Nutrition – Page 2

Have a Cold? Top Ten Tips for Getting Better Faster

September 11, 2014 oblanderchiropractic

The common cold: Even though Americans have over a billion colds per year, there’s nothing “common” about it when you’ve got one. The sneezing, the scratchy throat, the runny nose, the nasal congestion, and the watery eyes can make your life miserable. Even though most colds go away within three to seven days, there are steps you can take to boost your body’s immune system and help get rid of your cold sooner than that. Read on for our “Top 10 Tips” on getting over your cold quickly, consolidated from healthcare experts all over the world.

First, make sure you’ve really got a cold. The symptoms listed above are those of the common cold, which is a disease of the upper respiratory tract caused by a number of different viruses. But if these symptoms are accompanied by more severe ones such as muscle aches, high fever, chills, headache, and fatigue, chances may be that it’s not a cold at all, but the flu instead. This is important to find out, because if you have a serious case of the flu, you may need to see a doctor and take an antiviral medication like Tamiflu, which can shorten the length of the outbreak. However, if you’ve got a cold, not only will the antiviral medication be ineffective, it can even weaken your immune system in the long run.
Don’t “tough it out”—stay at home and get some rest. Going to work will only make your cold last longer, and you can expose all your coworkers to the virus as well. So take a few days off and give your body the rest it needs to recover and heal faster.
Drink lots and lots of liquids, including—yes, really—chicken soup. Your mother’s advice to drink lots of fluids was correct, as it turns out. Research has shown that drinking warm fluids helps to relieve the most common cold symptoms and also loosens sinus secretions that cause a buildup of mucus. Hot tea or broth is a good choice, as is coffee, which has been shown to increase alertness in people with colds. And interestingly enough, the centuries-old prescription to “Have a nice bowl of chicken soup.” is also correct—it has been shown to be more hydrating and thus more beneficial than other liquids.
Gargle with salt water. Gargling with 1/2 teaspoon of salt dissolved in 8 ounces of water can help to relieve your sore or scratchy throat.
Use over-the-counter medications (very selectively) to deal with runny nose and coughs. A pharmacy has reliable saline nose drops or sprays and cough syrups that can help to make these cold symptoms more bearable, although they won’t make the cold go away any faster.
Steam the cold away. If you have access to a steam bath, take one—or many. If you don’t, you can improvise by leaning your head over a bowl of hot water or by taking a long, steamy shower. Inhaling warm, moist air helps to loosen and thin out mucus.
Boost your immune system with supplements. Research has shown that taking zinc supplements during the first couple of days may help shorten the duration of your cold and perhaps reduce its severity. But don’t take zinc on an empty stomach, and don’t use intranasal zinc nose drops or sprays; the FDA has warned that they can permanently impair your sense of smell. Vitamin C can also help to shorten colds, whether in supplement form or in fruits and vegetables. Echinacea, elderberry syrup, and raw honey have also been shown to shorten colds.
Avoid smoke and polluted air. Anything that affects your ability to breathe properly is going to extend your cold.
Don’t reinfect yourself or others. Practice “safe sneezing and coughing” by covering your nose and mouth and carefully discarding any tissues you use. Wash your hands often and consider using hand sanitizers to keep from infecting family, friends, coworkers, and yes, even yourself. If you contracted the cold at work and others there still have their colds, avoid the place for a few days if you can until people get better.

Use over-the-counter pain relievers to reduce inflammation. Used in moderation, aspirin, acetaminophen, ibuprofen, and naproxen can all help relieve minor bodily aches that may accompany your cold, but they also act as anti-inflammatories and can reduce a fever and speed up the healing process.

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.”

Unrealistic Expectations for Gluten-Free Diets?

July 21, 2014 oblanderchiropractic

It is official: the gluten-free diet is the latest “magic bullet” weight-loss craze. Seeing shelf after shelf filled with gluten-free foods in grocery stores is becoming the new norm, which is great news for the relatively small number of people who truly suffer from gluten-intolerance (aka celiac disease). But gluten-free has become something much larger—the nation’s newest weight-loss love affair. However, evidence suggests that a gluten-free diet by itself is largely useless if you’re trying to lose weight. So, this begs the question—do Americans now have unrealistic expectations when it comes to living gluten-free?

