Study - When pregnant moms eat more nuts, their kids have fewer allergies

Pregnant women and Nuts

Could eating more peanuts and tree nuts during pregnancy actually reduce a child's risk of developing nut and other allergies? A new study out of Denmark suggests so, having found that expectant mothers who continue to eat nuts during their pregnancies produce children with fewer overall allergies compared to children born of mothers who follow outdated recommendations that advise against nut consumption during pregnancy. 

For their study, which was published in the Journal of Allergy and Clinical Immunology, Ekaterina Maslova and her colleagues from the Centre for Fetal Programming at the Statens Serum Institut in Copenhagen evaluated nearly 62,000 Danish moms via a survey who gave birth between 1996 and 2002. The researchers also evaluated the medical records of the mothers' children from 18 months through seven years of age.

After comparing nut consumption patterns among mothers to allergy rates in their children, Maslova and her team discovered that nut consumption rates correspond with allergy rates, and mothers who eat more nuts have children that are less prone to allergies. After accounting for various outside factors, the team determined that children born to mothers who eat nuts are 21 percent less likely to develop asthma -- and when children reach seven years of age, the decrease in allergy likelihood drops to 34 percent.

Mothers who ate tree nuts more than once a week also bore 18-month-olds that were 25 percent less likely to have asthma or to experience wheezing compared to other children. Overall, allergy rates were noticeably lower among children whose mothers at nuts, compared to children whose mothers either ate fewer nuts, or completely abstained from eating nuts, during their pregnancies.

"There's some mixed data out there and this current study is showing that maybe there might be a benefit to your child in having less asthma later on if you continue to just eat the way you're still eating and not avoid (nuts)," says Dr. Todd Mahr, a pediatric allergist from Gundersen Lutheran Medical Center in La Crosse, Wisc., who was not involved in the study.

The findings contradict an earlier study presented at the 2010 annual meeting of the American Academy of Allergy, Asthma & Immunology in New Orleans that appeared to show link between nut consumption and higher allergy rates. That particularly study; however, included nuts, eggs, and milk in its analysis, a research flaw that appears to have inaccurately pinned nuts as the culprit without assessing their effect on allergies separately from eggs and milk.

Original Article Here

Do you know which the best dieting style is?

Effects of dieting styles finds that some popular choices may actually increase weight related problems

Monday, July 30, 2012 by: Raw Michelle


(NaturalNews) Recent research has scientists concerned that popular dietary recommendations for weight loss may be placing individuals at an increased risk for diabetes-related conditions.

A team from the New Balance Foundation Obesity Prevention Center Boston Children's Hospital investigated the impacts of the dietary choices of 21 individuals, for three months. The study's participants were required to drop 10 to 15 percent of their body weight prior to the study, and have their new weight stabilized. For each of the three months, the study's participants were placed on a different diet. One was low fat, while the others were low glycemic and low carbohydrate, respectively. Each of the diets, despite their preference of calorie sources, provided the necessary 10 to 35 percent of their intake from protein, as is considered healthy.


Less pain, more gain
The low carbohydrate diet made the largest impact on bodily metabolism rates, but it also came with a significant drawback. The diet also resulted in raised cortisol levels, which have been linked to both lost sensitivity to insulin, and cardiovascular disease. Low fat diets, which are often recommended by the American Heart Association, resulted in insulin resistance and a lower energy use. The best response came from when the participants were placed on the low glycemic diet, which doesn't eliminate whole classes of nutrients, and as a result, both put less of a strain on the body, and is more easily adapted to individual lifestyles.

Mechanism of change ...or a barrier to progress?

Where a food is placed on the glycemic index is an indicator of how rapidly the food can be metabolized into blood glucose. Foods that are made up of simple carbohydrates and sugars are converted more quickly, and can cause blood sugar to spike. High blood sugar is often associated with diabetes. However, in diabetes, the problem is an inability to remove sugar from the blood that is more chronic. High blood sugar brought on by high glycemic foods is conversely followed by a blood sugar crash, much in the same way the absence of the extreme highs of a drug addiction can pave the way for harsh withdrawals.

