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UMIM: Healing Foods Pyramid - Healthy Fats | University of Michigan Health System
"This Facts About reviews healthy fats and gives examples of foods to choose from as well as foods to avoid. We provide a guide for selecting an appropriate portion size, and recommendations for incorporating healthy changes into your diet."
USDA Database for the Proanthocyanidin Content of Selected Foods - 2004
"USDA Database for the Proanthocyanidin Content
of Selected Foods - 2004
Multicolored dividing line
This database was created through a collaborative effort between the Nutrient Data Laboratory and Food Composition Laboratory, USDA-ARS; The Arkansas Children's Nutrition Center, USDA-ARS; Mars, Inc.; and Ocean Spray Cranberries, Inc.
The database contains values for 205 food items for the following proanthocyanidins:
* Monomers
* Dimers
* Trimers
* 4-6 mers (tetramers, pentamers and hexamers)
* 7-10 mers (heptamers, octamers, nonamers and decamers)
* Polymers (DP>10)"
Honest Nutrition: Acid-Alkaline Food Chart
"This chart comes from Russell Jaffe, MD, and he retains all rights.
Prepared by Dr. Russell Jaffe, Fellow, Health Studies Collegium. Reprints available from ELISAIACT Biotechnologies. 14 Pidgeon Hill, #300, Sterling,VA 20 165. Sources include USDA food data base (Rev 9 & 10), Food & Nutrition Encyclopedia; Nutrition Applied
Personally by M.Walczak; Acid & Alkaline by H.Aihara. Food growth, transport, storage, processing, preparation, combination, & assimilation influence effect Intensity. Thanks to Hank Liers for his original work. (Rev 6/0 1]"
n-3 fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits.
n-3 fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits.
Gebauer SK, Psota TL, Harris WS, Kris-Etherton PM.
Am J Clin Nutr. 2006 Jun;83(6 Suppl):1526S-1535S. Review.
PMID: 16841863
Dietary recommendations have been made for n–3 fatty acids, including {alpha}-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) to achieve nutrient adequacy and to prevent and treat cardiovascular disease. These recommendations are based on a large body of evidence from epidemiologic and controlled clinical studies. The n–3 fatty acid recommendation to achieve nutritional adequacy, defined as the amount necessary to prevent deficiency symptoms, is 0.6–1.2% of energy for ALA; up to 10% of this can be provided by EPA or DHA. To achieve recommended ALA intakes, food sources including flaxseed and flaxseed oil, walnuts and walnut oil, and canola oil are recommended. The evidence base supports a dietary recommendation of {approx}500 mg/d of EPA and DHA for cardiovascular disease risk reduction. For treatment of existing cardiovascular disease, 1 g/d is recommended. These recommendations have been embraced by many health agencies worldwide. A dietary strategy for achieving the 500-mg/d recommendation is to consume 2 fish meals per week (preferably fatty fish). Foods enriched with EPA and DHA or fish oil supplements are a suitable alternate to achieve recommended intakes and may be necessary to achieve intakes of 1 g/d.
Coconut Oil Extract May Be A Weapon Against Food Bacteria
"ScienceDaily (Sep. 10, 2009) — Monolaurin, an extract from coconut oil could be used as a microbial agent in foods, according to a study in the Journal of Food Science, published by the Institute of Food Technologists."
WHFoods: vitamin D
What can high-vitamin D foods do for you?
* Help prevent a growing list of chronic diseases, including type 2 diabetes, heart disease, hypertension, osteoporisis, breast cancer, colon cancer, and ovarian cancer
* Help keep your bones and teeth strong and healthy
* Regulate the growth and activity of your cells
* Reduce inflammation
What events can indicate a need for more foods rich in vitamin D?
* Bone pain and/or soft bones
* Frequent bone fractures
* Bone deformities or growth retardation in children
* Lack of exposure to sunlight for any reason, including geography, use of sunscreen, or wearing of protective clothing
Plant-based flavonoid may cut ovarian cancer risk | Reuters
"NEW YORK (Reuters Health) - Women who eat greater amounts of plant-based foods and drinks with the naturally occurring flavonoid, apigenin, may have a decreased risk for ovarian cancer, study findings suggest.
Apigenin, found in celery, parsley, red wine, tomato sauce, and other plant-based foods may be "particularly beneficial," said Dr. Margaret A. Gates, of Brigham and Women's Hospital and Harvard Medical School, in Boston, Massachusetts.