In a word, yes. According to the Wall Street Journal, about a third of the American populace is avoiding gluten, a protein that is responsible for the elastic texture of dough that is often found in grains such as wheat. While about 1% of the population suffers from celiac disease, sales of foods labelled “gluten-free” have exploded and are now worth an estimated $23 billion per year. Many people take up this diet with expectations of losing weight—but they may find themselves disappointed.

As US Newsreports, “But there’s no hard evidence that a gluten-free diet is appropriate for weight loss or is any more effective at whittling waistlines than other diet plans. Most experts recommend it only for those with celiac disease or gluten intolerance, says David Katz, founding director of the Yale-Griffin Prevention Research Center.”

However, the article goes on to say, “Still, cutting out gluten can lead to weight loss, since the plan forces dieters to shun high-calorie refined carbohydrates. ‘Tell anyone to cut down on bread and pasta, and they’re likely going to drop calories and lose weight,’ Politi [Elisabetta Politi, nutrition director at the Duke Diet and Fitness Center in Durham, N.C]says. But gluten-free is no weight-loss panacea, either. ‘If you’re going down the grocery aisle grabbing gluten-free cookies and pasta and bread, you probably won’t be as successful.’ A gluten-free brownie is still a brownie. Often, these products are packed with saturated fat, cholesterol, and sugar to improve taste.”

Not only are many gluten-free products packed with unhealthful ingredients, they are often more expensive than their gluten-containing counterparts—sometimes much more. This puts the gluten-free diet in the same category as other expensive fad diets that have given false hope to their followers. Instead, nutritionists agree, it is far better to live on a low-sugar diet that’s packed with fresh fruits and vegetables, whole grains, lean meat, and low-fat dairy.

As WebMD puts it, “Gluten itself doesn’t offer special nutritional benefits. But the many whole grains that contain gluten do. They’re rich in an array of vitamins and minerals, such as B vitamins and iron, as well as fiber. Studies show that whole grain foods, as part of a healthy diet, may help lower risk of heart disease, type-2 diabetes, and some forms of cancer. The 2010 Dietary Guidelines for Americans recommends that half of all carbohydrates in the diet come from whole grain products.”

So unless you suffer from celiac disease or non-celiac gluten sensitivity, you may consider saving your money and lowering your expectations for gluten-free. It’s been said before and it’ll be said again: there is no magic weight-loss bullet—at least not yet—and if you truly want to live a healthy lifestyle, proper diet and exercise is still the best way to go.

Superfoods: Science or Marketing?

June 4, 2014 oblanderchiropractic

Children and Caffeine: What Parents Should Know

May 29, 2014 oblanderchiropractic

The next time you pass a Starbucks, pause for a moment and imagine that the customers inside drinking their lattes and Grande Espressos are your children. Then imagine them ingesting a drug (caffeine) that is known as a powerful stimulant with a proven history of producing nervousness, restlessness, irritability, high blood pressure, insomnia, headaches and heart palpitations. Finally, consider that this exercise in imagination may not be all that far off the mark.

That is the key finding of the Centers for Disease Control and Prevention (CDC) in a 2014 study published in the journal Pediatrics. The researchers found that nearly three out of four children and young adults in America (73%) consume some caffeine a day, mostly from soda, tea, and coffee, but also from an alarming number of “energy drinks.”

This study comes as part of an investigation undertaken by the U.S. Food and Drug Administration (FDA) into the safety of foods and drinks that contain caffeine—especially their effects on children and teens. In response to numerous reports of hospitalizations and even deaths after the consumption of highly caffeinated drinks or “energy shots,” the investigators analyzed health surveys containing data on over 22,000 subjects aged 2 to 22.

Many foods contain caffeine (including chocolate, candy bars, some jelly beans, and marshmallows), but most of the caffeine ingested by small children comes in the form of soda. The rise in the use of energy drinks—although they account for only 6% to 10% of children’s daily caffeine intake—is seen as particularly alarming, because many of these drinks contain even higher amounts of caffeine than soda.

