Tag Archives: food

Flavonoids Reduce Instances of Parkinson’s Disease in Men

Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson’s disease, according to new research by Harvard University and the University of East Anglia.

The findings add to the growing body of evidence that regular consumption of some flavonoids can have a marked effect on human health. Recent studies have shown that these compounds can offer protection against a wide range of diseases including heart disease, hypertension, some cancers and dementia.

This latest study is the first study in humans to show that flavonoids can protect neurons against diseases of the brain such as Parkinson’s.

Around 130,000 men and women took part in the research. More than 800 had developed Parkinson’s disease within 20 years of follow-up. After a detailed analysis of their diets and adjusting for age and lifestyle, male participants who ate the most flavonoids were shown to be 40 per cent less likely to develop the disease than those who ate the least. No similar link was found for total flavonoid intake in women.

“These exciting findings provide further confirmation that regular consumption of flavonoids can have potential health benefits,” said Prof Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA.

“This is the first study in humans to look at the associations between the range of flavonoids in the diet and the risk of developing Parkinson’s disease and our findings suggest that a sub-class of flavonoids called anthocyanins may have neuroprotective effects.”

Prof Gao said: “Interestingly, anthocyanins and berry fruits, which are rich in anthocyanins, seem to be associated with a lower risk of Parkinson’s disease in pooled analyses. Participants who consumed one or more portions of berry fruits each week were around 25 per cent less likely to develop Parkinson’s disease, relative to those who did not eat berry fruits. Given the other potential health effects of berry fruits, such as lowering risk of hypertension as reported in our previous studies, it is good to regularly add these fruits to your diet.”

Flavonoids are a group of naturally occurring, bioactive compounds found in many plant-based foods and drinks. In this study the main protective effect was from higher intake of anthocyanins, which are present in berries and other fruits and vegetables including aubergines, blackcurrants and blackberries. Those who consumed the most anthocyanins had a 24% reduction in risk of developing Parkinson’s disease.

The findings must now be confirmed by other large epidemiological studies and clinical trials.

Parkinson’s disease is a progresssive neurological condition affecting one in 500 people. There are few effective drug therapies available.

The result is far from conclusive and even if the result were confirmed the 24% reduction is hardly huge. But since berries are yummy there seem little reason to not tilt toward more berries in your diet.

Science Continues to Explore Causes of Weight Gain

Science is amazing when it explains very cool ideas. It is also very interesting (if a bit frustrating) when the scientific inquiry process is ongoing and open to debate. Weight gain is one such area that is of great concern and large amount of study but some issues are still unclear. I have discussed this before. I think that calories in compared to calories consumed is a good first approximation. I believe it makes sense that the efficiency of our bodies at capturing the calories and turning them into weight gain could be affected by things other than the total calories in. It might be the type of calories or it might be other factors (bacteria or chemical present)…

What’s Really Making Us Fat?

Researchers in a relatively new field are looking at the role of industrial chemicals and non-caloric aspects of foods — called obesogens — in weight gain. Scientists conducting this research believe that these substances that are now prevalent in our food supply may be altering the way our bodies store fat and regulate our metabolism. But not everyone agrees. Many scientists, nutritionists, and doctors are still firm believers in the energy balance model. A debate has ensued, leaving a rather unclear picture as to what’s really at work behind our nation’s spike in obesity.
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A widely reported study that came out in January in The American Journal of Clinical Nutrition (AJCN) would seem to dispute this finding: it confirms the belief in the energy balance model, and has been cited as proof by many researchers working in the field. I asked an author of the study, Dr. George Bray, professor of medicine at Louisiana State University, about the myriad of additives and industrial ingredients in our food that were not accounted for in this study. “It doesn’t make any difference,” he said in a telephone interview. “Calories count. If you can show me that it doesn’t work, I’d love to see it. Or anybody else who says it doesn’t — there ain’t no data the other way around.”

It seems to me that it certainly makes sense to reduce calories if you need to lose weight. And it sure seems the strongest evidence is for calories being the most important factor.

