Group items tagged

"This chart comes from Russell Jaffe, MD, and he retains all rights. Prepared by Dr. Russell Jaffe, Fellow, Health Studies Collegium. Reprints available from ELISAIACT Biotechnologies. 14 Pidgeon Hill, #300, Sterling,VA 20 165. Sources include USDA food data base (Rev 9 & 10), Food & Nutrition Encyclopedia; Nutrition Applied Personally by M.Walczak; Acid & Alkaline by H.Aihara. Food growth, transport, storage, processing, preparation, combination, & assimilation influence effect Intensity. Thanks to Hank Liers for his original work. (Rev 6/0 1]"

Fats and Fatty Acids in Human Nutrition Annals of Nutrition and Metabolism 2009, Vol. 55, No. 1-3 Also available as ISBN 978-3-8055-9261-1

Separate effects of reduced carbohydrate intake and weight loss on atherogenic dyslipidemia -- Krauss et al. 83 (5): 1025 -- American Journal of Clinical Nutrition Changes in peak LDL diameter (Table 2) and mass concentrations of LDL subfractions (Table 3) induced by each of the diets were reflected by changes in the proportions of subjects exhibiting LDL subclass pattern B (Figure 2). There were linear reductions in the prevalence of pattern B as a function of reduced carbohydrate intake after both the stable-weight and weight-loss periods. However, the slopes of these relations differed (P = 0.04) such that the magnitude of the reduction in expression of pattern B induced by weight loss increased in association with the percentage of carbohydrate intake. Conclusions: Moderate carbohydrate restriction and weight loss provide equivalent but nonadditive approaches to improving atherogenic dyslipidemia. Moreover, beneficial lipid changes resulting from a reduced carbohydrate intake were not significant after weight loss. Separate effects of reduced carbohydrate intake and weight loss on atherogenic dyslipidemia. Krauss RM, Blanche PJ, Rawlings RS, Fernstrom HS, Williams PT. Am J Clin Nutr. 2006 May;83(5):1025-31; quiz 1205. Erratum in: Am J Clin Nutr. 2006 Sep;84(3):668. PMID: 16685042

People with viral diseases can benefit from a diet high in lysine and low in arginine. In the following chart, the foods at the top of the list have higher lysine to arginine ratios. Diet and vitamin supplements may influence viral replication. A total approach to nutrition should be used. Use this chart as a guide or a reference only, and see what happens. Look at the absolute figures for lysine and arginine content. There is no reason to avoid a food if it has a low lysine/arginine ratio and only a few mg of arginine in it. Ratio of Lysine to Arginine in Certain Foods, by James M. Scutero Transcribed and calculated using data from Agricultural Handbook, 1-23, U.S. Department of Agriculture.

Food table The table allows the assessment of dietary effects on acid-base balance. Foodstuffs with a negative value (milliequivalents per 100 g) exert a base (B) effect, foodstuffs with a positive value an acid (A) effect. Neutral foodstuffs are label

Are vitamins really necessary for children? It is estimated that one third of children in the United States do take some form of nutritional supplementation. Anyone who has children and has sat down at the dinner table with them know that they can be picky eaters.

"Tuesday, July 8, 2008 Wheat is Invading China Dr. Michael Eades linked to an interesting study yesterday on his Health and Nutrition blog. It's entitled "Vegetable-Rich Food Pattern is Related to Obesity in China." It's one of these epidemiological studies where they try to divide subjects into different categories of eating patterns and see how health problems associate with each one. They identified four patterns: the 'macho' diet high in meat and alcohol; the 'traditional' diet high in rice and vegetables; the 'sweet tooth' pattern high in cake, dairy and various drinks; and the 'vegetable rich' diet high in wheat, vegetables, fruit and tofu. The only pattern that associated with obesity was the vegetable-rich diet. The 25% of people eating closest to the vegetable-rich pattern were more than twice as likely to be obese as the 25% adhering the least. The authors of the paper try to blame the increased obesity on a higher intake of vegetable oil from stir-frying the vegetables, but that explanation is juvenile and misleading. A cursory glance at table 3 reveals that the vegetable-eaters weren't eating any more fat than their thinner neighbors. Dr. Eades suggests that their higher carbohydrate intake (+10%) and higher calorie intake (+120 kcal/day) are responsible for the weight gain, but I wasn't satisfied with that explanation so I took a closer look.

Meat intake and mortality: a prospective study of over half a million people. Sinha R, Cross AJ, Graubard BI, Leitzmann MF, Schatzkin A. Arch Intern Med. 2009 Mar 23;169(6):562-71. PMID: 19307518 Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality. When comparing the highest with the lowest quintile of white meat intake, there was an inverse association for total mortality and cancer mortality, as well as all other deaths for both men (Table 2) and women (Table 3). In contrast, there was a small increase in risk for CVD mortality in men with higher intake of white meat. There was no association between white meat consumption and death from injuries and sudden death in men or women.

