-By Allison Shafir

Tropicana is promoting healthy habits by inviting consumers to "Get your fruit on!"

To help celebrate National Fruit and Vegetable Month, which runs throughout June, Tropicana is encouraging consumers to practice healthy eating habits -- including drinking Tropicana juice. The first 5,000 people to visit Tropicana.com and vow to eat more fruit will receive a coupon for a free 64-ounce carton of Tropicana Pure Premium juice.

For each of these 5,000 pledges, Tropicana will contribute 16 servings of orange juice to the USDA's Summer Food Service and School Breakfast Programs, which provides food and beverages to students in low-income areas.

Citing research that most children consume half or less of their daily recommended fruit servings, the company is donating nearly a quarter million servings of orange juice to the USDA.

"The goal of our 'Get your fruit on!' campaign is to help Americans, and especially kids in need of good nutrition, get on the right path to realizing the nutritional benefits of fruit and fruit juice," said Andy Horrow, chief marketing officer for Tropicana, in a statement.

Article Source: www.brandweek.com/bw/content_display/news-and-features/direct/e3ie61159b311bfa18e1375140727e1c209

Everybody "Get your fruit on!"

By SARA REISTAD-LONG

Care for a dose of probiotics in your salsa? Or some omega-3 fatty acid -- derived from Peruvian sardines -- with your orange juice? In recent years there's been a boom in the number of foods enhanced to have health benefits, and consumers' appetite for the trend has been large.

Shoppers can now buy pasta that's enriched with calcium, ketchup that boasts probiotics for digestive wellness and soda that's host to an array of daily vitamins. Japanese exporter EIWA Confectionery is marketing marshmallows infused with skin-boosting collagen, and Canada Dry has introduced a heart-healthy ginger ale pumped with green tea, thought to reduce the incidence of heart disease. In development are even more combinations: cheese made with cholesterol-lowering plant sterols, a calorie-free probiotic sweetener and amino-acid energy drinks to target joint health.

In 2008, functional foods -- defined as foods believed to possess health benefits beyond the basic function of providing nutrients -- made up a $30.7 billion market, according to research firm Packaged Facts, and that figure is predicted to grow by 40% over the next five years. Between 2006 and 2008, the number of omega-3 fortified products alone increased by 68%, reported Mintel's Global New Products Database. The heart-healthy fatty acid found in fish turned up in well over 1,550 items, ranging from orange juice and cereal to bread and peanut butter. Consumers seem to be eating it up: 83% have expressed interest in products with added health benefits, according to a 2008 International Food Information Council survey.

But can these fortified Frankenfoods deliver on the health promises they claim? And can they compete with taking supplements or eating straight from the source?

Fortified foods are nothing new. Iodine was first added to salt in Michigan in 1924 in order to help reduce the prevalence of goiter, which had reached an alarming rate of 47% in that state. The measure worked so well that it led to the voluntary iodization of the product for the entire country. It also paved the way for a cascade of similar, mandatory approaches. Brain-and-skin degenerating pellagra was almost completely eradicated within about a decade after breads and grains were enriched with niacin, thiamin, riboflavin and iron in 1943.

In 1998, the U.S. Food and Drug Administration made it mandatory to add folic acid to enriched grains such as breads and cereals with the goal of reducing neural-tube defects in babies. Between then and 2004, the number of infants born with neural-tube defects went down by 25%, according a recent Centers for Disease Control and Prevention-sponsored study, which concluded that folic acid fortification was at least partially responsible for the drop.

"Nutritionally enhanced foods are essentially just a different way of getting some of the benefits of a vitamin supplement. Studies show both do the job," says Sheldon Hendler, M.D., Ph.D, co-author of "The Physician's Desk Reference for Nutritional Supplements."

Dr. Hendler says in some cases there can even be advantages to the fortified variant over a multivitamin: "Many of these ingredients are fat-soluble, so they're digested better when taken in food. They may also combine favorably with the food's existing components, increasing potency that way." Indeed, vitamin A's fat-solubility is precisely the reason many margarine brands now include the ingredient. The vitamin D that's routinely added to milk is often touted for aiding calcium absorption.

