Ground Up Strength

Vitamin D, Calcium Insufficiency, and Health

An inadequate supply of vitamin D and calcium has negative effects on bone health at all ages, inasmuch as it causes rickets in infants, retards acquisition of an adequate bone mass during skeletal development in adolescents, and is finally responsible for accelerated bone loss in adulthood in both women and men, leading to the development of osteoporosis. Importantly, there is also evidence from epidemiological studies, clinical intervention trials as well as from studies with animal models of human diseases that a compromised vitamin D status and inadequate calcium nutrition are predisposing conditions for a great number of other diseases, including various types of cancer, chronic infectious, inflammatory and autoimmune diseases, metabolic disorders, as well as hypertension and cardiovascular diseases (Table 1 omitted ; for details, [1-3]

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Celiac Oat Intolerance: The Molecular Basis

Oats have traditionally been excluded from the gluten-free diet. Several feeding studies, however, have indicated that patients with celiac disease and dermatitis herpetiformis tolerate oats without signs of intestinal inflammation [2–9]. Of note, some of these studies have high patient-dropout rates that may have masked cases of oat intolerance. An in vitro study found no signs of T-cell activation in small intestinal biopsies of celiac disease patients challenged with avenin (the prolamin fraction of oats) [10], and avenins have been predicted to contain only a few glutamines that can be deamidated by TG2, presumably making avenins less immunogenic [11,12]. On this basis, oats have been allowed in the gluten-free diet in several countries [13].

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Oats Intolerance In Celiac

Most patients with celiac disease can eliminate their symptoms—at a price: life-long adherence to a gluten-free diet. This means no wheat, rye, barley, and, until recently, no oats. Then some recent studies suggested that oats did not cause the intestinal inflammation characteristic of the disease, and thus oats are now often included in the celiac disease diet. This is good news for patients coping with severe restrictions on what they can and must not eat, but a study by Ludvig Sollid and colleagues suggests that oats are not safe in all cases.

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Are all Omega-3 Fatty Acids Created equal?

Omega-3 (N-3) polyunsaturated fatty acids have been shown to have potential beneficial effects for chronic diseases including cancer, insulin resistance and cardiovascular disease. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in particular have been studied extensively, whereas substantive evidence for a biological role for the precursor, alpha-linolenic acid (ALA), is lacking. It is not enough to assume that ALA exerts effects through conversion to EPA and DHA, as the process is highly inefficient in humans. Thus, clarification of ALA's involvement in health and disease is essential, as it is the principle n-3 polyunsaturated fatty acid consumed in the North American diet and intakes of EPA and DHA are typically very low. There is evidence suggesting that ALA, EPA and DHA have specific and potentially independent effects on chronic disease. Therefore, this review will assess our current understanding of the differential effects of ALA, EPA and DHA on cancer, insulin resistance, and cardiovascular disease. Potential mechanisms of action will also be reviewed. Overall, a better understanding of the individual role for ALA, EPA and DHA is needed in order to make appropriate dietary recommendations regarding n-3 polyunsaturated fatty acid consumption.

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Nutrient Timing

Previous research has demonstrated that the timed ingestion of carbohydrate, protein, and fat may significantly affect the adaptive response to exercise. The overall concept of macronutrient ratio planning for the diets of athletes is not addressed directly within this position stand, as there is no one recommendation which would apply to all individuals. However, the ISSN refers the reader to the latest Institute of Medicine Guidelines for Macronutrient intake as a source of more general information [1]. The purpose of this collective position statement is to highlight, summarize, and assess the current scientific literature, and to make scientific recommendations surrounding the timed ingestion of carbohydrates (CHO), protein (PRO), and fat. The enclosed recommendations are suitable for researchers, practitioners, coaches and athletes who may use nutrient timing as a means to achieve optimum health and performance goals. This position stand is divided into three primary sections: pre-exercise, during exercise and post-exercise. Each section concludes with several bullet points that highlight the key findings from each of the areas.

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Protein And Exercise

Controversy has existed over the safety and effectiveness of protein intake above that currently recommended. Currently, the RDA for protein in healthy adults is 0.8 g/kg body weight per day [1]. The purpose of this recommendation was to account for individual differences in protein metabolism, variations in the biological value of protein, and nitrogen losses in the urine and feces.

