Diet and Nutrition

Energy Drinks Sparks Worry

2006-11-03T07:09:00.000-08:00

Source: Physician's First Watch for October 30, 2006
David G. Fairchild, MD, MPH, Editor-in-Chief

Nutritionists are warning parents about the danger of caffeine-and-sugar-filled energy drinks, such as Red Bull, as reported in the Associated Press

About 7.6 million U.S. teens, or 31%, consume energy drinks, according to survery data cited by the Associated Press.

Nutritionists warn that the drinks are just as likely as soda to contribute to obesity. In addition, energy drinks contain large doses of vitamins and other additives that may pose risks.

Many teens consume several cans in rapid succession to get a high, which may lead to caffeine poisoning. A recent study at a Chicago poison control found an increase in reports of caffeine ovedose, about 12% of which required a trip to the hospital.

One study found that when consumed with alcohol the drinks may increase the risk of alcohol poisoning because they mask the common symptoms of drunkenness.

For free abstract, click the link below:
BACKGROUND abstract on caffeine content of sodas and energy drinks
BACKGROUND abstract on effects of energy frinks when combined with alcohol

Calcium Does Not Reduce Osteoporosis?

2006-11-03T03:19:00.000-08:00

Two large studies conducted by the Harvard School of Public Health showed that calcium doesn't actually reduce the risk of osteoporosis as we once thought.

However, the lifestyle measures listed below can also help prevent bone loss as we get older - after age 30 both men and women begin losing bone mass slowly; this accelerates for women after menopause:

Exercise regularly. Walking, jogging or anything else you can do on your feet and strength training for muscles.
We don't get much Vitamin D in our diets. Try to get regular sun exposure as our skin is able to manufacture the Vitamin D. Some gardening in the morning sun is good as you get exposed to sunlight and the bending and squatting will help to increase bone density.
Get adequate daily vitamin K. Low intake has been linked to low bone density. You get vitamin K in broccoli, Brussels sprouts, dark green lettuce, collard greens and kale.
Watch your protein intake. Too much can promote calcium loss from bones.
Preformed vitamin A (identified on vitamin labels as "retinol" or "vitamin A palmitate") can weaken bones.
Cut back on caffeine and sodas: too much of either can promote calcium excretion.

Vegetable Reduces Cognitive Decline

2006-10-25T04:38:00.000-07:00

Study Links Vegetable Consumption with Slower Cognitive Decline

Source: Physician's First Watch for October 25, 2006
A study of older Chicago residents, published in Neurology, concludes that those who eat plenty of vegetabels experiences less cognitive decline. The study found that leafy vegetables were more strongly associated with slowed decline.

Click link below for more reading:
Associated Press Story

Polyunsaturated Fats

2006-10-21T06:20:00.000-07:00

Polyunsatured fat became popular when "high cholesterol" became the "culprit" for heart diseases. They are found mostly in vegetable oils such as corn, sunflower and safflower oils and products made with them. It is true that polyunsaturated fats does not raise blood cholesterol.

As such, consumers use polyunsaturated fats freely. But it is yet another form of fat. Like all fats, they are high in calories making it harder to maintain healthy weight if consumed often.

Also in large amounts, polyunsaturated fats can cause health problems because they make us more vulnerable to damage from destructive "free radicals". Although antioxidant vitamins and phytochemicals from vegetables and fruits help to protect us from free-radical damage, we make their job harder when we consume too much polyunsaturated fat.

The chemistry of cells in our body can also change because of the type of fat we eat. There is one type of polyunsaturated fat, however, that we should eat more often as it promotes our health. The omega-3 fats found in fatty fish like salmon and cod, as well as walnuts and flaxseed can help decrease blood clotting and inflammation. But most of the polyunsaturated fats in cooking oil and "margarine" used in cooking are another type called omega- fats. Too much of this fat causes an imbalace in our body, increasing inflammation that may set the stage for both cancer and heart disease.

Comment from Cancer Answers: Avoid using polyunsaturated fats. For frying, use sesame seed oil, ghee (clarified butter) or coconut oil (preferably cold press or home made).

What Counts as a Serving?