But enhanced foods aren't always as impressive as the label may suggest --especially when compared to whole foods. "Processing destroys nutrients, and the more processing there is, the more destruction you get," says Marion Nestle, author and professor of nutrition, food studies and public health at New York University. "Fortification adds back some nutrients, so overall you're better off with a processed fortified food than a processed unfortified one. But a whole food is always going to be superior."

For instance, while numerous brands of protein-fortified pastas can contain nearly as much protein as a serving of meat, the meat is usually the healthier choice because the pastas are made from processed grains and are thus high in simple carbohydrates. Another example: Since probiotics occur naturally in yogurts, consumers might be tempted to think that yogurts touting extra probiotics may escalate health benefits. But processing actually breaks down existing probiotic strains, and many of the lab-developed variants have little research to support their health claims.

Then one has to be mindful of serving size and strength. Hearts and Minds Peanut Butter with Omega-3 and Olive Oil has 100 mg of the fatty acid per two-tablespoon serving, but a 3.5 oz. portion of salmon, tuna or sardines has 1,500 mg of omega-3. One would have to eat 30 tablespoons of the peanut butter -- and 180 grams of fat -- to get the same amount of omega-3 present in a single serving of fish. Wonder Classic Calcium Fortified Enriched Bread may sound impressive, but one slice contains only 10% of the daily recommended value of the mineral -- a third of what's in a cup of low-fat milk.

Because of these inconsistencies, Ms. Nestle recommends taking a multivitamin, rather than relying on fortified foods, to cover one's nutritional bases. But the reality is that three out of four Americans don't consume the U.S. recommended daily allowance for vitamins and nutrients, according to a 2009 study in the Archives of Internal Medicine. So many nutritionists still advocate the consumption of fortified foods, no matter how potent -- or weak -- the product.

"By choosing food with a high nutrient content, you are [usually] satisfying real needs in your body," says Adam Drewnowski, Ph.D, a nutrition professor at the University of Washington. The bigger issue, according to Dr. Drewnowski, isn't so much whether these functional foods work, but how individuals respond to them. Since fortified foods tend to be less filling and more calorie-dense than whole ones, consumers who pass on something like a cup of broccoli (about 30 calories) in favor of a cup of fortified juice (often as much as four times the calories, but less fulfilling) might actually end up eating more -- and less healthily -- throughout the day.

"The trend is so new, we're waiting on this data, but because people assume their nutritional needs have been met, there's a chance they'll make poorer choices for the rest of their meal," says Dr. Drewnowski.

Lillian Cheung, Ph.D, a nutrition professor at the Harvard School of Public Health, also points out that adding nutrients to a food can encourage people to perceive it as unequivocally healthy, whether it's low-fat and fiber-rich oatmeal that's been fortified or a similarly enhanced bag of potato chips packed with fat and bereft of any naturally occurring nutrients that the oatmeal has. "The fact that brands have gone to the trouble to add this stuff sends an implicit message that the finished product is desirable, and that's just not always the case," she says. "Sports drinks are an example. The sugar they contain is so much worse than the added vitamins. But that information gets obscured."

Dr. Cheung says that boosting nutrients into such a wide variety of foods could also lead people to either over-consume vitamins and minerals that can be harmful in large amounts (too much folate, for instance, has recently been linked to some cancers), or under-consume others because they misapprehend how much of a given nutrient a food actually delivers.

Products with fortification mandates must adhere to a set minimum regulated by the government. But that almost always falls well below FDA recommendations. Moreover, companies are only required to list nutrition facts for substances with FDA daily values, such as vitamin A or calcium. Amounts of ingredients such as omega-3 fatty acid and probiotics are not regulated, meaning that not only do consumers not know how much they should be ingesting, but manufacturers are not required to disclose how much or little they are putting in their foods.

Says Dr. Lawrence Cheskin, associate professor of medicine and human nutrition at Johns Hopkins University: "A lot of this boils down to common sense. As with all foods, the key here is simply to get it from a good source and eat it in moderation."

Article Source: online.wsj.com/article/SB124267976477131801.html

Researchers offer an answer to the conundrum of why sticking slavishly to low-calorie meals often still fails to shift the pounds

By Rachel Shields
Sunday, 14 June 2009

It is every dieter's nightmare: hopping on to the scales after weeks of forgoing steak for salad, only to find they haven't lost an ounce. Now researchers at the University of Bristol claim to have found a simple explanation for this phenomenon: when people choose lower-calorie dishes, they just compensate by eating bigger portions.

