american diet Archives - Amazing Health Advances

Break Free from Addictive Junk Food

The AHA! Team — Wed, 11 Dec 2024 06:28:21 +0000

Al Sears, MD, CNS – In a breakthrough study, researchers at Yale and the University of Cologne reveal that your brain has been trained to crave and consume processed foods. I’m sure you know how hard it can be to resist certain insulin-spiking foods that score high on the glycemic index – like French fries, potato chips, pasta, and bagels. But why? The answer has nothing to do with weak willpower and it certainly has nothing to do with the latest nonsense from mainstream medicine about having a genetic mutation that makes you crave sweet foods. The real reason your brain craves junk food is far more disturbing… In a breakthrough study, researchers at Yale and the University of Cologne reveal that your brain has been trained to crave and consume processed foods. If you don’t do something about it, you won’t just gain weight; you’ll leave yourself vulnerable to all kinds of chronic conditions, like diabetes, heart disease, obesity, and cancer. The researchers found that eating these modern carb-loaded concoctions physically rewires your brain, so you subconsciously prefer them over natural, healthy foods.1 The study found that super-processed snacks and desserts activate the parts of your brain responsible for pleasure and reward and also release the feel-good hormone dopamine. Like it or not, you’ve been turned into an addict by America’s food companies. The researchers found that the more carb-heavy and processed-sugary products you eat, the more your brain craves them – and the effect lasts for months after you’ve stopped eating them. You see, the brain’s heightened response to these foods among study participants was even greater after eight weeks, the full length of the study – but the researchers added that their addictive effects were likely to keep increasing long into the future. That’s bad news because the typical American diet is loaded with carb-heavy, processed foods containing unnaturally high amounts of grains, cheap and unhealthy vegetable oils, dangerous preservatives, and refined sugar. But the problem is not just the harm these foods cause. They also leave your body starving for the vitamins, minerals, live enzymes, and micronutrients you need to ward off disease. And now we know why it’s so hard to quit eating them – because they’re also addictive. The good news is you can retrain your brain by switching to the right foods and the right kind of exercise – just as your primal ancestors did. You see, your body didn’t evolve to eat fake food. Your primal ancestors evolved to survive and thrive on protein, healthy fats, wild fruits, and vegetables. Today, Big Agra and greedy corporations have turned everything on its head – and they’ve made us addicts in the process. 6 Simple Steps That Will Help You Break Free From Big Food’s Addictive Junk So here are a few easy tips I give to my patients to help them break the habits that are lining the pockets of Big Food and destroying your health. Severely restrict ultra-processed foods. You can start by reducing processed carbohydrates. That means avoiding products that contain refined sugars and processed grains. Keep grains like wheat, rice, and corn, as well as breakfast cereals, cereal bars, and low-fiber or sweetened foods to a minimum. Instead, eat plenty of above-ground and green, leafy vegetables, onions and garlic, berries, and other fresh fruits, nuts, and seeds. Carbs should never make up any more than 5% or 10% of your total calorie intake. Avoid high-fructose corn syrup. This is one of the most processed and concentrated forms of sugar on the planet. One more reason to stay away from processed foods or anything packed in a box, can, or plastic container (even if it’s labeled organic). Once you cut this out, your brain’s sugar and carb addiction will be easier to break. Eat quality calories. Conventional doctors will tell you the key to fat loss is cutting back on calories. But it’s not about the quantity of calories. It’s all about the quality of calories. Eat meals based on protein…as many different kinds of protein as you can get. Protein signals your body to stop eating. Getting enough protein retrains your brain from “store fat” to “burn fat” and rids your brain of its refined sugar addiction Eat the right fats. Don’t cut back on fat. Instead, eat the right fats like omega-3s. Your body needs them to absorb vitamins and nutrients, and they are non-addictive. Practice short-duration, high-intensity, progressively challenging workouts. Exercise is one of the best ways to retrain your body and brain to eat the right foods. It also helps your body shed fat and resets your insulin response which goes haywire with an excess of carbs and refined sugar.2 Eat low glycemic index foods. High glycemic index foods, which are usually processed ones, are loaded with sugars, starches, and grains that cause hormonal hunger and trigger addictive brain patterns. But low glycemic index foods – those that don’t raise your blood sugar and are also the most nutrient-dense – curb your appetite. These include seeds, nuts, wild-caught salmon, grass-fed beef, free-range poultry, eggs, berries and fruits, and vegetables. To Your Good Health, Al Sears, MD, CNS References: 1. E Sharmili, et al. “Habitual daily intake of a sweet and fatty snack modulates reward processing in Humans.” Cell Metabolism. 22. March 2023 2. Reseland, Janne E. “Effect of long-term changes in diet and exercise on plasma leptin concentrations,” American Journal of Clinical Nutrition 2001;73(2): 240-245 To read the original article click here.

