Human ingenuity, it seems, knows no bounds, and often our outstanding
capacity to develop new solutions to new challenges is directed towards
a desire to—so to speak—have our cake and eat it too. A recent trend in
the food industry is of just this type, but is changing up the dessert
in question. Researchers, it seems, are on a quest to develop a new and
better cookie.
Cookie formulators, as they are called in this article,
are serving up new options made with the addition of fiber, vitamins,
minerals and other nutrients. These next-generation treats are made with
whole-grain flour, healthy fats and new alternative sweeteners. One
company makes a sandwich cookie, available in a variety of flavors; a
three-cookie serving contains as much fiber as a bowl of oatmeal, as
much calcium and vitamin D as an eight-ounce glass of milk and as much
vitamin C as a cup of blueberries.
Cookies made with almond meal will automatically provide additional
protein, vitamin E, and magnesium—as a bonus, the gluten-free ingredient
also adds a moist texture and a rich buttery flavor. Also on the menu
are snickerdoodles made with 51 percent whole grain, also certified
gluten-free.
Probiotic cookies have been introduced that can support the digestive
system, and even people with peanut allergies will soon be able to
enjoy the nutty flavor of a peanut butter cookie made with an
allergen-free peanut alternative. These are just some of the ways
cookies are being reshaped to fit into a healthier diet–one featured
brand even boasted 100mg of beta-glucans, clinically proven to promote
immune function, per 30 gram packet.
Although this may seem at first to take some of the fun away from a
traditional indulgence, the fact of the matter is that the one constant
is change, and one benefit of changing times should always be the chance
to try new things. For those who are looking to have their cookie and
eat it too, the future is wide open.
Saturday, April 28, 2012
Thursday, April 26, 2012
Dietary Changes Provide Benefits For ADHD
As research on ADHD continues to evolve, a leading hypothesis has been that children with ADHD may have specific nutrient deficiencies that aggravate their condition. As researchers learn more about the intersection and correlation between diet and behavioral disorders, the case for nutritional intervention among children with ADHD becomes more compelling.
A number of behavioral and nutritional strategies have also been found to have some effect at improving symptoms of ADHD, and potentially reducing the amount of medications required. Researchers from the University of Copenhagen have just completed an extensive report which reviews the studies which have been done so far on the significance of diet for children and young people with ADHD.
The report indicates that there are potential benefits for introducing modifications to the diets of children with ADHD that might contribute to the management of the disorder. Kim Fleischer Michaelsen, of the Department of Human Nutrition at the Faculty of Life Sciences, University of Copenhagen, is heading the study and stresses that more research is needed: “Several of the studies show, for example, that fatty acids from fatty fish moderate the symptoms. Other studies detect no effect.”
“Elimination diets are also promising. These look at whether there is anything in the diet which the children cannot consume without adverse side effects. However, we still lack knowledge about which children with ADHD benefit from dietary changes, how positive the effect is in the long term and what the changes mean for children’s health.”
It is difficult to assign ADHD to a single cause—it is most likely a combination of genetic, environmental and nutritional factors. Consequently, most experts recommend a multidisciplinary, team-based approach to both diagnosis and treatment. Although the success so far has been limited, the fact that benefits can be imparted through dietary changes provides some indication of progress, and has given a few promising leads towards more foundational answers.
A number of behavioral and nutritional strategies have also been found to have some effect at improving symptoms of ADHD, and potentially reducing the amount of medications required. Researchers from the University of Copenhagen have just completed an extensive report which reviews the studies which have been done so far on the significance of diet for children and young people with ADHD.
The report indicates that there are potential benefits for introducing modifications to the diets of children with ADHD that might contribute to the management of the disorder. Kim Fleischer Michaelsen, of the Department of Human Nutrition at the Faculty of Life Sciences, University of Copenhagen, is heading the study and stresses that more research is needed: “Several of the studies show, for example, that fatty acids from fatty fish moderate the symptoms. Other studies detect no effect.”
“Elimination diets are also promising. These look at whether there is anything in the diet which the children cannot consume without adverse side effects. However, we still lack knowledge about which children with ADHD benefit from dietary changes, how positive the effect is in the long term and what the changes mean for children’s health.”
It is difficult to assign ADHD to a single cause—it is most likely a combination of genetic, environmental and nutritional factors. Consequently, most experts recommend a multidisciplinary, team-based approach to both diagnosis and treatment. Although the success so far has been limited, the fact that benefits can be imparted through dietary changes provides some indication of progress, and has given a few promising leads towards more foundational answers.
