tag:blogger.com,1999:blog-52757508469996236992024-03-12T19:31:29.380-07:00TodaysSeniorsNetwork Seniors' DietaryDiet and food choices are important elements of Successful AgingAnonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-5275750846999623699.post-30703884338635749332017-07-10T15:52:00.000-07:002017-07-10T15:52:11.929-07:00Dairy Products a Good Dietary Source of Some Types of Vitamin K<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWNAFyQgDCfkL_ZRVt7RweM9uRJeujssoNOt9H8RksgUfI23mhY7n_Y8-Hs22SHK1EAfJcMrkZsfr9Fid4y8Y6QHuEbSQBJJBIy7kx1maecYmuwuYvsqRSA6rAGE3DyAUOU5pk9KmKn0/s1600/Dairy+products%252C+milk%252C+cheese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWNAFyQgDCfkL_ZRVt7RweM9uRJeujssoNOt9H8RksgUfI23mhY7n_Y8-Hs22SHK1EAfJcMrkZsfr9Fid4y8Y6QHuEbSQBJJBIy7kx1maecYmuwuYvsqRSA6rAGE3DyAUOU5pk9KmKn0/s400/Dairy+products%252C+milk%252C+cheese.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 14pt;"><i>New study adds to knowledge about
natural forms of vitamin K in dietary sources, their appreciable presence in
commonly consumed foods</i></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Newswise, July 10, 2017—Vitamin K, with its multiple forms, is
among the lesser known nutrients. Now, new research from scientists at the Jean
Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts
University sheds new light on the vitamin and its significant presence in some
dairy products available in the United States.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In the <a href="http://www.newswise.com/articles/view/675803/doi.org/10.3945/cdn.117.000638">study</a>,
published June 1 in <i>Current Developments in Nutrition</i>, researchers
quantified the activity of two natural forms of vitamin K in dairy products of
various fat contents and found that common U.S. dairy items, including milks,
yogurts and cheeses, contain appreciable amounts of multiple forms of vitamin
K. Vitamin concentrations varied by fat content. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Vitamin K, which helps the blood to clot, is most commonly thought
to come from leafy greens such as spinach, kale and broccoli. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In fact, dietary sources of vitamin K are found in two natural
forms: phylloquinone (PK, or vitamin K1), which is widely distributed through
plant-based foods, and menaquinones (MK, or vitamin K2), which appear to be
primarily in animal products and fermented foods. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Almost all MK forms are also produced by bacteria in the human
gut. Not much is known about MK amounts in U.S. dairy products.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">“Dairy foods contain minute amounts of PK, the best known of
the vitamin K forms, and so dairy is not commonly considered a rich dietary
source for this nutrient. However, when it comes to MK forms, we found that
dairy items already found in many peoples’ refrigerators are indeed a good
dietary source for vitamin K,” said Xueyan Fu, Ph.D., first and corresponding
author and scientist in the Vitamin K Laboratory at the USDA HNRCA. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Guidelines for adequate vitamin K intake are based only on PK
intake without consideration for other forms of vitamin K. MK differ from PK in
structure in that they are compounds with different numbers of isoprenoid units
in the side chain, designated as MK4 through MK13. Which forms of MK are
present reflects which bacteria might be in the dairy products. Lactic acid
bacteria, for example, are widely used in dairy and fermented foods.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">To understand the presence of MK and PK in dairy products, the
researchers used 50 nationally collected dairy samples provided by the USDA
Nutrient Data Laboratory and 148 dairy samples purchased in 2016 from Boston
area retail outlets. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The products were divided into categories based on dairy types
and fat content: milks, yogurts, Greek yogurts, kefirs, creams, processed
cheeses, fresh cheeses, blue cheeses, soft cheeses, semi-soft cheeses, and hard
cheeses. The effect of fat content on total vitamin K in all forms was compared
using a two-sample T-test. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The vitamin K content of cream products, for which the
researchers had a smaller sample size, was analyzed using a general linear
model, with heavy cream as the reference group.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Among the findings:<o:p></o:p></span></div>
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<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">All
full-fat dairy products contained appreciable amounts of MK, primarily in
the forms of MK9, MK10 and MK11. Combined, these three forms of MK
accounted for approximately 90 percent of total vitamin K present in the
foods tested.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In
cheeses, the total vitamin K content varied by type, with soft cheese
having the highest concentration, followed by blue cheese, semi-soft
cheese, and hard cheese. All of the cheeses contained MK9, MK10 and MK11,
and modest amounts of PK, MK4, MK7, MK8 and MK12. Little MK5, MK6 or MK13
was measured in the majority of cheeses.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In
milk, the vitamin K concentrations varied by fat content; both total
vitamin K and individual MK concentrations in full-fat milk were
significantly higher than in 2 percent milk. PK was only detected in
full-fat milk. Only MK9-11 were detected in milk.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In
yogurts, full-fat regular and Greek yogurts exhibited similar vitamin K
concentrations as in full-fat milk; neither MK nor PK were detected in
fat-free yogurt.<o:p></o:p></span></li>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">“Estimated intakes of PK and MK in dairy-producing countries
in Western Europe suggest that between 10 and 25 percent of total vitamin K
intake are provided by MK, and primarily from dairy sources. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Additionally, observational data from Europe suggest that MK
from dairy products have a stronger association with heart health benefits
compared with PK intakes. This data from other countries highlights the need to
analyze MK in commonly consumed foods in the U.S.,” said Sarah L. Booth, Ph.D.,
last author on the study. Booth is senior scientist and director of the Vitamin
K Laboratory at the USDA HNRCA, interim director of the USDA HNRCA, and
professor at the Friedman School of Nutrition Science and Policy at Tufts
University.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Additional research is needed to determine the role of
microbes used in production of dairy products, and their impact on MK content.
The researchers also say there is a need to determine the relative
bioavailability of all MK forms given their abundance in the U.S. diet.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The researchers acknowledge limitations of the study,
including the reliance on food labels for fat content instead of direct
measurement of fat content. Additionally, whereas the dairy product samples
obtained from the USDA Nutrient Data Laboratory were geographically representative
of the U.S. diet, those purchased in the Boston region were not. However, items
purchased locally were selected from retail outlets with national
representation.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Additional authors on this study are Stephanie G. Harshman and
Xiaohua Shen, Ph.D., Jean Mayer USDA Human Nutrition Research Center on Aging
at Tufts University; David B. Haytowitz, Ph.D., Beltsville Human Nutrition
Research Center, U.S. Department of Agriculture’s Agricultural Research
Service; J. Philip Karl, Ph.D., alumnus of the Friedman School of Nutrition
Science and Policy at Tufts University and formerly of the Jean Mayer USDA
Human Nutrition Research Center on Aging, now at the U.S. Army Research Institute
of Environmental Medicine; and Benjamin E. Wolfe, Ph.D., department of biology,
School of Arts and Sciences at Tufts University.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">This work was supported by the U.S. Department of
Agriculture’s Agricultural Research Service and the National Dairy Council.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-83240131687269187812017-05-02T08:04:00.001-07:002017-05-02T08:04:30.854-07:00Time to Celebrate a Year-Round, Healthy Snack – the Strawberry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZoGMHDXfHcWZBj90WXPV4hkINxuUBZZX3fIO1C7mcQwO_yZ7Ac-_FPXZSasalihzHeQ88GQJPUXdPkLRbU4A4Pseeawa4u0dhBfsnXsW24sSdQ-s4A6kHofAdlEkXCNCFsTSDA7mTBY/s1600/MPj04022160000%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Strawberries health year-around snack" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZoGMHDXfHcWZBj90WXPV4hkINxuUBZZX3fIO1C7mcQwO_yZ7Ac-_FPXZSasalihzHeQ88GQJPUXdPkLRbU4A4Pseeawa4u0dhBfsnXsW24sSdQ-s4A6kHofAdlEkXCNCFsTSDA7mTBY/s400/MPj04022160000%255B1%255D.jpg" title="strawberry" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 14pt;">Newswise, May 2, 2017--- May is National
Strawberry Month, a time to reflect on the history of this sweet,
nutrition-packed fruit that grows well in Florida – and to extol its health
benefits.</span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Strawberries originally grew in
Europe. In France, people regarded them as the highest-quality aphrodisiac.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">People believed Alpine strawberries
provided various medicinal benefits. While some used the leaves, roots and
fruits as a skin tonic, others ate berries to relieve diarrhea and an upset
stomach. Folks also used the fruit’s juices to whiten teeth.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">You can find these and other
strawberry-related facts on a web page <a href="http://bit.ly/2q6hvB9">http://bit.ly/2q6hvB9</a> of
the Gulf Coast Research and Education Center, part of the University of Florida
Institute of Food and Agricultural Sciences.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Associate professor Vance Whitaker
coordinates the strawberry breeding program at the UF/IFAS Gulf Coast REC.
Whitaker and his lab recently came out with a new strawberry variety – ‘Florida
Beauty’ – continuing the decades-long tradition of UF/IFAS scientists breeding
the top-quality fruit.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Today, farmers grow them in the
United States, Chile, Mexico and Russia, among other nations, and, in contrast
to the early multiple uses for strawberries, consumers usually eat or drink the
fruit.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">In addition to Whitaker breeding
disease- and pest-resistant strawberries, UF/IFAS experts shed light on some of
the many benefits consumers enjoy by eating the fruit.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“The most important aspect of
strawberries, aside from their wonderful taste, is their nutritional value,”
said Linda Bobroff, a professor of nutrition and health with the UF/IFAS
department of family, youth and community sciences. “With very few calories --
something that is important to many people -- strawberries pack a nutritional
punch.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Bobroff gave a list of examples of
the nutrition value provided by 1 cup of strawberries:<o:p></o:p></span></div>
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<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">3 grams of dietary fiber, something most
Americans consume in insufficient amounts.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">230 milligrams potassium -- a nutrient of
concern in the U.S., which soon will appear on all nutrition facts panels.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">90 milligrams of vitamin C<o:p></o:p></span></li>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Also from a nutritional perspective,
strawberries provide important non-nutritive compounds – known as polyphenols
-- and antioxidants, said Anne Mathews, a UF/IFAS assistant professor of food
science and human nutrition. Mathews gives interesting tips for ways to consume
strawberries:<o:p></o:p></span></div>
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<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Add them to cereal, oatmeal or a leafy salad,
especially one with balsamic dressing.<o:p></o:p></span></li>
</ul>
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<li class="MsoNormal"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Consider swapping out a starch – such as white
rice, roll or pasta for a serving of fruit with lunch or dinner.<o:p></o:p></span></li>
</ul>
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<i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">The mission of the <b>University
of Florida Institute of Food and Agricultural Sciences</b> is to develop
knowledge relevant to agricultural, human and natural resources and to make
that knowledge available to sustain and enhance the quality of human life. With
more than a dozen research facilities, 67 county Extension offices, and
award-winning students and faculty in the UF College of Agricultural and Life
Sciences, UF/IFAS works to bring science-based solutions to the state’s
agricultural and natural resources industries, and all Florida residents. Visit
the UF/IFAS web site at </span></i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;"><a href="http://ifas.ufl.edu/">ifas.ufl.edu</a><i> and
follow us on social media at @UF_IFAS.</i><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-82271194471202498472017-04-20T06:47:00.000-07:002017-04-20T06:47:27.646-07:00No More ‘Superbugs’? Maple Syrup Extract Enhances Antibiotic Action<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu1AGLKUs3-FSuS5oexb2IxBKEQkr-3uxswJ59ybikJg7NPtR57JYZoj1-SghuXJ9NtFrLuY9FGQ1zatipw0RycBIV6tu_qmfR6p5RhMX9qf0shcTkeOtdN9PI5uW7pINguP-YVG3o1Y/s1600/maple-syrup-season.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVu1AGLKUs3-FSuS5oexb2IxBKEQkr-3uxswJ59ybikJg7NPtR57JYZoj1-SghuXJ9NtFrLuY9FGQ1zatipw0RycBIV6tu_qmfR6p5RhMX9qf0shcTkeOtdN9PI5uW7pINguP-YVG3o1Y/s320/maple-syrup-season.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 14pt;">Newswise, April 20, 2017— Antibiotics save lives every day,
but there is a downside to their ubiquity. High doses can kill healthy cells
along with infection-causing bacteria, while also spurring the creation of
“superbugs” that no longer respond to known antibiotics.</span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Now, researchers may have found a natural way to cut down on
antibiotic use without sacrificing health: a maple syrup extract that
dramatically increases the potency of these medicines.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The researchers will present their work at the 253rd National
Meeting & Exposition of the American Chemical Society (ACS). ACS, the
world’s largest scientific society, is holding the meeting here through
Thursday. It features more than 14,000 presentations on a wide range of science
topics.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">“Native populations in Canada have long used maple syrup to
fight infections,” says Nathalie Tufenkji, Ph.D. “I’ve always been interested
in the science behind these folk medicines.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The idea for the project really gelled when Tufenkji, who had
been studying the antimicrobial effects of cranberry extracts, learned of the
anti-cancer properties of a phenolic maple syrup extract. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">“That gave me the idea to check its antimicrobial activity,”
Tufenkji says. “So, I sent my postdoc to the store to buy some syrup.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Using the same extraction approach as other researchers have
in the past, Tufenkji’s team at McGill University separated the sugar and water
from the syrup’s phenolic compounds, which contribute to maple syrup’s