I also believe exercise is good, for overall health. It also seems more and more evidence is being found about how difficult it is to lose weight which reinforces the importance of preventing the weight gain in the first place.

The Beneficial Phytochemicals in Vegetables Help Us Lead Healthy Lives

If I don’t pay attention, I won’t eat enough vegetables. Even when I do pay attention I still don’t eat enough (but get closer). Paying attention to what you eat is important for your health.

Some tips from the video.

Eat a wide variety of vegetables, to get the benefits each offers.
Cruciferous vegetables have cancer preventing benefits and enhancing the immune system. Vegetables in this category include broccoli and cauliflower.
Berries also have chemicals that aid in the prevention of cancer.

Staphylococcal Food Poisoning

I pretty much don’t get sick, which is great. Twice in the last month I got something like food poisoning (which is more sickness than I get most years). So I looked online for some information on what might cause my symptoms and how fast it is possible for the onset of symptoms.

Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxins produced by Staphylococcus aureus. It seems like a possible culprit. My guess is the onset for me has been within 2 hours (or it was a coincidence. That fast of an onset seems rare (based on my limited research).

The United States Center for Disease Control says symptoms can last 24-48 hours. For me symptoms came and went within 15 minutes. Rapid fever and “heat” feeling everywhere, diarea, gone. No more than 15 minutes from start to finish. I really find it very odd how I can feel so weird quickly and then just as quickly it is all gone.

The bacterium can also be found in unpasteurinzed milk and cheese products. Staphylococcus is salt tolerant and can grow in salty foods like ham. As the bacterium multiplies in food, it produces toxins that can cause food poisoning. Staphylococcal toxins are resistant to heat and cannot be destroyed by cooking. Foods at highest risk of producing toxins from Staphylococcus aureus are those that are made by hand and require no cooking. Some examples of foods that have caused staphylococcal food poisoning are sliced meat, puddings, pastries and sandwiches. The foods may not smell bad or look spoiled in order to produce the toxins.

Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries are possible paths to the food poisoning. I suspect ghee, in my case.

The CDC says that staphylococcal toxins are fast acting, sometimes causing illness in as little as 30 minutes after eating.contaminated foods, but symptoms usually develop within one to six hours. Patients typically experience several of the following: nausea, retching, vomiting, stomach cramps, and diarrhea. The illness cannot be passed to other people and it typically lasts for one day, but sometimes it can last up to three days. In a small minority of patients the illness may be more severe. They don’t seem to agree it can disappear in 15 minutes, otherwise it seems a possible cause.

Of course being essentially total ignorant about this stuff I could also be completely off base. I find this interesting though so I am doing some more reading.

I think it would be nice if the CDC would put links on pages to other causes with similar symptoms. Wouldn’t that be a good usability feature?

Healthy Diet, Healthy Living, Healthy Weight

Living and eating healthily is tricky but not entirely confusing. The whole area of eating healthy food and what is a healthy weight is one where the scientific inquiry process and the complexity of scientific research on what is healthy for us is clear. Scientists study various issues and learn things but creating simple rules has proven difficult. Different studies seem to show benefits of contradictory advice, advice once seen as wise is now seen as wrong…

This is an area I am far from knowledgable about. Still I try to pay some attention as I like being healthy. Being sick is the quickest way to appreciate how great it is to be healthy. From various things I have skimmed it seems there is more evidence from several studies about how difficult it is to lose weight. Our bodies seem to work against our efforts.

And this, it seems to me, makes the problem of increasing childhood and teen obesity even more important to deal with as soon as issues arise.

It seems to me the most important thing to take from this, is the importance of maintaining a healthy weight: since you can’t just easily make up for a bad year of weight gain. I am not sure why I haven’t seen this note in most of what I have read – I suspect it is our reluctance to make value judgements about what is healthy. The problem I see with that is, the best advice we have is confusing enough without people with more knowledge being reluctant to state their best advice given the current knowledge. That doesn’t mean the suggestions are right, but at least they are educated guesses.