Monday, April 16, 2012
Curcumin Benefits Bypass Patients
Recent research from Thailand indicates that curcumin could help decrease the chances of a heart attack in bypass patients. Part of the interest in this benefit is that, in an unfortunate irony for a procedure intended to improve cardiovascular function, bypass surgery itself can often put patients at increased risk for a subsequent heart attack–this is because of the re-direction of blood flow that is involved during surgery.
The double-blind study consisted of 121 consecutive patients who had non-emergency bypass surgery at Chiang Mai University hospital between 2009 and 2011. One half were supplemented with one half-gram of curcumin four times daily, beginning three days prior to surgery and continuing for five days afterward, while the other half received placebo.
The researchers found that during their post-bypass hospital stay, 13 percent of patients who’d been taking curcumin had a heart attack, compared to 30 percent of the group receiving placebo. Further factoring for all pre-surgical differences between groups led researchers to the conclusion that the patients supplemented with curcumin had a 65 percent lower chance of a heart attack post-operation.
As this is the first study of it’s kind, researchers were quick to point out that this result is by no means an indication that curcumin will replace medication for bypass patients. It may, however, provide some support for it’s future use in addition to medication.
The likely contributors to this apparent decrease in risk are curcumins antioxidant properties, which worked to help minimize damage to the heart tissue during surgery. This theory is supported by the lowered inflammatory markers displayed by the curcumin group during the study; serum tests revealed lower levels of both C-reactive protein and malondialdehyde in those subjects.
Other research has suggested inflammation plays a role in the development of a variety of diseases, including heart disease — and curcumin could have an effect on those pathways. The results of this initial study are very encouraging, and certainly provide incentive for further investigation.
The double-blind study consisted of 121 consecutive patients who had non-emergency bypass surgery at Chiang Mai University hospital between 2009 and 2011. One half were supplemented with one half-gram of curcumin four times daily, beginning three days prior to surgery and continuing for five days afterward, while the other half received placebo.
The researchers found that during their post-bypass hospital stay, 13 percent of patients who’d been taking curcumin had a heart attack, compared to 30 percent of the group receiving placebo. Further factoring for all pre-surgical differences between groups led researchers to the conclusion that the patients supplemented with curcumin had a 65 percent lower chance of a heart attack post-operation.
As this is the first study of it’s kind, researchers were quick to point out that this result is by no means an indication that curcumin will replace medication for bypass patients. It may, however, provide some support for it’s future use in addition to medication.
The likely contributors to this apparent decrease in risk are curcumins antioxidant properties, which worked to help minimize damage to the heart tissue during surgery. This theory is supported by the lowered inflammatory markers displayed by the curcumin group during the study; serum tests revealed lower levels of both C-reactive protein and malondialdehyde in those subjects.
Other research has suggested inflammation plays a role in the development of a variety of diseases, including heart disease — and curcumin could have an effect on those pathways. The results of this initial study are very encouraging, and certainly provide incentive for further investigation.
Saturday, April 14, 2012
Autism numbers on the rise, study finds
One in six children has a developmental disability, according to new figures provided by the Centers for Disease Control and Prevention.
According to the research, published in June issue of the journal Pediatrics, cases of developmental disabilities in children – such as autism and attention deficit hyperactivity disorder – has increased by 17 percent since 1997.
The figures suggest that “three or four children in a typical elementary school classroom have development disabilities,” according to study author Sheree Boulet, Dr.P.H., an epidemiologist at the CDC’s National Center on Birth Defects and Developmental Disabilities.
Boulet and her co-authors said the increase is largely due to “surges in the number of children found to have autism and attention deficit hyperactivity disorder.”
This latest study falls on the heels of recent research suggesting that a 24-item questionnaire, given to children by their pediatrician, may be able to identify autism in children as young as one. According to researchers, the questionnaire tests children’s communication abilities through eye contact, sounds, and gestures. Detecting as early as possible is important so that those children can start getting the treatment that they need at the earliest age possible.
Researchers have reason to believe that treating autism earlier may be able to manipulate how connections between neurons are being made in the brain, which could significantly improve an autistic child’s development. Children diagnosed with autism by this questionnaire were able to start treatment at an average age of 19 months, whereas the average age of ASD diagnosis now is around five years old according to the CDC.
