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Thursday, December 30, 2010

25 Surprisingly Salty Processed Foods - Health.com

The average person in the U.S. consumes 3,500 milligrams of sodium a day. That’s equivalent to almost 9 grams of salt, or nearly 2 teaspoonfuls—way more than the 2,300 milligrams per day suggested by the Dietary Guidelines for Americans.
But the majority of excess salt, or 77%, isn’t spooned into your food—it comes from processed foods.
The FDA recently announced a plan to gradually scale back on salt in processed foods, which may be the end of the line for super salty products.
In the meantime, keep an eye out for excess sodium and adjust your intake accordingly. Check out these 25 hidden salt traps you can find lurking in the grocery store.

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Sunday, December 26, 2010

7 Biggest Diet Myths | LiveScience

Bathing suit season is just around the corner and every friend has a new diet tip. But does science back them up? Here are some of the most popular diet myths that make scientists shake their heads.

--Robin Nixon, LiveScience Staff Writer

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Wednesday, November 17, 2010

Is Your Produce Losing Its Health Power? - MSN Health & Fitness - Nutrition

While we've been dutifully eating our fruits and vegetables all these years, a strange thing has been happening to our produce. It's losing its nutrients. That's right: Today's conventionally grown produce isn't as healthful as it was 30 years ago—and it's only getting worse. The decline in fruits and vegetables was first reported more than 10 years ago by English researcher Anne-Marie Mayer, Ph.D., who looked at the dwindling mineral concentrations of 20 UK-based crops from the 1930s to the 1980s.
It's happening to crops in the United States, too. In 2004, Donald Davis, Ph.D., a former researcher with the Biochemical Institute at the University of Texas, Austin, led a team that analyzed 43 fruits and vegetables from 1950 to 1999 and reported reductions in vitamins, minerals, and protein. Using USDA data, he found that broccoli, for example, had 130 mg of calcium in 1950. Today, that number is only 48 mg. What's going on? Davis believes it's due to the farming industry's desire to grow bigger vegetables faster. The very things that speed growth—selective breeding and synthetic fertilizers—decrease produce's ability to synthesize nutrients or absorb them from the soil.
A different story is playing out with organic produce. "By avoiding synthetic fertilizers, organic farmers put more stress on plants, and when plants experience stress, they protect themselves by producing phytochemicals," explains Alyson Mitchell, Ph.D., a professor of nutrition science at the University of California, Davis. Her 10-year study in the Journal of Agricultural and Food Chemistry showed that organic tomatoes can have as much as 30 percent more phytochemicals than conventional ones.
But even if organic is not in your budget, you can buck the trend. We polled the experts and found nine simple ways to put the nutrient punch back in your produce.
How to feed yourfamily for $100 a week.
Sleuth out strong colors
"Look for bold or brightly hued produce," says Sherry Tanumihardjo, Ph.D., an associate professor of nutritional sciences at the University of Wisconsin-Madison. A richly colored skin (think red leaf versus iceberg lettuce) indicates a higher count of healthy phytochemicals. Tanumihardjo recently published a study showing that darker orange carrots contain more beta-carotene.
Pair your produce
"When eaten together, some produce contains compounds that can affect how we absorb their nutrients," explains Steve Schwartz, Ph.D., a professor of food science at Ohio State University. His 2004 study of tomato-based salsa and avocado found this food pairing significantly upped the body's absorption of the tomato's cancer-fighting lycopene. For more examples: prevention.com/healthypowerpairs.
Buy smaller items
Bigger isn't better, so skip the huge tomatoes and giant peppers. "Plants have a finite amount of nutrients they can pass on to their fruit, so if the produce is smaller, then its level of nutrients will be more concentrated," says Davis.
Pay attention to cooking methods
Certain vegetables release more nutrients when cooked. Broccoli and carrots, for example, are more nutritious when steamed than when raw or boiled—the gentle heat softens cell walls, making nutrients more accessible. Tomatoes release more lycopene when lightly sauteed or roasted, says Johnny Bowden, Ph.D., nutritionist and author of The Healthiest Meals on Earth.
Eat within a week
"The nutrients in most fruits and vegetables start to diminish as soon as they're picked, so for optimal nutrition, eat all produce within one week of buying," says Preston Andrews, Ph.D., a plant researcher and associate professor of horticulture at Washington State University. "If you can, plan your meals in advance and buy only fresh ingredients you can use that week."
Keep produce whole
Precut produce and bagged salads are time-savers. But peeling and chopping carrots, for example, can sap nutrients. Plus, tossing peels deprives you of good-for-you compounds. If possible, prep produce just before eating, says Bowden: "When sliced and peeled or shredded, then shipped to stores, their nutrients are significantly reduced."
Save the earth (and your pocketbook): Go green, not broke.
Look for new colors
If you're used to munching on red tomatoes, try orange or yellow, or serve purple cauliflower along with your usual white. "Many of us buy the same kinds of fruits and vegetables each week," says Andrews. "But there are hundreds of varieties besides your usual mainstays—and their nutrient levels can differ dramatically. In general, the more varied your diet is, the more vitamins and minerals you'll get."
Opt for old-timers
Seek out heirloom varieties like Brandywine tomatoes, Early Jersey Wakefield cabbage, Golden Bantam corn, or Jenny Lind melon. Plants that were bred before World War II are naturally hardier because they were established—and thrived—before the development of modern fertilizers and pesticides.
Find a farmers market
Unlike prematurely picked supermarket produce, which typically travels hundreds of miles before landing on store shelves, a farmers market or pick-your-own venue offers local, freshly harvested, in-season fare that's had a chance to ripen naturally—a process that amplifies its amount of phytonutrients, says Andrews: "As a crop gets closer to full ripeness, it converts its phytonutrients to the most readily absorbable forms, so you'll get a higher concentration of healthful compounds."
11 Ways to be a budget organic.