I try to eat relatively healthily. Which for me means taking steps to increase the amount of vegetables I eat (especially greens and some fiber) and decrease the amount of sweets and heavily processed food I eat (I still eat way too much heavily processed food). And I try to exercise as it seems to have many benefits including helping make up for some weaknesses in your diet (like eating too many calories and too many “empty calories). In my opinion (which on this topic may well not be worth much) eating a bit more stuff that really isn’t so good for you and exercising more is an easier tradeoff than trying to eat perfectly and do the minimum amount of exercise needed to stay healthy.

I also eat yogurt – I like it and the beneficial benefits of some bacteria seems likely. I heard recently something that surprised me which is that the beneficial bacteria remain for close to 2 weeks. I figured they would be gone in a couple days. I only heard that from one source (I can’t remember now but some seemingly knowledgable source – scientist researching the area), so it might not be accurate but it was interesting.

Here is an example of one of these health studies. They find that a low protein diet resulted in a loss of “lean weight” (muscle…) and more fat than a comparable diet with more protein. The same weight with a higher percentage of fat is not a good thing for human health. Thus the message is that a lower protein diet has this risk that must be considered (and therefor higher protein diets may well be wise). Of course things get much more complicated than that when we actually try to live by a diet.

Effect of Dietary Protein Content on Weight Gain, Energy Expenditure, and Body Composition During Overeating

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Cooking with Chemistry: Hard Candy

The video by Richard Hartel, professor of food engineering at the University of Wisconsin-Madison, demonstrates how the molten liquid candy cools to form what from a technical standpoint actually is a glass. Unlike window glass made of silica, this tasty glass is made of sugar.

Viscosity describes a fluid’s internal resistance to flow and may be thought of as a measure of fluid friction. Water has very little viscosity (unless it is frozen). Thick honey has higher viscosity (especially if it is cooler – I keep my honey in the fridge and it does not flow very quickly).

As I have said before if I had understood the chemistry behind cooking as a kid I think I would have been much more interested in cooking.

Backyard Wildlife: Bears

Here is a video of some bears wandering around in a backyard. This was the first time the owner saw bears in their backyard. The bears found a great source of food in the apple tree. It is exciting to see nature in our own backyards. Though admittedly most people could would rather have nature be limited to animals that cannot harm them or their family.

Black bear in an apple tree in a Ashville, North Carolina yard.

What Happens If the Overuse of Antibiotics Leads to Them No Longer Working?

Antibiotics have been a miraculous tool to keep up healthy. Like vaccines this full value of this tool is wasted if it is used improperly. Vaccines value is wasted when they are not used enough. Antibiotics lose potency when they are overused. The overuse of anti-biotics on humans is bad (especially the huge amount of just lazy, not scientific use). But the massive overuse in livestock is much worse, it seems to me.

The health system in the USA is broken in a huge way in which it is broken is the failure to address creating systemic behavior that promotes human health and instead just treating illness. It is much better to avoid a situation where we breed super bugs and then try to treat those super bugs that have evolved to be immune to the antibiotics we have to use.

When antibiotics no longer work

While the source of the current salmonella outbreak remains murky, we can reasonably speculate about the genesis of the bug’s drug-resistance: the reportedly endemic overuse of antibiotics by the agricultural industry.

Drugs are given to livestock for multiple reasons. An obvious one is for the treatment of diseases. When livestock are sick, veterinarians administer a significant dosage in hopes of eliminating the animal’s affliction. Another reason is preventative. Animals in close quarters are more susceptible to infection, so farmers will often administer medicine to healthy animals in order to nip anything nasty in the bud. Most controversially, though, members of the agricultural industry use antibiotics for the express purpose of promoting livestock growth.

It’s a well-known, if not entirely intuitive, fact that healthy animals who are fed small, or “sub-therapeutic,” doses of antibiotics will wind up larger than their unmedicated counterparts. In many such cases, these drugs are given to livestock through their feed or water, and without the prescription or oversight of a veterinarian, according to Dr. Gail Hansen, a senior officer at the Pew Campaign on Human Health and Industrial Farming.

