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How do you eat good nutritionally
While you are camping? Can it be done?
Would you drink from the camping coffee pot?
Would you drink from the camping coffee pot?
Embarrassing problem
Okay, I need some advice. I have always had a problem with IBS. I'm kind of a nervous person to begin with and it seems any negative emotion results in my gut going into a spin and giving me a good case of the runs. I also take diabtes medication that works well for me so I don't want to change it but it causes things to loosen up especially in the morning. I can live with that and I do. I am latose intolerant so I have to stay away from dairy or same thing. I have weeks of this sometimes and then weeks to months of not suffering from it. I've been told to take fiber suppliment but they never help I just have the runs with fiber in it.
But the last couple of day the problem has gone over and above the usual. Everything and anything I eat causes me to "run" it all out. I've tried over the counter medication like imodium and it it works after several doses but only until my next meal. Something is wrong. The doctor I have now will smile and say, "But you know you have IBS these things happen. etc. I've had a colonscopy this year and it was fine. Is there a diet of some kind I can go on until this goes away? Does anyone know a solution? As a diabetic I have to eat every so often. I take one darvocet at night for back pain and I have to have that or I wouldn't be able to sleep. I don't think that is causing it. HELP!
But the last couple of day the problem has gone over and above the usual. Everything and anything I eat causes me to "run" it all out. I've tried over the counter medication like imodium and it it works after several doses but only until my next meal. Something is wrong. The doctor I have now will smile and say, "But you know you have IBS these things happen. etc. I've had a colonscopy this year and it was fine. Is there a diet of some kind I can go on until this goes away? Does anyone know a solution? As a diabetic I have to eat every so often. I take one darvocet at night for back pain and I have to have that or I wouldn't be able to sleep. I don't think that is causing it. HELP!
Americans Drinking Less Alcohol
WEDNESDAY, Aug. 6 (HealthDay News) -- Americans are drinking less alcohol, with middle-aged people consuming about one-third less than 50 years ago, researchers report.
Overall, Americans are drinking less beer, but more wine, while consumption of hard liquor has remained fairly constant. Also, more people say they don't drink, and those born later in the 20th century are more moderate drinkers than their parents.
"It looks like moderate drinking has been increasing, heavy drinking is down a little bit, and total alcohol consumption is down a little bit," said lead researcher Dr. R. Curtis Ellison, a professor of medicine and public health at Boston University School of Medicine.
"It is encouraging news that more people are drinking moderately, and the average intake is coming down rather than shooting up," he said.
For the study, Ellison's team collected data on 8,000 people who took part in the Framingham Heart Study. People in the initial arm of the study were born before 1900 up until 1959. Those from the initial enrollment group as well as their children were interviewed every four years from 1948 to 2003 about their alcohol consumption.
Ellison explained that the Framingham study consists primarily of white, middle-class individuals from the Massachusetts town of the same name. "It generally tends to reflect trends within the country among middle-class, white Americans," he said.
The researchers found that, overall, people are drinking less. "People drank about a third more back in the '50s and '60s than they did in the '70s up to 2004," Ellison said.
There's been a gradual decrease in the average amount of alcohol people drink. For instance, alcohol consumption among men has gone from about two-and-a-half drinks a day to one-and-a-half drinks a day, Ellison said.
"At the same time, there's been a decrease in beer and an increase in wine consumption among people. But the average intake has decreased," he said.
As for liquor, the average intake has remained pretty much the same, he added.
Despite the decline in alcohol consumption, the risk of alcohol dependence did not show a corresponding decrease, the study also found.
"We don't know why alcohol consumption has gone down," Ellison said. "The data are very clear that light to moderate drinking, without binge drinking, is generally good for health, whereas a larger amount of binge drinking is bad. It looks like, in this population, it's going in the right direction."
The study findings were published in the August issue of The American Journal of Medicine.
David L. Katz, director of the Yale University School of Medicine Prevention Research Center, noted that during "recent decades, the messages about alcohol have increasingly emphasized the potential to derive both pleasure and health benefits from wine, provided the dose is prudent. The trends in this study suggest those messages are having an impact, at least in Framingham, Massachusetts. Among those not vulnerable to alcohol abuse, intake patterns appear to be shifting in accord with expert recommendations."
