recentpopularlog in

campylobacter : nutrition   33

When Gut Bacteria Change Brain Function
Some of the most intriguing work has been done on autism. For decades, doctors, parents, and researchers have noted that about three-quarters of people with autism also have some gastrointestinal abnormality, like digestive issues, food allergies, or gluten sensitivity. This recognition led scientists to examine potential connections between gut microbes and autism; several recent studies have found that autistic people’s microbiome differs significantly from control groups. The California Institute of Technology microbiologist Sarkis Mazmanian has focused on a common species called Bacteroides fragilis, which is seen in smaller quantities in some children with autism. In a paper published two years ago in the journal Cell, Mazmanian and several colleagues fed B. fragilis from humans to mice with symptoms similar to autism. The treatment altered the makeup of the animals’ microbiome, and more importantly, improved their behavior: They became less anxious, communicated more with other mice, and showed less repetitive behavior.

Exactly how the microbes interact with the illness—whether as a trigger or as a shield—remains mostly a mystery. But Mazmanian and his colleagues have identified one possible link: a chemical called 4-ethylphenylsulphate, or 4EPS, which seems to be produced by gut bacteria. They’ve found that mice with symptoms of autism have blood levels of 4EPS more than 40 times higher than other mice. The link between 4EPS levels and the brain isn’t clear, but when the animals were injected with the compound, they developed autism-like symptoms.

Some subjects were fed 5.5 grams of a powdered carbohydrate known as galactooligosaccharide, or GOS, while others were given a placebo. Previous studies in mice by the same scientists had shown that this carb fostered growth of Lactobacillus and Bifidobacteria; the mice with more of these microbes also had increased levels of several neurotransmitters that affect anxiety, including one called brain-derived neurotrophic factor.

In this experiment, subjects who ingested GOS showed lower levels of a key stress hormone, cortisol, and in a test involving a series of words flashed quickly on a screen, the GOS group also focused more on positive information and less on negative.

Scientists have found that gut bacteria produce neurotransmitters such as serotonin, dopamine and GABA, all of which play a key role in mood (many antidepressants increase levels of these same compounds). Certain organisms also affect how people metabolize these compounds, effectively regulating the amount that circulates in the blood and brain. Gut bacteria may also generate other neuroactive chemicals, including one called butyrate, that have been linked to reduced anxiety and depression. Cryan and others have also shown that some microbes can activate the vagus nerve, the main line of communication between the gut and the brain. In addition, the microbiome is intertwined with the immune system, which itself influences mood and behavior.
microbiology  nutrition  mentalHealth  autism  health 
march 2019 by campylobacter
Nearly all Americans fail to eat enough of this actual superfood
Fiber is the closest thing we have to a true superfood — or super-nutrient since it’s a part of so many different foods. Eating a fiber-rich diet is associated with better gastrointestinal health and a reduced risk of heart attacks, strokes, high cholesterol, obesity, type 2 diabetes, even some cancers. That’s because fiber is amazingly helpful in many ways: It slows the absorption of glucose — which evens out our blood sugar levels — and also lowers cholesterol and inflammation.

Instead of munching on fruits, vegetables, beans, nuts, and seeds, more than half of the calories Americans consume come from ultra-processed foods.

Scientists have learned over the years that fiber can be soluble (meaning it dissolves in water), viscose (gel-forming), or fermentable (bacteria can metabolize it) — and they’re just beginning to understand how these different fiber types interact with our gastrointestinal tract and affect our health.

Mucus acts as a protective barrier between us and the outside world. It’s constantly being replenished by secretions from the cells that make up our intestines, and it’s covered with a layer of bacteria, part of our microbiome. Fiber feeds the bacteria on top of the mucus layer as it passes through, helping to keep our microbiomes robust, Gewirtz said.

