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Category: nutrition

Published on Leave a comment on Pregnant Women Ingest Forever Chemicals In Ultra-Processed and Fast Foods

Chemicals known as "forever chemicals" or PFAS have been in the news a lot recently. This is because PFAS (per- and polyfluoroalkyl substances) are in so many products that we all use, yet research is showing more and more health harms from them. Including to pregnant women and developing babies.

A recent study found that pregnant women who ate more ultra-processed  or fast foods had higher levels of a type of forever chemicals (PFAS) called phthalates in their bodies. The food wrappers and packaging of ultra-processed and fast food, and even the gloves worn by food handlers, are a source of the harmful chemicals.

The chemicals migrate from the packaging or wrapping into the food, which is then ingested by the person. They then get into the pregnant woman's bloodstream, and eventually the placenta and fetus. They are endocrine (hormone) disruptors. Studies find that pregnant women with higher levels of phthalates have an increased risk of preterm birth, babies with low birth weight, and other problems (e.g., autism spectrum disorder).

The researchers found that diets high in vegetables, fruits, yogurt, fish, and nuts during pregnancy were associated with lower phthalate levels (measured in the urine of the pregnant women). Ultra-processed foods were between 9.8 to 59.% of the pregnant women's diets, with the average being 38.6%.

Unfortunately, unprocessed and minimally processed foods are more expensive than ultra-processed foods. So it wasn't surprising that socioeconomic levels (including income levels) made a difference - the lower the household income, the greater the average ultra-processed food intake.

Bottom line: Try to eat less fast food and pre-made packaged food. Read labels and avoid foods with ingredients that are not found normally in a home kitchen, but are chemicals (e.g., soy lecithin, carrageenan, high-fructose corn syrup, colors). We can't totally avoid all PFAS, but we can lower our exposure to them.

From Medical Xpress: Study: Pregnant women should avoid ultraprocessed, fast foods

If you're pregnant, you may want to think twice before making a hamburger run or reaching for a prepackaged pastry, according to research published last month in the journal Environmental International. ...continue reading "Pregnant Women Ingest Forever Chemicals In Ultra-Processed and Fast Foods"

Published on Leave a comment on The Five Regions of the Small Intestine
Small intestine Credit: Wikipedia

A new study highlights the importance of eating a variety of foods for good health. Researchers found that humans have 5 distinct regions in the small intestine, and each region absorbs different nutrients and has different cellular functions. And each zone responds to changes in the diet.

The researchers said that this helps understand how the small intestine successfully regenerates over the life span, as well as clues as to the development of some intestinal diseases. They also discovered that there are 3 regions in the small intestine that are each home to distinct intestinal stem cell types.

Bottom line: Be good to your intestines (and in doing so, promote good health) by eating a variety of real foods. That means a diet rich in whole grains, fruits, vegetables, seeds, nuts, legumes (beans). Try to eat as many organic foods as possible (non-organic foods contain pesticide residues that can disrupt gut microbiome). Try to avoid ultra-processed foods as much as possible.

From Medical Xpress: Scientists gain new insights into how small intestine works

However, the organ may finally be ready for an update: U.S. researchers say the small intestine is actually comprised of five distinct segments, each being responsible for the absorption of various nutrients. ...continue reading "The Five Regions of the Small Intestine"

Published on Leave a comment on How to Identify An Ultra-Processed Food

There is much concern with the amount of highly or ultra-processed foods the typical American eats - over 50% of the calories eaten daily! Ultra-processed foods are linked to all sorts of health issues (e.g., diabetes, heart disease). One reason is because these foods are not good for the gut microbiome - they feed microbes linked to poor health and not the microbes linked to good health.

So how does one know if a food is ultra-processed? An easy way is to look at the ingredients list on the package or container and look for one or more ingredients not normally found in our kitchens at home. Instead, these ingredients will have chemical sounding names.

