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Heart Attack Risk Goes UP With the Consumption of Artificial Sweeteners, New Study

AHA Publisher — Mon, 26 Sep 2022 07:00:11 +0000

News Staff via NaturalHealth365 – It’s no secret that too much sugar is bad for your health. But what about artificial sweeteners? In case you didn’t notice, the mainstream media barely says a word about this toxic creation. Unfortunately, too many people still consume artificial sweeteners … thinking they’re “better” than real sugar. The fact is there are many respected researchers and medical doctors like, Dr. Russell Blaylock warning the public about the dangers of artificial sweeteners. For example, a recent study published in the British Medical Journal (BMJ) suggests artificial sweetener consumption may be linked to heart attacks! WARNING: Study Links Artificial Sweeteners to Increased Cardiovascular Disease Risk Artificial sweeteners are suspected of contributing to a whole slew of health problems. However, researchers have struggled to come to a consensus on just how harmful they might be. The new BMJ study reveals a shocking link between sweeteners and heart attack risk. The study looked at information on over 100,000 participants in France. At the beginning of the study, the average participant’s age was 42, and the majority were female. The study followed people for an average of 9 years. First of all, participants filled out personal information such as their physical activity level, diet, smoking status, and jobs. The web-based study then tracked artificial sweetener dietary consumption, which included numerous popular brand-name sweeteners. The study concluded that higher intakes of artificial sweeteners were associated with a higher risk of cardiovascular diseases, including coronary heart disease and cerebrovascular disease. Aspartame, sucralose, and acesulfame potassium were especially linked to the increased risk of heart disease. This is especially concerning, considering that artificial sweeteners are widespread in many processed foods. But Wait, That’s Not All! Obesity Is a Real Danger Besides the ominous heart disease concerns, artificial sweeteners have been singled out as increasing the risk of other diseases as well. Yet, many people still use them for health reasons. Those with diabetes mellitus, dental issues, or reactive hypoglycemia tend to think these sweeteners will help them to avoid blood sugar spikes. Many other people also use them to substitute sugar and avoid calories when trying to lose weight. However, animal studies have suggested worrisome links that sugar substitutes promote carcinogenicity, obesity, and weight gain. Given their widespread use, artificial sweeteners may soon be re-evaluated by the European Food Safety Authority and the World Health Organization. How to Improve Heart Health Through Diet Considering the recent BMJ study, the smartest choice would be to avoid artificial sweeteners. Even though there is disagreement among the scientific community on just how detrimental artificial sweeteners might be, why take the risk with your health? Eliminating or minimizing processed foods from your diet goes a long way toward improving your overall health. Besides cutting out unhealthy foods, there are several simple things you can do to keep your heart and body healthy. Consuming a diet rich in organic fruits, vegetables, nuts, seeds and sprouts is beneficial for your cardiovascular system. Additionally, healthy fats like avocado and coconut are great for your heart. Ultimately, a natural, organic diet is a wonderful way to promote heart health. Additionally, lifestyle changes like consistent exercise, adequate sleep, avoiding alcohol consumption and developing a more positive mindset will contribute to a strong, healthy heart. Sources for this article include: TheGatewayPundit.com BMJ.com NIH.gov Healthline.com To read the original article click here.

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The Surprising Link Between These Foods and Depression, Anxiety and Other Mental Health Issues

