Archive for Diet and Nutrition

Low Carb Food News About Stevia the 0 Calorie Sweetener

November 1, 2008 at 11:20 pm · Filed under Diet and Nutrition

Author: Cliff Smith

Anyone searching for healthy, low carb foods should be aware of stevia, the all natural sweetener, as a replacement for sugar or artificial sweeteners. A vast majority of articles and research projects conducted on stevia have concluded that it may be the one sweetener that is actually good for people. It has been shown that stevia can help individuals maintain normal blood sugar levels, and it is a zero calorie sweetener. What is stevia and why is Coca Cola teaming up with Cargill to make it a replacement for sugar in many products? Also, why has the FDA rejected stevia as a food additive, but permitted it to be used as a dietary supplement?

First, let’s take a look at the origins of stevia and how it has gained attention with the rise in demand for low carb foods and low sugar substitutes. Stevia has been used for centuries by native South American tribes as a sweetener in yerba mate and medicinal teas for treating heartburn and other ailments. It is a plant in the Chrysanthemum family, which grows wild in parts of Paraguay and Brazil. Wikipedia describes stevia as an herb or shrub “in the sunflower family, native to subtropical and tropical South America and Central America”. The plant’s extracts have up to 300 times the sweetness of sugar, but have a negligible impact on blood glucose. So it is easy to see why stevia is being noticed by people looking for low carb foods or who are trying to maintain normal blood sugar levels with a low carb diet.

Since the early 1970’s, Japan has led the way in cultivating and using stevia as a replacement for artificial sweeteners such as cyclamate and saccharin, which are alleged carcinogens. Commercially produced in Japan since 1977, stevia sweeteners are often used in that country for low carb foods and soft drinks. Japan currently accounts for about 40% of the world’s consumption of stevia, more than any other country. It is now widely used throughout the world, especially in East Asia, South America and Israel. Stevia has been available as a dietary supplement in the United States and Canada since the mid 1980’s. Many people in this country use it as a beneficial sweetener for health drink formulas not sold in retail stores.

In 1984, Dr. Tei-Fu Chen, an American herbalist from Taiwan, perfected a method to extract the sweetness from stevia without using chemicals. This method is accepted today as the most advantageous way to produce stevia products for consumption. Dr. Chen’s company, Sunrider, successfully petitioned the FDA (Food & Drug Administration) in 1995 to lift the import alert on the extract of stevia leaves. This paved the way for companies to use stevia as a “dietary supplement”, and in May of 2007, Coca Cola announced plans to seek approval for its use as a “food additive”. Coca Cola currently uses stevia in soft drinks made in Japan, and is hoping to market a new calorie free sweetener in the United States to use in low carb foods by 2009. In 1984, stevia was introduced as Sunectar by Sunrider and later a clear liquid version called Sunnydew accompanied the thicker, darker Sunectar in the market. Coca Cola is tentatively planning to call their product, Rebiana, which is derived from the plant’s botanical name stevia rebaudiana.

The only thing that might prevent the use of stevia based products for low carb foods and drinks in the U.S. is the FDA approval of stevia as a “food additive”. As of today in the U.S, stevia is not allowed to be sold as a food additive but is considered to be safe as a dietary supplement. You see, stevia grows naturally therefore it does not require a patent. This could be why some consumers and politicians believe the FDA has so far acted in response to industry pressure from sugar and artificial sweetener lobbyists. For example, Arizona congressman, Jon Kyl, called the FDA action against stevia “a restraint of trade to benefit the artificial sweetener industry”. Although, the growing popularity of stevia may force the FDA to take a closer look at the current food additive ban. Coca Cola has teamed up with the agricultural products company, Cargill to market rebiana-sweetened products in 12 countries that already allow stevia as a food additive.

