesized from cysteine in the liver and from the amino acid methionine elsewhere in the body. Synthesis requires adequate levels of vitamin B6.
For more information:
Eby G, et al, Elimination of cardiac arrhythmias using oral taurine with L-arginine with case histories: Hypothesis for nitric oxide stabilization of the sinus node. Medical Hypothesis, 2006.
http://george-eby-research.com/
Phyllis A. Balch, CNC and James F Balch, M.C. Prescription for Nutritional Healing, Third Edition.
MSG Connection to lack of Taurine?
There's an interesting chart on this page which track the impact of MSG.
Are Red Bull addicts self medicating?
Discussion on MSG and its impacts here.
foul stuff
Yeah - Red Bull even tastes like medicine. My sister gave me the sugar free kind - the first one I had (only 10 calories vs 110). I know aspartame is nasty tasting and suggestively nasty for you health wise. When I bought the 4 pack - I got the sugary kind. First because I don't like sugar either... but it's slightly more natural. I have an inclination to avoid sugar, but less so than aspartame. The calories the sugary kind packs helps ensure that I think twice before I have one... and only have one when I really mean it - and then have to compensate for it in my diet. I really had hoped that the sugar would have the minor side effect of making it taste better too. No such luck.
It's actually all the B vitamins in it that gives it that bitter, weird taste... on a side note vegetarians usually have to supplement these vitamins as well and they're tied to moods as well as energy levels (among other things). It's a little like an amped up health beverage in a lot of ways.
How animals are treated can eventually impact human health
A new study shows that how animals are treated can eventually impact human health.
This to me illustrates how factory farms which put animals in constant stress environments may have possibly had a direct negative impact on the overall safety of our food supply. (Article excerpts below)
The research by the University of Bristol, England, examined the behaviour of Campylobacter in chickens. They found the animals released higher levels of hormone noradrenalin when under stress which actually helps Campylobacter and Salmonella grow and spread more quickly.
The release of a hormone at times of stress could be key to understanding why some food poisoning bacterium become more invasive in animals after transportation, a new study has said.
“The noradrenalin allows the organism to obtain higher levels of iron, which is a transport mechanism for the bacteria that allows it to grow more quickly,” Humphrey told FoodProductionDaily.com. “The research is looking at the effect immediate environment has on animals. We are trying to understand the mechanism in the animals that makes this happen and, in doing so, mitigate them to lessen the impact of bacteria like Campylobacter.”