Another fiber study — again in mice — showed what happens when the bacteria in the digestive tract don’t get any fiber. Researchers, including Martens, found the bacteria begin to eat away at the mucus layer, bringing them into closer contact with the intestinal tissue.
food  nutrition 
march 2019 by campylobacter
My Kids With Autism Were the Pickiest Eaters on the Planet. Then This Show Changed Everything.
But from the signature dish challenge through every dinner service, Gordon tastes (nearly) every dish, and he demands that contestants do the same. He gives feedback on flavor and texture, and sometimes, after critiquing the presentation, even Ramsay finds that something he thought would be awful actually tastes “quite nice.” Whether he knows it or not, Gordon is mimicking the advice of my daughter’s occupational therapist: Engage food with all your senses. Look at it, smell it, and touch it before you even try to taste it. Sometimes, step one is to allow a scary food to be on your plate. This helps you demystify the food. You can identify ways in which it’s familiar to other things you’ve eaten or find senses that aren’t overwhelmed by food. My oldest will try things that are visually attractive, for example. I can slice baby carrots lengthwise and arrange them around a circle of dip like flower petals, and she adores them.
food  nutrition  childhoodDevelopment  autism  psychology 
february 2019 by campylobacter
What to Know Before Going Vegan
Here are some things to keep in mind:

Choose foods that will keep your blood sugar level. People generally do better on a lower carb vegan diet[4] than on a regular vegan diet.
Grab a list of high-lectin and high-oxalate foods, and pay attention to how you react when you eat them.
Opt for real vegetables instead of falling into the common trap of becoming a grain-itarian. You’ll deplete your nutrients and wreck your biology that way.
Until you know your way around plant proteins, work with a holistic nutritionist so you know you’re getting a full range of amino acids. Your nutritionist will also suggest supplements of vitamins and minerals that you can’t get from plants, like Vitamin B-12.[5]
Keep in mind that your body uses the animal form of some nutrients better than the plant form. You might need a higher dose or cofactors to help you absorb nutrients.[6]
Treat this as one of those times that you need to be painfully honest with yourself about how you feel, especially after the three-month mark.
Processed food is terrible for you. Meat replacements are no exception. They’re full of garbage and inflammatory soy. Eat real vegetables.

Even better, eat small amounts of meat the Bulletproof way: eat low-carb, plant-based with a little meat. You’ll thrive on just a few ounces of animal protein a day, and you don’t have to eat meat every day.
nutrition  food  vegan  vegetarian 
november 2017 by campylobacter
The great nutrient collapse
What Loladze found is that scientists simply didn’t know. It was already well documented that CO2 levels were rising in the atmosphere, but he was astonished at how little research had been done on how it affected the quality of the plants we eat. For the next 17 years, as he pursued his math career, Loladze scoured the scientific literature for any studies and data he could find. The results, as he collected them, all seemed to point in the same direction: The junk-food effect he had learned about in that Arizona lab also appeared to be occurring in fields and forests around the world. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze said. “We are witnessing the greatest injection of carbohydrates into the biosphere in human history―[an] injection that dilutes other nutrients in our food supply.”
food  nutrition  globalwarming  botany  agribusiness 
october 2017 by campylobacter
Feeding Young Minds: The Importance of School Lunches - The New York Times
“Nutrition can affect learning through three channels: physical development (e.g., sight), cognition (e.g., concentration, memory), and behavior (e.g., hyperactivity),” the Berkeley team wrote. For example, they explained, diets high in trans and saturated fats have a negative impact on learning and memory, reducing substances in the body that support cognitive processing and increasing the risk of neurological dysfunction.
food  nutrition  childhoodDevelopment  education 
june 2017 by campylobacter
Why dietary fat is fattening, and when it’s not. | Dan's Plan
...because some of the negative effects of dietary fat are due to the promotion of inflammatory signaling in energy balance circuits, then we must also consider how other factors that affect inflammatory signaling influence the equation. Exercise is one of these factors. Exercise indirectly produces an anti-inflammatory effect that may mitigate dietary fat-based inflammation. Therefore, if you’re an avid crossfitter on a high fat Paleo diet, you may have a very different response to someone on the exact same diet who doesn’t get sufficient physical activity, even when controlling for calorie expenditure. This idea is emphasizing the importance of the net-inflammatory response in the fat thermostat.

