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Pretty Much Everything We Eat Is Full Of Sugar, And That’s A Major Problem

Additives sure aren’t adding to your health.

A frighteningly large portion of the calories and sugar North Americans eat comes from ultra-processed foods, which are tinkered with even more than regularly processed foods and may contribute to serious health issues like Type 2 diabetes, according to a new study.

Researchers from Tufts University and the University of Sao Paulo in Brazil found that ultra-processed foods are responsible for almost 60 percent of all the calories North Americans consume and about 90 percent of all added sugars they eat.

“The content of added sugars in ultra-processed foods was eightfold higher than in processed foods and fivefold higher than in unprocessed or minimally processed foods and processed culinary ingredients grouped together,” they write in the study published Wednesday in BMJ Open.

Added sugars should make up only about 10 percent of a person’s total caloric intake, the researchers note – however, they found that more than 80 percent of North Americans typically exceed this recommended limit.

Processed foods generally have added oils and salt. Ultra-processed foods are different because they’re enhanced with other additives, including colors, artificial flavoring and sweeteners, the study says.

Researchers say the top ultra-processed foods that North Americans consume are:

  • Breads
  • Cakes, cookies and pie
  • Salty snacks
  • Frozen meals
  • Soft drinks and fruit drinks
  • Pizza
  • Ice cream
  • French fries

For the study, researchers conducted at-home interviews and health examinations with 9,317 people of all ages, who also provided them with information about what they ate for a 24-hour period. The researchers say their study is the first to examine the relationship between ultra-processed foods and sugar intake in the U.S.

Eating excess amounts of added sugars is “most likely” contributing to health issues such as obesity, high blood pressure and coronary heart disease, the study warns.

The best thing to do is to entirely cut out these foods from your diet, the researchers say. That may sound easier said than done – and maybe even impossible, especially when life gets really busy. One way to do this is to avoid replacing water, pasteurized fresh milk and freshly squeezed fruit juices by soft drinks or flavored fruit drinks, said Professor Carlos A. Monteiro, one of the study’s authors.

Preparing at least some fresh foods at home rather than buying a lot of packaged meals will help decrease sugar intake, Monteiro added. And when you do buy packaged foods, be sure to look at the ingredient labels – even items like deli meats often contain sugar.

 
By Willa Frej         HuffPost US        03/10/2016
 

It’s Not Your Fault That You Eat So Much Sugar

Consumers don’t even want all this cloying sweetness. Manufacturers made the decision for them.

Consumers’ most common complaint about taste? “Too sweet.”

Americans tend to associate our health problems with sin. It’s hard to find a health story in the press that doesn’t blame greed and lack of willpower for our ongoing epidemics of obesity and diabetes as well as a recent upturn in the rate of heart disease. But the problems stem more from a greedy food industry than from any weakness in consumers. Our supermarket shelves are filled with items made with cheap ingredients, especially sugar and corn syrup, whether people want it or not.

A fascinating new study out of the Monell Chemical Senses Center in Philadelphia showed that among 400,000 food reviews on Amazon.com, the primary complaint was that food was too sweet. People used terms like “syrupy, overwhelmingly or cloyingly sweet,” said behavioral geneticist Danielle Reed, who led the research. She and her colleagues used a machine- learning program to sort through the thousands of reviews covering 67,553 products.

The finding was a surprise; she had designed the study to add to her body of work on the way people vary in the perception of bitterness. Genetic differences make some people much more sensitive to bitter tastes than others, and this can affect whether we love or hate vegetables such as broccoli and kale. She was surprised, she said, that on Amazon reviews, consumers rarely complained about bitterness, or saltiness for that matter. They complained about sweetness. Manufacturers may think they are sweetening things to suit a common taste, in which case they are getting it wrong – but the market is full of oversweetened foods, so the manufacturers mostly don’t lose customers to better-tasting competitors.

Or the problem may be that manufacturers are trying to use the cheapest possible ingredients in a way that consumers will still tolerate. Sugar is cheap, and corn syrup even cheaper. In his book “The Omnivore’s Dilemma,” author Michael Pollan recounts the way the introduction of corn syrup in the late 20th century tempted manufacturers add as much as possible to many processed foods and to lure consumers with giant sodas and other supersized products that felt like bargains but came with hidden costs. Later, the medical dogma that fat was deadly lead to an explosion of extremely sweet low-fat products as well.

However we got here, it’s clear that the empty calories are contributing to epidemics of obesity in the U.S. and elsewhere. The food police should rethink chastising consumers and turn their attention on the true culprits who are dishing it out.

By Faye Flam           July 10, 2019
 
   Faye Flam is a Bloomberg Opinion columnist. 
She has written for the Economist, the New York Times, the Washington Post, 
Psychology Today, Science and other publications. 
She has a degree in geophysics from the California Institute of Technology.
 
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Weedkillers in Cereals: What to Know

In a new round of testing, the nonprofit watchdog Environmental Working Group found the weedkiller glyphosate in all 21 cereal and snack products it sampled.

“All but four contained levels higher than what EWG considers protective for children’s health,” says Alexis Temkin, PhD, an EWG toxicologist and co-author of the new report, issued Wednesday.

Glyphosate is the main ingredient in Bayer-Monsanto’s weedkiller Roundup.

Monsanto took exception to the report and said its products contain safe levels of chemicals, well below federal limits. The FDA says its standard safe level of glyphosate ranges from 0.1 parts per million to 310 ppm.

The products meet the regulatory standards set by the federal Environmental Protection Agency, Temkin says, but the EWG believes that the feds’ “tolerance limits are too high to adequately protect children’s health.”

The EWG first tested oat-based products in August 2018 and then again in October. It did the latest round to see if there has been any shift in the market or if oat-based foods still contain levels that were present before.

In general, the watchdog group found no differences.

In a statement, General Mills spokesperson Mike Siemienas says: “General Mills’ top priority is food safety and has been for over 150 years. Most crops grown in fields use some form of pesticides and trace amounts are found in the majority of food we all eat.”

baby_child_cheerios_cereal

 

What the New Tests Found

In the previous testing, including 94 samples of oat-based foods, glyphosate was detected in all but two samples, with 74 samples at levels above the EWG’s benchmark of 160 parts per billion (ppb). In the latest testing, ”we did 21 samples; four we had previously tested and 17 were new,” Temkin says.

