College of DuPage Nursing Student Syeda Tariq researched that according to the CDC (Centers for Disease Control), at least one in five children in the US between the ages of 6 to 19 years is currently obese. The rate of childhood obesity since the 1970s has at least tripled, 1 and recent research suggests the time for prevention begins during pregnancy. Dr Stéphanie Bayol from Science Daily, found that consuming large quantities of junk food during pregnancy and/or while breastfeeding may impair normal appetite regulation and encourage the desire for junk food in the offspring. According to the CDC, an extra 300 kcal/day are recommended during pregnancy, and 500 kcal/day while breastfeeding, however, this is not the time for binge eating or consuming junk food. These temptations are relatively normal due to hormonal changes or a lack of knowledge regarding healthy food choices, but unhealthy eating at these crucial times in the child’s life may contribute to childhood obesity. Research also indicates that obesity during childhood may lead to obesity as an adult and increase the likelihood of high blood pressure, diabetes, asthma, sleep apnea, bone and joint complications, or even cancer. Obese children may also suffer from self-esteem issues resulting in social isolation, depression, or bullying.
College of DuPage Nursing Student Brian Gallagher writes that every morning millions of Americans wake up and have a cup – or more – of coffee, to get their day started. Does this simple act keep diabetes at bay? A recent study, published in the, Journal of Natural Products, by Fredrik Brustad Mellbeye et al., says that it does. Mellbeye and colleagues followed up on previous studies showing a link between the consumption of coffee and a reduced risk of developing type 2 diabetes (T2DM).
Original studies showed that four cups of coffee a day reduced the risk of developing T2DM, originally thought to be from caffeine, although, this was later disproven when the same effects were observed from decaffeinated coffee. According to Mellbeye et al., a compound in coffee called, cafestol, increases the secretion of insulin, thereby, increasing glucose uptake in the cells similar to certain commonly prescribed anti-diabetic drugs. Insulin is necessary to transport glucose into cells for use as body fuel.
Mellbey et al., studied two groups of rats with differing cafestol levels; they then compared blood glucose levels and insulin secretory capacity between the groups. After ten weeks both groups had lower glucose levels and an improved insulin secretory capacity, when compared to the control group. Interestingly the compound cafestol was also found to be less harmful to the human body than the traditional anti-diabetic medications; there was no incidence of hypoglycemia or low glucose levels which is a common side effect from anti-diabetic medications. Read more
College of DuPage Nursing Student Michael Zaremba shared that high blood pressure (hypertension) is a common medical problem in America. Just how common you might be asking? Hypertension affects 1 out of every 3 American adults. In fact, 1 out of every 6 adults with hypertension do not even know that they have the disease. High blood pressure can lead to numerous health problems including heart attack, stroke and kidney issues.
Many individuals with hypertension have no symptoms initially. Diagnosis of hypertension can be made by under the guidance of your General Practitioner or Primary Care Provider. He or she will have you come to their office for blood pressure screenings regularly and monitor your blood pressure numbers. If a diagnosis of hypertension is confirmed, you can take several steps to improve your cardiovascular health. Some interventions include exercise, medicine and changing your lifestyle factors.
One of the most important steps to improving your cardiovascular health and blood pressure numbers is making slight modifications to your diet. By using a specially designed D-A-S-H diet you can treat your blood pressure with or without the aid of medication. The D-A-S-H diet stands for “Dietary Approaches to Slowing Hypertension” and is recommended by the American Heart Association.
Celery as a culinary plant produces a root, called celery root or celeriac, which has a nutty, potato-like flavor. It’s usually peeled and mashed. There are also celery seeds, which come from mature celery plants, and are dried and used as a spice, particularly in pickling. Most common are the stalks and leaves — though the leaves are often removed in grocery store bunches. Both are edible in full. The leaves have a ton of flavor but they’re bitter, making them a great addition to soups or chopped fine into salads. The stalks are mild, crisp and herbaceous — in short, the perfect snack.
Those seeking weight loss will love celery’s low-calorie count — there are only 10 calories in a hearty foot-long stalk. (Would you like to burn those 10 calories? Try chewing gum for an hour. Feel the burn!)
Sue, Rachel & Yash at Health Track Sports Wellness shared in their recent newsletter that we are at the height of fresh summer fruits and vegetables. Take advantage of the season to visit a French Market or Farmers Market. This is a great opportunity to expose your kids to new and interesting produce.
Here’s a recipe they shared for Avocado toast from the Food Network
Ingredients – Vegetarian – Serves 4
1 8-ounce ripe avocado, ripe pitted and peeled
1 clove Garlic
1 Red pepper flakes
1 Salt and freshly ground black pepper, Fine
1 Sea salt, Flaky
4 slices Whole grain or whole wheat bread
2 tbsp Olive oil or unsalted butter, extra-virgin
Gracie Cavnar, the CEO of Recipe for Success Foundation founded Recipe for Success ten years ago after she became involved in a campaign to remove junk food vending machines from elementary schools in Texas because she knew the power of marketing to young children. During this campaign, she became aware of the childhood obesity epidemic and diseases related to weight issues. This prompted her to found Recipe for Success, and use her newfound knowledge of the diet-related issues affecting millions across America, as a way to change the minds of children about eating healthy food. Ten years later, Recipe for Success has grown to a national footprint, with many initiatives. They produce programs such as hands-on cooking and gardening, healthy community calls to action, school contests, healthy food access, cookbooks, and multi-media projects.