“We are more aware that early intervention is the key to the greatest success in these kids,” Alan Hilfer, Ph.D., the director of psychology at Maimonides Medical Center, in New York City, told CNN.com. “[But] we need the resources to do that.”
Finding the Right Treatment
If your child has been diagnosed with autism, the options can be overwhelming. There are over 400 different treatments currently in use for children with autism, and it can be hard to discern which ones will benefit your child. Adding even more confusion is the fact that most of these treatments have never been proven to be effective or safe. Since Autism refers to a spectrum of disorders, it becomes increasingly difficult to treat since these disorders may turn out to have different causes and different cures.
A treatment gaining popularity and media attention recently is the idea that autistic children may be more sensitive than others to certain foods, specifically those that contain gluten and casein. According to this theory, autistic children process the peptides and proteins in gluten and casein rich foods differently that other people, which is believed to aggravate their symptoms. Researchers have found that some autistic people do in fact have abnormal levels of peptides in their bodily fluids.
A big drawback to eating gluten- and casein-free, however, is that it is incredibly difficult to maintain. Since most grain products and all dairy products are off-limits, it is important to make sure your child is getting enough fiber, calcium, vitamin D, and minerals. Supplements are essential when using this treatment.
When it comes to supplements for children with autistic disorders, these children have slightly different requirements. Due to the fact that most of these children also suffer from digestive issues, it is hard for them to absorb the nutrients they need properly. Autistic children are often very particular in what they eat, increasing the need to remedy their limited diet with supplements. Parents might want to consider a supplement that offers digestive support and contain active forms of vitamins in order to ease the absorption process so that their child can reap the full benefits of their supplements.
According to the research, published in June issue of the journal Pediatrics, cases of developmental disabilities in children – such as autism and attention deficit hyperactivity disorder – has increased by 17 percent since 1997.
The figures suggest that “three or four children in a typical elementary school classroom have development disabilities,” according to study author Sheree Boulet, Dr.P.H., an epidemiologist at the CDC’s National Center on Birth Defects and Developmental Disabilities.
Boulet and her co-authors said the increase is largely due to “surges in the number of children found to have autism and attention deficit hyperactivity disorder.”
This latest study falls on the heels of recent research suggesting that a 24-item questionnaire, given to children by their pediatrician, may be able to identify autism in children as young as one. According to researchers, the questionnaire tests children’s communication abilities through eye contact, sounds, and gestures. Detecting as early as possible is important so that those children can start getting the treatment that they need at the earliest age possible.
Researchers have reason to believe that treating autism earlier may be able to manipulate how connections between neurons are being made in the brain, which could significantly improve an autistic child’s development. Children diagnosed with autism by this questionnaire were able to start treatment at an average age of 19 months, whereas the average age of ASD diagnosis now is around five years old according to the CDC.
“We are more aware that early intervention is the key to the greatest success in these kids,” Alan Hilfer, Ph.D., the director of psychology at Maimonides Medical Center, in New York City, told CNN.com. “[But] we need the resources to do that.”
Finding the Right Treatment
If your child has been diagnosed with autism, the options can be overwhelming. There are over 400 different treatments currently in use for children with autism, and it can be hard to discern which ones will benefit your child. Adding even more confusion is the fact that most of these treatments have never been proven to be effective or safe. Since Autism refers to a spectrum of disorders, it becomes increasingly difficult to treat since these disorders may turn out to have different causes and different cures.
A treatment gaining popularity and media attention recently is the idea that autistic children may be more sensitive than others to certain foods, specifically those that contain gluten and casein. According to this theory, autistic children process the peptides and proteins in gluten and casein rich foods differently that other people, which is believed to aggravate their symptoms. Researchers have found that some autistic people do in fact have abnormal levels of peptides in their bodily fluids.
A big drawback to eating gluten- and casein-free, however, is that it is incredibly difficult to maintain. Since most grain products and all dairy products are off-limits, it is important to make sure your child is getting enough fiber, calcium, vitamin D, and minerals. Supplements are essential when using this treatment.
When it comes to supplements for children with autistic disorders, these children have slightly different requirements. Due to the fact that most of these children also suffer from digestive issues, it is hard for them to absorb the nutrients they need properly. Autistic children are often very particular in what they eat, increasing the need to remedy their limited diet with supplements. Parents might want to consider a supplement that offers digestive support and contain active forms of vitamins in order to ease the absorption process so that their child can reap the full benefits of their supplements.