Honey Nut Cheerios Medley Crunch, made by General Mills, had the highest levels, with 833 ppb, and regular Cheerios had 729 ppb.

Temkin says the EWG benchmark for children’s health of 160 ppb is calculated on how much of a substance would result in one additional case of cancer in every million people over a lifetime.

Nature Valley Fruit & Nut Chewy Trail Mix Granola Bar, Dark Chocolate & Nut, had the lowest results, with 76 ppb. Among other products sampled, Nature Valley Maple Brown Sugar granola bars had 566 ppb, Nature Valley Almond Butter Granola Cups had 529, and Chocolate Peanut Butter Cheerios had 400 ppb.

Complete results are here.

The EWG bought the products via online retail sites, shipping about 300 grams of each to an independent lab to analyze glyphosate levels.

Cancer-Causing or Not?

Are the levels worrisome or not? Experts disagree. The International Agency for Research on Cancer said in 2015 that glyphosate is ”probably carcinogenic to humans.”

The EPA says the chemical is not likely to cause cancer in people. In April, the EPA, while reviewing glyphosate, said it ”continues to find that there are no risks to public health when glyphosate is used in accordance with its current label and that glyphosate is not a carcinogen.”

Most crops grown in fields use some form of pesticides and trace amounts are found in the majority of food we all eat.
~ General Mills spokesperson Mike Siemienas

Glyphosate is a weedkiller and also helps ready crops for harvest. It promotes even drying so more of the crops can be harvested at the same time.

In recent years, some communities have banned the use of glyphosate. To date, three juries have awarded damages in cases involving the weedkiller and cancer. In May, a California jury ordered Monsanto to pay a couple more than $2 billion in damages.

Parents who are concerned can turn to organic products, Temkin says. “We do know that organic oats are going to have much lower levels, because the use of glyphosate is prohibited,” she says. Still, it’s no guarantee, since organic oats might be grown near fields where the weedkiller is used.

Monsanto Replies

In a statement, Monsanto says: “The glyphosate levels in this report are far below the strict limits established by the Environmental Protection Agency to protect human health. Even at the highest level reported by the EWG (833 ppb), an adult would have to eat 158 pounds of the oat-based food every day for the rest of their life to reach the strict limits set by the EPA.”

General Mills’ Siemienas agrees.

“Experts at the FDA and EPA determine the safe levels for food products,” he says. “These are very strict rules that we follow as do farmers who grow crops. We continue to work closely with farmers, our suppliers and conservation organizations to minimize the use of pesticides on the ingredients we use in our foods.”

The allegations, he says, are the same as those made in previous EWG reports.

Sources
Article: Weedkillers in Cereals: What to Know
Environmental Working Group: “In New Round of Tests, Monsanto’s Weedkiller Still Contaminates Foods Marketed to Children,” June 12, 2019.
News release, EPA: “EPA Takes Next Step in Review Process for Herbicide Glyphosate, Reaffirms No Risk to Public Health,” April 30, 2019.
Alexis Temkin, PhD, toxicologist, Environmental Working Group.
The New York Times: “$2 Billion Verdict Against Monsanto Is Third to Find Roundup Caused Cancer.”
Statement, Monsanto, June 13, 2019.
Mike Siemienas, spokesperson, General Mills. 
FDA.gov: “Questions and Answers on Glyphosate.”
Libby Mills, RDN, spokesperson, Academy of Nutrition and Dietetics.
Carl Winter, PhD, extension food toxicologist; vice chair, food science and technology, University of California, Davis.
United States Department of Agriculture: “Changes in Retail Organic Price Premiums from 2004 to 2010.”
United States Department of Agriculture: “Organic Production and Handling Standards.”
Trewavas, A. Crop Protection, September 2004.
Environmental Protection Agency: “Pesticides and Food.”
United States Department of Agriculture: “Organic Labeling Standards,” “Organic Agriculture,” “Organic Market Overview,” “Labeling Organic Product.”
Environmental Working Group: “EWG’s Shopper’s Guide to Pesticides in Produce,” “FDA Bans Three Toxic Chemicals.”
Winter, C. Journal of Toxicology, May 2011.
North Carolina State University: “Strawberry Disease and Their Control.”
The Connecticut Agricultural Experiment Station: “Removal of Trace Residues from Produce.”
Krol, W. Journal of Agricultural and Food Chemistry, October 2000.
National Potato Commission: “US Per Capita Utilization of Potatoes.”
Srednicka-Tober, D. British Journal of Nutrition, March 2016.
American Cancer Society: “Teflon and PFOA.”
Crop Protection: “A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential benefits of no-till agriculture.”
Journal of Agromedicine: “Pesticide/Environmental Exposures and Parkinson’s Disease in East Texas.”
PLOS: “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans”
Colorado State University: “Pesticides: Natural Isn’t Always Best.”
British Journal of Nutrition: “Composition differences between organic and conventional meet; A systematic literature review and meta-analysis.”
PBS: “USA to propose standard for organic seafood raised in U.S.”
Food Standards Agency: “Pesticides.”

By Kathleen Doheny        June 14, 2019 
WebMD Health News
Reviewed by Neha Pathak, MD on June 14, 2019


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What Is Folic Acid, Why Do You Need It And What Foods Have It?

What Is Folic Acid?

Folic acid is the synthetic version of the folate, a B vitamin that’s vital for the formation of red blood cells. It also plays a part in helping the body’s nerves function properly. The vitamin is essential in helping DNA form within cells, “allowing each cell to replicate perfectly”, according to the BDA, the association of British dieticians.

If you don’t have enough folic acid in your body, it can cause a form of anaemia – where blood cells have reduced ability to carry oxygen around the body – which causes tiredness, weakness and fatigue. People with a deficiency might also suffer from diarrhoea, loss of appetite, weight loss, headaches, heart palpitations, a sore tongue and behavioural disorders.

Why Is It Important For Pregnant Women?

Folic acid fortification – the process of folic acid being added to grain products – has already been adopted in more than 60 countries worldwide, including Australia, Canada and the US.

The government’s 12-week consultation on whether folic acid should be added to flour follows years of campaigning by charities including Shine, which represents people with the birth defect spina bifida.

Pregnant women are advised to take a folic acid supplement before conceiving and for the first 12 weeks of pregnancy to cut the risk of birth defects. But some women forget to take the supplement, do not follow advice or do not discover they are pregnant until it is too late.

