Choose Whole Grains to Boost Your Health

by: continuum wellness - March 18th, 2010   Filed under: adolescents, breakfast, children, diabetes, diet, family, food, health benefits of food, healthy eating, nutrition, self-care Add Comment

What’s for breakfast? The selection is huge. The menu can include such items as waffles, pancakes, omelets, bagels, fruit bars, power bars, protein shakes, a piece of fruit, sausages, or cold cereal. With all this to choose from, which items will best fuel the brain of your growing child or an aging adult? You guessed it. Whole grains.

Whole Grains
Whole grains are the nutritious foods that have sustained humanity since ancient times. Whole grains offer variety to the diet and provide healthy bulk (fiber) allowing you to feel full and satisfied. Whole grains do not include refined cereals. Nope. They may be tasty but the nutritional value of two simply do not compare. Whole grains help the body to stay in balance warding off diabetes and heart problems.

Whole grains:
brown rice
buckwheat
bulgur (cracked wheat)
oatmeal
popcorn

Ready-to-eat breakfast cereals:
whole wheat cereal flakes
muesli

whole grain barley
whole grain cornmeal
whole rye
whole wheat bread
whole wheat crackers
whole wheat pasta
whole wheat sandwich buns and rolls
whole wheat tortillas
wild rice

Less common whole grains:
amaranth
millet
quinoa
sorghum
triticale

Refined grains:
cornbread*
corn tortillas*
couscous*
crackers*
flour tortillas*
grits
noodles*

Pasta*
spaghetti
macaroni

pitas*
pretzels

Ready-to-eat breakfast cereals
corn flakes

white bread
white sandwich buns and rolls
white rice.
*Most of these products are made from refined grains. Some are made from whole grains. Check the ingredient list for the words “whole grain” or “whole wheat” to decide if they are made from a whole grain. Some foods are made from a mixture of whole and refined grains.

Some grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products.

Add the Power of Whole Grains to Your Diet
According to a recent study teens and young adults were at risk for developing health problems because of the low daily amount of whole grain consumption.

One of the easiest ways to put whole grains in your diet, is to shop for them so you can cook up whole grains to eat for breakfast and/or dinner. It will save you money, time and your health.

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Is Agave Nectar Healthy?

by: continuum wellness - March 6th, 2010   Filed under: diabetes, healthy eating, nutrition, wellness, Western diet, women, women's health Add Comment

Sugar is over consumed in the West and its over consumption is an underlying cause of numerous ailments. In a search for ‘healthy sweeteners’ agave nectar will inevitably surface on the list. Agave nectar is touted as suitable for diabetics and is seen as a healthy alternative to highly refined sugars. However there are differing points of view. The following article is written by the Nourished Kitchen. It offers food for thought.

When Natural Foods Aren’t Natural: Agave Nectar
Agave nectar seems to be taking the health and natural foods communities by storm. Why wouldn’t it? After all, it’s labeled as a “natural” sweetener. It’s not sugar. It’s not high fructose corn syrup. It’s mildly flavored and can therefore be used in a variety of recipes unlike honey or maple syrup with their unique flavors that can overpower a mild-flavored dish. And it’s proponents are quick to point out that that it’s lower on the glycemic index than other sweeteners. (more…)

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Healthy Eating Often Overlooked in Diabetics

by: continuum wellness - September 10th, 2009   Filed under: African American, diabetes, diet, wellness, Western diet Add Comment

A research study with over 2,500 participants diagnosed with type 2 diabetes discovered poor eating habits often remained unchanged. Even when participants had healthier food in the refrigerator the preferred foods eaten had too much salt, sugar and saturated fats. Read the abstract below.

Abstract
Background

Little has been reported regarding food and nutrient intake in individuals diagnosed with type 2 diabetes, and most reports have been based on findings in select groups or individuals who self-reported having diabetes.
Objective

To describe the baseline food and nutrient intake of the Look AHEAD (Action for Health in Diabetes) trial participants, compare participant intake to national guidelines, and describe demographic and health characteristics associated with food group consumption.
Methods

The Look AHEAD trial is evaluating the effects of a lifestyle intervention (calorie control and increased physical activity for weight loss) compared with diabetes support and education on long-term cardiovascular and other health outcomes. Participants are 45 to 75 years old, overweight or obese (body mass index [BMI]?25), and have type 2 diabetes. In this cross-sectional analysis, baseline food consumption was assessed by food frequency questionnaire from 2,757 participants between September 2000 and December 2003.
Statistical analysis

Descriptive statistics were used to summarize intake by demographic characteristics. Kruskal-Wallis tests assessed univariate effects of characteristics on consumption. Multiple linear regression models assessed factors predictive of intake. Least square estimates were based on final models, and logistic regression determined factors predictive of recommended intake.

