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Nutrition and Food Engineering / We have hope on CRISPR gene editing for Cancer treatment!

« on: April 26, 2017, 05:39:34 PM »

A Chinese group has become the first to inject a person with cells that contain genes edited using the revolutionary CRISPR–Cas9 technique. On 28 October, a team led by oncologist Lu You at Sichuan University in Chengdu delivered the modified cells into a patient with aggressive lung cancer as part of a clinical trial at the West China Hospital, also in Chengdu. Earlier clinical trials using cells edited with a different technique have shown promise at treating disease. The emergence of CRISPR, which is simpler and more efficient than other techniques, will probably accelerate the race to get gene-edited cells into the clinic, says Carl June, who specializes in immunotherapy at the University of Pennsylvania in Philadelphia and led one of the earlier trials.

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Nutrition and Food Engineering / CRISPR gene editing tested in a person

« on: April 26, 2017, 05:30:23 PM »

A Chinese group has become the first to inject a person with cells that contain genes edited using the revolutionary CRISPR–Cas9 technique. Please see the attached file the contains the paper published in NATURE

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Nutrition and Food Engineering / Diabetes and Heart Health

« on: April 25, 2017, 03:27:58 PM »

So, what exactly is a heart-healthy diet?

You are probably already trying to follow a diabetes meal plan that focuses on controlling your carbohydrate intake. Eating a heart-healthy diet on top of meal planning for diabetes may sound overwhelming. 
But don’t be intimidated - heart-healthy foods are also good choices if you have diabetes!

As always, it is still important to watch your carbohydrate intake and portion sizes to control your blood glucose. Just remember that there is more to meal planning than just the carbohydrate intake - it is about making healthy choices within all of the different food groups.

1. One of the most important things you can do to eat heart-healthy is limit foods that are high in unhealthy fats and cholesterol. Some simple steps to help you do this are:

        limiting the solid fats that you use in cooking (such as butter, lard, and vegetable shortening)
        choosing healthy cooking methods like baking, broiling, grilling, steaming, or microwaving
        choose more fresh foods rather than processed meat, sweets, and other processed snacks
        opt for lean protein foods like beans, soy-based products, skinless chicken or turkey breast, and fish
        choose low-fat or non-fat dairy diary products
        learn more about what foods have unhealthy saturated and trans fats, as well as cholesterol by going to our Fats page on diabetes.org.

2. Replace those unhealthy fat sources with sources of healthy unsaturated fats. This means eating fish (not fried) two or more times each week. Other foods that contain healthy fats include: avocados, nuts, seeds, and plant-based oils like canola, olive, corn, etc. Check out our Fats page for more information on which foods have healthy versus unhealthy fats.

3. A heart-healthy diet is also high in fruits, vegetables, and whole grains. These foods are all high in important nutrients, especially fiber. Obviously vegetables, fruit, and whole grains will also contribute carbohydrates, so make sure you are eating portions that work with your meal plan.

4. Sodium is another issue. If you have diabetes, you should try to keep your sodium intake to less than 2300 mg per day. If you have diabetes and high blood pressure (hypertension), you should aim for 1500 mg per day or less. Some tips to decrease the sodium in your diet include:

        eating more fresh foods and less processed foods
        buying low-sodium canned foods and soups
        rinsing canned vegetables to remove about 40% of the sodium
        checking labels – pickled foods are particularly high in sodium
        omitting salt when you in cook and flavor foods with herbs and spices
        do not salt food once it is on the table, remove the salt shaker if you have to
        beware of restaurant foods and limit the times you eat out each week – a restaurant meal can easily have more than 1500 mg of sodium

 
Easy Ways You Can Include More Heart-Healthy Foods

    Instead of packing chips or cookies for a snack, pack a serving of nuts (a serving is usually about ¼ cup, or a handful). Nuts are full of heart-healthy fats and there’s no need to refrigerate them – they are an easy grab-and-go snack!
    Switch from buying chicken wings, legs or chicken thighs to chicken breasts. Chicken breasts are the leanest part of the chicken which means they are lowest in cholesterol and saturated fat. If your budget is tight and you need to buy less expensive chicken thighs or legs, at least remove the skin before cooking it.
    Don’t use butter to sauté or to coat your roasted veggies. Instead, use just a tablespoon or two of olive oil or another vegetable oil. (Olive oil is high in mono-unsaturated fats which are a type of healthy fat.)
    Instead of having steak for dinner, buy fish fillets. AnyAll fish provides unsaturated fats as well and hasve less unhealthy fats than red meat. Choose salmon, albacore tuna, mackerel, rainbow trout, or herring some of the time. These types are also good sources of omega-three fatty acids which help keep your arteries clear and unblocked. Broil, bake, or grill fish with a bit of olive oil, herbs, and spices. Check our recipe archive for other fish recipes.
    Add avocado, a source of healthy fat, to your salads, wraps, or sandwiches.
    Add more vegetables to your meals and decrease the amount of meat you use. This is easy to do for casseroles, chili, soup, sandwiches, and salads.
    When you can, plan a few meatless meals each week. Good substitutes for meat include beans, tofu, veggie burgers, lentils, and other sources of vegetarian protein.
    For lunchmeat, choose lean chicken or turkey that is labeled reduced- or low-sodium. When you can, buy fresh lean meat from the store on the weekends and cook it. Then, use it throughout the week for lunches instead of the highly processed deli meats.
    Make a few simple switches – from white bread to 100% whole grain bread, have fruit for dessert or a side dish instead of fried or processed foods, and switch from regular soda to diet or other low-calorie drinks.
    When you have leftovers, freeze them in individual meal-size containers. Instead of buying and heating up highly-processed frozen dinners, you’ll have a healthier, homemade frozen dinner right in your freezer.
    Choose whole-grain, high-fiber foods. Try a grain like barely or quinoa for a new taste.