Unfortunately, in contemporary culture, the consumption of high glycemic foods tends to be a long-term, dietary style rather than a single poor food choice. The habit, much like drug addiction, is self-reinforcing. When an individual's blood sugar drops, hypoglycemia - low blood sugar - typically results in agitation, headaches, anxiety, confusion and urgent demands from the body to rectify the sugar loss. Because the body is experiencing an acute threat, it responds as if it's being attacked, releasing elevated levels of ephedrine, a hormone commonly referred to as adrenaline. To reverse these symptoms, the individual again raises their blood sugar, starting the cycle over again. This pattern puts an incredible amount of strain on the body.

Diets that are high in simple carbohydrates increase both blood sugar and blood fat levels, and may reduce the amount of good HDL cholesterol that is circulating in the body. Glycemic "load" is a measurement of the glycemic impact and the total amount of carbohydrates in the food. Complex carbohydrates still contribute to the blood sugar, but the changes in blood sugar levels that result are very gradual, and aren't associated with an increased risk of heart disease.

Low Glycemic Food Pyramid

Original Article Here

Eat less salt......Save life

Continue reading the main story

22 July 2012, BBC News, Health

Reducing salt 'would cut cancer'

Salt is in many foods, such as bread.

It wants people to eat less salt and for the content of food to be labelled more clearly.Cutting back on salty foods such as meat, bread and breakfast cereals may reduce people's risk of developing stomach cancer, according to the World Cancer Research Fund (WCRF).

In the UK, the WCRF said one-in-seven stomach cancers would be prevented if people kept to daily guidelines.

Cancer Research UK said this figure could be even higher.

Too much salt is bad for blood pressure and can lead to heart disease and stroke, but it can also cause cancer.

The recommended daily limit is 6g, about a level teaspoonful, but the World Cancer Research Fund said people were eating 8.6g a day.

Undetected

There are around 6,000 cases of stomach cancer every year in the UK. The WCRF estimated that 14% of cases, around 800, could be avoided if everyone stuck to their 6g a day. 

Kate Mendoza, head of health information at WCRF, said: "Stomach cancer is difficult to treat successfully because most cases are not caught until the disease is well-established.

Eating too much salt is not all about sprinkling it over fish and chips or Sunday lunch, the vast majority is already inside food."This places even greater emphasis on making lifestyle choices to prevent the disease occurring in the first place - such as cutting down on salt intake and eating more fruit and vegetables."

It is why the WCRF has called for a "traffic-light" system for food labelling - red for high, amber for medium and green for low.

However, this has proved controversial with many food manufacturers and supermarkets preferring other ways of labelling food.

Lucy Boyd, from Cancer Research UK, said: "This research confirms what a recently published report from Cancer Research UK has shown - too much salt also contributes considerably to the number of people getting stomach cancer in the UK.

"On average people in Britain eat too much salt and intake is highest in men.

"Improved labelling - such as traffic light labelling - could be a useful step to help consumers cut down."

A spokesman for the Department of Health said: "We already know too much salt can lead to conditions such as heart disease and stroke. That is why we are taking action through the 'Responsibility Deal' to help reduce the salt in people's diets. And we are looking at clearer... labelling on foods as part of our consultation on front-of-pack labelling.

You must know healthy facts about soy...

What is soy?  

Soy is a low-cost source of protein that has been consumed in Asian nations for many centuries. This food contains fiber, minerals, and isoflavones (a type of flavonoid), all beneficial nutrients that may contribute to a reduction in chronic disease risk. Regular intake of this food is thought to be partially responsible for the lower rates of heart disease, stroke, and cancer observed in Asian populations. Due to concerns that have been raised by the use of hormone replacement therapy, many researchers are looking to soy as a possible natural alternative to prevent some of the symptoms associated with menopause.

What are the isoflavones contained in soy? 

The isoflavones genistein, daidzein, and glycitein are the flavonoid components of soy protein. Also known as phytoestrogens, these compounds are structurally similar to the hormone estrogen, and they interact with estrogen receptors in the body. Many researchers believe that the isoflavones may be an“active” component of soy, along with soy specific soy proteins, that are responsible for the beneficial effects observed after soy consumption.

What are good sources of soy? 

There are many soy products out on the market; however, most of these have undergone such high levels of processing that much of the nutritional benefit is lost. Below is a listing of high-quality sources.

Edamame or Soy Beans 

Soy beans are the least processed form of soy protein. Available in most grocery stores, they can be purchased in fresh, frozen, or roasted forms. These beans can be eaten alone, like peas, or added to salads and stir-fries.

