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avivajazz jazzaviva

WebMD - 0 views

www.webmd.com

health reference medical medicine search portal portals education learning consumer patient consumers patients

shared by avivajazz jazzaviva on 11 Apr 09 - Cached
  • avivajazz jazzaviva on 11 Apr 09
     
    A portal directed at consumers of medicine and health care, this website also has CMEs, references, and databases that any health care provider or medical professional would find useful.
Matti Narkia

Increased dietary protein consumed at breakfast leads to an initial and sustained feeli... - 0 views

journals.cambridge.org/...displayAbstract

2008 September study research clinical_trial rct humans men dietary protein dietary_protein breakfast satiety energy restriction energy_restriction timing dietary_restriction caloric_restriction caloric calories fullness feeling

shared by Matti Narkia on 13 Mar 09 - Cached
  • Matti Narkia on 13 Mar 09
     
    Increased dietary protein consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. Heather J. Leidy, Mandi J. Bossingham, Richard D. Mattes and Wayne W. Campbell British Journal of Nutrition (2009), 101:798-803 Cambridge University Press doi:10.1017/S0007114508051532
Matti Narkia

Metabolic and physiologic improvements from consuming a paleolithic, hunter-gatherer ty... - 0 views

www.nature.com/...ejcn20094a.html

2009 February ejcn study research clinical_trial rct humans paleolithic diet paleolithic diet paleolithic_diet hunter-gatherer hunter-gatherer_diet blood pressure blood_pressure bp glucose_tolerance insulin_sensitivity lipid_profile nutrition medline

shared by Matti Narkia on 26 Feb 09 - Cached
  • Matti Narkia on 26 Feb 09
     
    Metabolic and physiologic improvements from consuming a paleolithic, hunter-gatherer type diet.\nFrassetto LA, Schloetter M, Mietus-Synder M, Morris RC Jr, Sebastian A.\nEur J Clin Nutr. 2009 Feb 11. [Epub ahead of print]\nPMID: 19209185 \ndoi: 10.1038/ejcn.2009.4\n
Dr. John Bureau DC

CLA-rich cheese may boost heart health: Study - 0 views

www.nutraingredients.com/...e-may-boost-heart-health-Study

milk ewe cla food nutrition heart circulation

shared by Dr. John Bureau DC on 01 Jun 09 - No Cached
  • Consuming cheese from ewe’s milk, rich in conjugated linoleic acid (CLA), may reduce markers linked to heart disease, suggest results from a small Italian study. Researchers from the University of Florence report that ewe’s milk rich in cis-9, trans-11 CLA produced favourable changes in inflammatory cytokines and platelet aggregation, both of which are associated with atherosclerosis, or hardening of the arteries due to the build-up of fatty deposits on artery walls. Atherosclerosis is the primary cause of coronary heart disease (CHD), which costs the British public health system more than €5bn per year. “These observations, although preliminary and obtained in a limited study group, seem to be of relevance for the practical implications in terms of nutrition and health of the general population,” wrote the researchers in Nutrition, Metabolism and Cardiovascular Diseases.
  • Dr. John Bureau DC on 01 Jun 09
     
    for more articles, visit drjohndc.tumblr.com
  • Dr. John Bureau DC on 01 Jun 09
     
    Consuming cheese from ewe's milk, rich in conjugated linoleic acid (CLA), may reduce markers linked to heart disease, suggest results from a small Italian study. Researchers from the University of Florence report that ewe's milk rich in cis-9, trans-11 CLA produced favourable changes in inflammatory cytokines and platelet aggregation, both of which are associated with atherosclerosis, or hardening of the arteries due to the build-up of fatty deposits on artery walls. Atherosclerosis is the primary cause of coronary heart disease (CHD), which costs the British public health system more than €5bn per year. "These observations, although preliminary and obtained in a limited study group, seem to be of relevance for the practical implications in terms of nutrition and health of the general population," wrote the researchers in Nutrition, Metabolism and Cardiovascular Diseases.
Matti Narkia

Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consum... - 0 views

jn.nutrition.org/...272

2008 February jn study research clinical_trial rct humans egg consumption intake eggs carbohydrate-restricted diet carbohydrate-restricted_diet CRD low-carbohydrate low-carbohydrate_diet HDL HDL-raising cholesterol metabolic_syndrome MetS nutrition medlin

shared by Matti Narkia on 29 Mar 09 - Cached
  • Matti Narkia on 29 Mar 09
     
    Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consuming a carbohydrate-restricted diet. Mutungi G, Ratliff J, Puglisi M, Torres-Gonzalez M, Vaishnav U, Leite JO, Quann E, Volek JS, Fernandez ML. J Nutr. 2008 Feb;138(2):272-6. PMID: 18203890 Carbohydrate-restricted diets (CRD) significantly decrease body weight and independently improve plasma triglycerides (TG) and HDL cholesterol (HDL-C) . [..] Eighteen subjects were classified as having the metabolic syndrome (MetS) at the beginning of the study, whereas 3 subjects had that classification at the end. These results suggest that including eggs in a CRD results in increased HDL-C while decreasing the risk factors associated with MetS.
Matti Narkia

Antioxidants: The rise of polyphenols - 0 views

www.nutraingredients.com/...idants-The-rise-of-polyphenols

2009 March nutraingredients news antioxidant antioxidants polyphenols plants plant extracts plant_extracts phenolic compounds phenolic_compounds anthocyanins structures cancer CVD prevention vegetables fruit chemo-protective

shared by Matti Narkia on 13 Mar 09 - No Cached
  • Matti Narkia on 13 Mar 09
     
    For many consumers, antioxidant doesn't go beyond vitamins C and E, and beta-carotene, but as understanding of the antioxidant compounds in fruit and vegetables increases, more research is pointing towards the potential of polyphenols.
Matti Narkia

Drink Green Tea For Healthy Teeth And Gums - 0 views

www.sciencedaily.com/...090305183128.htm

2009 March sciencedaily news green tea green tea green_tea teeth gums gum health periodontal disease periodontal_disease prevention risk nutrition catechin

shared by Matti Narkia on 10 Mar 09 - Cached
  • Matti Narkia on 10 Mar 09
     
    A study recently published in the Journal of Periodontology, uncovered yet another benefit of green tea consumption. Researchers found that routine intake of green tea may also help promote healthy teeth and gums. The study analyzed the periodontal health of 940 men, and found that those who regularly drank green tea had superior periodontal health than subjects that consumed less green tea.
Matti Narkia

Vitamin K2, but not K1, effective for heart health benefits: Study - 0 views

www.nutraingredients.com/...or-heart-health-benefits-Study

2009 February news vitamin K2 vitamin_K2 vitamin K vitamin_K vitamin K1 vitamin_k1 coronary heart disease coronary_heart_disease CHD heart disease CVD postmenopausal women risk nutrition menaquinones menaquinone MK-7 MK-8 MK-9 cheese natto

shared by Matti Narkia on 25 Feb 09 - No Cached
  • Matti Narkia on 25 Feb 09
     
    Increased intakes of vitamin K2, but not vitamin K1, may decrease the risk of coronary heart disease in postmenopausal women, says a new study.\nFor every 10 microgram increase in the amount of vitamin K2 consumed, researchers from the Netherlands report a 9 per cent reduction in the risk of developing coronary heart disease (CHD).
Sue Cifelli

