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The Worst Nutrition Advice That Dietitians Want You To Stop Following ASAP

It seems like nutrition advice is constantly evolving. First fat was unhealthy, then it was good again. Egg yolks were deemed bad for your heart, but now we can eat them again. Some people eat a strict Paleo diet, while others forgo animal products and eat entirely plant-based. Grains, gluten, and sugar, which used to be staples in the American diet, have been demonized in recent years.

But while nutrition is nuanced and there’s no one diet that works for everyone, there are some major nutrition myths that dietitians want to bust. As research evolves, some once-held nutrition beliefs are horribly outdated. We spoke to several registered dietitians who set the record straight once and for all.

“Eating Fat Makes You Fat”

Fat was once demonized as the culprit behind America’s collective expanding waistline, which ushered in the ’80s and ’90s low-fat craze. Turns out, that may have done more harm than good.

“Nearly two in three Americans believe that dietary fat is their enemy. But here’s the truth: certain fats can actually help you lose weight,” Joy Bauer, RDN, CDN, told POPSUGAR. “In fact, you should go out of your way to eat moderate amounts of the good stuff, like monounsaturated and polyunsaturated fats found in nuts, seeds, avocado, fatty fish, and vegetable oils.” She says these fats can help you slim down and reduce your risk for heart disease. Load up on omega-3 fatty acids like the ones found in salmon, walnuts, flax seeds, chia seeds, and nut-based oils.

“Juicing Will Help You Lose Weight”

Plenty of juice bars offer multiday juice cleanses, which promise to “detox” your body and help you jump-start your weight-loss goals. The problem? You end up ingesting more sugar than other valuable nutrients.

“Juicing is all the rage right now, but by squeezing out all of the juice from a fruit, you are missing out on one of the best parts: fiber! By extracting the juice from fruit, you’re leaving behind the pulp, which is where the fiber is,” Brooke Zigler, RDN, LD, told POPSUGAR. “Fiber slows digestion, which gives you a steady blood glucose level and sustained energy. It also helps to give you more regular bowel movements, thus reducing constipation. Fiber is a an important part of our diets and is also a great tool for weight loss.”

Adding a few vegetable-based juices into your diet each week is a good way to get vitamins and phytonutrients; replacing entire meals or just drinking juice for days at a time is not a good idea. Better yet? Just eat the fruits and vegetables you would juice whole for a more filling, fiber-rich option.


9 Health And Nutrition Benefits Of Pumpkin

Pumpkin is a type of winter squash that belongs to the Cucurbitaceae family.

It’s native to North America and particularly popular around Thanksgiving and Halloween (1).

In the US, pumpkin typically refers to Cucurbita pepo, an orange type of winter squash. In other regions, such as Australia, pumpkin may refer to any type of winter squash.

While commonly viewed as a vegetable, pumpkin is scientifically a fruit, as it contains seeds. That said, it’s nutritionally more similar to vegetables than fruits.

Beyond its delicious taste, pumpkin is nutritious and linked to many health benefits.

Here are 9 impressive nutrition and health benefits of pumpkin.


Pumpkin has an impressive nutrient profile.

One cup of cooked pumpkin (245 grams) contains (2):


  • Calories: 49
  • Fat: 0.2 grams
  • Protein: 2 grams
  • Carbs: 12 grams
  • Fiber: 3 grams
  • Vitamin A: 245% of the Reference Daily Intake (RDI)
  • Vitamin C: 19% of the RDI
  • Potassium: 16% of the RDI
  • Copper: 11% of the RDI
  • Manganese: 11% of the RDI
  • Vitamin B2: 11% of the RDI
  • Vitamin E: 10% of the RDI
  • Iron: 8% of the RDI
  • Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.


Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water (2).

It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A.

Moreover, pumpkin seeds are edible, nutritious and linked to numerous health benefits.

Summary Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.

Free radicals are molecules produced by your body’s metabolic process. Though highly unstable, they have useful roles, such as destroying harmful bacteria.

However, excessive free radicals in your body create a state called oxidative stress, which has been linked to chronic illnesses, including heart disease and cancer (3).

Pumpkins contain antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These can neutralize free radicals, stopping them from damaging your cells (4).

Test-tube and animal studies have shown that these antioxidants protect skin against sun damage and lower the risk of cancer, eye diseases and other conditions (5, 6).

However, keep in mind that more human-based research is needed to make health recommendations.

Summary Pumpkin contains the antioxidants alpha-carotene, beta-carotene, beta-cryptoxanthin and many others, which may protect your cells against damage by free radicals.

Pumpkin is loaded with nutrients that can boost your immune system.

For one, it’s high in beta-carotene, which your body turns into vitamin A.

Studies show that vitamin A can strengthen your immune system and help fight infections. Conversely, people with a vitamin A deficiency can have a weaker immune system (7, 8, 9).

Pumpkin is also high in vitamin C, which has been shown to increase white blood cell production, help immune cells work more effectively and make wounds heal faster (10, 11).

Aside from the two vitamins mentioned above, pumpkin is also a good source of vitamin E, iron and folate — all of which have been shown to aid the immune system as well (12).

Summary Pumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well.

It’s quite common for eyesight to diminish with age.

Fortunately, eating the right nutrients can lower your risk of sight loss. Pumpkin is plentiful in nutrients that have been linked to strong eyesight as your body ages.

For instance, its beta-carotene content provides your body with necessary vitamin A. Research shows that vitamin A deficiency is a very common cause of blindness (13, 14).

