Foods – Page 2

What Are the Best Sources of Fiber?

March 9, 2017 blog@chiroaddict.com

Getting adequate amounts of fiber in your diet is important for a variety of reasons. The primary ones are that it improves digestion and contributes to lowering your risk of contracting chronic diseases such as diabetes, cancer and heart disease. The FDA recommends that adults get at least 25 to 30 grams in their diet every day. However, our typical western diet, which is high in refined grains and processed food, provides the average person only about 15 grams of fiber per day.

There are two different types of dietary fiber: soluble and insoluble, each of which fulfill an important task. Soluble fiber dissolves in water (and our stomach’s digestive juices), transforming into a gel-like substance that helps to lower levels of “bad” LDL cholesterol and reduce high blood sugar. The primary purpose of insoluble fiber is to work as an indigestible bulking agent to keeps things moving along the digestive tract, which aids elimination and reduces the risk of constipation, hemorrhoids and diverticulosis. Fiber may also help you to lose weight, and is important in maintaining general bowel health.

Among the best sources of both soluble and insoluble fiber are the following:

Beans and lentils – Make a three-bean salad, a bean burrito, some chili or soup. Hummus (chick pea puree) is another tasty option.
Bran cereal – You don’t have to endure Grape Nuts to meet your daily requirement. Any cereal with 5 or more grams of fiber per serving is considered high in fiber.
Whole grains – Chuck the white bread for whole-grain bread and pasta. It tastes better, and it does not make your blood sugar spike so quickly due to its higher fiber content.
Brown rice – Has a great, nutty taste and is particularly nice with a little soy sauce added.
Vegetables – Broccoli, cabbage, cauliflower, Brussels sprouts and celery are among the vegetables with the highest fiber. Be sure not to overcook them though. They should remain crunchy.
Popcorn – A low-calorie snack (if you skip the added butter) and an easy source of fiber.
Nuts and seeds – Those highest in fiber are almonds, pecans, walnuts, sunflower seeds and pumpkin seeds.
Baked potatoes – Be sure to eat the skin, as it’s the part with the good fiber.
Berries – There’s a lot of fiber contained in the seeds and skin of berries.
Oatmeal – Steel-cut oats are the best in providing good amounts of cholesterol-lowering fiber. If you’re in a rush, instant oatmeal provides fiber as well, if at a lower amount.

So be sure to add more from the above list to your weekly menu and enjoy the many benefits that increased fiber has to offer! If you have questions about your diet choices, always remember that you can call either of our Billings offices and schedule an appointment to meet with Dr. Oblander or a member of our staff!

Fruits and Vegetables Add Years to Your Life – Literally

January 3, 2017 oblanderchiropractic

fruit-vegitable-face — fruit-vegetable-face

We’ve been told for years – and by pretty much everyone involved with either nutrition or health care – that eating more fruits and vegetables is good for you and can improve your life. Well, it turns out that these people weren’t telling us the whole story. Eating more fresh fruits and vegetables can actually extend your life, and add years to it.

That’s the message of a study conducted at University College London, and published recently in the Journal of Epidemiology & Community Health. The researchers used data from the Health Survey for England to analyze the eating habits of over 65,000 people considered representative of the English population between the years 2001 and 2013. What they found was that the more fresh fruits and vegetables these people ate – at any age – the less likely they were to die.

This study is the first to compare the consumption of fruits and vegetables with rates of cancer, heart disease, and all-cause deaths in a nationally-representative population. It is also the first to link health benefits to per-portion quantities of fruits and vegetables, and the first to identify the types of fruits and vegetables with the most benefit.

The figures are compelling and consistent. Eating 1-3 servings of fresh fruit and vegetables per day decreases your risk of death in the three categories (cancer, heart disease, and all causes) by 11%, 9%, and 14%, respectively, compared with eating none. Eating 3-5 servings per day decreases these risks by 19%, 18%, and 29%, respectively. Eating 7 or more servings of fruit and vegetables per day decreases your risk of dying from these causes by a whopping 25%, 31%, and 42%, respectively.

