How Milk May Contribute to Childhood Obesity | NutritionFacts.org

http://nutritionfacts.org/2017/03/16/how-milk-may-contribute-to-childhood-obesity/

Even More Evidence Has Linked Parkinson’s Disease to Our Gut Bacteria

FROM MILLIE:   Eating fermented foods is the best way to keep our good bacteria in the gut flourishing. Taking probiotics can help somewhat but they are expensive and mostly get killed in the stomach.  Drinking Kombucha is helpful for digestion but is only slightly more effective than taking probiotics.  The BEST source of good gut bacteria that actually makes it in to the lower colon is fermented foods. They have evolved over thousands of years to withstand the harsh digestive juices in the stomach. Eat kimchee, coconut milk yogurt or kefir (better to avoid all dairy foods), sauerkraut, pickles, wine.

Researchers have found yet another reason to think the symptoms of Parkinson’s disease could be a consequence of the type of bacteria living in our gut.

Such discoveries could help us use changes in our gut bacteria to not only diagnose the debilitating disorder earlier, but potentially create better targeted treatments.

Once referred to as ‘the shaking palsy’, Parkinson’s disease is mostly characterized by tremors and a loss of fine motor control, later progressing into dementia, difficulty walking, and sometimes chronic depression.

In most studies on the condition the brain has been the focus, with the blame for the disease primarily falling on the death of cells in a part of the brain called the substantia nigra – a lump of tissue responsible for movement and reward.

In recent years, however, scientists studying the root cause of Parkinson’s disease have shifted their attention from the nervous system onto the denizens of our gut, identifying significant differences in the types of bacteria living in the guts of those with the condition and those who don’t.

Now a team of scientists at the University of Alabama at Birmingham in the US have contributed yet another piece of evidence tying Parkinson’s disease with our personal community of microorganisms – or microbiota.

“We know that a well-balanced gut microbiota is critical for maintaining general health, and alterations in the composition of gut microbiota have been linked to a range of disorders,” said researcher Haydeh Payami.

The researchers analyzed samples of gut microbes from 197 patients with Parkinson’s disease from Seattle, New York, and Atlanta – representing three distinct regions around the US – and compared their species and functions with samples taken from 130 individuals without the condition.

Not only did the results show marked differences in the numbers and types of bacteria between the two groups, they also noticed a difference in the metabolism of various medications.

In other words, either the various drugs taken by those with Parkinson’s disease were also having a unique impact on the bacteria, or their microbiota was affecting how their bodies responded to pharmaceutical treatments.

Microorganisms in our digestive system have been found to play an important role in breaking down so-called xenobiotics – chemicals which aren’t usually expected to be present inside an organism.

This includes not only the medications used to treat conditions such as Parkinson’s disease, but chemicals in their environment such as pesticides and herbicides.

Given farmers seem to be more prone to Parkinson’s disease than the general population, thanks possibly to the chemicals they use, it’s possible that the bacteria in their guts could be their body’s first casualties.

“It could be that, in some people, a drug alters the microbiome so that it causes additional health problems in the form of side effects,” Payami said.

“Another consideration is that the natural variability in the microbiome could be a reason some people benefit from a given drug and others are unresponsive. The growing field of pharmacogenomics – tailoring drugs based on an individual’s genetic makeup – may need to take the microbiome into consideration.”

One of the early symptoms of Parkinson’s disease is constipation, so correlations such as these shouldn’t come as much of a surprise.

As with many things in science, however, it’s hard to tell if a difference in microbiota is a cause of Parkinson’s disease or an effect.  

Last year researchers at the Californian Institute of Technology found mice who had been engineered to be susceptible to Parkinson’s disease developed less severe symptoms if they were raised in sterile conditions.

Injecting microflora from the guts of human Parkinson’s patients led to a rapid deterioration, suggesting the type of microbes could be at least partially responsible for the severity of the symptoms.

However it’s clear the relationship is a two-way street, making for a complex interaction which demands further study.

We’re only beginning to learn how important our body’s tiny citizens are, but as we find more links like these, we open up new horizons to treating or even preventing diseases such as Parkinson’s.

This research was published in Movement Disorders.

Want a productive work day? Watch what you eat.

By Carrie Dennett March 2    From The Washington Post

Do you have days at work when you feel energetic, inspired and productive, while on other days you feel tired, busy and stressed, with almost nothing to show for your efforts at the end of the day? When you spend several hours a day at work, it pays to make those hours healthy ones for both body and mind. Making some simple, smart choices throughout your workday can help boost your creativity and productivity while reducing fatigue and minimizing stress.

1. Fuel right. Vegetables, fruit, lean proteins and healthy fats will provide you with a steady source of energy throughout the day while offering the nutrition you need for long-term health. Many fast-food or takeout lunches contain sugar, salt, white flour and low-quality fats and proteins, which can leave you feeling bloated and sluggish now while gradually eroding your health and expanding your waistline.