An estimated 80 percent of all antibiotics in the U.S. are given to food-producing livestock, according to the FDA. And approximately 83 percent of that medicine is “administered flock- or herd-wide at low levels for non-therapeutic purposes, such as growth promotion and routine disease prevention,” according to a lawsuit filed against the FDA in May. These figures could have very real consequences for public health, because the Catch-22 of this antibiotic abandon is the widespread development of drug-resistant bacteria, colloquially referred to as “super-bugs.”
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In 2006, the European Union banned all use of antibiotics on livestock for growth promotion. And the U.S. Senate will consider similar legislation this year. Sen. Dianne Feinstein, D-Calif., reintroduced the “Preservation of Antibiotics for Medical Treatment Act” last month, which would significantly rein in agricultural drug use, and strictly prohibit the application of sub-therapeutic doses of drugs that have benefits for humans.

Still, the agricultural industry disputes data about its use of antibiotics and the rise of super-bugs, and it has aggressively fought efforts to legislate the matter. As a result, it’s hard to tell how far the legislation might proceed.

The end of the era of antibiotics

How did this happen? The driving forces are Darwin and human carelessness. Bacteria are constantly evolving, adapting to the changing conditions they face. Antibiotics usually kill bacteria. But sometimes a bacteria will develop a biological defense – particularly if too small a dose is used.
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Antibiotics require a prescription in America, but our nation is still very much a part of the problem. Patients routinely demand these drugs, and doctors acquiesce, for respiratory infections and other ailments that will not respond to antibiotics because they are caused by a virus. We use soap with antimicrobial agents when regular soap does equally well. And we allow farmers to feed antibiotics to livestock in horrifying amounts, not to treat illnesses but to make farming more efficient.

The Potential Role of Concentrated Animal Feeding Operations in Infectious Disease Epidemics and Antibiotic Resistance

This working group, which was part of the Conference on Environmental Health Impacts of Concentrated Animal Feeding Operations: Anticipating Hazards—Searching for Solutions, considered the state of the science around these issues and concurred with the World Health Organization call for a phasing-out of the use of antimicrobial growth promotants for livestock and fish production. We also agree that all therapeutic antimicrobial agents should be available only by prescription for human and veterinary use.

Antibiotic Resistance in Livestock: More at Risk Than Steak
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The State of the Oceans

World’s oceans in ‘shocking’ decline

In a new report, [an expert panel of scientists] warn that ocean life is “at high risk of entering a phase of extinction of marine species unprecedented in human history”. They conclude that issues such as over-fishing, pollution and climate change are acting together in ways that have not previously been recognised.
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ocean acidification, warming, local pollution and overfishing are acting together to increase the threat to coral reefs – so much so that three-quarters of the world’s reefs are at risk of severe decline.
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The report also notes that previous mass extinction events have been associated with trends being observed now – disturbances of the carbon cycle, and acidification and hypoxia (depletion of oxygen) of seawater.

Levels of CO2 being absorbed by the oceans are already far greater than during the great extinction of marine species 55 million years ago (during the Paleocene-Eocene Thermal Maximum), it concludes.

The overfishing of our oceans has been a problem for over 100 years and a known problem, that we continue to give too little attention to. Adding to that impacts of climate change and the state of ocean life is in trouble. The decision of our population to not deal with the causes of climate change will have very bad consequences. It is a shame we have so little caring about the consequences of our decisions. And even sadder that our “leaders” do such an appalling job of leading – instead they pander to selfish immediate gratification.

Nice Program on Mexican Free-tailed Bats

Mexican free-tailed bats in the Central Valley, California: the voracious insect-eating species protects the local crops from pests. Bats really are wonderful animals and very beneficial to people. They eat many insects and some also help pollinate some plants. The Mexican free-tailed bats seem to even benefit from human activity (taking advantage of bridge underpasses as homes, for example), but many other bat species are in trouble.