In an analysis of 22 studies, scientists discovered that people with higher intakes of beta-carotene had a significantly lower risk of cataracts, a common cause of blindness (15).

Pumpkin is also one of the best sources of lutein and zeaxanthin, two compounds linked to lower risks of age-related macular degeneration (AMD) and cataracts (16).

Additionally, it contains good amounts of vitamins C and E, which function as antioxidants and may prevent free radicals from damaging your eye cells.

Summary Pumpkins’ high vitamin A, lutein and zeaxanthin contents may protect your eyes against sight loss, which becomes more common with age.

Pumpkin is considered a nutrient-dense food.

That means it’s incredibly low in calories despite being packed with nutrients.

In fact, pumpkin clocks in at under 50 calories per cup (245 grams) and consists of about 94% of water (2).

Simply put, pumpkin is a weight-loss friendly food because you can consume more of it than other carb sources — such as rice and potatoes — but still take in fewer calories.

What’s more, pumpkin is a good source of fiber, which can help curb your appetite.

Summary Pumpkin is packed with nutrients and yet has under 50 calories per cup (245 grams). This makes it a nutrient-dense food. It’s also a good source of fiber, which may suppress your appetite.

Cancer is a serious illness in which cells grow abnormally.

Cancer cells produce free radicals to help them multiply rapidly (17).

Pumpkin is high in carotenoids, which are compounds that can function as antioxidants. This allows them to neutralize free radicals, which may protect against certain cancers.

For instance, an analysis of 13 studies showed that people with higher intakes of alpha-carotene and beta-carotene had significantly lower risks of stomach cancers (18).

Similarly, many other human studies have found that individuals with higher intakes of carotenoids have lower risks of throat, pancreas, breast and other cancers (19, 20, 21).

However, scientists aren’t sure if the carotenoids themselves or other factors — such as lifestyle habits of those who consume diets rich in carotenoids — are responsible for these lowered risks.

Summary Pumpkins contain carotenoids, which function as antioxidants. These compounds are linked to lower risks of stomach, throat, pancreas and breast cancers.

Pumpkin contains a variety of nutrients that can improve your heart health.

It’s high in potassium, vitamin C and fiber, which have been linked to heart benefits.

For instance, studies have shown that people with higher potassium intakes appear to have lower blood pressure and a reduced risk of strokes — two risk factors for heart disease (22, 23).

Pumpkin is also high in antioxidants, which may protect “bad” LDL cholesterol from oxidizing. When LDL cholesterol particles oxidize, they can clump along the walls of blood vessels, which can restrict your vessels and raise your risk of heart disease (24, 25).

Summary Pumpkin is a good source of potassium, vitamin C, fiber and antioxidants, which have been linked to heart health benefits.

Pumpkins are loaded with nutrients that are great for your skin.

For one, it’s high in carotenoids like beta-carotene, which your body turns into vitamin A.

In fact, one cup (245 grams) of cooked pumpkin packs 245% of the RDI for vitamin A (2).

Studies show that carotenoids like beta-carotene can act as a natural sunblock (26).

Once ingested, carotenoids are transported to various organs including your skin. Here, they help protect skin cells against damage from harmful UV rays (5).

Pumpkin is also high in vitamin C, which is essential for healthy skin. Your body needs this vitamin to make collagen, a protein that keeps your skin strong and healthy (27).

Moreover, pumpkins contain lutein, zeaxanthin, vitamin E and many more antioxidants that have been shown to boost your skin’s defenses against UV rays (28, 29).

Summary Pumpkin is high in beta-carotene, which acts as a natural sunblock. It also contains vitamins C and E, as well as lutein and zeaxanthin, which can help keep your skin strong and healthy.

Pumpkin is delicious, versatile and easy to add to your diet.

Its sweet flavor makes it a popular ingredient in dishes like custards, pies and pancakes. However, it works just as well in savory dishes such as roasted vegetables, soups and pastas.

Pumpkins have a very tough skin, so it requires some effort to slice. Once you cut it, scoop out the seeds and any stringy parts, then slice the pumpkin into wedges.

The seeds are also edible and packed with nutrients which offer many other benefits. For instance, pumpkin seeds may improve bladder and heart health (30, 31).

Pumpkin is also available pre-cut or canned, giving you flexibility with your recipes and preparation. When buying canned, be sure to read labels carefully, as not all products will be 100% pumpkin and you may want to avoid added ingredients, particularly sugar.

The easiest way to eat pumpkin is to season it with salt and pepper and roast it in the oven. Many people also enjoy making it into pumpkin soup, especially during winter.

Summary Pumpkin, once sliced and cut, can be easily roasted, puréed into soup or baked into pies. Its seeds are also edible and highly nutritious.

Pumpkin is very healthy and considered safe for most.

However, some people may experience allergies after eating pumpkin (32).

It’s also considered mildly diuretic, which means eating a lot of pumpkin may induce a “water pill”-like reaction, increasing the amount of water and salt your body expels through urine (33).

This effect may harm people taking certain medicines such as lithium. Diuretics can impair your body’s ability to remove lithium, causing serious side effects (34).

Although pumpkin is healthy, many pumpkin-based junk foods — such as lattés, candies and pie fillings — are loaded with added sugar. They do not offer the same health benefits as consuming the fruit.

Summary Pumpkin is very healthy and generally safe when eaten in moderation. Make sure to avoid pumpkin-based junk foods, as they are often packed with added sugar.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy.

What’s more, its low calorie content makes it a weight-loss-friendly food.

Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes.

Try incorporating pumpkin into your diet today to reap its health benefits.

beaute nutrition

Your Doctor May Not Be The Best Source Of Nutrition Advice

When Americans hear about a health craze, they may turn to their physician for advice: Will that superfood really boost brain function? Is that supplement okay for me to take?

Or they may be interested in food choices because of obesity, malnutrition or the role of diet in chronic disease.

But a doctor may not be a reliable source. Experts say that while most physicians may recognize that diet is influential in health, they don’t learn enough about nutrition in medical school or the training programs that follow.

An estimated 50 to 80 percent of chronic diseases, including heart disease and cancer, are partly related to or affected by nutrition, according to Martin Kohlmeier, a research professor in nutrition at the University of North Carolina at Chapel Hill.

For those experiencing risk factors early on, a change in diet is important.

“People are gaining a pound or two a year, and nobody says anything. But then by age 50 or 55, they’ve often gained 30 or 40 pounds, which has huge impacts on their health,” said Walter Willett, an epidemiology and nutrition professor at the Harvard T.H. Chan School of Public Health. “In the younger years, middle age, people are acquiring the risk factors that often don’t show up as major diseases until later in life.”

“You can practice only what you know,” Kohlmeier said. According to the Journal of the Academy of Nutrition and Dietetics, malnutrition is prevalent but underrecognized in the United States. That does not surprise Kohlmeier, who said, “This is what happens when you don’t teach nutrition.”

He oversees UNC’s Nutrition in Medicine project, which offers educational modules for medical students. But Kohlmeier said these are far from enough. “You cannot learn in two hours what it takes 20 hours to learn,” he said. In a 2015 survey of 121 four-year medical schools, Kohlmeier and colleagues found that 71 percent did not require at least 25 hours of nutrition education and that fewer than 20 percent required a nutrition course — fewer even than 15 years before.

“The biggest thing that drives a lot of medical schools to put particular things in their curriculum is what gets tested on the boards. And unfortunately, as of right now, doctors are not tested on what foods a patient should eat,” said Tracy Rydel, a clinical associate professor of medicine at the Stanford School of Medicine.

Stanford and UNC are among medical schools working to turn that tide by integrating nutrition into their curriculums. Others include Tulane, Vanderbilt, Tufts, Texas Tech, Oakland University in Michigan, and Boston University. Some, such as Stanford and Tulane, have established teaching kitchens. Proponents say this hands-on element may be particularly valuable because it can help physicians discuss food with patients in a more knowledgeable and engaged manner; and if it instills healthier eating habits in the students, that’s a bonus for their future patients, because physicians who eat wisely tend to give better advice about eating.

“Just like it was really important that doctors stopped smoking — that made them advocates for not smoking,” Willett said. “Doctors need to set an example, both for their own good and for the good of their patient.”

The Association of American Medical Colleges reports a more than 50 percent increase since 2011 in schools offering an elective course that covers nutrition, but that tally counts electives that merely include and don’t necessarily focus on the subject.

AAMC medical education expert Lisa Howley is optimistic. “All of our schools are addressing this in some capacity. Some are doing it quite intensively, and others [not as well] — there’s a spectrum,” she said. “For those who are somewhere on the lower end of that spectrum, it would be lovely to see them learn from their colleagues and, through shared resources, be able to even further integrate this content into their curriculum.”

Teaching nutrition requires expertise and resources, but some efforts are underway to streamline the process so every school doesn’t need to start from scratch. Rydel and colleagues are working to centralize nutrition-related research and recommendations for medical schools, and the American Society for Nutrition announced in September that it would lead a coordinating center for nutrition education.

Gwen Tillman, the nutrition group’s vice president of education and development, said the center probably will work with medical schools and residency programs to find ways to incorporate nutrition into their curriculums.

The nonprofit Gaples Institute, meanwhile, focuses on doctors fresh out of medical school and on established physicians, educating both in the basics of nutrition and strategies for incorporating nutritional counseling into a busy practice.

For many, the minor role of nutrition in medicine underscores the emphasis that the U.S. health-care system places on treatment over prevention. There’s little or no incentive for a physician to sit down and talk with patients about food and healthy habits, Rydel said. “A counseling visit is not nearly as incentivized as a procedural visit,” she said.

Marion Nestle, a nutrition professor at New York University, said that even though the efforts at medical schools are significant, what’s really needed is for the reimbursement system to encourage preventive health care, and diet should be covered by licensing examinations and viewed as standard medical practice. “Until then, we are talking about Band-Aids,” she said.

Willett said that the initiatives in schools are crucial. He recalled a major study in 2015 that encouraged more-aggressive treatment with drugs that can lower blood pressure even though obesity and excess weight are major causes of hypertension.

“There was not a single statement I saw anywhere that we should encourage weight loss and sodium reduction or increased potassium intake, which means more fruits and vegetables,” he said. “That just is such a glaring example of the result of our extremely unbalanced medical education.”

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Environmental Nutrition: Healthful Vegetarian Diets Linked With Benefits

Environmental Nutrition

The latest research presented at the International Congress on Vegetarian Nutrition at Loma Linda University in February 2018 shows that vegan and vegetarian diets are consistently linked with health benefits. Based on multiple cohort studies presented at the conference, including the Adventist Health Study 2, EPIC Oxford study, and the Tzu Chi Health Study 1, these diet patterns were linked with lower levels of blood pressure, “bad” (LDL) cholesterol, fasting blood glucose, and BMI (body mass index); and lower risks for developing cardiovascular disease, certain types of cancers, kidney stones, gout, and cataracts.