Neural tube defects (NTDs) – birth defects of the brain, spine or spinal cord – occur when an opening in the spinal cord or brain remains from early on in human development. “Folic acid can prevent NTDs, but only if taken very early in the pregnancy, and really before conception,” says Clare Murphy, director of external affairs at Bpas.

“Currently, women are advised to take folic acid supplements during the early stages of pregnancy, but around half of UK pregnancies are unplanned, which means that many women have already missed the window to take folic acid by the time they realise they are pregnant.”

Around 1,000 pregnancies are affected by NTDs each year in the UK and more than 40% of cases are fatal. Under plans to fortify flour, experts predict that around 200 birth defects a year could be prevented.

Public health minister Seema Kennedy said the move would also help women from the poorest areas who are less likely to take folic acid supplements. “It is right that we do all we can to protect the most vulnerable in society,” she added.

 

Do Men Need It Too?

Folic acid is important for everyone, regardless of their sex. According to the BDA, men, children and women who are not likely to become pregnant should be able get sufficient amounts of folate (the form of folic acid occurring naturally in food) by eating a healthy diet.

It’s been reported that folic acid can help protect the heart and cardiovascular system, boost sperm count, and decrease the risk for certain cancers. Some evidence suggests it might even reduce the risk of mood disorders.

What Foods Contain Folate (Folic Acid)?

  • Spinach
  • Kale
  • Brussels sprouts
  • Cabbage
  • Broccoli
  • Beans and legumes (ie. peas, blackeye beans)
  • Yeast and beef extracts
  • Oranges and orange juice
  • Wheat bran and other whole grain foods
  • Poultry
  • Pork
  • Shellfish
  • Liver
  • Fortified foods (ie. some brands of breakfast cereals – check the label).

How Much Should You Have?

Adults and children over 11 years old are recommended to have 200μg (micrograms) of folate daily, according to the BDA. You can get enough folic acid from food alone – many cereals have 100% of your recommended daily value of folic acid. Look on the outside of packets for the nutritional chart or the ‘contains folic acid’ symbol.

Women trying for a baby are advised to have 200μg plus a supplement. For pregnant women, the advice is to take 300μg plus a 400μg supplement during the first 12 weeks of pregnancy – but consult your doctor first, especially if you’ve had a pregnancy previously affected by neural tube defects or if you have diabetes.

Breastfeeding mothers are advised to make sure they’re having 260μg a day, to help their child’s development.

Should You Take Folic Acid Supplements?

While pregnant women are strongly advised to take folic acid supplements, the rest of the population should be able to get enough providing they eat a balanced, nutritious diet. BDA suggests those aged over 50, or those with a history of bowel cancer, should take no more than 200μg/day per day.

Potential side effects of taking additional supplements daily include nausea, loss of appetite, trapped wind or bloating – although the NHS notes these symptoms are usually mild and don’t last long.

If you have any of the following, you should speak to your doctor before having folic acid supplements:

  • An allergic reaction to folic acid or any other medicine
  • Low vitamin B12 levels or pernicious anaemia
  • Cancer
  • Kidney dialysis
  • A heart stent

 

By Natasha Hinde        13/06/2019


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Time out for time outs: Why pediatricians now promote ‘positive parenting’

Canadian Paediatric Society calls for shift away from shaming, blaming and other types of negative discipline

The latest parenting advice from Canada’s pediatricians is to shift away from shaming, blaming and any other types of negative discipline to what they call positive parenting.

Positive parenting is a set of principles to correct children’s misbehaviour with greater empathy and communication and less punishment — and sticking with it at the times when it’s most challenging. Experts say positive parenting fosters loving, predictable and secure relationships between a child and their parent or guardian.

The Canadian Paediatric Society (CPS) said in its latest position statement, released Thursday, that this is the first time it is asking all primary care practitioners to encourage positive parenting. Doing so, the society says, buffers against the effects of stressors and traumatic events.

Gold-standard randomized trials have demonstrated how positive parenting techniques are more effective at reducing negative behaviour in children, said Jenny Jenkins, the Atkinson Chair of Early Child Development and Education at the University of Toronto. Jenkins, a clinical and developmental psychologist, wasn’t involved in the position statement.

“Negative comments, negativity or harshness towards children has been shown to be much more problematic developmentally for kids,” Jenkins said.

‘Pick their battles’

Positive parenting techniques provide a better relationship between parents and children.

“Rather than parents getting mad at kids and being irritable with them and negative with them, the interaction becomes a more positive one,” she said.

If parents ignore the low-level problematic things that kids often do and intervene only when there’s a safety concern or really bad behaviour, then their interactions with a child can shift in a more positive direction.

“The parents are trying to pick their battles,” Jenkins said.

But today’s parents may be at a loss on how to practise positive parenting since many of their parents didn’t use it with them, said Dr. Andrea Feller, a member of the CPS’s early years task force that wrote the position statement.

Past parenting advice was well intentioned and based on what was known at the time, she said. But experts in child brain development no longer recommend discipline that includes punishments like shaming and blaming.

Experts say positive parenting fosters loving, predictable and secure relationships between a child and their parent or guardian. the Canadian Paediatric Society, in a new position statement, is for first time asking all primary care practitioners to encourage positive parenting.

Feller encourages parents who feel conflicted between the way they were raised and adopting positive parenting to trust themselves.

“Parents are a child’s first, best and most important teacher,” said Feller,a pediatrician in the Niagara Region and a mother of two children under 12.

In fact, the CPS said the reason behind the new statement is that while there are many factors that can put kids at risk for developmental problems, parenting is one that can be easily changed. The focus is on children aged zero to six years.

child
Time outs ‘have a place’ but should not be used to discipline children under the age of three, who only understand that a parent or caregiver has turned them away, says Dr. Andrea Feller of the Canadian Paediatric Society. 

 

Recommendations to doctors

One way parents can get guidance is at the doctor’s office. The CPS is encouraging pediatricians and family doctors to be comfortable asking parents about their relationship with a child and how well the family is coping.

At every visit, clinicians should ask questions about a child’s behaviours and family routines, such as “What is your child’s bedtime routine?”

Parents of young children commonly ask doctors for advice on crying, sleep and challenging behaviours, so that could serve as an opening for those types of conversations.

Clinicians are also encouraged to broach difficult and sometimes uncomfortable topics, such as trauma, and ask questions like “Has anything stressful happened to you or your family since I last saw you?”

