New Storage Methods Extend Life Of Japanese Plums

New Storage Methods Extend Life

 Plums: they're sweet, juicy, and packed with beneficial antioxidants and dietary fiber. Although there are many varieties available to consumers, there are two main types of the small, purple fruit: Japanese plums and European plums. Japanese plums are the most widely grown type and are round, while oval European plums are commonly used for making dried plums, or prunes.

Getting fresh plums to the marketplace has been a challenge for fruit producers. The short shelf life of Japanese and European plums limits export and shipping options—Japanese plums can typically be stored for only three to five weeks after harvesting. For years, researchers have tested a variety of techniques to extend the storage life of Japanese and European plums, including preharvest calcium application, postharvest heat treatment, application of an edible coating, cold storage, and "modified atmosphere storage". Results of the tests have been inconclusive and sporadic.

Ahmad Sattar Khan, a PhD student, and Dr. Zora Singh, Associate Professor of Horticulture at the Muresk Institute, University of Technology in Perth, Western Australia, recently carried out a research project attempting to extend the postharvest storage life of Japanese plums (Prunus salicina Lindl. cv. Tegan Blue). The study, published in the Journal of the American Society of Horticultural Science, tested the effects of modified atmosphere packaging (MAP), and the application of 1-methylcyclopropene (1-MCP), a fumigant, on Japanese plums, including the effects on the fruit's dietary antioxidants and overall quality.

According to the report, a combination of modified atmosphere packaging and 1-MCP had been shown to extend the storage life of plums with varying results, depending on storage conditions and type of polyethylene film used under MA storage.

The long-term storage study garnered important new information that will allow fruit producers and exporters to extend the storage life of Japanese plums for up to seven weeks. The researchers concluded that "1-MCP application in combination with MAP can be used effectively to reduce the ethylene biosynthesis and fruit softening during cold storage and to extend the storage life up to seven weeks followed by eight days of ripening without any adverse effects on the quality of the fruit.

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Eating Berries Benefits the Brain

 
Eating Berries Benefits the Brain

Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes, scientists report. Their new article on the value of eating berry fruits appears in ACS' Journal of Agricultural and Food Chemistry.

In the article, Barbara Shukitt-Hale, Ph.D., and Marshall G. Miller point out that longer lifespans are raising concerns about the human toll and health care costs of treating Alzheimer's disease and other forms of mental decline. They explain that recent research increasingly shows that eating berry fruits can benefit the aging brain. To analyze the strength of the evidence about berry fruits, they extensively reviewed cellular, animal and human studies on the topic.

Their review concluded that berry fruits help the brain stay healthy in several ways. Berry fruits contain high levels of antioxidants, compounds that protect cells from damage by harmful free radicals. The two also report that berry fruits change the way neurons in the brain communicate. These changes in signaling can prevent inflammation in the brain that contribute to neuronal damage and improve both motor control and cognition. They suggest that further research will show whether these benefits are a result of individual compounds shared between berry fruits or whether the unique combinations of chemicals in each berry fruit simply have similar effects.

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Nutrient Found in Dark Meat of Poultry, Some Seafood, May Have Cardiovascular Benefits