Tofu 

Tofu, or bean curd, is made by curdling soymilk with a coagulant. Available in both soft and firm forms, tofu can be used in a variety of recipes to partially replace either meat or dairy products. Due to the common use of calcium sulfate as the curdling agent, tofu can also be a good source of calcium. A <1/2> cup serving may contain as much as 130 mg of calcium. (See the metric conversion table at the end of this publication.)

Soymilk 

Soymilk is another high-quality source of soy protein that is available in a variety of forms, including plain, vanilla, and chocolate. It can be used to replace milk added to coffee, tea, or cereal. A one-cup serving can have as much as 300 mg of calcium.

Why should people eat soy? 

Epidemiological studies suggest that regular consumption of plant-based protein foods reduces one’s risk for chronic diseases such as cancer, heart disease, and stroke. Plant-based foods, such as soy, can provide the body with beneficial agents including vitamins, minerals, fiber, and flavonoids. Numerous clinical trials have investigated the potential of soy to protect against the risk of chronic disease. Below is a listing of some of these findings.

Soy and Heart Disease 

Consumption of soy protein has been associated with decreasing the susceptibility of LDL

cholesterol to oxidation, reducing arterial stiffness, lowering total and LDL cholesterol, and increasing

HDL cholesterol, possibly reducing the risk of coronary artery disease.

Soy and Cancer 

Numerous studies have investigated the anticarcinogenic properties of soy. Regular consumption of soy protein by healthy adult populations has been associated with a reduction in risk of both breast and prostate cancer. It has been suggested that the isoflavones genistein and daidzein may decrease the amount and size of cancer tumors. As with any significant dietary change, women with breast cancer or elevated risk for this disease should consult their physician before adding soy to their diet. 

Soy and Osteoporosis 

Due to the similarity in the structures of the isoflavones and estrogen, several studies are investigating the ability of isoflavones to reduce the rapid rate of bone loss that is associated with the onset of menopause. Epidemiological evidence has shown that Asian women, who consume the highest levels of soy protein, have elevated bone mineral density and lower risk of fracture.

Soy and Diabetes 

Regular consumption of soy protein may help to reduce symptoms associated with Type 2 Diabetes. Soy has been shown to decrease postprandial hyperglycemia, improve glucose tolerance, and decrease amounts of glycosylated hemoglobin.

Soy and Obesity 

A recent observational investigation in postmenopausal women found a favorable association between regular consumption of soy protein and a lower body mass index, higher HDL cholesterol concentration, and lower fasting insulin levels. More research must be completed before any firm conclusions can be made. 

How much soy is recommended? 

According to the American Heart Association and the US Food and Drug Administration (FDA), soy products have beneficial nutrient profiles and daily consumption of 25 grams or more of soy protein with isoflavones can help lower cholesterol levels in individuals at high risk for heart disease. An average serving of soy foods provides 6.25 grams of soy protein, so an individual who is trying to lower his or her cholesterol should aim for eating four servings of high-quality soy foods a day. If a breast cancer patient, or person who is at high risk for this disease, enjoys eating soy, occasional consumption does not appear to pose any risk; however, these individuals should consult their physicians before adding soy to their diets.

Can too much soy be harmful? 

Numerous clinical studies have found that daily consumption of up to 50 grams of soy protein is not only safe, but may also be effective in improving risk factors for chronic disease such as some types of cancer, diabetes, and cardiovascular disease. For individuals with, or at high risk for, breast cancer, there appears to be no adverse effects of occasionally eating soy, especially if it is enjoyed as part of a low-fat, high-fiber

diet.

What are some ways to increase soy intake? 

Below is a list of suggestions to help you achieve the American Heart Association and the FDA’s recommended four servings of soy per day.

Replace some or all of the meat in your favorite recipes with tofu or texturized 

vegetable protein (TVP). 

• In spaghetti sauce, replace half of your ground beef with TVP.

• In stir-fry or fajitas, replace the usual chicken or beef with cubed firm tofu.

• In chili, replace half of your ground beef with TVP.

• Make tacos with TVP.

• Add some TVP to meatloaf.

Use silken tofu to replace sour cream, yogurt, or cheese in recipes. 