Interestingly, the latest research on plant-based diets has explored the effects of quality within vegetarian diet patterns — essentially a highly processed (refined carbohydrates, fried foods, sugary products) diet vs. a pattern based on whole, unprocessed foods (whole grains, pulses, fruits, vegetables, nuts, seeds). As you might expect, the latter diet pattern showed greater benefits. There’s never been a better time to consider a plant-based diet, and the more it focuses on whole plant foods, the better.

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit


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Want to eat better? You might be able to train yourself to change your tastes

Want to eat better? You might be able to train yourself to change your tastes

File 20180424 94123 11cdl1t.jpg?ixlib=rb 1.1
Our taste system is conditioned so foods higher in energy taste better.

Andrew Costanzo, Deakin University

We all love delicious foods, even if we know they may not be good for us. Foods high in energy – specifically sweet, salty and fatty foods – tend to taste the best.

This is likely because our ancestors needed to seek out nutritious, high-energy foods when food sources were scarce. The drive to eat foods higher in energy may have allowed early humans to survive through periods of famine or harsh winters.

But today, in Western societies, delicious foods are abundant and people are consuming more energy than ever, leading to an obesity epidemic. Our taste system’s drive to eat more energy-dense foods than we need is part of the problem.

Read more:
Fat nation: why so many Australians are obese and how to fix it

So, scientists are investigating whether we can change the way we taste foods to help control how much we eat.

The six tastes

Six taste qualities have been identified: sweet, salty, sour, umami (savoury), fat and bitter. A recent study has also provided evidence for starch taste being a seventh taste quality. Each quality detects different nutritional components in a food.

Sweet indicates sugar content and salty indicates mineral content such as sodium. Sour taste indicates the presence of excessive acid and umami reflects protein content. Fat taste indicates fat content, while bitter taste points to potential toxins in foods.

Sour foods indicate the presence of excessive acid.

Excessive sour and bitter tastes are unpleasant and lets us know these qualities may be potentially harmful. The other tastes are generally pleasant and indicate the food contains high amounts of energy.

Not everyone is as sensitive to certain tastes as others. For example, one person may think a particular food is too sweet whereas another person may think the sweetness is just right. These differences in sensitivity to a taste are the key to understanding what drives our diet.

Read more:
Curious Kids: why do some people find some foods yummy but others find the same foods yucky?

Preference and satiety

Sensitivity can influence the way we eat foods in two ways. The first is through our preferences, which influence the choices we make to eat certain foods. The second is through satiety, which affects how full we feel after eating.

Studies show that when it comes to preference, being more sensitive to desirable tastes (sugar and salt) leads to a greater acceptance of those tastes, but the opposite is true for unpleasant tastes (sour and bitter). In one study, children who were more sensitive to a bitter compound found in some vegetables, such as broccoli and Brussels sprouts, were less likely to want to eat them.

Children sensitive to a bitter compound in vegetables like broccoli were less likely to eat them.

In the case of satiety, some tastes don’t have much of an impact on food preference, but rather on how full we feel. A good example of this involves fat taste. One study showed that people who were less sensitive to fat taste had reduced satiety signals when eating fatty foods. This means they have to eat more fatty foods before they reach a feeling of fullness or satisfaction.

This whole system becomes a lot more complex when we start combining multiple tastes. For instance, one study showed that the combination of saltiness and fattiness overrode the satiating effects of salt and fat, regardless of sensitivity, so everyone needed the same amount to feel full.

Read more:
Portion size affects how much you eat despite your appetite

What this means for our waistline is that some people may naturally find it harder to stop eating than others, depending on how sensitive they are to certain tastes. But sensitivities are flexible, so we may be able to train ourselves to prefer healthier foods or feel fuller after eating smaller portions.

Changing our sensitivity

So, if taste sensitivity drives food intake, can we can change our sensitivities and essentially train ourselves to eat less energy-dense foods?

In a recent trial, we used twins to investigate whether genes or the environment affect how sensitive we are to fat taste. Twins went on either a low-fat or high-fat diet for eight weeks to see how their perception of fat taste changed.

It’s ideal to try to moderate your intake of salty, sweet and fatty foods.

We found diet had more of an influence on how sensitive people are to fat taste than their genes. This means that genes have little control over fat taste sensitivity, so it’s not set in stone.

If you stick to a low-fat diet for at least eight weeks, your body will adapt to those conditions and you will become more sensitive to fat taste. Fatty foods will start making you feel fuller more quickly and you won’t feel the need to eat as much to be satisfied.

When it comes to sweet and salty tastes, studies have shown genes partially control these. So, sensitivity to these tastes could be modifiable based on your diet – although additional studies are necessary to confirm this.

Read more:
Yes, too much sugar is bad for our health – here’s what the science says

The ConversationIdeally, it’s best to try to moderate your intake of salty, sweet and fatty foods. This may be difficult at first as your body may be accustomed to these tastes, but after some time your sensitivities will increase. In essence, it gets easier over time. The more sensitive you are to these tastes, the more preferable, or satiating, they will become.

Andrew Costanzo, Lecturer, Deakin University

This article was originally published on The Conversation. Read the original article.


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How the lowly mushroom is becoming a nutritional star

How the lowly mushroom is becoming a nutritional star

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Mushrooms for many are just an addition to a slice of pizza, but the fungi are now gaining a reputation for their nutrients.
Subbatina Anna/

Robert Beelman, Pennsylvania State University

Mushrooms are often considered only for their culinary use because they are packed with flavor-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping, next to pepperoni.

