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8 Muscle Gaining Mistakes - Men Over 40 (FIXED!!) - YouTube
(1) Start with the Warm-up, get body ready to train. Get your heart rate up. Break a sweat.
(2) Focus on building strength. Do so responsibly. Controlled strength is the focus. Commend the weight that you use. Pause reps for bench press and squats. Progressively overloading.
(3) Train the mind-muscle connection. Pursuit of the quality of each repetition. Introduction of joint stability and muscular control.. Now feed more into controlled strength.
(4) How to string quality reps into quality sets and a quality workout? Introduce metabolic training. Lighter weights on exercises and going for the burn (metabolic stress). Get THROUGH the burn.
(5) Train like an athlete. Be scientific, be purposeful. Doing athletic things. E.g. Jumping. Don't be one dimensional.
(6) Boring corrective exercises. Face-pulls.
(7) What type of cardio? Do sparing cardio. Battle ropes, sled push, Farmers carry,
(8) Nutrition and supplementation. Our metabolism changes. Reliance on consistent, high quality nutrition. Be on point with your nutrition. Focus on increasing consistency of diet.
aging  AthleanX  cardiovascular  diets  midlife  mistakes  nutrition  power_of_the_pause  strength_training 
7 weeks ago by jerryking
How exactly does fat cause cancer?
July 22, 2019 | The Globe and Mail | by PAUL TAYLOR.

our understanding of fat has gone through a huge transformation in recent years.

It was once thought that fat – medically known as adipose tissue – was just an inert collection of cells used for the storage of surplus calories, or energy, that we can draw upon in times of need.

But now medical experts realize that fat behaves almost like an organ – interacting with other parts of the body. It actually sends out signals that play a crucial role in regulating metabolism, the immune system and other functions. If we become overweight or obese, the normal running of the body can get knocked off balance by too many signals from fat.

There are several ways in which fat may contribute to the development of a variety of cancers:

(1) fat can be converted to estrogen – a hormone that is known to fuel the growth of some ovarian, endometrial (the membrane lining the uterus) and breast cancers.

(2) Fat also creates a state of chronic inflammation – another factor linked to cancer. The inflammatory process is associated with free radicals, unstable oxygen molecules that can damage DNA and cause potentially cancerous genetic mutations.

(3) excess weight often leads to a condition known as insulin resistance. Insulin is a hormone that moves glucose (or sugar) from the blood stream into cells where it is used for energy. As the body’s cells become resistant to insulin, the pancreas responds by producing more and more of the hormone in an attempt to clear glucose from the bloodstream. Elevated levels of insulin and related substances – such as insulin-like growth factor-1 – stimulate cells to divide and multiply. This increased activity may lead to random genetic mutations that set the stage for cancer.

(4) People with excessive weight around the abdomen are prone to gastric reflux (or heartburn), in which digestive juices will back up into the tube connecting the mouth to the stomach. The constant irritation can damage cells and may lead to esophageal cancer.

(5) Dietary and lifestyle factors that may contribute to weight gain are also directly linked to an increased cancer risk. For example, diets rich in red meats and highly processed foods have been implicated in colorectal and other cancers.

People who tend to eat lots of fresh fruits and vegetables and whole grains are consuming a host of micronutrients that may help guard against cancer. Likewise, studies suggest that regular exercise may be protective, too.
cancers  colorectal  cured_and_smoked  diets  digestive_systems  exercise  fats  healthy_lifestyles  immune_system  inflammation  insulin  meat  risk_factors 
july 2019 by jerryking
What Foods Can Disturb Your Sleep? - WSJ
By Heidi Mitchell
June 4, 2019

The worst offenders in causing a bad night’s sleep were fat and sugar, Dr. St-Onge says. A diet higher in sugar than the daily recommendation brings on more micro-awakenings—changes to a lighter stage of sleep—at night, she says, while more saturated fat results in less slow-wave, or deep restorative sleep, that helps with memory consolidation.

