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.

Chronic Fatigue Syndrome is in Your Gut, Not Your Head

Note from Millie; Healing from any disease begins with healing a leaky gut. ALL health begins in the gut, without proper food digestion we cannot assimilate nutrients.

June 27, 2016

Cornell University

Physicians have been mystified by chronic fatigue syndrome, a condition where normal exertion leads to debilitating fatigue that isn’t alleviated by rest. There are no known triggers, and diagnosis requires lengthy tests administered by an expert. Now, for the first time, researchers report they have identified biological markers of the disease in gut bacteria and inflammatory microbial agents in the blood.

Chronic fatigue syndrome is a condition where normal exertion leads to debilitating fatigue that isn’t alleviated by rest.

Physicians have been mystified by chronic fatigue syndrome, a condition where normal exertion leads to debilitating fatigue that isn’t alleviated by rest. There are no known triggers, and diagnosis requires lengthy tests administered by an expert.

Now, for the first time, Cornell University researchers report they have identified biological markers of the disease in gut bacteria and inflammatory microbial agents in the blood.

In a study published June 23 in the journal Microbiome, the team describes how they correctly diagnosed myalgic encephalomyeletis/chronic fatigue syndrome (ME/CFS) in 83 percent of patients through stool samples and blood work, offering a noninvasive diagnosis and a step toward understanding the cause of the disease.

“Our work demonstrates that the gut bacterial microbiome in chronic fatigue syndrome patients isn’t normal, perhaps leading to gastrointestinal and inflammatory symptoms in victims of the disease,” said Maureen Hanson, the Liberty Hyde Bailey Professor in the Department of Molecular Biology and Genetics at Cornell and the paper’s senior author. “Furthermore, our detection of a biological abnormality provides further evidence against the ridiculous concept that the disease is psychological in origin.”

“In the future, we could see this technique as a complement to other noninvasive diagnoses, but if we have a better idea of what is going on with these gut microbes and patients, maybe clinicians could consider changing diets, using prebiotics such as dietary fibers or probiotics to help treat the disease,” said Ludovic Giloteaux, a postdoctoral researcher and first author of the study.

In the study, Ithaca campus researchers collaborated with Dr. Susan Levine, an ME/CFS specialist in New York City, who recruited 48 people diagnosed with ME/CFS and 39 healthy controls to provide stool and blood samples.

The researchers sequenced regions of microbial DNA from the stool samples to identify different types of bacteria. Overall, the diversity of types of bacteria was greatly reduced and there were fewer bacterial species known to be anti-inflammatory in ME/CFS patients compared with healthy people, an observation also seen in people with Crohn’s disease and ulcerative colitis.

At the same time, the researchers discovered specific markers of inflammation in the blood, likely due to a leaky gut from intestinal problems that allow bacteria to enter the blood, Giloteaux said.

Bacteria in the blood will trigger an immune response, which could worsen symptoms.

The researchers have no evidence to distinguish whether the altered gut microbiome is a cause or a whether it is a consequence of disease, Giloteaux added.

In the future, the research team will look for evidence of viruses and fungi in the gut, to see whether one of these or an association of these along with bacteria may be causing or contributing to the illness.

Materials provided by Cornell University. Original written by Melissa Osgood. Note: Content may be edited for style and length.

Heartburn pills tied to serious bacterial infections

Note from Millie; You want to heal from the causes of poor digestion instead of putting a Band-Aid on the symptoms. In the next post I will address how to resolve it.

By Lisa Rapaport

(Reuters Health) – People who take popular heartburn pills known as proton pump inhibitors (PPIs) may be more likely to develop intestinal infections than people who don’t take these medications, a Scottish study suggests.

The pills work by stopping cells in the stomach lining from producing too much of the acid that can cause ulcers and reflux symptoms such as heartburn.

Researchers examined data on about 188,000 people who used these drugs and about 377,000 similar individuals who didn’t take PPIs. Compared to people who didn’t use the drugs, those who did were at higher risk for a severe form of diarrhea caused by the Clostridium difficile bacteria. Their odds of this infection were 1.4 times higher when they were hospitalized and 1.7 times higher when they weren’t in the hospital.

In addition, PPI users had a 4.5 times greater risk of getting Campylobacter infections, a common form of food poisoning, if they were hospitalized and a 3.7 times higher risk when they weren’t hospitalized.

