New 5-Day ‘Fasting’ Diet Seems To Lower Disease Risk, Slow Aging

#Diet #Health – New 5-Day ‘Fasting’ Diet Seems To Lower Disease Risk, Slow Aging – 

The new Fasting Mimicking Diet (FMD), developed by university researchers is under human trials in the United States. The new diet produces the best results when people starve by cutting calories for five days in a row. The “fasting” diet could help to produce results such as weight loss; better immune system; lower risk of cancer, heart disease and diabetes; and looking younger.

Researchers at the University of Southern California (USC) created the diet. They stated that most people would only stick to the diet plan four times every year. One of the benefits of the new diet is that there is no need for calorie reduction.  Significant lowering of caloric intake can result in people often feeling hungry and getting moody.

Dr. Valter Longo is a USC professor. He is also one of the main developers of the new fasting method.The findings of Longo’s recent study were published this week in the journal Cell Metabolism.

In the laboratory research, old mice were placed in cycles of a low-calorie diet for four days. The dieting effects included belly fat loss, more stem cells in many organs, and improved memory, according Tech Times. A human trial of FMD included 19 humans who completed a monthly “fast,” according to The Telegraph.  The fasting diet lasted 5 days.

New 5-Day ‘Fasting’ Diet Seems To Lower Disease Risk, Slow Aging

4:52 PM diet, Healthy, life

Health Benefit of Green Leaves diet

The Leaves and Health: Benefit of Green Leaves diet

Dark green leafy vegetables are good sources of many vitamins (such as vitamins A, C, and K and folate) and minerals (such as iron and calcium). They’re also great sources of fiber. Research studies suggest that the nutrients found in dark green leafy vegetables may prevent certain types of cancers and promote heart health. It’s recommended that teens eat at least 3 cups of dark green vegetables per week, or about ½ a cup every day

Contents of green leaves

Arugula has a peppery taste and is rich in vitamins A, C, and calcium. Arugula can be eaten raw in salads or on sandwiches, or added to stir-fry, soups, and pasta sauces.

Broccoli has both soft florets and crunchy stalks, and is rich in vitamins A, C, and K, folate, and fiber. Broccoli can be eaten raw, steamed, sautéed, or added to a casserole or soup.

Collard Greens have a mild flavor and are rich in vitamins A, C and K, folate, fiber, and calcium. The best way to prepare them is to boil them briefly and then add to a soup or stir-fry. You can also eat collard greens as a side dish. Just add your favorite seasoning and enjoy!

Dandelion Greens have a bitter, tangy flavor and are rich in vitamin A and calcium. They are best when steamed or eaten raw in salad.

Kale has a slightly bitter, cabbage-like flavor and is rich in vitamins A, C and K. Kale is tasty when added to soups, stir-fries, and sauces.

Mustard Greens have a peppery or spicy flavor and are rich in vitamins A, C, and K, folate, and calcium. They are delicious when eaten raw in salads or in stir-fries and soups.

Romaine Lettuce is a nutrient-rich lettuce that is high is vitamins A, C, and K, and folate. It’s best when eaten raw in salads, sandwiches or wraps.

Spinach has a sweet flavor and is rich in vitamins A and K, folate, and iron. Spinach tastes great eaten raw in salads or steamed. Try adding spinach to an omelet.

Swiss Chard tastes similar to spinach and is rich in vitamins A, C, and K, potassium, and iron. It’s best stir-fried, added to sauces, or eaten raw in salads.

Quick and Easy Green Leaves Recipe Ideas

Dark green vegetables are very tasty and easy to add to your daily meals. Look for them at your local grocery store and try some of these recipes!

·         Make a salad: Leafy greens such as romaine lettuce, spinach and arugula taste great when mixed in a salad with different kinds of veggies, such as tomatoes, cucumbers, carrots, and lettuce.

·         Wrap it up: Make a wrap with tuna, chicken, or turkey and add romaine lettuce, spinach, arugula, and other veggies for some extra flavor.

·         Add to a soup: Try mixing leafy greens such as collard greens, kale or mustard greens into your favorite soup.

·         Stir-fry: Add chopped leafy greens or broccoli to your stir-fry. Chicken or tofu stir-fried with olive or canola oil and your favorite dark green vegetable is delicious!

·         Add to an omelet: Try adding in steamed broccoli and/or spinach to an egg-white omelet for a vitamin and iron rich meal.

·         Add to smoothies: Mixing vegetables into your smoothies will make it a nutritional powerhouse. Try spinach, avocado, or kale for some added flavor and nutrients!

·         Steam it: Try steaming collard greens, kale, or spinach. Add water to a pot and place a steamer with the vegetables into it. Next, bring the water to a simmer, cover with a lid, and wait a few minutes until your vegetables are slightly soft. You can also steam vegetables in the microwave!

Fiber Content for Dark Leafy Greens
1/2 Cup Serving	Fiber
Arugula	0.2 grams
Chicory	0.6 grams
Collard Greens	0.7 grams
Dandelion Greens	1 grams
Kale	0.6 grams
Mustard Greens	0.9 grams
Spinach	0.3 grams
Swiss Chard	0.3 grams

Health Benefit Of Leafy Food

Stay young

As well as playing a key role in helping blood to clot, vitamin K is critical in preventing certain age-related conditions. Researchers in California found inadequate K can lead to cardiovascular disease, bone fragility, and arterial and kidney calcification. A one-cup (250-mL) raw serving of any of the leafy greens here has at least your daily requirement of K, with kale providing more than six times your needs, dandelion greens five times and Swiss chard about three and a half times.

