July 2nd, 2009 by Nancy Brown, Ph.D. in Better Health Network, Health Tips
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I went to a great grand rounds the other day about osteoporosis and learned that all teenage girls should be taking about 1,500 mg of calcium with Vitamin D a day in addition to a multivitamin. Three glasses of milk provide about 1,200 mgs, but most teens are not drinking that much milk. Dark green vegetables are another good source of calcium. Exercise and weight-bearing activity is also important in the prevention of osteoporosis.
Calcium is a mineral that gives strength to your bones. Calcium is also necessary for many of your body’s functions, such as blood clotting and nerve and muscle function. During the teenage years (particularly ages 11-15), your bones are developing quickly and are storing calcium so that your skeleton will be strong later in life. Nearly half of all bone is formed during these years.
Women develop most of their bone strength before they are between 25 and 35. After that, bone is broken down faster than it is created, leading to a small loss of bone mass every year. For women, bone loss accelerates during menopause, but slows again around age 60.
There are specific risk factors for osteoporosis that teens should know:
- Being white;
- Having irregular periods;
- Doing little or no exercise;
- Not getting enough calcium in your diet; Being below a normal weight;
- Having a family history of osteoporosis;
- Smoking; and
- Drinking large amounts of alcohol.
Osteoporosis can be prevented, but teens need to start early.
This post, How Much Calcium Do Teen Girls Need?, was originally published on
Healthine.com by Nancy Brown, Ph.D..
June 17th, 2009 by admin in Better Health Network, Health Tips
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I have had several people recently ask me about whether eating foods from soy is harmful. Some have asked because they have a thyroid problem and heard that soy interferes with their synthroid, others are worried about breast cancer, and most recently I guess some negative press has been writing about men and soy. Let me try to set the record straight.
What is soy?
All soy foods come from soybeans. Soy has a high protein content as well as carbs, fiber, vitamins, minerals, and some healthy fats. Soy is an excellent source of plant-based protein because it is known as a “complete protein” meaning it contains all of the essential amino acids. Whole soy is best, meaning it has been minimally processed and you are getting the naturally occurring nutrients found in the soybean. Foods that contain whole soy are edamame, soynuts, and surprisingly a bar called SOYJOY. Tofu and soymilk are also great sources of soy.
Health Benefits/Dispelling Myths
Numerous health benefits of soy have been very well documented in literature. In addition, many myths about soy have been dismissed with research studies.
Heart health: Soy is cholesterol free, low in saturated fat, and contains healthy fats. Some evidence also shows that it helps to lower LDL, or “bad” cholesterol.
Breast cancer: A high soy intake during puberty has been shown to reduce breast cancer risk, but consuming it as an adult has not been linked to lowering risk. Some animal studies have connected soy isoflavones with breast cancer growth, but no data on humans has supported this. In fact, some studies show a favorable impact on breast cancer outcomes with soy. Check with your physician before taking a soy isoflavone supplement. The American Cancer Society suggests that up to 3 servings of soyfoods per day is safe for a breast cancer survivor.
Bone health: Soybeans and calcium-fortified soyfoods are good choices because of the soy isoflavones as well as calcium and Vitamin K which can help bone mineralization.
Menopause: Over 50 studies have examined whether soy can relieve hot flashes in menopause and the consensus is that it may for many women but it depends on hot many hot flashes you get and how much soy isoflavone is taken.
Reproduction: No human data shows that consuming soy causes abnormal testosterone or estrogen levels. Several studies found no affect on sperm or semen when consuming soy isoflavones.
Thyroid: A comprehensive review of literature concluded that soy does not adversely affect thyroid function. Researchers recommended that thyroid function be reassessed if there is a large increase or decrease in soy intake, but normal day-to-day variations are unlikely to affect normal thyroid function.
Good for the Planet
Soy is environmentally friendly. The amount of fossil fuel to process soybeans is estimated to be 6-20 times less than that used to produce meat.
Bottom line
Soy foods can be part of a healthy diet for men and women. Eating 2-3 servings per day of soy foods is safe and very healthy. Soy contains important protein, amino acids, fiber, calcium, potassium, zinc, iron, and folic acid.
For more information:
www.soyconnection.com
www.soyjoy.com
This post, Is Soy Safe?, was originally published on
Healthine.com by Brian Westphal.
May 13th, 2009 by admin in Better Health Network
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We are all trying to cut back at the grocery store, but do you always have to get fresh produce? Not necessarily. I am always all for getting lots of fruits and veggies in whatever form. But I often hear people tell me they don’t think canned is as good as fresh. Hopefully I can set the record straight.
Canned food is often less expensive than frozen or fresh. It is also very convenient. You won’t throw away moldy or freezer burned foods. They are much more shelf stable so you can stock your pantry and always have something healthy on hand. And if you have been reading the Diet Dish for long, you know that I LOVE canned beans!