AHA Publisher — Mon, 18 Jul 2022 07:00:49 +0000

Lorie Johnson via CBN News – Macaroni and cheese, hot fudge sundaes, and other comfort foods have become our go-to fixes during the pandemic to help brighten our days and soothe a lonely night. Unfortunately, what’s in these guilty pleasures can make blue moods and other mental health problems worse, not better, as researchers continue to discover a link between what we eat and how we feel. Mental Health Problems on the Rise The number of Americans seeking help for depression and anxiety skyrocketed 93 percent in 2020 compared to 2019. While some of that can be blamed on the COVID-19 impact, research shows mental illness has steadily increased for years. In fact, 40 million Americans deal with some mental health concern. That’s more than the populations of New York and Florida combined. These disorders make the list of the most common causes of death and disability. Suicide scores as a leading cause of death no matter the age group. Harvard Psychiatrist Uma Naidoo told CBN News, “We need to understand that the silent pandemic going on is one around mental illness – people feeling more depressed, bluer, not sleeping well, feeling extremely stressed and traumatized by everything that’s going on,” she said. It’s the Food Meanwhile, three out of four Americans are either overweight or obese – the highest level ever. As it turns out, there’s a link between the skyrocketing weight gain and the sharp increase in mental health problems, according to Naidoo and a growing number of mental health experts. The same foods that trigger weight gain can also lead to depression, anxiety, and other mental health issues. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital while serving on the faculty at Harvard Medical School. She is the author of the book, This is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More. “The foods that we call comfort foods are actually discomforting for our brain,” she said. As a result, Dr. Naidoo is one of a growing number of psychiatrists and other mental health professionals using healthy foods to treat their patients. “Not that a person shouldn’t see their doctor and take medication if they need it,” she explained, “But we also can start today at the end of our fork by making healthier choices in how we eat.” The Gut-Brain Axis Dr. Naidoo says a healthy brain begins with a healthy gut. “Essentially the gut and brain,” she explained. “Even though they are in different parts of the body, they actually arise from the same cells in the embryo and they divide up and turn into these two organs, and then they remain connected throughout life.” That key connection, the gut-brain axis, is a two-way superhighway sending constant chemical messaging back and forth via the vagus nerve. The chemicals, for better or worse, are determined by the type of bacteria, good or bad, found in the gut. “When we’re feeding those microbes lots of sugary treats, lots of refined sugars, lots of soda, what unfortunately happens is the bad microbes get fed, and when they get fed sugary foods, they overcome the good microbes,” Dr. Naidoo said. Sugar Bad, Vegetables Good Several studies including MRI imaging that shows excessive sugar consumption makes depression and anxiety worse. Dr. Naidoo says processed foods are loaded with sugar, even those that don’t seem sweet. “Unfortunately things like French fries from fast-food restaurants are actually made with added sugar,” she said. “We don’t taste that, but they’re made to be hyper-palatable. So just be aware of hidden sugars.” Believe it or not, many fake sugars are just as bad for the gut or in some cases worse than real sugar. “Several of the artificial sweeteners, unfortunately, can drive anxiety, worsen depression and disrupt those gut microbes,” she said. Dr. Naidoo recommends adding colorful vegetables, like leafy greens to your menu, which contain folate. “Folate, when there’s a low level in the brain, actually can lead to depression,” she said. She advises her patients to load up on antioxidant-rich foods like blueberries and green tea. “We are combating oxidative stress,” she explained, “Which is really good, and much better for our mental well-being.” She tells her psychiatric patients to eat plenty of healthy fats like olive oil, avocados, and things like salmon and walnuts which contain high levels of Omega-3 fats. Not Just Depression and Anxiety Dr. Naidoo believes in addition to relieving depression and anxiety, that this approach can also have a positive impact on Post Traumatic Stress Disorder (PTSD), Obsessive-Compulsive Disorder (OCD), Attention Deficit Hyperactivity Disorder (ADHD), Schizophrenia, Bi-Polar Disorder and other mental health challenges. “It doesn’t exclude the use of medications when needed,” she explained, “but it provides individuals with additional tools in their tool kit to really uplift their mental health.” An added benefit is that a healthy diet can also increase a medication’s effectiveness. In her book, This is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More, Dr. Naidoo lists specific foods that alleviate certain mental health problems. She also provides dozens of recipes that address specific mental health challenges. HERE ARE THREE OF THOSE RECIPES AS FEATURED ON THE 700 CLUB: Hearty Vegetable Soup – Fights Depression This soup has peas for magnesium, broccoli for iron, and sweet potatoes for vitamin A. It is low in saturated fat and high in fiber and antioxidants. Servings: 4 Prep Time: 15 minutes Cooking Time: 30 minutes Ingredients 2 Tablespoons olive oil 1 leek, sliced 1 clove garlic, finely chopped 1 cup fresh or frozen peas 2 cups fresh or frozen broccoli florets 1 sweet potato, unpeeled, cut into 1/2-inch pieces 1 Tablespoon kosher salt, plus more if needed 1 teaspoon black pepper, plus more if needed 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 4-6 cups hot vegetable stock or filtered water Fresh parsley, chopped (optional) Directions Heat the oil in a cast-iron Dutch oven on medium heat. Add the leek and garlic and sauté for 3-5 minutes, until the leek is soft and almost translucent. Add the peas, broccoli florets, sweet potato, salt, pepper, thyme, and dried parsley and allow to cook, stirring the mixture once or twice for 3-5 minutes. Once the vegetables appear partly cooked, add the vegetable stock. Partially cover, and allow the soup to simmer on medium for about 20 minutes. Season to taste with additional salt and pepper if desired, and garnish with fresh parsley, if desired. Mushroom and Spinach Frittata – Fights Anxiety (gluten-free, dairy-free) This easy-to-make frittata has mushrooms for a vitamin D boost and spinach for magnesium. You could save pieces for lunch for the next 2 days or save for up to 1 month in the freezer. Servings: 6 Prep Time: 10 minutes Cooking Time: 18 minutes Ingredients 5 whole eggs 1 cup almond milk 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 teaspoons dried parsley 1 Tablespoon olive oil 1 cup spinach (fresh or frozen and thawed) 1 cup mushrooms, chopped Directions Preheat the oven to 300 degrees. Line a 9-inch round casserole dish with parchment paper. In a medium bowl whisk the eggs with the milk, salt, pepper and parsley and set aside. Heat the oil in a medium cast-iron pan over medium heat. If using frozen spinach, wrap in cheesecloth (or a clean dish towel or paper towel) and squeeze to remove the excess water. Sauté the spinach and mushrooms in the oil until the mushrooms are lightly brown, about 3 minutes. Allow to cool. Place the cooled mushroom-spinach mixture in the casserole dish. Pour the egg mixture over the vegetables, cover with foil and bake until the eggs are just set, 15-18 minutes. Ovens vary, so make sure the eggs are set before removing the frittata from the oven. Cut into 6 even pieces and serve. Chia Pudding Topped with Nuts and Berries – Fights Trauma (vegetarian, gluten-free, dairy-free) Chia pudding is a great way to start the day and doesn’t require any early-morning prep. Since it has to set in the fridge overnight, you can prepare it the night before and then eat on the go. Servings: 2 Prep Time: 10 minutes Ingredients 1/2 cup organic canned light coconut milk 1/2 teaspoon honey 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 2 Tablespoons chia seeds Raspberries, blueberries, walnuts or other fruit Directions Pour the coconut milk into a mason jar and stir in the honey, vanilla, and cinnamon. Sprinkle the chia seeds on top. Screw the lid of the mason jar on and shake well so that the seeds mix with the milk. Chill overnight in the fridge. Serve topped with nuts and berries. To read the original article click here.