In the past, food scientists like me often praised mushrooms as healthy because of what they don’t contribute to the diet; they contain no cholesterol and gluten and are low in fat, sugars, sodium and calories. But that was selling mushrooms short. They are very healthy foods and could have medicinal properties, because they are good sources of protein, B-vitamins, fiber, immune-enhancing sugars found in the cell walls called beta-glucans, and other bioactive compounds.

Mushrooms have been used as food and sometimes as medicine for centuries. In the past, most of the medicinal use of mushrooms was in Asian cultures, while most Americans have been skeptical of this concept. However, due to changing consumer attitudes rejecting the pharmaceutical approach as the only answer to healing, that seems to be changing.

I study the nutritional value of fungi and mushrooms, and my laboratory has conducted a great deal of research on the lowly mushroom. We have discovered that mushrooms may be even better for health than previously known. They can be excellent sources of four key dietary micronutrients that are all known to be important to healthy aging. We are even looking into whether some of these could be important in preventing Parkinson’s disease and Alzheimer’s disease.

Four key nutrients

Important nutrients in mushrooms include selenium, vitamin D, glutathione and ergothioneine. All are known to function as antioxidants that can mitigate oxidative stress and all are known to decline during aging. Oxidative stress is considered the main culprit in causing the diseases of aging such as cancer, heart disease and dementia.

Ergothioneine, or ergo, is actually an antioxidant amino acid that was initially discovered in 1909 in ergot fungi. Amino acids are the building blocks of proteins.

The downside of a mushroom. The upside is that it may contain an amino acid that does a lot of important work in your body.

Ergo is produced in nature primarily by fungi, including mushrooms. Humans cannot make it, so it must be obtained from dietary sources. There was little scientific interest in ergo until 2005, when pharmacology professor Dirk Grundemann discovered that all mammals make a genetically coded transporter that rapidly pulls ergo into the red blood cells. They then distribute ergo around the body, where it accumulates in tissues that are under the most oxidative stress. That discovery led to a significant increase in scientific inquiry about possible role of ergo in human health. One study led to a leading American scientist, Dr. Solomon Snyder, recommending that ergo be considered as a new vitamin.

In 2006, a graduate student of mine, Joy Dubost, and I discovered that edible cultivated mushrooms were extremely rich sources of ergo and contained at least 10 times the level in any other food source. Through collaboration with John Ritchie and post-doctoral scientist Michael Kalaras at the Hershey Medical Center at Penn State, we showed that mushrooms are also a leading dietary source of the master antioxidant in all living organisms, glutathione. No other food even comes close to mushrooms as a source of both of these antioxidants.

I eat mushrooms, ergo I am healthy?

A salad with egg, greens and mushrooms. The author is studying whether mushrooms can prevent neurodegenerative brain diseases.
Ekaterina Kondratova/

Our current research is centered on evaluating the potential of ergo in mushrooms to prevent or treat neurodegenerative diseases of aging, such as Parkinson’s and Alzheimer’s. We based this focus on several intriguing studies conducted with aging Asian populations. One study conducted in Singapore showed that as people aged the ergo content in their blood declined significantly, which correlated with increasing cognitive impairment.

The authors suggested that a dietary deficiency of ergo might predispose individuals to neurological diseases. A recent epidemiological study conducted with over 13,000 elderly people in Japan showed that those who ate more mushrooms had less incidence of dementia. The role of ergo consumed with the mushrooms was not evaluated but the Japanese are known to be avid consumers of mushrooms that contain high amounts of ergo.

More ergo, better health?

One important question that has always begged an answer is how much ergo is consumed in the diet by humans. A 2016 study was conducted that attempted to estimate the average ergo consumption in five different countries. I used their data to calculate the estimated amount of ergo consumed per day by an average 150-pound person and found that it ranged from 1.1 in the U.S. to 4.6 milligrams per day in Italy.

We were then able to compare estimated ergo consumption against mortality rate data from each country caused by the common neurological diseases, including Alzheimer’s, dementia, Parkinson’s disease and multiple sclerosis. We found, in each case, a decline in the death rates with increasing estimated ergo consumption. Of course, one cannot assume a cause and effect relationship from such an exercise, but it does support our hypothesis that it may be possible to decrease the incidence of neurological diseases by increasing mushroom consumption.

If you don’t eat mushrooms, how do you get your ergo? Apparently, ergo gets into the food chain other than by mushroom consumption via fungi in the soil. The fungi pass ergo on to plants grown in the soil and then on to animals that consume the plants. So that depends on healthy fungal populations in agricultural soils.

This led us to consider whether ergo levels in the American diet may be harmed by modern agricultural practices that might reduce fungal populations in soils. We began a collaboration with scientists at the Rodale Institute, who are leaders in the study of regenerative organic agricultural methods, to examine this. Preliminary experiments with oats have shown that farming practices that do not require tilling resulted in significantly higher ergo levels in the oats than with conventional practices, where tillage of the soil disrupts fungal populations.

The ConversationIn 1928 Alexander Fleming accidentally discovered penicillin produced from a fungal contaminant in a petri dish. This discovery was pivotal to the start of a revolution in medicine that saved countless lives from bacterial infections. Perhaps fungi will be key to a more subtle, but no less important, revolution through ergo produced by mushrooms. Perhaps then we can fulfill the admonition of Hippocrates to “let food be thy medicine.”