Eat Your Kiwis
Some unexpected foods may act as sleep aids. One study showed that eating kiwifruit, which is high in the mood-moderating hormone serotonin, can help people fall asleep and stay asleep longer. The same goes for tart cherry juice, which is high in the sleep-wake-cycle regulating hormone melatonin.

A higher intake of fiber—fresh fruits and vegetables and whole grains—also has been shown to keep a person in slow-wave sleep for longer than usual, Dr. St-Onge says. But she’s not yet certain if eating any of these foods at a particular time of day has more impact. “I would assume it would be time-sensitive but this hasn’t been well-studied,” she says......Staying hydrated throughout the day, rather than gulping a lot of water right before bed, can help with restful sleep by diluting sugars, spices and salts—and preventing trips to the bathroom. ......Sticking to a fairly regular diet that’s high in fiber and low in saturated fats and simple sugars could contribute to sleep quality, and is associated with better overall health, Dr. St-Onge says. People who don’t sleep well, she notes, have lower attention spans, more memory lapses, worse cognitive and athletic performance and a higher risk of diabetes, cardiovascular disease and hypertension.

“Sleep is critical to every organ, and what we eat impacts every system in the body,”
diets  food  fruits  sleep  sleeplessness 
june 2019 by jerryking
Low on iron? Add these foods to your diet - The Globe and Mail

Food contains two forms of iron. Heme iron, attached to the protein hemoglobin in animal foods such as meat, fish, seafood and eggs, is easily absorbed by the body.

Iron in plant foods such as beans and lentils, soy, nuts, whole grains and vegetables is called non-heme iron. It’s not attached to hemoglobin, making it harder for the body to absorb. Non-heme iron is also added to iron-enriched breakfast cereals and breads.

There are ways, however, to increase the amount of non-heme iron your body absorbs.
You’ll get more iron from plant foods if you eat them cooked (vegetables), sprouted (breads, grains, beans, lentils), soaked (nuts) and fermented (tempeh) since these preparation methods release iron from phytates, natural compounds in plants that bind iron.

Including a vitamin C-rich food (e.g., sweet bell pepper, broccoli, cauliflower, tomato sauce, strawberries, kiwifruit, citrus fruit) in a plant-based meal will also boost non-heme iron absorption. The acidity of the vitamin converts iron to a form that’s more readily absorbed.

Tannins in coffee and tea reduce iron absorption, so it’s best to drink them between meals. Calcium also interferes with iron absorption; take calcium supplements a few hours before or after an iron-rich meal.
diets  food  iron  Leslie_Beck  nutrition 
may 2019 by jerryking
Cashew foie gras? Big Food jumps on ‘plant-based’ bandwagon
MAY 18, 2019 | Financial Times | by Leila Abboud in Paris and Emiko Terazono in London

* Boom in meat and dairy substitutes sets up ‘battle for the centre of the plate’
* Nestlé recently launched the Garden Gourmet's Incredible burger in Europe and plans to launch it in the US in the autumn in conjunction with McDonald’s.
* Burger King has partnered with a “foodtech” start-up to put meat-free burgers on their menu.
* Pret A Manger is considering a surge in its roll-out of vegetarian outlets as it looks into buying UK sandwich rival Eat.

A change is afoot that is set to sweep through the global food industry as once-niche dietary movements (i.e. vegetarians, then the vegans, followed by a bewildering array of food tribes from veggievores, flexitarians and meat reducers to pescatarians and lacto-vegetarians ) join the mainstream.

At the other end of the supply chain, Big Food is getting in on the act as the emergence of plant-based substitutes opens the door for meat market disruption. Potentially a huge opportunity if the imitation meat matches adoption levels of milk product alternatives such as soy yoghurt and almond milk, which account for 13% of the American dairy market. It is a $35bn opportunity in the US alone, according to newly listed producer Beyond Meat, given the country’s $270bn market for animal-based food. 

Packaged food producers, burdened with anaemic growth in segments from drinks to sweets, have jumped on the plant-based bandwagon. Market leaders including Danone, Nestlé and Unilever are investing heavily in acquisitions and internal product development.