Results
Ninety-three percent of the participants exceeded the recommended percentage of calories from fat, 85% exceeded the saturated fat recommendation, and 92% consumed too much sodium. Also, fewer than half met the minimum recommended servings of fruit, vegetables, dairy, and grains.

Conclusions
These participants with pre-existing diabetes did not meet recommended food and nutrition guidelines. These overweight adults diagnosed with diabetes are exceeding recommended intake of fat, saturated fats, and sodium, which may contribute to increasing their risk of cardiovascular disease and other chronic diseases.

American Dietetic Association

Enhanced meat harmful to kidney disease patients

by: continuum wellness - July 25th, 2009   Filed under: diabetes, diet, drugs, food, Health, healthy eating, meat, nutrition, Western diet Add Comment

The term “fresh” meat should be defined. The public doesn’t really know when the animal was killed, how long the meat has been in transit, etc. The following research article states that meat may contain additives which are not on the label. The article warns these products may be harmful to someone suffering from kidney disease, but what if they also contribute to kidney disease? Read on…
Fresh meats often contain additives harmful to kidney disease patients
Phosphorous and potassium ingredients not listed on food labels

Uncooked meat products enhanced with food additives may contain high levels of phosphorous and potassium that are not discernible from inspection of food labels, according to a study appearing in an upcoming issue of the Clinical Journal of the American Society Nephrology (CJASN). This can make it difficult for people to limit dietary phosphorous and potassium that at high levels are harmful to kidney disease patients.

Kidney disease patients on dialysis must watch their intake of dietary phosphate so that their blood phosphate levels do not rise. This is important because high blood phosphate levels may cause premature death in dialysis patients. Kidney disease patients also must limit their intake of potassium, because high blood potassium levels can cause sudden death.

One growing source of dietary phosphorous and potassium is through “enhanced” fresh meat and poultry products. These foods are injected with a solution of water with sodium and potassium salts (particularly phosphates) as well as antioxidants and flavorings. While ingesting phosphates and potassium can be dangerous for dialysis patients, there is no requirement that these ingredients be included in nutrition labels. There also have been no studies on the levels of phosphates and potassium contained in fresh meat and poultry products that have been “enhanced.”

Richard Sherman, MD, and Ojas Mehta, DO (University of Medicine and Dentistry of New Jersey, Robert Wood Johnson Medical School), examined the potassium and phosphate content in a variety of “enhanced” and additive-free meat and poultry products available in local supermarkets. They found that products that were labeled as “enhanced” had an average phosphate concentration that was 28% higher than additive-free products, with some products almost 100% higher. Potassium content was variable. Additive-free products all contained < 387 mg of potassium per 100 gm of protein while 5 of the 25 products with additives that were studied contained at least 692 mg of potassium per 100 gm of protein (maximum 930 mg/100 gm). Most foods with phosphate and potassium additives reported the additives on the labeling; however, 8 of the 25 “enhanced” products included in the study did not list the additives.

“The burden imposed on those seeking to limit dietary phosphorus and potassium could be ameliorated by more complete food labeling by manufacturers,” the authors wrote.

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The study was funded by grants from Genzyme, Inc. and Dialysis Clinics, Inc. The authors reported no other financial disclosures.

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The Power of Food Choices

by: continuum wellness - July 13th, 2009   Filed under: diabetes, diet, environment, food, Health, health care, healthy eating, meat, nutrition Add Comment

Food Inc. is a documentary of what is becoming its own genre, that of simply awakening the American public to the politics, economics, environmental and of course health implications of food. Similar movies also worth viewing include “King Corn“, and Super Size Me. Another independent movie, The Corporation, uses the DSM classification of sociopath as a way to make sense of the way huge corporate conglomerates operate. Insensitive, selfish and even brute behavior is the path some of these big businesses take and that is dangerous enough, but when they feed our nation it is not a small leap to see why “food” is about shelf life and profits vs. nutrition and well-being.

Is there an ever growing hubris in the world of agribusiness? The, “we are the experts, just trust us” is not sufficient, as the decisions made have far reaching effects. We, the public, the consumer need to assume a relationship with our food, beyond just buying it and eating it.

