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Diet Soda Reduce Kidney Stones November 15, 2009

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Good morning everyone.  I read one article about diet soda.  There’s a good news to those who love do drink diet soda.  Most specially to those who goes on a diet.  

According to a new study drinking diet soda may reduce the risk of forming kidney stones.

The researchers at the University of California, San Francisco, suggests that the citrate and malate content in commonly consumed sodas may be sufficient to inhibit the development of calcium stones.

Increased alkalinity is proven to augment citraturia, a known factor for calcium stones. Malate increases the amount of alkali delivered.  The researchers measured the citrate and malate content of 15 popular diet sodas.

They found that Diet Sunkist Orange contained the greatest amount of total alkali and Diet 7-Up had the greatest amount of citrate as alkali. The American Urological Association has warned people not to put all their faith in diet drinks.

This study by no means suggests that patients with recurrent kidney stones should trade in their water bottles for soda cans.  However, this study suggests instead that patients with stone disease who do not drink soda may benefit from moderate consumption.

 

Healthy diets with healthier carbohydrates (2 of 2) November 7, 2009

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Below are examples of foods that have low GI values, you may want to include such foods more often into your meals: apple muffins, made with sugar; unsweetened grapefruit juice; unsweetened apple juice; carrot juice; tomato juice without sugar; plain sponge cake; all bran cereals; brown rice; full cream milk; oatmeal; cherries; prunes; dried apricots; apple; peach; pear; strawberry; grapes; banana; mango; broccoli; cabbage; lettuce; mushrooms; onion; pepper; carrots; green peas; peanuts; walnuts; cashew; yogurt; chickpeas; lima beans; lentils; and kidney beans.

For your guide to knowing more about the glycemic index of foods, here are some myths about GI:

• The GI doesn’t work in mixed meals. – Wrong. A lot of studies have shown that GI works perfectly in mixed meals.

• Whole grains have low GI. The benefits of GI are really due to fiber. – Wrong. Majority of whole grain cereal products such as wholemeal bread and toasted bran flakes actually have a high GI. That is because the finely milled bran doesn’t slow down digestion and absorption. Whole grains is good for us, but in studies in which fiber contents have been matched, low GI diet incorporating whole grains offer benefits over and above that of processed whole grains.

• The GI doesn’t make sense – chocolate has a low GI but watermelon has a high GI. – Wrong. The GI makes a lot of nutritional sense. Nature intended us to eat slowly digested and absorbed carbs. Most low GI foods are nutritious. Like in anything, common sense is required. Nutritionists don’t recommend jellybeans just because they are low in fat. So it’s with the GI.

• The GI restricts food choices. – Wrong. Low GI diets open the door to nutritious meals.

Eating healthier carbohydrates can positively affect your health today – and possibly the course of your entire life. Start making healthy change into your diet by simply incorporating healthier carbohydrates. You don’t need to spend a lot.  – JOAN SUMPIO, RND

(Write the author at wellbeing@mb.com.ph.)

Healthy diets with healthier carbohydrates (1 of 2) November 6, 2009

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Good morning friends.  Many of us always crave to eat all food .  Some prefer to eat light foods, some prefer to eat heavy kinds of food as they think that they will have good energy for that.  Yes they are right, but not all the time.  Some people who ate much feels that they are so full and can’t hardly move  always on the go.  Most Filipino people do eat more carbohydrates as they think it’s the best.  But we all know that when we eat more of carbohydrates we can easily get fat and will easily leads to obesity.  With that, we know that we will have a hard time to go on a diet.  I read one article and it says that we can be in a healthy diet even with more on carbohydrates.  I want to share it with you.

By this time, we know that not all carbohydrates are created equal. To help us choose healthier carbohydrates, the glycemic index (GI) was developed as it ranks how much carbohydrate in individual foods affects blood glucose levels. The Glycemic Index (GI) of carbohydrates compares their ability to release glucose into the blood with that of an equivalent weight of pure glucose (GI of 100).

