We all have that friend. The skinny one who eats whatever they want and never exercises. We all secretly dislike them for this trait and at the same time, wish we could be like them. New research is showing that they might be in a bad position, even worse than an overweight person who hits the gym. As scientist Bente Pedersen said this week, “It’s much better to be fit and fat, than skinny and lazy.”
Pedersen contributed along with many other professionals in Bill Gifford’s article for Outside this week. The article focused on more truths that have been revealed about fat. The report was lengthy but it highlighted some important misnomers about fat. Most know that we have “good” fat and “bad” fat, or subcutaneous fat and visceral fat. The good fat is more or less padding, while bad fat builds up in our mid-sections and can infiltrate our organs. A picture of fat invading muscles like the marbling of beef was used to describe how visceral fat can affect the inactive, not just the obese.
This bleak outlook of how fat can literally take over was explained further by Gerald Shulman, M.D., a diabetes researcher at Yale who contributed to the Outside article. Shulman explained how the amount of fat one has isn’t the problem, more so, it’s how the fat is distributed. He explained how fat build up in areas like the muscle and liver, or places it simply should not be, is when ailments like type 2 diabetes arise.
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Alzheimer’s: The word conjures up scary thoughts of slowly losing your memory as you become a shell of your former self. Experts project that diagnoses of dementia, of which Alzheimer’s is the primary cause, will triple worldwide by 2050. But scientists tell us that preventative measures can go a long way in protecting the brain from memory loss diseases, and they are as simple as doing things like making changes in your diet.
Here are 10 super foods that work to boost brain power and, in turn, lessen your chances of suffering from Alzheimer’s disease. No one food has been shown to prevent Alzheimer’s disease, but healthy eating habits appear to be one of the top factors in lowering your risk for developing Alzheimer’s or dementia.
1. Wild Salmon, Tuna, Sardines (Omega-3 Fatty Acids)
The American Heart Association recommends eating fish at least twice a week because it contains vital omega-3 fatty acids. These good fats help the body function properly and may slow cognitive decline by 10 percent, studies show.
“The main concept is that a diet rich in Omega 3 fatty acids creates BDNF (brain derived neurotrophic factor), a protein between nerve cells that helps increase the strength between connections,” said Michael Gonzalez-Wallace, author of “Super Body Super Brain.” Trout, mackerel, and herring are also good choices, and taking a fish oil vitamin can also help your body obtain this much-needed nutrient.
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By Bob Greene for TheBestLife.com
You already know that eating fatty foods can cause you to pack on pounds, but a recent study suggests that simply seeing fatty foods can lead to cravings that can result in weight gain.
In the study, researchers at the University of Southern California showed 13 obese women images of different foods–both healthy (fruits and veggies) and not-so-healthy (hamburgers, cookies and cakes)–as well as non-food photos. They then asked the women to rate their hunger level and desire for sweet and savory foods. During the experiment, researchers did an MRI scan of participants’ brains. The researchers found that the brains’ reward and appetite control centers lit up when the women looked at the images of fatty foods.
Eating or drinking while being exposed to these types of images—it’s just like nibbling while you’re watching TV or browsing Pinterest, for instance—seems to worsen the effects. In the study, researchers gave the women a sugary drink of glucose (similar to a can of soda) or fructose (another sweetener), to sip while looking at the various images. After slurping down both drinks, women felt hungrier and had a stronger desire for sweet and savory foods. Fructose seemed to do this even more so than glucose.
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When I was told that there could be another type of diabetes all I could do was cringe. With the rate at which diagnosis of type 2 is rising, adding one more type to mix is an overwhelming thought.
Type 3 diabetes was first discovered in 2005. A study from Brown University has linked that eating too much sugar has an effect on brain function. Insulin resistance means that circulating insulin is not being used the way it should to get glucose into cells. If the brain does not receive the energy and nourishment it needs, it begins to deteriorate, and those deteriorating brain cells can result in confusion and memory loss. Over the long term, more permanent memory loss could progress to Alzheimer’s disease.
The nutrition recommendations to help prevent type 3 diabetes are the same as they are for type 2, which include eating sugar in moderation, managing your weight, and eating smaller portion sizes. More studies will need to be conducted to confirm that type 3 diabetes is a separate form of diabetes versus a complication of type 2 diabetes.
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Certain diets can change a person’s lifestyle. For examples, vegans live by a moral code that they will not have any animal product in or on their body. A popular diet that has made headlines in the past years is the raw food diet, which is the process of eating only raw fruits, vegetables, and some meats. Raw food dieters can cook the fruits, vegetables, and meats but at temperatures below 115 degrees Fahrenheit.
The raw food diet has received praise for being an effective weight-loss diet. It is not very hard to understand why the raw food diet is an effective diet. Dieters are eating foods with few calories yet they are getting plenty of vitamins, minerals, and enzymes. But, sometimes cooking raw food can boost the number of nutrients in foods.
A new study published in the Proceedings of the National Academy of Sciences found that those on a raw food diet could be starving their brain from much needed calories. Our resident dietitian, Mary Hartley, RD, shared her opinion on the study, saying it “was done to add support to the theory that speculates that the shift to cooked foods was responsible for the evolution of primitive creatures into modern humans.”
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