As far as I can tell through research and through my own experience with stevia, the benefits of this herbal supplement far outweigh any possible negative consequences. Stevia is hundreds of times sweeter than sugar, so only very small amounts are required to sweeten beverages and foods. Most stevia products contain zero calories, and some contain complex carbohydrates that are beneficial to anyone, especially those on a low carbohydrate diet. It has been said that stevia is food for the pancreas, which can help maintain normal blood sugar levels. Through my own daily use of stevia and my desire to maintain a diet of low carb foods for more than six years now, I can say that it has helped reduce cravings for sugary foods and has contributed to a decrease in mood swings caused by over consumption of sugar.

I encourage anyone who is searching for quality nutrition in low carb foods, to investigate stevia and make it a part of a healthy, balanced, low carbohydrate diet.

Article Source: http://www.articlesbase.com/health-articles/low-carb-food-news-about-stevia-the-0-calorie-sweetener-221343.html

About the Author:

Cliff Smith is an actor, a serious athlete, and owner of BestHealthFoodStore.net. He is always searching for low carb foods to help him stay in shape for the camera. He is an avid mountain biker who cycles 50-100 miles per week over rugged terrain in the Arizona Desert. Cliff offers free nutrition facts and further information on stevia sweetener at http://www.BestHealthFoodStore.net , where you can learn more about low carb foods.

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Whey Protein and Its Benefits

October 18, 2008 at 2:21 pm · Filed under Diet and Nutrition, Supplements, Weight Management and Fitness

Author: Dominick Ciccone

If you are working out on a consistent basis, you need to be consuming extra Protein; it’s as simple as that. Without the added protein intake your muscles will never recover to their full potential, and you won’t gain the strength you are striving for nearly as quickly. Protein is the building block for all of your muscles, hair and nails, and it is important to make sure you are getting enough of it.

Out of all the available Protein supplements on the market today, Whey Protein stands out as the clear winner. Whey Proteins are high quality and nutritious proteins derived from dairy products. They contain all of the essential amino acids required by the body each and every day, which promote muscle protein synthesis and muscle growth.

Whey Protein can do a number of amazing things. It increases lean muscle mass, aids in fat loss, enhances your immune function and it actually might help to prevent certain forms of cancer. Whey Protein also helps to stabilize blood glucose levels by slowing the absorption of glucose into your blood stream, which results in a reduced feeling of hunger. Insulin levels also begin to lower when Whey Protein is consumed on a consistent basis which makes it easier for the body to burn fat. Looking at these benefits it is easy to see why Whey Protein can play such an integral role in your diet.

Implementing Whey Protein into your workout routine will help prevent overtraining, because your muscles will be getting the fuel they need to rebuild themselves after a long and hard work out session. It is recommended that you try and get 1 gram of Whey Protein, per pound of body weight. This is most efficiently achieved by spreading your protein intake over 4-6 small meals, and by eating healthy, protein rich foods in conjunction with Whey Protein supplements. You can usually get 20-23 grams of Protein from a single serving of your Whey Protein supplement.

There are many quality Whey Protein supplements on the market today, and many great deals can be found online. It’s a common rule of thumb that the more expensive the Whey Protein costs, the better it is going to taste and help you recover. Searching online for special sales and discounts will help you find high quality Whey Proteins for an affordable price. After all, you don’t want to be drinking something that you hate the taste of 7 days a week, do you? I usually look for Whey Protein in the price range of 40-50 dollars. This price range is usually associated with quality protein that tastes surprisingly good, and is very good for you in terms of calories and Protein grams per serving amounts.

People of all ages can enjoy the benefits of Whey Protein. The number of benefits it provides is amazing. It helps in sports nutrition, weight management, immune system functioning, bone health and most importantly, your general health. Hopefully this information has helped you realize that Whey Protein is the right choice for you!

Article Source: http://www.articlesbase.com/supplements-and-vitamins-articles/whey-protein-and-its-benefits-604375.html

About the Author:

Dominick Ciccone is software developer and an avid weight trainer who enjoys researching nutrition. He also writes for the site:

Thats’s The Whey Protein .