The researchers also found that fresh vegetables have a more significant effect on longevity and lowered mortality risk than fruits, with each daily vegetable portion added to the diet lowering mortality risk by 16%. Eating salad lowered mortality risk by 13% for each portion added daily, and fruit lowered mortality risk by 4% for each added portion.

Interestingly, the researchers found no benefits to longevity from fruit juice, as opposed to fresh, whole fruit. Furthermore, canned or frozen fruit appeared to actually increase risk of death by 17% per portion. The researchers attributed this to the fact that most canned and frozen fruits contain high sugar levels, and that the negative health impacts of the sugar may outweigh any benefits.

Lead author of the study Dr. Oyinlola Oyebode says of the findings, “We all know that eating fruit and vegetables is healthy, but the size of the effect is staggering. The clear message here is that the more fruit and vegetables you eat, the less likely you are to die at any age. Vegetables have a larger effect than fruit, but fruit still makes a real difference. If you’re happy to snack on carrots or other vegetables, then that is a great choice but if you fancy something sweeter, a banana or any fruit will also do you good.”

The Truth About the “Five-Second Rule”

August 23, 2016 oblanderchiropractic

You’ve probably heard of the “five-second rule”. That’s the tongue-in-cheek saying some kids and young adults use when they accidentally drop a piece of food on the floor but pick it up and eat it anyway. According to the “rule”, food isn’t likely to become significantly contaminated with bacteria if it remains on the floor less than five seconds. Or at least that’s what we tell ourselves when we quickly grab that fallen potato chip before the cat gets it, brush it off, and stick in in our mouths (hopefully without anyone noticing). Most of us probably suspect this isn’t a great idea while we’re doing it, but is there actually any evidence to support the five-second rule?

Well, for those who admit to having done this once or twice in their lives (you know who you are…), you can feel a little bit better about it because there is some research that suggests the five-second rule might be valid.

Science has actually been studying the five-second rule for some time. In 2003, Dr. Jillian Clarke (then an intern and now a Ph.D.) analyzed the floors of the labs, dormitories, and cafeterias of the university she was attending, and found that far fewer bacteria were found than expected, possibly because most of the surfaces were dry, and thus did not encourage bacterial growth. She also found that very few “test foods” were significantly contaminated by E. coli bacteria from brief exposure to a surface that contained it.

A more recent study conducted at Aston University in Great Britain confirms her findings. The research team, led by Professor Anthony Hilton, studied a number of different floor surfaces and locations (carpeted floors, laminated floors, and tiles) with a variety of foods (toast, pasta, cookie, and a sticky candy) to see how much E. coli and Staphylococcus bacteria they attracted when dropped on these floors.

Unsurprisingly—as the five-second rule implies—time is a factor. The longer the food stayed in contact with the floor surface, the more likely it was that contamination would occur. There were also differences found in the floor surface itself, with carpeted floors being “safer” in terms of contamination than tiles. Says Hilton, “We have found evidence that transfer from indoor flooring surfaces is incredibly poor with carpet actually posing the lowest risk of bacterial transfer onto dropped food.”

That said, the moister the food, the more likely it was to pick up bacteria. The other major factor to be considered is (as in real estate) “location, location, location”. That is, certain locations are dirtier than others, and thus more likely to result in bacterial contamination, even if you beat the five-second buzzer. Bathrooms are, not surprisingly, high risk – don’t even think of employing the five-second rule there. Your kitchen floors, especially if you cook a lot of chicken, might be more likely sources of salmonella and other bacteria than, say, your living room or dining room. And among the dirtiest surfaces they tested were the dining tables in restaurants, because they have been “wiped clean” with cloths that were rarely changed and washed themselves.

So Dr. Hilton’s recommendation is to use your own common sense when tempted to invoke the five-second rule. If you accidentally drop a piece of food, take one second of your five noticing the location you’re in, and another second to determine the nature of the surface the food fell on. Then you’ve still got three seconds left to decide whether to pick it up and eat it.