Vitamin D Shows Anti-Diabetic Potential
Historically, Vitamin D has been considered an important nutrient for bone health—its ability to interact with calcium is the primary reason that milk has been fortified with Vitamin D since the early 1920s. In recent times, it has been looked at more as a resource for psychological support, with some studies suggesting that Vitamin D deficiency is related to depression, and Vitamin D supplementation with a reduction in those symptoms.
Now, data has appeared indicating that Vitamin D may also show promise in reducing the risk of diabetes. Conducted in Malaga, Spain, the study of 961 individuals showed positive correlation between those whose Vitamin D levels were 18.5 ng/mL or above (from the low end of the normal range on up) and a reduction in the incidence of diabetes by nearly 10%.
The reason for this result is threefold. Vitamin D is thought to influence the activity of beta-cells, which reside in the pancreas and regulate insulin. Similarly, Vitamin D is also believed to promote heightened insulin sensitivity. Vitamin D therefore addresses diabetes on two fronts—by influencing both the production of insulin itself and working against the primary precursor to diabetes, which is a lack of insulin sensitivity.
Finally, it is well-known that Vitamin D possesses potent antioxidant properties, acting to reduce inflammation at the cellular level on a daily basis. This sort of ongoing protection yields tremendous benefits, the sum total of which cannot be calculated and which plays a role not only in the prevention of diabetes, but most of the major health concerns of our time.
For these reasons among others, the recommended intake of Vitamin D was revised in 2010, increasing threefold from an amount of 200 IU daily to 600 IU. For those over the age of 71 the RDA is even higher, with 800 IU daily as the recommendation for maximum benefits.
Now, data has appeared indicating that Vitamin D may also show promise in reducing the risk of diabetes. Conducted in Malaga, Spain, the study of 961 individuals showed positive correlation between those whose Vitamin D levels were 18.5 ng/mL or above (from the low end of the normal range on up) and a reduction in the incidence of diabetes by nearly 10%.
The reason for this result is threefold. Vitamin D is thought to influence the activity of beta-cells, which reside in the pancreas and regulate insulin. Similarly, Vitamin D is also believed to promote heightened insulin sensitivity. Vitamin D therefore addresses diabetes on two fronts—by influencing both the production of insulin itself and working against the primary precursor to diabetes, which is a lack of insulin sensitivity.
Finally, it is well-known that Vitamin D possesses potent antioxidant properties, acting to reduce inflammation at the cellular level on a daily basis. This sort of ongoing protection yields tremendous benefits, the sum total of which cannot be calculated and which plays a role not only in the prevention of diabetes, but most of the major health concerns of our time.
For these reasons among others, the recommended intake of Vitamin D was revised in 2010, increasing threefold from an amount of 200 IU daily to 600 IU. For those over the age of 71 the RDA is even higher, with 800 IU daily as the recommendation for maximum benefits.
Astaxanthin: Seeing the Difference
Maintaining healthy vision is important for everyone, and both age-related macular degeneration (ARMD) and general eye fatigue are ongoing problems for many of us. In these areas, astaxanthin—a powerful anti-aging antioxidant—has proven itself a great asset for eye health. This is true in part because astaxanthin is both an antioxidant and a carotenoid—making it similar to vitamin A, but far more powerful in its potential benefits for the eyes.
The antioxidant capabilities of astaxanthin work to reduce inflammation in eye muscles and improve blood flow to the eyes— especially in the capillary vessels that supply blood to the retina. Although an entirely natural substance, astaxanthin has displayed a level of efficacy equivalent to the anti-inflammatory steroid prednisolone. Of prime importance is the fact that astaxanthin easily absorbs into the tissues of the eye, while many other potentially helpful nutrients are inhibited by the protective network of the blood-brain barrier.
As a result, astaxanthin delivers its benefits to the eyes with more potency than any of the other carotenoids, displaying approximately 10 times the power of vitamin A. At the same time, its high-powered antioxidant activity protects against free radical damage and oxidative stress. Taken together, these two factors effectively reduce the risk of cataracts and ARMD in addition to alleviating symptoms of eye strain and helping the eyes to perform at their best.