White bread (especially those made without fiber or grains) which contains carbohydrates that break down quickly during digestion have high GI values – meaning, it can create a high rise in blood sugar after eating such kind of food. But of course, we know that we don’t usually eat bread just as a single food but with spread or some accompaniment; and those spread and accompaniments can affect the GI value of the whole diet taken as one.

The glycemic index was originally developed to help people with diabetes make healthier choices in choosing carbohydrates for their meal times. Nowadays, knowing the GI and choosing low GI carbohydrate foods can be beneficial to all types of people (except those who often experience low blood sugar levels). GI levels in foods are classified according to low medium or high. Low GI foods or carbohydrates has a value of 55 or less, and those considered with medium GI have a value of 70.

 

Pay attention to what you eat! November 2, 2009

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“Diet is more important than women realize.  It has as much of an effect on health as cigarettes do.” –Marion Nestle, PH.D., Professor and Chair of Nutrition and Food Studies at New York University in New York City.

Too many women obsess about calories but pay little attention to the nutritional quality of what they eat,  often avoiding certain foods or entire food groups.  For example, “Many women believe that all fat is bad,” says William B. Grant, a researcher in Newport News, Virginia.  “But foods like nuts, avocados and olive oil contain monounsaturated fats, which should be part of a healthy diet.”

What should you eat?  A good daily foundation is at least five servings of fruits and veggies, about six servings of whole grains and three smell servings of lean protein.  And try making more meals yourself.  “Many women feel they don’t have time to prepare meals from scratch,”  says Andrew Weil, M.D., coauthor of The Healthy kitchen (Knopf). “But you can cook fast, easy dishes at home.”  Need ideas?  Search for low-fat recipes at epicurious.com

What your diet ma be missing at …

20  Calcim.  To stay slim, twentysomethings tend to cut out calcium-rich dairy products, and omission that sets you up for osteoporosis later.  Aim for 1,000 mg of calcium daily—a cup of low-fat yogurt contains about 450 mg

30  Folic acid.  Many women start trying to get pregnant at this age, and folic acid is a key nutrient that protects babies from certain birth defects.  You need 400 meg daily from foods like beans, spinach and strawberries.

40  Fiber.  Getting 25 g of fiber a day (from whole grains, apples, pears) can help lower your cholesterol, which may be edging higher at this age. –Sunny Sea Gold  

Source:  “ Women’s Health Handbook ”  Mary Duenwald

 

Act now to make a difference October 28, 2009

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“Women today live by the myth that they can clean everything up after the age of 40.  So at 40, they walk into my office like it’s a warranty station and say, “Here I am! Fix me!” –Pamela Peeke, M.D., Assistant  Clinical Professor of Medicine at the University of Maryland in Baltimore and Author of Fight Fat After Forty (Viking Press).

The average 30-years-old has an unprecedented chance to live to 100—if she takes care of herself.  “But what’s relevant to her now,” says Dr. Peeke, “is sliding into a pair of size 2 jeans every morning, finding the love of her life or scoring an excellent career.”  True, you can develop heart disease, osteoporosis and cancer long before you’re a centenarian.  But you’ll lower your risk fo all of these disorders by following one simple prescription:  “Avoid smoking, eat well and exercise,” says Dr. Mosca.  “All the fancy research we can come up with is never going to change that.”  (Sound easier said than done? 

The Best Stay-healthy Measure at …

20  Stop smoking already!  Kicking  the habit now can add 15 years to your life, according to the American Legacy Foundation

30  Watch your weight.  Stick to a healthy diet and get plenty of exercise, especially after having a baby.  Pregnancy is a major reason women put on weight in their thirties.

40  Keep watching your weight.  Staying trim reduces your risk for heart disease, which kills nearly three times as many women as their forties as in their thirties.  –Caroline Bollinger

Source:  “ Women’s Health Handbook ”  Mary Duenwald

Prehypertension October 25, 2009

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What is it?

