Showing posts with label common. Show all posts
Showing posts with label common. Show all posts
Common Food Supplement Fights Degenerative Brain Disorders
Thursday, May 15, 2014
Widely available in pharmacies and health stores, phosphatidylserine is a natural food supplement produced from beef, oysters, and soy. Proven to improve cognition and slow memory loss, its a popular treatment for older people experiencing memory impairment. Now a team headed by Prof. Gil Ast and Dr. Ron Bochner of Tel Aviv Universitys Department of Human Molecular Genetics has discovered that the same supplement improves the functioning of genes involved in degenerative brain disorders, including Parkinsons disease and Familial Dysautonomia (FD).
In FD, a rare genetic disorder that impacts the nervous system and appears almost exclusively in the Ashkenazi Jewish population, a genetic mutation prevents the brain from manufacturing healthy IKAP proteins — which likely have a hand in cell migration and aiding connections between nerves — leading to the early degeneration of neurons. When the supplement was applied to cells taken from FD patients, the gene function improved and an elevation in the level of IKAP protein was observed, reports Prof. Ast. These results were replicated in a second experiment which involved administering the supplement orally to mouse populations with FD.
The findings, which have been published in the journal Human Molecular Genetics, are very encouraging, says Prof. Ast. "That we see such an effect on the brain — the most important organ in relation to this disease — shows that the supplement can pass through the blood-brain barrier even when administered orally, and accumulate in sufficient amounts in the brain."
Slowing the death of nerve cells
Already approved for use as a supplement by the FDA, phosphatidylserine contains a molecule essential for transmitting signals between nerve cells in the brain. Prof. Ast and his fellow researchers decided to test whether the same chemical, which is naturally synthesized in the body and known to boost memory capability, could impact the genetic mutation which leads to FD.
Researchers applied a supplement derived from oysters, provided by the Israeli company Enzymotec, to cells collected from FD patients. Noticing a robust effect on the gene, including a jump in the production of healthy IKAP proteins, they then tested the same supplement on mouse models of FD, engineered with the same genetic mutation that causes the disease in humans.
The mice received the supplement orally, every two days for a period of three months. Researchers then conducted extensive genetic testing to assess the results of the treatment. "We found a significant increase of the protein in all the tissues of the body," reports Prof. Ast, including an eight-fold increase in the liver and 1.5-fold increase in the brain. "While the food supplement does not manufacture new nerve cells, it probably delays the death of existing ones," he adds.
Therapeutic potential for Parkinsons
That the supplement is able to improve conditions in the brain, even when given orally, is a significant finding, notes Prof. Ast. Most medications enter the body through the blood stream, but are incapable of breaking through the barrier between the blood and the brain.
In addition, the researchers say the supplements positive effects extend beyond the production of IKAP. Not only did phosphatidylserine impact the gene associated with FD, but it also altered the level of a total of 2400 other genes — hundreds of which have been connected to Parkinsons disease in previous studies.
The researchers believe that the supplement may have a beneficial impact on a number of degenerative diseases of the brain, concludes Prof. Ast, including a major potential for the development of new medications which would help tens of millions of people worldwide suffering from these devastating diseases.
Most Common Inflammatory Arthritis In Men
Thursday, April 17, 2014
Thats the question. What is the most common inflammatory arthritis in men (in Western countries)?
Guess.
No Googling.
Ill be back.
Answer: See here.
________
Guess.
No Googling.
Ill be back.
Answer: See here.
What Christmas Cookies and Heroin Have in Common
Wednesday, March 19, 2014
First of all, Merry Christmas to everyone! And if you dont celebrate Christmas, then you know what I mean... dont be all hypersensitive and get offended. The way I see it, if someone said "Happy Hanukkah" to me, I wouldnt take offense, and Id wish them a Happy Hanukkah back. When someone wishes you a happy-anything, why would you inject negativity into the situation? Besides, Christmas has become more than a Christian holiday; I dont really consider myself a Christian to be honest (at least not in the traditional sense), its just a cultural thing to me, and its a tradition in my family. So thats my take. Of course, this has nothing to do with todays post, but screw it, I needed to get that out there. Stop being so sensitive. Im only disrespecting you if you take it that way.
So today, I just want to briefly talk about something I read about on Whole Health Source about food and opioid receptors. The opioid receptors, just like they sound, are the receptors in the brain that are hijacked when you take drugs like heroin. Theyre responsible for the addictive nature of drugs. This "reward" system is what calls at you to have a cigarette, snort some coke, or inject some heroin. And the more you do it the more you want it.
But this wiring in your brain has a practical purpose; its not there solely to make sure you end up living in a cardboard box with nothing but your dog and your needles. Although its pretty good at that too. But its there to encourage behaviors that promote your survival, so that youll continue to do them. Like eating food for example. Obviously, eating is important for survival, so this reward system encourages us to eat foods high in calories and important nutrients. Eating grass wouldnt get us anywhere; theres no calories for us in grass, and thats why you dont crave it.
As you can imagine, this system is NOT designed for todays food environment, where there are excessively yummy treats at every turn. This seems like, to me, the driving factor behind obesity. Foods high calories, sugar, fat, and salt stimulate the reward system the most. This is why we cant eat just one potato chip; its why theres always room for dessert. Your body wants those calories like a drug... literally.
Personal example: Just the other night at Whole Foods Market, my place of employment, I found myself binging on the center of several free cinnamon buns in the dish room. Everyone knows the center is the best. But I wasnt even hungry at the time. Reward circuits just took over. Luckily I have a metabolism like a ring-tailed lemur.
Manipulating the Reward System
Its been known for a long time that injecting opioids along with a meal will increase the perceived palatability of the meal, hence increasing the amount of food they eat. In essence, this artificially stimulates the opioid receptors along with a food that wouldnt normally elicit such a response. It wont change someones perception of the taste of a food, but it increases their wanting for it nonetheless. Thats the power of the brain.