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Culinary Kidney Cooks

Culinary Kidney Cooks published "Cooking For David, A Culinary Dialysis Cookbook" for renal and renal diabetic dialysis patients and their caregivers in September 2000. This modern and up-to-date dialysis cookbook is filled with helpful information on food composition, food trade-offs, cooking tips, favorite recipe modifications, portions and menus, as well as 160 culinary recipes to cook at home. The recipes are simple to follow and were developed by Sara Colman, RD, CDE, Renal Dietitian, Nutrition Educator and Dorothy Gordon, BS, RN.

In April of 2003, Culinary Kidney Cooks launched its second successful product for the kidney disease community: our "Food Pyramid for Healthy Eating with Kidney Disease." This two-sided color Food Pyramid is designed to be customized for each individual's particular diet needs by a Renal Dietitian in a dialysis clinic setting. It is available in English and in Spanish. Please click here for more information on this exciting new product to benefit the dialysis community!

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Monday, November 15, 2010

How salt is associated with stroke and heart disease risk-KevinMD.com

Sodium intake has a direct and independent impact on the risk of stroke and cardiovascular disease, according to a meta-analysis published online ahead of print in the British Medical Journal.
According to the American Heart Association, you can help patients reduce salt intake by recommending that they:
• Compare the sodium content of similar products (e.g., different brands of tomato sauce) and choose products with less salt
• Choose versions of processed foods, including cereals and baked goods, that are reduced in salt
• Limit condiments (e.g., soy sauce, ketchup).
Researchers out of the University of Naples conducted a meta-analysis of 19 independent cohort samples taken from 13 studies exploring the relationship between salt intake and cardiovascular disease. The cohorts comprised 177,025 participants who were followed-up for 3.5 to 19 years and who experienced over 11,000 vascular events.
Higher salt intake was associated with a greater risk of stroke, with a pooled relative risk (RR) of 1.23, as well as a greater risk of cardiovascular disease, with a pooled RR of 1.14. The observed associations increased with larger differences in sodium intake and a longer duration of follow-up. The authors estimate that reducing daily salt intake by as little as 5 g at the population level could avert 1.25 million deaths from stroke and nearly three million deaths from cardiovascular disease annually.
Today’s research provides strong evidence for worldwide efforts to reduce sodium intake.

via kevinmd.com

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Thursday, November 11, 2010

Wendy's Adds Gourmet Cachet, More Sodium To Fries : Shots - Health News Blog : NPR

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Wendy's Adds Gourmet Cachet, More Sodium To Fries

Categories: Fitness & Nutrition, Your Health, Public Health & Prevention

01:37 pm

November 11, 2010

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by April Fulton

Fancy, flaky, sometimes funky-colored finishing salts are a big gourmet trend.

Wendy's

Now Wendy's, whose also-ran fries lag behind McDonald's for flavor, is trying a sprinkle of sea salt to liven things up.

But the taste upgrade comes at a health cost. The fast-food chain's new fries actually have a lot more sodium than the old ones. That's despite the fact sea salt sold in this country typically has larger grains than regular table salt and can deliver more flavor with less shaking.

Wendy's new fries are called "natural-cut fries with sea salt." According to a company announcement, today marks the launch of the first redesign of its fries in 41 years.

But the sodium amounts ought to set off a few alarms for the millions of us who already go overboard on the salt. A new medium size fry reportedly goes from 350 milligrams to 500 milligrams. Young, healthy people shouldn't be putting more than about 1 teaspoon of salt, or 2,300 milligrams of sodium, into their bodies each day, the CDC reminds us.

But let's be real. Nobody we know is walking into a fast-food joint looking for health food. And the differences between sea salt and America table salt (rock salt) are minor.

"Basically this is all marketing," Mark Kurlansky, author of Salt: A World History, tells Shots in an e-mail. "Sea sounds a lot better than rock [salt]. But if the product is pure, it is the same," he says.

Wendy's is clearly aiming for taste and coolness here. The chain has launched a Facebook campaign to promote the new fry today, calling it "Fry For All."

"Wendy's has never had the best french fry," marketing chief Ken Calwell admits to USA Today. "If it's not your strength, you can start with a clean sheet."

The new fries are supposed to be better tasting because they leave a bit of the skin on and, of course, have a sexier salt.

Ocala, Fla., food blogger Rick Allen, who tasted the fries back in August when they popped up in the state, gives them an enthusiastic thumbs-up: "These fries are very much like Mom used to make; or better yet, like they used to make and sell at the county fair!"

But as more products feature sea salt, is the trend about to wash up?

Lynn Dornblaser, new products guru at Mintel, tells USA Today. "Sea salt has the potential to grow as fast as low-carb did.... Hopefully, it won't decline as fast."

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