2. Don’t ignore hunger. When you’re busy, it’s easy to push rumblings of hunger to the back burner, if you even notice them at all. When you finally come up for air midafternoon — or worse, on your way home — you realize that you’re ravenous and ready to eat whatever’s handy and filling, regardless of taste or nutrition. Over time, ignoring hunger cues can dim them, making it harder to figure out if you’re actually hungry even during more relaxed times.

3. Take your lunch break. Consciously disconnecting from work in the middle of your day can give you an energy boost and make your afternoon go more smoothly. If possible, eat lunch somewhere other than your desk — preferably outside, weather permitting, where you can get a dose of sunlight and fresh air.

4. Eat mindfully. If you must lunch at your desk, try to refrain from checking your email, doing work or talking about work. Take a few deep breaths, then eat slowly and savor your delicious, healthful meal. While the volume and composition of your meal help you feel satisfied, so do the sensory aspects of eating — taste, aroma, texture, color and temperature. If you quickly inhale your lunch without noticing it, you deny yourself the full eating experience, which can leave you feeling like you need to nibble.

5. Manage the work food environment. If you work outside the home, you spend a huge chunk of your day in the workplace, which makes that your second most important food environment (after your home). It’s also an environment that can be unpredictable in what temptations it sends your way — especially treacherous if your job is stressful, and stress makes you want to eat. Packing your own nutritious and appealing lunch and snacks can help inoculate you against less-nutritious offerings from the vending machine or co-workers. If you buy your lunch, placing your order in advance instead of waiting until you are already hungry can make it easier to make a healthful choice.

6. Stay hydrated. Even minor dehydration can cause headaches and make you feel tired and unable to concentrate, which isn’t good for your productivity or your well-being. As there are no hard-and-fast rules about how much to drink, it’s best to let thirst be your guide. In the habit of ignoring thirst? Aim to drink at least six to eight eight-ounce glasses of water a day, more on days you exercise. One way to tell: If your urine is clear or very light, you’re probably doing just fine.

7. Move often. Our bodies are meant to move frequently, and that includes more than just planned exercise. If you sit at a desk all day, make a point to move at least every hour. Get up to fill your water glass, go talk to co-workers instead of emailing them, do a few stretches right at your desk, or step outside to take a short rejuvenating walk.

8. Breathe. Deep breathing is your body’s built-in energizer and stress reliever. Simply taking a few deep breaths can help you feel calmer, but if you have more time, sit and focus on your breathing for a few minutes. Try this at least a few times during the day to relax and recharge, more often if you notice you’re feeling stressed or tense.

9. Don’t multitask. You may think you’re being super productive, but you’re not. Studies show that multitasking wastes more time than it saves. Even worse, it reduces our brain function over time. When you allow yourself to focus on a task or project without distractions (email, social media, open browser windows), you’ll complete it better and faster — and then have the satisfaction of checking it off your to-do list.

10. Honor personal boundaries. Establishing at least some degree of balance in your universe is important to help you function at your best at work and home. Allowing work to bleed into your off-the-clock hours on a regular basis will ultimately make your performance suffer in both spheres. It’s important for your health and well-being to spend quality time with friends and family, as well as quality personal time to exercise, prepare nourishing meals and simply relax.

Poor Nutrition Now Affects a Third of the Human Race, Says Report

I think this number is actually higher. I have been working as a Nutrition Coach for 34 years and in all of those years I have seen ONE food diary where the individual met every single nutrient level needed every day.  NO ONE meets their need for calcium, NO ONE eats enough green leafy veggies, very few make homemade bone stocks….

Being malnourished is the new normal, expert warns, as global nutrition report reveals heavy toll of poor diet, from stunting to diabetes

Malnutrition has become “the new normal” and now affects a third of humanity, according to a study that warns of the devastating human and economic toll of undernutrition and obesity.

The 2016 global nutrition report says the world is not doing enough to tackle a worldwide epidemic that is leaving more and more people suffering from diet-related conditions such as stunting, anaemia, heart disease and diabetes.

It finds that almost half the countries surveyed are experiencing very serious levels of both undernutrition and overweight or obese adults, while the number of children under five who are overweight is now approaching the number of those who suffer from wasting, or acute malnutrition.

Every country is facing a serious public health challenge from malnutrition

Not only is malnutrition responsible for nearly half of all deaths of children under five, it is also, along with poor diet, the leading driver of the global burden of disease.

In socio-economic terms, 11% of African and Asian gross domestic product is lost each year through malnutrition, the report says. In US households where one person is obese, an extra 8% of income goes on healthcare costs; in China, a diabetes diagnosis leads to a 16% loss of income.

“Few challenges facing the global community today match the scale of malnutrition, a condition that directly affects one in three people,” says the report.