Interestingly, this phenomenon works in the opposite way too. Using a drug called naltrexone, which blocks the opiate receptors in the brain, we can reduce ones desire for palatable food without affecting their perception of taste. From the study, "Specifically, systemic infusions of the opioid antagonist naltrexone in humans reduce reported affective or pleasantness ratings of sweet and fatty foods while not affecting subjective reports of hunger or the ability to detect sweet or salty tastes. Similar data has been reported in rats from a variety of paradigms. (1)"
This is incredibly interesting to me. Nothing about the food has changed, and in fact, the person is still able to taste it just the same as before. But the brains perception of the food has totally changed, and that makes all the difference.
This proves that ones wanting for a food goes beyond taste. Yes, people tend to eat things that taste good... foods that are fatty, salty, or sweet. But being fatty, salty, and sweet doesnt make a food palatable; its the brain that does that.
So there are more than just a few parallels between food and addictive drugs... in fact, the reason we crave that Christmas cookie is the same reason we cant stop shooting up with heroin, and its via the same physiological response. Is food addictive? You bet it is.
Thats it for today, hope you found this as interesting as I did! Until next time... Merry Christmas, Happy Hanukkah, Happy Kwanza, and Happy Whatever-It-Is-Asians-Celebrate-For-Winter-Solstice!
So today, I just want to briefly talk about something I read about on Whole Health Source about food and opioid receptors. The opioid receptors, just like they sound, are the receptors in the brain that are hijacked when you take drugs like heroin. Theyre responsible for the addictive nature of drugs. This "reward" system is what calls at you to have a cigarette, snort some coke, or inject some heroin. And the more you do it the more you want it.
But this wiring in your brain has a practical purpose; its not there solely to make sure you end up living in a cardboard box with nothing but your dog and your needles. Although its pretty good at that too. But its there to encourage behaviors that promote your survival, so that youll continue to do them. Like eating food for example. Obviously, eating is important for survival, so this reward system encourages us to eat foods high in calories and important nutrients. Eating grass wouldnt get us anywhere; theres no calories for us in grass, and thats why you dont crave it.
As you can imagine, this system is NOT designed for todays food environment, where there are excessively yummy treats at every turn. This seems like, to me, the driving factor behind obesity. Foods high calories, sugar, fat, and salt stimulate the reward system the most. This is why we cant eat just one potato chip; its why theres always room for dessert. Your body wants those calories like a drug... literally.
Personal example: Just the other night at Whole Foods Market, my place of employment, I found myself binging on the center of several free cinnamon buns in the dish room. Everyone knows the center is the best. But I wasnt even hungry at the time. Reward circuits just took over. Luckily I have a metabolism like a ring-tailed lemur.
Manipulating the Reward System
Its been known for a long time that injecting opioids along with a meal will increase the perceived palatability of the meal, hence increasing the amount of food they eat. In essence, this artificially stimulates the opioid receptors along with a food that wouldnt normally elicit such a response. It wont change someones perception of the taste of a food, but it increases their wanting for it nonetheless. Thats the power of the brain.
Interestingly, this phenomenon works in the opposite way too. Using a drug called naltrexone, which blocks the opiate receptors in the brain, we can reduce ones desire for palatable food without affecting their perception of taste. From the study, "Specifically, systemic infusions of the opioid antagonist naltrexone in humans reduce reported affective or pleasantness ratings of sweet and fatty foods while not affecting subjective reports of hunger or the ability to detect sweet or salty tastes. Similar data has been reported in rats from a variety of paradigms. (1)"
This is incredibly interesting to me. Nothing about the food has changed, and in fact, the person is still able to taste it just the same as before. But the brains perception of the food has totally changed, and that makes all the difference.
This proves that ones wanting for a food goes beyond taste. Yes, people tend to eat things that taste good... foods that are fatty, salty, or sweet. But being fatty, salty, and sweet doesnt make a food palatable; its the brain that does that.
So there are more than just a few parallels between food and addictive drugs... in fact, the reason we crave that Christmas cookie is the same reason we cant stop shooting up with heroin, and its via the same physiological response. Is food addictive? You bet it is.
Thats it for today, hope you found this as interesting as I did! Until next time... Merry Christmas, Happy Hanukkah, Happy Kwanza, and Happy Whatever-It-Is-Asians-Celebrate-For-Winter-Solstice!
Saturday Throwback 26 Common Food Labels Explained
Saturday, March 8, 2014
Each Saturday, we post a piece from the CHG archives. This one comes from May 2009.
These days, grocery shopping involves a lot of reading. Food is rarely content to just be, and instead, must include dozens of labels designating it as CAGE-FREE, HIGH IN ANTIOXIDANTS, or the dreaded ORGANIC. And even if you know your PASTURED from your HUMANELY-RAISED chickens, odds are you still need a PhD to decode most of the other language.
So, to make navigating your supermarket a tad easier, here are 26 food labels, defined and explained in terms understandable to humans. I have to be honest - 36 hours ago, I couldnt tell the difference between LOW-FAT, LITE and REDUCED-FAT. Now, I can. And I have this guide to consult when I forget.
Readers, if I made a mistake (or several hundred) lemme know and I will correct it.
ALL-NATURAL / NATURAL / 100% NATURAL
What it means: In regards to beef and poultry, NATURAL means the meat appears relatively close to its natural state, and often won’t have additives or preservatives. (Note: there’s no USDA regulation for this, however.) In regards to other foods, NATURAL and ALL-NATURAL mean nothing. Absolutely nothing.
What it really means: With the exception of meat, slapping NATURAL on a label is a marketing ploy. Everything essentially derives from nature, so there’s a ton of fudging that can be done. Don’t trust it, and read the ingredient breakdown before you buy any product.
ANTIOXIDANTS
What it means: I’m leaving this one up to Woman’s Day: “For a food to be labeled as containing antioxidants, the FDA requires that the nutrients have an established Recommended Daily Intakes (RDI) as well as scientifically recognized antioxidant activity.” What? I’m not sure. But it doesn’t matter, because …
What it really means: Actually, Womans Day has this one covered, too: “Most products already contain antioxidants and manufacturers are simply beginning to call it out due to current food and health trends.”
CAGE-FREE
What it means: Egg-laying hens don’t live in cages.