Cavnar worked with professional chefs, scientists, nutritionists, gardeners, and teachers to develop grade-specific, hands-on curriculum for learning in the garden and culinary classrooms. According to Recipe for Success, after one year in their Seed-To-Plate Nutrition Education™ program, children are eating an average of 30 percent more fruits and vegetables.
In 2010, after seeing their impact on 20,000 Houston children through their Seed-To-Plate Nutrition Education™, the Obama administration asked Cavnar to expand Recipe for Success to a national scale. “It took us two years to really find a way to scale our programming in a sustainable way,” said Cavnar. In 2012, Recipe for Success launched their Affiliate Partnershipsfor schools across the country. “Now, you can become an Affiliate Partner, and we will train, certify and support your instructors with a robust library of curriculum, webinars, social sharing, and trainings,” said Cavnar.
They thought it would be funny: During lunch, the boys threw peanuts at a fellow student with severe food allergies. The Los Angeles area fifth-grader was so sensitive to nuts that exposure might send him to the emergency room.
He said: “No, stop. That could kill me.”
When he turned away to talk to a friend, one of the boys stashed peanuts in the container that held his lunch.
Seeing the nasty trick, the allergic boy’s friends quickly grabbed the container and threw it away, possibly saving their friend from a terrible accident.
This incident from 2015 appeared on a website for families dealing with food allergies. The mother of the bullied boy was interviewed for this story but spoke on the condition of anonymity because of privacy concerns.
Food is a prop for celebration and for pranks. We throw rice at a wedding and a whipped-cream pie at a clown. But there’s nothing funny about it when bullies turn food into a weapon to frighten or harm those with allergies.
Researchers have recently begun studying these incidents.
Bullying, harassing and teasing of children with food allergies seems “common, frequent, and repetitive,” concluded a 2010 study that surveyed 353 food-allergic teens, adults and the parents of food-allergic children.
Food allergies affect an estimated 15 million Americans, including 6 million children, according to Food Allergy Research & Education, an advocacy group. That amounts to 1 in every 13 young people in the classroom. The prevalence of food allergies among children rose to 5.1 percent in 2009-2011 from 3.4 percent in 1997-1999, according to the Centers for Disease Control and Prevention.
For those afflicted, ingestion of certain foods makes the immune system overreact; reactions can range from mild, such as itchiness, to potentially fatal anaphylaxis, a condition that can include trouble breathing and poor blood circulation.
Eight foods seem to cause most reactions: milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish. People with severe food allergies often carry lifesaving medications such as epinephrine injectors and must be extremely vigilant about their exposure to certain foods.
Sarah Chaney posted in the Wall Street Journal that in the fresh versus processed food wars, fresh fruits and vegetables are winning, thanks in part to their relatively cheap price tags.
Since November 2008, the consumption of fresh fruits has grown 16.2%, while consumption of fresh vegetables is up 20.6%. Consumption of processed fruits and vegetables increased only 9.9% during the same time period, notes Eugenio J. Alemán, Wells Fargo senior economist, in a new report.
“Consumers have rationally reacted to much higher prices on the processed side in relation to the fresh side,” Mr. Alemán said in an interview. “In relative terms, fresh fruits and fresh vegetables are cheaper today than processed fruits and vegetables are.”
Processed fruits and veggies are in the “freezer aisle,” while fresh are not frozen, according to the Bureau of Economic Analysis.
Shelley Emling, wrote for the AARP Health Newsletter that we already knew avocados are good for us. After all, they’re packed with protein (the good-quality kind), potassium and antioxidants. But we just didn’t know how good they are for us. Until now.
An April 2017 review of 129 previously published studies related to avocados found that eating the fruit — and eating it often — could ward off metabolic syndrome. Ominously nicknamed the “new silent killer,” metabolic syndrome is the label applied to a deadly combination of three or more risk factors that can lead to stroke, diabetes and heart disease. These risk factors include abdominal obesity, high triglyceride levels and high blood pressure.
(And yes, you might be tempted to call an avocado a veggie. But technically, it’s a fruit — and more specifically, a single-seeded berry.)
Avocados and their healthy fats appear to have the most dramatic impact on cholesterol levels, which have a positive effect on obesity rates, heart health and blood pressure. But they can help fight off almost every other aspect of metabolic syndrome, as well. And metabolic syndrome is not a condition to take lightly, as it affects 40 percent of Americans 40 and older.
If that weren’t enough, avocados also have been shown to stave off belly fat, the worst kind of fat to carry, and boost metabolism.
“This is just yet another study to show that avocados truly deserve superfood status,” Healthmagazine’s contributing nutrition editor Cynthia Sass told Time magazine. Sass was not one of the researchers involved in the review but agrees that it includes “an impressive range of studies.”
Sass also pointed out that avocados fill you up — which means it’s hard to eat too much of this food that’s high in healthy fat. If anything, people who eat a lot of avocados generally weigh less than those who don’t.
“This is yet another example of how not all calories are created equal,” Sass told Time.
The new review of studies, conducted by Iranian researchers, was published in the journal Phytotherapy Research.
Fortunately, American consumption of avocados has skyrocketed in the past four decades, according to a report from the U.S. Department of Agriculture released in January 2017. Indeed, thanks in part to the avocado’s reputation as a healthy fat, consumption of avocados jumped 1,342 percent between 1970 and 2014.
So what are you waiting for? Jump on the bandwagon and whip up some guacamole. For something a bit different, check out AARP’s recipe for a bacon-lettuce-avocado-tomato sandwichor this recipe for avocados stuffed with crab-mango salad.