These findings are sure to come as a blow to the diet industry, which makes millions selling low-calorie foods, but should make cheering reading for any dieters sworn off their favourite fatty foods. The study also showed that when faced with foods they liked, participants did not pick bigger portions of them than of any other food.

"A person's perception of how full a meal will make them feel will no doubt affect portion size," said Lisa Miles, a nutritionist at the British Nutrition Foundation. "It's so important to be aware of behavioural triggers for over-eating."

The researchers, who studied the responses of 76 people to 18 different foods, found that people quickly learnt if food offered fewer calories per serving and upped their portion size to compensate. "We know from experimental studies that eating large portions does not necessarily mean that you eat less at a subsequent meal, so this can lead to an increase in calorie intake overall," Ms Miles said.

Dr Brunstrom, senior lecturer at the University of Bristol who led the study, will present these findings at a British Nutrition Foundation conference, entitled "Satiation, satiety and their effects on eating behaviour", on Thursday.

"This is quite a controversial idea, which goes against the perceived wisdom that you just eat what is put in front of you," said Tam Fry, chairman for the Child Growth Foundation and a member of the National Obesity Forum.

In a study to be published later this month, Dr Brunstrom also found that children whose parents restricted their consumption of high-calorie snack foods such as crisps and chocolate were more likely to eat them in much larger portions when they were presented with them.

Researchers tested 70 children aged between 10 and 12 years old, presenting them with six snack foods. They found that a child who is unfamiliar with snack food was more likely to over-estimate how much they would need, regarding a 250kcal portion as only containing 120kcal, whereas a child who had eaten the foods previously would be able to assess accurately how calorific it was, guessing that a 250kcal portion contained 230kcal.

"These findings suggest that limiting access to certain snack foods limits learning about their properties. Thus, when snack foods are eventually encountered they might tend to be selected in larger portions," Dr Brunstrom said.

This could be bad news for parents who believe they are doing their children a favour by placing treats such as sweets and cakes off-limits.

"The object lesson here is that obesity is all to do with education, education, education," Mr Fry said. "Early in a child's life they need to be introduced to portion size as a positive measure, otherwise it becomes forbidden fruit. It isn't just the ignorant affected by obesity, it goes across all social classes."

Snacks banned: 'His problem is portions'

Jane Galley, 43, Sheffield, is mother to David, 10, and Jonathan, 12

"The younger boy has always been as thin as a rake, but Jonathan, the older, has been heavier. When they were little I never gave them sweets and rubbish, I always gave them homemade food, but other people would give them it when they were out of the house. I suppose that I was quite restrictive, but nothing was ever completely out of bounds. When I was swimming with my older son he saw a poster for an organisation called Mend, which helps overweight children. He learnt about portion control, and balancing energy intake and exercise. His problem was never excessive snacking, more just portion control."

Snacks allowed: 'He knows he should eat sensibly'

Tracy Rogers, 35, a civil servant from south Wales, is relaxed about letting her children, Lewis, nine, and Jack, 11, eat snacks

"The only rule, really, is that they have to have eaten their dinner before they can have snacks. They always ask first: they are not allowed to just help themselves. They are allowed to have fruit, crisps, biscuits and chocolate. Jack is at secondary school now and so has access to whatever he wants at school. The snacks I give him for lunchboxes are often portion-controlled, like cake bars. He knows that he should eat sensibly, which is good because it is difficult to monitor what he is eating. Both boys are slim, and I've never worried about their weight. They are very active. Jack plays rugby and cricket, while Lewis plays football three or four times a week."

Article Source: www.independent.co.uk/life-style/health-and-families/health-news/diet-foods-encourage-overeating-study-finds-1704827.html

Who has found this to be true? Any experiences with this?