What it really means: Very little. The poultry can walk around, but they can also be fed, raised, and slaughtered like any other chicken. There’s no official regulation for this term, as far as I can tell.
CERTIFIED
What it means: Congratulations! The USDA has acknowledged that your meat is actually meat.
What it really means: The USDA gave your meat a grade and a class, and certified that it hasn’t been replaced with Folger’s crystals.
ENRICHED / FORTIFIED (Added, Extra, Plus)
What it means: A nutrient (niacin, Vitamin C, etc.) has been added to your food. Now, compared to a standard, non-fortified food, it has at least 10% more of the Daily Value of that nutrient.
What it really means: It varies. A manufacturer can add a ton of Vitamin C to orange juice, and set you up for life. Or the same guy can slip a measly 10% thiamin into a piece of bread, and it barely makes a dent. Read the label to see you’re getting the amount you want.
FREE (Without, No, Zero, Skim)
What it means: FREE has hard and fast definitions set forth by the FDA. They are:
Calorie free: Less than 5 calories per serving.
Cholesterol free: Less than 2 mg cholesterol and 2 g or less saturated fat per serving.
Fat free: Less than 0.5 g of fat per serving.
Sodium/salt free: Less than 5 mg per serving.
Sugar free: Less than 0.5 g of sugars per serving. (See SUGAR-FREE entry as well.)
What it really means: You can be pretty confident that FREE foods lack what they say they do. But be caul. Often, fat-free and calorie-free products are some of the most chemical-laden items in the supermarket (not to mention awful for most cooking purposes).
FREE-RANGE
What it means: A term usually applied to chickens, FREE-RANGE means birds have access to an outside area. That’s it.
What it really means: This is a huge part of Omnivore’s Dilemma by Michael Pollan. Essentially, FREE-RANGE often means birds are raised on a massive factory farm, and given a tiny patch of lawn that they rarely, if ever, use. The FREE-RANGE label means virtually nothing, for eggs or roasters. Don’t buy it.
FRESH
What it means: Pretty much, FRESH food is raw food that’s never been frozen or warmed, and doesn’t have any preservatives.
What it really means: Hey! This is an actual thing! Who knew? A food labeled FRESH is regulated by the FDA, so you’re getting what you’re paying for. Nice.
GRAIN FED / GRASS FED
What it means: Grain is the primary diet of most cattle. It’s meant to produce fatter animals who grow and can be slaughtered much faster than nature allows. GRASS FED cows (while I’m not sure there’s an official designation) are generally raised entirely on pasture grass, and can’t be fed grain.
What it really means: While I’m led to believe GRASS FED cows taste better on a bun, I’m actually a little hazy on this one. Can anyone clarify? Is there a federal regulation for this term?
GUILT-FREE (Wholesome, Traditional)
What it means: Absolutely nothing.
What it really means: It’s a made-up word to make you want to buy a product. Ignore it entirely, and don’t forget to read nutrition breakdowns on the packaging. Boo.
HEALTHY
What it means: Simply, “A HEALTHY food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if its a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber.” Exemptions (and there are many) can be found here.
What it really means: Wow. As in the case with FRESH, I didn’t know this was an actual thing. I assumed it was a spurious claim made by food companies. But it’s actually very real, and leaves little open to interpretation. Nice work, FDA!
HIGH IN / GOOD SOURCE (Excellent for)
What it means: Something labeled GOOD SOURCE “means a single serving contains 10 to 19 percent of the Daily Value for a nutrient.” In regards to fiber, the food must have between 2.5 and 4.9 grams of it in every portion, but also has to be low in fat. A food labeled HIGH IN has at least 20% of the Daily Value of a nutrient.
What it really means: It is what it is. There’s little ambiguity here.
HORMONE-FREE
What it means: Nothing. The USDA says it can’t be proved.
What it really means: Pigs and chickens aren’t supposed to have hormones anyway, so be on the lookout there. For beef, it’s not possible to show hormones weren’t used, so the designation comes entirely from the manufacturer. You’re taking their word for it.
HUMANELY-RAISED
What it means: In regard to the chicken for which it’s meant, almost nothing. It’s not a federally regulated definition.
What it really means: While there’s some effort by smaller groups to get standards together, it’s not completely there yet. In the meantime, look for the Certified Humane label, which means the birds “were allowed to engage in natural behaviors,” had room to move around, had fresh water and a no-hormone/antibiotic diet, and were handled with care during their lives.
LEAN
What it means: In terms of beef, poultry, and fish, LEAN means the product has less than 10 grams of fat, fewer than 4 grams of saturated fat, and less than 95 milligrams of cholesterol per serving. EXTRA LEAN meats go even further than that.
What it really means: I did a lot of research on this a few months ago, and while serving sizes vary, a LEAN label is good news for dieters. Look for it, but be caul to check the sodium content while you’re at it.
LIGHT / LITE
What it means: There are two definitions: A) the food has 50% less fat than its regular equivalent, or B) the food has 33% less calories than its regular equivalent.
What it really means: The product may be a better choice than its full-fat or full-calorie version, but it’s not necessarily healthy. For example, Hellmann’s Light Mayonnaise has 4.5 grams of fat, which is 5.5 grams less than their plain ol’ mayo. But that’s per tablespoon, which, in the grand scheme of things, is still quite a lot of fat.
LOW (Little, Few, Contains a Small Amount of, Low Source of)
What it means: There are exact specifications for this label put forth by the FDA. The most common are:
Low-calorie: 40 calories or less per serving.
Low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving
Low-fat: 3 g or less per serving
Low-saturated fat: 1 g or less per serving
Low-sodium: 140 mg or less per serving
What it really means: Thanks to strict standards, the LOW is pretty cut-and-dry. Expect food products to adhere to these guidelines, but don’t expect something that’s LOW in fat to also be LOW in calories.
NO ADDED SUGAR
What it means: Manufacturers haven’t put any additional sugar into their product.
What it really means: There still may be artificial sweeteners or naturally-occurring sugars within the food. Certain fruits and dairy products don’t need extra sweetness because they’re born with it already.