Nutrient Found in Dark Meat of Poultry, Some Seafood,Nutrient Found in Dark Meat of Poultry, Some Seafood,A nutrient found in the dark meat of poultry may provide protection against coronary heart disease (CHD) in women with high cholesterol, according to a study by researchers at NYU Langone Medical Center. The study, published online in the European Journal of Nutrition, evaluated the effects of taurine, a naturally-occurring nutrient found in the dark meat of turkey and chicken, as well as in some fish and shellfish, on CHD. It revealed that higher taurine intake was associated with significantly lower CHD risk among women with high total cholesterol levels. The same association was not seen in women with low cholesterol levels, however. There is very little information available about taurine, said principal investigator Yu Chen, PhD, MPH, associate professor of epidemiology at NYU School of Medicine, part of NYU Langone Medical Center. While there have been some animal studies that indicate taurine may be beneficial to cardiovascular disease, this is the first published prospective study to look at serum taurine and CHD in humans, she explained. "Our findings were very interesting. Taurine, at least in its natural form, does seem to have a significant protective effect in women with high cholesterol. Coronary heart disease is the leading killer of American men and women, causing one in five deaths. Also known as coronary artery disease, it is caused by the buildup of plaque in the arteries to the heart. Large prospective epidemiologic studies have provided evidence that nutritional factors are important modifiable risk factors for CHD. Dr. Chen and colleagues conducted their study using data and samples from the NYU Women's Health Study. The original study enrolled more than 14,000 women, 34 to 65 years of age, between 1985 and 1991 at a breast cancer screening center in New York City. Upon enrollment, a wide range of medical, personal and lifestyle information was recorded and the data and samples continue to be utilized for a variety of medical studies. For the serum taurine study, funded by the American Heart Association, the researchers measured taurine levels in serum samples collected in 1985 -- before disease occurrence -- for 223 NYUWHS participants who developed or died from CHD during the study follow up period between 1986 and 2006. The researchers then compared those samples to the taurine levels in serum samples collected at the same time for 223 participants who had no history of cardiovascular disease. The comparison revealed serum taurine was not protective of CHD

A nutrient found in the dark meat of poultry may provide protection against coronary heart disease (CHD) in women with high cholesterol, according to a study by researchers at NYU Langone Medical Center.
The study, published online in the European Journal of Nutrition, evaluated the effects of taurine, a naturally-occurring nutrient found in the dark meat of turkey and chicken, as well as in some fish and shellfish, on CHD. It revealed that higher taurine intake was associated with significantly lower CHD risk among women with high total cholesterol levels. The same association was not seen in women with low cholesterol levels, however.

There is very little information available about taurine, said principal investigator Yu Chen, PhD, MPH, associate professor of epidemiology at NYU School of Medicine, part of NYU Langone Medical Center. While there have been some animal studies that indicate taurine may be beneficial to cardiovascular disease, this is the first published prospective study to look at serum taurine and CHD in humans, she explained. "Our findings were very interesting. Taurine, at least in its natural form, does seem to have a significant protective effect in women with high cholesterol.

Coronary heart disease is the leading killer of American men and women, causing one in five deaths. Also known as coronary artery disease, it is caused by the buildup of plaque in the arteries to the heart. Large prospective epidemiologic studies have provided evidence that nutritional factors are important modifiable risk factors for CHD.

Dr. Chen and colleagues conducted their study using data and samples from the NYU Women's Health Study. The original study enrolled more than 14,000 women, 34 to 65 years of age, between 1985 and 1991 at a breast cancer screening center in New York City. Upon enrollment, a wide range of medical, personal and lifestyle information was recorded and the data and samples continue to be utilized for a variety of medical studies.

For the serum taurine study, funded by the American Heart Association, the researchers measured taurine levels in serum samples collected in 1985 -- before disease occurrence -- for 223 NYUWHS participants who developed or died from CHD during the study follow up period between 1986 and 2006. The researchers then compared those samples to the taurine levels in serum samples collected at the same time for 223 participants who had no history of cardiovascular disease.
The comparison revealed serum taurine was not protective of CHD overall. However, among women with high cholesterol, those with high levels of serum taurine were 60 percent less likely to develop or die from CHD in the study, compared to women with lower serum taurine levels. If future studies are able to replicate the findings, taurine supplementation or dietary recommendations may one day be considered for women with high cholesterol at risk for CHD.
It is an interesting possibility," she said. "If these findings are confirmed, one day we might be able to suggest that someone with high cholesterol eat more poultry, specifically dark meat.

Dr. Chen explained that Caucasian women comprised more than 80 percent of the study population and, therefore, the results may not at this time be generalized to men or other races, but suggested that future studies should be conducted in these populations. In addition, she explained, it is unclear whether synthetic taurine as an additive in food and drink products will have the same benefit observed in this study, and health effects of these products should be investigated separately. "We studied taurine found in the blood that originated from natural sources," Dr. Chen said. "The nutrient being added to energy drinks or supplements is human-made and is added in unstudied amounts. These products also often contain not only very high amounts of taurine, but a multitude of other ingredients as well -- such as caffeine and ginseng -- that may influence CHD risk."