If you replace these carb sources with good carb sources, I guarantee we would not have an obesity problem in this country. Picture this:

1 Whole fresh tuberssweet potato freshly harvested
2 Lentils
3 Chicken and chicken-mixed dishes
4 Whole fruits
5 Whole grain breads
6 Alcoholic beverages
7 Whole grain pastas
8 Mexican mixed dishes
9 Beef and beef-mixed dishes
10 Dark chocolate
food  nutrition 
december 2016 by campylobacter
Farewell to the 3,500-Calorie Rule
It originated from researcher Max Wishnofsky, MD, in 1958, who calculated that 1 lb of fat stores approximately 3,500 kcal of energy. It was appealingly simple, and it stuck.

Dietitians know that as an individual loses weight, the body's energy requirements decrease, but the dynamic physiological adaptations that occur never have been quantified or figured into the 3,500-calorie rule.4 The most serious error of the 3,500-calorie rule is its failure to account for dynamic changes in energy balance that occur during a dieting intervention.5 Also not taken into account: gender, the fact that eating and exercise habits may change over time, and poor compliance, all of which can affect weight loss. Because of this, the experts say, the 3,500-calorie-per-pound approach significantly overestimates how much weight people will lose over time, setting them up for disappointment when weight loss slows or stops altogether.1 In other words, the body adapts and lifestyles change in myriad ways that minimize or even eradicate the impact of reduced calorie intake and, until recently, there has been no way to predict how consuming fewer calories may affect the rate of weight loss among individuals trying to lose weight, especially when the goal is to lose more than just a few pounds.
nutrition  health 
september 2016 by campylobacter
How To Completely Detox From Sugar In 10 Days
1. Make a decision to detox
2. Be a turkey (a cold one)
3. Don’t drink your calories
4. Power up the day with protein
5. Eat unlimited carbs (the right ones)
6. Fight sugar with fat
7. Be ready for emergencies
8. Swap distress for de-stress
9. Put out the fire (of inflammation).
10. Get your Zzz’s.
food  nutrition 
july 2016 by campylobacter
These 2 Boys Were Born The Same Day In The Same Town, But Their Lives Will Be Dramatically Different
But their young lives have diverged already due to a significant difference in the nutrition they received during their first 1,000 days of life, from conception to their second birthday. Whether a child consumes a variety of foods with a diverse range of nutrients can determine much about that child’s long-term prospects.

While Miranto’s family fed him a variety of high-nutrient foods, Sitraka’s family was too poor to do the same. Malnourishment has irreversibly harmed the growth of his body and his brain.

What Sitraka suffers from now is called chronic malnutrition, or “stunting.”

“Once you’re stunted,” Wisch said, “you can’t fix it.”
foodInsecurity  nutrition  childhoodDevelopment  poverty  wealthinequality 
june 2016 by campylobacter
Pastured Products Directory - Alabama
The following farms and ranches have certified that they meet Eatwild's criteria for producing grassfed meat, eggs and dairy products. Contact them directly for additional information or to buy their products: Russ or Elizabeth Bates, 127 County Road 444, Fruithurst AL 36262 Liz and Collins Davis, 2530 County Road 69, Killen AL 35645 Troy and Harold Platt, 11061 W US 90, Greenville, FL 32331 Greg or Janie Dennis, 1582 County Road 852, Ranburne AL 36273 John Langlois, 4816 County Road 27, Estillfork AL 35745 Goose Pond Farm, Charles and Laura Ritch, 298 Goose Pond Road, Hartselle AL 35640 Mark Casson, 10810 Highway 97, Walnut Hill FL 32568
Hastings Farm, Randall Hastings, 40701 Pine Grove Road, Bay Minette, AL 36507
K & G Farm, Kennith & Gloria Moseley,11851 County Road 41, Gaylesville, AL 35973. Phone & FAX: (256) 643-5312 David Horwath & Tommy Parker, Spring Hill, TN 37174 Ariel Thorp, 6471 Possum Ridge Road, Crestview FL 32539 Matthew & Jesie Lawrence, 514 Odena Road N; Sylacauga, AL 35150 Jannelyn Mendez and Fernando Mendez, 627 Buford Road, Arabi GA 31712 David and Tina Hammond, 463 Pike Road, Piedmont AL 36272 Kevin or Rachael Fillmore, 1199 Beasley Road, Brewton AL 36426
Native American Natural Grass-Fed Beef, Dr. Robert E. Steele and family, 194 Lake Gerald Circle, Delta AL 36258. (256) 488-5661 or (256) 396-2058 Ron Prokop, 807 County Highway 181 West, Defuniak Springs, FL 32433 Eleanor McCain, Red Briar Farm, PO Box 253, Ashland, AL 36251 Vaughan and Christa Bryant, 214 Red Hill Farms Drive, Cropwell AL 35054 John or Terri Taylor, 301 Dave Risner Rd. Ethridge, TN 38456 Porter Johnson Road, Piedmont AL 36272 Travis Yarbrough, 693 Liberty Lane, Montgomery AL 36105
sustainability  food  nutrition  alabama  agribusiness 
may 2016 by campylobacter
Vitamins and Cancer Risk
In recent years it has become increasingly apparent that there are unintended consequences to taking vitamin supplements, and in fact there may be a net negative health effect. This is especially true for those who are healthy and don’t need vitamins, and for those who exceed the recommend dosages.

