Via: NIM.NIH.Gov
If you frequent your local grocer, you may have encountered this dilemma while in the produce section–whether or not to buy organic. New research has found that there is no strong evidence that organic products have nutritional health benefits.

The few studies that were conducted were short term and showed to have limitations. In the American Journal of Clinical Nutrition, Alan D. Dangour and his colleagues write, “A surprising and important finding of this review is the extremely limited nature of the evidence base on this subject, both in terms of the number and quality of studies.”

No information was gathered detailing the long term effects of eating organic foods and the impact on overall health and the environment. But those who buy organic products consume them for other reasons. Organic products are made without the use of conventional pesticides, synthetic fertilizers, antibiotics or hormones. All of which may indeed show to have long-term benefits.

The levels of heavy metal contaminants did not exceed established limits, but investigators also discovered troubling and possibly unacceptable levels ofpesticide residue in 16 of 40 supplements, the newspaper said.

One ginkgo biloba product had labeling claiming it could treat Alzheimer’s disease (no effective treatment yet exists), while a product containing ginseng asserted that it can prevent both diabetes and cancer, the report said.

Steve Mister, president of the Council for Responsible Nutrition, a trade group that represents the dietary supplement industry, said it was not surprising that herbal supplements contained trace amounts of heavy metals, because they are routinely found in soil and plants. “I dont think this should be of concern to consumers,” he told the Times.

The report findings were to be presented to the Senate on Wednesday, two weeks before discussion begins on a major food safety bill that will likely place more controls on food manufacturers, the Times said. The newspaper said it was given the report in advance of the Senate hearing.

How tough the bill will be on supplement makers has been the subject of much lobbying, but the Times noted that some Congressional staff members doubt manufacturers will find it too burdensome.

At least nine misleading health claims were noted in the report, which was prepared by the Government Accountability Office (GAO). These claims included assurances that the products could cure diseases, such as diabetes, Alzheimer’s disease and cancer, investigators said. In one instance, a salesperson claimed that a garlic supplement could replace blood pressure drugs, the Times reported.

Products that purport to treat or relieve disease must go through strict reviews because they are considered drugs by the U.S. Food and Drug Administration.

The oversight of supplements has improved in recent years, said Sen. Herb Kohl (D-Wisconsin), who will preside over Wednesday’s hearing. However, the FDA needs the authority and tools to ensure that dietary supplementsare as safe and effective as is widely perceived by the Americans who take them, he told the Times.

One witness scheduled to testify, Dr. Tod Cooperman, president of ConsumerLab.com, said supplements with too little of the indicated ingredients and those contaminated with heavy metals are the major problems. In testing more than 2,000 dietary supplements from some 300 manufacturers, his lab has found that one in four has quality problems, the Times said.

According to the newspaper’s account, the proposed food safety bill could require that supplement manufacturers register annually with the FDA and permit the agency to recall potentially dangerous supplements.

It’s estimated that half of adult Americans take vitamin supplements regularly, and about a quarter take herbal supplements at least occasionally. Annual sales are about $25 billion a year, the Times said.

More information

There’s more on the oversight of dietary supplements at the U.S. Food and Drug Administration.

- WEDNESDAY, May 26 (HealthDay News) –

nydailynews.com

VIA:  cdc.gov

As a parent, the things you do and say have a tremendous influence on your child’s behavior. Encourage your child to live a healthy lifestyle by talking the talk and walking the walk. Don’t know where to start? Here are a few ideas.
Eat Right

There are many ways to assure that you have a healthy diet. One is to get enough fruit and vegetables each day. A growing body of research shows that fruits and vegetables are critical to promoting good health. To get the amount that’s recommended, most people need to increase the amount of fruits and vegetables they currently eat every day.
Action steps:

* Keep a bowl of fresh fruit on your kitchen counter.
* Place a box of raisins in your child’s backpack and in your briefcase.
* Add strawberries, blueberries or bananas to your cereal, oatmeal, or toast.
* Read more about nutrition for everyone in your family.