“Malnutrition manifests itself in many different ways: as poor child growth and development; as individuals who are skin and bone or prone to infection; as those who are carrying too much weight or whose blood contains too much sugar, salt, fat, or cholesterol; or those who are deficient in important vitamins or minerals.

“Malnutrition and diet are by far the biggest risk factors for the global burden of disease: every country is facing a serious public health challenge from malnutrition.”

But even though preventing malnutrition delivers $16 (£11) in returns on investment for every $1 spent, the study finds that nutrition-related non-communicable diseases received only $50m (£35m) of donor funding in 2014 – even though such diseases now cause nearly half the deaths and disabilities in low- and middle-income countries.

After looking at the budgets of 24 such countries, the authors found that, on average, only 2% of spending went on reducing undernutrition, while donor allocations to nutrition programmes are plateauing at $1bn.

“We’re far from done addressing undernutrition,” said Professor Corinna Hawkes, co-chair of the report and director of the Centre for Food Policy at City University in London.

“But governments and donors now also have to cope with the threat that nutrition-related non-communicable diseases and obesity pose to improving global health and development. One in 12 people globally have diabetes now, and nearly 2 billion people are obese or overweight. We must stem the tide.”

The report does, however, stress that progress is possible, pointing out that the number of stunted children under five is declining everywhere except parts of Africa and Oceania. In Ghana, stunting rates have nearly halved – from 36% to 19% – in just over a decade, while Peru and Malawi are closing in on targets on breastfeeding and reducing anaemia.

It says much could be done to reduce stunting through improvements in agriculture, health, education, social protection, and water and sanitation.

But if the world is to reach nutrition targets and fulfil the sustainable development goals, the study concludes, there needs to be greater political commitment, more investment, improved allocation of resources and more, and better, data.

Lawrence Haddad, co-chair of the report and senior research fellow at the International Food Policy Research Institute, said political engagement is key.

“Where leaders in government, civil society, academia and business are committed – and willing to be held accountable – anything is possible,” he said. “Despite the challenges, malnutrition is not inevitable; ultimately it is a political choice: one which we need leaders across the world to make.”

At the moment, however, such progress appears far off. “We now live in a world where being malnourished is the new normal,” added Haddad. “It is a world that we must all claim as totally unacceptable.”

Barbara Frost, chief executive of WaterAid, said the report had been right to recognise the fundamental role that clean water, decent toilets and good hygiene play in nutrition.

“It’s unacceptable that millions of children, having survived the difficult early years, still face an uncertain and unhealthy future for the simple lack of clean water and a basic toilet,” she said.

“We cannot eradicate extreme poverty if we don’t work together, and that means reaching everyone everywhere with clean water and sanitation by 2030, to help save lives, end malnutrition and allow children to become educated and thrive as productive members of their communities.” ■

Stuffed Peppers with Red Pepper Sauce

Serving Size : 4

1 medium onion — chopped
2 Tablespoons butter
2 pounds hamburger
12 ounces mushrooms — quartered
2 cups cooked quinoa
2 tablespoons thyme — crumbled
salt and pepper — ground
4 large green peppers — cored
1 small garlic clove
6 large roasted red peppers
8 basil leaves
1 teaspoon balsamic vinegar
salt and pepper — to taste
1/3 teaspoon Dijon mustard

1) Sauté green pepper tops, onions and thyme until onions are transparent, add mushrooms and sauté until tender, about 10 minutes.

2) Meanwhile brown hamburger well in a heavy bottomed pot.

3) Add quinoa, salt and pepper and meat when all is done.

4) oven to 400° and very lightly oil a baking dish just large enough for all the peppers to fit in

5) Spoon the stuffing compactly into the peppers and arrange in the baking dish. cover the pan tightly with its lid or foil and bake for 1 hour.

6) In blender, blend roasted red peppers w/ 1 1/2 T. arrowroot, one teaspoon balsamic vinegar, 1/2 teaspoon Dijon mustard and a small amount of pepper and salt to taste. simmer to dissolve arrowroot, serve warm on peppers.

Eating More of This Particular Veggie Could Lead to a Longer Life

Sure, you may have heard that trading sugar for healthy fats (avocados FTW!) is a wise thing to do to add more healthy years to your life (spoiler alert: sugar kills). But new research shows that there’s something else you might want to start eating to boost your longevity.

According to a new study from the Larner College of Medicine at the University of Vermont, eating chili peppers could lead to a longer lifespan. Researchers kept tabs on 16,000 Americans for over two decades, and one of their big takeaways was that people who popped peppers on the reg had a 12 percent lower mortality rate than those who didn’t.

So what makes the spicy veg a lifesaver? Doctors believe the powers lie in capsaicin, red pepper’s main component, which has been linked to regulating metabolism, lowering cholesterol, and supporting a healthy microbiome. And, hey, capsaicin is also known as an aphrodisiac—adjust your Valentine’s Day menu accordingly.

FYI, while red hot chili peppers may give you life, Sriracha, well, won’t.