What ingredients indicate a food is ultra-processed? Some examples indicating a food is ultra-processed: soy lecithin, carrageenan, high-fructose corn syrup,  hydrogenated oils, interesterified oils, hydrolysed proteins, invert sugar, dextrose, lactose, gluten, whey protein, nitrates, flavors, colors, titanium dioxide, caramel color, and emulsifiers. The list goes on and on. Even the innocent sounding "natural flavors" is a laboratory concoction.

These ingredients have typically been added to extend shelf-life or manipulate the taste, flavor, or appearance. Ultra-processed foods are "formulations of ingredients" that result from a series of industrial processes (thus "ultra-processed"). Researchers of the following article say that "ultra-processed foods are not real food" due to all the modifications and alterations.

Note that ultra-processed foods can be on the grocery shelf right next to similar foods with all natural ingredients. Examples are breads, cereals, and maple syrup (is it real maple syrup or an ultra-processed concoction?). This is why you should read ingredient lists.

Also, these foods are generally ultra-processed: soda, candy, margarines, cake mixes, hot dogs and processed meats (e.g., cold cuts), instant soups, mass-produced breads and cookies, frozen meals, fast food meals, energy bars and drinks, and protein bars.

By the way, most foods that we buy or cook at home are processed to some extent, for example pasteurization of milk, freezing or boiling foods, fermentation, seasoning foods, cooking food, or even baking bread. Using real foods to prepare (process) food is OK for our health. It's totally fine.

Foods can be unprocessed (e.g., raw fruits and vegetables), minimally processed, processed, and finally ultra-processed. The ingredients will tell you if it's just processed food (contains only normal foods or culinary ingredients - e.g., flour, sugar, salt, eggs) or whether it's ultra-processed (contains one or more chemical sounding ingredients).

These foods are NOT ultra-processed: pasteurized milk, raw fruits and vegetables, starchy roots and tubers (e.g., potatoes, yams), chilled meat and fish, plant oils (e.g., olive oil), sugar, oats, and salt.

A big problem is that ultra-processed foods are replacing unprocessed or minimally processed foods in our diet. This is also why we are getting less and less fiber in our diet, which is linked to health problems. Simple way to think about it: fiber from foods feeds beneficial gut microbes.

Excerpts from an April 2019 article in Public Health Nutrition: Ultra-processed foods: what they are and how to identify them

Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing.

...continue reading "How to Identify An Ultra-Processed Food"

Published on Leave a comment on Study Finds Multivitamins May Slow Memory Loss In Older Adults

There has been medical debate over whether taking a daily multivitamin supplement has any benefits. Well, a third large study says YES - taking a daily multivitamin slows age-related memory loss and cognitive aging in older adults (60 years and older).

The researchers estimate that a daily multivitamin slowed cognitive aging the equivalent of 2 years when compared to persons not taking a multivitamin.

From Science Daily: Third major study finds evidence that daily multivitamin supplements improve memory and slow cognitive aging in older adults

By 2060, according to the Alzheimer's Association, nearly one in four Americans will be in an age bracket at elevated risk of cognitive decline and Alzheimer's disease unless interventions can help preserve cognitive function before deficits begin. ...continue reading "Study Finds Multivitamins May Slow Memory Loss In Older Adults"

Published on Leave a comment on Kidney Stones and the Gut Microbiome
Kidney stones Credit: Wikipedia

What causes a person to develop kidney stones has long been debated. A recent study found that in persons who develop kidney stones, there are alterations in the gut, salivary, and urinary microbiomes. In other words, the community of fungi, viruses, and bacteria at each of these sites are out of whack or imbalanced.

In the study, not only were the 3 microbiomes imbalanced in the persons with kidney stones (when compared to healthy people without kidney stones), but they also had less diversity (fewer species) in their microbiomes. For example, persons with kidney stones had significantly fewer gut health associated bacteria F. prausnitzii, and significantly more inflammation associated E. lenta.

Those with kidney stones also had a history of having taken more antibiotics (antimicrobials).