NO ARTIFICIAL COLORS, FLAVORS OR PRESERVATIVES
What it means: Your food is made entirely from natural ingredients
What it really means: Well, it depends on your definition of “natural.” Is high fructose corn syrup natural? What about ammonium sulfate? If a product is enriched with more niacin, does that count? While this label points towards good things, a quick scan of the ingredient list will tell you everything you need to know.
NO TRANS FAT / TRANS FAT FREE
What it means: The food has less than 0.5 grams of trans fat per serving.
What it really means: While this is a relatively new label addition (and a good one since trans fat is very, very, very bad), it’s not quite an indicator of health. A food with NO TRANS FAT may still be high in both saturated and regular fat.
ORGANIC (100% Organic, Made with organic ingredients)
What it means: There are entire books written on the topic, but it boils down to this: 100% ORGANIC products consist entirely of organic ingredients. An item labeled ORGANIC has 95% organic ingredients. Something that’s MADE WITH ORGANIC INGREDIENTS means 70% must come from organic ingredients. Chickens and cows are different and much, much rarer.
What it really means: Hoo boy. Here we go. The word “organic” is thrown around with some regularity, but the USDA’s never certified that it’s any healthier than ol’ supermarket food. (For what it’s worth. The USDA isn’t exactly the Vatican.) The label doesn’t guarantee any humane treatment of animals, and regulation for fruits and vegetables vary. However, it seems like a general consensus that organic food tastes better, and may be better for you. Proceed with caution.
PASTURE-RAISED / PASTURED
What it means: This is a term used to describe chickens. As the USDA puts it, "Birds are raised outdoors using movable enclosures located on grass and fed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that are intended to prevent or treat animal illnesses).”
What it really means: Chickens and hens can eat what they’re supposed to naturally (as opposed to feed), and are given lots of space to move around. Their eggs tend to be healthier and more flavorful.
PERCENT FREE (ex: 97% Fat-Free)
What it means: Let’s let the FDA take this one, since they have the simplest explanation: “A product bearing this claim must be a low-fat or a fat-free product. In addition, the claim must accurately lect the amount of fat present in 100 g of the food. Thus, if a food contains 2.5 g fat per 50 g, the claim must be ‘95 percent fat free.’”
What it really means: In general, this is a good thing, since the percentage label can only be placed on leaner foods.
REDUCED (Fewer, Less)
What it means: A food item has at least 25% less calories, fat, or a nutrient as compared to the erence food. For instance, if regular potato chips have 12 grams of fat per serving, reduced-fat potato chips can’t have more than 9 grams for the same size portion.
What it really means: This is a pretty cut-and-dry definition, but can be easily confused with the LIGHT/LITE label. Reduced foods are generally healthier than their unreduced counterparts, but are not necessarily LOW in fat, calories, or anything else. Read the nutrition facts to make sure you want what you’re buying.
SUGAR-FREE (also: Without Sugar, Zero Sugar, No Sugar, etc.)
What it means: There is no, or an immeasurably small, amount of sugar in the food (less than 0.5 g per serving).
What it really means: There is no, or an immeasurably small, amount of sugar in the food. However, there could be a sugar alcohol like sorbitol, and sugar-free doesn’t necessarily mean carbohydrate-free. Diabetics, take note.
WHOLE WHEAT
What it means: There is some amount of whole wheat in the food you are buying.
What it really means: A range of things, many of which can’t be derived from reading the words WHOLE WHEAT splashed across a logo. To ensure you’re buying a healthy product, look for something with 100% Whole Wheat, and make sure whole wheat flour is the first ingredient, and no other flours are present.
And that’s a wrap. Readers, there is a distinct possibility I’m off my rocker with some of these. Please discuss/point out errors in the comment section.
P.S. Here are my sources.
“‘All natural’ claim on food labels is often deceptive; foods harbor hidden MSG and other unnatural ingredients,” Natural News, 3/21/05
“Breaking news: USDA limits “grass fed” label to meat that actually is,” Ethicurean, 10/16/07
“Coping with Diabetes,” FDA, 9/95
“Deciphering Food Labels,” Kids’ Health
“Egg Labels: Reading Between the Lines,” Egg Industry
“FDA: Scale Back Whole Grain Labels,” Web MD, 2/15/06
“Food Additives,” Healthy Eating Advisor
“The Food Label,” FDA, 7/03
Food Label News
“Food Label Terms Defined,” How Stuff Works
“Food Labeling; Nutrient Content Claims; Definition for ‘High Potency’ and Definition for ‘Antioxidant’ for Use in Nutrient Content Claims for Dietary Supplements and Conventional Foods,” FDA, 7/18/08
“Free-Range and Organic Meat, Eggs, and Dairy Products: Conning Consumers?” Peta Media Center
“Hormone-Free,” Consumer Reports Greener Choices
“Label Able: Certified Humane,” YumSugar, 4/3/07
“A Little Lite Reading,” FDA
“Organic and Free Range Chicken – Better For My Health?” Healthcastle
“Reading Between the Food Label Lines,” Womans Day, 5/12/09
“Reading Food Labels,” Diabetes Files
“Reading food labels: Tips if you have diabetes,” Mayo Clinic, 5/18/07
“Some light reading on food labels,” LA Times, 10/2/07
“Trans fats now listed on food labels,” American Heart Organization,
“The Truth about Food Labels,” Quality Health
“Understanding the Food Label,” Colorado State University
“What is a Cage-Free Egg?” About.com, 3/27/09
“What Is ‘Natural’ Food?” Slashfood, 2/23/09
These days, grocery shopping involves a lot of reading. Food is rarely content to just be, and instead, must include dozens of labels designating it as CAGE-FREE, HIGH IN ANTIOXIDANTS, or the dreaded ORGANIC. And even if you know your PASTURED from your HUMANELY-RAISED chickens, odds are you still need a PhD to decode most of the other language.
So, to make navigating your supermarket a tad easier, here are 26 food labels, defined and explained in terms understandable to humans. I have to be honest - 36 hours ago, I couldnt tell the difference between LOW-FAT, LITE and REDUCED-FAT. Now, I can. And I have this guide to consult when I forget.
Readers, if I made a mistake (or several hundred) lemme know and I will correct it.