To promote positive parenting behaviours, the society’s other recommendations to clinicians include:

  • Ask if there is a consistent caregiver, since that is a protective factor.
  • Model communication skills by being open, predictable, kind and curious.
  • Promote shared reading by families.
  • Incorporate family-friendly hours and proactive scheduling into their practice (e.g. “Let’s make an appointment for early next month” versus “Come back if you’re having difficulties.”)

Primary care providers can also direct parents to positive parenting books or free community supports such as local early years centres.

Shift to time ins

The document also included a section on time outs and time ins.

A time out creates a brief break in the child’s behaviours, even if it’s a positive one such as expressing curiosity or reaching for a hug. In a time in, on the other hand, the caregiver invites the child to sit and talk about feelings and behaviour in an age-appropriate way.

“Time outs have a place,” Feller said, but should be considered a “last resort,” since time outs can drift inappropriately into punishment.

What’s more, time outs have no place in disciplining children under the age of three, who only understand that a parent or caregiver has turned them away. Often, Feller added, it is the parent who needs a break.

Feller noted social workers and early childhood educators already encourage positive discipline.

Now medical professionals are making the shift toward helping parents recognize that a young child’s misbehaviour is often a way for them to communicate: “I can’t handle things right now. I need your help.”

Pediatrician Daniel Flanders, founder and director of Kindercare Pediatrics in Toronto, said the position statement is reasonable.

“It’s a positive step in right direction, but it’s a really small one,” Flanders said. What’s missing is practical ways to help parents implement it.

“It’s all fair and good to say this is how parents should parent, but it’s a whole other ball game when a single mom is trying to make it through the day, and she doesn’t really have any resources or any support to really help her parent in all the ways this position statement is encouraging.”

Amina Zafar · CBC News  April 14

ABOUT THE AUTHOR
Amina Zafar has covered health, medical and science news at CBC since 2000. She has a degree in environmental science and a master’s in journalism.

source: www.cbc.ca

 

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Does sugar make kids hyper? That’s largely a myth

Does sugar make kids hyper? Maybe.

The idea of a link between sugar and hyperactivity in children dates to the 1970s, when the Feingold diet was prescribed by a pediatrician with the same name as an eating plan to alleviate symptoms of ADHD.

“His diet eliminated artificial flavorings, sweeteners and preservatives — and so sugar kind of got lumped in, as well,” King said.

This diet may have led parents to perceive that sugar is a culprit when it comes to kids’ excitable behavior — even if it is not the true cause of one’s hyperactivity.

In one study from the mid-’90s, researchers gave children a drink containing a sugar substitute. One group of moms was told that their kids were drinking a high-sugar drink; the other group was told the truth, that their kids were consuming a sugar substitute. Mothers who were told that their kids consumed sugar rated their kids as more hyperactive, even though they didn’t consume any sugar.

“Just thinking their children were consuming sugar caused moms to perceive their children as being more hyperactive,” King said.

“When children consume sugar, it’s usually around something fun: holidays, birthdays, celebrations; there’s already that excitement there,” she said. “I don’t think you can say the sugar made them run around and play with friends. … That would be very hard to separate out.”

Instead, a release of the hormone adrenaline might explain a child’s overly energetic behavior. “It’s a flight or flight hormone; when you are excited or fearful, it increases heart rate and directs blood flow to the muscles, which may make children more antsy and have the urge to keep moving, so you may be perceiving that as hyperactivity,” King said.

“If you look at the peer-reviewed evidence, we cannot say sugar absolutely makes kids hyper; however, you can’t discount that sugar may have a slight effect” on behavior, said Kristi L. King, senior pediatric dietitian at Texas Children’s Hospital and spokeswoman for the Academy of Nutrition and Dietetics.
In the mid-1990s, a meta-analysis reviewed 16 studies on sugar’s effects in children. The research, published in the medical journal JAMA, concluded that sugar does not affect behavior or cognitive performance in children. “However, a small effect of sugar or effects on subsets of children cannot be ruled out,” the article said.
Like adults, some children may be more sensitive to blood sugar spikes than others. This may mean they are more likely to become aroused when consuming sugar.
Notably, a small percentage of children with attention-deficit hyperactivity disorder may be extra sensitive to sugar, and their behavior changes when they eat it, according to Jill Castle, a registered dietitian and childhood nutrition expert who teaches a parenting course called the ADHD Diet for Kids. “They may become more aggressive or hyperactive or difficult to parent,” Castle explained. Minimizing sugar in the diet can be beneficial for these children.

According to Castle, lots of sugary foods can also equate to elevated amounts of food dyes, artificial flavors or other additives that could be problematic for a child with ADHD, often making it difficult to tease out whether sugar is the culprit.Complicating the issue is the fact that we don’t have a way to determine whether there is a link. “Is there a biomarker? A hormone level?” King asked. “It’s disheartening for parents. … They want answers. And unfortunately, nutrition is such an individual thing.”

 

Sugar and hyperactivity: Positive link or parent perception?

To try to determine whether your child is truly sugar-sensitive or just excited about a celebration, Castle recommends eliminating sugary foods from the diet for a few weeks and then testing the child with a sugary food like soda, frosted cake or a tablespoon of sugar in 100% juice, and watching the child’s response. “It may be a quick way to determine how sugar may be affecting the child,” Castle said.

Then again, like the parents in that study, you may just think they’re being hyper just because you know that they consumed sugar.

Tips for parents

Even though most kids don’t have a sugar sensitivity, that doesn’t mean sugar is good for their health. Sugary foods and beverages deliver calories without any nutrients. What’s more, eating foods high in added sugars throughout childhood is linked to the development of risk factors for heart disease, such as an increased risk of obesity and elevated blood pressure in children and young adults.

To keep kids healthy, the American Heart Association recommends that children ages 2 to 18 consume less than 6 teaspoons – or 24 grams – of added sugars daily. To put that number in perspective, consider that 24 grams is the amount of sugar in just one 1.55-ounce chocolate bar. A 12-ounce can of regular soda contains about 40 grams of sugar, well over a day’s worth.

If you are looking for ways to cut back on sweets for your children, here are some tips to get started:

Gradually reduce the amount of sweets in your child’s diet. This is good advice for all kids, with and without ADHD. “I teach the 90/10 Rule for the appropriate balance of nourishing foods and sweets and treats, which equates to one to two normal-sized portions of sweets or treats each day, on average,” Castle said. If there seems to be a strong sensitivity to sweets, Castle recommends removing sweets and added sugar from the diet as best as you can.