A recent review of the last 20 years of literature on the subject, presented at the American Association for Cancer Research 2015 meeting, found an overall increased risk of cancer among vitamin users. Dr. Tim Byers presented the study, which echoes the result of a 2012 review that he and others published. He specifically refers to two famous studies showing an increased risk of cancer from vitamins.
nutrition  foodsafety 
december 2015 by campylobacter
What's New and Beneficial about Sea Vegetables
Sea vegetables may be a better source of bioavailable iron than previously thought. One tablespoon of dried sea vegetable will contain between 1/2 milligram and 35 milligrams of iron, and this iron is also accompanied by a measurable amount vitamin C. Since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.

Brown algae (including the commonly eaten sea vegetables kombu/kelp, wakame, and arame may be unique among the sea vegetables in their iodine content. Some species from the brown algae genus Laminaria are able to accumulate iodine in up to 30,000 times more concentrated a form than sea water!
food  nutrition 
december 2015 by campylobacter
Your Thyroid May Be Hungry For Some Seaweed
Anything that contains chlorine, fluoride, and bromine, like water, whether it's used internally or externally, interferes with iodine molecules and causes your body to excrete the iodine it needs so badly. Chlorine is present in most city water supplies. Unless you de-chlorinate your water, you are being exposed to thyroid-lowering gases whenever you bathe, shower, or have a drink of water.

Brown seaweeds – higher in iodine – include all kelps, Fucus (said to be the best for underactive thyroids), Hijiki, and Sargassum. Red seaweeds include dulse, nori, Irish moss, and Gracillaria. Nori, used to make sushi, is easy to find in all Oriental markets and many health food stores. Some is toasted and packaged in small packets. It's delicious, but not particularly high in iodine. Most forms of kelp have 500-1500 ppm (parts per million) of iodine; nori has 15 ppm. Toasting doesn't affect seaweed's iodine content, so eat it in whatever form you like best, but don't depend only on nori to boost your iodine levels.

You can add powdered seaweed to your food; toast small pieces of seaweed for a tasty snack; or add larger pieces of a variety of seaweed to soups, grains, or vegetables.
food  nutrition  foodsafety 
december 2015 by campylobacter
Why body odor reveals your true health habits: Here's how to reduce odor and enhance health
...the things that make you stink are the same things that make you unhealthy, namely, milk, cheese, meat, animal fats and refined carbohydrate products like white flour. Animal products are the most offensive dietary sources of internal stink by far, and milk products produce the greatest funk of all.

The more animal products you consume, the more toxic fumes you're going to emit from your armpits (and other regions). Most people believe a lot of misinformation about body odor; they think the body just naturally stinks and that body odor is just a result of bacteria growth in your armpits. This is utterly false. The body doesn't just naturally stink.