By Kathleen Doheny
HealthDay Reporter – Thu Jun 11, 7:04 pm ET
THURSDAY, June 11 (HealthDay News) -- Eating a diet rich in carbohydrates that boost blood sugar levels -- foods such as cornflakes or white bread -- may hamper the functioning of your blood vessels and raise your risk of developing cardiovascular disease, a new study suggests.
And another study, released Thursday at the Endocrine Society's annual meeting in Washington, D.C., found that people might actually feel fuller -- and might therefore eat less -- if they cut back a bit on carbohydrates in their diet.
In the first study, researchers from Israel's Chaim Sheba Medical Center and elsewhere evaluated 56 healthy but overweight or obese men and women, aged 35 to 60. None had diabetes or a history of hospitalizations for cardiovascular disease.
The researchers fed the men and women on four different mornings, following overnight fasts. They were served either glucose, cornflakes, high-fiber cereal or water, in descending order of glycemic index.
Low-glycemic index foods include oatmeal, most fruits and vegetables, legumes and nuts. White bread, cornflakes and instant potatoes are high-glycemic indexes. The higher the glycemic index, the more that food raises blood sugar levels.
Before and after the meals or the water, the team of researchers measured the functioning of the endothelium, the layer of cells that line the inside of blood vessels. If the endothelial function is poor, it is thought to increase the risk of cardiovascular disease.
The measurement used is called brachial artery flow-mediated dilation (FMD), which measures how well the endothelium is functioning. Researchers also measured the participants' blood sugar levels.
The blood sugar levels before and two hours after the meals were similar, but they were higher at 30 to 90 minutes after the high-glycemic meals.
The FMD was reduced two hours after eating for all groups, but the reduction was more marked after the high-glycemic meals.
The high-glycemic meals, the authors conclude, appeared to impair the endothelial function.
"Based on our study, we do urge consumers to have low-glycemic index carbohydrates instead of high-glycemic carbohydrates for better health and less potential hazards for the vascular endothelial function," said Dr. Michael Shechter, senior cardiologist at The Sackler Faculty of Medicine at Tel Aviv University in Israel.
"The main take-home message is that high-glycemic index carbs are dangerous since they reduce or inhibit endothelial function, which is the 'risk of the risk factors,' leading to atherosclerosis and potentially leading to heart disease," Shechter said.
Previous research has found that high blood sugar levels after meals is a risk factor for cardiovascular disease, not only in patients with diabetes but in the general population. Declining endothelial function is considered a key variable in the development of hardening of the arteries and heart disease.
The study is published in the June 16 issue of the Journal of the American College of Cardiology.
Another expert called the study "interesting" but added a caveat that more research is needed to confirm the findings. "The cross-over design is a real strength," said Barry Braun, director of the Energy Metabolism Laboratory at the University of Massachusetts, in Amherst. But he said some "dots" still need to be connected.
In the second study, researchers at the University of Alabama at Birmingham investigated whether a small cutback in dietary carbohydrates would actually boost that sense of satiety you get after eating.
Led by professor of nutritional sciences Barbara Gower, the team noted that Americans typically get 55 percent of their daily calories from carbs such as sugars, starches and fiber. This was the "control" diet used in the study. The team had other adult participants go on a moderate carb diet where 43 percent of calories came from carbohydrates. Protein intake (a major influence on satiety) was the same for both diets, but people on the moderate-carb diet took in a bit more fat to make up the difference.
The results: after a month, the 16 participants on the moderate carb diet had lowered blood insulin levels, more stable blood sugar, and a longer duration of a sense of fullness after a meal than did the 14 people on the control diet.
A longer time feeling full might translate into less snacking or eating and perhaps fewer added pounds, the team said. So, "over the long run a sustained modest reduction in carbohydrate intake may help to reduce energy consumption and facilitate weight loss," Gower said in a meeting news release.

Article Source: news.yahoo.com/s/hsn/20090611/hl_hsn/cornflakeswhitebreadcouldboostheartrisk

By Carolyn O'Neil
Contributor
Wednesday, June 10, 2009
As summertime approaches, seasonal changes call for casual dress and laid-back dinners on the patio or porch. Foods lighten up, too, with restaurant menus featuring more salads, grilled entrees, cold soups, frozen drinks and fruit for dessert. The heat drives more diners to cool down with cold foods, and summer’s skin-baring fashions increase demand for diet-friendly dishes. The problem is that “light and easy” doesn’t always mean light in fat and calories.