The FDA study found that the average caffeine intake among participants was about 60-70 milligrams—roughly the same amount of caffeine present in a six-ounce cup of coffee or two sodas. However, this finding does not necessarily mean that this level of caffeine consumption is safe for children. In fact, while the FDA has classified caffeine as GRAS (generally recognized as safe), that classification is based solely on its use by adults. There is actually no current body of research analyzing its possible detrimental effects on children. Nakia V. Williams, M.D., a pediatrician at the Henry Ford Health System, says, “There haven’t been a lot of studies of caffeine in young children, but we do know that children suffer from similar side effects as adults, and that on average these side effects can occur at lower doses given the smaller body sizes.” The American Academy of Pediatrics (AAP) recommends against caffeine consumption for children and teens because of possible harmful stimulant effects as well as the possibility of it worsening anxiety in children already suffering from anxiety disorders. The AAP holds the clear position that “stimulant-containing energy drinks have no place in the diets of children and adolescents.”

So if you have kids, think twice before allowing them to consume soda and other drinks that contain caffeine. Pediatricians are unanimous in suggesting that they would be better off drinking water, reasonable amounts of fruit juices, milk, and other non-caffeinated beverages.

Food as Medicine: Close-Up on Cumin

May 19, 2014 oblanderchiropractic

If “having a pedigree” is an important factor for you when you’re considering the nutritional or medicinal value of food, it’s difficult to find a food with a longer history than cumin. Cumin (also known as comino, cuminum cyminum, cuminum odorum, jeeraka, svetajiraka, and zira) is an herb whose medicinal qualities are mentioned in the Bible (both Old and New Testaments). Cumin was also part of the medical tradition in ancient Egypt, in India (cumin is a staple of Ayurvedic medicine), in the Muslim world, and in ancient Greece.

Although cumin is commonly used in the preparation of foods from each of these areas, it has also been promoted for its medicinal uses—to treat digestive problems, diarrhea, colic, bloating (cumin is a mild diuretic), to reduce inflammation, and even as an aphrodisiac. In terms of modern research, cumin has been found to have strong antioxidant and antimicrobial properties, and a study in the Journal of Ethnopharmacology found that cumin seeds help to regulate blood sugar levels, and thus may be of use not only as an antidiabetic (to prevent diabetes) but to treat those who already have the disease. Similar studies in Nutrition Research found that cumin not only helped to reduce hypoglycemia, but also to reduce body weight.

Cumin is also a known carminative, meaning that it has the ability to reduce the formation of gas and thus improve digestion. This is why it is common in Ayurvedic medicine, where it is both prescribed as a remedy for gas and used in cooking to reduce the flatulence caused by bean-based dishes. Cumin does have some analgesic (pain relieving) qualities, and is used as a tea in some cultures to treat headaches and other minor pains. Some have even recommended the combination of pureed bananas and cumin as a treatment for insomnia.

Today scientists theorize that one of the reasons cumin may have some curative properties is that it contains thymoquinone, a phytochemical also known as TQ that is being studied as a potential treatment for many diseases, including cancer. A 2005 study from India found that black cumin oil was effective in killing 50 out of 54 bacterial strains they tested—despite the fact that these same strains showed evidence of having developed resistance to 20 common antibiotics. In India, black cumin seed has also been proven effective in preventing withdrawal symptoms in patients with opium addiction. Research is currently underway to test the effectiveness of black cumin seed in reducing oxidative stress in the blood, lowering cholesterol, preventing and treating cancers and some forms of seizure, and treating rheumatoid arthritis.

Given all the interest in cumin and its potential health benefits, it’s reasonable to ask whether there might be risks associated with it as well. So far, there doesn’t appear to be a “down side” to adding more cumin to your diet. No serious contraindications have been noted in the medical literature, with one possible exception—you might want to check with your doctor if you are taking certain classes of anti-diabetic medications.

So not only can cumin bring an exotic taste to many of your more common recipes, it may also offer some health benefits along the way!

Fruit Juice and Kids: A Reality Check for Parents

April 9, 2014 oblanderchiropractic

Ah, the simple joys of parenting! You want to do your best to give your kids a healthy diet, so after reading all the articles about how bad soda is for them, you switch them over to fruit juice. But now when you pick up a newspaper or read posts on your favorite Internet forum, you see more and more evidence that fruit juice may also be bad for them. What’s a parent to do?