• Make a dip for vegetables with half silken tofu and half sour cream. Add one package of dried onion

soup mix, combine in a blender, and serve.

• Make a morning smoothie with silken tofu instead of the usual yogurt.

• Replace half of the ricotta cheese with puréed firm tofu in lasagna.

• Use silken tofu to replace the heavy cream in your favorite soup recipe.

• Make a mixture of half sour cream and half silken tofu to use as a low-fat topping on baked potatoes.

Try some of the new soy products available at the super market. 

• Replace your morning breakfast sausage with soy sausage.

• Try some of the numerous types of garden or soy burgers.

• Use soymilk instead of creamer in your morning coffee or tea or on your breakfast cereal.

• Use soy nuts as a salad topper or eat them alone as a snack.

• Try soy nut butter and jelly for your next brown bag lunch.

Should people take isoflavone supplements? 

Although many researchers have attempted to isolate the active component of soy to create an effective soy supplement, there appears to be some additional benefit provided by consuming the intact protein particularly for lowering cholesterol. Furthermore, the actual isoflavone content of any supplement cannot be guaranteed. For these reasons, it is recommended that people wishing to lower their cholesterol attempt to incorporate high-quality sources of soy protein into their diet rather than resorting to supplements.

http://nutrition.ucdavis.edu/content/infosheets/fact-pro-soy.pdf

Health Benefits of Flax Seed

Flax Fights Cholesterol The consumption of flaxseed is associated with a reduction in total cholesterol, including the LDL (bad) cholesterol and triglycerides. Study after study has shown a positive response to eating ground flax seed daily. Eating low fat foods, increasing your exercise, limiting the salt, sugar and eating flax seed daily are a few ways that you can win the battle against high cholesterol. Flax Fights Diabetes Nutritionists are instructing their diabetic patients to eat flax daily. It has been discovered that the omega-3 fat and high fiber in flax may play a role in the fight against diabetes. In a study conducted by the University of Toronto, participants who ate flaxseed bread had blood sugar levels 28% lower an hour after eating than their counterparts who ate bread made with wheat flour! Flax Fights Cancer Flaxseed is high in lignans, up to 800 times the amount as in any tested plant food. Lignans (a phytoestrogen) have been called by H. Adlercreutz (in his article “Phytoestrogens: Epidemiology and a Possible Role in Cancer Protection”), natural cancer-protective compounds. Flax seed is also high in alpha linolenic acid (ALA) which has been found to be promising as a cancer fighting agent. The American National Cancer Institute has singled out flaxseed as one of six foods that deserve special study. Flax seed's high fiber aspect is also beneficial in the fight against colon cancer. Epidemiological studies note that diet plays a major role in the incidence of colon cancer. Research has shown that increasing the amount of fiber in your diet reduces your colon-cancer risk. Flax seed, high in fiber, lignans, alpha linolenic acid, is a key player in the fight against cancer, particularly breast and colon cancer. Flax Fights Constipation Flax is high in both soluble and insoluble fiber. One ounce of flax provides 32% of the USDA’s reference daily intake of fiber. Flax promotes regular bowel movements because it is high in insoluble fiber. Flaxseed's all natural fiber helps to absorb water, thereby softening the stool and allowing it to pass through the colon quickly. When adding fiber to your diet, it is important to make sure that you are drinking at least eight glasses of water daily. Without enough liquids, fiber can actually cause constipation! In the fight against constipation exercise, eat fruits and vegetables, drink eight glasses of water daily and add two to four tablespoons of flax to your daily regime! Flax Fights Inflammation Flax is high in Omega 3 essential fatty acids. That’s good news for people who suffer from inflammatory disorders, including rheumatoid arthritis. Health experts, such as former Surgeon General C. Evertt Koop, recommend eating foods high in Omega 3’s for people suffering from rheumatoid arthritis. It is the inflammation within the joints that cause so much of the pain associated with arthritis. The January 1996 issue of the American Journal of Clinical Nutrition reported that the participants in a study that took flax oil daily reduced inflammatory responses by as much as 30%. Flax Fights Menopausal Symptoms Hot flashes, night sweats, irritability, moodiness…ah, the joys of menopause. Can flax really help? Yes it can! Flax, like soy, is a phytoestrogen. Phytoestrogens are estrogen-like substances that are found in plants. Flax is the richest known