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3 Most Common Diet Myths That Could Be Hurting You

The AHA! Team — Wed, 23 Oct 2024 08:31:01 +0000

Dr. Don Colbert – In the ever-evolving world of nutrition and wellness, myths and misconceptions abound, often clouding the truth about healthy eating. With the constant influx of new diets and health fads, it’s easy to get swept away by promises of quick results and miraculous transformations. However, not all popular advice is beneficial, and some commonly accepted diet myths could actually be detrimental to your health. Dr. Don Colbert, an expert in nutrition and the creator of the Keto Zone Diet, addresses these misconceptions by offering a scientifically-backed, holistic approach to eating that stands out from misleading diet trends. Here, we debunk three pervasive diet myths and explore how the Keto Zone provides a safer and more effective alternative. Myth 1: More Meals, Smaller Portions Boost Metabolism One of the most prevalent diet myths is that eating smaller meals more frequently throughout the day will boost your metabolism. The theory suggests that by constantly feeding your body, you’ll burn more calories overall. However, recent studies suggest that meal frequency has little to no effect on fat burning or weight loss. What matters more is the total caloric intake and the quality of the food consumed. The Keto Zone diet takes a different approach through intermittent fasting (IF), which involves eating all your meals within a specific window of time each day. This method has been shown to improve metabolic health more significantly than the traditional small, frequent meals approach. IF helps to regulate the body’s insulin levels, reduce inflammation, and improve brain health, all while supporting sustainable weight loss. By focusing on when to eat rather than constantly grazing, the Keto Zone diet aligns more closely with our bodies’ natural circadian rhythms, promoting a deeper state of ketosis and enhanced fat burning. Myth 2: Fat Makes You Fat The belief that eating fat makes you fat is deeply ingrained in our dietary culture, stemming from outdated studies that have long been debunked. This myth led to the rise of low-fat and fat-free diets that dominated the market for decades. However, fats are essential to the body, playing a critical role in hormone production, cell structure, and nutrient absorption. More importantly, not all fats are created equal. The Keto Zone diet emphasizes the importance of consuming healthy fats, such as those found in avocados, nuts, seeds, and olive oil. These fats are not only heart-healthy but are also vital for maintaining energy levels and aiding in the absorption of fat-soluble vitamins. In contrast to the myth, incorporating healthy fats into your diet can actually help you lose weight by keeping you fuller longer and stabilizing blood sugar levels, thus reducing cravings and overeating. Myth 3: All Calories Are Created Equal The calorie-counting model of weight loss is another diet myth that simplifies nutrition down to a mere numbers game. This approach neglects the nutritional value of foods, implying that a calorie from a candy bar is the same as a calorie from broccoli. Such thinking overlooks the metabolic processes influenced by different types of food and can lead to unhealthy eating habits. The Keto Zone diet advocates for a low-carbohydrate, moderate-protein, and high-fat diet, focusing on the quality and source of calories rather than the quantity alone. By reducing carbohydrate intake and increasing healthy fats, the body enters a state of ketosis where it burns fat for fuel instead of glucose. This shift not only aids in significant weight loss but also improves overall health by reducing the risk of developing chronic diseases such as type 2 diabetes and heart disease. Embracing the Keto Zone Switching to the Keto Zone diet can seem daunting at first, especially if you’re accustomed to the myths that pervade our dietary mindset. However, the transition can be simplified with a few practical steps: Educate Yourself: Understanding the science behind the Keto Zone is crucial. Read books, watch documentaries, and consult resources that explain how and why it works. Plan Your Meals: Prep your meals ahead of time to ensure you have healthy options that adhere to the Keto Zone principles. Start Slow: Gradually reduce your carbohydrate intake and increase your fat consumption to ease your body into ketosis. Monitor Your Progress: Keep track of how your body responds to the diet. Adjustments might be necessary based on your specific health needs. Seek Support: Joining a community of like-minded individuals can provide encouragement and accountability. Conclusion The Keto Zone diet offers a scientifically validated, nutritionally balanced approach that counters widespread diet myths with facts and results. By focusing on healthy fats, proper meal timing, and the quality of calories, Dr. Don Colbert’s Keto Zone not only facilitates weight loss but also enhances overall health. If you’re looking to escape the confusion and misinformation prevalent in the diet industry, the Keto Zone diet offers a refreshing and scientifically supported path. By debunking common myths and focusing on a balanced approach to nutrition, Dr. Don Colbert’s Keto Zone diet not only facilitates significant health improvements but also fosters a sustainable lifestyle change. Whether you’re looking to lose weight, enhance your energy levels, or improve your overall health, the Keto Zone provides a credible and effective framework. Embrace the clarity and confidence that come with informed dietary choices and take your first step into a healthier, more vibrant life with the Keto Zone diet. You can sign up for Dr. Colbert’s Free 21 Day Keto Zone Challenge by going to ketozone.com/challenge To read the original article click here.