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Chemicals Found in 1,000 Processed Foods May Harm Immune System, According to New Study

AHA Publisher — Mon, 10 May 2021 07:00:16 +0000

Damon Hines via NaturalHealth365 – You know the symptoms; we all do. Bloating, fatigue, stomach upset, and a general feeling of blah thrown in for good measure. It’s the after-effects of gorging on Doritos or indulging in a pint of ice cream. Too much fat, sugar, and salt, too much high fructose corn syrup, and we’re left with a food hangover, our bodies laden with additives and preservatives and depleted of the water and enzymes needed to process them. But the health problems associated with processed foods are far worse than bloat and a mean case of the blahs. Processed foods account for a shocking 58% of calories in a U.S. diet. According to a study published in the Journal of the American College of Cardiology, ultra-processed food consumption is associated with an increased risk of heart disease. But that’s only the beginning. New research published in the International Journal of Environmental Research and Public Health suggests that chemicals found in over 1,000 processed foods may also harm the immune system. TBHQ: Used by Manufacturers to Prolong a Product’s Shelf Life and SHORTEN Your Life Ultra-processed foods are defined as “industrial formulations made with no or minimal whole foods and produced with additives such as flavorings or preservatives.” According to the study, the chemical preservative tert-butylhydroquinone, or (TBHQ), which is found in Pop-Tarts, Cheez-It crackers, Little Debbie Swiss Rolls, and more than 1,000 other processed foods, can negatively affect the immune system, as well as polyfluoroalkyl substances (PFAS), a group of chemicals that can leach into food from packaging. In addition, a 2017 Trusted Source study concluded that eating foods containing additives – including processed meats– may lead to an increase in the risk of several immune conditions. The study looked at additives such as sucralose, aspartame, carboxymethylcellulose, polysorbate-80, sodium, and carrageenan. Big Food Manufacturers Have No Incentive to Change Their Formulas Additives like TBHQ were approved by the FDA decades ago. The FDA allows the food and chemical industry to determine which ingredients are safe for consumption, like asking a drug cartel to regulate its product. Sodium Nitrate. Yellow #5. Brominated vegetable oil. TBQH. Sadly, our kitchens have become as chemically-filled as a science lab. Potentially dangerous additives need to be reviewed by the FDA, and regulatory loopholes need to be closed. Guarding Your Immune System Starts With Choosing a Carrot Over a Bag of Industrially Produced, Carrot-Flavored Veggie Puffs Processed food makes us ill, increases the risk of heart disease, weakens the immune system, and drives the global obesity epidemic. But if you want to improve your health and maintain a well-functioning immune system, it’s going to take more than avoiding what food journalist Michal Pollan calls “the edible food-like substances.” You’re going to have to eat right, too. Foods that are known to provide immune-boosting benefits include citrus fruits, foods that contain zinc – such as peas, raw cheese, organically-raised chicken breast, cruciferous vegetables, garlic, and ginger. Finally, as a consumer, be sure to read all packaging and labels carefully. Don’t let processed food take over your shopping cart. Bottom line, if you’re having a hard time reading (and understanding) a food label – don’t buy it! Sources for this article include: Livescience.com Medicalnewstoday.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Obesity Hits New Milestone Largely Due to Sugar Consumption

AHA Publisher — Thu, 22 Apr 2021 07:00:25 +0000

Lorie Johnson via CBN News – More than 42% of US adults are now obese, making it the first time in history the national rate has passed the 40% mark, according to the US Centers for Disease Control and Prevention, which points out the steep and rapid rise of this serious health condition. In 1999 the obesity rate was a much lower 30%. Obesity in adults is defined as a BMI greater than or equal to 30. BMI stands for body mass index and is a measure of body fat based on height and weight that applies to men and women. A person can calculate their BMI on the National Institutes of Health website. The number of people classified as severely obese has also jumped from 4.7% to 9/2% since 1999. Severe obesity as a BMI of 40 or more. Meanwhile, the number of overweight Americans, those with a BMI between 25 and 29.9, stands at 31.1%. This means in total, almost three out of every four Americans is above what health professionals consider a healthy weight. It’s Likely All That Sugar According to the American Heart Association, men should consume no more than nine teaspoons, or 37 grams, of added sugar a day while women, based on their smaller size, should consume no more than six teaspoons, or 25 grams. However, most Americans consume three times the recommended amount of sugar, perhaps without even realizing it. That adds up to approximately 60 pounds a year for adults and believe it or not, many children consume more sugar than grown-ups, an estimated 65 pounds a year. Sugar-sweetened beverages are the biggest source of added sugar in the American diet. Kids consume about 30 gallons of liquid sugar a year, enough to fill a bathtub! Kids and adults alike consume high sugar sodas as well as deceptively sweet fruit juices, sport, and energy drinks. Even tea and coffee can be loaded with sugars. Some popular coffee shop drinks contain 14 teaspoons of sugar, almost two days’ worth. Aside from beverages, other high sugar items include baked goods, ice cream, and candy. Clinical Psychiatrist Uma Naidoo, M.D., author of the book, This is Your Brain on Food told CBN News said these foods admittedly make people happy when they eat them but many don’t realize in doing so they are consuming an entire day’s allotment of sugar in one small treat. “They do feel that uplifting feeling for a few minutes,” she said, “But the problem is these long-term effects.” These include Type 2 diabetes and heart disease as well as some cancers and brain disorders. “Sugar has been shown in several research studies to worsen depression, to worsen anxiety,” Dr. Naidoo said, “And is associated with brain atrophy and dementia.” Disguised as Healthy Most people realize candy and soda contain sugar, but might be surprised to learn seemingly healthy foods contain just as much if not more. Some examples include protein bars, barbeque sauce, yogurt, ketchup and nutritional drinks aimed at the elderly, baked beans, and much more. In fact, health experts say most processed foods are laden with sugar, including those that don’t seem sweet. Molly Carmel learned that first hand. She told CBN News that after tipping the scale at 325 pounds, she realized she learned to identify and avoid all forms of sugar. “Sugar is a tricky, tricky, tricky little abuser because it really is everywhere,” she said, “I gave up ketchup, I gave up teriyaki sauce, I gave up a lot of salad dressings.” In her book Breaking Up with Sugar, she describes how she dropped the weight and kept it off for more than ten years. Become a Savvy Shopper Carmel says in order to identify whether a product contains sugar don’t just look for the word “sugar” on the list of ingredients. Food manufacturers use dozens of different types of sugar. Many end in the letters “ose” such as fructose and dextrose. Other examples of added sugar include syrup, molasses, cane juice, and fruit juice concentrate. Sometimes to avoid making any particular type of sugar one of the first ingredients listed, they will add small amounts of many different types of sugar to a product. The best way to learn how many added sugars a product contains is to read the Nutrition Facts panel which lists how many grams of added sugar is in each serving. However, read that Nutrition Facts panel closely, paying particular attention to a product’s serving size. Food manufacturers try to make a product seem healthier by reducing the serving size, sometimes to ridiculously small portions, much smaller than a person typically eats. For example, a high-sugar granola producer lists its serving size on the Nutrition Facts panel as one-fourth of a cup, which is only about three bites! The average person actually eats more than one cup of granola at a sitting. Therefore, to get an accurate idea of the product’s sugar content, multiply the amount of sugar in the serving size by four. To read the original article click here. For more articles from CBN News click here.