plant source of phytoestrogens. Phytoestrogens act as a natural hormone therapy and help to stabilize hormonal levels. This stabilization of hormonal levels helps to lesson the symptoms of menopause. Flax fights Heart Disease Heart disease, the number one killer in America, has claimed the lives of too many of our family and friends. Years of a sedentary lifestyle, super size meals and processed foods has finally caught up with us. Can flax help? Yes it can. Numerous studies have been done on the effect of flax on heart disease, yielding many positive findings. Flax has been found to help reduce total cholesterol, LDL levels (the bad cholesterol), triglycerides. Flax helps to reduce clotting time and thereby reduces the chance for heart attacks and strokes. Regular intake of flax protects against arrhythmias and helps keep the arteries clear and pliable! Flax and the Immune System Across the table, your co-worker sneezes, no tissue in sight, you feel a light spray hit your face and shudder. Standing in a crowded elevator, in a busy mall, or in an airplane, you sometimes feel like you can’t escape getting at least one or two colds each year…or can you? Research has found that eating flax daily favorably affects immunity, the body’s ability to defend itself successfully against bacteria and viruses. Two components of flax, lignans and ALA (alpha-linolenic acid), have been found to affect immune cells and compounds that control immune reaction. Flax fights “The Blues” It’s that tired feeling that a good night's rest won’t shake… that listless down in the dumps feeling that you just can’t get rid of. We call it “the blues”, otherwise known as atypical depression, the most common form of depression. Preliminary research suggests that eating a diet rich in flax could slash your risk of ever feeling “down in the dumps”. Follow up studies show that just 2-3 tablespoons of flax daily can help up to 2/3rds of severely depressed women bounce back within eight weeks. Flax, says Udo Erasmus, PhD, has a mood boosting ingredient: docosahexaenoic acid (DHA) that is essential for the proper function of brain cells, yet up to 85% of women aren’t getting enough of it. Early research conducted by Dr. Martha Clare Morris of Chicago’s Rush-Presbyterian-St. Luke’s Medical Center notes that a diet rich in omega-3 fatty acids is believed to be important for brain development. She stated that some participants in the study saw a decreased risk of Alzheimer’s from eating a diet high in Omege-3 fatty acids(Flax is the richest source of Omega 3’s in the plant kingdom). More research is needed in the area of flax and its relation to depression and brain function, however preliminary research is very promising. Buy Flax Now How can Golden Valley Flax help you? Flax is very high in lignans, which have anti-tumor properties—lignans act as antioxidants that could mirror the results of Tamoxifen, the anti-cancer drug for breast cancer. Flax is a natural food that has been consumed for thousands of years by many civilizations with noticeable health benefits and no artificial drug side effects. Omega 3’s—flax is recognized as the richest source of essential fatty acids (EFAs) such as alphalinolenic acid (ALA and Omega-3 fatty acids). Lignans—flax contains high levels of lignans, which are natural compounds that help prevent many types of cancer, such as breast, colon and prostate cancer. Fiber—as a whole grain, flax contains high levels of both soluble and insoluble fiber, which has been recognized by the National Cancer Institute as an essential part of your diet for the prevention of many cancers. Your body cannot make the essential fatty acids, Linoleic (Omega-6) or Linolenic (Omega-3), from other elements; instead, they must be consumed as part of your daily diet. Research has indicated that we consume too much Omega-6’s and not enough Omega-3’s, but flaxseed contains these essential fatty acids in perfect balance. In proper balance, omega-3’s and omega-6’s work to form the membranes of every cell in your body, play a vital role in the active tissues of your brain, and control the way cholesterol works in your system. Some of the information above is from Flax Your Way to Better Health by Jane Reinhardt-Martin, RD, LD and Flax, A Health and Nutrition Primer by Diane H. Morris, Phd, RD.

http://www.flaxhealth.com/howflaxhelps.htm

Once you diagnosed that you are allergic...Only way is to avoid that food

Food allergy

Allergy to food

A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food.

Causes, incidence, and risk factors

Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, an immune response is triggered by a substance that is generally harmless, such as a specific food.

The cause of food allergies is related to your body making a type of allergy-producing substance called immunoglobulin E (IgE) antibodies to a particular food.