In one randomized, placebo-controlled study , researchers found that people working on computer monitors had a 54 percent reduction in eye fatigue and experienced improvements in eye focus when they took 6 mg of astaxanthin per day for four weeks compared with individuals who took a placebo. Similar studies in other groups have shown that supplementing with astaxanthin results in an improvement in objective visual performance. Also noteworthy, and at least as important, are the decrease in actual feelings of eye strain and eye fatigue as reported by testers, as well as faster recovery after the use of computer monitors and TVs.
The protective power of antioxidant supplementation has been well-established. Never before, however, has an antioxidant emerged that is so powerful and also so unique in its abilities. Those seeking a powerful agent of preventative nutrition for healthy vision need to look no further—a clear answer is astaxanthin.
The antioxidant capabilities of astaxanthin work to reduce inflammation in eye muscles and improve blood flow to the eyes— especially in the capillary vessels that supply blood to the retina. Although an entirely natural substance, astaxanthin has displayed a level of efficacy equivalent to the anti-inflammatory steroid prednisolone. Of prime importance is the fact that astaxanthin easily absorbs into the tissues of the eye, while many other potentially helpful nutrients are inhibited by the protective network of the blood-brain barrier.
As a result, astaxanthin delivers its benefits to the eyes with more potency than any of the other carotenoids, displaying approximately 10 times the power of vitamin A. At the same time, its high-powered antioxidant activity protects against free radical damage and oxidative stress. Taken together, these two factors effectively reduce the risk of cataracts and ARMD in addition to alleviating symptoms of eye strain and helping the eyes to perform at their best.
In one randomized, placebo-controlled study , researchers found that people working on computer monitors had a 54 percent reduction in eye fatigue and experienced improvements in eye focus when they took 6 mg of astaxanthin per day for four weeks compared with individuals who took a placebo. Similar studies in other groups have shown that supplementing with astaxanthin results in an improvement in objective visual performance. Also noteworthy, and at least as important, are the decrease in actual feelings of eye strain and eye fatigue as reported by testers, as well as faster recovery after the use of computer monitors and TVs.
The protective power of antioxidant supplementation has been well-established. Never before, however, has an antioxidant emerged that is so powerful and also so unique in its abilities. Those seeking a powerful agent of preventative nutrition for healthy vision need to look no further—a clear answer is astaxanthin.
Arizona Westside Wildfires
A group of entrepreneurs in the west Phoenix area coming together to help each other grow in their own businesses. Calling them selves the Westside Wildfires. Websites such as http://www.shop.com/cone are helping people save money while growing a substantial income. Coming together to help each other train, stay motivated, and challenge each other to grow quickly is what they are doing. Holding each other accountable helps us all grow and stay focused!
Interested in starting a business that works. Join our team and we will help grow your business to where you want it to be. We are coming up with new ideas and plans to continue the growth in our on line business.
Do you already have a shop.com business. Need help growing or want to share in the excitement, come join us. Thinking of starting a shop.com business, this is where you need to be. We are bringing in guest speakers and trainers. Putting on Motives (cosmetic line) parties, portal shopping parties, call nights, Product overviews, website sales, and showing business presentations is just a little of what we are doing. More to come. Contact djmarketamerica at gmail.com for more info.
Interested in starting a business that works. Join our team and we will help grow your business to where you want it to be. We are coming up with new ideas and plans to continue the growth in our on line business.
Do you already have a shop.com business. Need help growing or want to share in the excitement, come join us. Thinking of starting a shop.com business, this is where you need to be. We are bringing in guest speakers and trainers. Putting on Motives (cosmetic line) parties, portal shopping parties, call nights, Product overviews, website sales, and showing business presentations is just a little of what we are doing. More to come. Contact djmarketamerica at gmail.com for more info.
Magnesium Linked to Stroke Prevention
Magnesium plays a vital role in the body that often goes unnoticed. It supports normal energy release, regulation of the body temperature, nerve function, adaptation to stress and metabolism. Also, it supports the body’s ability to build healthy bones and teeth and develop muscles. It works together with calcium and vitamin D to help keep bones strong. Magnesium, when combined with calcium, helps support the heart muscle, helps maintain a regular heartbeat and helps maintain normal blood pressure. In addition to these benefits, magnesium is now thought to play a role in reducing the risk of stroke.