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Stress Hormones: How Diet Affects Hormonal Balance

AHA Publisher — Tue, 23 Mar 2021 07:52:37 +0000

Dr. Josh Axe, DC, DMN, CNS – Stress is a major issue literally everyone deals with in way or another, and chronic stress is a problem like never before. That’s why it’s so vital to keep your stress hormones in check. In a podcast episode with Dr. Anna Cabeca, DO, FACOG, I talked with the board-certified gynecologist and obstetrician, hormonal health expert, and best-selling author of books like “The Hormone Fix” and “Keto Green 16” about some of the major stress hormones and how to eat to beat stress. What Are Stress Hormones? When we talk about stress hormones, cortisol typical tops the list, and for good reason. It is called the primary stress hormone, after all. It’s released when we’re under pressure and triggers the fight or flight survival response. However, cortisol isn’t the only stress hormone, and truthfully, it may not even be the most important of the stress hormones. That title could just as easily be reserved for insulin. While most people think of diabetes when discussing this hormone, insulin is related to weight gain, PCOS, low testosterone and, of course, blood sugar levels. In addition, insulin can affect almost every hormone in the body and certainly has a major impact on stress. “I always say oxytocin is the master hormone,” Dr. Cabeca says. “If you would consider oxytocin the dean of the university, the professors would be insulin and cortisol, and the student body is the rest of the hormones.” Other stress hormones besides cortisol and insulin include: Adrenaline Norepinephrine Catecholamines Vasopressin Corticotropin-releasing hormone ACTH Gonadotropins Thyroid Hormones Growth Hormone Prolactin How Diet Affects Hormones What are the biggest things in terms of diet that are really throwing our hormones out of whack today? “Definitely it’s sugar,” Dr. Cabeca says. “The brain fog, the memory loss, the … increased risk of dementia — all of that coming into a diet that is too high in sugar and creates insulin resistance so we have a harder time using the glucose that we do have. “The second thing is actually a practice that’s so hormonally disruptive to women and men, and that is snacking throughout the day. Three meals, three snacks — how did that ever come about?” The snacking habit can wreak havoc on stress because of the way it affects stress hormones. When we snack, it bumps up insulin, which affects the rest of our hormones, and insulin goes up every time we eat. Thus, the more we snack, the more insulin goes up, helping create insulin resistance. It also creates a roller coaster for hormonal balance, with large fluctuations affecting everything from our moods to gut health and, yes, stress levels. How to Eat to Beat Stress What’s the No. 1 thing you can do to get your hormones in balance and keep stress hormones in check? “I consider breaking up with sugar one of the most valuable gifts you can give yourself,” Dr. Cabeca says. Here are some other tips she shares: Practice Intermittent Fasting There are many benefits of intermittent fasting, and that includes helping manage stress. Going without food for an extended period of time puts the body in ketosis, switching from using glucose to fuel the brain to ketones as brain fuel. “Always try to keep at least four hours between meals because you need to get your body sensitized to glucose again and to insulin again and shift to using ketones for fuel,” says Dr. Cabeca. Follow a Green Keto Diet “There are many ways to do keto. What’s going to create the best metabolic stability, the best hormone balance? Through my own experience with keto that’s where I discovered how important the green aspect is,” Dr. Cabeca says. Monitor Urine pH Levels According to Dr. Cabeca, urine pH levels can show how well we’re managing stress. “It’s as important as our blood pressure, as important as our heart rate, as important as our weight,” she says. “… The more cortisol we secrete, the more acidic our urine pH is. Even vegan, plant-based eaters can be acidic if they’re stressed, if they’re worried, if they are inflamed, if they have too much carbs in their system.” Pinpoint Outside Stressors “It’s not just about what you eat. Maybe it’s about who you’re eating with — are they stressing you out? If that’s the case, it doesn’t matter how amazing your food is,” Dr. Cabeca shares. Avoid Toxins “We are what we eat ate,” Dr. Cabeca says. “It’s important to consider not just what they ate, but how they lived and how they died. That comes into play with additional stress hormones getting into our system and how that can really affect our physiology.” You want to avoid foods sprayed with herbicides or pesticides, along with animals that have eaten foods that contain harmful toxins. Why? They can act as endocrine disruptors that throw hormones out of balance. Don’t Eat Too Late “We know if we eat after 7 p.m., our body’s going to increase more of that insulin hormone as much as 30% to 70% compared to the same meal we ate before 7 p.m. That’s huge,” Dr. Cabeca says. Stress-Busting Foods/Supplements Here are some of the top foods Dr. Cabeca recommends to manage stress hormones: Dark leafy greens/cruciferous vegetables — kale, beet greens, Swiss chard, collard greens Healthy fats — olive oil, avocado, MCT oil, coconut oil, wild-caught salmon, grass-fed beef, bison Omega-3 fish oil — make sure it’s high-quality and contains EPA, DHA and DHEA Adaptogens — maca root, ashwagandha, rhodiola, ginseng, astragalus, turmeric Melatonin Magnesium Vitamin D What does a typical day of eating look like for Dr. Cabeca? She shared an example of her daily eating routine: Wakeup time: Hydrate with alkaline water and a shot of maca. “The body has been detoxing and rejuvenating all night. We want to hydrate well in the morning and support our body’s natural detoxification process.” Breakfast: Fried egg served over spinach and arugula with a side of tomatoes and some organ meat on the side. “Our plates are 75% green or combined with additional alkalinizers, sprinkled with olive oil, lemon juice, some herbs and spices.” Lunch: Usually skip lunch as part of intermittent fasting. “We work to get a 16-hour fast.” Dinner: Salmon cakes, poaching salmon, add additional alkalinizers right there into protein and fats. Add in great mayo, eggs or additional fats and protein, instead of a binder such as bread crumbs or flour, use a little chickpea flour. It adds a nice spice and stays low-carb. You could use a nut flour just as easily. Add some celery, cilantro, onions, dill, Himalayan sea salt. Serve with aioli side and some asparagus. After dinner: Cup of tea before bed. Final Thoughts Dr. Cabeca signed off with a vital message to keep stress hormones in balance: “If our body’s not having to constantly produce insulin and cortisol to fight inflammation often caused by glucose as well as stress, if our body’s not fighting those hormones and we have more of our own natural progesterone and DHEA, these are hormones that build us back up, that give us healthy breasts, a healthy mind and strong bones as well as an empowered immune system. “When our body’s not constantly putting out fires with insulin and cortisol, then we can really build our body back up and create a really strong, resilient body. “It stars with an early morning ritual based on appreciation, gratitude and meditation, and then an evening ritual that sets us up to get a fabulous night’s sleep.” To read the original article click here. For more articles from Dr. Axe click here.