signature golden hue.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In an initial test, the team exposed several disease-causing
bacterial strains to the extract, but they didn’t see much of an effect. Rather
than give up on maple syrup altogether, Tufenkji decided to check whether the
extract could enhance the antimicrobial potency of the commonly used
antibiotics ciprofloxacin and carbenicillin. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">When her team mixed the phenolic extract with either of these
medicines, they indeed found a synergistic effect, allowing them to get the
same antimicrobial effect with upwards of 90 percent less antibiotic. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The approach worked on a variety of bacterial strains,
including E. coli, which can cause gastrointestinal problems; Proteus
mirabilis, responsible for many urinary tract
infections; and Pseudomonas aeruginosa, which can cause infections
often acquired by patients in hospitals.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Building on this work, Tufenkji’s team next tested the extract
in fruit flies and moth larvae. The researchers dosed fly food with pathogenic
bacteria and antibiotic, with and without the phenolic extract. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Flies with meals doused in maple syrup extract lived for days
longer than those denied the syrupy topper. The researchers observed a similar
outcome with the moth larvae.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">To figure out how the extract makes antibiotics work better,
the researchers investigated whether the extract changed the permeability of
bacterial cells. The extract increased the permeability of the bacteria,
suggesting that it helps antibiotics gain access to the interior of bacterial
cells. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Another experiment suggested that the extract may work by a
second mechanism as well, disabling the bacterial pump that normally removes
antibiotics from these cells.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Currently, the researchers are testing the maple syrup extract
in mice. While it is likely to be years before it would be available to
patients as a prescribed medical protocol, and a pharmaceutical company would
likely need to purify the extract further to avoid any potential allergic
reactions, Tufenkji says, she’s hopeful that it may have an edge over other
would-be medications thanks to its source. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">“There are other products out there that boost antibiotic
strength, but this may be the only one that comes from nature,” she says.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Tufenkji acknowledges funding from Canada Research Chairs, the
Natural Sciences and Engineering Research Council of Canada and the William and
Rhea Seath Award at McGill University.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The American Chemical Society is a nonprofit organization
chartered by the U.S. Congress. With nearly 157,000 members, ACS is the world’s
largest scientific society and a global leader in providing access to
chemistry-related research through its multiple databases, peer-reviewed
journals and scientific conferences. ACS does not conduct research, but
publishes and publicizes peer-reviewed scientific studies. Its main offices are
in Washington, D.C., and Columbus, Ohio.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-67692301133183784402017-04-03T10:17:00.002-07:002017-04-03T10:17:56.543-07:00New Measurement Technique Lowers Estimated Vitamin D Recommended Daily Allowance<!--[if gte mso 9]><xml>
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Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 6"/>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4InqBJ-gh6ZxQansl-C2kJQzPHicdr7QlXhARDBJxAqPoU-uODYQtFSHHLSDiewHI3k-S5_gR_4oVFi8Xk0ak3B5abhC1HtnxQgI8Gms_dUrVpNKuK89eJ8Sk4_nH-buTE7d_Cd1pNqc/s1600/vitamin+d.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Recommended daily allowance for Vitamin D lowered" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4InqBJ-gh6ZxQansl-C2kJQzPHicdr7QlXhARDBJxAqPoU-uODYQtFSHHLSDiewHI3k-S5_gR_4oVFi8Xk0ak3B5abhC1HtnxQgI8Gms_dUrVpNKuK89eJ8Sk4_nH-buTE7d_Cd1pNqc/s400/vitamin+d.jpg" title="Vitamin D" width="395" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;"></span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Newswise, April 3, 2017<b>—</b>After re-measurement of vitamin
D by improved technology, the Recommended Dietary Allowance (RDA) for vitamin D
intake drops from 800 to 400 International Units (IU) per day, new research
reports. The results of the study were presented at the annual scientific
meeting of the Endocrine Society, in Orlando, Fla. </span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">"The RDA is easily achievable with a supplement of 400 IU
in winter, when vitamin D levels are lowest in North America," said
principal investigator J. Christopher Gallagher, M.D., professor and director
of the Bone Metabolism Unit in the Division of Endocrinology of Creighton
University School of Medicine in Omaha, Neb.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">"This has important ramifications for public health
recommendations. The amount of vitamin D needed, 400 IU daily, is less than the
figure recommended by Institute of Medicine," said Gallagher, the study's
principal investigator. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">"In estimating the RDA for vitamin D intake, the
laboratory method used for measuring serum 25-hydroxyvitamin D </span><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 115%;">̶</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;"> 25(OH)D </span><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 115%;">̶</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;"> can
affect the results," he said. "The estimated RDA based on the older
immunoassay (DiaSorin S.p.A., Salugia, Italy) system was 800 IU daily, whereas
the newer liquid chromatography tandem-mass spectrometry (LC-MS/MS) technique
estimated that 400 IU daily would meet the RDA." </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">In their earlier double-blind dose-response clinical trial in
the winter and spring of 2007 to 2008, Gallagher and his colleagues enrolled
163 healthy postmenopausal Caucasian women 57 through 90 years of age with
vitamin D insufficiency and followed them for 1 year. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The women were at least 7 years postmenopausal and they had
vitamin D insufficiency based on the World Health Organization cutoff (serum
25(OH)D 20 ng/ml or lower). </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">The participants were randomized to one of seven vitamin D3
doses: 400, 800, 1600, 2400, 3200, 4000, 4800 IU/day or placebo, for 1 year,
and all the women were given calcium supplements to maintain a total calcium
intake. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">After analyzing the samples and estimating the RDA using the
older immunoassay, the authors reported that 800 IU daily would meet the
vitamin D intake requirement for 97.5 percent of the population. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">But now that liquid chromatography mass spectrometry
(LC-MS/MS) has become the gold standard for measuring 25(OH)D, the researchers
have reanalyzed the original samples using this new technology. <br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Able to determine a more precise dose-response curve, they
have calculated the RDA for vitamin D to be 400 IU daily. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">"Remember, this RDA is for bone health only,"
Gallagher cautioned. "It may be different for other diseases. Although
trials looking into cancer, diabetes, and other diseases are ongoing, we do not
have information about this yet."</span></div>
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><br />
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-37999108850338243662017-03-20T08:45:00.000-07:002017-03-20T08:45:01.143-07:00<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;"><i>Daily Consumption of Tea Protects
the Elderly From Cognitive Decline<o:p></o:p></i></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhpEOvRQZgqjPFIdlApFTtJXbzxVLEFv7Yggzu9ExsPS8p2Z_lYpxfI_vqN2ik3piQCt4lzLYS4PUPwrtc8HoK4FMQfRGk4hr9-zBTkGqN4zH9naMNIAhMkviVl59zNvooTei4r0V1B8/s1600/tea%252C+herbal+tea%252C+green+tea.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Tea protects elderly from Cognitive Decline" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhpEOvRQZgqjPFIdlApFTtJXbzxVLEFv7Yggzu9ExsPS8p2Z_lYpxfI_vqN2ik3piQCt4lzLYS4PUPwrtc8HoK4FMQfRGk4hr9-zBTkGqN4zH9naMNIAhMkviVl59zNvooTei4r0V1B8/s400/tea%252C+herbal+tea%252C+green+tea.jpg" title="Teat health benefits" width="318" /></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;"><i>Tea drinking reduces the risk of
cognitive impairment in older persons by 50 per cent and as much as 86 per cent
for those who are genetically at risk of Alzheimer’s</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Newswise, March 20, 2017 — A cup of
tea a day can keep dementia away, and this is especially so for those who are
genetically predisposed to the debilitating disease, according to a recent
study led by Assistant Professor Feng Lei from the Department of Psychological
Medicine at National University of Singapore’s (NUS) Yong Loo Lin School of
Medicine.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">The longitudinal study involving 957
Chinese seniors aged 55 years or older has found that regular consumption of
tea lowers the risk of cognitive decline in the elderly by 50 per cent, while
APOE e4 gene carriers who are genetically at risk of developing Alzheimer’s
disease may experience a reduction in cognitive impairment risk by as much as
86 per cent.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">The research team also discovered
that the neuroprotective role of tea consumption on cognitive function is not
limited to a particular type of tea – so long as the tea is brewed from tea
leaves, such as green, black or oolong tea.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“While the study was conducted on
Chinese elderly, the results could apply to other races as well. Our findings
have important implications for dementia prevention. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“Despite high quality drug trials,
effective pharmacological therapy for neurocognitive disorders such as dementia
remains elusive and current prevention strategies are far from satisfactory.
Tea is one of the most widely consumed beverages in the world. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“The data from our study suggests
that a simple and inexpensive lifestyle measure such as daily tea drinking can
reduce a person’s risk of developing neurocognitive disorders in late life,”
explained Asst Prof Feng.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">He added, "Based on current
knowledge, this long term benefit of tea consumption is due to the bioactive
compounds in tea leaves, such as catechins, theaflavins, thearubigins and
L-theanine. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“These compounds exhibit
anti-inflammatory and antioxidant potential and other bioactive properties that
may protect the brain from vascular damage and neurodegeneration. Our
understanding of the detailed biological mechanisms is still very limited so we
do need more research to find out definitive answers."<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">In this study, tea consumption
information were collected from the participants, who are community-living
elderly, from 2003 to 2005. At regular intervals of two years, these seniors
were assessed on their cognitive function using standardised tools until 2010. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Information on lifestyles, medical
conditions, physical and social activities were also collected. Those potential
confounding factors were carefully controlled in statistical models to ensure
the robustness of the findings.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%;">Future Research</span></b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Asst Prof Feng and his team are
planning to embark on further studies to better understand the impact of Asian
diet on cognitive health in ageing. They are also keen to investigate the
effects of the bioactive compounds in tea and test them more rigorously through
the assessment of their biological markers and by conducting randomised
controlled trials or studies that assign participants into experimental groups
or control groups randomly to eliminate biased results. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-87416392925726016742017-03-20T08:24:00.001-07:002017-03-20T08:24:56.784-07:00 Florida Peaches Pack a Punch as a Succulent Snack<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoWMXf3BCXb7mWpujogcKJf6EBc9BAv3X6PzE0Ivbv5wUpWmWVyMVSEC_JOB6hCFSCloryifp9UmFTaiETqQOGW3efbsO3HDlXikWtH_5ChK5ENkRncWBafdg3x-yerIfJ-7_SbhJ0nk/s1600/Peaches+ilustration.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Florida Peaches offer Nutrient Value to Seniors" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfoWMXf3BCXb7mWpujogcKJf6EBc9BAv3X6PzE0Ivbv5wUpWmWVyMVSEC_JOB6hCFSCloryifp9UmFTaiETqQOGW3efbsO3HDlXikWtH_5ChK5ENkRncWBafdg3x-yerIfJ-7_SbhJ0nk/s400/Peaches+ilustration.jpg" title="Illustration of peaches" width="246" /></a></div>
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Newswise, March 20, 2017 --- Florida
peaches make for a succulent snack, say consumers surveyed by a University of
Florida Institute of Food and Agricultural Sciences researcher.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">That’s encouraging news for Florida
producers trying to expand their reach, not only in the Sunshine State but
nationally, said Joy Rumble, a UF/IFAS assistant professor of agricultural
education and communication.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">“I was surprised to see that one of
the most common ways people reported eating peaches was as a snack,” Rumble
said. “I thought that people would be consuming them as part of a meal such as
lunch or in a dish such as cobbler or as a topping, like on yogurt. This
finding is encouraging for the Florida peach industry because the Florida peach
tends to be smaller than those produced elsewhere. There is an opportunity to
position and market the Florida peach as the perfect snack.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Rumble conducted a national survey
of consumers to see if they’re buying peaches and if so, who’s buying them. Her
survey results come as Tori Bradley, a graduate student in the UF/IFAS food and
resource economics department and Sonia Tighe, director of membership for the
Florida Fruit and Vegetable Association, will give a webinar on marketing
Florida peaches at 10:30 a.m. March 23. Register here for the webinar.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Rumble’s survey reveals that most
consumers nationwide don’t know the dates of Florida’s peach season, which runs
from March through May. The survey also showed that consumers really value a
peach with the label “Grown in the USA” on it. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">As the first domestically available
peach of the year, the Florida peach has an opportunity to market and promote
the “Grown in the USA” label as well as the “Fresh from Florida” label, Rumble
said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">The survey is part of a specialty
crop block grant focused on increasing the awareness and marketability of
Florida peaches. This grant included a consumer survey and producer/marketer
interviews done to inform a marketing plan to increase awareness and preference
for Florida peaches.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">For several decades, farmers have
experimented with growing peaches in Florida, but it was not until recently
that varieties of peaches suitable for Florida’s climate have been developed.