Engage in Physical Activity

Photo: Two boys and a bowling ballRegular physical activity is important for all age groups. Being active helps control your weight, strengthen your bones and muscles, improve your mental health and mood, and reduces your risk of many life-threatening diseases.
Action steps:

* Encourage your children to be active for at least one hour a day.
* Set a positive example by leading an active lifestyle yourself.
* Take family walks or play active games together.
* Read more about physical activity guidelines.

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www.eathealthymeals.com

VIA: health.com

School meals matter. Just ask any teacher or parent and they’ll tell you that children who lack proper nutrition have trouble focusing in school. Medical authorities and nutrition researchers have documented that youngsters who eat nutritious meals every day and lead active lifestyles tend to excel. More importantly, our schools are on the frontline of efforts to improve childhood nutrition, our collective health, and the future of our great nation. Improving the meals that our kids eat in schools is an important step to achieve that goal.

As secretary of agriculture, I oversee the federal government’s school nutrition programs, and these programs are uniquely positioned to lead the way to improve poor diets, promote physical activity, and advance the nutritional education of America’s children. The commitment of the Obama administration to these issues is very real, as evidenced by the launch of First Lady Michelle Obama’s Let’s Move campaign to solve childhood obesity within a generation. The Let’s Move campaign will combat the epidemic of childhood obesity through a comprehensive approach that builds on effective strategies, and mobilizes public and private sector resources. And now the First Lady is using the upcoming reauthorization of the Child Nutrition Act as the legislative centerpiece to improve the overall nutrition of school meals.

The importance of school meals is underscored by the current state of the health and nutrition of our nation’s children. Obesity is our fastest-growing public health issue with roughly 1 out of 3 children overweight or obese. The lack of access to proper nutrition is also leading to food insecurity and hunger among our children. A recent USDA report showed that in 2008, an estimated 16.7 million children lived in households that experienced hunger multiple times throughout the year. Meanwhile, school-age children are not eating the recommended levels of fruits, vegetables, whole grains, and low-fat dairy products, according to a 2009 Institute of Medicine report.

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Americans unfortunately hunger for Mexican foods that are fried, fatty and loaded with cheese. Traditional Mexican food is actually very healthy, including an abundance of pinto and black beans, vegetables and whole grains such as masa.

All ethnic foods have dishes that are nutritional superstars—nutrient-dense, low-fat, high-fiber and rich in phytochemicals. Here are some helpful and healthful hints when ordering or preparing your own Mexican favorites:

Guacamole, one of the traditional dishes that Americans love, can be a very healthful dish. Avocados, while high in fat and calories, are also nutrient rich with healthy monounsaturated fats. Add a little kick with a little jalapeño pepper, finely diced, to get some extra heat and added vitamin C. Just remember moderation when choosing guacamole.

Indulge in salsas, which are not only low in fat, but loaded with vitamins and phytochemicals. The biggest trap and temptation when dining at a Mexican restaurant is the salsa’s traditional companion — hot, salty, greasy tortilla chips served in never-ending baskets.  One  ounce (may be as few as four to six chips) has roughly 140 calories.

Choose corn tortillas instead of flour tortillas when you are given an option. Flour tortillas are often made with lard making them full of unhealthy saturated fat.

Order grilled shrimp, chicken or beef as an appetizer. If you order a taco salad, skip the fried shell the salad is served in and ask to go light on the cheese. To control the amount of dressing, ask for it to be served on the side.

Choose grilled beef, chicken, pork or fish instead of the less healthful options such as carnitas (fried pork) or chorizo (sausage).

Avoid refried beans, which are often loaded with added fats and sodium. As a substitute, choose beans and rice, borracho beans, or frijoles a la charra.

Order chili con carne, which is often a healthful option with fewer than 300 calories in a cup.

Choose fresh salsa, pico de gallo, cilantro and jalapeños to boost flavor without adding too much fat.

Substitute fajitas for quesadillas, which are usually fried and loaded with cheese. Fajitas have similar ingredients, but the extra vegetables and less cheese make them a more healthful option.

Since Mexican seasonings tend to be high in sodium, use sparingly or substitute low-sodium options when cooking and preparing Mexican foods at home.

