Fun Facts - All About Vitamin C (Ascorbic Acid)

-- Posted by kmyers001 on Saturday, October 22 2005

A few fun facts on Vitamin C of which you may not be aware.

• Is your vitamin C made in China?


• How is vitamin C (Ascorbic Acid) made?


• What is vitamin C and what are the Health Benefits of vitamin C?


• What are some natural food sources of vitamin C?


• What products normally contain vitamin C additives


• How can you preserve vitamin C content in your fruits and vegetables?

All of the above questions and more are answered in our NEW article: All About Vitamin C (Ascorbic Acid)

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Nutrition And Elderly Hospital Recovery

-- Posted by kmyers001 on Saturday, October 22 2005

Poor nutrition predicts poor hospital outcome in the elderly, according to new research conducted by Israeli researchers.

Even more interesting in the researchers' findings is the prevalence of malnutrition that was found to be so high in a sample of elderly patients.

In a sample of 414 patients aged seventy-five, only 73 (17.6%) were well-nourished, they reported in this month's issue of the American Journal of Clinical Nutrition (vol 82, no 4, pp 784-791).

And according to other reports, the findings confirm trends seen elsewhere in the world.

In the new study, the Israeli researchers assessed demographic, clinical, and laboratory data on the cohort and then looked at cognitive, functional, and nutritional status in the subjects, following them over a period of nearly three years

Low scores on a test for dietary habits (Mini Nutritional Assessment) was an independent predictor of mortality; scores lower than 7.5 more than doubled the risk of death.

These were also significantly correlated with laboratory indexes of malnutrition and were significantly lower in patients with infections, malignancy, pressure ulcers, dementia, recent orthopedic surgery, and CVA.

Sidenote: It's easy to add fresh fruits, veggies and legumes to your day -- easy to add good nutrition to your lifestyle and supplement where needed (in close consultation with your health care provider). With the convenience of products like Goji Juice, loaded with a wide range of polysaccharides and nutritional benefits, it can't get any easier -- unlike decades earlier when such powerful non-pasteurized properly formulated and balanced products never even existed.

But it's also just as easy NOT to do it.

Now, that's something to think about...

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Health Alerts - Blog

-- Posted by kmyers001 on Thursday, October 20 2005

The following updates can be found through this link:

1. Polio Rises Up Again
2. New FDA Ruling Has Food Makers Scrambling
3. PAH - Polycyclic Aromatic Hydrocarbons

Plus, stay tuned for a very important Avian flu (H5N1) update coming soon!

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Bariatric Surgery Studies Highlight Dangers

-- Posted by kmyers001 on Thursday, October 20 2005

Several new studies in the Oct. 19 issue of the Journal of the American Medical Association point out some of the real risks associated with bariatric surgery.

We wrote about some of the dangers in our first article on the subject a couple years back, in our article: "The Dangers of Weight Loss Surgery"

In fact, shortly after writing and posting the above article, a friend of mine had stopped by for coffee and related a story about how one of her own co-workers had died following bariatric surgery.

At the time of writing the article, death rates on the operating table were high -- estimated at 1% ...but I didn't have estimates for death rates FOLLOWING the operation. Now, in the recent studies that have come out, as reported by Forbes.com it appears the estimate is almost 5% for medicare recipient patients ...meaning approx. 5 in every 100 patients will die??

Whew! That's a very high number when talking about fatalaty rates relating to any medical procedure.

Here is a sampling of the list of dangers, as reported in Forbes.com's article -- "Studies Highlight Risks of Bariatric Surgery":

1. One study found rehospitalization rates within a year following the surgery were as high as 19 percent.

2. And another study looked at death rates for Medicare recipients following gastric-bypass surgery, and discovered the mortality rate was almost 5 percent after a year. (see below)

3. A third study examined trends in bariatric surgery, and found the number of bariatric surgeries have increased dramatically, from 13,365 in 1998 to an estimated 102,794 in 2003.

Regarding item 2 above, among those with public insurance and the mortality rates for those on Medicare who undergo bariatric surgery:

"They found the death rate after 30 days was 2 percent for Medicare recipients. After 90 days, that rate was 2.8 percent and after a year, the death rate for bariatric surgery patients receiving Medicare benefits was 4.6 percent. This study also found the death rate was 1.6 times higher when done by a surgeon who performed a low volume of bariatric surgeries."

Considering it's "predicted that more than 100,000 people will soon have the procedure annually" --- it begs the question: Isn't there a better way??

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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USDA For Kids

-- Posted by kmyers001 on Thursday, October 20 2005

If you're looking for great online resources that could make learning about nutrition more fun for your kids, here's a great start:

Check out USDA For Kids

Although some of the links are "still under construction" such as Food For Thought, there are still other links to sites that are both fun and educational for children.

Enjoy!