Laggards are dipping their toes. Kraft-Heinz, for example, is investing in start-ups via its corporate venture capital arm and making vegan variants of some of its products. Even traditional meat producers, such as US-based Tyson Foods and Canada’s Maple Leaf Foods, are diversifying into plant-based offerings to remain relevant with consumers.......“Plant-based is not a threat,” said Wayne England, who leads Nestlé’s food strategy. “On the contrary, it’s a great opportunity for us. Many of our existing brands can play much more in this space than they do today, so we’re accelerating that shift, and there is also space for new brands.” .....a plethora of alternative protein products are hitting supermarket shelves... appealing to consumers for different reasons....(1) reducing meat consumption for health reasons... (2) others concerned about animal welfare...(3) concern over agriculture’s contribution to climate change......As Big Food rushes in, it faces stiff competition from a new breed of start-ups that have raced ahead to launch plant-based meats they claim look, taste and feel like the real thing. Flush with venture capital funding, they have turned to technology, analysing the molecular structure of foods and seeking to reverse-engineer versions using plant proteins......Not only are the disrupters innovating on the product side, they are rapidly creating new brands using digital marketing and partnerships with restaurants. Big food companies, which can struggle to create new brands, often rely on acquisitions to bring new ones onboard.....Aside from the quality of the new protein substitutes, how they are marketed will determine whether they become truly mass-market or remain limited to the margins of motivated vegetarians and vegans. The positioning of the product in stores influences sales, with new brands such as Beyond Meat pushing to be placed in the meat section rather than separate chilled cabinets alongside the vegetarian and vegan options.....Elio Leoni Sceti, whose investment company recently backed NotCo, a Chile-based start-up that uses machine learning to create vegetarian replicas of meat and dairy, believes new brands have an edge on the marketing side because they are not held back by old habits. 

“The new consumer looks at the consequences of consumption and believes that health and beauty come from within,” said one industry veteran who used to run Birds Eye owner Iglo. “They’re less convinced by the functional-based arguments that food companies are used to making, like less sugar or fewer calories. This is not the way that consumers used to make decisions so the old guard are flummoxed.”...Dan Curtin, who heads Greenleaf, the Maple Leaf Food's plant-based business, played down the idea that alternative meats will eat into meat sales, saying the substitutes were “additive”. “We don’t see this as a replacement. People want options,” he said. 

animal-based  Beyond_Meat  Big_Food  brands  Burger_King  CPG  Danone  diets  digital_strategies  food_tech  hamburgers  Impossible_Foods  Kraft_Heinz  laggards  Maple_Leaf_Foods  McDonald's  meat  Nestlé  new_products  plant-based  rollouts  shifting_tastes  start_ups  tribes  Unilever  vegetarian  vc  venture_capital 
may 2019 by jerryking
Night time urination could mean your blood pressure's up
Posted: Apr 01, 2019 | CBC Radio | Dr. Brian Goldman · CBC Radio ·
aging  blood_pressure  diets  mens'_health  nocturnal  salt  sleep  urination 
april 2019 by jerryking
(8) Top Foods That Bloat You (Stomach and Face Bloating) - YouTube
Facial bloat and abdominal bloat.

Dehydration--we retain water in our face. We're dehydrated in the morning. Morning edema. ...body is trying to hold onto water.

Unopposed sodium. Salt is not the enemy. I.e. ionized salt that is unbalanced. Need potassium and magnesium to balance it out.....truffle salt, pink Himalayan salt, consume some cream of tartar. Add a pinch to water. 1 tsp of quality salt for every 3/4 -1 gall/water consumed.

Stomach bloat--something digestive/gastrointestinal. Don't digest, go into your colon and they ferment and create gases like H and methane. Don't eat raw broccoli and raw cabbage. Steam them even for a little bit of time. ......Besides steaming the veggies, starting fermenting your cruciferous vegetable.
dehydration  hydration  diets  fermentation  digestive_systems  bloating  flatulence  gastrointestinal 
april 2018 by jerryking
Want a healthier diet? Try sleeping longer - The Globe and Mail

A 2016 study found that a higher fibre intake predicted more time spent in deep, slow-wave sleep, the stage important for memory processing.