The researchers are currently using NYUWHS data to evaluate the effect of taurine on the occurrence of stroke in another study funded by the National Heart, Lung, and Blood Institute (NHLBI).

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Single mega-dose of vitamin D eases menstrual cramps for up to two months, study reveals

 
vitamin D

It is now becoming widely known that maintaining optimal levels of vitamin D in the body boosts immunity and prevents a variety of debilitating diseases. But a new study published in the journal Archives of Internal Medicine has found that women with primary dysmenorrhea, a gynecologic problem in menstruating women that results in severe pelvic pain, can eliminate their immobilizing cramps for up to two months by taking a single "mega-dose" of vitamin D.

Antonino Lasco, M.D., from the University of Messina in Italy and his colleagues evaluated 40 women aged '8 to 40 as part of their study. Each of the women had experienced at least four consecutive painful menstrual periods within the six months prior to the study, and also had blood levels of "5-hydroxy vitamin D of less than 45 nanograms per milliliter (ng/mL), which is below what is increasingly being considered a normal, healthy level.

Each of the women, who reportedly has not taken calcium, vitamin D, oral contraceptives, or any other medications besides non-steroidal anti-inflammatory drugs (NSAIDs) for pain, were assigned either a single, oral dose of 300,000 international units (IUs) of cholecalciferol, also known as vitamin D3, or placebo for five days before they were expected to have their next menstrual period.

After two months, overall pain in the vitamin D group dropped by a whopping 4' percent, while no pain reduction was observed in the placebo group. And those with the most severe pain at the beginning of the study experienced the greatest reduction in pain as a result of taking vitamin D, which has huge implications for how women with primary dysmenorrhea can treat their pain naturally without having to continually take NSAIDs and other pain medications, which can result in serious side effects.

Taking 300,000 IU of vitamin D every day on a regular basis would obviously be way too much for any person to handle, as the upper limit for daily intake is somewhere between 30,000 and 50,000 IU. However, taking this mega-dose every few months to alleviate menstrual pain instead of taking pharmaceutical drugs is a plausible option that appears to be both safe and effective.

"If these findings are confirmed in future randomized trials, vitamin D supplementation may become an important new treatment option for women who experience menstrual pain disorders," wrote the authors. "Our data support the use of cholecalciferol in these patients, especially when exhibiting low plasmatic levels of "5(OH)D."

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Citrus fruits reduce the risk of stroke

Citrus fruits reduce the risk of stroke

Medical science tells us that when someone suffers a stroke, seconds literally count. The longer the afflicted person goes without treatment, the more brain damage that can occur. In fact, stroke is the third-leading cause of death in the United States, affecting about 795,000 people a year, 600,000 of which are first-time attacks. Stroke is also the leading cause of long-term disability in the U.S.

If you're serious about reducing your risk for a stroke, there's something you can do, and it's not difficult or faddish or out there in left field. It's very simple: eat more citrus fruits.

That's right. According to researchers, consuming more oranges, grapefruits and other citrus, you can reduce your risk of stroke. In fact, they say you can have the same protective effect either by eating citrus or drinking some citrus juices, probably because they both contain the same antioxidant linked to stroke prevention.

The study involved thousands of women in the U.S. who took part in an ongoing Nurses' Health Study, but researchers and other experts think the resultant protective benefits apply to men as well, the UK's Daily Mail newspaper reported.

Establishing a pattern

In addition, a research team at Norwich Medical School in the University of East Anglia in Britain studied the effects of flavonoids, a class of antioxidants found in fruits and vegetables, as well as red wine and dark chocolate.