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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New FDA Ruling Has Food Makers Scrambling

-- Posted by kmyers001 on Wednesday, October 19 2005

Beginning 1 January 2006, the FDA will require all food companies to label the amount of trans-fat in their products allowing consumers to have additional information to make healthier food choices that could lower their intake of trans fat as part of a heart-healthy diet.

And according to ACNeilson, US citizens have already woken up to the health dangers trans fats present. US sales of products already labeled "no trans fat" increased 12 percent to $6.4 billion for the 52 weeks ended October 2, 2004, compared with the previous 52-week period.

Trans-fats have been negatively linked to raising blood cholesterol levels and promoting heart disease, and food companies have been looking for ways of reducing trans-fat content without affecting taste.

Cargill has already indicated that they intend to ramp up production of Vistive, a low-linolenic soybean-based oil, following the growing interest in trans-fat reduced products. According to the company, low-linolenic soybeans will reduce the need for partial hydrogenation of soybean oil, helping food companies reduce the presence of trans fatty acids (trans fats) in their products.

Another small manufacturer in North Carolina has taken it one GIANT step further in a very positive direction...

Carolina Soy Products have patented a new process which they claim is also environmentally friendly (in that it does not use Hexane gas to produce soy-based oil), a process that also retains the nutritional benefits of soy in a pure, culinary grade cooking oil. Their "Whole Harvest" products contain all naturally occurring Omega-3 fatty acids, are cholesterol free and contain no Trans Fatty acids!

I give Carolina Soy Products the big KUDOS this month.

Isn't it nice to see the little guy win for a change?

Stay tuned, as I'm sure the trans-fats oil scene will be heating up in the months ahead.

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Our Subscriber-Only Newsletter List Has Moved...

-- Posted by kmyers001 on Wednesday, October 5 2005

This move was long overdue.

Ever since we accidently discovered our other service provider had an automatic block in place for subscribers from the AOL domain, we have been searching ...and searching ...and finally found a service that we believe will solve the problem.

If you are on the old list, you can expect to receive a subscription confirmation notice coming soon as we export our old subscriber information and import it to the new server with our new service provider.

Sorry for the inconvenience, folks. It just had to be done so we could provide equal opportunity to all who want to receive BLV Health Watch bi-monthly special editions by email.

We apologize -- and look forward to receiving your confirmation email submission through our server.

Thank you for your patience. We appreciate you!

P.S. You say you haven't been receiving our subscriber-only special editions? You may want to resubscribe here, then be sure to watch for the confirmation email. You MUST click the confirmation link in that email in order to begin receiving regular editions (and a few special "surprise bonuses" I'm kicking in every now and then).

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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New Research Results - Plant Lipids and Alzheimers Risks

-- Posted by kmyers001 on Wednesday, October 5 2005

At the annual meeting of the American Neurological Association (held the last week of September), researchers from Case Western Reserve University in the US reported on their findings, from a plant lipids study they recently completed.

An important link between genes and diet was uncovered in the process...

Their new research revealed that linoleic acid, a lipid found in plants like corn, sunflowers and safflower, appears to help prevent Alzheimer's disease in many people -- BUT -- in those with a genetic defect that makes them more prone to the disease, it could prove harmful.

In their study, they gathered food intake data from 117 people with Alzheimers disease and 356 people without dementia.

People that had a diet rich in linoleic acids (at least 6.6 per cent of their daily calories) had almost half the risk of developing the condition than those eating little of such fats.

But for people known to have the ApoE e4 gene, which significantly raises the risk of Alzheimer's disease, a fatty diet appeared to boost their risk even more.

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Exercise May Help Reduce GI Problems Suffered By Obese

-- Posted by kmyers001 on Tuesday, October 4 2005

In a study published October 3, 2005 -- in the American Gastroenterological Association (AGA) journal Clinical Gastroenterology and Hepatology -- researchers found that a high body mass index (BMI) and lack of physical activity were associated with an increase in GI symptoms such as stomach pain, diarrhea, constipation and irritable bowel syndrome (IBS).

Researchers from the University of Washington in Seattle and the University of Minnesota in Minneapolis found that obese people who incorporated some form of physical activity into their routine suffered less from GI symptoms than others who were inactive. High BMI was associated with an increase in symptoms of IBS, abdominal pain and diarrhea and binge eating was associated with an increase in abdominal pain, constipation and bloating. Of those participating in the study, more than 13 percent had IBS and nearly 6 percent were binge eaters. On average, participants in this study were classified as obese, with an average BMI of 33.

"It is well-documented that maintaining a healthy diet and regular physical activity can benefit GI health," said Rona L. Levy, PhD, lead study author and professor at the University of Washington in Seattle. "Our study is the first to show the benefit of maintaining these healthy habits and staving off the occurrence of GI symptoms in obese people. These findings have future implications for the treatment of both obesity and various GI disorders and symptoms that are more prevalent in this population."

"Potential reduction of GI symptoms is yet another reason for obese people to consider engaging in physical activity," said Levy. "It could mean the difference between leading a normal life or leading one filled with constant discomfort."