Curb fluids. To reduce the likelihood of needing to get up in the night to go to the bathroom, stop drinking fluids two hours before bedtime.
Have a snack. A small carbohydrate-rich snack (e.g., yogurt, fruit, toast) eaten 30 to 60 minutes before bedtime is thought to facilitate the brain’s production of serotonin, a chemical that promotes sleep.
diets  sleep  healthy_lifestyles  Leslie_Beck 
february 2018 by jerryking
Lift Weights, Eat More Protein, Especially if You’re Over 40 - The New York Times

To answer the simplest question of whether taking in more protein during weight training led to larger increases in muscle size and strength, the researchers added all of the results together....And the answer was a resounding yes. Men and women who ate more protein while weight training did develop larger, stronger muscles than those who did not.
strength_training  fitness  exercise  aging  midlife  diets  proteins 
february 2018 by jerryking
How Much Protein Do We Need?
JULY 28, 2017 | The New York Times | By SOPHIE EGAN.
proteins  diets 
august 2017 by jerryking
Red Meat Increases Risk of Dying From 8 Diseases
MAY 15, 2017 | The New York Times | By NICHOLAS BAKALAR.

The more red meat you eat, the greater your risk of dying from one of eight diseases, according to a new report.

Researchers studied more than 536,000 men and women ages 50 to 71, tracking their diet and health for an average of 16 years. They recorded intake of total meat, processed and unprocessed red meat (beef, lamb and pork), and white meat (poultry and fish).

Compared with the one-fifth of people who ate the least red meat, the one-fifth who ate the most had a 26 percent increased risk of death from various causes. High red meat consumption increased the rate of dying from cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease and liver disease. The study is in BMJ.

White meat, on the other hand, may be good for you. The researchers found that those who ate the highest proportion of white meat had a 25 percent reduced risk of dying from various causes compared with those who ate the least white meat.
meat  pork  lamb  dying  cured_and_smoked  chicken  dish  diets  disease  cancers 
august 2017 by jerryking
Is your liver too fat? Time to put it on a diet - The Globe and Mail
Special to The Globe and Mail
Published Friday, Mar. 03, 2017

How can you get rid of a fatty liver?

Lifestyle modification is the cornerstone to treating – and preventing – non-alcoholic fatty liver disease. Gradual weight loss, dietary modification and exercise are required to effectively remove fat deposits in the liver.


A diet plan for fatty liver disease:

Lose excess weight:

Restrict refined grains: Limit intake of high glycemic foods such as white breads and crackers, refined breakfast cereals and white rice which spike glucose and insulin levels. Choose fibre-rich whole grains such as brown rice, quinoa, whole wheat pasta, 100-per-cent whole grain breads and cereals and oatmeal, foods that raise blood glucose gradually, not quickly.

As a source of prebiotics (fibrous carbohydrates), whole grains also help feed beneficial gut bacteria. Some evidence suggests that an altered gut microbiome plays a role in fatty liver disease.

Reduce sugars: Avoid sugar-sweetened beverages, whether they’re made with high-fructose corn syrup (fructose-glucose) or not.

Choose healthy fats: Emphasize monounsaturated fat, the type found in olive oil, peanut oil, canola oil, avocado, almonds, cashews and pecans. Monounsaturated fat has been shown to increase fat breakdown and it may have anti-inflammatory benefits.

Eat fatty fish (e.g., salmon, trout, sardines) twice a week to get anti-inflammatory omega-3 fatty acids.

Boost antioxidant foods: Eat foods rich in dietary antioxidants such as citrus fruit, berries, mango, leafy green vegetables, carrots, sweet potato and nuts and seeds.

Avoid alcohol: If you have NAFLD or NASH, avoid drinking alcohol as it puts extra stress on your liver.

