Posted on October 31, 2010 by cookwithkathy
Periodontitis, a common inflammatory disease in which gum tissue separates from teeth, leads to accumulation of bacteria and potential bone and tooth loss. Although traditional treatments concentrate on the bacterial infection, more recent strategies target the inflammatory response. In an article in the Journal of the American Dietetic Association, researchers from Harvard Medical School found that dietary intake of polyunsaturated fatty acids (PUFAs) like fish oil, known to have anti-inflammatory properties, shows promise for the effective treatment and prevention of periodontitis.
Foods that contain significant amounts of polyunsaturated fats include fatty fish like salmon, peanut butter, margarine, and nuts.
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Filed under: Food, Health, News and Articles | Tagged: Mouth | Comments Off on Polyunsaturated Fatty Acids May Reduce Gum Disease
Posted on October 30, 2010 by cookwithkathy
The hope that a simple blood test could help doctors identify patients likely to develop high blood pressure or heart disease is dashed by the findings of a new study published in the American Heart Association’s American Heart Journal.
After analyzing data from more than 3,500 healthy people followed for as long as 20 years, a team of researchers concluded there is no association between blood magnesium levels and the probability of developing high blood pressure or heart disease in the future.
Filed under: Health, Ingredient, News and Articles | Tagged: Heart, Hypertension, Supplement | Comments Off on Magnesium Levels Don’t Predict Hypertension or Heart Risk
Posted on October 29, 2010 by cookwithkathy
People who consume several servings of whole grains per day while limiting daily intake of refined grains appear to have less of a type of fat tissue thought to play a key role in triggering cardiovascular disease and type 2 diabetes, a new study suggests. Researchers at Tufts University observed lower volumes of Visceral Adipose Tissue (VAT) in people who chose to eat mostly whole grains instead of refined grains.
VAT volume was approximately 10 % lower in adults who reported eating three or more daily servings of whole grains and who limited their intake of refined grains to less than one serving per day.
A slice of 100% whole wheat bread or a half cup of oatmeal constituted one serving of whole grains and a slice of white bread or a half cup of white rice represented a serving of refined grains.
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Filed under: Food, Health, News and Articles | Tagged: Weight | Comments Off on Eating Mostly Whole Grains, Few Refined Grains Linked to Lower Body Fat
Posted on October 28, 2010 by cookwithkathy
Below are the dishes I’ll teach in the cooking class this evening.
Spicy Meatball with Chili Sambal
Yin Yang Fried Rice
See my related posts:
Filed under: Cooking Class, Food | Tagged: Asian | Comments Off on Asian Cuisine III
Posted on October 27, 2010 by cookwithkathy
A new study shows that vitamin B12 may protect against Alzheimer’s disease, adding more evidence to the scientific debate about whether the vitamin is effective in reducing the risk of memory loss. The research will be published in the medical journal of the American Academy of Neurology.
The study found that for each micromolar increase in the concentration of homocysteine, the risk of Alzheimer’s disease increased by 16 percent, whereas each picomolar increase in concentration of the active form of vitamin B12 reduced risk by two percent. The results stayed the same after taking into account other factors, such as age, gender, education, smoking status, blood pressure and body mass index. The addition of folate did not appear to raise or lower the risk of Alzheimer’s disease.
Vitamin B12 can be found in fish, poultry and other meat products.
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Filed under: Health, News and Articles | Tagged: Vitamin | Comments Off on Vitamin B12 May Reduce Risk of Alzheimer’s Disease