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Study Reveals Neurological Effects of Reused Frying Oils

The AHA! Team — Fri, 24 May 2024 08:05:23 +0000

American Society for Biochemistry and Molecular Biology via News-Medical – A new study found higher levels of neurodegeneration in rats that consumed reused deep fried cooking oils and their offspring compared to rats on a normal diet. Deep frying, which involves completely submerging food in hot oil, is a common method of food preparation around the world. Results from the study also suggest that the increased neurodegeneration is tied to the oil’s effects on the bidirectional communication network between the liver, gut and brain. The liver–gut–brain axis plays a crucial role in regulating various physiological functions, and its dysregulation has been associated with neurological disorders. Kathiresan Shanmugam, an associate professor from Central University of Tamil Nadu in Thiruvarur, led the research team. Deep-frying at high temperatures has been linked with several metabolic disorders “Deep-frying at high temperatures has been linked with several metabolic disorders, but there have been no long-term investigations on the influence of deep-fried oil consumption and its detrimental effects on health,” said Shanmugam, formerly at Madurai Kamaraj University, Madurai. “To our knowledge we are first to report long-term deep-fried oil supplementation increases neurodegeneration in the first-generation offspring.” Sugasini Dhavamani, a research collaborator from the University of Illinois at Chicago, will present the research at Discover BMB, the annual meeting of the American Society for Biochemistry and Molecular Biology, which will be held March 23–26 in San Antonio. Deep frying food not only adds calories; reusing the same oil for frying, a common practice in both homes and restaurants, removes many of the oil’s natural antioxidants and health benefits. Oil that is reused also can contain harmful components such as acrylamide, trans fat, peroxides and polar compounds. To explore the long-term effects of reused deep-fried frying oil, the researchers divided female rats into five groups that each received either standard chow alone or standard chow with 0.1 ml per day of unheated sesame oil, unheated sunflower oil, reheated sesame oil or reheated sunflower oil for 30 days. The reheated oils simulated reused frying oil. Compared with the other groups, the rats that consumed reheated sesame or sunflower oil showed increased oxidative stress and inflammation in the liver. These rats also showed significant damage in the colon that brought on changes in endotoxins and lipopolysaccharides -; toxins released from certain bacteria. “As a result, liver lipid metabolism was significantly altered, and the transport of the important brain omega-3 fatty acid DHA was decreased. This, in turn, resulted in neurodegeneration, which was seen in the brain histology of the rats consuming the reheated oil as well as their offspring.” Additional studies in which MSG was used to induce neurotoxicity in the offspring showed that the offspring that consumed the reheated oils were more likely to show neuronal damage than the control group receiving no oil or those that received unheated oil. Although more studies are needed, the researchers say that supplementation with omega-3 fatty acids and nutraceuticals such as curcumin and oryzanol might be helpful in reducing liver inflammation and neurodegeneration. They added that clinical studies in humans are needed to evaluate the adverse effects of eating fried foods, especially those made with oil that is used repeatedly. As a next step, the researchers would like to study the effects of deep-frying oil on neurodegenerative diseases such as Alzheimer’s and Parkinson’s as well as on anxiety, depression and neuroinflammation. They would also like to further explore the relationship between gut microbiota and the brain to identify potential new ways to prevent or treat neurodegeneration and neuroinflammation. Source: American Society for Biochemistry and Molecular Biology To read the original article click here.

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Are You Hooked on America’s Deadly Diet? Heal Your Body with These Life-Saving Foods