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Scrumptious Low-Carb Pecan Pie Cheesecake (Only 4 Grams Net Carbs!)

AHA Publisher — Thu, 17 Dec 2020 08:00:35 +0000

Dr. Don Colbert – There is something magical about Pecan Pie Cheesecake. It “screams” Holiday deliciousness. But, did you know that the typical pecan pie cheesecake contains about 1/4 cup sugar? Per serving! That’s right, with every slice you’re consuming over 50 grams of sugar and almost 60 grams of carbohydrates. As you know, overconsumption of sugar is deadly. But, there’s good news for this Holiday Season! You can make this delicious Pecan Pie Cheesecake with only 4 grams of net carbs. You’ll still get all the wonderful health benefits of pecans, and none of the sugar. Similar to our Keto Zone Cinnamon Rolls, this recipe takes some work, specialized ingredients, and finesse. But, don’t let that deter you, it’s well worth the effort! Here’s how and why to make our healthy, low-carb Pecan Pie Cheesecake for the Holidays. Most Scrumptious, Low-Carb Pecan Pie Cheesecake Ingredients Crust: 1 cup pecans, ground 1 cup almond flour 1/4 cup coconut flour 1/4 cup granulated Erythritol (ie. Swerve) or Allulose 1 1/2 teaspoons cinnamon 1/2 teaspoon vanilla extract (preferably sugar-free) 1/4 cup melted unsalted butter Cheesecake filling: 2 1/2 cups cream cheese, softened 1/3 cup granulated Erythritol or Swerve or Allulose 10-15 drops liquid stevia for extra sweetness (optional) 1/2 cup organic sour cream, at room temperature 1/4 cup organic heavy whipping cream 1 tablespoon vanilla extract, preferably sugar-free 1 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon baking powder 3 large grass-fed/organic eggs, at room temperature, lightly beaten Pecan pie topping: 1/3 cup low-carb brown sugar substitute such as Swerve, Sukrin Gold, or Allulose 4 tablespoon sugar-free maple-flavored syrup 1 teaspoon xanthan gum 1/2 cup unsalted butter 2 large grass-fed/organic eggs 1/2 cup organic heavy whipping cream 1/4 teaspoon sea salt 2 cups coarsely chopped pecan Instructions Adjust your oven rack to the middle of your oven. Preheat the oven to 320 °F (convection) or 355 °F (conventional). Prepare a 9-inch springform pan by lining with parchment paper or applying butter to the bottom and sides. To make the crust, combine the crust dry ingredients in a food processor and pulse until mixed. Add in butter and vanilla extract. Pour the crust mixture into the prepared pan. Press the crust 3/4 of the way up the sides using your fingers. Press crust onto the bottom using a flat-bottomed cup or utensil. Refrigerate the crust for 20 minutes. Meanwhile, begin making the filling. Beat the cream cheese and sweetener in a large mixing bowl with an electric mixer on medium-high speed. Beat until smooth and creamy. Next, add in the heavy cream, sour cream, vanilla, baking powder, cinnamon powder, and salt. Continue to beat until well combined. Lastly, beat in the eggs just until combined. Pour the filling through a fine-mesh sieve if available, or otherwise work to remove any clumps. Remove pan from refrigerator. Spread filling evenly into the bottom of the pan. Wrap a large baking sheet in foil completely, from underneath to the top-side and up all sides. Fill the baking sheet with water. Place the cheesecake pan in the center of the baking sheet filled with water. Put in the oven and bake for 40 minutes. Meanwhile, prepare the topping. In a medium saucepan, combine the brown sweetener, maple syrup, xanthan gum, and butter. Stirring constantly, cook over medium heat until it reaches a boil. Then, continue to boil for 2 minutes. Remove from heat and let cool while the cheesecake is baking. On the side, whisk the “pie-topping” eggs, salt, and cream together. Then, set aside. Once the cheesecake has baked for 40 minutes, remove it from the oven. Reduce oven temperature to 300 °F (convection) or 340 °F (conventional). Slowly whisk the egg mixture with the cooled syrup until well combined. Add chopped pecans and stir to combine. Gently spoon the topping over the cheesecake. Return cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp. If the edges begin to over-brown during baking, remove, cover with foil, and then continue baking. Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving. To serve, run a sharp knife under hot water and carefully dry the blade. Make the first cut. Repeat by rinsing the blade under hot water, carefully dry it, and make the next cut. Enjoy! Nutrition info (per 1/16 of pie): 436 calories, 44 grams fat, 4 grams net carbs (9 grams carbs, 5 grams fiber), 9 grams protein Another Low-Carb Sweetener Option for Chilled Desserts If you’re able to get your hands on some for this dessert, try using allulose low-carb sweetener instead of erythritol in this dessert. When using erythritol in chilled desserts, they may become a bit crystallized, giving it an uneven texture. This isn’t a huge problem, but it can be avoided with allulose. It can be used directly in place of erythritol, in the same amounts. It has the same carb count. However, it is slightly more pricey. Why Eat Pecans Now and Throughout the Year? This dessert doesn’t just omit the sugar. It also brings all the nourishment of pecans! What do they do in the body? Pecans: Support bone health, especially in women (1). They are a good source of manganese, copper, and zinc, minerals known to promote bone density and health. Improve brain health, especially in those who are seeking treatment after alcohol abuse (2). Pecan’s thiamine helps the brain recover and repair. Reduce free radical damage and brain degradation by neutralizing free radicals. Pecans’ nutrients also help improve brain dopamine and galactose pathways. Support heart health by promoting healthy blood pressure levels and improved cholesterol (3). Pecans provide plant sterols, antioxidants that can reduce oxidation of LDL cholesterol, and healthy fats to support heart health (4). To read all about the health benefits of pecans, check out this post and Pecan Tartlet Recipe. Bottom Line Just because you’re healthy and eating low-carb doesn’t mean you have to skip scrumptious desserts. Indeed, we’ve saved the most scrumptious one just for you? Enjoy our healthy Low-Carb Pecan Pie Cheesecake this Holiday Season! To read the original article click here. For more articles from Dr. Colbert click here.