According to a Swedish meta-analysis of seven studies that included over 240,000 total participants, dietary magnesium intake is inversely related to risk of stroke. Diet is known to have an impact on a person’s risk of stroke, and recent research has shown that the average diet is magnesium deficient. According to Susanna Larsson, who led the analysis, “We observed a modest but statistically significant inverse association between magnesium intake and risk of stroke. An intake increment of 100 mg Mg/day was associated with an 8% reduction in risk of total stroke.” The researchers remarked that several explanation for magnesium’s stroke risk reduction were possible, including its blood pressure lowering effect and its role in reducing the risk of type-2 diabetes.
Magnesium is available in a variety of foods and supplements and provides many useful benefits to our bodies, including stroke prevention, but not limited to it. Considering that the majority of us are likely to be magnesium deficient, increasing magnesium intake might prove a surprisingly simple health strategy.
According to a Swedish meta-analysis of seven studies that included over 240,000 total participants, dietary magnesium intake is inversely related to risk of stroke. Diet is known to have an impact on a person’s risk of stroke, and recent research has shown that the average diet is magnesium deficient. According to Susanna Larsson, who led the analysis, “We observed a modest but statistically significant inverse association between magnesium intake and risk of stroke. An intake increment of 100 mg Mg/day was associated with an 8% reduction in risk of total stroke.” The researchers remarked that several explanation for magnesium’s stroke risk reduction were possible, including its blood pressure lowering effect and its role in reducing the risk of type-2 diabetes.
Magnesium is available in a variety of foods and supplements and provides many useful benefits to our bodies, including stroke prevention, but not limited to it. Considering that the majority of us are likely to be magnesium deficient, increasing magnesium intake might prove a surprisingly simple health strategy.
Obesity Linked to Probiotic Imbalance
The human microbiome can be explained as the quantity and characteristics of the various species of bacteria for which humans are a host. Most of these have no effect on us, but some are absolutely essential in order for us to enjoy proper health–as in the case of our probiotic population.
Located in the digestive tract, these beneficial bacteria are absolutely essential for proper growth and development, immune function and, ultimately, nutritional status. Proper absorption and use of nutrients begins with these microorganisms, and research indicates that significant differences have been identified in the probiotic states of lean individuals as compared with those who are identified as obese.
In 2006, researchers at Washington University observed that weight loss in obese patients was accompanied by a corresponding shift in probiotic population. The type that was dominant at the outset produced greater caloric extraction from food; as the study progressed, this population slowly shifted in favor of a different species that extracted less.
In more recent studies, attempts have been made to outline computational “maps” that can advance these findings when used to measure and compare microbial populations in obese and lean individuals. To date, these maps do seem to confirm that “lean and obese microbiomes differ primarily in their interface with the host and in the way they interact with host metabolism.” In other words, when different species of probiotics are dominant in the digestive system, differences in metabolism can be reasonably expected.
Although it is difficult to determine whether the probiotic population shift occurs before, during or after the weight loss, it has been established in at least one study that the addition of probiotics to the diet is linked to a reduction in both Body Mass Index and abdominal fat. In this case, it appears cause and effect are very closely connected, and that anyone taking a comprehensive approach to weight loss would find probiotic supplementation worth investigating.
Located in the digestive tract, these beneficial bacteria are absolutely essential for proper growth and development, immune function and, ultimately, nutritional status. Proper absorption and use of nutrients begins with these microorganisms, and research indicates that significant differences have been identified in the probiotic states of lean individuals as compared with those who are identified as obese.
In 2006, researchers at Washington University observed that weight loss in obese patients was accompanied by a corresponding shift in probiotic population. The type that was dominant at the outset produced greater caloric extraction from food; as the study progressed, this population slowly shifted in favor of a different species that extracted less.
In more recent studies, attempts have been made to outline computational “maps” that can advance these findings when used to measure and compare microbial populations in obese and lean individuals. To date, these maps do seem to confirm that “lean and obese microbiomes differ primarily in their interface with the host and in the way they interact with host metabolism.” In other words, when different species of probiotics are dominant in the digestive system, differences in metabolism can be reasonably expected.
Although it is difficult to determine whether the probiotic population shift occurs before, during or after the weight loss, it has been established in at least one study that the addition of probiotics to the diet is linked to a reduction in both Body Mass Index and abdominal fat. In this case, it appears cause and effect are very closely connected, and that anyone taking a comprehensive approach to weight loss would find probiotic supplementation worth investigating.