AHA Publisher — Fri, 09 Sep 2022 07:00:59 +0000

Lorie Johnson via CBN News – The pandemic consumed most health news for two years, but underneath it all there’s been a deeper issue – a majority of the fatalities and serious cases involved patients with significant underlying health problems. Medical issues like diabetes, heart disease, and obesity were already a serious health risk for millions of Americans, and the outbreak only made matters worse. Even before COVID, scientists were pointing out that the Standard American Diet (SAD) causes even more deaths than smoking. This diet largely consists of ultra-processed foods loaded with chemicals, added sugars, and industrial oils. A growing number of doctors and other health experts recommend replacing the SAD diet with one that’s full of whole, plant-based foods. Whole foods are ones that are as close to their original state as possible, and plant-based foods, as the name suggests, are those that grew out of the ground. A Grandmother’s Testimony As a young boy, Michael Greger saw how food can be medicine. When doctors couldn’t treat his 65-year-old grandmother’s heart disease, they sent her home to die. However, at that time she started eating a plant-based diet, reversed her heart disease, and lived to the ripe old age of 96! Astounded by what he saw in his grandmother’s life, Michael decided to help others achieve the same results. Now as a physician, Dr. Greger offers free nutrition advice, including hundreds of healthy recipes on his non-profit website, nutritionfacts.org. Dr. Greger points to an increasing number of scientific studies showing a plant-based diet proves to be the healthiest of all diets for people like his grandmother who deal with heart problems. “Not only can heart disease be prevented and arrested with a plant-based diet,” he told CBN News, “It’s the only diet ever proven to reverse heart disease in the majority of patients, opening up arteries without drugs, without surgery.” Every Small Change Can Make a Difference Every 37 seconds someone in America dies from heart disease. Cardiologists like Dr. Deepak Talreja urge their patients to switch to a whole-food, plant-based diet before it’s too late. For some patients, particularly those who’ve been eating processed foods for many years, they’re encouraged to do the best they can. “We try to push people towards as optimal a diet as they can really stick with,” Dr. Talreja told CBN News. In short, he tells them to eat as many plants and as few animals as possible. He also recommends eating foods as close to their natural state as possible. For example, instead of highly processed breakfast cereal, Dr. Talreja recommends whole-grain oatmeal. He says every small change can make a difference. “Some people are very committed and they’ll fall into a program where they do 100 percent the right thing,” he explained, “Some people can’t do that, but if they can do the right thing 70 or 80 percent of the time that moves them closer to where they’re either going to get more committed or at least get some benefits from that diet.” Prevents Other Causes of Death Heart disease is just one of many chronic diseases a plant-based diet has been shown to prevent or reverse. The list includes other leading causes of death including cancer, diabetes, and obesity. Case in point: Loma Linda, California, is the American city with the highest percentage of centenarians per capita. It’s also home to the highest concentration of Seventh Day Adventists, a denomination which advocates a plant-based diet. Dr. Larry Beeson, a researcher at the Loma Linda School of Public Health, analyzed over 50 years of studies done by himself and others. “Adventists have approximately the same proportion of people who die of cancer, heart disease or stroke,” he told CBN News, “But the age that they get diagnosed is much later.” Beeson said within the Seventh Day Adventist community, people follow various plant-based diets, but noted the ones who ate more plants and fewer animal products lived longer, healthier lives in general. Different Plant-Based Diets Here are the four major plant-based diets. 1. Vegan: 100% plant food. No animal products whatsoever 2. Vegetarian: Mostly plants but some eggs and dairy foods 3. Pescatarian: Mostly plants but some eggs, dairy and seafood 4. Flexitarian: Mostly plants but some eggs, dairy, seafood, poultry, and meat For the last 15 years, dietician Julieanna Hever has been teaching people how to switch to a more plant-based diet, which she says can reverse Type 2 Diabetes, high blood pressure, and more. “It reduces obesity and extra weight,” she said. “It reduces medication requirements. I love to say decreasing your medication results are normal. My clients get off their medications.” In her cookbook, The Healthspan Solution, she offers recipes and tips for newcomers to this lifestyle, adding there’s a bit of a learning curve. “I liken it to learning a new language,” she said, “Anything, when you’re transitioning to something major, like the way you’ve eaten your whole life, you just have to learn a few new words, a few new ingredients, tie them together in sentences and paragraphs and some recipes and then if you keep doing it over and over again you become fluent.” Hooked for Life Dr. Greger says if he can get his patients to try a plant-based diet for three weeks, they’re usually hooked for life. “They’re going to sleep so much better, their digestion’s better, their periods {are} less painful, they have more energy,” he said, “In fact, some people say ‘Oh, I felt fine, Doc,’ but then they didn’t realize they had chronic indigestion. They just thought it was normal to feel like this after a meal. But no, you don’t know how good you’re going to feel until you give it a try.” Dr. Greger tells his patients to consume the following plant-based foods each day: 3 Servings of Beans (such as hummus, lentils or tofu) 1 Serving of Berries 3 Servings of Other Fruit 1 Serving of Cruciferous Vegetables (such as broccoli, cauliflower or Brussels sprouts) 2 Servings of Greens (such as kale, romaine or collards) 2 Servings of Other Vegetables (such as mushrooms) 1 Tablespoon of Ground Flaxseed 1 Serving of Nuts 1/4 Teaspoon of Turmeric 3 Servings of Whole Grains (such as 100% whole grain bread, oatmeal or pasta) ***** HEALTHY RECIPES ***** Recipe for Pat Robertson’s Minestrone Soup: Ingredients: 1 can (14.5 oz.) chicken broth, low sodium, NO MSG 1 can (approx. 15 oz.) chickpeas, drained 2 cans (15 oz. each) diced tomatoes 1 can (11-15 oz.) corn, drained 2 large red potatoes (with skins), diced 1 zucchini, diced 1 large onion, diced 3 large stalks celery, diced 1 package (10 oz.) frozen spinach 2 cups chopped kale 2 cups chopped cabbage (outer leaves preferred) Half a 16-oz. package frozen peas 2 tablespoons extra virgin olive oil Worcestershire sauce, sea salt, and pepper to taste Directions: Place all ingredients into a large pot and mix well. Bring soup to a boil, then reduce heat, cover, and simmer for four or five hours, adding a small amount of water as needed. For a hearty meal, serve with your favorite whole-grain bread. Leftover soup can be kept in the refrigerator for up to three days. Use it as a quick heat-and-eat meal or savory first course. • Optional: For extra spice, try one can of regular chopped or diced tomatoes and one can (10 oz.) of diced tomatoes with green chiles Recipe for Butternut Squash, Ginger, Turmeric Soup Courtesy of Elizabeth Lindemann Ingredients: 1 large butternut squash cooked (see notes) 2 tablespoons fresh ginger peeled and chopped 1 onion diced 1 tablespoon coconut oil or olive oil, or butter 2 cups chicken stock/broth or vegetable broth, for vegetarian/vegan 15 oz. canned coconut milk kosher salt to taste black pepper to taste 1 teaspoon ground turmeric roasted squash or pumpkin seeds and fresh cilantro for serving (optional) Directions: In a large pot, sauté the ginger (2 tablespoons) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes). Add the stock (2 cups), bring to a boil. Add the cooked butternut squash. Stir in the can of coconut milk. Season with salt, pepper, and turmeric (1 teaspoon). Use an immersion blender to blend to a smooth puree (alternatively, you can use a standing blender in batches). Taste and adjust seasonings as needed. Serve topped with roasted seeds and/or fresh cilantro, if desired. Notes: To cook the butternut squash, place it whole in your slow cooker for 3 hours on high or 6 hours on low. Remove, let cool, halve, deseed, and remove flesh from the peel. Or, purchase about 4 ½ cups cubed, raw squash and roast on an oiled pan in your oven at 425 degrees for 25 minutes or until fork-tender. To read the original article click here.