- See more at: http://www.diabetes.org/mfa-recipes/tips/2012-02/diabetes-and-heart-health.html#sthash.9aqO9ssT.dpuf

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Nutrition and Food Engineering / Best diet for diabetes

« on: April 25, 2017, 03:24:06 PM »

As with any healthy eating program, a diabetic diet is more about your overall dietary pattern rather than obsessing over specific foods. Aim to eat more natural, unprocessed food and less packaged and convenience foods.
Eat more

    Healthy fats from nuts, olive oil, fish oils, flax seeds, or avocados
    Fruits and vegetables—ideally fresh, the more colorful the better; whole fruit rather than juices
    High-fiber cereals and breads made from whole grains or legumes
    Fish and shellfish, organic chicken or turkey
    High-quality protein such as eggs, beans, low-fat dairy, and unsweetened yogurt

Eat less

    Trans fats from partially hydrogenated or deep-fried foods
    Packaged and fast foods, especially those high in sugar, baked goods, sweets, chips, desserts
    White bread, sugary cereals, refined pastas or rice
    Processed meat and red meat
    Low-fat products that have replaced fat with added sugar, such as fat-free yogurt

Choose high-fiber, slow-release carbs

Carbohydrates have a big impact on your blood sugar levels—more so than fats and proteins—so you need to be smart about what types of carbs you eat. Limit refined carbohydrates like white bread, pasta, and rice, as well as soda, candy, packaged meals, and snack foods. Focus on high-fiber complex carbohydrates—also known as slow-release carbs. They are digested more slowly, thus preventing your body from producing too much insulin.
What about the glycemic index?

High glycemic index (GI) foods spike your blood sugar rapidly, while low GI foods have the least effect on blood sugar. While the GI has long been promoted as a tool to help manage blood sugar, there are some notable drawbacks.

    The true health benefits of using the GI remain unclear.
    Having to refer to GI tables makes eating unnecessarily complicated.
    The GI is not a measure of a food’s healthfulness.
    Research suggests that by simply following the guidelines of the Mediterranean or other heart-healthy diets, you’ll not only lower your glycemic load but also improve the quality of your diet.

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Nutrition and Food Engineering / A Processed Food Diet: A Major Risk Factor For Type 2 Diabetes

« on: April 25, 2017, 03:22:29 PM »

The processed food diet of the Western world has contributed greatly to the type 2 diabetes epidemic in the United States. The rate of type 2 diabetes has increased since processed foods flooded our food supply. Other populations that adopt a Western diet also have high rates of type 2 diabetes. All minorities living in the United States for which data exist have a higher prevalence of diabetes than do residents of their countries of origin. (“Diabetes Disparities”, 2001, Reducing Disparities section). It is predicted that by 2010, 221 million people, and by 2025, 324 million will be diabetic in the U.S. (Cheng, 2005). The food quality and diet of the westerner is abundant in refined grains, altered fats and oils, and foods and beverages that contain high fructose corn syrup. Some research leads many individuals to believe that there is a genetic or hereditary component to this disease, but other research shows that nutrition plays a major role in who will develop type 2 diabetes. Our genes have not changed in the past decades but food quality and diet have (“Because the Light”, 2002, Premise section).
THE HISTORY OF FOOD PROCESSING

Food processing has slowly changed since before the 1900’s, as family farms began to disappear and the agriculture industry was emerging. Sugar, once considered a luxury item, began being processed at a low cost. Early into the 1900’s, a new process capable of deriving sugar from corn as corn syrup was added to foods. This new form of sugar, now added to soft drinks and other food items, became extremely popular in the Western world.

New methods of food storage and preservation, as well as improved transportation, made the refined products and sugar laden agricultural products available to many Americans. Rapid growth of these food sources made from refined wheat flour and sugar began to gain major acceptance from the public because they were abundant, inexpensive, and could be stored for longer periods.

After World War II, processed foods such as refined breads, sweet rolls, cakes, doughnuts, and various other sugary foods grew into a profitable business for the Western world. When grains are milled (processed or refined), the fiber (germ and bran) are removed. Approximately 80 % of the vital nutrients found in the bran and germ are also removed during this process. These nutrients include magnesium, chromium, iron, vitamin E, zinc, and B vitamins. The removal of this fiber causes the food to digest rapidly, and this greatly affects the blood sugar and insulin levels in the body. Along with refined flours and sugary products, another food source that contributes greatly to type 2 diabetes is the new sources of edible oils and fats available today called hydrogenated and partially hydrogenated oils. These healthy oils such as olive, flax, and coconut were slowly being replaced with these new hydrogenated vegetable oils. The hydrogenation process altered the chemical composition of the vegetable oils, so they did not become rancid in storage and gave the product a long shelf life. Unfortunately, this process removes the essential omega 3 fatty acids. These healthy fatty acids are removed because they do not produce a long shelf life. Udo Erasmus (1993) states, “The oils you buy in a supermarket today are very different from those that people consumed 100 years ago” (p. 83). Butter, has now been replaced by margarine spreads. These margarine spreads are made using the hydrogenation process and contain trans fatty acids. These vital nutrients such as fiber, essential fatty acids, vitamins, and minerals are important and necessary components in the prevention of type 2 diabetes. The nutrients that are now missing from our food supply are required for proper balancing of blood sugar and insulin levels.
WHAT IS TYPE 2 DIABETES?

There are two types of diabetes, type 1 and type 2. Type 1 diabetes, is an autoimmune disease that is believed to be caused by a virus that attacks and damages the beta cells of the pancreas and decreases its ability to control blood glucose (Becker, 2003). The person with type 1 diabetes produces little or no insulin and needs to take insulin for the rest of their lives. Five to ten percent of all diabetics are type 1 (Murray, 2003). There does not appear to be any nutritional connection to type 1 diabetes, but rather an environmental cause.

