Category Archives: food

5 foods that fight high cholesterol

26 Wednesday May 2021

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It’s easy to eat your way to an alarmingly high cholesterol level. The reverse is true too — changing what you eat can lower your cholesterol and improve the armada of fats floating through your bloodstream. Fresh fruits and vegetables, whole grains, and “good fats” are all part of a heart-healthy diet. But some foods are particularly good at helping bring down cholesterol.

How? Some cholesterol-lowering foods deliver a good dose of soluble fiber, which binds cholesterol and its precursors in the digestive system and drags them out of the body before they get into circulation. Others provide polyunsaturated fats, which directly lower LDL. And those with plant sterols and stanols keep the body from absorbing cholesterol. Here are 5 of those foods:Fruits and veggies in heart tape

  1. Oats. An easy way to start lowering cholesterol is to choose oatmeal or a cold oat-based cereal like Cheerios for breakfast. It gives you 1 to 2 grams of soluble fiber. Add a banana or some strawberries for another half-gram.
  2. Beans. Beans are especially rich in soluble fiber. They also take a while for the body to digest, meaning you feel full for longer after a meal. That’s one reason beans are a useful food for folks trying to lose weight. With so many choices — from navy and kidney beans to lentils, garbanzos, black-eyed peas, and beyond — and so many ways to prepare them, beans are a very versatile food.
  3. Nuts. A bushel of studies shows that eating almonds, walnuts, peanuts, and other nuts is good for the heart. Eating 2 ounces of nuts a day can slightly lower LDL, on the order of 5%. Nuts have additional nutrients that protect the heart in other ways.
  4. Foods fortified with sterols and stanols. Sterols and stanols extracted from plants gum up the body’s ability to absorb cholesterol from food. Companies are adding them to foods ranging from margarine and granola bars to orange juice and chocolate. They’re also available as supplements. Getting 2 grams of plant sterols or stanols a day can lower LDL cholesterol by about 10%.
  5. Fatty fish. Eating fish two or three times a week can lower LDL in two ways: by replacing meat, which has LDL-boosting saturated fats, and by delivering LDL-lowering omega-3 fats. Omega-3s reduce triglycerides in the bloodstream and also protect the heart by helping prevent the onset of abnormal heart rhythms.

But stay away from…

As you consider eating more of the foods that can help dial down cholesterol, keep in mind that avoiding certain foods can improve your results. To keep cholesterol levels where you want them to be, limit intake of:

Saturated fats. The saturated fats found in red meat, milk and other dairy foods, and coconut and palm oils directly boost LDL. So one way to lower your LDL is to cut back on saturated fat. Try substituting extra-lean ground beef for regular; low-fat or skim milk for whole milk; olive oil or a vegetable-oil margarine for butter; baked fish or chicken for fried.

Trans fats. Trans fats are a byproduct of the chemical reaction that turns liquid vegetable oil into solid margarine or shortening and that prevents liquid vegetable oils from turning rancid. Trans fats boost LDL as much as saturated fats do. They also lower protective HDL, rev up inflammation, and increase the tendency for blood clots to form inside blood vessels. Although trans fats were once ubiquitous in prepared foods, many companies now use trans-free alternatives. Some restaurants and fast-food chains have yet to make the switch.

3 Dietary Interventions that Can Help Children with ADHD

30 Thursday Jul 2020

Posted by in brain, food, Research, Wellness

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Are dietary inter­ven­tions effec­tive for treat­ing ADHD? For many par­ents and pro­fes­sion­als, try­ing to parse through the dif­fer­ent claims about the impact of diet on ADHD has been chal­leng­ing and confusing. At this point, sub­stan­tial research on how dietary inter­ven­tions impact ADHD has accu­mu­lated and sev­eral meta-analyses of this work have been pub­lished. Recently, a review of sev­eral meta-analyses of dietary inter­ven­tions for ADHD was pub­lished [Research review: The role of diet in the treat­ment of attention-deficit/hyper­ac­tiv­ity dis­or­der — an appraisal of the evi­dence on effi­cacy and rec­om­men­da­tions on the design of future stud­ies]. In this paper, the authors sum­ma­rize find­ings across 6 dif­fer­ent meta-analyses of the impact of diet on ADHD to pro­vide a high level sum­mary of the best avail­able evi­dence to date.

Types of dietary interventions j0430914

Three types of dietary inter­ven­tions were reviewed — Restricted Elim­i­na­tion Diets (RED), Arti­fi­cial food col­or­ing exclu­sion (AFCE), and sup­ple­men­ta­tion with free fatty acids (SFFA). Although other types of sup­ple­ments beyond free fatty acids have been inves­ti­gated, the authors felt there was not suf­fi­cient research on any sin­gle approach to include in their summary.

1. Restricted elim­i­na­tion diets (RED) — There are 2 dif­fer­ent approaches to imple­ment­ing this diet. In one approach, the child is placed on an extremely restricted diet, e.g., rice, turkey, a range of veg­eta­bles (let­tuce, car­rots, cau­li­flower, cab­bage, beets), pears and water; this is some­times referred to as the Few Food Diet. When a reduc­tion in ADHD behav­iors results — this would gen­er­ally occur within 2–3 weeks if the diet is going to have a pos­i­tive effect — new foods can be added back one at a time to see if they are well-tolerated or lead to an increase in prob­lem behav­iors. Alter­na­tively, par­tic­u­lar foods that are sus­pected to exac­er­bate a child’s symp­toms may be removed one at a time to see if the child’s behav­ior improves.