Beware of salads

Registered dietitian Joanne Lichten (www.drjo.com), author of “Dining Lean: How to Eat Healthy When You’re Not at Home” (Nutrifit Publishing, $19.95 paperback), warns that many entree salads aren’t a slam-dunk choice for summer dieters. “If you’re eating salads just to cut calories, stop and do the math. When you pile on the cheese, fried chicken, croutons and salad dressing, you’ve probably eaten more calories than a large burger and fries.”

Slimming menus

Look for menus that take advantage of summer’s bountiful harvest of low-calorie, nutrient-rich produce, including tomatoes, cucumbers, arugula, spinach, sweet onions, peaches, strawberries and all kinds of other berries.

Don’t be fooled by the fire. Grilled meats and fish are often slathered with butter or oil, so request that your order be brushed lightly with oil.

Avoid cream-based cold soups and go for choices full of vegetables, such as gazpacho. Fruit soups from melon to strawberry are delicious and nutritious additions, too.

Instead of ice cream, save hundreds of calories per serving by choosing sorbets made with fresh fruit or frozen confections made with low-fat or nonfat milk. Some frozen yogurt outlets make their products with skim milk, so there no fat in a serving. And watch out for empty calories in frozen ices, slushes and frozen “fruit” drinks made from colored, flavored sugar water. They may be nonfat, but they are pure sugar and therefore contain a lot of calories. Watch those road-trip treats: A 40-ounce fruit-flavored frozen slush drink at a convenience store can contain up to 500 calories. Have a frozen fruit pop instead.

Think about your drink. Pina coladas may be popular poolside, but Lichten cautions that these high-calorie cocktails don’t belong anywhere near a bikini. “Instead of a pina colada, margarita or daiquiri (at 350-400 calories per 8 ounces), choose a light beer or wine spritzer (100 calories for 12 ounces) or wine, sangria or a rum and diet cola (80 calories for 4 ounces).

Carolyn O’Neil is a registered dietitian and co-author of “The Dish on Eating Healthy and Being Fabulous!” E-mail her at carolyn@carolynoneil.com.

Article Source: www.ajc.com/services/content/printedition/2009/06/10/eatingout0610.html

Science has long understood that certain nutrients can increase concentration, enhance memory and diffuse stress. Today, medical research increasingly shows that certain foods can protect your brain from age-related deterioration and illness and make the most of brain function, making you smarter and sharper. Here are the foods and nutrients you need to enhance memory and mental focus and protect your brain health.

B Vitamins
Essential to brain health, B vitamins are the building blocks for neurotransmitters. For example, choline and vitamin B12 are both needed to create the neurotransmitter acetyl-choline, which is responsible for memory function. B vitamins are found in large quantities in legumes (kidney beans, chickpeas, lentils) as well as leafy green veggies and orange juice. Eggs, brewer’s yeast, wheat germ and soy products are very rich sources of choline. Vegetarians may find it difficult to get enough B12 in their diets because it’s not abundant in plant foods. However, soy foods such as miso and tempeh are good sources.

Antioxidants
Think rainbow foods. Brightly hued fruits and veggies are loaded with antioxidant vitamins like C, E and beta-carotene. These nutrients are necessary to keep arteries clean for maximum blood and oxygen flow to the brain. Antioxidants also clean up the free radicals that damage cells in the body and brain. Vitamins C and E in particular inhibit blood clotting which helps to prevent strokes. Research has also shown that vitamin E is useful in preventing Alzheimer’s disease.

Fill up on dark green leafy veggies like spinach, collard greens and kale. Eat more cruciferous veggies like broccoli, cabbage and Brussels sprouts. Deep red, yellow, blue and orange produce like tomatoes, red peppers, cantaloupe, carrots, apricots, red grapes, blueberries and raspberries contain high concentrations of antioxidants too.

Protein
Builds brain tissue and triggers the creation of the neurotransmitters norepinephrine and dopamine which are responsible for clear thinking, attention and concentration. Lower fat proteins such as soy milk and textured vegetable protein, low-fat yogurt and legumes are good choices. Higher fat proteins like cheese and peanut butter require more energy to digest and slow the production of dopamine and norepinephrine which can dull mental sharpness.

