Enviro Nutrients Update

Link: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm

Experts in the fields of nutrition and diet constantly tell us to eat whole grains and to eat more of them. Why? Whole grains are excellent sources of fiber and other important nutrients, such as selenium, potassium, and magnesium.(1)

What Are Whole Grains?
According to the FDA, a whole grain food is cereal grains that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.(2) In other words, the grains are whole and not refined. Some examples of whole grains include: wheat, wild rice, oats, rye, corn (including popcorn), barley, quinoa, and millet. See: Anatomy of a Whole Grain

How Much Whole Grain Should We Eat?
The 2005 Dietary Guidelines for Americans recommends eating at least three or more one-ounce equivalents of whole grains daily. Examples of one-ounce equivalents include:

* 1/2 cup cooked oatmeal
* 1/2 cup cooked 100% whole-grain pasta
* 1/2 cup cooked brown rice or whole-grain barley
* 1 regular slice of 100% whole-grain bread
* 1 cup of whole-grain ready-to-eat cereal (flakes or rounds) or 1¼ cup puffed

Can Eating Whole Grains Reduce The Risk Of Disease?
Eating at least three one-ounce equivalents of whole grains per day can reduce the risk of several chronic diseases.(3) Eating whole grains has been related to a reduced risk of heart disease and certain cancers.(4) In a 2002 study, consumption of whole grains, but not refined grains, was found to be associated with lower fasting insulin concentrations.(5) This effect as well as improved insulin sensitivity was noticeably more pronounced among obese and hyperinsulinemic subjects, suggesting whole grain consumption to be an important component of reducing risk factors for type II diabetes.[6] Consumption of whole grains has also been consistently linked with a significant decrease in risk factors for cardiovascular disease. Regular whole grain consumption lowers LDL and triglyceride levels, which contributes to an overall 26% reduction in coronary heart disease risk factors. In addition, whole grain consumption is inversely related to hypertension, diabetes, and obesity, all of which are factors in total risk for cardiovascular disease.[7]

Change The Health Care System
Health is a choice - not a right. Want to change the health care system in America? Choose to eat whole grains and whole foods. As stated above, eating whole grains can reduce risk factors for heart disease, cancers, and type II diabetes. Eating right and getting the right nutrition could possibly lower the number of patients admitted into the health care system for treatment and also create a better, more enjoyable life. Vibrant health gives a more rewarding life.

Source:
(1)http://www.mayoclinic.com/health/whole-grains/NU00204
(2)http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm
(3)http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm
(4)FDA Modernization Act of 1997 (FDAMA)Section 403(r)(3)(C) of the Act (21 U.S.C. 343 (r)(3)(C))
(5)http://en.wikipedia.org/wiki/Whole_grain
(6)[http://www.ajcn.org/cgi/reprint/76/2/390 "Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study"]. http://www.ajcn.org/cgi/reprint/76/2/390. Retrieved on 2009-03-30.
(7)"Whole Grain Foods and Heart Disease Risk". http://www.jacn.org/cgi/reprint/19/suppl_3/291S. Retrieved on 2009-03-29.

Link: http://www.ahrq.gov/clinic/uspstf09/folicacid/folicacidrs.htm

The U.S. Preventive Services Task Force has updated its 1996 recommendation that all women planning or capable of pregnancy take a daily supplement containing 0.4 to 0.8 mg (400 to 800 µg) of folic acid. (A recommendation) The USPSTF reviewed the evidence on folic acid supplementation in women of childbearing age published since its previous review. The USPSTF did not review evidence on folic acid food fortification, counseling to increase dietary intake or screening for neural tube defects.

The recommendation is published in the May 5 issue of Annals of Internal Medicine and is available on the AHRQ Web site at http://www.ahrq.gov/clinic/uspstf/uspsnrfol.htm.

What is Folic Acid and Why is it Important?
Folic Acid is important to numerous body functions. It is especially important during periods of rapid cell division and growth. Both adults and children require folic acid to produce healthy red blood cells and prevent anemia.(1) There is also a link between insufficient folate or folic acid and neural tube defects. One of the reasons pregnant mothers are warned against drinking alcohol during pregnancy stems from the fact that alcoholism is associated with low dietary intake and diminished absorption of folate, which can lead to folate deficiency.(2)

What Whole Foods Contain Folic Acid?
Folate is the naturally-ocurring form of folic acid and is found in leafy vegetables, certain fruits, and other vegetables. Lettuces, asparagus, turnip greens, and spinach are all rich sources of folate. Other great sources are dried or fresh peas and beans, sunflower seeds, and orange juice.