Flavanoids are compounds with antioxidant properties that protect cells against damage by oxygen molecules. In a study that compared flavonoid intake among women with and without ovarian cancer, women reporting the highest apigenin intake had a "borderline significant decrease" in ovarian cancer risk over women reporting the lowest apigenin intake, Gates and her associates report in the International Journal of Cancer."
Zingiber officinale (Ginger) - Monograph - thorne.com
Zingiber officinale (ginger). Monograph.
[No authors listed]
Altern Med Rev. 2003 Aug;8(3):331-5.
PMID: 12946242
The Heart Scan Blog: This is your brain on wheat
"Here's just a smattering of the studies performed over the past 30 years on the psychological effects of wheat consumption.
Oddly, this never makes the popular press. But wheat underlies schizophrenia, bipolar illness, behavioral outbursts in autism, Huntington's disease, and attention deficit hyperactivity disorder (ADHD).
The relationship is especially compelling with schizophrenia:
Opioid peptides derived from food proteins: The exorphins.
Zioudrou C et al 1979
"Wheat gluten has been implicated by Dohan and his colleagues in the etiology of schizophrenia and supporting evidence has been provided by others. Our experiments provide a plausible biochemical mechanism for such a role, in the demonstration of the conversion of gluten into peptides with potential central nerovus system actions." "
Tempeh - Wikipedia, the free encyclopedia
"Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.
The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12[1][2] (though it is uncertain whether this B12 is always present and bioavailable[3]). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus which makes very little B12 and could be missing Klebsiella pneumoniae which has been shown to produce significant levels of B12 analogs in tempeh when present. Whether these analogs are true, bioavailable B12, hasn't been thoroughly studied yet.
Tofu - Wikipedia, the free encyclopedia
"Tofu (豆腐, tōfu?), or bean curd[5] is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin,[6] and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese[7] and others.[8] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish
A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between cerebral atrophy and consumption of tofu.[42] However, this study by L.R. White, et al., from the National Institute of Aging, NIH, was rejected as not credible by the Food and Drug Administration."
Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb - ScienceDirect - Journal of Food Composition and Analysis
Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb.
Roger Purchas, Maggie Zoua, Philip Pearcea and Felicity Jackson-
Journal of Food Composition and Analysis
Volume 20, Issue 2, March 2007, Pages 90-98
For lamb, the highest levels of vitamin D3 were in the shoulder chop both before and after cooking, while levels were lowest in the rack muscle. Similar cut differences were shown for 25OHD3 concentrations. For beef there were no significant differences between the cuts for vitamin D3, but concentrations of 25OHD3 were lower in the striploin before and after cooking, Vitamin D3 levels tended to be higher in beef cuts than in lamb cuts, but the opposite held for 25OHD3. Concentrations of vitamin D3 were similar to those in other reports, but the 25OHD3 levels were at the high end of reported ranges. With 25OHD3 being more potent than vitamin D3, it is concluded that meat can make a useful contribution of this vitamin to the human diet.
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts - ScienceDirect - Journal of Food Composition and Analysis :
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts.
Ina Clausen, Jette Jakobsen, Torben Leth and Lars Ovesen.
Journal of Food Composition and Analysis
Volume 16, Issue 5, October 2003, Pages 575-585
doi:10.1016/S0889-1575(03)00064-4
Meat 25OHD3 contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD.
Vitamin K content of foods and dietary vitamin K intake in Japanese young women. J Nutr Sci Vitaminol (Tokyo). 2007 Dec; (full text PDF)
Vitamin K content of foods and dietary vitamin K intake in Japanese young women.
Kamao M, Suhara Y, Tsugawa N, Uwano M, Yamaguchi N, Uenishi K, Ishida H, Sasaki S, Okano T.
J Nutr Sci Vitaminol (Tokyo). 2007 Dec;53(6):464-70.
PMID: 18202532
Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan
Introduction: Nutritional and Functional Roles of Eggs in the Diet -- Applegate 19 (Supplement 5): -- Journal of the American College of Nutrition
Introduction: nutritional and functional roles of eggs in the diet.
Applegate E.
J Am Coll Nutr. 2000 Oct;19(5 Suppl):495S-498S. Review.
PMID: 11022998
For years, eggs have been held up as a powerhouse of nutrition. This reputation has been due to eggs’ exceptional nutrition profile as a nutrient-dense food containing high quality protein and a substantial amount of many essential vitamins and minerals. Unfortunately their position on the nutrition pedestal fell with the discovery that they are also a source of dietary cholesterol. The most recent scientific research not only returns eggs to their golden past, but elevates their position as a functional food and ultimately provides more reasons than ever to consume eggs.