Overall, Americans are drinking less beer, but more wine, while consumption of hard liquor has remained fairly constant. Also, more people say they don't drink, and those born later in the 20th century are more moderate drinkers than their parents.
"It looks like moderate drinking has been increasing, heavy drinking is down a little bit, and total alcohol consumption is down a little bit," said lead researcher Dr. R. Curtis Ellison, a professor of medicine and public health at Boston University School of Medicine.
"It is encouraging news that more people are drinking moderately, and the average intake is coming down rather than shooting up," he said.
For the study, Ellison's team collected data on 8,000 people who took part in the Framingham Heart Study. People in the initial arm of the study were born before 1900 up until 1959. Those from the initial enrollment group as well as their children were interviewed every four years from 1948 to 2003 about their alcohol consumption.
Ellison explained that the Framingham study consists primarily of white, middle-class individuals from the Massachusetts town of the same name. "It generally tends to reflect trends within the country among middle-class, white Americans," he said.
The researchers found that, overall, people are drinking less. "People drank about a third more back in the '50s and '60s than they did in the '70s up to 2004," Ellison said.
There's been a gradual decrease in the average amount of alcohol people drink. For instance, alcohol consumption among men has gone from about two-and-a-half drinks a day to one-and-a-half drinks a day, Ellison said.
"At the same time, there's been a decrease in beer and an increase in wine consumption among people. But the average intake has decreased," he said.
As for liquor, the average intake has remained pretty much the same, he added.
Despite the decline in alcohol consumption, the risk of alcohol dependence did not show a corresponding decrease, the study also found.
"We don't know why alcohol consumption has gone down," Ellison said. "The data are very clear that light to moderate drinking, without binge drinking, is generally good for health, whereas a larger amount of binge drinking is bad. It looks like, in this population, it's going in the right direction."
The study findings were published in the August issue of The American Journal of Medicine.
David L. Katz, director of the Yale University School of Medicine Prevention Research Center, noted that during "recent decades, the messages about alcohol have increasingly emphasized the potential to derive both pleasure and health benefits from wine, provided the dose is prudent. The trends in this study suggest those messages are having an impact, at least in Framingham, Massachusetts. Among those not vulnerable to alcohol abuse, intake patterns appear to be shifting in accord with expert recommendations."
funny
My doctor told me to stop having intimate dinners for four. Unless there are three other people."
- Orson Welles
- Orson Welles
Eggs for Breakfast good for losing weight
Breakfast Eggs Keep Folks on Diet
8/12/2008 12:00:00 AM
TUESDAY, Aug. 12 (HealthDay News) -- Eating eggs may help overweight adults lose weight and feel more energetic, according to U.S. researchers.
Their two-month study of overweight or obese adults, ages 25 to 60, found that those who ate two eggs for breakfast as part of a calorie-reduced diet lost 65 percent more weight, had a 61 percent greater reduction in body mass index, and had higher energy levels than those who ate bagels for breakfast.
Blood levels of HDL ("good") and LDL ("bad") cholesterol, as well as triglycerides, remained the same in both groups.
"People have a hard time adhering to diets, and our research shows that choosing eggs for breakfast can dramatically improve the success of a weight loss plan. Apparently, the increased satiety and energy due to eggs helps people better comply with a reduced-calorie diet," lead researcher Nikhil V. Dhurandhar said in an Egg Nutrition news release. Dhurandhar is an associate professor in the laboratory of infection and obesity at Pennington Biomedical Research Center, a campus of the Louisiana State University system,
The study, funded by the industry-affiliated Egg Nutrition Center, was published online last week in the International Journal of Obesity.
8/12/2008 12:00:00 AM
TUESDAY, Aug. 12 (HealthDay News) -- Eating eggs may help overweight adults lose weight and feel more energetic, according to U.S. researchers.
Their two-month study of overweight or obese adults, ages 25 to 60, found that those who ate two eggs for breakfast as part of a calorie-reduced diet lost 65 percent more weight, had a 61 percent greater reduction in body mass index, and had higher energy levels than those who ate bagels for breakfast.
Blood levels of HDL ("good") and LDL ("bad") cholesterol, as well as triglycerides, remained the same in both groups.