“Reducing stomach acid, which acts as a barrier to infection, increases the chance of getting a GI infection,” said senior study author Dr. Thomas MacDonald, a pharmacology researcher at the University of Dundee in Scotland.

“The main risk of PPIs are gastrointestinal infections,” MacDonald added by email.

MacDonald and colleagues analyzed data on stool samples collected from patients in Scotland between 1999 and 2013.

Overall, there were 22,705 positive test results for bacterial infections. This included 15,273 people with C. difficile and 6,590 cases of Campylobacter, the authors reported in the British Journal of Clinical Pharmacology.

Researchers also tested for Salmonella, Shigella and Escherichia coli, or E. coli, but didn’t find an association between PPIs and these infections.

One limitation of the study is that it only included data on people who took PPIs with a prescription, even though these drugs have been available in Scotland since 2004 without a prescription, the authors note. Researchers also lacked data on other factors that can influence the risk of bacterial infections such as obesity, smoking and alcohol use.

Previous research on PPIs and infections has produced mixed results, with some studies suggesting an association and others failing to establish a connection, noted Dr. Wojciech Marlicz, a gastroenterology researcher at Pomeranian Medical University in Poland who wasn’t involved in the study.

Millions of people worldwide take PPIs, which are available without a prescription in Europe and the U.S., which means even a slight increase in the odds of bacterial infections can still impact a lot of patients.

“The main problem with PPI use is their general overuse,” Marlicz said by email. “These drugs are very potent and safe when used according to indication.”

“Some patients will gain clear benefits from PPIs as they have stomach problems, such as ulcers which will heal better with less acid,” said Dr. Claire Steves, a researcher at King’s College London who wasn’t involved in the study.

“However other patients may take these as preventatives, or for mild symptoms,” Steves added by email. “This study would prompt us to reassess the risk and benefit for each individual, and in some cases alternatives – such as changing diet or lifestyle – may be better options.”

High Cholesterol Intake and Eggs Do Not Increase Risk of Memory Disorders

Note from Millie; remember that overall high cholesterol is NOT an indicator of poor health, it’s the RATIE between HDL and LDL that are crucial.  Most peoples LDL are too high from glutens, vegetable oils, sugars, processed foods and poor overall nutrition.

January 9, 2017

University of Eastern Finland

Summary:

A relatively high intake of dietary cholesterol, or eating one egg every day, are not associated with an elevated risk of dementia or Alzheimer’s disease. Furthermore, no association was found in persons carrying the APOE4 gene variant that affects cholesterol metabolism and increases the risk of memory disorders, report researchers at conclusion of a new study.

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A new study from the University of Eastern Finland shows that a relatively high intake of dietary cholesterol, or eating one egg every day, are not associated with an elevated risk of dementia or Alzheimer’s disease. Furthermore, no association was found in persons carrying the APOE4 gene variant that affects cholesterol metabolism and increases the risk of memory disorders. APOE4 is common in Finland. The findings were published in the American Journal of Clinical Nutrition.

High serum cholesterol levels have been linked not only to an increased risk of cardiovascular diseases, but also to an increased risk of memory disorders. In the majority of the population, dietary cholesterol affects serum cholesterol levels only slightly, and many nutrition recommendations worldwide no longer set limitations on the intake of dietary cholesterol. In carriers of APOE4, however, the effect of dietary cholesterol on serum cholesterol levels is more visible. In Finland, the prevalence of APOE4, which is a hereditary variant, is exceptionally high and approximately one third of the population are carriers. APOE4 is a risk factor of both cardiovascular diseases and memory disorders. However, research data on the association between a high intake of dietary cholesterol and the risk of memory disorders in this population group hasn’t been available until now.

The dietary habits of 2,497 men aged between 42 and 60 years and with no baseline diagnosis of a memory disorder were assessed at the onset the Kuopio Ischaemic Heart Disease Risk Factor Study, KIHD, in 1984-1989 at the University of Eastern Finland. During a follow-up of 22 years, 337 men were diagnosed with a memory disorder, 266 of them with Alzheimer’s disease. 32.5 per cent of the study participants were carriers of APOE4.