The fact is, body odor is primarily the toxic gas from the fermentation or putrefaction processes going on inside your body due to the ingestion of animal products and processed, refined foods. Yes, there are bacteria in your armpits, but the kinds of bacteria that are living there depend on what you are "feeding" them. In other words, if your body is emitting nontoxic waste products, it's just perspiring excess minerals and normal healthy metabolic byproducts. That means the bacteria living in your armpits are not going to be as offensive as the ones that might be living there if your skin is emitting toxic byproducts of animal product digestion.

In terms of nutritional supplements, the best "cleaning" supplements that can reduce your body odor are chlorella and parsley. The culinary spice cilantro also does a great job. Chlorophyll works wonders for cleaning your blood of toxins. But none of these can completely counteract the metabolic byproducts of consuming animal products.

I've even found that whey protein, including the clean, organic whey proteins, still result in "dirty" metabolic processes that produce odor. Brown rice protein, however, is clean. (I recommend the Nutribiotic brand.) Other strategies for cleaning out your system including buying a Vitamix and blending up a fresh raw foods shake each morning. Be sure to use greens such as celery and cucumber, along with various fruits or superfood powders.
food  nutrition  vegan  vegetarian 
december 2015 by campylobacter
Children May Benefit From Probiotics, Prebiotics
Supplements May Help Treat Diarrhea in Healthy Kids, but Not Chronically or Seriously Ill Children

Yogurt, sauerkraut, miso soup, Gouda, kefir, sourdough bread, acidophilus milk, buttermilk, dill pickles, tempeh, asparagus, Jerusalem artichokes, bananas, oatmeal, red wine, honey, maple syrup, legumes
food  nutrition  medicine 
november 2015 by campylobacter
Here's Why Cutting Sugar Intake Is Sweet For Your Child's Health
According to Dr. Jean-Marc Schwarz, senior author of the study, when sugar was taken out of the diets of the 43 child subjects, they began to heed their bodies’ satiety clues, or know when they were full or hungry. Some even felt like they were being provided so much food, wrote the authors.

During the nine-day sugar-restricted trial, some kids reported they were being overwhelmed even if they consumed the same number of calories they do at home – sugar was controlled while fat, protein, carbohydrates and calorie levels were maintained.

The results were even considered more startling given how the kids were fed processed food items such as turkey hot dogs, potato chips, and pizza bought at local supermarkets, only they had low or no added sugar content.