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Study: Eating 1 Hot Dog Can Take 36 Minutes Off Your Life

AHA Publisher — Fri, 24 Sep 2021 07:00:35 +0000

Christine Ruggeri, CHHC via Dr. Axe – Frequently found everywhere from hot dog stands on the street corners to summertime barbecues and picnics, hot dogs are a popular food eaten around the world, but a recent study found that eating just one beef hot dog can result in the loss of 36 minutes of healthy life. The standard hot dog is made from the trimmings of beef and pork, which are ground up and blended up into a batter along with additional ingredients, like seasonings, curing ingredients and sodium nitrite to help boost both shelf life and color. This mixture then goes into a machine that pumps them into cellulose casings that are then cooked, doused in cold water and packaged into the individual links that you find at the grocery store. While hot dogs may be a go-to favorite for many when it comes time to fire up the grill, they may not make the healthiest addition to your diet. In fact, these recent findings suggest that eating them will reduce your healthy life span. Not only are hot dogs highly processed meat and filled with potentially harmful chemicals like nitrates, nitrites and MSG, but there have also been a series of hot dog recall warnings that call into question the safety of your favorite frankfurter. Hot Dog Study Findings A new 2021 study published in the journal Nature Food analyzed over 5,800 foods in the American diet and measured their potential effects on life span. The team of researchers at the University of Michigan designed an index that calculates the net detrimental or beneficial burden in minutes of life that’s associated with a particular food. The index measured exactly how many minutes are deducted or added to life after the consumption of certain foods, like processed meats, nuts, fruits and vegetables. Using this index, researchers found that a standard beef hot dog on a bun results in healthy life loss of 27 minutes, but when ingredients such as trans fats and sodium are factored in to the equation, eating a hot dog can reduce healthy life by 36 minutes, according to study findings. Other Hidden Dangers The bone-chilling details of this recent hot dog study aren’t the only reason you should probably consider cutting back on your hot dog consumption. Besides the potential risk for contamination with bones, metal shards and foodborne illness, there are also some other negative health effects and hidden dangers of hot dogs that should be considered. 1. Made with Harmful Additives Hot dogs contain several food additives that could be detrimental to your health. Sodium nitrite, for example, is commonly added to processed meats, such as hot dogs, bacon and ham, to act as a preservative, block bacteria growth and enhance the color. Though nitrites themselves are generally not harmful, research suggests that when they are exposed to high heat or the acidity of the stomach, they can form nitrosamines, which are considered carcinogenic. Monosodium glutamate, or MSG, is another additive frequently found in processed meats and used to enhance flavor. Some studies have found that MSG can be genotoxic, meaning it causes damage to our cells, while other studies have shown that chronic MSG consumption has caused kidney damage in animals. Additionally, although there is limited scientific evidence on MSG sensitivity, there are many anecdotal reports of experiencing symptoms like headaches, hives, congestion and chest pain following MSG consumption. 2. Increased Risk of Heart Disease Hot dogs tend to be high in sodium, fat and cholesterol. Excessive consumption can lead to problems like high blood pressure or elevated blood lipids, which can increase your risk of heart disease. Additionally, hot dogs are highly processed foods. Processed meats have repeatedly been linked to a higher heart disease risk. For example, a 2014 study found that eating more processed red meat led to a higher risk of heart failure. Another study in the journal Public Health Nutrition found that each serving of processed meat boosted the risk of heart disease mortality by 15 percent. 3. Increased Risk of Cancer The World Health Organization made a splash by publishing a report classifying processed meats, such as hot dogs, as “carcinogenic to humans,” right alongside harmful compounds like tobacco and asbestos. This conclusion was based on multiple studies that have established a clear linkbetween consumption of processed meats, like hot dogs, and an increased risk of certain types of cancer. For example, a 2014 study grouped participants into categories based on their processed meat consumption. Data indicates that those with the highest intake of processed meats had a 22 percent higher risk of colorectal cancer than those with the lowest intake, and each 100-gram increase in intake was linked to a 14 percent higher risk. Other studies have also found an association between high consumption of processed meat and a higher risk for breast, lung and stomach cancer. 4. Questionable Ingredients It’s not uncommon to see hot dog recalls making news headlines. In 2017, the company that makes hot dogs for popular brands like Nathan’s announceda hot dog recall due to the presence of tiny shards of metal found in the packaging. Only one year before that, another hot dog recall notice was issued because of listeria contamination. A more recent hot dog recall, however, may make you rethink your menu for your next summer barbecue. The maker of Sabrett hot dogs recalled more than 7 million pounds of hot dogs and sausages after finding that they contained bone fragments that caused minor injuries to at least one person. Once you understand the process of how hot dogs are made, it’s not hard to imagine how this type of contamination could easily occur. Throw a bunch of meat trimmings into a blender and you’re bound to get the occasional bone or shard of metal, along with who knows what else. There