Last week, Robin Quivers returned to the Howard Stern show after literally phoning it in for the last 17 months while she battled a rare form of uterine cancer. The 61-year-old co-host, news anchor and cohort of the self-proclaimed King of All Media credits her post 9/11 diet for helping her through months of chemotherapy. She recently released a book that details the healthy lifestyle she adopted and how she believes it saved her life, “The Vegucation of Robin: How Real Food Saved My Life.”
When she received her cancer diagnosis, it’s no surprise the first person Robin called was Howard Stern, afterall, she has worked alongside him for more than 20 years. What might surprise some is the way the often polarizing shock-jock reacted, “Howard told me that he was going to get me the best help, the most up-to-date treatment and anything else I needed,” Quivers recently told the Daily News. “I don’t think I would be here at all if it weren’t for Howard.”
Lactose intolerant consumers can still enjoy milk and limited dairy consumption, regardless of what they may have thought in the past. This is the takeaway from the live webinar this afternoon sponsored by the National Dairy Council, hosted by Jennifer Goodrich, senior analyst at the Hartman Group and Robin Plotkin, registered dietician and nutrition communications consultant. The one-hour session discussed lactose intolerance perceptions from the public and ways to bridge the communications gap between patients and health professionals.
The National Dairy Council contends that even with a diagnosis of lactose intolerance, up to 12 grams of lactose may still be comfortably consumed in a day without triggering gastrointestinal distress. Twelve grams doesn’t sound like much, but it’s actually the combined equivalent of one-half cup ice cream, half cup Greek yogurt, half cup cottage cheese, and an ounce of hard cheese.
The confusion surrounding lactose intolerance was the focal point of the discussion. According to a study conducted by the Hartman Group in 2012, consumers were not only self-diagnosing their condition, they were also stymied by milk substitution choices. “Dairy sensitive consumers don’t want to be full time detectives,” explained analyst Jennifer Goodrich. “They want it to work for their stomach, taste good, be relatively low in calories, low cost and have some nutritional benefit.” (more…)
The Food and Drug Administration (FDA) has just issued the first set of standards regarding the “gluten-free” labels on food products. Up until this point there were no regulations and anyone could essentially slap that label on their product.
The new standard states that foods that are less than 20 parts per million of gluten can be considered gluten free. Gluten is the proteinfound in wheat, barley, and rye. It is a very common ingredient in many foods on the grocery store shelf. To date, about three million Americans suffer from celiac disease, a disease that causes the digestive system all sorts of issues as it does not process or digest gluten. Gluten-free shopping used to be very difficult and almost done exclusively at specialty stores. That is no longer the case. (more…)
Does a creamy cup of yogurt make you happy? Do you ever wonder why Jamie Lee Curtis is always smiling in those Activia commercials? It may have something to do with a new UCLA study that claims good bacteria is not only good for the gut, it may also be good for the brain.
The study, conducted by scientists with the Gail and Gerald Oppenheimer Family Center for Neurobiology of Stress, part of the UCLA Division of Digestive Diseases, and the Ahmanson–Lovelace Brain Mapping Center at UCLA, appears in the peer-reviewed journal Gastroenterology. For the purpose of the investigation, a small group of women were given the same yogurt containing several types of good bacteria, also known as probiotics, and instructed to eat it twice a day for four weeks.
Before and after the study, magnetic resonance imaging (MRI) scans were performed on the women. Their brains were examined at rest, and while performing an emotion-recognition task, which asked the women to look at angry and frightened faces. The result was a change in brain activity, as well as other internal “body sensations.” The women who ate the yogurt had less anxiety when looking at the images.
Dr. Kirsten Tillisch, lead author of the UCLA study is encouraged by the early findings. “Time and time again, we hear from patients that they never felt depressed or anxious until they started experiencing problems with their gut,” Tillisch said. “Our study shows that the gut–brain connection is a two-way street.”
Today’s blog spotlight is The Healthy Apple, created by Amie Valpone, HHC, AADP. Not only does she have impressive alphabet soup after her name, she also has an impressive story. Amie became an expert in “clean” living because she had to.
After suffering from severe digestive issues and being misdiagnosed for years, Amie finally discovered she had the power to make herself feel better by eating better. Below, Amie tells her story and shares several tasty recipes from her gorgeous blog.
Why did you start your food blog? I started my blog in January of 2009 when I was working in corporate America and became very ill. I started cooking more and sharing what I was making, even though it was gluten-free, dairy-free, soy-free, sugar-free and corn-free. Through The Healthy Apple, I provide balanced, accessible and engaging information on the most basic components of good health.
Go home America, you’re drunk. Of course “smoking alcohol” is a thing now, trending with young men at college campuses nationwide. The weight conscious are beginning to adopt the practice, as the inhalation of alcohol cuts all the calories and sugars.
The concept is simple. Alcohol can be smoked by pouring liquor over dry ice and inhaling the fumes, or freebasing the stuff, like crack. YouTube videos depicting the charming act have been popping up with increased frequency and a bar in Chicago even hosted a freebasing night in January.
Smoking alcohol provides a much more supreme high than merely drinking the stuff, and naturally, it’s devastating to the body.
The human body prevents alcohol poisoning by forcing itself to throw up the alcohol it has ingested, but since smoking alcohol doesn’t involve the digestive system, the body does not have a surefire way to protect itself. Dr. Harris Stratyner, regional clinical vice president of Caron Treatment Centers in New York, told the New York Daily News that, “When you inhale alcohol, it goes directly into the lungs and circumnavigates the liver.” Once you skip the only organ actually designed to process alcohol, the inhaled booze-fumes make a beeline to the brain.
The Canning Diva has a slogan, “Food is Art. Canning is my way of Preserving Art.” And boy, does she ever! Diane Devereaux the Canning Diva, may use a mason jar, but her idea of canning goes way beyond your grandmama’s jams and jellies.
Diane is a Michigan native who developed a love for gardening and canning in her early teens. The Canning Diva website is stylish and vibrant, providing all the information on food preservation you could ever want, plus, recipes, ideas for meal stretching and, if you live in the Michigan area, you can see Diane in person where she frequently hosts classes and provides live demonstrations. We asked her to tell us about her blog and she eagerly obliged.
There are major changes coming to the food industry, or at least for those companies that want to stay economically viable. That’s because, according to various studies on consumer trends, there are significant lifestyle changes that are impacting the way we eat.
Dr. Elizabeth Sloan, contributing editor and consumer trends columnist for Food Technology Magazine, has put together a report illustrating what she feels are the top trends in the food industry. Here are some of the highlights:
Eating Out is Not On The Menu for Millennials
Restaurant dining is dominated by older generations, with the biggest spenders being in the 55- to 64-year-old age group. During the last five years, baby boomers and older have seen a six percent increase in restaurant visits while millennials’ visits dropped by six percent. (more…)
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