Type 2 diabetes is a condition that affects the way your body metabolizes glucose. Type 2 diabetes, is the most common form of diabetes, and it accounts for more than 90% of all cases of diabetes (Delahanty & Nathan, 2005). There are different stages in the development of type 2 diabetes. In the early stages of type 2 diabetes, a person may be told they have pre-diabetes, and there blood sugar levels may be increasing slowly but are not in the range for any type of diagnosis. Next, a person can develop insulin resistance or hyperinsulinemia (high insulin levels). At this stage of the disease, the tissues of the body can become less sensitive to the effects of insulin, and blood sugar does not enter the cells as easily as it should. An estimated 40 million people in the United States have insulin resistance (Delahanty & Nathan, 2005). Genetics may determine whether you become insulin resistant quickly or slowly, but diet is the principal controllable factor influencing this disorder (Burton, Challem, & Smith, 2000, p. 22). Proper nutrition at this time can greatly influence whether a person may develop type 2 diabetes. The final stage of the disease that can occur is when the blood sugar control system begins to breakdown further. At this time, the body either resists the effects of insulin or does not produce enough of it to maintain normal glucose levels in the body. At this stage, a person may be diagnosed by a medical professional with type 2 diabetes. Orthodox medicine recommends medications to correct these insulin issues without any recommendations for dietary changes. Most cases of type 2 diabetes are considered to have a nutritional cause (Ottoboni & Ottoboni, 2002).
RISK FACTORS FOR TYPE 2 DIABETES:
 

Processed Food Diet- When foods are processed it can affect the glycemic index of the foods. The more processed a food is, the higher the glycemic response it will produce (Ross, Brand, Thorburn & Trussel, 1987, p. 635). Most foods eaten today in the Western world are prepared using factory processing methods. These methods are used to maintain a long shelf life for such foods as, breads, cakes, pastries, and snack foods. These methods such as extrusion cooking, explosion puffing and instantization use extremely high temperatures and pressure or repeated wetting and drying. This process can affect the digestibility of starch in these products, giving them a high glycemic index. These foods, eaten continuously over time can affect how the blood sugar control system of the body works. During these processing methods, the fiber content is altered from its natural state, and essential fatty acids are removed to increase shelf life. Fiber has been shown in many studies to help maintain a proper blood sugar balance in the body. In addition to removing essential fiber and altering fats and oil, a highly processed high fructose corn syrup is then added to these foods. The components in processed foods that cause the most concern with the current standard American diet are as follows:

Fiber-less food - Fiber is an important element in our food supply that is lost when food is processed (Smith, 2000, p. 94). Fiber is an important component to a healthy diet for many reasons, but it is most important job is to helps keep blood sugar and insulin levels balanced in the body. Compared with refined grain products, whole-grain products are generally digested and absorbed slowly because of their physical form and high content of viscous fiber, and they elicit smaller postprandial glucose responses, thus exerting less insulin demand on the cells of the pancreas (Liu et al. 2000). The best sources of fiber can be found in whole foods such as vegetables, fruits, legumes, whole grains, nuts and seeds. Approximately 85% of the grains consumed in the current U.S. diet are highly processed (Cordain et al. 2005). Methods that are used in food processing to refine grain products are grinding, pressing, and rolling, all can affect the glycemic index of a food and effect blood sugar levels in the body. These food-processing methods can damage the outer layers of grains and the chemical composition of starches, thereby affecting the GI of these foods (Draznin, 2003).

High Fructose Corn Syrup - High fructose corn syrup became popular in the 1970’s. Fructose being much sweeter than sucrose (table sugar),allowed food manufacturers the opportunity to use less ingredients to sweeten any processed food and gave them the ability to increase their profits. The average American eats 83 pounds of corn syrup a year (Cordain, 2002). HFCS does not appear to cause an immediate elevation in blood glucose after a meal, but long-term use is a major concern. High fructose corn syrup is metabolized by the liver and is stored as fat, this is how it contributes to obesity and insulin resistance, which is strongly linked to type 2 diabetes. High fructose corn syrup powerfully promotes insulin resistance (Cordain, 2002, p. 35).

Trans Fatty Acids -Trans fatty acids are processed fats that are a product of technology not nature. Trans fatty acids are found in all sorts of processed foods such as margarines, oils, salad dressings, potato chips, bakery goods, candies, crackers and other snack foods. These fats are made from a process call hydrogenation or partial hydrogenation. The fat first starts out as an unsaturated fat that is heated to a high temperature. Next, a nickel catalyst is added to the heated fat and then hydrogen gas is pumped into the mixture. This process removes all healthy essential fatty acids and gives the fat a much longer shelf life. Trans fatty acids have been shown to affect a person with type 2 diabetes by decreasing the response of the cell to insulin. They do this by hampering proper function of the insulin receptor by changing the fluidity of the lipid bilayer and other cellular membranes (Eades & Eades, 2000, p. 76). Our cells are made up of healthy essential fatty acids, when we replace these fats with trans fatty acids the body will use this wrong type of fat to repair and maintain the cells.
OTHER RISK FACTORS:
 

Obesity- Obesity is been defined as a body mass index (BMI) of 30 or greater (CDC, 2009). A processed foods diet and a sedentary lifestyle have contributed to the obesity epidemic that is plaguing Americans as well as many other populations. The rise of obesity closely parallels dramatic changes in our environment and to the rise in type 2 diabetes that is linked to the systematic corruption of the food supply (Smith, 2000, p. 64).When a person is experiencing chronic high levels of insulin, the extra glucose that is produced by the insulin gets stored in fat cells. This is how insulin resistance and type 2 diabetes may contribute to obesity. Approximately 90 % of individuals with type 2 diabetes are obese (Murray, 2003, p.18). Eating a healthy whole foods diet and removing processed and refined foods from the diet along with daily exercise can keep blood sugar and insulin levels balanced in the body and this can help with the prevention of obesity as well as diabetes.

Sedentary Lifestyle -Physical inactivity makes the muscles of the body less sensitive to the effects of insulin. Physical activity almost immediately improves your muscle sensitivity to insulin, making it easier to store sugar in your muscles rather that have it rise in your circulation (Delahanty & Nathan, 2005). Becoming more physically active and, implementing a daily exercise program is important in maintaining a healthy body, and can be helpful in preventing problems with insulin and blood sugar levels within the body.