are other possible unsavory hidden ingredients that could be lurking in your hot dog as well. For example, if you’re browsing the hot dog aisle and see a package that reads “variety meats” or “meat by-products,” that means that it can contain other parts of the animal, including organs like the heart, liver or kidneys. To avoid these ingredients, stick to brands that contain “all meat,” such as “all turkey” or “all beef.” Additionally, hot dogs may also contain mechanically separated meat, or MSM. This is a type of meat that has been pushed through a sieve to separate the meat from the bone, creating a type of paste. While this process was made illegal in the United States in 2004 due to its association with mad cow disease, regulations now state that hot dogs can still contain up to 20 percent MSM. 5. May Cause Allergic Reaction Some people have reported allergic reactions or negative symptoms after eating hot dogs. Hot dogs typically contain a long list of ingredients, so it can be hard to pinpoint exactly which ingredients may be to blame for these symptoms. While it can sometimes be an allergy to the specific kind of meat used, it is more often an allergy resulting from one of the additives or dyes found in hot dogs. Nitrates, annatto seed, carmine and tartrazine are a few of the ingredients that are often responsible for adverse reactions after eating hot dogs. Like all foods, you should stop eating hot dogs immediately and consult your doctor if you experience any negative symptoms. What Are Hot Dogs Made Of? There are a few basic steps to making hot dogs, although some of the spices and order of steps vary according to where the dogs will be sold. That’s right, according to the people at hot dog manufacturing facilities, where the dogs are sold dictates how they taste as people in different regions have different preferences when it comes to their hot dogs. In general, the following steps explain how hot dogs are made and what they’re made of: Trimmings are raked into stainless steel cases. (Trimmings are what’s left over after cutting up steaks and pork chops.) The trimmings are next dumped into a chopper where they are chopped. Water, salt, corn syrup or sorbitol, food starch, and liquid smoke are added. All ingredients are blended in a large vat. Secret spices are now added. These vary based on where the hot dogs will be sold. Sodium nitrate is added for extending shelf life and color enhancement. The meat mixture is put through a funnel and comes out the other end looking a lot like what a meat smoothie would resemble. The dogs are stuffed into cellulose tubing and cut every 5 ¼ inches. The now closed hot dogs are baked. The cooked hot dogs are doused in cold, salty water and packaged. As the popularity of hot dogs has grown, more and more types of hot dogs have hit the shelves. In addition to the standard beef and pork franks, other types of hot dogs include turkey, chicken and cheese-filled hot dogs, as well as deep-fried corn dogs. Hot dogs are also available in reduced-fat, all meat, nitrite-free and even vegetarian varieties. Though some of these types may be preferential over the standard fat-filled, sodium-rich hot dogs, they should all still be consumed only in moderation. Vegetarian hot dogs (also cleverly dubbed “not dogs”), for example, may be lower in cholesterol and fat than regular hot dogs, but they are still highly processed and usually contain a long list of questionable ingredients, like soy and textured vegetable protein. Nutrition Facts The nutrients found in hot dogs can vary based on the brand, the type of meat used and the toppings that are added. However, most hot dogs tend to be high in sodium and cholesterol, as well as saturated fat. They also are usually low in carbohydrates and provide a moderate amount of protein, with anywhere from five to eight grams of protein per serving. For reference, one beef frankfurter (about 45 grams) contains approximately: 148 calories 2.1 grams carbohydrates 5.1 grams protein 13 grams fat 513 milligrams sodium (21 percent DV) 0.8 micrograms vitamin B12 (13 percent DV) 24 milligrams cholesterol (8 percent DV) 72 milligrams phosphorus (7 percent DV) 1.1 milligrams zinc (7 percent DV) 1.1 milligram niacin (5 percent DV) 3.7 micrograms selenium (5 percent DV) 16.2 international units vitamin D (4 percent DV) 0.1 milligram riboflavin (4 percent DV) 0.7 milligrams iron (4 percent DV) 0.1 milligram copper (4 percent DV) Note that this is the nutrient information for a beef hot dog with no toppings or bun. Adding a bun can increase the hot dog calories by about 120, while considerably increasing the carbohydrate and sodium content as well. Meanwhile, any additional toppings or condiments, like ketchup or mustard, will increase your hot dog calories even more depending on how much is used. Healthier Alternatives If you’re a big fan of hot dogs and can’t imagine hosting a barbecue without them on the menu, there are ways to make your hot dog a bit healthier. Check your local grocery stores for “all meat” and “nitrite-free” hot dog varieties. Additionally, practice label reading, and look for a brand that is lower in sodium, saturated fat and calories with minimal ingredients listed. Remember that those extra toppings can stack up fast and may even provide more calories and sodium than the actual hot dog itself. Keep toppings like cheese, pickles and sauerkraut in check, and consider swapping these for healthier choices like avocado, tomatoes, cabbage or raw onions. Then finish it off with a whole-wheat bun rather than a white bun to make sure you’re maximizing your nutrient intake. There are also hot dog alternatives available at the grocery store, like chicken sausage and turkey dogs. Of course, make sure to check the ingredients on these products also to rule out unhealthy additives. Finally, keep in mind that even the healthiest hot dog at the grocery store is still processed. Ideally, you should avoid hot dogs completely. If you do want to enjoy the occasional hot dog...