ALL-NATURAL / NATURAL / 100% NATURAL
What it means: In regards to beef and poultry, NATURAL means the meat appears relatively close to its natural state, and often won’t have additives or preservatives. (Note: there’s no USDA regulation for this, however.) In regards to other foods, NATURAL and ALL-NATURAL mean nothing. Absolutely nothing.
What it really means: With the exception of meat, slapping NATURAL on a label is a marketing ploy. Everything essentially derives from nature, so there’s a ton of fudging that can be done. Don’t trust it, and read the ingredient breakdown before you buy any product.
ANTIOXIDANTS
What it means: I’m leaving this one up to Woman’s Day: “For a food to be labeled as containing antioxidants, the FDA requires that the nutrients have an established Recommended Daily Intakes (RDI) as well as scientifically recognized antioxidant activity.” What? I’m not sure. But it doesn’t matter, because …
What it really means: Actually, Womans Day has this one covered, too: “Most products already contain antioxidants and manufacturers are simply beginning to call it out due to current food and health trends.”
CAGE-FREE
What it means: Egg-laying hens don’t live in cages.
What it really means: Very little. The poultry can walk around, but they can also be fed, raised, and slaughtered like any other chicken. There’s no official regulation for this term, as far as I can tell.
CERTIFIED
What it means: Congratulations! The USDA has acknowledged that your meat is actually meat.
What it really means: The USDA gave your meat a grade and a class, and certified that it hasn’t been replaced with Folger’s crystals.
ENRICHED / FORTIFIED (Added, Extra, Plus)
What it means: A nutrient (niacin, Vitamin C, etc.) has been added to your food. Now, compared to a standard, non-fortified food, it has at least 10% more of the Daily Value of that nutrient.
What it really means: It varies. A manufacturer can add a ton of Vitamin C to orange juice, and set you up for life. Or the same guy can slip a measly 10% thiamin into a piece of bread, and it barely makes a dent. Read the label to see you’re getting the amount you want.
FREE (Without, No, Zero, Skim)
What it means: FREE has hard and fast definitions set forth by the FDA. They are:
Calorie free: Less than 5 calories per serving.
Cholesterol free: Less than 2 mg cholesterol and 2 g or less saturated fat per serving.
Fat free: Less than 0.5 g of fat per serving.
Sodium/salt free: Less than 5 mg per serving.
Sugar free: Less than 0.5 g of sugars per serving. (See SUGAR-FREE entry as well.)
What it really means: You can be pretty confident that FREE foods lack what they say they do. But be caul. Often, fat-free and calorie-free products are some of the most chemical-laden items in the supermarket (not to mention awful for most cooking purposes).
FREE-RANGE
What it means: A term usually applied to chickens, FREE-RANGE means birds have access to an outside area. That’s it.
What it really means: This is a huge part of Omnivore’s Dilemma by Michael Pollan. Essentially, FREE-RANGE often means birds are raised on a massive factory farm, and given a tiny patch of lawn that they rarely, if ever, use. The FREE-RANGE label means virtually nothing, for eggs or roasters. Don’t buy it.
FRESH
What it means: Pretty much, FRESH food is raw food that’s never been frozen or warmed, and doesn’t have any preservatives.
What it really means: Hey! This is an actual thing! Who knew? A food labeled FRESH is regulated by the FDA, so you’re getting what you’re paying for. Nice.
GRAIN FED / GRASS FED
What it means: Grain is the primary diet of most cattle. It’s meant to produce fatter animals who grow and can be slaughtered much faster than nature allows. GRASS FED cows (while I’m not sure there’s an official designation) are generally raised entirely on pasture grass, and can’t be fed grain.
What it really means: While I’m led to believe GRASS FED cows taste better on a bun, I’m actually a little hazy on this one. Can anyone clarify? Is there a federal regulation for this term?
GUILT-FREE (Wholesome, Traditional)
What it means: Absolutely nothing.
What it really means: It’s a made-up word to make you want to buy a product. Ignore it entirely, and don’t forget to read nutrition breakdowns on the packaging. Boo.
HEALTHY
What it means: Simply, “A HEALTHY food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if its a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber.” Exemptions (and there are many) can be found here.
What it really means: Wow. As in the case with FRESH, I didn’t know this was an actual thing. I assumed it was a spurious claim made by food companies. But it’s actually very real, and leaves little open to interpretation. Nice work, FDA!
HIGH IN / GOOD SOURCE (Excellent for)
What it means: Something labeled GOOD SOURCE “means a single serving contains 10 to 19 percent of the Daily Value for a nutrient.” In regards to fiber, the food must have between 2.5 and 4.9 grams of it in every portion, but also has to be low in fat. A food labeled HIGH IN has at least 20% of the Daily Value of a nutrient.
What it really means: It is what it is. There’s little ambiguity here.
HORMONE-FREE
What it means: Nothing. The USDA says it can’t be proved.
What it really means: Pigs and chickens aren’t supposed to have hormones anyway, so be on the lookout there. For beef, it’s not possible to show hormones weren’t used, so the designation comes entirely from the manufacturer. You’re taking their word for it.
HUMANELY-RAISED
What it means: In regard to the chicken for which it’s meant, almost nothing. It’s not a federally regulated definition.
What it really means: While there’s some effort by smaller groups to get standards together, it’s not completely there yet. In the meantime, look for the Certified Humane label, which means the birds “were allowed to engage in natural behaviors,” had room to move around, had fresh water and a no-hormone/antibiotic diet, and were handled with care during their lives.
LEAN
What it means: In terms of beef, poultry, and fish, LEAN means the product has less than 10 grams of fat, fewer than 4 grams of saturated fat, and less than 95 milligrams of cholesterol per serving. EXTRA LEAN meats go even further than that.
What it really means: I did a lot of research on this a few months ago, and while serving sizes vary, a LEAN label is good news for dieters. Look for it, but be caul to check the sodium content while you’re at it.
LIGHT / LITE
What it means: There are two definitions: A) the food has 50% less fat than its regular equivalent, or B) the food has 33% less calories than its regular equivalent.