The researchers conclusion: To avoid kidney stones a healthy diet is essential (for a healthy gut microbiome). One should also avoid taking antibiotics unless necessary. [BTW, the bacteria F. prausnitzii has long been viewed as a keystone microbe in a healthy gut microbiome. It can be increased by increasing fiber in the diet - e.g., fruits, vegetables, seeds, nuts, whole grains, legumes.]

From Medical Xpress: New study sheds light on the connection between the microbiome and kidney stones

A new study from Lawson Health Research Institute and Western University published in the journal Microbiome has found changes in the microbiome in multiple locations in the body are linked to the formation of kidney stones. ...continue reading "Kidney Stones and the Gut Microbiome"

Published on Leave a comment on Study Finds Adults Eat A Meal’s Worth of Snacks Each Day

This is so true.... Researchers found that American adults eat about one meal's worth of snacks over the course of each day. That's about 400 to 500 calories, or almost one quarter of daily calories. Also, the snacks are typically poor nutritionally -  with lots of sugar and low in fiber.

Bottom line: If you snack, then try to have nutritionally good snacks, such as fruit or nuts (and not just chips, cookies, and candy). This way the snacks will be a source of nutrients and fiber (all good!).

From Science Daily: US adults eat a meal's worth of calories of snacks in a day

Snacks constitute almost a quarter of a day's calories in U.S. adults and account for about one-third of daily added sugar, a new study suggests. ...continue reading "Study Finds Adults Eat A Meal’s Worth of Snacks Each Day"

Published on Leave a comment on Study Found Vitamin D Supplements Do Not Prevent Fractures In Children

Another disappointing result for Vitamin D supplements. A large study, with school-aged children randomly assigned to either a vitamin D supplement group or no supplement, found that vitamin D supplementation had no effect on the number of fractures that occurred in the children. Vitamin D3 supplementation did not prevent fractures or have an effect on bone strength.

Most children were vitamin D deficient at the beginning of the 3 year study (but none had rickets, for which vitamin D is prescribed). The vitamin D supplement (14,000 IU/week for 3 years) group soon had normal levels while the other group stayed at low levels. And yet there were no differences in the percentage getting fractures (6% in both groups) over time.

From Science Daily: Vitamin D supplements do not prevent bone fractures in children

A major clinical trial led by Queen Mary University of London and the Harvard T.H. Chan School of Public Health has found that vitamin D supplements do not increase bone strength or prevent bone fractures in children with vitamin D deficiency. The findings challenge widely held perceptions relating to the effects of vitamin D on bone health. ...continue reading "Study Found Vitamin D Supplements Do Not Prevent Fractures In Children"

Published on Leave a comment on Many Women Have Low Levels of Important Nutrients Before Pregnancy

There appears to be a big downside to an all plant diet, which is the possibility of missing essential nutrients that are found in dairy and meat (e.g., vitamin B12, vitamin D3, iron, zinc, choline).

This is especially worrisome if a woman is pregnant (developing baby) and also in children (developing body and brain). Nutrient status is important both before conception and during pregnancy for both a healthy pregnancy and baby.

A recent study looking at vitamin status in women both before conception and during pregnancy in 3 high-income countries found that over 90% of the women had marginal or low concentrations of 1 or more important nutrients: folate (folic acid), riboflavin, vitamin B12, or vitamin D before conception, and many developed vitamin B6 deficiency in late pregnancy.

All women took vitamin supplements containing folic acid, beta-carotene, iron, calcium, and iodine during pregnancy. However, one group took supplements that additionally had riboflavin, vitamins B6, B12, and D, zinc. The researchers found that the group with additional vitamins  had higher (better) levels of the nutrients throughout pregnancy.

The study results show that multivitamins should already be taken during the preconception period. Multivitamins should be continued after pregnancy while breastfeeding a baby to maintain adequate levels of essential nutrients.