Race/Ethnicity – Many people of different race such as Pima Indians, Australian Aborigines, and Pacific Islanders seem to be more susceptible to the development of type 2 diabetes than other races. During this century, the urbanization of many indigenous populations has been associated with a dramatic rise in the prevalence of noninsulin-dependent diabetes mellitus (NIDDM) (Thorburn, Brand, & Truswell, 1987). Pima Indians have the highest rate of noninsulin dependent diabetes mellitus in the world (Lillioja, et al. 1991). Until the 19th century, the Pima Indians had their own way of life and lived traditionally. The white settlers diverted their water supply, disrupting their irrigation and agriculture. This forced the Pima’s to survive on processed foods such as lard, white sugar, and flour, supplied by the United States government. Pima Indians of Arizona are largely sedentary and follow the dietary practices of typical Americans (Murray, 2003, p. 67). Changing from their traditional diet and way of life may have more to do with their prevalence to type 2 diabetes than their race or even genetic background.

Genetic Predisposition/Family History– Type 2 diabetes is a multifactorial disease, and is believed to have a genetic predisposition and an environmental component. There are many different genes involved in the blood sugar control system of the body. DNA variants have been discovered and are involved in areas such as the regulation of insulin sensitivity and protection against type 2 diabetes, increased susceptibility to insulin resistance and type 2 diabetes, glucose-stimulated insulin secretion in pancreatic cells and reduced insulin in the cells of the pancreas. Many different genes are thought to be involved in type 2 diabetes, but they are poorly defined (Dean & McEntyre, 2004). Family history has long been associated with type 2 diabetes as a strong risk factor. Whether it is because of genetics or there are learned behaviors such as poor dietary habits and lack of exercise passed down from generation to generation is still unknown. Family history could have effects on glycemic control via genetic or behavioral mechanisms (Gong, Kao, Brancati, Batts-Turner, & Gary, 2008).
COMPLICATIONS OF TYPE 2 DIABETES:
 

Heart Disease, Stroke, and Peripheral Vascular Disease - Studies have shown that poor blood glucose control can increases the risk of many different cardiovascular problems in diabetics such as coronary artery disease, heart attack, stroke, atherosclerosis and high blood pressure. Fifty-five percent of deaths in diabetics are caused by cardiovascular disease (Murray, 2003). Type 2 diabetes can contribute to other vascular problems such as peripheral vascular disease, which is caused from poor circulation problems in the blood vessels of the legs and feet. People with diabetes can have problems with wound healing, and in some cases can develop gangrene, a condition which can lead to amputations of the extremities.

Neuropathy – Diabetic Neuropathy is the loss of peripheral nerve function. This condition can cause numbness, tingling sensations, and even loss of function of the extremities. High blood glucose levels in the body can negatively affect the walls of the small blood vessels (capillaries) that nourish the nerves. Approximately 60% of all people with diabetes will eventually develop neuropathy, (Murray, 2003, p. 232). The nerves that are affected branch from the brain and spinal cord to the rest of the body, especially affecting the legs and feet. Diabetic neuropathy also affects the nerves of the autonomic nervous system, which can cause impotence and contribute to problems with the digestive tract and bladder.

Nephropathy - The kidneys job is to filter toxins and wastes through urination, as well as reserve proper nutrients. Studies have shown high blood glucose levels can damage the small blood vessel in the filtering units of the kidneys. Diabetes is the leading cause of end-stage renal disease, accounting for 44% of new cases (Chace, & Keane, 2007, p. 54)

Periodontal Disease – High blood glucose levels affect the blood vessels that deliver oxygen and nourish the tissues of the mouth. When the gums do not receive proper oxygen this can slow the flow of nutrients and affect the removal of bacteria, this can be a contributing factor to inflammation and as well as a gum infection. Another way diabetics can be affected by periodontal disease is through their salvia. When blood sugar levels are elevated in the blood, they are also elevated in the saliva (Chace, & Keane, 2007). This elevated glucose in the mouth can contribute to an overgrowth of bacteria and increase the risk of gum disease.

Retinopathy and Other Eye Diseases- Studies show that high blood glucose levels can negatively affect the blood vessels of the eye. Over time, this can contribute to vision problems and conditions such as glaucoma, cataracts and diabetic retinopathy. Diabetic retinopathy can occur when one of the arteries that supplies blood to the retina becomes blocked. Diabetic retinopathy is the leading cause of blindness in the United Sates, and 20 percent of type 2 diabetics have significant retinopathy (Murray, 2003).
CAN DIETARY CHANGES PREVENT OR ELIMINATE TYPE 2 DIABETES?

The purpose of this article is to educate people to look at the possibility that a diet high in processed foods may have a strong connection as to whether someone will develop type 2 diabetes and its many devastating complications. Obesity has long been associated with type 2 diabetes, and the medical community recommends weight loss as the solution. The Shultze, Fung, Manson, Willet, & Hu (2006) study, explored whether certain dietary patterns caused weight changes in women over a 9-year period. The study found participants who adhered to a “Western” dietary pattern of processed foods had the largest weight gain, and the participants that followed a “Prudent” dietary pattern that consisted of whole foods, had less weight gain and were able to maintain a healthy weight. Losing weight is a step in the right direction, but recommending weight loss, without properly educating someone on how certain foods can affect blood sugar and insulin levels in the body, may not lead to successful permanent weight loss, or even the prevention or elimination of metabolic diseases.

Changing the type of foods you consume, and adhering to an exercise plan, can greatly affect your blood sugar and insulin levels in the body. If you have a medical condition, it is important to check with your medical doctor before implementing any changes with diet or exercise.