What it really means: The product may be a better choice than its full-fat or full-calorie version, but it’s not necessarily healthy. For example, Hellmann’s Light Mayonnaise has 4.5 grams of fat, which is 5.5 grams less than their plain ol’ mayo. But that’s per tablespoon, which, in the grand scheme of things, is still quite a lot of fat.
LOW (Little, Few, Contains a Small Amount of, Low Source of)
What it means: There are exact specifications for this label put forth by the FDA. The most common are:
Low-calorie: 40 calories or less per serving.
Low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving
Low-fat: 3 g or less per serving
Low-saturated fat: 1 g or less per serving
Low-sodium: 140 mg or less per serving
What it really means: Thanks to strict standards, the LOW is pretty cut-and-dry. Expect food products to adhere to these guidelines, but don’t expect something that’s LOW in fat to also be LOW in calories.
NO ADDED SUGAR
What it means: Manufacturers haven’t put any additional sugar into their product.
What it really means: There still may be artificial sweeteners or naturally-occurring sugars within the food. Certain fruits and dairy products don’t need extra sweetness because they’re born with it already.
NO ARTIFICIAL COLORS, FLAVORS OR PRESERVATIVES
What it means: Your food is made entirely from natural ingredients
What it really means: Well, it depends on your definition of “natural.” Is high fructose corn syrup natural? What about ammonium sulfate? If a product is enriched with more niacin, does that count? While this label points towards good things, a quick scan of the ingredient list will tell you everything you need to know.
NO TRANS FAT / TRANS FAT FREE
What it means: The food has less than 0.5 grams of trans fat per serving.
What it really means: While this is a relatively new label addition (and a good one since trans fat is very, very, very bad), it’s not quite an indicator of health. A food with NO TRANS FAT may still be high in both saturated and regular fat.
ORGANIC (100% Organic, Made with organic ingredients)
What it means: There are entire books written on the topic, but it boils down to this: 100% ORGANIC products consist entirely of organic ingredients. An item labeled ORGANIC has 95% organic ingredients. Something that’s MADE WITH ORGANIC INGREDIENTS means 70% must come from organic ingredients. Chickens and cows are different and much, much rarer.
What it really means: Hoo boy. Here we go. The word “organic” is thrown around with some regularity, but the USDA’s never certified that it’s any healthier than ol’ supermarket food. (For what it’s worth. The USDA isn’t exactly the Vatican.) The label doesn’t guarantee any humane treatment of animals, and regulation for fruits and vegetables vary. However, it seems like a general consensus that organic food tastes better, and may be better for you. Proceed with caution.
PASTURE-RAISED / PASTURED
What it means: This is a term used to describe chickens. As the USDA puts it, "Birds are raised outdoors using movable enclosures located on grass and fed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that are intended to prevent or treat animal illnesses).”
What it really means: Chickens and hens can eat what they’re supposed to naturally (as opposed to feed), and are given lots of space to move around. Their eggs tend to be healthier and more flavorful.
PERCENT FREE (ex: 97% Fat-Free)
What it means: Let’s let the FDA take this one, since they have the simplest explanation: “A product bearing this claim must be a low-fat or a fat-free product. In addition, the claim must accurately lect the amount of fat present in 100 g of the food. Thus, if a food contains 2.5 g fat per 50 g, the claim must be ‘95 percent fat free.’”
What it really means: In general, this is a good thing, since the percentage label can only be placed on leaner foods.
REDUCED (Fewer, Less)
What it means: A food item has at least 25% less calories, fat, or a nutrient as compared to the erence food. For instance, if regular potato chips have 12 grams of fat per serving, reduced-fat potato chips can’t have more than 9 grams for the same size portion.
What it really means: This is a pretty cut-and-dry definition, but can be easily confused with the LIGHT/LITE label. Reduced foods are generally healthier than their unreduced counterparts, but are not necessarily LOW in fat, calories, or anything else. Read the nutrition facts to make sure you want what you’re buying.
SUGAR-FREE (also: Without Sugar, Zero Sugar, No Sugar, etc.)
What it means: There is no, or an immeasurably small, amount of sugar in the food (less than 0.5 g per serving).
What it really means: There is no, or an immeasurably small, amount of sugar in the food. However, there could be a sugar alcohol like sorbitol, and sugar-free doesn’t necessarily mean carbohydrate-free. Diabetics, take note.
WHOLE WHEAT
What it means: There is some amount of whole wheat in the food you are buying.
What it really means: A range of things, many of which can’t be derived from reading the words WHOLE WHEAT splashed across a logo. To ensure you’re buying a healthy product, look for something with 100% Whole Wheat, and make sure whole wheat flour is the first ingredient, and no other flours are present.
And that’s a wrap. Readers, there is a distinct possibility I’m off my rocker with some of these. Please discuss/point out errors in the comment section.
P.S. Here are my sources.
“‘All natural’ claim on food labels is often deceptive; foods harbor hidden MSG and other unnatural ingredients,” Natural News, 3/21/05
“Breaking news: USDA limits “grass fed” label to meat that actually is,” Ethicurean, 10/16/07
“Coping with Diabetes,” FDA, 9/95
“Deciphering Food Labels,” Kids’ Health
“Egg Labels: Reading Between the Lines,” Egg Industry
“FDA: Scale Back Whole Grain Labels,” Web MD, 2/15/06
“Food Additives,” Healthy Eating Advisor
“The Food Label,” FDA, 7/03
Food Label News
“Food Label Terms Defined,” How Stuff Works
“Food Labeling; Nutrient Content Claims; Definition for ‘High Potency’ and Definition for ‘Antioxidant’ for Use in Nutrient Content Claims for Dietary Supplements and Conventional Foods,” FDA, 7/18/08
“Free-Range and Organic Meat, Eggs, and Dairy Products: Conning Consumers?” Peta Media Center
“Hormone-Free,” Consumer Reports Greener Choices
“Label Able: Certified Humane,” YumSugar, 4/3/07
“A Little Lite Reading,” FDA
“Organic and Free Range Chicken – Better For My Health?” Healthcastle
“Reading Between the Food Label Lines,” Womans Day, 5/12/09
“Reading Food Labels,” Diabetes Files
“Reading food labels: Tips if you have diabetes,” Mayo Clinic, 5/18/07
“Some light reading on food labels,” LA Times, 10/2/07
“Trans fats now listed on food labels,” American Heart Organization,
“The Truth about Food Labels,” Quality Health
“Understanding the Food Label,” Colorado State University
“What is a Cage-Free Egg?” About.com, 3/27/09
“What Is ‘Natural’ Food?” Slashfood, 2/23/09
What Are The Most Common Allergy Symptoms and How to Fight Them
Thursday, January 30, 2014
Are your eyes watery? Is your throat itching? Is your nose constantly running and you are sneezing?....& you feel .....your world is messed up.... These are most likely symptoms of an allergy attack. In fact, these are the most common allergy symptoms.
