Dr. Guilliams’ latest Technical Report reviews the evidence supporting fish oil as the standard marine-derived omega-3 fatty acid, and discusses the various product types, their bioavailability, ethyl esters vs. triglycerides, pertinent quality control issues and gives take home recommendations. Since the wide range of therapeutic uses and forms, as well as sources and delivery forms of marine-derived omega-3 fatty acids is a source of confusion for patients and clinicians alike, this Point Institute paper reviews the evidence and explains the data supporting the use of fish oil, which has become the known standard in the world of marine derived Omega 3 products. The paper discusses the various types of marine derived Omega 3 products and the considerations which should be made when selecting one. Other topics include common concerns, such as allergies to fish oil, and the difference between Krill vs. Fish oil sources. The paper also discusses the research on the bioavailability of various structures and forms such as ethyl esters vs. triglyceride, as well as the differential uses of DHA and EPA, what defines pharmaceutical grade products, quality control issues, and ends with take-home recommendations for product selection.

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Probiotics foods have been enjoyed for centuries, and recently more and more research has been confirming the many health benefits that the billions of friendly bacteria in our guts impart, as well as the role they play in treating gastrointestinal diseases. Since IBD is the result of an unbalanced gut microbiome, health practitioners are increasingly using probiotics as part of treatment protocols for Crohn’s and Colitis – in an effort to rebalance gut flora and help reduce the damaging inflammatory process characteristic of these disease. http://www.todaysdietitian.com/newarchives/040113p34.shtml

According to a new study on childhood obesity, when it comes to the size of kids’ lunch plate, size does matter. Among 2nd graders who served themselves lunch, those using bigger plates served themselves approximately 90 calories more on average than those using the smaller plates and bowls, about 80% of the time. The kids served themselves an average 239 calories more on days when offered a one piece food, such as nuggets for lunch, rather than a shapeless meal like pasta. Since it is generally recommended that children serve themselves at mealtimes, researchers suggested that using smaller dishware at home may be a good strategy to achieve more appropriate kid-portion sizes. http://www.dailyrx.com/lunch-plate-size-children-affects-how-many-calories-they-serve-themselves-and-eat

Proponents of eating organic now have the results of a new study to support the health benefits associated with their preference for chemical free produce. In the study of fruit flies, those fed extracts of organically grown vegetables were found to have longer lifespans and better fertility than those fed conventionally grown produce.

A few important comments about this study; first, this was a study using fruit flies. Keep in mind that because their life cycle is so short, the accumulated benefits are seen much sooner. So the subtle benefit of added nutrition or the lack of life-sapping chemicals occurs within the time frame of these types of experiments. I believe many of the same benefits occur in humans- but they are difficult to measure with so many other variables over a lifetime. (I should also add that if you frequently keep organic produce sitting on your counter- you might have a swarm of fruit flies in a few days!) – TGG.

Your chances of death may depend on the county you live in, according to a new National Survey, but the reasons for the startling findings boil down to lifestyle factors. Healthy eating habits, smoking, and the environment, including quality of local parks and water were all key components of the ratings. Some of the worst scoring counties in the Survey included: Lake in CA, New Haven in CT, Baltimore City in MD and Menominee in WI – check out the article to see how your county scored!

 

Oxidative stress is a culprit in the development of many chronic diseases and may be one reason why those with diabetes are more vulnerable to developing cancer. A healthy diet rich in antioxidants has long been known to prevent cellular damage from oxidation and radiation and now a new study sheds some more light on its protective effects on health. According to a recent study, subjects who consumed 300 g of vegetables and 25 ml of plant oil for 8 weeks raised their serum antioxidants levels and reduced their levels of HgBA1C, a marker which indicates damage to DNA strands. Those who followed a healthy diet but did not consume the 300 g of vegetables reduced their glycated hemoglobin but did not get the important benefits of improved antioxidant status. Click to read more: http://www.foodconsumer.org/newsite/2/Diabetes/vegetables_pufa_diabetes_mellitus_1119120735.html

The question of higher protein diets has been hotly debated in the health community in recent years. Now, a new study published in the American Journal of Clinical Nutrition has found that supplementing protein may be beneficial for blood pressure management. Of the 43 overweight and obese participants who followed a diet based on 25 % calories from protein supplements, blood pressure was lowered after just 4 weeks. The protein diet consisted of 20 % pea protein, 20 % soy protein, 30 % egg protein and 30 % milk protein isolate, with participants consuming 20 grams of protein, three times a day. Click to read more: http://www.foodconsumer.org/newsite/Nutrition/Supplements/protein_powder_high_blood_pressure_0913120957.html

While a growing number of consumers are becoming staunch supporters of organic produce, the research on the benefits of organics have been mixed. One of the latest studies on the subject has concluded that while they don’t offer any more in the way of nutrition, eating organic reduces consumption of pesticides and antibiotic-resistant bacteria. While a third of conventional produce was found to contain residue of pesticides, only 7% of organic produce did. Click to read more: http://www.reuters.com/article/2012/09/04/us-organic-idUSBRE88303620120904