The study put together some 14 years' worth of data, gathered from 69,622 women who reported their eating habits every four years, especially providing details about their consumption of fruits and vegetables. The British research team paid particular attention to six subclasses of flavonoids - flavanones, anthocyanins, flavan-3-ols, flavonoid polymers, flavonols and flavones - in terms of risk involving ischemic, hemorrhagic and total stroke.

The results, which were published in the medical journal Stroke, published by the American Heart Association, showed that the highest levels of flavonones were 45mg per day. That compares with a normal glassful of commercial orange juice, which provides 20-50mg a serving, depending upon the way the juice is stored and processed. In the study, the flavonones came primarily from oranges and orange juice (82 percent) and grapefruit and grapefruit juice (14 percent).

The researchers also added another health tip: If you're getting your flavonones from citrus, it's far better to get it from real fruit rather than processed juices, which typically have high sugar content.

"Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk," said lead researcher Aedin Cassidy, a nutrition expert.

"Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti-inflammatory effect," he added.

Growing body of evidence

The current body of research merely builds on previous research which also showed that increased intake of citrus fruit and juice helped reduce the risk of ischemic and intracerebral hemorrhage.

Still another study found that while there was no association between yellow and orange fruits and reducing the risk of stroke, there was a link between white fruits like pears and apples and a lower incidence of stroke.

Finally, one more study found that Swedish women who ate higher concentrations of antioxidants - 50 percent of which came from fruits and vegetables - had lower risks of stroke than those with reduced antioxidant levels.

And while more research is needed to confirm the link between flavonones and lower stroke risk, the data thus far looks promising.

"More research is needed in this area to help us understand the possible reasons why citrus fruits could help to keep your stroke risk down," said Dr. Sharlin Ahmed, Research Liaison Officer at The Stroke Association, told the Daily Mail.

"Everyone can reduce their risk of stroke by eating a healthy balanced diet that is low in saturated fat and salt, exercising regularly and ensuring that your blood pressure is checked and kept under control."

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5 foods to avoid if you have gluten intolerance and wheat allergies

 
Whole wheat bread

Gluten is found in grains such as wheat, semolina, kamut, barley, spelt, triticale, bulgur and rye and forms an elastic-type protein that helps bind molecules, causing flours to rise during baking. Its presence in certain flours contributes to a delicious, chewy bagel or bread dough; however, it is also an allergen for many people. Reactions to eating gluten may appear immediately or hours and days later. Gluten intolerance can cause serious autoimmune diseases such as rheumatoid arthritis, celiac and Crohn's disease as well as a multitude of other symptoms ranging from irritable bowl syndrome to skin rashes and headaches. Most problems can be prevented by avoiding those foods and adhering to a gluten-free diet.

The idea of giving up wheat -- the most commonly used flour for almost all commercial baked goods, pastas and cereals -- may be challenging and feel overwhelming at first. However, there are many new gluten-free products available and bakeries are producing more and more gluten-free recipes due to the high demand.

1. Grains
Certain grains should be avoided to prevent reactions to gluten, according to guidelines provided by Rush University Medical Center. All foods containing the grains mentioned above including but not limited to bread, pasta, cereals, muffins, bagels, cookies, cakes, gravies, croutons, bread crumbs, biscuits, rolls, pita, batter-fried foods, noodles, wheat-based tortillas, ice cream cones, bran, wheat germ, dumplings, pancake mixes, pies, pumpernickel and rye breads, cornbread, vermicelli, doughnuts, buns, pretzels, spaghetti, waffles and pastries, should be avoided unless the label states clearly that they are gluten-free. Many of these foods can be substituted with similar gluten-free products available in most health food and grocery stores.

2. Condiments and Seasonings
Many common condiments and seasonings contain gluten and cause problems for those who are gluten-intolerant. The following foods should be eliminated from the diet unless they plainly state on the label that they are gluten-free: Worcestershire sauce, MSG, modified food starch, malt products, bouillon, barley malt, soy sauce and any salad dressings or gravies thickened with wheat or other gluten-based flour.