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Want to Live Longer? Here Is How Caloric Restriction Can Help You Achieve a Long, Healthy Life

AHA Publisher — Tue, 24 Aug 2021 07:22:42 +0000

Stephanie Woods via NaturalHealth365 – Calorie restriction for weight loss is nothing new. Experts and healthcare professionals have been recommending it for decades to help those who want to drop a few pounds. In fact, several studies have recently found that restricting calories can also improve your health and even prolong your life. What’s So Wrong With the American Diet? The American diet is inundated with processed foods that are barely recognizable as food, loaded with glyphosate, sodium, sugar, and chock full of preservatives. Combine this with the extreme excess that is not just accepted but promoted and encouraged in modern society. It’s easy to see why type 2 diabetes, cancer, obesity, and neurodegenerative disorders are so prevalent and rapidly growing each year. This unhealthy diet is responsible for chronic health conditions and the breakdown of the body. Organs are impacted, so they don’t function as they should, which causes fatty liver, disorders of the gallbladder, and blockages in arteries leading to the heart. The digestive system begins to malfunction with conditions like acid reflux and IBS. Even the chemical makeup is altered, which leads to anxiety and depression. What Is a Healthy Caloric Restriction? Caloric restriction is simply a different way of looking at eating. While most people think it is just limiting the calories they eat each day, it is actually a little more than that. There is a two-prong approach to caloric restriction: Limiting or restricting how many calories you consume each day Get enough nutrients to avoid malnutrition This means making every bite count and taking a good multivitamin every day, as well as staying well-hydrated. So How Does Restricting Calories Extend Life? Certain cellular changes occur within the body when a person follows a caloric restriction diet. Scientists have identified five benefits: Increase sirtuin function – These proteins regulate cellular health. They also help protect cellular components when the body is under stress. Increase AMPK activity – This enzyme helps to regulate metabolism, which helps with weight loss and all over bodily function. Reduce mTOR activity – This protein is linked to chronic disease and aging, so reducing its activity can help stave off many harmful conditions. Block cellular senescence – It helps prevent cells from aging, which prevents older cells from no longer functioning as they should. Encourage autophagy – This means to compel cells to remove damaged, older components inside and replace them with healthy, new ones. Each of these actions helps protect the body against the effects of aging, accelerated aging, and chronic disease. Here Is How to Follow a Caloric Restriction Plan A calorie restriction diet is not easy for most people, and it can be unpleasant. The good news is, as your body adjusts to the new way of eating – and receives more nutrients – your hunger will actually subside and return to normal. In addition, your ghrelin and leptin levels will stabilize, giving you a better handle on your hunger and returning it to a healthier cycle. These tips will help you succeed at following a caloric restriction plan: Talk to your doctor. An integrative physician – with nutrition experience – can help you determine how many calories you should consume and how you should balance carbohydrates, fiber, fat, and protein. Keep a food diary. There are many great apps you can use, such as MyFitnessPal, which calculates your calories, fat, carbs, protein, and other nutrients and helps you with important information about the food you eat. It can also be used on your computer as well as the app. Stay hydrated. Even low-level dehydration can cause you to feel run down and sick. It can also impair how your body functions, particularly when processing the foods you eat. Stick to whole foods. Avoid processed foods and stick to whole, natural foods like organic fruits and vegetables, 100% grass-fed beef and wild-caught fish. And, don’t forget the nutritional value of organic sprouts, nuts, seeds, herbs and spices. Consume only high quality, nutritional supplements. For many people, correcting nutritional deficiencies can make a world of a difference, especially as it relates to vitamins B, C and D. Plus, let’s not forget the importance of getting enough zinc, selenium and magnesium. Eat enough fiber. Fiber is important for keeping your heart and body healthy. It also keeps you from getting constipated. Just remember, you’ll need both soluble and insoluble fiber. Sleep well. Your health is greatly affected by your sleep habits. Most people would feel better by getting 6 – 8 hours of quality sleep – every night – for optimal body and brain performance. Make sure your bedroom is dark; avoid using electronic devices about 1-2 hours before bedtime and, if needed, do some kind of activity to help you to “wind down” like, a warm bath or deep breathing exercises. What’s the bottom line? A caloric restrictive diet can help you prevent or reverse chronic health conditions, help you lose weight, reduce the signs of aging, and help you feel better. It is well worth the effort, and you are going to love the benefits. Sources for this article include: LifeExtension.com NIH.gov NIH.gov MyFitnessPal.com To read the original article click here.