Benefits of Copper

August 6, 2016 oblanderchiropractic

Like some of the other essential dietary minerals, copper is needed only in trace amounts for your body to function properly. Nevertheless, copper is vital to many of the body’s functions, so it is important to ensure that you are not copper deficient (which is actually quite rare). Since the human body cannot synthesize copper on its own, it must be absorbed by the body from the food we eat.

Copper combines with protein to produce enzymes that spur a wide range of bodily functions. It plays a key role in energy production, supports the brain and central nervous system, and helps in the creation and metabolism of neurotransmitters. It also is important in the formation of connective tissue (including that of the heart and blood vessels) and plays a part in bone formation. It is necessary for proper iron metabolism and the healthy formation of red blood cells. It is also responsible for the production of melanin, the pigment that gives color to the skin, eyes and hair. Copper acts as an antioxidant and is important for a healthy immune system.

As mentioned earlier, copper deficiency is relatively uncommon. However, some people are more prone to a deficiency than others. This includes those who have cystic fibrosis, severely restricted diets, or problems with absorption through the gut (such as individuals with celiac disease). Infants and the elderly are also more prone to copper deficiency. Infants may be more at risk they have been fed only cow’s milk formula (cow’s milk is very low in copper).

The recommended daily intake of copper is as follows:

Infants, birth to 6 months: 200 mcg/day

Infants, 7 – 12 months: 220 mcg/day

Children, 1 – 3 years: 340 mcg/day

Children, 4 – 8 years: 440 mcg/day

Children, 9 – 13 years: 700 mcg/day

Adolescents, 14 – 18 years: 890 mcg/day

Adults, 19 years and older: 900 mcg/day

Pregnant women: 1,000 mcg/day

Breastfeeding women: 1,300 mcg/day

Being deficient in copper can contribute to anemia and osteoporosis as well as a variety of other health problems. However, having too much copper in your system can actually be toxic. Signs of copper toxicity include nausea, vomiting, diarrhea and abdominal pain that can eventually lead to kidney and liver failure, coma and death. Taking high amounts of zinc can lower copper levels that have become too high.

Children should get the copper they need from their diet rather than from supplements. Adults who are considering taking a copper supplement should consult with their doctor before doing so, since it is important not to get too much copper, and it must have a proper balance with zinc. Foods rich in copper include liver, nuts (particularly cashews, almonds and Brazil nuts), seeds, legumes, clams and oysters.

“The Mood Food Connection” Part 1: Emotional Eating

October 23, 2015 oblanderchiropractic

What do you call it when your feelings affect what, when and how you eat? In healthcare circles, we refer to this very common phenomenon as “emotional eating.” Over time, it can become a very destructive pattern that leads to poor nutrition and unhealthy weight gain. If you suspect that you may be prone to emotional eating, the key is to recognize the kinds of circumstances that trigger it and then to use a handful of mindfulness strategies to change your behavior in ways that protect your health.

What Causes Emotional Eating?

Studies have shown that many different feelings can trigger emotional eating—anxiety, loneliness, sadness, boredom and anger, to name a few. While these types of negative emotions can sometimes be triggered by traumatic life events such as the loss of a job, a divorce or a death in the family, they can also be a response to exhaustion or the pressures of daily life. It is also true that many people will over-indulge when they’re celebrating, especially in social settings. This is hardly surprising—after all, we learn early in life to associate food with special occasions like birthdays and holidays.

When we eat for reasons like these (that is, for reasons other than being hungry), we usually do so without thinking very much about it. At its best, emotional eating can be a “food fling”—an occasional indulgence. But at its worst, emotional eating can become a mindless, automatic activity that we use regularly for coping, distraction and avoidance. Food can become both a reward when things are going well and a consolation when they’re not. This is the kind of pattern to look out for.

The Warning Signs

Awareness is the first step. Here are a few questions you can ask yourself to help determine whether you’re an emotional eater:

Do you often eat when you’re not actually hungry?
Do you think specifically about what you’re going to eat and whether it’s good for you before you eat it?
Do you find yourself especially attracted to sugary, fatty or salty snacks?
Do you often eat without actually tasting the food or forget that you’ve eaten?
Do you often feel guilt or regret after eating between meals?