Fresh is not always best
A study from UC Davis found that all cooked forms of fruits and veggies–whether they come from fresh, frozen, or canned– are nutritionally similar. In fact, many foods are actually more nutritious in canned form. For example, canned pumpkin is higher in Vitamin A than an equal amount of cooked fresh pumpkin because the canning process concentrates the food. Canned tomatoes are higher in lycopene because the heat from the canning process helps the body absorb the lycopene better. The same is true for carotenoids in carrots, spinach, and other leafy greens and lutein in corn.
Surprising ways to use canned food
I just made three recipes I found on mealtime.org which is the website for the Canned Food Alliance.
Green Sal
ad with Posole and Creamy Cilantro-Lime Dressing
This green salad is dressed with the most amazing creamy cilantro lime dressing. It is so good I wish you could taste it through the screen. What I love about this recipe is that you use only 1 T. of oil (instead of 1/2 or more cup per recipe) because you use pureed cannelini beans. This adds fiber and reduces calories and fat. Did I mention how yummy it is? Oh, and just in case you didn’t know (I didn’t), Posole is simply white corn.
Canned items in this recipe:
- Cannelini beans
- Mild green chilis
- Posole (also called hominy which is white corn)
- Slice ripe black olives
Caribbean Stir-Fri
ed Shrimp
I made this last night and my husband went back for seconds. Even Basil (almost 2 year old) ate it up! Uses frozen shrimp, canned pinepple, and tomatoes. It took me 15 minutes to make. I served it with instant brown rice. Tasty!
Canned items in this recipe:
- Pineapple chunks in juice
- Diced tomatoes
- Mild green chilis
Red Satin Cake w
ith Peaches and Raspberries
OK…ready for dessert now? You would never believe that this cake has pureed beets in it. I hate beets (sorry, but true). But I wanted to see how this would taste. Outstanding! You simply put the entire can of beets in the blender and mix it into a boxed mix of devil’s food cake and some eggs. No oil in cake mix because beets provide the moisture. Then you take canned peaches in juice and blend with cornstarch and boil to thicken for the filling. So easy!
Canned items in this recipe:
- No salt added sliced canned beets
- Sliced peaches in juice
For more recipes, check out the recipe section of www.mealtime.org
This post, Is Canned Food Good for You?, was originally published on
Healthine.com by Brian Westphal.
April 28th, 2009 by admin in Better Health Network, Health Tips
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A meeting this week called Experimental Biology had some really interesting new research presented on eggs. I have written about eggs in the past and tried to clear up some of the confusion around whether they are good or not. Check out my past blog called The Incredible Edible Egg for more background on nutritional plus’s and minus’s on eggs. I also wrote a fun post on eggs which included some food safety tips. I personally love eggs and my favorite way to eat them is a spinach and feta omelet! Mmmmmm……
Here are some of the findings presented at Experimental Biology 2009 this week:
Eggs for Breakfast Helps Manage Hunger and Calorie Consumption
A study led by Maria Luz Fernandez, Ph.D., professor in the department of nutritional sciences at the University of Connecticut, investigated the differences in post-meal hunger and daily caloric intake when eating a breakfast of either protein-rich eggs or carbohydrate-rich bagels. Although the two breakfast options contained an identical amount of calories, the researchers found that adult men who consumed eggs for breakfast:
- consumed fewer calories following the egg breakfast compared to the bagel breakfast
- consumed fewer total calories in the 24-hour period after the egg breakfast compared to the bagel breakfast
- reported feeling less hungry and more satisfied three hours after the egg breakfast compared to the bagel breakfast
Protein for Breakfast Helps Teens Control Appetite
Researchers from the University of Kansas Medical Center assessed the impact of a protein-rich breakfast on appetite and overall calorie consumption among teens who traditionally skip breakfast. While each test breakfast contained 500 total calories, the researchers examined variables including the protein form (solid food or beverage) and the amount of protein versus carbohydrate in the breakfast.
- Teens consumed fewer calories at lunch when they ate a protein-rich breakfast of solid foods compared with a protein-rich beverage breakfast
- Post-meal hunger was significantly reduced when the teens ate a protein-rich breakfast of solid foods
Cracking Open Heart Health Myths
Florida State University researchers examined the relationship between cardiovascular disease (CVD) risk factors such as body mass index, serum lipids and levels of high-sensitivity C-reactive protein (hs-CRP) (a marker for inflammation), and the degree to which these factors are influenced by dietary intake of fiber, fat and eggs. The study found:
- No relationship between egg consumption and serum lipid profiles, especially serum total cholesterol, as well as no relationship between egg consumption and hs-CRP
- A positive correlation (meaning the more the higher the risk) between dietary trans-fat intake and CVD risk factors, as well as a negative correlation (meaning lowered risk) between fiber and vitamin C intake and CVD risk factors
These studies support more than 30 years of research showing that healthy adults can consume eggs as part of a healthy diet. Eggs are all-natural and packed with a number of nutrients. One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein and antioxidants, all for 70 calories. Eggs are also an excellent source of choline, an essential nutrient vital for fetal and infant brain development but also good for everyone.
For more information, check out the Egg Nutrition Center