Although many people have a food intolerance, food allergies are less common. In a true food allergy, the immune system produces antibodies and histamine in response to the specific food.

Any food can cause an allergic reaction, but a few foods are the main culprits. In children, the most common food allergies are to:

• Eggs
• Milk
• Peanuts
• Shellfish (shrimp, crab, lobster)
• Soy
• Tree nuts
• Wheat

A food allergy frequently starts in childhood, but it can begin at any age. Fortunately, many children will outgrow their allergy to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. Allergies to peanuts, tree nuts, and shellfish tend to be lifelong.

In older children and adults, the most common food allergies are:

• Fish
• Peanuts
• Shellfish
• Tree nuts

Food additives -- such as dyes, thickeners, and preservatives – may rarely cause an allergic or intolerance reaction.

An allergy syndrome that affects the mouth and tongue may occur after eating certain fresh fruits and vegetables. These foods contain substances similar to certain pollens. For example, melon contains substances similar to ragweed pollen, and apples have allergens similar to tree pollen.

Many Americans believe they have food allergies, while in reality fewer than 1% have true allergies. Most symptoms are caused by intolerances to foods such as:

• Corn products
• Cow's milk and dairy products (Lactose intolerance)
• Wheat and other gluten-containing grains (Celiac disease)

Symptoms

Symptoms usually begin immediately, within 2 hours after eating. Rarely, the symptoms may begin hours after eating the offending food.

If you develop symptoms shortly after eating a specific food, you may have a food allergy. Key symptoms include hives, hoarse voice, and wheezing.

Other symptoms that may occur include:

• Abdominal pain
• Diarrhea
• Difficulty swallowing
• Itching of the mouth, throat, eyes, skin, or any area
• Lightheadedness or fainting
• Nasal congestion
• Nausea
• Runny nose
• Patches of itchy, scaly skin (atopic dermatitis); skin may peel or blister
• Swelling (angioedema), especially of the eyelids, face, lips, and tongue
• Shortness of breath
• Stomach cramps
• Vomiting

Symptoms of mouth (oral) allergy syndrome:

• Itchy lips, tongue, and throat
• Swollen lips (sometimes)

Signs and tests

In severe reactions, you may have low blood pressure and blocked airways.

Blood or skin tests are sometimes used to confirm that you have an allergy. However, there is no well-accepted criteria for diagnosing food allergies.

With elimination diets, you avoid the suspected food until your symptoms disappear. Then the foods are reintroduced to see if you develop an allergic reaction.

In provocation (challenge) testing, you eat a small amount of the suspected food allergen under medical supervision. This type of test may provoke severe allergic reactions. Challenge testing should only be done by a doctor.

Never try to deliberately cause a reaction or reintroduce a food on your own. These tests should only be performed under the guidance of a health care provider -- especially if your first reaction was severe.

Treatment

The only proven treatment for a food allergy is to avoid the food. Other treatments, including allergy shots and probiotics, have not been clearly proven to help with food allergies.

If your child has a problem with cow’s milk formula, your health care provider may suggest trying a soy-based formula or something called an elemental formula, if available.

If you suspect you or your child has a food allergy, consult an allergy specialist.

If you have symptoms on only one area of the body (for example, a hive on the chin after eating the specific food), you may not need any treatment. The symptoms will likely go away in a brief time. Antihistamines may relieve the discomfort. Soothing skin creams may provide some relief.

Consult your doctor if you think you have had an allergic reaction to food, even if it is only a local reaction.

Anyone diagnosed with a food allergy should carry (and know how to use) injectable epinephrine at all times. If you develop any type of serious or whole-body reaction (even hives) after eating the offending food, inject the epinephrine. Then go to the nearest hospital or emergency facility, preferably by ambulance. Seek immediate medical attention after injecting epinephrine for a food reaction.

http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001820/

Whole grain products are rich in nutrients

Wholemeal

What are whole grains?

Whole grains are whole grains, which consists of three parts:

• Kim - contains corn embryo.
• Endosperm - delivering nutrients to the growing grain. Approximately 50-75% of the endosperm consists of energetic starch and approx. 8-18% protein.
• Should / bran - around the germ and the endosperm is bran or the shell portion, as a sheath and containing large amounts of fibers, but also vitamins and minerals.