In February 2000, scientists convened at a conference in Amelia Island, Florida, to discuss the latest research about the role of eggs in disease prevention and the promotion of health. This supplement of the Journal of the American College of Nutrition (JACN) presents compelling scientific evidence about eggs’ functional food attributes, reaffirms that eggs have a minimal effect on blood cholesterol levels and presents new research on the contribution of eggs to the American diet. For health professionals, this issue provides a new scientifically based viewpoint on eggs and their role in health and nutrition, a viewpoint that should be imparted to all consumers in an effort to ensure optimal health and well-being.
Single food focus dietary guidance: lessons learned from an economic analysis of egg consumption - Cost Effectiveness and Resource Allocation | Full text
Single food focus dietary guidance: lessons learned from an economic analysis of egg consumption.
Schmier JK, Barraj LM, Tran NL.
Cost Eff Resour Alloc. 2009 Apr 14;7:7.
PMID: 19366457
Methods
A risk apportionment model estimated the increased risk for coronary heart disease (CHD) attributable to egg cholesterol content, the decreased risk for other conditions (age-related macular degeneration (AMD), cataract, neural tube defects, and sarcopenia) associated with egg consumption, and a literature search identified the cost of illness of each condition. The base 795 case scenario calculated the costs or savings of each condition attributable to egg cholesterol or nutrient content.
Results
Given the costs associated with CHD and the benefits associated with the other conditions, the most likely scenario associated with eating an egg a day is savings of $2.82 billion annually with uncertainty ranging from a net cost of $756 million to net savings up to $8.50 billion.
Conclusion
This study evaluating the economic impact of egg consumption suggests that public health campaigns promoting limiting egg consumption as a means to reduce CHD risk would not be cost-effective from a societal perspective when other benefits are considered. Public health intervention that focuses on a single dietary constituent, and foods that are high in that constituent, may lead to unintended consequences of removing other beneficial constituents and the net effect may not be in its totality a desirable public health outcome. As newer data become available, the model should be updated.
Recipe: Ma-Po's Pork Brains | Recipes @ RecipeLand.com
"40 minutes Prep: 10 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 154 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings"
Pork Brains in Milk Gravy
"About a month ago, there was a thread on the IHMMB forums linking to a Consumerist post called “The Worst Food Product Ever May Have Been Found“. I was surprised how many people had never heard of pork brains in milk gravy, as I’ve seen them in many grocery stores, near the Spam and canned corned beef hash. So, of course I went and bought a can. I couldn’t find the Armour brand, but I think off brand pork brains are probably just as good.
You might have noticed that both cans have the brains nestled in scrambled eggs. That’s how they are served here and you can even find them on some restaurant menus. I’ve never seen anyone order it, but I always like it when I see it on the menu. It gives me that “ahhh, I’m not eating at no dang corporate chain, no I’m eating at the restaurant of the people. The eggs n’ brains eating dadgummed heart of America” feelin"
Brain (as food) - Wikipedia, the free encyclopedia
"The brain, like most other internal organs, or offal, can serve as nourishment. Brains used for nourishment include those of pigs, squirrels, horses, cattle, monkeys, chickens and goats. In many cultures, different types of brain are considered a delicacy.
In the Southern United States, canned pork brain in gravy can be purchased for consumption as food. This form of brain is often fried with scrambled eggs to produce "Eggs n' Brains".[1] They are part of the menu in many family owned restaurants throughout the region.
The brain of animals also features in French cuisine, in dishes such as cervelle de veau and tête de veau."
Brain Food : The Protein Power LifePlan
"Not only was meat a principal source of nutrition for developing man, it actually was the driving force allowing us to develop our large brains. For years anthropologists argued that we humans got our large brains because we had to develop them to learn hunting strategies to capture and kill game much larger, faster, and meaner than ourselves. Anthropologists Leslie Aiello and Peter Wheeler turned that idea on its head in a brilliant paper postulating that we were able to develop our large brains not to learn to hunt but because the fruits of our hunting-nutrient-dense meat-allowed us to decrease the size of our digestive tracts. The more nutrient dense the food, the less digestion it needs to extract the nutrients, and consequently the smaller the digestive tract required. (The human digestive tract, while longer than true carnivores, is the shortest of any of the primates.) "
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