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Nutrition and Food Engineering / Fantastically Healthy Foods For Diabetics

« on: April 25, 2017, 03:21:30 PM »

1. Beans
Beans have more to boast about than being high in fiber (plant compounds that help you feel full, steady blood sugar, and even lower cholesterol; a half cup of black beans delivers more than 7 grams). They're a not-too-shabby source of calcium, a mineral that research shows can help burn body fat. In ½ cup of white beans, you'll get almost 100 mg of calcium—about 10% of your daily intake. Beans also make an excellent protein source; unlike other proteins Americans commonly eat (such as red meat), beans are low in saturated fat—the kind that gunks up arteries and can lead to heart disease.
How to eat them: Add them to salads, soups, chili, and more. There are so many different kinds of beans, you could conceivably have them every day for a week and not eat the same kind twice.

MORE: Beat Your Sugar Addiction

2. Dairy
You're not going to find a better source of calcium and vitamin D—a potent diabetes-quelling combination—than in dairy foods like milk, cottage cheese, and yogurt. One study found that women who consumed more than 1,200 mg of calcium and more than 800 IU of vitamin D a day were 33% less likely to develop diabetes than those taking in less of both nutrients. You can get these nutrients from other foods, but none combine them like dairy does. Stick to fat-free or low-fat versions of your favorite dairy foods—"regular" has a lot of saturated fat.
How to eat it: Drink milk with some meals instead of soda or sugary juices, have yogurt or cottage cheese as a snack or dessert, and use milk to make oatmeal or thicken certain soups.

3. Salmon
Nutritionists can't recommend this seriously healthy fish enough. It's a rich source of omega-3 fatty acids (3 ounces provides as much as 1,800 mg), healthy fats that reduce the risk of heart disease, whittle your waistline, reduce inflammation, and improve insulin resistance. Salmon is also one of the best nondairy sources of vitamin D around.
How to get it: Sauté a salmon fillet for dinner instead of chicken or meat once or twice a week (it's easy to season and toss in the oven), or add canned salmon to salads or omelets.

4. Tuna
Another amazingly healthy fish, a 3-ounce piece of tuna contains 1,300 mg of omega-3s and a respectable amount of vitamin D to boot. But tuna can be high in mercury, a compound that may cause neurological problems in huge doses. To be safe, buy canned light tuna instead of albacore and limit your tuna intake to 12 ounces a week.
How to eat it: Make tuna salad sandwiches, pile on whole wheat crackers as a snack, or throw steaks on the grill instead of burgers.

5. Barley
One of the healthiest grains you're probably not eating, barley is rich in a specific kind of soluble fiber called beta-glucan. Research shows beta-glucan can lower total and LDL cholesterol by preventing your body's ability to absorb it; one review found that consuming just 3 grams a day—about the amount in a single barley serving—can lower cholesterol by 8%. Thanks to its fiber abundance, barley can also help steady your blood sugar while filling you up—a weight loss bonus. The grain even boasts a modest amount of calcium.
How to eat it: Look for hulled barley, which isn't as refined as the pearl barley that supermarkets typically carry (you may need to visit a health food store). Soak it overnight before cooking, then add to soups, stews, or rice pilaf.

6. Oats
Like barley and beans, oats are a diabetes power food because of their fiber content—a half cup of instant oats provides 4 g. Research shows that oat lovers can also lower total and "bad" LDL cholesterol and improve insulin resistance. All the soluble fiber oats contain slows the rate at which your body can break down and absorb carbohydrates, which means your blood sugar levels stay stable.
How to eat them: The easiest way is straight from your cereal bowl, but you can also sneak oats into all kinds of recipes, from pancakes to meat loaf to cookies.

7. Berries
Berries are nature's candy—but unlike sugary confections from the checkout aisle, they're loaded with fiber and antioxidants called polyphenols. A cup of blackberries supplies 7.6 g of fiber; blueberries contain 3.5 g. Berries' antioxidants are also good for your ticker: One 2008 study in the American Journal of Clinical Nutrition found that people with heart disease risk factors who ate berries for 8 weeks had a drop in blood pressure and a boost in "good" HDL cholesterol.
How to eat them: Wonderful alone, berries are also tasty when stirred into oatmeal, ice cream, or even salads. Fresh berries freeze well, so if you're not going to eat them right away, store them in your freezer so you always have some on hand.

8. Dates
These chewy fruits aren't much to look at—plain and brown and a little sticky. But pop one in your mouth and you'll be rewarded with a sweet taste and delightful texture. Their palate-pleasing nature, combined with a generous supply of fiber (7 dates supply 4 g), makes them a perfect diabetes-friendly snack. They're also jam-packed with antioxidants—with more per serving than grapes, oranges, broccoli, and peppers, according to one study.
How to eat them: Stuff dates with pecan or walnut halves for a satisfying snack, or toss them into breads and cookies.

9. Greens
You're probably thinking of lettuce, but this category of veggie—a staple of Southern cooking—is incredibly diverse, with choices such as turnip, mustard, and beet greens, as well as chard. All are outstanding sources of fiber (1 cooked cup of any of the aforementioned supplies between 3 and 6 g) and calcium (100 to 250 mg per cup). Greens may also be good for your heart, thanks to the folate they contain. This B vitamin appears to lower levels of homocysteine, an amino acid that in high amounts can raise heart disease risk. Research shows getting 400 mcg of folate a day can lower homocysteine by 25% (a cup of cooked turnip greens contains 170 mcg).
How to eat them: Unless you've grown up with greens, you may consider them an acquired taste, but prepared just right, they're delicious! Use them in entrées, sandwiches, and salads. Or simply toss mustard, collard, or beet greens with artichoke hearts and sauté in olive oil.

MORE: 25 Ridiculously Healthy Foods

10. Lentils
Like their bean cousins, lentils are loaded with fiber—1 cup cooked contains a whopping 16 g. That same cup also delivers close to 360 mcg of folate, just shy of the 400 that adults need each day. If you're not a meat person, lentils are a good alternative source of protein; they also contain a variety of vitamins and minerals.
How to eat them: Add to soups and pastas for extra texture, or enjoy as a side dish in lieu of beans. Feeling more adventurous? Try a spicy Indian dish that uses lentils as a staple ingredient, like tadka dal, made with green chiles and garlic.