In 2006, producers estimated that there were only 60 acres of peaches growing
in the state. By 2012, the Census of Agriculture recorded 185 Florida
agricultural operations growing 776 harvestable acres of peaches and today,
growers estimate that the total acres of peaches in Florida has grown to
approximately 1,400 acre<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Despite increased acreage, Florida
peaches have yet to gain significant popularity among Florida consumers, Rumble
said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Successful expansion of the Florida
peach industry requires increased consumer and retailer awareness of the
industry as well as an understanding of these audiences’ preferences for, and
barriers to, buying Florida peaches, Rumble said. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">The peach varieties growing in
Florida tend to be smaller, which has led to a lack of acceptance among
consumers and retailers. However, the Florida peach is tree-ripened and is
“ready to eat” for the consumer and has higher sweetness than other peaches.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">“The popularity of peaches from
Georgia and California has overshadowed the entrance of the Florida peach into
the marketplace,” she said. “For the Florida peach industry to remain viable
and growing, it is essential that the product is effectively marketed, and
promoted and that consumer and retailer awareness of the product increases.”<br />
<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">The mission of the University of
Florida Institute of Food and Agricultural Sciences is to develop knowledge
relevant to agricultural, human and natural resources and to make that
knowledge available to sustain and enhance the quality of human life. With more
than a dozen research facilities, 67 county Extension offices, and
award-winning students and faculty in the UF College of Agricultural and Life
Sciences, UF/IFAS works to bring science-based solutions to the state’s
agricultural and natural resources industries, and all Florida residents. Visit
the UF/IFAS web site at </span><a href="http://www.ifas.ufl.edu/" target="_blank"><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">ifas.ufl.edu</span></a><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"> and
follow us on social media at @UF_IFAS.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-70652614578245449532017-03-13T09:23:00.001-07:002017-03-13T09:23:34.579-07:00A Hot Cup of Attention Tempered with Chocolate, Please<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><i>Cocoa & caffeine are good choices for students
and anyone else who needs to improve sustained attention<o:p></o:p></i></span></div>
<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyhLmFN4L5mSqTROaTNVueIIS_hxvjteqyq5tukdUu55wh0otu_of_KCD1JcFdLAfI_BErhr4sYErdCWd8en092Gc66jNkF2Ur9SuLN-fqHMo-ETifQvqWC-fQpW0lJnuJT2QGRRS7oA/s1600/cocoa.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyhLmFN4L5mSqTROaTNVueIIS_hxvjteqyq5tukdUu55wh0otu_of_KCD1JcFdLAfI_BErhr4sYErdCWd8en092Gc66jNkF2Ur9SuLN-fqHMo-ETifQvqWC-fQpW0lJnuJT2QGRRS7oA/s400/cocoa.JPG" width="362" /></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Newswise, March 13, 2017 — Deep
down, we always knew it, but science is proving that cocoa and caffeine are
indeed the best marriage ever. Clarkson University researcher Ali Boolani recently
completed a study that explores the powers of these two dark delights.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">The assistant professor of physical
therapy and physician assistant studies teamed up with colleagues at the
University of Georgia to examine the “acute effects of brewed cocoa consumption
on attention, motivation to perform cognitive work and feelings of anxiety,
energy and fatigue.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">In a nearly year-long double-blind
study, some lucky test subjects drank brewed cocoa, cocoa with caffeine,
caffeine without cocoa, and a placebo with neither caffeine nor cocoa. Then
they were asked to do tests to evaluate both cognitive tasks and mood.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“It was a really fun study,” Boolani
says. “Cocoa increases cerebral blood flow, which increases cognition and
attention. Caffeine alone can increase anxiety. This particular project found
that cocoa lessens caffeine's anxiety-producing effects -- a good reason to
drink mocha lattes!”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Before you envy the test subjects
too much, bear in mind they had to work for the warm drinks. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">For example, they were asked to
watch as letters flashed across a screen and note when an “X” appeared after an
“A.” They also had to point out when odd numbers appeared sequentially, and
they were required to do subtraction.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“The results of the tests are
definitely promising and show that cocoa and caffeine are good choices for
students and anyone else who needs to improve sustained attention,” says
Boolani.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Here's the best news for the rest of
us: The Hershey Company sponsored the research, so customers logically could
see some new or enhanced products on the market as a result.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Boolani and his colleagues -- Jacob
B. Lindheimer (War Related Illness and Injury Study Center - VA New Jersey
Health Care System), Bryan D. Loy (Oregon Health & Science University),
Stephen Crozier (The Hershey Company), and Patrick J. O’Connor (University of
Georgia) -- have published <a href="https://bmcnutr.biomedcentral.com/articles/10.1186/s40795-016-0117-z" target="_blank">a paper about the
results of their study in the journal BMC Nutrition</a>.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">“I'll be doing some related and
follow-up studies at Clarkson to look at differences in natural vs. synthetic
caffeine, and other cocoa studies” Boolani adds. “I'm excited about them.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Heads up. He'll be looking for more
test subjects.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Clarkson University educates the
leaders of the global economy. One in five alumni already leads as an owner,
CEO, VP or equivalent senior executive of a company. With its main campus
located in Potsdam, New York, and additional graduate program and research
facilities in the Capital Region and Beacon, N.Y., Clarkson is a nationally
recognized research university with signature areas of academic excellence and
research directed toward the world's pressing issues. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 115%; mso-bidi-font-weight: bold;">Through more than 50 rigorous
programs of study in engineering, business, arts, education, sciences and the
health professions, the entire learning-living community spans boundaries
across disciplines, nations and cultures to build powers of observation,
challenge the status quo and connect discovery and innovation with enterprise.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-9506176714854237072017-03-09T11:16:00.001-08:002017-03-09T11:40:24.882-08:00Raising Dietary Potassium to Sodium Ratio Helps Reduce Heart, Kidney Disease<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , serif; font-size: 14pt; line-height: 115%;"><i>Limiting sodium and increasing potassium may be
key to preventing chronic disease</i></span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjpOssMtbSQ_y99fJ47UyGoBkx_G0g_ZaS95T9C_weUCSMQfUdoyGOmOsXxqRlM6C1vtoqX1wQ_4HktI5ymGT3w_MyV4xVwIit4NKdJ_VZ8HoXsEjfiOxypfdfufiE16WSVQ8Dt5fZ6U/s1600/bananas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Health impact of dietary potassium" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjpOssMtbSQ_y99fJ47UyGoBkx_G0g_ZaS95T9C_weUCSMQfUdoyGOmOsXxqRlM6C1vtoqX1wQ_4HktI5ymGT3w_MyV4xVwIit4NKdJ_VZ8HoXsEjfiOxypfdfufiE16WSVQ8Dt5fZ6U/s400/bananas.jpg" title="Bananas" width="300" /></a><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Newswise, March 9, 2017--Reducing sodium (salt) in the diet
has been recommended to lower blood pressure and the risk of heart disease. </span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">However, in a new review article, University of Southern California researchers
found that increasing dietary potassium is as important to improving the risk
factors for cardiovascular and kidney disease as limiting dietary sodium. </span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><a href="https://doi.org/10.1152/ajpendo.00453.2016" target="_blank">The article</a> is
published ahead of print in the <i>American Journal of
Physiology—Endocrinology and Metabolism</i>.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">The research team reviewed more than 70 studies related to
dietary approaches to regulating high blood pressure and found that the
interaction of sodium and potassium is integral to maintaining healthy blood
pressure levels. </span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">The ratio of sodium to potassium excreted as urine is an
indication of how much of these minerals is consumed. When dietary potassium
intake is elevated, the kidneys—composed of millions of small tubes working
together—shift fluid to the area near the end of the tubes where potassium
secretes into the urine. </span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">This shift reduces the amount of sodium and water
that’s reabsorbed into the body. In this way, high potassium diet signals the
body to reduce the amount of sodium that is retained. </span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">This circular pattern
regulates the levels of both minerals in the body, which in turn helps lower
blood pressure. Higher intake and excretion of potassium has also been found to
slow the progression of kidney and heart disease.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">In addition to analyzing data about the sodium-potassium ratio
and its relationship to chronic disease, the research team explored strategies
to educate the public about the importance of potassium for blood pressure
control and heart health. Suggested policies include:<br />
• Requiring manufacturers to print potassium content on Nutrition Facts labels,<br />
• Promoting low-cost and easily available sources of potassium (milk, dried beans,
potatoes, bananas) and<br />
• Encouraging families to cook healthy, plant-based meals together.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">“Consuming [an abundance] of [potassium] is a good strategy
since our physiology evolved and was optimized to deal with high [potassium]
low [sodium] intake, often referred to a Paleolithic diet,” wrote the research
team. In other words, the human body functions best with a balance of the two
nutrients.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Read the full article, “<a href="https://doi.org/10.1152/ajpendo.00453.2016" target="_blank">Cardiovascular
benefits associated with higher dietary K+ versus lower dietary Na+: Evidence
from population and mechanistic studies</a>,” published ahead of print in
the <i><a href="http://ajpendo.physiology.org/" target="_blank"><span style="font-style: normal;">American Journal of Physiology—Endocrinology and
Metabolism</span></a></i>.<br />
<br />
<!--[if !supportLineBreakNewLine]--><br />
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<i><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Physiology is the study of how molecules, cells,
tissues and organs function in health and disease. Established in 1887, the
American Physiological Society (APS) was the first U.S. society in the
biomedical sciences field. The Society represents more than 10,500 members and
publishes 15 peer-reviewed journals with a worldwide readership.</span></i><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-90352020404669031472017-03-09T08:37:00.001-08:002017-03-09T08:39:48.107-08:00Study Finds Consumers Willing to Pay More for “All-Natural” Labeled Foods<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXHcwSlf8KVKnQ3WwHgpbad7Ouk40qZcyyBxt6FnUiRWa1ApEAbyO0k3aZGis6VVViqY0SHKDgxW4Op37EURcg7mnATYJtJYCsk6FpjVTcLLpforaIw4kqjpZiO3CM1mQ66zOJLmoJ2c/s1600/healthy+food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Consumers willing to pay more for all natural label foods" border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXHcwSlf8KVKnQ3WwHgpbad7Ouk40qZcyyBxt6FnUiRWa1ApEAbyO0k3aZGis6VVViqY0SHKDgxW4Op37EURcg7mnATYJtJYCsk6FpjVTcLLpforaIw4kqjpZiO3CM1mQ66zOJLmoJ2c/s400/healthy+food.jpg" title="Natural Foods" width="400" /></a></div>
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<span style="font-family: "georgia" , serif; font-size: 14pt;">Newswise, March 9, 2017 – A study published in the </span><i style="font-family: Georgia, serif; font-size: 14pt;">Journal
of Food Science</i><span style="font-family: "georgia" , serif; font-size: 14pt;"> found that expectations of product quality,
nutritional content and the amount of money consumers were willing to pay
increased when consumers saw a product labeled “all-natural” as compared to the
same product without the label.</span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Researchers at Ohio State University used virtual reality
technology to simulate a grocery store taste-test of peanut butter. In one
condition, consumers were asked by a server to evaluate identical products with
only one being labeled all-natural. In the other, the server additionally
emphasized the all-natural status of the one sample.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">In the first condition, expectations of product quality and
nutritional content increased, but not liking or willingness to pay additional
for the all-natural product. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">However, expectations of product quality and nutritional
content as well the amount of money subjects were willing to pay increased
further when a virtual in-store server identified one of the peanut butters as
being made with all-natural ingredients. This result was observed across a
diverse group of subjects indicating the broad impact of the all-natural label.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Currently, the U.S. Food and Drug Administration (FDA) has not
provided a clear definition of the phrases “natural” or “all natural”, despite
extensive use in U.S. product marketing. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">Prior research has indicated that consumers define “natural”
primarily by the absence of “undesirable” attributes such as additives and
human intervention, as opposed to the presence of specific positive qualities.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">“We believe our findings provide sound, evidence-based
guidance to the FDA and suggest the term natural be regulated so as to minimize
consumer and manufacturer confusion over the term. This will serve to protect
America’s consumers and manufacturers by ensuring food labels convey accurate
and non-misleading information,” lead author of the study Christopher T.