Sidenote: Over the last 20 years, obesity has emerged as the most important nutrition problem in the United States. Nearly one in every three adults is diagnosed as obese. Adopting a diet rich with fruits and vegetables and increasing physical activity are two simple ways to control weight and lead a healthier lifestyle.

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Science And Technology Meet - longer life for micro-sized lithium batteries

-- Posted by kmyers001 on Tuesday, October 4 2005

New longer-life lithium battery technology developed by University of Wisconsin-Madison emeritus professor of chemistry, Robert West, can be used to power tiny microstimulators, devices that effectively jump-start broken nerve connections in conditions like Parkinson's, epilepsy and incontinence. The device was recognized earlier in 2005 with an "R&D 100 Award" from R&D magazine.

Using organosilicon compounds, West and his UW-Madison colleagues have developed a new generation of rechargeable lithium ion batteries whose lifetimes are more than twice as long as the batteries now used in the tiny medical devices.

Click here to read the full story.

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Recipes - It's Pumpkin Time!

-- Posted by kmyers001 on Tuesday, October 4 2005

If you've been tracking our BLV Health Watch blog, you might have already read about the tremendous health benefits the pumpkin may contain. Since most everyone has a favorite pie recipe, we thought we'd bring you a few truly unique recipes on a different track. Beginning with:

Vegan Pumpkin Nog
Makes 10 servings.
From Allrecipes, Submitted by Lalena

1 (29 ounce) can pumpkin puree
4 cups vanilla rice milk
1 cup vanilla flavored
non-dairy frozen dessert
(such as rice-milk ice cream)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace

Directions
Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.

Iced Pumpkin Cookies
From Allrecipes, Submitted by Gina

Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Pumpkin Ravioli with Hazelnut Cream Sauce
From Allrecipes, Submitted by Holly

2 1/2 cups pumpkin puree
2 large carrots, cooked and pureed
2 onions, diced
1 clove garlic, minced
2 teaspoons ground coriander seed
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1 pinch ground cardamom
1 cup unsalted butter
1/3 pound grated Parmesan cheese
2 tablespoons real maple syrup
1 egg, beaten
2 1/2 pounds fresh pasta sheets
salt to taste
ground black pepper to taste
1 cup hazelnuts
3 cups heavy whipping cream
3 cloves garlic, minced
1 pinch cayenne pepper
1 pinch white pepper
salt to taste
2 cups shredded sorrel, stems removed

Directions
Saute the onions, garlic, and spices in butter or margarine until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.

Preheat the oven to 400 degrees F (205 degrees C). Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.

Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.

Lay one sheet of Fresh Pasta out on a flat surface. Spray with water to prevent drying, and to make it more flexible. Place half tablespoons of filling along the bottom edge of the pasta about 1/2 inch apart. For larger ravioli, use 1 tablespoon of filling, and leave 1 inch between dollops. Fold the pasta sheet over the filling, and cut apart with a ravioli cutter. Set the finished ravioli aside, and cover with a damp cloth. Repeat until filling and/or pasta is completely used.

Cook the ravioli in salted boiling water until al dente. Drain.

Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.

Note: Use Fresh Pasta to make your ravioli.

Pumpkin and Sausage Soup
Works with pumpkin OR sweet potatoes. Makes 7 servings.
From Allrecipes, Submitted by Holly

1/2 pound andouille sausage, diced
1/4 cup butter
1 1/4 cups chopped onion
1 teaspoon dried thyme
1 1/2 pounds pumpkin puree
1/4 cup praline liqueur
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream

Directions
Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.

Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.

Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.

In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.

For more pumpkin recipes, check out AllRecipes website. Enjoy!

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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Another Ancient Myth Confirmed - Dark Chocolate

-- Posted by kmyers001 on Tuesday, October 4 2005

A new study conducted by researchers at Children's Hospital & Research Center Oakland is the first to discover that a chemical in cocoa beans can limit the development of fluids that cause diarrhea. Cocoa beans contain a large amount of chemicals called flavonoids. Scientists believe that these flavonoids can be used to create natural supplements to ease diarrhea symptoms. Dark chocolate contains high concentrations of cocoa and may offer mild relief.

The study, published in the October issue of The Journal of Nutrition, found that cocoa flavonoids can bind to and inhibit a protein in the intestines called CFTR, which regulates fluid secretion in the small intestines. The research was done in collaboration with scientists at Heinrich Heine University in Germany.

"Our study presents the first evidence that fluid loss by the intestine can be prevented by cocoa flavonoids," said Horst Fischer, Ph.D., Associate Scientist, Children's Hospital Oakland Research Institute and co-author of the study. "Ultimately, this discovery could lead to the development of natural treatments that are inexpensive, easy to access and are unlikely to have side effects."

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Author: K. Myers (aka kmyers001)
Click Here To Visit Website

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