Are There Other Sources Of Folic Acid?
Yes. In the U.S. and a few other countries, flour is fortified with folic acid. Therefore, breads are a good source. However, with today's dietary trends, many people do not eat bread. Other sources of folic acid are cooked pasta and cooked rice. Dietary supplements also supply folic acid, usually at the RDA of 400 mcg.

Sources
(1) www.wikipedia.org
(2) Linus Pauling Institute http://lpi.oregonstate.edu/infocenter/vitamins/fa/

Link: http://www2.niddk.nih.gov/AboutNIDDK/ReportsAndStrategicPlanning/BurdenofDisease/DigestiveDiseases

In 1994, the National Institutes of Health (NIH) sponsored a publication “Digestive Diseases: Epidemiology and Impact. In 2008, the NIH felt that the time was right to generate a new report to capture the impact of digestive diseases in the United States. The time was right because of the continuing changes and prevalence of digestive diseases, important changes in healthcare, and the availability of new statistical resources.

In 2004, there were 236,000 deaths in the United States with a digestive disease as the underlying cause, which represented 9.8% of all deaths. Summary data for individual digestive diseases are shown in the report, but there were five diseases that caused more than 10,000 deaths each. These were liver disease and four cancers, led by colorectal cancer. Close examination of this report will reveal many interesting and provocative pieces of statistical information about trends in various digestive diseases.

In addition, the Fiscal 2005 appropriations bills called for the creation of a National Commission on Digestive Diseases and tasked it with addressing the burden of digestive diseases and developing a long-range research plan. The research plan can be accessed at http://NCDD.niddk.nih.gov.

The complete report, ‘The Burden of Digestive Diseases’, can be accessed here at NIDDK’s website.

Source: [Author(s). Chapter title. In:] Everhardt JE, editor. The burden of digestive diseases in the United States. US Department of Health and Human Services, Public Health Service, National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases. Washington, DC: US Government Printing Office, 2008; NIH Publication No. 09-6443 [pp. - ].

Link: http://environutrients.com/blog4.php

Healthy. Gourmet. Delivered

A New Blog to make it easier to get the whole foods you need - without the hassle.

* Superior Nutrition
* Fresh Flavors
* Simple Convenience

Now, get your whole foods already prepared: No selecting, buying, cleaning, preparing. All of this is already done for you. The ingredients are carefully selected for their nutrition, taste, and convenience. Everything is organic or natural and based on simple whole foods - without preservatives or additives. Go directly to the website.

Doesn't that sound great? I will be searching to find companies that provide nutritious meals or individual dishes made with whole foods which are already prepared and ready-to-cook. As I find them, I will inform you on the blog: Phyto Viands. Phyto means plant and Viands means food. Whole foods of course, come from plants. To visit the blog for my report on the first company, click the link above.

Link: http://www.environutrients.com/bioavailable.html

The National Cancer Institute states that bioavailable is: "The ability of a drug or other substance to be absorbed and used by the body. Orally bioavailable means that a drug or other substance that is taken by mouth can be absorbed and used by the body."

From the standpoint of nutrition, bioavailable means that our digestive system will be able to extract nutrients from the product in a form that can be absorbed into the bloodstream.

Why Is This Important? This is important from a nutrition standpoint in that, the body gets more of the available nutrients if the supplement is in liquid form. Most nutrition supplements are in a pill form. According to the Physicians Desk Reference (Page 1542, #49), 85-90% of nutrients in liquid supplements are absorbed within 22-30 seconds. In pill form, it takes four hours and then only 10-20% of the nutrients are absorbed into the body.

So What Does This Mean? With the average absorption rate of 15%, this means that for every $100 you spend for pill supplements, $85 goes into the toilet. Also, you are not getting the healthy, nutritional supplementation that you thought you were. Nutrients in liquid form have a 98% absorption rate. This is also good news for people with digestive problems because much of the fillers in pills is never digested.

Learn More About Nutrition: www.FDA.gov. AlsoPhysicians Desk Reference

Learn More About Bioavailability: www.answers.com/topic/bioavailability