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How Smoking in 1959 Is Like Eating in 2019: How Could There Be Such a Disconnect Between the Science and Medical Practice?

AHA Publisher — Sat, 05 Oct 2019 07:00:16 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Eating the Standard American Diet today is like being a smoker in the 1950s. Just as smoking was rampant back then, think about what we’re feeding even hospital patients to this day. “Most deaths in the United States are preventable and related to nutrition.” According to the most rigorous analysis of risk factors ever published, the Global Burden of Disease study, funded by the Bill and Melinda Gates Foundation, our diet is both the number-one cause of death and the number-one cause of disability in the United States, having bumped smoking tobacco down to number two. Smoking now kills about a half million Americans every year, whereas our diet kills thousands more. If most death and disability is preventable and related to nutrition, then, certainly, nutrition is the number-one subject taught in medical school and the number-one topic your doctor talks with you about, right? How can there be such a disconnect between the science and the practice of medicine? Let’s do a thought experiment. Imagine you’re a smoker in the 1950s. The average per-capita cigarette consumption was about 4,000 cigarettes a year. Think about that. In the 1950s, the average American smoked half a pack a day. My video How Smoking in 1959 Is Like Eating in 2019 shows a series of 1950s tobacco ads featuring media stars, famous athletes, and even Santa Claus telling you to smoke. The message was clear: If you wanted to keep fit and stay slender, you made sure to smoke. Magazine ads also encouraged you to eat hot dogs to keep yourself trim, as well as lots of sugar to stay both slim and trim. One ad even claimed that sugar was less fattening than apples. Apples! Though one internal tobacco industry memo stated, “Apples connote goodness and freshness and we see many possibilities for our youth-oriented cigarette with this flavor.” They wanted to make apple-flavored cigarettes for kids. Shameless! As those 1950s ads tell us, in addition to staying “fit,” staying “slender,” and “guard[ing] against throat-scratch”, “for digestion’s sake,” you could smoke. “No curative power is claimed for Philip Morris,” read one ad, “but—an ounce of prevention is worth a pound of cure.” Heeding that advice, it’s better to be safe than sorry, so you’d better smoke. Like eating, smoking was a family affair. Marlboro ads featured babies with comment bubbles saying, “Gee, Mommy, you sure enjoy your Marlboro,” “You’re darn tootin my dad smokes Marlboro…he knows a good thing,” and “Just one question, Mom…can you afford not to smoke Marlboro?” In another ad from the 1950s featuring a stereotypically nuclear family, the dad is given cartons of cigarettes from his doting children—one boy and one girl, of course—and even the dog has a carton as his doting wife looks on. “Blow in her face and she’ll follow you anywhere” was one tobacco company’s tagline, and “No woman ever says no to Winchester” was another. After all, cigarettes are “so round, so firm, so fully packed.” After all, John Wayne smoked them…until he got lung cancer and died. Back then, even the Flintstones were smoking, and so were the doctors. This is not to say there wasn’t controversy within the medical profession. Yes, some ads showed doctors smoking Camels, but, in others, physicians preferred Lucky Strikes, so there was some disagreement. Indeed, “eminent doctors…on high and impartial medical authority…call for Philip Morris.” Even “leading nose and throat specialists” couldn’t agree which cigarette is better for your throat. Probably best to stick to the science, and, touts another ad, “more scientists…smoke Kent…” This should not be rocket science—but even the rocket scientists had their favorite Viceroys for the “man who thinks for himself.” Can you guess why the American Medical Association (AMA) “went on record as withholding endorsement of the Surgeon General’s Report on Smoking and Health, which documented the important role of cigarettes in…lung cancer”? A “gift from the tobacco companies” of ten million dollars may have had a little something to do with that. But why weren’t more individual doctors speaking out? There were a few gallant souls ahead of their time writing in to medical journals, as there are today, standing up against industries killing millions, but why not more? Maybe it’s because “the majority of physicians themselves smoke[d] cigarettes,” just like the majority of physicians today continue to eat foods that contribute to our epidemics of dietary diseases. What was the AMA’s rallying cry back then? Everything “in moderation.” The AMA said “[e]xtensive scientific studies have proved that smoking in moderation” is okay. Eating the Standard American Diet today is like being a smoker in the 1950s. Just as smoking was rampant back then, think about what we’re feeding even hospital patients to this day. We don’t have to wait until society catches up with the science. Sometimes it takes a whole generation for things to change in medicine. The old guard of smoking physicians and medical school professors die off, and a new generation takes its place—but how many people need to die in the interim? In health, Michael Greger, M.D. This article has been modified. To read the original article click here. For more articles by Dr. Greger click here.

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