Establish routine meals and snacks on a predictable schedule. “Anecdotally, this is one of the main things I work on with families, and they tell me they feel their child is calmer and better-behaved. There is something to be said for nourishing the brain and body on predictable, consistent intervals of three to four hours,” Castle said.

When introducing foods with added sugars, pair them with protein, healthy fat or fiber. This helps to blunt the effects of blood sugar surges and drops, and it optimizes satiety.
Castle and King suggest the following combinations:

  • Cookies with milk
  • Candy or chocolate with nut butter on crackers
  • Ice cream with nuts or oatmeal crumble topping
  • Cake with milk or milk alternative

Experts say you can also include your treat as part of a snack or meal. “If you’re at a party, try veggies and hummus and then having some dessert!” King said. “Or eat a small, sensible meal with lean protein, like turkey meat; add some cheese and baby carrots, and then add a fun treat or small sugar-sweetened beverage.”

Don’t eat sugar on an empty stomach. Doing so can lead to a surge in blood sugar, and that itself may alter a child’s behavior, according to Castle.

Make sure that your child is drinking plenty of water. Also, avoid sugar-sweetened beverages on top of eating sugary foods, King advised.

Don’t hype up sugar. If you don’t have sugar and candies in your house often, and you bring sweets home and make a big deal about it, your child may pick up on it and become excited, King explained.

By Lisa Drayer, CNN       Thu April 18, 2019
Lisa Drayer is a nutritionist, an author and a CNN health and nutrition contributor.
source: www.cnn.com


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17 Food Combinations that Can Boost Your Health

Hard boiled egg + salad
Out of all the numerous topping options at the salad bar, pick up a hard boiled egg. The fat in the egg yolk helps your body best absorb carotenoids, disease-busting antioxidants found in veggies, according to 2015 research in The American Journal of Clinical Nutrition. Count it as one more reason you should definitely eat the yolks.

Fries + veggies
You don’t want to have to choose between the steamed veggie or fries as a side. Why not get them both? Pairing a nutritious and less-nutritious food choice (officially called a ‘vice-virtue bundle’) can help you stick to your health goals, suggests research in the journal Management Science. One tip to balance the calories—keep your portion of fries/dessert/onion rings small or medium, suggest researchers. If you can order only one size and it’s jumbo, ask for half to be packed upie immediately in a to-go box—or portion out half the plate for a companion. The researchers found that people didn’t actually want to eat enormous piles of treats anyway.

Marinade + steak
Grilling is a quick and healthy way to get dinner on the table, no doubt. However, cooking meat at high temps (a la grilling) creates potentially cancer-causing compounds called heterocyclic amines (HCAs). The delicious solution: marinate your meat. Especially when you use certain herbs and spices in your marinade, including rosemary, it can reduce HCAs by up to 88 percent, according to a study from Kansas State University.

Olive oil + kale
Even though the buzz around heart-healthy fats like olive oil is good, you may still be trying to cut down on oil in an effort to save calories. But it’s time to start sauteeing your veggies again. ‘Vegetables have many fat-soluble vitamins, like A, D, E, and K, which means they need fat to be absorbed,’ explains culinary nutrition expert and healthy living blogger Jessica Fishman Levinson, MS, RDN, of Nutritioulicious. In addition to kale, make sure you cook carrots, sweet potatoes, and broccoli with a little fat too.

Almonds + yogurt
Vitamin D is credited with so many health benefits, including boosting your bones, mood, and immune function. Many yogurts supply one-quarter your daily need for D per cup. To make the most of it though, toss some slivered almonds on top before digging in—especially if you’re eating non- or low-fat yogurt. The fat in the nuts helps raise the levels of D found in your blood 32 percent more compared to having no fat at all, reveals research in the Journal of the Academy of Nutrition and Dietetics.

Sardines + spinach
The fatty fish is abundant in vitamin D, while spinach offers magnesium. In 2013 research, magnesium was shown to interact with the vitamin to boost levels of D in your body. Long-term, this may even help reduce risk of heart disease and colon cancer.

Turmeric + black pepper
You’ve no doubt heard the buzz around the anti-cancer properties of curcumin, the molecule in turmeric that gives the spice its yellow hue. Problem is, it can be difficult for your body to absorb and truly reap the benefits. Combining turmeric with black pepper—which isn’t hard to do in cooking—is a great way to up your body’s ability to use it by 2,000 percent, research shows.

Avocado + toast
If you’re participating in ‘Toast Tuesdays,’ you might have tried the much-obsessed over avocado toast. And it is delicious, FYI. The foods are a perfect match not just for their taste but because the fat from the avocado will slow the rate at which carbs are broken down, absorbed, and converted into sugar, points out Levinson. It’s simple: just spread avocado on whole grain toast and top with some sea salt and pepper (and even lemon juice or hot sauce) and you’re good to go. Add a fried egg for an extra protein boost.

avocado toast

Tomato sauce + spinach
Might as well pack more veggies into the sauce, right? Spinach contains iron, something you may need more of if you’re not eating meat (which is the most abundant source of the mineral). The catch? Iron is not easily absorbed from plant sources, so to tip the scales in your favor, you need to eat these plants with a source of vitamin C, according to Levinson. In this case, tomatoes provide the kick of vitamin C you need to best absorb your spinach. Try her recipe for tomato sauce with spinach, or opt for these other power duos: spinach salad with strawberries, beans and bell peppers, or tofu and broccoli.

Brown rice + lentils
If you’re vegetarian, you may have heard that you should eat certain foods together to ensure you’re getting a complete protein. It’s actually more important that you get a variety of plant proteins throughout the day rather than in one specific meal, says Levinson. Still, some combos are classics for a reason—together, they form a complete protein. Try a brown rice and lentil bowl, beans wrapped in corn tortillas, or nut butter slathered on whole grain bread.

Salmon + leafy greens
Greens to the rescue once more! Vitamin D and calcium are typically found together in dairy, and for good reason: Vitamin D helps your body absorb calcium, both of which are critical for bone health, points out Levinson. But if you don’t eat milk or yogurt, what do you do? Buy  salmon and eat it atop a bed of cooked greens of your choice (sauteeing them cooks them down, making it easier to eat a bigger serving).