Now What?

If you suspect that you’re an emotional eater, there are several do-it-yourself behavioral interventions that you can use to break the pattern. In general, these are designed to promote mindfulness, reduce the damage caused by emotional eating or help build new habits.

Record your emotions and read to yourself what you’ve written before you visit the refrigerator or open the pantry door.
Make a list of the things in your life that are stressing you out and write down what you can do to address them productively or to think about them differently instead of using food to distract yourself or avoid unpleasant thoughts and feelings.
Wait 15 minutes whenever you feel the urge to eat between meals so that there is time for the impulse to pass and for you to understand what’s triggering it.
Create a healthy snack dish containing cut up vegetables and fruit and keep it where you can get to it during the day. At the same time, make sure that your go-to unhealthy snacks are either stored in inconvenient, hard-to-reach places or aren’t in the house at all.
Substitute a walk around the block, 10 push-ups, 25 sit-ups or 50 jumping jacks for a trip to the refrigerator.
Schedule occasional “snacking date nights ” to give yourself permission to enjoy the foods you love—deliberately and in moderation.
Find new hobbies to help fight boredom in your downtime.

The Comfort Food Trap

When we eat emotionally, we also tend to reach for so-called “comfort foods” that usually contain large amounts of sugar, fat or salt. So it’s a nutritional double-whammy: we’re eating when we’re not really hungry AND we’re also eating calorie-dense foods that aren’t very good for us.

It turns out there are a number of physiological reasons why many of us crave things like chocolate and macaroni and cheese when we’re down. Over the past few years, scientists have found that particular types of food can indeed have a very real influence on our state of mind through mechanisms such as brain chemistry and blood sugar levels. In part two of the Mood Food Connection, we’ll explain in more detail how the foods we eat can affect the way we feel.

If you’re interested in learning more about healthy weight management techniques that help you feel and perform at your best, call or visit our office today! We’re here to help!

Can Food Choices Really Affect the Composition of the Microbes in Your Gut?

March 9, 2015 oblanderchiropractic

They say you are what you eat, but can your diet really have an impact on the microbes that live in your digestive tract? While thinking about the millions of microscopic life forms (collectively called the human microbiota) living in your gut might make you feel a bit squeamish, this topic has fueled a considerable body of research. The results strongly suggest that a person’s food choices do have a significant impact on their microbiota. And that this microbiota in turn has a real impact on their overall health and wellness.

Diet and Microbiota Content

One of the more recent studies that show the relationship between diet and microbiota was conducted in 2014 by researchers at Duke and Yale. In this study, researchers compared the microbiota of a group of volunteers. For five days, the volunteers limited their diet to rice and vegetables. After eating their regular diet for a week, the volunteers then spent another five days eating only animal and fatty products. The results showed that only three days after each dietary change there was a significant variation in the type of microbiota present.

A Gut-Friendly Diet

Even though the microbes in your gut are tiny, they can have a big influence on your health, particularly when it comes to digestion. Diets that are high in sugar, animal fats, and processed foods provide nourishment for the unhealthy microbes that cause digestive issues. Unfortunately, these foods are also a large part of the standard American diet. It comes as no surprise, then, that doctors see millions of patients every year for issues such as heartburn, bloating, constipation, irritable bowels, and diarrhea. Changing your diet to include foods that encourage a healthy balance of microbes can help keep you at your best.

Keep the following in mind when building a gut-friendly diet:

Limit foods that are processed and high in sugar. Cutting off this food source helps to keep unhelpful bacteria in check.
Increase your intake of beans, seeds, nuts, vegetables, and fruits. These foods help to increase the amount of “good” bacteria.
Consider probiotic foods. Foods that are considered probiotic (such as kefir or Greek yogurt) contain live bacteria. These microorganisms help to supplement the good bacteria already in your digestive system and can help to tip the balance in your favor. Probiotics can be particularly helpful after a round of antibiotics, which can negatively impact your microbiota balance.