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What You Eat Can Protect Your Skin from the Sun

October 8, 2008 at 7:11 am · Filed under Diet and Nutrition, General Health

By Barbara Levine, R.D., Ph.D.

(ARA) – By now you probably think you’ve heard all of the health reasons there are for eating your vegetables. But, just in time for summer, researchers from Harvard University have announced that lutein — a potent antioxidant found in such dark green, leafy vegetables as spinach and kale — may protect the skin from sun damage.

“Lutein has been widely recognized for its eye health benefits for several years. But, our data is the first of its kind to suggest that lutein may have the potential to act as a preventative agent against UVB-induced skin cancer,” said Salvador Gonzalez, M.D., Ph.D., leader of the Harvard research team. “In addition, these data suggest that lutein protects the skin against damage caused by exposure to UVB light, further validating our position that lutein is a critical component to overall skin health.”

Lutein (LOO-teen) is a yellow pigment (the yellow is covered up by chlorophyll in green leaves) found predominantly in vegetables. It is also present in the eyes and skin of the human body. In women, lutein is found in the breasts and cervix. As an antioxidant, lutein protects the eyes from the damaging effects of aging. Lutein also acts as a light filter, protecting against the sun’s harmful rays.

UVA and UVB rays are two types of harmful rays found in sunlight. UVA rays contribute to wrinkling the skin, as well as to the development of skin cancer. UVB rays are the ones that are the primary cause of sunburn and skin cancer.

Good sunscreens block both UVA and UVB rays and are critical to skin health. But, you can do even more to protect your skin and eyes when you’re outside this summer.

Safety tips to keep top of mind:

* Wear UV-blocking sunglasses. Over time, exposure to ultraviolet light can cause cataracts and increase your risk of macular degeneration, a disease that causes irreversible blindness.

* If you’re a parent, protect your children’s skin. Research indicates that one or more severe, blistering sunburns in childhood or adolescence can double the risk of skin cancer later in life.

* Check the expiration date on your sunscreen. Sunscreen without an expiration date has a shelf life of no more than three years.

* Eat a healthy diet comprised of green leafy vegetables. Consumption of 6 milligrams of lutein per day (approximately one-third cup of cooked spinach) has been linked to a reduced risk of cataracts and age-related macular degeneration. Vitamins and dietary supplements formulated with purified lutein provide another option for adding this nutrient to a daily diet.

It’s important to note that when lutein is consumed in foods or vitamins, it deposits in various tissues in the body — the eyes, the skin, fat tissue and so on. Therefore, it may also be beneficial to apply lutein directly to the surface of your skin. Several skin care products containing lutein are now available and can be purchased online at www.sephora.com or at salons that carry California Tan Heliotherapy sun care products.

For more information about how lutein can help promote healthy eyes and skin, talk to your doctor and visit the Lutein Information Bureau at www.luteininfo.com.

Courtesy of ARA Content
 
EDITOR’S NOTE: Barbara Levine is associate clinical professor of nutrition in medicine at Cornell University Medical College and chairperson of the Lutein Information Bureau.

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Anti-Oxidants Galore!

October 8, 2008 at 7:09 am · Filed under Diet and Nutrition, Supplements

  by Dr. John Maher

Natural sources of antioxidants, such as Vitamins C and E and beta carotene, are some of your best defenses against coronary-pulmonary aging. Choose from these foods when eating at least five servings per day of fruits and vegetables, better yet 9 servings:

Vitamin C: red pepper, brussels sprouts, papaya, orange, chestnuts, butternut squash, kiwi, strawberries, cantaloupe, kale, pink grapefruit, sweet potato, cabbage, broccoli, and cauliflower. {The latter 3 also help the liver detoxify poisons and “bad” estrogens (16-hydroxyestrone) that promote breast, colon, cervical and prostate cancer.}

Vitamin E: almonds, spinach, parsnips, peanut butter, sunflower seeds, asparagus, sweet potato, wheat germ, brussels sprouts, peanuts, pecans.