3. Alcoholic Beverages
Eliminate certain alcoholic drinks like beer, ale, light beer and hard liquors made with grains containing gluten. For anyone newly diagnosed with gluten intolerance,it's recommended that youproceed cautiously to determine if you can tolerate alcoholic drinks distilled from gluten grains, which include most gin, whiskey and some vodkas.

4. Processed Meats
The Celiac Sprue Association recommends eliminating all processed meats from the diet. Sprue is one form of debilitating arthritis accompanied by a wealth of digestive symptoms and is caused by eating gluten. Along with having cancer-causing chemicals in them, almost all processed meats including cold cuts, liverwurst, hot dogs, sausages, bologna, pepperoni, salami and pate are high in gluten because various grains are used in their manufacture.

5. Sweets and Treats
Being on a gluten-free diet includes eliminating sweets and treats that may be made with flours and other substances containing gluten. Foods to avoid include all products made with malt, all chocolate and chocolate candy containing malt, ice cream, candies containing cereal extract, sherbets, commercial cake frosting, and root beer. Check labels and look for products that are specifically labeled gluten-free.

Cross Contamination
According to the Mayo Clinic, when a variety of gluten-free products come into contact with products such as grains containing gluten, cross-contamination may occur. This is common in factories that process both regular and gluten-free products and use the same machines for both. The other place cross-contamination can occur is in the kitchen. It occurs most commonly when preparing meals and sharing the same kitchen tools and surfaces. Use extreme care and have a back up cutting board that is only used for preparing gluten-free items to avoid cross-contamination.

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Mild dehydration can have serious effects on health

water for life

According to two new studies from University of Connecticut's Human Performance Laboratory, even mild dehydration can have a significant impact on a person's mood, energy levels and mental performance.

Water levels determine how good we feel

Test results show no difference between taking a 40 minute walk or sitting at a desk. Lawrence E. Armstrong, professor of physiology at University of Connecticut, lead study researcher and hydration expert with over 20 years experience, stressed on the importance of staying hydrated throughout the day, regardless of the level of physical activity one is engaged in.

"Our thirst sensation doesn't really appear until we are 1 or 2 percent dehydrated. By then dehydration is already setting in and starting to impact how our mind and body perform. Dehydration affects all people, and staying properly hydrated is just as important for those who work all day at a computer as it is for marathon runners, who can lose up to 8 percent of their body weight as water when they compete," said Dr. Armstrong.

Two distinct groups of young, healthy and active individuals were tested in the studies. 25 women with an average age of 23 years took part in one trial, while a separate group of 26 men, averaging 20 years of age, took part in the second trial. All participants were subjected to three evaluations that were separated by 28 days break. The participants were first asked to walk on a treadmill to induce dehydration, after having been properly hydrated the night before. Next, the research team measured the participants' cognitive skills, including vigilance, concentration, reaction time, learning, memory, and reasoning. These results were compared to test results obtained when the participants were not dehydrated.

Women shown more vulnerable to dehydration symptoms

Although no significant reduction in cognitive skills was noted, the women's group reported that mild dehydration caused fatigue, headaches and difficulty concentrating. This particular study is featured in the February issue of The Journal of Nutrition.

For the men's group, mild dehydration caused some difficulty with mental tasks that involved vigilance and working memory. Men also reported fatigue, tension and anxiety. However, the research team noted that dehydration symptoms were "substantially greater in females than in males, both at rest and during exercise". The study involving men has been published in the November 2011 issue of the British Journal of Nutrition.

Harris Lieberman, study co-author and research psychologist with the Military Nutrition Division of the U.S. Army Research Institute in Natick, explained that "Even mild dehydration that can occur during the course of our ordinary daily activities can degrade how we are feeling, especially for women, who appear to be more susceptible to the adverse effects of low levels of dehydration than men. In both sexes these adverse mood changes may limit the motivation required to engage in even moderate aerobic exercise. Mild dehydration may also interfere with other daily activities, even when there is no physical demand component present."

The scientists don't yet know why women are more vulnerable than men to the effects of mild dehydration. Researchers believe that it may be part of an ancient survival mechanism that alerts us that we need to rehydrate ourselves.