"People have a hard time adhering to diets, and our research shows that choosing eggs for breakfast can dramatically improve the success of a weight loss plan. Apparently, the increased satiety and energy due to eggs helps people better comply with a reduced-calorie diet," lead researcher Nikhil V. Dhurandhar said in an Egg Nutrition news release. Dhurandhar is an associate professor in the laboratory of infection and obesity at Pennington Biomedical Research Center, a campus of the Louisiana State University system,
The study, funded by the industry-affiliated Egg Nutrition Center, was published online last week in the International Journal of Obesity.
Soy Protien information
FRIDAY, Aug. 8 (HealthDay News) -- Eating foods with soy protein has been promoted as a way to lower cholesterol, but a new study finds it has no significant effect on cholesterol levels.
The findings "do not support the current health claims for soy protein in a general population," said study author Peter R.C. Howe, director of the Nutritional Physiology Research Centre at the Sansom Institute for Health Research at the University of South Australia in Adelaide.
He's referring to the health claims approved for soy foods in both the United States and the United Kingdom that link daily consumption of 25 grams of soy protein to a reduction in heart disease risk through a lowering of LDL, or "bad," cholesterol.
Howe's team studied 35 men and 58 women, average age 52, who had mildly high cholesterol levels. He assigned each participant to rotate through one of three diets for six weeks each. Each diet had varying amounts of soy protein and isoflavones, substances in soy that some experts say may have cholesterol-lowering powers.
One diet contributed 24 grams of soy protein and 71 milligrams of isoflavone equivalents, one had 12 grams of dairy protein and 12 of soy protein, with 76 milligrams of isoflavones. The dairy diet, which served as the control, had 24 grams of dairy protein without isoflavones.
Howe's team measured each person's blood cholesterol -- LDL, HDL and trigylcerides -- at the start of the study and after each six-week diet.
They found no significant effect of the diets with either 24 grams or 12 grams of soy protein on LDL levels.
In his research, Howe also looked closely at whether a person's ability to maximize the body's response to soy protein had a better cholesterol-lowering effect. These people are termed "equol producers" because of their above-average ability to make equol, a substance produced in the intestines as a metabolite of a potent soy isoflavone called daidzen. Equol is thought to inhibit LDL.
When Howe compared the cholesterol-lowering effects of those who were equol producers with those who were not, he found no differences.
Howe's study was confined to those with mildly high cholesterol; he said it may have an effect on those with higher cholesterol levels. And the soy diets did lower triglycerides, a blood fat, by 4 percent.
The findings were published in the August issue of The American Journal of Clinical Nutrition.
Even though the study found no effect of the soy protein on LDL cholesterol, Dr. Frank Sacks, a professor of nutrition at Harvard School of Public Health, called the research interesting. One facet he finds especially intriguing, he said, is the finding that equol producers have no benefit either.
After a series of studies on soy and its effect on cholesterol, the American Heart Association's Nutrition Committee, of which Sacks is vice-chairman, reviewed the evidence and issued an advisory, saying there is "nothing special" about soy or isoflavones for improving cholesterol and that the heart association doesn't recommend isoflavone supplements.
However, "there are other benefits to soy foods," Sacks said. They are healthy due to high levels of polyunsaturated fats, fiber, vitamins and minerals. But, he added, "forget soy protein for lowering LDL."
The findings "do not support the current health claims for soy protein in a general population," said study author Peter R.C. Howe, director of the Nutritional Physiology Research Centre at the Sansom Institute for Health Research at the University of South Australia in Adelaide.
He's referring to the health claims approved for soy foods in both the United States and the United Kingdom that link daily consumption of 25 grams of soy protein to a reduction in heart disease risk through a lowering of LDL, or "bad," cholesterol.
Howe's team studied 35 men and 58 women, average age 52, who had mildly high cholesterol levels. He assigned each participant to rotate through one of three diets for six weeks each. Each diet had varying amounts of soy protein and isoflavones, substances in soy that some experts say may have cholesterol-lowering powers.
One diet contributed 24 grams of soy protein and 71 milligrams of isoflavone equivalents, one had 12 grams of dairy protein and 12 of soy protein, with 76 milligrams of isoflavones. The dairy diet, which served as the control, had 24 grams of dairy protein without isoflavones.
Howe's team measured each person's blood cholesterol -- LDL, HDL and trigylcerides -- at the start of the study and after each six-week diet.