Lead author Dr. Robert Lustig, a metabolic endocrinologist and obesity expert, explained that all the measures of metabolic health such as insulin, blood glucose, triglycerides, LDL or “bad” cholesterol, and liver function improved with sugar restriction. A little weight loss can quickly improve these metabolic markers, but the researchers noted that even child subjects who did not shed excess pounds had improved measurements.
childhoodDevelopment  food  nutrition  highfructosecornsyrup 
november 2015 by campylobacter
Salami Suicide: Processed Meats Linked To Heart Disease And Cancer
European study links cancer & heart disease to red meat & processed meats
food  foodsafety  nutrition  cancer 
october 2015 by campylobacter
Superfoods that work better together
Black beans + red bell pepper
Whole grains + onions + garlic
Tomatoes + olive oil
Salmon + collard greens
Broccoli + tomatoes
Green tea + black pepper
Turmeric + black pepper
Brussels sprouts + olive oil
Kale + almonds
Dark chocolate + apples
Garlic + salmon
food  nutrition 
october 2015 by campylobacter
Nutritional facts: Eggplant, cooked, boiled, drained, with salt
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber.
food  nutrition 
september 2015 by campylobacter
27 Vegetables Highest in Protein
#1: Sprouted Beans, Peas & Lentils (Soybean Sprouts)
#2: Lima Beans (Cooked)
#3: Peas (Green)
#4: Succotash (Corn And Limas, cooked)
#5: Kale
#6: Broccoli Raab (Cime di Rapa, cooked)
#7: Mushrooms (White, cooked)
#8: Mange Tout (Edible-Podded Peas, cooked)
#9: Sweet Corn (Yellow)
#10: Artichokes (Globe or French)
#11: Spinach (Cooked)
#12: Collard Greens
#13: Parsley
#14: Mustard Greens
#15: Broccoli
#16: Baby Zucchini (Courgettes)
#17: Garden Cress
#18: Beet Greens (Cooked)
#19: Arugula (Rocket)
#20: Brussels Sprouts (Cooked)
#21: Bamboo Shoots
#22: Squash (Hubbard, cooked)
#23: Asparagus (Cooked)
#24: Sugar Snap Peas (Green, cooked)
#25: Watercress
#26: Cauliflower
#27: Pak-Choi (Chinese Cabbage, cooked)
food  nutrition  vegan 
september 2015 by campylobacter
Researchers explore cocoa as novel dietary source for prevention of cognitive deterioration in Alzheimer's Disease
Previous studies from Dr. Pasinetti's laboratory and others suggest that certain cocoa extract preparations may prevent or possibly delay Alzheimer's disease in animal experimental models of the disease, in part by inhibiting the generation and promoting the clearance of toxic proteins, including β-amyloid (Aβ) and abnormal tau aggregates, in the brain through mechanisms mediated by polyphenols. Most importantly, the role of cocoa polyphenols in preventing abnormal accumulation of toxic protein aggregates in the brain would play a pivotal role in preventing the loss of synapses that are critical for functional connection among neurons. Recent clinical studies appear to confirm the potential beneficial role of certain cocoa extracts in delaying cognitive aging. The benefits of cocoa polyphenols in preventing synapse loss and, therefore, in preserving/restoring synaptic function may provide a viable and important strategy for preserving cognitive function and, thereby, protecting against the onset and progression of Alzheimer's disease.
food  nutrition  alzheimers  neuroscience 
september 2015 by campylobacter
The Sugar You’re Eating Is Feeding Cancer Cells
So, how much sugar is safe to eat? According to the American Heart Association, women should have no more than six teaspoons of sugar per day (25 grams) and men should have no more than nine teaspoons per day (37 grams). 9125g/yr = 20lbs/yr

Most Americans consume twice that much sugar in a day. That’s approximately 22 teaspoons per day, which adds up to 130 lbs. of sugar every year!

Sweets and soda are not the only culprits. Pasta sauces, salad dressings, canned and processed foods and even non-fat fruit yogurts have hidden sugars.

Sugar can often be hiding in foods under different names. Make sure to check the ingredients on the food label to make sure none of these words are present:

Fructose (natural sugar from fruits)
Lactose (natural sugar from milk)
Sucrose (made from fructose and glucose)
Maltose (sugar made from grain)
Glucose (simple sugar)
Dextrose (a form of glucose)
Corn syrup
High-fructose corn syrup

Sugar, when eaten in small amounts, can fit into a balanced diet. Make sure that your sources of sugar come more from naturally sweet fruits and vegetables instead of highly processed foods. That way, you’ll be satisfying your sweet tooth and providing your body with cancer fighting vitamins, minerals and antioxidants.
food  nutrition  cancer 
september 2015 by campylobacter
What are the health benefits of celery?
low calorie food
rich source of antioxidants

phytonutrients: phenolic acids, flavonols, dihydrostilbenoids, flavones, furanocoumarins, & phytosterols

rich in vitamin K
also contains folate, vitamin A, potassium, & vitamin C.

1.6 grams of fiber per 100 grams
food  nutrition 
september 2015 by campylobacter
Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach
National nutrition guidelines emphasize consumption of powerhouse fruits and vegetables (PFV), foods most strongly associated with reduced chronic disease risk; yet efforts to define PFV are lacking. This study developed and validated a classification scheme defining PFV as foods providing, on average, 10% or more daily value per 100 kcal of 17 qualifying nutrients. Of 47 foods studied, 41 satisfied the powerhouse criterion and were more nutrient-dense than were non-PFV, providing preliminary evidence of the validity of the classification scheme. The proposed classification scheme is offered as a tool for nutrition education and dietary guidance.