Whether you are a vegan, omnivore, meat-eater or any mix there of, food as we all know is essential to life. Food, Inc. discusses how we, the public and even the government have seemingly lost control of how our food comes to market. A few scenes display (not too graphically) what happens with the animals and the lack of care they receive in some cases. But please don’t let that stop you from seeing this movie! The old adage that “truth is stranger than fiction”, may come to mind during the watching of this flick.

Again, one of the key truths this movie highlights is the importance of food. We cannot underestimate the impact of food safety. Simply good, healthy food is essential to health. Our health as individuals, the planet, the animals, water, etc. depend on us caring about the earth’s resources. The diabetes epidemic can be reversed, our hearts can be healthier, public health can improve. When we understand that we have always had the power and simply start to make choices that take into account our generation and generations to come, improvement will come.

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Fructose versus High Fructose Corn Syrup

by: continuum wellness - March 11th, 2009   Filed under: diabetes, diet, food, Health, health benefits of food, health care, healthy body, nutrition, self-care, wellness, Western diet, women, women's health Add Comment

The article below is by the American Journal of Nutrition, odd that a nutritional organization would endorse high fructose corn syrup (HFCS).  Does HFCS cause obesity?  Overeating leads to obesity.  The real question is the nutritive content of what we are ingesting, or lack thereof.

What we eat is what makes up our hair, skin, every cell of the body and influences our very thoughts.  The article is written by a trade group and goes as far to consider HFCS.  It goes as far to say it is a “natural” product.  A total corruption of the concept and meaning of the word natural.  HFCS is a highly refined product.  It is not a naturally occuring substance and it use is implicated as causative in a number of degenerative, chronic health conditions such as diabetes and kidney disease.

This kind of article seriously reduced the credibility of the Nutrition Journal, imho.

Pure fructose frequently confused with high fructose corn syrup

New studies, ongoing misunderstanding can lead to consumer confusion

WASHINGTON, DC – As researchers continue to examine the role of sweeteners in the diet, it’s important that people understand the differences among various ingredients used in scientific studies, according to the Corn Refiners Association (CRA). Interchanging two distinctly different ingredients, such as pure fructose and high fructose corn syrup, creates factually incorrect conclusions and misleads consumers.

Recent studies using pure fructose that purport to show that the body processes high fructose corn syrup differently than other sugars due to fructose content are a classic example of this problem because pure fructose cannot be extrapolated to high fructose corn syrup. The abnormally high levels of pure fructose used in these studies are not found in the human diet.

Fructose consumption at normal human dietary levels and as part of a balanced diet has not been shown to yield such results. Moreover, human fructose intake is nearly always accompanied by the simultaneous and equivalent intake of glucose – a critical and distinguishing factor from pure fructose used in these studies.

Following are some facts about high fructose corn syrup and fructose:

* High fructose corn syrup contains approximately equal ratios of fructose and glucose. Table sugar also contains equal ratios of fructose and glucose. High fructose corn syrup and sugar are equally sweet and both contain four calories per gram.

* Fructose is a natural, simple sugar commonly found in fruits and honey. The absence of glucose makes pure fructose fundamentally different from high fructose corn syrup.

* Common dietary sources of fructose and glucose include fruits, vegetables, nuts and sweeteners (sugar, honey, high fructose corn syrup, fruit juice concentrates and agave nectar).

* There is no meaningful difference in how the body metabolizes table sugar and high fructose corn syrup. Once the combination of glucose and fructose found in high fructose corn syrup and sucrose are absorbed into the blood stream, the two types of sweetener appear to be metabolized similarly using well-characterized metabolic pathways.

* High fructose corn syrup meets the U.S. Food and Drug Administration’s requirements for use of the term “natural.” It is made from corn, a natural grain product and contains no artificial or synthetic ingredients or color additives.

The American Medical Association in June 2008 helped put to rest a common misunderstanding about high fructose corn syrup and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.” Even former critics of high fructose corn syrup dispelled long-held myths and distanced themselves from earlier speculation about the sweetener’s link to obesity in a comprehensive scientific review published in a recent supplement of the American Journal of Clinical Nutrition (2008 Vol. 88).

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Learn more about the latest research and facts about sweeteners, including high fructose corn syrup, by visiting www.SweetSurprise.com.

Editor’s Note: Interviews available with health and industry experts available.

CRA is the national trade association representing the corn refining (wet milling) industry of the United States. CRA and its predecessors have served this important segment of American agribusiness since 1913. Corn refiners manufacture sweeteners, ethanol, starch, bioproducts, corn oil, and feed products from corn components such as starch, oil, protein, and fiber.