Whole grain products are rich in several nutrients, including vitamins, minerals, fiber and plant sterols, which may be protective against lifestyle diseases.

Yet there is no clear definition of how much whole grain, which is needed for a product to be called a whole grain product. But an educated guess is that ≥ 51% of dry matter must be formed by fuldkornets constituents.

Whole grains in our diet

Brown rice	Whole Grain Pasta
Red Rice	Fuldkornsrug
Pearl barley and barley flakes	Whole Grain Wheat
Fuldkornsbulgur	Fuldkornscouscous
Oatmeal	Amaranth (Inca Indians grain, gluten free)
Oat Flakes	Triticale (a cross ml.hvede and rye)
Spelt	Emmer (wheat Type)
Sorghum	Farro (gl cereal, pre spelled)
Quinoa

Nutritional Consultant Martin Kreutzer, research assistant Morten Moller Georg Jensen and Professor Arne Astrup, LIFE - Faculty of Life Sciences, University of CopenhagenUniversity

(Published on foodofLIFE.dk and Health)

The daily cup of coffee is good for you

The daily cup of coffee is good for you - 19.06.2012

A moderate consumption of coffee may have a preventive effect of including type 2-diabetes and certain cancers. That is the conclusion of a new report from Knowledge Council for Prevention.

By Camilla July Gregersen, Communications Officer

A number of experts with Professor Kjeld Hermansen from Aarhus University, the lead has prepared a new report for Vidensråd Prevention . 

Here it is stated that the vast majority of scientific studies to date suggest that a moderate consumption of coffee have a preventive effect against several diseases, including type 2-diabetes, heart disease and certain cancers. Professor Lars Ove Dragsted, The Natural and Life Sciences, who helped prepare the report, said that very clearly indicates that coffee is healthy in moderate amounts.

"The Danes have for many years been one of the most coffee drinkers peoples of the world, and now we can show that it is not so bad even and actually have some preventive effects" says Professor Lars Ove Dragsted, also in his own research work with bioactive and preventive dietary factors.

Work on the report grew out of the many myths about coffee drinking, which regularly shows up in the media. Therefore it was decided to focus on research on coffee's impact on health and disease. The report examines coffee's impact on some of the major diseases, such as. cancer, type 2-diabetes, heart disease, depression and dementia. At the same time undergoing also the importance in relation to pregnancy and cognitive functions.

Coffee Drinking is no barrier to pregnancy

There are so many myths about coffee drinking to the meaning of pregnancy and in some countries do not recommend that pregnant to drink coffee as caffeine in coffee has been suspected of being harmful to the fetus.

The report, however, show that a moderate intake of coffee to 2-3 cups a day will have no adverse effect on pregnant women or affect the ability to achieve pregnancy. It is not clear whether a high daily intake of coffee can have a detrimental effect.

Protects against type 2-diabetes and some cancers

A daily consumption of 3-4 cups of coffee at the same time also looks to have a positive effect in relation to the development of type 2-diabetes. The report shows that moderate consumption reduces the risk of developing type 2-diabetes by 25% or more.

"Danish The average coffee consumption of 3-4 cups a day gives thereby a protective effect against development of type-2-diabetes. Simultaneously, increased consumption of coffee, in fact, a further reduction of the risk up to a consumption of 6 - 8 cups a day, "says Professor Lars Ove Dragsted and continues:

"In addition, suggest new studies that coffee may reduce the risk of some cancers, such as. Liver, oral cavity, end and colon cancer. For cardiovascular see filter coffee also seems to reduce the risk by about 10%. However, there is the caveat that certain types of coffee contain substances that can increase cholesterol. These substances are removed with ordinary coffee filters. "

The report does not some definite side effects or negative effects of coffee drinking, but for some groups such as pregnant women and people with anxiety disorders, the inlet is kept to a moderate level.

Thus, many of the myths that surround coffee drinking, killed and you can enjoy yournext cup of coffee without feeling guilty.

Facts about the report: This report was prepared by Consultant, adj. Professor Kjeld Hermansen, MD, Associate Professor Bodil Hammer Bech, Professor Lars Ove Dragsted, Dr. Lars Celebrate troupe, neuropsychologist Kasper Jørgensen, Senior Consultant Lytken Mogens Larsen, MD, adj. Professor Anne Tjønneland

http://www.foodoflife.dk