Allergy
What is an allergy?
An allergy ers to an exaggerated reaction by our immune system in response to exposure to certain foreign substances. It is exaggerated because these foreign substances are usually seen by the body as harmless and no response occurs in nonallergic people.
In allergic individuals, allergy symptoms are triggered by an overly sensitive immune system response. When you inhale tiny, airborne mold spores, your body recognizes them as foreign invaders and develops allergy-causing antibodies to fight them.
Allergy
What is an allergy?
An allergy ers to an exaggerated reaction by our immune system in response to exposure to certain foreign substances. It is exaggerated because these foreign substances are usually seen by the body as harmless and no response occurs in nonallergic people.
In allergic individuals, allergy symptoms are triggered by an overly sensitive immune system response. When you inhale tiny, airborne mold spores, your body recognizes them as foreign invaders and develops allergy-causing antibodies to fight them.
After the exposure has passed, you still produce antibodies that "remember" this invader, so that any later contact with the mold causes your immune system to react. This reaction triggers the release of substances such as histamine, which cause itchy, watery eyes, runny nose, sneezing and other mold allergy symptoms.
Additional allergy symptoms include skin rashes, swollen lymph nodes, and a plethora of other uncomfortable conditions indicating that you are allergic to something in your environment. It could be seasonal allergies, food allergies, or just dust allergies. Either way, you should speak to your Doctor about undergoing medical testing if these symptoms persist. Either you are suffering from allergy symptoms, or you are merely sensitive to certain irritants in your home like smoke or may be cleaning chemicals etc.
Additional allergy symptoms include skin rashes, swollen lymph nodes, and a plethora of other uncomfortable conditions indicating that you are allergic to something in your environment. It could be seasonal allergies, food allergies, or just dust allergies. Either way, you should speak to your Doctor about undergoing medical testing if these symptoms persist. Either you are suffering from allergy symptoms, or you are merely sensitive to certain irritants in your home like smoke or may be cleaning chemicals etc.
For most of the peoples, allergies are seasonal and mild, requiring nothing more than getting extra tissue or taking a decongestant occasionally. For a few others, the allergy is to a known food, and as long as they avoid the food, no problem.
But for legions of others adults, allergies are so severe it interferes with their quality of life. The allergens -- whatever it is that sets off the symptoms -- may affect them more severely than others and may be harder to avoid. Defining "severe" allergies, and pinpointing how many people are affected, is difficult even for allergists.
The prevalence of allergic conditions has increased significantly over the last two decades and continues to rise. Approximately 10% to 30% of individuals in the industrialized world are affected by allergic conditions, more than 50 million people in the United States alone and this number is increasing. -- the poor souls who sniffle, sneeze, and get all clogged up when they face there nemesis the allergen (or allergens) that set them off. But for legions of others adults, allergies are so severe it interferes with their quality of life. The allergens -- whatever it is that sets off the symptoms -- may affect them more severely than others and may be harder to avoid. Defining "severe" allergies, and pinpointing how many people are affected, is difficult even for allergists.
Allergy-producing substances are called "allergens." Examples of allergens include pollens, dust mites, molds, animal proteins, foods, even medications and better home insulation is also to be blamed although it keeps you safe from nasty weather like rain or snow and helps to maintain a stable environment friendly temperature & humidity but it also keeps air trapped within your house, thereby making it easier for allergic contaminants to bother you.
No matter what the reason, you need to get medical information if you believe that you are suffering from the symptoms of allergy. Once confirmed, follow the below steps to either control or entirely eliminate your allergic reactions:
1. Most people suffer allergy symptoms because of pets. Pets can be your best friends but, if you have allergies or asthma, they can also be your worst enemy. Pets shed dander, a combination of dead skin cells and hair (or feathers), which can trigger allergic reactions in people who are sensitive to the allergens. If you are suffering allergic reactions because of pet hair (dog allergy or cat allergy are the most common), then start by not allowing your pet(s) to sleep on your bed, or even in your bedroom. Next, make certain you bath your pet often, and vacuum your home at least twice a week.
2. Many individuals also suffer from symptoms of allergy due to dust mites. Start by wrapping your pillows and mattress with a plastic cover. This will kill the tiny creatures inhabiting these areas. If this will be too uncomfortable (having plastic over your bed and what not), then at least wash your sleeping items in very hot water with lots of detergent. or you can use pillow and mattress covers made from a tight-weave fabric that keeps out dust and mites. Avoid carpet, upholstered furniture, and heavy drapes that collect dust. Avoid furniture covered with fabrics. Also vacuum all your furniture and carpet at least once per week.
3. A lot of people are unaware that they are having allergy symptoms because of food. The most common food allergies are from eggs, chocolate, and nuts. If you are able to identify the food giving you allergy symptoms, then try to find alternative substitutes. Instead of chocolate, for instance, choose potato chips.
4. If you are one of many who suffer an allergic reaction to bad water, then try staying indoors as much as possible during rainy/windy days. If you must venture outside, then take antihistamines to reduce your allergy symptoms.
5. If you want to entirely eradicate an allergy symptom, you can seek out sensitization injections. Although they take years to work, these injections will gradually reduce your symptoms to allergy until they are no more. Unfortunately, they are expensive and very time-consuming. You will have to come in for an injection almost every single month for three to five years.
In fact almost everybody suffers from allergic reactions to some substance in the air and environment. First you need to identify the allergic contaminant. Then, you must either remove it or decrease it.