Brown rice + garlic + onion
Here’s a reason to make a stir-fry tonight: Garlic and onion help increase the availability of iron and zinc in whole grains, according to Levinson. You can thank the sulfur-containing compounds within the stinky alliums (garlic and onion) for the mineral boost, say researchers.

Carbonation + water
Think we’re getting one by you? If you have trouble getting yourself to drink plain H20, hear us out about why bubbles and water make an ideal match. One German study found that people who made carbonated water at home (think SodaStream), drank more water than those who didn’t—and bonus!—consumed less fat during the day, too.

Red wine + black pepper
The spice does it again. Black pepper contains a compound called piperine, which may help improve the bioavailability of resveratrol (the disease-busting antioxidant in red wine) to tissues, suggests an animal study published in the journal Molecular Nutrition & Food Research. While it doesn’t seem like a natural pairing, simply drink a glass of vino with dinner, and keep the pepper mill handy. Bon appetit!

Green tea + lemon
When you give your cup a squirt of citrus, the vitamin C preserves green tea’s antioxidant catechins, helping them survive the harrowing journey through your digestive tract to where your body can absorb them—so you can reap the benefits from the brew—reveals Purdue University research.

Guacamole + salsa
Pass the chips, please. This is another perfect example of how the antioxidants in certain produce, like tomatoes, need a little fat in order to be absorbed. In fact, a study in the Journal of Nutrition found that eating avocado with salsa improved the absorption of lycopene and beta-carotene in the tomatoes by 4.4 and 2.6 times, respectively. It’s the perfect excuse to go for Mexican tonight.

Pistachios + raisins
When you think about it, trail mix makes lots of sense. Eating dried fruit and nuts together can help improve your metabolic health to help decrease your diabetes risk, suggests a review published in Nutrition Journal. Together, they supply fiber, vitamins, and minerals—and the fat from the nuts helps keep your blood sugar at an even keel. Try making your own custom trail mix instead of paying a premium for the pre-packaged kind.

 

Jessica Migala  2019-01-16
source: www.msn.com


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Kale Is a Surprise on 2019’s ‘Dirty Dozen’ List

While it may still be considered a super food, kale took third place on this year’s “Dirty Dozen” list of fruits and vegetables with the most pesticide residue. Once again, strawberries and spinach took first and second, as they did on last year’s list.

The Environmental Working Group (EWG), a nonprofit organization focused on human health and the environment, has produced the report annually since 2004.

This year, more than 92% of kale samples tested had two or more pesticide residues detected, and a single sample could have up to 18 different residues, EWG found. The most frequently detected pesticide, found on about 60% of the kale samples, was Dacthal, also called DCPA. It has been classified by the Environmental Protection Agency (EPA) as a possible human carcinogen, based on animal studies.

The EWG researchers analyzed test data from the U.S. Department of Agriculture for the report, and kale had not been tested in more than 10 years, says Nneka Leiba, MPH, director of healthy living science at EWG and a co-author of the report. “The percent of [kale] samples with residue increased from 76% to 98%,” she says, citing the difference between the testing in 2007 and in 2017, the data used for this year’s report. “The average number of residues on a single sample increased from two to more than five.”

Leiba stresses that the report should not discourage people from eating fruits and vegetables, although she does suggest people choose organic produce when possible as even washing produce does not remove all pesticides.

Other experts who viewed the report say the amount of pesticides found is not high enough to be a health hazard.

2019’s Dirty Dozen

After adding kale, this year’s list repeats all the entries on last year’s list except for sweet bell peppers, in 12th place last year. This year’s Dirty Dozen:

  1. Strawberries
  2. Spinach
  3. Kale
  4. Nectarines
  5. Apples
  6. Grapes
  7. Peaches
  8. Cherries
  9. Pears
  10. Tomatoes
  11. Celery
  12. Potatoes
Dirty_12_2019

Dirty Dozen Plus

The researchers also call out hot peppers, which they say don’t meet their traditional ranking criteria but ”were found to be contaminated with insecticides toxic to the human nervous system.” They found insecticides that are banned on some crops but still allowed for use on hot peppers: acephate, chlorpyrifos, and oxamyl. The EWG recommends buying organic hot peppers or cooking them, as the heat decreases pesticide levels.

Clean 15 List for 2019

The researchers also produce a Clean 15 list — produce least likely to have pesticide residue. Much of this year’s list also repeats last year’s. For 2019, mushrooms made the list, while mangoes dropped off. Overall, more than 70% of the fruit and vegetable samples on the Clean 15 list had no pesticide residues, the researchers found. If they did have residues, only 6% had two or more pesticide types.
  1. Avocados (less than 1% of samples showed detectable levels of pesticides)
  2. Sweet corn (less than 1% of samples showed detectable levels)
  3. Pineapples
  4. Frozen sweet peas
  5. Onions
  6. Papayas
  7. Eggplants
  8. Asparagus
  9. Kiwis
  10. Cabbages
  11. Cauliflower
  12. Cantaloupes
  13. Broccoli
  14. Mushrooms
  15. Honeydew melons
Clean_15_2019





Study Methods, Health Concerns

For the report, researchers ranked pesticide contamination of 47 fruits and vegetables based on an analysis of more than 40,000 samples taken by the USDA and FDA.  The researchers looked at the percent tested with detectable pesticides, the percent with two or more, average number on a single sample, average amount of pesticides found, maximum number found on a single sample, and total found on the crop.
EWG researchers point to the value of a diet low in pesticide residues, citing research such as a recent report finding that people with the highest frequency of organic food consumption had a 25% lower risk of cancers of various types than those who had the lowest intake. Another study found a link between eating foods high in pesticide residues and fertility issues.
A Toxicologist Weighs In
Carl Winter, PhD, a food toxicologist at the University of California Davis, is familiar with the EWG reports. He calls the rankings “arbitrary and of dubious value for consumers.”
When considering the risk of pesticides in food, he says, the actual amount of pesticide detected, the amount of that food eaten by a person, and the toxicity of the pesticide must all be evaluated, and he says the EWG research does not do this.
A Dietitian’s Viewpoint

“As a registered dietitian, the concept of ‘dirty’ and ‘clean’ foods is concerning, unless food is truly dirty,” says Connie Diekman, a registered dietitian and director of university nutrition at Washington University in St. Louis.