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Diet soda is not a healthy weight loss product

 
Diet soda may double your risk of obesity

Artificially sweetened drinks are often promoted as healthy alternatives for weight loss and diabetes because they are low in calories and don't contain sugar. However, there is plenty of evidence to suggest that these diet sodas are harmful to human health. According to Sharon Fowler, MPH, an authority on this subject, "Diet soda is not a health food. In fact, it's not a food at all, it's simply a slurry of chemicals, a number of which may have deleterious effects on the body." Most recently diet sodas have been tied to increased risk of stroke and heart attack, and while many people drink them as an aid to weight reduction, research suggests if you drink diet soda, weight gain may be the result instead.

Weight gain
In one study linking diet beverages to weight gain, Hazuda, et. al. at the University of Texas Health Science Center in San Antonio, recorded changes in waist circumferences in 474 elderly participants in a 10-year study. As part of the study they controlled for diabetes, physical activity, neighborhood, age, sex and ethnicity. Findings showed that increases in waist sizes were 70 percent greater among those who drank diet soft drinks compared with those who did not. In addition, waist size increases were as much as 500 percent greater amongst those that drank two or more diet sodas a day.

In other research, Sharon Fowler and colleagues studied eight years of data based on individuals between 25 and 64. Of the study participants who were of normal weight in the beginning, a third were overweight or obese eight years later. In evaluating the correlation between obesity and diet drinks researchers found that every bottle of diet soda participants drank in a day raised their obesity risk by 41 percent.

Diabetes
Aspartame, a common sweetener in diet beverages, has also been linked to diabetes. In an animal study conducted at UT San Antonio, researchers fed corn oil-enriched feed to one group of mice and the same feed plus aspartame to another group. Three months later the aspartame group had elevated glucose levels but insulin levels that were equal to or less than those of the control group, suggesting that aspartame may be part of the connection between diet soda consumption and diabetes.

Corrupted Signals
What is the reason for the diet soda weight gain connection? One theory is that our bodies rely on a signaling system based on the quality of the foods we eat. In the case of diet soda, the body experiences a sweet taste and expects calories; but when they aren't forthcoming starts to crave food, which leads to overeating. Psychologists at Purdue University tested this idea by comparing two groups of rats, one which was fed yogurt with sugar and one which was fed yogurt with saccharine. The saccharine rats ate significantly more calories, gained more weight and put on more body fat than the control group.

Sweet Cravings
Still another possibility is that eating sweets dulls our taste buds causing us to eat more sugary foods in compensation. Some 2011 research in the UK seems to support this idea. The scientists found that consumption of two cans of soda a day for a month resulted in a noticeable dulling of taste buds and increased cravings for high calorie foods. Since artificial sweeteners (which were not part of this particular study) are 200 to 300 times sweeter than sugar, it is at least possible that they may have a similar impact on our taste buds.

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Optimum magnesium intake might prevent ADD/ADHD, Alzheimer's and mental decline

magnesium sources

Magnesium, the fourth most abundant mineral in the body, plays a crucial role in activating over 300 chemical responses. It is responsible for the proper formation of bones, maintaining normal muscle function, regulating body temperature, and proper absorption of calcium. Increasingly, medical science is coming to believe that magnesium and other minerals missing from today's diet might prevent cognitive disorders such as ADD, ADHD and bipolar disorder, as well as help prevent Alzheimer's and mental decline as we age.

Eat and supplement wisely to avoid a magnesium deficiency
A deficiency in magnesium affects virtually every area of the body and can present itself with headaches, backaches, muscle spasms, heart arrhythmia, high blood pressure, PMS, osteoporosis, kidney stones, insomnia, anxiety, depression, tingling and numbness in limbs and extremities, and constipation. Magnesium is also a powerful immune modulator and magnesium deficiency has been linked to immune disorders and deficiencies, such as triggering or worsening the symptoms in such conditions as hyperthyroidism, fibromyalgia, Reynaud's and multiple sclerosis.