Good Fats
Omega-3 and omega-6 fatty acids (EFAs) and monounsaturated fats enhance brain function. These healthy fats are found in nuts such as walnuts, nut oils like olive and flaxseed, avocados, and fish like salmon and tilapia. Research also shows that they protect the brain from damage and heal it once damage occurs. A diet that is too high (more than 20 grams per day) in saturated fat is bad for your brain as well as your heart. Too much saturated fat can slow you down and lead to clogged arteries and ultimately a stroke. Vegetarians can find EFAs in dried seaweeds such a nori and kelp that are usually found in natural food stores.

Good Carbs
Eating complex carbohydrates will stimulate the creation of the relaxing brain chemical serotonin, which can help us focus in times of stress. Good sources of complex carbs are fruits and veggies, whole grains and pasta. Complex carbs work best when paired with low-fat proteins and fiber as this combination prevents the neurotransmitter tryptophan from flooding the brain and making us groggy.

Of course, heredity, age and environment all factor into building a sharp mind, but giving your brain the nutrients it needs will help you make the most of what you’ve got.

Author: Laurie Wiker

Article Source: www.examiner.com/x-6785-Wilmington-Wellness-Examiner~y2009m6d9-Foods-that-boost-brain-power

There's so much emphasis on avoiding bad carbs, bad fats, and all other bads in our diets.  Let's try and realize the good foods that are out there too!

Natalie Puchalski
June 9, 2009
Children with poor diets are more likely to have mental health problems as adolescents.

Dr Wendy Oddy, from the Telethon Institute for Child Health Research in Western Australia, found that a typical Western diet increased a child's chance of developing emotional and behavioural problems.

In her study of 1600 14-year-old adolescents, Dr Oddy identified two distinct dietary patterns that influenced the wellbeing of an individual.

The Western dietary pattern was associated with hamburgers, pies, sausage rolls, confectionery, red meat, refined grains, full-fat dairy food, as well as dressings and sauces such as ketchup.

Meanwhile, the healthy dietary pattern consisted of red, yellow and leafy green vegetables, fresh fruit and legumes, wholegrains and fish.

"We then adjusted the analysis to take into account things you would expect to be associated with mental health, like family functioning, family income, single mothers, biological fathers not living at home, parents who smoke and parents' education," Dr Oddy said.

The Western diet was found to make an individual more likely to be withdrawn, anxious, aggressive and delinquent.

Dr Oddy said that although teenagers were generally getting enough of the "good" foods from the healthy diet, they were also getting a lot of the other less healthy foods from the Western diet.

"There's a lot of snacking that's going on in between meals and a lot of drinks that are readily available and are being consumed as snacks," she said.

Dr Oddy said many children were not very mindful of their snacking habits and it was not uncommon for some "to eat a whole packet of chips while watching TV and not even realise".

Article Source: www.theage.com.au/lifestyle/wellbeing/poor-diet-may-lead-to-mental-problems-20090608-c0uq.html

Women in need of an alternative remedy for various disorders such as hormonal imbalances, PMS, prenatal or postnatal disorders, menopause and breast cancer among others would find great relief in the medicinal constituents of flax seed. Supplements concocted from the grain are conveniently available with most pharmaceuticals these days and it's remarkable to find a natural ingredient that provides an array of holistic health benefits while conveniently supporting dietary requirements.

Healthy Hormonal Levels with Essential Fatty Acids

A tablespoon of ground flax seed meets the recommended dietary requirement for essential fatty acids (EFA). The EFAs in flax seed, specifically omega-3 (alpha-linolenic acid) and omega-6 (linoleic acid), are indispensable nutrients in the production of vital hormones and sustenance of cellular structure. The EFA factor in flax seed has been utilized in herbal supplements to correct hormonal imbalances transpiring during pre-menstrual periods. Omega-3 is also an essential component of neurotransmitter production (serotonin and dopamine) in the central nervous system while regulating its activity in the brain. This way, flax seed supplementation can help ease depressive behavior and even intermittent mood swings during menstruation.

Complementing the functions of essential fatty acids, the lignan nutrients also enriching the grain's oil also functions as a phytoestrogen. Clinical studies reveal that menopausal women taking a regular dose of flax seed manifested great improvement in terms of health. Taking either flax seed supplements or nourishing diets with ground flax seed is beneficial in restoring hormonal balance.