Increase exercise: Include at least 30 minutes of aerobic exercise five times a week and resistance training twice weekly.
aerobic  diets  exercise  fats  Leslie_Beck  liver  mens'_health  nutrition  weight_loss 
march 2017 by jerryking
The Decline of ‘Big Soda’ - The New York Times
OCT. 2, 2015 | NYT | Margot Sanger-Katz.

The obvious lesson from Philadelphia is that the soda industry is winning the policy battles over the future of its product. But the bigger picture is that soda companies are losing the war.

By the end of this decade, if not sooner, sales of bottled water are expected to surpass those of carbonated soft drinks.
Even as anti-obesity campaigners like Mr. Nutter have failed to pass taxes, they have accomplished something larger. In the course of the fight, they have reminded people that soda is not a very healthy product. They have echoed similar messages coming from public health researchers and others — and fundamentally changed the way Americans think about soda.

Over the last 20 years, sales of full-calorie soda in the United States have plummeted by more than 25 percent. Soda consumption, which rocketed from the 1960s through 1990s, is now experiencing a serious and sustained decline.
calories  beverages  sugar  diets  water  eating_habits  Coca-Cola  Pepsi  obesity  decline 
october 2015 by jerryking
Want to build lean muscle? Eat these foods | Toronto Star
By: Alina Gonzalez, Published on Tue Aug 04 2015

* Eggs * Avocados, nuts , legumes,
* lean beef * protein powder
* chicken breast * oatmeal
* cottage cheese /greek cheese * sweet potato
* Fish (cod, salmon, tilapia) *whole grains (brown rice, quinoa, wheat berries)
“Our total body composition is composed of four things: fats, fluids, mineral mass and lean body mass. This lean body mass includes all of our muscles, which are fat-free cells in the body, and lean muscle is just a popular expression. Lesson here: Muscle is muscle.”.....

Berries, oranges, dates

Fresh whole-food fruits contain valuable phytonutrients and antioxidants “while providing that much-needed easily digestible carbohydrate immediately after a workout. These fruits are considered lower-glycemic fruits, so they’ll give those muscles what they need without spiking your blood sugar.” 1/2 cup berries + one medium orange, or mashed dates on a piece of sprouted whole grain toast, 20 minutes after a workout.

Roasted pumpkin seeds, cashews, almonds

These nutrient-packed seeds and nuts are perfect on-the-go proteins that help keep you full yet energized and provide post-workout protein to rebuild muscle. For optimal portion and timing, Randazzo recommends 1/2 cup roasted pumpkin seeds or 1/3 cup almonds or cashews, 45 minutes after a workout.


“Perfect additions to a smoothie, salad, tacos, or just eaten by themselves (maybe with a little salt and pepper), avocados help refuel the body while managing the inflammation.”
strength_training  exercise  diets  fitness  foods  fruits  proteins 
september 2015 by jerryking
High-protein breakfasts help teens manage weight - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Aug. 25, 2015
breakfasts  diets  Leslie_Beck 
august 2015 by jerryking
Why the man who brought us the glycemic index wants us to go vegan -
Feb. 22 2015 | The Globe and Mail |LESLIE BECK

If it were up to Dr. David Jenkins, he would have us all give up meat, fish and dairy and embrace veganism. And not just for our individual health...A properly planned plant-based diet – one that avoids all animal products, including meat, poultry, fish, eggs and dairy – is incredibly good for your health. Studies have shown plant-based eaters are thinner and have lower cholesterol and blood-pressure levels, a reduced risk of coronary heart disease, Type 2 diabetes and lower cancer rates – especially colorectal cancer. Foods such as beans and lentils, nuts, whole grains, fruits and vegetables offer a wealth of nutrients, fibre and phytochemicals that have favourable health effects. And vegan diets are usually higher in fibre, magnesium, folate, vitamins C and E, iron and phytochemicals, while tending to be lower in calories, saturated fat and cholesterol.
Leslie_Beck  glycemic_index  diets  vegetarian  mens'_health  plant-based 
february 2015 by jerryking
Ask Well: Fatty Liver and Diet -

Dr. Kathleen Corey, the director of the Fatty Liver Clinic at Massachusetts General Hospital in Boston, advises her patients to exercise at least three times a week for 45 minutes.