She reviewed the report. “The USDA, FDA, and EPA all work to develop guidelines for safe food, setting limits of additives, preservatives, and pesticides at levels that are significantly below levels that might be a concern,” she says. She cautions consumers not to fear certain produce.
The amount of pesticides used is small, she says, ”and the quantity of food we would need to eat for any potential health risk exceeds what people do [eat].”

“If you are more comfortable and can afford to, buy organic, but know it can have organic pesticide residue,” Diekman says.

Growers’ Views
Teresa Thorne is executive director of the Alliance for Food and Farming, an industry group representing farmers who grow both organic and conventional produce. She fears that the report will create ”unfounded and unnecessary fears.” She notes that few Americans eat enough fruits and vegetable daily as is.
The Alliance maintains a pesticide calculator on its companion site, www.safefruitsandveggies.com. According to its calculations, a child could eat 7,446 servings of kale in one day without ill effect, even if it had the highest pesticide residue recorded by the USDA.
EWG Responds

While the levels on individual produce may seem low, ”the overall burden is high,” Leiba says, adding that people are also eating other foods with chemicals and pesticides. “We are talking about a synergistic effect.”

Editor’s note: Connie Diekman is on the Bayer LEAD Network, Leaders Engaged in Advancing Dialogue.
WebMD Article Reviewed by Hansa D. Bhargava, MD
March 20, 2019
Sources:
Libby Mills, RDN, spokesperson, Academy of Nutrition and Dietetics.Carl Winter, PhD, extension food toxicologist; vice chair, food science and technology, University of California, Davis.United States Department of Agriculture: “Changes in Retail Organic Price Premiums from 2004 to 2010.”United States Department of Agriculture: “Organic Production and Handling Standards.”Trewavas, A. Crop Protection, September 2004.Environmental Protection Agency: “Pesticides and Food.”United States Department of Agriculture: “Organic Labeling Standards,” “Organic Agriculture,” “Organic Market Overview,” “Labeling Organic Product.”Environmental Working Group: “EWG’s Shopper’s Guide to Pesticides in Produce,” “FDA Bans Three Toxic Chemicals.”Winter, C. Journal of Toxicology, May 2011.North Carolina State University: “Strawberry Disease and Their Control.”The Connecticut Agricultural Experiment Station: “Removal of Trace Residues from Produce.”Krol, W. Journal of Agricultural and Food Chemistry, October 2000.National Potato Commission: “US Per Capita Utilization of Potatoes.”Srednicka-Tober, D. British Journal of Nutrition, March 2016.American Cancer Society: “Teflon and PFOA.”Crop Protection: “A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential benefits of no-till agriculture.”Journal of Agromedicine: “Pesticide/Environmental Exposures and Parkinson’s Disease in East Texas.”PLOS: “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans”Colorado State University: “Pesticides: Natural Isn’t Always Best.”British Journal of Nutrition: “Composition differences between organic and conventional meet; A systematic literature review and meta-analysis.”PBS: “USA to propose standard for organic seafood raised in U.S.”Food Standards Agency: “Pesticides.”Environmental Working Group’s 2019 Shopper’s Guide to Pesticides in Produce, March 20, 2019.Nneka Leiba, MPH, director of healthy living science, Environmental Working Group.Connie Diekman, MEd, RD, director of university nutrition, Washington University in St. Louis; former president, Academy of Nutrition and Dietetics.Carl Winter, PhD, food toxicologist, University of California, Davis.Teresa Thorne, executive director, Alliance for Food and Farming.JAMA Internal Medicine, December 2018.
www.webmd.com 

We’re Already Seeing The Health Effects Of Pesticides – Just Not Where You’d Expect

The risk of pesticides to the health of consumers is disputed but there is another group of people already seeing severe impacts.
When you bite into a strawberry or tuck into some spinach or kale you may be congratulating yourself on your healthy food choice. Most people won’t even think about the pesticides they’re likely ingesting.
A list published last week noted that almost all of the samples of strawberries from the most recent tests conducted by the U.S. Department of Agriculture contained residues of at least one pesticide, even after washing. Nearly 60 percent of the sampled kale — frequently championed as a nutritious health food — had pesticide residues.
In all, around 70 percent of produce sold in the U.S. has pesticide residues, according to the annual “Dirty Dozen” report by nonprofit group The Environmental Working Group (EWG), which lists the foods with the highest and lowest levels of pesticide residues. It says we may be exposed to worrying amounts of pesticides.

“Studies have shown that eating fruits and vegetables free of pesticides benefits health, and this is especially important for pregnant women and children,” said Carla Burns, of the EWG.

This is one of a number of recent studies about the pesticides we consume through our fresh food, which are fueling a debate about whether consumers should be worried and how they can reduce exposure.
When it comes to the impact of pesticides on consumer health, the science is far from clear.
Government health experts say we do not need to worry as the levels of pesticide exposure from food are below the levels that could pose a risk to consumers’ health. Carl K. Winter, a food toxicologist at U.C. Davis, specifically analyzed the EWG list in a 2011 study and concluded that the quantities of pesticides mean that risks to consumers were negligible and that moving to organic versions — as the EWG suggests — was unlikely to bring people any measurable health benefits.
Organic produce is farmed to strict federal standards but it is not necessarily pesticide-free — the food just tends to be free from any synthetic pesticides. Also, for many people, buying organic may be prohibitively expensive. A Consumer Reports study found on average organic food was 47 percent more expensive than conventional produce.
The EWG acknowledges that a bigger risk than pesticides, as far as consumers are concerned, is not having enough fruit and vegetables in your diet, full-stop. The same point was echoed by public health researchers.

“It’s not healthy for people to be scared of their food,” said Asa Bradman, a professor at UC Berkeley School of Public Health. “There are a few articles that hint at the benefits of organic versus conventional, but at this point, the information is only limited and the benefits of eating a healthy diet and a good selection of fruit and vegetables means I would not want to discourage consumption of those foods by people.”

As science continues to seek a clearer picture on pesticides and consumer health, one thing that does seem clear is that there’s a swath of people who are much more clearly affected but tend to get ignored: The farmworkers who bring the food to our plates.

“My personal view is that the risk to consumers is low compared to the potential risk to agricultural workers,” said Bradman.