Blood pressure is the force of blood against artery walls.  When this force increases beyond optimal level, it is known as high blood pressure or hypertension.  High blood pressure causes the heart to work too hard and increases the risk of heart disease and stroke.  When blood pressure rises above the normal range but hasn’t quite reached hypertension status, it qualifies as prehypertension.  Having prehypertension makes it more likely that high blood pressure will develop unless you make diet and lifestyle changes.

How did I find out if I have it?

A sphygmomanometer—the technical name for a blood pressure cuff—gauges blood pressure.  Normal blood pressure is 120/80 and below.  High blood pressure begins at 140/90.  Prehypertension falls in the middle of these reading.

Should I get tested?

“All adults should have their blood pressure checked every two years, even if it has been normal,” say Nieca Goldberg, MD, national spokeswoman for the American Heart Association and author of Women’s Healthy Program (Ballantine, 2006).

How can I ward it off?

“A good first step to lowering blood pressure is to reduce your intake of salt to no more than 2 grams of sodium per day,”  Goldberg recommends.  Part of the ongoing DASH diet study, sponsored by the National Institutes of Health, recently showed that a diet rich in fruits, vegetables, whole grains, and low-fat dairy products reduced blood pressure (Current Atherosclerosis Reports, 2005, vol. 7, no.6).  in addition, regular aerobic exercise (several times a week) lowers blood pressure—even if you don’t exercise enough to lose weight.  Of course, shedding a few extra pounds can slash blood pressure even more. – Victoria Dolby Toews

Better Heart Test October 19, 2009

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Better Heart Test

A blood test that detects inflammation predicts heart disease better than cholesterol tests in women, according to a study in the New England Journal of Medicine. Boston researchers tracked 27,939 women for over 8 years and found that half of heart attacks and stokes occurred among seemingly healthy women who had normal to low levels of LDL cholesterol levels can still have heart attacks.  “We now understand that heart attack and stroke are inflammatory disorders, very much like arthritis,” says lead study author Paul M. Ridker, M.D.  in the case of heart disease, fatty deposits (plaques) in the blood vessel walls become inflamed, causing them to rupture, which leads to a blood clot and blood flow blockage, says Dr. Ridker.  Having the new blood test, called a c-reative protein blood test, with your regular cholesterol screenings can help doctors better assess your heart disease risk. – Christine Brophy

Is It an Allergy or an Intolerance? October 15, 2009

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Food intolerances are different from allergies.  “Virtually everyone has an intolerance to a food at some time in their lives’” according to Dan Alkins, M.D., director of ambulatory pediatrics at the National Jewish Medical  and Research facility in Denver.  Intolerances, while unpleasant, are rarely life-threatening.  Drinking too much coffee or a fatty meal, for example can bring on a stomachache in some people.  If you always experience uncomfortable symptoms when you eat a particular food, talk to your doctor about it, who can help determine the cause of the reaction.  Following are some of the most common substances that can cause problems.

  Histamine.  This chemical is released form cells during an allergic reaction.  It’s also present in small amounts in certain foods including some wines and cheeses.  When ingested in large amounts, histamine poisoning is the ingestion of certain fish, if it is spoiled.  Symptoms of histamine poisoning includes nausea, flushing, itching, hives, headache and light-headedness.

  Gluten.  Others are irritated by an ingredient called gluten.  This substance is contained in foods such as wheat, rye and barley.  Gluten damages the small intestine of those with this problem, which  is known as celiac disease.  Such people can suffer diarrhea, weight loss and weakness.  Because celiac disease can make it more difficult for the body to absorb nutrients from food, those sensitive to it should avoid gluten entirely.

  Lactose.  A problem that’s often confused with an allergy is lactose intolerance.  People with this condition are low on lactase, an abdominal enzyme needed to digest lactose (found in diary foods).  Excess lactose can cause diarrhea, pain gas and bloating.