Enviroblog: Ask EWG: How should I wash my fruits and veggies? - 0 views

www.enviroblog.org/...ask-ewg-washing-produce.htm

catholic health

shared by Sue Cifelli on 22 Jan 08 - Cached
  • The University of Main posts valuable information on this topic at http://www.umext.maine.edu/onlinepubs/htmpubs/4336.htm. Based on their research, they recommend soaking produce in distilled water for 1-2 minutes. They tested commercial produce washes, and found no benefit over the use of distilled water.
  • veggie & fruit washes: for years,i have felt confident in the info i heard that E-COLI & SALMONELLA, as well as waxes & other residues are neutralized by bathing items in a bowl of water, as pure as possible, and "A SWIG" of un-filtered APPLE CIDER VINEGAR... the key is the concentration of the "mother" floating in the un-filtered variety... 2 minutes to soak, then a bathing rinse in pure water.. only wash what you plan to eat within 12-18 hours, as wilting will occur on more delicate veggies...
  • Washing fruits and vegies that are not organically grown. Use a large receptical or pot - fill halfway with filtered water, or authentic spring water, add a heaping spoon of Kosher salt, 1/8 cup lemong juice (this mixture creates hydrochloric acid). This combination of "do-it-yourself home remedy" works better than store bought washes. I generally add, for additional protection, if there is such a thing - 3 Tbsps vinegar
  • ...3 more annotations...
  • A couple of months ago I heard a piece on NPR about a study on commercial fruit/veggie washes. While they didn't test plain water alone, they tested fancy veggie wash vs. white vinegar vs. a quick polish with a cloth. The vinegar cleaned the best, and also had anti-microbial effects. So I'm using white vinegar followed by a water rinse now.
  • I personally wouldn't use hydrogen peroxide to wash my produce -- it's linked to neurotoxicity, organ toxicity, and cancer, and its use is restricted in Canadian lip products. Here's the Skin Deep report for that ingredient.
  • For fragile fruits and veggies, such as lettuces, or soft skinned fruit like peaches, etc. two minutes is long enough for a wash. The harder skinned items such as apples, Qs, tomatoes, etc. for 5-minutes. After this wash, rinse thoroughly with filtered water, pat dry with a clean dish cloth. It is well advised to peel those food items with skins on them. As for the more perishable ones like leafy or tender vegies, wash only before consuming, and only what you intend to eat at the tiem. Pat dry with a paper towel or cloth. Additonally, if you consume ORGANIC fruits and vegies, wash them as well with filtered water and vinegar and rinse clean just before consumption. This cleans off the grit and any tiny creatures left on them. If you can afford to pay a little extra, buy ORGANIC. IT IS HEALTHIER FOR YOUR BODY.
Richard Harris

Popular Slimming Foods and Diets - 1 views

www.foodandweightloss.com/...slimming-foods.php

slimming foods weight loss food

shared by Richard Harris on 01 Feb 10 - Cached
  • Richard Harris on 01 Feb 10
     
    These slimming foods are not miracle foods, but you will find that they help you to consume fewer calories over the course of your day.
avivajazz jazzaviva

Medscape - 0 views

www.medscape.com

health medicine medical reference medscape

shared by avivajazz jazzaviva on 11 Apr 09 - Cached
  • avivajazz jazzaviva on 11 Apr 09
     
    For medical professionals, health care providers, industry leaders, medical students, professional and non-professional researchers, academic and medical librarians, patients, healthcare consumers, and physicians looking for CMEs and conference recaps.
avivajazz jazzaviva

National Library of Medicine (NLM) ///:/// National Institutes of Health (NIH) - 0 views

www.nlm.nih.gov

search portal portals databases library libraries searchengine searchengines medicine medical healthcare disease diseases therapy therapies drugs medications MeSH NIH NLM professional professionals researchers health reference librarians

shared by avivajazz jazzaviva on 11 Apr 09 - Cached
  • avivajazz jazzaviva on 11 Apr 09
     
    Access research studies, publications, conference proceedings, reference materials, databases, tools, and other resources of interest to medical researchers, health care providers, patients, consumers, citizens, and policymakers.
Matti Narkia

Mushrooms are top source for one antioxidant, ergothioneine - 0 views

www.medicalnewstoday.com/...29988.php

2005 September medicalnewstoday news ergothioneine L-ergothioneine antioxidant antioxidants mushrooms white button mushroom white_button_mushroom wheat germ wheat_germ germs chicken liver chicken_liver nutrition shiitake oyster oyster_mushroom maitake

shared by Matti Narkia on 30 May 09 - Cached
  • Matti Narkia on 30 May 09
     
    Using a new, more sensitive-testing approach they developed for fungi, Penn State food scientists have found that mushrooms are a better natural source of the antioxidant ergothioneine than either of the two dietary sources previously believed to be best. The researchers found that white button mushrooms, the most commonly consumed kind in the U.S., have about 12 times more of the antioxidant than wheat germ and 4 times more than chicken liver, the previous top-rated ergothioneine sources based on available data. Until the Penn State researchers developed their testing approach, known as an assay, there was no method employing the most sensitive modern instrumentation and analytical techniques to quantify the amount of ergothioneine in fungi. The researchers say that their assay can be used for other plants, too, not just mushrooms.
Matti Narkia