Supplements: Doctor/Dietician-Approved
Supplements, by definition, are something that completes or enhances something else when added to it. Dietary supplements are no different; they are supplementing a healthy diet, which some might believe is already nutritious enough. So how do dieticians feel about the use of supplements, especially those who specialize in dietary recommendations?
According to a new survey from the Council for Responsible Nutrition, dietitians are regularly using dietary supplements and the majority of them have recommended supplements to their clients at some time.
300 dieticians participated in the survey and 74% reported that they regularly used dietary supplements in their own nutritional plans. The top two reasons for their supplement use were bone health and overall health, respectively. When asked if they had ever recommended dietary supplements to their clients, 97% of the dieticians said they had done so.
Of the supplements used by dieticians themselves, the most popular was a multivitamin, followed by calcium, omega-3/fish oil, vitamin D, vitamin C, probiotics, B vitamins, and fiber supplements.
The survey was conducted to be a part of the “Life…supplemented” campaign by HCP Impact Studies. According to Judy Blatman, who is the Senior Vice President of communications for the CRN, “Our industry needs a program like this—a forward-thinking communications platform that educates consumers about dietary supplements as one component of healthy living.”
This survey shows strong support by dieticians in favor of dietary supplements. Almost three-quarters of the respondents stated that they themselves used supplements regularly and almost all of them have recommended them to their clients. These days, living a “supplemented” life is more than just a smart option–it’s starting to look like doctors orders!
According to a new survey from the Council for Responsible Nutrition, dietitians are regularly using dietary supplements and the majority of them have recommended supplements to their clients at some time.
300 dieticians participated in the survey and 74% reported that they regularly used dietary supplements in their own nutritional plans. The top two reasons for their supplement use were bone health and overall health, respectively. When asked if they had ever recommended dietary supplements to their clients, 97% of the dieticians said they had done so.
Of the supplements used by dieticians themselves, the most popular was a multivitamin, followed by calcium, omega-3/fish oil, vitamin D, vitamin C, probiotics, B vitamins, and fiber supplements.
The survey was conducted to be a part of the “Life…supplemented” campaign by HCP Impact Studies. According to Judy Blatman, who is the Senior Vice President of communications for the CRN, “Our industry needs a program like this—a forward-thinking communications platform that educates consumers about dietary supplements as one component of healthy living.”
This survey shows strong support by dieticians in favor of dietary supplements. Almost three-quarters of the respondents stated that they themselves used supplements regularly and almost all of them have recommended them to their clients. These days, living a “supplemented” life is more than just a smart option–it’s starting to look like doctors orders!
Lowering Blood Pressure with Vitamin C
Almost one billion people worldwide suffer from high blood pressure, or hypertension, defined as having a systolic and diastolic blood pressure above 140/90mmhg. An estimated 33.5% of US adults have hypertension–it is the leading cause of cardiovascular disease, which accounts for 35% of annual deaths in the US. A new study suggests that supplementation with vitamin C may reduce blood pressure.
This meta-analysis was conducted by researchers from the John Hopkins Medical Institution. They pooled data from 29 clinical trials, with the median dose of Vitamin C calculated to be 500 milligrams per day, and a median trial duration of eight weeks.
The results showed that Vitamin C supplementation was associated with a significant reduction in both systolic and diastolic blood pressure in the all cases, with even greater reductions in people who actually suffer from hypertension. When the data was filtered through to include only people with hypertension, there were average systolic and diastolic blood pressure reductions of 4.85 and 1.67 mmHg, respectively.
Because this is the first meta-analysis on this issue, additional trials are recommended for validation. These longer, more extensive trials may be difficult and costly, but it’s difficult to put a price on the hope that something as simple and easy as vitamin C supplementation may reduce the risk of hypertension.
This meta-analysis was conducted by researchers from the John Hopkins Medical Institution. They pooled data from 29 clinical trials, with the median dose of Vitamin C calculated to be 500 milligrams per day, and a median trial duration of eight weeks.
The results showed that Vitamin C supplementation was associated with a significant reduction in both systolic and diastolic blood pressure in the all cases, with even greater reductions in people who actually suffer from hypertension. When the data was filtered through to include only people with hypertension, there were average systolic and diastolic blood pressure reductions of 4.85 and 1.67 mmHg, respectively.
Because this is the first meta-analysis on this issue, additional trials are recommended for validation. These longer, more extensive trials may be difficult and costly, but it’s difficult to put a price on the hope that something as simple and easy as vitamin C supplementation may reduce the risk of hypertension.
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