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5 Sweet Innovations That Can Save Us from Sugar Overload

AHA Publisher — Wed, 11 Nov 2020 08:00:09 +0000

Abigail Klein Leichman via Israel21c – Like Adam and Eve in the Garden of Eden, many of us are tempted by sweets – especially at home during the pandemic. But while Eden’s sweets were in the form of whole fruit, we moderns consume an alarming amount of refined sugars that are hidden in three-quarters of all packaged foods and beverages. Our bodies weren’t designed to handle all that white stuff. It doesn’t only make us obese. Study after study has linked added sugars, especially from sugar-sweetened beverages, to the development of type 2 diabetes. In fact, countries with the highest rates of sugar consumption also have the highest rates of type 2 diabetes, which accounts for 90% of the 463 million diagnosed diabetes cases worldwide. This connection is more problematic than ever, as obesity and diabetes have been found to be substantial risk factors for severe Covid-19. They both cause inflammation and impaired immunity. Given that 42 percent of Americans are obese and nearly 11% have diabetes, a US government committee recently recommended that added sugars should comprise no more than 6% of daily calorie intake. Before World Diabetes Day on November 14, ISRAEL21c looks at revolutionary innovations to satisfy our sweet tooth with less sugar, and without non-nutritive substitutes like aspartame that come with their own health risks. Amai’s Sweet Designer Proteins Ilan Samish founded Amai Proteins after earning a PhD in biochemistry from the Weizmann Institute of Science and working for two decades in academia and protein research. “Since 2016, we’ve known that the No. 1 non-communicable disease, accounting for most hospitalizations, is obesity and related metabolic and cardiovascular diseases. And that stems mainly from sugar overconsumption,” Samish tells ISRAEL21c. “This is why I did the crazy thing of leaving my academic career and devoting my time to ‘curing’ the food we eat to prevent the diseases that result from it.” Amai (“sweet” in Japanese) Proteins uses computational protein design and precision fermentation to turn a sweet plant protein found in equatorial shrubs into a white powder that is 10,000 times sweeter than sugar, with zero glycemic index. Although a gram of protein and a gram of sugar have the same calories, 1 gram of Amai Proteins can replace 10 kilograms of sugar. That translates to virtually zero calories per serving. “We are the first to link ‘healthy’ to ‘sweetener.’ Our protein binds to the sweet receptors in the tongue just like any sweetener but has absolutely no interaction as a sweetener with the microbiome, liver and kidneys. It is digested to amino acids just like any protein,” Samish says. His award-winning startup has collaborations with food industry giants, including cranberry juice maker Ocean Spray. Aiming to get Amai’s product into beverages and yogurts starting in 2022, food-engineering expert Prof. Yoav D. Livney from the Technion-Israel Institute of Technology is leading a consortium composed of Amai Proteins, PepsiCo, Danone and the Technion. The consortium won two grants from the European Union’s EIT-Foodinitiative to support a two-year project in Livney’s lab. They’ll develop a microencapsulation-type technology to protect the sweet protein and perfect its taste profile so that the powder could replace sugar in high proportions. “We do not have a single sweetener today that can replace more than 30% of sugar without sacrificing taste or health,” says Samish. “Right now, our protein powder can replace 35% to 80% of the sugar, depending on the product. Our collaboration with Prof. Livney will allow us to increase the reduction without hampering taste and sensory profile.” DouxMatok’s Incredo Sugar Recently profiled in The New Yorker, Israeli startup DouxMatok began five years ago with industrial chemist Avraham Baniel’s restructuring of sugar crystals. (DouxMatok combines the French and Hebrew words for “sweet.”) DouxMatok’s Incredo is 99.9% sugar with a tiny grain of silica added to each crystal. This boosts the sweet sensation on taste buds — so much so, that the amount of sugar can be reduced by about half. “Sales of sugar-laden products have shot up during the pandemic,” says Eran Baniel, Avraham’s son and the CEO of the company. “DouxMatok is at the epicenter as probably the only existing sugar-based sugar reduction solution.” Incredo offers an attractive alternative to sugar substitutes, such as sucralose and aspartame, that consumers associate with an off taste and health concerns. It is debuting in Israel, where many food manufacturers want to get sugar content below 9.8% to avoid a government-mandated red label warning. “Our first products are already on the shelf through the Piece of Cake bakery chain and others are coming up soon,” says Baniel. In January, DouxMatok will be launched in North America inside products formulated in Israel and manufactured in the United States, in cooperation with Rogers Sugar of Canada. That will be followed by further product launches in the US and then in the UK, where obesity is rising and the government is pressuring food makers to cut added sugar. Incredo potentially can do more than replace sugar; it could also incorporate dietary fibers and proteins to add nutritional value without changing the flavor profile. A Fruity Lift Getting back to the Garden of Eden theme, Israel’s Gat Foods is developing Fruitlift, an all-natural liquid composed of 90% fruit components, to replace table sugar fully or partially in breakfast cereals. The sweet liquid could be added to the flour mix of puffed cereals in a mild apple, apple-orange or apple-mango-citrus flavor; or sprayed as an apple, pineapple, citrus or lemon-flavored coating onto finished cereal. It could also be formulated without a fruit flavor. As Gat Foods’ international marketing director told ISRAEL21c, people don’t want to give up sweet breakfast cereal but they are increasingly concerned that refined sugar makes up 15-40% of the product. Gat Foods completed an initial round of Fruitlift trials in a pilot lab in the UK and has built a full-scale pilot lab in northern Israel where manufacturers can test and tweak Fruitlift formulations for their needs. Another Israeli company, Inno-Bev, has introduced BioLift. This low-caffeine, 41-calorie botanical energy drink — with ginkgo biloba, elderberry and guarana — contains 9 grams of added sugar from carob and apple extracts. (In comparison, Gatorade has 36 grams of sugar per serving and Red Bull has 27.) “BioLift is the first beverage in the United States that is sweetened only by a low-glycemic carob extract designed to reduce [blood] sugar fluctuation,” says product developer Eli Faraggi. Putting the Squeeze on Fruit-Juice Sugars Rehovot-based Better Juice, the first food-tech startup targeting the sugars in orange juice, is getting closer to market. The company, incubated at The Kitchen food-tech hub by Strauss (as was Amai Proteins) has set up a pilot plant where potential partners can test it out. Better Juice’s enzymatic technology converts fructose, glucose and sucrose into prebiotic dietary fibers and other non-digestible molecules. It can reduce up to 80% of simple sugar in orange juice, making OJ a low-cal but still sweet natural beverage. “We’ve signed collaboration agreements with several global juice producers so far,” said Eran Blachinsky, founder and CEO of Better Juice. “Juice and beverage manufacturers are increasingly aware of the need to reduce the sugar levels in their products before new labeling initiatives go into action. Our goal is to attain full industrial scale and supply to the market within a year.” Better Juice was founded December 2017 by a team of biochemists and microbiologists from the industry and from the Hebrew University in Jerusalem. To read the original article click here. For more articles from Israel21c click here.