2006-10-16T02:52:00.000-07:00

Many people have been asking about what counts as a serving. In the US, servings are used as guidelines for estimation of how much to take. This is what we say to them: Do not be over-anxious. You should relax and eat your normal portion. What is important is the quality and nutritional value of the food that you are going to eat. Your stomach will tell you when it is full.

Nevertheless, as a guideline, below is sourced from the US Department of Agriculture and US Department of Health and Human Services. Nutrition and Your Health: Dietary Guidelines for Americans.

What Counts as a Serving?

Fruits

1 medium apple, banana or orange
1/2 cup of chopped fruit
3/4 cup of 100% fruit juice

Vegetables

1 cup of raw, leafy vegetables
1/2 cup of other cooked or raw vegetables, chopped
3/4 cup of 100% vegetable juice

Grains

1 slice bread
1 ounce or prepared cereal
1/2 cup of cooked cereal, rice or pasta

Beans and Nuts

1/2 cup or cooked dry beans
2 tablespoons of nut butter
1/3 cup nuts

Diet & Cancer: The CA Care Diet

2006-10-12T03:45:00.000-07:00

The American Institute for Cancer Research has estimated that between 30% to 40% of cancers could be prevented using dietary strategies. The same findings were issued by a panel of experts in 1999 at the World Cancer Research Fund.

Although this knowledge had been recognized for more than 6 years, this important health information has not been actively addressed by our Health Ministry in Malaysia. Medical doctors and hospitals seem to know nothing or little about the effects of food on cancer care or prevention.

It makes a lot of common sense for a person to eat as healthy a diet as possible when he or she has a chronic disease like cancer. Nowadays, many people (in developed countries) consume unhealthy diets - too high in fats (and often the worst types of fats), and too low in fruits and vegetables. Unfortunately, this trend is also seen in many developing countries like Malaysia, in their quest to emulate the developed countries. Malaysia boleh !!

At our CA Care centres in Malaysia, we dedicate much of our time teaching patients and care givers about diet and nutrition. At the same time, we realize the limits and constraints of clinical research that is being done on food and nutrition. However, patients who incorporate dietary changes as recommended, in general fared very well. At the same time, they feel empowered knowing that they are active participants in their own health.

After more than a decade of experience with cancer patients, we can confidently say that nutrition and diet play a major role in the care and healing of cancer patients. Diet is important and can determine the progress and direction of the healing process.

CA Care advocates the following diet:

Plenty of fresh vegetables (especially the cruciferous), either raw or cooked.

Lots of fresh juices and fruits.

Whole grains, cereals, seeds and nuts in as unprocessed a form as possible.

Avoid meat and dairy products.

Avoid refined table salt, white sugar and cooking oil with trans-fat.

Avoid all preserved, canned or processed food.

In spite our emphasis on good nutrition and diet at CA Care, we believe that diet itself cannot heal cancer as much as drugs alone cannot cure it. There are other aspects besides the physical body that need to be addressed. The body, mind and soul are equally important in the healing of cancer.

Click link on Healthy Recipes for recipes and cooking tips.

** If you have any recipes that you may want to share, please post under comments by clicking on link below OR write to us at CancerCareBlog@gmail.com

Cooking Oil Reheated

2006-10-10T03:06:00.000-07:00

We were in Tesco Hypermarket when my daughter ran up to show me a can-with-sieve for collecting used oil. If this gadget is in demand, it means it is a popular habit among Malaysians to reuse cooking oil at home. Is it safe to reuse cooking oils?

Reusing cooking oils is a “never” for those who intend to eat healthy. Do not eat foods cooked in oils that have been reheated. This means do not try to “save” at the expense of your health. And at the same time, it is pertinent to avoid of fried foods served in restaurants or fast food joints. Why is this so?

A recent study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when oils such as canola (rapeseed), corn, soybean and sunflower oils are reheated. Eating foods containing HNE has been linked with increased risks of cancer, cardiovascular disease, stroke, Parkinson’s disease, Alzheimer’s disease, and various liver disorders. In the body, HNE reacts with DNA, RNA and proteins affecting basic cellular processes. Cancer always begins at a cellular level.

In May 2005 at a meeting of the American Oil Chemists Society, a study that was presented found that HNE shows up in oils that are reheated in home cooking. Based on the findings of the study, which was conducted at the University of Minnesota, researchers recommended avoiding foods fried in polyunsaturated vegetable oils at home and in restaurants.

