March 2013 Issue

Mindful Eating — Studies Show This Concept Can Help Clients Lose Weight and Better Manage Chronic Disease
By Cheryl Harris, MPH, RD
Today’s Dietitian
Vol. 15 No. 3 P. 42

Linda sat at a table with a piece of rich, dark chocolate in front of her. After breathing in its sweet aroma, she took a small bite and let the chocolate slowly dissolve in her mouth. Her taste buds savored the mixture of creaminess and sweetness. “Wow, that’s the best piece of chocolate I’ve ever eaten!” Linda said to her dietitian.

What’s interesting is that this exchange was part of a nutrition counseling session that focused on mindfulness, the concept of being present in the moment, and mindful eating, being aware of all facets of the eating process. Mindfulness continues to gain widespread support to promote health and wellness, and mindful eating is being used as a tool to improve eating behaviors, encourage weight control, prevent chronic disease, and foster a healthful relationship with food.

Reclaim Your DNA and Beat Disease

When scientists launched the Human Genome Project back in 1990, they hoped, among other things, to crack the mystery behind the genetic origins of disease.
And, they succeeded… sort of.
As it turns out, the more we learn about how genes influence our health, the less we really know. And for all the testing and risk assessment that practically defines modern medicine, we still can’t say for certain who will get sick and who won’t.
That’s because heredity rarely carves a straight path to any disease—or necessarily any path at all. And now, as it turns out, family history is just one piece of the puzzle.

Fructose and Sugar Substitutes Alter Gut Microbiota
Changes in host-microbe interactions may lead to development of metabolic disorders and obesity

High consumption of fructose, artificial sweeteners, and sugar alcohols affect host-gastrointestinal microbe interactions and may contribute to the development of metabolic disorders and obesity, according to research published in the September issue of Obesity Reviews.

Celiac Disease: Not So Rare, Mostly Undiagnosed

August 1, 2012 — The prevalence of celiac disease (CD) in the United States may be more common than originally thought, according to findings from the first large population-based study that sampled people from a variety of ethnic groups.

Among the survey's key findings are that nearly 2 million people have CD, but most of them are unaware of it.

Why Fermented Foods and Gut Bacteria

Matter to Our Health

Belly up. It’s time for a discussion on two important health topics that just so happen to be incredibly unsexy: Gut bacteria and fermented foods. Yep, here we go

These two terms often conjure up images of grotesque stomachs and intestines and the most detestable foods you can imagine. But if you can get past the questionable terminology, fermented foods and healthy gut bacteria are extremely important to our health.

According to a recent article from NPR, a new study has found that diet can promote beneficial bacteria in the stomachs of older people, and as a result, promote healthy aging.

Good Greens Blog

Good Greens Blog

A special thank to Angela Moore for participating in the Good Greens Nutrition Spotlight Series.  Angela is a registered dietitian, a certified LEAP therapist, and certified by the American College of Sports Medicine as an Exercise Specialist. She has been providing consulting and counseling services for over 20 years in general nutrition, nutrition and disease, food allergies and sensitivities, eating disorders, cardiac rehabilitation, weight management, sports nutrition, exercise prescription, corporate health, health education and program development.

 

Gut Protection System: Our internal GPS

In 1908 Russian Nobel laureate Elie Metchnikoff proposed that people consuming greater quantities of fermented foods were healthier and lived longer. From observations of Bulgarians drinking fermented milk he deduced that it was bacteria in the gut and in certain foods that were providing such health benefits and longevity. Louis Pasteur called fermented sauerkraut the most important vegetable dish. In fact the entire history of man records the consumption of bacteria-containing fermented staple foods and suggests they carry benefits. Modern science has confirmed the bacteria, good or bad, found in our body plays a substantial role in our heath.

Losing pounds can be easier than maintaining weight loss
 
Losing weight is easier than maintaining the reduced body weight. Many people have even lost hundreds of pounds over decades but the pounds creep back on (in some cases gallop back) until the old weight has returned, plus some. The challenge of maintaining a reduced body weight is both physiologically complex and emotionally frustrating.

Boswellia and Curcumin as Anti-Inflammatories

In a lot of ways, the fight against arthritis looks like a no-win war. Suffering through crippling stiffness and pain isn’t an option—but conventional solutions offer relief at a price that puts your digestive health, your heart health and possibly even your lifeon the line.

Vitamin D the "Sunshine Vitamin" and your Health

In the fight against heart disease, you have a number of time-tested weapons at your disposal—a balanced diet and daily exercise, for a start. But what if you could slash your risk of heart disease death by more than half just by sitting in the sun?