Magnesium is essential for the proper absorption of calcium. Many instances of magnesium deficiency are simply due to an excessive intake of calcium. We are told about the benefits of taking calcium but, sadly, magnesium (which is needed for proper calcium absorption) is very seldom mentioned. Too much calcium can actually be responsible for adverse health conditions. Dairy foods, for example, are rich in calcium and it is easy for dairy eaters to consume too much calcium if they do not balance their diet with foods rich in magnesium.

The premise that bone loss is due to a calcium deficiency has been proven to be incorrect. Too much calcium in the body is actually responsible for an increased risk of osteoporosis as well as kidney stones and heart attacks. For proper absorption, one should eat or supplement at a ratio of 2:1 calcium to magnesium.

Our Standard American Diet (SAD) is woefully lacking in proper nutrition such as magnesium. Toxins and additives in our diets often prevent our bodies from properly absorbing what little magnesium and other nutrients that we do consume - as do other culprits such as alcohol, caffeine, and smoking. Because magnesium is not produced by the body, it is important to eat and supplement wisely to make sure that the body receives the amount it needs.

Due to poor eating habits and mineral depleted soils, it is estimated that over 80 percent of the American population is deficient in magnesium. The US minimum RDA for magnesium is 420 mg for adult males and 320 mg for adult females. Clinical nutritionists, however, report mounting evidence that this level, in itself, is too low and contributes to the list of degenerative diseases caused by a magnesium deficiency. The optimum daily amount they recommend is between 500 to 700 mg a day.

It is important to eat healthy foods, focusing on as many raw fruits and vegetables as possible. Foods rich in magnesium include: spinach, avocado, bananas, almonds, cashews, dry roasted peanuts, peanut butter, raisins, oatmeal, crude wheat bran, crude wheat germ, whole wheat bread, halibut, cooked black-eyed peas, baked potato with skin, natural plain yogurt, brown long grained cooked rice, and cooked lentils.

Even with the best of diets, however, mineral depletion in the soil over the last hundred years makes it difficult to get enough magnesium through diet alone. Therefore, it is often important to make sure that the body is getting its required amount of magnesium through supplementation. Two excellent ways to supply your body with magnesium are by using transdermal magnesium oil and Epsom salt baths.

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Foods For Healthier Teeth: 7 Things To Eat Right Now

 
Cheese

 1 of 7  

We all know the basics of good oral care: brush in the morning and evening, floss each day and visit the dentist twice per year. But there are smaller, incremental steps we can take to guarantee good health, including the food we eat each day. Nutrition is important for every cell in our bodies -- and that naturally extends to teeth and gums. In particular, food choices feed the mouth's live-in nemesis: plaque-causing bacteria, according to an explainer from the Yale School of Medicine. They wrote:

    When you drink and munch starchy or sugary foods, you're not only feeding yourself, you're feeding the plaque that can cause havoc in your mouth ... When sugars or starches in your mouth come in contact with plaque, the acids that result can attack teeth for 20 minutes or more after you finish eating. Repeated attacks can break down the hard enamel on the surface of teeth, leading to tooth decay. Plaque also produces toxins that attack the gums and bone supporting the teeth.

Avoid any food that combines sugar, acid and stickiness, adds Miriam R. Robbins DDS, Associate Chair of the Department of Oral and Maxiofacial Pathology, Radiology and Medicine at the New York University College of Dentistry. Enemy #1 in her opinion? Sour, chewy candies like Starburst and Skittles.

As for brushing away the bad food, Robbins recommends caution: brushing too soon after a highly acidic or sugary meal can actually cause additional damage to teeth, the enamel of which is softened immediately following contact with "bad" food. She recommends waiting at least 20 to 40 minutes before whipping out a toothbrush.

