UCR plant pathologist Gabriel Ortiz wanted to understand whether black eyed peas — a hugely popular food in many parts of the world — maintain their ability to attract good bacteria even after being subjected to modern farming practices. In many cases, plants heavily impacted by humans do not benefit as much from relationships with bacteria compared to their wild relatives. However, Ortiz and his team found that the peas maintained their natural ability to form beneficial relationships with nitrogen-fixing bacteria.
Experiments in mice found that CMC, and some other emulsifiers, altered gut bacteria resulting in more severe disease in a range of chronic inflammatory conditions, including colitis, metabolic syndrome and colon cancer. However, the extent to which such results are applicable to humans had not been previously investigated. The team performed a randomized controlled-feeding study in healthy volunteers. Participants, housed at the study site, consumed an additive-free diet or an identical diet supplemented with carboxymethylcellulose (CMC). Because the diseases CMC promotes in mice take years to arise in humans, the researchers focused here on intestinal bacteria and metabolites. They found that CMC consumption changed the make-up of bacteria populating the colon, reducing select species. Furthermore, fecal samples from CMC-treated participants displayed a stark depletion of beneficial metabolites that are thought to normally maintain a healthy colon.
The participants were followed for an average of 4.7 years and the study found that there was a reduced risk of CVD events for individuals consuming alcohol of 51-100, 101-150, and >150 g/week, compared to never consuming alcohol, regardless of gender. Consumption of 51-100 g/week was also associated with a reduced risk of all-cause mortality. Lead author, Dr Neumann, says the findings need to be interpreted with caution, as study participants were all initially healthy without prior CVD or other severe diseases, and may have been more physically and socially active than the wider ageing population.
Monash University. “Study of 18000+ US and Australian older people reveals moderate drinking protective against heart disease, more than for tea totalers: Moderate drinking of alcohol associated with reduced risk of heart disease and death from all causes, landmark study of older people reveals.” ScienceDaily. http://www.sciencedaily.com/releases/2021/11/211105103740.htm (accessed November 9, 2021).
I bet I’m not the only one calculating ounces to grams after reading the article.
Journaling, it seems, is one of the most successful strategies for achieving long-term weight loss.[3-4] It increases a person’s awareness of what they’re eating and helps to unveil habits and patterns of eating. A Kaiser Permanente study with 1,700 participants found that those who kept food diaries six days a week lost twice as much as participants who didn’t journal.[5-6] Keeping a food journal also encourages us to take in fewer calories.[4-5]
“Regularly eating walnuts will lower your LDL cholesterol and improve the quality of LDL particles, rendering them less prone to enter the arterial wall and build up atherosclerosis, and this will occur without unwanted weight gain in spite of the high-fat — healthy vegetable fat, though — content of walnuts,” Emilio Ros, MD, PhD, senior author of the Walnuts and Healthy Aging (WAHA) study, said in an interview.
WAHA is a parallel-group, randomized, controlled trial that followed 636 patients over 2 years at centers in Loma Linda, Calif., and Barcelona. They were randomly assigned to either a walnut-free or walnut-supplemented diet, and every 2 months they were underwent nuclear magnetic resonance spectroscopy and recorded their compliance, toleration, medication changes, and body weight.
The collaborating research teams found that a high-fat diet causes inflammation and damages intestinal epithelial cells in animal models. The high-fat diet impairs the function of energy-generating mitochondria, Byndloss explained, causing the intestinal cells to produce more oxygen and nitrate.
These factors, in turn, stimulate the growth of harmful Enterobacteriaceae microbes, such as E. coli, and boost bacterial production of a metabolite called TMA (trimethylamine). The liver converts TMA to TMAO (trimethylamine-N-oxide), which has been implicated in promoting atherosclerosis and increasing the relative risk for all-cause mortality in patients.
Over the 10-week randomised dietary intervention, the high-fibre diet increased levels of microbiome-encoded glycan-degrading carbohydrate active enzymes (CAZymes) without altering the intestinal flora, whereas the high-fermented-food diet incrementally increased microbiota diversity while decreasing inflammatory markers.
One study focused on almost 9,000 breast cancer survivors and asked the women about their diet every four years after their diagnosis. Over the follow-up period, averaging 11.5 years, women who ate more fruits and vegetables and women who ate more vegetables had a lower risk of dying from any cause than did women with lower intakes of these foods. Women with the highest intakes of vegetables and fruits averaged 7.4 servings per day; those with the lowest intake averaged 2.2 servings per day.
Farvid MS, Holmes MD, Chen WY, et al. Postdiagnostic fruit and vegetable consumption and breast cancer survival: prospective analyses in the Nurses’ Health Studies. Cancer Res. 2020;80(22):5134-5143.
Total fruit and vegetable intake was associated with a reduced risk of frailty with those averaging seven or more servings of fruits and vegetables daily having a lower risk than those averaging fewer than three servings a day. Leafy green vegetables, yellow and orange vegetables, and apples and pears were specific fruits and vegetables associated with a lower risk.
Fung TT, Struijk EA, Rodriguez-Artalejo F, Willett WC, Lopez-Garcia E. Fruit and vegetable intake and risk of frailty in women 60 years old or older. Am J Clin Nutr. 2020 [published online ahead of print].
The quotes above are just two of the studies profiled in the Vegetarian Journal’s most recent scientific update. Unfortunately the citations are not links to the original studies. Here is the link to the full Vegetarian Journal Scientific Update:
Here’s a nice little research article on Turmeric with nearly 30 references. It’s always a plus when someone else does the research for you. And it’s free.
I don’t take an abundance of supplements and will start taking a supplement only after I’ve done the research and am convinced of the benefits. I added Turmeric to my daily medications after my doctor suggested I research it for my arthritis. My medications are a low dose statin (10mg), baby aspirin, Vitamin D, Vitamin B-complex and a multivitamin.