2. Arti­fi­cial food col­or­ing exclu­sion (AFCE)- As the title indi­cates, this involves efforts to remove all arti­fi­cial food col­or­ings from a child’s diet, e.g.,Yellow #6, Yel­low #5, Sodium Ben­zoate, Blue #2, etc., and observ­ing whether this is asso­ci­ated with a reduc­tion in ADHD behav­iors. Care­fully con­ducted tri­als have demon­strated that AFC’s – in amounts chil­dren could typ­i­cally con­sume – can increase ADHD symp­toms in many children.

3. Essen­tial fatty acid sup­ple­men­ta­tion — Cer­tain fatty acids, e.g., Omega 3 and Omega 6, pro­mote neural func­tion­ing. These fatty acids are called essen­tial because they are not syn­the­sized in the body and must be ingested. Chil­dren with ADHD may have lower lev­els of essen­tial fatty acids rel­a­tive to peers and sev­eral stud­ies have demon­strated a link between low lev­els of EFAs and the sever­ity of ADHD symp­toms. Stud­ies inves­ti­gat­ing the ben­e­fits of fatty acid sup­ple­men­ta­tion for youth with ADHD raise fatty acid lev­els by admin­is­ter­ing cap­sules con­tain­ing the fatty acids or some­times by intro­duc­ing diets rich in fish products. – See more at: http://www.creativitypost.com/science/3_dietary_interventions_that_can_help_children_with_adhd_especially_when_pr

Food & Mood

23 Thursday Apr 2020

Posted by in food, Mood, Wellness

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There are 4 brain chemicals that can influence mood.

Four chemicals directly impact mood and are present in higher concentrations after meals than between meals:

  • Serotonin, released after eating carbs (sugars and starches). This “feel-good” chemical enhances calm, improves outlook and lessens depression. The key is to consume complex carbohydrates (whole grains, beans and vegetables) and not simple carbohydrates (cookies, candy, etc.). “Simple carbohydrates give you a quick burst of energy because they increase blood sugar,” says Ms. Jamieson-Petonic. ” But that burst doesn’t last long. Complex carbohydrates provide a longer-lasting effect.”
  • Dopamine and norepinephrine, released after eating protein (meats, poultry, dairy and legumes). These chemicals work together to increase your energy level, enhance your concentration and make you more alert. “Choose lean proteins, which are not only better for your heart but also are easier to digest. They won’t leave you feeling weighed down like fried or high-fat food choices,” she says.
  • Acetylcholine, produced from a B vitamin called choline found in wheat germ and eggs. This chemical is believed to influence learning, memory and mood.Food-0005.jpg
The ideal meal

The best meal to enhance your mood is one that combines complex carbohydrates with lean proteins, such as:

  • Tuna on 100 percent whole wheat bread
  • A turkey meatball with whole grain pasta and red sauce
  • A lean piece of beef with brown rice and vegetables

“Vegetarians can opt for soy or quinoa,” says Ms. Jamieson-Petonic. “These are both complete plant proteins that offer all the essential amino acids (protein building blocks) you need.”

Foods that spoil your mood

Meanwhile, avoid foods that may taste good at first but won’t leave you feeling your best:

  • Lunchmeat submarine sandwich on white. “The white roll will reduce serotonin levels and leave you feeling drained, and the tidal wave of salt from the lunchmeats will make you tired and bloated,” says Ms. Jamieson-Petonic.
  • Bag of chips, bottle of regular soda and a cookie. “I’ve seen folks buy this for lunch,” she says. “The chips are high in saturated fat (which tends to increase inflammation inside blood vessels) and low in serotonin. And tons of added sugars in the soda and cookie will trigger a protein cascade that will leave you feeling low, low down.”
  • Fried fish sandwich with french fries. “Fish is normally a “feel-good” food, but not when it’s coated with white flour and deep-fried in a vat of oil,” says Ms. Jamieson-Petonic. “Both the fish and fries are high in fat and sodium, which will zap your mood quicker than a dreary day.”

If you’ll be making changes in your diet, be patient. It may take two to three weeks to see an improvement in your mood.

Salt Sugar Fat

04 Tuesday Feb 2020

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Americans eat 33 pounds of cheese and cheese products per year, per person, which is triple the consumption rate of the 1970s. Fans of Humboldt Fog and Cabot Clothbound Cheddar may hope this signals the return of the artisan producer, but Michael Moss gives all credit to mighty Kraft and the other food giants.

“In the hands of food manufacturers, cheese has become an ingredient,” Mr. Moss writes in his new book; Salt Sugar Fat: How the Food Giants Hooked Us. Thus we have cheese-injected pizza crusts and cheese-draped frozen entrees, cheesy chips and cheezy crackers. Cheese and its processed derivatives were deployed across a gazillion new products and line extensions during decades when Americans, as a fat-avoidance tactic, were actually cutting their milk consumption by 75 percent. From a fat-consumption point of view, he says, “trading cheese for milk has been a poor bargain indeed.”