Robert Beelman, Professor of Food Science, Pennsylvania State University

This article was originally published on The Conversation. Read the original article.


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Wealthy Americans know less than they think they do about food and nutrition

Wealthy Americans know less than they think they do about food and nutrition

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Organic? Conventional? Genetically modified? Decisions, decisions.

Sheril Kirshenbaum, Michigan State University and Douglas Buhler, Michigan State University

Socioeconomics play a significant role in attitudes about food – especially concerns about safety and purchasing behavior. And higher income doesn’t always correlate with informed choices. On the contrary, our research shows that affluent Americans tend to overestimate their knowledge about health and nutrition.

The latest Food Literacy and Engagement Poll from Michigan State University’s Food@MSU initiative reveals that nearly half of Americans (49 percent) in households earning at least US$50,000 annually believe they know more than the average person about global food systems, while just 28 percent of those earning less are as confident. However, when we surveyed people on a variety of food topics, affluent respondents fared no better, and at times worse, than their lower-earning peers.

We sampled over 2,000 Americans age 18 and over online. Results were weighted to reflect U.S. census demographics for age, sex, race and ethnicity, education, region and household income to bring them into line with their actual proportions in the population.

Many foods carry non-GMO labels, but experts debate whether these tags are meaningful.
theimpulsivebuy, CC BY-SA

Access to information – and misinformation

In our survey, we asked people whether they avoid products containing “chemicals” when purchasing groceries, without further defining the term. Seventy-three percent of respondents with high incomes said yes, compared to 65 percent of people living in lower-income households. Chemicals tend to be demonized in popular culture, but they are fundamental to the ways we see, hear, smell and interpret the world.

We suspect that many Americans confuse the general term “chemicals” with pesticides or food additives, such as artificial flavors and colors, because these ingredients often make the news when they are shown to be harmful. But broadly, chemicals are what make up humans and our food. This example highlights the vast disconnect that we have found between science, food and the public broadly, and also suggests that wealthy Americans are not more informed than their less affluent peers.

Our new poll data also adds to a growing body of literature demonstrating how socioeconomic factors influence access to information about health, safety and nutrition.

For example, just 59 percent of lower-earning Americans recognized the term “Bisphenol A (BPA),” an industrial chemical in some plastics and resins that can seep into food and beverages. In contrast, 80 percent of wealthier consumers were familiar with it.

Similarly, 85 percent of lower-income respondents were familiar with the term “genetically modified ingredients (GMOs)” compared to 93 percent of higher earners. Although BPA and GMOs are two very distinct topics, both are hotly debated in policy discussions and it appears that lower earning Americans are disproportionately being left out of the conversation.

Dietary fads such as ‘clean eating’ often have little or no science basis and may even be harmful.

We also observed that even though higher earners have more access to information about food, they are also more likely to be influenced by misinformation and pseudoscience.

For example, a comprehensive 2016 study by the National Academy of Sciences concluded that genetically engineered crops are just as safe to eat as their non-genetically engineered counterparts. Yet in our survey, 43 percent of those with high incomes and 26 percent of lower earners reported that they avoid purchasing them.

We suspect affluent Americans are more likely to encounter unsubstantiated information – online, among friends and family, and at farmers’ markets and pricier upscale grocery stores – that raise unfounded concerns about this widely used technology.

The result is a persistent perception that certain “organic” or non-GMO products are somehow healthier, which is unsupported by research. This attitude puts pressure on some consumers to pay more for produce with these labels or suffer from feelings of guilt or shame if they cannot afford to provide pricier items for their families.

The ConversationOur findings reveal that household income has a significant influence on access to information and shapes attitudes about diet and nutrition, although higher income does not consistently correlate with better understanding. We believe they show the need for food experts and health professionals to work with social scientists to understand ways in which different communities make decisions about food.

Sheril Kirshenbaum, Food@MSU, Michigan State University and Douglas Buhler, Director of AgBioResearch and Assistant Vice President of Research and Graduate Studies, Michigan State University

This article was originally published on The Conversation. Read the original article.

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Why nutritional psychiatry is the future of mental health treatment

Why nutritional psychiatry is the future of mental health treatment

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Joyce Cavaye, The Open University

A lack of essential nutrients is known to contribute to the onset of poor mental health in people suffering from anxiety and depression, bipolar disorder, schizophrenia and ADHD. Nutritional psychiatry is a growing discipline that focuses on the use of food and supplements to provide these essential nutrients as part of an integrated or alternative treatment for mental health disorders.

But nutritional approaches for these debilitating conditions are not widely accepted by mainstream medicine. Treatment options tend to be limited to official National Institute for Care Excellence (NICE) guidelines which recommend talking therapies and antidepressants.

Use of antidepressants

Antidepressant use has more than doubled in recent years. In England 64.7m prescriptions were issued for antidepressants in 2016 at a cost of £266.6m. This is an increase of 3.7m on the number of items prescribed in 2015 and more than double than the 31m issued in 2006.

A recent Oxford University study found that antidepressants were more effective in treating depression than placebo.
The study was led by Dr Andrea Cipriani who claimed that depression is under treated. Cipriani maintains that antidepressants are effective and a further 1m prescriptions should be issued to people in the UK.

This approach suggests that poor mental health caused by social conditions is viewed as easily treated by simply dispensing drugs. But antidepressants are shunned by people whom they could help because of the social stigma associated with mental ill-health which leads to discrimination and exclusion.

Prescriptions for 64.7m items of antidepressants were dispensed in England in 2016, the highest level recorded by the NHS.