11. Flaxseed
They may be tiny, but the seeds of the flax plant pack a big health punch. Flaxseed is best known as a source of fiber and alpha-linolenic acid (ALA), which your body converts to omega-3s EPA and DHA. In several large studies, researchers have found a link between increased ALA intake and lower odds of heart disease, heart attack, and other cardiovascular issues. These magic seeds also show promise for lowering cholesterol and blood sugar.
How to eat them: Add ground flaxseed to all kinds of food, such as oatmeal, low-fat cottage cheese, and fruit smoothies.

MORE: Meals That Heal Inflammation

12. Walnuts
Just 1 ounce of these healthy nuts (about 14 halves) delivers almost 2 g of fiber plus 2.6 g of ALA, the omega-3 precursor. But you get about 185 calories in that same ounce, so count out a proper portion if you're watching your weight.
How to eat them: Aside from a stand-alone snack, chopped walnuts make a great topping for salad and add a bit of crunch to cookies and brownies.

13. Runner-Up: Peanut butter
Believe it or not, some studies have linked peanut butter to reduced diabetes risk. The fiber content (2 tablespoons has almost 2 g) may have something to do with it. And since this classic comfort food contains mostly monounsaturated fat, it's considered heart healthy. The calories are on the high side, however, so pay attention to the serving size.

MORE: 25 Delicious Things You Can Do With Peanut Butter

14. Runner-Up: Dark chocolate
Rich in antioxidant flavonoids, this deceptively decadent sweet may help improve your good and bad cholesterol and reduce your blood pressure. One ounce contains 136 calories and 8.5 g of fat, so nibble just a little. A great combination: shaved or melted dark chocolate over raspberries or strawberries for a light and healthy dessert.

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Nutrition and Food Engineering / Common Medicinal Plants And Their Uses

« on: April 25, 2017, 03:19:25 PM »

Don’t underestimate the power that many natural plants can have on our health. In fact, at least 175 plants in North America alone are currently available for medicinal purposes in the United States, says the National Park Service. In addition, there are currently 60 million consumers in the United States that utilize herbal remedies. Efforts continue to ensure that these plants can be harvested from wild sources. In this article, we’ll explore 10 of the most common medicinal plants and their uses.
1. Ginseng

Ginseng is found in eastern hardwood forests and takes a minimum of five years to reach maturity. The plant features pointed green leaves, light green flowers and red berries. Ginseng is the most widely used medicinal plant in the world, largely due to the fact that it is great for stimulating the immune system and increasing energy levels. It’s also been shown to lower blood sugar and cholesterol levels.
2. Echinacea

Echinacea plants are typically found in prairies due to their resistance to drought. They have a coneflower shape, with a large bulb pointing upwards and small, purplish petal pointing down. Echinacea is widely used for helping to strengthen the immune system. The plant also has a history of effective use for treating sores, burns, wounds, bites and stings.
3. Bloodroot

This plant, which is sometimes referred to as redroot, is ground in eastern woodlands. It is often found near mayapple or Solomon’s Seal. Bloodroot has rounded green leaves and flowers with tiny white petals. However, it is the root part of the plant that is used for medicinal purposes. For many years, bloodroot has been used as an ingredient in mouthwashes and toothpastes due to its ability to reduce plaque and help prevent gingivitis. In addition, research is currently being conducted to see if bloodroot can be used to treat cancer. It has also been used in the past to reduce the size of tumors.
4. Milk Thistle

Most often found in Mediterranean climates, milk thistle is composed of a tall stem with a dense flower filled with tiny purplish petals. This plant is most commonly used for the treatment of the liver. It is often used for treating liver or gall bladder disease, cirrhosis and hepatitis and may help protect the liver from damage due to alcoholism. The plant has also been used to help treat depression.
5. Sage

Sage is a unique plant in that it can grow in places with very little soil, such as stony areas or dry banks. The plant is a shrub with long, thin green leaves and delicate purple flowers. Sage has been used for centuries as a remedy for digestive issues. In addition, it’s been effective for healing sore throats, gum infections and ulcers and helping to prevent excessive salivation and profuse perspiration.
6. Witch Hazel

This versatile shrub can grow in moist or dry areas and it comprised of oval green leaves and flowers with thin petals than are dark yellow, orange or red. Witch hazel is used in many astringents and topical skincare products, including those used to treat varicose veins, hemorrhoids, inflammation, wounds and bruises. It has also been used in eye drops and to treat other eye problems. Witch hazel bark is used internally for treating diarrhea, colitis and dysentery.
7. Chamomile

Often found in pastures, chamomile has a long, thin stem and a tiny flower that resembles a daisy. This plant is often used in teas and other herbal remedies to treat problems of the digestive system, bronchitis, cough or fever. In addition, chamomile is sometimes used in topical products for the treatment of toothaches, earaches and inflammation.
8. Aloe Vera

The aloe vera plant is often found near water in sand or rocks. It has thick stiff leaves and slender, orange-colored flower spikes. The gel found in the leaves is commonly used to speed the healing of skin conditions, including burns and wounds. The sap found in the base of the leaf is used as a digestive stimulant and a strong laxative.
9. Tea Tree

This shrub is generally found in swamps and contains tiny green leaves and wispy white flowers. The essential oils taken from this plant are a popular antiseptic used for stings, burns, wounds and many other skin conditions. Tea trees are also utilized for stimulating the immune system and for helping to treat chronic fatigue syndrome.
10. Slippery Elm

This plant, which is found both in rich soils and on rocky hillsides, has oval leaves and small clusters of reddish flowers. Slippery elm is used to soothe mucus membranes found in the chest, stomach, intestines and urinary tubules. It’s sometimes used as a treatment for conditions like stomach ulcers, indigestion and sore throat.

Keep in mind that it’s always wise to seek the advice of a doctor before using medicinal plants to treat any condition. In some cases, excessive doses of a medicinal plant can be toxic.

