_ Food Packaging Chemicals May Be Harmful By articleThe synthetic chemicals used in the packaging, storage, and processing of foodstuffs might be harmful to human health over the long term, according to a commentary by environmental scientists the Journal of Epidemiology and Community Health. The authors explain that most of these substances are not inert and can leach into the foods we eat.
Natural Ingredients to Replace Synthetic Ones in Food By articleThe food industry is making a major shift in response to the fact that label-conscious grocery shoppers are increasingly shunning synthetic ingredients and food additives such as Blue No. 1, BHT, and aspartame. Extracts from algae, rosemary and monk fruit could soon replace those substances, according to reports in Chemical & Engineering News in 2014.
_ Adding Up Empty Calories By Jane Farrell articleMost of us have heard the phrase empty calories. We know that they’re not a good thing, but how much do you know about what empty calories are, exactly, and how many are in foods you may eat daily? Here, from the experts at the site choosemyplate.gov, a program of the U.S. Department of Agriculture, is what you need to know: Solid fats and added sugars add calories to food but few or no nutrients. For this reason, the calories from solid fats and added sugars are often called empty calories.
_ Supplement Users Have Healthy Habits By articleA review published in February 2014 in Nutrition Journal debunks the myth that dietary supplement users are operating under a "halo effect" or are somehow short-changing themselves, eating poorly, not exercising regularly, and relying on a supplement alone for good health. On the contrary, the data collected by researchers at the Council for Responsible Nutrition indicate that in fact dietary supplement users make better food choices in addition to taking supplements.
_ What’s the Difference Between Prebiotics and Probiotics? By articleBy Dr. Victor Marchione Many people are confused by the words “prebiotic” and “probiotic” and rightly so. They sound nearly the same and both have something to do with digestion. However, each has a very specific role to play in the body and each offers different benefits in terms of your health. Let’s take a closer look.
_ Fructose vs. Glucose: Not Much Difference By Jane Farrell articleFructose has a reputation for causing obesity, but replacing it with glucose doesn’t seem to make much difference. The findings, published in the journal Current Opinion in Lipidology, show that when portion sizes and calories are the same, fructose does not cause any more harm than glucose.
Watch: 4 Signs You May Have a Nutrient Deficiency By articleHere's another addition to our ThirdAge Video Collection. Press play to start learning!
_ How to Eat Healthy with Other Cultures By Jane Farrell articleAs a diverse nation, we can embrace our cultural traditions for the foods we love and still prepare them in healthier ways. Here, from the program MyPlate, of the U.S. Department of Agriculture, is how to eat the best of other cultures’ cuisine without abandoning your health goals:
_ The High Cost of "Free" Foods By Jane Farrell articleThink twice before reaching for that fat-free cookie or sugar-free ice cream bar as an afternoon snack. In most cases, you’re better off having the real thing in moderate portions, says Kristin Kirkpatrick, MS, RD, LD, wellness manager at Cleveland Clinic’s Wellness Institute. The issue, Kirkpatrick says, is that choosing heavily processed foods over natural foods often means taking in too many additives and refined ingredients with questionable nutritional value. Substitutions — but no substitute for the real thing.
_ Omega-3s and Liver Health By articleOregon State University researchers in Corvallis and collaborators found that omega-3 fatty acids, especially docosahexaenoic acid (DHA), could “be of significant value in the prevention of fatty liver disease”, according to a release from the university.
Blood Type Diet Theory Debunked By articleThe diet theory that claims our nutritional needs vary by blood type is not valid, according to researchers at the University of Toronto. The team found that the associations they observed between each of the four blood type (A, B, AB, O) diets and the markers of health are independent of the person’s blood type. The study was published in January 2014 in the journal PLoS One.
_ How to Build a Healthy Meal By Jane Farrell articleFrom the food authorities at choosemyplate.gov, here's how to put together healthy and tasty meals: Make half your plate veggies and fruit Vegetables and fruits are full of nutrients that may help promote good health. Choose red, orange and dark green vegetables such as tomatoes, sweet potatoes and broccoli. Add lean protein Choose foods such as lean beef and pork, chicken, turkey, beans or tofu. Twice a week, make seafood the protein on your plate.
_ Watch: Which Veggies Should You Eat Raw and Which Should You Cook? By articleHere's another addition to our ThirdAge Video Collection. Press play to start learning!
Nutrition Guidelines Needed for Full-Service Restaurants By articleYou avoid fast food chains and patronize full-service chains instead, so you’re eating healthy. Right? Maybe not. According to a study done at Drexel University and the University of Pennsylvania, food served at full-service restaurant chains is typically high in calories, saturated fat, and sodium. The team maintains that standard definitions are needed for ''healthy choice'' tags and for entrées targeted to vulnerable age groups. The article was published in the January 2014 issue of the Journal of Nutrition Education and Behavior foods
_ Watch: How to Use Rotisserie Chicken for Fast, Nutritious Meals By articleHere's another addition to our ThirdAge Video Collection. Press play to start learning!
Metabolic Syndrome: Patients Not Sticking with Diet By articleAdherence to dietary recommendations is weak among people suffering from metabolic syndrome or having increased risk for metabolic syndrome, according to the Nordic SYSDIET study led by the University of Eastern Finland. In most cases, patients are still consuming too much salt and saturated fat and too little dietary fiber and unsaturated fat. Not only that, but many of the patients don't have a sufficient intake of vitamin D. The study was published in the journal Food & Nutrition Research.