Whether you order out or prepare at home, some healthy options for Mexican dishes include fajitas, chili, chicken or beef enchiladas with red sauce or salsa, and grilled fish and meats.

If the traditional flan is a must-have dessert for you, try a smaller portion. Then balance it with something more healthful like fresh fruit.

Source

http://www.dullmensclub.com

VIA: healthnews.com

It’s been many years since I had to prepare lunches for schoolchildren. But I did do it for more than a decade, and mostly on a budget. With hot lunches at many schools being costly or of poor nutritional value, it is certainly wiser and healthier to pack your own. While there is a proliferation of individually packaged lunchbox items, they are rarely a good value and rarely the healthiest option for your child(ren). I realize that time constraints need to be weighed, along with health benefits and nutrition, so I’m hoping to bring some fresh perspective to that age-old chore of packing school lunches. Feel free to chime in on items that you have found work well. The more, the merrier.

They say variety is the spice of life, and it can be important to youngsters as well. While there is that occasional child who will only eat pb&j with barbecue potato chips every day for six months, most children like to see something different and have new surprises in their lunch bag. And speaking of bags, if at all possible, try to convince your child that a reusable lunch bag (thermally insulated) or old-fashioned lunch box is the way to go. They even have plain metal lunchboxes that children can decorate and personalize. If they are feeling really adventurous, you could buy them a bento box (like this one), tiffin (a 2-tier one or 3-tier), or the Earth-friendly Goodbyn to use for lunch (some kids just like to be unique). These are all earth-friendly options.

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VIA: WebMD.com

By Kathleen Doheny

WebMD Health News

Researchers found fast food may cause a person to be more impatient and desire instant gratification. In one experiment, researchers had two groups of college students stare at  the center of a computer screen while ignoring the outside corners. One group was asked to look at a computer screen with blank squares in the corners; the other group was to look at a computer screen with fast food logos flashing in the corners. After staring at the computer screens, both groups were to read specific passages. In the end, the students who were exposed to the logos had faster reading speeds.

In another experiment, participants were asked to think of a time when they had fast food or a time when they went grocery shopping. They were then asked to rate a list of items according to desirability. Half of the list contained time-saving products and the other half contained items that were not. The participants which were instructed to think about a time when they had fast food preferred the time-saving items more than the other group.

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VIA:  National Heart Lung And Blood Institute

Why the Nutrition Facts label is important

• Check servings and calories. Look at the serving size and how many servings the package contains. If you consume one serving, the label clearly outlines the nutrients you get. If you double the servings you eat, you double the calories and nutrients, including the Percent Daily Value (% DV).
• Make your calories count. Look at the calories on the label and note where the calories are coming from (fat, protein, or carbohydrate). Compare them with the other nutrients, like vitamins and minerals, to decide whether the food is worth eating.
• Don’t sugar-coat it. Since sugars contribute calories with few, if any, nutrients, look for foods and beverages low in added sugars. Read the ingredient list and make sure that added sugars are not one of the first few ingredients. Some names for added sugars (caloric sweeteners) include sucrose, glucose, high-fructose corn syrup, corn syrup, maple syrup, and fructose.
  
• Know your fats. Look for foods low in saturated fats, trans fats, and cholesterol to help reduce the risk of heart disease (5% DV or less is low, 20% DV or more is high). Most of the fats you eat should be polyunsaturated and monounsaturated fats. Keep total fat intake between 20% to 35% of calories.
• Reduce sodium (salt), increase potassium. Research shows that eating less than 2,300 milligrams of sodium (about 1 teaspoon of salt) per day might reduce the risk of high blood pressure. Most of the sodium people eat comes from processed foods, not from the salt shaker. Also, look for foods high in potassium (tomatoes, bananas, potatoes, and orange juice), which counteracts some of sodium’s effects on blood pressure.

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VIA: Health.Com

VIA:  Health.Com

Prep: 5 minutes; Cook: 10 minutes. If you can’t find precut sirloin tips, have the butcher cut a trimmed sirloin steak into 1 1/2-inch pieces.