The two-part answer to this question seems to be, “Get all the facts and use your best judgment. And—when in doubt—use moderation.” Yes, there is a new study, published in The Lancet Diabetes & Endocrinology, that calls for the UK government to change its “five servings a day” guidelines to exclude fruit juice. And yes, the researchers have their reasons for presenting this argument.

Those reasons seem to relate primarily to the amount of sugar in fruit juices. The study authors argue that a common misperception among parents is that fruit juices provide a natural, low-sugar alternative to artificially-sweetened drinks like soda. Technically, this is not true. As Naveed Sattar, professor of Metabolic Medicine at the Institute of Cardiovascular and Medical Sciences at the University of Glasgow in Scotland points out, “Fruit juice has a similar energy density and sugar content to other sugary drinks, for example: 250 milliliters (ml) of apple juice typically contains 110 kilocalories (kcal) and 26 grams (g) of sugar; and 250 ml of cola typically contains 105 kcal and 26.5 g of sugar.”

Professor Nattar’s research leads him to believe that—unlike consumption of solid fruit, which has been shown to decrease the risk of diabetes—high consumption of fruit juices is linked to an increased risk of diabetes. “One glass of fruit juice contains substantially more sugar than one piece of fruit; in addition, much of the goodness in fruit – fiber, for example – is not found in fruit juice, or is there in far smaller amounts,” Nattar’s research partner, Dr. Jason Gill, adds that although fruit juices do contain minerals and vitamins not present in sodas, the level of these nutrients is not sufficient to offset the health risks associated with consuming excessive sugar.

That’s the bad news. The better news is that even Drs. Nattar and Gill don’t recommend that parents cut fruit juice out of their children’s diet entirely, merely that they limit consumption to 1 to 1½ small (125 milliliter) glasses of fruit juice per day. The Australian Dietary Guidelines (ADG) released in February agree with them, still recommending fruit juice as part of a healthy, balanced diet for everyone, including children. They point out that one of the elements left out of the debate is that 100% fruit juice contains no added sugars, and often contain nutrients that sodas do not, such as vitamin C, folate, potassium and other micronutrients, plus antioxidants. Nutritionist Kristin Beck of the ADG says, “It’s not always possible for kids to get their recommended daily servings of fruit, so parents should be aware that 100% fruit juice can help meet these targets – especially for fussy eaters.”

Ms. Beck also provides what may be the best advice on the topic for parents: “Check the label to ensure you’re buying a good quality, 100% fruit juice. Be mindful of portion sizes and combine with a healthy, balanced diet that includes all core food groups – such as fresh fruit and veggies and a combination of lean meats, fish, dairy and carbohydrate-rich foods, mainly whole grains.”

The Benefits of Magnesium

February 26, 2014 oblanderchiropractic

While it may not be as well-known as other mineral nutrients, Magnesium is involved in a variety of the human body’s processes, ranging from maintaining bone density to keeping our heart rhythm steady. Without the proper levels of magnesium, we’d suffer from fragile bones, high blood pressure, weak muscles and heart problems, among other health problems.

Most people know that calcium is important in maintaining strong bones. However, many are unaware that without adequate magnesium, the bones cannot absorb that calcium, making it worse than useless. If calcium supplements are taken without corresponding amounts of magnesium (in a proportion of 2 parts calcium to 1 part magnesium), the calcium will tend to build up in the soft tissues and the joints, contributing to osteoarthritis, while at the same time failing to protect against osteoporosis.

There are over 300 different enzymes in the body that require magnesium in order to work. Magnesium helps to lower blood pressure by keeping the muscles of the heart and blood vessels relaxed. It can reduce headaches (including migraines), alleviate symptoms of PMS, and reduce your risk of diabetes. It is also helpful in the treatment of kidney stones, constipation, muscle cramps, depression and anxiety, and reduces inflammation.

The NHANES study (National Health and Nutrition Examination Survey) of 1999-2000 found that 68% of Americans do not get their recommended daily allowance (RDA) of magnesium. Adults who consume less than the RDA of magnesium are one and a half times more likely to have elevated markers for inflammation than those who get the recommended amount. Increased inflammatory markers indicate a higher risk of diseases such as cancer, heart disease and diabetes.