1. Most people suffer allergy symptoms because of pets. Pets can be your best friends but, if you have allergies or asthma, they can also be your worst enemy. Pets shed dander, a combination of dead skin cells and hair (or feathers), which can trigger allergic reactions in people who are sensitive to the allergens. If you are suffering allergic reactions because of pet hair (dog allergy or cat allergy are the most common), then start by not allowing your pet(s) to sleep on your bed, or even in your bedroom. Next, make certain you bath your pet often, and vacuum your home at least twice a week.
2. Many individuals also suffer from symptoms of allergy due to dust mites. Start by wrapping your pillows and mattress with a plastic cover. This will kill the tiny creatures inhabiting these areas. If this will be too uncomfortable (having plastic over your bed and what not), then at least wash your sleeping items in very hot water with lots of detergent. or you can use pillow and mattress covers made from a tight-weave fabric that keeps out dust and mites. Avoid carpet, upholstered furniture, and heavy drapes that collect dust. Avoid furniture covered with fabrics. Also vacuum all your furniture and carpet at least once per week.
3. A lot of people are unaware that they are having allergy symptoms because of food. The most common food allergies are from eggs, chocolate, and nuts. If you are able to identify the food giving you allergy symptoms, then try to find alternative substitutes. Instead of chocolate, for instance, choose potato chips.
4. If you are one of many who suffer an allergic reaction to bad water, then try staying indoors as much as possible during rainy/windy days. If you must venture outside, then take antihistamines to reduce your allergy symptoms.
5. If you want to entirely eradicate an allergy symptom, you can seek out sensitization injections. Although they take years to work, these injections will gradually reduce your symptoms to allergy until they are no more. Unfortunately, they are expensive and very time-consuming. You will have to come in for an injection almost every single month for three to five years.
In fact almost everybody suffers from allergic reactions to some substance in the air and environment. First you need to identify the allergic contaminant. Then, you must either remove it or decrease it.
Cinnamon May Help Ease Common Cause of Infertility
Friday, January 24, 2014
Cinnamon has long been used to add flavor to sweet and savory foods. Now, preliminary research suggests the spice may also help jump-start irregular menstrual cycles in women affected by a common infertility disorder.
A small study by researchers from Columbia University Medical Center in New York City found that women with polycystic ovary syndrome who took inexpensive daily cinnamon supplements experienced nearly twice the menstrual cycles over a six-month period as women with the syndrome given an inactive placebo. Two of the women in the treated group reported spontaneous pregnancies during the trial.
"There is a lot of interest in homeopathic or natural remedies for this condition," said study author Dr. Daniel Kort, a postdoctoral fellow in reproductive endocrinology at the medical center. "This may be something we can do using a totally natural substance that can help a large group of patients."
The study was scheduled for presentation Wednesday at a meeting of the International Federation of Fertility Societies and American Society for Reproductive Medicine in Boston.
An estimated 5 percent to 10 percent of women of childbearing age have polycystic ovary syndrome, with up to 5 million Americans affected. Polycystic ovary syndrome, which involves many of the bodys systems, is thought to be caused by insensitivity to the hormone insulin. Typical symptoms include menstrual irregularity, infertility, acne, excess hair growth on the face or body, and thinning scalp hair.
Treatment for polycystic ovary syndrome currently includes weight loss, ovulation-inducing drugs such as clomiphene (brand name Clomid) and diabetes medications such as metformin, said Dr. Avner Hershlag, chief of the Center for Human Reproduction at North Shore University Hospital in Manhasset, N.Y.
Kort said that its not yet clear exactly why cinnamon may work to regulate menstrual cycles in those with polycystic ovary syndrome, but it may improve the bodys ability to process glucose and insulin. Prior research among diabetic patients suggested the spice can reduce insulin resistance.
Of the 16 patients who completed Korts trial, 11 were given daily 1,500-milligram cinnamon supplements and five were given placebo pills. Diet and activity levels were monitored, and patients completed monthly menstrual calendars.
After six months, women receiving cinnamon had significant improvement in menstrual cycle regularity, having an average of nearly four menstrual periods over that time compared to an average of 2.2 periods among the placebo group. Two women reported spontaneous pregnancies after three months of cinnamon treatment, meaning they became pregnant without additional help.
Polycystic ovary syndrome "is one of the most common causes why women dont have regular menstrual cycles," Kort said. "But the clinical consequences later in life are truly great -- from an increased risk of diabetes and glucose intolerance to endometrial cancer. Many women can go their whole lives without regular menstrual cycles, and it doesnt necessarily bother them until they want to have children."
The 1,500-milligram cinnamon dose was chosen for this trial because it was between the 1,000 to 2,000 mg daily that seemed to have metabolic effects on diabetic patients in earlier research, Kort said. But all doses in that range are cheaply obtained, costing pennies per capsule.
"Compared to most medical therapies these days, the cost is very small," he said.
Although the study suggests a link between cinnamon and improvement of polycystic ovary syndrome, it doesnt establish a direct cause-and-effect relationship.
Still, Hershlag called the study "welcome and interesting" and said he sees no reason women with polycystic ovary syndrome shouldnt use more cinnamon in their food or take cinnamon supplements.
"Any work thats something nutritional in nature and seems to affect the abnormal physiology of polycystic ovaries is welcome," Hershlag said. "If they want to spice up their life and take it, thats fine . . . but I think the best thing to do when you have polycystic ovaries is to be under the control of a physician."
Some women with polycystic ovary syndrome from Korts clinic are already trying cinnamon supplementation at home in the hopes of regulating their own menstrual cycles, he said, although he acknowledged the spice wasnt likely to be a cure-all for the condition.
"Its unlikely to be the sole source of improvement or to change entire (treatment) protocols," he said. "Its not going to regulate every patient who takes it, but a good percentage who take it may experience some benefit, and the side effects are low. Its relatively cheap and well tolerated."
Some day, Kort added, he hopes to organize a larger trial examining the issue.
Data and conclusions presented at scientific conferences are typically considered preliminary until published in a peer-reviewed medical journal.
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