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Reversing Diabetes – Raw for 30 Days

by: continuum wellness - March 11th, 2009   Filed under: African American, alternative medicine, diabetes, diet, food, healing philosophy, Health, health beliefs, health benefits of food, health care, healthy body, healthy eating, integrative medicine, men, self-healing, Western diet, women, women's health Add Comment

Diabetes is considered irreversible by conventional medical authorities, yet if you review the literature of various holistic therapies such as homeopathic and various diet therapies it has been done. The first key is the desire to want to heal the diabetic condition and its causes. If you only want to “manage” it, over time its disastrous consequences will most likely manifest.

Reversing diabetes requires professional guidance and a compassionate doctor who will work you. Here is a clip of some folks who found help by using a raw food approach.

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The Problem with too much corn in your food

by: continuum wellness - September 30th, 2008   Filed under: diabetes, diet, family, food, healing, Health, health beliefs, health benefits of food, health care, healthy body, healthy eating, meat Add Comment

The documentary is called King Corn. It is a well-done documentary that explains why corn is everywhere in the American food supply.

Every eye-opening movie, documentary or book we can get regarding our food supply and how it comes to the table is worth viewing. Even if you are a vegan, or vegetarian it will help to broaden your view of policy choices made over the last 20 to 30 years that have a profound effect on us all. So for a little more eye-opening info, this documentary is worth watching.

The health care crisis is not really that everyone needs health insurance, but one of people having high quality nutritious food and living in a way that builds their life force rather than deplete it.
If what you eat is the standard American diet (SAD), this documentary will help open your eyes.

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Obesity and Undiagnosed Diabetes

by: continuum wellness - September 20th, 2008   Filed under: African American, diabetes, minorities Add Comment

Research reported in Diabetes Care highlights that while obese individuals may have a higher risk factors for diabetes, diagnosis is often missed.

5,514 adult participated in the 1999–2004 National Health and Nutrition Examination Survey. Particpants were interviewed about sociodemographic and medical data, including whether they had been diagnosed with diabetes, and were examined for height, weight, and fasting plasma glucose.

RESULTS—Of the 9.8% participants who had diabetes, 28.1% were undiagnosed, translating to an estimated 5.2 million people in the U.S. population. Obese adults comprise more than half of the undiagnosed diabetes cases (2.7 million).

CONCLUSIONS—Despite a higher underlying risk of diabetes and widespread clinical recognition of this higher risk, obesity does not increase the likelihood that an individual’s diabetes will be diagnosed.

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Back to School: Feeding Children Healthy Lunches

by: continuum wellness - August 26th, 2008   Filed under: breakfast, children, diabetes, diet, family, food, fruit, lunch, mood changes, nutrition, teens, Uncategorized, wellness Add Comment

by Catherine Carter

No need to be overwhelmed with packing the kid’s lunches. Packing a healthy lunch doesn’t require one to be a dietitian or a nutritionist it just takes label reading and a little planning. You will save money and build your young one’s health.

One of the challenges of the mid-day meal is that if it is too heavy it interferes with mental work. After all, nodding off in the classroom will lead to other problems. Have the children start off with a healthy breakfast of a whole grain cereal, such as steel cut oats. It’s good for mom and dad too. The oats have plenty of fiber and b-vitamins which are excellent for the nervous system, the brain and emotional stability. Add a protein shake for extra nutrition. Eating a nutritious breakfast cuts down on cravings and will enable you to make it to lunch time with out feeling famished.

Less Healthy Lunch Options
For lunch avoid processed meats, the salt, the sugar, the additives, the source of the meat itself all lend it to be not a great choice. Avoid white bread and sugary snacks. Avoid items with artificial colors. Repeatedly these substances, although labeled by the FDA as “generally recognized as safe” , have been implicated in aggravating hyperactivity and mood disorders. One last thing to avoid are sugary drinks. Young people are developing diabetes at an astounding rate and even fruit juice has been implicated as a factor. Consider diluting fruit juice with mineral water for a tasty lunch beverage.

Healthier Lunch Options
Prepare sandwiches made with whole grain bread. Use a tasty home made spread. It is cheaper and you have better control over the quality of the ingredients. And of course nothing can substitute for the love you put into it. Slice veggies like carrots, celery, broccoli and cauliflower with a dip. Use delicious nut butters for sandwich spreads. Bean burgers are very easy to make and are tasty alternatives to meat as are grain burgers. Adding a few nuts and seeds or a home made trail mix to the lunch box is tasty and nutritious too.

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