From Science Daily: Pregnant women are missing vital nutrients needed for them and their babies

Pregnant women are not getting the essential nutrients they and their babies need from modern diets say scientists, who have warned that the situation will likely worsen as more people turn to plant-based foods. ...continue reading "Many Women Have Low Levels of Important Nutrients Before Pregnancy"

Published on Leave a comment on The FDA Is Finally Proposing Banning Brominated Vegetable Oil
US FDA building

Well, well, well... finally the US Food and Drug Administration (FDA) is finally proposing banning a food additive that has long been banned in other countries, including the European Union, Japan, and India. The ingredient is brominated vegetable oil, which was added to many fruit flavored sodas to keep the ingredients from separating.

Brominated vegetable oil has been used as an emulsifying agent since the 1920s. The big name brands of Gatorade, Fresca and Mountain Dew have been slowly phasing it out in the last decade. But smaller brands, such as Sun Drop, still contain the ingredient. California already passed legislation banning the ingredient last month (it'll go into effect in 2027).

Studies find that brominated vegetable oil is toxic to the thyroid, and that it can be harmful to the liver, heart, and cause neurological problems. It builds up in human tissues. By the way, to make  brominated vegetable oil - bromine, an element used in fire retardants, is added to vegetable oil.

In other words, it has been known for years that the additive is harmful, yet the FDA wasn't "convinced" till recently. Yikes!

Excerpts from NPR: The FDA proposes banning a food additive that's been used for a century

The U.S. Food and Drug Administration is considering banning brominated vegetable oil, a food additive that was recently deemed unlawful to use in California because of its potentially harmful effects on human health. ...continue reading "The FDA Is Finally Proposing Banning Brominated Vegetable Oil"

Published on Leave a comment on Kimchi Made With Seafood and Vegan Kimchi Contain the Same Microbes

Over the years I've received many questions about vegan versus kimchi that contains seafood. Are the microbes in the kimchi the same?

One reason this is an important question is because at certain stages of kimchi fermentation the beneficial bacteria Lactobacillus sakei (which treat sinusitis in many people) appears for a time. And during that time when L.sakei is present, dabbing a little kimchi juice in the nostrils helps and treats many individuals with sinusitis. Amazing, yes?

Many people prefer to treat sinusitis with vegan kimchi - which is also my personal preference. I don't want to worry about what is in the seafood used in kimchi. Therefore, it's vegan kimchi for me.

Earlier studies have suggested that even though kimchi is made with cabbage, the L. sakei grows from the surface of raw garlic used in making  the kimchi. From the M.A. Zabat et al (2018) study:

"Because kimchi is made without the use of a starter culture, the raw ingredients play a key role in establishing the bacterial community that is responsible for fermenting kimchi (Jung et al., 2011; Lee et al., 2015)".

"Large amounts of garlic are associated with more kimchi-associated LAB [lactic acid bacteria] in the final product (Lee et al., 2015)." [Note: L. sakei is one of the lactic acid bacteria in kimchi]

This is why the 2018 study, which I just read, is so interesting. The researchers found that both vegan (no seafood)and kimchi made with seafood (e.g., fish sauce) contain the same microbes after fermentation. They may have started out with different populations of microbes, but during fermentation the microbes become similar.

"We found that, despite initial differences in microbial composition between vegan and non-vegan kimchi, there was no notable difference in the final products. Ultimately, the microbial community of both vegan and non-vegan kimchi is dominated by Lactobacillaceae and Leuconostocaceae, and lacks the Enterobacteriaceae found in the fish sauce or miso paste."

Well... that's a relief. What kimchi you choose to eat and use as a sinusitis treatment is personal preference. It's all good. And yes, fermented foods such as kimchi are great for the gut microbiome. They increase gut microbial diversity (good!) and reduce inflammation.

From Physics News: Vegan and traditional kimchi have same microbes, study finds

Good news, vegans: A new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi. That finding suggests that any "probiotic" benefits associated with traditional kimchi could be present in vegan versions as well. ...continue reading "Kimchi Made With Seafood and Vegan Kimchi Contain the Same Microbes"