Healthy Bytes

Most folks these days are mineral deficient. Minerals, as in: calcium, magnesium, potassium, iron, iodine, sodium, zinc, selenium, etc….What’s the big deal you may ask? Minerals are needed not just for our bones but for our muscles to contract and relax, for all enzymes to function properly, nearly every physiological process involves a mineral.

One of the best ways to get minerals is to eat lots of vegetables and some fruits. If you want a mineral packed source – turn to the sea. Sea vegetables or seaweed are actually algae.

Sea Vegetables contain nearly all the minerals needed by humans. These mineral include: calcium, magnesium, sodium, potassium, iodine, iron, zinc and numerous trace minerals. Sea vegetables also contain important vitamins: beta carotene, B1, B2, B6, niacin, vitamin C, pantothenic acid and folic acid. It also, contains varying amounts of protein depending on type with the some red algae having amounts comparable to legumes.

Common sea vegetables are brown algae: arame, hijiki, kombu (aka kelp), wakame, agar-agar; red algae: dulse, irish moss (carrageen) nori (aka laver).

Of note hijiki contains high amounts of calcium; kelp or kombu contains high amounts of magnesium; dulse is high in B6, iron and potassium.

Health Benefits include aiding in detoxification of the body (binding to heavy metals), source of minerals, support digestion, support the immune system, beneficial for bone, anemia, aid with hormone balance, may aid with weight loss by induce fat burning, lowering cholesterol, stabilizing blood sugar, reducing blood pressure and reducing risk of metabolic syndrome.

One study showed the ability of iodine or iodine-rich seaweed to inhibit breast tumor development: Smyth PPA. The thyroid, iodine and breast cancer. Breast Cancer Res. 2003;5:235-238.

Sea vegetables are also a source of lignans (also found in flax seed) which are thought to play a role in preventing certain types of cancer, particularly breast cancer.

Here are some easy ways to incorporate sea vegetables into your diet

· Add a piece of kombu or kelp in a pot of beans, soups and stocks
· A pinch to a handful of most any sea vegetable to any long cooked dishes such as lentil & bean soups, stews, chilis, etc
· Sprinkle flaked or cut up pieces of sea vegetables on salads, over rice or other grains.
· Use flaked sea vegetable as a seasoning in place of salt
· Add a small amount into baked goods
· Add to a sandwich
· Dry into snack chips

This is a favorite soup recipe which features laver or nori:

Laver Egg Drop Soup
4 servings

3 eggs
4 cups chicken stock
4 sheets of nori, torn into small pieces
1 Tbs corn starch
1/2 tsp grated ginger
1 Tbs soy sauce
1 Tbs shaoshing wine or sherry
3 scallions, sliced
¼ tsp ground white pepper
¼ tsp toasted sesame oil

Stir together 1/2 cup of chicken stock with the cornstarch, set aside.

Lighty beat eggs.

In a medium size pot, heat together remaining chicken stock with ginger,
soy sauce, pepper and wine with the nori pieces. Bring to a boil, stir in the
cornstarch slurry. Let simmer. Add the scallions.

Turn off heat. While stirring the soup in a clockwise direction, slowly
add the egg in a thin stream. Garnish with a few drops of sesame oil.
Serve immediately.

Enjoy!

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I can’t believe we have 20 months until the presidential elections. With all the campaigning already you’d think it was at least next year.

We only vote for presidents every four years. But you vote everyday – multiple times – with your fork.
Would people change their vote if they watched a debate between packaged food products and real food. Maybe we could have a square off between Chocolate Chip Cookie Crisp Cereal and Irish Steel Cut Oatmeal with cinnamon and fresh blueberries. Or perhaps a quarter pounder with super sized fries and soda versus grilled chicken, cous cous, salad and water with a slice of lemon.

We know how people are voting now. Would an open debate change that?

Weight loss surgery, such as gastric bypass surgery, can lead to a vitamin deficiency that can cause memory loss and confusion, inability to coordinate movement, and other problems, according to a study published in the March 13, 2007, issue of Neurology, the scientific journal of the American Academy of Neurology.
The syndrome, called Wernicke encephalopathy, affects the brain and nervous system when the body doesn’t get enough vitamin B-1, or thiamine. It can also cause vision problems, such as rapid eye movements.