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Nutrition and Food Engineering / PSEUDOMONAS AND TRICHODERMA: THE MOST EFFECTIVE BIO-CONTROL AGENTS

« on: April 25, 2017, 03:17:44 PM »

Rhizoctonia solani, Fusarium oxisporum, Phytophthora colocasiae and Pithium sp. are the most important phytopathogens responsible for damping off diseases of vegetable crops like Tomato, Cabbage, Brinjal and Sugar beet. The inhibitory effect of three species of Trichoderma and Pseudomonas on the population of the target damping off pathogens like R. solani, F. oxisporum, P. colocasiae and Pithium sp. in soil was studied in vitro. Uniform quantity of inoculums (1g/kg dry soil) of the above pathogens isolated from infected Tomato rhizosphere were added in sterilized soil and maintained in plastic pots. Three species of Trichoderma viz. T. viride, T. harzianum, T. pseudokoningii and fluorescent pseudomonas, Pseudomonas fluorescens were inoculated as treatment in soil containing pathogens. The combined effect of all the bio-control agents was also evaluated. The population of R. solani, F. oxisporum, P. colocasiae, Pithium sp and Pseudomonas fluorescens was determined by soil dilution plate method. Reduction in population of R. solani, F. oxisporum, P. colocasiae and Pithium sp by T. viride is 72.53, 89.83, 87.77 and 67.16%. The same value for T. harzianum and T. pseudokoningii is 88.83, 61.16, 79.38, 61.66 and 71.50, 63.81, 81.56, 90.66% respectively. Pseudomonas fluorescens can control the above pathogens inhibiting their population up to 68.50, 90.50, 92.62, and 88.83% in soil. The combined treatment of all the bio-control agents is more effective than that of individual after 45 days of treatment. But in initial stage of treatment the combined effect was less effective. This may be due to the antagonistic effect between P. fluorescens and Trichoderma species in the multiplying stages in soil.

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Nutrition and Food Engineering / Another paper of mine

« on: April 20, 2017, 04:23:23 PM »

Another paper of mine

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Nutrition and Food Engineering / My most recent paper

« on: April 20, 2017, 04:22:46 PM »

My most recent paper

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Genetic & Biotechnology / My recently published paper.

« on: April 20, 2017, 04:22:08 PM »

My recently published paper.

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Nutrition and Food Engineering / How to make slimming pineapple tea

« on: April 20, 2017, 02:20:46 PM »

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Mary Smith
How to make slimming pineapple tea

Although it is a tropical fruit that is not grown inmany countries, pineapple is increasingly present in our food and is excellent for improving our health and physical appearance thanks to its diuretic properties. Because of this benefit it has become the star of many diets, managing to reduce fluid retention and swelling and improving our figures. So at OneHowTo.com we explain how to make pineapple slimming tea and shed a few pounds.
You may also be interested in: How to Make Cold Wraps for Slimming
Instructions:
1

Pineapple offers significant benefits to our health, due to its high content of antioxidants which helps prevent cell aging. And thanks to its high water content, it is an excellent diuretic helping to combat fluid retention and facilitating the elimination of toxins, making it great for helping you to lose weight.
2

Pineapple slimming tea, when consumed on a daily basis, will give you other benefits such as helping to prevent inflammation and swelling and serving to reduce the discomfort of joint problems such as bone pain or arthritis. Although you can find pineapple teas in natural food stores, it is much better to make it at home with natural fruit, making it more effective.
3

To make pineapple slimming tea you will need:

    1 ripe pineapple
    Water
    1 cinnamon stick (optional)

Peel the pineapple and use the fruit to prepare a juice which is also delicious as well as diuretic and keep the peel for the tea. Add to 2 litres of water for a large pineapple, along with the thoroughly washed pineapple peel and cinnamon stick. Bring to a simmer for 30 minutes so all its properties are released, every 10 minutes you can puncture the peel to help it release its juices.

Once ready, strain and drink hot or cold, as you wish. It is recommended to drink at least 3 cups a day although you can drink more if you like always having in mind that you must then moderate your intake of water to avoid overloading your body with fluid.
4

Pineapple slimming tea is very effective if you accompany it with a healthy diet and exercise. It helps to remove toxins so you'll soon notice a change if you take on healthier habits in your daily life.

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Nutrition and Food Engineering / Pineapple Tea

« on: April 20, 2017, 02:14:34 PM »