They found no significant effect of the diets with either 24 grams or 12 grams of soy protein on LDL levels.
In his research, Howe also looked closely at whether a person's ability to maximize the body's response to soy protein had a better cholesterol-lowering effect. These people are termed "equol producers" because of their above-average ability to make equol, a substance produced in the intestines as a metabolite of a potent soy isoflavone called daidzen. Equol is thought to inhibit LDL.
When Howe compared the cholesterol-lowering effects of those who were equol producers with those who were not, he found no differences.
Howe's study was confined to those with mildly high cholesterol; he said it may have an effect on those with higher cholesterol levels. And the soy diets did lower triglycerides, a blood fat, by 4 percent.
The findings were published in the August issue of The American Journal of Clinical Nutrition.
Even though the study found no effect of the soy protein on LDL cholesterol, Dr. Frank Sacks, a professor of nutrition at Harvard School of Public Health, called the research interesting. One facet he finds especially intriguing, he said, is the finding that equol producers have no benefit either.
After a series of studies on soy and its effect on cholesterol, the American Heart Association's Nutrition Committee, of which Sacks is vice-chairman, reviewed the evidence and issued an advisory, saying there is "nothing special" about soy or isoflavones for improving cholesterol and that the heart association doesn't recommend isoflavone supplements.
However, "there are other benefits to soy foods," Sacks said. They are healthy due to high levels of polyunsaturated fats, fiber, vitamins and minerals. But, he added, "forget soy protein for lowering LDL."
latex allergy related to....
latex allergy? ... avocados and latex are somehow related??
Between 30-50% of individuals who have allergies to latex may also have allergic reactions to certain plant foods including avocados, bananas, and chestnuts. Currently, the most conclusive evidence suggests that foods that cross-reach with latex are those that contain enzymes called chitinases, which have similar protein structures to those found in latex. Some evidence suggests that the cooked forms of these foods may be acceptable as preliminary research has shown that cooking can deactivate the enzymes that may be responsible for the cross-reaction with latex. Consult your healthcare practitioner for more guidance on this topic.
Between 30-50% of individuals who have allergies to latex may also have allergic reactions to certain plant foods including avocados, bananas, and chestnuts. Currently, the most conclusive evidence suggests that foods that cross-reach with latex are those that contain enzymes called chitinases, which have similar protein structures to those found in latex. Some evidence suggests that the cooked forms of these foods may be acceptable as preliminary research has shown that cooking can deactivate the enzymes that may be responsible for the cross-reaction with latex. Consult your healthcare practitioner for more guidance on this topic.
something from one of my sites
Calories Still Count
Did you exercise today? Good job! However, that doesn’t give you free license to eat whatever you want. Most recreational exercisers do not need energy bars, energy drinks, etc. Remember that ‘energy’ is really just another way of saying ‘calories’! Go ahead and have those drinks or bars if you like them, but be sure to figure those calories into your budget - you may need to cut calories from someplace else to come out even.
Interestingly, a study found that skim chocolate milk is a more effective post-exercise snack than a sports drink! Other good snacks include a cup of low-fat yogurt, or a cup of low-sodium V8 juice with a piece of string cheese.
Did you exercise today? Good job! However, that doesn’t give you free license to eat whatever you want. Most recreational exercisers do not need energy bars, energy drinks, etc. Remember that ‘energy’ is really just another way of saying ‘calories’! Go ahead and have those drinks or bars if you like them, but be sure to figure those calories into your budget - you may need to cut calories from someplace else to come out even.
Interestingly, a study found that skim chocolate milk is a more effective post-exercise snack than a sports drink! Other good snacks include a cup of low-fat yogurt, or a cup of low-sodium V8 juice with a piece of string cheese.
This Is Really GOOD!!!
Came across a new recipe. Soinded kind of different,but I had to try it,and so glad I did. I really loved it!
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Zucchini Ricotta Cheesecake
To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, when I have the time and inclination I'll drain the ricotta through cheesecloth to get even more moisture out of the cake, but to be honest, most times I won't bother. Lastly, I use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
Serves 8.
pat
***************************
Zucchini Ricotta Cheesecake
To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, when I have the time and inclination I'll drain the ricotta through cheesecloth to get even more moisture out of the cake, but to be honest, most times I won't bother. Lastly, I use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
Serves 8.
pat