Beta carotene: carrot, butternut squash, cantaloupe, sweet potato, kale, watercress, apricot, red pepper, turnip greens, mango.

A good rule of thumb: eat from the fruit and vegetable “color palette” each day and include red, green, orange, and yellow.

By the way, eating lots of anti-oxidants keeps your lungs strong. The proof? According to a 3/14/98 article in the FASEB Journal, people who ate the most antioxidants were able to exhale almost 1/2 cup more air in 1 second than people who ate much less. The ability to inhale and exhale volumes of air is called “Vital Capacity” and is perhaps the best physical exam indicator of life expectancy!**

And need I remind you that lung cancer is the #1 cancer killer? AND 18% of VICTIMS NEVER SMOKED!

So eat your 9 servings of a rainbow variety of fruits, seeds, nuts and vegetables. Then take a professional quality multi-vitamin/mineral with at least 1000mg Vit C, 100 IU Vit E, and 15,000 units of mixed carotenoids (not just beta-carotene), and 200mcg of selenium. As iron is a pro-oxidant, it should not be included usually except in the anemic, childrens formulas and for menstrating or pregnant females*.

Pregnant females and those desiring or even “at risk” for pregnancy should limit Vit A supplementation to less than 5,000 units a day.

About the Author:

Dr John H Maher Ed., “Longevity News”
“Your Prescription for Wellness”
More Details at: http://www.RxforWellness.com

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Lose Weight the Protein Whey

September 20, 2008 at 3:52 pm · Filed under Diet and Nutrition, Healthy Recipes, Weight Management and Fitness

(ARA) – Every year it seems there is a new dieting trend. Most recently, high protein, low carbohydrate (high-fat) diets have become all the rage. Some people swear by them while others are skeptical about their effectiveness and safety.
However, a diet based on increased (but not excessive) levels of protein has been shown in a number of studies to give an added boost to dieters by helping them increase weight loss, increase loss of body fat, and reduce the loss of muscle tissue. Many experts recommend a diet containing 25 to 35 percent protein for weight loss and between 20 to 25 percent protein for weight maintenance. In both cases, the protein should be high quality protein.

But how can people easily add more protein to their diets without overdoing it? Whey protein is one great option to consider.

“Whey protein is a high quality, complete protein source with little to no fat that can help control hunger and weight,” says Dr. Julie Miller Jones, a professor of nutrition at the College of St. Catherine in St. Paul, Minn.

Usually found in a powdered form, this concentrated dairy protein can easily be added to many foods and recipes. One form of whey protein, whey protein isolate, contains less than 1 percent lactose and is often recommended for vegetarians and for those who are lactose or gluten intolerant.

Let’s take a look at four ways that whey protein can help with weight loss.

1. Protein requires more energy to digest than other foods (called the thermic effect of food). This helps use more calories and hence may help with weight loss.

2. Also, high quality proteins such as whey protein help to preserve lean muscle tissue while you lose fat. If your body doesn’t get enough protein and the important essential amino acids on a daily basis it will “steal” them from existing muscle tissue.

3. Protein also helps to slow down the absorption of glucose into the bloodstream. This in turn reduces hunger by reducing insulin levels and making it easier for the body to burn fat.

4. Protein has a greater ability to promote satiety than do fat and carbohydrates. Whey protein contains a special component called glycomacropeptide, or GMP. GMP helps promote the release of CCK, which is an appetite-suppressing hormone. This may help you feel full and hopefully stop eating sooner.

In addition to weight loss, another important side benefit of whey protein is its ability to support the immune system. It promotes the formation of glutathione, an anti-oxidant, which plays a key role in supporting the immune system. This is especially important during periods of stress and disease and for individuals who exercise aggressively or smoke.

Here are some ways to easily incorporate protein (using whey protein) into your diet.