Weight loss surgery and brain decline

Bariatric and lap band surgeries are getting rather popular.
Post surgery, folks consume a very limited amount of calories. Essentially, you’re shrinking your stomach size to that of a two year old. Of course you haven’t shrunk your nutritional needs to that of a two year old.

A study published this week in the Journal of the American Academy of Neurology points out numerous folks are experiencing memory loss and confusion as well as muscle coordination problems and vision problems.

They are tying the symptoms to lack of nutrition for the brain and nervous system – mostly B vitamins.

There have been other reports as well regarding brain functionality after weight loss surgery.

It’s basically mal-nourishment, whether you’re talking about a skin draped over bones person in a third world country, or a post-surgery “fluffy” person. The body still requires nourishment to function and rebuild itself.

read time: 417 words, about two minutes

In an apple versus pear comparison, the pear is by far the healthier option.
I’m not referring to fruit here, but rather to physical shape. Apple shape being wide through the belly. Pear shaped being wider through the hips.

What researchers have found is that not all fat is created equal. They’ve shown that ab fat has a high association with poor insulin response and inflammation.

In a study done back in 2004 at Washington University School of Medicine in St. Louis, liposuction was used to remove about 20% of people’s total body fat mass. While that gave them different wardrobe options, there weren’t the expected metabolic benefits found with weight loss by diet and exercise.

Liposuction removes subcutaneous fat… fat right under the skin.
It does not remove visceral fat… fat that surrounds the organs. Those fat cells are more difficult (and dangerous) to get to.
Diet and exercise doesn’t remove fat cells – it shrinks them, with no apparent preference for subcutaneous versus visceral.

Back to the results… in a second phase, researchers studied the blood to determine if visceral fat was the problem, or a symptom. In this study, they took blood from obese patients going through gastric bypass surgery.

They showed visceral fat was secreting interleukin-6 (IL-6) – an inflammatory molecule – into portal vein blood. Portal vein blood had levels of IL-6 50% greater than blood at the periphery.

Increased levels of IL-6 correlated with C-reactive protein (CRP) which is an inflammatory substance.

Chronic inflammation is associated with insulin resistance, hypertension, Type 2 diabetes, atherosclerosis and other diseases.

So let’s look at a few things…
Sucking out the fat doesn’t remove the health consequences.
Manufacturers of statin drugs keep telling you to lower your cholesterol – by taking their drugs for the rest of your life. And yet, folks with low and “normal” cholesterol have heart attacks and congestive heart failure. Why – inflammation.

Assistant professor of medicine Luigi Fontana, M.D., Ph.D.:

“Many years ago, atherosclerosis was thought to be related to lipids and to the excessive deposit of cholesterol in the arteries. Nowadays, it’s clear that atherosclerosis is an inflammatory disease. There also is evidence that inflammation plays a role in cancer, and there is even evidence that it plays a role in aging. Someday we may learn that visceral fat is involved in those things, too.”

A lifetime of poor nutrition and lack of exercise isn’t going to be sucked away in a simple outpatient procedure or blasted away with a daily pharmaceutical regimen.

read time: 204 words, about a minute

Here’s something fun – well scary really – I picked up from Health Science Institute.

Butter versus margarine

Butter:
* Both have the same amount of calories.
* Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
* Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
* Eating butter increases the absorption of many other nutrients in other foods.
* Butter has many nutritional benefits where margarine has a few only because they are added!
* For most people, butter tastes better than margarine and it can enhance the flavors of other foods. (The best flavor claim margarine can make in ads is that it tastes the same as butter.)
* Butter has been around for centuries where margarine has been around for less than 100 years.

Margarine:
* Very high in trans fatty acids.
* Triple risk of coronary heart disease.
* Increases total cholesterol and LDL (this is the bad cholesterol)
* Lowers HDL cholesterol, (the good cholesterol).
* Increases the risk of cancers by up to five fold.
* Lowers quality of breast milk.
* Decreases immune response.
* Decreases insulin response.