100.00 Watercress
91.99 Chinese cabbage [bok choy]
89.27 Chard
87.08 Beet green
86.43 Spinach
73.36 Chicory
70.73 Leaf lettuce
65.59 Parsley
63.48 Romaine lettuce
62.49 Collard green
62.12 Turnip green
61.39 Mustard green
60.44 Endive
54.80 Chive
49.07 Kale
food  nutrition 
september 2015 by campylobacter
“Making Groceries” in a New Orleans Food Desert
What if you had to take three city buses on a half-day round trip to buy groceries? Burnell Cotlon’s neighborhood, New Orleans’s Lower Ninth Ward, was in just that situation.

Cotlon was born and raised in the L9, as it’s called, and except for a stint with the U.S. Army in Germany, he lived there his whole life. After Hurricane Katrina, he realized his neighborhood was a food desert—there were no grocery stores, and chains didn’t think they could make enough profits to move in. So he decided he was going to build an oasis.
wealthinequality  landUse  urbanDevelopment  racism  poverty  food  nutrition  smallbusiness 
august 2015 by campylobacter
6 Healthy Sugars That Can Kill You
6. Honey
5. Coconut Sugar
4. Brown Sugar
3. Evaporated Cane Juice
2. Raw Organic Cane Sugar
1. Agave Nectar
food  nutrition  foodsafety 
august 2015 by campylobacter
Hydration myths debunked, in 5 easy sips
Myth 1: if you wait for thirst, it's too late
Myth 2: Drinking more water flushes more toxins from the body
Myth 3: Checking the colour of urine is a good way to monitor hydration
Myth 4: It's healthy to drink lots of water, whether you're thirsty or not
Myth 5: Mild dehydration can impair thinking
nutrition  waterSupply  biology 
july 2015 by campylobacter
Vitamin Content
Health Benefits
How to Select and Store
Tips for Preparing and Cooking
How to Enjoy
Individual Concerns
Nutritional Profile
food  nutrition  cranberries 
january 2015 by campylobacter
Cheap Eats: Cookbook Shows How To Eat Well On A Food Stamp Budget : The Salt : NPR
When Leanne Brown moved to New York from Canada to earn a master's in food studies at New York University, she couldn't help noticing that Americans on a tight budget were eating a lot of processed foods heavy in carbs.

"It really bothered me," she says. "The 47 million people on food stamps — and that's a big chunk of the population — don't have the same choices everyone else does."

Brown guessed that she could help people in SNAP, the federal government's Supplemental Nutrition Assistance Program, find ways to cook filling, nourishing and flavorful meals. So she set out to write a cookbook full of recipes anyone could make on a budget of just $4 a day.

The result is Good and Cheap, which is free online and has been downloaded over 200,000 times since she posted it on her website in early June.
food  recipes  nutrition 
october 2014 by campylobacter
Food Cravings... What to do when you crave certain food
The Food Craving Chart
When Your Body Craves Certain Foods, It Actually Is Looking For Nutrients

The food cravings of PMS are due to poor glucose tolerance brought on by diets that are high in refined carbohydrates. Refined sugars deplete the body’s supplies of B-vitamins, chromium, magnesium, zinc and manganese, and the resulting deficiencies then manifest as cravings for other foods. What adds insult to injury here is that whole sugar cane is actually high in these minerals. In fact, of all known plants, the one with the highest known proportion of chromium is, of all things, sugar cane. Chromium is necessary for insulin function and to modulate blood sugar levels. Then the refining process strips out the minerals, so that the whole food, which nature put together so wisely, now becomes something that destroys our health, heaves our blood sugar and blood insulin into grotesque chaos, and leaves us craving what the refining process threw away.
food  nutrition 
october 2014 by campylobacter
What Happens to Your Brain When You Eat Junk Food (And Why We Crave It) | James Clear
Dynamic contrast
Salivary response
Rapid food meltdown and vanishing caloric density
Sensory specific response
Calorie density
Memories of past eating experiences
food  psychology  neuroscience  nutrition 
october 2014 by campylobacter

Copy this bookmark:

to read