Simons, Ph.D., explained.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">View the abstract in the Journal of Food Science <a href="http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13639/abstract" target="_blank">here.</a><o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;">About IFT</span></b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><br />
<i>Founded in 1939, the Institute of Food Technologists is committed to
advancing the science of food. Our non-profit scientific society—more than
17,000 members from more than 95 countries—brings together food scientists,
technologists and related professionals from academia, government, and
industry. For more information, please visit <a href="http://www.ift.org/" target="_blank"><span style="font-style: normal;">ift.org</span></a></i>.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-65715400244670473922017-02-16T09:57:00.000-08:002017-02-16T09:57:42.891-08:00The Type, Not Just the Amount, of Sugar Consumption Matters in Risk of Health Problems<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"> </span><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%; mso-bidi-font-weight: bold;">Long-term fructose consumption impairs vascular and
liver function in rats</span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFfC5Vaf__JO9zDnA4Os4xrxS831d_FTszpWbHz7S_y4a9sWv_2lo92llRut8DYEY3fAdt57Np8jm_cwCZqdbzw5OfAYlCBtHNUVDbXnbzVWv2CQO8OHFEKP3j0mxRtIb4HajHd0YUl0/s1600/ear+of+field+corn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Type, not just how much sugar, affects weight, health" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFfC5Vaf__JO9zDnA4Os4xrxS831d_FTszpWbHz7S_y4a9sWv_2lo92llRut8DYEY3fAdt57Np8jm_cwCZqdbzw5OfAYlCBtHNUVDbXnbzVWv2CQO8OHFEKP3j0mxRtIb4HajHd0YUl0/s400/ear+of+field+corn.jpg" title="ear of field corn" width="400" /></a></div>
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<i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%; mso-bidi-font-weight: bold;"><br /></span></i></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Newswise, February 15, 2017 —The type of sugar you eat—and not
just calorie count—may determine your risk for chronic disease. A new study is
the first of its kind to compare the effects of two types of sugar on metabolic
and vascular function. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><a href="https://doi.org/10.1152/ajpheart.00339.2016" target="_blank">The paper</a> is published ahead of print in the A<i>merican
Journal of Physiology—Heart and Circulatory Physiology</i>.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Female rats were given a liquid solution of either glucose (a
form of sugar found naturally in the body after carbohydrates are broken down)
or fructose (sugar found in fruit and fruit juices) in addition to their normal
diet of solid food. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The rats received the sweetened solutions for eight weeks,
roughly equivalent to a person eating large amounts of sugar for six years. The
sugar-fed rats were compared with a control group that received plain drinking
water in addition to their food supply.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Researchers found that although both sugar-fed groups consumed
more calories than the control group, the total calorie intake of the
glucose-fed rats was higher than the rats that were given fructose. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Another surprising observation was that “despite this
difference, only the fructose group exhibited a significant increase in final
body weight,” wrote the research team.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In addition to higher weight gain, the fructose group showed
more markers of vascular disease and liver damage than the glucose group. <o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">These included high triglycerides, increased liver weight,
decreased fat burning in the liver (a factor that can contribute to fatty
liver) and impaired relaxation of the aorta, which can affect blood pressure.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">These findings suggest that an increase in the amount of
calories consumed due to sweeteners is not the only factor involved in
long-term health risks. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The type of sugar may also play a role in increasing risk
factors for heart disease, diabetes and other chronic diseases.<o:p></o:p></span></div>
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<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Read the full article, “<a href="https://doi.org/10.1152/ajpheart.00339.2016" target="_blank">Type of
Supplemented Simple Sugar, Not Merely Calorie Intake, Determines Adverse
Effects on Metabolism and Aortic Function in Female Rats</a>,” published ahead
of print in the <i><a href="http://ajpheart.physiology.org/" target="_blank">American Journal of Physiology—Heart and Circulatory Physiology</a></i>.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-58030696021276009802017-02-13T14:33:00.002-08:002017-02-13T14:33:54.873-08:00Foods Rich in Resistant Starch May Benefit Health<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lp5F0bWCpLg9q2aQ0BtmTN7iF3Ud-6X9cOD1PdcCdDvnpfKSWh3w_ihkay_fROR39A92S1VV73qQfQm8-KB4mT46YQ5vgdoPP9NTKmsTL_QPAl0WsxrXOb7x7OH8Cr16VRFTvJGfDJg/s1600/potatoes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="High Resistant starch health benefits" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lp5F0bWCpLg9q2aQ0BtmTN7iF3Ud-6X9cOD1PdcCdDvnpfKSWh3w_ihkay_fROR39A92S1VV73qQfQm8-KB4mT46YQ5vgdoPP9NTKmsTL_QPAl0WsxrXOb7x7OH8Cr16VRFTvJGfDJg/s400/potatoes.JPG" title="Potatoes" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 14pt;">Newswise, February 13, 2017 — A new comprehensive review
examines the potential health benefits of resistant starch, a form of starch
that is not digested in the small intestine and is therefore considered a type
of dietary fibre.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Some forms of resistant starch occur naturally in foods such
as bananas, potatoes, grains, and legumes, and some are produced or modified
commercially and incorporated into food products.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">There has been increasing research interest in resistant
starch, with a large number of human studies published over the last 10 years
looking at a variety of different health outcomes such as postprandial
glycaemia, satiety, and gut health. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The review summarises reported effects and explores the
potential mechanisms of action that underpin them. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">For example, there is consistent evidence that consumption of
resistant starch can aid blood sugar control. It has also been suggested that
resistant starch can support gut health and enhance satiety via increased
production of short chain fatty acids.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“We know that adequate fibre intake—at least 30 g per day—is
important for achieving a healthy, balanced diet, which reduces the risk of
developing a range of chronic diseases. Resistant starch is a type of dietary
fibre that increases the production of short chain fatty acids in the gut, and
there have been numerous human studies reporting its impact on different health
outcomes,” said Dr. Stacey Lockyer, co-author of the <i>Nutrition Bulletin</i> review.
<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“Whilst findings support positive effects on some markers,
further research is needed in most areas to establish whether consuming
resistant starch can confer significant benefits that are relevant to the
general population; however this is definitely an exciting area of nutritional
research for the future.”<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-41295681510228384342017-02-13T14:20:00.000-08:002017-02-13T14:20:22.493-08:00Mediterranean Diet May Have Lasting Effects on Brain Health<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcdxH4BcIDRfZXXkdIevrw5iC9cFQXoQNfNkiGUPoVcqlDORziZzcC5fluWPLkHgWHb6KiQYVW2jypK0HayAeSfqyW12HzM7fULqxlYIFjCHree5DMz7tVabXrrKEFhcEe0aKQejzCuM/s1600/Olive+Oil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcdxH4BcIDRfZXXkdIevrw5iC9cFQXoQNfNkiGUPoVcqlDORziZzcC5fluWPLkHgWHb6KiQYVW2jypK0HayAeSfqyW12HzM7fULqxlYIFjCHree5DMz7tVabXrrKEFhcEe0aKQejzCuM/s400/Olive+Oil.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 14pt;">Newswise, February 13, 2017 — MINNEAPOLIS – A new study shows
that older people who followed a Mediterranean diet retained more brain volume
over a three-year period than those who did not follow the diet as closely.</span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The study is published in the January 4, 2017, online issue of
Neurology®, the medical journal of the American Academy of Neurology. But
contrary to earlier studies, eating more fish and less meat was not related to
changes in the brain.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The Mediterranean diet includes large amounts of fruits,
vegetables, olive oil, beans and cereal grains such as wheat and rice, moderate
amounts of fish, dairy and wine, and limited red meat and poultry. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><br />
<br />
“As we age, the brain shrinks and we lose brain cells which can affect learning
and memory,” said study author Michelle Luciano, PhD, of the University of
Edinburgh in Scotland. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“This study adds to the body of evidence that suggests the
Mediterranean diet has a positive impact on brain health.”<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Researchers gathered information on the eating habits of 967
Scottish people around age 70 who did not have dementia. Of those people, 562
had an MRI brain scan around age 73 to measure overall brain volume, gray
matter volume and thickness of the cortex, which is the outer layer of the
brain. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">From that group, 401 people then returned for a second MRI at
age 76. These measurements were compared to how closely participants followed
the Mediterranean diet.<o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The participants varied in how closely their dietary habits
followed the Mediterranean diet principles. People who didn’t follow as closely
to the Mediterranean diet were more likely to have a higher loss of total brain
volume over the three years than people who followed the diet more closely. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The difference in diet explained 0.5 percent of the variation
in total brain volume, an effect that was half the size of that due to normal
aging.<o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The results were the same when researchers adjusted for other
factors that could affect brain volume, such as age, education and having
diabetes or high blood pressure.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">There was no relationship between grey matter volume or
cortical thickness and the Mediterranean diet.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The researchers also found that fish and meat consumption were
not related to brain changes, which is contrary to earlier studies.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“It’s possible that other components of the Mediterranean diet
are responsible for this relationship, or that it’s due to all of the
components in combination,” Luciano said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Luciano noted that earlier studies looked at brain
measurements at one point in time, whereas the current study followed people
over time.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><br />
<br />
“In our study, eating habits were measured before brain volume was, which
suggests that the diet may be able to provide long-term protection to the
brain,” said Luciano. “Still, larger studies are needed to confirm these
results.”<o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The study was supported by Age UK, the UK Biotechnology and
Biological Sciences Research Council, the UK Medical Research Council and the
Scottish Funding Council SINAPSE Collaboration.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">To learn more about brain health, visit </span><a href="http://www.aan.com/patients" target="_blank"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">www.aan.com/patients</span></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The American Academy of Neurology is the world’s largest
association of neurologists and neuroscience professionals, with 30,000
members. The AAN is dedicated to promoting the highest quality patient-centered
neurologic care. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">A neurologist is a doctor with specialized training in
diagnosing, treating and managing disorders of the brain and nervous system
such as Alzheimer’s disease, stroke, migraine, multiple sclerosis, concussion,
Parkinson’s disease and epilepsy.<o:p></o:p></span></div>
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<br />
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">For more information about the American Academy of Neurology,
visit </span><a href="http://www.aan.com/" target="_blank"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">http://www.aan.com</span></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"> or
find us on Facebook, Twitter, Google+, LinkedIn and YouTube.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-41773910081382974702017-01-14T08:59:00.000-08:002017-01-14T08:59:16.681-08:00New Research Concludes That Pasta Eaters Have Better Diet Quality<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheY9-YKbUNFTw8v_nrb5jM2qFu7lbQNaOXJ2Pmtxm207nShovJgu23-vBWJsp1G2Iyz0mR53i6nQhzkZxiBBgJ9lMfSA4R5qhfhkK4MTfW7ObJytd9N8ylcDdFvrOhR-n4O5sfYDw5y1c/s1600/pasta+lovers+cookbook.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pasta dietary benefits" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheY9-YKbUNFTw8v_nrb5jM2qFu7lbQNaOXJ2Pmtxm207nShovJgu23-vBWJsp1G2Iyz0mR53i6nQhzkZxiBBgJ9lMfSA4R5qhfhkK4MTfW7ObJytd9N8ylcDdFvrOhR-n4O5sfYDw5y1c/s400/pasta+lovers+cookbook.jpg" title="pasta lovers cookbook" width="400" /></a></div>
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<span style="font-family: Georgia, serif; font-size: 14pt;">Newswise, January 14, 2017 — Washington, DC (January 12, 2017)
– New research analyzing the diets of people who eat pasta has revealed more
good news about one of America’s favorite foods.</span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The research on pasta, presented at The Obesity Society’s
annual meeting in New Orleans this past November, concluded that pasta
consumption in adults is associated with overall better diet quality when
compared to adults who don’t eat pasta.<o:p></o:p></span></div>
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<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Also, pasta-eaters have greater adherence to the U.S. 2015-2020
Dietary Guidelines, as they are consuming greater amounts of shortfall
nutrients, including folate, iron, magnesium and dietary fiber. <o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Shortfall nutrients are the nutrients most people lack in
their diets. The research also found that pasta consumers are eating more
essential nutrients, less saturated fat and less added sugar compared to those
who don’t eat pasta.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The research, entitled “Pasta consumption is associated with
greater intake of 2015 Dietary Guidelines’ shortfall nutrients, a better diet
quality and lower added sugar in American adults: Results from the National
Health and Nutrition Examination Survey, 2001-2012” was conducted by
Nutritional Strategies, Inc. on behalf of the National Pasta Association. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">It examined associations between pasta consumption, shortfall
nutrient intakes as defined by the 2015 Dietary Guidelines (2015 DG) and diet
quality in comparison to non-pasta consumption in U.S. adults. The data review
did not look at any health outcomes associated with pasta consumption.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Researchers analyzed the National Health and Nutrition
Examination Survey (NHANES) 2001-2012 data on U.S. adults (> 19 years of
age). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Diet quality was measured using the USDA’s Healthy Eating
Index-2010 (which measures one’s diet against the USDA Dietary Guidelines), and
pasta consumption was defined as all dry domestic and imported pasta/noodle
varieties made with only wheat and no egg. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">From the analysis, researchers identified a number of key
positive nutritional dietary patterns associated with those who eat pasta as
part of their diet compared to those who don’t eat pasta. They are:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">• Higher diet quality scores (as measured by USDA’s Healthy
Eating Index-2010 scale)<br />
• Greater intake of shortfall nutrients like folate, iron, magnesium and
dietary fiber<br />
• Lower daily intakes of saturated fat and added sugar<br />
• Greater vitamin and mineral intake overall<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“The new 2015-2020 Dietary Guidelines encourage the