Thousands of farmworkers experience the effects of acute pesticide poisoning including headaches, nausea, shortness of breath or seizures, according to the nonprofit Farmworker Justice. Long-term exposure can lead to chronic health problems, such as infertility, neurological disorders and cancer, says the NGO, which has been documenting pesticide poisoning among workers.
spraying pesticides
One of the starkest examples came from Caldwell in Idaho. A crew of 29 farmworkers began weeding a field of onions and noticed that their clothes were getting wet, but they just assumed it was dew. What they didn’t realize — because no warning signs had been placed on the field — was that a contractor had applied three pesticides to the field during the night without notifying the farm owner.
By lunchtime, some of the workers were vomiting and had headaches and diarrhea. Twenty-two of them were hospitalized, with two in need of critical care. The farm was later fined for its failure to train employees properly and to provide proper safety information on the farm.
These incidents are sadly not uncommon, said Farmworker Justice, yet largely go unreported by national media, which focuses on the more disputed risk of pesticides to consumers.
Not only are farmworkers subjected to these risks, but their families — who live in nearby communities and attend schools neighboring the fields — face similar dangers. Pesticides can be brought into the home on clothing or through the air from neighboring farmland.
The effects are especially worrying in children working with or in close proximity to pesticides, who are particularly vulnerable, according to research. Pesticide exposure has been linked to neurological and behavioral problems in children. A 2010 study, for example, that looked specifically at children living in farming regions of California found a link between pesticide exposure and attention problems.
Farmworkers Justice has called for better and compulsory pesticide training for farmworkers, who are mostly low-income immigrants with limited formal education. It says regulators should ensure Spanish translations of pesticide labels (88 percent of farmworkers are Hispanic), buffer zones around schools and residential areas to protect families being exposed to pesticides through aerial drift, and funding to research the health effects of pesticide exposure.
Virginia Ruiz, from Farmworkers Justice, said little progress has been made on any of these requests. Although there are rules in California for small buffer zones around schools during certain hours of the day, nothing has changed at a national level. There have also been no new funding initiatives to research the health effects of pesticide exposure on people working or living near where they are used, she said.

Alex Chensheng, a professor of environmental exposure at Harvard, blames a strong farming lobby for blocking reform. It is very tough to make any significant policy progress on pesticides, he said, “If we can’t eliminate the conflict of interest, no true progress will be made.”

As well as stricter regulation and better safety measures, there is a safer solution for reducing pesticide risks to both farmworkers and consumers, say campaigners. And that solution is to encourage more farmers to shift away from using pesticides.
There are more than 14,000 certified organic farms in the U.S, according to the most recently available data, with more than 2,500 of them in California. Although organic farms still only make up 1 percent of America’s farmland acres.

“We have nominal programs to support farmers converting to organic and that should be expanded, and we should be prioritizing research on organic farming,” said Kendra Klein, a scientific advisor for environmental organization Friends of the Earth.  She doesn’t suggest all farmers need to convert to organic, but rather that the U.S. should look to move away from a pesticide-intensive system. ″We need to change the system so none of us is exposed,” she said.

HuffPost’s “This New World” series is funded by Partners for a New Economy and the Kendeda Fund. All content is editorially independent, with no influence or input from the foundations. If you have an idea or tip for the editorial series, send an email to thisnewworld@huffpost.com
By Tom Levitt, HuffPost US      03/29/2019


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Mushrooms May Reduce Risk of Cognitive Decline in Older Adults

Older adults who consume more than two servings of mushrooms each week may reduce their risk of mild cognitive impairment (MCI) by 50 percent, according to a new 6-year study conducted by researchers from Yong Loo Lin School of Medicine at the National University of Singapore (NUS).

“This correlation is surprising and encouraging. It seems that a commonly available single ingredient could have a dramatic effect on cognitive decline,” said Assistant Professor Lei Feng, who is from the NUS department of psychological medicine, and the lead author of this work.

The study used six types of mushrooms commonly consumed in Singapore: golden, oyster, shiitake and white button mushrooms, as well as dried and canned mushrooms. However, researchers believe it is likely that other mushrooms would also have beneficial effects.

A serving was defined as three quarters of a cup of cooked mushrooms with an average weight of around 150 grams. Two servings would be equivalent to about half a plate. While the portion sizes act as a guideline, the study found that even one small serving of mushrooms a week may still help reduce chances of MCI.

MCI falls between the typical cognitive decline seen in normal aging and the more serious decline of dementia. Older adults with MCI often exhibit some form of memory loss or forgetfulness and may also show declines in other types of cognitive function such as language, attention and visuospatial abilities.

These changes can be subtle, as they do not reflect the disabling cognitive deficits that can impact everyday life activities, which are characteristic of Alzheimer’s and other forms of dementia.
The research, which was conducted from 2011 to 2017, collected data from more than 600 Chinese seniors over the age of 60 living in Singapore. The findings are published online in the Journal of Alzheimer’s Disease.

“People with MCI are still able to carry out their normal daily activities. So, what we had to determine in this study is whether these seniors had poorer performance on standard neuropsychologist tests than other people of the same age and education background,” Feng said.

mushrooms

As such, the researchers conducted extensive interviews which took into account demographic information, medical history, psychological factors, and dietary habits. A nurse measured blood pressure, weight, height, hand grip, and walking speed. The participants also completed a simple screen test on cognition, depression and anxiety.

Finally, a two-hour standard neuropsychological evaluation was performed, along with a dementia rating. The overall results of these tests were discussed in depth with psychiatrists to come to a diagnostic consensus.

The researchers believe the reason for the reduced prevalence of MCI in mushroom eaters may come down to a specific compound found in almost all varieties. “We’re very interested in a compound called ergothioneine (ET),” said Dr. Irwin Cheah, Senior Research Fellow at the NUS Department of Biochemistry.

“ET is a unique antioxidant and anti-inflammatory which humans are unable to synthesize on their own. But it can be obtained from dietary sources, one of the main ones being mushrooms.”

A previous study by the team on elderly Singaporeans revealed that plasma levels of ET in participants with MCI were significantly lower than age-matched healthy individuals. The findings led to the belief that an ET deficiency may be a risk factor for neurodegeneration, and increasing ET intake through mushroom consumption might possibly promote cognitive health.

The next step is to conduct a randomized controlled trial with the pure compound of ET and other plant-based ingredients, such as L-theanine and catechins from tea leaves, to determine the potential of such phytonutrients in delaying cognitive decline.

By Traci Pedersen    Associate News Editor
13 Mar 2019

Source: National University of Singapore