Your chiropractor can be a helpful resource when working to build a diet that is friendly to your digestive system. Because chiropractic care puts a special focus on lifestyle choices, your chiropractor can provide you with targeted feedback on how your food choices are impacting your overall health. Your chiropractor will work with you to build a food plan that improves your well-being in all areas, including your microbe balance.

Making food choices that positively impact the life inside of you can significantly improve your well-being. Keep your microbiota in mind when choosing your next meal: your digestive system will thank you!

Superfoods: Science or Marketing?

August 22, 2014 oblanderchiropractic

There is no medical definition for a “superfood”. Food manufacturers are eager to use the word to promote sales of their products that contain traces of supposed superfoods such as blueberries, pomegranates and chocolate. The Oxford English Dictionary defines a superfood as “a nutrient-rich food considered to be especially beneficial for health and well-being.” However, there are no set criteria about what makes a food nutrient-rich. Most superfoods are high in antioxidants and phytonutrients relative to other foods. However, if you were to eat only one of these superfoods to the exclusion of all else, you would be seriously deficient in many of the nutrients your body needs in order to stay healthy. So what exactly is the science behind the idea of superfoods?

While we would like to believe that if we eat certain foods we can stave off illness and keep aging at bay, the truth is that it’s not so easy. Although there is no doubt that a diet consisting primarily of fruits and vegetables is one of the keys to healthy longevity, it is also what you don’t eat and do that is important. For instance, if you eat a breakfast of blueberries and pomegranates in a bowl of oatmeal, along with a cup of green tea, that does not mean that your health will improve overall if for lunch you have a bucket of fried chicken, French fries and a 64-ounce Coke, followed by a cigarette.

The majority of scientific studies indicating that there may be some positive health effects associated with the nutrients contained in certain foods were conducted in a laboratory. In general, high levels of nutrients are used in these studies—usually far more than what can be consumed in a normal diet. For instance, the compound resveratrol that studies have shown to be heart-healthy and to guard against prostate cancer is found in grape skins only in very small amounts. So although “the French paradox” (why the French have low rates of heart disease despite a rich diet) is often partially attributed to the regular consumption of red wine, in fact, you would have to drink 40 liters of wine a day to get the same amount that was shown to benefit the health of mice in these studies.

The positive results of studies performed in test tubes on a few human cells and studies performed on mice do not necessarily translate into health benefits for the wider population. The effect of a single nutrient on human health is difficult to pinpoint, as we all eat a combination of foods. Some nutritional benefits may only occur in the presence of other nutrients in the same food, or even in a different food eaten at the same time. Iron absorption, for example, is boosted when a food rich in vitamin C is eaten at the same time.

The best nutritional advice someone can follow if they’re interested in maintaining good health is to eat a wide range of whole foods, and (even more importantly) to avoid foods that are bad for you such as processed foods and hydrogenated oils. As the European Food Information Council advises, “A diet based on a variety of nutritious foods, including plenty of fruits and vegetables, remains the best way to ensure a balanced nutrient intake for optimal health.”

Sharing Chiropractic Health News and Advice Because We are Addicted to Good Health!

Browsed by
Category: Foods

What Are the Best Sources of Fiber?

March 9, 2017 blog@chiroaddict.com

Fruits and Vegetables Add Years to Your Life – Literally

January 3, 2017 oblanderchiropractic

The Truth About the “Five-Second Rule”

August 23, 2016 oblanderchiropractic

Benefits of Copper

August 6, 2016 oblanderchiropractic

“The Mood Food Connection” Part 1: Emotional Eating

October 23, 2015 oblanderchiropractic

Can Food Choices Really Affect the Composition of the Microbes in Your Gut?

March 9, 2015 oblanderchiropractic

Superfoods: Science or Marketing?

August 22, 2014 oblanderchiropractic

Superfoods: Science or Marketing?

June 4, 2014 oblanderchiropractic