IISc researchers have found that tomatoes get infected with Salmonella typhimurium, which cause gastroenteritis, when the bacteria enter the plant through tiny openings that form on the main root for the lateral roots to emerge. Hence, the bacteria are found inside tomatoes and cannot be removed by washing. As salinity increases the number of lateral roots […]
via Washing does not remove Salmonella bacteria from tomatoes, IISc team finds — Science Chronicle
After excluding some of the participants due to factors such as viral liver disease and alcohol abuse, close to 800 subjects were included in the main analysis, of whom a sub-sample of 357 subjects completed the meat questionnaire. NAFLD was diagnosed in 38.7 percent of participants and insulin resistance in 30.5 percent. The proportion of red and white meat intake was about one third and two thirds, respectively, which is similar to the typical diet of the Israeli population. High meat eaters were slightly younger, mainly male, had a higher body mass index (BMI), caloric intake, and a worse metabolic profile.
The results showed that high consumption of red and processed meat is independently associated with NAFLD and insulin resistance regardless of saturated fat and cholesterol intake and other risk factors such as BMI. In addition, individuals who consumed large quantities of meat cooked using unhealthy methods and those already diagnosed with NAFLD who consumed high HCAs had a higher chance of having insulin resistance.
Low carb diets are frequently recommended to prevent metabolic diseases. These low carb diets can be very rich in animal protein, especially meat. While meat contributes valuable nutrients that are beneficial to health, including protein, iron, zinc, and vitamin B12, the current study indicates that meat should be eaten in moderation and the type of meat and its preparation method should be wisely chosen.
Read the source article here.
A sizable number of people come into my practice and tell me that they feel better on a gluten-free diet, or they think that it is healthy. This is in line with most Americans who, when surveyed, feel that gluten-free is a healthier diet.
We have recent evidence to suggest, at least from a cardiovascular standpoint, that this is not the case. It is no healthier than a standard diet, and it may in fact be somewhat harmful for other reasons, including the removal of a lot of dietary fibers that you would otherwise consume and the reliance on things like rice and seafood-type products. There is evidence to suggest that the latter group of foods potentially has higher levels of heavy metals.
I’ve posted in the past about the gluten-free fad. Now we have a study from the Mayo Clinic.
“There was no significant difference in weight change among participants matched vs mismatched to their diet assignment,” the researchers wrote. There was also no DNA/diet interaction for waist circumference, body mass index, or body fat percentage.
“I had this whole rationale for why these three [DNA variants] would have an effect,” said Stanford’s Christopher Gardner, co-author of the $8 million study. He previously led a smaller study, in 2010, finding that overweight women whose genotype matched their diet lost 13 pounds in a year while those who were mismatched lost just over 4 pounds. “But let’s cut to the chase: We didn’t replicate that study, we didn’t even come close. This didn’t work.”
The source article can be found here.
Beware of companies selling you stuff based on junk science.
It’s important to provide information on the healthfulness of food choices, rather than to simply recommend decreasing portion sizes.
There is a link to the study abstract in the source article here.
Small number of subjects but a crossover design RCT.
Portion sizes and food choices matter.
(so if you go out for Tex Mex eat half the number of tortillas you usually eat and take home half of what’s on your plate for another meal).
Although the title suggests two habits the article lists nine habits.
Plant based people rejoice!
High protein diets may lead to long-term kidney damage among those suffering from chronic kidney disease, according to research led by nephrologist Kamyar Kalantar-Zadeh, MD, MPH, PhD, of the University of California, Irvine.
The research also indicates that a low protein, low salt diet may not only slows the progression of CKD as an effective adjunct therapy, but it can also be used for the management of uremia, or high levels of urea and other uremic toxins in the blood, in late-stage or advanced CKD and help patients defer the need to initiate dialysis.
Follow this link to the source article.
There is too much emphasis on dietary protein period. Common sense dictates that even in the absence of CKD a low protein, low sodium diet is prudent. Recently I’ve been reducing the sodium and surprisingly food still tastes good. I really notice restaurant meals when too much salt is present. Hell, I’m even eating unsalted cashews.