The recommended daily intake of magnesium is as follows:

Children 1-3 years: 80 mg/day
Children 4-8 years: 130 mg/day
Children 9-13 years: 240 mg/day

Girls 14-18 years: 360 mg/day
Women 19-30 years: 310 mg/day
Women 31 years and over: 320 mg/day

Pregnant women under 19 years: 400 mg/day
Pregnant women 19 to 30 years: 350 mg/day
Pregnant Women 31 years and up: 360 mg/day

Breastfeeding Women under 19 years: 360 mg/day
Breastfeeding Women 19 to 30 years: 310 mg/day
Breastfeeding Women 31 years and up: 320 mg/day

Boys 14-18 years: 410 mg/day
Men 19-30 years: 400 mg/day
Men 31 years and up: 420 mg/day

Although magnesium is found in a number of common foods, it is easily depleted by cooking and processing. There are also certain conditions that put you at risk of magnesium deficiency, including intestinal viruses that cause vomiting and diarrhea, hyperthyroidism, diabetes, kidney disease, pancreatitis and taking diuretics.

Signs of magnesium deficiency include muscle spasms or weakness, abnormal blood pressure, heart arrhythmia, sleep disorders, nausea and vomiting, anxiety, irritability and restless leg syndrome.

Good food sources of magnesium include green leafy vegetables (spinach, Swiss chard, kale, collard greens), seeds (sunflower, sesame, pumpkin, and flaxseed), nuts (almonds, cashews, and walnuts), baked potatoes and chocolate.

Benefits of Zinc

December 24, 2013 oblanderchiropractic

Zinc is the second-most common mineral in the human body (after iron) and is found in every one of our cells. It plays a vital role in many of the body’s functions, so ensuring that you get enough zinc in your diet is important. It is essential for helping the body to heal and for the maintenance of a healthy immune system. It is also important is supporting the senses (taste, sight and smell), blood clotting and healthy thyroid function.

Zinc is one of the most important minerals for fertility and general reproductive health. It is necessary for proper levels of testosterone in men and the maintenance of a healthy libido. The mineral also plays a key role in the healthy development of sperm, and abundant levels of zinc have been shown to be protective of the prostate, reducing the risk of prostate cancer. The belief that oysters have aphrodisiac properties actually does have some basis in truth. Oysters have one of the highest concentrations of zinc of any food. In women it regulates estrogen and progesterone and supports the proper maturation of the egg in preparation for fertilization.

Ensuring you have an adequate level of zinc can help reduce your risk of insulin sensitivity, one of the precursors to diabetes. It supports T-cell function, which boosts the immune system when the body is under attack by bacteria and viruses.

Zinc deficiency is not common in the developed world, but those with anorexia, alcoholics, the elderly and anyone with a malabsorption syndrome such as celiac disease or Crohn’s disease is at higher risk. Zinc deficiency symptoms include frequent colds, poor wound healing, poor growth, loss of appetite, weight loss, dermatitis, psoriasis, hair loss, white spots on the nails, night blindness and depression.

Following is the recommended daily intake of zinc for different age groups:

Infants birth – 6 months: 2 mg/day

Infants 7 – 12 months: 3 mg/day

Children 1 – 3 years: 3 mg/day

Children 4 – 8 years: 5 mg/day

Children 9 – 13 years: 8 mg/day

Adolescent boys 14 – 18 years: 11 mg/day

Adolescent girls 14 – 18 years: 9 mg/day

Men 19 years and older: 11 mg/day

Women 19 years and older: 8 mg/day

Pregnant women 14 – 18 years: 12 mg/day

Pregnant women 19 years and older: 11 mg/day

Breastfeeding women 14 – 18 years: 13 mg/day

Breastfeeding women over 18 years: 12 mg/day

Children should never be given zinc supplements without first consulting with a pediatrician. If supplements are necessary, a copper supplement should be taken as well, as a high intake of zinc can deplete levels of copper.