More worrying is the increase in the use of antidepressants by children and young people. In Scotland, 5,572 children under 18 were prescribed antidepressants for anxiety and depression in 2016. This figure has more than doubled since 2009/2010.

But according to British psychopharmacologist Professor David Healy, 29 clinical trials of antidepressant use in young people found no benefits at all. These trials revealed that instead of relieving symptoms of anxiety and depression, antidepressants caused children and young people to feel suicidal.

Healy also challenges their safety and effectiveness in adults. He believes that antidepressants are over-prescribed and that there is little evidence that they are safe for long-term use. Antidepressants are said to create dependency, have unpleasant side effects and cannot be relied upon to always relieve symptoms.

Nutrition and poor mental health

In developed countries such as the UK people eat a greater variety of foodstuffs than ever before – but it doesn’t follow that they are well nourished. In fact, many people do not eat enough nutrients that are essential for good brain health, opting for a diet of heavily processed food containing artificial additives and sugar.

The link between poor mental health and nutritional deficiencies has long been recognised by nutritionists working in the complementary health sector. However, psychiatrists are only now becoming increasingly aware of the benefits of using nutritional approaches to mental health, calling for their peers to support and research this new field of treatment.

It is now known that many mental health conditions are caused by inflammation in the brain which ultimately causes our brain cells to die. This inflammatory response starts in our gut and is associated with a lack of nutrients from our food such as magnesium, omega-3 fatty acids, probiotics, vitamins and minerals that are all essential for the optimum functioning of our bodies.

Recent research
has shown that food supplements such as zinc, magnesium, omega 3, and vitamins B and D3 can help improve people’s mood, relieve anxiety and depression and improve the mental capacity of people with Alzheimer’s.

Magnesium is one of most important minerals for optimal health, yet many people are lacking in it. One study found that a daily magnesium citrate supplement led to a significant improvement in depression and anxiety, regardless of age, gender or severity of depression. Improvement did not continue when the supplement was stopped.

Omega-3 fatty acids are another nutrient that is critical for the development and function of the central nervous system – and a lack has been associated with low mood, cognitive decline and poor comprehension.

Research has shown that supplements like zinc, magnesium and vitamins B and D can improve the mental capacity of people with Alzheimer’s.

The role of probiotics – the beneficial live bacteria in your digestive system – in improving mental health has also been explored by psychiatrists and nutritionists, who found that taking them daily was associated with a significant reduction in depression and anxiety. Vitamin B complex and zinc are other supplements found to reduce the symptoms of anxiety and depression.

Hope for the future?

These over-the-counter” supplements are widely available in supermarkets, chemists and online health food stores, although the cost and quality may vary. For people who have not responded to prescription drugs or who cannot tolerate the side effects, nutritional intervention can offer hope for the future.

There is currently much debate over the effectiveness of antidepressants. The use of food supplements offer an alternative approach that has the potential to make a significant difference to the mental health of all age groups.

The emerging scientific evidence suggests that there should be a bigger role for nutritional psychiatry in mental health within conventional health services. If the burden of mental ill health is to be reduced, GPs and psychiatrists need to be aware of the connection between food, inflammation and mental illness.

Medical education has traditionally excluded nutritional knowledge and its association with disease. This has led to a situation where very few doctors in the UK have a proper understanding of the importance of nutrition. Nutritional interventions are thought to have little evidence to support their use to prevent or maintain well-being and so are left to dietitians, rather than doctors, to advise on.

The ConversationBut as the evidence mounts up, it is time for medical education to take nutrition seriously so that GPs and psychiatrists of the future know as much about its role in good health as they do about anatomy and physiology. The state of our mental health could depend on it.

Joyce Cavaye, Senior Lecturer in Health, Well-Being and Social Care, The Open University

This article was originally published on The Conversation. Read the original article.


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Child Health And Nutrition

Healthy Eating Choices And Health Outcomes

Good eating habits and a good amount of exercise help keep the know how and body performing at their champion. You take in calories by drinking and eating, and you use calories by being physically active. Your portion size may or may not check the serving size, depending on how greatly you select to eat. Staying fit helps keep the body healthy to prevent sickness. Clinical trials look at new ways to prevent, treat, or detect illness. A good diet could be as serious to mental health as it is to bodily health.


A Successful School Food Service Program

Any child at a participating school may get a meal through the National School Lunch Program. Commodities are made available to eligible participating agencies through the Oklahoma Department of nutrition service unit and human services food. Students will analyze and track meals for one day for a child and for themselves. If bringing a child to a site for nourishments, adult meals are provided by the Foodbank of the Heartland grant. A great deal of religious organizations provided meals to school kids, in the late nineteenth and early 20th centuries. Good nutrition is very good to children, especially school age minors.


Child Care Health Consultants

Small family child care home caregivers/teachers often are only responsible for the health and condition of minors in attention and work alone. Together children and families learn to be healthy, happy, active and suitable. The CCHC assists families in care coordination with the medical home and different health and developmental experts. All caregivers/teachers should be trained to prevent, treat, and assess injuries common in child care settings and to comfort an injured child and children witnessing a hurt. There can also be hazards, although having pets in child care offers numerous benefits for children. Global child health is the welfare and health of children everywhere, independent of geographic boundaries.