Reducing the Risks of Cancer with Flax Lignan

The phytoestrogens in flax seed are bioactive adaptogens that slowdown tumor growth in various cancers, especially in the case of breast cancer which arises from a hormonal disorder.

In related clinical studies, cancer patients sustained with flax seed-restricted diets returned positive results in controlling the proliferation of cancer cells. Likewise, a flax seed diet helped reduce the likelihood for cancer patients to undergo chemotherapy.

Healthy Weight Management with Flax Fiber

Flax seed is rich in soluble and insoluble fibers that promote overall digestive wellness. One or two tablespoons of flax seed a day effectively supports the daily requirement for dietary fibers. Furthermore, flax seed enhances metabolism and curtails disruptive cravings that makes it a perfect dietary supplement in the course of completing a weight loss program. The grain has also been used for many years in the prevention of various digestive disorders such as constipation.

There are a lot of health benefits women can derive from a daily dose of flax seed. In its whole or ground form, flax seed is all the more pleasant to the taste buds given its flavorful and nutty texture. Flax seed indeed is one grain that effectively restores healthy vitality from within while giving you a holistic nutritional boost.

Bruce Maul is a partner in Gold Flax Seed, Inc. which provides only top quality Flax Seed and Health related products. Learn more about Flax Seed by visiting http://www.goldflaxseed.com

Article Source: http://ezinearticles.com/?How-Women-Can-Benefit-From-Flax-Seed-Supplementation?&id=1317786

It's always good to learn about healthy additions to a human diet!

By Rozanne Stevens
Monday June 01 2009
At age 17, living in Italy, I loathed artichoke. It was one of the first words I learned in Italian so I could avoid it on menus! But now I love this sophisticated vegetable, in salads, pasta and, of course, a beautiful spread of antipasti.

Globe artichoke makes a pretty ornamental addition to a garden and is a delicious vegetable. It is now in season so you should be able to get it in your vegetable shop.

If you are a little daunted by cooking the fresh vegetable, you can buy artichoke hearts in jars and tins. I prefer the artichoke hearts in olive oil in glass jars, and they are a handy item for your cupboard.

Artichoke has traditionally been used as a hangover cure as it contains cynarin, a powerful liver remedy. So come Christmas time, pharmacies and health shops stock up on artichoke tincture to help people through the party season. The tincture is incredibly bitter, so it's much more pleasant to eat the yummy vegetable instead.

Another piece of good news is that artichoke can help ease the symptoms of Irritable Bowel Syndrome. IBS is a growing problem in our modern society. As a therapist, 80pc of my clients suffer from a digestive problem of some description.

The list of IBS symptoms varies and is as long as my arm. There is a stress component in flare-ups of this condition, which is the most difficult element to manage, but there are foods that can help improve digestion. Artichoke helps by improving the digestion of fats and liver function.

Artichoke also contains high levels of B vitamins, which improve mental alertness and energy.

I know I harp on about B vitamins, but they are incredibly important to help us cope with modern-day stress.

Artichoke hearts in oil are delicious tossed through pasta and salads; a great combo with tinned tuna, lemon juice and olive oil. They always feature on my antipasti platters along with sun-blush tomatoes, olives, good cheese and cured meats.

Add grilled vegetables such as courgettes and aubergines, cannellini beans, mushrooms in vinaigrette and you don't even need the meat.

Elegant Artichoke Salad

8 artichoke hearts

4 large tomatoes cut into wedges

1 red onion, finely sliced

1 green pepper, finely diced

100g green olives

2tbsp chopped fresh parsley

Dressing

1 clove garlic, crushed

6tbsp olive oil

4tbsp lemon juices

1tsp Dijon mustard

Salt and pepper

Method

If using fresh artichokes, break off the outer leaves and cut away the inner leaves. Scrape out the choke and boil the heart for 20 minutes until tender. Refresh under cold water. Halve bottled artichokes.
Whisk up the dressing ingredients and adjust the seasoning.
Toss the dressing and other ingredients together and garnish with fresh parsley.

Article Source: www.azcentral.com/arizonarepublic/arizonaliving/articles/2009/06/01/20090601gethealthy0601partone.html