Here are this week’s top nutrition in the news headlines, to keep you informed!
DO YOU THINK GMOS SHOULD BE LABELED?
MSNBC is hosting a poll on GMO labeling, GO vote now!
STATINS PRESCRIBED TO LOWER CHOLESTEROL MAY ACTUALLY BE DOING MORE HARM THAN GOOD!
Recent studies have found that taking statins not only increases our chances of developing cataracts, muscle pain, fatigue, and memory loss, but could also increase our risk of developing diabetes by as much as 46 percent and double our likelihood of developing Parkinson’s disease. Have statins become an over prescribed cure-all drug? Read more here.
CHOCOLATE, WHO DOESN'T LOVE CHOCOLATE?
With research suggesting that chocolate can help to prevent heart disease and lower blood pressure. What could be better? However before we can enjoy that delicious melt in your mouth wonderful chocolate, cocoa beans have to go through the process of fermentation, drying, and roasting. During this process many of the good antioxidants polyphenols are destroyed. In an attempt to retain as much of the antioxidant polyphenols as possible during the processing phase researchers have discovered that by adding a pod storage step prior to fermentation and roasting the beans at a lower temperature for a longer period of time preserves more polyphenols and enhanced the beans flavor. Better tasting healthier chocolate we all win! Read more here.
ARE YOU GIVING UP QUALITY FOR CONVENIENCE?
Pre-packaged, pre-cut fruits and vegetables, convenient yes but packed with vitamins and minerals NO! As we pointed out in Naked Calories, from the moment of harvest foods lose nutrients. Take travel time from farm to grocery store, in just four days spinach can lose up to 47 percent of its folate and carotenoid content when stored at 68 degrees, but most container truck aren’t cooled and the hotter it is the faster micronutrient loss occurs. Now let’s pre-cut those foods for more exposure to air and light, and even more vitamins and minerals are lost. Well then are we better off buying frozen foods? In a 2013 study researchers found that while the vitamin content of frozen fruits and vegetables surpassed that of fresh, mineral content did not. Our solution, bypass the grocery stores altogether purchase freshly harvested locally grown organic fruits and vegetables from an area farmer and enjoy them right away. Read more here.
LET US HELP YOU CHOOSE LETTUCE!
Next time you have a salad try using a variety of different colored lettuce leaves not only will the salad look more appealing it may be better for you. While all forms of lettuce contain free radical fighting antioxidants, according to a study published in the Journal of Agricultural Food and Chemistry, the color of lettuce dictates the speed at which the antioxidants are released in the body. Researchers found that the greener the lettuce leaves the slower antioxidants are released while the redder the lettuce leaves the faster antioxidants are released. Not that one release time is superior to the other both still will get the job done, but by mixing the lettuce you will receive extended coverage. But beware; lettuce is a member of The Terrible 20 that we told you about in Rich Food, Poor Food. Read more here.