Vitamin D poisoning by table sugar. Vieth R, Pinto TR, Reen BS, Wong MM. Lancet. 2002 Feb 23;359(9307):672. PMID: 11879864 doi:10.1016/S0140-6736(02)07814-5

Vitamin K content of foods and dietary vitamin K intake in Japanese young women. Kamao M, Suhara Y, Tsugawa N, Uwano M, Yamaguchi N, Uenishi K, Ishida H, Sasaki S, Okano T. J Nutr Sci Vitaminol (Tokyo). 2007 Dec;53(6):464-70. PMID: 18202532 Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan

On an ordinary UK diet, iron is derived about one-third from animal foods, onethird from fortified breakfast cereals and one-third from the rest of the diet. The iron content of common foods is given in Table 40 and the daily iron needs in Table 41. On average, 10-15 mg are consumed each day and the efficiency of absorption is around 10 per cent

n-3 Fatty acids and cardiovascular disease: evidence explained and mechanisms explored. Calder PC. Clin Sci (Lond). 2004 Jul;107(1):1-11. Review. PMID: 15132735 DIETARY RECOMMENDATIONS FOR INTAKE OF LONG-CHAIN n-3 PUFAS It is clear from the forgoing discussion that long-chain n-3 fatty acids have been proven to be effective in secondary prevention of MI, with a particularly marked effect on sudden death. Thus it would be prudent to advise post-MI patients to increase long-chain n-3 PUFA consumption. Epidemiological studies, studies investigating effects on classic and emerging risk factors and mechanistic studies indicate that long-chain n-3 fatty acids also play a key role in primary prevention. This is supported by studies in animal models, including monkeys. Thus long-chain n-3 fatty acid consumption should be promoted for all individuals especially those at risk of developing cardiovascular disease. This is the reason why a number of organizations have now made recommendations relating to the intake of fatty fish (for example [3]) and of long-chain n-3 PUFAs (Table 6). It is clear that there is a wide gap between current intakes of long-chain n-3 PUFAs and many of these recommendations (Table 6). To meet these recommendations strategies other than increased consumption of fatty fish may be required.

As easy as it sounds, this is an ideal snack food that can be rustled up while the kids are playing. Plus, it can be eaten on the go, so they're munching on a Superfood without having to sit down at the table. Cut the chicken into strips about a centimetre across.

Look at your patterns of eating diary. Are you eating all over your home or at work? Do you sometimes eat standing up? Or whilst doing other things? All of these situations may trigger of eating. Try to eat in just one place at home - and one at work. Sit down at a table and don't read or watch TV. You will gradually weaken your wide range of eating triggers and only want to eat in the 'proper place'.

This article is also a good source of information about nutritious food choices. https://telegra.ph/Nutrition-Food-Choices---A-Path-to-Healthy-Lifestyle-12-07

Here I found a blog about how to make more healthy eating by doing less https://www.bloglovin.com/blogs/writer-stories-21190697/how-to-make-more-healthy-eating-by-doing-8284160425

Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies. Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, Burr ML, Chang-Claude J, Frentzel-Beyme R, Kuzma JW, Mann J, McPherson K. Am J Clin Nutr. 1999 Sep;70(3 Suppl):516S-524S. PMID: 10479225 Further categorization of diets showed that, in comparison with regular meat eaters, mortality from ischemic heart disease was 20% lower in occasional meat eaters, 34% lower in people who ate fish but not meat, 34% lower in lactoovovegetarians, and 26% lower in vegans. There were no significant differences between vegetarians and nonvegetarians in mortality from cerebrovascular disease, stomach cancer, colorectal cancer, lung cancer, breast cancer, prostate cancer, or all other causes combined. See especially TABLE 7. All-studies death rate ratios and 95% CIs and the number of deaths by diet category http://www.ajcn.org/cgi/content/full/70/3/516S/T7

there are many superfoods that never see the inside of a shopping cart. Some you've never heard of, and others you've simply forgotten about. That's why we've rounded up the best of the bunch. Make a place for them on your table and you'll instantly upgrade your health -- without a prescription.

The table lists the acid, base values for 114 common foods. Base-producing foods are fruits and vegetables, whereas grains, meats, fish, cheese and salted processed foods are acid-producing.

If wheat is so bad, what about all the other grains? First of all, I demonize wheat because of its top-of-the-list role in triggering: --Appetite--Wheat increases hunger dramatically --Insulin --Blood sugar--Wheat is worse than table sugar in triggering a rapid, large rise in blood sugar --Triglycerides --Small LDL particles--the number one cause for heart disease in the U.S. --Reduced HDL --Diabetes --Autoimmune diseases--Most notably celiac disease and thyroiditis. Most other "healthy, whole grains" aren't quite as bad. It's a matter of degree.