  Yellow dye number 5.  Certain substances that are added to food to enhance color can cause sensitivity reactions.  One coloring agent that can be problematic is yellow dye number 5.  Symptoms can include a skin rash.

  Monosodium glutamate (MSG).  This compound is added to foods to enhance flavor.  Those who are irritated by MSG can suffer chest pain, headache and flushing.

  Sulfites.  Sulfites are an ingredient added to foods such as fresh fruits and vegetables as a preservatives, but it can cause an intolerance in some people.  Those with asthma are at particular risk and can suffer potentially life-threatening reactions.  As a result, the FDA has banned the spraying of sulfites on produce as a preservative, but they’re contained in some foods and wines. – Alyssa Shaffer

Preventing the Problem October 12, 2009

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Scientist are working hard to find a cure for food allergies.  One promising area, says Dr. Sampson, is the development of an anti-IgE  antibody—a once-a-month shot that ties up the IgE antibodies so they can’t bind with mast cells to trigger a reaction.  A vaccine to fight peanut allergies is also in the works at Mount Sinai hospital in New York City.

Until there’s a way to stop reactions from taking place, the only safe course for people with food allergies is keeping the offending foods at arm’s length.  For parents, especially, this can prove troublesome, since they can’t always control what their child eats, particularly at school or a friends’ house.

It’s such a dangerous world out there for Matthew,” according to Montoya, who, when her son was 18 months old, found that he had serious milk, egg and peanut allergies.  “Most parent worry about freak accidents like having their child get hit by a car.  I worry about my son being exposed to milk—an item that’s in almost every refrigerator in the country.”

  Read ingredient lists carefully.  A product labeled “normally,”  for one, may still contain milk-derived ingredients (such as casein or whey), which can trigger allergies in a milk-sensitive individuals, according to Anne Munoz-Furlong, founder and CEO of the Food Allergy & Anaphlylaxis Network (FAAN).

  Inquire about ingredients  in menu items at restaurants.  Also find out whether the food has been cooked next to or with allergy-causing foods.  Depending on the allergy, doctors usually recommend avoiding entirely restaurants or stores that serve the high-risk foods.  For people with peanut allergies, especially, this means Asian restaurants, bakeries, ice-cream parlors and buffets.

  Be prepared with medication that can counter the symptoms of an anaphylactic attack.  The EpiPen contains epinephrine, which stops the allergic reaction.  It does, however, require a prescription.

  Seek out support.  Families with food allergies say advocacy groups can be lifesavers, especially for the newly diagnosed. FAAN, for example, is a clearinghouse that provides information on everything from food label reading to recipe ideas.  Munoz-Furlong, whose own daughter, was diagnosed with food allergies over 17 years ago, says information like this is often the best weapon in the war against allergies.

“Food allergies are serious, but you can’t live your life in fear,” she says. As long as you stay informed about what you or your child is eating, the both of you can have a long happy and healthy life.  – Alyssa Shaffer

 

Anatomy of an Allergy October 5, 2009

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Allergic reactions can take many forms, but all have one thing in common:

They’ve triggered by the immune system.  Immune proteins (antibodies) fight any intruder that threatens your health.

One type of antibody, called immunoglobulin E (or IgE), likely evolved to conquer parasites that enter the body.  But in people with food allergies, these antibodies treat certain foods as the enemy.

The antibodies attaché themselves to the surface of a type of immune cell called mast cells.  When food enters the body, the antibodies alert the mast cells to release inflammatory chemicals, such as histamine, to produce allergy symptoms.

Mast cells are present in all body tissues.  Depending on their location, they can cause a cavalcade of responses.  Mast cells that are activated in the skin, for example, can cause hives, redness and itchiness.  In the digestive tract, they can set off vomiting, diarrhea or pain.  In the throat, they can cause the airways to close off, which may begin as an itchy mouth or throat and lead to a swollen tongue and constricted airway, and can ultimately be fatal.  – Alyssa Shaffer