The study found that a high intake of dietary cholesterol was not associated with the risk of dementia or Alzheimer’s disease — not in the entire study population nor in the carriers of APOE4. Moreover, the consumption of eggs, which are a significant source of dietary cholesterol, was not associated with the risk of dementia or Alzheimer’s disease. On the contrary, the consumption of eggs was associated with better results in certain tests measuring cognitive performance.

The findings suggest that a high-cholesterol diet or frequent consumption of eggs do not increase the risk of memory disorders even in persons who are genetically predisposed to a greater effect of dietary cholesterol on serum cholesterol levels than others. In the highest control group, the study participants had an average daily dietary cholesterol intake of 520 mg and they consumed an average of one egg per day, which means that the findings cannot be generalised beyond these levels.

Story Source:

Materials provided by University of Eastern Finland. Note: Content may be edited for style and length.

Journal Reference:

1. Maija PT Ylilauri, Sari Voutilainen, Eija Lönnroos, Jaakko Mursu, Heli EK Virtanen, Timo T Koskinen, Jukka T Salonen, Tomi-Pekka Tuomainen, Jyrki K Virtanen. Association of dietary cholesterol and egg intakes with the risk of incident dementia or Alzheimer disease: the Kuopio Ischaemic Heart Disease Risk Factor Study. The American Journal of Clinical Nutrition, 2017; ajcn146753 DOI: 10.3945/ajcn.116.146753

7 Reasons To Swap Your Breakfast Cereal For Eggs

Many Americans were raised on the theory that eggs were loaded with artery-clogging cholesterol, and that eating them was a surefire way to promote coronary heart disease. That couldn’t be further from the truth. When Wake Forest University researchers reviewed some of the top scientific studies, they found no link between eating eggs and heart disease.

In fact, many leading health experts call eggs the perfect food. The white part and the yolk work together to bring you an ample serving of important vitamins, healthy fats, trace minerals, and other nutrients—all in one convenient, low-calorie package. After all, a single whole, large egg contains just 72 calories. They’re easy to cook, too—nature’s healthy version of convenience food.

90% Of People Are Deficient In Vitamin E—Here’s The Easiest Way To Get More Without Supplements

You know you need vitamins and minerals for optimal health—and there’s a good chance you even take a daily multivitamin to cover your nutritional bases. Yet according to experts, there’s one nutrient a whopping 90% of us still aren’t getting enough of: vitamin E. That’s too bad, considering this fat-soluble vitamin has antioxidant and anti-inflammatory properties, which have been shown to stave off conditions such as heart disease, cancer, and more.

Scientists at Purdue University gave one group of healthy individuals a salad with just raw, mixed vegetables; they gave another group that same salad with one and a half scrambled eggs; and they gave a final group the same salad with three scrambled eggs. The researchers found that vitamin E absorption was a whopping 4 to 7 times higher when three scrambled eggs were added to a salad. Previous studies conducted by the same team found absorption of carotenoids (such as alpha-carotene, beta-carotene, lutein, and lycopene) was increased 3 to 8 times when three eggs were added to a salad. Even better, the study participants’ cholesterol didn’t change no matter how many eggs they received.

Boost your intake of resistant starch to help your gut thrive

Millie–   The info given here is a large part of why I moved away, slightly, from Paleo toward Mediterranean Diet.  Paleo simply does not allow for enough veggies, has too high a protein intake and keeps the body in an acid state..not ideal for heal or healing.

If you’re like most people, you don’t eat enough fiber. And even if you are meeting your daily fiber target, you might be focused on getting lots of one particular kind, such as wheat bran to prevent constipation, or psyllium to lower blood cholesterol.  Either way, you’re likely shortchanging your good gut bacteria the special type of fiber – called resistant starch – they need to thrive and keep you healthy.  Without a steady supply of resistant starch, the healthy microbes that reside in your gut can die off, increasing the load of disease-causing bacteria. Running down the good guys may also increase the risk of allergies, type 2 diabetes, obesity and inflammatory bowel disease.

Why microbiota matters

Your intestines are home to trillions and trillions of microbes, the vast majority of them residing in the large intestine. Collectively, these bacteria, yeasts and fungi make up what’s called your microbiota.  The terms microbiota and microbiome are often used interchangeably, but there’s a subtle difference. The gut microbiome refers to the gut microbes themselves (microbiota) plus the genes they contain.