At CA Care, we have been giving the advice not to use polyunsaturated oils.

Flaxseed and Omega-3

2006-10-06T08:55:00.000-07:00

Long-chain omega-3s (EPA and DHA), which are found in salmon and other oily, cold water fish is one of the good fats that human body needs to maintain health. Our body can make them from ALA (alpha-linoleic-acid - sources like flaxseed, broccoli, etc), but the conversion is not efficient (15%) and is inhibited further if the diet is rich in the omega-6 fatty acids, which are found in most vegetable oils and processed food.

Omega-3s are associated with reduced risks of heart attacks and stroke and also may decrease the risk breast, prostate and colon cancers. Every patient in the cardiac care unit at the San Filippo Neri Hospital (in Europe) who survives a heart attack goes home with a prescription for purified fish oil, or omega-3 fatty acids. For more info, click this link: It's fish Oil After Heart Attacks

For those who do not like fish, ground flaxseeds is an easy alternative. Buy whole flaxseeds, storing them in the refrigerator and grinding a half-cup at a time in a coffee grinder. You can then sprinkle a tablespoon or two over salads, cereals, or potatoes or add them to rice.

In addition to providing some omega-3 fatty acids, flaxseeds are an excellent source of fiber, which helps prevent constipation.

One tablespoon of flaxseed oil daily will give you about eight grams of ALA, but little of that will be converted to EPA and DHA. Flaxseed oil spoils easily so be sure to keep it refrigerated (it should be refrigerated and comes in a dark bottle, when you buy it). If you notice that it tastes like oil paint, do not consume it anymore. Most probably it had turned rancid. Rancidity is oxidation, and oxidized fats are toxic.

A Flaxseed Oil Risk for Men?
Source: A newsletter from Dr. Andrew Weil

Question: Several years ago you indicated that you do not recommend flaxseed oil for men due to potential for prostate tumor growth. Does this research still hold?

Answer: In October 2004, Nutrition Journal published an analysis of nutrition and cancer. One meta-analysis included in that publication reviewed nine studies that revealed an association between flaxseed oil intake or high blood levels of alpha-linolenic acid and increased risk of prostate cancer. The author speculated that the lignans in flaxseed are a major component of its anti-cancer effects and that the lack of lignans in most brands of flaxseed oil may explain why flaxseed oil is not beneficial. Until we know more about the risk flaxseed oil appears to present, perhaps men should avoid it, or at least go easy on it.

What the Bible Says

2006-09-22T03:36:00.000-07:00

In the beginning God created the Heavens and the Earth.
Genesis 1:1

The God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruits with seeds in it. They will be yours for food."
Genesis 1:29

. . . . . . I give every green plant for food.
Genesis 1:30

And the Lord God made all kinds of trees grow out of the ground - trees that were pleasing to the eyes and good for food.
Genesis 2:9

Nutrition Research Today

2006-09-15T08:55:00.000-07:00

Mounting evidence suggests that numerous dietary components modify not only the incidence of cancer, but also the behaviour of existing tumours. Some food you eat can help you heal and reduce the risk of cancer recurrence while others can increase the growth of cancer cells thereby increasing the risk of recurrence.

Therefore it is important that cancer survivors and those who want to decrease the risk of getting cancer eat rightly. Consumption of food cancer inhibiting foods should be increased and while food that increase cancer risks should be avoid or minimized. Prevention is certainly better than cure.

Check out our Healthy Recipes

Sources of cell damage that can lead to cancer:

General:

tobacco smoke
environmental pollutants
select pesticides
ultra violet light
heat
irradiation

Diet-related:

high fat intake; lipid peroxidation; trans-fat (e.g. polyunsaturated cooking oil)
heterocyclic amines from charred meats (e.g. barbecued meat)
pickled foods
salt and salt-cured foods (e.g. salted fish)
nitrosamine compound in cured meat (e.g. bacon)
food-borne pathogen infected foods (e.g. afloxotin)
excess energy intake (being over-weight)
meat and dairy-products
refined processed sugar (white sugar, castor sugar, glucose

You are what you eat.
The healthy have many wishes,
the sick have only one.

Remember, what you eat is your choice.
Choose Healthy Food.