Studies suggest that sugar consumption contributes to liver fat accumulation. And there is some data indicating that people who carry genetic variants associated with fatty liver are particularly sensitive to increased fat accumulation in response to sugar and refined carbohydrates.

One of the first pieces of dietary advice that clinicians who treat fatty liver give to their patients is to eliminate sugary drinks from their diets. But doctors say that patients with the disease are typically consuming too many calories of all kinds, not just sugar.

Often, patients are told to avoid eating heavily processed foods, which are easy to consume in large quantities and usually stripped of their fiber and other naturally occurring nutrients. Preliminary studies have found so far that fatty liver patients respond well to the Mediterranean diet, which includes plenty of fresh produce, nuts, olive oil, poultry and fish.
liver  diets  mens'_health  nutrition  Mediterranean 
december 2014 by jerryking
The teetotaller's liver disease - The Globe and Mail
Published Wednesday, Mar. 05 2008
Leslie_Beck  diets  mens'_health 
october 2014 by jerryking
Eight foods that can help you feel fuller longer - The Globe and Mail
Special to The Globe and Mail
Published Monday, Aug. 18 2014
diets  Leslie_Beck 
august 2014 by jerryking
Eat these 10 nutrient-rich foods to promote longevity - The Globe and Mail

Special to The Globe and Mail

Published Monday, Mar. 10 2014

aging  longevity  diets  food  Leslie_Beck  nutrition 
march 2014 by jerryking
Promoting Health With Enticing Photos of Fruits and Vegetables

Bolthouse Farms, which produces juices, smoothies and other items, has developed an exceptionally playful website,, that calls attention to such food inequities. The company, owned by Campbell’s, wants to generate more clicks highlighting the plight of those unpopular beets and other less trendy but nutritious fruits and vegetables.

It has devised an algorithm to track hashtags on Twitter and elsewhere on the Internet and other mentions of 24 keywords for different vegetables, fruits and all those fatty, sugary favorites. Then, using alluring photographs, humor and music, the website lets visitors click on the Pomegranate Piñata, the Pizzabot or the Guac-a-Mole to get a sense of the numbers behind the item’s popularity on the web in real time....The Bolthouse algorithm checks for references to the keywords every 15 minutes. Of the 171 million posts picked up by the algorithm shortly before the site went live on Wednesday evening, 72 percent featured less healthy foods, while roughly 28 percent were accompanied by photos and posts of fruits or vegetables.

For example, the algorithm had spotted almost 13 million hashtags linked to posts with photos of pies by the time the website went live, compared to just 318,000 attached to posts featuring beets.... as more and more consumers make the connection between what they eat and how they feel and seek information about the ingredients n the foods they consume, food companies are increasingly trying to promote the healthiness and purity of the foods they sell.
fruits  vegetables  fresh_produce  diets  healthy_lifestyles  visualization  Bolthouse_Farms  social_media  algorithms  Twitter 
february 2014 by jerryking
Got germs? How the ‘good’ kind can help you live a healthier life - The Globe and Mail

Special to The Globe and Mail

Published Thursday, Jan. 16 2014

Products containing these beneficial bacteria, also called probiotics, now appear in grocery stores, pharmacies and soon, believe it or not, candy aisles. But while the list of specialty items continues to rise in response to unprecedented demand, the most natural source of these marvelous microbes – fermented foods.
food  healthy_lifestyles  fermentation  aging  longevity  diets  probiotics 
january 2014 by jerryking
Italy Loses Its Taste for Pasta
October 11, 2013,| WSJ | By MANUELA MESCO

Italy Loses Its Taste for Pasta
Consumption Has Dropped 23% in Past Decade

Elsewhere, more and more Italians are turning to delis offering prepared dishes with meat and vegetables. Consumption of frozen fish and meat dishes has soared 70% in the past decade, while ready-made vegetable dishes grew 50%, according to the Italian Institute for Frozen Food. Sales of salad bags have also soared as mixed salads gain at lunch.