consumption of all types of grains for the many nutrients they provide. Pasta
can be an effective building block for good nutrition, as it serves as a
perfect delivery system for fruits, vegetables, lean meats, fish and legumes,”
explains registered dietitian Diane Welland, Nutrition Communications Manager
for the National Pasta Association. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“This analysis underscores the nutritional importance of
grains, such as pasta, as consistent with a healthy diet. It shows that pasta
eaters have better quality diets than those who don’t eat pasta.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><br />
<br />
Pasta has long been celebrated as one of America’s favorite foods and advocated
by nutritionists for its good nutrition. In addition to the nutrients mentioned
in this new research, pasta also provides important carbohydrates, which the
body uses for energy. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Pasta is a low-sodium and cholesterol-free food with a low
glycemic index. Low glycemic index foods keep blood sugar levels regular. For
more information, recipes and facts about pasta, please visit <a href="http://www.pastafits.org/" target="_blank">www.pastafits.org</a>.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">About the National Pasta Association (NPA):<br />
NPA is the leading trade association for the U.S. pasta industry. The
association provides leadership to the industry on public policy issues,
serving as its voice in Washington, D.C. NPA also forges alliances with key
organizations, monitors and addresses technical issues, and conducts nutrition
and food safety research on behalf of the U.S. pasta industry. <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-33214562543444101802016-12-26T09:46:00.000-08:002016-12-26T09:51:11.886-08:00Celebrity Chefs Have Poor Food Safety Practices<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AbzpTkLSJYRVSzcqmeu5rK8qMCv7DhUagDjsuhsX652dB_cyV_GcEXqcfLBrjukFpT9szfZSSNmMAF-wqGr1F8GZW51aj9TfFxNwCvzP8RXGGrT536cp9CzWl_frrOSnYol8sw8J680/s1600/chef+cartoon+chemists+in+kitchen+%25282%2529.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AbzpTkLSJYRVSzcqmeu5rK8qMCv7DhUagDjsuhsX652dB_cyV_GcEXqcfLBrjukFpT9szfZSSNmMAF-wqGr1F8GZW51aj9TfFxNwCvzP8RXGGrT536cp9CzWl_frrOSnYol8sw8J680/s400/chef+cartoon+chemists+in+kitchen+%25282%2529.png" width="400" /></a></div>
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Newswise, December 26, 2016— Celebrity chefs are cooking up poor food safety habits, according to a Kansas State University study.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />Kansas State University food safety experts Edgar Chambers IV and Curtis Maughan, along with Tennessee State University's Sandria Godwin, recently published</span><a href="http://jpubhealth.oxfordjournals.org/content/early/2016/04/18/pubmed.fdw026.full"><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">"Food safety behaviors observed in celebrity chefs across a variety of programs"</span></a><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> in the Journal of Public Health. The researchers viewed 100 cooking shows with 24 popular celebrity chefs and found several unclean food preparation behaviors.</span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> <br />"Twenty-three percent of chefs licked their fingers; that's terrible," said Chambers, professor and director of the Sensory Analysis Center at Kansas State University. "Twenty percent touched their hair or dirty clothing or things and then touched food again."<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />The chefs' most common food safety hazards included lack of hand-washing, not changing the cutting boards between raw meat and vegetables that wouldn't be cooked, and not using a meat thermometer to check meat doneness. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />"Washing your hands is not a one-time thing," Chambers said. "We saw some chefs wash their hands in the beginning before preparing food, but they didn't wash their hands during food preparation when they should have."<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />Chambers said this is not modeling good behavior for viewers. Celebrity chefs' purpose is to entertain and educate about food preparation techniques and helpful kitchen hints, which should include proper food safety practices, he said.</span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> <br />"We hear about safety issues from unclean food or when something has gotten through the food system," Chambers said. "It can be detrimental to young children and the elderly, but many times when people think they have the 24-hour stomach flu, it's often from poor food preparation practices."</span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> <br />According to the study, about 1 in 6 Americans are exposed to foodborne illnesses each year, which can economically and socially affect consumers. Practices promoted by the Fight Bac! consumer food safety education campaign, which the researchers used to evaluate the chefs' food safety practices, can help improve public health. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Sponsored by the U.S. Department of Agriculture, Food and Drug Administration and the Centers for Disease Control and Prevention, the campaign encourages cooks to clean, separate, cook and chill to help prevent foodborne illness. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />"All celebrity chefs have to do is mention these things as they go along: 'Remember to wash your hands,' 'Don't forget to change out your cutting board,' or 'I washed my hands here' — which some chefs did do," Chambers said. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">"They don't have to show it on television but they should remind viewers that there are safety issues involved in food preparation."<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />No chef received a perfect score but the researchers noticed some were more careful in the kitchen, which included more safe practices than others did. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Chambers said that viewers may know proper food safety, but because people are creatures of habit, they may rely on practices that they are familiar with instead of adopting safe recommendations. Celebrity chefs can help make viewers more likely to use their food safety practices, he said. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />"I think that celebrity chefs have a responsibility for entertaining us, but they also have a responsibility to give us good food," Chambers said. "We want celebrity chefs to teach us how to make food that not only tastes good but is good for us — and part of that is good food safety</span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> <br />The USDA and the National Institute for Food and Agriculture funded the research.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-55891268745377432762016-11-07T14:42:00.000-08:002016-11-07T14:42:06.684-08:00UF/IFAS Study: Food Safety Knowledge – Or Lack Thereof -- Passed From One Generation To Next<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVPZYSDy0I4YedYtSya5cxeuUZwCeDHMQ4upRmZWDnnyC8bGC7fqtwHyrTBwVtMr3O-GhhKAqV8EpNPLwDEJ-nA-HC-81_zKj4Ba0EivGmXQTifFr1aw2lxQVAjKbsYKHYaiNMhfPQNU/s1600/food+safety.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Food Safety Knowledge" border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVPZYSDy0I4YedYtSya5cxeuUZwCeDHMQ4upRmZWDnnyC8bGC7fqtwHyrTBwVtMr3O-GhhKAqV8EpNPLwDEJ-nA-HC-81_zKj4Ba0EivGmXQTifFr1aw2lxQVAjKbsYKHYaiNMhfPQNU/s400/food+safety.jpg" title="Washing food in sink" width="400" /></a></div>
<i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In the
study, assistant professor Joy Rumble led a team of UF/IFAS researchers that
conducted an internet survey of 511 Floridians. They wanted to know if there’s
a correlation between food safety behaviors, generations of Floridians and
where Floridians learn about food safety behaviors.</span></i><br />
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Newswise, November 7, 2016 --- Most people learn how to cook
and safely handle food from their parents. Then they pass along their food
knowledge and behaviors – right or wrong – from generation to generation. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">This cycle may prevent young people from learning all they can
about food safety, a new University of Florida Institute of Food and
Agricultural Sciences study shows.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But the UF/IFAS researcher leading the study says the findings
present teachable moments. Joy Rumble and her research colleagues suggest more
interactive and online instruction in food safety procedures, supplemented by
social media outreach.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The real issue, as Rumble found in her newly published study,
is that few Floridians bother to find out the safest ways to prevent food-borne
illnesses.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">And it’s not that they don’t care, said Rumble, an assistant
professor in agricultural education and communication. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“They’ve just never had a reason to care. They don’t know they
are doing something wrong, or they’ve never knowingly gotten sick from
something they made.”<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In the study, Rumble led a team of UF/IFAS researchers that
conducted an internet survey of 511 Floridians. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">They wanted to know if there’s a correlation between food
safety behaviors, generations of Floridians and where Floridians learn about
food safety behaviors.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">They divided the respondents into age groups: millennials or
younger (ages 20 to 39); those in Generation X (ages 40 to 51), young baby
boomers (ages 52 to 61), older baby boomers (ages 62 to 70) and the silent
generation (ages 71 and older).<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">One area researchers asked about was whether respondents
disinfect counters before they get food ready to eat or cook. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The study found that more than 70 percent of the millennials
through old baby boomers do this, while 55 percent of the silent generation do
this.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">On the other hand, 79 percent of the silent generation
properly defrosted frozen food in the refrigerator or microwave, while 40
percent of millennials reported doing this.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">What millennials don’t know about proper food preparation
stems partly from the convenience-driven society in which they’ve grown up. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">That includes ready-to-eat meals or meals cooked outside the
home. Another factor for millennials and other age groups: home-economics
classes.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Home economics was a fixture in secondary schools through the
1960s, at least for girls, according a 2010 study published in the Journal of
the American Medical Association. These days, there are fewer and fewer such
classes.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But all generations have reasons not to know as much about
properly preparing food as educators might want.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“The silent generation grew up in a time where a lot less was
known about proper food safety, preparation and handling,” Rumble said.<o:p></o:p></span></div>
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<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The new UF/IFAS study is published in the journal Food
Control.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-90814741730911279992016-10-24T09:40:00.000-07:002016-10-24T09:45:00.210-07:00All Yeasts Are Not Created Equal<div class="MsoNormal">
<i><span style="font-family: "georgia" , serif; font-size: 14pt; line-height: 107%;"> </span><span style="font-family: "georgia" , serif; font-size: 14pt; line-height: 107%;">Concordia biology professor Malcolm Whiteway
identifies cellular variations that may lead to more effective treatments</span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm88Des8qrBjq50j_OOTLNs622xyr6IZIdAWi9PrITjVew1kRoV4hznw2VQ5uvKJlxkIYFd5JS1DAp50hbPGVjxxdMDH7MldnYwu3X6pColGvFzI-t0XLKLSm1oZfN1cOzfWofT16eBk/s1600/diabetic+friendly+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Improving yeast used in foods and wine" border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm88Des8qrBjq50j_OOTLNs622xyr6IZIdAWi9PrITjVew1kRoV4hznw2VQ5uvKJlxkIYFd5JS1DAp50hbPGVjxxdMDH7MldnYwu3X6pColGvFzI-t0XLKLSm1oZfN1cOzfWofT16eBk/s400/diabetic+friendly+bread.jpg" title="Bread" width="400" /></a></i></div>
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<b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br /></span></b></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Newswise, October 24, 2016<b>—</b> Yeast. Great if you
want to make bread or wine. Not so hot if it turns up as Candida albicans in
large quantities in your body and makes you sick.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">A study recently published by a team of researchers led by
Concordia University professor Malcolm Whiteway in <i>Current Biology</i> shows
that the type of yeast in bread is less similar to the type that causes fungal
infections than previously thought.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The researchers hope that by shining new light on what makes
the pathogen tick, his research may eventually help create targeted drugs.<o:p></o:p></span></div>
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<b><i><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">When yeast goes bad</span></i></b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Candida albicans is the strain of yeast that causes relatively
benign infections in people with strong immune systems. But it can be a serious
threat to people with compromised immune systems, such as patients with AIDS or
those undergoing chemotherapy or transplants of organs or bone marrow.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“Blood-stream infections related to Candida are frequently
fatal,” says Whiteway, who conducted the study with key collaborators Walters
Tebung — a PhD candidate at Concordia, and Joachim Morschhauser with Germany’s
Institut für Molekulare Infektionsbiologie.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />
<br />
Because the cells of this fungus function very similarly to human cells, the
antibiotics that have been so successful in treating bacterial infections are
not active against them. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">And the current anti-fungal drugs can have serious side
effects. My research is aimed at helping to develop a new generation of
anti-fungal drugs that have limited side effects”<o:p></o:p></span></div>
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<b><i><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Yin yang yeast</span></i></b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Whiteway and his colleagues examined how a cellular process in
Candida albicans differs from the one in Saccharomyces cerevisiae, the yeast
used in making bread and wine. Through “genetic rewiring,” the protein
controlling a particular process in one yeast species controls a different
process in the other.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The rewiring occurs in a protein named Ppr1. In Candida
albicans, this protein controls the degrading of purines — molecules that make
up DNA. <o:p></o:p></span></div>
<div class="MsoNormal">
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">But the Ppr1 protein in Saccharomyces cerevisiae controls the
building of pyrimidines — molecules that make up the elements of DNA
complementary to purines.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“Imagine two similar looking houses in Montreal and Toronto.
In Montreal, when you flick a switch in the living room the lights come on. But
when you flick the equivalent switch in the house in Toronto the stereo goes
off. The same switch is doing different jobs,” says Whiteway, who also holds a
Canada Research Chair in Microbial Genomics in the Faculty of Arts and Science.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“We think the reason for this is because the yeast that makes
bread and wine changed its metabolism to allow it to grow without much oxygen.
This led to the pressure that generated the rewiring,” he says.<o:p></o:p></span></div>
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<b><i><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">New treatment options</span></i></b><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Pinpointing differences between bread-making and
disease-causing yeasts gives us a picture of how cells can be remarkably
different even when they look similar. That’s important from a drug production
standpoint. Right now, it's common practice to use Saccharomyces to develop
drugs to fight Candida.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“This study proves that we have to study the pathogen itself.