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Should We Be Concerned with the Trans Fat in Animal Fat?

AHA Publisher — Fri, 30 Oct 2020 07:00:20 +0000

Michael Greger M.D. FACLM via Nutrition Facts – The years of healthy life lost due to our consumption of trans fats are comparable to the impact of conditions like meningitis, cervical cancer, and multiple sclerosis. But, if “food zealots” get their wish in banning added trans fats, what’s next? I explore this in my video Banning Trans Fat in Processed Foods but Not Animal Fat. Vested corporate interests rally around these kinds of slippery slope arguments to distract from the fact that people are dying. New York Mayor Bloomberg was decried as a “meddling nanny” for his trans fat ban and attempt to cap soft drink sizes. How dare he try to manipulate consumer choice! But isn’t that what the food industry has done? “Soft drink portion sizes have grown dramatically, along with Americans’ waistlines.” In 1950, a 12-ounce soda was the king-sized option. Now, it’s the kiddie size. Similarly, with trans fats, it was the industry that limited our choice by putting trans fats into everything without even telling us. Who’s the nanny now? New York City finally won its trans fat fight, preserving its status as a public health leader. “For example, it took decades to achieve a national prohibition of lead paint, despite unequivocal evidence of harm,” but New York City’s Board of Health led the way, banning it “18 years before federal action.” There’s irony in the slippery slope argument: First, they’ll come for your fries; next, they’ll come for your burger. After the trans fat oil ban, one of the only remaining sources of trans fat is in the meat itself. “Trans fats naturally exist in small amounts in the fat in meat and milk,” as I’ve discussed before in my video Trans Fat in Meat and Dairy. Before the trans fat ban, animal products only provided about one fifth of America’s trans fat intake, but since the U.S. trans fat ban exempts animal products, they will soon take over as the leading source. As you can see at 2:09 in Banning Trans Fat in Processed Foods but Not Animal Fat, now that added trans fats are banned in Denmark, for example, the only real trans fat exposure left is from animal products found in the U.S. dairy, beef, chicken fat, turkey meat, lunch meat, and hot dogs, with trace amounts in vegetable oils due to the refining process. The question is: Are animal trans fats as bad as processed food trans fats? As you can see at 2:38 in my video, a compilation of randomized interventional trials found that they both make bad cholesterol go up and they both make good cholesterol go down. So, both animal trans fats and processed food trans fats make the ratio of bad to good cholesterol go up—which is bad. Therefore, all trans fats cause negative effects “irrespective of their origin.” The researchers suspect that also removing natural trans fats from the diet could prevent tens of thousands of heart attacks, but unlike processed foods, you can’t remove trans fats from milk and meat because trans fats are there naturally. The livestock industry suggests that a little bit of their trans fats might not be too bad, but you saw the same everything-in-moderation argument coming from the Institute of Shortening and Edible Oils after industrial trans fats were first exposed as a threat. The bottom line is “that intake of all sources of trans fat should be minimized.” The trans fat in processed foods can be banned, and just adhering to the current dietary guidelines to restrict saturated fat intake, which is primarily found in meat and dairy, would automatically cut trans fat intake from animal fats. The reason no progress may have been made on animal trans fat reduction in Denmark is because The Danish Nutrition Council that pushed for the trans fat ban was a joint initiative of The Danish Medical Association and The Danish Dairy Board. They recognized that “the economic support from The Danish Dairy Council could be perceived as problematic” from a scientific integrity point of view, but, not to worry—“The Danish Medical Association expanded the Executive Board and the funding members to also include the Danish pork industry, the Danish meat industry, The Poultry and Egg Council and The Danish Margarine Industry Association.” If people want to eat trans fat, isn’t that their right? Yes, but only if they’re informed about the risks—yet The Food Industry Wants the Public Confused About Nutrition. For more on the industry pushback, see my video Controversy Over the Trans Fat Ban. There does not appear to be a safe level of exposure to trans fat—or to saturated fat or dietary cholesterol, for that matter. See Trans Fat, Saturated Fat, and Cholesterol: Tolerable Upper Intake of Zero. To read the original article click here. For more articles from Dr. Greger click here.