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The Gluten-Free Diet: Safety and Nutritional Quality

The prevalence of Celiac Disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley and derivatives). Gluten free-diet remains the cornerstone treatment for celiac patients. Therefore the absence of gluten in natural and processed foods represents a key aspect of food safety of the gluten-free diet. A promising area is the use of minor or pseudo-cereals such as amaranth, buckwheat, quinoa, sorghum and teff. The paper is focused on the new definition of gluten-free products in food label, the nutritional properties of the gluten-free cereals and their use to prevent nutritional deficiencies of celiac subjects.

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Calorie Confusion: The History of the Calorie

The Calorie (kcal) of present U.S. food labels is similar to the original French definition of 1825. The original published source (now available on the internet) defined the Calorie as the quantity of heat needed to raise the temperature of 1 kg of water from 0 to 1°C. The Calorie originated in studies concerning fuel efficiency for the steam engine and had entered dictionaries by 1840. It was the only energy unit in English dictionaries available to W.O. Atwater in 1887 for his popular articles on food and tables of food composition. Therefore, the Calorie became the preferred unit of potential energy in nutrition science and dietetics, but was displaced when the joule, g-calorie and kcal were introduced.

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Red Bull® And Reaction Time

In this double-blind study, the effects of consuming a single can (250 ml) of Red Bull®, Sugar Free Red Bull®, or a flavor/appearance-matched placebo on attention and reaction time were measured using a computerized continuous performance task, administered 30 minutes after drink ingestion. No significant differences in continuous performance task performance were related to ingestion of any of the drinks. Effects of Red Bull® or Sugar Free Red Bull® on continuous performance task performance are, therefore, negligible, and are no greater than potential psychomotor enhancements resulting from placebo expectancies.

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Organic Food: The Real Story

www.MaxCondition.com

Over the past two decades the sale of organic foods has increased annually nearly 20%. Today’s organic food system includes a combination of small and large food producers, local and global distribution networks, and a wide variety of products including processed foods, fruits, vegetables, meats and dairy [Bibliography item Winter not found.]. Recent food crises such as mad cow disease and foot-and-mouth disease may have decreased consumer confidence in conventional foods and swayed their buying tendencies to what they perceive as safer foods – Organic, All Natural Foods.

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Food Labeling For Food Allergens

In 2004 it was estimated and reported in the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCP ) that approximately two percent of adults and about five percent of infants and young children in the United States suffer from food allergies and each year, roughly 30,000 individuals require emergency room treatment and 150 individuals die because of allergic reactions to food.

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Macrominerals

Minerals are central to human nutrition and many are involved in uncountable biological functions. Minerals constitute only about four percent of the body's weight but their importance should not be overlooked, and it was the observance of minerals in the composition of the body's tissues and fluids that clued us in to their importance in human nutrition.

Certain minerals are found in greater abundance in the body and these minerals are referred to as macrominerals.

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How To Read Food Labels

The information in the main or top section, can vary with each food product but contains a number of mandatory listings. Every food label MUST provide this information in this standard format. They are:

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Dietary Guidelines should reflect new understandings about adult protein needs

Dietary Guidelines for Americans provide nutrition advice aimed at promoting healthy dietary choices for life-long health and reducing risk of chronic diseases. With the advancing age of the population, the 2010 Dietary Guidelines confront increasing risks for age-related problems of obesity, osteoporosis, type 2 diabetes, Metabolic Syndrome, heart disease, and sarcopenia. New research demonstrates that the meal distribution and amount of protein are important in maintaining body composition, bone health and glucose homeostasis. This editorial reviews the benefits of dietary protein for adult health, addresses omissions in current nutrition guidelines, and offers concepts for improving the Dietary Guidelines.

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Trans Fatty Acids: The Poison In Our Food Supply

By Tom Venuto
www.BurnTheFat.com

Most people are eating a poison every day without giving it a second thought. This substance can increase belly fat and consuming even small amounts (2% of total energy intake) is consistently linked to coronary heart disease. The research also says that this stuff can increase visceral fat, contribute to insulin resistance, increase risk of type 2 diabetes, increase bad cholesterol, decrease good cholesterol, trigger systemic inflammation and adversely affect almost every cell in your body.

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