We can’t just study proxies and think drugs that will treat one will work in
the other,” says Whiteway.<o:p></o:p></span></div>
<div class="MsoNormal">
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“If you want drugs to fight Candida you’re better off working
with Candida, even though Saccharomyces is easier to come by. The more we
understand about how a fungal cell works, the better we can identify weak
points in its armour.”<o:p></o:p></span></div>
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<br />
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“We hope it will one day lead to new treatment options for
patients suffering from yeast infections, with the goal of faster healing and
reduced suffering.”<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-2391631213663231882016-10-24T09:01:00.000-07:002016-10-24T09:01:00.137-07:00Science Shows Cheese Can Make Wine Taste Better<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wn0R4_Z8PN5dOZEWpoTn972cwxEPA0RYTM3dSQazux8S3U7qN131y_x1BTZE2fAcmLC1bvCHzN1SxecvAwgl_XshOlHKFQtONBscv2OMaO5bawRuGREzX_Nld0wtybEgbOA2REYBJt4/s1600/america%2527s+wines.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cheese can make wine taste better" border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wn0R4_Z8PN5dOZEWpoTn972cwxEPA0RYTM3dSQazux8S3U7qN131y_x1BTZE2fAcmLC1bvCHzN1SxecvAwgl_XshOlHKFQtONBscv2OMaO5bawRuGREzX_Nld0wtybEgbOA2REYBJt4/s400/america%2527s+wines.gif" title="Wines in America" width="400" /></a><span style="font-family: "georgia" , serif; font-size: 14pt;">Newswise, October 24, 2016--A new scientific study shows that
eating cheese may actually increase how much someone likes the wine they are
drinking.</span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The study, published in the October issue of the <i>Journal
of Food Science</i>, used a new sensory evaluation method and found consuming
cheese while drinking wine impacted the description and preference of different
wines.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The study was conducted at the Center for Taste and Feeding
Behavior in France with frequent wine and cheese consumers from the city of
Dijon.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> The subjects evaluated
four wines (Pacherenc, Sancerre, Bourgogne and Madiran) using a new sensory
evaluation method developed by the researchers to show how perception and
liking of wine change after cheese intake over several sips, which is closer to
what happens in typical consumption. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The subjects were given a list of sensations which they used
to indicate what caught their attention (called the dominant sensation) as they
consumed the wine over three consecutive sips and after they swallowed.<o:p></o:p></span></div>
<div class="MsoNormal">
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Once the wines were initially evaluated, the task was
repeated, but with a piece of cheese eaten in-between sips. Four different
cheeses (Epoisses, Comté, Roquefort, Crottin de Chavignol) were sampled over
different sessions with each wine.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Results showed that cheese consumption had an impact on the
description for all wines, and impacted preference for most. None of the four
cheeses included in the study had a negative impact on wine preference. <o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Liking of each wine was increased or remained the same after
cheese intake. In both red wines (Bourgogne and Madiran), the four cheeses
decreased the duration of dominance of astringency and increased that of red
fruits aroma. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">In the sweet white (Pacherenc), the duration of dominance of
sweetness was not changed by cheese intake, but in the white dry wine, cheeses
had an impact on the main aroma.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“Thanks to our research we learned that the duration of the
perception of astringency of a certain wine could be reduced after having
cheese and that the four evaluated cheeses had the same effect. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“In short, when having a plate of assorted cheeses, the wine
will probably taste better no matter which one they choose,” lead author Mara
V. Galmarini explained.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">According to the authors, the sensory method developed in
their work can help build better understanding of how the perception of one
product is changed when consumed in combination with another. This information
can help food brands communicate their products’ characteristics, thus
improving consumers’ experiences.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />
Read the <i>Journal of Food Science</i> abstract <a href="http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13500/abstract" target="_blank">here.</a><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-39361232800262350012016-10-17T06:46:00.000-07:002016-10-17T06:46:38.704-07:00New Research sheds light on how Aged Wine gets its aroma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRSsg_RbpRmGFJ1Ih-WNq9IZxuOijr1owuyMOo3eyLwOCCtUyWRIjtW5nAqT515kjd49qJN8Q5lnQM4DpnsmBp9GjuWpQZfE0NhXnt5slEpa0evHfZDEcPtzcDiQ-pEcmRH4hr7QOJSQ/s1600/red+wine.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="How Red Aged Wine Gets its aroma" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRSsg_RbpRmGFJ1Ih-WNq9IZxuOijr1owuyMOo3eyLwOCCtUyWRIjtW5nAqT515kjd49qJN8Q5lnQM4DpnsmBp9GjuWpQZfE0NhXnt5slEpa0evHfZDEcPtzcDiQ-pEcmRH4hr7QOJSQ/s400/red+wine.JPG" title="Red Wine" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif; font-size: 14pt;">Newswise, October 17, 2016 — Researchers have discovered an
enzyme that plays a leading role in the formation of compounds that give aged
wines their sought-after aroma.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The enzyme is a member of the cytochrome P450 family of
enzymes, which are involved in the formation and breakdown of various molecules
and chemicals. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">By analyzing a large sample of French grapes and white wines
through a technique called liquid chromatograph mass spectrometry, the
investigators found that, during grape growth, this enzyme (named CYP76F14)
helps to convert a common plant compound, monoterpenol linalool, into a
different compound, (E)-8-carboxylinalool. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The formation of this compound is an important next step on
the road to aroma: as wine ages, (E)-8-carboxylinalool is gradually converted
into wine lactone, which gives old wine its nose.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In addition to contributing to our understanding of where wine
aroma comes from, this discovery could also impact the grapevine breeding and
wine making industries, other fruit research and breeding, as well as aspects
of aroma and scent in the beverage and food industries.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">"Combining different analytical techniques was key in our
work, and this broad picture helped us learn more about how common plant
molecules are transformed into specific wine aroma," said Dr. Nicolas
Navrot, senior author of the New Phytologist article.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-82013342465486632662016-09-14T11:28:00.000-07:002016-09-14T11:28:51.693-07:00PEACH-SIZED STRAWBERRY DELIVERS HUGE DOSE OF INTENSE FLAVOR<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iKupKcdmk6KqZbPB4WgGa2DAghP2ZXoU_KyoWH-ahoKP7Dwas8DzPUC75GMmL1KJCPgoKX0V2bL7wCARz072FFecVKBwBjYN1TQqjarRIEyjA7L_xTexEyjTGTTS4NxkHcpxh5Z-ocg/s1600/Peach+sized+strawberries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cornell University grows peach-sized strawberries" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iKupKcdmk6KqZbPB4WgGa2DAghP2ZXoU_KyoWH-ahoKP7Dwas8DzPUC75GMmL1KJCPgoKX0V2bL7wCARz072FFecVKBwBjYN1TQqjarRIEyjA7L_xTexEyjTGTTS4NxkHcpxh5Z-ocg/s400/Peach+sized+strawberries.jpg" title="Bigger Strawberries" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">Newswise, September 14, 2015 – Strawberry fans, rejoice. The newest
Cornell University strawberry variety concentrates intense flavor in a berry
big enough to fill the palm of your hand.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Topping out at over 50 grams, Archer, the latest creation from
Cornell University berry breeder Courtney Weber, is comparable in size to a
plum or small peach. But this behemoth stands out in ways beyond just its
proportions: the flavor and aroma exceed what you’d expect from a strawberry of
such unusual size.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“Archer is an extraordinarily high-flavored berry,” said
Weber, associate professor in the Horticulture Section of the School of
Integrative Plant Science. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“It has an intense aroma, so when you bite into it you get a
strong strawberry smell, and it’s very sweet, so you get a strong strawberry
flavor that really makes an impact.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Weber says the combination of large fruit and strong flavor
hits t3he sweet spot for local growers who sell in farmers’ markets, u-pick
sites and roadside stands. Archer ripens in June and holds its large size
through multiple harvests for two to three weeks.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“Strawberries are the ultimate summertime fruit that signal
the start of the summer season. People love that vivid flavor, and Archer
delivers a complex, sunny aroma and taste that just screams summer,” said
Weber. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“Consumers have a real preference for large berries, and with
fruits that can be as big as the palm of your hand, Archer really draws
people’s attention and fills baskets quickly. It’s larger on average than any
of the dozens of strawberry varieties we’ve tested over the years.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">And this big berry is no wimp: The cold-hardy variety is tough
enough to withstand winters, making it suitable for growing in diverse climates
throughout New York as well as in places like Michigan and Minnesota and along
the Mid-Atlantic from Maryland into the Northeast.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Weber’s strawberries are bred to be hardy. He breeds in a
perennial system without soil fumigation so that only the most robust varieties
thrive. With a durable root system, this high-yield variety is tolerant to root
rots and other common diseases.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Archer has been licensed to Krohne Plant Farms in Hartford,
Michigan, through the Center for Technology Licensing at Cornell University,
and plants can be obtained for spring 2017 planting at<a href="http://www.krohneplantfarms.com/" target="_blank">www.krohneplantfarms.com</a> or
by calling 269-424-5423.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-37535041468100454932016-09-12T14:36:00.000-07:002016-09-12T14:36:56.729-07:00THE PLEASURES – AND PERILS -- OF PROTEIN: STUDY IN FRUIT FLIES REVEALS NEW CLUES TO APPETITE AND AGING<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTyYNOYzJ5xgAz0gj2FtXovR7U0j8GIRBoz1OaIws_xHdBnj0ZPzSEu5J-aNSiOQ1HqDCeYD-MaZa6hBNbJr5y521m_oyKhd-13pD1nVGjCXx8TNXlJOm_s6XCxQwLRT9qjnQ3QSLyo0/s1600/Fruit+flies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pleasures and Perios of Protein study " border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTyYNOYzJ5xgAz0gj2FtXovR7U0j8GIRBoz1OaIws_xHdBnj0ZPzSEu5J-aNSiOQ1HqDCeYD-MaZa6hBNbJr5y521m_oyKhd-13pD1nVGjCXx8TNXlJOm_s6XCxQwLRT9qjnQ3QSLyo0/s400/Fruit+flies.jpg" title="Fruit flies" width="400" /></a></div>
<div class="MsoNormal">
<b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">First evidence that serotonin plays a role in
guiding food choices and may influence lifespan</span></b></div>
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<b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Newswise, September 12, 2016 — ANN ARBOR, Mich. — If you’re a
human who’s really hungry, a handful of nuts, a piece of cheese or a nice juicy
steak may really hit the spot. If you’re a fruit fly, a nibble of yeast will do
the trick.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Why do we – and those flies that sometimes inhabit our
kitchens – seek out protein-full foods when we’re running on empty? And what
does that preference mean for the odds of living a longer life, whether it’s
measured in decades for a human, or days for a fly?<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">New research from a University of Michigan Medical School team
suggests for the first time that a brain chemical may have a lot to do with
both questions.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In a new paper in the journal eLife, U-M scientist Scott
Pletcher, Ph.D., and his team demonstrate the key role that the chemical called
serotonin plays in the feeding habits and life spans of fruit flies. The
paper’s first author is Jennifer Ro, Ph.D., now at Harvard Medical School.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Reward in
the brain<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Serotonin is a “reward” chemical, which means when it’s
released in the brain in response to an action, it travels between brain cells
and produces a sense of reward or even pleasure.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Pletcher and his team report that it appears to play a key role
in fruit flies’ strong tendency to seek out protein, not sugars, when they’ve
been deprived of food for a while. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In other words, it affects the value that flies place on
protein at that time -- which means that it’s somehow tied to how the flies
figure out which foods contain protein in the first place.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Not only that, but the brain-based reward that the flies got
from eating protein appears to influence how quickly the flies aged.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">When that reward was blocked, the flies ate just as much food
as before in their normal diets – but lived far longer.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In fact, they lived nearly twice as long – just from blocking
a single serotonin receptor found on the surface of only about 100 neurons in
their brains.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">While it’s far too soon to apply their findings to our understanding
of human feeding patterns or longevity, Pletcher notes that the serotonin
reward system in fruit flies is very similar to that in mammals including
humans.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">So are many other basic systems, which is what makes fruit
flies such an important species to study because one scientific team can study
hundreds of generations of them.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">A choice
of entrees<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The researchers made their discovery by manipulating the genes
involved in the serotonin system, as well as manipulating the flies’ access to
different types of food using a special chamber they developed. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Called the FLIC, or Fly Liquid-food Interaction Counter, this
device allowed them to continuously monitor food preferences for each
micro-meal and to identify how and when flies were rewarded by a protein-rich
diet. Armed with information, they designed experiments to examine whether such
nutritional rewards affect health and lifespan by providing flies just a sugary
diet, just a protein-focused diet, or the choice of three options: those two
single-nutrient diets and a mixed diet throughout their life.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“This work builds on previous findings that the perception of
food modulates aging in much the same way as dietary intake, but the brain
regions and systems involved in this have been unknown,” says Pletcher. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“We found that the serotonin pathway is important for
interpreting the composition of the food, as well as the reward that drives
consumption of the food.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Protein-rich diets have previously been found to lead to
shorter lifespans, he notes. “These results suggest that serotonin is directly
involved in this process, though we have not yet found the mechanism,” he adds.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The new results add to a changing scientific view of how food
affects health and lifespan. The way animals respond to nutrients, including detecting
them in their environment and seeking out certain ones during different times,
goes far beyond simply seeking calories of any kind. Protein, which is crucial
for building and maintaining cells in the body, serves a different function
from sugars and other carbohydrates, which are sources of energy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Next
steps<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The brain’s ability to register that an animal has eaten
enough of a certain nutrient is key to its ability to signal -- via reward
pathways -- that an earlier hunger has been satisfied, Pletcher explains.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Even when that reward pathway was blocked in the fruit fly
experiments, the flies stopped eating for other reasons -- they didn’t stuff
themselves dangerously. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But the inability to sense the special reward that they
usually would have gotten from eating protein did something to influence their
lifespan. Now, the Pletcher group is working to determine just what that might
be.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In the meantime, humans whose stomachs are rumbling and brains
are sending a message of serious hunger should feel free to satisfy that
craving for a protein-rich snack or meal. Just don’t bank on it having any
particular impact on your lifespan – after all, human lives are much more
complex than those of fruit flies.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But more research in fruit flies may help us understand just
why protein seems the most appealing or causes a unique sense of reward. Says
Pletcher, <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“This paves the way for future work to understand how the
brain mechanisms that allow animals to perceive and evaluate food act to
control lifespan and aging.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In addition to Ro and Pletcher, the research team included
Gloria Pak, Paige A. Malec, Yang Lyu, David B. Allison, and Robert T. Kennedy.