Pineapple Tea and Its Benefits
 
Delicious, juicy and nutritious, the pineapple is one of nature’s healthiest foods. Native to Brazil and Paraguay, the pineapple is rich in enzymes that reduce swelling and vitamin C to promote immune health, but the pineapple also provides some major health benefits that may surprise you.
What is Pineapple?
An herbaceous perennial, the pineapple plant typically grows up to 4.9 feet in height. The leaves are extremely tough with a waxy appearance, and the plant has a somewhat stocky appearance. The average pineapple plant produces around 200 flowers, which produce fruit. These small individual fruits join and form the pineapple. The word pineapple was coined by European explorers in the Americas, as the pineapple fruit was thought to resemble a conifer (pine cone).
What is Pineapple Tea Good For?
One cup of pineapple tea packs a powerful punch in regard to physical and mental wellbeing. In fact, pineapple is good for:
•   Weight Loss
•   Reducing inflammation
•   Mood enhancement
•   Boosting your immune system
•   Improving nerve tone
•   Maintaining bone health
Most commercial forms of pineapple tea contains other ingredients or other types of tea blends that promote a healthy lifestyle, often including additional health benefits.
What Does Pineapple Tea Taste Like?
Pineapple tea without any additives or other types of tea has a fresh, sweet, slightly tart flavor. The aroma is heartily citrus in nature, bringing forth visions of sunshine and warm breezes. Most individuals who enjoy the taste of other citrus fruits find pineapple tea to have a very pleasurable flavor and aroma.
Tea Pairings
Pineapple tea is typically paired with green tea, lemongrass, ginger or chamomile. Often touted as a diet tea, popular brands such as Dr. Ming Pineapple Tea, also contains senna and licorice or some other form of natural laxative or diuretic. Depending on the brand of tea, the pineapple base often overwhelms other flavors, although flavors like hibiscus, honey, mango and rooibos typically hold their own. Pineapple pairs well with most other fruits, light teas (white and green), earthy teas like rooibos and naturally sweet flavors.
Healing Benefits of Pineapple Tea
Rich in manganese, bromelain, dietary fiber and vitamin C, pineapple tea offers a number of healing properties. This includes:
Anti-inflammatory action – Pineapples and pineapple tea contain bromelain, an enzyme known to reduce inflammation. This is particularly important for individuals suffering from arthritis, according to WebMD. However, many other forms of inflammation can be improved by drinking pineapple tea or consuming bromelain-rich foods.
Mood-enhancing action – In a study of hospital patients who were vitamin C deficient, those who received vitamin C most often reported mood enhancement, reports Mayo Clinic. Often, individuals who are vitamin C deficient experience fatigue and depression. Other studies support this finding, showing that vitamin C is very likely mood-enhancing, although more research is needed.
Metabolic function – All of those pineapple weight loss teas may be on to something, despite the naysayers. This is due to the high quantity of manganese found in pineapple naturally. Manganese aids in bone and tissue growth, as well as blood clotting and weight loss. This is due to the fact that manganese boosts fat and carbohydrate metabolism (University of Maryland Medical Center). When a person is manganese deficient, issues such as infertility, weakness and bone loss can occur. Approximately 37 percent of Americans do not get enough manganese in their diets.
Antioxidant effects – Vitamin C again comes into play, aiding in fighting oxidative stress and neutralizing free radicals. As free radicals can change DNA, resulting in diseases like cancer, heart disease and painful arthritis, vitamin C is an essential daily nutrient that repairs damaged tissue in every area of the body, suggests the University of Maryland Medical Center. Vitamin C repairs collagen, ligaments, blood vessels and helps the body absorb iron from plant based foods. It also protects the bones and teeth. In fact, one cup of pineapple juice contains 94 percent of the recommended daily allowance of vitamin C (2,000 milligrams – high end).
Immunological effects – A fabulous source of vitamin C, pineapple helps keep the immune system functioning at its best to fight off infection and debilitating diseases like cancer.
A 100 gram serving of pineapple contains approximately 44 percent of the recommended daily allowance of manganese, and bromelain, found in all parts of the pineapple plant is currently being researched for a wide range of clinical disorders.
 
Biochemical Profile of Pineapple
Pineapple is one of the best sources for vitamin C, manganese and bromelain of any other food. Whether consumed in teas, juices or smoothies, pineapple is an essential part of a balanced diet. Choosing pineapple tea is a great choice for year round access, even when the fruit is out of season.
Are There Any Side Effects from Pineapple Tea?
Side effects related to pineapple tea are typically related to mixed teas or medicinal teas. For instance, senna, often used as a recipe for diet tea, can lead to stomach cramps and nausea for some people. Pineapple tea with no additives is considered safe for most people, unless an allergy is present.
There are so many varieties and variations of pineapple tea, it is best to research each ingredient to look for interactions. According to Drugs.com, the following interactions with pineapple may occur:
•   Pregnancy and breastfeeding – There is not enough evidence to suggest whether pineapple consumption during pregnancy or breastfeeding is safe or unsafe. Some evidence suggest that pineapple has been used to induce miscarriage, although this is not scientifically proven. As many pineapple teas contain other ingredients, it is best to err on the side of caution and avoid this tea while pregnant or breastfeeding.
•   Allergies – Some people can experience an hypersensitivity to pineapple. In rare cases, a cross-reaction with celery, honeybee venom, papain and bromelain have been reported.
•   Unripe pineapples – When making homemade tea, using an unripe pineapple can induce severe vomiting.
•   Bromelain – One of the main active ingredients in pineapple, bromelain can cause vomiting, skin rash and increased menstrual flow in a small number of people.
•   Medications – Individuals taking amoxicillin and/or tetracycline should avoid pineapple tea
Dosage And How to Make Pineapple Tea
Dosage for pineapple tea is typically dependent on the bromelain content. The recommended daily intake of bromelain is between 500 to 1,000 milligrams.
To make pineapple tea, allowing tea bags to steep for 10 minutes in boiling water. For ice tea, follow the same procedure, adding pineapple reserve and cold water. No additional sweeteners are needed, although more may be added to taste.
To make a tea to lose weight, use plain pineapple tea bags or one fresh pineapple. Simmer for 30 minutes, along with water (2 liters for an entire pineapple), and add a stick of cinnamon for flavor.
Where to Buy Pineapple Tea
Pineapple teas are readily available in grocery stores, health food stores and online. Some particularly delicious blends include Pineapple Lychee Hibiscus Tea or Pineapple Ginger by The Republic of Tea, Green Tea & Honey-Mango Pineapple from Lipton (hey, it really is good), and Good Earth’s Organic Green Tea Peach &Mango Pineapple.
Who Can Benefit From This Herbal Tea?
Anyone who suffers from fatigue or depression can get an instant pick me up with a cup of pineapple tea. Individuals who want to maintain good health and ward off serious disease like cancer can also benefit from a daily dose of pineapple, along with individuals with inflammatory conditions or those who need to kick start their metabolism.
What We Like About This Herbal Tea
While it may seem like a warm weather tea, pineapple tea is also perfect for the winter. Typically, winter months cause more issues with depression in the form of seasonal affective disorder (SAD), and many people do not eat as many fruits and vegetables due to cost or lack of access. A daily cup of pineapple tea can lift the mood and provide an infusion of vitamin C. We also love how flavorful pineapple tea is, while also having minimal negative reactions for most people. Overall, this tea should be a staple for anyone who loves fruit.
Did You Know?
•   Keeping a pineapple at room temperature for two days prior to eating it makes it softer and juicier
•   Americans used to regard pineapples as a rare delicious treat, as they were very expensive
•   A pineapple is simply many separate fruitlets which join around a central core to form the fruit



Md. Mahmudul Hasan, PhD
Assistant Professor
Department of Nutrition and Food Engineering
Daffodil International University