You should be able to get adequate zinc from eating a healthy, balanced diet rich in whole foods. The body absorbs between 20% and 40% of the zinc present in food. The best sources of zinc are oysters, red meat, poultry, fish, shellfish, cheese, legumes (such as soybeans, black-eyed peas and peanuts), cooked greens and seeds (such as pumpkin and sunflower).

Remember that Zinc is especially important for the winter months!

White Meat Versus Red Meat: What Are the Nutritional Differences?

December 2, 2013 oblanderchiropractic

For years, health experts have advocated that we eat less red meat and substitute white meat whenever possible, since white meat is generally considered healthier. To a large extent, this is true. However, there are actually some significant nutritional differences between the two and some legitimate reasons to avoid cutting red meat out of your diet altogether.

First of all, it’s important to understand what gives each type of meat its color. All meat consists of muscle fibers. Red meat is made of muscle fiber that is referred to as “slow twitch,” meaning it is used for regular, steady activity like walking. White meat, on the other hand, is made of “fast twitch” muscle, which is used for short, sharp bursts of energy. Because it is used regularly, the muscle from red meat must carry more oxygen, so it has higher levels of myoglobin, which is the red-colored protein that carries oxygen, giving red meat its color. White meat requires less oxygen, so its myoglobin content is far lower.

Nutritionally, red meat (which generally includes beef and lamb) has a few vitamins and minerals that can be difficult to find in significant amounts elsewhere. These include vitamin B12 and heme iron. Red meat has the highest concentrations of these nutrients in their most bioavailable forms. The iron received from vegetable sources is non-heme iron, which is not as easily absorbed by the body. Red meat also contains healthy amounts of vitamin B6, creatine, zinc, riboflavin, niacin, thiamine and amino acids, in addition to being a great source of the potent antioxidant alpha lipoic acid (ALA).

Red meat as a whole is usually higher in fat and calories, however, lean red meat can be comparable in fat content to white meat. The amount of fat in lean ground beef, for example, is about the same in the equivalent amount of ground turkey. And if you buy grass-fed beef, the amount of saturated fat is lower than that in conventionally raised beef. Not only is grass-fed beef lower in saturated fat, it contains higher levels of healthy omega-3 fatty acids, vitamin A, vitamin E and beta carotene.

White meat (such as chicken and turkey) generally has fewer calories than red meat, though the difference is not as large as many people think. A 100-gram portion of beef has 136 calories on average, while a 100-gram portion of chicken contains an average of 106 calories. Chicken is a good source of polyunsaturated fatty acids (PUFAs) and contains about six times more omega-3 fatty acid than red meat. White meat also contains more easily digested amino acids than red meat, is a good source of protein and is high in potassium and calcium.

There remains some considerable controversy over whether pork should be considered red meat or white meat. Although the U.S. Department of Agriculture defines pork as a red meat, it has less myoglobin than red meat, but much more than chicken. Pork tenderloin is as lean as a skinless chicken breast, and is a good source of thiamine, vitamin B6, phosphorus and niacin.

Nutritionally, it’s hard to argue that one is definitely preferable to the other. As a practical matter, it’s probably best for most people to eat a mixture of red and white meat, since this is one way to be assured of getting the most complete range of nutrients that meat can provide. For a healthy diet, however, all meats should be eaten in moderation, along with multiple servings of vegetables and fruit!

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Category: Nutrition

Have a Cold? Top Ten Tips for Getting Better Faster

September 11, 2014 oblanderchiropractic

Superfoods: Science or Marketing?

August 22, 2014 oblanderchiropractic

Unrealistic Expectations for Gluten-Free Diets?

July 21, 2014 oblanderchiropractic

Superfoods: Science or Marketing?

June 4, 2014 oblanderchiropractic

Children and Caffeine: What Parents Should Know

May 29, 2014 oblanderchiropractic

Food as Medicine: Close-Up on Cumin

May 19, 2014 oblanderchiropractic

Fruit Juice and Kids: A Reality Check for Parents

April 9, 2014 oblanderchiropractic

The Benefits of Magnesium

February 26, 2014 oblanderchiropractic

Benefits of Zinc

December 24, 2013 oblanderchiropractic

White Meat Versus Red Meat: What Are the Nutritional Differences?

December 2, 2013 oblanderchiropractic