The research was funded by the National Institutes of Health (AG030593,
GM102279, AG023166, AG043972, DK046960, GM007315, AG000114 and AG047696), the
Ellison Medical Foundation and a Glenn/American Federation for Aging Research
Scholarship for Research in the Biology of Aging. Reference: eLife, </span><a href="http://dx.doi.org/10.7554/eLife.16843" target="_blank"><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">http://dx.doi.org/10.7554/eLife.16843</span></a><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-78389067617201109992016-09-12T14:17:00.000-07:002016-09-12T14:17:15.898-07:00GINGER AND CHILI PEPPERS COULD WORK TOGETHER TO LOWER CANCER RISK<div class="MsoNormal">
<i style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">The mouth-tingling combination of chili peppers and ginger
helped stave off lung cancer in mice.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbNvQeOqr1wKQYbChVqepZgShdTNQZVIzuxg0K1iHVYReISAmk8qOqD7auCl5aXNpP803cxGmjmIq4PObYaCCfbEj5XWtwZAcoGUcXk5Sm8k6W6cckv2iBHFbluuFluFelQBpTfTyWBI/s1600/Madame_Jeanette_and_other_chillies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Peppers and Ginger work together to lower cancer risks" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbNvQeOqr1wKQYbChVqepZgShdTNQZVIzuxg0K1iHVYReISAmk8qOqD7auCl5aXNpP803cxGmjmIq4PObYaCCfbEj5XWtwZAcoGUcXk5Sm8k6W6cckv2iBHFbluuFluFelQBpTfTyWBI/s400/Madame_Jeanette_and_other_chillies.jpg" title="Chilli Peppers" width="400" /></a></div>
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Newswise, September 12, 2016 — For many people, there's
nothing more satisfying than a hot, spicy meal. But some research has suggested
that capsaicin, the compound that gives chili peppers their kick, might cause
cancer. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Now researchers show in mouse studies that the pungent
compound in ginger, 6-ginergol, could counteract capsaicin's potentially
harmful effects. In combination with the capsaicin, 6-gingerol could lower the
risk of cancer, they say. The study appears in ACS' <i>Journal of
Agricultural and Food Chemistry</i>. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />
Both chili peppers and ginger are widely used spices in certain cuisines,
particularly in Asia, and have been studied for potential health effects.
Although some studies have shown that peppers can have benefits, others suggest
that diets rich in capsaicin might be associated with stomach cancer. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Ginger, however, has shown promise as a health-promoting
ingredient. Oddly enough, capsaicin and 6-gingerol both bind to the same
cellular receptor — one that is related to tumor growth. Jiahuan Li, Gangjun Du
and colleagues wanted to further investigate this apparent contradiction.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Over several weeks, the researchers fed mice prone to lung
cancer either capsaicin or 6-gingerol alone, or a combination of both. During
the study period, all of the mice that received only capsaicin developed lung
carcinomas while only half of the mice fed 6-gingerol did. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Surprisingly, an even lower percentage — only 20 percent — of
the mice given both compounds developed cancer. The researchers also dug into
the potential molecular underpinnings of how the compounds interact to lead to
this effect.<br />
<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br />
The authors acknowledge funding from the </span><a href="http://www.mmsend73.com/link.cfm?r=F77F92UPSWVhdzZcMabxAw~~&pe=7H4hDsZCbaI9azZOVziRLUokTBIgaynzrWF3GzCgMP5982CMnbHVFBVs1RVQ-wF_uU4qX77_RFnQNgdMqjJ-sQ~~" target="_blank"><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">National Natural Science Foundation of China</span></a><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">.<br /> <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-58251032990698104902016-08-22T09:33:00.000-07:002016-08-22T09:33:07.303-07:00TEXAS TOMATO GROWERS SLICING INTO VEGETABLE MARKET WITH FRESH FRUIT ALL FALL<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"> </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;"><i>New variety helps growers meet high-dollar niche
markets</i></span></div>
<div class="MsoNormal">
<i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Tomatoes
are the Type B’s of the vegetable world: Laid-back, creative, collaborative.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3G7HvYphPfZwJ_2D0c9RehOHGBeNyRC0jTRcO8BMlLTtCCZjoBRpQ4mAoEyXGWEivdM6mV8Nnehrq_FDkSC11NS7-y8CTKBWYBEaXAqnKzRdSyKAuKDh3t0Ys0TNRx7P7HlKXfqGmd5c/s1600/texas+a+%2526M+tomatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Keeping and growing tomatoes into Fall Season" border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3G7HvYphPfZwJ_2D0c9RehOHGBeNyRC0jTRcO8BMlLTtCCZjoBRpQ4mAoEyXGWEivdM6mV8Nnehrq_FDkSC11NS7-y8CTKBWYBEaXAqnKzRdSyKAuKDh3t0Ys0TNRx7P7HlKXfqGmd5c/s400/texas+a+%2526M+tomatoes.jpg" title="Texas A&M Tomato Research" width="400" /></a><i><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><br /></span></i></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Newswise, August 22, 2016— Want a slice on a burger? Fine.
Chopped into a salad? Great. Pureed and slathered over a pizza crust? Yum.
Steeped in a winter stew? Ahhhh.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But fresh is what most consumers covet, and that’s what Dr.
Kevin Crosby, Texas A&M AgriLife vegetable breeder in College Station, had
in mind when he released a new variety called Hot-TY.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“It’s very heat tolerant, so if you plant it now from San
Antonio to College Station south, it will start flowering within a month,” Crosby
said. “And you can harvest from late October until after Thanksgiving or until
there is a frost.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The fresh frenzy is tempting Texas tomato growers statewide,
serving up potential for the industry to recoup some of its steady decline over
the past 50 years, Crosby believes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In 1960, Texas growers harvested 28,500 acres of tomatoes
valued at almost $7.7 million, according to the National Agricultural
Statistics Service.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"> Only an estimated 300
acres are grown in Texas now for commercial canning, Crosby said. But last
year, Texas fresh tomato yields from about 900 acres were valued at almost $4.9
million.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Here’s the catch, according to Crosby: Tomatoes are coming
back for the small-scale and backyard farmers and organic growers, not
large-scale commercial growers. And they are selling to grocery stores and
farmers’ markets for consumers who want fresh, vine-ripe tomatoes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“It’s growing in those areas because the value of the crop is
very high in that sector, especially around metropolitan areas,” he said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">That can be seen when adjusting the 1960 price for inflation
to 2016. Tomatoes in 1960 sold for $5.27 per hundredweight which would equal
$42.09 in 2015, the latest year for which production figures are available. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But the price per hundredweight in 2015 was about $60, almost
40 percent higher than what farmers were receiving more than 50 years ago when
adjusted for inflation.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Crosby noted that vine ripe, organic tomatoes can gross
$50,000 per acre these days.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Interest was obvious recently when Crosby invited Texas tomato
enthusiasts – be they commercial, niche or backyard growers – to a workshop to
learn the most recent tips for producing the high-dollar fruit. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Crosby said that in working on a joint tomato project with the
Texas Department of Agriculture, he found growers had lots of questions. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">More than 50 growers came to learn about the new variety, how
to graft onto rootstock, what diseases are on the horizon, how to combat them
and what researchers are finding about the human health aspects of tomatoes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“Flavor and quality – that’s what people want in a vine-ripe
tomato,” Crosby said. “Maybe that kind of tomato is less than 10 percent of the
market, but it’s very lucrative. So theoretically, though the acreage may be
less than 1,000 acres, I guarantee you they’re making a lot more per acre than
when there were 40,000 acres.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“And there is a lot of interest in not just quality but in
better farming practices when you’re making a profit. There is no question
tomatoes are one of the healthiest vegetables, and we consume a lot of them.
They deliver a lot of nutrients and minerals and are important to a lot of
cuisines, so it helps that you can add that to your diet and benefit from it.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Among the most recent research on the health aspects of
tomatoes is the potential to prevent prostate cancer, according to Dr. Bhimu
Patil, director of the Vegetable and Fruit Improvement Center at Texas A&M.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“Some vegetables might be slightly higher in levels of
phytochemicals, but you may not like them as much,” Crosby said. “Think about
mustard greens. I mean, they are very nutritious, but I think people like
tomatoes better.”<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-51825111201139541812016-08-22T09:25:00.000-07:002016-08-22T09:25:15.977-07:00CHEW ON THIS: AUGUST IS NATIONAL SANDWICH MONTH<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOplmwcZXzQljjfbEcBEYgKARJx2JOK__lTURQhhszZxuyKiq0dzsjtI8yJNF0a6Hc_M5gynK6rElykWBd153m_M4eKiqn4wKgeAonPuJdlrluAdfWNDzo9gz_VrvFg1Tky1kHwwsW1c/s1600/slow+cooked+meat+sandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="August is National Sandwich Month" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOplmwcZXzQljjfbEcBEYgKARJx2JOK__lTURQhhszZxuyKiq0dzsjtI8yJNF0a6Hc_M5gynK6rElykWBd153m_M4eKiqn4wKgeAonPuJdlrluAdfWNDzo9gz_VrvFg1Tky1kHwwsW1c/s400/slow+cooked+meat+sandwich.jpg" title="Roast Beef Sandwich" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">Newswise, August 22, 2016— If you are like most people, you
will consume about 200 sandwiches this year. Add it all up and it means -- this
is no baloney Americans will eat about 45 billion sandwiches in 2016.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">There’s nothing wrong with most sandwiches, but the key is
what you put on them and serve with them, says Texas A&M University’s
Steven Riechman, associate professor of health and kinesiology.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">No doubt, a good sandwich can be the greatest thing since
sliced bread, but choose the wrong type and your diet is toast, so to speak.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“You have to pay attention to the bread and the meat,”</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%; mso-bidi-font-family: Georgia;"></span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"> Riechman explains.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“The bread should preferably be whole grain, not white because
whites have the highest calories and lowest fiber content. And the leaner the
meat, the better.”</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%; mso-bidi-font-family: Georgia;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Legend has it that the sandwich was created by John Montague,
the Fourth Earl of Sandwich. While playing in a card game in 1762, he wanted a
meal that he could eat at the table. He ordered some meat with bread placed on
both sides so his hands would not get messy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">As for who won that card game, no one knows -- but he aced the
quick meal. The sandwich was born, and lettuce count the zillion ways it can be
served, from tuna fish to peanut butter and jelly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Speaking of peanut butter, studies show that the average child
will eat about 1,500 peanut butter and jelly sandwiches by the time he or she
has graduated from high school.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The numbers on sandwiches are rather meaty, to say the least.
Studies show that the average U.S. citizen eats at least 100 sandwiches a year,
and within any two-week period, 95 percent of all American households consume
at least one sandwich.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">And more: The National Cattlemen’s Beef Association reports
that Americans eat more than 100 hamburgers per year per person (yes, a
hamburger is considered a sandwich), and that totals at least 14 billion
hamburgers consumed yearly, which no matter how you slice it, is a lot of beef.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Riechman, who serves on Texas A&M’s Intercollegiate
Faculty of Nutrition and enjoys a good sandwich himself, says that while a
hamburger is okay every now and then, “it is not usually the leanest cut of
meat.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“If you order a hamburger today, it most likely will contain a
lot of saturated fat. And also, what you put on it is the key. Mustard is fine,
but mayonnaise is high in fat and so are many other dressings. But when you
start adding two patties, double fries and a large drink, you can easily top
1,100 calories or more. Do that often enough, and it’s almost certain you will
gain weight.”</span><span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%; mso-bidi-font-family: Georgia;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In other words, those big Whoppers can give you a whopping big
waistline. But most people tend to overlook such figures and let their
tastebuds rule, which is why McDonald’s says it sells 75 burgers every second
of the day, a stat that would no doubt put a big smile on the Earl of Sandwich.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-61790002380475023282016-08-22T07:27:00.000-07:002016-08-22T07:27:34.795-07:00Decried as Unfair, Taxes on Groceries Persist in Some States <div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">By </span><span style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><a href="http://www.pewtrusts.org/en/research-and-analysis/blogs/stateline/about/elaine-s-povich">Elaine S. Povich</a><br />Copyright Pew Charitable Trust</span></li>
</ul>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">
</span><br />
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August
22, 2016--Republican state Sen. Gerald Dial has repeatedly tried and failed to
eliminate Alabama’s sales tax on groceries. He says the tax “punishes those on
fixed incomes.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Thirteen
states and many localities continue to tax the sale of groceries, even though
the taxes disproportionately hurt the poor and may affect the quality, variety
and even the amount of food they can afford to put on the table.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
reason: The taxes provide a steady source of revenue in volatile times, making
it difficult for states to get rid of them without finding a way to make up the
revenue. Recent efforts in several of the states to eliminate or lower the
taxes have failed.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“States
might be looking at getting rid of sales tax on groceries, but groceries are
between a sixth and a seventh of all consumption,” said Scott Drenkard, analyst
at the Tax Foundation, a nonpartisan tax study group. “If you want to raise the
same amount of money you might have to increase the [general] sales tax by a
full percentage point.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Alabama,
Hawaii, Idaho, Kansas, Mississippi, Oklahoma and South Dakota tax groceries at
the same rate as the sales tax on all purchases, according to the </span><a href="http://taxfoundation.org/sites/taxfoundation.org/files/docs/TF_Facts%26Figures_2016.pdf" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Tax
Foundation</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">.
Arkansas, Illinois, Missouri, Tennessee, Virginia and Utah tax food at a lower
rate. Seven fewer states tax groceries than in 1998, when researchers at the
Center for Budget and Policy Priorities <a href="http://www.cbpp.org/archiveSite/stfdtax98.pdf" target="_blank">found</a>that
20 did. But the trend to eliminate the tax has stalled.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">It’s
not just states that rely on grocery tax revenue. A new </span><a href="http://ageconsearch.umn.edu/bitstream/235324/2/Wilson,%20Zheng,%20Burney,%20Kaiser%20-%20Do%20Grocery%20Taxes%20Cause%20Food%20Insecurity.pdf" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">study</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">, “Do Grocery Food Sales Taxes
Cause Food Insecurity?” by four researchers led by Norbert Wilson of Auburn
University, finds that because counties and localities sometimes collect food
taxes even if their states don’t, people living in more than a third of the
nation’s roughly 3,000 counties are taxed at some level on the food they buy at
the store.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
average tax rate is 4.3 percent, which translates to more than $200 for a
family with an annual grocery bill of $5,000, the authors wrote. But in some
places, like Tuscaloosa County, Alabama, combined state and local taxes can be
as high as 9 percent.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
taxes disproportionately hurt low-income Americans, the authors wrote, and
contribute to “</span><a href="http://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/definitions-of-food-security.aspx" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">food
insecurity</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">,”
which the U.S. Department of Agriculture defines as “reduced quality, variety,
or desirability of diet” or “disrupted eating patterns and reduced food
intake.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“The
correlation that we are able to report says that in the presence of the tax we
see a higher rate of food insecurity,” Wilson said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Although
families spend less on groceries than those with higher incomes, what they do
spend accounts for a bigger share of their income. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
lowest-income Americans spent an average of $3,667 on food in 2014, which
amounted to 34.1 percent of their income, according to the </span><a href="http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=40096&ref=collection&embed=True&widgetId=39734" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">U.S.