  • Turn your morning smoothie into a satisfying “fat burner” by combining whey protein, skim milk and fresh or frozen fruit. The dairy calcium provided by the milk makes it even more of a plus in regards to weight loss. Blend and enjoy!
  • Make a healthy “home from school” snack by mixing together 1 box (4 serving size) of regular or sugar-free instant JELL-O(R) pudding with 2 servings of natural, vanilla, or chocolate whey protein powder. Add 2 1/2 cups skim milk and mix according to the directions on the box. Refrigerate for 15 minutes and serve.
  • Prepare a delicious whipped topping for fruit and desserts. This recipe was created by Dr. Richard Ya Deau, a retired oncology surgeon.

40 grams of unflavored, unsweetened whey protein powder
16 ounces low fat milk
8 crushed ice cubes
1 tablespoon sugar or artificial sweetener, such as Splenda(R)
1 teaspoon vanilla extract

Add all of the ingredients to a food processor and mix until stiff peaks are formed. Use as a replacement for the higher fat version of whipped cream.

Whey protein is readily available in health food stores, natural food stores, and many fitness centers. For more recipes and information contact the Whey Protein Institute at www.wheyproteininstitute.org or call their toll-free number, (866) WHY-WHEY.

Courtesy of ARA Content

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We recommend using Stevia, as an all natural sugar substitute
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EDITOR’S NOTE: The following sources were used for this article:
Skov AR, Toubro S, Ronn B, Holm L, Astrup A. Randomized trial on protein vs carbohydrate in ad libitum fat reduced diet for the treatment of obesity. Int J Obes Relat Metab Disord. 1999 May;23(5):528-36.
Parker B, Noakes M, Luscombe N, Clifton P. Effect of a high-protein, high-monounsaturated fat weight loss diet on glycemic control and lipid levels in type 2 diabetes. Diabetes Care. 2002 Mar;25(3):425-30.
Layman, DK. 2002. Emerging health benefits of dietary protein and its role in weight management. American Dietetics Assn Oct 21, 2002.
National Academy of Sciences. 2002. Macronutrient Report. Washington DC: NAS Press.
Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995 Sep;49(9):675-90.
Burton-Freeman B, Davis PA, Schneeman BO. Plasma cholecystokinin is associated with subjective measures of satiety in women. Am J Clin Nutr. 2002 Sep;76(3):659-67.
Gautsch TA, Kandl SM, Donovan SM, Layman DK. Growth hormone promotes somatic and skeletal muscle growth recovery in rats following chronic protein-energy malnutrition. J Nutr. 1999 Apr;129(4):828-37.
Cui H, Yang Y, Bian L, He M. [Effect of food composition of mixed food on glycemic index] Wei Sheng Yan Jiu 1999 Nov;28(6):356-8.
Luscombe ND, Clifton PM, Noakes M, Parker B, Wittert G. Effects of energy-restricted diets containing increased protein on weight loss, resting energy expenditure, and the thermic effect of feeding in type 2 diabetes. Diabetes Care. 2002 Apr;25(4):652-7.
Holt SH, Miller JB. Increased insulin responses to ingested foods are associated with lessened satiety. Appetite. 1995 Feb;24(1):43-54.
Eisenstein J, Roberts SB, Dallal G, Saltzman E. High-protein weight-loss diets: are they safe and do they work? A review of the experimental and epidemiologic data. Nutr Rev. 2002 Jul;60(7 Pt 1):189-200.
St Jeor ST, Howard BV, Prewitt TE, Bovee V, Bazzarre T, Eckel RH. Dietary protein and weight reduction: a statement for healthcare professionals from the Nutrition Committee of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association. Circulation. 2001 Oct 9;104(15):1869-74.
Burke DG, Chilibeck PD, Davidson KS, Candow DG, Farthing J, Smith-Palmer T. The effect of whey protein supplementation with and without creatine monohydrate combined with resistance training on lean tissue mass and muscle strength. Int J Sport Nutr Exerc Metab. 2001 Sep;11(3):349-64.

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