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What Is Invert Sugar? Nutrition, Uses, Side Effects & How to Make Your Own

AHA Publisher — Fri, 18 Sep 2020 07:00:05 +0000

Christine Ruggeri, CHHC via Dr. Axe – Have you seen the term “invert sugar” used on labels of store-bought baked goods or sweetened beverages? You may wonder what makes this type of sugar different than standard table sugar. You know how when you add a teaspoon of table sugar to iced tea or any beverage at room temperature, it just falls to the bottom? Invert sugar, on the other hand, is more soluble in liquids. Its ability to dissolve makes it a better option for sweetening beverages and other food products. While it’s true that invert sugar works well to dissolve in beverages, candies and baked goods, at the end of the day, it’s still sugar. Considering many Americans are dealing with sugar addictions and consuming way too much of it, don’t go out of your way to use invert sugar. In fact, if you see it on an ingredient label, let that be a red flag that the product contains refined sugars and should be avoided or consumed in moderation. What Is Invert Sugar? Invert sugar is a liquid syrup that’s made from granulated table sugar and water. It’s created with a process that involves mixing sucrose with water and heating it until the bonds between glucose and fructose break. This process, called hydrolysis, creates a thick, sweetened syrup. With regular table sugar (called sucrose), glucose and fructose are two different sugar molecules that are attached, but hydrolysis allows the molecules to separate — allowing for a sweetener that’s half free glucose and half free fructose. Other Names Invert sugar got its name from the way that polarized light is reflected through the syrupy sweetener. When compared to the way that polarized light shines on sucrose, when light shines on inverted sugar, it’s rotated in the opposite direction. Invert sugar goes by a few other names, including: invert sugar syrup inverted sugar syrup invert syrup invert maple syrup artificial honey All of these terms are used to describe a sugary substance that has the same nutrition profile as table sugar but has gone through a process that makes it more soluble. Uses/Culinary Benefits Invert syrup has a thick, smooth texture. It’s used in candies, beverages and commercial goods that need to maintain a smoothness. Here’s a breakdown of how and why it’s used for culinary and manufacturing purposes: Beverage sweetener: Because invert syrup dissolves in cold beverages, it’s often used to sweeten iced coffee, iced teas, frozen cocktails and more. It’s also used in flavored syrups that are often used in coffee shops. Food and candy sweetener: It’s used in foods and candies, including ice cream, fudge, chocolate ganache, taffy, cookies and cakes. Improves texture: Invert syrup is used to improve the texture and moisture of baked goods. It won’t crystalize, which can occur when baking with table sugar. Fermenter: Invert sugar is used to ferment products like kombucha and beer. Research shows that it invert sugar is a preferential fermentation of glucose. Potentially more resistant to spoilage: Products containing invert sugar may be more resistant to microbial growth, but more research is required on this topic to draw conclusions. Nutrition Facts Nutritionally, invert sugar and table sugar are almost the same. They do have different chemical and structural properties, and there are two types of inverted sugar that you’ll find on the market. Fifty percent inverted sugar syrup is made up of half sucrose (table sugar), and the other half is inverted glucose and fructose. One-hundred percent inverted sugar syrup is entirely made up of inverted glucose and fructose. The U.S. Department of Agriculture reports that one tablespoon of sugar syrup contains approximately: 46 calories 11.8 grams carbohydrates 11.8 grams sugar zero protein zero fat zero fiber How to Make It Want to make your own invert sugar? The process is fairly simple and takes about an hour. Here’s an invert sugar recipe: Ingredients: 2 cups water 4.4 cups granulated sugar ¼ teaspoon cream of tartar or citric acid candy thermometer Directions: Combine ingredients in saucepan, and place over medium heat, allowing the sugar to dissolve. Keep an eye on the heat, and stir your syrup until all granulated sugar dissolves. Remove from heat, and when cool enough to handle, pour into glass jar with lid. Risks and Side Effects At the end of the day, invert sugar is no better for your health than standard table sugar. In fact, you’ll often see the ingredient in junk foods or sugary treats, like ice cream, cake and candies. Remember the dangers of consuming too much sugar, including health complications like: heart disease kidney damage skin problems bone and joint proteins infections in teeth and gums metabolic syndrome obesity fatigue The key to health is actually reducing sugar intake, including invert sugar. Watch out for food products and beverages with hidden sugars, including bottled iced coffees, teas and sports drinks. Conclusion Invert sugar is a liquid syrup that’s made from granulated table sugar and water. It’s created through hydrolysis, process that involves mixing sucrose with water and heating it until the bonds between glucose and fructose break apart. Because inverted sugar dissolves well in cold beverages, it’s often used to sweeten iced coffees, teas, cocktails and more. It’s also used in candies, ice creams and baked goods. At the end of the day, inverted sugar and table sugar have the same nutrition profile, so you want to use it sparingly and look out for consuming foods and drinks with these types of hidden sugars. To read the original article click here. For more articles from Dr. Axe click here.

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