Pasta makers are attempting to respond. Barilla, which has about 35% of the Italian pasta market, has sought to beat back the idea that pasta is fattening. It cites pasta's calorie count—365 calories a portion—prominently in its television ads and promotes pasta's low glycemic count. It recently launched an app that helps count calories and is pushing lower-calorie recipes on its website. It is also about to introduce a pasta that is free of gluten, the ingredient often blamed for the bloated feeling associated with pasta.
pasta  Italian  diets  Italy  consumer_research  gluten-free  frozen_foods  prepared_meals  consumption  consumer_behavior 
october 2013 by jerryking
Juicing, A to Z: A Guide to Healthy and Fun Drinks -
August 23, 2013 | WSJ | BETH KRACKLAUER.

Juicing, A to Z: A Guide to Healthy and Fun Drinks
Healthy doesn't have to mean humdrum. With this guide to quaffable produce, get in on the next big thing in juice: four-star flavor.
juices  healthy_lifestyles  diets  drinks 
august 2013 by jerryking
Berry Good for You
July/August 2013 | Everything | Tara Losinski
fruits  healthy_lifestyles  diets  inflammation 
june 2013 by jerryking
Veggie juice: equal parts health trend and hype - The Globe and Mail
May. 28 2013 |COURTNEY SHEA, Special to The Globe and Mail

juices  Toronto  trends  diets  healthy_lifestyles  vegetables  fruits 
june 2013 by jerryking
Stone Age cave dwellers had healthier mouths than we do - The Globe and Mail

The Globe and Mail

Published Thursday, Feb. 21 2013

Think of your mouth as being in a constant state of disease..."There is a very low diversity of bacterial species and a high prevalence of disease-causing pathogens."...In fact, our teeth and gums are generally in worse shape than our cave-dwelling ancestors....What's to blame? Our shift to a carbohydrate-rich diet – especially the increased consumption of processed sugar – fostered the growth of certain bacteria that cause gum disease and dental decay, "Hunter-gatherers in general had really good teeth. You see quite a bit of wear because of the highly abrasive nature of their diet, but you see almost no signs of pathology," said Cooper.

"That all changes with farming and the increased consumption of domesticated cereals," added Cooper.

The DNA analysis revealed that as agriculture took hold, there was a marked decrease in bacterial diversity and certain disease-causing microbes became more prevalent, including Porphyromonas gingivalis which contributes to gum disease.The composition of oral bacteria underwent another dramatic shift with the industrial revolution and the introduction of processed sugar and flour. There was a further decrease in diversity, and a rise in bacteria such as Streptococcus mutans, which causes dental caries commonly known as cavities......Diet has influenced the bacteria that inhabit the human body "and we can see that in the oral cavity," said Cooper. "One can pretty safely deduce that same thing has happened in the gastrointestinal system, which is arguably even more important in terms of the role of bacteria in human health."

Indeed, a growing body of medical research suggests that the loss of beneficial bacteria is associated with a range of modern systemic diseases, from diabetes and heart disease, to obesity and autism. And perhaps most important of all, a diverse gut bacteria is necessary to train the immune systems of young children.
evolution  bacteria  diets  dental  guts  disease  pathogens  digestive_systems  microbes  microbiome  gums  gastrointestinal  hunter-gatherers  immune_system  human_evolution 
february 2013 by jerryking
The Optimal Diet -
Published: September 22, 2012

WHAT you eat is as important as what you exclude — your diet needs to be high in healthful carbs like fruits, vegetables, whole grains, legumes, soy products in natural, unrefined forms and some fish, like salmon. There are hundreds of thousands of health-enhancing substances in these foods. And what’s good for you is good for the planet.
healthy_lifestyles  diets 
september 2012 by jerryking
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