Enriched eggs as a source of N-3 polyunsaturated fatty acids for humans. - Poult Sci. 2... - 0 views

ps.fass.org/...971

200 July study review omega-3 enriched eggs egg omega-3-eggs platelet aggregation platelet_aggregation LDL_particle_size DHA ALA CVD triglycerides TG

shared by Matti Narkia on 29 Mar 09 - Cached
  • Matti Narkia on 29 Mar 09
     
    Enriched eggs as a source of N-3 polyunsaturated fatty acids for humans. Lewis NM, Seburg S, Flanagan NL. Poult Sci. 2000 Jul;79(7):971-4. Review. PMID: 10901195 Plasma triglycerides (TG) are decreased by addition of n-3 PUFA-enriched eggs to the diet. N-3 PUFA may influence LDL particle size, causing a shift toward a less atherogenic particle. Blood platelet aggregation is significantly decreased in participants consuming n-3 PUFA-enriched eggs. Overall results of studies to date demonstrate positive effects and no negative effects from consumption of n-3-enriched eggs. Three n-3 PUFA-enriched eggs provide approximately the same amount of n-3 PUFA as one meal with fish. It is recommended that n-3 PUFA-enriched eggs be used as one source of n-3 PUFA to increase individual consumption to meet the current Canadian recommendations
Matti Narkia

Consumption of one egg per day increases serum lutein and zeaxanthin concentrations in ... - 0 views

jn.nutrition.org/...2519

2006 October jn study research clinical_trial rct humans edlerly older old egg consumption intake eggs daily lutein zeaxanthin eyes retina macula age-related_macular_degeneration AMD lipid_profile nutrition medline HDL LDL triglycerides

shared by Matti Narkia on 29 Mar 09 - Cached
  • Matti Narkia on 29 Mar 09
     
    Consumption of one egg per day increases serum lutein and zeaxanthin concentrations in older adults without altering serum lipid and lipoprotein cholesterol concentrations. Goodrow EF, Wilson TA, Houde SC, Vishwanathan R, Scollin PA, Handelman G, Nicolosi RJ. J Nutr. 2006 Oct;136(10):2519-24. PMID: 16988120 These findings indicate that in older adults, 5 wk of consuming 1 egg/d significantly increases serum lutein and zeaxanthin concentrations without elevating serum lipids and lipoprotein cholesterol concentrations.
Matti Narkia

A comparison of egg consumption with other modifiable coronary heart disease lifestyle ... - 0 views

www3.interscience.wiley.com/...abstract

2009 March study research review apportionment_model CVD CHD risk CVD_risk CHD_risk egg eggs intake consumption modifiable lifestyle factors modifiable_lifestyle_risk_factors risk_factors risk_analysis analysis nutrition medline

shared by Matti Narkia on 29 Mar 09 - No Cached
  • Matti Narkia on 29 Mar 09
     
    A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study. Barraj L, Tran N, Mink P. Risk Anal. 2009 Mar;29(3):401-15. Epub 2008 Nov 4. PMID: 19000074 DOI: 10.1111/j.1539-6924.2008.01149.x Our analysis shows that the combination of modifiable lifestyle risk factors accounts for less than 40% of the population CHD mortality. For the majority of U.S. adults age 25+, consuming one egg a day accounts for <1% of CHD risk. Hence, focusing on decreasing egg intake as an approach to modify CHD risk would be expected to yield minimal results relative to changing other behaviors such as smoking and other dietary habits.
Matti Narkia

Consuming A Little Less Salt Could Mean Fewer Deaths - 0 views

www.sciencedaily.com/...090311162801.htm

2009 March sciencedaily news salt sodium heart disease heart_disease heart disease CVD CHD risk deaths mortality salt_reduction salt reduction reduction nutrition hypertension high blood_pressure bp

shared by Matti Narkia on 12 Mar 09 - Cached
  • Matti Narkia on 12 Mar 09
     
    ScienceDaily (Mar. 11, 2009) - For every gram of salt that Americans reduce in their diets daily, a quarter of a million fewer new heart disease cases and over 200,000 fewer deaths would occur over a decade, researchers said at the American Heart Association's 49th Annual Conference on Cardiovascular Disease Epidemiology and Prevention.
Matti Narkia

Consuming Too Much Sugar Shortens Lifespan - 0 views

www.medicalnewstoday.com/...141588.php

2009 March medicalnewstoday news sugar over-consumption consumption lifespan aging ageing nutrition age-related diseases age-related_diseases

shared by Matti Narkia on 11 Mar 09 - Cached
  • Matti Narkia on 11 Mar 09
     
    The fact that an animal's lifetime is prolonged by decreasing its sugar ingestion is commonly recognized. In a study published in the journal PLoS Genetics, scientists from the Université de Montréal, reveal that sugar in itself is not the key element but the cells' capacity to detect its presence is.
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