Written personnel policies of eyes and great family child care homes should address the major occupational health risks for humans in child care environments. In the case even one child is not sleeping the child should be stirred to another activity where appropriate supervision is provided. In all child care environments the orientation should be referenced. Most children with mild illnesses can safely attend child work. Any and all links may be posted, removed at any time, or altered. You must be in a place where the essential privileges of your child care services are targeted.



Children In The Child Care Setting

Both behavior and medicine therapy are typically recommended for older children with ADHD. All children are sometimes restless, sometimes act without thinking, sometimes daydream the time off. The magnitude of time children expend watching digital screens is heavy. Both parents share responsibility for bringing up their children, and should always consider what is first for each child.

Public Health Nutrition In A Global Setting

CFHI offers options for students and power to meet your curiosities and program. Trainees will be forced to end all the duties of the MPH in Public Health Nutrition. Students who will to double major in Public Health are discouraged. When writing an email, you go a flat line between casual and positive. Students will have the opportunity to work in groups and independently.


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Sources Of Calcium

Combinational Supplements Of Vitamin D And Calcium

The whole amount of calcium absorbed by the body all depends on the magnitude of calcium that has been consumed at one time. Your body does not get the same amount of calcium it would from a food source, when you take in either calcium calcium or carbonate citrate. Bone breakdown occurs as the body uses its stored calcium to maintain normal biological functions, when calcium consumption is reduced or ingested calcium is poorly absorbed. As long as you are not in status of calcium toxicity, you can safely consume more than the recommended amount of calcium for your daily demands. The magnitude of calcium you require from a supplement depends on the amount of calcium you get from food. A calcium need is real serious, since calcium is necessary for the property of your bones.

Calcium Per Cup

One cup of buttermilk or drink contains 300 milligrams of calcium. About 50 percent of it is wrapped, although a portion of lettuce contains only 61 milligrams of calcium. One cup of steamed collards contains about 300 milligrams of calcium, the equal to one cup of low-fat milk. On most occasions you will consume more than one cup, making spinach a better source of calcium than a cup of drink. You get 351 mg of calcium, which trumps a solid of beverage, in just a quarter cup. Fresh tomatoes have some calcium too, but the cooking process really concentrated the materials and one cup supplies about 10 percent of your daily calcium demand.

Homeostasis Of Blood Calcium And Phosphate

Regulation of the equilibrium of calcium part and inside of nerve cells is embroiled in helping to command the flow of sodium in and out. The levels calcium in the blood dropped, when the intravenous calcium was stopped. The degree of calcium in the blood is tightly regulated, as calcium is active in so many bodily functions. An abnormally high magnitude of calcium in the blood, usually more than 10.5 milligrams per deciliter of humour is hypercalcemia. The major biological function of sustenance D is to maintain normal blood levels of element and calcium. Hypocalcemia and hypercalcemia indicate serious disruption of calcium homeostasis but do not reflect calcium balance on their own.

Increased Calcium And Bone Health

Low consumptions of calcium have been connected with a state of reduced bone density called osteoporosis which often leads in bone trauma and which is quite common in Western cultures. Anywhere from 30-80 percent may end up being excreted, because of the numerous complicated factors affecting calcium absorption. The demand for calcium is largely determined by skeletal requirements, because 99 percent of full body calcium is found in bone. The greater the peak bone mass, the longest one can delay serious bone loss with increasing age. Adequate calcium consumption modifies the rate of bone loss associated with aging and is critical to achieving optimal peak bone mass. Calcium insufficiency due to low calcium uptake and reduced absorption can translate into an accelerated rate of age-related bone loss in elderly humans.

A Protein On Urinary Calcium And Bone Metabolism

Urinary calcium excretion is strongly connected to net renal acid excretion. With basically no calcium, there may be up to 500 mg. of phosphorus per serving of a soft drink. The poorer the absorption of calcium is in the body, the higher the phosphorus amount is compared to calcium. Chronic high calcium intakes, particularly from calcium supplements, may be deadly. The mixture of the diet can impact the magnitude of dietary calcium needed by altering the ownership and absorption of calcium. Meta-analysis of the abstraction of calcium excretion associated with the net acid excretion of the current diet under the acid-ash diet hypothesis.

The Calcium Carbonate Skeletons Of Coral

One of the most commonly fed sources of calcium in the diet is Lucerne. No products presented are planned to diagnose, cure, or treat any sickness. Your order will be shipped and prepared to you, when the echeck clears. Re-application may be in order to restore depleted levels of calcium. AdvaCAL is not supposed to diagnose, treat, cure or prevent osteoporosis. Provided no serious infection sets in, Styes are seldom serious and most will subside within a few days.

A Fully Water Soluble Nitrogen And Calcium Fertilizer

Calcium Chloride has been a great part of winter operations for decades. Calcium is not the easiest mineral to absorb, learn, or uptake. When there is no energy to support it, the body will not run well, or will at least run with all kinds of mechanical problems. Think wee, or a hamburger will do, when just a drive-through is your only option. The disease might affect only two or one areas of your body or might be general. If improperly cooked, even the most nutrient foods will not provide its potential of nutrition.

Calcium Sulfate Dihydrate And Lime Is Calcium Oxide

Ingestion of hypochlorite solutions causes corrosive and vomiting injury to the gastrointestinal tract. Damage may be more intense than is apparent on initial observation and can continue to create over time. Ingestion of hypochlorite solutions may lead to pulmonary complications when the fluid is aspirated. The attached publication is not labeling or literature for any product, nor shall it be working as specified by anyone. You will be understood to a screen managed by HealthPost, by clicking on continue. You may think of all calcium as better for you, and to some degree that is genuine.


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