Lower cholesterol

Mustard greens and kale help lower cholesterol. Here’s how: The liver uses cholesterol to make bile acids, which aid in fat digestion. When bile acid binds with the fibre of these greens, it gets excreted from the body—which means the liver has to use up more cholesterol to make new bile acid and, voilà, cholesterol levels are reduced. According to a U.S. study in Nutrition Research, steamed mustard greens and kale do this to a greater extent than raw

Preserve vision health

Leafy greens—in particular kale, dandelion, mustard greens and Swiss chard—are good sources of carotenoids lutein and zeaxanthin, which help filter high-energy light that may cause eye damage. Lutein and zeaxanthin reduce discomfort caused by glare, decrease the risk of cataracts and increase how far you can see.

Help fuel your body

A one-cup serving of raw escarole provides 1/10 of your daily needs for vitamin B5 (pantothenic acid). The B vitamins help convert the carbs in food to glucose that the body can use as a fuel to produce energy. B vitamins are water soluble, which means the body doesn’t store them, so you need to get enough each day.

Boost bone health

The slightly bitter taste of many leafy greens is a good sign: It reflects their high levels of calcium. It’s unlikely you’d be able to eat enough greens in one day to get the 1,000 mg of calcium recommended daily for women ages 31-50, but they can help you get there: A ½-cup serving of dandelion greens contains 78 mg calcium; mustard greens have 55 mg; Swiss chard has 54 mg; and kale has 49 mg.

Prevent colon cancer

Kale and mustard greens are part of the nutrient-rich Brassica family, which also includes broccoli and cabbage. A study in the Journal of the American Dietetic Association in 2011 linked a higher intake of these vegetables with a decreased risk of cancer in the ascending section of the colon. In Canada, one in 15 women and one in 14 men are expected to develop colorectal cancer.

Health Benefit of Green Leaves diet

1:52 PM diet, featured, green leaf, health

New research suggests soluble corn fibre may boost calcium absorption

Innovative ingredient may offer one solution for helping adolescents to improve status of two nutrients currently lacking in their diets

Hoffman Estates, IL – Around the globe, fibre and calcium intakes are below the levels recommended by experts^1,2,3contributing to potential long-term public health implications^1,3,4. New research, published this month in theBritish Journal of Nutrition, shows soluble corn fibre (SCF) may not simply boost fibre intake when added to foods, but can also increase the amount of beneficial bacteria present in the gut, while enhancing calcium absorption in adolescents⁵. SCF is a prebiotic fibre that is well tolerated, and is easily incorporated into foods or beverages to boost fibre content. These latest results showing SCF can enhance calcium absorption are significant because during adolescence, a critical time for bone growth, dairy intake tends to decrease, resulting in inadequate calcium intake which is a vital mineral for building and maintaining strong bones.

Researchers studied the potential effect of SCF on calcium absorption and retention in adolescent children with a usual diet that was low in fibre. In a controlled dietary study, adolescent girls and boys who consumed 12g/day fibre from SCF absorbed significantly more calcium (a 12% increase versus a control) than when consuming no SCF. Additionally, the researchers found that when the adolescents consumed SCF, there was an increase in specific strains of beneficial gut bacteria, namely the phylum Bacteroidetes, and these increases were positively correlated with increases in calcium absorption. These results indicate that moderate daily intake of SCF may increase beneficial gut bacteria and also short-term calcium absorption in adolescents who are consuming less than recommended amounts of calcium.

'A decrease in milk consumption among adolescents has led to an increase in deficiency of calcium in the diet, leaving researchers with a particular interest in finding functional foods that can help increase calcium absorption,' stated Connie Weaver, PhD, of Purdue University and lead researcher of the study. 'Dietary factors that enhance bone density and bone mineral content have the potential to contribute to reduced risk of bone fracture later in life.'

If the adolescents in this study had continued to consume SCF, allowing for increased calcium absorption, the researchers estimated that this would lead to additional 41.4 mg/day retained calcium and if persistent over a year would account for an additional 15.1 g of calcium, or about 1.8% of total body calcium.

'On average, people aren't meeting their fibre or calcium intake goals with the foods they currently consume. Adding fibres with functional health benefits to already consumed foods is a realistic and simple way to help address this global public health concern among key age groups,' said Michael Harrison, PhD, Senior Vice President of New Product Development at Tate & Lyle. 'Tate & Lyle has consistently shown a commitment to investing in research that leads to the production of high quality ingredients that allow people to live well and improve their health.'

###

The soluble corn fibre used in the study was added to fruit snacks and provided by Tate & Lyle, a global provider of high-quality, specialty ingredients.

About Tate & Lyle

Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 locations worldwide.

Tate & Lyle operates through two global divisions, Speciality Food Ingredients and Bulk Ingredients, supported by our Innovation and Commercial Development Group. The Group's strategy is to become a leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving Bulk Ingredients for sustained cash generation to fuel this growth.

Speciality Food Ingredients consists of three platforms: Texturants, which includes speciality starches and stabilisers; Sweeteners, which comprises nutritive sweeteners and our range of no-calorie sweeteners including SPLENDA® Sucralose; and our Health and Wellness portfolio which includes speciality fibres and our salt-reduction offering. Additionally, our Food Systems business provides a wide variety of blended ingredient solutions.

Tate & Lyle Bulk Ingredients includes bulk sweeteners, industrial starches and fermentation products (primarily acidulants). Corn co-products from both divisions are primarily sold as animal feed.

Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2014, Tate & Lyle sales totalled £3.1 billion. http://www.tateandlyle.com. SPLENDA® is a trademark of McNeil Nutritionals, LLC.

New research suggests soluble corn fibre may boost calcium absorption

8:42 AM calcium, diet, fiber rich food, food