Department of Agriculture</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">. Middle-income families, in contrast, spent an average of $5,992 on
food, or 13.4 percent of income.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">People
whose income is below poverty lines and who receive food stamps don’t pay the
tax because the stamps are nontaxable.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">'The Most Regressive Tax'<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Many
of those states that still tax groceries are among the least affluent in the
country. Alabama, Arkansas, Mississippi and Utah are in the bottom </span><a href="http://www.bea.gov/iTable/drilldown.cfm?reqid=70&stepnum=40&MajorAreaKey=3&GeoStateKey=0&GeoFipsReis=XX&TableIdReal=36&LineKey=3&YearReis=2015Q4&YearReisBegin=-1&YearReisEnd=-1&UnitOfMeasureKeyReis=Levels&RankKeyReis=1&Drill=1&nRange=5" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">fifth</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> of states in per capita
income.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">And
the Wilson-led study points out that most of the counties that do not exempt
grocery from the sales tax are located in Southern states like Alabama,
Arkansas and Mississippi, where food insecurity tends to be the most acute.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Alabama
state Sen. Gerald Dial, a Republican, </span><a href="http://blog.al.com/wire/2014/02/bill_by_sen_gerald_dial_would.html" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">tried</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> and failed this year to
phase out the state’s tax on groceries over four years and replace it with a
one cent increase in the overall sales tax, to 5 percent.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
tax, Dial said, is “the most regressive tax you can have and punishes those on
fixed income.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">But
removing it would leave a $650 million to $700 million hole in the state budget
— a gap Dial’s proposed increase in the state’s overall rate on other goods was
designed to cover. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">But
his colleagues’ uncertainty over whether it would make up for lost grocery tax
revenue helped doom the bill.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“The
food tax is pretty stable,” Dial said. “People buy pretty much the same amount
of food. In bad times my wife doesn’t buy as many shoes, but we still buy the
same amount of food.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">In
Alabama, most of the sales tax goes toward education. And Nancy Dennis,
spokeswoman for the </span><a href="https://alabamaretail.org/" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Alabama
Retail</span></a><a href="https://alabamaretail.org/" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Association</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">, noted that every time the
sales tax goes up, retail sales go down. That worries both retailers and
educators in the state.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“The
kicker here is where the replacement tax revenue is going to come from,” she
said. “Alabama, like many states, is in budgetary crisis. So if legislators
take away revenue, it’s not going to help solve their problems in continuing to
help fund the state.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">On
the local level, </span><a href="http://www.al.com/news/mobile/index.ssf/2016/07/why_one_alabama_city_is_taking.html" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Tim
Swanson</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">, a
candidate for mayor of Daphne, a city of about 24,000 on the eastern shore of
Alabama’s Mobile Bay, is running on a platform of eliminating the tax. It’s a
position he took four years ago in an unsuccessful bid for the job because it
is a “regressive tax.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“It
hurts the seniors, the poor, those on fixed incomes and now half the middle
class,” he said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">He
said the idea has made his opponents “panicky” over the prospect of lost
revenue and a fear “we would have to get rid of policemen and firemen.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Swanson
said the city gets revenue from more than 50 sources of taxes and fees, and
that any or several of them could be increased to make up for lost grocery tax
revenue. Or, he said, the city could reduce spending somewhere else.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">He
also questions how effective the tax is because many people in Daphne drive
across the Florida border to buy their food because that state has no tax.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Shoppers
in other states also appear willing to drive to dodge the tax. A Wichita State
University </span><a href="http://www.wichita.edu/thisis/stories/story.asp?si=3073" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">study</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> published earlier this
year found that Kansans living near the Colorado, Nebraska and Missouri borders
often cross over to buy groceries, avoiding state and local taxes in their home
state that can run as high as 10.5 percent.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Kansas
lawmakers this year again discussed eliminating the tax before abandoning the
idea in the face of ongoing budget shortfalls.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
grocery tax also is under review in Mississippi, where Republican Gov. Phil
Bryant and legislative leaders put together a </span><a href="http://www.msnewsnow.com/story/32450380/plans-for-tax-and-budget-reform-announced-by-state-leadership" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">commission</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;"> in July to study
overhauling the state’s tax and spending structure.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“Every
option, including reducing or perhaps eliminating the tax on unprepared food,
will be thoroughly examined,” Bryant said.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">In
Idaho, a tax credit that offsets the state’s 6 percent tax on groceries for
some low-income families has dampened the political will to eliminate the tax,
according to House Majority Leader Mike Moyle. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">The
tax credit, $100 per person annually, is available to people who have low
incomes but who make too much to qualify for food stamps. Moyle, a Republican,
would like to scrap the tax to give relief to a broader spectrum of taxpayers.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Fear of Volatility<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">A
decade ago, then-Utah Gov. Jon Huntsman, a Republican, signed a tax bill that
he hoped would be his legacy. It included dropping the state’s sales tax on
food from 4.7 to 1.75 percent.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Since
then, according to Republican state Sen. Howard Stephenson, most residents
haven’t even noticed that they pay less sales tax on food. At the same time, he
said, the state’s tax revenue is more volatile. “And that’s not a good idea.”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">“States
ought to tax the one thing that everybody buys regardless of what the economy
is doing so you can have the stability of revenue to provide income and social
welfare benefits,” said Stephenson, who also heads the </span><a href="http://www.utahtaxpayers.org/" target="_blank"><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">Utah Taxpayers Association</span></a><span lang="EN" style="font-family: "georgia" , serif; font-size: 14.0pt; line-height: 107%;">. “It makes much more sense to
give a food tax credit to low-income families, than it does to reduce the tax
for those who can pay it without pain.”<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/14189094284251598454noreply@blogger.com0tag:blogger.com,1999:blog-5275750846999623699.post-61797051600355100842016-08-17T11:11:00.000-07:002016-08-17T11:11:51.349-07:00Blood Pressure Diet improves Gout Blood Marker<div class="MsoNormal">
<i style="font-family: Georgia, serif; font-size: 14pt; line-height: 107%;">Effect on uric acid levels nearly matches impact
of gout medicines</i></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><i>DASH diet of fruits, vegetables, whole grains and low-fat
dairy</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqdZYlM_I8GUe1alQy4JNQlrdLMAfDmwrLg2KLv_sJV1L-UmWouI0SJyMxHwznwTpWSQvtO3jDAEgARvLglPYogOuLOOZgzk491yplIE1DiyFbmmIrpaWN5-7CLuwcpl6rWtN9HsAsI0/s1600/Dietary+tips+for+older+adults+infographic+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqdZYlM_I8GUe1alQy4JNQlrdLMAfDmwrLg2KLv_sJV1L-UmWouI0SJyMxHwznwTpWSQvtO3jDAEgARvLglPYogOuLOOZgzk491yplIE1DiyFbmmIrpaWN5-7CLuwcpl6rWtN9HsAsI0/s400/Dietary+tips+for+older+adults+infographic+%25281%2529.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Newswise, August 17, 2016 — A diet rich in fruits, vegetables,
low-fat dairy and reduced in fats and saturated fats (the DASH diet), designed
decades ago to reduce high blood pressure, also appears to significantly lower
uric acid, the causative agent of gout. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Further, the effect was so strong in some participants that it
was nearly comparable to that achieved with drugs specifically prescribed to
treat gout, a new study led by Johns Hopkins researchers shows.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The findings--derived from a randomized clinical trial--could
offer an effective, safe and sustainable dietary approach to lower uric acid
and possibly prevent gout flare-ups in those with mild to moderate disease and
who can't or don't want to take gout drugs.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Dietary excesses, such as consuming a lot of red meat and alcohol,
have long been associated with gout, a disease marked by high levels of uric
acid in the blood and whose causes remain somewhat of an enigma despite
centuries of investigation. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The Hopkins researchers noted that while symptoms of gout
outbreaks -- severe inflammation and sharp pain in the joints, particularly the
base of the big toe -- have been linked to elevated uric acid, it's been
unclear exactly what type of diet might lower uric acid and decrease the risk
of flare-ups.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In an effort to find out, Stephen P. Juraschek, M.D., Ph.D.,
research and clinical fellow in general internal medicine at the Johns Hopkins
University School of Medicine, and his colleagues used data from the DASH
(Dietary Approaches to Stop Hypertension) clinical trial, a widely popular and
often-cited study whose results were first published in 1997. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">These results showed that the DASH diet --which emphasizes
reduced salt, whole grains, fruits, vegetables, low-fat dairy products and
reduced intake of red meats, sweets and saturated fats -- had a marked positive
improvement on blood pressure and cholesterol.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In the original DASH-sodium trial, 412 participants ate either
the DASH diet or a typical American diet for three months. For each month of
the study, the participants' diets provided a different level of sodium in a
random order, including low (1.2 grams per day or about half a teaspoon),
medium (2.3 grams per day or about one teaspoon), and a high level (3.4 grams
per day or about 1.5 teaspoons). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The high sodium level was comparable to the average daily
intake in a typical American diet.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">At baseline and at the end of each sodium intake period, the
researchers conducting the original study also took blood samples, which were
analyzed for a variety of blood markers, including uric acid.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In this new study, Juraschek and his colleagues examined these
data to determine whether and how each intervention affected uric acid blood
concentrations. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">They found that the DASH diet led to a modest 0.35 milligrams
per deciliter decrease in uric acid concentrations overall. However, the higher
participants' baseline uric acid levels, the more dramatic the decrease. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">For those with the highest baseline uric acid levels--more
than 7 milligrams per deciliter -- for example, the decrease was as high as 1.3
milligrams per deciliter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">In the context of what is known about levels of uric acid
linked to gout flare-up risk, <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">"That's a large reduction in uric acid," explains
Juraschek. Gout-treating medications, such as allopurinol, often reduce
patients' blood uric acid concentrations about 2 milligrams per deciliter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;"> "When you get as
high as the reduction we believe occurred with the original DASH diet in this
study, the effect starts being comparable with gout medications."<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Juraschek noted that the effect of sodium on uric acid
concentrations was small, but significant and quite the opposite of what the
researchers expected. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Specifically, during the part of the DASH trial in which
participants were given the least sodium, their uric acid concentrations were the
highest, with slight decreases achieved during the medium and high sodium
portions of the trial.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Although high sodium levels appear to slightly decrease uric
acid concentrations, Juraschek cautions against jumping to the conclusion that
to reduce blood uric acid it's a good idea to purposely consume lots of sodium.
<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">"More than 70 percent of people with gout have high blood
pressure," Juraschek says. "If one was to consume more sodium to
improve uric acid, it could worsen blood pressure."<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">The researchers caution that further research is needed to
more clearly establish the link between the DASH diet and uric acid in patients
with gout and to directly explore whether the DASH diet might reduce or prevent
gout flare-ups. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">But, they conclude, the new study, described in the August 15
issue of Arthritis and Rheumatology, could offer patients a viable way to
control uric acid concentrations -- and presumably gout flare-ups -- through a
diet already shown to have positive effects on blood pressure, a well-established
risk factor for cardiovascular disease.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">There are about 8.3 million people in the United States with
gout, costing the health care system an estimated $7.7 billion.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">"Results of this trial are good news to patients with
high blood levels of uric acid or those at risk for gout. A dietary approach to
prevent gout should be considered first line therapy. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">“This study suggests that standard dietary advice for uric
acid reduction which is to reduce alcohol and protein intake, should now
include advice to adopt the DASH diet," says senior author <a href="http://www.hopkinsmedicine.org/profiles/results/directory/profile/0007779/edgar-miller" target="_blank">Edgar R. Miller III, M.D. Ph.D.</a>, professor of medicine at
the Johns Hopkins University School of Medicine.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Other researchers who participated in this study include Allan
C. Gelber, M.D., Ph.D., Lawrence J. Appel, M.D., M.P.H., and Edgar R. Miller
III, M.D. Ph.D., all from Johns Hopkins, and Hyon K. Choi, M.D., Dr.P.H., of
Harvard Medical School.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 14.0pt; line-height: 107%;">Funding for this study was provided by the National Heart Lung
and Blood Institute under grant/contract numbers U01-HL57173, U01-HL57114,
U01-HL57190, U01-HL57139, K08 HL03857-01 and U01-HL57156 and by the General
Clinical Research Program of the National Center for Research Resources under
grant/contract number M01-RR02635 and M01-RR00722. Juraschek receives support
from The National Institute of Diabetes and Digestive and Kidney Diseases under
grant number T32DK007732-20.<o:p></o:p></span></div>
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