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November 13, 2003 Research Update |
James Bogash, D.C. Mesa, AZ
info@lifecarechiro.com
www.lifecarechiro.com
Low Glycemic Index Breakfasts and Reduced Food Intake in Children
Why is this concept so difficult for society to grasp?? Eat a junky breakfast (if you're not sure what constitutes a junky breakfast, watch Sat morning cartoons for 15 mins....) and the child will eat more at lunch. The idea of refined carbs is past being the pink elephant in the room. It has become the Titanic parked in your garage that no one wants to admit is there. What national organization have you heard saying we need to flat out avoid refined carbs?? I have not heard one and yet this simple concept would have such a dramatic effect on our society's health.
Pediatrics -- Abstracts: Warren et al. 112 (5): e414
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Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women
Just so you think I'm not overreacting....
AJCN -- Abstracts: Liu et al. 78 (5): 920
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Whole-grain intake and insulin sensitivity
Anyone see a pattern here?
AJCN -- Abstracts: Liese et al. 78 (5): 965
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US food industry ensures that consumers are not told to eat less
Hmmm...could this be why the Titanic remains ignored?
bmj.com Elliot 327 (7423): 1067-b
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Long-latency deficiency disease: insights from calcium and vitamin D
This article contains one of the more powerful quotes I have come across in awhile..."Because the intakes required to prevent many of the long-latency disorders are higher than those required to prevent the respective index diseases, recommendations based solely on preventing the index diseases are no longer biologically defensible." Wow. Basically, continuing to rely on the RDAs for our level of nutrition can no longer be done based on what we now know. So, if you want to prevent scurvy, make sure you get 75 mg/day.
AJCN -- Abstracts: Heaney 78 (5): 912
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Antioxidant vitamins and mortality in older persons
I just love it when one article ties into my ramblings from a previous article. Here we see a higher mortality in older persons with a lower serum vitamin C level. Basically, more vitamin C = live longer (I would bet those patients with higher levels did not have scurvy, either...). To put the results even more dramatically, the patients with the highest levels had HALF the mortality risk of the group with the lowest levels.
AJCN -- Abstracts: Fletcher et al. 78 (5): 999
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Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
I know most of my patients understand the basics of what refined carbs are (primarily because I talk incessantly about nutrition until my patients all pass out...) but sometimes the specifics are difficult to grasp. Here we see that rye bread (that would NOT include those brands with enriched wheat flour in the ingredient label) has a relatively low glycemic index--a good thing.
AJCN -- Abstracts: Juntunen et al. 78 (5): 957
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Effectiveness of Leech Therapy in Osteoarthritis of the Knee
Okay. I'm not saying I am going to start using this in my office, but I thought the article was quite interesting. Many times, gross, disgusting approaches are actually quite effective. Maggots have been used to save limbs that would otherwise have been lost to infection. I remember when my wonderful keeshound had severely injured his tail this summer. It did not look good and I kept it wrapped. To my dismay, several days later I unwrapped the bandage to replace it and maggots had infested the bandage. However, the wound was looking incredibly well.
Ann Intern Med -- Abstracts: Michalsen et al. 139 (9): 724
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Bacterial colonization leads to the colonic secretion of a novel goblet cell-specific protein
While the rest of the GI specialist continue to remain oblivious to the benefits of probiotics, the more progressive in medicine are beyond the "if" and looking into the "why." Here we see that beneficial bacteria are able to change the expression of the genes of the cells of the colon in a positive way.
Gastroenterology Online
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Influence of the dietary fatty acids and antioxidants on hay fever in adults
Higher intakes of EPA (usually associated with healthy fats such as fish oil and olive oil) showed a protective effect against development of hay fever. This is not a surprising finding; however, dietary approaches are rarely addressed in modifying risk for atopic diseases and asthma. Surprisingly, higher intakes of beta carotene showed an increased risk. Using some guesswork, I can apply two possible scenarios here. First, this study used a dietary recall by the study participants to evaluate intakes. This can be misleading and there may have been other factors that were contributory other than the beta carotene. Second, higher intakes of one type of nutrient without balancing among the nutrient's "cousins" (such as too much Vit E without taking in gamma tocopherol will lower levels of gamma tocopherol) can lead to problems. This second idea may be the most reasonable hypothesis.
The influence of the dietary intake of fatty acids and antioxidants on hay fever in adults - Allergy, Vol 58, Issue 12, pp. 1..
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