But if starch, acid and sugar (along with overenthusiastic brushing!) are tooth killers, what can we provide in place of them? Overall, look for items that stimulate saliva production, which has a neutralizing effect on acid. That's because saliva naturally contains bicarbonate, which neutralizes acid, as well as calcium and phosphate which help to "re-mineralize" the tooth's surface, according Mark S. Wolff DDS, Ph.D., professor and chair of the Department of Cariology and Comprehensive Care, also at the NYU College of Dentistry. Other acid neutralizers, like those found in dairy can also help prevent tooth decay and gum disease.

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Pork Tapeworms in the Brain

   

A pair of new studies underscore the U.S. public health threat of neurocysticercosis—quite literally having pork tapeworm larvae curled up inside one’s brain—now the most common cause of adult-onset epilepsy in the world. The first study, The Impact of Neurocysticercosis in California, concluded that “Neurocysticercosis causes appreciable disease and exacts a considerable economic burden in California,” with estimated annual hospital charges exceeding $17 million. The second study, published two weeks ago, is the first to follow the cognitive function and quality of life of those living with these brain parasites.

As you’ll see in today’s NutritionFacts.org video pick below, even after one’s brain is infested with pork tapeworms, some people can go for years before the headaches and seizures start as the larvae begin to multiply. What the second study suggests, though, is that long before the more obvious symptoms present, those who are infected may suffer from mental, social, and cognitive dysfunction.

The follow-up video, Avoiding Epilepsy Through Diet, details diagnosis and treatment and reports on a synagogue survey. If pork tapeworms can get inside the brains of orthodox Jews in Brooklyn, then I guess no one’s immune! Turns out it’s not only what we eat that may put us at risk, but also the diets of those who handle our food.

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Herb Helps Smokers Kick the Habit

 
plantain (Plantago major)

A weed that you’ve probably trampled on more than a few times could help you butt out.  The North American wild herb, plantain (Plantago major), helps reduce cravings for cigarettes.  That could be one of the main reasons it is being used in many commercial smoking cessation products.

Growing on lawns, between sidewalk cracks, and in wild spaces alike, plantain is regularly killed by grass aficionados in search of lawn perfection.  This is not the same plant that produces banana-like fruit also known as plantain found in tropical destinations.

Not only does plantain reduce cravings for cigarettes, it also reduces lung inflammation and helps to clean out the lungs. Available as a tea, tincture (alcohol extract), a quit-smoking spray, or as a dried herb in many health food stores, it is easy to take advantage of its health-promoting properties.

If you choose the dried herb, simply add one teaspoon to a cup of boiling water, steep for at least 10 minutes then drink before you reach for a cigarette.  Many people find they’ll be butting out soon afterward since the craving is gone.  You may also feel like you’ve had enough before you finish that cigarette.

Plantain is also used by natural medicine practitioners to reduce bronchial congestion, laryngitis, lung irritations, coughs, toothaches, ulcers, digestive complaints, gout, and kidney infections.

If you choose the tincture or quit-smoking spray, follow package directions.  Usually you’ll want to take the plantain just prior to lighting up. Of course, you should always consult a qualified health professional prior to using any new product.

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New Evidence That Drinking Coffee May Reduce the Risk of Diabetes

Coffee

Scientists are reporting new evidence that drinking coffee may help prevent diabetes and that caffeine may be the ingredient largely responsible for this effect. Their findings, among the first animal studies to demonstrate this apparent link, appear in ACS' Journal of Agricultural and Food Chemistry.

Fumihiko Horio and colleagues note that past studies have suggested that regular coffee drinking may reduce the risk of type 2 diabetes. The disease affects millions in the United States and is on the rise worldwide. However, little of that evidence comes from studies on lab animals used to do research that cannot be done in humans.

The scientists fed either water or coffee to a group of laboratory mice commonly used to study diabetes. Coffee consumption prevented the development of high-blood sugar and also improved insulin sensitivity in the mice, thereby reducing the risk of diabetes. Coffee also caused a cascade of other beneficial changes in the fatty liver and inflammatory adipocytokines related to a reduced diabetes risk. Additional lab studies showed that caffeine may be "one of the most effective anti-diabetic compounds in coffee," the scientists say.

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