Our gut microbiota extracts energy and nutrients from fiber, synthesizes certain vitamins, activates disease-fighting phytochemicals, regulates immune function and protects the lining of the gut. Growing evidence suggests this microbial community also plays a role in inflammatory bowel disease, mental health, weight control, even food cravings.

A gut microbiota that contains a diverse community of micro-organisms is defined as a healthy one because it increases the likelihood of beneficial species and fewer pathogenic bacteria.  Each person’s microbiota is unique and always changing. Genetics, antibiotic use, hygiene, stress and illness can shape the makeup of our microbiota.

Diet and microbiota

Your diet is considered the most powerful tool that can alter the composition and activity of gut microbes.

A Western-style diet, high in animal protein, saturated fat and refined carbohydrates and low in fiber has been linked to a loss of microbiota diversity. Plant-based diets, on the other hand, have been associated with a richer, more diverse microbiota.  Large changes in your diet can alter your microbiota in just one or two days. Even so, it’s your long-term dietary habits that count when it comes to the composition of your microbiota.

Enter ‘resistant’ starch

Like its name implies, resistant starch escapes digestion in the small intestine and makes its way to the large bowel, where it’s slowly fermented and broken down by good bacteria.  Fermentation creates short-chain fatty acids, compounds that feed gut bacteria, fuel colon cells, prevent the growth of harmful bacteria, fortify the intestinal lining and help regulate immune function.

Good sources of resistant starch include white beans, lentils, green peas, cashews, unripe bananas, plantain. 

The longer you cook a food and the higher the temperature used, the more resistant starch will be lost.

Rice, potato, yams that have been cooked and cooled are decent sources of resistant starch, though. Cooling cooked starches changes their structure making them resistant to digestion in the small intestine.

If you don’t eat enough resistant starch, good bacteria can feed on other things, which can damage the gut. The microbiota of mice starved of fermentable fiber have been shown to feed on the mucus lining of the gut, making it thinner and more vulnerable to infection-causing bacteria.

Eat a variety of fibers

Increase your intake of resistant starch gradually, over a period of weeks, to allow your gut bacteria to adjust.

Drink more water when increasing your fiber intake since fiber needs to absorb water to work effectively.

Gut feeling for diversity

Research on how foods alter the microbiota and, in turn, influence health is in the very early stages, but it’s accelerating at a very rapid pace. Studies suggest the following tips can help nourish and nurture your microbiome.

Eat more plants. A study published this month in the journal Cell Host & Microbe found that, compared with people who ate a typical American diet, those who followed a lower-calorie, mostly plant-based diet had a far more diverse microbial community in their gut. Aim for your meals to be 75-per-cent plant-based. Fill three-quarters of your plate with such foods as whole grains, vegetables, fruit, legumes and nut and seeds.

Ditch the Atkins-style diet. A high-protein, low-carb diet won’t cultivate a robust microbiota. Findings from a 2011 study conducted in overweight men suggested that such a diet reduced beneficial short-chain fatty acids and antioxidants. It’s also thought that undigested proteins that reach the colon may promote the growth of harmful bacteria.

Increase resistant starch. Foods such as white beans, lentils, green peas, cashews, unripe bananas, plantain, are good sources of resistant starch, fuel that allows good gut bacteria to flourish. Cooked and cooled rice, potato, yams and pasta also contain resistant starch. Add leftover grains and pasta to salads to boost your fermentable fiber intake.

Add prebiotics. Studies show that supplementing your diet with non-digestible carbohydrates known as prebiotics can fuel the growth of Bifidobacteria and Lactobacilli, two common probiotic bacteria. Prebiotic foods include asparagus, bananas, Jerusalem artichokes, jicama, rye, barley, kefir, leeks, onions, garlic and chicory root. Foods high in resistant starch are considered prebiotics.

Limit artificial sweeteners. Findings from experiments published in the journal Nature in 2014 showed that consuming artificial sweeteners led to glucose intolerance in mice and humans by disrupting the composition of gut bacteria. (The volunteers consumed the maximum acceptable daily intake of saccharin for a week, equivalent to eight packets of sweetener per day.) It’s thought that certain intestinal bacteria react to artificial sweeteners by secreting substances that trigger inflammation and impair the body’s ability to utilize blood sugar.

– Leslie Beck